Farro Feast - Summer 2022 by Farro Fresh

FREE ISSUE SUMMER 2022

FARRO.CO.NZ

Licence to Grill

FRESH WAYS WITH SUMMER PRODUCE

OUR BEST BBQ RECIPES

oak e up Summ

n i t a fr es c o e

YOUR STORES

Summer Feasting WITH FARRO

STOCK UP FOR SUMMER!

ON OUR TABLE

Welcome to summer at Farro! The sun is shining, our shelves are replete with fresh summer produce, and we’re savouring the long, balmy evenings with a bounty of barbecue-ready recipes. Discover show-stopping new dishes for outdoor entertaining, like our re-imagined Surf and Turf, or our vibrant BBQ Fish. Put a grill-iant spin on

Shop online at farro.co.nz to have your Farro favourites delivered to your door. seasonal fruit and veg, with fresh, flavourful sides and stunning salads. Plus, get to know some of our wonderful suppliers and find new favourites with our round-up of holiday essentials. From top drops to platter picks, infinite deliciousness awaits in-store. Have a wonderful summer! The Farro Team

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OZONE

Buy any product from the Ozone coffee range in Jan + Feb and be in to win a Moccamaster Coffee Machine and a 3-month coffee subscription. Valued at $700

DELIVERY

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3 WAYS WITH: Farro Passionfruit and Lime Sauce

Sign up for the Farro newsletter for delicious recipes delivered straight to your inbox. For a limited time, you’ll also receive an exclusive e-recipe book, filled with scrumptious summer ideas.

ONLINE

Fresh and fruity, with just the right amount of zing, our new passionfruit and lime sauce is our most versatile yet! Make it the star of a summer spread with these creative recipe ideas from our e-recipe book.

Farro Passionfruit and Lime Sauce. $7.99 / 250ml

WIN!

Join Friends of Farro and be in to WIN with exclusive summer competitions. Visit farro.co.nz for more info.

• Passionfruit Lime Spritzer • Passionfruit and Coconut Popsicles • Raw Kingfish Salad with Passionfruit Dressing

RUM & QUE

Buy any Rum & Que product in Jan + Feb and win 1 of 6 double passes to a BBQ masterclass! Valued at $300 per pass

Holiday

ESSENTIALS

These flavourful favourites will make a delicious addition to your summer shopping list. WILD WHEAT SPECIALTY BREAD Whether you’re packing up a sandwich for a sunny picnic or complementing a barbecue with a luscious loaf or two, Wild Wheat’s artisan breads are a true summer staple. Expertly baked right here in Auckland, you’ll love their superb sourdoughs, brilliant baguettes, and European bakes. From $3.50 Find them in our bread section.

ALPHA DOMUS BEATRIX SPARKLING ROSÉ

The whimsical brainchild of third generation Beatrix Ham. A delightfully charming, perfectly balanced, fun and refreshing anytime sparkling rosé in a drier style. Only free run and light press juice was used, ensuring a perfect balance of freshness and weight. $19.99 / bottle Find them in our alcohol section.

MASSIMO’S BURRATA AND STRACCIATELLA

For fresh, decadent additions to a summer cheeseboard, you can’t go past Massimo’s award-winning cheeses. Handmade in NZ using traditional Italian techniques, our top picks are the luxuriously creamy stracciatella and the beautifully gooey burrata. Summer on a plate! $9.99 / each Find them in our deli section.

OTIS OAT MILK

ELYSIAN DIPS

We love having these delectable dips from Elysian on hand for summer grazing. The silky-smooth Taramasalata is a great go-to for canapés, while the creamy, olive-based Elaiasalata is perfect for platters. Or try pairing fresh Tzatziki with crunchy crudité or rich grilled meats. Delicious! From $5.99 Find them in our deli section.

New Year, new plant-based you? Using NZ grown oats and keeping in the goodness of beta-glucan fibre, Otis Oat Milk’s Everyday One is the perfect staple for muesli, smoothies and baking while the Barista One has a creamy finish that’s dreamy with coffee From $5.49 / 1L Find them in our grocery section.

PASTA VERA VEGAN PESTO

The Pasta Vera team have mastered the art of capturing fresh, Italian flavour – right here in NZ! Vibrant and herbaceous, their vegan basil pesto is magic with summery salads, sandwiches, pasta dishes and platters. $9.99 / 200g Find them in our chilled section.

RUM AND QUE BARBECUE RUBS

From the barbecue masters at Rum and Que come two irresistible new rubs, ready to ramp up your grill game. The bold Blackout is designed to give beef a flavourful bark on both long and short cooks, while the Ram Rod is a great hunter’s choice, having been carefully blended to cut through the fattiness of game meats. $13.99 / 150g Find them in our grocery section.

GOOD SH*T SODA

The world’s first pre + probiotic soda, this gut-loving drink is peak summer sipping. Designed and manufactured in New Zealand, they’re available in three refreshing flavours: Citrus, Berry and Ginger. $4.49 / 330ml Find them in our drinks section.

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Flavour Booster Bellefield Butter Co. Chilli and Lime Cultured Butter

7/ 120g

$ .99

4 | Farro Feast | farro.co.nz

Star Ingredient Greenlea Tri Tip

BACK TO THE

e u c e b r Ba

29 / kg

.99

Fire up the grill and gather friends and family around the table for a spectacular summer feast. POKÉ-STYLE WATERMELON

15 mins prep

2 tsp rice vinegar 2 tsp soy sauce 2 tsp mirin 1 Tbsp olive oil 2 tsp sesame oil 1kg wedge watermelon 1 spring onion, finely sliced 1 Tbsp toasted sesame seeds 1 packet seasoned seaweed (nori)

In a small food processor, blend the miso, ginger, sriracha, rice vinegar, soy sauce and mirin, along with the olive and sesame oils.

Serves 4

Watermelon is perfect in a poké bowl, or as a salad in its own right. Refreshing, with a little chilli bite, and perfect for preparing in advance, this will be your summer go-to for picnics or a light meal. Enjoy it as-is or pimp it up with some avocado, edamame, rice and other poké favourites. 2 tsp white miso 1cm piece ginger, peeled and grated 2 tsp sriracha

Cut the watermelon into 2cm cubes and combine it with the dressing in a bowl or a large zip lock bag. Cover and refrigerate for a minimum of 4 hours, or overnight, stirring occasionally. Remove the watermelon from the dressing and toss it with the spring onions and sesame seeds. Transfer to a platter and scatter over the nori just before serving.

TRI-TIP SURF N’ TURF WITH CHILLI LIME BUTTER 20 mins

10 mins prep

cook time

Serves 4

The hidden gem of beef cuts, tri tip is full of flavour and a great crowd-pleaser. We’ve cooked ours in an Ironclad pan on the barbecue and paired it with juicy tiger prawns for a modern twist on surf n’ turf.

1 Greenlea Beef tri tip, approx. 1.2-1.5kg Olive oil 2-3 Tbsp Four Saucemen Jalapeño and Sweet Orange Rub 12 black tiger prawns 1 packet Bellefield Chilli and Lime Cultured Butter 1 small bunch fresh coriander, chopped Bring the beef to room temperature and use a sharp knife to remove any sinew. Rub with oil, then sprinkle over the jalapeño and sweet orange rub and season with salt. Set aside to marinate for an hour. Light the barbecue and sear the beef in the pan for 3-4 minutes on each side, until well coloured. Remove the beef from the pan and transfer it to an area of indirect heat (or onto a rack if your BBQ only has one setting) for 10 minutes, or until the internal temperature reaches 54°C. Set the meat aside to rest for 10 minutes. Meanwhile, wipe out the pan and season the prawns with salt and pepper (and a little of the rub if desired). Fry for 2-3 minutes on each side, until just cooked through. Over a low heat, add the butter to the pan, then toss through the chopped coriander. Return the beef to the pan and spoon over some butter. Slice the beef, making sure to cut across the grain, to serve.

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FRESH ROASTED CAPSICUMS STUFFED WITH HEIRLOOM TOMATOES AND BUFFALO CHEESE 40 mins

15 mins prep

BBQ Essentials

Harrington’s Sausages from the Farro Butchery Counter From

19/.99 kg

6 | Farro Feast | farro.co.nz

cook time

1 clove garlic 2 tsp red wine vinegar 1 jar Clevedon Valley Marinated Buffalo Cheese 1-2 punnets Curious Cropper coloured cherry tomatoes 24 pitted black olives

Serves 4-6

While intended as a barbecue side dish, this sweet, summery combination is also perfect as a vegetarian main with a side of new potatoes. Don’t feel you have to serve it hot straight from the oven – it’s equally delicious at room temperature. 4 capsicums, halved and de-seeded with stems left on 4 Tbsp fresh marjoram or oregano

Preheat the oven to 180°C. Put the capsicums skin side down on a baking paper-lined tray. In a mortar and pestle, mash the marjoram and garlic with a little sea salt. Add the vinegar and 4 tablespoons of oil from the jar of marinated cheese and stir to combine. Drizzle a quarter of the dressing into the capsicums. Stuff each capsicum with 3-4 tomatoes and three olives. Transfer to the oven and roast for 30-40 minutes, until soft. Dollop each capsicum with a spoonful of the marinated cheese, then drizzle with the remaining marjoram dressing.

FLAVOUR s e d i S r e m Sum Our

GRILLED BABY GEMS WITH GOAT’S CHEESE DRESSING

GRILLED NECTARINE AND CAPSICUM SALAD WITH KASHA AND KRAUT

10 mins

10 mins prep

cook time

30 mins

Serves 4-6

Grilled baby gems or cos lettuces are a revelation. They become slightly crispy, yet mellow, and our orange-spiked goat’s cheese dressing adds a luscious creaminess. Vary the herbs to what is available – it’s also lovely with mint, parsley, or chives. 1 Soignon mini buche goat’s cheese Grated zest of 1 orange and 3 Tbsp juice 1 Tbsp olive oil A small handful of dill leaves, roughly chopped 2 baby gem lettuces In a food processor, combine the goat’s cheese, orange zest, and juice, and blitz to combine. Add the olive oil and loosen with 1-2 tablespoons of water, if required. Add most of the dill, reserving a little for garnishing. Cut the gem lettuces into wedges and grill in a hot pan for a few minutes on each side. Arrange the lettuce on a platter, drizzle with the dressing, season with salt, and scatter with the remaining dill to serve.

10 mins prep

cook time

Serves 4-6

Toasted buckwheat, or kasha, is gluten free and is brilliant in salads. In this picnic-worthy version, we’ve added sweet grilled nectarines, tempered with sauerkraut for probiotic goodness and a little tangy sourness. ⅔ cup kasha (toasted buckwheat) 3 Tbsp extra virgin olive oil 1 tsp cumin seeds 1 Tbsp red wine vinegar A pinch of chilli flakes 1 tsp sumac 2 capsicums, cut into wedges 3-4 nectarines, or other stone fruit ½ cup Living Goodness Sassy Sauerkraut A good handful each of mint and parsley, finely chopped ¼ cup roasted almonds, roughly chopped

For the dressing, toast the cumin seeds in a dry pan for 1-2 minutes until fragrant. Cool, then put into a bowl with the vinegar, chilli flakes, sumac, and remaining olive oil. Halve the nectarines and remove the stone. Grill for 2-3 minutes on each side and set aside. Grill the capsicums for 2-3 minutes each side. Put the nectarines, capsicums, kasha and sauerkraut into a bowl. Add the dressing, herbs, and almonds and toss well.

Star Ingredient Living Goodness Sassy Sauerkraut

13/.49 500g

Rinse the kasha, then toast it in a dry pan until it’s warm to touch and smells nutty. Put it into a saucepan, cover with water, and season with salt. Bring to the boil and simmer gently for 10-12 minutes, until just tender. Drain well and rinse under cold water, then dress with 1 tablespoon of olive oil.

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BBQ FISH WITH CHIMICHURRI AND A HERBY GREEN BEAN AND RICE SALAD 35 mins

15 mins prep

cook time

Serves 4

A new addition to the Farro range, Chimichurri is a parsley and vinegar salsa that originates in Argentina and Uruguay. It’s excellent over grilled beef and lamb, or with grilled fish and our summery rice salad.

½ cup Jasberry Organic Rice Mix ½ tsp salt 250g green beans, trimmed and halved Grated zest and juice of 1 lemon 1 Tbsp tahini 3 Tbsp extra virgin olive oil ½ cup pistachios A really good handful each of parsley and mint, finely chopped Cooking oil, for frying 4 skin-on snapper or tarahiki fillets 1 jar of Farro Chimichurri

Rinse the rice and place it in a saucepan with 500ml of salted cold water. Bring to a simmer and cook for about 15 minutes, until the rice is just tender. Drain, then spread over a baking tray to cool. In a separate pan, boil the beans in salted water for 4-5 minutes until just tender, then drain and rinse in cold water. In a large bowl, combine the lemon zest and juice, tahini, and olive oil, loosening the mix with 1-2 tablespoons of water if necessary. Add

the rice, beans, and pistachios, and toss to coat in the dressing. When you’re ready to serve, toss through the herbs and adjust the seasoning to taste. Lightly oil the fish and season the fillets with salt. On the hot plate of a grill, place the fish skin side down and cook for 3-4 minutes. Flip the fillets and cook for a further 2-3 minutes, or until just cooked through. Place the fillets on top of the rice salad and drizzle over the chimichurri to serve.

Star Ingredient Farro Chimichurri Sauce

9/ each

$ .99

Wine Match

Cooper’s Creek Bellringer Albariño

19/.99 bottle

8 | Farro Feast | farro.co.nz

s ’ r e m m u S

BOUNTY

It’s that wonderful time of year when summer produce is at its most abundant and the Farro shelves are a kaleidoscope of colour. These fresh favourites are perfect for brightening up your summer cooking, or savour their simplicity and enjoy them as they are. NZ0 CHERRIES NZ’s first zero-emission cherries, these fruity beauties make an elegant addition to a dessert platter.

CENTRAL OTAGO APRICOTS Sweet and tangy, these are perfect for snacking, or quickly pickled in a grain-based salad.

HEIRLOOM TOMATOES Available in almost 20 varieties, these perfectly imperfect tomatoes make for stunning salads.

NECTARINES Delicious served sweet or savoury, try pairing grilled nectarines with salty manchego and Spanish jamon.

BLUEBERRIES Plump and full of flavour, these are scrumptious with yoghurt, or baked into a frangipane tart.

RASPBERRIES Add a burst of bright, fruity flavour to smoothies, summer spritzers, or chocolatey desserts.

Visit farro.co.nz for recipe inspiration

farro.co.nz | Farro Feast | 9

Wai Mānuka WHAKATĀNE, BAY OF PLENTY

Meet the drink that, having started out as a New Year’s Eve conversation in 2019, has already become one of Aotearoa’s leading premium, non-alcoholic beverages.

ike so many brilliant ideas before it, Wai Mānuka was the product of a conversation at a party between three old school friends. Whakatāne boys Lance Paora, Wayne Atkins and Joe Harawira were lamenting the gap in the market for a premium, non-alcoholic beverage that was worthy of a special occasion. They wanted something unique and delicious, that felt as special as a glass of champagne, but without the ramifications. As lifelong friends, they also wanted a way to stay more connected, so they decided to go into business together as the aptly named ‘3 Maori Boys’. Within weeks, the company was registered and Wai Mānuka was born: a refreshing blend of nutrient-rich mānuka honey infused with natural lemon juice and sparkling water, all wrapped up in a beautiful bottle, artfully designed to reflect the

CENTRAL OTAGO

As pioneers of fossil fuel free grown produce, NZ0 are changing the face of food farming in New Zealand.

ew Zealand Zero is the brainchild of three co-founders passionate about NZ’s climate-conscious agricultural movement: a first-time orchardist, a produce specialist, and a design creative. As veterans of an industry that’s known for producing high emissions, they’re stepping up to the challenge by developing certification and providing a benchmark for real change: growing the best produce with zero fossil fuel emissions. Their inaugural crop is a summer favourite: plump, juicy, sweet and delicious Central Otago cherries. Packed with flavour and goodness, these are export-quality cherries delivered straight to Farro, because the NZ0 team don’t see why New Zealanders shouldn’t enjoy the best of the outstanding produce that is grown in our backyard. NZ0 cherries have been consciously grown

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with the best care and zero fossil fuel emissions, thanks to a series of inspired innovations. Day-to-day operations on the orchard, including irrigation, frost fighting fans, and orchard vehicles, all use the latest electric technology. They also take advantage of extensive on-site solar power production, ensuring produce is grown fossil fuel free. So not only are you treating yourself, but you’re also treating the planet by supporting NZ’s zero fossil fuel movement. Good for the orchard, good for the planet, great tasting, and most importantly, great for you. Find New Zealand Zero Cherries in our Produce Section

FARRO

New Zealand Zero

trio’s Māori culture and love of nature. They started out stocking a single Whakatāne café, selling out three times within the first few weeks, all the while holding down busy day jobs. Their success soon snowballed, when Wai Mānuka was picked up as an official beverage of the 36th America’s Cup. The team’s next step is to build the brand’s international presence, leveraging the global reputation of mānuka honey to give more and more people around the world a taste of New Zealand. ‘Connection, culture and community are what we want people to experience with Wai Mānuka,’ says Joe. ‘We’re committed to that. When Wai Mānuka is available around the world we want people who enjoy it to feel like they have their own little slice of Aotearoa.’ Find Wai Mānuka in our drinks fridge.

D HERO

Soho Wines

W IN

RO FAR

MARLBOROUGH & WAIHEKE ISLAND

R E HE

Known for their sleek, elegant wines of consistently stellar quality, boutique wine producers SOHO have not been slowed by any of 2021’s curveballs.

t’s been all go during lockdown for the SOHO team, with exciting plans underway for a new Cellar Door and Restaurant on Onetangi Straight, Waiheke Island, as well as a new resident winemaker based in Auckland. Pete Turner, a self-described ‘realistic idealist’ has joined the SOHO Team and brings with him a wealth of winemaking experience, as well as a cheeky spin on traditional wine speak. The focus right now is summer sipping. As the SOHO team put it: ‘while the traffic lights may still be red and orange, it’s time to think pink and white for summer’. There are plenty of top drops to choose from in the SOHO range, which includes three innovative collections of award-winning wines

crafted from top sites, including the Carters’ family-owned vineyards in Marlborough and Waiheke Island. There’s a name everyone knows in the star-studded White Collection – premium, fresh, fruit-driven wines for sharing with friends any day of the week. The Black Collection presents stylish, complex, and textural wines that tell a story of their origin in every mouthful. And of course, the beloved Pink Sheep – lively, expressive wines with fruit purity and soul. Best of all, 50 cents from every Pink Sheep bottle sold is donated to charity, with over $75,000 donated to a handful of select charities from Pink Sheep sales over recent years. Find the SOHO range in our alcohol section.

Liberty Brewing Co

FARRO

HELENSVILLE, AUCKLAND

Famous for their unrestrained, style-driven beers that bulge with aroma and flavour, it’s easy to see why Liberty is one of NZ’s best-loved breweries.

Joseph and Christina Wood

iberty Brewing was founded over a decade ago, by husband-and-wife duo Joseph and Christina Wood. Like all good stories, theirs had a humble start, with the first, hand-bottled brews coming out of a New Plymouth shed. They soon outgrew that, going on to create a broad range of flagship beers and eventually opening a tap room in Helensville. A Master Brewer, Joe’s motto has always been that ‘goodness, not gimmicks, makes for great beer.’ It’s that mantra, and his love for hopforward, flavourful brews, that have seen Liberty become a consistently award-winning brewery, including being named Champion Brewery at the New Zealand Beer Awards in 2020. The awards streak has continued in 2021, with the brewery pulling in another impressive medal haul across a range of national competitions. It has, however, been a year of ups and downs, coloured not only with the usual lockdownrelated struggles, but with the added challenge

ER HERO

of their distributor going into liquidation. In their typical cool, collected fashion, the Liberty Team have navigated it all with aplomb. They approached Level 4 with a clever pivot, setting up a flagon delivery service for the lucky few who lived within 5km of their Helensville tap room. They even found time for a few makeovers, with fan-favourites Oh Brother Pale Ale and Halo Pilsner now available in artfully designed cans, best-loved for its quicker chilling properties. Find the Liberty Range in our Alcohol Section.

KITCHEN

SATYA TANDOORI CHICKEN A classic from one of Auckland’s favourite restaurants, lovingly pre-marinated in Satya’s secret Tandoori spice and yoghurt.

Farro Kitchen Satya Tandoori Chicken

.99

/each

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