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Archives for April 2019

Yalumba Wine @ Fresh Choice Nelson

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Yalumba Wine NelsonWelcome back to our Fresh Choice Nelson wine aficionado, Neil Hodgson. This week Neil writes about an Australian favourite, Yalumba wine. Take it away Neil…

Yalumba has to be one of Australia’s most recognisable and trusted wine brands. From their budget-friendly estate range to their ultra-premium offerings. The family that owns Yalumba has ensured quality at every level.

After being established in 1849 by Samuel Smith each generation to follow has added richness to the heritage of this eponymous Barossa Valley wine producer.

The Caley Cabernet & Shiraz may be the pinnacle of the Yalumba winemaking journey (Aus $349) and displays the finely honed skills of the Yalumba winemakers. This wine is made in very limited numbers, but the point I want to make is that the same skill, care and attention that goes into making this ultra-premium wine is reflected in the everyday drinking wines you can buy at Fresh Choice Nelson.

Yalumba Vineyard Collection:

The recently released Yalumba Vineyard Collection, all $20.99 (a saving of $6 a bottle), reinforces the dedication this winemaking family has to bringing great wines at affordable prices to you.

For me the key difference in this range is the complexity they show at such a young age. The Eden Valley Viognier is rich and packed with intensely ripe stonefruit flavours while soft acidity and spice characters give it some freshness.

The classic Barossa Shiraz Cabernet Sauvignon blend has remarkably refined and approachable tannins for such a young wine. Add fruity intensity and some refreshing acidity, and you have a wine perfect for enjoying with a nice rich casserole.

Finally, the Barossa Grenache Shiraz Mataro (GSM) blend is also very approachable drinking now. It is packed with delicious chocolate flavours but is lighter, more refined and fresher than the Shiraz Cabernet blend. This freshness sets it apart from the many ripe, jammy Aussie reds on the market.

A chance to win…

To celebrate the launch of this range, Yalumba has 30 Le Creuset Casserole Dishes to give away. Just buy a bottle in store and enter the code from the special label on their website. You’ll go into the draw to win the Le Creuset that Fresh Choice Nelson has to give away.

You can check out the full tasting notes on my website, toptastes.co.nz.

 

Maddy meets Roland… Dovedale Bread in Nelson

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Dovedale Bread NelsonIt’s time to welcome back our Guest Blogger, Maddy Bellcroft. This week Maddy has been catching up with the Roland from Dovedale Bread on behalf of Fresh Choice Nelson. Take it away Maddy…

A few years ago I had the pleasure of spending the day in Roland’s Dovedale Bread factory. I really enjoyed watching the process of delicious bread being made from scratch with good ingredients. Since then I have been a huge fan, and in this week’s feature, I chat with Roland about his company.

Firstly, tell us a bit about how Dovedale Bread began?

Dovedale began in 1996 on our farm in Dovedale. I had noticed from my early days in Sydney, growing demand for gluten-free bread. So, after selling my Australian gluten-free bread company, we started Dovedale Bread, which began with just one product, Dovedale Rice Bread. I also learned from my Dallas Bread NZ experience and invested in a vacuum packing machine, to ensure longer shelf life without preservatives. Dovedale Bread was the first gluten-free bakery to distribute nationwide, and soon we had a thriving business supplying supermarket chains.

What is the philosophy behind your products?

The Dovedale philosophy is that products should taste good and also be good for you. So, we use mostly organic ingredients and add no sugar, eggs or dairy to any of our bread. We have since 2012 expanded our range to include biscuits and crackers.

What is your favourite product that you make?

Driving our growth in the last two years has been our Paleo range. My favourite would be our Paleo Turmeric Bread. We also use the same dough to make Paleo Turmeric Buns.

What’s next for Dovedale?

Despite the often temporary nature of trends, Paleo shows no signs of going away. So, we are keen on introducing more paleo products. Paleo biscuits will be next!

Could you share some serving suggestions or recipe ideas using your product?

Toast Dovedale’s Paleo turmeric Bread, then smear with pesto. Grill halloumi, add to the bread and finish with cracked black pepper!

Yum! That sounds amazing, thanks, Roland. My personal favourite are Dovedale’s Choc Ginger Biscuits. Spicy and warming and perfect dunked in tea! Don’t forget to head to Fresh Choice Nelson for your Dovedale bread, biscuits and crackers.

Slow cooker feasts

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slow cooker beefIn this week’s post, local Nelson chef and guest Blogger, Grant Dicker is taking things slowly… Check out his recipe for corned beef cooked in the slow cooker. Take it away, Grant…

A roast is always welcome in our house after a cool Autumn day. But, when you get home from work, there isn’t always the time or motivation to start cooking a big meal from scratch. For this reason, I love our slow cooker. You can prepare the ingredients beforehand, drop them into the slow cooker, and then come home to a house full of delicious cooking aromas. I like to cook the beef and serve it with creamy mashed potatoes. But, for an even easier meal, you could cook the potatoes in the slow cooker while the beef is cooking. Being autumn, broccoli and cauliflower would be an excellent seasonal accompaniment for this dish, perhaps with a bechamel sauce. This is slow cooker comfort food!

Slow cooker corned beef:

  • One kg corned beef
  • 1 medium onion
  • 1 clove garlic
  • 2 sprigs of thyme
  • 2 medium carrots
  • 1/2 a leek chopped into rounds
  • 1 tablespoon brown sugar
  • 2 cups of water
  • A few peppercorns
  • 1/2 cup white vinegar

Wash the marinade off the outside of the beef and pat dry with paper towels. Pour the water and vinegar into a slow cooker, and drop in the thyme and peppercorns.

Peel and cut the onion into quarters. Peel and crush the garlic clove, add both to the slow cooker. Slice the carrots and leeks and add to the pot, then sprinkle in the brown sugar.

Lastly, place the meat into the slow cooker, cover with the lid, set to low and leave for seven hours.

When you come home from work or play the beef should be cooked to perfection.

Serve with mashed potatoes, and dig into a hearty slow cooked meal.

Sour cream and chive mash:

  • 1 tablespoon of chopped chives
  • 800g Agria potatoes
  • 100 ml milk
  • 100g sour cream
  • 2 tablespoons butter

Boil a pot of salted water. Peel the potatoes and chop into medium sized pieces. Add potatoes and cook until tender but still firm, about 15 minutes, drain and let them steam out for a few minutes.

In a small saucepan heat, the butter and milk over a low heat until the butter is melted. Using a potato masher or electric beater, slowly blend the milk mixture into the potatoes until smooth and creamy. Add the sour cream and chives. Season with salt and pepper to taste.

Don’t forget to head to Fresh Choice Nelson for all your slow cooker feast ingredients!

Good George Brewing – By George It’s Good!

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Thanks to our Guest Blogger and beer aficionado… In this week’s article Denis “the man” Cooper writes about ‘Good George Brewing’ beers, that you can find on the shelves at Fresh Choice Nelson.

Easter is beering down on us quickly. It’s a time of guilt-free chocolate and that crazy day called Good Friday, when nothing is open…. This is supposed to be good?! Thankfully, there is one thing that will make your Good Friday good, and that’s Good George Brewing.

Good George is named after the place where the brewing actually occurs; in the former St George church in Frankton. Yes, they are still keeping the tradition of making miracles.

Good George is obsessed with fresh tasting beers and has a custom beer bottle, made for purpose, called a ‘squealer’. It’s designed to lock in the aromas and flavours, so, it tastes exactly like it does when it leaves the fermenter. It’s like the brewery comes to you.

If you’re after more hops than the Easter bunny after a coffee, try these IPAs from Good George.

The Brut IPA is another style of IPA crafted from the craft brewers’ breweries. Not because it’s a big, strong, over-the-top hoppy, burn your mouth with alcohol brute (but it could be), but because its character is in its drtyness. Brewed to be as dry as possible and carbonated to the point of sparkling, it’s more like the champagne of IPAs. The Good George brut has pilsner-like qualities, being crisp, clean, refreshing and tastes of crusty bread malts and grape-flavoured hops. It’s thin-bodied with satisfying bitterness and is as dry as the Nelson summer.

Good George APA has a thicker mouthfeel but softer bitterness than the Brut and tastes of orange, pineapple and pine, backed up with caramelly malts. This is a well-balanced summer sipper.

Tropical IPA carries a fruity, resinous palate with passionfruit and mango dominating. It’s purported to have mango puree in it for an uplifting fruitiness and is perfect for Nelson’s tropical summer nights.

Good George also brew a number of other styles of beer and several seasonal ciders, their latest being a unique pineapple cider.

Don’t forget to hop on down to Fresh Choice Nelson before Good Friday to make it a Good George day!

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