The Christchurch Food Show 2024
We welcome you to a delightful day of foodie exploration. Immerse yourself in the culinary wonderland with 130+ exhibitors, each offering their finest creations. From artisanal cheeses to exotic spices, you’ll discover a world of flavours. Savor delectable bites, attend cooking demos, and enjoy a memorable day out!
Marlborough is a food lover’s paradise, where you can enjoy artisanal delights and world-class wine. Discover just a sample of what the region has on offer at Marlborough Collective – the newest feature at this year’s Christchurch Food
Marlborough Collective is delighted to showcase some of Marlborough’s best kept secrets.
is short, break the rules. Produce incredible wines for people to fall in love with.
Cranky Goat M4
Handcrafted NZ Goat’s cheese produced in beautiful Marlborough by Simon and Hellene Lamb since 2014.
Pinoli – Pine Nuts M5 Sweet, fresh kernels, bursting with
KIWISAVER HUB
What’s Cooking in the NEFF Cooking Theatre?
From quick and easy recipes for the family to tips and tricks that’ll impress your dinner party guests, step up your cooking game in the NEFF Cooking Theatre.
Download all the recipes you’ve seen in the NEFF Cooking Theatre at foodshow.co.nz/recipes.
BROUGHT TO YOU BY FRIDAY
10.30am – 11.00am NEFF
• How to cook with steam and induction.
11.15am – 12.00pm
Annabelle White
• Date and Coconut Cake
• Noumea Prawn Salad
• Noumea Sauce au Chien
Wairau River Sauvignon Blanc
12.15pm – 1.00pm
Silvia Colloca
• Spaghetti All’Assassina
• Spicy Vongole Sautéed in White Wine with Grilled Crostini
Wairau River Pinot Gris
1.30pm – 2.00pm NEFF
• How to cook with steam and induction.
2.15pm – 3.00pm
Tina Duncan
• Fish Tagine
• Lamb & Yoghurt Pie
• Cheats Ice Cream Sponge Terrine
Wairau River Rosé
10.15am – 10.45am NEFF
• How to cook with steam and induction.
11:00am – 11:45am
Annabelle White
• Date and Coconut Cake
• Noumea Prawn Salad
• Noumea Sauce au Chien Wairau River Sauvignon Blanc
12pm – 12.45pm
Simon Levy
• Oyster Mushrooms Fritters
• Tomato Tartare, Rhubarb, Polenta & Parmesan
Wairau River Pinot Noir
1pm - 1.45pm
Silvia Colloca
• Spaghetti All’Assassina
• Spicy Vongole Sautéed in White Wine with Grilled Crostini
Wairau River Pinot Gris
2pm – 2.30pm NEFF
• How to cook with steam and induction.
2.45pm – 3.30pm
Tina Duncan
• Fish Tagine
• Lamb & Yoghurt Pie
• Cheats Ice Cream Sponge Terrine
Wairau River Rosé
Wine pairing made simple with easy wine tips from Wairau River.
NEFF Home Appliances: Inspiring your kitchen creativity. Visit NEFF at stand C21.
Please note:
The views and opinions expressed by the presenters do not necessarily represent the opinions of XPO Exhibitions.
10.30am – 11.00am NEFF
• How to cook with steam and induction.
11.15am – 12.00pm
Annabelle White
• Date and Coconut Cake
• Noumea Prawn Salad
• Noumea Sauce au Chien Wairau River Sauvignon Blanc
12.15pm – 1.00pm
Simon Levy
• Oyster Mushrooms Fritters
• Tomato Tartare, Rhubarb, Polenta & Parmesan
Wairau River Pinot Noir
1.15pm – 2.00pm Tina Duncan
• Fish Tagine
• Lamb & Yoghurt Pie
• Cheats Ice Cream Sponge Terrine Wairau River Rosé
2.15pm – 3.00pm NEFF
• How to cook with steam and induction.
Sip, Savour and Win
Introducing masterclasses for wine loves and spirited sippers, plus your chance to win with Resene and Selwyn.
Hancocks Drinks Masterclass
Sip, sip, hooray! The brand new Hancocks Drinks Masterclass is where you can experience a guided tasting of a selection of premium spirits and wine from Hancocks. Plus, learn how to make personalised cocktails and more. Tickets available at the Hancocks Drinks Masterclass Zone for an additional $30 (unless out sold out prior).
DRINKS
10.15am – 10.55am - Gin & Cake High Tea
Come and explore the world of gin as we taste our way through 4 different Juniperus spirits, each perfectly matched with a delicious, hand crafted cake.
11.30am – 12.10pm - The World of Sparkling Wine
When it's time to celebrate, we often reach for a bottle of bubbly, but exactly what is the difference between the many styles you see on a menu or on the shelf? Well, come and celebrate with us and taste your way through the world of sparkling wine as we make sense of it all!
1.00pm – 1.40pm - What the Cool Kids Drink
"Excuse me mam, do you have an organic, biodynamic, natural pet nat wine on the menu"? Welcome to the wine world in 2024! Although a lot of the jargon can be extremely difficult to understand, some of the wines they are referring to are definitely worth exploring. So, come and join us, taste some delicious wines and get inducted into the cool kids wines club.
2.30pm – 3.10pm - Margarita Masterclass – The Art of the Perfect Margarita Tequila, Cointreau and lime... that is all it takes to make one of the most popular cocktails in the world, the Margarita, yet perfecting it is another story. Let us take you on a tasting discovery to perfect the art!
Resene Feast for the Eyes
Adding some extra spice to your kitchen or dining room with the chance to win an incredible makeover worth over $800!
With Resene as your partner in design, you can take your love for food and transform your home into a stylish and functional space that will leave your guests in awe.
Simply scan your ticket at the 4 Resene tasty colour zones. The more colours you scan – the more chances to win!
Check out the map for all the juicy details and get scanning those tickets!
WIN AN $800 KITCHEN MAKEOVER WITH RESENE
Win with Selwyna getaway in Selwyn for two!*
To go in the draw to win this incredible prize, scan your ticket at all 5 exhibitor stands.
Brown Acres Organic Microgreens V13
Melton Estate B13
Oak and Spore F28
Shandy's Products V7
Wairiri Buffalo H3
*Note must scan at all 5 to be in to win.
Win a Foodie’s Getaway in Selwyn
Get a taste of Selwyn and enter the prize draw to win a Foodie’s Getaway for two!
Packed with delicious samples from our Selwyn producers, a wine tasting and lunch at Melton Estate, and two nights away at beautiful Canopy Camping sites. Simply scan your ticket on the scanners located at each Selwyn site to go in the prize draw!
Canopy Camping — Washpen Falls
Visit selwyn.nz
Follow SelwynNZ Share @selwyn.nz
Melton Estate
Shandy’s Products
Brown Acres
Wairiri Buffalo Oak and Spore
Canopy Camping — Rockwood Station
Washpen Falls
Authentic Italian
Step into Silvia Colloca’s kitchen! Learn her unfussy, delicious and authentic Italian recipes, passed down through generations.
Spicy Vongole Sautéed in White Wine with Grilled Crostini
SERVES 4
2 Tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
125g (3/4 cup) cherry tomatoes, halved
1 chilli, thinly sliced
1-2 Tbs finely chopped flat-leaf parsley stalks
1kg vongole (clams), rinsed in cold water to remove grit
150ml dry white wine
4 slices of sourdough salt flakes
1–2 Tbs finely chopped flat-leaf parsley leaves
Heat the olive oil in a large heavy-based saucepan over medium–high heat. Add the garlic, tomatoes, chilli and parsley stalks and stir for 20–30 seconds or until fragrant. Add the vongole and wine and allow the alcohol to bubble away for 1–2 minutes, then cover with the lid and allow the steam to open the vongole (this will take about 4–5 minutes).
In the meantime, grill the sourdough to your liking. (I love it a bit on the charred side.)
Once all the shells have opened, remove the pan from the heat. Discard any broken or unopened shells.
Tip the vongole and poaching liquid into a large sharing bowl and season to taste, if needed. Scatter the parsley leaves on top and serve hot with the grilled sourdough.
Spaghetti All’ Assassina
SERVES 4
400g Spaghetti
2 red hot chilli peppers thinly sliced
3 cloves of garlic, minced
2 Tbs tomato paste
500g tomato passata
Salt and Pepper for seasoning
75ml Extra virgin olive oil plus more for drizzling on top, if liked
Learn how to cook this dish live in the NEFF Cooking Theatre. See page 6 for session details.
Put 1L of water and the tomato paste into a medium pot and bring to the boil. Cook for 10 minutes over medium heat, then set aside.
Heat up the extra virgin olive oil in a cast iron or stainless steel large pan, then add the garlic and the chillies, cook for 30 seconds, or until fragrant. Add the tomato passata, season with salt and pepper and cook for 3-5 minutes, stirring to reduce the sauce slightly. Add the spaghetti in one layer into the pan, coat with the sauce and cook, undisturbed for about 3 minutes to help caramelize the pasta. Use a spatula to roll your pasta over to start cooking the other side.
Start adding the tomato water into the pan, 1-2 ladlefuls at a time but try to not move the pasta around too much. Keep adding the tomato water to the pan like you would add stock to risotto. Only stir very gently and occasionally. It will look like the pasta is sticking, and that’s what you want. Keep doing this for 8-9 minutes or until the pasta is al dente and most of the tomato water has been absorbed. Taste for seasoning and adjust to taste. Serve into bowls with an extra. Drizzle of extra virgin olive oil, if liked. Eat straight away!
Silvia Colloca silviascucina.net
INATI Style
Recipes for true foodies! Create these dishes from Simon Levy, owner of local hot spot INATI.
Oyster Mushrooms Fritters
200-300g oyster mushrooms
100g GF flour (plus extra for dusting)
1 can of cider
Hand full of herbs (parsley, fennel tarragon)
Mushroom ketchup (recipe below)
100g buckwheat
100ml whey
50g honey
First cook your mushrooms, we vacuum seal these with some olive oil and thyme and seasoning and cook at 85°C for 15min, or you can simply cook them in the oven turning them and basting as you go till tender and cool.
Make your batter, mix the flour and cider till you get a thin batter consistency.
Finely chop the herbs and add them to the dusting flour set aside.
Toast off your buckwheat.
Burn your honey, place in a small pan bring to the boil and keep watching until the colour changes. Do not walk away.
Whey is the residue from straining yoghurt or soft cheese like ricotta. Slowly reduce till you reach the desired flavour.
To build the dish, dust the mushrooms in the herby flour and then your batter making sure you remove the excess batter, and place in the fryer.
When golden brown, place on kitchen paper to drain the excess grease, brush with whey, and burnt honey, drizzle with mushroom ketchup and sprinkle with toasted buckwheat and garnish with fennel.
MUSHROOM KETCHUP
350g shallots
30gm black garlic
10g ginger
50ml oil
400g field mushrooms
30g brown miso
50ml vinegar
110ml rice vinegar
40ml oyster sauce
30ml hoisin sauce
40ml sweet soy sauce
10ml dark soy sauce
30g mushroom powder
15g salt
10g horseradish
1.6g xanthan gum
Fry shallots in oil for 8 min, add ginger and garlic fry for further 3min. Add mushrooms fry lightly till the mushrooms are deduced in size, then add all remaining ingredients (apart from xanthan gum) and simmer 30 minutes slowly.
Pass the sauce through a fine sieve and add xanthan gum slowly. Serve cold. Store in refrigerator.
Tomato Tartare, Rhubarb, Polenta & Parmesan
TOMATO FILLING
1kg tomatoes
55g mayonnaise
20g ketchup
6ml vegetarian Worcestershire sauce
3ml tabasco sauce
Thyme leaves
Salt & Pepper
To dry the tomatoes
Cut the tomatoes into segments and place on a tray, season with salt, sugar and thyme.
Slow roast at 65°C overnight. You can also use a dehydrator. When cool mince and mix in the mayo.
Add Worcestershire sauce and tabasco season to taste.
TO MAKE THE CASES
Filo pastry
Clarified butter
Take a sheet of filo and brush with clarified butter, repeat this process twice to have 3 layers.
Place in a small tart case and cook in the oven at 160°C for 14 minutes.
POLENTA FOAM
80g parmesan cheese (grated)
800ml vegetable stock to be added in 2 parts
4g salt
80g butter
80g instant polenta
Bring half the stock to the boil, add butter and salt. Add polenta and whisk constantly for 2-3min. Add cheese. Pour on to a shallow tray to cool down.
Add the cold stock and chilled polenta to a blender and blend till smooth then pass through a sieve to remove any lumps. Place the polenta into a piping bag.
To build, place the tomato mix in the bottom of the tart shell and place some pickled rhubarb on top, then place your polenta foam on and finish with puffed rice or pine nuts.
Learn how to cook this dish live in the NEFF Cooking Theatre. See page 6 for session details.
Simon Levy inati.nz
Wine match: Wairau River Pinot Noir
Wine match: Wairau River Pinot Noir
New Caledonian Creations
Discover new recipes from foodie favourite Annabelle White, with a New Caledonian twist!
Noumea Sauce au Chien
This was the most delicious accompaniment to a meal enjoyed at Au P”tit Cafe in Noumea with a delicious burger and cassava chips - it makes a good amount and a great gift for friends and family. Super with sausages, roasted potatoes and chicken. Keep in the fridge.
250g carrot, finely chopped
1kg onions, chopped
1kg apple, chopped (no need to peel just remove core)
250ml olive oil
500ml orange juice
250ml soy sauce
One piece of preserved lemon
500g prunes
15g ground ginger ( half a 30g packet)
50g garlic
115ml balsamic vinegar
250ml white vinegar
200g tomato paste
8 cloves
2 Kaffir lime leaves
Honey to taste (minimum 3 Tbsp recommend 6 Tbsp) Salt and pepper to taste
Place the first 3 ingredients in a large pot and cook in the olive oil till soft - do not rush this, allow a good 15 minutes on low heat. Then add all the remaining ingredients except 100ml of the orange juice (reserve to add at the end).
Cook on a very low heat, stirring and watching it for another 15 minutes. Due to the honey and prunes, it can catch if the heat is too high, but on a low heat and stirring it works well.
After 15 mins turn off the heat and add the orange juice check seasoning and blitz with your hand blender, place covered in the fridge.
COOK’S NOTE:
The original recipe did have 25g ground ginger - so if you love ginger feel free to add a little more!
Noumea Prawn Salad
A local recreation of a salad based on one famous at the Buddha Bar in Paris.
SERVES 4
1 carrot grated
2-3 cups finely shredded cabbage
(preferably half green and half red)
150g roasted cashews, roughly chopped
10 very thinly sliced wonton wrappers (which have been cooked in a little vegetable oil to get crispy)
½ cup sliced spring onions
⅔ cup shredded fresh coriander
500g fresh prawns shelled cooked
To dress the salad, a sprinkle of black sesame seeds
Annabelle White annabellewhite.com
Learn how to cook this dish live in the NEFF Cooking Theatre. See page 6 for session details.
DRESSING:
1 Tbsp Dijon mustard
One egg yolk
2 cloves garlic peeled and a small knob of fresh ginger (about 2.5 cm)
Into the food processor process well
Add
2 Tbsp honey
1 Tbsp sesame oil
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
¼-½ tsp togarashi
Then slowly add
⅓ cup grape seed oil
Season with a squeeze of fresh lime or lemon juice, salt and pepper and black sesame seeds. Store in fridge and use in 2-3 days.
Wine match: Wairau River Sauvignon Blanc
Date and Coconut Cake
1 cup chopped dates
1 cup boiling water
125g butter
1 cup sugar
1 tsp vanilla
1 large egg
½ cup chopped walnuts
1½ cups flour
¼ tsp salt
1 tsp baking soda
TOPPING:
4Tbsp butter
½ cup brown sugar
2Tbsp milk
1 cup coconut
Cover dates with hot water, and leave until lukewarm.
Cream butter and sugar, and add vanilla and egg. Beat well, add dates and liquid and the remainder of the ingredients.
Turn into a greased and floured 20 cm cake tin and bake at 180℃ until almost cooked ( about 45 minutes). Spread the topping over the cake and bake it further 10 minutes.
Topping
Mix butter, sugar and milk in a saucepan. Bring to a boil. Remove from the heat and add coconut.
Plan Your Visit
Check out the exhibitor listings and plan your trip around The Christchurch Food Show.
Annabelle White annabellewhite.com
Learn how to cook this dish live in the NEFF Cooking Theatre. See page 6 for session details.
Exhibitor Listings
Uncover new companies and all your favourite exhibitors at The Christchurch Food Show.
5th Street Pantry
I05
5th Street Pantry showcases culinary creativity and community spirit through flavourful products such as Bones Pickles, Chilli Peanut, and Za'atah.
5thstreet.co.nz
All About Cheese G09
Learn to make your own delicious cheese - and be the star of any party with a cheeseboard all made by you, including the crackers! allaboutcheese.co.nz
allmite gold yeast spread
G02
The delicious premium breakfast spread that is like no other, with a tahini base and packed with nutritional yeast. allmitegold.co.nz
Apostle Hot Sauce
V6
A unique range of full-flavoured chilli based condiments handmade in small batches on the Kāpiti Coast. apostlehotsauce.co.nz
Appleby Farms A08
Award-winning, generously crafted ice cream and frozen yoghurt. Made locally using only the finest ingredients, just up the road in Nelson.
applebyfarms.co.nz
Auld Farm Distillery
Auld Farm Distillery is a premium New Zealand distillery based in Southland. We grow our own grains on farm to use in our Single Malt Whiskies and our terroir driven curious range of spirits and elixers.
aulddistillery.co.nz
Barry's Bay Cheese J11
Award winning handcrafted cheeses from Banks Peninsula. barrysbaycheese.co.nz
Billies Ltd V8
100% natural seasoning blends, inspiring you to create delicious meals that are easy and affordable for you and your family. billies.co.nz
Biroix I03
Biroix - specialising in beautiful cast iron pieces for those who love to cook – and love colour.
biroix.co.nz
Black Doris V4
Award winning desserts. We are plant based, gluten free, dairy free and vegan. We love organic, fair trade & NZ grown ingredients as we work towards 'making ethical food mainstream'. black-doris.com
Black Origin D09
Black Origin offers a variety of Wagyu steaks, charcuterie, and large cuts that can be found in supermarkets, online, and restaurants across New Zealand.
blackorigin.co.nz
Brandhouse F03
A NZ based beverage company bringing you Renaissance/Funk Estate Breweries, Social Drinks Co, KJ & Co Distillery and McArthur Ridge Wines. kjdistillery.co.nz
Brown Acres Organic Microgreens V13
Family grown, spray free, organic microgreens - up to 40x more nutritious than the adult vegetable. brownacres.nz
E08
Aureate Cakery and Unbakery V2
Lavishly decorated cupcakes, raw tartlets, and packaged condiments and syrups with dietary choices such as vegan, glutenfree and refined sugar-free. aureate.nz
Bader Brand
G08
An innovation company going beyond just supplements, quick fixes and health hacks when it comes to enhancing health and well-being. baderbrand.com
Bakes and Bites By Eline
V11
We love creating delectable masterpieces! Every bite is a symphony of flavours, a canvas of artistry and a celebration of indulgence. bakesandbites.co.nz
Bundaberg Brewed Drinks NZ K08 Premium, non-alcoholic beverage range. bundaberg.com
Buzz Club A16
Naturally brewed sparkling meads, from native New Zealand honeys. thebuzzclub.co.nz
Cain & Abel J08
We will have our full range of carbon steel knives available to view. cainandabel.co.nz
Cannonhill Gourmet V9
Here at Cannonhill we produce a range of mayos, hummus, relish, pestos & puddings. We focus on taking the classics and adding a little twist to bring a fresh approach. Find us at vege shops, select butchers, Fresh Choice, New World & a few Pak'nSave Supermarkets. cannonhillgourmet.co.nz
Cardrona Distillery C15
Exquisite handcrafted single malt whisky, gin, vodka and liqueurs. cardronadistillery.com
Cartel Food Co C09
For us, it's always been about the taste and our new enchilada bake range has it in spades. Tender meat braised with legit Mexican chillis - arbol, poblano, guajillo just to name a few. Juicy corn and capsicum, black beans... yeah they’re all in the mix. We’ve added mexican rice and our signature ‘made from scratch’ refried beans, wrapped It all in a tasty tortilla and then smothered it in enchilada red sauce and grated cheddar cheese. Your tastes buds better buckle up, they’re taking a trip to flavour country! cartelfood.com
ChinChiller Brewing 1
Innovative Canterbury brewery, we are focused on producing a quality full flavoured beer that is kind to our environment. Quality brews + quality people = best outcome for our planet. Beer is for everyone and there is a flavour for everyone. Pale ales, IPA's, hazys, dark beer and even pink beer! You don't know until you know. chinchillerbrew.co.nz
Choice Fruits F16
Family owned and run artisan business based in Greytown, Wairarapa. Chutneys, infused oils, salts & vinegars, pickles, spices, giftboxes, fudge and more! choicefruits.co.nz
Clean Collective B14
Clean Collective Vodka & Gin based RTD's & our new Clean Energy product range. No Sugar, No Carbs, No Preservatives, Gluten Free, Vegan, made using Natural Ingredients - and did we mention, are delicious? cleancollective.co
Coffee Supreme A35
Serving up the freshest coffee, all in the name of better coffee for all. We eat coffee for breakfast. coffeesupreme.com
Cranky Goat Ltd M04
Hand crafted New Zealand cheeses supplying goat and cow cheese for wholesale retail and catering. crankygoatltd.co.nz
Cured H07
Our salami is made with natural ingredients, traditional techniques, and manuka smoke using a cure recipe perfected over many years. cured.nz
Dish Magazine C12
Dish is a bi-monthly magazine for people who love food - whether they're experienced cooks or enthusiastic beginners. Come see us at stand C12! dish.co.nz
Divergence Whisky C07
Multi award winning Single Malt Whisky. Canterbury grown malted barley. Distilled and aged in Christchurch. Delicious, complex and richly flavoured. divergencewhisky.nz
EatKinda A11
EatKinda is on a mission to help the world eat differently. Our super creamy plant-based ice cream is made with (wait for it)… cauliflower! eatkinda.com
Ecovask B18
The ultimate kitchen essentials, Ecovask’s organic cotton dishcloths and kitchen towels are sustainable, stylish and absolute game-changers! ecovask.nz
Egmont Honey G03
Experience Egmont Honey's rich, dark and potent Mānuka Honey, sourced from the remote native forests of New Zealand. egmonthoney.co.nz
Embassy Coffee Co A01
Specialty coffee roasted locally in Christchurch, our team of baristas are here to serve coffee and retail beans to take home. coffeeembassy.co.nz
Emborg C25
We are a global food company supplying mainly dairy products and frozen vegetables to a broad range of retail, wholesale, foodservice and industrial customers in more than 120 countries around the world. emborg.com/nz
Empire Chicken
Empire Chicken is Christchurch’s premium fried chicken offering, located at Riverside Market and Lincoln Road, Addington as well as a food truck offering all your catering services. empirechicken.nz
Envy Thai / Nostalgia
Sampling and sales of artisan, handcrafted gold medal chili oil, delicious satay sauce, and no-alcohol ginger beer. facebook.com/EnvyThai
Finn's Fudge
B03
5
B08
Finns Fudge is a small boutique style fudge making business in Christchurch, Canterbury that has been in operation since 2006. We pride ourselves on our deliciously decadent handmade fudge. Quality and service are most important to us. finnsfudge.co.nz
Fishy Fishy Ltd
Fishy Fishy is a boutique seafood, street food outlet specialising in sustainable New Zealand Kai Moana. instagram.com/fishyfishy.nz
Flaxbourne Olive Oil
M01
Boutique producers of top quality single estate extra virgin olive oil. Come along and experience the green gold of Marlborough. flaxbourneoliveoil.co.nz
Forrest Wines
B06
Discover Forrest Wines: Pioneers of unique varietals and the award winning, naturally lighter 'The Doctors' range. forrest.co.nz
3
Fresh As / Freeze-dried ingredients A17
We put the good stuff in, to get the good stuff out. Our freeze-dried ingredients add texture, flavour and colour to your kitchen and bar creations. fresh-as.com
Generate Kiwisaver A19
Generate is a leading KiwiSaver and wealth manager, with over $5 billion funds under management and a track record of strong longterm performance. They’re proudly NZ-owned and dedicated to helping Kiwis grow their savings for a better future. generatewealth.co.nz
Gobsmackingly Good Ltd C17
Honey sweetened all-natural sodas. sidekicksoda.com
Goodness Kitchen A07
Based in sunny Nelson, we're passionate about bringing you honestly good frozen fruit year round. This year we'll be sampling our new Choc Bites, frozen fruit dipped in delicious smooth dark chocolate. goodnesskitchen.co.nz
Green Meadows Beef K10
Grass-fed Angus Beef from our family farm in Coastal Taranaki. Buy online for delivery to your door. greenmeadowsbeef.co.nz
Greencollar New Zealand Limited B11
Premium Japanese table grapes, locally grown with Japanese methods. Our seedless grapes are full of sweet, tangy and aromatic juice. gokushun.com/pages/about-en
Gus Burns Garlic Stuff H04
It’s pure garlicky gold with meats, salads, vegs, seafood and anything else that could do with a flavour tickle-up. gusburnsgarlicstuff.co.nz
Hampshire Vineyards M06
Single estate boutique wines from the Awatere Valley, Marlborough. hampshirevineyards.co.nz
Hancocks, Wine, Spirit and Beer Merchants A05
Hancocks are exclusive distributors in New Zealand for many renowned local and international spirit, wine and beer brands. hancocks.co.nz
HelloFresh C13
HelloFresh run a meal kit subscription, no minimum term, or lock-in plans. You can swap meals, change delivery or skip! hellofresh.co.nz
High Country Salmon Limited F05
Fresh boneless salmon and sashimi portions, and a wide variety of smoked and cured salmon. highcountrysalmon.co.nz
Jack Links A03
Experience the taste of Jack Link's meat snacks! Packed with protein, Jack Link's delicious Jerky, Steak Bars, and Sticks are great anytime-anywhere snacks. jacklinks.co.nz
Jenny's Kitchen Tamarind Chutney B05
Tamarind Chutneys (Mild to X-Hot) with an exotic tamarind taste and incredible depth of flavour. Simply addictive with everything. jennyskitchen.co.nz
Kakariki Olives Ltd I06
New-Zealand extra virgin olive oil grown and made in Nelson. kakarikiolives.co.nz
Kana Beverages F18
Blended rum from Jamaica and Trinidad. kanabeverages.co.nz
Kapiti Artisan Bakehouse V01
Kapiti Artisan Bakehouse. No preservatives. No additives. No artificial ingredients. kapitiartisanbread.co.nz
Kimbella's Candy H08
Kimbella's Candy is a family owned and operated, multi awardwinning candy company specializing in handcrafted nut brittles and gourmet confections. kimbellascandy.com
Kiwi Artisan H02
New Zealand's finest artisan goods handmade for food lovers nationwide. kiwiartisan.co.nz
Koé Cheese Bread I07
Frozen cheese snack, ready-to-bake brazilian cheese bread (Pão de Queijo). koecheesebread.co.nz
L'Authentique E12
Hand-crafted quality cuts of free-range & free-farmed NZ meat into the finest sausages and charcuterie treats. Gluten and dairy free. lauthentique.co.nz
Lilly's I04
Our extended product range includes Lilly’s butter, chutneys, ham glazes, pepper jellies, Montie’s horseradish sauces, a variety of pickles and who can forget Aunt Tilly’s cakes. driedfruit.co.nz
Loukoumi Turkish Delight V10
Handcrafted melt-in-your-mouth Turkish Delight, made in New Zealand since 1970. The perfect gift for any occasion! loukoumi.co.nz
Love Thy Curry M07
Pre-mixed Indian spice kits to make authentic delicious curries. lovethycurry.co.nz
MAD SAMURAI F11
Ready to eat using NZ Wagyu beef. black29.co.nz
Magic Lock Bag Sealers G11
Our Innovative reusable Magic Lock bag sealers launched in 2007 are now New Zealand’s favourite bag sealer. Simply fold your bag and slide it across to get that 100% air and water tight seal. magiclock.co.nz
Manawa Honey NZ A02
Manawa Honey product range consisting of Manuka, Kanuka, Rewarewa, Tawari, Raw Forest Honey Pua a Tane, Raw Forest and Lime Infused Honey. manawahoney.co.nz
Mazda NZ Ltd C06
Largest Mazda dealer in the South Island. mazda.co.nz
Melton Estate B13
Melton Estate is a local Canterbury winery. Sample local wines such as Sauvignon Blanc, Rosé, Pinot Noir, Chardonnay, and the acclaimed sparkling Riesling known as “Summer Love”. meltonestate.co.nz
Mersey Valley Cheese I02
12 month aged vintage cheddar with a cream finish. merseyvalley.com.au
Meyer Cheese F04
From a quaint Dutch village to New Zealand, our family’s passion for artisanal cheese-making continues, intertwining tradition, innovation, and dedication. meyercheese.co.nz
Middlehurst Delivered E10
Premium lamb cuts, angus beef cuts, handcrafted sausages. middlehurst.co.nz
Misty Cove Wines M03
With roots digging deep into Marlborough, experimenting with unusual varieties and unique blends, our wines defy tradition. mistycovewines.com
Moana New Zealand B10
Packed with New Zealand-sourced ingredients, these hearty meals are perfect as a quick and nourishing meal ready in minutes. moana.co.nz/ready-to-eat-range
Mr Churros 04A
It’s Spanish delights or Spanish donuts - Churros. mrchurros.com.my
Mr Hamfreys / Be Right Pasta and Coconut Rolls / BC Protein Bar I09
Be Right Pastas are low cal, low carb and gluten free, Be Right Coconut Rolls are dairy free, gluten free, Well Naturally Chocolateno added sugar, BC Protein Bars are the No1 protein bar in Australia and taste delicious.
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Mrs Rogers D12
We can do for the baking category with what we did for herbs & spices; stand out for our natural ingredients, that taste better, naturally. mrsrogers.co.nz
Murphy's New Zealand Ltd M08
Our Black Garlic is a taste sensation. It has a truly unique sweet and savoury umami flavour, that adds a rich, deep complexity to any dish without overpowering it. garlic.co.nz
Mylk Made B17
Mylk Made is a purpose driven brand dedicated to reducing waste in the plant milk industry.
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Nature Body M02
All natural skin and body care products hand made in Waikawa Bay, Marlborough. Visit our stand to meet the makers, try our products, and learn more about how we produce our natural and nourishing range for skin, body, and hair. Check out our bestselling products including our iconic Probiotic Eczema Balm and Magnesium Body Mousse. Complimentary consultations available! naturebody.co.nz
Nature's Ki A29
Proudly distributing Orijen and Acana premium pet foods. Made with fresh ingredients specially selected for your dogs and cats! natureski.co.nz
NEFF C21
Our first set of kitchen appliances as unique as you! At NEFF, we believe in openness and creativity, that's why we've created the NEFF Flex Design range. The biggest advantage of Flex Design is the effortless interchangeability of the sidebars and handles. If your mood changes or you want a new look for your kitchen, you can easily change colours without replacing the entire appliance. This gives you the freedom to redesign your kitchen over and over again and follow your current inspiration. neff.co.nz
Nelson Honey F01A
Delicious Natural Honey, Innovative Bee Products & Bee Venom Honey. nelsonhoney.com
Nicely Sauced V05
Condiments, NZ made, vegan, plant-based, dairy-free. nicelysauced.co.nz
Niue Vanilla International B16
From farm to customer - organic and premium NIUE vanilla products produced from vanilla beans organically grown, hand-harvested, cured, packaged, and exported to global markets & customers. niuevanilla.co.nz
Oak and Spore F28
Oak and Spore Mushroom Grow Kits offer a fun and unique athome experience for you or a friend. Start your mushroom growing adventure today!
oakandspore.co.nz
Oh Bubbles E02
Soda drink makers, soda gas and soda syrups. ohbubbles.co.nz
Opal Coffee A6
We are your specialty green coffee trader ready to serve you with the finest produce around the globe. nz.opal.coffee
Opito Bay Salt Company
E14
Multi-award winning Opito Bay sea salt has been crafted to accentuate the Coromandel coasts unique minerality creating a mouth-watering “wow” burst of flavour. Try gold medal winning sea salts and seasonings straight from the salt farm. opitobaysalt.co.nz
Pasta Vera K12
Fresh Pasta, Lasagne, Ready-meals, Pesto and Sauces. pasta.co.nz
Pepper & Me J08
Pepper & Me is a Tauranga based company, dedicated to helping make your lives a little bit easier when it comes to cooking and creating outstanding meals. pepperandme.co.nz
Pic's Peanut Butter J07
New Zealand’s favourite Peanut Butter. Freshly roasted, premium Hi Oleic peanuts with no added sugar or weird stuff. See you at J07! picspeanutbutter.com
Piccadilly Fine Foods F08A
Piccadilly is a tailored food & beverage Importer focused on premium artisan international food brands & premium beverages / liquor. piccadilly.co.nz
Pierogi Joint A14
Pierogi Joint creates a gourmet European Dumpling called 'pie-rowgee', the ultimate comfort food. pierogijoint.co.nz
Pinoli Premium Pine Nuts M05
Best pine nuts! pinoli.co.nz
Premium Game F06
Delivering peak to plate wild game meats - delivered nationwide premiumgame.co.nz
PT - Deb Wilson NutritionHealth - Fitness H06
All things in moderation! You deserve the very best! isagenix.com/en-nz
pure delish J09 pure delish produces over 30 different products ranging from cereals to snacks! Head over to Stand J09 to try and buy some of our handcrafted goodies at a discounted price! puredelish.co.nz
Rifters J10
Rifters are makers of multi-award winning spirits, handcrafted in the hills of Arrowtown. riftersgin.com
ROKA Gouda Cheese Crackers G04
NEW NEW NEW' Gouda Cheese Crispies, Sticks and Puffs. cheesecrispies.com
Sangkutsa Filipino Street Food 6
Try our Adobo sa Gata Crispy Chicken, Crispy Chicken Sinigang, and Pork Humba for a flavor-packed Filipino food journey! sangkutsa.squarespace.com
Scorpio Books J06
A carefully curated selection of cookbooks and food writing from Aotearoa and around the world. scorpiobooks.co.nz
Shandy's Products V07
We have an awesome range of delicious home made sauces. Nan's Tomato Sauce, Plum Sauce, Worcestershire Sauce and our NEW Cheeky BBQ Sauce plus our divine Elderflower Cordial. shandysproducts.com
She Universe F24
At She Universe we are true Chocolate Alchemists bringing cacao’s depth, deliciousness and magic to you using organic real ingredients. Check out our special offers for our new 'Chocolate Journey' & 'Chocolate Masterclass' events! sheuniverse.co.nz
Sheepdog Peanut Butter Whiskey A31
This flavoured whiskey is bursting with natural peanut butter flavours, notes of vanilla and caramel popcorn with warm whiskey undertones.
southtradeint.com.au/portfolio/sheep-dog/
Silver Fern Farms Ltd
Delicious grass-fed beef, lamb, and venison. silverfernfarms.com
Snapper Clips
Snapper Clips, quality NZ made bag seals, silicone food seals & quality silicone spatulas. snapperclips.co.nz
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F26
St Veyron Trading Ltd F08
We are the exclusive brand agency and distributor for well-known leading brands such as Green Hill group, Beidahuang group, Wahaha group, Guanshengyuan group, Shuanghui group, Youyou group, and Weilong group. stveyron.co.nz
Tartan Sari V3
Authentic Goan Spice. Award-winning spicy pickles and curry pastes made from secret family recipes. tartansari.co.nz
The Good Crisp Company C23
Irresistibly crunchy chips crafted with natural ingredients and none of the junk. Gluten-free and non-GMO. All Taste. No Guilt. zebrainternational.co.nz
The Good Oil J03
The Good Oil offers New Zealand grown extra virgin sunflower and rapeseed cooking oils that are highly versatile and delicious! thegoodoil.nz
The Original Smoke & Spice Company A04
New Zealand’s favourite manuka smoked seasonings and artisan wine barrel hot & cold food smokers. smokeandspice.co.nz
The Varandah 4
We are the only Trinidadian food catering company in New Zealand. Our products are nothing short of exceptional as we bring you a difference bursting with flavor, vibrancy and just a bit of kick. instagram.com/the_varandah
Thrive Community Cafe & Catering A09
Thrive Community Cafe & Catering by the Christchurch City Mission. thrivecatering.org.nz
Tūpari Wines B09
Harnessing passion, expertise and terroir to create elegant, handcrafted wines. Tūpari wine embodies the essence and purity of our land. tupari.co.nz
Wairau River J02
Wairau River wines are sourced from our family vineyards across the Marlborough region. With careful winemaking this range of wines are true expressions to their varieties accompanied by the unique soils and climate found in the Wairau Valley. These wines are distinctive, elegant and a great match to any occasion. wairauriverwines.com
Wairiri Buffalo H03
We produce buffalo cheese from our small herd famed in Canterbury. Our range of cheeses include Stracciatella, Burrata, Mozzarella, Bocconcini, Scamorza, halloumi, Ricotta Salata and Oaxaca. wairiribuffalo.nz
Warthog Sharpeners E04
Exceptional range of diamond sharpeners that give your knives an unmatched edge. knifesharpners.nz
Westman&co ltd t/a Goodbuyporkpie B07
Bakers of traditional English pork pies and pasties, sausage rolls and Eccles cakes. goodbuyporkpie
Whole Harry F09
Whole Harry Wholefoods handcraft products with a flavour-first, allergen-free approach in our artisan kitchen in Christchurch, including coeliac-certified granola, superfood crackers, and more! wholeharry.co.nz
Wild Chef C11
Experience convenience with Wild Chef’s wholesome products. Explore our quick, easy, and delicious product range today. wildchefretail.com
WOLL
From concept to creation, Woll™ Cookware is built to the highest industry standards using world class German engineering and innovation.
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Wonky Box
The the fresh way to fight food waste, with produce boxes full of seasonal wonky wonders delivered to your door! wonkybox.nz
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Sone's Sauces A10
Authentic handmade Thai dressings/marinades and peanut satay sauce all made on the Kapiti Coast. sonessauces.com
Soss Boss G06
A new invention to control the cooking of sausages. sossboss.co.nz
ViaVio Cheese I08
Artisanal Italian style cheese and yogurt, made in Nelson with delicious local milk from A2-tested cows. viavio.co.nz
VITAL ZING F01
New Zealand's first natural water and flavour enhancers that don't contain sugar, carbs, preservatives and artificial ingredients. vitalzing.com
Woop K14
Woop takes inspiration from some of the best globally inspired dishes and combines it with the freshest local New Zealand ingredients, so you can prepare a beautiful, homemade meal in under 25 minutes. woop.co.nz
Zamora B15
Manufacturing of fresh sausages and cured meats. zamora.co.nz
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Uncomplicated recipes so you can entertain like a pro.
Fish Tagine
I adore fish cooked all ways but sometimes it’s great to have a recipe that doesn’t require standing over a hot frypan. Use any firm white fish such as monkfish or hāpuku.
SERVES 4
MARINADE
2 Tbsp olive oil
½ tsp turmeric
½ tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
1 lemon, juiced
2 cloves garlic, crushed
1 tsp salt
600g firm white fish fillets
TAGINE
2 Tbsp olive oil
4 cloves garlic, finely chopped
1 red onion, sliced
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
1 x 400g can chopped tomatoes
500g kumara, peeled and cubed
½ cup fish stock
100g green olives
1tsp salt
½ tsp freshly ground black pepper
1 cup coriander leaves
lemon for garnish
Lamb & Yoghurt Pie
This recipe was inspired by a trip to Santorini in Greece a few years ago. A wonderful combination of flavours and a lighter version of a traditional Kiwi pie.
SERVES 8
2 Tbsp olive oil
2 medium onions, finely chopped
6 cloves garlic, crushed 1kg lamb mince
2 tsp ground cinnamon
3 Tbsp tomato paste
2 lemons, grated zest and juice
2 tsp salt
1 tsp freshly ground black pepper
1 cup finely chopped parsley
1 cup fresh breadcrumbs
70g toasted pine nuts
12 sheets filo pastry
100g clarified butter, or ghee
Combine the marinade ingredients in a mortar and pestle or mini processor. Massage into the fish fillets. Chill for 1 hour.
TAGINE
In a casserole or pan with a lid, heat olive oil and sauté garlic and red onion. Add capsicums, tomatoes, kumara, stock and cover. Simmer gently for 5–6 minutes until the kumara is tender.
Bury the fish fillets into the vegetable mix, add olives, salt and pepper, cover and gently cook until fish is cooked through — approximately 10 minutes depending on the thickness of the fish. Sprinkle over coriander and serve with lemon cheeks.
COOK’S NOTE:
If you don’t have time to rest the fish in the spice rub, just proceed without the resting time. The result will still be good and the dish will be done in 20 minutes.
500g unsweetened Greek yoghurt
Heat oil in a large frypan, add onion and garlic and cook until translucent. Add lamb and brown thoroughly, breaking up clumps as it cooks with a wooden spoon.
Add cinnamon, tomato paste, lemon, salt and pepper, and cook for a further 5 minutes. Add parsley, breadcrumbs and pine nuts and set aside to cool.
Preheat oven to 180ºC. Remove filo pastry from packet and count out 12 sheets. Place pastry on bench and cover with a barely damp tea towel. Brush one sheet of filo pastry lightly with the butter.
Place another layer of pastry on top, brushing with butter as you go, and repeat until you have six sheets.
Grease shallow tin and line base and sides with the first six sheets of pastry. Fill with half the lamb mixture. Spread with yoghurt and top with remaining lamb.
Brush remaining sheets with butter and scrunch individually and place on top of the pie to completely cover.
Bake for 40 minutes.
COOK’S NOTE:
Can be made ahead of time and reheated but best eaten on the day it is made.
To clarify butter easily, melt in microwave and let it settle. When cool, refrigerate until it sets. The clarified butter will have hardened on the top leaving the butter milk liquid on the bottom. Remove the clarified butter and discard the liquid.
My preferred New Zealand brand of filo pastry is Timo’s.
Tina Duncan tinalovestocook.com
Learn how to cook this dish live in the
for
Wine match: Wairau River Rosé
Wine match: Rosé
Cheats Ice Cream Sponge Terrine
Slice and serve and tell everyone it took you hours to make! I love having a frozen dessert in the freezer on standby. This is one to make when you are short of time. Take the ice cream out of the freezer 20 minutes before you go to make the terrine and then sit back and claim all the glory.
SERVES 8
1 small rectangular trifle sponge
⅓ cup raspberry jam
750ml strawberry ice cream, softened
750ml vanilla ice cream, softened
Grease/spray a loaf tin, and line with cling film.
Trim the brown top and bottom from the sponge and slice through horizontally to give you two 1.5cm thick slices. Cut two rectangles to fit the middle and top of your loaf tin and spread each piece liberally with raspberry jam.
Spread the softened vanilla ice cream as evenly as possible in the base of the loaf tin. Place a slice of sponge jam-side down onto the ice cream.
COOK’S NOTE:
Will keep in the freezer for up to 4 weeks well sealed. Feel free to substitute your favourite ice cream flavours.
Spread the softened strawberry ice cream on top of the sponge and top with final sponge layer, jam-side down again.
Cover with cling film and freeze at least 4 hours.
Before serving, dunk the outside of tin carefully in hot water very briefly and turn out onto serving platter using the cling film to help ease it out.
Garnish with your choice of diced Turkish delight, fresh berries, dried raspberry powder, shredded basil, edible flowers or toasted sliced almonds.
Tina Duncan tinalovestocook.com
Learn how to cook this dish live in the NEFF Cooking Theatre. See page 7 for session details.