FREE ISSUE | AUG 2018
LUNN AVE | EPSOM | GREY LYNN | NORTH SHORE | ORAKEI BAY | MT EDEN
AUGUST EATING WITH FARRO
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his month we’re savouring the last month of winter with our best baking. By that we mean best one-dish oven bakes… that is, dinner in a dish. Just pop it in the oven for a super-easy dinner… done. We also have some heart-warming homemade pies. And to finish, we have a delicious cake to share to celebrate our 12th birthday. It was back in August, 2006 that we opened our doors at Farro, Lunn Ave and we want to thank all of you who have joined us on this wonderful food adventure. Many of you have been with us from the very beginning! Here’s to another 12 years of deliciousness.
WIN
WIN A WEEKEND AT THE ANTIPODES FARMHOUSE Buy a bottle of Antipodes water and scan your Friends of Farro card to go in the draw to win a weekend escape for six at the Antipodes Farmhouse in the Bay of Plenty. Find Antipodes water in store with our ambient drinks.
THANK YOU FOR YOUR FEEDBACK IN OUR FARRO FEAST ONLINE SURVEY. We’ve made some changes to this issue based on your feedback and we hope you like our increased focus on new products and some simple dishes that are full of flavour. The winner of the $250 Voucher is Liv Brown!
FARRO TURNS 12
Join us for a free piece of Rocket Kitchen Cake from 10 - 11.30am in every store on Saturday, 25 August. We’ll be having a weeklong celebration, with specials, give-aways and tastings from the suppliers who have been with us from the very beginning. 19 - 26 August.
FRIENDS OF FARRO Join our Farro community of food lovers! Pick up a card in store and register it online farro.co.nz/friends
We’d love to hear what you think about Farro Feast magazine. Let us know what you’d like to see more of, what you like, what you don’t like so much, or what you’re cooking this month, to be in to win a $200 Farro voucher. Email us at feast@ farrofresh.co.nz
VISIT FARRO.CO.NZ FOR STORE HOURS LUNN AVE | EPSOM | GREY LYNN | CONSTELLATION DRIVE | ORAKEI BAY VILLAGE | MT EDEN
NEW TO STORE These new goodies are to good too keep to ourselves any longer...
WILD KRAUT
FOR THE BETTER GOOD
MUMMY’S YUMMYS BITE SLICES
Find the range in our fridge.
Find the range in our drinks fridge.
Find them near our coffee counter.
KOHKOZ GOLDEN FALAFEL BITES
GREEN MEADOWS HARISSA LAMB AND KUMARA MEATBALLS
HOLA EMPANADAS
Forage & Ferment specialise in wild fermentation to create enlivened food that is full of flavour and nourishment. Their wild kraut and kimchi are lacto-fermented foods that are pro-biotic and immune strengthening! Infused with wild edibles, healing herbs and punchy spices, this is real food at its best. $13.99/each
These crunchy morsels are made using specially prepared chickpeas mixed with locally sourced fresh coriander, parsley, onion, garlic and spices. Try them in a wrap, salad, burger or pop them on a platter! $9.99/190g Find these in our freezer.
Farro is making a pledge against plastic and is now proudly stocking Better Bottles from For The Better Good. We want to give you the choice, in those thirsty moments, to choose a bottle of water that is oil free, safe to re-use, recyclable and compostable. For The Better Good also takes responsibility for their waste from end to end to ensure it has the ability of being waste free. $3.99/600ml
Subtle harissa spices, grated kumara, carrot and New Zealand-raised lamb make these super-tasty meatballs. Perfect for bolognaise or burger patties, or try them in a pita pocket. Gluten-free and preservative-free. $10.99/400g Find this in our fridge
Following her Nan’s recipe, Ann-Marie and her husband Darren are the team behind Mummy’s Yummys, who deliver us delicious, fresh home baking every Thursday from their North Shore home. Their new slices are an absolute treat! On Special this Month $7.35/pk
Originally from the north-west region of Spain, these little pastry pockets (similar to a mini-Cornish pastie) are full of flavour and spice, including chicken, beef, black bean and potato. They’re carefully handcrafted using local free-range and organic ingredients where possible. $18.99/490g Find them in our freezer.
APPLEBY ICE CREAM
This Nelson-based farm makes great ice cream, from cow to cone. Their cow’s milk is churned straight from the farm and crafted with locally sourced ingredients. A chunk of the profit also gets reinvested in sustainable farming practices and environmental projects in the region. Try Bedford Vanilla Bean, Chocolate Brownie, Coffee or Boysenberry. $12.99/850ml Find them in our ice cream freezer.
Farro Feast | farro.co.nz
PRODUCE NEWS KALETTES Guess what’s back? Kalettes have taken the world by storm. A cross between Kale and Brussels sprouts, the green frilly leaves and streaks of purple make these cute little sprouts quite adorable as well as tasty little morsels to enjoy in all sorts of ways. They are great steamed, pan-fried, roasted or blanched. Simply remove any rough outer leaves (if any) and, if large, cut in half. We have a couple of simple things to try. •
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Drizzle kalettes with olive oil, salt and pepper. Roast in a 200°C oven for 10-15 mins until the outer leaves are crisp and the insides tender. While still warm, sprinkle with red wine vinegar and grate or add shavings of fresh parmesan. Steam kalettes for a few mins until tender. While they are steaming warm a small amount of olive oil in a pan, add slivers of garlic, dried chilli flakes and anchovies and cook gently until the anchovies melt and the garlic is cooked but uncoloured. Add a squeeze of lemon juice and drizzle the sauce over the steamed kalettes.
CAULIFLOWER Gone are the days of overcooked cauli and cheese; this vegetable has come back in vogue over the past few years. Whether it’s cauli steaks, soup, rice, curry or stir-fry, we can’t get enough. It’s mid-season and eating so well. Try Janene’s cauli curry with fresh turmeric and lemongrass. AVOCADOS Did you know avocados are our biggest seller across the whole of Farro? Our love of avos only gets stronger now the new season fruit has arrived and the prices are coming down. NAVEL ORANGES Sweet, juicy navel oranges from Gisborne. Navel oranges get their name from the navel-like spot found on the blossom end of the fruit. Oranges are packed full of vitamin C, so are great for keeping winter colds at bay.
THE GREAT KALETTE GIVEAWAY!
We’re giving away 200 bags of kalettes this month. Follow us on facebook to find out how to nab a bag to try you self.
Whaiora winter wellness drink If you are looking for ways to get in some extra goodness during the cold winter months, Whaiora have created this nourishing recipe to warm your cockles. WHAIORA TURMERIC LATTE SERVES 1 1 cup whole milk ½ cup water 2 tablespoons Whaiora Gold 1 tablespoons honey or maple syrup 1 tablespoons ground turmeric 1 tablespoons ground ginger 1 tablespoons vanilla extract a pinch of sea salt Place all ingredients in a blender and whizz until smooth and creamy. Transfer to a pot and gently heat until hot. Serve immediately. Sprinkle with additional ground turmeric to garnish, if desired. For more information and recipe inspiration, check out whaioragoodness.com $34.99 Save $5.00 Valid 30/7/18 - 2/9/18 Find Whaiora Gold
in our super foods section.
Janene’s vegetarian soul food turmeric curry SERVES: 6-8 PREP TIME: 15 MINS COOKING TIME: 30 MINS
This is one of the tastiest vegetarian/vegan dishes ever. I love cooking with fresh turmeric, the vibrant colour, flavour and fragrance it imparts in the curry really warms the soul! You can choose whatever mix of vegetables you have in your fridge to make your own version. INGREDIENTS ½ pumpkin, remove skin and cut into bite-size pieces ½ cauliflower, cut into bite-size pieces 2 tablespoons olive oil 2 tablespoons coconut oil 1 red onion 2cm x 4cm piece fresh turmeric, grated 4cm fresh ginger, finely grated 2 cloves garlic, peeled and crushed 1 lemongrass stalk, use the white end only and grate using a microplane 6 kaffir lime leaves, discard stem and finely sliced 1 chilli, deseeded and finely chopped 1 can coconut milk 1 can chickpeas, including juice 2 capsicums 200 grams green beans, tips chopped off and cut into pieces 1 courgette, chopped For the topping 1 bunch coriander, roughly chopped 2-3 tablespoons crispy shallots To serve Steamed jasmine rice METHOD Heat oven to 180°C. Place pumpkin and cauliflower pieces on a roasting tray, add olive oil and season with salt and pepper. Roast for 20 mins or until the pumpkin is cooked. Remove from the oven when done. While the vegetables are roasting, heat the coconut oil in a pan, add onion and sauté gently for 2 mins. Add the turmeric, ginger, garlic, lemongrass, kaffir lime and ½ of the chilli. Stir for 1 min to release the fragrance. Add the roasted vegetables and stir 1 more min. Add the coconut cream, chickpeas and juice and bring to a gentle simmer. Add capsicum, beans and courgette and cook for a further 5 mins or until the vegetables are cooked to your liking. Mix together the coriander and crispy shallots in a small bowl, fold in remaining chopped chilli. Put the curry in a large serving bowl or platter and top with the crispy topping. Serve with jasmine rice.
J A N E N E ’S K I T C H E N Janene Draper is the co-founder and owner of Farro. She loves everything about food and cooking and sharing it with family, friends and the Farro community of food lovers. Look out for her recipes and cooking inspiration in store.
Farro Feast | farro.co.nz
HOMEMADE PIES Smoked paprika pork pie with white beans SERVES: 6-8 | PREP TIME: 10 MINS | COOKING TIME 2½ HOURS INGREDIENTS ▢ 1 kilogram pork shoulder, skin removed and meat cut into 4cm cubes (add bone to the meat while cooking but remove before putting on the pie lid) ▢ ¼ cup flour ▢ 2 teaspoons sweet smoked paprika ▢ 1 teaspoon salt ▢ 2 tablespoons olive oil ▢ 2 onions, diced ▢ 2 teaspoons fennel seeds ▢ 2 bay leaves ▢ 2 cloves garlic, chopped ▢ 2 tablespoons tomato paste ▢ ½ cup white wine ▢ 1½-2 cups chicken stock ▢ 2 cans cannellini beans or four bean mix, drained and rinsed ▢ ¼ cup parsley, finely chopped ▢ 1 packet puff pastry ▢ egg wash for brushing top of the pastry METHOD Mix pork with the flour, sweet paprika and salt. Heat a casserole dish with oil and add the meat in batches and brown on all sides then set aside. Brown the onions with the fennel seeds and bay leaves until the onions are soft. Add the garlic and tomato paste and cook for a few mins, add the pork back to the pan, add the wine and cook until almost evaporated. Add the chicken stock and bring to a simmer then turn the heat to low, cover with a lid and cook for 1 hour (alternatively bake in a 160°C oven), add the beans to the casserole and continue cooking for another 30 mins or until the pork is tender. Stir through the parsley and season to taste. Cool if using later or cover with pastry if baking straight away. Preheat the oven to 200°C. Cover meat casserole with pastry, cut slits in the top to allow steam to escape, brush with egg wash and bake for 30 mins or until the pastry is golden.
FREEDOM FARMS PORK SHOULDER
$13.49/kg
Leek, silverbeet and feta filo rolls
Curried mince pie
MAKES 8 | PREP TIME 30 MINS | COOKING TIME 1 HOUR 10 MINS PLUS COOLING TIME FOR FILLING
SERVES: 4-6 | PREP TIME: 20 MINS | COOKING TIME: 1 ½ HOURS
INGREDIENTS ▢ 1 bunch silverbeet (8-10 stems) ▢ 2 tablespoons white wine vinegar ▢ 50 grams butter, plus a knob of butter for brushing the filo ▢ 1 large leek, halved, washed, thinly sliced ▢ 700 grams agria potatoes (approx. 3-4 medium),1 cm cubes ▢ 1½ cups vegetable stock ▢ ½ preserved lemon, sliced ▢ 100 grams Stymfalia Greek Cow Feta ▢ 1 packet filo pastry ▢ olive oil for brushing the filo
INGREDIENTS ▢ 2 tablespoons olive oil ▢ 1 onion, finely chopped ▢ 1 carrot, finely chopped ▢ 1 celery stick, finely chopped ▢ 2 cloves garlic, finely chopped ▢ 3cm piece ginger, finely grated ▢ 3cm piece turmeric, finely grated (or ½ teaspoon turmeric powder) ▢ 500 grams beef mince ▢ 1-2 tablespoons curry powder (depending on how hot) ▢ pinch chilli flakes ▢ 1 teaspoon salt ▢ 2 tablespoons flour ▢ 2 tablespoons tomato paste ▢ 1½ cups beef stock ▢ slurry of 1 tablespoon cornflour mixed with water (if necessary) ▢ 1 packet savoury pastry ▢ egg wash for brushing top of the pastry ▢ 1 packet puff pastry
METHOD Remove the silverbeet stems from the leaves. Blanch the leaves in boiling salted water for 2-3 mins until tender, remove from the pot and cool. Squeeze dry and roughly chop. Set aside. In the same water, add the white wine vinegar and the stems and cook for 5-7 mins. Drain and roughly chop. In a pan, melt the butter and add the leek and cook until soft, add the silverbeet stems and cook for a further 5 mins. Add the potatoes and the vegetable stock and cook until tender – around 10-15 mins – and any liquid has been absorbed. Roughly mash half the mix. Add the preserved lemons, chopped silverbeet leaves and crumble through the feta. Adjust seasoning to taste. Cool. Preheat the oven 200°C. Melt the knob of butter and add some olive oil. Put down a sheet of filo on a clean bench, brush with the oil and butter mix. Add another piece of filo and repeat. Add a third piece of filo. Cut in half widthwise. Add some of the mix in each half, fold over the edges, roll up and brush with the oil mix and sprinkle with the sesame seeds. Repeat with the remaining mix and put onto a baking paper-lined baking tray. Bake for 30-40 mins until golden.
STYMFALIA GREEK COW FETA
$5.49/each
METHOD Heat the olive oil and fry the onion, carrot and celery until soft – around 5-10 mins. Add the garlic, ginger and turmeric and cook for 1 min. Add the beef mince and cook, breaking up any lumps until the meat has browned. Add the curry powder, chilli flakes, salt and flour and cook for a few more mins. Add the tomato paste and beef stock. Bring up to a boil then gently simmer for 40 mins. If necessary to thicken the mix, add some of the cornflour slurry. Set aside to cool before using for the pie. Grease a pie tin and line the base with the savoury pastry. Add the filling, use the egg wash to brush the edge of the pastry then top with puff pastry and seal. Prick the top with a fork, brush with egg wash. Bake for 30-40 mins or until golden.
PANETON FLAKY PUFF PASTRY
$9.49/each
Save $3.00 Valid 30/07/18 - 02/9/18
Farro Feast | farro.co.nz
ONE TRAY BAKES
Moroccan spiced lamb meatballs
Butterflied chicken tray bake
SERVES: 4-6 |PREP TIME: 25 MINS | COOKING TIME: 30-40 MINS
SERVES: 4-6 | PREP TIME: 15 MINS | COOKING TIME: 40-50 MINS
INGREDIENTS ▢ 500 grams lamb mince ▢ 1 teaspoon ground cumin ▢ 1 teaspoon ground coriander ▢ ½ red chilli, finely chopped ▢ ½ cup panko or dried breadcrumbs ▢ ¼ cup milk ▢ 1 small bunch coriander, roughly chopped ▢ 600 grams pumpkin, cut into wedges. ▢ 1 can chickpeas drained ▢ 2 tablespoons olive oil ▢ 2 teaspoons Besaha ras el hanout ▢ salt ▢ ½ cup yoghurt ▢ 2 tablespoons pomegranate molasses ▢ 2 tablespoons pomegranate arils (optional) ▢ 150 grams rocket leaves
INGREDIENTS ▢ 2 tablespoons olive oil ▢ 500 grams potatoes, peeled and cut into 1cm thickness ▢ 3 carrots, sliced into 1 cm thickness ▢ ½ preserved lemon, roughly chopped ▢ salt ▢ 1 teaspoon smoked paprika ▢ 1 teaspoon ground cumin ▢ 1 teaspoon harissa paste (or more if you like it spicy) ▢ 1 butterflied chicken ▢ 250ml chicken stock ▢ ½ cup roughly chopped coriander leaves ▢ 1 cup thick Greek yoghurt ▢ juice half a lemon
METHOD Preheat the oven to 200°C. Mix together the lamb, cumin and coriander, chilli, panko, milk and half the coriander. Lightly oil hands and shape into meatballs and set aside. Toss together the pumpkin, chickpeas, olive oil and ras el hanout. Season generously with salt. Put onto a baking paper-lined lipped baking dish. Scatter over the meatballs. Roast for 30-40 mins until the meatballs and pumpkin are cooked through. Scatter the mix with the remaining coriander and drizzle with the yoghurt and pomegranate molasses and the pomegranate arils, if using. Serve along with the rocket dressed with a little extra virgin olive oil and season to taste. POMEGRANATE MOLASSES
$8.50/Bottle
METHOD Toss 1 tablespoon olive oil with the potatoes, carrot and preserved lemon. Season generously with salt and put into lipped baking tray. Mix together the remaining oil with the smoked paprika, cumin and harissa and rub into the chicken. Put the chicken, skin side up, on top of the potatoes, add ½ cup chicken stock to the pan and roast for 40-50 mins or until the chicken and vegetables are cooked through. Scatter half the coriander over the chicken and vegetables. Mix the remaining coriander with the yoghurt and lemon juice and season to taste. Serve with the chicken.
BOSTOCK’S ORGANIC BUTTERFLIED CHICKEN
$13.99/kg
Save $4.00 Valid 30/07/18 - 02/9/18
Chocolate raspberry layer cake This cake is too delicious to save just for birthdays MAKES 1 X 20CM CAKE INGREDIENTS For the raspberry filling ▢ 1 1/2 cups frozen raspberries ▢ 2 tablespoons caster sugar ▢ 2 tablespoons water Put all the ingredients in a saucepan and bring up to the boil until the sugar dissolves. Set aside to cool before using. For the chocolate cake
▢ 325ml milk ▢ 300 grams brown sugar ▢ 100 grams dark chocolate (Callebaut 53%) ▢ 125 grams butter, softened ▢ 250 grams flour ▢ 50 grams cocoa (Equagold)
▢ 5 grams baking soda ▢ 125 grams butter, softened ▢ 3 eggs
For the chocolate buttercream
▢ 150 grams dark chocolate ▢ 4 egg whites (125g) ▢ 225 caster sugar ▢ 150 grams butter, slightly softened
To assemble and serve
▢ freeze dried raspberries ▢ edible flowers
METHOD Preheat the oven to 160°C. Grease a 20cm cake tin and line the base with baking paper. Heat the milk to near boiling, then add 125g brown sugar and chocolate, stir together and set aside to cool slightly. Sift the flour, cocoa and baking soda. Cream the butter and remaining sugar until it turns pale and fluffy. Add the eggs one at time, beating well between additions, adding a spoonful of the flour mix between each addition to stop the egg mix curdling. Beat in the flour, alternating with some of the liquid until you have a smooth mix. Pour into the cake tin and bake for 45- 50 minutes or until a skewer inserted into the cake comes out clean. Set aside to cool.
Melt the chocolate over a pan of gently simmering water and set aside to cool slightly. Heat the egg whites and caster sugar until the sugar has melted and the mix is hot. Put into an electric mixer and whisk until the mix is thick and glossy and has cooled down - between 5 -10 minutes. Add the chocolate and beat well, then add the butter a small amount at a time until incorporated. If not using straight away, refrigerate and whisk again before using. Trim the top of cake to make it even, then slice the cake into 3 layers. Keep the bottom layer for the top of the cake. On the other two layers spoon over the raspberry mix. If you have time let it set in the fridge for at least an hour. On your serving plate put one layer of cake, raspberry side up. Spoon and spread with some of the buttercream. Repeat with the next layer of cake. Top with bottom layer. Spread the buttercream on the top and sides of the cake. Refrigerate for at least an hour to let the buttercream set before serving (keep refrigerated until ready to serve). Garnish with freeze-dried raspberries and edible flowers. Find Edible Flowers in our produce fridge.
Farro Feast | farro.co.nz
FARRO FOOD HERO
MUMMY’S YUMMYS HOMEBAKING The saying ‘just like nan used to make it’ couldn’t be more true for this Brown’s Bay couple who have built a thriving baking business based on Nana’s special recipes. BROWN’S BAY, AUCKLAND
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nn-Marie and Darren Nicholas are the husband and wife team behind Mummy’s Yummys, and they deliver us delicious fresh homemade baking (literally) every Thursday from the extended, commercial kitchen at their North Shore home. We were warmly welcomed with a high tea and an array of baked treats to hear all about their sweet, sweet story. Their delicious Jammy Tarts are to die for and are inspired by childhood experiences with both of their Mothers and Grandmothers. Ann-Marie would burn her tongue on the jam-filled tarts when she tried to grab a bite of the freshly baked delights hot from the oven. “I remember, as a child, these being baked… the smell and thought of eating them warm and unleashing the raspberry jam centre with a spongy lid was exciting,” Ann-Marie says. “The cross of flaky puff on the top was always so significant.” Back in the day, Nan’s Jammy Tarts were known as ‘cheesecakes’. Why cheesecakes? “Well, when cheese and crackers were served, cheesecake (Nan’s Jammy Tarts) was the sweet accompaniment,” Ann-Marie says. The jammy tarts are a nostalgic treat for both Ann-Marie and the Farro family – being the first Mummy’s Yummys baking item to hit our shelves, and they’ve remained a best seller ever since.
The idea to start a baking business had always been scratching in the back of Ann-Marie’s mind. Growing up, Ann-Marie was very grateful for the cooking classes she received at school and the baking lessons from her mother who still bakes every week at the age of 87. When Ann-Marie was only 15 years old, she began jotting down her mum’s, nana’s and grandma’s favourite recipes and created a homemade cookbook that she still uses today. A few years on, Ann-Marie met Darren and had two children of her own. But it wasn’t until Ann-Marie’s lunch box baking became the talk of the school yard that she became inspired to become a professional baker. “Our girls used to take my caramel slice to school in a Tip Top ice cream container wrapped in a ribbon for their friends’ birthdays. Soon, all of the kids started asking if they had any of their mum’s baking that day,” Ann-Marie says. “One day, the girls came home and asked: ‘why don’t you start selling it?’” So Ann-Marie took the risk and quit her day job to turn her hobby into a deliciously sweet dream. Along with her nostalgic jammies and famous caramel slice, the Mummy’s Yummys range has expanded to cakes, bikkies, tarts, slices and more. As the business grew, Ann-Marie began searching for the next hottest baker, and the answer was right in front of her - her husband, Darren. “I’ve always loved baking and was inspired by my mother’s and grandmother’s
passion for it,” Darren says. “My mother is now in her 70’s and still bakes every Monday!” Each treat follows a family recipe from AnnMarie’s cookbook and is baked the same way Nan once baked – using just quality ingredients with nothing else added. “Back in the day, our grandparents used really good-quality eggs, butter, flour and sugar and that’s the basis of most of our recipes too.” The pair are constantly busy weighing and rolling everything by hand, in a tiny commercial kitchen extending off their family home. “We’re baking pretty much every day, except Thursdays, when Ann-Marie is delivering to Farro and I’m giving the kitchen a thorough clean or doing any extra baking that needs to be done,” Darren says. For this local couple, it certainly is a family love affair for baking, and just like what the Nicholas kids used to do, we waddled out of their home with a Tip Top ice cream container full of freshly baked Mummy’s Yummys treats. But we still had just one last question: can we lick the spoon? Find the full range in our deli section near the coffee machine including the new Bites!
WINE PRODUCER OF THE MONTH
COOPERS CREEK Founded in 1980 by Andrew and Cynthia Hendry when the New Zealand wine industry was small and relatively unknown, Coopers Creek Vineyard has grown and matured over four decades into a top-class winery with a strong international presence. HUAPAI, WEST AUCKLAND
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ong-time foodies and passionate about wine, the Hendrys are deeply immersed in the cuisine, hospitality and wine trade. Andrew is the winery’s Managing Director, handling day-to-day operational management and international markets. Coopers Creek has earned a reputation for innovation, introducing and pioneering promising new grape varieties that are ideal for cool climate regions. Albariño, Arneis, Grüner Veltliner, Marsanne and Montepulciano are new varieties for New Zealand, but heading for stardom. Coopers Creek is satisfying a growing demand for these new varieties under its SV (Select Vineyard) range in addition to its longstanding pedigree with Chardonnay, Riesling, Pinot Noir, Syrah and Bordeaux reds. Farro have included seven of these SV wines in their current range. Key to Coopers Creek’s success has been the skill and experience of its chief winemaker, Simon Nunns. He has guided the company’s winemaking for 21 years. Not only highly experienced and talented as a winemaker, Simon’s a sought-after wine judge, educator and speaker. He’s been winemaker at Coopers Creek Vineyard Ltd since 1998. He holds a post graduate Diploma in Viticulture and Oenology from Lincoln University and has worked harvests in Oregon, Bordeaux and Burgundy. Simon judges in a number of
wine competitions both in New Zealand and Australia. Apart from wine, his interests include food, art, architecture, history, music and, most especially, cycling.
Featured Coopers Creek Select Vineyard Range:
Simon says “what makes Coopers Creek unique amongst New Zealand wineries is the depth and breadth of the portfolio we make. As a modestly sized, family-owned producer, we are making quality wines from Kumeu, Gisborne, Hawkes Bay, Marlborough and Central Otago grapes. Our sense of adventure also makes us unique. There are few producers in New Zealand who have been willing to adopt new grape varieties with the enthusiasm and success that we have shown.” The wine he is most excited to have made is the memorable 2012 SV Gisborne Albarino ‘Bell-Ringer’. “Only one barrel of Albarino was made in 2011, and it was New Zealand’s first-ever Albarino. Then in 2012, we had a commercially viable amount to work with. The wine was a delight. Beautiful fruit from Delwyn and Doug Bell turned into a beautiful wine. It was bright, fresh, aromatic and juicy. It made you think of sunshine, summer, sand, holidays and seafood. It was, in a glass, the essence of summertime in New Zealand. It went on to win seven gold medals and four trophies. Coopers Creek are justly very proud of that!”
2016 Gisborne Albarino “Bell-Ringer” | 2015 Gisborne Arneis “The Little Rascal” | 2017 Hawkes Bay Chardonnay “Limeworks” | 2015 Hawkes Bay Syrah “Chalk Ridge” | 2015 Huapai Montepulciano “Guido in Velvet Pants” | 2015 Hawkes Bay Cabernet Merlot “Gimblet Gravels | 2015 Central Otago Pinot Noir “Razorback”.
Find the Coopers Creek Select Vineyard Range in our Alcohol section.
Farro Feast | farro.co.nz
Easy meals to go Try our new ready-to-heat range, fresh from the the Farro Kitchen.
Find them in our readyto-go fridge.
NEW STORE FARRO MT EDEN 422 DOMINION RD ORAKEI 223 Orakei Rd
Now 2hrs free parking
EPSOM 446 Manukau Rd
GREY LYNN 15 Westmoreland St West
NORTH SHORE
Cnr Constellation Dr & Parkway Dr
LUNN AVE 80 Lunn Ave Mt Wellington