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Archives for November 2015

It’s starting to feel a lot like Christmas!

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Jess-ChristmasWith just over three weeks to go until Christmas Day, we’re starting to feel the festive vibes. The Grocer is putting together his Christmas play list and our shelves are bursting with tasty treats for you and your family and friends.

’tis the season to be jolly and man do we have the goods to help you celebrate! Plus, this year, we’ve made it easier for you to get a head start on your Christmas Shopping. You can order turkey, ham, duck, salmon and “local goodies” food baskets online. Find the order form HERE.

We’re getting the season started this week, join us at the Fresh Choice Christmas Party, it’s great fun for the whole family!

Thursday 3rd December from 3:00 p.m.

  • Savings
  • Prizes
  • Giveaways
  • Tastings and demonstrations

See you there!

 

It wouldn’t be Christmas without… Pavlova!

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PavlovaThe quintessentially Kiwi dessert, Pavlova, is fast becoming a modern Christmas tradition. Made all the better because berries are plentiful, and local ones are just coming into season.

Here’s my recipe for Pavlova… (Serves 6 – 8)

Ingredients

  • 6 egg whites, at room temperature
  • pinch of salt
  • 1 1/2 cups caster sugar
  • 2tsp cornflour
  • 1tsp vinegar

Method

  1. Heat the oven to 180ºC, don’t use the fan. Line a baking tray with baking paper and mark a circl;e about 16cm diameter with a plate.
  2. Put the egg whites in the mixer and whisk. Add the salt and beat until stiff. Slowly add the sugar with the beater running. (I find it best to add about a dessert spoon at a time). Continue to mix for 10 minutes at high speed until the meringue is thick and glossy, (it should be firm enough to stick to the beater). Finally fold in the cornflour and vinegar.
  3. Drop spoonfuls of mix into the circled area, shape the outside into a smooth circle and leave the top textured.
  4. Bake at 180ºC for 5 minutes then reduce the oven temperature to 130ºC and cook a further hour. Turn off the oven and leave to cool in the oven.
    This can be made a few days ahead and then kept in an airtight container.
  5. To serve, cover with whipped cream. Get an assortment of berries, chopped strawberries, whole raspberries, currants, blueberries, etc. Lightly combine them, squish a few to make a light compote and scatter over the top.

Thanks to our Guest Blogger – Grant Dicker – Mint Dining Room

Breakfast Beauties

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BreakfastBeautiesMy favourite meal of the day is breakfast, after 12 hours of no food my tummy is ready for a good meal. We can often get very stuck in our ways with breakfast even with the huge range of options that are available. In store you’ll find all sorts of delicious goodies to tempt your taste buds and help inspire you to create a nourishing breakfast.

Top your favourite muesli (I like the Ceres Organics and Little Bird ranges) with Sujon blackcurrant powder, chia seeds, Lifefoods raw cacao powder, toasted coconut chips, a dollop of Raglan Coconut yogurt and Ceres coco-almond butter. These are also all great mixed into a smoothie.

Toast toppers – I like Dovedale Rice Chia or Breadman rye bread with Chantal unhulled tahini or Pic’s Almond butter and banana. For a savoury option I love Urban Hippie misomite with avocado.

I often make a bircher muesli by combining wholegrain oats or an alternative such as Lotus rice flakes or Ceres quinoa flakes with whole almonds, pumpkin seeds, chia seeds, goji berries, cinnamon and coconut flakes and soaking them overnight in water or your favourite milk. In the morning you can add your favourite fruit or toppings such as half a grated apple or yoghurt. For a warm breakfast add a little extra milk and heat gently for a creamy porridge.

Another interesting product on the shelves is Ceres steel cut oats, they take slightly longer to cook than rolled oats but create a beautiful nutty porridge. You can even soak them overnight to speed up the cooking process.

For a fabulous savoury breakfast try loads of fresh greens like kale, silverbeet and spinach steamed with ginger and garlic and topped with a poached egg or scrambled tofu.

With so many more options in store you will never be short of inspiration come breakfast time.

Thanks to our Guest Blogger – Maddy Bellcroft – Find Maddy on Facebook.

Argentinian Wines

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Chillean-WinesWhile Chile has traditionally dominated wine production in South America since the 1990’s Argentinian producers have been investing heavily in both the volume and quality of wines being produced in that country. Argentina is now the 5th larghest producer of wines in the world.

Traditionally Argentinian wines were made from very high-yielding crops grown on overhead trellises so the grapes would ripen beautifully in the intense sun and deliver incredibly ripe flavours in the red wines the country is well known for.

The variety most widely grown in Argentina is Malbec and is often regarded as the variety most suited to the warm Argentinian climate, many producers have excellent examples that are rich, intensely fruity wines that also reward aging.

In the 1980’s many Malbec vines were pulled out and replaced with Cabernet Sauvignon, Tempranillo, Syrah and Bonardo as well as a smattering of Pino Gris and other varieties; in fact one of the real strengths of Argentinian wine production is the wide range of varieties that can be produced very well there. With growing conditions that range from very hot to cooler elevated sites… A real bonus for producers.

You’ll find a big selection of Argentinian wines in store, and if you’re looking for a well priced luscious red, then look no further than the delights from this country.

All of the reds are packed with ripe berry fruit characters, each variety has different flavours but the same wonderful ripe characters that work so well with red meats, especially grilled steaks and casseroles.

If you want a soft red with plenty of flavour the try the Santa Ana 2012 Malbec for $17.99 that is soft yet rich and delicious, or the Trapiche Syrah for $13.99. This wine has a little more tannin but is still packed with wonderful ripe flavours.

Thanks to our Guest Blogger – Neil Hodgson

Sip, Pause and Enjoy…

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FunkEstateFor the last five weeks we’ve been living life totally on the edge – of the couch, fixated to the flatscreen. On Sunday I celebrated with a ‘Funk Estate’.

Of the three Funk Estatians, one hails from Nelson where he crafted his craft then in pursuit of his passion absconded to Wellington (with its reputation as the craft beer capital) to further enhance his brewing career. The three brewers were drawn together by their love for lagers, affection for ales and an all-round passion for a pint.

 

Have a squiz at these four funkalicious finals refreshers:

  • ‘Parleyer Pilsner’. This brew is way bigger than its 4.5% would suggest. A spritzy tart lime bitterness that leaves a clean crisp refreshing aftertaste. It’s got that exhilarating Savea get up and go!
  • ‘Sophisticuffs’ 6%. Is a hophisticated IPA with peppery orange and mango flavours and a backhand offload of bitterness. Very Rich and McCawsome!
  • ‘Oh Lordy NZ Pale Ale’ 5.5%. Up front this brew has a punchy grassy and passionfruit hop character but also it’s a beer of two halves as it is equally well balanced with smooth biscuity malts. This brew is a bit like the French side as it’s very easy to put away.
  • ‘Pucker Up Berliner Weisse’ 4.2%. Oh’lordy, hope I spelt that right? A Berliner Weisse is a wheaty sour style of ale. The taste starts with citrusy orange then a gentle sourness adds a multi-faceted complexity unheard of for such a low alcohol brew. Low alcohol, arrggh, you trying to kill me? Fortunately the flavours in this thirst-quenching brew will still smash ya bro with a cutting Skudder side step of crispness.

Thanks to our Guest Blogger – Denis Craft (Can’t Remember A Forking Thing) Cooper

Fire up the BBQ

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BBQBlogWhat a wonderful time of year. The spring lamb is just becoming available, asparagus is cheap, new season courgettes are slowly arriving. Apart from the wind, it’s been perfect barbecue weather. There’s nothing better than being outside grilling up a storm, you can cook anything on a barbecue, it’s not all sausages!

A favourite barbecue treat is scallops. Right now these are in season. Simply soak a bamboo skewer in water for a few minutes, (to stop it burning), then place the scallops on the skewer while threading some streaky bacon between them as you go. To make them cost effective you can also alternate between a scallop and a diced piece of white fish the same size. Stick with the seasonal theme and serve with some grilled asparagus. Finish with a few rocket leaves and olive oil and lemon juice for dressing.

Mini jacket potatoes are also great on the barbecue. Wrap them in foil with a little butter, pop them on the barbecue and close the hood, they’ll need about half an hour. When you need something to impress, try serving them stuffed with sour cream and sliced smoked salmon.

Vegetables can be grilled on the barbecue too, try some corn wrapped in foil with butter, some giant field mushrooms, some stuffed courgettes, the list goes on…

Here’s a little salad to make on the barbecue.

Summer BBQ ratatouille salad

  • 2 red peppers
  • 1 aubergine, sliced into rounds
  • 2 sliced courgettes
  • 1 sliced red onion
  • 50 ml olive oil
  • 400 gm mixed tomatoes, (use a mixture of cherry and truss, slice the larger ones, halve the smaller ones)
  • A good handful of mixed salad leaves
  • Balsamic vinegar to drizzle
  1. Toss the vegetables in the olive oil with a little salt and pepper.
  2. Grill the vegetables until tender on the grill side of the barbecue.
  3. Lay the grilled vegetables out on a platter.
  4. Toss the tomatoes with the vinegar and season well.
  5. Scatter them over the vegetables and top with the salad leaves.

Thanks to our Guest Blogger – Grant Dicker – Mint Dining Room

 

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