Auckland Food Show Stars

These were the stars of the Auckland Food Show (according to Laurine Jacobs).

http://www.laurainejacobs.co.nz/blog/?mode=post&post_id=125#disqus_thread

• Heilala Vanilla Syrup — a new product made from the vanilla grown by the Ross family on their plantations in Vava’u in Tonga. It’s sweet and luscious with strong vanilla aroma. Gorgeous on fruit and ice-cream.
• Lighthouse Gin — a truly aromatic gin made in Greytown, Wairapapa that will convert any serious aficionado of this spirit to NZ made.
• Galactic Gold cheese — a wash rind cow’s cheese made by Over the Moon dairy in Putaruru. I brought some home tonight and we consumed it immediately. Gorgeously pungent and rich.
• Piako Frozen yogurt — From the makers of that creamy mango or passionfruit yogurt that’s completely addicitve, three delightful flavours for dessert. I loved the lime best.
• Spice n Easy — a newcomer with packages of Indian spice mixes complete with recipes. I have now cooked with four of the different packs and swear it is better than most Indian food in specialty restaurants.
• Wai Kawa — soft drink mixers from Nelson. Bitter lemon, cola and tonic, infused with native New Zealand botanicals. Brilliant and none are too sweet. I hope they give the traditional companies a real run for their money!
• Ti Point Rosé 2010 — the newly released soft pinky blush wine made from Merlot grapes that really does have the aromas of strawberries and cloves described on the label. Wine maker Tracy Haslam at her best.
• Marama Organic lamb and beef sausages — all the way from Southland and quite the meatiest sausages I have had in ages. Love the way they say the sausages are made from old sheep! Gluten and preservative free.
• Paneton’s custard filled croissant — their bread, pastry and buttery treats are all heavenly. I love that little Madeleine who may be the best marketer and client relations person in NZ. And she’s still at school!!
• Silver Fern Farms venison range — from the grass pastures of NZ comes this easy to prepare, healthy range of venison cuts, complete with recipes. My favourite to date? The venison meatballs with tzatziki, a spicy idea on the back of the pack from Dunedin cooking teacher Judith Cullen.