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Archives for April 2016

Soups at Fresh Choice Nelson

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miso-soup-fresh-choice-nelsonFresh Choice Nelson welcomes back our Guest Blogger, Maddy Bellcroft; Maddy’s talking soup – Find Maddy on Facebook.

The chill in the air has got me making soups, I love the smell of a simmering pot of delicious flavours.

Fresh Choice Nelson has a fantastic range of ready to eat soups in store, such as the Pitango and Ceres Organic ranges. Serve your favourite soup with fresh bread like Dovedale’s gluten free bread which is freshly baked in store. Just in case you fancy making a soup from scratch here is my recipe for a quick and easy miso soup. I like to use the locally made Urban Hippie miso paste. By not boiling the miso paste and adding it at the end of the recipe you will retain more of the fermented goodness.

Mighty Miso Soup

Serves 1, prep time 5 mins, cook time 5 mins

  • 2 cups of water
  • 1/2 cup of leafy greens such as spinach, bok choy or kale
  • 2 sliced button or shitake mushrooms
  • 1 clove of minced garlic
  • 1/2 tsp sesame oil
  • A pinch cayenne or chilli pepper
  • 1/2 carrot, thinly sliced
  • 1 tsp grated ginger
  • Sliced spring onions to serve

In a small pot bring water to the boil add leafy greens, garlic, oil, carrot, ginger and cayenne.

Simmer for 2 mins then remove from the heat. Stir through 1 tbsp of miso paste and taste, add extra miso if you want more flavour or saltiness.

Serve piping hot topped with sliced spring onions.

This soup is lovely poured over freshly steamed brown rice, you can mix and match the veggies with what’s in season and add other toppings such as strips of baked tofu, tamari toasted seeds, bean sprouts, and sheets of nori cut into small squares.

Chardonnay – Fresh Choice Nelson

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chardonnay-fresh-choice-nelsonIt’s the latest article from our wine expert, Neil Hodgson, this week Neil is talking Chardonnay at Fresh Choice Nelson.

Chardonnay is the wine I turn to when I want something easy to drink but is also a wine that offers flavour, elegance and choice. I say choice because Chardonnay grapes offer the winemaker plenty of choices when it comes to how they handle the fruit in the winery and that means consumers have choice as to the style of Chardonnay they drink.

There was a time back in the 1980’s and ‘90’s that big oaky Chardonnays were the style people loved, the only problem with that is many of these wines were single dimensional however winemakers who applied a delicate touch were able to deliver oak-driven wines with some elegance, Neudorf Vineyards were the masters of this style.

In more recent times consumers have become more discerning and the number of wineries in New Zealand has grown hugely resulting in more competition for space on the retail shelves and your money so winemakers had to create a point of difference to get the consumer’s attention.

More producers, more styles equals more choice for consumers and that is a good thing. Nelson winemakers have been incredibly successful with the production of Chardonnay, Neudorf Vineyards are still world-class producers while others such as Brightwater Vineyards, Greenhough Vineyards, Blackenbrook Vineyards, Seifried Estate, Waimea Estate, Rimu Grove, Moutere Hills and others have all achieved great things with the variety.

You can buy very good examples for as little as $18- $20 and if you are prepared to spend a few more dollars your choices expand too, the Grocer at Fresh Choice Nelson has a huge range between $23 and $30. Neudorf Vineyards Rosie’s Block Chardonnay 2015 is a very classy wine that you can buy for less than $30.

I haven’t touched on wines from other regions or other countries but if you are a Chardonnay lover then the Grocer at Fresh Choice Nelson has a huge range in store for you to choose from.

 

Beer Taste-Off: Brash Hammer vs Elegant Zombie

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Beer at Fresh ChoiceThis week we’re talking Beer at Fresh Choice. Our beer aficionado, Denis Cooper, is conducting a taste off!

For all the hop-heads out there in craft beer land, Fresh Choice in association with Epic Brewery brings you the greatest taste-off since barley and hops were fermented: a taste comparison between the hugely popular ‘Epic Hop Zombie’ and the newly-created ‘Epic Stone Hammer’. Arguably two of the most hop-audacious beers in the craft kingdom.

Epic Brewery started their first brew 10 years ago with their simply-named Pale Ale and added an epidemic of amount of hops for the time, which resulted in them winning the supreme champion beer award 2006 and creating a beer with what is now of cult status. This beer has a huge amount of citrusy, grapefruity hops but is equally balanced with rich toffee malts; resulting in a beer that caters to all palates.

(They’ve celebrated their decade of brewing by brewing a celebration ale called Epic Celebration Ale 10.1%. She’s a big Barley Wine beer that tastes like port and liquid fruitcake. Buy some before she goes then bring her out for your next significant celebration, hmmmmm!)

Anywho, back to the taste-off…

Hammer time: First up was the ‘Stone Hammer’ – 7% and from first pisst of the bottle I was hopsmacked. Hit with pungent hop aromas of tangelos and orange peel wafting from the glass. The first sip then immediate tongue-curl from a bitterness that almost stripped the tastebuds from the tonsils, then a hop banging wallop of tamarillo, apricots and melons. A brash hit of hops and an aroma that lasts to the final drop, epic.

A quick Heineken to cleanse the palate then straight into the Epic Hop Zombie. This monster carries more ABV at 8.5%, so I was expecting to be mauled to death from bitter hops but instead was enlightened with a rich body, smooth mouth-feel and refined bitterness. Flavours of marmalade, green grapes and kiwifruit, all with a creaminess that belied the high alcohol. Definitely sweeter than the Hammer with smacks of that Epic Pale Ale malt coming through resulting in an unabashed elegance.

So there it is: the Brash Hammer or the Elegant Zombie? My pick is… the one that happens to be in front of me!

Hop down to Fresh Choice this Friday arvo (15th April) where I’ll be giving out free tasters of Epic proportions so you can decide your own taste-off!

The Nelson Grocer goes crazy for Quince!

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The-Nelson-Grocer-QuinceThis week the Nelson Grocer is going crazy for quince, this blog article comes from local chef and Guest Blogger, Grant Dicker – Find Grant on Facebook.

It’s the time of year where the summer fruits are becoming scarce, but Quince are in abundance! I am regularly approached with the question ‘I have been given a box of Quince, what can I do with them?’. From the Pome fruit family, they are also known by the less common name of Membrillo. They are a trickier fruit to place in a dish, but they make a wonderful quince jam, jelly, or paste to accompany your cheese. Alternatively, try them with your seafood – particularly roasted with scallops, or they can make a nice addition to a game dish. A favourite of mine is to roast this fruit for pudding! Pop in to the Nelson Grocer to pick up your ingredients.

Quince Tarte Tartin

Ingredients

  • 10 quince, peeled, cored, halved
  • 2 litres water
  • 500g sugar
  • juice of 1 lemon
  • 1 vanilla pod, split lengthwise
  • 1 star anise

for the tarte tatin

  • 1¾ cup poaching liquid
  • 1 sheet puff pastry

for the Chantilly cream

  • 250ml cream
  • 50g caster sugar
  • 1 vanilla pod, split lengthwise and seeds removed

Instructions

  • To poach the quince, combine all ingredients for the syrup in a large pot and allow to come to a simmer.
  • When the sugar has dissolved, drop in quince and cover with baking paper before placing the lid on the pot.
  • Allow to the quince to poach for 45 minutes /1 hour until tender.
  • Allow to cool in the syrup and keep in the fridge for up to 1 week.
  • To make the tarte tatin, pre-heat the oven to 180°c.
  • In a large, oven-proof pan, heat the poaching liquid and allow to reduce slightly.
  • Place the quince into the pan and top with puff pastry, tucking the pastry in to encase the fruit.
  • Place the tarte tatin in the oven and allow to bake for 25-30 minutes or until the pastry is golden brown and puffed, and the poaching liquid has turned into a deep amber-coloured caramel.
  • Remove from the oven and allow to stand for a minute before turning out onto a serving plate.
  • To make the Chantilly cream, whip the cream with the sugar and vanilla.
  • Serve and enjoy! Don’t forget to save a slice for the Nelson Grocer.

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