Farro Feast - Winter 2022

FREE ISSUE | WINTER 2022

FARRO.CO.NZ A FEAST IN A FLASH: HOST THE PERFECT MIDWINTER CHRISTMAS

M

norocca

Style Lamb Sh anks

d oo f t r o f m o C YOUR STORES

DELICIOUS DISCOVERIES WHAT’S NEW ON THE FARRO SHELVES?

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Winter eating WITH FARRO

On our table

With the winter months well and truly upon us, we’re here to bring a welcome dose of warmth to your kitchen! We’ve filled this season’s issue with a few must-try twists on classic comfort food, like our scrumptious Smoky Beans with Bacon Hock or our moreish Ravioli with Pangrattato.

We have your entertaining needs sorted with our handy guide to hosting an effortless

Midwinter Christmas – the perfect excuse to bring friends and family together on a cold winter’s night. Plus, we’re bringing you endless eat-spiration for all of that wonderful winter produce, as well as a peek inside the Farro Team’s fridge and a few tempting new products to add to your shopping list. Stay warm and happy eating, The Farro Team.

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FARRO FOOD HERO

WINNER WINNER!

LE MARCHÉ FRANÇAIS Founded in Wellington in 2008, Le Marché Français set out with the simple mission to bring a genuine French culinary experience to the people of New Zealand. With more than 50 authentic cheeses – including a range of raw farmhouse varieties – their deli boasts one of the country’s largest selections of French and European cheeses. New to Farro, some of our go-to winter picks are the smooth Petit Smoked, the rich Ortolan Truffle, and the handy can of Parmigiano Reggiano Flakes.

The winners of this year’s Outstanding NZ Food Producer Awards have been announced! Keep an eye out in-store for the gold, silver, and bronze medals on our delicious products.

TAKE STOCK

FARRO

FO

O

Although all of the products we’ve featured were in good supply at the time of print, ongoing supply chain issues have been known to disrupt our stock levels! We’re working hard to keep all your Farro favourites in-stock, but we sincerely apologise if anything you see in this issue of Feast is unavailable for a short time. Our friendly team will always be happy to offer you a delicious alternative, so don’t hesitate to ask.

Have all your Farro favourites delivered to your door! Shop from the comfort of home with same-day delivery.

You can even shop your favourite Farro recipes with the touch of a button!

OD HER

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This just in

NEW TO STORE

Make a delicious new discovery with these fresh additions to the Farro shelves.

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THE SMOKEHOUSE SMOKED SALMON AND LEEK PIE

POWER FOODS PROTEIN POWER WAFFLES

For a guilt-free brekky on the go, these protein-rich waffles are an essential addition to your freezer! Available in vanilla, chocolate chip, and blueberry, each serving has 15g protein and just 1.8g sugar. $14.99 / 5pk Find them in our freezer section

DUCK ISLAND PECAN BUTTERSCOTCH ICE CREAM

Famous for their hand-smoked seafood and hearty fish pies, The Smokehouse have made a wintery new addition to their range. Packed full of warming flavour, this tempting pie is ready to pop into the oven. $16.99 / each Find them in our seafood section

STAR PICKS FOR MATARIKI

With our first official Matariki weekend falling in June, some of our wonderful suppliers are celebrating with limited edition Matariki goodies. Have a slice of Meyer’s Rākau Pepa Gouda, a native twist on the Dutch classic made with punchy horopito and herby kawakawa. Or, for a sweeter sensation, try Wellington Chocolate Factory’s smooth, single origin

PICKLE & PIE BREAD AND BUTTER PICKLES

From the legendary Wellington deli, these moreish pickles are a snacking essential!

Made in-house with Pickle & Pie’s signature spices, they’re ideal for sandwiches, pies, or platters. $15.99 / jar Find them in our grocery section

Matariki Kawakawa Dark Chocolate.

Another dreamy Duck Island flavour has landed in the Farro freezers! Get your hands on a pint of Pecan Butterscotch: an irresistibly buttery blend that will tempt your tastebuds even in the chilliest months. $11.99 / 472ml Find it in our freezer section

SOMETHING TO CROW ABOUT BREAKFAST BLENDS

For a gourmet, gluten-free breakfast, these nourishing blends are our top pick. Choose from Macadamia Nuts and Honey, Almond, Maple and Cacao, or Keto Pecan and Cinnamon. From $13.49 Find them in our grocery section

FARRO KITCHEN PASTA SAUCES

FORTY THIEVES CARAMEL KETO BUTTER

Packed with the goodness of macadamias, almonds, and MCT oil, this nutrient-rich butter is the ultimate keto treat. With its caramelly flavour, it’s perfect for smoothie bowls and sweet snacks. $9.49 / 290g Find it in our grocery section

New from Farro Kitchen, these flavourful sauces make it so easy to whip up a scrumptious bowl of pasta.

Choose from classic flavours like our warming beef ragu, creamy carbonara, or rich red wine tomato. $13.99 / 500g Find them in our chilled section

HALO AND SWOON CHOC CHIP COOKIE BAKING MIX

Whip up the perfect cookies in a flash!

Studded with decadent dark chocolate, this easy mix makes for a vegan, allergy-friendly twist on the classic chocolate chippie. $19.99 / 350g Find it in our grocery section

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WINTER rmers

wa

Whether you’re after dinner party delights or cosy Sunday suppers, our cool-weather comfort food has you covered!

Star Ingredient

Pure South Lamb Hind Shanks

21.99 / kg

$

MOROCCAN-STYLE LAMB SHANKS

15 mins prep

2.5 hrs Serves cook time 4-6

Lamb shanks are a winter favourite and this ras el hanout-spiced dish is warming and packed with flavour. We often make this a day ahead to let the flavours develop, then finish with the garnish on the day and serve with a container of Farro’s Jewelled Israeli Couscous.

4 | Farro Feast | farro.co.nz

Flour, for dusting 4 Pure South hind lamb shanks 2 Tbsp olive oil 1 onion, chopped 2 carrots, chopped 2 cloves garlic, finely chopped 2 Tbsp Besaha ras el hanout 1 x tin chopped tomatoes 1 tsp salt 500ml Farro chicken stock ½ cup dried apricots, sliced A good handful coriander leaves, roughly chopped 2 Tbsp pomegranate molasses ½ cup sliced almonds, toasted Pomegranate arils, to serve

Put a couple of spoonfuls of flour onto a plate and season with salt and pepper. Dust the lamb shanks until lightly coated.

Heat 1 tablespoon of oil in large casserole dish and brown the shanks all over. Remove and set aside. Add the remaining oil to the pan with the onion and carrots and fry until soft, about 10 minutes. Add the garlic and the ras el hanout and fry for a further minute, then add the tinned tomatoes, salt, and chicken stock to the pan. Bring to a simmer, then return the lamb shanks to the

pan, along with the apricots.

Cut a circle of baking paper to cover the meat, then put on the lid and simmer over a low heat for 2 hours or until the meat is tender (alternatively cook in a 160°C oven for the same time).

Just before serving, stir through most of the coriander leaves and pomegranate molasses. Adjust seasoning to taste. To serve, top with the almonds, pomegranate arils, and the remaining coriander.

Serve with Farro Kitchen’s Jewelled Israeli Couscous.

SMOKY BEANS WITH BACON HOCK

15 mins prep

2 hrs Serves cook time 6-8

Made with smoky bacon hock, this big, slow-cooked batch of smoky beans is the ultimate winter comfort food. Perfect with an egg and buttery toast, it’s sure to become your new favourite breakfast or Sunday night staple.

2 Tbsp olive oil 1 onion, chopped 1 stick celery, chopped 1 green capsicum, chopped 2 cloves garlic, finely chopped 2 bay leaves 1 tsp smoked paprika ½ tsp chilli flakes 2 tins chopped tomatoes 2 Tbsp brown sugar 2 Tbsp molasses or golden syrup 2 Tbsp Culley’s liquid smoke 2 Woody’s Free Range nitratefree bacon hocks 750ml - 1 litre water 2 cans red kidney beans, drained A small handful of coriander leaves

Heat the oil in a large, heavybased saucepan and fry the onion, celery and capsicum until soft.

Add the garlic, bay leaf, smoked paprika, and chilli flakes, and cook for one minute. Add the tomatoes, brown sugar, molasses, liquid smoke, bacon hocks, and enough water to just cover the hocks.

Bring up to a simmer, cover with a lid, and cook for 1½ - 2 hours, until the meat is tender and pulling away from the bone. Remove the hocks and set aside to cool, then remove and discard the skin and shred the meat.

Simmer to reduce the liquid by about half, then add the beans and

return the bacon hock meat to the pan to heat through. Adjust the seasoning to ipe taste and finish the Rec with a sprinkle of roughly chopped coriander. Serve with poached eggs and buttered toast.

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For a vege twist: Fry a packet of Sunfed boar free ‘bacon’ in oil and set aside. Then proceed with the recipe, omitting the bacon hocks and adding just 1 cup water. Cook for 25 minutes, then add the beans and boar free bacon.

Star Ingredient

Woody’s Free Range Bacon Hock

14.99 / 750g

$

farro.co.nz | Farro Feast | 5

GOCHUJANG PORK SCOTCH STEAKS WITH BOK CHOY

10 mins prep + 10 mins marinating time cook time

Serves 4-6

A core Korean ingredient, Gochujang delivers a miso-like flavour boost, spiked with a good hum of chilli. It’s great for an umami hit, like in this punchy marinade.

Marinade: 3-4 Tbsp gochujang paste 2 cloves garlic, minced 3cm piece ginger, finely grated 2 Tbsp rice vinegar 1 Tbsp soy sauce 1 tsp brown sugar 2 tsp sesame oil ½ pear, peeled, cored, and finely grated (a microplane is good here) 2 Freedom Farms pork scotch steaks

In a medium bowl, whisk together the gochujang, garlic, ginger, rice vinegar, soy sauce, sugar, and sesame oil. Set aside half the mix to use later for the sauce. Add the pear to the remaining mix, add the pork, and marinade for at least 30 minutes, but ideally overnight.

Bring the pork to room temperature.

Heat a frying pan and grill the pork for 2 minutes, over a medium to low heat, to ensure the sugars in the marinade don’t burn the meat. Flip the steaks and cook for another 2 minutes, then flip 2 more times (for a total of 8 minutes), and set aside to rest. Add the remaining sauce to the pan along with ½ cup water. Bring to a simmer and reduce by half.

To garnish: 1 tsp sesame oil 1 tsp soy sauce ½ pear, julienned 2 tsp toasted sesame seeds

Slice the pork, plate, and drizzle with the sauce. Drizzle over the sesame oil and soy sauce and scatter over the pear and sesame seeds. Serve with the Bok Choy.

BOK CHOY WITH GOCHUJANG DRESSING

1 Tbsp soy sauce 2 tsp gochujang 2 tsp hoisin sauce 1 clove garlic, finely chopped 2 tsp sesame oil 1 pack bok choy, cut lengthwise into halves (or quarters if large) 2 spring onions, chopped

Whisk together the soy sauce, gochujang, hoisin sauce, garlic, and sesame oil, along with 2 tablespoons water. Set aside.

Blanch or steam the bok choy for 3-4 minutes until just tender.

Drain well and drizzle over the dressing; then scatter with the spring onions.

Star Ingredient

Freedom Farms Pork Scotch Steaks

24.99 / kg

$ 6 | Farro Feast | farro.co.nz

CAJUN-SPICED SALMON AND PRAWNS WITH CORNBREAD FRITTERS

20 mins prep

30 mins Serves cook time 4

Wonderfully warming, with a hint of heat from the Cajun seasoning mix, this makes for a fast weeknight meal that is full of punchy flavour. We serve it with light cornbread fritters to mop up the last of the sauce.

2 Akaroa salmon fillets, cut in half 300g prawns, defrosted 4 Tbsp vegetable oil 4 tsp Farro Cajun seasoning mix 3 Tbsp flour 1 onion, finely chopped 1 celery stick, finely chopped 1 green capsicum, finely chopped 2 cloves garlic, finely chopped 1 bay leaf 2 Tbsp tomato paste 500ml fish stock 120g baby spinach Place the salmon and prawns onto a tray. Mix together 1 tablespoon oil and 2 teaspoons of the cajun seasoning mix. Coat the seafood and set aside to marinate while you make the sauce (this can be done overnight if you prefer).

In a wide saucepan, heat 2 tablespoons of oil until hot, then

add the flour, lower the heat, and whisk constantly for 5 minutes, until the mix has begun to darken and smells nutty. Remove from the heat and add the onion, celery, capsicum, garlic, bay leaf, tomato paste, and remaining 2 teaspoons of cajun seasoning mix.

then add to the pan with the sauce.

Cook for 3-4 minutes until heated through. In the same frying pan, wilt the spinach and add it to the sauce.

Return to the heat, stirring until the vegetables are covered in the flour mix. Cook for 3-4 minutes, then slowly add in the fish stock and bring to a simmer. Allow the mix to thicken slightly over a low heat for 10-15 minutes while you fry the seafood.

Serve: with wedges of pan-fried lime and our yummy cornbread fritters. Recipe at farro.co.nz.

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ipe the Rec

Heat the remaining oil in a frying pan and pan fry the salmon and prawns to colour (they don’t need to be completely cooked through),

Star Ingredient Akaroa Salmon Fillets

54/.99 kg

$

farro.co.nz | Farro Feast | 7

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ipe the Rec

Star Ingredient

Pasta Vera Roasted Mushroom Ravioli

9/ 400g

$ .99

ROASTED PUMPKIN, KALE AND ALMOND PANGRATTATO WITH MUSHROOM RAVIOLI

15 mins prep

30 mins Serves cook time 4

Made with Pasta Vera’s vegan mushroom ravioli, this quickly pulled together pasta is packed with hearty winter vegetables. To keep it vegan, omit the burrata and serve with Savour’s chipotle aged nut cheese.

8 | Farro Feast | farro.co.nz

750g butternut pumpkin 3 Tbsp olive oil 1 bag regular kale 2 cups day-old bread, cut into small cubes A pinch of chilli flakes ½ cup slivered almonds 2 Tbsp finely chopped chives or parsley 1 packet Pasta Vera mushroom ravioli 1-2 burrata or Savour chipotle aged nut cheese, to serve Preheat the oven to 180°C. Line a baking tray with baking paper.

Peel and remove the seeds from the pumpkin and cut it into 2cm cubes. Toss with 1 tablespoon olive oil, season with salt and pepper, and bake for 15 minutes.

Meanwhile, remove the kale leaves from their stalks, roughly shred the kale, and massage it with 1 tablespoon oil and salt for a few minutes to soften.

Scatter the kale over the cooked pumpkin and return the tray to the oven to cook both vegetables for another 10 minutes. Toss the breadcrumbs with the remaining oil, chilli flakes, and almonds.

Spread onto a separate baking tray and bake for 5-10 minutes or until golden.

Meanwhile, bring a pot of salted water to a simmer and cook the ravioli according to the packet directions. Drain, reserving 1 cup of pasta cooking water. Toss the pasta with the roasted pumpkin and kale, adding enough of the pasta water to loosen. Put into warmed serving bowls and top with some torn burrata or nut cheese. Finish with the toasted breadcrumbs and chopped herbs.

COOKING the seasons with

Winter’s harvest is replete with rich, golden hues and bold, warming flavours. Make the most of these seasonal stunners with our picks of the bunch!

MUSHROOMS

For winter pastas and stir fries, replace basic buttons with something special, like delicate oysters, elegant enoki, or meaty shiitake.

JERUSALEM ARTICHOKES

Nutty and sweet, with a subtly earthy flavour, cook these homely roots as you would potatoes or parsnips.

PERSIMMONS

Tangy, sweet, and mild, add sliced persimmon to a winter fruit salad, or pair it with soft cheese and crostini for a quick canapé.

TAMARILLOS

Sweet, tart, and very versatile, tamarillos bring a fruity tang to puddings, bakes, chutneys and more.

BEETROOT

Brilliant roasted with a burst of citrus or tangy feta, pair classic red beets with the sweeter, sunnier golden variety.

NAVEL ORANGES

The king of winter citrus, Navels are sweet and juicy, with pleasantly low acidity. Enjoy them as they are, or atop a winter salad.

SLENDER STEM BROCCOLI

Picked early, these sleek stems are tender from stalk to floret.

Try them roasted with parmesan, or tossed into a stir fry.

RADICCHIO

Crisp and refreshingly bitter, this leafy veg pairs well with creamy dressings, salty bacon, and milder greens.

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t as e f r e nt i w A mid One of the joys of winter is bringing friends and family together for a warming roast dinner. With these perfectly matched picks from Farro Kitchen, feeding a crowd has never been easier!

FARRO KITCHEN DUCK FAT POTATOES

$19.99 / pack

HONEY-ROASTED ROOTS WITH WATERCRESS AND PEAR Recipe on page 12 FARRO CREAMY VANILLA CUSTARD

$9.99 / 500g

10 | Farro Feast | farro.co.nz

FARRO KITCHEN BLACK DORIS PLUM & APPLE CRUMBLE $19.99 / each

Shop Online

FARRO TURKEY GRAVY

$9.99 / 300g

BRUSSELS SPROUTS WITH ORANGE BUTTER AND PISTACHIOS Recipe on page 12

FARRO CRANBERRY AND BLOOD ORANGE TURKEY ROULADE

FARRO KITCHEN NUT ROAST $24.99 / each

$79.99 / 1.5kg

farro.co.nz | Farro Feast | 11

SHOP ! d a e r p s the

Whether you’re hosting a midwinter Christmas, a Matariki feast, or a Sunday roast, these Farro Kitchen favourites and seasonal sides let you put a show-stopping spread on the table in no time.

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Fest

TURKive GRAVEY Y - 300g

Farro Cranberry and Blood Orange Turkey Roulade $79.99 / 1.5kg

Farro Kitchen Nut Roast $24.99 / each

Farro Kitchen Duck Fat Potatoes $19.99 / pack

Farro Turkey Gravy $9.99 / 300g

2 parsnips 400g baby carrots, trimmed 2 Tbsp olive oil 2 tsp picked thyme leaves 2 Tbsp runny honey 2 Tbsp extra virgin olive oil 1 Tbsp white wine vinegar 1 pear, cored and cut into wedges A good handful watercress leaves ½ jar Anabelle bouchées, halved Preheat the oven to 180°C. Line a baking tray with baking paper.

HONEY-ROASTED ROOTS WITH WATERCRESS AND PEAR

10 mins prep

30 mins Serves cook time 4

Sweet, honey-roasted root vegetables are delightful when tossed in a salad with peppery watercress and juicy pear. Halves of Anabelle’s bouchées add a creamy tang to this winter salad.

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-

Peel the parsnips and cut lengthwise into quarters, removing the central core if it’s woody.

Cut into wedges and put onto the paper-lined tray with the carrots.

Toss with the olive oil, thyme, and 1 tablespoon of the honey and season with salt and pepper. Roast for 30 minutes, or until tender.

Set aside to cool slightly.

To make a dressing, combine the remaining honey, olive oil, and vinegar and set aside. Toss the roasted parsnips and carrots with

Farro Creamy Vanilla Custard $9.99 / 500g

Farro Kitchen Eggnog $9.99 / 500g

the pear and watercress and put onto a platter. Drizzle with the dressing and scatter over the cheese to serve.

BRUSSELS SPROUTS WITH ORANGE BUTTER AND PISTACHIOS

15 mins prep

10 mins Serves cook time 4-6

This buttery, citrus-spiked side dish is a colourful and bright addition to any winter roast.

3 oranges 50g butter, softened 2 Tbsp chives 2 bags Brussels sprouts, trimmed and halved ½ cup pistachios, roughly chopped Zest 1 of the oranges and put into a small bowl with the butter and half the chives. Mix well and set aside.

Farro Kitchen Black Doris Plum & Apple Crumble $19.99 / each

Peel and segment or chop the oranges, reserving any juice, and set aside.

Steam or boil the Brussels sprouts until tender. Drain well and toss with the butter and orange juice, then transfer to a serving bowl with the orange segments. Scatter with the pistachios and remaining chives to serve.

Farro Capsicum Tapenade For fast flavour.

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$7.99 / 150g

Lewis Road Creamery Refillable Milk Fresh and sustainable. $3.99 / 1L

Farro Herby Chimichurri Sauce Great with grilled meats.

whats in our

$9.99 / 150g

FRIDGE?

Farro Gravies Essential for roasts! $9.99 / 500g

Take a peek at the Farro favourites we always have on hand for winter cooking.

Gorgonzola Piccante Perfect for pasta. $7.50 / 100g

Milledome Raclette A great melter! $6.50 / 100g

Chester Road Free Range Eggs Our go-to for brekky + baking. $8.49 / 10pk

Farro Stocks Superb for soups + stews. $10.99 / 500g

Saucisson with Hazelnuts Our platter pick. $16.49 / each

farro.co.nz | Farro Feast | 13

TOP DROPS

Whether you’re going alcohol-free this winter, or looking for a warming wine to enjoy by the fire, you’re sure to find a tempting tipple among these Farro favourites!

COGNOSCENTE SYRAH

Medium to full bodied, this plush, complex wine has juicy, spicy characters, with notes of Black Doris plum. The palate is silky and flowing, with grainy tannins and a long, savoury finish. $21.99 / bottle Find it in our alcohol section.

SOOCHI COLLAGEN + PROBIOTIC SODA

The brew-tiful team at Soochi have added two refreshing new flavours to their soda range: Lemon Ginger and Peach Passion! Each skin + gut-loving can is enriched with 5g of collagen peptides, prebiotics, and Vitamin C. $5.49 / 320ml Find it in our drinks section.

THE LANDING BOATHOUSE CHARDONNAY

A real crowd-pleaser.

Aromas of citrus, toasted brioche, and butterscotch give way to a light mineral freshness, making for a beautifully balanced Chardonnay that’s a perfect match for crayfish, fresh grilled snapper, and shellfish. $29.99 / bottle Find it in our alcohol section.

LIBERTY BREWING PROHIBITION PORTER

Inspired by the illicit tipples of the legendary prohibition speakeasies, this richly textured porter is the perfect winter brew.

Secreted in charred oak bourbon barrels, it boasts chocolatey brown malts with notes of oak and caramel. $17.99 / each Find it in our alcohol section.

NOT DRINKING? MAKE IT A LYRE’S Lyre’s Non-Alcoholic Spirits is your essential companion for Dry July.

L

yre’s Non-Alcoholic Spirits is your essential companion for Dry July. As the official partner of Dry July NZ Trust, Lyre’s encourages everyone to sign up for Dry July, challenge themselves and most importantly, raise funds for people affected by cancer.

A month without alcohol has never been easier with Lyre’s exquisite range of lovingly crafted, non-alcoholic spirits. Made with the finest, plantderived essences, extracts, and distillates, you can recreate practically every cocktail to make the best non-alcoholic versions of your favourites. There’s also a range of supremely sippable premixed drinks, perfect for bringing to parties. Enjoy your favourite drink your way by making it a Lyre’s, and head to dryjuly.co.nz to sign up or donate today.

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LYRE’S HIGHLAND SPRITZ

30ml Lyre’s Highland Malt 30ml Lyre’s Italian Spritz 15ml Lemon juice 7.5ml Premium Raspberry Syrup 90ml Blood Orange Soda Fill a large wine glass with ice. Add all of the ingredients, stir, and garnish with a slice of lemon and a sprig of mint.

MAISON VAURON

W IN

O

RO FAR

E HE

R

Auckland, New Zealand

M

aison Vauron’s story begins 19,000km from Auckland in the historic city of Saint-Etienne, 50 km southwest of Lyon, France. A family affair, it all began in 1879 when Antoine Vauron began his business as a wine merchant. A few generations later, his great-great-grandson JeanChristophe Poizat fell into the same industry, perpetuating the family tradition.

In 1991, Jean-Christophe took the opportunity to travel to New Zealand to learn about our local wines, meeting his future wife just six months in. JC soon put down roots, meeting his business partners, Peter & Scott, a few years later. Together, the trio created Maison Vauron, a family-run business created to share France’s revered wines with the

MILLTON VINEYARD & WINERY

J

people of Aotearoa.

That family influence has underpinned the business since the beginning, with siblings and partners of all three founders heavily involved in the success of the operation. In fact, Will, the National Sales Manager, and Gilles, who leads the cheese importing side, were both recently invited to become shareholders.

Today, based in Newmarket’s McColl Street, Maison Vauron continues to be a gastronomic bridge between NZ and France, importing an impressive portfolio of European wines and gourmet food products with a strong focus on telling their suppliers’ stories and sharing those memorable moments with family and friends.

Find a range of Maison Vauron wines in our alcohol section.

FARRO

WI

NE HERO

Gisborne, New Zealand

ames & Annie Millton established Millton Vineyards & Winery in 1984. Their three individual dry-farmed vineyards are situated on New Zealand’s stunning East Coast, in the sunny wine appellation of Gisborne.

A small artisan winegrower, Millton has practiced traditional methods of cultivation and production centred on biodynamic principles since their inception. In 1989, they were the first producer in New Zealand to gain BioGro certification for organic wine production. This involves growing the grapes without the use of herbicide, insecticide, systemic fungicides or soluble fertilisers, as well as adherence

to the rhythms of nature; the earth, sun, moon and beyond.

Millton Vineyards & Winery are members of the international group La Renaissance des Appellations and New Zealand collaboration The Family of Twelve. In 2019, James and Annie were awarded the Sir George Fistonich medal and in 2020 were made Fellows of New Zealand wine in recognition of their outstanding contributions to the New Zealand Wine Industry. Today, Millton Vineyards continue to innovate in both organic viticulture and winemaking, producing world-class wines that are enjoyed the world over.

Find a range of Millton Vineyard wines in our alcohol section.

farro.co.nz | Farro Feast | 15

KITCHEN

BEEF RENDANG

A bright and bold Indonesian-inspired curry, filled with meltingly tender beef, warming ginger, coconut, and aromatic lemongrass.

NEW

FARRO KITCHEN BEEF RENDANG

$

24

.99

/each

SAME-DAY DELIVERY

ORDER NOW AT FARRO.CO.NZ

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