Feast Monthly May

FEAST MONTHLY MAY

MAY AT FARRO | 2017

Win a trip to Italy!

SEE PAGE 7 FOR INFO

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HERBY BAKED RICOTTA Page 5

FEATURES Sunday roast chicken cooked in prosecco Fra Diavolo ultimate pasta sauce Meet the producer: Azzuro Groves olive oil

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It’s Italian month at Farro!

FEAST MONTHLY MAY

MAY EATING WITH FARRO

W

e’re celebrating the spirit of Italy in our kitchen this May –the amazing food traditions, the feasting, the simplicity and the focus on quality ingredients to make those simple dishes that are full of flavour. Italian food brings to mind the handiwork of mothers and grandmothers, family recipes handed down so future generations can continue beautiful food traditions. It’s particularly the feasting tradition that we love, as any time spent sharing food is a good time in our book.

We also welcome our first issue of Farro Feast Monthly to share ideas and inspiration with our Farro community of food lovers each and every month!

MAY DIARY DATES

11 THURS

14

ARTISAN EVENING 4-6.30PM AT GREY LYNN A selection of tastings from some of the Cuisine Artisan Awards winners.

SUN

31 WED

MOTHER’S DAY

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Roasted parsnips and kumara with caper vinaigrette.

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Jerusalem artichokes roasted with cauliflower and capers.

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Plentiful new-season apples for easy desserts like apple pie or crumble.

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Slow-cooked leeks and lots of pumpkin… perfect for soups.

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Autumn salads with yuzu juice dressing.

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Cabbages and Brussels sprouts – served in slaws with roasted pork chops or sausages.

Stock up on great gift ideas and recipes.

WIN A TRIP TO ITALY! LAST DAY TO ENTER Spend $100 and go in the draw to win a food lovers escape for 2 in Italy.

Farro update FRIENDS OF FARRO: Sign up today to our new-improved loyalty program. Ask our checkout team in store.

PG 2

On our table this month

Capers come from the Island of Pantelleria, located in the strait of Sicily in the Mediterranean ocean. A native to the region, the caper itself is the bud of the unformed flower, picked at just the right time, then sundried and brined or salted; simply rinse well before adding them to your dish. Capers bring a joyous, tart, briny tone and act as a bright highlight to even a simple dish.

1. Add to a simple baked fish fillet dish with fennel and lemon.

2. Dice to add to a tomato salsa for more of a tangy, salty taste.

3. Shallow fry to serve as a crispy garnish for fish.

4. Add to your favourite tartare sauce recipe.

5. A perfect match for roasted cauliflower.

Our Italian Essentials

Marzano Tomatoes ORIGIN: Italian GROWN: New Zealand TASTE: Robust VARIETY: San Marzano PAIR WITH: Slow cooks, wine, cheese Grown right here in New Zealand by NZ Hot House, Marzano tomatoes are a variety of the famous San Marzano tomato, well known by cooks and chefs alike for its robust flavour and excellent cooking texture.

Highly regarded for its thicker skin, few seeds and low acid content, Marzano tomatoes are also the perfect size sliced to serve on your toast in the morning! The elongated tomatoes

WIN A trip to Italy

stand up to long slow cooking and, as cooked tomatoes release ‘lycopene’ – the wonder antioxidant that makes tomatoes so very good for you – these are a go-too for all slow cooks.

San Marzano tomatoes come from Italy where they are considered a heirloom variety, but it is their perfect genes that make them so desirable. San Marzano tomatoes are grown in the Valle de Sarno region, where they are considered so important and distinctive, they’ve been classified with the DOP status, like that of cheese or wine. The tomato has been called the most important industrial tomato of the 20th century as it is the perfect canning tomato..

Our locally grown Marzano variety has come from those same fantastic genes and is perfect for fresh eating and cooking.

Win a food lover’s dream holiday: a walking tour for two in Piedmont. Spend $100 in May to be in to win.

We are very excited to have an incredible prize to give away thanks to Cathay Pacific, Global Travel Network and UTracks.

TO ENTER: Each time you spend more than $100 in May, fill out an entry form at the checkout or enter online at farro.co.nz

WIN

ViaVio ORIGIN: Italian CRAFTED IN: Nelson

They found Ermanno, who had worked in the cheese industry for more than 35 years in Italy and had a very broad knowledge of cheese making that

TASTE: Sweet, milky

was to help bring ViaVio to life.

VARIETY: Ricotta, mozzarella, gorgonzola and stracchino.

Their whole ethos is simple: to produce the

New to store this month, we celebrate the arrival

produced ingredients. Sticking to Italian cheeses

of ViaVio from Nelson. A regular at the farmer’s

that they know well, their range includes fresh

market, ViaVio’s Falvia and Falvio are both from

ricotta, mozzarella, gorgonzola and stracchino.

Rome and share a passion for cheese … and rugby.

We particularly love their fresh ricotta. It’s such

Falvio, an ex-professional rugby player, and Flavia

as versatile product, one that can be used in both

came to NZ to start a new life. They quickly found

sweet and savoury dishes, and the ViaVio team

the cheese of their homeland wasn’t as available

place their ricotta in the draining basket it is

as they’d hoped and coincidence led them to find

made in, inside the pottle, so it is a firmer and

a small Italian cheese-making venture in Nelson

drier finished product. A sweet, simple milky

that was looking to sell. They jumped at the

taste, the low-fat fresh cheese is such a great

chance but realised they needed help from a real

fridge essential. Look for the new ViaVio range in

cheese maker.

store this week!

finest-quality products from solely locally

eatscooksreads Food by @farrofresh, delivery by a delightful #foodiefriend, styling by creative daughter, polished off by me. I love team efforts

We love it when you share the joy of food with us!

Share your favourite food moments and go in the draw to win a $50 Farro voucher. #farrofresh

PG 3

FEAST MONTHLY MAY

Sunday roast chicken cooked in prosecco What a way to spend a Sunday!

This very easy but delicious chicken dish is a warming delight for a weekend slow cook. You can also use chicken thighs in place of a whole chicken for a faster-cooking, mid-week meal option.

SERVES 4

INGREDIENTS ◻ ¼ cup plain flour ◻ 1 teaspoon salt ◻ ½ teaspoon freshly ground black pepper ◻ 1 Freedom Farms whole chicken, washed well inside and out and patted dry ◻ 2 tablespoons cooking oil ◻ 2 red onions, peeled and diced finely ◻ 4-5 garlic cloves, peeled and chopped finely ◻ 1 bottle Prosecco San Leo ◻ 100 grams seedless red or green grapes, well washed ◻ ½ cup Harris chicken stock (or water) ◻ zest of 1 orange ◻ 1 sprig rosemary

METHOD Preheat oven to 160°C. Combine the flour with the salt and pepper in a flat tray and mix well.

Cover and place in a preheated oven to cook for 1½ hours.

Roll the chicken in the flour to coat, shaking off any excess. Heat cooking oil in a large, lidded casserole dish or roasting dish on a high heat until hot.

Remove from the oven and uncover.

Brown the chicken on all sides before removing to a plate.

Add the onions and garlic and cook gently on a medium heat for 3-4 mins, adding more cooking oil if needed.

FREEDOM FARMS WHOLE CHICKEN

Carefully place the chicken onto a large serving platter.

Mix the sauce well, remove and discard the rosemary.

Taste the sauce and add seasoning as needed. As the sauce will be quite thin, place it on a high heat to reduce by a third.

Pour over the chicken to serve.

Return the chicken to the pan along with any juices that have formed.

Pour over the Prosecco, add the grapes, stock or water, half the orange zest and rosemary.

PG 4

To serve We love this served with creamy polenta or mashed potato and fresh rocket.

$9.99/KG

SAVE $3.00 PER KG

Shop by recipe at Farro online and we will deliver to your door.

BRUSSELS SPROUTS WITH CRISPY CHICKPEAS, CHORIZO AND MANCHEGO

Ravioli with Fra Diavolo sauce Translated as ‘brother devil’, this spicy tomato sauce is a great base for any pasta, pizza base or even as a sauce for slow cooking. Make up a batch to have on hand for quick mid-week meals. SERVES 2

An amazing dish that will convert any Brussels sprout haters! Cook the sprouts till they are crackly with pretty brown surfaces and lots of crevices for the vinaigrette to seep into.

SERVES 4 PREP TIME 20 MINS | COOK TIME 20 MINS CUSTOMER RATING

INGREDIENTS ◻ ½ cup Azzuro extra virgin olive oil ◻ 5 garlic cloves, peeled and finely chopped

◻ 1 pack Pasta Mia Ravioloni (any flavour)

MOTHER’S DAY IDEA

◻ 1 Living Herbs basil plant, finely chopped

◻ 2 teaspoons Farro chilli flakes

◻ 1 Living Herbs mint plant, finely chopped

◻ 1 jar Metelliana (plain) Passatta

◻ ½ bunch Italian parsley, finely chopped

◻ salt and pepper to taste

◻ ¼ cup pecorino or parmesan, finely grated

METHOD: Fill a large pot with cold water, cover, and place on a high heat to come to a boil.

In a heavy-based deep fry pan, heat the extra virgin olive oil over a medium heat. Add the garlic and cook for 3-4 mins or until fragrant and golden.

Add the chilli flakes and cook for 30 seconds.

Add the tomato, mixing well and adding seasoning to taste.

Cook the tomato, stirring occasionally, for 10-12 mins or until the oil separates and the tomato begins to fry. The sauce will start to thicken, so keep a close eye to avoid burning. Turn down to very low to just keep warm.

Once the water boils, cook the pasta according to the packet instructions.

Drain well and add to the sauce. Add the chopped herbs, pecorino or parmesan and mix through well to combine.

WHOLEMEAL LEMON AND BLUEBERRY CAKE WITH LEMON-YOGHURT ICING A zesty, fruity cake topped with luscious yoghurt icing. Mum will love it!

SERVES 8-10 PREP TIME 20 MINS | COOK TIME 80 MINS CUSTOMER RATING

Serve immediately, drizzled with olive oil.

Cover recipe: Easy baked fresh ricotta

GF

METHOD Such a delicious, easy, mid-week meal option to serve with roasted vegetables or a salad, baked ricotta is light, creamy and a perfect vehicle for other flavours. SERVES 4-6

Preheat oven to 200°C. Grease one dish well with olive oil.

In a large mixing bowl, combine the ricotta, egg, parmesan, sage, salt and pepper. Spoon into the

INGREDIENTS ◻ 500 grams fresh ViaVio ricotta ◻ 1 egg, lightly beaten ◻ ¼ cup Grana Padano parmesan, freshly grated ◻ Handful fresh sage, chopped ◻ Salt and pepper to taste

greased bowl and place in the preheated oven to bake for 25-30 mins or until golden brown and set.

On removal from the oven, drizzle with extra virgin olive oil and serve hot with toasted bread or crackers.

PG 5

FEAST MONTHLY MAY

PRODUCER OF THE MONTH AZZURO GROVES Based on Te Whau Point on Auckland’s Waiheke Island, Azzuro Groves has been the focus of Berni and Kerry Hart’s hard work and love for the past 17 years.

T

he couple planted their first 300 trees in 2000. They now have more than eight olive groves and 500 trees, growing a Mediterranean mix of Italian, Spanish and Greek varieties. This includes Tuscan cultivars Frantoio, Leccino and Pendolino, Spanish cultivar, Picual, and the Greek cultivar Koroneiki.

Their grove sits above Hitapa Bay and benefits from exceptionally rich soil, due to its previous use for sheep grazing.

The uniqueness of Waiheke’s terroir, the coastal nature of the groves and the warm temperatures on the island all help to provide excellent fruit flavours and olive oils of exceptional quality.

Kerry and Berni also manage groves for other growers on the island, so act as custodians to more than 2000 trees.

You can visit them at Azzuro on the island to taste their beautiful olives and oils, as well as the honey they harvest from their hives, and imported balsamic vinegar. But it is their mill that makes their grove unique.

PG 6

April is harvest time on the island and that’s a very busy time for the Azzuro team.

Azzuro mill all of their own olives on site.

They also pick and mill the olives for other Waiheke growers and then filter and bottle their oil to ensure the quality meets international standards.

Over the past five years, Azzuro oils have won a Best in Class, five golds, seven silvers and two bronzes in the Los Angeles, Tokyo, and New York competitions, up against the world’s finest.

We are very proud to offer their olive oil on our shelves at Farro.

For recipes and more information on Azzuro, visit: farrofresh.co.nz

WINE PERSONALITY OF THE MONTH TASTING NOTES Prosecco San Leo A crispy and aromatic wine with a delicate mousse (bubble foam) to make a refreshing aperitif or as a lovely companion to a seafood pasta. It is an everyday wine that you can pop without worrying about breaking the bank!

Marco Nordio Sapori D’Italia Ltd

A

s the owner of Sapori D’Italia, Marco now brings the diverse flavours of Italian wine to Farro, importing varietals from all over Italy. You will often find him in the Farro wine section, talking about the beauty of Italian wines and tasting a drop or two with customers.

What bought you to New Zealand?

In 2000, my wife and I decided to set sail around the world and we literally landed in NZ! We obviously fell in love with the country and decided to settle down in a beautiful piece of land in Kumeu and start a family. My son is a Kiwi now!

Where in Italy are you originally from?

A town called Sottomarina Chioggia near Venice. It’s sometimes called the little Venice! You can call me the Merchant of Venice!

WIN

Why did you decide to start importing Italian wine?

I didn’t think that Italian wine was fairly represented in NZ. I started with the ambition of enriching the wine experience of Kiwi drinkers by broadening their choices and helping them discover some outstanding Italian grape varieties. I hope I’ve done my bit so far, but I have so much more to come.

What makes Italian wine unique and different?

More than 600 autochthonous grape varieties, plus an amazing history behind them, make Italy a true adventure for the passionate wine drinker.

What’s your favourite wine?

My favourite wine is the wine that you drink with the right people in the right moments that become memorable! I can recall a Brunello di Montalcino 1997 I drank in Tuscany with my wife, and many more.

Have you ever made your own wine?

I studied wine science at Auckland Uni for a year and following that I planted a small vineyard with Nebbiolo grapes on my land in Kumeu. I have made a barrel of the only Nebbiolo ever made in Kumeu and some bottles have been pretty memorable too!

Pinot Grigio Montecampo A creamy texture with aromas of pear and apricot. Finally a dry Pinot Grigio that will not spoil your meal with too strong aromatics. It will make for a wonderful match to fish or white meat.

Primitivo Sasseo Sunshine in your glass from a Zinfadel-like grape grown in the southern region of Puglia. Plum aromas and sweet spices like cinnamon and vanilla will pervade your glass with a balancing acidity.

The best-selling Italian red of its category, and an award-winning champion.

Valpolicella Ripasso Superiore An elegant premium wine where you can taste the aging and the concentration of aromas and flavours.

A blend of earthy varieties, fermented twice according to an ancient and unique method.

This is the perfect wine to match a wintry roast lamb or a soup. Drink like a king at a fraction of the cost!

A trip to Italy Win a food lover’s dream holiday to Italy.

Spend $100 in May to be in to win.

Picture this... during the week-long walking tour of Piedmont, you can immerse yourself in the magnificent landscape of rolling hills dotted with small picturesque villages. Walk through vineyards and hazelnut forests and stay in small rural villages, all the while learning about the local food and wine, and feasting on the amazing cuisine. Flying the award winning services of Cathay Pacific in partnership with UTracks and the Global Travel Network.

To enter: Fill out an entry form at the checkout with your INV number or enter online at www.farro.co.nz

PG 7

FARRO IN-STORE SPECIALS VILLANI ANTIPASTO PACKS

MASSIMO ’S BURRATA

ITALIAN OLIVE MIX (FIND IN DELI)

now online

$11.50/120G PK

SAVE $2.00

$10.49 EACH

SAVE $2.00

$3.20/100G

SAVE 80¢/100G

*ENDS 28TH MAY

*ENDS 28TH MAY

*ENDS 28TH MAY

REAL ITALIAN DOUGHNUTS

FRESH MEATS LAMB SHANKS

HARMONY TAUPO BEEF SIRLOIN now online

now online

$7.49/200G PK

SAVE $1.50

$12.99/KG

SAVE $2.00/KG

NO SHORTCUTS FEIJOA & GINGER JAM

SAVE $5.00/KG

*ENDS 4TH JUNE

*ENDS 4TH JUNE

*ENDS 4TH JUNE

$34.99/KG

CATHEDRAL COVE RAW PALEO SUPER CEREAL

TAHI UFM 5+ MANUKA HONEY

now online

$8.79/310G *ENDS 31 MAY

SAVE $1.20

$22.00/400G *ENDS 31 MAY

SAVE $6.00

$14.00/350G

SAVE $1.50

*ENDS 31 MAY

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