Fresh https://fresh.co.nz Fresh Recipes & Ideas, Latest Food News & Innovations Fri, 20 Oct 2017 01:38:28 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.2 NZ’s Tastiest Sausage 2017 https://fresh.co.nz/2017/10/20/nzs-tastiest-sausage-2017/ https://fresh.co.nz/2017/10/20/nzs-tastiest-sausage-2017/#respond Thu, 19 Oct 2017 21:46:03 +0000 https://fresh.co.nz/?p=96242 It’s not the usual snarler most Kiwis would throw on the barbeque but it has proven to be a winner – a black pudding sausage has been named as New Zealand’s tastiest. The Boudin Noir from Akaroa Butchery & Deli, proved to be faultless, gaining the title of 2017 Supreme Winner of the Devro Great […]

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It’s not the usual snarler most Kiwis would throw on the barbeque but it has proven to be a winner – a black pudding sausage has been named as New Zealand’s tastiest.

The Boudin Noir from Akaroa Butchery & Deli, proved to be faultless, gaining the title of 2017 Supreme Winner of the Devro Great New Zealand Sausage Competition.
Butchery owner, Brendan Foster and his team produced the sausage that stood out above over 500 entries to the panel of 48 judges, including head judge Kathy Paterson.

“We are really excited about this result. Black pudding or in this case, Boudin Noir, is a polarising sausage. Some won’t touch it with a bargepole while others love it and then there are those who think it falls into the superfood category.

“This Boudin Noir is a well-crafted, perfectly balanced sausage with a beyond sensational texture. I encourage all Kiwis to go out and give this one a go. Add to a potato dish, use in a savoury tart or pan-fry and crumble over soup,” says Kathy.

Brendan Foster took his sausage making to the next level in 2011, when he moved production out of his woodshed and into his current premises, Akaroa Butchery & Deli. He puts a lot of time and passion into his hand-crafted products and says accepting this award is a career highlight.

“Black pudding sausages originated as a means of avoiding food waste. For mine to now be recognised as New Zealand’s best is a pretty huge achievement, especially for a small independent butchery. Proud is an understatement,” says Brendan.

The process behind naming this sausage as New Zealand’s top was lengthy. All entries, allocated into one of 12 categories, were first judged by a panel of butchers, foodies and industry heavyweights.

From here, gold, silver and bronze medals were awarded in each category with the gold medallists then being re-judged against one another, with Foster’s sausage coming out on top.

The competition also provided a stage for four of New Zealand’s best butchers, who were challenged with the task of producing as many sausages as possible in one minute as part of the Linking Championship, proudly supported by Devro and Dunninghams.

Corey Winder from Elite Meats Bush Inn Christchurch was successful and amazed the crowd by making 56 sausages in 60 seconds. Corey will now go on to attempt to break the Guinness World Record for the most sausages produced in one minute.

Also acknowledged was Mad Butcher Albany who won the People’s Choice Award with their Chicken, Pumpkin and Feta sausage, determined at a public tasting event last week.

The Devro New Zealand Wildcard winner was awarded to Ashby’s Butchery in Christchurch for producing the highest scoring sausage in a Devro casing, with their Pepperoni Bierstick.
The competition is sponsored by Devro, Kerry Ingredients, Alto Packaging, Big Chill Distribution and Kiwi Labels.

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The Chia Co. https://fresh.co.nz/2017/10/20/the-chia-co/ https://fresh.co.nz/2017/10/20/the-chia-co/#respond Thu, 19 Oct 2017 21:27:39 +0000 https://fresh.co.nz/?p=96235 Nutritional, natural, ethical and sustainable, The Chia Co. consistently delivers a positive contribution to global health through high quality chia, and the good news?  They are now available in New Zealand. Founded in 2003 and farmed sustainably in the Kimberley region of Western Australia, The Chia Co. is the world’s largest producer of chia.  The […]

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Nutritional, natural, ethical and sustainable, The Chia Co. consistently delivers a positive contribution to global health through high quality chia, and the good news?  They are now available in New Zealand.

Founded in 2003 and farmed sustainably in the Kimberley region of Western Australia, The Chia Co. is the world’s largest producer of chia.  The Chia Co. is passionate about plant based nutrition and taking care of the planet, using innovative, sustainable farming methods to grow chia. Using a gravity fed irrigation system, all crops receive the perfect dose of water to grow and ripen naturally in the sun, and while consumers benefit from chia’s impressive nutritional profile, The Chia Co. manages a fair value farming model, giving back to chia farming communities so they can reinvest.  To complement The Chia Co.’s sustainability ethos, its supply chain is completely transparent, with the ability to trace all chia seeds from the packet back to the paddock in which they were grown.

Of the belief that a well-balanced diet shouldn’t be complicated, The Chia Co. specialises in delicious ready-to-eat chia products and chia in its simplest, purest, sun ripened form. Being one of the very few grain-like seeds that can be eaten completely in its natural state, chia is the highest combined plant source of omega-3, fibre and protein.

Boasting a variety of chia products ranging from pure white and black Chia Seeds to the coveted cold pressed Chia Oil, The Chia Co. products can be incorporated into any meal, adding nothing but absolute nutrition. Chia can be eaten without processing and cooking, making it an excellent health boosting ingredient in salads, smoothies and cereals. When soaked in liquid, chia produces a gel that works well as an egg substitute in vegan baking or enjoyed as a chia pudding. With an intent to educate the world, The Chia Co. website is a great resource and introduces visitors to dozens of chia recipes.

For more positively simple ways to enjoy chia visit thechiaco.com

The Chia Co. – For a positively simple contribution to your health and the global community.

The Chia Co. product range is available from naturalthings.co.nz, Moore Wilsons, Whole Heart, Bin Inn Auckland and selected health stores nationwide.

www.thechiaco.com

www.facebook.com/thechiaco

www.instagram.com/thechiaco

#eatchia #positivelysimple #farmingprocesses #sustainablygrown #thechiaco

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Orange and Mustard Glazed Duck Breast https://fresh.co.nz/2017/10/19/orange-mustard-glazed-duck-breast/ https://fresh.co.nz/2017/10/19/orange-mustard-glazed-duck-breast/#respond Thu, 19 Oct 2017 00:51:00 +0000 https://fresh.co.nz/?p=96222 Nestled amid the olive grove of the Simunovich Olive Estate, Bretta at Bracu offers elegant and contemporary fine dining in a truly exceptional setting. With an everchanging menu curated by the talented Head Chef Logan Clark, stunning views of the Olive Estate and outdoor activities including claybird shooting or archery, Beretta at Bracu is the […]

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Nestled amid the olive grove of the Simunovich Olive Estate, Bretta at Bracu offers elegant and contemporary fine dining in a truly exceptional setting. With an everchanging menu curated by the talented Head Chef Logan Clark, stunning views of the Olive Estate and outdoor activities including claybird shooting or archery, Beretta at Bracu is the perfect escape. Just 40 minutes from central Auckland, with views across the vast olive grove and the rolling pastures of the Bombay Hills, Bracu is the Auckland’s finest country restaurant.

This beautiful duck recipe is inspired by Bracu’s Glazed Duck Breast with Duck Leg Croquette, Parsnip Purée, Blood Orange, Seasonal Vegetables, and Purple Carrot Vinaigrette by their Head Chef Logan Clark.

Orange and Mustard Glazed Duck Breast with green beans, hazelnuts, brown butter and parsnip puree

Ingredients and Method (Serves 4)

4 duck Breasts (1 per person)

Prepare the duck the night before you plan to make this dish. With a small sharp knife remove the duck fillet and any sinew from the underside of the duck breast. Rinse in cold water then pat dry.

Leave the duck breast on a tray in the fridge overnight un-covered skin side up. This will dry the skin out and make scoring the skin a lot easier.

For the orange and mustard glaze:

150g freshly squeezed orange juice

150g brown sugar

75g English mustard

Zest of 1 orange

¼ teaspoon ground ginger

Put all ingredients into a pot and bring to a simmer then strain through a sieve.

For the parsnip puree:

4 medium sized parsnips

1 tablespoon butter

Approximately 500ml milk

A pinch of salt

Peel and cut the parsnips into quarters length ways. Cut the hard core out and discard it.

Cut the remaining parsnip into small even sized pieces.

Put the parsnip into a pot and add enough milk just to cover with milk and a few tablespoons of water. Season with salt.

Bring to the boil and cook until the parsnip is tender.

Strain reserving the liquid. Put the parsnip into a blender with just enough of the cooking liquid to get the machine blending, add a tablespoon of butter and some salt. Blend until smooth. Taste for seasoning then pass the pure through a fine sieve.

For the duck:

Score the skin of the duck breast in a criss-cross pattern with a sharp knife being careful not to cut all the way through to the flesh. This will allow the fat to render out when you cook it.

For the beans:

320g (80g per person)

3 Tablespoons of unsalted butter

Trim the top of the beans off with a small knife leaving the bottom on for a nice presentation. Cook in boiling salted water for 2-3 minutes until just tender. Then cool down quickly in either ice water or cold running water. Dry and set aside.

To finish the dish:

Reheat the parsnip puree over a low heat in a small pot. Stir occasionally until hot then put to one side.

Heat a non-stick pan on medium for a few minutes without any oil. When the pan just begins to smoke add a teaspoon of canola oil and roll it around the pan. Season the duck on both sides with salt then add the duck breast skin-side down and cook over a medium-low heat for 4-5 minutes. As the duck cooks fat will render out of the skin, carefully drain this off as necessary and reserve it for another use (potatoes).  When the skin is a golden brown colour flip it over and cook for another 1-2 minutes on the flesh side. When the duck is cooked to medium rare (firm but still springy) add two tablespoons of the orange-mustard glaze to the pan and reduce it over a high heat until it is syrupy and coats the duck breast nicely. Roll the duck around in the glaze then take it out and leave it to rest for 10 minutes.

In a large frying pan add 3 tablespoons of unsalted butter and cook until a light golden brown colour then add the blanched green beans and stir around in the butter for 2-3 minutes to reheat. Sprinkle over some chopped hazelnuts.

To serve:

Cut the duck breast in half length-ways and place on the plate, spoon some of the parsnip puree next to it and add a small pile of the beans and hazelnuts. Spoon some of the brown butter over the duck breast to finish.

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SKYCITY offers Fashion and Food Events for the Melbourne Cup https://fresh.co.nz/2017/10/19/five-federal-street-chefs-collaborate-melbourne-cup/ https://fresh.co.nz/2017/10/19/five-federal-street-chefs-collaborate-melbourne-cup/#respond Wed, 18 Oct 2017 21:25:42 +0000 https://fresh.co.nz/?p=96215 Auckland’s celebrations of Melbourne Cup have Trelise Cooper and SKYCITY partnering to bring the very best of fashion and food together and deliver New Zealand’s longest runway show on Federal Street. Auckland, Flemington has arrived! The event, set across five of SKYCITY’s stylish restaurants, Huami, Gusto at the Grand, MASU by Nic Watt, The Grill […]

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Auckland’s celebrations of Melbourne Cup have Trelise Cooper and SKYCITY partnering to bring the very best of fashion and food together and deliver New Zealand’s longest runway show on Federal Street. Auckland, Flemington has arrived!

The event, set across five of SKYCITY’s stylish restaurants, Huami, Gusto at the Grand, MASU by Nic Watt, The Grill by Sean Connolly and The Sugar Club, will offer options for a long lunch or four course dinner, Trelise Copper runway show, and screening of the big race.

At more than 400 metres long the runway loops through the restaurants, with the grand finale reaching the lofty heights of The Sugar Club on Level 53 of the Sky Tower. More than a dozen models will be showing garments from Dame Trelise Cooper’s Trelise Cooper and Cooper Spring-Summer 2018 collections – with a focus on event and race wear, of course.

Fashion on Federal is set to become an annual event at SKYCITY on the first Tuesday of every November, raising the bar of Auckland’s Melbourne Cup celebrations.

“Flemington is all about high fashion and fine food and Fashion on Federal brings the very best of both together, and to be partnering with an icon like Trelise Cooper certainly reflects this,” says Lizzie Leuchars, SKYCITY Corporate Events Manager.

For those escaping work early, lunch begins at 12.30pm with the first of three runway shows starting at 2pm. For those with a later schedule, The Sugar Club event starts at 4pm in time to catch the Melbourne Cup race and enjoy a four course degustation dinner afterwards.

In Melbourne Cup style, guests are encouraged to dress to impress with the ‘Best Dressed’ from each restaurant winning a night’s stay in SKYCITY Grand Hotel. The five finalists will be judged by Dame Trelise Cooper herself with the overall winner receiving an additional prize package including an upgrade to the SKYCITY Grand Presidential Suite.

The Fashion on Federal events:

Huami

Tuesday 7 November, 12.30pm – 5.30pm

$135pp, five course lunch with drink on arrival

09 363 6699 or info@huami.co.nz

Gusto at the Grand

Tuesday 7 November, 12.30pm – 5.30pm

$80pp, four course sharing lunch with drink on arrival

09 363 7030 or reservations@gustoatthegrand.co.nz

MASU by Nic Watt

Tuesday 7 November, 12.30pm – 5.30pm

$150pp, six course lunch with drink on arrival

09 363 6278 or info@masu.co.nz

The Grill by Sean Connolly

Tuesday 7 November, 12.30pm – 5.30pm

$110pp, three course feast with drink on arrival

09 363 7067 or reservations@thegrillnz.co.nz

The Sugar Club

Tuesday 7 November, 4pm – 9pm

$145pp, four course degustation dinner with cocktail on arrival

09 363 6365 or enquiries@thesugarclub.co.nz

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Cloudy Bay Sail Away at Prego https://fresh.co.nz/2017/10/18/cloudy-bay-sail-away-prego/ https://fresh.co.nz/2017/10/18/cloudy-bay-sail-away-prego/#respond Wed, 18 Oct 2017 04:06:11 +0000 https://fresh.co.nz/?p=96196 Cloudy Bay has given Aucklanders even more reason to revel in the warmer season with the launch of its Cloudy Bay Sail Away, a unique pop-up dining experience at the iconic Prego restaurant.   This is the first time in 30 years that Prego has undergone such a significant transformation with the new, luxury outdoor extension […]

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Cloudy Bay has given Aucklanders even more reason to revel in the warmer season with the launch of its Cloudy Bay Sail Away, a unique pop-up dining experience at the iconic Prego restaurant.   This is the first time in 30 years that Prego has undergone such a significant transformation with the new, luxury outdoor extension that now runs the length of the property.

Here guests will be able to dine alfresco and enjoy unique food and Cloudy Bay wine pairings under the warm Spring sun. What used to be an unnoticed overlooked alleyway is now a new, beautiful outdoor dining area that provides a welcoming escape from the outside world.

Prego and Cloudy Bay have worked closely with Landscape Architect Jared Lockhart, to help bring the Cloudy Bay Sail Away space to life. Using natural timbers, luscious greenery, low hanging ambient lighting as well as utilising the existing brick-cobbled path, Jared has created a charming yet refined wine garden in the heart of Ponsonby.

“It was important to me that the overall design incorporated both Cloudy Bay and Prego influences, so I was careful to work with the existing infrastructure when bringing this space to life,” says Jared Lockhart.

“Cloudy Bay embraces natural elegance and refinement, so everything from the wood and plant life to the furniture and lighting needed to reflect this. I wanted to elevate the natural surroundings to create a unique inner-city dining environment where guests can take a break from their busy lives.”

As well the new design aesthetic, Cloudy Bay Sail Away at Prego also includes a new bespoke menu for guests to enjoy. Following a trip down to Cloudy Bay in Marlborough, Prego’s head chef Lennox Bull has introduced an inspired new food and wine offering to the Prego menu which heroes locally foraged ingredients and produce from the region. Some of the dishes include Marlborough Wild Pork, Ora King Salmon and Cloudy Bay Clams.

“Along with their fine wines, Cloudy Bay is renowned for relying on the natural environment as a key food source,” says Lennox Bull.

“During my trip down to the winery, I was lucky enough to enjoy a seven-course meal that incorporated food sourced from the local artisan growers and hunted and gathered from the wild. This experience provided me with an exceptional view of Marlborough’s vast gastronomic landscape, which was something I wanted to reflect in the bespoke Cloudy Bay menu at Prego.”

A highlight to the Cloudy Bay Sail Away menu is the Cloudy Bay Tasting Tray which features three canapés that are each paired with a Cloudy Bay wine. Guests can enjoy Applewood Smoked Duck Breast served with Damson Plum Jelly and a glass of Cloudy Bay Chardonnay 2016, Kaikoura Fromage Blanc, Taylor Pass Honey and Thyme paired with Cloudy Bay Sauvignon Blanc 2017 and Sugar-Cured Lamb with Crispy Polenta, Pinoli Pine Nuts and KawaKawa matched to the Cloudy Bay Pinot Noir 2015.

Also on offer will be the Cloudy Bay Forage Platter that allows diners to graze over a large selection of fresh Marlborough sourced produce while enjoying a bottle of Cloudy Bay wine.

“We are thrilled to be working with both Lennox and Jared this year to help us bring to life the Cloudy Bay Sail Away vision at Prego,” says Ali Campbell, Cloudy Bay Senior Brand Manager.

“As experts in their fields, we have been able to create a relaxing environment where guests can take a break and enjoy a moment away from their busy lives while dining alfresco.”

Cloudy Bay Sail Away at Prego is live from Thursday 19th October until Wednesday 15th November 2017.

www.prego.nz.nz

#ComeSailAway @CloudyBay @Prego

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Marc wins the Best Ora King Dish NZ in Japan https://fresh.co.nz/2017/10/18/marc-wins-best-ora-king-dish-nz-japan/ https://fresh.co.nz/2017/10/18/marc-wins-best-ora-king-dish-nz-japan/#respond Wed, 18 Oct 2017 03:33:56 +0000 https://fresh.co.nz/?p=96191 For the second year in a row, Marc Soper has won the Best Ora King Dish New Zealand at the annual Ora King Awards. Announced at the Ora King Awards ceremony held in Tokyo yesterday, Marc Soper’s creation “Japanese inspired Ora King Salmon, served with bone broth” was named the 2017 New Zealand winner. Leading […]

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For the second year in a row, Marc Soper has won the Best Ora King Dish New Zealand at the annual Ora King Awards.

Announced at the Ora King Awards ceremony held in Tokyo yesterday, Marc Soper’s creation “Japanese inspired Ora King Salmon, served with bone broth” was named the 2017 New Zealand winner.

Leading food industry experts Lauraine Jacobs and Geoff Scott judged the New Zealand category and both attended the prestigious event. Geoff says,

“Marc must have spent hour upon hour thinking about and perfecting every part of his creation. He showed us ?ra King salmon served to perfection, every ingredient there for a reason, the dish – delightful and clever, the taste – incredible!”

Lauraine raved about the dish saying,

“Marc Soper’s Ora King salmon was superb. He is a chef in a class of his own, as not only has he demonstrated absolute precision in his cooking, but he has also shown his shining talent two years running, embracing the nose to tail philosophy and ensuring that every single element on the plate is utterly delicious.”

The hero of Marc’s dish is a baked Ora King salmon loin wrapped in nori. The salmon is topped with a sesame kelp seasoning and accompanied by wasabi peas, pickled rice, Ora King caviar, soy ginger and tofu sponge. A smoked Ora King salmon bone broth is served tableside in front of the guest.

Marc was inspired by the simplicity and full flavour of Japanese food, coupled with his fascination with the nose to tail philosophy. His dish incorporates the various parts of the Ora King salmon including the belly, tail, skin and bones.

Marc took out the award after competing against 86 New Zealand chefs including finalists, Mark McAllister from Welcome Eatery, Himanshu (Shaun) Tyagi from Harbourside Bar and Grill, and Makoto Tokuyama from Cocoro. Makoto was also named the Best Ora King Ambassador for New Zealand.

General Manager Marketing at New Zealand King Salmon, Jemma McCowan says, “The competition is getting more intense each year. It is impressive to see a wide range of Ora King chefs from across New Zealand apply their creativity and culinary expertise to showcase Ora King, as well as incorporating the Japanese twist. Chef Marc’s dish was applauded for its technical brilliance and flair by both our external judges. The award is very well deserved and I extend my congratulations to him.”

The awards have grown every year and to celebrate the fifth anniversary of the awards, the Awards ceremony and activities were held outside New Zealand, with the finalists and ambassadors for New Zealand, Australia and North America flown to Japan to join the Japanese finalists.  This year, chefs from around the world were challenged to enter their Best Ora King Dish with a Japanese twist.

The winners of the 2017 Ora King Best Dish Awards are:

Best Ora King Dish New Zealand, Marc Soper, Wharekauhau Country Estate, Featherston

Best Ora King Dish Australia, Christopher Bonello, MPD Steak Kitchen, Melbourne

Best Ora King Dish North America, Travis Swikard, Boulud Sud, New York City

Best Ora King Dish Japan, Yosuke Kanai, Fleuve, Hotel Granvia Osaka

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Airbiotics Probiotic Cleaning Solutions https://fresh.co.nz/2017/10/18/airbiotics-probiotic-cleaning-solutions/ https://fresh.co.nz/2017/10/18/airbiotics-probiotic-cleaning-solutions/#respond Tue, 17 Oct 2017 21:33:16 +0000 https://fresh.co.nz/?p=96166 Protect your indoor living spaces and air from harmful contaminants and reduce the symptoms of allergies and asthma with the latest advances in natural cleaning technology. Introducing Airbiotics probiotic cleaning solutions; the eco-friendly, non-toxic, non-GMO and allergen free cleaning solution for a safe, healthy family environment. Airbiotics eliminates harmful household contaminants and allergens, protecting surfaces […]

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Protect your indoor living spaces and air from harmful contaminants and reduce the symptoms of allergies and asthma with the latest advances in natural cleaning technology. Introducing Airbiotics probiotic cleaning solutions; the eco-friendly, non-toxic, non-GMO and allergen free cleaning solution for a safe, healthy family environment.

Airbiotics eliminates harmful household contaminants and allergens, protecting surfaces with a layer of safe probiotic bacteria, effectively ridding the home of bad bacteria and creating truly clean air and indoor living spaces.

For years, chemical disinfectants have been our go-to for keeping our homes clean of harmful bacteria, mould, mildew and other pathogens. Studies now show that these disinfectants simply do not work, and are in fact allowing harmful bacteria to thrive in our homes.

Traditional disinfectants kill both good and bad bacteria on surfaces that we clean.  Within a very short period of time, bad bacteria are reintroduced and multiply rapidly, growing from existing dead bacteria killed by the disinfectant. Dead bacteria form a biofilm, allowing harmful bacteria to thrive and multiply within a short period of time. This biofilm is utilised as a food source, meaning our current cleaning choices are in fact feeding and protecting bad bacteria – the last thing we want to encourage in our homes and around our loved ones!

StaBiotics™, the powerful probiotic in Airbiotics products, is the only safe and natural solution to deconstruct biofilm. When surfaces are free from biofilm, bad bacteria and allergy causing dust mites cannot thrive. StaBiotics™ cleaning products maintain a protective layer on the treated surface that helps strengthen and support good bacteria, preventing harmful pathogens from developing, reducing the need for constant cleaning.

StaBiotics™ control the microbiological environment through natural competition, balancing bad bacteria (such as Salmonella, E. coli, Staphylococcus and Clostridium) with good bacteria to create a safe, healthy and bacteria neutral indoor environment.

By reducing bad bacteria in the air, Airbiotics effectively eases symptoms of allergy and asthma sufferers. By replacing bad bacteria with the powerful signature probiotics found in Airbiotics, allergy symptoms reduce and asthma sufferers breathe with ease.

Airbiotics products are eco-friendly, non-toxic, non-GMO and allergy free; safe for families and kind to the environment.

AIRBIOTICS ALL-PURPOSE CLEANER SAMPLE PACK RRP $19.99

Includes 1 spray bottle, 5 x 5ml Concentrate All-Purpose Cleaner refills and 1 Microfibre cloth (reusable, washable and lint free). Cleans spills, grease, grime, and makes everything shine. Leaving every surface feeling fresh and clean, Airbiotics All-Purpose Cleaner uses fragrance-free and non-toxic ingredients to clean in a more natural and healthy way. Airbiotics All-Purpose Cleaner is free from harsh chemicals and artificial scents.

Safe for use around children and pets.

AIRBIOTICS ALL-PURPOSE CLEANER KIT   RRP $49.99

Includes 1 spray bottle, 236ml bottle and 1 microfibre cloth (reusable, washable and lint free). Cleans spills, grease, grime, and makes everything shine. Leaving every surface feeling fresh and clean, Airbiotics All-Purpose Cleaner uses fragrance-free and non-toxic ingredients to clean in a more natural and healthy way. Airbiotics All-Purpose Cleaner is free from harsh chemicals and artificial scents. Safe for use around children and pets.

AIRBIOTICS STABIOTIC™ MIST HOME SPRAY (60ml)    RRP $19.95

For use after or in between dusting and cleaning, spraying with Airbiotics StaBiotics™ Mist Home Spray will freshen fabrics, protect your home against allergens such as dust mites and pet dander, help control odours, and leave air truly fresh and clean. Through neutralising odours, Airbiotics StaBiotics™ Mist Home Spray treats odours instead of masking them. Use in every room on bedding, furnishings, all types of fabrics, linens, clothes, and upholstery for effective allergen and odour protection. Safe for use around children and pets.

Airbiotics and Petbiotics are available online at www.airbioticsnz.com

FACEBOOK: airbioticsnz

INSTAGRAM: airbioticsnz

#airbioticsnz #airbiotics

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Selaks Taste Of Summer Wines https://fresh.co.nz/2017/10/17/selaks-taste-summer-wines/ https://fresh.co.nz/2017/10/17/selaks-taste-summer-wines/#respond Tue, 17 Oct 2017 04:15:15 +0000 https://fresh.co.nz/?p=96152 LUSCIOUS PINOT GRIS HAWKE’S BAY 2017 The Taste Collection is a celebration of the generous and distinct flavours that have made Selaks wines so extraordinary and sought after for over 80 years. Only the free run juice was used for this blend. Clean juice was fermented at cool temperatures and carefully monitored with the aim […]

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LUSCIOUS PINOT GRIS HAWKE’S BAY 2017

The Taste Collection is a celebration of the generous and distinct flavours that have made Selaks wines so extraordinary and sought after for over 80 years.

Only the free run juice was used for this blend. Clean juice was fermented at cool temperatures and carefully monitored with the aim of retaining the maximum amount of primary fruit character in the final wine.

Colour Pale straw.

Aroma A lifted floral nose of rose water, apple and nashi pear with spicy nuances.

Taste Full bodied on the palate, a silky smooth and oily texture with a rich,luscious texture.

Food Pairing Seared scallops or Thai chicken curry.

BERRIES & CREAM ROSÉ HAWKE’S BAY 2017

The clarified juice was fermented at cool temperatures using selected yeast strains. After a brief period of settling the wine was racked, blended and bottled early in order to retain its bright primary fruit characters.

Colour Pale pink.

Aroma Intense, bright fruit aromas of berry and tropical fruits.

Taste A soft, luscious and layered palate. Richly fruited with strawberry and blackberry notes, creamy mouth-feel and a clean, dry finish.

Food pairing Fresh seafood or light salads.

 

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Barker’s of Geraldine Fruit Spritzers https://fresh.co.nz/2017/10/17/barkers-geraldine-fruit-spritzers/ https://fresh.co.nz/2017/10/17/barkers-geraldine-fruit-spritzers/#respond Tue, 17 Oct 2017 03:39:21 +0000 https://fresh.co.nz/?p=96149 As the weather warms, cool down with these refreshing, sparkling, ready to drink Fruit Spritzers by Barker’s of Geraldine. These new, reduced sugar spritzers come in four delicious flavours using real ingredients that are brewed or squeezed to perfection on the Barker’s family farm. Ideal as non-alcoholic ready to drink beverage, or as a mixer […]

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As the weather warms, cool down with these refreshing, sparkling, ready to drink Fruit Spritzers by Barker’s of Geraldine.

These new, reduced sugar spritzers come in four delicious flavours using real ingredients that are brewed or squeezed to perfection on the Barker’s family farm.

Ideal as non-alcoholic ready to drink beverage, or as a mixer in your favourite summer (or any time of the year) Cocktail, these Fruit Spritzers are your convenient companion for any social occasion.

Each flavour contains 25% less sugar than other leading full sugar carbonated drinks, and with no artificial colours, flavours or preservatives there’s even more reason to savour every sip.

Barker’s of Geraldine Fruit Spritzers are available now in the juice section of selected supermarkets RRP $4.49 for a 500ml bottle.

 

Redcurrant, Rhubarb & Rosehip – Best served in a wine glass or champagne flute for a non-alcoholic alternative to your favourite Rose.

Lemon, Lime, Cucumber & Mint – Sparkling water and garden citrus fruits make this a refreshing drop – even better on a special occasion with ice and a dash of something stronger.

Ginger beer with Lime – Brewed root ginger blended with lightly sparkling water and a touch of lime makes this a better-to-you alternative to traditional Ginger Beer.

Apple Cider with Elderflower – A dry, thirst quenching brewed cider with an aromatic finish of elderflower.

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NZ Tamarillo Co-operative begins export to the US https://fresh.co.nz/2017/10/17/nz-tamarillo-co-operative-begins-export-us/ https://fresh.co.nz/2017/10/17/nz-tamarillo-co-operative-begins-export-us/#respond Tue, 17 Oct 2017 01:23:29 +0000 https://fresh.co.nz/?p=96142 New Zealand’s Tamarillo Co-operative has signed a major deal with a distributor allowing Tamarillo Marinade and Tamarillo Vinegar to be sold in the US and Canada. The first of shipment of tamarillo pulp has left Whangarei for US-based food producer and distributor, Serious Foodie. Tamarillos are processed into pulp and vinegar concentrate in New Zealand […]

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New Zealand’s Tamarillo Co-operative has signed a major deal with a distributor allowing Tamarillo Marinade and Tamarillo Vinegar to be sold in the US and Canada.

The first of shipment of tamarillo pulp has left Whangarei for US-based food producer and distributor, Serious Foodie. Tamarillos are processed into pulp and vinegar concentrate in New Zealand and exported to Serious Foodie in bulk. Florida-based Serious Foodie then makes the pulp into Tamarillo Marinade and Tamarillo Vinegar.

Serious Foodie specialises in developing gourmet products for the home chef.

It introduced Tamarillo Marinade and Tamarillo Vinegar at the Summer Fancy Food Show in New York at the end of June, receiving great feedback and so has started production. Serious Foodie Tamarillo Marinade and Tamarillo Vinegar will sell online, at US farmers’ markets and be distributed to gourmet supermarkets and stores across the US and Canada.

New Zealand Tamarillo Co-operative Director and Manager, Robin Nitschke said “it was a rewarding achievement after working on the deal for two and a half years.”

Serious Foodie first contacted the co-operative more than two years ago interested in expanding its range of high-end specialty products. It believed an exotic fruit like the tamarillo would appeal to their discerning customers.

As well as the US deal, the Co-operative is working on other export opportunities. Robin Nitschke said vinaigrette and relish will shortly be shipped to Brisbane and negotiations are under way for vinaigrette concentrate to be introduced to European and Asian markets in a variety of products.

Robin Nitschke, with five other grower members, established the Tamarillo Co-operative three years ago. “Our aim is to have more influence at the beginning of the supply chain by channeling fruit through one merchant and then providing more choices to add value to the fruit at the end of the supply chain.”

Robin Nitschke said that after gaining recognition in 2016 as finalists in the NZ Food Awards Artisan category, supermarkets, specialty food outlets and food service companies have had good demand for the co-operative’s For the Love of Tams, Tamarillo Relish and For the Love of Tams, Tamarillo Vinegar Dressing.

Both products are available at selected specialty food stores throughout New Zealand on online at www.tamco.co.nz

For the Love of Tams, Tamarillo Relish                          RRP $9.95

For the Love of Tams, Tamarillo Vinegar Dressing        RRP $10.95

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