Farro Feast Monthly September

+ The Culture of Condiments

FEATURES: Our favourite condiments from around the globe To jus or not to jus?

Beef topside with rocket & horseradish pesto NoShortcuts - The secret to great chutney

SEPTEMBER AT FARRO|2017

FEAST MONTHLY SEPTEMBER

SEPTEMBER EATING WITH FARRO

T

his month’s Feast is full of the extras – the bit on the side, the dipper, the extra flavour booster that makes your dish just that much more fabulous.

Condiments are the key to personalising our own meals, whether it be the sprinkle of salt we add or the pickle on the side, they are a way for us to make our statement on what has been created, and so this month we investigate the wide and excitingly delicious world of condiments.

ON OUR TABLE THIS MONTH ·

Spring has sprung, so our plates become beautifully verdant this month but they’re also all about simplicity of flavour. Those incredible first spring veges taste fantastic and need minimal work. We will be looking out for peas in the pod; the season is so short, but these beautiful green pearls have such intense flavour making them ideal for really simple dishes like risotto and broth.

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We know they take some love, but globe artichokes are just delicious. Look out for our instruction card instore to help you (finally) prepare your first artichoke and you’ll find that you enjoy them that much more because of your work.

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We’re loving sustainably farmed Australian prawns right now. Small farms, most of which are situated off the Great Barrier Reef, have excellent management systems in place so we can be confident of their ability to not only produce great tasting prawns, but to also know that the ocean is not suffering for it. Look for the info card near these meaty numbers in our seafood department this month.

SEPTEMBER DIARY DATE

3

SUNDAY

FATHER’S DAY Dont forget Dad! We have great ideas in store this month... beer, sausages, chocolate and cooking tools.

$12.99/3pk

NEW TO STORE

DR FEELGOOD Dr Feelgood, aka Craig ‘Jacks’ Jackson, had worked in the film and advertising industry for many years around the globe and in New Zealand. Both food lovers, he and his partner Melanie were inspired by a multitude of different tastes and foods on their travels.

DIP RANGE

$6.49/each

KOHKOZ

VALID 4 SEPT - 11 OCT

Sharing the authentic flavours and colourful heritage of Lebanese cuisine with New Zealanders is something Kohkoz founder Natalie Fakhoury has always been passionate about. Her products are made in small batches using traditional family recipes and all-natural ingredients with no added colours or preservatives. The new range has been an instant hit with Farro shoppers.

For the Love of Garlic, in particular, is a Lebanese classic. Also try the Kohkoz Traditional Hummus, Smoky Baba Ghanoush or the Kohkoz Lebanese Pita Bread – perfect for dipping. Find these in our deli and bakery. For more info on the Kohkoz range see www.kohkoz.co.nz

PG 1

Jacks decided that it was time for a career change and having had a life-long passion for food, he started experimenting. Jacks and Melanie initially started out creating a healthy drink but couldn’t quite get it right, so one hot sunny day the drink was frozen to keep the kids quiet, “mmmm that’s a good idea” they said.

In the summer of 2015, Dr Feelgood was born. Jacks and his small team, make all of the ice pops themselves on the family farm in the outskirts of Auckland.

From the start, he’s had a strong philosophy great tasting products that have no weird things whatsoever in them. They only use organic and natural ingredients, including Lewis Road Creamery organic milk, absolutely no refined sugar and definitely no ingredients with numbers or names that

he couldn’t pronounce. These values don’t end there. They step right through to the packaging of the product. All of Dr Feelgood’s boxes are compostable, NZmade and they’re even printed with ink made from soy.

Quite the character himself, for Jacks, it’s always about creating fun and a message to match his thoughts about food and life. His brand name says it all... Dr Feelgood actually does make you feel good.

The first year in the market they were thrilled to be a category winner at the NZ Food Awards in the indulgent category. “What’s nice about this win for us is proving you can have something that is ethical, healthy, sustainable and indulgent too!” Last year they were finalists in the artisanal category and this year are ever-hopeful with their new Flavour range. Watch this space.

We can’t wait to see what’s next for this exciting small Kiwi artisan brand.

The 3-packs of Dr Feelgood Ice pops are available in the Farro freezer for $12.99/3pack. (Banoffee Pie, Passionfruit and White Chocolate, Chocolate and Raspberry Jelly, Chocoholic.)

TO JUS OR NOT TO JUS-THAT IS THE QUESTION! Jus versus gravy; what’s all the fuss?

We are commonly asked for gravy in store and have found many a roast lover unfamiliar with the idea of jus.

But isn’t it just glorified gravy?

Jus is the French word used to describe a sauce that is made from meat cooking juices reduced down to a clear liquid, which can then be served alongside or poured over your meat. A traditional jus is a labour of love, made from roasted bones and vegetables that are then boiled for a long period before being strained to a reduced sauce. It’s bold, intense and time consuming.

A gravy is still made from meat juices but is thickened with flour or cornflour to give it a more viscous texture. Usually made straight in the pan or roasting tray, gravies may have the addition of vegetable cooking water but the best bit is they use all that delicious meatjuice goodness stuck to the tray.

WHAT’S IN YOUR BASKET? So, either way, you still get the saucy goodness you want. In store, we make life easier for you by having Foundation Foods jus. A ready-to-heat format means you can avoid a roasting tray burn, so just heat and reduce to your preferred thickness and even add more flavour via spices like star anise, a dollop or two of merlot jelly or damson plum paste or a touch of wine.

Foundation Foods do all the hard work – the long roasting and cooking, the heavy straining and clarifying and the chilling down so the final result is a gelatinous pouch of all the good stuff you want for perfect result. For tips on making your own, visit www.farrofresh.co.nz/whats-fresh

WIN A FOOD TRUCK DUMPLING DINNER FOR 20!

Wouldn’t it be great if a food truck just pulled up outside your house and cooked delicious dumplings for you and 20 of your friends?

WIN

Very Good Dumplings is hiding five golden tickets across five boxes of frozen dumplings during September.

There are also plenty of extra prizes to be won. All you need to do is buy a packet of Very Good Dumplings from our freezer section this month and hope for a Charlie Bucket moment!

Deb Faith is one of our regular customers at Grey Lynn. She was one of the first female camera operators in NZ, and now she works as a producer at Omnicron Productions. We find out what’s in her Farro basket this month.

After around 30 years of mainly freelance television work, I have become a full-time worker with steady employment. A rare treasure in my game, but the daily routine has meant a real shift in my food gathering and cooking habits.

Weekends now have become big cook-up sessions: pre-prepared meals for the working week ahead as well as Sunday family roasts whenever everyone’s around. I’m fortunate to be living literally next door to Grey Lynn Farro and it’s our local dairy. We buy our milk and veges there, watch the specials and love the fresh fish and meat.

Last weekend I chatted with Mark the butcher, who chopped up a kilogram of beef cheeks for me so I could try a new recipe. Casseroles are a working family’s friend and I make them a lot. Farro’s beef cheeks are the best. Usually I just chuck in whatever I have left over in the fridge plus any old relish, but this weekend I wanted to do something a bit different.

I seared the small cubes of beef in my cast iron dish and took them out, then poured in two tins of diced tomatoes, fresh garlic, ginger and chilli, some rice wine vinegar, soy sauce, brown sugar, orange peel and star anise.

Then I popped the beef back in and put it in a moderate oven for a couple of hours. I could leave it longer but the aromas drive us all insane – so I served it on a bed of noodles with chopped Vietnamese mint, coriander, a little more fresh chilli and shallots tossed on top. Perfect for watching Saturday night’s rugby on tele and plenty for the freezer and working week ahead.

* Terms and conditions apply verygooddumplings.co.nz

WE’D LOVE TO HEAR FROM YOU! Share what you’re cooking or your favourite condiment this month! Email us at feast@farrofresh.co.nz

PG 2

THE CULTURE OF CONDIMENTS Glorious condiments come in many forms, from all corners of the globe. We’ve scanned the world for some of our favourites. Whether it’s straight out of the bottle or lovingly prepared from scratch, they can truly make your meal sing.

Japan – Kewpie mayonnaise’s distinctive baby motif and squeezy bottle can truly divide mayo lovers. Purists know that only Japanese-produced Kewpie is the go, not the Thai-produced version, which just tastes different. Kewpie’s slightly tart taste makes it just as perfect on a sandwich as it does on our okonomiyaki.

Thailand – Thai food wouldn’t be the same without fish sauce. That funky deep aroma and taste means it can hang with the boldest of flavours in dishes or in marinades and dressings.

We can’t live without Mega Chef brand as a quality condiment and ingredient.

Korea – Kimchi’s nourishing goodness means that even when it appears next to a pile of fried chicken, you can truly think it’s helping to cancel out the bad.

Make your own or break into a jar of Sum Yum kimchi.

USA – Ketchup is all its forms crosses over into so many sauces –smoky, BBQ, tart, sweet or sour. Its roots are in the tomato-free ketchup created in the 1700s, but it actually has its origins in traditional Chinese sauce called kê-tsiap, derived from fermented fish. Fast forward many years later and we have a sauce that is present in 97 percent of American households - whether it’s hot dogs, burgers, a BBQ or boil up - Americans love their ketchup.

Mexico – Adobo’s chilli and vinegar hit makes it perfect when you’re marrying fatty or rich meat with heat and spice. It is high on the list of condiment delights that Mexico has given us. La Morena’s chipotle in adobo can be mixed with yoghurt or sour cream to create a dipping sauce, smashed through avocado, spread over flat bread and topped with cheese, or smeared over meat… A definite

pantry essential.

India – fruit and vegetable pickles are a staple of Indian cuisine and with so many variations to try, depending on the region — a condiment a day is more than possible.

Jen’s Cozinha’s hot and sweet mango pickle is always on the

table when we are eating South Indian cuisine and it is great on a cheese board too. Worth a special mention, though, is Jen’s Taste of Goa prawn balchao, which shows what happens when Portuguese and Indian cuisine comes together.

China – A condiment-rich country and the home of many other condiments we know today (like ketchup). Their skill in fermentation led to the creation of many of the sauces that now grace our dumplings, rice bowls and noodles. Soya sauce dates back to about 206 BC and is made from fermented soy beans. We can safely say, no kitchen would be the same without it.

Malaysia – The incredible multicultural deliciousness that makes Malaysia a true food destination gives us sambal. A simple base of lots of chilli with citrus juice, shallots, salt and sugar – with added spices, fruits and vegetables

depending on what you may be eating it with, which can be anything from your bowl of noodles to your curry or breakfast eggs.

Spain – Romesco’s perfect mix of roasted red capsicums and almonds is all about the

smoky flavour from the flaming of the capsicums.

Romesco’s romance is its texture – not too soft, not too gritty; its robust smoky flavour; and that nutty punch that means it stands up to grilled meats, hot bread, pickled veges and even seafood soup.

Greece – Taramasalata can only be made from the smoked roe of the grey mullet, meaning that unless you’re feasting on Elysian Foods taramasalata, you’re just not doing it right.

Its slightly grainy texture, lemony tang and soft pink colour sees it gracing many a meze.

Germany – Sauerkraut may be the superfood of the moment, but the Romans loved it too and the fermentation techniques perfected by the Germans meant those giant sausages could be washed down with tummy-easing sauerkraut.

We keep Be Nourished Sassy Sauerkraut on hand for our

Reuben sandwiches and to go with our pork shanks.

French – Dijon’s name is well known everywhere in the world from its home town in Burgundy. Quite distinct from its American yellow mustard cousin, Dijon’s low acidity addition of white wine gives it a ‘sharp and strong but not hot’ profile. An elegant addition to that ham sandwich.

Middle East – The Middle East’s condiment cupboard is plentiful, but their love of Zaatar’s bright dried herbs, sesame seeds and salt, on anything from eggs to bread, meats and seafood, make it a very versatile favourite.

Italy – Pesto always seems the very essence of Italy. All that fragrant basil, beautiful parmesan, and olive oil… they love it so much they have a consortium to ensure it is perfect. We enjoy the locallymade Genoese pesto, made with Fijian-grown basil.

Moroccan – Chermoula is one of the most well-used Moroccan herb and spice blends. Family recipes can differ so greatly that deciding what to determine is the classic chermoula can cause great a flurry of gesticulation. The basic spices can include cumin and paprika but can be as extreme as rose and allspice.

Argentina – Chimichurri’s is great as either a marinade or a condiment for grilled meat - is a marriage made in heaven that can be enjoyed in ungraceful spoonfuls, we feel!

England – Worcestershire may not stack up against HP as the favourite, but its history dates back to the 1830s; the fact it was crafted by chemists and that it was a mishmash of classic fish sauce and malt vinegar means we still love it on our cheese on toast or added to a stew as, let’s face it, fermented foods rock!

CONDIMENT KITCHEN While some of us literally keep almost every condiment packed onto the shelfs at Farro on hand, some of us are more make-it-yourself people and as the weather starts to change and we begin thinking about long summer nights – and maybe even that it’s time for a new BBQ – we’ve got two fabulously easy go to condiments to serve up right now – sunshine is not necessary.

Mojo Rojo

Mojo could almost be a chilli sauce from North Africa or the eastern Mediterranean, but the use of bay, wine vinegar and smoked paprika anchor it to Spain. This goes exceptionally well with grilled or barbequed steak or fish or even over small boiled new potatoes.

Beef Topside with Rocket and Horseradish Pesto Topside is a great cold weather cut that needs slower cooking to get the best out of it. Taken from the hindquarter, the topside is the inner thigh muscle of the hind leg and sits behind the area that silverside comes from. The hindquarter is a hard-working area of the cow and topside as a cut is very lean. Topside has long been seen as a budget cut, but being flavoursome and textural, it’s actually very versatile. Ideal for slow stewing, for roasting or for slicing very thinly for stir-frying, it’s worth investigation.

For the Beef INGREDIENTS ◻ 1 x Greenlea Beef Topside 1.35 kilograms approx.

METHOD Pre-heat oven to 180C Pat dry beef with kitchen towel and season generously all over.

INGREDIENTS ◻ 1 large red capsicum ◻ 2 garlic cloves, peeled, roughly chopped ◻ 6 red chillies, 3 deseeded and roughly chopped ◻ 1 teaspoon Farro ground cumin ◻ 15 grams crustless white bread, broken into large crumbs ◻ 1 tablespoon Essente red wine vinegar ◻ ¼ teaspoon Essente caster sugar ◻ 105mls Iliada extra virgin olive oil ◻ 2 fresh bay leaves, stalks removed, finely chopped ◻ 35 grams La Chinata smoked sweet paprika

METHOD Pre-heat grill on high. Place the pepper and the 3 whole chillies on a baking tray and grill until soft and blackened, about 5-8 mins.

Remove from grill and place in a bowl covered in cling wrap.

When cool enough to handle, peel and deseed.

In a medium-sized frying pan on a medium heat, fry the bread in half the olive oil until golden and crisp. Combine the bread, its oil, the chilli raw and cooked, red pepper, bay leaf, garlic, cumin, vinegar and a pinch of salt in a food processor and purée until smooth. Transfer to a bowl and add the remaining oil and paprika.

Stir to combine and season to taste.

Creamy Tahini Sauce

Heat a medium sized frying pan over a high heat and add 15 mls cooking oil.

Brown on all sides to seal, approximately 5 mins.

Remove from heat and transfer to a roasting pan.

Place in pre-heated oven for 80 mins for medium rare, turning halfway through.

Remove from oven and allow to stand for 10-15 mins before slicing.

For the Pesto INGREDIENTS ◻ 60grams rocket ◻ 2 tablespoons Mandys horseradish ◻ 2 garlic cloves, peeled and crushed ◻ 1 lemon, juiced ◻ 18grams Farro Fresh mint, leaves picked ◻ 160grams Greek yoghurt

METHOD Place all the ingredients apart from the yogurt into a food processor.

Pulse until you have a thick paste.

Remove paste from processor and place in a small mixing bowl. Stir into the yoghurt and season to taste. Pesto will keep covered in the fridge for up to two days.

This creamy, garlicky tahini sauce is very simple to make and is much more than the sum of its parts: it pairs wonderfully with roast lamb leg; it’s a sauce for vegetables; by itself, it’s a dipping sauce; you can even use it as a spread in cold lamb sandwiches.

INGREDIENTS ◻ 150 grams Chantal Organics whole tahini paste ◻ 2 tablespoons lemon juice ◻ 2 tablespoons Iliada extra virgin olive oil ◻ 1 small garlic clove, crushed ◻ ¼ teaspoon salt ◻ 90-120mls water

METHOD Combine the tahini paste, lemon juice, olive oil, garlic and a pinch of salt in a bowl.

Whisk in the water a tablespoon at a time until you have a smooth sauce, where the consistency is slightly runnier than honey.

Store covered in the refrigerator for up to 5 days.

PG 4

FEAST MONTHLY SEPTEMBER

MEET THE TEAM FREDDIE HASSAN, STORE MANAGER, ORAKEI BAY VILLAGE When did you start at Farro?

I started in October 2010 at Lunn Ave (just before Farro opened its second store), in the deli department as a barista.

How did you get the role of store manager? When I was the deli manager at Lunn Ave, there wasn’t an ‘in store’ store manager yet, as we were still pretty small. Managers and staff came to me all the time for help, and over time I became ‘acting store manager’. Then, around April 2014, Farro decided they needed store managers and I jumped at the opportunity.

What’s your background?

My mother is Irish and my father is Libyan. I’ve had an interesting upbringing, experiencing different cultures and foods, compared with my stew-eating Irish friends.

How did you find your way to Farro? I left Ireland in 2009 (at the age of 27) and ended up in NZ in 2010, and started work for Farro almost immediately; I have been here ever since.

What’s your favourite food? It’s too hard to say. I love everything and anything. But chilli is definitely my most used ingredient.

What’s your signature dish?

At the moment, I’m experimenting by baking different flavored alfajores.

What do you think are some of the best bits to the role?

I’m a people person, so getting to know our staff and customers.

What do you like about the customers at Orakei Bay Village? I’ve known a of of them for years from my days at Lunn Ave. So it’s a real pleasure to now see so many familiar faces at Orakei Bay Village.

PG 5

WINE PRODUCER OF THE MONTH QUARTZ REEF

Q

uartz Reef is one of Central Otago’s first wineries, and after more than two decades of winemaking, Rudi Bauer – one of the founders and chief winemaker – is recognised as one of the region’s wine-making visionaries and pioneers.

Originally from Austria, Rudi came to New Zealand on a six month working holiday visa in 1985 to learn about local viticulture and to check out the birth place of Sir Edmund Hillary.

He stayed a lot longer that six months, and ended up scaling a pioneering path of his own on a perfect north-facing slope in Central Otago!

It was back in 1991 that he spotted his ‘dream vineyard’ when driving through Bendigo Station in Central Otago. There were no vineyards there at the time, and while breathtakingly beautiful, the soil had never been tested for growing vines. Historically it had been used for gold mining (back in the 1860s), sheep farming and was also home to a lot of rabbits.

As wine writer Curtis Marsh put it: “effectively, Bauer was embarking on a blueprint for planting vines on Mars, and even he sensed the marginality and challenges… and not only the hostile terrain in terms of suitable soils or sufficient water, but even more practical issues of

electricity and infrastructure on a 12,000-hectare station of ‘dust, rocks and rabbits’ abutting the Southern Alps.”

Six years on, in 1996, Rudi had convinced the owners of Bendigo Station, John and Heathere Perriam, of his vision. Together with them and business partners Clotilde Chauvet (of Marc Chauvet Champagne) and Trevor Scott, Quartz Reef Wines was born. The rest, really, is the foundation of the history of Central Otago winemaking. The region is now better known both here and overseas for its wine than goldmining or sheep farming!

Quartz Reef has 30 hectares under cultivation. The sundrenched slopes that Rudi spotted more than 25 years ago have indeed proven themselves as the perfect location for growing vines. We have long been big fans of the Quartz Reef Methode Traditionnelle at Farro, and this month we welcome two new wines to the range, the Pinot Gris and Pinot Noir.

What bought you to New Zealand? I got a six-month working holiday visa to come out here and broaden my viticulture and wine-making knowledge, to see this beautiful country and to find out where Sir Edmund Hillary came from.Then I meet a wonderful girl, got my permanent NZ resident visa, supported by

Mission Vineyards, and as they say – the rest is history!

How long have you been making wine? I’ve been making wine for more than 40 years, starting in Austria in 1977. That has included stints in Austria, Burgundy, California and Oregon, the Hawke’s Bay, Canterbury and now Central Otago.

What makes the Quartz Reef range unique? For us there are three things: the single source of the fruit; very warm north-facing slopes with high plant density; and we are very proud to be fully biodynamically certifed with only organic inputs. We have a very low yield, we harvest everything by hand with a lot of care and attention to detail, as well as a respect for the soil.

What makes a great Pinot Noir?

A single site and a dedicated ‘vine shepherd and barrel nurse’. [A figure of speech for the role of the viticulturist to look after the vineyard and the wine-maker nursing the wine in barrel.]

What’s your favourite wine memory? Being in Montalcino, in Tuscany, sitting on the church wall with Suellen in the early evening, with some wonderful local antipasto from the market and a fine bottle of Chianti, letting the world pass by.

MÉTHODE TRADITIONNELLE NV BRUT $27.99

SINGLE VINEYARD PINOT GRIS 2016 $26.99

SINGLE VINEYARD PINOT NOIR 2015 $39.99

A sparkling wine exuding elegance and finesse. On the palate, this is flirtatious and moreish. Focused, cool and crisp with beautiful balance and length.

A bouquet of ripe stone fruit and spiced honey followed by a luscious texture with a rich yet dry finish. A perfect match for all cuisine.

The deep warm colour is inviting with perfumed ripe pinot aromatics, stylish and emotional.

The vibrant palate has good body with spicy minerality that holds defined tannins of Bendigo

FARRO FOOD HERO OF THE MONTH NOSHORTCUTS

I

f you’ve ever had the pleasure of meeting Mary Brons, you can see why she gets invited to a lot of dinner parties by her friends. She has an insanely good sense of humour and warm personality – she would certainly be quite the character to have at a dinner party.

settling in NZ. In essence, I like to use completely natural produce and cook them the old-fashioned way, in their purest form, with no unnecessary additives, in small batches – just like mum made!”

But for Mary, the dinner invites always came with a bit of a catch.

Her friends say: “bring a jar of chutney with you when you come.”

Then “can you bring two jars next time? I’ll give you some money for it...”

Mary makes all of her pickles and chutneys herself – except when things pick up at Christmas time and she gets a few extra hands in to help at her small commercial kitchen space, just a hop, skip and a jump from our Constellation Drive store.

As long as she can remember, Mary has always made chutney.

She’s always been a home cook and believes in making things from scratch and knowing exactly what’s in her food. Her friends became very big fans of her creations (hence all of the dinner party invites).

After a long career in the corporate world, Mary was looking for a bit of a change.

A friend at the time said: “why don’t you do something with those [chutneys]?”

To which she replied: “don’t be stupid!”

But stupid she must have been, because she did do something with those chutneys. She started selling her NoShortcuts Gourmet Chutneys at the Hobsonville Point Farmers Markets, she is now selling her dinner-party delights on the shelves of Farro and other stores around New Zealand.

“It all began very simply – I would use fresh surplus produce from my own or friends’ gardens and trees, from very traditional (some may say old-school) recipes, handed down through family and friends.

The flavours in my products no doubt reflect my heritage with my Dutch parents, who spent time in Indonesia before finally

“My passion and love of fine food led me to develop an artisan range of gourmet chutneys, relishes, pickles and jam, which I branded NoShortcuts - because there are none taken in the way I prepare and cook them!”

The cooking and preservation process may be time consuming, but this labour of love achieves great taste, aroma and colour.

We asked her what her favourite product in the range is. Much like a proud mum who would never pick her favourite child, “there isn’t a favourite,” she answers diplomatically. “It depends entirely on what I’m eating and what mood I’m in. One day it might be a cheese and cracker with some classic Tamarillo Chutney, the next day might be more of a feijoa and ginger kind of day.” “ I use my products in all sorts of ways; as a garnish, topping or side dressing and also blend it into other cooking as a flavour enhancer.”

She sources her ingredients from local growers – feijoas coming from a grower up north, while she generally gets her beetroot from a grower out in Hobsonville; each summer she nabs a bumper crop of outdoor-grown tomatoes from Kumeu, which she roasts and peels by hand, like everything else in her kitchen.

She was very excited to be able to give us a sneak peek at her latest creation, fresh from first tastings at the Food Show, and just waiting to be presented at the next Farro new-product tasting panel… watch this space!

PG 6

L’ORIGINAL TARTARE

NOSHORTCUTS MUSTARD PICKLE

JENNY’S TAMARIND CHUTNEY MEDIUM Buy online

$6.49/80G

SAVE 50C

$8.99/280G

SAVE $1.00

Buy online

$12.99/300G

SAVE$1.00

* VALID 4 SEPTEMBER - 1 OCTOBER

* VALID 1 - 30 SEPTEMBER

* VALID 1 - 30 SEPTEMBER

BATCHWELL BRAEBURN APPLE KOMBUCHA

LA MOLISANA GNOCCHI

ELYSIAN FOODS TARAMASALATA Buy online

$5.49/375ML

SAVE 50C

$3.50/500G

SAVE $2.00

* VALID 1 - 30 SEPTEMBER

* VALID1-30 SEPTEMBER

FIRST LIGHT WAGYU RIB EYE STEAK

FRESH MEATS LAMB HINDSHANKS

$6.49/200G

SAVE $1.00

* VALID 4 SEPTEMBER - 1 OCTOBER

FREEDOM FARMS SKINLESS CHICKEN THIGHS

Buy online

$18.99/EACH

SAVE $1.00

* VALID 4 SEPTEMBER - 1 OCTOBER

$13.99/KG

* VALID 4 SEPTEMBER - 1 OCTOBER

FARRO FOODKITS ARE BACK!

Three delicious dinners, fresh ingredients and step-by-step recipes that change weekly. Order online to suit your schedule and we’ll deliver them to your door.

Farro.co.nz/foodkits

SAVE 3.00/KG

$19.99/ KG

SAVE $9.00/KG

* VALID 4 SEPTEMBER - 1 OCTOBER

$150 FOR 4 - $100 FOR 2