Fresh https://fresh.co.nz Fresh Recipes & Ideas, Latest Food News & Innovations Mon, 26 Jun 2017 19:34:08 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Lifehacks: Sleep Tips https://fresh.co.nz/2017/06/27/lifehacks-sleep-tips/ https://fresh.co.nz/2017/06/27/lifehacks-sleep-tips/#respond Mon, 26 Jun 2017 19:08:31 +0000 https://fresh.co.nz/?p=92887 Been getting up early for all that America’s Cup racing? Feeling a tad knackered in general? 5 sleep tips not only for more zeds but for better quality sleep. 1. Don’t start your day first thing with coffee. Our cortisol levels are at their highest when we first wake up so we actually don’t need […]

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Been getting up early for all that America’s Cup racing? Feeling a tad knackered in general? 5 sleep tips not only for more zeds but for better quality sleep.
1. Don’t start your day first thing with coffee. Our cortisol levels are at their highest when we first wake up so we actually don’t need a caffeine boost. Best time for a cuppa is 10am-2pm only. Chamomile tea or lemon/honey toddies as a hot drink alternative in the afternoon or evenings.
2. No pressing the snooze button on the alarm. Get up at the same time each day so you don’t confuse your body. Humans thrive on routine and rhythm.
3. Want a good sleep at night? All in the groundwork in your day leading in. Stay away from carbs at lunch as that gives you the 3pm slump and then by bedtime your body wants to burn off that stored energy so wants action. Eat your carbs in the first half of the day.
4. It’s a given, but all lights off in your bedroom, including screens, power lights from appliances. If you have to have a digital clock in the room, have it in the far corner. Definitely no phones, unless for an alarm and again away from your head.
5. Parent of school age kids? Have a 20-30 minute power nap at 2pm so you’re ready and raring to go to collect them at 3. There’s no being tired with THAT energy around you.
Extra bonus:
Track that sleep. Fitness trackers like FitBit now have sleep track equipment so you can break down your numbers in the morning and see when your deep sleep time is. SnoreLab is also another great app.
Wine and cheese sounds all very nice at night, but try a banana, warm milk and magnesium vitamin before bed – OK, add a dash of Baileys to that milk 🙂

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Named Sam? Know a Sam? We’ve got a ride for you! https://fresh.co.nz/2017/06/26/named-sam-know-sam-weve-got-ride/ https://fresh.co.nz/2017/06/26/named-sam-know-sam-weve-got-ride/#respond Mon, 26 Jun 2017 07:07:28 +0000 https://fresh.co.nz/?p=92836 If like the other 4,000,000 plus people in New Zealand, you still don’t know about Uber (and by know, we mean taken a ride), we bet your bottom dollar you know a mate called Sam. How can we be so sure? Well Sam is not only the most common unisex name among our 300,000 riders […]

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If like the other 4,000,000 plus people in New Zealand, you still don’t know about Uber (and by know, we mean taken a ride), we bet your bottom dollar you know a mate called Sam.

How can we be so sure? Well Sam is not only the most common unisex name among our 300,000 riders right now, it is also one of the most popular unisex names in New Zealand.

Of course we want everyone to know about the magic of riding with Uber, but we don’t want you to just take our word for it.

 Free rides for ‘Sam’

That’s why for one week from Monday 3 July, we’re offering anyone with a name that starts with ‘Sam’ – whether it be Samuel, Samantha or Samara – a free $20 ride every day, for 7 days. And if you’re not called Sam and you’re new to Uber, you can ask your mate Sam for a free $20 ride too.

Why? Well we figured there’s no one better placed to tell everyone about the benefits of Uber than the one mate we all have – Sam!

So now if you ever have a question about Uber you can simply #AskSamNZ.

Don’t just take our word for it

A couple of New Zealand’s most loved Sams, Sam Whitelock and Sam Cane, have already been taking rides to spread the word.

Named Sam?

If you’re called Sam and want to help your mates get to know Uber, then register here by Friday 30 June, and we’ll give you a free ride worth up to $20 every day for one week from 3 July. And because we know you have so many mates who want to get to know Uber too, we’ll give any of your mates who are yet to try Uber a free $20 ride as well.

Know a Sam?

If you know a Sam then make sure they register here by Friday 30 June, so they can tell you all about how great Uber is while riding for free. And if you’re really good mates, hopefully they’ll let you ride with them for free too!

 For full terms and conditions of the promotions please head here.

 

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Sacred Hill Reserve Hawke’s Bay Merlot Cabernet Sauvignon https://fresh.co.nz/2017/06/26/sacred-hill-reserve-hawkes-bay-merlot-cabernet-sauvignon/ https://fresh.co.nz/2017/06/26/sacred-hill-reserve-hawkes-bay-merlot-cabernet-sauvignon/#respond Mon, 26 Jun 2017 07:06:29 +0000 https://fresh.co.nz/?p=92843 On the shortest day of the year, it’s time to rug up, get cosy and enjoy a lazy evening spent by the fire in the comfort of your own home (or someone else’s!) Sacred Hill has crafted the perfect wine match for your warming winter evening – 2016 Sacred Hill Reserve Hawke’s Bay Merlot Cabernet […]

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On the shortest day of the year, it’s time to rug up, get cosy and enjoy a lazy evening spent by the fire in the comfort of your own home (or someone else’s!)

Sacred Hill has crafted the perfect wine match for your warming winter evening – 2016 Sacred Hill Reserve Hawke’s Bay Merlot Cabernet Sauvignon.

Grown on a stunning parcel of land in Hawke’s Bay and crafted by Sacred Hill’s winemakers, this wine has complex and enticing aromas of vanilla pods, dark chocolate, crushed berries, dark fleshed plums and spice. What a luscious way to end a winter’s day!

So curl up with a cosy throw, a few squares of top quality dark chocolate, and Sacred Hill’s 2016 Reserve Merlot Cabernet Sauvignon – you deserve it.

Match this wine with winter beef and lamb dishes or dark chocolate.

Find this wine at selected wine stores and supermarkets, RRP $24.99.

Learn more at www.sacredhill.com

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New Chair of Judges for 2017 Air NZ Wine Awards https://fresh.co.nz/2017/06/26/new-chair-judges-2017-air-nz-wine-awards/ https://fresh.co.nz/2017/06/26/new-chair-judges-2017-air-nz-wine-awards/#respond Mon, 26 Jun 2017 06:55:04 +0000 https://fresh.co.nz/?p=92839 New Zealand’s premier wine competition, the Air New Zealand Wine Awards, has a new Chair of Judges for 2017. Warren Gibson, chief winemaker at Trinity Hill and proprietor of Bilancia in the Hawke’s Bay, takes over the helm from Kumeu River’s Michael Brajkovich, who served as Chair of Judges from 2011 to 2016. Warren has […]

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New Zealand’s premier wine competition, the Air New Zealand Wine Awards, has a new Chair of Judges for 2017. Warren Gibson, chief winemaker at Trinity Hill and proprietor of Bilancia in the Hawke’s Bay, takes over the helm from Kumeu River’s Michael Brajkovich, who served as Chair of Judges from 2011 to 2016.

Warren has been a regular on the judging scene over the years at New Zealand’s major wine competitions as well as at a range of wine shows in Australia. He acknowledges he has big shoes to fill following Michael’s tenure, but he is excited by this new challenge.

“I would like to respect and continue the great work of Michael’s Chairpersonship along with the previous efforts of many others”, said Warren. “In saying that, I am also currently discussing potential to make small positive changes to help keep the awards evolving and relevant”.

“My motivation is to provide an excellent environment over the judging period followed by excellent results. I am confident that from the amazing people that are stewarding, organising and generally doing the hard graft behind the scenes through to the judges actually awarding the medals we will achieve this”.

Although wine shows tend to polarise opinion in the wine industry, Warren believes they can be hugely important in a number of different ways. These include opportunities for wineries to benchmark their wines, market their successes of medals and trophies, and celebrate the industry and regions. “The Air New Zealand Wine Awards also gives us the ability to invite world-class wine commentators to judge in the show and, more importantly, to spend time in our regions and leave as future ambassadors for New Zealand wine”, states Warren.

The Air New Zealand Wine Awards is the premier wine competition in New Zealand, recognising excellence in winemaking. The competition is owned and organised by New Zealand Winegrowers, the national organisation for the country’s 1,600 grape growers and winemakers. Entries for the 2017 competition open to New Zealand wineries on Monday 7 August. The black tie awards dinner announcing the trophy winners will be held in Hawke’s Bay on Saturday 25 November.

visit www.airnzwineawards.co.nz

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Gathered Game https://fresh.co.nz/2017/06/26/gathered-game/ https://fresh.co.nz/2017/06/26/gathered-game/#respond Mon, 26 Jun 2017 06:42:14 +0000 https://fresh.co.nz/?p=92832 Gathered Game is a family artisan producer based in Southland that handcrafts premium wild venison salami and deer sticks, naturally cured the traditional old fashioned way. The result is deep fine flavours and a firm yet delicate texture that cannot be imitated. Chris and Sally Thorn established Gathered Game in 2015 after years hunting wild […]

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Gathered Game is a family artisan producer based in Southland that handcrafts premium wild venison salami and deer sticks, naturally cured the traditional old fashioned way. The result is deep fine flavours and a firm yet delicate texture that cannot be imitated.

Chris and Sally Thorn established Gathered Game in 2015 after years hunting wild game and perfecting wild meat recipes and curing techniques. With the assistance of Chris’s brother, David, the team officially launched the Gathered Game Wild Venison Salami range in 2016.  Chris, an avid hunter with a passion for curing game meat, is the craftsman behind the production of each and every product.

Gathered Game Wild Venison Salami range is an authentic traditionally aged product inspired by the European style cured meats coupled with New Zealand’s remarkable wild game meat. The authentic curing process is a fine craftsmanship that takes time, expertise and dedication. Most venison smallgoods products in New Zealand are cooked or hot smoked, but our dry aging process makes the truly traditional salami.

Produced and sourced locally, all Gathered Game products use natural ingredients: wild venison meat mixed with herbs, spices and a touch of free range NZ pork fat. They are gluten free, dairy free and wild organic – no hormones, anti-biotics or artificial feed as the deer are not farmed.  Venison is a nutrient dense super meat, high in protein, rich in iron and low in fat.

Gathered Game was recently awarded a 2017 Cuisine Artisan Award for its classy and raw appeal and the innovative story behind the product. Each pack has a batch number that allows tracking through their website the exact details and location of the specific wild deer of which it was made. They use 100% wild organic Red Deer meat sourced from licensed sustainable sources, tested and processed in a MPI certified facility.

The Salamis are great as appetisers paired with cheese and wine but also add beautiful flavours to any pasta or pizza. The unique Deer Sticks provide a great backcountry snack and are often best enjoyed with a chilled beer.  Meet the three delicious batches:

Garlic Pepper – A delicious classic salami cured over time with natural garlic and cracked pepper finished with a touch of cold Manuka wood smoke.

Spicy Italian – Inspired by the traditional Spanish chorizo with an Italian infusion, this dry aged salami is rich in flavour with distinctive characteristics of paprika and chilli.

Smoked Paprika – When smoke meets spice you get our deliciously mild smoked paprika salami.

Available in leading retail stores  nationwide (including Farro Fresh, Moore Wilson and Neat Meat), Gathered Game salami range is ambient with a three month shelf life and includes: 100g deer sticks (RRP $9.95), 100g long stick salami (RRP $14.95), and 100g sliced salami packages (RRP $16.95). For more information, tracking a batch and finding a stockist, visit https://gatheredgame.co.nz.

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The Rolling Pin food truck takes off! https://fresh.co.nz/2017/06/26/rolling-pin-food-truck-takes-off/ https://fresh.co.nz/2017/06/26/rolling-pin-food-truck-takes-off/#respond Mon, 26 Jun 2017 03:56:00 +0000 https://fresh.co.nz/?p=92798 The Rolling Pin is a dumpling food truck and caterer that is changing the dumpling game. By the hands of Gordon Kong, a Chinese chef based in New Zealand, and his wife Yina, The Rolling Pin’s dumplings are like no other in town. The difference lies in the combination of a totally unique recipe, traditional […]

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The Rolling Pin is a dumpling food truck and caterer that is changing the dumpling game. By the hands of Gordon Kong, a Chinese chef based in New Zealand, and his wife Yina, The Rolling Pin’s dumplings are like no other in town. The difference lies in the combination of a totally unique recipe, traditional dumpling preparation method and outstanding customer service.

The concept behind The Rolling Pin’s creations is to surprise all senses, touch all taste buds in a gastronomic experience that provides surprising textures and flavours. The dumplings’ warmth is balanced with a cold Asian slaw, the softness of the dough highlights the crunchiness of the fried shallots and crushed peanuts topping, savoury filings are contrasted with a sweet and zesty dressing, and the fresh earthiness of coriander harmonises the spicy sauce – Gordon’s mum special recipe. Each dumpling is a mouthful of goodness.

Gordon wanted to introduce a new kind of Chinese cuisine more catered to Kiwis’ taste without losing the essence and authenticity of his Cantonese roots. Having worked for many years in the hospitality business in New Zealand, including renowned hotels Pullman and Heritage, Gordon knows Kiwis’ palate and wanted to promote a finer dining experience combined with the casual environment of a food truck – once more, balance is the key. Have a beautiful presentation, provide healthy options, be eco-friendly (biodegradable packaging and composting leftovers) and offer a great customer service (including vegan and halal options, which are normally not catered for in traditional Chinese food) were the guidelines for the enterprise.

The Rolling Pin’s cute (another word for small, as Gordon says) fixed menu includes an option for meatlovers, the Penang Pulled Beef dumplings – a combination of sambal slow cooked pulled beef with mirepoix and green peas that melts in the mouth –, and a vegan/halal option, the Buddha’s Delight dumplings – a rich mix of bean curd, shitake mushroom, pumpkin, bok choy and cabbage. All dumplings are handmade from scratch using premium fresh ingredients. Over winter, the menu expands with special seasonal offers, like the traditional Canton Beef Broth – a cherished recipe from Gordon’s home town – and Pork’n Spice, a special pork dish.

The Rolling Pin is at King’s College on Mondays (exclusively for students and school community – no external public access) and every Friday at their lunch spot in Ellerslie (15 Kalmia Street from 11:30 am to 1:30 pm).

They also participate on several markets and events (more than 20 in 2017 so far) and do catering for private events (weddings, birthday parties, corporate events, etc.) for up to 200 people with a broader customizable menu option. To give back to the community, they also support the Cancer Society and The Blind Foundation through special fundraisings throughout the year.

The dumplings come in servings of 8 ($12) and 4 ($8). Different prices apply for private events and fundraisings.

For more information and weekly schedule, visit www.therollingpin.co.nz

Instagram @the_rolling_pin_auckland and Facebook @TheRollingPinAKL

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Huami opens its doors https://fresh.co.nz/2017/06/26/huami-opens-doors/ https://fresh.co.nz/2017/06/26/huami-opens-doors/#respond Mon, 26 Jun 2017 03:46:46 +0000 https://fresh.co.nz/?p=92793 A new contemporary, authentic Chinese restaurant boasting world-class design, impressive ambience and traditional cuisine with a modern twist, will open its doors in SKYCITY Auckland’s award-winning Federal Street dining precinct in July. Huami draws inspiration from old Shanghai during the French Concession period, transporting classic Chinese elements in to the 21st century. Graeme Stephens, SKYCITY […]

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A new contemporary, authentic Chinese restaurant boasting world-class design, impressive ambience and traditional cuisine with a modern twist, will open its doors in SKYCITY Auckland’s award-winning Federal Street dining precinct in July.

Huami draws inspiration from old Shanghai during the French Concession period, transporting classic Chinese elements in to the 21st century.

Graeme Stephens, SKYCITY Entertainment Group CEO, says SKYCITY saw an opportunity for a premium yet authentic Chinese dining experience.

“SKYCITY is pleased to be delivering a ninth restaurant to our successful Federal Street dining precinct. Huami will provide an experience for our customers that tells the story of old Shanghai, merging all that makes the Chinese culture so unique – a fusion of traditional and contemporary,” he says.

Photograph by Babiche Martens. www.babichemartens.com 

“We have collaborated with a number of highly experienced consultants on Huami’s food and wine offering, unique cultural elements, restaurant design and architecture to ensure that, as with our other Federal Street restaurants, we are offering an experience like no other restaurant of its kind,” Mr Stephens says.

Well-known Kiwi chef Nic Watt, of Masu on Federal Street, has collaborated with SKYCITY on the project and together with esteemed executive chef Jeff Tan, who has an impressive career running some of the finest restaurant kitchens in Asia and the Middle East, will deliver Huami’s incredible food offering.

“Huami will be a refined restaurant honouring traditional Chinese cooking methods, while at the same time delivering a lively, relaxed and enjoyable eating environment. Huami will be the perfect marriage of old-style and modern-day China,” says Mr Watt.

Photograph by Babiche Martens. www.babichemartens.com

The menu will highlight exceptional dishes from regional provinces across China including Canton, Sichuan, Huaiyang and Beijing. The focus is on using fresh seasonal produce and bold flavours, featuring signature dishes including wood-fired Peking duck, hand crafted dim sums, braised New Zealand abalone, and crayfish.

Huami pays homage to classic Chinese influences in a contemporary style with the use of old brick work, ceramic tiles, dark wood and stone finishes. Huge bi-folding glass screen doors open directly onto Federal Street, while deluxe Chinese screens are used to help break up the main dining room creating a restaurant of exploration and discovery.

Ambient jazz playing in the background and wait staff dressed in classy waistcoats and cheese cutter hats, feather head pieces and sequins will all add to the theatre and unique experience of Huami, drawing on the traditions of the French Concessional period in old Shanghai.

Adding to the ambience, New Zealand’s first wood fired duck oven stands proud as a feature of the restaurant with an open stone counter. All cooking spaces will be open to allow guests to enjoy the theatre of Chinese cooking and the sights, sounds and smells of Huami. Live crayfish and other sustainably sourced seafood will be on display in a floating two tier feature wall allowing guests to choose their seafood of choice and have it prepared fresh.

The restaurant offers a range of dining options varying from private dining rooms and large group tables, through to intimate tables for two and seating at the open kitchen. Guests can also perch at the finger bar which showcases a refined cocktail menu, plus a premium whiskey wall displaying some of the finest Cognac and Armagnac available in New Zealand.
Cameron Douglas, New Zealand’s only Master Sommelier, has played an integral role in curating Huami’s extensive wine list, along with an impressive wine cellar holding up to 2500 bottles. Unique to Huami will be its very own Chinese rice wine, Bai Jiu, which has been sourced directly from China.

Huami will be open for lunch and dinner from Saturday 1 July 2017.

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WOOP Guest Foodie Series https://fresh.co.nz/2017/06/26/woop-guest-foodie-series/ https://fresh.co.nz/2017/06/26/woop-guest-foodie-series/#respond Mon, 26 Jun 2017 03:34:54 +0000 https://fresh.co.nz/?p=92674 Slow food fast – it sounds like a riddle, but now it’s a reality for those who want to eat beautiful, fresh food, but don’t have the time to prepare it. With WOOP, you can even have one of New Zealand’s top foodies prepare your dinner on a ‘normal’ weeknight in the comfort of your […]

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Slow food fast – it sounds like a riddle, but now it’s a reality for those who want to eat beautiful, fresh food, but don’t have the time to prepare it. With WOOP, you can even have one of New Zealand’s top foodies prepare your dinner on a ‘normal’ weeknight in the comfort of your own home!

From the food box delivery service that lives and breathes the mantra of ‘slow food fast’, WOOP is excited to introduce the WOOP Guest Foodie Series – hot off the heels of the Street Food Series. From late June until early September, WOOP Boxes will feature a recipe developed by one of New Zealand’s top female food gurus every fortnight. With all the hard prep work done, all you have to do is add the finishing flourishes to put a delicious, healthy meal on the table in less than 15 minutes.

When you see what’s on the menu, you won’t believe it’ll be so easy for you to serve up. Made from scratch using the freshest ingredients, you’ll be cooking:

  • Niki Bezzant’s Miso Beef with Parmesan Roasted Root Vegetables and a Lemony Brussel Sprout Slaw
  • Jess Granada’s Monkfish ‘Binalot’ with Candied Walnuts and Meslcun Salad on Sticky Jasmine Rice
  • Anne Thorp’s Lemongrass Gurnard and Smoked Butter Potatoes with Wilted Spinach & Vine Tomatoes
  • Nici Wickes’ French Tarragon Chicken with Crispy Little Potatoes and a Citrus Rocket Salad and Moroccan Chicken and Prune Tagine with a Carrot Ribbon and Citrus salad
  • Tamara Johnson’s Salsa Verde Lamb with Pomme Puree, Carrot Puree and Greens

Each of these inspiring meals will take you less than 15 minutes to get on the table – no microwave dinner in sight.

That’s because WOOP is for people who want to eat incredible food – but don’t have the time to prepare it. Using recipes from all over the world, the team will go one step further to make things easy for you. They’ll go to the Sunday markets, visit local farms, find the freshest ingredients and prep, parboil, dice and slice so that you’ll receive delicious ingredients in perfect portions, ready for cooking. It’s just that little bit extra which makes a world of difference – the dressing that changes the salad, the marinade that makes the meat, potatoes parboiled and ready to roast – all made by hand, from scratch, so you don’t have to.

This means you can have home cooked world-class cuisine every night of the week – without having to scour recipe books or slave over a hot stove all afternoon. It’s for people who want to live fast, but eat slow.

WOOP founder, Thomas Dietz says: “We want to celebrate the diverse foodie landscape that is alive and kicking in New Zealand, and to do so, we thought it would be great to bring together a fantastic group of foodies who have had a real impact on the way we eat in New Zealand. It’s no secret that for such a small country at the bottom of the South Pacific we bat above our weight when it comes to food, and we think this should be celebrated and shared.”

Niki Bezzant, Editor at Large for Healthy Food Guide, continues: “I’m pleased to be involved in this collaboration – WOOP is a fantastic experience for busy people who appreciate great food but don’t have the time to come up with and prepare it all. It gives people a fast tracked kitchen experience, while still getting them involved in cooking.”

In today’s fast paced world, it seems our to-do lists are getting longer, while we run out of time to do the things we love. WOOP gives you the best of both worlds, allowing more time for you without saying goodbye to delicious and healthy dinners.

The WOOP team is excited to announce it is now available in Hamilton, Tauranga and Wellington as well as Auckland. Check out the WOOP Classic (perfect for families) or WOOP Foodie (adult fare) boxes at www.woop.co.nz

 

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Akarua Pinot Noir https://fresh.co.nz/2017/06/24/akarua-pinot-noir/ https://fresh.co.nz/2017/06/24/akarua-pinot-noir/#respond Sat, 24 Jun 2017 04:34:07 +0000 https://fresh.co.nz/?p=92697 Central Otago Pinot Noir is one of the most elusive, captivating and coveted varietals on the planet. Akarua, situated in the iconic Central Otago wine region, has a reputation for producing world class Pinot Noir. Its flagship wine, Akarua Pinot Noir, has picked up a trophy every year since 2009 along with a multitude of […]

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Central Otago Pinot Noir is one of the most elusive, captivating and coveted varietals on the planet.
Akarua, situated in the iconic Central Otago wine region, has a reputation for producing world class Pinot Noir.
Its flagship wine, Akarua Pinot Noir, has picked up a trophy every year since 2009 along with a multitude of gold medals to prove itself as one of New Zealand’s finest wines.
Akarua believes a little luxury is necessary when making their wine, this Pinot Noir has been carefully aged for 10 months in traditional French oak barriques and has proven its consistency and elegance gaining a loyal following amongst Pinot Noir devotees.
Lacing sweet spice, dark cherry and plum along with notes of thyme, dried herbs and spicy oak, this deep ruby Akarua Pinot Noir 2015 has an enticingly fragrant bouquet with excellent complexity, elegance and a finely poised lasting finish. It’s pictured above, teamed beautifully for winter 2017 with a Storm Clothing scarf.
Akarua Winemaker Andrew Keenleyside’s Food & Wine Matching Tip:
“Enjoy our AKARUA Pinot Noir with pan-seared Venison with a thyme, blueberry and red wine jus or braised lamb oyster shoulder, caramelised onions and mint jus. This is a fabulous wine for a special celebration, to share with friends or to simply wind down at the end of the week in front of the fire.”
AKARUA PINOT NOIR 2015 AWARDS
Trophy:
New Zealand Champion Pinot Noir, NZ International Wine Show
Gold Medals:
Sommelier Wine Awards, UK, 2017
Sydney International Wine Competition, Australia, 2017
The Royal Easter Show Wine Awards, Auckland, 2017
Akarua Pinot Noir 2015 RRP: $42

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Red Seal Flavoured Hot & Cold Black Teas https://fresh.co.nz/2017/06/23/red-seal-flavoured-hot-cold-black-teas/ https://fresh.co.nz/2017/06/23/red-seal-flavoured-hot-cold-black-teas/#respond Fri, 23 Jun 2017 03:56:56 +0000 https://fresh.co.nz/?p=92671 Red Seal has added a new range to the Hot & Cold tea collection with the addition of three new flavoured Hot & Cold Black Teas. The range includes Black Tea with Peach and Mango, Black Tea with Lemon, and Black Tea with Wildberries. Like the previous Hot & Cold Fruit Teas, Red Seal Hot […]

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Red Seal has added a new range to the Hot & Cold tea collection with the addition of three new flavoured Hot & Cold Black Teas.

The range includes Black Tea with Peach and Mango, Black Tea with Lemon, and Black Tea with Wildberries.

Like the previous Hot & Cold Fruit Teas, Red Seal Hot & Cold Black Teas are unique in that they can either be brewed as regular hot tea, but also can be brewed straight from cold water so consumers can pop a teabag into their glass of water to enjoy.

For a nice hot tea, simply brew for 3-5 minutes in boiling water. To enjoy the Hot & Cold Black Tea range cold, simply brew for 3-5 minutes in tap water, add some ice cubes, and garnish with some slices of fresh fruit.

Great for grabbing on the way to the gym or commute to work when you want something to switch up the morning hydration.

The Red Seal Hot & Cold Black Tea range contains no gluten, no artificial sweeteners, and zero sugar.

This range comes in three delicious flavours:
• Black Tea with Peach and Mango
• Black Tea with Lemon
• Black Tea with Wildberries

Red Seal Black Teas retail for $3.99 and are available in all major supermarkets.

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