Tuesday, June 29, 2010

Ringawera Lavash - Waiheke Island

First of all - what the heck is "Lavash" - probably something only know to Master Chef judges.

As an aside - it is interesting to compare the judges on American Idol - with those of Master Chef. The main difference is that mostly - it is good - to be an aresole if you are judging food - being an arsehole is proof of culinary authenticity.

Ok so according to the Ringawera website - Lavash is.... dun dun dun

Ringawera Lavash is made from a dough of Bakers Flour, Wholemeal Flour, Olive Oil, Water and Sea Salt. To this we add the seeds and other oils to make up the individual Lavash flavours.

The dough is rolled extremely thinly then coated with olive oil and sea salt before baking briefly. The result is a delicious thin crispbread.


Looks tasty.


Holly Bacon - Hawke's Bay

Another Hawke's Bay denzein. See below.

A family business begun in 1914 by Carl Vogtherr and continued today by his greatgrandaughter
Claire. We still use the same hand made brines, natural wood smoking and drying processes that create dry cured bacon that crisps, and delicious tasting, sugar cured Holly ham. Our range of specialty meats includes prosciutto, pastrami and raw smoked chickens.

Open Monday to Friday 8am to 5pm or order through website.

16 Holly Bacon Company
213 E. St Aubyn Street, Hastings
06-878 5072 begin_of_the_skype_highlighting              06-878 5072      end_of_the_skype_highlighting

Rush Munro’s Ice Cream Gardens - Hawke's Bay

Found this also ..... Do check out their website - it looks so dam delicious!

Visit our famous Ice Cream Gardens and savour the delights of original handcrafted 100% Natural Premium Ice Cream. Relax in the peaceful ambience of our rose gardens and enjoy one of our signature peak shaped ice creams, a delicious sundae, soda or smoothie. Rush Munro’s Ice Cream - Made to traditional recipes since 1926.

Open 7 days, November to March 11am to 8pm Weekdays & 10am to 9pm weekends
and ; holidays. April to October 12pm to 5pm weekdays and 11am to 5pm weekends &

704 Heretaunga Street West,


Maison Therese - Condiments - Hawke's Bay

Based in the Hawke's Bay - Maison Therese specialized in home made gourmet products. The list is below:

  • Traditional Pickles
  • Speciality Pickles
  • Relishes
  • Fruity Blends
  • Dips and Condiments
  • Fruit Jellies
  • Marinades
  • Vinaigrettes
  • Gift Packs


(06) 878 8912 begin_of_the_skype_highlighting              (06) 878 8912      end_of_the_skype_highlighting


(06) 878 8676
Physical & Mailing Address:

110 Stoneycroft Street,

Hastings, New Zealand


Te Mata Mushrooms - Hawkes Bay

Information on "Te Mara Mushrooms" in the Hawkes Bay.

The next few posts will look at the food coming out of the Hawkes Bay.

 Te Mata Mushrooms

Situated on the outskirts of Havelock North in the heart of Hawkes Bay, Te Mata Mushrooms is New Zealand's second largest Mushroom growing company. Picking on average 22-23 tonnes of mainly white Agaricus Bisporus button mushrooms per week. The mushrooms are marketed and sold through out the North Island.
The farm produces its own compost of approx 100 tonnes per week with
Two Phase 1 Compost Bunkers
Two Phase 2 Pasteurisation Tunnels
5 Spawn Rooms
And has 19 growing rooms
The farm was established in 1967 and is presently owned and operated by the second generation members of the two families who started the business over 40 years ago.
Farm fresh mushrooms are available from our shop at our shop at 174 BROOKVALE ROAD, HAVELOCK NORTH.

Contact Details:

Physical Address Postal Address
174 Brookvale Road PO Box 8137
Phone: 64 6 877 7266
Fax: 64 6 877 6980

Watercress and Pea Soup

I saw this recipe in the "Your Magazine" - June 26 - and it looked too good to pass by.

The recipe is by Fiona Sneyd (I can't find a web link to her - otherwise would have included).


  • 1 large bunch watercress
  • 1/2 litre water
  • 1 small onion, chopped
  • 2 Tbsp olive oil
  • 500g peas
  • 1/3 cup chopped fresh mint leaves
  • sale
  • fromage frais or creme fraiche to serve


Separate the watercress leaves from the coarse stems. Put the items in a saucepan with the water. Boil and simmer for 5 minutes. Saute onion in olive oil until golden. Strain the watercress stock into the onions. Discard steam and add peas. Bring to boil - simmer for 6 minutes. Add watercress leaves and mint. Turn leaves until wilted. Simmer for a couple of minutes. Blend well. Season. Serve garnished with fromage frais in each portion.

Mrs May's

Never heard of Mrs May's - but dam they seem to be doing well! Info below.

Mrs. May's Naturals was founded in 2002 by Augustine Kim. He grew up eating his grandmother's irresistible snack, which soon became a neighbourhood favourite. Using his grandma's recipe, Kim launched Mrs May's Naturals and now they're enjoyed throughout the United States, Canada, United Kingdom, Japan, Korea, Australia and now New Zealand.

Mrs Mays believe in snack foods that offer both great taste and wholesome ingredients. In this way their snacks reflect the traditional Asian influence of Yin & Yang a natural balance of flavour and simple, healthy nutrition.


The Collective Dairy - Auckland

The Collective Dairy has some great looking products.

Such as:
  • Gourmet Yoghurt,
  • Soft Cheese,
  • Squeaky Haloumi.

Also their website (link below) is one of the best in this category.

Contact details are:

Epicurean Dairy Co. Limited
119 Lansford Crescent
Avondale, Auckland 0600
New Zealand
Telephone +64-9-820 5555


the Wild Chef - Kilbirnie - Wellington

WILD CHEF is a family owned and operated business, operating in the Culinary Capital of New Zealand since November 2003.

These cool Wellingtonians are to be contacted here:

  • Retail Shop:         49 Coutts Street, Kilbirnie, Wellington
  •                          (with a Fluro Green Flag outside the Shop)
  • Postal Address:     PO Box 14-263, Kilbirnie, Wellington 6241
  • Telephone:         (04) 3877-307
  • Fax:                    (04) 3877-309
  • Email:                  sales@wildchef.co.nz
  • Website:              www.wildchef.co.nz

 Here are some of their latest products:

  • 100g  Lamb & Roasted Garlic Burger Patties
  • 100g  Venison & Fig Burger Patties
  • 100g  Premium Angus Beef Patties 
  • 80g   Falafel Patties - gluten free
  • 85g   Chicken & Coriander Patties
  • 85g   Spicy Fish Cakes - gluten free & dairy free
  • 85g   Asian Rice Cakes - gluten free & dairy free (substitute Burger Buns)


Sunday, June 27, 2010

New Zealand's most Trusted Brands - Watties!

This is an interesting one - Watties was voted in a readers digest survey as being NZ's most trusted brand (2010 results).

Prior to this - the long time winner of this mantel was Cadbury's. However Cadbury's has now slipped to 36 - the result of the Palm Oil debacle - and possibly also for moving production of the beloved Moro bar to Australia.

It is pretty obvious bean counters have taken over Cadbury's New Zealand operation - and much like their rich cousins in private equity are destroying value. Cadbury's is going from a well respected brand - to a "home brand" - supermarket shelf stuffer. They really need to do something to reverse this spiral.

To be fair - I still buy and like Cadbury's a great deal - particularly the Caramello. I'm not a fan of the new card box style packaging - perhaps they should also ditch this and go back to the shiny paper wrapper - and take things back to when they were the NO.1 trusted brand in NZ.

On the good news front - and tellingly - Whittaker's Chocolate is now at number five.

Also good on Watties/Heins etc...!


Southern Grain Spirits - Gin Vodka etc

After the enormous success of 42Below  - I thought I would trawl around the Internet looking for other makers of spirits in New Zealand.

I found a whiskey maker in Levin, and the infamous Purple Monkey Finger Vodka - but overall not really that much.

Southern Grain Spirits is a company based in Kaiapoi - near Christchurch. The labelling is a bit naff... probably just as good at 42Below - but I guess that marketing makes all the difference.

See the only remaining distillery in Australasia making Gin using traditional English methods used for hundreds of years. You will be amazed at the wide range of international quality spirits, liqueurs, cordials and beers. Interesting, fun and entertaining with the opportunity to sample some of your favourite products and a few new ones. Tea, coffee and snacks are also provided. Tours available:
Monday to Saturday,
between 10am and 8pm,
bookings essential.


Gin and Titonic - Ice Cubes

Foods Heroes has been awfully serious lately.

This is not an NZ product - but - could go into a New Zealand Gin and Tonic - with a slice of lemon.

It is the Titanic ice cube tray!

Perhaps an enterprising New Zealander could make a kiwi mould (however a mould costs around $40k!).


Ti-Tonics - Auckland

Ti-Tonics is a new tea based drink - just launched I think. I have not tried it - but will if I see it.

There seems to be a few tea based drinks around these days - such as http://teza.co.nz - and international offerings from the likes of Dilmah (complete with million dollar Hugh Jackman TVC's).

I like the simple  (simple but very classy) packaging design and the elegant bottle.

Although it is reduced in sugar - it has quite a large bottle (350ml).

The "message" focuses on the benefits of the anti-oxidants contained in the tea. The website focuses on "Polyphenols" - which are good for you.

I'm into the whole - functional drinks thing. By "functional" I mean - the drinks taste good - fits into a modern life - and has beneficial properties (without looking like hippy juice).


Nosh Food Market - Ponsonby

Another popular search is for the Nosh Food Market and particularly the Ponsonby outlet.

Details below:

Nosh Metro - Ponsonby - Auckland

254 Ponsonby Rd, Ponsonby, Auckland
Phone: +64 (9) 360 5557 -

Trading Hours:
Monday to Saturday 9.00am to 7.00pm
Sunday 9.00am to 6.00pm

Dida's Food Store - Takapuna

Basically I noticed on Food Heroes that I am getting a lot of searches for Dida's Food Store Takapuna. I guess perhaps they do not have a website.

Regardless here is a small post with their address and contact details.

Just opened March 2010, and from what the Takapuna locals have told us, it's just what they needed - a quality European Delicatessen. The cabinets are stocked full of cheese, meat, salads, sandwiches, cakes and much more.

Dida's Food Store Takapuna
178 Hurstmere Road, Takapuna, 09 489 4728

Ernest Shackleton's - Antartic Whiskey

This was in the news January this year - but it still interests me.

Basically five crates of whiskey and two of brandy were found under the floor boards of a hut situated in lonely and desolate Antarctica. The bottles were frozen in ice - apparently some were broken - but some remained intact.

They were left there - 100 years ago - by famous explorer Ernest Shackleton.

The whiskey was made by the defunct spirit made by distiller McKinlay and Co.

The plan is to extract some of the whiskey/brandy and see if it can be reverse engineered - and re-created. All a great marketing story.

It made me wonder just how long does Whiskey last (especially if frozen). I read a few blogs - and basically once opened the think you should quaff it within six months to be safe.

I also found this:

“Moderation sir, aye, moderation is my rule.
Nine or ten is reasonable refreshment,
but after that it’s apt to degenerate
into drinking”

An Old Highland Saying

As for a full bottle hmmm some say 20 years - apparently the alcohol begins to oxidize - but chilled in ice? Google didn't come up with anything conclusive - dam you Google.

It also reminded me of Melbourne's Shannon Bennett (chef/owner, Vue de Monde, Melbourne)- who serves up "Antarctic Cloud Water" - that has been harvested from the cleanest clouds on the planet. It’s called Cape Grim Water - it is chilled in a special fridge.

It did make me think - if the whiskey (and Brandy was still good) - it would make for a real restaurant conversation piece. The sort of meal attended by those in private equity - putting together another huge deal (no doubt sucking $$$$ out of the poor workers down the bottom of the pyramid).

Imagine the conversation - "look you fu$$, we shared Ernest Shackleton's 100 year whiskey last night ... sign the fuc$$$$ paperwork".

Saturday, June 26, 2010

Tamarillo Sauce and Pie Recipe

The Tamarillo is another NZ adopted fruit (like the Kiwifruit). We call it the tree tomato - it is both sweet and sour. Its origins are in South America.

In New Zealand, its adopted home, it grows in areas that are mild and almost frost free.

The red colour is the most common - but gold and yellow varieties are also popular.

Here is a recipe for Spiced Tamarillo Chutney/Sauce

  • 9 tamarillos
  • 3/4 cup white vinegar
  • 1 cup sugar
  • 6 whole cloves
  • 1 * 5 centimetre length cinnamon stick
  • 1 teaspoon grated lemon rind
Drop the tamarillos in boiling water. Remove from the heat and leave for 2 minutes, then drain and remove skin. Cut in half.

Place vinegar, sugar, cloves, cinnamon and lemon rind in saucepan. Bring to boil, stirring to dissolve sugar. Add the halved tamarillos, and simmer for 10 minutes. Pack them into hot, clean screw-top jars. Pour the hot vinegar mixture over to fill the jars. Cover with plastic screw tops. Serve with cold meats.

Here is a recipe for Tamarillo Pie:

  • 500 grams tamarillos
  • 250 grams cooking apples
  • 50 grams sticky raisins
  • 1/2 cup brown sugar
  • flaky pastry
Skin the tamarillos by plunging them into boiling water for a few minutes. Peel off the loosened skin. Chop into slices. Peel and slice the apples. Put both fruits and the raisins into a saucepan, add sugar  and cook until the fruit starts to soften. Turn into pie dish and cool. Role out pastry and cover pie top. Bake at 200 degrees C for 15 minutes.

Pikopiko - fern tips

Pikopiko is the tip of a fern plant - and pops up in New Zealand cuisine once and in a while.

However, don't don't, just go out into the forest and grab yourself some. You have to know what you are doing. There are 312 types of ferns growing in New Zealand and only seven are edible - the others bitter and possibly carcinogenic (just like the air we breath these days).

Ok so which of the ferns are edible - well apparently once is called the Hen and Chicken Fern (Asplenium bulbiferum). But again - be careful - as the one's you buy at the plant shop are often crossed.

You can buy them here - not sure how much - http://www.maorifood.com/products.htm

So yeh if you are keen I suggest you go on a Maori food tour - http://www.maorifood.com/index.htm

The edible fronds are known as the "bush asparagus" - or these days as the Pikopiko. Pikopiko is flash these days  - often appearing as a garnish - on the Air New Zealand business class menu (ahhhhhh Air New Zealand business class - way better than Singapore Airlines - I mean how many oily noodles and cold prawns can one eat!).

Pikopiko also makes a mean pesto:

1/4 cup sunflower oil
2 cloves garlic
100 gms sunflower seeds
500 gms pikopiko stems
pinch salt

Lightly fry sunflower seeds in sunflower oil until golden brown.
Wash and clean pikopiko stalks making sure to remove all the brown speckles and fern leaves from the stalk. This removes the bitterness.
Place cleaned pikopiko into salted boiling water for 1 hour.
Remove pikopiko and roughly cut into small pieces.
Place toasted sunflower seeds, oil and garlic into blender and blend for
1 minute.
Add chopped pikopiko and blend again for 30 seconds.
Adjust seasoning accordingly.
Cooking Tip
Do not over blend the pesto keep it chunky for better flavour & appearance.
Serve as a kinaki or condiment with all food.  

Hoki Fish - Recipe and Info

The almost sprat-shaped Hoki fish, is in fact quite sizable. It can grow to 1.5 kg.

Apparently it is a sustainable resource which means - it will be fished to extinction (joking).
It is abundant around the South Island of New Zealand (in fact the main Hoki season is about to start - fancy a job gutting them at 3 in the morning?).

Not only do we (human baked beans) - like the Hoki - but so do both seals and huge bluefin tuna. These large tuna often hang out behind the Hoki trawlers on the West Coast - looking to eat squashed hoki scraps. This in in turn has created a Bluefin Tuna fishery - check out some of the action in this video below (they use whole hoki as a bait).


The flesh is delicate, white and moist. It does flake very easily though - so don't overcook it.

Mostly Hoki seems to get turned into Surimi (which is a disgusting fake crab stick - the Hoki is blended into toothpaste - mixed with thickeners- reconstituted - and the outside died red (to look like crab)). This wasteful should be illegal - just use Tofu or some shit like that.

I once caught a huge Hoki up the Waikane river during a storm. I sent it to the Wellington Museum as I had no idea what it was.

Recipe - Crumb Top Hoki

  • 300 grams Hoki fillets
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons chopped parsley
  • 1/2 cup fresh breadcrumbs
  • Freshly ground pepper
  • 3 tablespoons melted butter
  • Lemon wedges
  • Parsley
Mix together lemon rind, parsley, breadcrumbs and the melted butter.

Cut hoki fillets into serving-sized lengths. Place on grill rack. Brush hoki with melted butter.

Grill for 3-4 minutes (on each side).

Turn over, sprinkle with breadcrumb mixture.

Place under grill for 3-4 minutes or until fish is cooked and breadcrumbs are golden.

Serve hot garnished with lemon wedges and parsley.

Baked Smoked Mutton

Mutton has a bad wrap. Its the meat of an older sheep - technically one that has more than 2 permananent incisors (generally over two years in age).

So at 2 and a bit - a poor old sheep - has been declared an old fart.

In New Zealand there is a phrase "Mutton dressed as lamb". This refers to an old woman dressing up like a teenager - and hanging out at the pub. It came from the idea - of some tight ass farmer - cooking a roast lamb - with all the sides - and trying to pass it of as lamb (when really it was tough old chewy mutton).

Ok - so that said - have you tried smoked mutton.

It is amazing - full of flavour - and incredible!

Here is a recipe:

Baked Smoked Mutton

(Meat is corned first)

  • 1 smoked leg of mutton;
  • 4 cups of water.
Soak the smoked mutton in water for 3 to 4 hours, or preferably overnight.

Drain ans weight mutton to calcualte cooking time, allowing 25 minutes per 500 grams.

Place in a large roasting dish and pur in water.

Cover with foil.

Bake at 180 degrees C for calcualted time - or until tender.

Remove and allow to cool.

Serve cold with cranberry and apple relish.

Friday, June 25, 2010

Foxglove Bar & Kitchen - Wellington

The Fox Glove Bar and restaurant is located at 57 Customhouse Quay Wellington Central and is getting a great name for its food.

It is hot hot hot.

The thing I really like about Fox Glove (apart from its incredible world class food) - is that it focuses on cocktails rather than wine - I'm "wined out" - as it is so dam cheap these days - orange juice is more expensive!

I'm all for Wellington being the mixology capital of the world (even though some would say a 'mixologist' is a wanky name for a bartender).

They have spent a million dollars on the fit-out - and it is fantastic.

I shared a grouper plate -  being poor these days (lunch time menu)- it was supreme.

Take a look at the menu!

  • Bread w butter & extra virgin olive oil 6.5
  • Salt roasted olives w rosemary, lemon, EVO 8.5
  • Flatbread w cedar smoked snapper, Tio Pepe sherry & dill fromage dip 9
  • Natural oysters w vinegar tubes - cabernet sauvignon, smoked chipotle, soy, 19 (6)
  • saporosso balsamic, chardonnay, white balsamic
  • Wagyu bresola, cabernet pear, Prosciutto di Parma, Jamon Serrano, ciabatta 16
  • Goats cheese & mozzarella balls w palm sugar & manuka honey drizzle 13.5
  • Porcini & sage risotto balls w roasted garlic & chive mayonnaise 13.5
  • Hot wings w smoked New Orleans sauce, celery & gorgonzola 15
  • Foxglove mixed grill w double yolk egg, bacon, chorizo, mushrooms & shallots 19.5
  • Scrambled eggs on ciabatta w fresh herbs, streaky bacon or smoked salmon 14.5
  • Handmade crumpets with poached peaches & orange ricotta fromage blanc 13
  • Omelette w Prosciutto di Parma, roasted tomato & mozzarella 16
  • Poached eggs on toast w wilted spinach, bacon & hollandaise sauce 17.5
  • Beer battered market fish w hand-cut fries & chunky tartare sauce 22.5
  • Caesar salad w cos, parmesan, streaky bacon, “anchovy caviar”, egg yolk & creamed dressing 17
  • Vine tomato, basil, buffalo mozzarella salad w garlic toasted ciabatta 17.5
  • Compressed duck terrine w apple gelee, parfait & toasted brioche 15.5
  • Aged Black Angus eye fillet w French fries, fried egg, horseradish bĂ©arnaise & jus 29.5
  • Pan roasted groper fillet w broccolinni, shaved almonds, preserved lemon & caper dressing 28.5


Thursday, June 24, 2010

Flounder in New Zealand

Flounder has got to be my favorite fish - delicate and delicious it deserves to be on the same pedestal as the whitebait.

I remember - when hitchhiking once - a Maori bloke telling me that snapper was shit fish - he just ate flounder - yellow belly flounder at that. He was specific - others not so. After drag netting on Waikanae beach once I ended up with half a dozen sole - which impressed an average Kiwi bloke. I told them that they were 'sole' - he just said 'they're all flounder though - in't they!'.

Here are some pictures of New Zealand flatfish to help:

This is a Yellow Belly flounder - it has a yellow blotchy belly - indeed! It is the best tasting of the flounder - normally caught netting or spearing in a river or estuary.

The Sand Flounder is more 'angular' in shape - and has a white belly. Normally these are caught drag netting in the sea. These are best - when really big. Pan fry - the meat has a lovely gelatinous texture.

The Black Flounder - is well black with red blotches. It has a grey green belly. Normally you see these up a river. They can grow very large - and look beautiful. However, I don't spear these - their flesh is a little bitter - and the meet often green around the bones!

This (is not a very good picture) - of the common sole. It is slightly green in color and has a round head. I catch these drag netting in the sea. Only keep the big ones - the little ones are very skinny!

The Turbot - is like a really large sole - but with a pinkish stomach. I catch these drag netting (once in a while). It is a buzz to get one of these - because of the large size - and the delicious taste.

There is also the Lemon Sole - but I have not caught these so left out.

Look there are two established methods for cooking Flounder - whole or filleted.

If I catch half a dozen or more - I fillet - lightly flour and fry in butter - and serve with a pinch of Maldon Sea Salt and a squeeze of fresh lemon.

If I only catch a couple - I'll pan fry whole - and make a garlic lemon sauce.

Either way - they are my favorite seafood.

Also - don't ever buy frozen flounder - yuk - what a waste of good fish!

Purple Monkey Finger - Kumara Vodka

Well this is a bizarre one.

Purple Monkey Finger (what a mouth full!) - make Vodka from the Kumara - as opposed to the good old Russian potato or grain. Sometimes I think the use of the colour purple is rather unfortunate - as well there is already a famous spirit with the purple colour - right!

The Vodka comes from Ruawai - kumara capital of New Zealand!

I got this information on Ruawai from Wikipedia:

Ruawai is a small township located 30 km south of Dargaville in Northland, New Zealand. The population was 426 in the 2006 Census, a decrease of 30 from 2001.[1]
The name literally translated from Maori means 'two waters' referring to the nearby Northern Wairoa River and Kaipara Harbour. The township primarily serves the outlying farming area which consists mainly of cattle farming and kumara growing.

I guess Kumara is indeed purple - well the skin is - and well sort of finger like - maybe.

There are are not a lot of details on their website - not even a picture of a bottle (the video below has this).

Check out the rather raw video - does show the bottle and a bit of a character!



Tastes Divine - Seasonings

Tastes Divine make quality gluten free and low sodium seasonings.

Products cover:

  • Chicken,
  • Mixed Herb
  • Green Onion
  • Hot and Spicy
Tastes Divine Ltd
P O Box 9081
Tower Junction
Christchurch 8149
New Zealand
Phone - 03 3477566 begin_of_the_skype_highlighting              03 3477566      end_of_the_skype_highlighting
Free Phone - 0800 TASTES (0800 827 837 begin_of_the_skype_highlighting              0800 827 837      end_of_the_skype_highlighting)
Mobile – 0274 827 837 begin_of_the_skype_highlighting              0274 827 837      end_of_the_skype_highlighting
Fax - 03 347 7589
e-mail – office@tastesdivine.co.nz
website – www.tastesdivine.co.nz

For all enquires contact – Debbie Paulsen.


Friday, June 18, 2010

TaaKawa - Kawakawa Beer

This is an interesting one.

Beer made from the ubiquitous New Zealand kawakawa tree. Some leaves below.

This is from the website:

'The beer produced has a golden color, with a smooth and slightly sweet taste, a beer that it is truly uniquely New Zealand.

TaaKawa can be regarded as the first truly indigenous beer produced in New Zealand.'

I have not tasted TaaKawa - the reviews on ratebeer.com were average - possibly because of the unique flavour of kawakawa. Impressive though is that one of the reviewers bought at the bottle at Tesco's - England. Also on their gallery the boys are busy making a shipment for Japan.
It is fair to say that these guys are ambitious - check out a pic of their flash billboard display - and later a picture of the actual bottles.

Their website is a little scratchy - come on boys!

I've later discovered - that as often happens with two person partnerships - that the company's founders had a wee legal fallout - both claiming IP ownership. A shame - according to the legal judgment - sales were but modest - and worsened when the fallout occured. Both founders wanted to buy the other out - the problem when business becomes personal huh! I wonder if it all sorted it self out.


Kiwi mo2 versus Coca-Cola's Vio

I don't know why - but I am really interested in this fizzy milk vibe.

In one corner we have http://www.mo2.co.nz/ made by a Kiwi farmer with rich mates. The thing is - these guys have spent $2 million developing this product - significantly more than 42Below (prior to their listing). So they must be excited about something - right?

The only thing is - well the flavours - lemonade and cola - was expecting more fruit based stuff. However MO2's founder did point out that heaps of people like ice creams soda's/spiders - so yeh fair enough. Having said that my favorite spider was with Fanta - how disgusting is that!

In the other corner - is the mighty Coke corporation with their experimental product Vio - sounds like a laptop right? However I am liking the flavours better peach-mango, very berry, citrus burst and tropical colada - sounds more like it.

Apparently the challenge with Vio was to stop the milk powder from curdling.

Nutritionists are generally saying that well a milk flavoured sweetened fizzy is better for kids than just a sweetened fizzy - whatever - funny thing was the nutritionists I saw on the TV were all fat.

Anyway here's the Vio pic:

Thursday, June 17, 2010

The downward spiral of NZ Super Markets

Mt first impression (after being overseas for four years) of the standard New Zealand Supermarkets (Woolworths or New World in my case) - was - hmmm the quality and variety of products seems to have gone down.

There is way too much Signature, Home, Budget type house branding.

There was nothing interesting or new on the shelves.

Wine - though - is well dirt cheap even for good brands. It looks like the Supermarkets are using wine as a loss leader.

I think the problem is that the supermarkets are locked in a downward distribution cycle. Basically they are almost desperately trying to cut costs - at the expense of products and variety. There is some awful much on the shelves - but at a good price of coarse.

For me New World - is now the place to get wine - and washing powder - for everything else - there is the butcher, places like Moore Wilson, the weekend markets - where you get the fresh food goodies.

I think Moore Wilson has to be commended for helping to establish a gourmet/artisan food industry in New Zealand.

Almost all the amazing and diverse treats on their shelves are proudly from NZ.

Way to go!

Cheviot Hills - North Canterbury

Another Moore Wilson treat - is the Cheviot Hills Rhubarb and Fig jam.

Apparently a good partner for red meat and cheese.

Actually they have several products on offer:

  • Cheviot Hills Blackberry & Elderberry Jam
  • Cheviot Hills Rhubarb & Fig Jam
  • Cheviot Hills Rhubarb & Elderflower Jam

 Plus they have:
  • Extremely delicious Venison - which is their core product - the Jam's are the result of an industrious mind I would wager.
Cheviot Hills,
122 Gore Bay Road,
Cheviot 7310

027 293 6127


Blue Ocean Fish New Zealand (Tuna) - Bay of Islands

Saw this at Moore Wilson - Blue Ocean Fish.

Basically it is bottled Tuna - and the Tuna is caught the old fashion way - well on a Tuna Long Line.

According to the website the Tuna is sustainably caught - and there is no danger to dolphins etc..

They employ eight people.

Sometimes I wonder whether anything is really sustainable these days - I have read 50 year old NZ fishing books - where sport's fisherman were complaining that longlines were wiping out the Marlin.

Unrelated to the good folk at Blue Ocean Fish - Tuna always reminds me of Andy Warhol's work below:


Dukkah.com - Spicy New Zealand

I have previously blogged - how I met some Candian tourists who had been told that New Zealand's national dish - is actually a spicy rub - Dukkah.

And to prove the point - dukkah.com is actually owned by Alexandra fine foods who are based in Auckland.

However on their website they do say that Dukkah is from the Middleeast - and was used by Camel Drivers to make bread more interesting. Basically they would roast spices/nuts. They would then dip their bread in olive oil and the Dukkah.


MO2 - Fizzy Milk Drink

MO2 is a fizzy milk drink made by a New Zealand farmer.

He has got some press as - he was unable to sell his product at the Field Day's farmers show - as being a beverage it would have conflicted with Coke's rights (I guess they paid $$$ to be the show's sole beverage provider).

Also Coke has also produced a milk powder product - vio or something.

Fizzy milk - hmmmm - yeh he is onto a winner - provided he can actually sell the stuff.

And that seems to be the problem - with all the Cafe fridges - being taken by Coke, Frucor or Charlies these days - and let's face it - Frank's brand is just terrible (it's lemonade actually tastes of a ghastly lime) - and well we're all bored with Phoenix.

All that said - he is onto a winner - though he might find better markets in Asia etc.... than New Zealand - things tend to get a bit bunged up here.

Good on him - and God's speed etc....


Heilala Vanilla - Tauranga

How often do you go into the pantry (particularly when you are staying/dossing/bludging) at someone else's house - looking for some vanilla essence for a vanilla milkshake - and there it is - the famous - artificial vanilla.

Its like - hey man - what happened to the 'real' vanilla.

Well - the real Vanilla is here!

Apparently the project began as an aid project in Tonga (John Ross) - becoming a successful business.

An interesting product with an interesting story.

Anyway - now I have real Vanilla - for my obligatory 'hangover' cure milkshake.


Jennifer Boggiss

P O Box 16-078


Tauranga, New Zealand

+64 7 552 5905 begin_of_the_skype_highlighting              +64 7 552 5905      end_of_the_skype_highlighting

+64 274 799 089


Wednesday, June 16, 2010

Glasseye Creek - West Coast

Another Moore Wilson goody - new apparently - the famous Glasseye Creek - sauce.

Glasseye Creek goes beaut with beef, pork, venison, chicken, fish, lamb, prawns, mutton, rabbit, duck, fish & chips, spare ribs, sausages, chops, bacon and eggs, burgers, pies, sausage rolls, pizza, fancy sarnies, meatloaf and everything off your barbie.

I love their enthusiasm!

And their honesty - don't use with Whitebait!


Petit Cafe - Pink Lemonade

The folk at Petit Cafe have justly chastised me for my spelling - so hopefully I have that right now!

They also have a new and lovely updated website http://www.petitcafe.co.nz

Their Pink Lemonade is selling very well - and I know that they are in Moore Wilson's in Wellington - so next time I am up - I will be picking up some. I am sure it would go well with a Lighthouse Gin.

They use Cranberry for the Pink tinge - a learning experience for me - I was not sure how pink lemonade was actually made.

For more information please contact  027 2794854

or email info@petitcafe.co.nz


Nelson Naturally - Mustards and Sauces

These Nelson crazy boys make condiments - a huge range.

The horseradish mustard appealed to me.

Nelson Naturally
28 Washington Rd
Nelson PO Box 391

Ph 64 3 5483780 begin_of_the_skype_highlighting              64 3 5483780      end_of_the_skype_highlighting
Fx 64 3 5468790


Tuesday, June 15, 2010

Lake Sylvan - Central Otago

Saw this in Moore Wilson today.

I bought a bottle of the Lake Sylvan (carbonated beverage by the way) - Gooseberry flavour. I used to love eating sour Gooseberry's as a kid - amazing flavour - both sour and crunchy - the natural precursor - to the disgusting sour lollies of today.

I can say this was a real treat! - the Coke Lite generation do not know what they are missing. Of coarse quality does not come cheap.

Lake Sylvan is sold at select restaurants, bars

and delis. Some current stockists are (plus Moore Wilson in Wellington!):
  • Amisfield Winery, Lake Hayes, Arrowtown, NZ
  • Blake St Espresso, Ponsonby, Auckland, NZ
  • Mediterranean Market, Queenstown, NZ
  • Postmasters Restaurant and Store, Arrowtown, NZ

For enquiries and private sales contact:

Katrina Priest +64 (0) 21 312 057

or Sara Bruce +64 (0) 21 110 0391 begin_of_the_skype_highlighting              +64 (0) 21 110 0391      end_of_the_skype_highlighting

or email enquiries@lakesylvan.co.nz

Huffman's Sauce - Wellington

All sort of people of experimenting with sauce in New Zealand - and these guys are another.

Interesting label - very old school - is old school the new new school?

Their contact details are:

Phone +64 4 976 9970

Fax +64 4 976 9978

The product is described as:

All Purpose Food and Beverage Invigorator

An unashamedly robust blend of sun-ripened sweet peppers, distilled vinegar and pure sea salt imbued with the warmth of red chillies & smoked Spanish paprika.

Ingredients: White Vinegar, Sweet Red Peppers, Red Chilli Peppers, Salt, Smoked Paprika.

Product Size: 150ml glass bottle

It is for certain sold at Moore Wilson's in Wellington - plus (according to the website:)


New World Albany

Westfield – Don McKinnon Drive, Albany

Hours: 7:30am – 10pm, 7 days

Phone: (09) 414 6333

New World Birkenhead

180 Mokoia Road, Birkenhead

Hours: 8am- 10pm, 7 days a week.

Phone: (09) 419-8610

New World Browns Bay

Bute Road, Browns Bay, Auckland

Hours: 8am - 8pm, 7 days a week

Phone: (09) 478-8058

New World Devonport

35 Bartley Terrace, Devonport, Auckland

Hours: 7.00am-10pm, 7 days week.

Phone: (09) 445-1217

New World Green Bay

64 Godley Road, Green Bay, Auckland

Hours: Mon-Fri 7am-9pm, Sat & Sun 8am-8pm.

Phone: (09) 827-4070

New World Milford

141 Kitchener Rd, Milford, Auckland

Hours: 7am - 9pm, 7 Days

Phone: (09) 489-5543

New World Orewa

11 Moana Ave, Orewa

Hours: 7am-10pm, 7 days a week.

Phone: (09) 427-011

New World Remuera

10 Clonbern Road, Remuera, Auckland

Hours: 8am-10pm, 7 days a week.

Phone: (09) 520-3559

New World Takapuna

Hauraki Corner, 371 Lake Rd, Takapuna, Auckland

Hours: 8am-8pm, 7 days a week.

Phone: (09) 489-5672

New World Victoria Park

2 College Hill, Freemans Bay, Auckland

Hours: 7am-10pm, from 25 March

Phone: (09) 307-8400

Pak N’ Save Albany

Don McKinnon Drive, Albany, Auckland

Phone: (09) 415-1000

Hours: 8am-10pm, 7 days a week.

SuperValue Titirangi

Address: 429 Titirangi Rd, Titirangi

Phone: (09) 817 6859

Hours: Mon - Sun, 7am - 9pm

SuperValue Waimauku

Address: Unit A-2, 5 Factory Rd, Waimauku

Phone: (09) 411 7890

Trading Hours: Mon - Sun, 7am - 9pm

Shaky Isles

492 New North Road, Kingsland.

Phone: (09) 815-3591




New World Rototuna

44 Horsham Downs Road, Rototuna, Hamilton

Hours: 7am - 10pm, 7 days a week

Phone: (07) 853 0260


Pak N Save Tauranga

476 Cameron Road, Tauranga

Phone: (07) 578-7037

Hours: 8am-10pm, 7 days a week.


Pak N Save Rotorua

Cnr Fenton & Amohau Streets, Rotorua

Phone: (07) 347-8440

Hours: 8am-10pm, 7 days a week.


Pak N Save Taupo

Ruapehu Street, Taupo

Phone: (07) 376-0999

Hours: 8am-9pm, 7 days a week.


New World Kawerau

Tarawera Court, Kawerau

Hours: 8am-8pm, 7 days a week.

Phone: (07) 306-9310


New World New Plymouth

Courtenay Street, New Plymouth

Hours: 7am-Midnight, 7 days a week.

Phone: (06) 759-9052


Pak N Save Hastings

cnr Westend and Heretaunga Streets, Hastings

Phone: (06) 876 6053

Hours: 6am - midnight, 7 days a week


New World Hutt City

Bloomfield Terrace, Lower Hutt

Hours: 7am-10pm 7 Days

Phone: (04) 569-3027

New World Thorndon

41 Murphy Street, Thorndon

Hours: 7 days a week, from 7am to 11pm

Phone: (04) 499-9041

New World Island Bay

Medway Street, Island Bay

Hours: 8am-10pm, 7 days a week.

Phone: (04) 939-8253

New World Miramar

48 Miramar Avenue, Miramar

Hours: 7 days a week, from 7.30am to 9pm

Phone: (04) 388-2934

New World Porirua City

Lyttelton Avenue, Porirua

Hours: 7 days a week, from 7am to 11pm

Phone: (04) 237-0012

New World Wellington City

279 Wakefield St, Wellington

Hours: Monday to Sunday 7am - 12am

04 384 8054

New World Metro

68 Willis St, CBD, Wellington

Hours: Monday to Sunday 7am - 11pm

0800 463 996

Mediterranean Food Warehouse - Wellington

42 Constable St



04 9398100

Hours: Mon– Thr 8am – 7pm, Sat 8am – 6pm, Sun 9am - 5pm


Moore Wilson Supermarket

Cnr College and Tory Streets, Wellington

04 384 9906

Email: tasteandvalue@moorewilson.co.nz


Queen Sally's Diamond Deli

200 Queen's Drive, Lyall Bay, Wellington

Email: cafe@maranui.co.nz

Good as Gold

140 Victoria St, Wellington

04 3814653




FreshChoice Springlands

133 Middle Renwick Road, Blenheim

Phone: (03) 578 6289

Hours: Mon - Sun, 7am - 9pm


Emma's At Oxford

53 Main St, Oxford

03 312 3432

Email: emma@emmasatoxford.com

Website: http://www.emmasatoxford.com

Hours: Tue – Sun 10am – 5.30pm, Mon noon – 5:30pm


Fresh Choice Avonhead

Cnr Withells Road & Merrin Street, Ilam

Hours: Mon - Sun, 7am - 9pm

Phone: (03) 358 4765

Fresh Choice Merivale

189 Papanui Road, Merivale Mall, Merivale

Hours: Mon - Sun, 7am - 9pm

Phone: (03) 355 4432

New World Fendalton

19-23 Memorial Ave, Christchurch

Hours: Mon-Wed & Fri 7.30am-7.30pm, Thurs 7.30am-8.30pm,

Sat 8am-7.30pm, Sun 9am-7.30pm

Phone: (03) 351-6251

New World St Martins

96 Wilsons Road, Christchurch

Hours: 7am - 10pm, 7 days a week.

Phone: (03) 337-0811

New World Stanmore

288 Stanmore Road, Christchurch

Hours: 8am-8pm, 7 days a week.

Phone: (03) 389-7617

Super Value Edgeware

61 Edgeware Road, Christchurch

Hours: Mon - Sun, 7am - 9pm

Phone: (03) 366 1918


Fresh Choice Greymouth

174B Mawhera Quay, Greymouth

Hours: Mon - Sun, 7am - 9pm

Phone: 03 768 7545

New World Westport

244 Palmerston Street, Westport

Hours: 8.00am-8.30pm, 7 days a week.

Phone: (03) 789-7669


New World Centre City

Cumberland Street, Dunedin

Hours: 8am-10pm, 7 days a week.

Phone: (03) 477-4677


Fresh Choice Queenstown

64 Gorge Road, Queenstown

Phone: (03) 441 0700

Moto Grill

62 Shotover St, Queenstown

03 441 1486


Pak N Save Invercargill

95 Tay Street, Invercargill

Hours: 8am - 9pm, 7 days a week.

Phone: (03) 214 4864

Super Value Plaza

103 Yarrow St, Invercargill

Hours: Mon - Sat, 7am - 7pm, Sun 8am - 6pm

Phone: (03) 218 2205