Farro Feast Monthly August

AUGUST AT FARRO | 2017

+ THE CHOCOLATE ISSUE

FEATURES: Chocolate 101 Fried chicken with chocolate sauce Producer profile: Sweet American Treats from The Pie Piper

FEAST MONTHLY AUGUST

AUGUST EATING WITH FARRO

I

f there is one thing that can get us through these deep, dark winter months, it’s chocolate. This month we celebrate all things chocolate and we’ve even created a dish that shows it’s not just an afternoon pick-me-up or evening dessert ingredient. Chocolate can also be used for savoury dishes – our chocolate and chicken combination is proof! Make sure you join us for our chocolate festival on August 5 in all stores too.

ON OUR TABLE THIS MONTH ·

Hot chocolate by the fire or heater still has a luxurious overtone and we’ve been enjoying single-origin hot chocolate from Hogarth, made with Little Island coconut milk.

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Kiwifruit has high acidity but is low alkaline-forming in the body, making it a very good choice for winter smoothies. Very high in vitamin C, it’s a flu fighter you can prep in advance and store in the freezer to have on hand for your morning rituals.

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Porridge doesn’t have to be a bad word! Enjoy it on winter mornings with poached seasonal fruit, making the most of winter’s offerings. They don’t have to be sugarfilled either – use honey or even go without sugar and allow that natural sweetness to come out. Try Blue Frog probiotic porridge, a recent newcomer to our stores.

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Weekends just aren’t the same without the smell of a slow cook. Winter is always the time to take advantage of being inside. This month, we’ve been feasting on slowcooked, bone-in pork shoulder, simply shredded then mixed through pasta with plenty of capers, lemon zest and Italian parsley. It’s a good one to cook on Sunday for Wednesday night dinner, when you’ve already had enough of the week.

AUGUST DIARY DATE

5

SATURDAY

CHOCOLATE FESTIVAL For lovers of chocolate, this is a weekend tasting event not to be missed! Nom, nom, nom!

TWO DECADES OF PURE DELISH! The team at pure delish are lighting the candles on 20 years of delishciousness this month. Kaz Staples has been part of the Farro family since we started and her story is so inspiring.

New: Kohu Road Dairy-free Ice Cream Kohu Road dairy-free is here! This awardwinning new range is available in four flavours – strawberry, chocolate, vanilla and green tea.

Made with coconut cream, it’s sumptuous and satisfying, yet contains no dairy, no gluten, fewer calories and less fat than milk-based ice cream. It must be good, because it recently scooped two gold medals plus a ‘best in category’ at the NZ Ice Cream Awards. A greattasting, healthy dessert and kids love it too!

PG 1

$11.99/500ml SAVE $1.00 VALID 1-27 AUG

It all started in 1997, when Kaz as a young mum found herself holding down three jobs trying to make ends meet. She decided to put her love of baking to good use, making several hundred Christmas cakes from her home kitchen and selling them at local markets, and through her family and friends.

They literally sold like hot cakes! The next year she rented out a commercial kitchen space and went on to sell thousands of her cakes.

The first 10 years, had it’s challenges.

Sales were understandably seasonal and in those days supermarkets avoided gourmet products and there were no specialty food retailers in Auckland.

“The turning point for us was when Farro Fresh opened in 2006,” Kaz says.

“Farro co-founder Janene, who was a close friend of mine, was setting up the first Farro store at Lunn Ave and was on the hunt for a premium muesli,” she adds. “She gave me six weeks to come up with a product that fitted the bill.”

And the rest, as they say, is history!

Kaz puts a lot of her success down to sheer determination and also the love that exists within her close-knit team – their love for each other, for the brand and what they do. Her team of 30 have made the company what it is today.

Twenty years after Kaz’s first foray into Christmas cakes, pure delish now has 10 cereals in its range and 12 other baking lines, including bars, biscuits, slabs, cookies and cakes.

The fantastic thing is that they have managed to grow as a business and still stay very true to their founding values. Every product is still handmade.

There’s not a factory robot in sight!

Congratulations Kaz and the team at pure delish – here’s to the next 20 years.

In the deli: Hungarian Artisan Co NEW TO STORE

A

ttila Kovacs and his partner Samantha came to New Zealand on holiday in 2007 and planned to travel around the South Island in a campervan before heading off to Europe. Things didn’t exactly go to plan. The campervan broke down half-way up a mountain and the pair never made it past Tauranga. The couple fell in love with New Zealand and have been here ever since!

Hungarian-born Attila worked in Tauranga as a chef, but couldn’t find a distinctive salami quite like what he was used to from home. So he started to make his own, to eat himself and share with friends… one of whom said to him: “You should sell this, it’s so good.”

Attila describes the Hungarian salami as a bit similar to chorizo and the texture is slightly softer and moister than a normal salami. Using his traditional family recipe, the best New Zealand pork, and a unique blend of spices, he hangs his salamis

for 48 hours in a warm room to get a slight fermentation. They are then cold smoked at 20 ° C for 4-5 hours, before being left in the aging room for 3-5 weeks, depending on the size.

Along with the traditional recipe, The Hungarian Artisan Co has added a range of different flavours, including a Goan-inspired sausage, arising from their travels in India, and a porcini mushroom and truffle flavour.

Attila uses no nitrates, no fillers, additives or preservatives; his salami is a fantastic substitute for bacon in dishes, soups and stews, and it’s equally delicious added to a frittata or omelette.

You’ll find the five flavours in our deli… Mild Hungarian, Hot Goan, Spicy Hungarian, Pink Peppercorn and Fennel, Porcini Mushroom and Truffle.

Visit www.farro.co.nz/whats-fresh for recipe ideas

5 WAYS WITH YAMS One of our absolute favourite winter vegetables lends itself perfectly to roasting, but there are so many other ways to enjoy them too. These are our five favourites: 1

Roast in the oven for 20 mins.

Add honey or maple syrup along with grated fresh ginger then cook for a further 10 mins.

2

Slice into thick coins and add to a fragrant chicken stir-fry rich with lemongrass and chilli.

3

Make a spicy yam salad by boiling until tender then toss with chopped chilli, garlic, crispy fried shallots and fresh coriander. Dress with cider vinegar, fish sauce and olive oil and serve with simply steamed fish or grilled seafood.

4

5

When eaten raw, the different varieties conjure up flavours of celery, chestnut and apple, so we enjoy yams grated coarsely or sliced thinly into our favourite seasonal salads.

Boil and then mash yams as you would with conventional potatoes; lots of butter and robust, bright-flavoured herbs like chervil and dill.

WHAT’S IN YOUR BASKET?

Dariush Lolaiy and Rebecca Smidt from Cazador Sour cherry duck, or ‘ordak va âlbâloo’, as it’s called in Farsi, is a beloved Cazador favourite. Long-time customers call us ahead of their booking to ask if ‘Tony’s Duck’ is on the menu. And if it isn’t? Stony silence. Since Dariush married into the Smidt family, he’s been obliged to cook this dish for the lot of us – 60 people – every Boxing Day. Cazador’s ‘ordak va âlbâloo’ is laden with tradition; perhaps you’ll make it a tradition of your own.

SOUR CHERRY DUCK Serves 4 ◻ 1 Saveur duck, jointed Sauce ◻ 700 grams sour cherries, in juice ◻ 80mls Cortas pomegranate molasses ◻ 250 grams frozen Windermere blueberries Spice bag containing ◻ 1 Farro cinnamon stick ◻ 3 Farro cardamom pods ◻ 1 teaspoon Farro black peppercorns ◻ 1 teaspoon Farro fennel seeds ◻ 1 teaspoon Farro coriander seeds ◻ 75 grams Trade Aid muscovado sugar ◻ splash La Villa balsamic vinegar For the sauce Check the cherries for stones, and remove any you discover, then add the cherries and their juice to a pot.

Add the pomegranate molasses and frozen blueberries.

For the duck Preheat the oven to 190 °C While the sauce is reducing, score the breast skin with the tip of a knife.

Season with salt and pepper, and sear the duck, skin side down, in a dry frying pan over medium heat for 15 mins until golden brown.

Place the duck in an oven dish or casserole that fits the meat snugly, and cover the meat with the blended sour cherry sauce. Include the neck and wings to add flavour to the dish – just remove them before serving. Seal the pot with a lid, and cook in the oven for about 2 hours, until the meat comes away easily from the bone.

To serve Serve with honey-roasted parsnips and glazed baby turnips.

Cazador was named Best Neighbourhood Bistro and Dariush Best Chef in this year’s Metro Restaurant awards.

Tie the spices in a spice bag so they can be removed before the sauce is blended, and add to the pot.

Add the sugar, and cook over medium heat for about 40 mins.

While the sauce is reducing, you can start preparing the duck.

When the sauce is reduced, remove the spice bag and allow the sauce to cool before blending it.

Taste to check seasoning and adjust it with balsamic vinegar if it’s too sweet, or sugar if too sour – though the sauce should be quite sour to balance the richness of the duck.

* PHOTO CREDIT EMILY RAFTERY

PG 2

Fried Chicken with Spicy Chocolate Peanut Dipping Sauce

Bostock’s ORGANIC CHICKEN DRUMSTICKS

$8.49/kg

This is a super-decadent, Caribbeaninspired fried chicken recipe that’s just perfect for mid-winter. It’s a crazy-sounding combo that is superrich, but believe us it is worth a go!

You can totally cheat and grab our delicious deep-fried chicken schnitzel from our deli lunch cabinets, then try this in a slider or a wrap.

VALID 1 AUG - 3RD SEPT

SPICY CHOCOLATE PEANUT DIPPING SAUCE Makes about 1 cup

INGREDIENTS ◻ 2 tablespoons hot water ◻ 5 heaped tablespoons Fix and Fogg chocolate peanut butter ◻ 1 tablespoon fresh lime juice ◻ 1 heaped teaspoon Walkerswood Jamaican jerk seasoning (more if you are a heat fiend)

METHOD In a small saucepan, mix all the ingredients together well before heating over a medium or high heat.

Stir well to avoid burning or sticking, and cook for 1-2 mins or until heated through.

Tip into a shallow bowl and serve with the fried chicken and garnish with thyme leaves.

SOUTHERN-STYLE FRIED CHICKEN DRUMSTICKS Serves: 4 | Prep time: 20 mins | Cooking time: 30-40 mins (plus overnight marinade)

INGREDIENTS

METHOD

◻ 8 Bostock’s organic chicken drumsticks

Marinate chicken legs in milk overnight to tenderise.

Drain and pat dry.

◻ 1 litre milk ◻ 2 eggs, beaten ◻ 4 cups vegetable oil ◻ 1 cup flour ◻ 1 teaspoon cayenne pepper ◻ 1 teaspoon paprika ◻ 1 teaspoon salt For more delicious recipes visit farro.co.nz

Fill a large saucepan with water, bring to a boil and cook chicken for 10 mins.

In a deep fat fryer or large saucepan, heat vegetable oil to 190°C. Combine flour, cayenne pepper, paprika and salt, and divide onto 2 plates.

Place beaten eggs in a separate bowl. Take 1 chicken leg and cover in flour mixture, shaking off any excess.

Place the chicken leg in egg mixture, turn to coat.

Place the chicken leg into the second plate of flour mixture and cover it again in flour.

When oil is hot and ready for frying, place chicken leg in the oil and fry for 5-8 mins or until golden.

Repeat for all the chicken legs, fry in small batches.

Once legs are fried golden brown, remove them from the oil and place on a double-folded paper towel to drain. Allow plenty of time to cool before serving.

CHOCOL ATE 101

R

emember the days when chocolate just meant that awful stuff you’d buy at the dairy? Chocolate has come a long way! The proliferation of beautiful locally made single origin chocolate in the last few years is very special indeed but we often are asked what it’s all about and for that matter where does cocoa even come from!

Chocolate is made from cocoa beans which have been taken through a very labour intensive process to create a paste that is then moulded and turned into what we know of as chocolate.

are expensive and rare. Each pod weighs around 400g but will yield just 40g of dried cocoa beans from inside the fruit.

It takes about 400 of those beans to make 1kg of finished chocolate.

Cocoa is grown in hot tropical rainy areas within 20 degrees latitude of the equator. More than 4.5 billion tonnes are produced annually with Africa being the largest producer in the world. Harvest of ripened fruit carries on over many months and in some areas the climate provides year round crop giving a steady income to local farmers, Forastero, Criollo and Trinitario are the three main varieties of cocoa with Forastero being the most common and therefore most prominently used in about 95% of the world’s production. Each variety looks quite different and have very distinctive tastes associated with them.

Once free of their skin, the seeds are allowed to ferment in piles. This increases the temperature dramatically and allows the exterior pulp on the seeds to liquefy and drain away. This process is all important to the final taste of the bean itself and if that process is interrupted the taste is similar to that of a raw potato and will rot very quickly.

Forastero is part of a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely made up of the Forastero variety. They are significantly hardier and of higher yield than the rare Criollo. The source of most chocolate marketed; Forastero cocoas are typically strong in classic “chocolate” flavour but are short in the mouth and can be over all a rather bland chocolate.

Criolli is the most expensive and rare cocoa much regarded for its exquisite flavour. Representing only 5% of all cocoa beans grown, Criollo is native to Central America, the Caribbean islands and the northern section of the South American states.

Trinitario is a natural hybrid of the two main varieties and is native to Trinidad.

Harvesting is done by hand as machinery can damage the fruit but as the fruit grows directly on the trunk of the tree itself harvesting is fast. Each pod can vary in size but are roughly the size of your palm. The fruit begins as an unripe fruit of a red, green and purple colour but changes as they ripen to a more yellow and green. Like any tree the fruit ripens at different times so return visits to a single tree will be needed throughout the season. A single person may harvest up to 650 pods per day in season.

The magnificent fruit has a thick leathery rind and pulpy mucilage layer that protects the 50-60 seeds inside the pods that are the important part of the fruit.

The mucilage layer can be eaten as it is intensely sweet and one aspect of insect attraction to cocoa. The pods must be cut open which is often done simply with a machete. This can damage the interior seeds but mechanical processes in these often much undeveloped areas

Once this first step is undertaken, the second step is transporting them to a facility where they will undergo further sweating and fermentation for a four to seven day period. They then move onto the drying stage which takes a further 5 to 14 days depending on the climate.

The beans are laid out flat and raked over so they can be sundried (or laid out on heated surfaces). A final stage of threading on the beans usually by foot helps polish the beans more and ready them for shipping.

Once they reach their destination a final step begins that completes the process.

The beans are roasted in a very similar way to how coffee beans are to give them their unique flavour. The natural sugars in the beans are released assisting with the flavour profile. They beans are then cracked and ‘winnowed’-a process that removes the shell of the bean and produces what we known as nibs. This is further ground to a paste known as chocolate liquor. This will then have more cocoa butter and often sugar added to it (as well as other emulsifiers and lecithin if it is being used for cheaper chocolate) and then be refined, conched and tempered to make chocolate.

At this time too it can be made into cocoa powder or cocoa butter both of which can be used for further chocolate production.

Single origin is a term used in the world of coffee and more so now in chocolate. It means simply that the cocoa used to make the chocolate comes from just one place and this also means the flavour profile is unique to that region. The joy of great quality single origin chocolate is the taste adventure you can go through when sampling!

You can expect some really intense and robust flavours such as bright acidic tastes of berry, stone fruit luscious and interesting spice, tobacco and leather, honey and nuts.

A great post dinner party dessert is to taste 3 different single origin chocolates all of the same, or close cocoa percentage, and start a flavour discussion.

OUR PICKS HOGARTH CRAFT CHOCOLATE : AKESSON ESTATE, MADAGASCAR 70% Such bright fruitiness!

The amazing local organic direct trade cocoa yields berry and raisin bittersweet notes making it an absolute juicy mouthful SOLOMON’S GOLD, SMOOTH DARK: 70% Trinitario cocoa grown in the Solomon Islands gives this beautifully dense, rich chocolate made with coconut sap sugar tones of smoke and leather with hints of cherry WELLINGTON CHOCOLATE FACTORY: PERU NORANDINO, 70% Made using the rare Criollo cocoa, this is a special bar with warming tones of cashews, apricot and honey HOGARTH CRAFT CHOCOLATE: CONACAD, DOMINICAN REPUBLIC 70% Citrus and toffee make a perfect combination especially when that toffee has a touch of burnt sugar about it too. Such beautiful bright acidity that makes every bite a delight from this co-op run organisation .

FEAST MONTHLY AUGUST

Wine personality of the month Tomas Tonnelier | Winetrades

W

hen Tomas Tonnelier found a 3-pesos bottle of Argentinian wine for sale in an Auckland bottle shop for $30, he thought: “Anyone who pays this for this poor bottle and drinks it will be ‘off’ Argentinian wines for good.”

He decided to do something about it!

He started importing wines from his homeland as a hobby. To begin with, he was very cautious, starting out small and importing only four pallets’ worth to test the water.

“My wife, who is not a big drinker, was very concerned: ‘What happens if they don’t sell?’ ” To which Tomas replied: “No problem, we will drink it!”

Tomas was born in Mendoza (Argentina’s most important wine region) and knows the wine industry pretty well. Both his father and grandfather owned vineyards and Tomas grew up putting labels on bottles and doing odd jobs around the place from a very young age. He went on to work in Australia as assistant wine-maker at McLaren Vale, before moving to New Zealand with his wife.

He juggled a full-time job with his wine business on the side, supporting his wife and four young boys. After six years in the business, he took it on full-time and has seen his company, Winetrades, grow from strength to strength since then.

Tomas is now the second-biggest importer of South American wines in NZ, and holds the biggest range!

It includes 30-plus varieties from all over South America, with a range of styles, varietals and regions.

He loves his job. The best bit, he says, is trying new wines every day.

“There is so much to learn. I’m always learning.”

What’s your criteria for selecting a good wine?

I like to look at what is getting popular and what people are drinking here to get a feel for what people want. On a typical day, on one of our visits to other countries, we could be sampling between 40 and 60 wines a day. [His Dad, a wine-maker himself, accompanies Tomas on these trips to help with the selection process.]

Los Pasos Chardonnay Semillon $11.99 Septima are known more for their Cabernet and Malbec varieties. This wonderful little blend consists of 60% Chardonnay and 40% Semillon. It displays a pale yellow colour with aromas of citrus, apple and tropical fruit such as pineapple. On the palate it is wonderfully fruity while remaining very fresh and balanced with a silkiness and volume to it that comes from the Semillon.

PG 5

Los Pasos Malbec Cabernet $12.99 Another great addition from the Bodega Septima, made of 60% Malbec and 40% Cabernet Sauvignon. Lovely aromas of dark berries, mint and fresh herbs and the palate is expressive, medium to full-bodied, with a lovely texture and excellent length. Drinking beautifully now, however it will also cellar for the next 3-4 years.

Septima Malbec $17.99 Another example of what Argentina is doing with this grape variety, they really have become the masters at it.

Quite remarkable for a wine under $20! An array of mocha, smoke and old leather with sensational middle palate focus and purity, it is the sort of stuff that you expect from something around the $50 mark.

We look out for what is new, exciting, approachable. We also look out for wines with a bit more complexity.

What is in your range?

We sell predominately Argentinian and Chilean wines. Malbec is the easiest-to-recognise entrylevel Argentine wine, but I like to experiment with my selections and have introduced some single-vineyard wines like Torrontes or Bonarda, which are rich and powerful.

How do Kiwis receive South American wine?

It was difficult at first, but we have done lots and lots of tastings, which has really helped. The ties with rugby have helped – it makes our wines more accessible and approachable.

People are now much more open to paying a premium price for Argentinian wines [they’re] less familiar with.

What’s your favourite wine?

I don’t have a favourite. I love them all! I love trying them all!

What’s your recommendation for a great winter wine?

A rich red, like a 2010 Gran Alma Negra, which means Black Soul.

This is a blend of Malbec, Bonarda, Tannat, Cab Franc, Petit Verdot and Syrah! It has multiple layers of complexity – sweetness, earthiness and savoury notes. It’s not everyone’s favourite, however! The flavour changes from the first glass to the last, due to the many layers.

It has been egg fermented (in a concrete wine tank in the shape of an egg). This is a new process, but such a simple one. It means the juices of the grape stay in touch with the skin the whole time. The process is not a manual one. The grapes now move in a circular motion, constantly circulating. This process imparts different flavours to the wine because of contact with the skin.

What’s your favourite wine memory?

As a kid, my mates used to love it when it was my birthday. We had a vineyard as a playground. We would jump off the roof into the cork pool, have races on the wine trolleys and play cork wars.

With a childhood like that, it’s no wonder this wine-loving Argentinian has his future mapped out!

Animal Organic Malbec $29.99 A single vineyard organic Malbec from Ernesto Catena’s Finca Nakbe in Vistaflores, Mendoza. This is medium to full-bodied with hints of leather, wild spice, dry herbs and supple tannins. Simply put, it’s one of the best Malbecs from Argentina!

PRODUCER OF THE MONTH THE PIE PIPER

T

he energy and enthusiasm that greets you when you step into The Pie Piper & Doornuts bakery on Karangahape Road is infectious. You can see where the mother and daughter duo behind the bakery, Danielle and Suzanne, get all their energy from. You can almost get a sugar high from just walking through the door! Surrounded by all of this sugary deliciousness, the pair are passionate about sharing their love of American-style sweet treats and the joy they bring to everyone that eats them.

Danielle is originally from California and moved to NZ with her husband when Suzanne was born. Danielle continued on the family tradition, handed down by her mother and father, Janet and Bob Igrisan, of making American-style dessert pies.

One night, 17-year-old Suzanne asked: “Mum, why don’t we make these pies and sell them?”

“Ok,” Danielle responded. “But you’re in 50/50.” The deal was done. They rented a commercial

kitchen and took a stall at the Howick Farmer’s Market. “On our first weekend selling pies we had no idea what we were doing,” Danielle says. “We made only six pies in total and we sold out. Now we look back and we could do six pies in our sleep.”

The business has grown so much that The Pie Piper now have its own bakery and retail shop, producing hundreds of pies each week. Danielle still makes pies using her own mum’s family recipes – strawberry, pumpkin, banoffee cream – all with her own little twist. But now she has a team of almost 17 staff helping her, including Suzanne still by her side.

The duo couldn’t have done it, they say, without the love and support of their partners, who have both been instrumental behind the scenes. In fact, it was Danielle’s husband Leal who came up with the idea for their latest venture – Doornuts.

It’s all about donuts being delivered to your door. The business has gone viral on social media in Auckland.

The story of Doornuts began

much the same as the idea of selling pies. Sitting round a table one night, Leal said: “Why aren’t you making donuts?

I’m sick of not having a decent donut with my morning coffee.”

So Danielle and Suzanne said: “Why not. Let’s have a bit of fun with this.” The best part is you can now also get the colourful array of these decadent American-style donuts from Farro, and they’re made fresh every day. How about a maple bacon donut - salty sweet and a little bit awesome?

The S’More donut has big hunk of Heilala Vanilla toasted marshmallow on top. And, of course, you can’t go past a strawberry sprinkles, which has been nicknamed the ‘Homer Simpson’ in the Farro office.

For Danielle, Suzanne and the team at The Pie Piper & Doornuts, the donut craze has taken hold so quickly, they now are running their kitchen around the clock to meet demand.

We’re delighted to be able to offer these treats to you at Farro!

Q & A WITH THE DANIELLE AND SUZANNE What makes a great pie?

Love! You can’t make anything great tasting if you don’t have it. You have to care about what you’re doing.

What’s the craziest flavour?

Probably our Chocolate Stout Cream pie – it is an awesome pie. A lot of people went: “What!

Beer in a pie?” We love to experiment. There will definitely be more to come!

What pie can’t you live without?

A sweet American pumpkin pie.

We could eat it for breakfast, lunch and dinner.

What’s it like having a home for The Pie piper?

It’s so lovely to have a place for The Pie Piper. We have somewhere to hang our aprons and call home. It’s so wonderful to come to work every day and we love our team – everyone brings something to the kitchen.

We feel really blessed.

PG 6

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