Farro Feast - Easter 2022

FREE ISSUE | EASTER 2022

FARRO.CO.NZ

FEAST IN A FLASH – IDEAS FOR EASY EATING

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OUR BEST EVER AUTUMN ROAST

YOUR GUIDE TO EASTER GIFTING

YOUR STORES

LUNN AVE | EPSOM | GREY LYNN | CONSTELLATION DRIVE | ORAKEI BAY | MT EDEN OR VISIT FARRO.CO.NZ TO SHOP ONLINE

g n i t s a e F r e t s a E WITH FARRO

OUR EASTER TABLE With Daylight Saving coming to an end and the air becoming a little crisper, we’re finding comfort in all of our autumnal favourites: warming family roasts, nutty squash and late-summer plums, rustic puds, and delectable Easter treats.

This year, we’re bringing you a few fresh twists on Easter entertaining, with an irresistibly crackly Roasted Pork – complete with stunning seasonal sides – and a selection of clever ideas for hosting a long weekend brunch.

Plus, we have your ultimate guide to Easter gifts and goodies, with tempting chocolates and our best-ever line-up of hot cross buns, just waiting to be slathered with butter.

Happy feasting!

The Farro Team

CONTACTLESS DELIVERY

Shop from the comfort of home and have all your Farro favourites delivered to your door.

Visit farro.co.nz to get started.

WIN! Join Friends of Farro and be in to WIN with exclusive competitions.

WIN a Pizza Oven

HOPPY EASTER! For a characterful addition to your long weekend breakfast, try our Pancake Bunny!

We used Marcel’s Super Happy and Petite Pancakes, with bananas and baked pancetta for the ears, pink marshmallows and blueberries for the eyes, a halved kiwi berry nose, marshmallow teeth, and pineapple whiskers. Get creative with your toppings and tag us on Facebook and Instagram if you share your creations: @farrofresh

THE VILLAGE PRESS

Buy any The Village Press product before Easter Monday and swipe your Friends of Farro card to go in the draw to win an OONI pizza oven valued at $600!

ALMIGHTY PASSIONFRUIT

ONLINE

DELIVERY

FARRO.CO.NZ

Buy the new Almighty Passionfruit Sparkling Water before Easter Monday and swipe your Friends of Farro card to go in the draw to win 1 of 2 sleek Almighty Chilly Bins.

For more info visit farro.co.nz

LUNN AVE | EPSOM | GREY LYNN | CONSTELLATION DRIVE | ORAKEI BAY VILLAGE | MT EDEN | FARRO.CO.NZ 2 | Farro Feast | farro.co.nz

Autumn

ESSENTIALS

Stock up on these Easter treats that every-bunny will find delicious.

LITTLE 'LATO X DUSTY APRON HOT CROSS BUN GELATO

FARRO EASTER HAMPER

Packed with hand-picked Easter treats, this choc-tastic hamper makes it easy peasy to give a perfect holiday gift.

The lucky recipient will be tucking into artisan chocolate, gourmet popcorn, and gorgeous gingerbread. $65.00 / each Find them in-store and online.

NOUGHTY ALL NATURAL SODAS

Made with everything nice (and nothing naughty!), these all-natural, kid-approved sodas are low in sugar, but rich in calcium, vitamin D, and iodine for growing bones and minds. $11.99 / 6pk Find them in our drinks section.

The superstars at Little 'Lato have partnered with legendary Auckland bakehouse Dusty Apron to bring you another seasonal stunner! This limited edition gelato has a creamy base infused with spices, orange zest, raisins, and buttery hot cross buns. $13.99 / 455ml Find it in our freezer section.

CITIZEN RESCUED SAUCES

Famous for turning surplus bread into brilliant beer, Citizen have started a new rescue operation: sauces! Made with surplus veg, there are four classics to try: rich mushroom, vegan mayo, tangy tomato, or burger sauce. $9.99 / 250ml Find them in our grocery section.

DAILY BREAD HOT CROSS BUNS

BENNETTS 2KG CHOCOLATE EGG

Made with a moreish sourdough base, Daily Bread’s famous buns are heavy on spice and sweet dried fruit. Joining the line-up this year is a decadent chocolate version, perfect with a cup of coffee.

From $21.99 / 6pk

For a truly epic Easter, this chocolate colossus is the only way to go! Available in luscious dark or milk chocolate, the beautifully boxed egg weighs in at a whopping 2kg. $119.99 / each Find them with our Easter range.

FARRO TRADITIONAL, PARBAKED + CHOCOLATE HOT CROSS BUNS

XXL

A trifecta of tried and tested favourites, you can’t go wrong with Farro’s hot cross bun range. We’ve made them even more scrumptious this year with extra fruit and chocolate. $9.99 / 6pk Find a range of hot cross buns in our deli section

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EGG-CELLENT From delightfully dinky to smooth and

sophisticated,

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10 3 1. Chocolate Brown Hot Cross Bun Truffles $15.99 / 6pk. 2. Molly Woppy Iced Gingerbread Bunny $2.99 /each. 3. Bennetts Caramel Filled Chocolate Bunnies $10.99 / 3pk.

4. Colestown Large Chocolate Easter Egg $26.49 / each. 5. The Remarkable Chocolate Co Fruity Easter Eggs $14.99/ 6pk. 6. Schoc Coco Bunny $12.99 / each.

7. Molly Woppy White Chocolate Topped Gingerbread Bunny Ears $9.79 / pack. 8. Bennetts Milk Chocolate Characters $7.99 / pack. 9. Kapiti Candy Co. Chocolate Marshmallow Egg $14.49 / each. 10. Chocolate Traders Large Chocolate Rabbit $16.99 / each. 11. Bennetts x Allpress Chocolate Easter Eggs $17.99 / 6pk.

12. Colestown Marshmallow Eggs $15.99 / 3pk. 13. Farro Milk Chocolate Bunny $26.99 / each. 14. She Chocolate Duet Crispy Hazelnut Praline $13.99 / each.

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EASTER GIFTING there’s a choco-licious treat for everyone at Farro this Easter.

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15. Bennetts Large Chocolate Easter Bunny $58.99 / each. 16. Chocolate Traders Chocolate Hen $13.99 / each. 17. Schoc Easter Dark Chocolate Tablet $13.99 / each.

18. The Kolachi Kitchen Easter Chocolate Caramel Slice $19.99 / 500g. 19. The Kolachi Kitchen Easter Chocolate Brownie Mix $29.99 / each. 20. She Universe Drunkn Caramel Eggs $34.99 / 6pk. 21. Silky Oak Marshmallow Eggs From$7.99-$12.99 / each. 22. Honest Chocolat Salted Caramel Dark Chocolate Night Sky Eggs $23.99 / 5pk.

23. Chocolate Brown Milk Choc Funny Bunnies Caramels $15.99 / 6pk. 24. Forty Thieves Vegan Peanut Butter Eggs $17.99 / 4pk. 25. Chocolate Brown Easter Caramels $15.99 / 6pk.

26. Honest Chocolat Lemon Marshmallow White Chocolate Cloud Eggs $23.99 / 5pk. 27. Bohemein Dark Chocolate Marshmallow Bunny $7.99 / each

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Wine Match

Rabbit Ranch Rosé

23/.99bottle

$

Star Ingredient

Freedom Farms Skin-On Pork Belly

28/.49 kg

$

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t s e v r a h AROAST

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Put a warming, autumnal twist on your Easter feast with perfect roast pork – complete with the ultimate crispy crackling.

ROAST PORK BELLY WITH PANCETTAWRAPPED APPLES

40 mins prep 1 hour 40 + drying time cook time

Serves 4-6

Pork, apples, and cabbage is a classic combination, and this one tray version is a favourite of ours.

If you don’t have an apple corer, leave the apples whole and add the sultanas and pine nuts to the vegetables in the roasting dish for the last 10 minutes of cooking.

1-1.2 kg Freedom Farms pork belly, skin on 2 tsp flaky sea salt 1 tsp ground fennel 2 red onions, sliced 2 fennel bulbs, cut into very thin wedges, fronds reserved ¼ red cabbage, shredded A few sprigs of thyme 3 bay leaves 2 Tbsp olive oil 2 tsp fennel seeds ½ cup chicken stock or water 2 Tbsp apple cider vinegar 6 apples (we used Braeburn) ⅓ cup golden raisins or sultanas, soaked in warm water for 15 minutes, then drained 2 Tbsp toasted pine nuts 6 slices pancetta To achieve perfect crackling, start preparing your pork the night before.

Score the skin of the pork belly with a sharp knife and carefully pour ladles of boiling water over the skin (this helps to open up the pores). Dry the pork very well, then rub the sea salt into the skin of the pork, ensuring that you get some

salt into the cuts. Place the belly, skin side up, on a rack over a tray and refrigerate, uncovered, overnight to dry the skin even more.

Preheat the oven to 220°C. Remove the pork from the fridge, pat dry again, and rub the ground fennel onto the flesh. Sprinkle the skin with more salt. Place the pork on a rack over a roasting dish and roast for 30 minutes. Remove from the oven and lower the heat to 180°C. In the same roasting dish, toss the onion, fennel, and cabbage with the olive oil and fennel seeds. Add the thyme and bay leaves. Season generously with salt and pepper and drizzle over the chicken stock and cider vinegar. Place the pork on top of the vegetables and cook for 40 minutes.

Core the apples using an apple corer. Combine the sultanas and pine nuts and stuff the mix into the cored apples. Wrap a piece of pancetta around each apple and secure it with a toothpick. Set aside.

Nestle the apples around the pork and roast for a further 30-40 minutes, adding extra liquid to the roasting dish if the vegetables start to catch. If the pork skin hasn’t completely crackled, put the belly on another tray and pop it under the grill (be careful though as it can burn very quickly).

Leave the meat to rest for 10 minutes before slicing. Finely chop the fennel fronds and toss them through the vegetables. Remove the toothpicks from the apples before serving.

ROASTED SQUASH AND PLUMS WITH WALNUT SALSA

20 mins prep

45-50 mins cook time

Serves 4-6

This brilliantly bright side dish makes the most of seasonal pumpkin and the last of the plums. When fresh plums are out of season, add halves of tinned black Doris plums to the pan in the last 10 minutes.

with the spring onions, 3 tablespoons extra virgin olive oil, and the vinegar. Season to taste with salt and pepper. If necessary, loosen the salsa with 1-2 tablespoons water.

To serve, put the vegetables on a platter and scatter with the walnut salsa.

WATERCRESS AND WITLOOF SALAD WITH MUSTARD CAPER DRESSING

Approx. 1kg pumpkin or squash, cut into thin wedges (we used a mix of butternut and buttercup) 5 Tbsp olive oil ½ tsp chilli flakes 1 head garlic, broken into cloves, unpeeled 6 plums, halved and stones removed A handful of sage leaves ½ cup walnuts 2 spring onions, sliced 1 Tbsp apple cider vinegar

Make a large batch of this dressing to keep in the fridge, as it’s a creamy, tangy dream that is perfect for dressing bitter greens, slaws, and hot potatoes.

Preheat the oven to 180°C. In a lipped baking pan, toss the pumpkin with 1 tablespoon olive oil and season with the chilli flakes, salt, and pepper. Add the garlic cloves to the pan and roast for 30 minutes. Add the halved plums to the pan. Toss the sage leaves with 1 tablespoon olive oil and scatter over the top of the pumpkin. Bake for a further 10-15 minutes until the plums are just cooked through. On a separate tray, toast the walnuts for 5 minutes until golden. Set aside to cool, then chop coarsely in a food processor. Combine the walnuts

In a small bowl, combine the mustard, capers, vinegar, and olive oil. Season with salt and pepper to taste. If a little thick, loosen with 1-2 tablespoons water.

5 mins prep

Serves 4-6

2 tsp Dijon mustard 2 Tbsp finely chopped capers 1 Tbsp caper liquor (the liquid from the caper jar), or 1 Tbsp apple cider vinegar 3 Tbsp extra virgin olive oil 1 witloof and/or radicchio 1 bag bitter greens, such as watercress, rocket, or baby kale.

Separate the witloof leaves and place them into a large serving bowl, along with the watercress.

Add enough dressing to coat and serve immediately.

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Star Ingredient Tio Pablo Salsa Verde Tomatillo Salsa

7/ 200g

$ .99

Best for Brunching Daily Bread Kūmara Sourdough

9/ each

$ .99

SMOKED FISH RILLETTES WITH QUICKPICKLED VEGETABLES

30 mins prep

15 mins cook time

Serves 4-6

Pleasingly light and fresh, this flavourful rillette pairs perfectly with boiled eggs for a Scandinavian-inspired brunch plate. The subtle pickle is a delight with the smoked fish, and brilliant to have on hand in the fridge to jazz up sandwiches and cheeseboards.

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For the quick pickle: 1 fennel bulb, trimmed, fronds reserved 1 medium carrot, peeled 125ml apple cider vinegar 2 Tbsp sugar 1 tsp sea salt 1 tsp caraway seeds Put the vinegar into a saucepan with the sugar, salt, caraway seeds, and 125mls water. Bring to a gentle simmer and cook for 5 minutes to dissolve the sugar.

Slice the fennel thinly (a mandolin is great here) and place in a large bowl. Thinly slice or peel the carrot and add it to the fennel,

Let’s do

BRUNCH! Make the most of lazy weekend mornings with a relaxed, grazing-style brunch.

then pour over the hot pickle syrup and allow to cool.

You can eat this after a couple of hours, but it’s best made a day ahead. It can be kept refrigerated for up to 2 weeks. To serve, drain the vegetables from the liquid and mix in a few of the chopped fennel fronds.

For the smoked fish rillettes: 250g smoked fish (e.g., kahawai, or mackerel) 4 Tbsp crème fraîche or sour cream 2-3 Tbsp pickling liquid from the fennel and carrot pickle 2 Tbsp capers, roughly chopped

6 green olives, stoned and roughly chopped 1 Tbsp chopped chives 3 slices of Daily Bread kūmara sourdough, to serve Shred the fish into pieces, then combine with the crème fraîche and 2 tablespoons of the pickle liquid, along with the capers, olives and chives. Season with salt and pepper and add a little more pickle liquid if required.

Grill or toast the bread and cut each slice into halves, then top with a good dollop of rillettes and little of the pickle.

POTATO ROSTI NESTS WITH AVOCADO, TOMATILLO + FETA SALSA

30 mins prep

45 mins cook time

Serves 6

Wanting to up your brunch game?

These little rosti nests are a family favourite both for breakfast and dinner. Made with Tio Pablo’s excellent tomatillo salsa, the creamy and tangy avocado feta topping elevates the whole delicious experience.

2 Tbsp softened butter, or melted clarified butter 600g (approx. 3-4) medium agria potatoes, peeled 1 onion 7 eggs, 1 lightly beaten ½ cup flour 1 tsp sea salt ¼ tsp baking powder A pinch of chilli flakes 1 tin white beans, drained and rinsed ½ cup Tio Pablo Salsa Verde Tomatillo Salsa 2 spring onions, sliced 1 chilli, green or red, thinly sliced 1 avocado, diced 100g feta, crumbled

potato come up high on the sides to form a little nest (the base of a small jar is great for pressing down the mix). Brush the inside with a little butter. Transfer to the oven and cook for 30 minutes or until golden.

Remove from the oven and press down the mix again with a spoon or a jar. The rosti should be golden at the edges. Lower the oven temp to 180°C. Crack an egg into each rosti nest, then season with chilli flakes, salt, and pepper, and return to the oven for 12-15 minutes until just cooked through.

While the rosti bakes, combine the white beans in a bowl with the tomatillo salsa, spring onions, chilli, avocado, and most of the feta.

Season to taste and add a little more salsa if required.

PERFECT BOILED EGGS WITH TAIPA DIPPING SALTS

5 mins prep

6 mins cook time

Serves 6

6 Size 7 eggs, room temperature Taipa Salt Pig Flavoured Salts (we used citrus, squid ink, and chilli salt).

Bring a pan of water to the boil and season with salt. Using a ladle, dip the eggs momentarily into the water, then gently lower them in completely. Cook for 6 minutes for a slightly jammy egg, or 8 for a hard-boiled egg.

Plunge the eggs into iced water to cool. Gently tap each egg on the bench to crack the shell, then peel under the water.

Cut into halves or quarters and arrange on a platter, along with small ramekins of salts alongside for dipping.

Shop the recipe

Savour the Flavour The Taipa Salt Pig Flavoured Salts

8/ 50g

$ .99

To serve, place each rosti onto a plate and spoon over a little of the avocado bean salsa, then scatter over the remaining feta.

Cut the potatoes in half, place them in a pan, and cover with cold, salted water. Bring to a simmer and cook for 5 minutes (they will only be partially cooked), then drain and transfer to a tray to cool.

Preheat the oven to 200°C. Cut 6 strips of baking paper to line a 6-cup Texas muffin tin and brush the tins with a little of the melted butter.

Grate the potatoes and onion.

Put into a clean tea towel, then wrap up and squeeze out any excess moisture. Transfer to a large bowl and combine with the lightly beaten egg, flour, salt, and baking powder.

Divide the mix into 6 and press into the lined muffin tins, letting the

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Easter Essentials Farro Hot Cross Buns

9/ 6pk

$ .99

l u f t i u r Af FINISH

Easter favourites and autumn produce shine in these delicious, warming desserts.

HOT CROSS BUN PUDDING WITH PEARS AND BLACKBERRIES

30 mins prep

40-50 mins cook time

Serves 4-6

Put a scrumptious spin on those leftover hot cross buns! Made with Farro custard and the legendary Pic’s boysenberry jelly, this show-stopping bread and butter pudding is so easy to make and a dream to eat. We used autumnal pears and frozen blackberries, but vary the fruit to your inclination.

75g softened butter 6 Farro hot cross buns ⅓ jar Pic’s boysenberry jelly 3 pears, cored and very thinly sliced (a mandolin is good for this) 2 eggs 2 jars Farro vanilla custard 125g frozen blackberries 2 Tbsp Demerara sugar Icing sugar for dusting Preheat the oven to 160°C.

Best Basics

Creamy Vanilla Custard

9 / 500g

$ .99

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Butter a deep pie dish with a little of the softened butter. Cut each bun into 5 slices from top to bottom and spread one side of each slice with butter and a good smear of jelly. Arrange the slices upright in concentric circles from the outside in, adding a layer of sliced pears after each round until the pie dish is full. You should end up with a rose-like shape.

To make the custard mix, whisk the eggs together with

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750g of the Farro custard.

Pour the mix evenly over the sliced buns. Press the buns down gently and leave to soak for 30 minutes, then scatter over the blackberries and sprinkle over the sugar.

Place the pie dish into a deep roasting tin and pour boiling water into the tin until it reaches halfway up the pie dish. Carefully transfer the tin and dish into the oven and bake for 40-50 minutes, until golden on top and puffed up. The pudding will shrink a little as it cools. Sit for 10 minutes before serving. Dust with icing sugar and serve with the remaining custard.

ROASTED GRAPE, WALNUT AND RICOTTA CROSTATA

50 mins prep

40 mins cook time

Serves 4-6

Simple, yet impressive, the components of this Italian-style tart can be prepared earlier and simply assembled and baked when required. It’s delicious with other seasonal fruit – try slices of fresh fig, feijoa or frozen berries.

For the pastry: 140g flour 50g semolina 50g sugar 100g cold butter, diced 4 Tbsp iced water Put the flour, semolina, and sugar into a food processor

and blitz to combine. Add the diced butter and process to a coarse crumb. Add the iced water and pulse until the dough is lumpy but coming together.

Transfer the pastry to a clean benchtop and bring it together with your hands. Shape into a ball, wrap, and refrigerate for 20 minutes. Once chilled, roll the pastry onto a piece of baking paper into a thin round. Place on a baking tray and put in the fridge until ready to use.

For the filling: 250g grapes 1 Tbsp lemon juice 3 Tbsp runny honey, plus extra for drizzling 250g ricotta cheese 3 Tbsp walnut pieces 2 Tbsp Demerara sugar Mint leaves for garnishing Icing sugar for dusting Preheat the oven to 220°C.

In a bowl, combine the grapes with the lemon juice and 1 tablespoon of honey.

Set aside. Mix the remaining honey with the ricotta and spread the mix over the pastry, leaving a 4cm gap from the edges. Place the grapes evenly over the ricotta and scatter over the walnuts. Fold the pastry edges slightly over the edge of the filling to create a crust, then sprinkle over the Demerara sugar.

Bake for 15 minutes, then lower the heat to 200°C and bake for a further 25 minutes until the pastry and filling are golden.

Allow to sit for 5-10 minutes before serving. Drizzle with extra honey, top with a few mint leaves, and serve with yoghurt, vanilla ice cream, or dollops of whipped cream.

Easter Essentials Uncle Joe’s Walnuts

14/.99140g

$

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A FEASTflash

in a

Short on time? Farro is filled with easy options for quick, delicious dinners that are sure to please a crowd. We’ve picked out a few heroes from the Farro Kitchen, as well as some go-to products that come together in moments to create winning dishes.

New From Farro Kitchen

The Easiest Easter Roast

FARRO KITCHEN GARLIC, ROSEMARY AND THYME BUTTERFLIED LAMB LEG

Whip up a stress-free family roast with a tender butterflied lamb from Farro Kitchen!

New Zealand lamb is lovingly pre-marinated with garlic, rosemary, and thyme, ready to be popped into the oven. $26.99 / kg

FARRO RICH BEEF GRAVY

With this flavoursome, ready-to-heat gravy, we’ve done all the hard work for you. Delicious with beef or lamb, it’s made with roasted garlic, red wine, and herbs. $9.99 / each

FARRO KITCHEN POTATO GRATIN

FARRO KITCHEN JACKFRUIT MOUSSAKA

A Greek-inspired vegetarian sensation!

Tender jackfruit is layered with tasty Mediterranean vegetables and topped with a creamy béchamel sauce. We serve ours with a crunchy Greek salad and a warm, crusty loaf for a winning meal. $24.99 / each Find them in our Ready to Go section.

A creamy classic from Farro Kitchen that shines alongside any roast meats. Layers of finely sliced potato, cream, and cheese, with a dash of garlic, fresh parsley, and thyme. $9.99 / each

FARRO KITCHEN DIRTY BIRD CHICKEN WINGS

Perfectly seasoned with Dirty Bird’s all natural fried chicken rub, these snack-worthy wings are great to have on hand for a hungry crowd! Simply pop them in the oven and plate them up with a few lime wedges for a speedy starter. $19.99 / pack Find them in our Ready to Go section.

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Then add a platter of your favourite greens, lightly steamed. We love green beans, broccoli, and silverbeet with a squeeze of lemon and a drizzle of olive oil.

FARRO GOURMET GRAZING BOX

This ready-to-assemble platter box is the ticket to a deliciously easy spread.

It comes packed with a delectable selection of local and international gourmet cheeses, charcuterie, artisan crackers, olives, fresh fruits, and nuts. All you have to do is add a bit of creative flair to the assembly and dig in! $159.00 / Serves 8-10 Pre-order it in our deli section.

Easy Autumn Salads

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If you’re after a quick side salad that packs plenty of wow-factor, these five-ingredient combos will be on regular rotation. They pack the perfect balance of freshness, flavour, and crunch.

: MOZZARELLA AND ORANGE SALAD WITH CRISPY PORK + FENNEL SAUSAGE

A fabulous meal in its own right, this truly special salad is ready in moments. Start by frying off a packet of L’Authentique’s Pork + Fennel French Grind until it’s golden and slightly crisp.

Place a ball of Clevedon Valley Buffalo Mozzarella in the centre of a bed of mesclun salad and top with juicy orange wedges (peeled and de-pithed). Then crumble over your French grind and finish it off with a drizzle of balsamic dressing. Delicious!

FIG AND BLUE CHEESE SALAD

With a classic flavour combo at its centre, this sophisticated salad is perfect with roast lamb. Start with a bed of shredded cos lettuce, add 4-6 fresh, quartered figs, chunks of quality blue cheese, and a good handful of toasted walnuts. Add a drizzle of Zarbo’s tangy mustard vinaigrette and enjoy!

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TOP DROPS

Easy-drinking wines and fun refreshers to brighten up your table.

HALLERTAU MAXIMUS IPA

The fiercely floral and fragrant hop – known as the ‘earth wolf’ by the ancients – has been cunningly tamed in this refreshing brew. Bottled in Hallertau’s famous Keeper, it boasts a soft, rich, maltiness that’s perfect for cooler weather sipping. $16.99 / 1L

HÃHÃ RÕHI SPARKLING ROSÉ

The newest addition to the Hãhã family, this beautifully delicate bubbly blooms with ripe raspberry and strawberry flavours, married with hints of spice and lifted florals. Enjoy it year-round to be transported to a sun-kissed Hawke’s Bay summer. $21.99 / bottle

URBANAUT MIAMI BRUT LAGER

Crisp, dry, and refreshing, with a sparkling effervescence, this easy-drinking lager is the perfect pick for your next soiree. The brut brewing process leaves almost no residual sugar, making it a great low-carb choice. $22.99 / 6pk

FEVER TREE WILD RASPBERRY TONIC WATER

A fruity new addition to the Fever Tree range of mixers, this refreshingly light tonic water is made with all natural flavours, including wild raspberry and tangy rhubarb. $10.79 / 4pk

ALMIGHTY PASSIONFRUIT SPARKLING WATER

A tropical new addition to the Almighty Range, this fruity refresher will become your new go-to. Sugar free, with all natural flavours, it sparkles with the essence of sweet, yet tangy, sun-ripened passionfruit. $2.49 / 330ml, $11.99 / 6pk

OCEAN WATER

NZ’s first drinkable sea water, Ocean Water is created from the glittering seas of the Far North, using nothing but sunshine and patience. Filtered, distilled, and filtered again, this refreshing drop is beautifully packaged in a re-usable glass bottle. As for the extracted salt?

That’s parcelled up by the Taipa Salt Pig – another local legend found on the Farro shelves! $4.49 / 350ml

CHATEAU DE ESCLANS WHISPERING ANGEL ROSÉ

A globally acclaimed Provence rosé, this pleasingly pale drop is made from Grenache, Cinsault and Rolle (Vermentino) grapes. Full and lush, yet bone-dry with a smooth finish, it’s effortlessly enjoyable, pairing with a broad range of cuisines. $45.99 / bottle

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RABBIT RANCH WINES

Crafted in spectacular Central Otago, the folk at Rabbit Ranch have a beautiful drop to suit all occasions. They’re world-famous for their soft, fruit-forward Pinot Noir – made to be savoured. The expressive, energetic Chardonnay is equally special, alight with the region’s hallmark white floral and ripe citrus notes. And, for a touch of pink perfection, try the dry, Provençal-style rosé – an utter delight with its heady palate of crushed berries and citrus sorbet. From $23.99 / bottle

ALPHA DOMUS Discover Alpha Domus, established 1989.

FARRO

WI

NE HERO

Alpha Domus, a beloved Hawke’s Bay winery in the renowned Bridge Pa Triangle and a long-standing proponent of sustainability, is now a long way through its journey and conversion to becoming fully organic with BioGro NZ. ‘Organic agriculture is more than just spray or residue-free,’ says co-founder Paul Ham, ‘It’s a holistic style of farming where the health of the soil and environment is prioritised, including the surrounding flora and fauna, and Alpha Domus has been orientated towards this future.’

Health is at the heart of the change, and the organic label acts as a reassuring symbol of a better choice for one’s body and for the environment. Organic growing is an important contribution without the use of synthetic fungicides, pesticides, or herbicides.

‘It’s exciting to have two new organic releases as part of our range available at Farro,’ says winemaker Barry Riwai. ‘With all our wines, we strive for the highest quality, with minimal intervention from what the season and harvest

provides us and without a premeditated formula that can forsake the wine’s soul and unique seasonal profile.

‘It’s about the enjoyment, discovery and authenticity of each vintage and the interest and emotion that it provides. I spend a lot of time in the vineyard at this time of year; harvest has begun, always beginning with the hand pick of Chardonnay for our joyful and celebratory Cumulus Méthode.

A great way to begin a new vintage cycle.’

Find their range in our wine section.

WINE SELECTION Alpha Domus The Skybolt Chardonnay A wine with a lovely crystalline hue, beautiful fruit purity, loads of flavour and a creamy finish that’s effortless on the palate.

Organic / Vegan-friendly. $24.99 / bottle

Alpha Domus Cumulus Méthode Traditionelle Blanc de Blanc Exhibiting a fine and persistent bead, Cumulus is elegantly dry in style with creamy brioche aromas. With zero dosage it’s a return to natural authenticity. $29.99 / bottle

Alpha Domus The Wingwalker Viognier

A delectable palate and enticing bouquet of floral aromas. The finish is dry, complemented by soft acidity and long-lasting flavours.

Organic / Vegan-friendly. $27.99 / bottle

Alpha Domus The Barnstormer Syrah An aromatic Syrah, medium bodied with flavours of dark berry fruits, black olive, and spicy, savoury tones. Pairs well with veggie and pasta dishes, game meats or lamb. Vegan-friendly. $29.99 / bottle

Alpha Domus Beatrix Sparkling Rosé

A delightfully charming, perfectly balanced, fun and refreshing anytime sparkling rosé in a drier style.

Fizzalicious. Vegan-friendly. $19.99 / bottle

Alpha Domus The Navigator

A softly concentrated, classic red blend with deep and dense aromas of plush red fruits, cocoa, spice and cedar. The palate is medium-full bodied with rich and succulent flavours. Vegan-friendly. $29.99 / bottle

farro.co.nz | Farro Feast | 15

PURE SOUTH EYE FILLET Tender, grass-fed, New Zealand beef. The king of all cuts, try a whole-roasted fillet for a stunning centrepiece. Recipe at farro.co.nz

Pure South Whole Eye Fillet

9

$ .99 / jar

llet of

Fi

Farro Herby Chimichurri Sauce

Beef with

54.99 /kg

atoe s

$

ot P e ues g u t r o Chimichurri & Crispy P

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