Tag Archives: fruit

The Auckland Food Show 2018 experience


The biggest foodie event of the year in Auckland – the Food Show – is here again. I look forward to it every year and start planning the day once the first list of exhibitors is out.

It’s a time to see my favourite brands, discover new products and be inspired by all the design work in the food industry. Thanks to the good people at the PR Shop, I went along as media this year, on the first day of the four-day event, which is the preview day with less crowds.

Here are some of the highlights of my day.

Fresh As – They are renowned for their freeze dried fruit powders, used by bakers and executive chefs worldwide. I’ve come back for their ready to make Panna Cotta mixes – Just add milk and follow the recipe. Each packet makes 2-4 servings. There are two flavours – Doris Plum and Raspberry. $10 for 3 packs. Don’t forget to stock up on your freeze dried fruit for your desserts. (I’ll soon be running a giveaway on my Instagram for these goodies!)

Proper Crisps

I discovered these new popcorn that is unlike any other – it is first soaked with water and then partially popped – perfect crunch!

Ghiotti

Gelato 800ml, 2 for $5 (yes that is correct!!) We picked Vanilla and Chocolate flavours.

They also have delicious cheese bites, mozzarella and parmigiano reggiano wedges.

The Apple Press

Beautiful apples from Hawke’s Bay – they are hand-picked at their peak ripeness, cold pressed and bottled. The juice are variety-specific – meaning you get the singular flavour from varieties like Braeburn, Jazz and Royal Gala in the one bottle.

Home Grown Farm Fresh

Dion and Ali’s Wairarapa farm produces amazing lamb and beef. They offer half and full lamb boxes, tomahawk packs and also 13kg Angus beef packs.

I learnt that the lambs in the boxes are always female, and that the breed is Charollais ram. As fat’s laid down intramuscularly, the lamb tastes more tender and juicy than other breeds.

Last year J and I stood at their stand for a long time, listening to their stories and eating the juiciest lamb. It was just like we were hanging out at a neighbour’s barbecue!

Living Goodness

I like their sauerkraut – our favourites have been the Naked kraut (I’ve been adding them to my breakfast, on top of toast even!) and beet kraut.

They’ve now released two new products – freeze dried beetroot and kimchi – they add the perfect texture and crunch to dishes. I couldn’t hand over money fast enough for these LOL. Think sprinkling over poke bowls…yum!

The Fresh Grower

The Fong family have been growing vegetables since 1948 in Pukekohe. They have long become part of the local landscape. I like their quality produce and will soon be sharing with you tips on how to cook kailaan (Chinese broccoli), choy sum and wong bok properly. Watch this space!

Mitchells Bone Broth

I’ve been looking into increasing J’s nutrition intake through broths lately. When I saw them from half a show-hall away, I walked straight over to sample their broth. Turns out it’s quite easy to make: simply add 2 teaspoons of Bone Broth powder to a cup of hot water, mix and add fresh ingredients to make your version of broth: a pinch of salt and a slice of fresh ginger for a warming, spicy drink.

The powder is made from New Zealand grass fed beef bones and onions, carrots, celery, parsley, apple cider vinegar, black pepper corns, bay leaf and rosemary.

Full of amino acids, these are indeed good for you.

Farmland Foods

Premium European streaky bacon – they are thinly sliced and there is no extra liquid in the packs. This means it crisps up beautifully and quickly.

I learnt some tips from chef Mark Southon in preparing a bacon butty: Toast the bread with the bacon oil straight in your griddle pan!

Serve it with your own Brown Sauce (ie. HP sauce) by cooking: dates (giving a fruity tang); Tomato sauce; Tamarind; Molasses; Chilli; Garlic; Apple juice and Orange juice. Simmer for an hour. Cool and blend.

Keas cookies

If you are in need of great tasting gluten, wheat, dairy and egg free baking, look no further than these. Their range includes Chocolate Chip; Double Choc Chip; Macadamia; Vanilla; Hokey Pokey; Gingernut; Almond; Peanut Brownies, Lemon Coconut and Coconut. They also have an organic chocolate cookie.

Simon Gault

I always stock up on their beef and chicken stock and Morrocan and Indian spice seasonings. 5 for $30. Simon’s new Chipotle Ketchup ($7) launched at the foodshow. Sweetened 100% with vegetables just like their tomato sauce, Gault’s Chipotle Ketchup has the perfect balance of sweet and heat – just a tiniest kick of smoked chipotle chilli. Gault’s Deli is their online shop where you can buy all sorts of goodies including my favourite Fruit Puree by Ponthier (I made chocolate mousse domes with these puree – you can see the photos of them on my Instagram feed).

They are also running a special with Turks chicken, $20 for 2 whole chickens with a seasoning or $20 for 4 bags of drums, nibbles, skinless boneless chicken thighs or breasts. They come with a chill bag too. They also have a new product – stuffed chicken in an oven ready roast bag. These 1.5kg birds come in two flavours.

Aoraki Salmon

Freshwater King Salmon from the ice-cold waters around Mt Cook.

The salmon is gently smoked with oak wood chips following a Scottish inspired method, which uses a mixture of salt, golden syrup and black rum. This enhances the taste experience with a sweet smoky layer. The softer notes of oak, never distract from the original qualities of the salmon.

Appleby Farm Icecream

Their award winning ice cream is made in Nelson, with milk straight from their farms 15 minutes down the road. Cow to cone! What’s special about these ice creams? It’s made with A2 protein milk, so it’s better for those who are lactose intolerant.

I love the Bedford Vanilla Bean, made with Madagasgan vanilla beans, the Brown Eyed Girl (which is the coolest name for chocolate brownie ice cream) and Doubleshot Ipanema. They also have Bad Boys & Berries (Boysenberry) and Tangled Passion (Passionfruit) which both won awards at the 2018 New Zealand Ice Cream Awards.

Good Chow NZ
NZ Blackfoot Paua XO Sauce – traditional chinese XO sauce with a kiwi twist: dried scallop, chillis prepared with NZ paua (that’s abalone). XO sauce 2.0 and so good with stirfrys. This is good with traditional chinese turnip cake (law bak gao) and rice rolls (cheung fun).

They also have in their line up: Sambal Fish Roe Sauce, Kiwi Moo Beef Jerky, Fluffy Fried NZ Cod Flakes and Aromatic Chili Oil. Made in Napier, Hawke’s Bay, none of their products have any preservatives or artificial additives.

First light

Grass-fed Wagyu scotch fillet just off the pan – so tasty! They have meat packs on special too.

Jersey Girl Organics – Their milk is full of Omega 3 and A2 Protein, is fully certified organic that comes direct from their farm in Matamata. When tasting, the milk is full-bodied and creamy. Pure deliciousness. You can now bring your own jar to fill up with at the farmers markets – just $3 a litre. Make sure the jars are clean and of known volume.

WaHiki
Wahiki does coconut icecream that is vegan, gluten free, dairy free and made in NZ. The new flavour, turmeric latte is pretty special.

Wild Fennel Co’s range of gourmet seasonings is naturally addictive. Dan, the creator behind the seasonings, was formerly a fine dining chef and naturally is inspired by traditional flavour pairings from different cuisines around the world. The flavours are slightly unusual but surprisingly good. They have collabed with the likes of Silver Fern Farms to create spices specific to the cut of meat.

Silver Fern Farms

Good from Scratch soup – chef Michael Van De Elzen. Loved these!

Hellers have some interesting soup flavours: Pumpkin & Smokey bacon, Sweet corn & bacon chowder, Chicken & Smokey bacon and Spicy tomato & Chorizo soup.

We also picked up some Hot & Spicy pork ribs – these have been slow cooked for 4 hours, and only needs 20 mins in a 180C oven. $8 each.

Cooking demos

Here are some of my suggested must see demos:

Annabelle White – Thursday 10.30am, Friday 11am

Jess’ Underground Kitchen – Thursday 1:45pm

Simon Gault – Friday 12:15pm, Saturday 2:45pm, Sunday 11am

Nadia Lim – Friday 2:45pm, Sunday 2:30pm

Monique Fiso – Saturday 12:45pm, Sunday 12:15pm

Brandhouse Drinks Masterclass

This is where you’ll learn the differences between your prosecco and champagne, take a brewery master class and taste Cognac! Classes are timed through the weekend. I’ll be at the brewery master class to learn about craft beer.

With over 300 stalls at the show, I know I’ve potentially missed mentioning some goodies here. However the following are my last minute dash stalls that I will have to remember to pick up goodies from on Sunday, when I return with Miss 8:

  • Amplify Kombucha – fizzy fermented tea which J also likes! I love the fact that there’s hardly any sugar in it, which makes it a healthier drink.
  • I Love Food giant cookies – 4 for $5, and sour cream pastry for home cooking
  • Top shelf – dips!
  • Perfect Pork – 3 for $25 – their range of grain-fed New Zealand pork includes sirloin and pork belly.
  • House of Dumplings – we love the Nepalese Spiced Lamb and Korean Sesame Beef dumplings. J misses them as they are no longer at the La Cigale French Market.
  • Dish magazine – I love their stories and food styling! I renewed my subscription and received a gigantic goody bag.

Top tips:

  • Register your ticket if you haven’t already done so, and have it within easy reach like in your pocket. Scan them at the stalls you visit and gain entry in the respective competitions and giveaways.
  • Get there early if you can. 11am to 2pm is the busiest at the show.
  • Keep hydrated (plenty of water coolers inside but bring a cup or bottle) and wear light layers as it’s warm in the showgrounds.
  • Keep track of time if you have a particular cooking theatre session you want to see. It can be a bit chaotic when you realise you are in Hall 3 when the cooking session in Hall 1 is about to start in 5 minutes.
  • Mazda chauffeured shuttles will pick up and drop off at designated stops around the showgrounds, making it easier to buy more. Gold coin donation for the Auckland City Mission.
  • The show is on till Sunday 5pm.
  • Here are some more photos from the show:

Honest Chocolat – I always go for their Pure Water Ganache.

Beautiful Parma Ham.

Whaiora smoothie blends – I recommend the berry flavour.

Check out Emma’s food bag – menu is viewable online before ordering and ingredients are sourced as local as possible.

Trade Aid chocolate – the dark raspberry is new!

Nata is the only Portuguese Bakery in New Zealand, and their traidtional Portuguese custard tarts are baked fresh every day. Delish!

Not that you’ll be hungry, but if you want a rest over a decent meal, there are plenty of food in the Street Food Alley. Dumplings from Akemi’s Gyoza, Clevedon Coast Oysters, juice from I Press, Vietnamese from Indochine Kitchen, fried chicken from Peach’s Hot Chicken (must check out!) and Mexican from Taco Loco.

Crunchy and fluffy Belgian waffles


Crunchy and fluffy belgian waffles. Square presentation with fruit and yoghurt

These are by far the crunchiest waffles I have ever made.

The key was the yeast and also the prolonged rising time – resulting in a crisp surface and fluffy centre. They stayed crunchy for a long time too. Perfect for freezing and reheating in the toaster. This portion is good for making 6 large square waffles. Serves 12.

DSCF3937 by michtsang

DSCF3937, a photo by michtsang on Flickr.

Ingredients
3 cups lukewarm milk
12 tablespoons butter (about 120g), melted
6 tablespoons maple syrup
1 1/2 teaspoon salt
1/2 teaspoon vanilla paste
4 large eggs
4 cups plain flour
3 teaspoons instant yeast

1/2 cup milk extra

Directions

1. Combine the milk, butter, maple syrup, salt and vanilla paste in a mixer; whisk on a medium speed and add the eggs in one by one. Add in the sifted flour and yeast, whisk until combined. Lumps are fine.

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2. Pour it into a large tall plastic box, leaving room for expansion; the mixture will bubble and grow.

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3. Slightly cover with plastic wrap or the lid of the box and let rest at room temperature for at least 1 hour; the mixture will begin to bubble. Make sure the box you are using is big enough – I used a box that allows for the mixture to triple in size 😅.

4. You can cook the waffles at this point, or leave it out for another 2 hours and then refrigerate the batter overnight (covered tightly) to cook waffles the next day. They will be extra crunchy this way.

5. Just before you are ready to cook it, check the consistency of the batter. If it is very thick, add the extra 1/2 cup of milk and mix.

6. Preheat your waffle iron. I used a nordicware iron so that means heating it on the stove top. Spray with non-stick vegetable oil spray, and pour 1 cup batter (or the amount recommended by the manufacturer) onto the center of the iron, making sure it covers all spaces. Close the lid and flip over, cooking this side for at least 2 minutes until this side of the waffle is golden brown. Flip over to the other side, and cook for a similar amount of time. It took me 5 to 6 minutes for each waffle to cook.

7. Adjust the heat if it is browning your waffles too quickly. I maintained mine on a medium-high power.

8. Place on a wire rack with lots of airing space below, and leave it to cool slightly.

9. Serve with chocolate sauce or maple syrup, if desired.

Crunchy and fluffy belgian waffles. Square presentation with fruit and yoghurt
10. Perfect to freeze and reheat in a toaster when the moment of yearning for a crunchy waffle arrives.

Yield: about 6 Belgian-style (deep-pocket) square waffles.

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