FREE COPY: APRIL 2018
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APRIL EATING WITH FARRO Mexican food is one of the most varied in the world. Plentiful vegetables - in the form of corn, tomato, avocado, limes and a multitude of chillies, which are used fresh, dried and pickled are the basis of a cuisine that is punctuated with fresh herbs and spices such as oregano, coriander and cinnamon. The cuisine is regionally diverse and is so much more than tacos or burritos and definitely not Tex-Mex nachos! We caught up with Faine at Tio Pablo, one of our favourite local producers, who has been bringing the flavours of Mexico to Aucklanders, since 2006. A must-read story!
ON OUR TABLE
ON OUR TABLE THIS MONTH •
Chillies are in season and we’re making the most of their abundance, chopped fresh into our stir-fries and tacos. A particularly Mexican delicacy is stuffed jalapeno chillies. Stuff them with corn and cheese and coat in a breadcrumb batter before shallow frying. It’s a pop of heat and creamy cheese deliciousness. Try pickling chillies whole or sliced, so you can enjoy them well into the winter months to warm up your dishes.
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We’re baking bread with some of The Larder Project’s two bread mixes, Date & Walnut or Sunflower & raisin. As autumn sets in, you can’t beat freshly baked bread from the oven. These gluten-, grain- and dairy-free mixes create moist, moreish and delicious loaves.
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MEXICAN TAKE 5 3.
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Agua de Jamaica Made from dried hibiscus flower, this popular, refreshingly tangy Mexican drink, is as bold in flavour as it is beautiful in colour. You can serve it as hot tea or cold, on ice. INGREDIENTS ¾ cup of Tio Pablo dried hibiscus flower 8 thin slices of ginger ½ cinnamon stick Juice of 2 limes 1 litre of water for the concentrate 3 litres water ½ cup sugar METHOD Bring 1 litre of water to the boil with the ginger and cinnamon. Add the hibiscus leaves and remove from the heat. Allow the liquid to cool completely. Strain the concentrate into a large pitcher and discard the remains. Add the sugar, lime juice and remaining 3 litres of water. Refrigerate overnight to intensify the flavour. Enjoy over ice with a lime wheel garnish!
The Fresh Grower’s baby cos lettuce is a staple in my household. In fact, I love pretty much all of the range that Alan Fong’s family produces in Pukekohe. I also adore their spinach leaves, fennel bulbs, rocket and coriander. The quality of the vegetables is great and they last really well in the fridge. The crisp crunch of the leaves are the main appeal - I do prefer a lettuce with a bit of a bite. The leaves are robust enough to survive in school lunches without going soggy. They are brilliant to shred into rice paper rolls or tacos but also have the strength to be a vessel for the likes of ceviche.
1. Alderson’s salsa verde $7.99; 2. Culley’s chipotle marinade $6.99 3. Tio Pablo pepitas $6.50 4. Culley’s burrito Mexican seasoning $2.99 5. Tio Pablo blue masa corn harina $7.99 valid 02/04 - 29/04/18
I also adore a grilled lettuce salad. Cut the baby cos into quarters lengthwise, grill until wilted, and while still warm, add a dressing so the lettuce soaks up the flavours. Try making a Dijon mustard, white wine vinegar and extra virgin olive oil dressing and add some crumbled goats cheese, roasted almonds and slices of pear or persimmon. I’m also partial to braised cos. Fry some pancetta or streaky bacon until crisp and set aside. Quarter baby cos lengthwise and add to the same pan. Fry for a few minutes with some garlic, season generously and add a dash of chicken stock to the pan and cover. Braise until tender and wilted, add the pancetta and some chopped flat-leaf parsley to the cos. Serve with a simple roasted chicken.
PRODUCE NEWS
Every year, for just a few weeks between March and June, we are flooded with an abundance of delicious feijoas in New Zealand. It’s a sign that autumn is here, and it’s time to harvest our fill of this prolific fruit while we can.
A Lime Affair, Clevedon Greg McCartney and his wife Christine started growing limes on their Ardmore farm, in the Clevedon Valley, Auckland, just over five years ago. Having worked for many years in the catering industry, Greg and his wife knew there was a huge demand for limes to serve as a garnish for drinks and an ingredient for a growing number of Asian and Mexican restaurants as well as all other restaurants. The problem being that, out of season in New Zealand, the price and availability of imported limes spiked significantly. Even in season, in New Zealand limes are pretty susceptible to weather. The cold makes them turn yellow. The McCartneys had a number of disused hothouses and broken plastic houses on their property and decided to use them to grow hothouse limes. “All our trees are grown in large pots and grown under either plastic or glass, so we can control the environment from adverse weather and produce limes all year round,” Greg says. “Our limes are all spray-free and we follow organic principles in growing as best we can. We use chicken poop from a local farm for fertiliser where we can too.”
Find the recipe online at farro.co.nz
5 ways with feijoas 1.
Mix with apple to make beautiful seasonal desserts, maybe a tarte tatin, or top with oats for a warming crumble.
Tip: We have an expectation that limes should be, well, lime. But yellow limes can be just as good as green limes with more flavour and juice as they are riper, which can make them better for cooking.
Cook the cover!
For anyone lucky enough to have a tree in their backyard, there’s never a shortage of feijoas – they are literally falling off trees all over the place! If you don’t have a tree at home, there’s sure to be one nearby, in local parks and gardens, but, of course, you can always get your fill of fat, juicy feijoas at Farro.
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Feijoas makes fabulous marmalade: use the skin as well as the pulp for extra texture and colour.
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Feijoas poached in sweet wine, ginger and vanilla, then served with sorbet make a great end to any meal.
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Make a feijoa chutney with Indian spices and use it with your favourite curry and poppadoms. FREE
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COPY:
APRIL
2018
FREE COP
Y: APRIL
2018
5 . Fresh feijoa fool. Boil 400g of feijoa flesh in a pan with ½ cup water, 1 star anise and 1 cinnamon stick. Simmer for 15 minutes. Allow to cool. Strain through a sieve, squeezing out as much pulp as possible to get a puree. Mix half the feijoa puree with 1 cup Greek yoghurt. Spoon into 4 small serving glasses and top with a thin layer of puree. Serve topped with crushed wheat biscuits, ginger nuts or crystallised sugar.
Breakfast egg and nduja molletes SERVES 4 | PREP TIME: 10 MINS | COOKING TIME: 15 MINS Nduja (pronounced en-doo-yah) is a very spicy and spreadable Calabrian pork salami that is similar to a Mexican chorizo. It packs a lot of heat and flavour so feel free to adjust the amount of nduja that you use in the recipe if the idea of hot and spicy eggs first thing in the morning is just too much. ▢ 100g Montana Nduja picante, skin removed ▢ 1 onion, finely chopped ▢ 1 teaspoon Tio Pablo Mayan Gold ▢ 1 tin black beans, drained and rinsed ▢ 2 baps ▢ 4 eggs
▢ 2 tablespoons milk or water ▢ 1 small knob of butter ▢ 1 cup sharp cheddar, grated ▢ ½ cup coriander leaves, roughly chopped ▢ hot sauce for garnishing (optional)
In a non-stick frying pan, add the nduja and cook gently for a few minutes, breaking it up until it becomes a paste and starts to release its oil. Remove from the pan and set aside, leaving the oil in the frypan. Add the onion and cook until softened 4-5 minutes. Add the seasoning mix and fry for a minute. Add the beans with ¼ cup water and stir to heat through and soften. Roughly mash with the back of a wooden spoon, season to taste and set aside and clean out the frying pan. Cut the baps in half and remove most of the bread inside (keep for another use). Put onto a baking tray. Heat the grill in the oven. Lightly beat the eggs with the milk and season with salt. Over a low heat, melt the butter and add the eggs and the nduja. Cook gently over a low heat for 2-3 minutes, stirring constantly. Remove from the heat - the eggs should still be slightly undercooked. Spoon the bean mix into the bap halves, top with the nduja eggs, sprinkle with cheese and place under the grill until the cheese melts. Top with coriander and add hot sauce to taste. Serve immediately.
Chicken pibil SERVES 4 - 6 | PREP TIME: 10 MINS | COOKING TIME: 30 MINS Yucatán favourite pibil is a slow-roasted pork or chicken dish with a characteristic bright red sauce. The colour comes from annatto seeds, which form part of a mix of spices in achiote paste, which is mostly used for marinating meat or vegetables before cooking. This fast version can be cooked straight away, but it’s also good to marinate the chicken for a day or two before cooking. ▢ 1 tomato ▢ 1 small onion, unpeeled ▢ 2 cloves garlic, unpeeled ▢ 1 teaspoon toasted cumin seeds ▢ 1 teaspoon Mexican oregano ▢ ½ teaspoon ground cinnamon ▢ ¼ teaspoon ground allspice
▢ ¼ cup orange juice ▢ ¼ cup lime juice ▢ 2 tablespoons achiote paste ▢ 1 tablespoon apple cider vinegar ▢ 1 teaspoon salt ▢ 700g chicken thighs
Heat a grill and line a baking tray with baking paper. Place the tomato, onion and garlic under grill until blackened. When cool enough to handle, peel the skin from the vegetables. Put into a blender with the cumin seeds and blitz to paste. Add the remaining ingredients, except the chicken, and blitz until smooth. Put the sauce in a saucepan and bring up to a boil. Simmer for 5 mins then add the chicken. Simmer for another 20 mins or until the chicken is cooked through. Remove the chicken and shred with two forks. Meanwhile, reduce the sauce by half. Return the chicken to the sauce. Season to taste. Serve with rice and pickled red onion. PICKLED RED ONION ▢ 2 red onions, thinly sliced ▢ 3 tablespoons apple cider vinegar ▢ ½ teaspoon sea salt ▢ 2 teaspoons sugar Combine all the ingredients and leave for 30 minutes to soften, stirring occasionally.
CHURROS ▢ 2 cups water ▢ 2 tablespoons butter ▢ pinch salt ▢ 4 teaspoons sugar ▢ 2 cups plain flour ▢ 4 teaspoons baking powder ▢ sunflower oil for frying ▢ ½ cup sugar ▢ 1 tablespoon ground cinnamon ▢ Equipment: Piping bag In a medium-sized saucepan, bring the water, butter, salt and the first measure of sugar to the boil. Add the flour and baking powder and mix vigorously with wooden spoon until the dough comes together in a ball. While the dough is still hot, put into a piping bag with a star-shaped nozzle. On a baking tray, pipe out 10cm lengths of the dough.
Churros SERVES 4-6 | PREP TIME: 15 MINS | COOK TIME: 10 MINS
Who doesn’t love churros to dip into chocolate? This recipe is made with pantry staples so its easy to put together.
Heat the oil in a medium-sized saucepan to 170 ° C (or use a deep fryer). Add the piped lengths of dough in batches and cook for 3-4 mins or until golden. Drain well on paper towels. Combine the sugar and cinnamon in a dish and dredge the churros ensuring that all parts of the churros are covered. CHOCOLATE SAUCE ▢ knob butter ▢ 1 cup cream ▢ 150 grams dark chocolate, cut into chunks ▢ 2 tablespoons brandy (optional) Heat the butter and cream to boiling point, put into a bowl add the chopped chocolate and stir until the chocolate is melted and glossy. Stir through the brandy if using.
FARRO FOOD HERO OF THE MONTH
Whether you’re looking for a specific ingredient or cooking an entire fiesta, Tio Pablo brings the most authentic flavours to the table. Sourcing ingredients from local New Zealand growers and straight from the source itself, Mexico. For Faine, producing has always been a primary focus and a ‘homemade, hands-on’ on process. Starting from scratch making simple corn tortillas, Tio Pablo has grown to produce spice mixes, dried chillis, Totopito tortilla chips, sauces, roasted seeds, nuts and more. In recent years - Mexican food has exploded in popularity, moving away from Tex-Mex-inspired nachos and tacos, which Kiwis were previously accustomed to, to embracing the incredible variety of vibrant and zingy flavours the cuisine has to offer.
Mexico may be on the opposite side of the Pacific Ocean, but that hasn’t stopped Faine Alexander’s fervour for Mexican food. In 2006, the same year that Farro was founded, Tio Pablo was created using only a tiny and temperamental tortilla machine. Three years ago, Faine mortgaged her house to purchase a second tortilla machine and moved into larger premises. Last year, a tortilla chip machine and a roaster were added to the mix to increase production even more and to complement a growing range of Mexican sauces, spices and more. We’ve enjoyed seeing Faine’s passion and thriving business grow (especially when we get to taste her latest creations). We caught up with Faine at Tio Pablo HQ in Wiri, to hear the story of her business, her secret ingredients and how the Mexican food scene has been revamped down under.
“People in New Zealand are great travellers and are now creating the food at home that they try overseas. More and more people are asking about our products such as tamales, mole, achiote, blue and yellow corn. It’s become a very diverse country and it’s fantastic to see how ethnic food has grown in the last 12 years.” Faine says. Rich in culinary history, the Mexican cuisine is an intrinsic part of it’s culture. So when it comes to creating Tio Pablo recipes, Faine makes sure they’re Mexican approved, using her Mexican friends, family and 22 multi-national staff members as the real taste testers. “I feel particularly responsible to honour Mexican food,” she says. “Generally I want my own little signature in a recipe, without going too far off the beaten track.” Working closely with her production manager, Arturo (who just so happens be a Mexican food technician, specifically focusing on production of corn tortillas), the duo are constantly throwing ideas back and forth. “Round here it’s always: ‘Let’s do this! Let’s do that!’ and if it doesn’t work out, well, let’s try something else, I love that.” When Faine’s not in the kitchen cooking, you’ll find her at the local Auckland farmers’ markets. “I’ll go to Avondale or Otara farmers’ market to get inspiration for recipes and find what I like to call, the ‘cousins’ of Mexican ingredients!
“The other day I found a Chinese vegetable related to Jicama (a Mexican turnip), chopped it up and topped it with chilli powder and As we arrived, the smell of fresh corn tortillas being baked had us convinced lime juice. Yum!” The connection of food and people through migration it was completely acceptable to eat tacos at 9 o’clock in the morning. Then in Mexico is a topic that fascinates Faine, and for good reason. “A out popped Faine, a vibrantly passionate food lover who hails from California Lebanese population migrated to Mexico at the turn of the century. but has called New Zealand home for the past 21 years. The name itself, Ingredients such as chickpeas are part of Mexican food because of that Tio Pablo, translates to Uncle Paul, who was the great uncle of Faine’s three migration,” She says. “I hate the term fusion, but I love watching how Mexican-American sons. A kind-hearted, gorgeous and lovely man is how people affect food, how it just naturally happens. I think that’s really Faine describes him, he was a great role model. cool.” “I have this old black and white photo of Uncle Paul when he was about nine in Tijuana, Mexico. He’s sitting on a donkey, wearing a sombrero and a poncho. I just love this photo and I remember thinking, let’s do something for this kind man, Tio Pablo was named after him, and he was really proud.”
So what’s next on the cards for Tio Pablo? “We’ve got a salsa we’re playing with at the moment! It’s been a huge hit amongst the Latino staff, but a little lukewarm with other contingents. We’ll let this incubate for a bit and then tweak the recipe until we find a nice in between…”. You can find Tio Pablo products at a Farro near you.
CRAFT BREWER OF THE MONTH
THE BREWING NOTES
1 PALE ALE
CRAFT BREWER OF THE MONTH
Sawmill Brewery Matakana How Mike Sutherland and his partner Kirsty came to own one of New Zealand’s most iconic and oldest craft breweries, with no experience in craft brewing, is a tale of perfect timing. As Mike tells it: “We hadn’t been in Matakana long, and I rang Peter [the founder] to ask if I could help him brew for a day. I came back and told Kirsty that Peter was interested in selling the brewery. It all happened pretty quickly, and a few weeks later we took over.” Peter and Decima Freckleton set up the brewery in 2004 (bear in mind, that’s pretty ancient for a craft brewery in New Zealand). Mike and Kirsty took over the reins right before summer 2010. Full on, as Mike describes it, would be an understatement. Mike had no brewing experience but knew he wanted to make something with his hands and he and Kirsty both loved beer and the alchemy of how it is made. The timing of their move to Matakana and Peter and Decima’s decision to sell the Sawmill Brewery couldn’t have been more fortuitous. Eight years on the Sutherlands are still going strong. “Beer is a corner in that beautiful triangle of food drink and community, that’s why we love what we do.” We caught up with Mike to find out a bit more about this iconic Matakana producer. Did you anticipate that when you moved to Matakana you’d end up buying a brewery? We had always wanted to make something simple that was part of the fabric of everyday life, like bread, in a way. Kiwi artist Grahame Sydney, once told me the people who are most satisfied with life are those making something with their hands. Coming from a background in exporting produce and shellfish, I’ve always had a love for factories. Big machinery. Noise. Concrete. Forklifts. For us, beer doesn’t exist in a vacuum or as an end in itself. That’s a big part of what makes Sawmill what is it – independent, resourceful and real. Being in Matakana, how much has the location and the community influenced your beer? How important is this to your business? Hugely important; our community and environment
have a massive influence on everything we do here. People here are creative, and hard working and we apply that ethos both to brewing and running our business as a whole. We collect water from our roof, which is really rare for a brewery in New Zealand (just under a million litres last year), and have a strong focus on keeping our landfill waste to a minimum and being conscious of the resources we use. We have reduced the waste we send to landfill by over 80% in the last year. Being environmentally responsible is a huge focus for us and it is an area where there is a lot of room for innovation. What’s the signature to your beer? Sawmill is really well known for making clean, crisp and drinkable beer. We brew a huge range of one-off beers now, too. People know we will deliver excellent beer whatever the style. What do you think sets you apart from other craft beers out there? We’re always looking at the bigger picture and thinking about how to have a positive impact on our community, our environment and especially our team here. We are fiercely independent, in everything from the beer styles we make to the way we package it. We were the first craft brewery in New Zealand to use cans and we’ve always made great lagers, which have become a trend in the industry of late. I think that comes from being up here, away from the craft beer centres, we have different influences – this is a community with a lot of entrepreneurs. We have really learnt to think for ourselves. Tell us a little bit about the seasonal ‘cut off’ ranges and what they’re about. These beers are about showcasing the creativity and talent our brew team has and giving our customers the opportunity to try something new. We really just make all the beers we have liked and want to try – the White Stout was massively popular last year and the East Coast IPA’s we have made have been some of the most popular beers we have done. Same with the Baltic Porter. If we are using ingredients other than the main four (yeast, water, malt and hops) then we use something in season. We’ve just made a wild blackberry berlinnerweisse and last winter we made a mandarin saison. What can people expect if they come up for a visit to the brewery? They can expect to see right inside the place our beer is made. We set out to make it transparent with nothing to hide. Sometimes there is swearing, crashing, spills…it’s a real factory and that’s how it goes. In the Smoko Room they can expect amazing food that’s seasonal, local and really flavoursome. They’ll have a choice of 14 different beers made on site and a fantastic list of organic wines. They can also expect great hospitality and views of Mt Tamahunga. It’s our place and we are very proud of it and proud of our team. If you can’t make a trip to Matakana, you can find the range of Sawmill beers to try at your local Farro.
Citrusy hop characters, slightly floral, and earthiness from the Wai-iti hops. Golden in colour, smooth finish and moderate bitterness. Balanced.
$7.99/ 500ml
Valid 26-March - 29-April 18
2 THE DOCTOR Toasty aromas, rich malts, light caramel and chocolate flavours. Dark brown in colour with ruby highlights. Reserved hop presence, just enough bitterness to carry the malt. Residual sweetness, lingering mouthfeel.
$8.99/ 500ml
Valid 26-March - 29-April 18
PILSNER Biscuity pilsner malt and distinctive Motueka and Riwaka hops bringing aromas of lemon and lime. Nelson Sauvin for a tart gooseberry hit. Strawcoloured appearance, brilliantly clear, with a long-lasting white head. Crisp and bitter. Medium-dry finish.
$7.99/ 500ml $21.99/6pk (330ml)
Valid 26-March - 29-April 18
4 IPA Pale golden colour with a foamy white head. Light biscuity malt notes carry the hops. A mix of American Citra and NZ Cascade hops give the beer a bright and vibrant citrus burst. Crisp and drinkable. Lower in alcohol than most IPAs.
$20.99/ 6pk (330ml)
Valid 26-March - 29-April 18
ON OUR SHOPPING LIST April All special pricing valid 2 - 29 April, 2018
Harney & Sons Peppermint Tea Tin $16.00 Save $3.50 Bennetto Orange with Chilli Chocolate Bar $5.99/100g Save $1.00
New to Store: Wrights Honey Founder, Caleb Wright, began beekeeping after being taught by his father, who was trialling a new method of extracting honey. They discovered that the eco-friendly method of scraping honey, pollen and wax directly from the frame not only resulted in a supremely rich and delicious honey, but one that is filled with fermented bee pollen found only within the hive. The proof was in the pollen! After sending samples of honey away for industry testing, the results came back showing a pollen count up to 10 times higher than the average result for New Zealand honey. All Wright Honey is proudly collected, harvested and packaged by Caleb and his team in Auckland, who say they are “collectors of honey, passionate about bees and sharing their honey as intended by nature – raw, minimally processed and enriched with pollen”. Pure, premium honey at its best. Manuka $24.99/350g & Multi Floral 15.99/350g
Bleu d’Auvergne
A quintessential French blue cheese. Creamy texture and spicy notes make it a favourite for any blue cheese lover.
$5.79/100g Save $1.70
Mexican Fiesta
Bangerritos $12.49/pk Save $1.50
Riversea Trading Acai $10.99/400g Save $2.00
Freedom Farms Pork Mince $16.99/kg Save $4.00
Rangitikei Skinless Chicken Thighs $24.99/kg Save $2.00
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Remarkable Yellow Corn Tortillas $5.49/12pk Save $1.50