Farro Easter Eating Guide 2018

2018 EASTER

EATING GUIDE

NORTH SHORE GREY LYNN LUNN AVE EPSOM ORAKEI ONLINE

EASTER AT FARRO Easter is one of our last celebrations (and long weekends) before the onset of winter.

A compulsory Easter egg hunt, far too much chocolate and warmed, spiced hot cross buns await – hurray! For us, a relaxed, languid feast is one of the best ways to enjoy the long Easter weekend. Whether you’re staying at home or taking the chance to have a weekend away, we’ve curated some of our favourite Easter treats and recipes to be savoured over a glass of wine, or two, and plenty of chocolate madness.

Producer Profile: Clevedon Buffalo Co. New cheese marks a decade of success

New Zealand at the time, and certainly no locally produced buffalo cheeses.

Ten years ago, a couple from Clevedon decided to go where no cheesemakers in New Zealand had gone before! And a decade on, we are so pleased they decided to take the big buffalo leap of faith that changed the landscape of New Zealand artisan cheese forever.

As the story goes, Helen and Richard Dorresteyn, founders of the Clevedon Farmers’ Market, were having bit of a hard time finding a local specialist cheesemaker to take a spot at the market. So they decided to have a go at making cheese themselves!

But not just with cow’s milk. That would be too easy.

The Dorresteyns had tried buffalo mozzarella, an Italian delicacy, when travelling and fallen in love with it. It became close to an obsession; they settled on the idea of importing 65 riverine water buffalo from Australia so they could make their own fresh mozzarella and fill the gap at the local market. There were no milking buffalo in

It was revolutionary for the New Zealand cheese industry at the time and most people thought they were absolutely bonkers! Fast-forward 10 years, and the business now has 12 products and, to date, 13 medals for its buffalo dairy products – and is still staying true to its values – delivering fresh, premium buffalo cheese and yoghurt into homes and restaurants nationwide.

“It has been an extraordinary journey,” Helen says.

“It has been tough but always rewarding as there is no substitute for finely crafted fresh buffalo milk cheeses and yoghurt.”

A family-run business, collectively they produce award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese.

This month, we have the new cherry buffalo mozzarella to add to the range and a chilli flavour for their marinated cheese too. It is ideal for adding a simple but exquisite touch – perfect for stirring through pasta, popping on a pizza or creating a cherry tomato, basil and mozzarella salad.

NEW Marinated Cheese – Chilli & Lime $18.95 Cherry Buffalo Mozzarella $12.99/125g I N SE ASON

Pumpkin and Squash Versatile and colourful, where would we be without roasted pumpkin on our autumn salads? Cook it and mash it up then add feta, toasted seeds and spices and you have the perfect dip or spread.

Add roasted chunks to vege burgers or enjoy the sweet, caramelised goodness with roast chicken.

See our recipe for Roasted butternut and red pepper salad with pomegranate dressing and toasted pumpkin seeds, page 6.

NE W TO S TO R E

Barrys Bay Raclette

If the idea of freshly melted, oozy, gooey cheese onto a plate doesn’t fill you with absolute joy then we don’t know what will. Perhaps the joy in knowing that Barrys Bay Cheese is now making New Zealand made raclette cheese might. Raclette has its origin in the Swiss Alps. It is all at the same time, the name of the cheese, the name of a dish and the name of the device used to melt the cheese for the dish. This semi-hard cow’s milk Swiss cheese has a slightly sticky washed rind exterior that imparts a funky acidity, hiding an interior of beautiful creaminess when it’s heated. Traditionally, raclette was melted in front of a fire, but nowadays a raclette grill is used. The melted cheese is then scraped off the block onto a plate with cornichons, air-dried meats and small potatoes.

Barrys Bay Raclette $5.99/100g

Hot X Buns

Single Serve

This month we are feasting on hot cross buns. These spiced, sweet buns, laden with fruit, with glistening glazed and crossed tops, are best enjoyed toasted with lashings of butter. Andrew from Wild Wheat says the key to getting a perfect hot cross bun is to: “use plenty of fruit that must be soaked the day before with the spices mixed in to infuse the fruit. And lots of sticky glaze.”

Traditionally, hot cross buns should be reserved for Good Friday. But in our book they should be enjoyed as many times as possible in the lead-up the Easter, as well as throughout the weekend.

FARRO EASTER HOURS

Wild Wheat

(Pictured above) Andrew and his team at Wild Wheat make their hot cross buns with a mixed sourdough and yeast starter.

Filled with delicate spice and drunken fruit, they’re available as single serve buns in our deli. $1.99/each

To Share

Farro & Loaf

Hot cross buns made from the freshest spices and loaded with fruit and mixed peel, Loaf’s hot cross buns are handcrafted to a Farro recipe. Available in traditional and, for the non-traditionalist, hot choc bun flavours! $8.99/pk

Gluten-free

Bakeworks

Delicious gluten-free hot cross buns in two flavours: fruit and chocolate! $8.99/pk

Visit www.farro.co.nz for all our Easter store hours and locations around Auckland.

BREAKFAST PICKS

Button Family

Original honeycomb crumpets $4.99/pk Literally THE best crumpets in the land. Made using a traditional yeast-based process by the Button family themselves, these have a lovely soft texture and – topped with your favourite spread – they’re worth waking up for.

Aoraki smoked salmon and kumara sourdough Forty Thieves

Salted Macadamia Butter $17.99/jar 100% Almond Butter $19.99/jar* Made with golden roasted New Zealand macadamias, this is a nut butter like no other; it is delicious drizzled on pancakes or over fresh fruit. The almond butter just calls for a piece of warm toast, to be topped with sliced banana. *Special price valid 26th Feb to 2nd April.

You can’t beat the classic combination of smoked salmon, cream cheese and dill, right? We’ve taken it up a notch with freshwater king salmon from Aoraki Smokehouse, a beautifully delicate smoky taste and silky texture, matched with Drunken Nanny’s Dill Lush chèvre-style goat’s cheese on Wild Wheat kumara sourdough. Topped with microgreens, this is the winning start to any weekend.

Wild Wheat Kumara Sourdough $6.49/loaf Aoraki Smokehouse Cold Smoked Salmon Sliced $16.99/200g Drunken Nanny Dill Lush Curd $12.00/150g

Raglan Coconut Yoghurt Vanilla Bean $14.99/700ml

A thick and lush dairy-free, vegan, coconut yoghurt made in Raglan, this is a creamy bedfellow for granola, fruit or drop a dollop on top of passionfruit waffles or pancakes.

Kiwi Bacon Steaky bacon $9.99/250g Kiwi bacon with the SPCA tick, this is a feel-good bacon and it tastes great as a topping for waffles or pancakes with oodles of maple syrup, or with eggs and a freshly brewed coffee.

Easter morning wake up

Coffee Supreme’s famed Supreme Blend is served in the best cafes throughout the country. It’s roasted for fullbodied richness, with flavours of malt, chocolate, citrus, and a lingering cocoa finish.

Brew it in a Chemex Classic coffeemaker that delivers a clean, flavourful brew every morning. Designed in 1941, the original is on permanent display at the Museum of Modern Art in New York.

Supreme Blend $14.25/ 250g Chemex $70.00

Passionfruit waffles with coconut yoghurt, banana and passionfruit INGREDIENTS 1 tablespoon Fresh As passionfruit powder ¾ cup milk ¾ cup plain flour ¼ cup cornflour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 tablespoons sugar 1 egg ¼ cup sunflower oil 2 tablespoons (20g) melted butter 3 bananas 4 passionfruit Raglan Coconut Yoghurt ¼ cup toasted coconut chips

MAKES: 5 WAFFLES | PREP TIME: 10 MINS | COOKING TIME: 15 MINS

Waffles are easy to mix together and delicious with any combination of seasonal fruit or a compote. The recipe can be easily doubled if you wish to make a larger batch. You might also like to drizzle some maple syrup over the fruit and yoghurt.

Method Stir the passionfruit powder into the milk and set aside.

In a bowl mix together the flour, cornflour, baking powder, baking soda, salt and sugar.

In a separate bowl, whisk together the egg and sunflower oil. Whisk the wet ingredients into the dry ingredients until well mixed, then

add the melted butter.

Heat a waffle iron and ladle approx. ⅓ cup of batter into the middle of waffle maker. Cook for 2-3 mins to a golden colour.

Ideally, eat waffles as they are cooked, but they can be kept on a rack in 100°C oven until all the batter is used up.

To serve Peel and slice the bananas, mix with scooped out flesh of the passionfruit and serve on the waffles with a dollop of coconut yoghurt and scatter with some of the coconut chips.

LONG WEEKEND LUNCH Slow-roast leg of lamb with potatoes and fennel

Roasted butternut and red pepper salad

SERVES: 8-10 | PREP TIME: 20 MINS | COOKING TIME: 1 HOUR 40 MINS

SERVES: 6-8 | PREP TIME: 15 MINS | COOKING TIME: 30-40 MINS

There is nothing simpler than a roast leg of lamb.

Just smear with a fennel and garlic paste then roast alongside potatoes and fennel bulbs with a squeeze of lemon, it’s an absolute cinch. Allowing the meat to rest before slicing and serving lets the muscles in the meat to relax to ensure juicy and tender results.

INGREDIENTS 3 cloves garlic, peeled 2 tablespoons fennel seeds, toasted in a dry pan then ground 1 teaspoon flaky salt grated zest and juice of 1 lemon 3 tablespoons olive oil 2 kilogram leg of lamb 1 head of garlic, broken into cloves but unpeeled 1 kilogram potatoes such as agria, peeled and cut into chunks 2 large fennel bulbs, cut into wedges (fronds reserved)

Method

Preheat the oven to 180°C. With the flat side of a knife, mash the garlic to paste with the salt.

Mix with the fennel seeds, lemon zest and 1 tablespoon olive oil.

Cut some slits in the lamb then smear with the paste and into the cuts (the meat can marinate in the fridge for up to 2 days ahead if need be).

Place in a large roasting dish with the garlic, potatoes and fennel around the lamb, season with salt, drizzle the lemon juice over the vegetables with the remaining oil and roast for 1 hour 40 mins until the lamb is cooked to medium (allow 25-30 mins per 500 grams for medium, 30-35 mins for welldone meat).

Occasionally turn over the vegetables to brown evenly. If the vegetables are cooked before the lamb, remove from the oven and put onto a separate tray while the lamb finishes cooking.

Remove the lamb from the oven and allow the meat to rest for at least 20 mins before carving; while it is resting, return the vegetables to the oven to reheat.

To serve: Carve the meat into thin slices and arrange on a platter, drizzling over any cooking juices. Scatter the vegetables with the fennel fronds to serve and arrange around the platter.

ON THE SIDE Wild Wheat French Baguette Baked fresh daily, the classic Frenchstyle baguette is light in texture with a thin crust.

A table essential for any long lunch. $3.00/each

This brightly coloured vegetable salad makes the most of autumnal vegetables and requires minimal effort. The tangy acidity of pomegranate molasses, coupled with its sweet syrupiness, bring out the flavours of the vegetables.

INGREDIENTS 2 tablespoons pomegranate molasses 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil 1 clove garlic, mashed to a paste 1 small butternut (approx. 1 kilogram weight), peeled, seeds scooped out and cut into 1-centimetre-thick slices 3 red peppers, seeded and cut into quarters lengthwise 1 tablespoon olive oil 3 tablespoons pumpkin seeds 1 handful wild rocket leaves 3 tablespoons pomegranate arils to scatter (optional) Method Preheat the oven to 180°C. For the dressing, mix together the pomegranate molasses, lemon juice, extra virgin olive oil and garlic. Season with salt and pepper and mix well.

On a baking paper-lined baking tray, spread out the butternut and peppers, drizzle with the olive oil and season generously with salt and pepper.

Roast for 30-40 mins or until cooked through. When it comes out of the oven drizzle over half the dressing and cool slightly.

On a separate tray, cook the pumpkin seeds for 5 minutes until crisp. Cool before using.

To serve Scatter some of the rocket on a serving platter, place the roasted buttercup and peppers on top of the rocket, scatter with more rocket, drizzle with the dressing and add the toasted pumpkin seeds and pomegranate arils if using.

AFTER LUNCH Kapiti Kikorangi With a golden curd and rivers of dark blue, this unmistakable cheese is buttery, full flavoured and smooth with a creamy finish. $13.00/200g

Barrys Bay Cheese 2013 vintage rinded cheddar New to store!

For four years, the 36-kilogram cheeses have quietly matured in Barrys Bay cool rooms, allowing the formation of crunchy calcium lactate crystals.

It was worth the wait. The flavours are complex – earthy, smoky and with the perfect amount of cheddar bite. $6.50/100g

Fresh Meats Easy Carve Lamb Leg $16.99/kg Valid from 26th February to 2nd April 2018

CATCH OF THE DAY

Cloudy Bay Clams

A family-run business based at the top of the South Island, in Marlborough.

Cloudy Bay Clams have been harvesting wild New Zealand surf clams for more than 25 years.

The Friend of the Sea certification confirms their commitment to sustainability.

Their premium clams have a delicious mouthfilling flavour and provide a unique dining experience. $12.99/500g

Tamarind Coconut Fish Florentine If you’ve got a fresh catch of your own fish on the boat, or sourced your fish from Farro, Jenny’s Kitchen Tamarind Chutney is a must-have condiment. It is a true Anglo-Indian chutney with an exquisite depth of flavour – sweetness balanced by the natural sourness of tamarind, and it’s a perfect match for fish or salmon. For a very simple dinner, combine a can of coconut cream, a tablespoon of fish sauce and 3 tablespoons of Jenny’s Kitchen Tamarind Chutney (medium). Place 2 fillets of gurnard or terakihi in a baking dish on top of cooked rice and wilted spinach and pour over the coconut mix.

Bake at 220°C for 15‑20 mins, until the fish is cooked (which will depend on its thickness). Deliciousness!

Jenny’s Kitchen Tamarind Chutney $12.99/jar

Valid 26th Feb to 2nd April

Cider-steamed Cloudy Bay clams with bachka salami This dish, by Mark Southon from his cook book Southon Cooking, is best enjoyed with lots of the sauce spooned over the clams while they’re piping hot. A feast made for sharing!

INGREDIENTS 2 shallots, finely chopped 1 fresh chilli, sliced 1 clove garlic, chopped olive oil 50 grams smoked bacon, diced 100 grams Salash Bachka salami, medium hot, finely sliced 2 kilograms mixed Cloudy Bay diamond shell clams and tuatua 1 cup cider 14 cherry tomatoes, halved 25 grams butter good pinch of chopped fresh mixed herbs, e.g. parsley, coriander, chives juice of 1 lemon

Method Sweat the shallots, chilli and garlic in a little olive oil in a large, uncovered frying pan over a medium heat for 4 mins. Add the bacon and salami and cook for 5 mins. Add the clams and tuatua and toss them in the pan. Pour in the cider, then cover the pan and increase the heat and cook for a few more minutes. Add the cherry tomatoes and continue cooking, covered, until the clams are open (discard any that do not open). Strain the juice into a clean saucepan and bring to the boil. Add the butter, chopped herbs and lemon juice. Arrange the cooked clam mixture in serving bowls – not forgetting the meaty bits – and pour the sauce over them.

Mt Cook Alpine Salmon cedar wraps and salmon The beauty of an early Easter is that, weather permitting, there is still time to get the BBQ out! If you’re looking for something a little bit different, Mt Cook Alpine Salmon, cooked on the BBQ in cedar wraps, is a tasty way to impress.

This freshwater king salmon from the Southern Alps of New Zealand is available deboned in whole fillets or portions. It has a wonderfully clean subtle taste and delicate texture, it really is the best of the best. Simply soak the wraps for 30 mins, place the salmon on top and season with your choice of flavouring, then roll and tie them with twine. Throw them on the BBQ and the cedar adds a subtle smoky flavour to the salmon. For the recipe for cedar-wrapped salmon and tomato chermoula sauce (pictured) visit farro.co.nz Cedar wraps 16.99/pk Salmon Portions $40.99/kg Valid 26th Feb to 2nd April

TAKE AWAY TO THE BACH

We’ve picked out a few of our favs to pack for a weekend away.

Karma Cola Lemmy & Gingerella Pick up a 4-pack and pop it on ice to quench everyone’s thirst after an Easter egg hunt. These ethical, Fairtrade and organic sodas are a good kind of treat. $11.99/4-packs Valid 26th Feb to 2nd April

Dad’s Pies Craft Pies New to store, these mouthwatering classic pies come in two delectable flavours, Bostock’s Organic Creamy Farmhouse Chicken or Angus Beef Bourguignon with Mustard Cheddar.

Made with all natural ingredients and encased in an all-butter pastry. Dinner done! $23.99/each

Kohkoz For the love of garlic Sharing the authentic flavours and colourful heritage of Lebanese cuisine with New Zealanders is something Kohkoz Real Lebanese Cuisine founder, Natalie Fakhoury, has always been passionate about. Her products are made in small batches using traditional family recipes and quality natural ingredients, with no added colours or preservatives. For the Love of Garlic, in particular, is a Lebanese classic, traditionally used as a dip for roast chicken. Made from locally sourced lemons, garlic, olive oil and salt, and hand whipped, it can be added to sauces, mashed potatoes or dressings; used to make delicious garlic bread; as a marinade; or as a crushed garlic replacement in cooking. The Kohkoz hummus and smoky baba ghanoush are must-haves on your platter, just gorgeous with a torn piece of their fresh pita bread.

Kohkoz dips are $6.99/each Pita bread $5.99/pk

SOHO Pink Sheep Rosé 2017 There is still time to enjoy some sunshine and rosé before the onset of winter. This Soho Pink Sheep is dry and delicious, and one of only a handful of rosés to sport five stars from Raymond Chan. Also, 50 cents from each bottle sold is donated to support mental health! $22.99/bottle Valid 26th Feb to 2nd April

Clevedon’s New cherry mozzarella These delicious new cherry mozzarella balls are a must to have this Easter. They are just so versatile – perfect on the top of pizza or tossed through caprese salad. For a healthy and colourful starter, make cherry mozzarella skewers. Simply slice cherry tomatoes in half and add them to a mini skewer with a whole cherry mozzarella ball and a basil leaf.

Season with olive oil and a drizzle of balsamic to serve. Perfect for adding colour to a platter. We’re also excited to welcome the new Clevedon chilli marinated cheese to our deli. Smear it on sourdough or crostini, or add to a salad.

Cherry buffalo mozzarella $12.99/125g

Molly Woppy Artisan range A must-have to pack for sharing (or just for yourself) over the long weekend. The new artisan handmade range is made just like you would at home, with some unique flavours to tempt your taste buds. $8.49/pk

Frangipane tart with seasonal fruit

IT’S COOKIE TIME

Frangipane tarts are a wonderful way to use seasonal fruits. Use apples, peeled feijoa, the last of your stone fruits or try poached quinces in place of the pears.

NEW: Sweet As Panna Cotta We are big fans of the Fresh As range of freeze-dried whole and sliced fruit, fruit powders and herbs. Using only the best-quality ingredients when they’re in season, the Fresh As team freeze dry the fresh produce, which creates an intensely flavoured product that is perfect for baking and sweet and savoury dishes, from smoothies to ice blocks, or wherever your imagination takes you. Their products are made using fresh fruit with no artificial colours, flavours or preservatives, so we are delighted to welcome their newest addition, Fresh As Panna cotta dessert mixes. If you’re looking for a super-simple and flavour-filled dessert, just add milk and cream to either the plum or raspberry panna cotta mix and refrigerate overnight. To serve, you can top them with an extra sprinkle of Fresh As powder or whole fruit and dessert is served!

Fresh As panna cotta dessert mixes $4.50/pk

Molly Woppy Bunny Ears Molly Woppy signature gingerbread shaped as bunny ears, dipped in delicious white chocolate. It’s the perfect Easter treat. $8.99/145g

Molly Woppy Egg Tin Featuring a special tin of melt-inthe-mouth shortbread, half-dipped in rich dark chocolate; it’s an Easter classic! $21.99/tin

pure delish ginger and walnut caramel slab Warning: this deliciously spicy and gingery slice, with a decadent caramel and walnut topping, is extremely addictive!

Serve with coffee or maybe as a dessert, warmed, with a dollop of cream on top!

$15.00/slab Valid 26th Feb to 2nd April

SERVES: 6-8 | PREP TIME: 25 MINS | COOKING TIME: 1 HOUR 20 MINS

Walter & Rose Easter Chick Cookies These cute-as-a-button, slight lemon flavoured cookies, decorated with royal icing, are a delicious treat and a great addition to any Easter basket. $13.99/6pk

INGREDIENTS 1 packet Paneton sweet pastry 300 grams blanched almonds 150 grams butter, softened 150 grams sugar 3 eggs 3 tablespoons flour 2-3 pears, 6-8 feijoas, (or use 2 poached quinces), peeled, cored and cut into quarters 1 tablespoon runny honey icing sugar to garnish

Method Preheat the oven to 180°C. Roll out the pastry to 3-millimetre thickness and use to line a 25-centimetre tart tin.

Prick the base of the tart, then blind bake for 20 mins.

Allow to cool before using.

To make the frangipane: in a food processor grind the almonds to a medium grind. Remove from the food processor and set aside.

In the same bowl blend the butter and sugar until creamy.

Add the eggs one at a time and once

it is incorporated, add the flour and almonds. Process to a small crumb (this can be done a day or two ahead).

Spoon the frangipane into the tart shell then press the fruit evenly into the frangipane.

Mix the honey with 1 tablespoon boiling water and mix until smooth.

Brush the mix over the fruit to glaze.

Bake for 50-60 mins or until cooked through (if it starts to brown too much before cooked, cover with a sheet of baking paper).

Halfway through cooking, glaze

the fruit with the honey, and again when it comes out of the oven.

Serve warm or at room temperature.

To serve: dust with icing sugar and serve with thick Greek yoghurt, whipped cream, creme fraiche or mascarpone.

Tip: The pastry tart can be blind baked ahead and either stored in airtight container or frozen. The frangipane can be made a few days ahead and kept refrigerated.

1.

Easter Egg Hunting Farro Food Hero

The Bennetts of Mangawhai Twenty years ago, Clayton and Mary Bennett packed up their life in Dublin and their three young children (aged just nine, seven and five years old) to follow a dream to set up a chocolate factory on the other side of the word, in the sleepy holiday beachside township of Mangawhai.

Today their kids are all grown up and are taking over the reins of this familyrun chocolate factory to continue their parents’ dream.

“My Mum was a nurse in Dublin and Dad was a Kiwi boy from Ruawai. They met and were living in Ireland when they had us kids,” says Emily Bennett, the middle sibling.

“As kids, we would travel from Ireland and spend our family holidays in Mangawhai because it was close to the area that dad grew up,” she says.

“Mum and Dad always had a vision to come back to set up a cottage industry, and they knew Mangawhai was the place to do it.”

So that’s exactly what they did. They settled on chocolate and before coming out to New Zealand, they did their ground work, learning how to make chocolates at the worldrenowned Callebaut Academy in Belgium.

They shipped the whole family back to Mangawhai and set up shop, taking inspiration from their new, quintessentially Kiwi, beachside home. The pipi shell chocolates from Bennetts have become an iconic feature of the range and they were the first chocolatiers in New Zealand to create feijoa-inspired chocolates. They also took salt from the Mangawhai harbour and harvested it in the factory to create the current best seller,

Mangawhai Seasalt chocolate. Clayton and Mary did all the chocolate making themselves in the early days, out the back of their home, in a garage converted into a chocolate factory.

Ten years later, the Bennetts outgrew their garage, and began the project of creating a new factory in a French Provence-inspired oasis in the heart of Mangawhai village. The project was Mary’s vision. “Most architects at the time thought Mum was a bit crazy to build in this style in Mangawhai.” It has become a destination for the local community, the holiday crowds in summer and, for travellers heading north, it’s a must-see tourist stop.

All of this was going on while the couple were raising their young family. You could assume the kids were destined to take on the family business. But their parents never put that pressure on them; they were encouraged to explore the globe and make their own path.

So, Emily set off to Italy to learn how to make shoes, Harry travelled the world working in hospitality and Brodie worked his way cheffing around the world. Eventually, all in their own time, they arrived home and now they’ve found their way back to the business to take on the next chapter in the Bennetts of Mangawhai story.

Emily is the general manager of the chocolate factory, Harry has taken the role of head of the café and Brodie delivers a menu of seasonal deliciousness as head chef. Remi Le Levier, chief chocolatier, has been with Bennetts since 2002 as a young 20-year-old recruit from his native Paris. The team is complete with helping hands from 40 local workers.

Bennetts of Mangawhai and Farro – Chocolate selection

A selection of our delectable range of handmade New Zealand artisan chocolates.

A gift pack of three of Bennetts’ favourite flavours – lemon; Mangawhai sea salt; and hazelnut – created especially for us, this year for Easter.

Exclusive to Farro.

2.

3.

5.

$16.99/box

6.

4.

8.

Kapiti Candy Co Milk & Dark Choc Easter eggs

9.

7.

For lovers of marshmallow eggs, you’ll definitely want to include these soft, fluffy delights encased in milk or dark chocolate in your Easter egg hunt.

$13.99/each

“Our parents instilled in us that business is not all about making money but doing something worthwhile with your life,” Emily says. “We have created a destination that people can come to and enjoy, [it’s] something our family will always be proud of.”

Farro has been selling the Bennetts’ chocolates since we opened our second store in Constellation Drive in 2010, and we’re delighted to still be bringing this family-first handmade range of exceptional chocolates to you.

Find our more at farro.co.nz

The Remarkable Chocolate Co. Easter eggs We’re delighted to have the milk and dark chocolate Easter eggs back from the Remarkable Chocolate Co this year. There are three gorgeous handcrafted eggs: plain dark; milk chocolate; and a lush ginger and salted caramel-brittle egg that packs a whole lot of delicious crunch.

Exclusive to Farro 70% Cacao Dark Couverture – 110 grams 70% Cacao Dark Couverture with Ginger and Salted Caramel Brittle – 110 grams 32% Cacao Milk Chocolate – 110 grams

$16.99/each

10.

12.

11.

1. Colestown Medium Chocolate Solid Eggs Clear Box 4pkt $24.99 2. Chocolate Brown Dark Gold Dusted Long Ear Hollow Bunny $14.99 3. She Chocolate Truffle Nest Salted Caramels and Pralines 150g $24.50 4. Schoc Jewel Easter Eggs 7pkt $8.99 5. She Chocolate Egg and Spoon Pack 160g $22.50 6. Kapiti Candy Dark Chocolate Marshmallow Easter Egg 120g $13.99 7. Bohemein Dark Chocolate Bunny $7.50 8. She Chocolate Creatively Flowing Egg 400g $54.50 9. Schoc Easter Dark Chocolate Tablet 75g $12.99 10. The Remarkable Chocolate Ginger and Caramel Chocolate Egg 110g $16.99 11. Inspired Dark Chocolate Rocky Road Easter Eggs 210g $13.99 12. Bennetts Milk Chocolate Bunny 250g $25

DRINKS

Winery of the Month:

Man O’ War

A selection of some of our favourite alcohol-free drops and ways to use them.

Batchwell Pineapple, ginger & pomegranate mocktail Ginger, pineapple and the pop of pomegranate make this mocktail a refreshing delight.

<< Pictured INGREDIENTS 375ml Batchwell

Batchwell Kombucha: Pineapple and ginger

Pineapple & ginger kombucha 100ml Seedlip distilled non-alcoholic spirit 1 teaspoon pomegranate arils per glass 1 wedge of fresh pineapple per glass

The kombucha craze continues! Batchwell’s range of fruity blends offers a refreshing addition to your weekend drinks. Made in Auckland, this Kombucha is a naturally brewed bubbly probiotic tea that comes in a range of refreshing flavours: braeburn; pineapple and ginger; and beetroot – made from cold pressed juice using organic fruits and vegetables where possible. $5.99/bottle

NEW

No Ugly Ginger tonic and Cucumber tonic

Mix the Seedlip and kombucha ingredients into a jug. Add ice to individual glasses, pour over the cocktail mix and pomegranate arils and dress the glass with a small wedge of pineapple.

A trip to Waiheke Island wouldn’t be complete without a visit to one of the island’s most iconic vineyards. Set on a majestic sloping site with vineyards stretching down to Man O’ War Bay, this family-owned winery has a complex topography and sites ranging from hot and sheltered – perfect for reds – to elevated and cool – ideal for whites. The micro-climate is helped along by the coastal waters and complex volcanic soil of Waiheke, not found anywhere else in the world.

We talked to Duncan McTavish, resident winemaker at Man O’ War for the past 10 years, to find out about the establishment of this iconic Waiheke wine label. He has worked in vineyards around the world and has 28 vintages under his belt, tasting plenty of great wines along the way.

How was Man O’ War founded? Man O’ War is a family-owned winery; it was originally, and still is, a sheep and cattle station, with vineyards planted in the early 1990s as a way of diversifying production.

In recognition of the potential to make great wines from the most challenging of sites, in 2002 there was a concentrated planting of some of the steepest hillside vineyards in New Zealand.

Why the name Man O’ War? The name comes from Man O’ War Bay, which is where our tasting room is located. Captain Cook named the bay in 1769 in reference to the magnificent Kauri trees that grew on the property, which he determined were ideal for masts and spars for man-o’-war battleships.

How do the wines get their names? The owners are passionate about naval history

– Ironclad and Dreadnought are types of man-o’-war battleships – and they also have Scandinavian heritage, hence Valhalla and Valkyrie.

What makes the wine unique? There are very few truly coastal winegrowing regions in the world; 90 percent of the Man O’ War property is coast line, so cooling sea breezes have an influence [on the] soil type, altitude and winemaking attitude!

What’s your favourite wine memory? I’ve many great memories of being in the Napa Valley in 2009 for my first truly international vintage (Australia doesn’t count as international!) It was a hell of a contrast to smalltown Taranaki where I grew up, and the level of investment and attention to detail blew me away. I was also in my early 20s, so I had a hell of a good time just getting amongst it!

Choosing wine can be a bit daunting for some. What would be your simple advice on picking the perfect drop?

If you’re looking for something specific, I’d say trust your local wine store for advice, or be adventurous and try something different!

This wellness tonic is scientifically formulated to help you go from malaise to mint, by balancing the effects of casual drinking, too much stress, exercise or even a lack of sleep. $7.99/bottle Valid 26th Feb to 2nd April

Seedlip

Seedlip is a range of the world’s first distilled nonalcoholic spirits based on the distilled non-alcoholic remedies from The Art of Distillation, written in 1651 and now re-purposed to pioneer a new category of drinks to solve the ‘what to drink when you’re not drinking’ dilemma. $69.99/bottle

Gerolsteiner

The world’s No# 1 sparkling natural mineral water. Rich in minerals with a perfectly balanced taste. $2.99/bottle Valid 26th Feb to 2nd April

Man O’ War

Valhalla Chardonnay $37.99 Exiled Pinot Gris $30.99 Dreadnought Syrah $48.99 (Prices valid 26th Feb to 2nd April)

For Easter opening hours visit our website

Your Local Fresh Food Market Farro.co.nz

North Shore Cnr Constellation Drive & Parkway Drive Mairangi Bay

Lunn Ave 80 Lunn Ave Mt Wellington

Orakei Bay Village 223 Orakei Road Remuera

Grey Lynn 34 Westmoreland Street West Grey Lynn

Epsom 446 Manukau Road Epsom