CHRISTMAS
EATING
GUIDE 2012
Find your
CHRISTMAS Y HAM & TURKEM ORDERidFeO! R ins
For all your summer eating essentials... don’t go far, go to Farro!
GREY LYNN
34 Westmoreland Street
MT WELLINGTON 80 Lunn Avenue
www.farrofresh.co.nz
NORTH SHORE Constellation Drive
Summer Eating Guide 2012 - 1
PROUDLY STOCKED AND SOLD ATPROUDLY FARRO FRESH>
STOCKED AND SOLD AT FARRO FRESH.
2 - FARRO FRESH
HERE COMES THE SUN... Christmas is our favourite time of the year at Farro - not just for the amazing food, but because its the perfect excuse to get together with family and friends and just enjoy each others company. Whether you’re hanging out around the BBQ in the backyard, at your favourite beach or picnic spot, or heading to your parents for the day - there’s no excuse not to be sharing beautiful fresh food with family and friends. One thing we don’t subscribe to at Farro is Christmas stress. If you’re feeding the masses this year we’ve got a great selection of tips and treats to make things simple - shared plates, big fresh salads, and delicious turkey and ham options that require minimum slaving over the stove and maximum time in the sunshine with a glass of bubbles!
HAPPY HOLIDAYS From everyone at Farro Fresh!
Farro Fresh is your ultimate source of inspiration for fantastic simple summertime recipes that will wow the most tired palates, plus we stock a great range of glazes, marinades, sauces and condiments to add something extra special to your meal. Wishing you a safe, happy and delicious summer season!
SUMMER HOURS
FEATURES
FARRO GREY LYNN
Monday - Friday: 8:30am til 7:30pm Saturday: 8:30am til 7pm Sunday: 8:30am til 6pm
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FARRO MT WELLINGTON Monday - Saturday: 8am til 7pm Sunday: 9am til 6:30pm
FARRO NORTH SHORE
Monday - Saturday: 8am til 7pm Sunday: 9am til 6:30pm PUBLIC HOLIDAYS: Sunday hours apply
FIND US ONLINE www.farrofresh.co.nz
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facebook.com/farrofresh @farrofresh
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LOVE PEONIES? Boudica Flowers at Farro Fresh stock beautiful freshly cut peonies at the best prices in Auckland!
4 FARRO FRESH FANCIES A collection of new discoveries and trusty favourites for summertime. 6 LITTLE BITES Don’t get swamped in the kitchen these holidays - a great guide to feeding the masses! 7 SUMMER PANTY ESSENTIALS Whether you’re heading out of town, or relaxing at home, we’ve got all the necessities covered. 8 A FARRO SUMMER FEAST A few simple seasonal recipes to get you set for Christmas eating!. 11 FARRO XMAS MEAT ORDER FORM We’ve got turkeys and hams covered preorder yours now with our lift-out form. 20 FRESH SEAFOOD ORDER FORM Get your summer seafood sussed! 21 GET THE RIGHT GIFT Corporate hampers to stocking stuffers we have something for every food lover! 23 PERFECT PARTNERS Simple summer solutions for sharing!
Boudica Flowers bring you beautiful flowers at prices you can afford! Available daily at all Farro stores.
GLORIOUS SCENTED CHRISTMAS LILIES WILL BE AVAILABLE FROM MID-DEC. Summer Eating Guide 2012 - 3
FARRO FRESH FANCies... These are a few of our favourite things!
LOT 8 OLIVE OILS
Good extra virgin olive oil is an essential ingredient of summer eating, and we’re especially fond of the Lot 8 varieties produced in Martinborough. The Blue oil, an extra virgin, combines Italian, Spanish, French and Israeli varieties of olives, and invokes a subtle hint of pepper. The Red employs Koroneiki, a Greek olive, with Spanish and French, and is made less for cooking and more for drizzling and finishing. We adore them both! www.lot8.co.nz
FIRSTLIGHT WAGYU BEEF
If you consider yourself a discerning meat eater then Firstlight Wagyu Beef should be firmly on your radar. As the world’s only commercial grass-fed Wagyu Beef producer, the good folk at Firstlight deliver fresh beef cuts that are always succulent, juicy and tender. They’ve mastered the wholesome growth and flavour achieved with great NZ grass, fresh air and clean water. The beef is so delicious that you can find it on the menu at The Grove, The Grill and Vinnie’s, as well as in the chiller at Farro Fresh. High in Omega 3 and full of creamy beefiness, its is a great summer option. www.firstlightfoods.co.nz
NZ PIZZA BASE CO ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL, IF ONE HAS NOT DINED WELL - VIRGINIA WOOLF
There is something really wonderful about a fresh homemade pizza, but often store bought bases resemble soggy cardboard! You need not worry with NZ Pizza Base Co. Their bases are full flavoured and have all the texture that comes from adding no preservatives or artificial products and are made using traditional methods. They only include what is really important: Flour, water, oil, salt, and yeast. For a summer stunner, try a little smoked salmon, rocket and cream cheese on your pizza - fantastic! www.pizzabase.co.nz
ESSENTIAL CUISINE The range of restaurant quality stocks, pesto and jus from Essential Cuisine makes preparing good food at home really easy. Their stocks and jus are ideal for finishing your sauces and gravies for Christmas dinner, and are made with 100% natural ingredients. Essential Cuisine Italian-style pesto range are fresh and flavoursome and the perfect addition to any preBBQ nibbles or summer snacks. www.essentialcuisine.co.nz
4 - FARRO FRESH
QUINA FINA
Quina Fina is the best thing to happen to your old fashioned Gin & Tonic in a very long time. Its makers have gone to great lengths to source the very best ingredients - they went all the way to Equador for the quinine (which puts the tonic in tonic water!). The result is a clean, dry, slightly bitter concoction which is a far cry from the overly sweet fizzy substitute you’ll find in the supermarket. So break out your best gin, slice up your juiciest green lime and enjoy! www.quina-fina.com
CHRISTMAS TABLE CENTREPIECES
CULLEY’S
Culley’s range of famous chilli sauces and condiments use only the freshest of ingredients, and we’re picking them as a must-have for all your summer BBQs! Their selection of chilli sauces are not just hot, they’re flavoursome and versatile. Look out for their range of flavoured salts and coatings too - ideal for taking away to the bach to add a little extra special seasoning to your summer feasts. www.culleys.co.nz
CURIOUS CROPPERS
We’re very smitten to be stocking Curious Croppers heirloom Tomatoes - wee pearls of fresh and tasty colour! Curious Croppers burst with tomato-y flavour, and the Curious colours go down well with the whole family. Chop them up with a good glug of EVOO, some freshly torn basil leaves, and lots of salt and pepper and pile them on some lightly toasted Wild Wheat Kumara Sourdough for an easy summertime lunch! www.curiouscroppers.co.nz
This summer we have a range of beautiful centre pieces available to brighten your home for summer entertaining! Check out the selection in store, and order ahead to ensure you don’t miss out!
HARNEY & SONS
Almost all of us will yearn for a good cuppa over the next few weeks - with party season upon us, family arriving for the holidays, deadlines to meet, children to cajole and holidays to plan, sometimes a quiet cup of really good tea is all you need to calm the din of the world. Harney & Sons have a delicious range of fine teas- Christmas blends, hot teas, iced fruit teas - all packaged in beautiful tins idea for travel or pride of place in your kitchen. They also make an idea gift for the tea lover in your life! www.harneyteas.co.nz
Summer Eating Guide 2012 - 5
LITTLE BITES MARINATE YOUR OWN OLIVES
A simple marinade of orange peel, cardamom pods and olive oil is easy to do. A mixed spice marinade of cumin seeds, coriander seeds, preserved lemons and olive oil mixed well with kalamata olives and left to infuse for a week in the fridge will be a winner on Christmas day. Remember to let the olives come back to room temperature before serving.
BAKED OLIVES
Baked olives are also super tasty, especially with a good Kiwi beer. Simply oven roast well rinsed and drained kalamata or black olives with 4 or 5 garlic cloves, sea salt and grapeseed oil at 180oC for 20 mins or until softened. Allow to cool and serve.
ANTIPASTA OPTIONS
Our Farro Deli stocks all the antipasta treats that make great nibbles and add some variety to your spread: • • • • •
Artichoke hearts Chargrilled capsicums Balsamic baby onions Feta-stuffed baby peppers Marinated garlic cloves
FRESH EATS
Keep your nibbles light and colourful with the addition of a few fresh veges. Wedges of radishes, very thinly sliced fennel bulb and scrubbed baby carrots are ideal and are tasty on their own or with hummus.
EASY CHEESE
Cheese can be a simple option but think of the big flavours that are coming later on if you’re feeding guests before a big meal. Go for lighter more summery options such as fresh and soft goat’s milk cheese or milder hard cheeses that will compliment your homemade dips and olives. Leave your big gutsy blue until after dinner.
Often you’ll find that creating lots of fiddly nibbles for events or afternoon drinks can turn into more of an ordeal than an entire main meal! We’ve got loads of ideas for perfect wee eats that will give you more time to enjoy with your guests...
OILS & BREADS
Naturally, good dipping oil can also mean one less item on the antipasta board to worry about. A vivacious extra virgin olive oil is so moreish and speaks for itself with equally good bread like a Wild Wheat Ciabatta. One of our favourites is the Seresin Estate Extra Virgin Olive Oil blend which is beautifully complex and sophisticated. We think this is a summer must!
BASIC BRUSCHETTA
Toss together roughly chopped summer tomatoes with a big handful of chopped fresh basil, a couple of finely chopped cloves of garlic, a generous slug of good peppery olive oil and plenty of salt and pepper. Leave it in the fridge for a couple of hours so the flavours can mellow. Pop it out when your guests arrive with some extra fresh basil scattered on top and a big pile of baguette toasts (drizzled with olive oil before they go under the grill), so they can serve themselves. If you’re looking for some variety make some avocado toasts as well - place thin slices of avocado on your toasts with a generous squeeze of lemon juice, a good grind of salt and a pinch of chilli flakes. So simple but an absolute crowd pleaser!
DIP IT & SPREAD IT
Easy seasonal dips and spreads can be a nice touch to the table and can use what is cheap in produce for the season. Spreads that use things like roasted cauliflower and chickpeas, fresh peas and ricotta or cannellini beans and spinach you can make in volume so they go further. A good home made hummus full of spicy lemon flavours is unbeatable.
OTHER ADDITIONS
Cured meats such as prosciutto, and a selection of spicy salamis are ever popular. Serve delicate slices of prosciutto wrapped around some juicy fresh rock melon for the tastiest summer starters.
Need advice with your appetizers? The Farro Fresh Deli team are happy to offer assistance in picking the perfect ingredients! 6 - FARRO FRESH
SUMMER PANTRY ESSENTIALS
1. THE VILLAGE PRESS BAG ‘N BOX | $46.99 for 2L
Premium NZ olive oil in its best form - it’ll keep longer, is cleaner to use, and has the same great taste we love from The VP!
2. LEWIS ROAD CREAMERY BUTTER | $5.99
It surprises us that all NZ butter isn’t nearly as yummy as Lewis Road’s premium range - clean, creamy and smooth. Once you’ve had it on your morning toast we doubt you’ll look back!
3. MEL’S TANDOORI MARINADE | $12.99
Perfect for any summer occasion - drench your favourite meat or vege in Mel’s and pop it on the barbie - fantastic family food!
4. CATHEDRAL COVE MACADAMIA NUT KELP SPRINKLE | $7.99
Seafood shines when paired with this super simple sprinkle - or try it on meat or veges for an extra kick of flavour!
5. FORMATICUM CHEESE PAPER | $15.99
Save your cheese from nasties this summer with this wonderful cheese paper - it keeps your cheese alive for longer!
6. SIX BARREL SODA CO. SYRUPS | $20.00
Filtered water, fair trade organic cane sugar, fresh fruit, spices & nuts - what’s not to love? These sodas are truly outstanding.
7. PANETON READY-TO-BAKE RANGE | FROM $7.99
Enjoy fresh french pastries wherever you are these holidays with the award-winning Paneton range.
8. ANTIPODES SPARKLING WATER | FROM $4.99
Bottled at source, the deepest, highest quality ground water in New Zealand.
9. I AM SAUCE | $9.99
An outstanding & delicious summer sauce on fish, chips, salad, rice, sushi, veges... the list doesn’t end! NZ Food Award Winner!
10. LOT 8 DUKKAH | $9.99
Hazelnuts, almonds & pistachios in a cute little pack ready for nibbles with great olive oil and fresh bread, or sprinkle on salad for a bright burst of gorgeous nutty flavour!
We’ve got your sweet tooth
sorted for Christmas
Handcrafted Breads
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Christmas festivities use your loaf Loaf Christmas Mince Tarts
Inspired Food is your premium artisan supplier of handcrafted treats, including Farro favourites Peppermint and Peanut Butter Rocky Road!
Summer Eating Guide 2012 - 7 www.loaf.co.nz
FARRO FRESH
summer
FEAST
If you’re looking for the freshest tastiest Christmas meal ideas we’ve got all the inspiration – and ingredients – you’ll need this summer!
Raspberry & Champagne cocktail A DELIGHTFULLY FRUITY BURST OF SUMMER!
Raspberry Champagne Cocktail Serves 6 500g Frozen Raspberries 3/4 cup caster sugar 8 - 10 drops Balsamic Vinegar (to taste) Bottle Beaumont French Champagne Thaw raspberries, put into a pot with the sugar and bring to boil. Simmer for 5 minutes, then drain through a sieve – retain liquid. Add balsamic drop by drop to taste – you want just enough to offset the sweetness of the berries and give the flavor some depth. Store in a bottle in the fridge for up to a week.
Beaumont French Champagne $39.99 - Best buy! 8 - FARRO FRESH
To serve: Pour a little raspberry syrup into the bottom of a flute and top with champagne. Garnish with a fresh raspberry if desired and serve.
CHAMPAGNE & DILL CURED SALMON A delightful way to begin a feast! Serves 6 500 – 700g salmon fillet – bones removed 2 big cloves of garlic 200g brown sugar 250g sea salt 10 black peppercorns 1 generous bunch of fresh dill ¼ cup champagne Smash garlic, finely chop and combine with sugar and salt. Spread evenly over salmon, place chopped dill all over and drizzle with champagne. Scatter peppercorns evenly over salmon, cover well with gladwrap and weigh down for at least 12 hours in the fridge. Remove from fridge occasionally to distribute juices back over the salmon. When ready to serve remove gladwrap, and scrap off topping with the edge of your knife. Serve thinly sliced on its own, or on top of a generous layer of creme fraiche on sliced fresh Wild Wheat ciabatta. Garnish with fresh dill and wedges of lemon.
Tattinger NV Champagne Our price $67.99 - RRP $110
Summer Eating Guide 2012 - 9
THE BEST CHRISTMAS TURKEY ROAST DEBONED FREE RANGE TURKEY ROAST W/ RAY MCVINNIE’S STUFFING!
This year we have up’d the Christmas ante and created what you’ve all been asking for!
A free range bird, naturally brined for extra moistness with a wonderful natural stuffing, using Ray McVinnie’s recipe! It is absolutely delicious. Simply thaw in the fridge for 24-48 hours before roasting. Then remove from the plastcic bag. We recommend wrapping in pancetta, as shown on the left for a wonderful crsipy sking
You told us you wanted a preservative-free natural stuffing, so with Ray McVinnie’s help we’ve created a completely natural delicious stuffing in two fantastic flavours – Traditional Cranberry and Sage & Apple!
ORDER NOW! WE’RE TAKING ORDERS FOR YOUR CHRISTMAS TURKEYS AND HAMS NOW.
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Simply lift out the order form on the opposite page, fill it in and return it to us!
WE’VE GOT A GREAT SELECTION OF CANTER VALLEY FREE RANGE TURKEY BREASTS + MINCE AVAILABLE INSTORE! 10 - FARRO FRESH
To cook: Bake in a preheated oven at 160oC for 90-100 minutes or until cooked through. Allow to stand for 30 minutes covered, before carving. Serve with gravy or cranberry jus, a good NZ wine and excellent company! Serves 6.
LI FT O T U
CHRISTMAS MEAT ORDER FORM
2012
Farro Fresh is your one-stop fresh market for delicious feasts this holiday season! We have a great selection of NZ whole turkeys, turkey roasts and hams... PLACE YOUR ORDER FOR CHRISTMAS NOW!
BLUNT KNIVES? Carving your Christmas feast is no fun with a blunt knife! We have a professional knife sharpener in each Farro Fresh store on the FIRST SATURDAY OF EACH MONTH! See you on Sat 1 Dec!
TURKEY ROASTS FARRO FRESH FREE RANGE DE-BONED TURKEY ROASTS WITH RAY MCVINNIE’S STUFFING! This year we’re exclusively stocking SPCA-Approved De-Boned NZ Turkey Roasts - naturally brined, free from artificial preservatives and perfectly stuffed with Ray McVinnie’s delicious stuffing recipe! Our oven-ready roasts come complete with the tin, so all you need to do is defrost and pop into an 180oC oven for 1 ½ hours or until the juices run clear. Weighing 1.8kg, our turkey roasts with Ray McVinnie’s stuffing will serve 6-8 people. Allow 2 days in the fridge to defrost completely. TWO DELICIOUS FLAVOURS:
Cranberry Stuffing
$42.99
Sage & Apple Stuffing
$42.99
FARRO TURDUCKENS - EXCLUSIVE TO FARRO A turducken is a de-boned chicken, stuffed inside a de-boned duck, stuffed inside a partly de-boned turkey! Farro’s version is perfectly finished with Ray McVinnie’s Cranberry stuffing, and made using the best free-range birds. This roast weighs over 7kg, will easily feed 20 people and is the perfect holiday treat. Please note: LIMITED NUMBERS ARE AVAILABLE.
Farro Turducken
$199.99 each
WHOLE TURKEYS CROZIER’S FREE RANGE TURKEYS All Crozier’s Free Range Turkeys are washed in ozonated – not chlorinated – water, and have a pop up cooking timer. These turkeys are frozen, and we recommend three days in the fridge to completely defrost.
WHOLE CROZIER’S TURKEYS
CROZIER’S BONELESS TURKEYS The same quality birds our Farro Fresh customers have come to know and love, but completely deboned and ready to stuff. These free range turkeys are frozen. We recommend 2 days in the fridge to completely defrost the boneless variety.
Size 3.5 (Feeds 8)
$55.99
Size 4.5 (Feeds 10)
$71.99
Size 5.5 (Feeds 12)
$85.99
Size 6.5 (Feeds 16)
$98.99
Size 1.0 (Feeds 6)
$28.99
Size 7.5 (Feeds 20)
$114.99
Size 2.5 (Feeds 12)
$72.99
LUSCUTTO HAMS These hams are quality NZ farmed pork leg cured in country brine, cooked and naturally smoked to deliver the traditional Christmas ham taste. All Luscutto Hams are gluten free.
HAM ON THE BONE Whole (8.0 - 9.5kg)
$11.99/kg
Half (4.0 - 4.5kg)
$11.99/kg
DIFFERENT TYPES OF CHRISTMAS HAMS HAM ON THE BONE Ham on the bone is the classic Christmas ham, smoked and cooked with the bone left in the body of the ham.
CHAMPAGNE HAM Champagne Ham has all of the bone except the hock removed, and is often more popular as your are not paying for the excess bone. They are extremely easy to carve, with higher moisture content and have an added bonus of more room in the fridge the next day!
FREEDOM FARMS HAMS Freedom Farms Hams are SPCA Blue Tick approved, meaning the pigs have been farmed right here in NZ without crates, concrete pens and cages. Freedom Farms Hams are also gluten free.
HAM ON THE BONE Whole (8.0 - 11.0kg)
$19.99/kg
Half (4.5 - 5.5kg)
$19.99/kg
CHAMPAGNE HAM Whole (8.0 - 11.0kg)
$22.99/kg
Half (4.0 - 5.5kg)
$22.99/kg
Quarter (2.0 - 3.0kg)
$23.99/kg
BONELESS LEG HAM This is a pressed ham produced from premium quality leg meat, shaped into a convenient 1.3kg size - perfect to take on holiday!
Boneless Leg Ham
Just $19.99 each!
CHRIST
MAS SPECIA L
PURCHASER DETAILS Family Name: First Name: Email Address: Daytime Phone Number: Pick Up Date:
POINT OF PICKUP MT WELLINGTON 80 Lunn Avenue p. 09 570 7071 f. 09 570 7076
GREY LYNN
34 Westmoreland Street West p. 09 360 0499 f. 09 360 0498
RETURN YOUR ORDER FORM: A To any member of staff in any store E Via email to: askme@farrofresh.co.nz p By fax to the numbers listed above.
NORTH SHORE Constellation Drive p. 09 478 0020 f. 09 478 0019
PLEASE NOTE: We regret we are unable to courier chilled or frozen goods to customers. All orders must be collected and paid for in person at one of our three Auckland stores.
HAVE QUESTIONS? Feel free to email us at askme@farrofresh.co.nz at any time.
CONDITIONS OF ORDERS 1.
If you fail to collect your order by the designated pick-up date, please contact us as we are unable to hold uncollected orders.
2.
To safely defrost your turkey in time, we recommend the last day of pickup for WHOLE TURKEYS be 22 Dec. Recommended last day of pickup for TURKEY ROASTS is 23 Dec.
3.
We regret that we are unable to take any new orders after 20 December.
Green Bean, Vine-Ripened Tomato & Preserved Lemon Salad Adjust quantities to suit numbers 3 large handfuls green beans, blanched, and halved 1 punnet Curious Croppers tomatoes, roughly chopped 100g preserved lemon, finely sliced 1 red onion, finely chopped Snow Peas, rinsed, tips removed and tough string removed from seam Olivo Extra Virgin Olive oil Balsamic Vinegar Finely sliced fennel bulb (optional) Toss together, season with salt, pepper, a generous glug of EVOO and balsamic vinegar to taste.
WARM CHORIZO AND ASPARAGUS POTATO SALAD
THIS BRIGHT COLOURFUL SALAD IS SO EASY TO MAKE AND IS PERFECT FOR ALL YOUR SUMMER BBQS. IT IS EASILY DOUBLED FOR LARGE GROUPS.
Serves 6 2 Tbsp olive oil 1 chorizo sausage, sliced (see notes) 2 chargrilled capsicums 1 kg box Jersey Benne potatoes, washed and cut in half 2 heaped Tbsp Aioli (We love Wakelin House Lemon & Dill) 2 bunches of Fresh Asparagus 1 extra Tbsp olive oil (try Al Bown’s Lemon and Fennel) Salt and peper to season
5. Top with the steamed asparagus, and a good grind of freshly ground pepper. Notes: Chorizo - Use a firm dried rather fresh chorizo such as Noel, with a natural casing. Choose between a mild or spicy depending on who is eating it. If doubling no need to double the chorizo.
1. Place Potatoes in boiling salted water and boil 1012 minutes until done, then drain. 2. Meanwhile, saute onion in oil until soft in a non stick pan then add chorzio and stir another 2 minutes, add chargrilled capsicum and stir a further 2 minutes. 3. Steam Asparagus until just tender and toss with 1 tbsp olive oil and season. 4. Place potatoes in a large serving bowl with chorizo mix and fold through the aioli.
Summer Eating Guide 2012 - 15
BEER MARINATED STEAK Serves 4
AT FARRO FRESH WE ONLY STOCK THE BEST.
Each cut of premium Fresh Meats NZ meat is vacuum packed to seal in the freshness, making it ideal for taking to the bach, summer BBQs or for making delicious fresh meals at home!
FRESH MEATS
NZ
Suppliers of fine quality meats
Marinade: 4 cloves garlic, chopped 1 sprig rosemary, leaves chopped 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons dijon mustard 1/2 bottle Epic NZ Lager 1kg rump steak 1 cup Essential Cuisine beef stock salt and freshly ground black pepper Mix together marinade ingredients in a small bowl. Snip the skin of the beef at 5cm intervals to stop the steak curling up during cooking. Place in the marinade and refrigerate for at least 2 hours. When ready to cook, remove the beef from the marinade and pat dry. Strain the marinade through a fine sieve and place in a small saucepan with the beef stock. Reduce by half over medium heat. Season the beef with salt and pepper, and BBQ to your liking. Cut into slices, pour the sauce over and serve with crusty bread to mop up the juices - Wild Wheat Puglia is especially good for this!
AWARD WINNING SOURDOUGHS CIABATTA TURKISH PIDE BAGUETTES PUGLIA
Wild Wheat deliver an extensive range of fresh bread daily to all Farro Fresh stores! 16 - FARRO FRESH
Chocolate Pavlova With Vanilla Cream Serves 6 – 8 6 egg whites, at room temperature 1 1/2 cups caster Sugar 2 tablespoons dutch cocoa, sifted 1 teaspoon white vinegar 3 tablespoons dark chocolate, grated 500ml cream 2 Tbsp Heilala Pure Vanilla Extract Fresh Summer berries, to serve Preheat oven to 120oC (100oC for fan bake, but use conventional bake if you can). Draw a 22cm circle on baking paper and place on an oven tray. Beat egg whites with an electric mixer until soft peaks form. Add caster sugar a tablespoon at a time until meringue is stiff and shiny. Add cocoa, vinegar and chocolate and lightly fold in with a metal spoon or spatula. Spoon meringue onto baking paper to fill the 22cm circle and bake for 1 ¼ hours. Turn off oven and allow to cool with oven door slightly ajar. Place on flat serving platter. Beat cream and vanilla paste until it forms soft peaks. Spread over pavlova and top with berries. Serve.
COMPOTE OF APRICOTS & VANILLA Serves 6 ¾ cup caster sugar 1 ½ cup water 2 tsp lemon juice 2 vanilla beans, halved lengthways to release the seeds (or 1 tsp Heilala Pure Vanilla Bean Paste) 18 apricots, halved and stoned 2 handfuls fresh blueberries Put the sugar and water in a large saucepan with the lemon juice and vanilla beans, and bring to a gentle simmer, stirring constantly until the sugar dissolves. Add the apricot halves and poach them until they begin to deepen in colour and are just turning soft. Different halves take different times, anywhere between 5-10 minutes, so don’t walk away and leave them – watch them carefully and scoop them out individually and put them in a bowl when they are done. When the apricot halves are all done, take out the vanilla beans, scrap out all the seeds and return them back to the syrup. Reduce the syrup by about half, then leave it to cool. Pour the syrup over the apricots and blueberries. You can chill the compote and serve it with whipped cream, or we enjoy it warm accompanied by almond biscuits. Yum!
Summer Eating Guide 2012 - 17
ROAST DUCK SALAD WITH ORANGE, WATERCRESS & WARM HAZELNUT VINAIGRETTE RECIPE BY TOM KIME - SERVES 4-6
2 – 3 duck legs 100g hazelnuts 200g watercress 4 oranges, peeled, segmented, pith removed 3 sprigs of mint, plus extra to garnish 4 shallots, halved, cored, very finely sliced salt and pepper
Vinaigrette: 50ml orange juice 1 tbsp thyme leaves 50 ml Olivo olive oil 2 tbsp aged red wine vinegar 2 tbsp hazelnut oil or walnut oil salt and pepper
Preheat the oven to 200oC. Trim the excess fat off the duck legs, and season with salt and pepper. Score the skin and place skin side down in a frying pan over a low heat, cook for about 15mins until the skin is crisp and the fat is gone. Strain off excess fat periodically. Season the duck legs with salt and pepper and place them flesh side down in a roasting tin. Finish cooking in the preheated oven for 8 mins, then remove and allow to rest. Roast the hazelnuts on a tray in the oven for about 5 mins, until golden brown. Place in a clean tea towel and rub vigorously to remove the skins. Put in a food processor and pulse until roughly chopped. Put the vinaigrette ingredients into a small saucepan and heat over a low heat until warm. Do not allow to boil. When ready to serve place the watercress in the bowl with the orange segments. Tear the mint and add the sliced shallots. Pull the meat off the duck legs – they should be medium-medium rare. Add to the bowl. Add any juices from the duck legs to the vinaigrette. Add half the chopped hazelnuts to the vinaigrette and dress the salad. Serve the salad on individual plates, building up layers of oranges, salad leaves, slices of duck and hazelnuts. Spoon the warm dressing over the top and then garnish each dish with the remaining chopped nuts and some torn mint.
FARRO FRESH ALSO STOCKS:
Fresh Whole Ducks (Size 18) Fresh Duck Breast - 2 packs Fresh Duck Legs - 2 packs Clarified Duck Fat 450g ... plus more in store!
D Find more stunning recipes at:
www.saveurduck.com
18 - FARRO FRESH
{SALMON w/ CRANBERRY & ALMOND CRUST}
FRESH KIWI SEAFOOD
1 whole Salmon Fillet 1 cup fresh breadcrumbs ½ cup dried cranberries, chopped ¼ cup slivered almonds ¼ cup chopped parsley 2 Tbsp fresh thyme leaves 2 Tbsp butter, melted 2 tsp grated lemon zest freshly ground pepper and salt Preheat oven to 200oC. Place the salmon skin side down in a large oven dish. Combine breadcrumbs, cranberries, almonds, parsley, thyme and lemon zest in a medium bowl. Add the melted butter and blend well. Season with salt and pepper. Spoon the mixture evenly onto the salmon. Press gently to adhere. Bake for 15 to 20 minutes or until the topping is golden and salmon is just cooked through. Serve.
{SCALLOPS & PRAWNS W/ GARLIC CREAM}
SNAPPER
& FRESH PRAWNS
6 large scallops 3 Tbsp lemon juice 6-8 large, raw prawns, peeled 1 Tbsp chopped fresh basil Flour for dusting Salt & pepper 3 Tbsp olive oil 1 clove garlic, finely chopped ½ cup cream Season the scallops & prawns with a little salt & pepper and dust them lightly with flour, shaking off the excess. Heat the oil in a large frying pan over a high heat and add the scallops & prawns. Reduce the heat to medium-high and cook for 1 minutes, turn the scallops & prawns and add the garlic and basil. Cook for a further 2 minutes until the scallops are golden add the cream and simmer for a further minute. Sprinkle over the lemon juice and serve immediately.
SEAFOOD ON THE MENU THIS CHRISTMAS? Make sure you don’t miss out on your summer feast by placing your order ahead of time! Oceanz Seafood have great options for entertaining - shared plates and platters for functions or cocktail parties, meal options for picnics or BBQs, or your salmon fillet, crayfish or other needs for Christmas day.
PLACE YOUR SEAFOOD ORDER OVER THE PAGE!
Oceanz Seafood AT
Oceanz Seafood AT
Farro Fresh Mt Wellington
Farro Fresh North Shore
pHONE 570 0123
pHONE 478 0020 ext. 4
justin@oceanzseafood.com
info@oceanzseafood.co.nz
Summer Eating Guide 2012 - 19
FRESH SEAFOOD ORDER FORM Family Name: First Name: Email Address: Daytime Phone Number: Pick Up Date:
PICKUP POINT: OCEANZ SEAFOOD MT WELLINGTON 80 Lunn Avenue p. 09 570 0123 f. 09 570 7076
OCEANZ SEAFOOD NORTH SHORE Constellation Drive p. 09 478 0020 f. 09 478 0019
YOUR SEAFOOD ORDER:
SOME IDEAS:
FARRO FRESH GREY LYNN 34 Westmoreland Street p. 09 360 0499 f. 09 360 0498
Christmas Day options BBQ Packs for summer feasts Platters for nibbles or cocktail parties
TO DISCUSS OPTIONS AVAILABLE PLEASE CONTACT YOUR FISHMONGER AT THE STORE LISTINGS ABOVE!
CONDITIONS OF ORDERS 1.
All orders are subject to availability of seafood. Every effort will be made to contact you in a timely manner should weather conditions prohibit supply or availability be uncertain.
2.
Please return your order to the same store you wish to collect your order from. Last orders must be taken by close of business on Saturday 22 December.
3.
Please note that the final time for collection of orders is 4PM on Monday 24 December. Uncollected orders will not be held beyond this time.
FARRO FRESH
HOMEWARES Collection
FARRO FRESH
HAMPERS
At Farro Fresh we appreciate homewares that are practical and pleasing in both form and function. Our great range will appeal to any food lover, so whether you’re looking for a unique gift, or something to make your Christmas table magnificent, we’ve got what you need. We’re currently coveting the Emile Henry bakeware range - this year’s collection is simple and beautiful!
We wanted to create a box of treats that you could enjoy over the summer either at home or at the beach or bach. The best eating to be had all summer will be at your place - all in one recyclable / reusable box.
Our shipment of Himalayan Salt slabs has arrived in store. If you’re planning on BBQ this summer, add one of these to your shopping list! At $39.99 they’re a fantastic buy! We also have a good selection of those useful gadgets that make cooking simple - check out the range next time you’re in store!
We have a variety of hamers from super sweet ways to say thank-you, through to complete boxes of treats to make your holiday this summer a golden one. Prices start from $40.00. We can courier hamper orders to anywhere in NZ. See www.farrofresh.co.nz to order online.
Summer Eating Guide 2012 - 21
22 - FARRO FRESH
PERFECT PARTNERS
Whangaripo Buffalo Fresca + Al Brown’s Lemon & Fennel Olive Oil + Fresh Herbs
Old Rotterdam Gouda + Wild Wheat Spelt + Hallertau Statesman Pale Ale
Prosciutto + Mushy Peas + Wild Wheat Sourdough Baguette
Clevedon Buffalo Mozzarella, Tomato, Basil, Olivo EVOO, Rachel Scott Ciabatta
Summer Eating Guide 2012 - 23
Farro Holiday Favourites Win the ULTIMAT E HOLIDA Y HAMPER
If you’re keen to make this Summer easy and delicious - we’ve got the essentials covered! Pick up any product with a ‘Farro Holiday Favourite’ sign instore, and you’ll go in the draw to win the Ultimate Holiday Hamper - packed full of summery treats and ideal for the whole family!
VILLA MARIA AD
I Love Pies Zeffer Cider Lewis Rd Creamery Kohu Road Pure Delish Proper Crisps