Elephant Hill wins Champion Syrah Trophy at Air New Zealand Wine Awards
Great news for Elephant Hill who have just been awarded with the prestigious Air New Zealand Wine Awards Trophy for Champion Syrah for their 2012 Elephant... more
Clearview crowned supreme HB winery
Three wineries went head to head in last night’s inaugural Great Hawke’s Bay Wine Off, and in a true David versus Goliath style, the smaller contender, Clearview Estate Winery... more
St Georges Restaurant has triumphed in the formal category of the Hawke’s Bay Regional Signature Dish Competition for the first time under new ownership this year.
The Havelock North restaurant won the judges’ taste... more
Bay events are now taking bookings for The Seriously Good Food Show, 28-29 June 2014
• Wider Aisles
• More Sites
• Bigger Arena
• Same amazing price
Due to the over whelming success in July this year... more
Hawke’s Bay food businesses will benefit from a collaborative food sector strategy which aims to ultimately increase the region’s value-added exports, driving growth and stability.
The strategy has been scoped... more
There has been a lot of changes how government grants and loans are handed out by New Zealand government. As of 16 - October - 2013, there are over 100 government grants, loans and financial assistance programmes available for... more
Owned and operated by Chris and Mike who have been faithful market producers since 2012. They are both committed foodies with an impressive store of food knowledge and local lore.
As Hawkes Bay has grown in to the food and hospitality destination all the world and his wife have stopped at their stall for a taste of authentic charcuterie such as would be found in any local boucherie in the south of France. The history of paddock to plate has always been part of their lives with 25 years farming and 12 years sharing food talk with those from around the world.
The products that are produced by Chris and Mike are for those with discerning taste and those that appreciate the quality and integrity in their food. Modern trends have been adapted and embraced as the need arises and now most products have a gluten free alternative.
Black pudding is enjoying a well deserved resurgence in popular foodie culture. Ours is recognised as world class and compares favourably with the world’s best. It is made using a 9 step process in certified premises. The use of this product spans many applications from grilled as a breakfast staple to huite cusine, as a farce for game, a topping for pizza, part of an authentic Spanish chickpea stew........... The innovations are found in every cultures cuisine.
Produced from New Zealand Pork and smoked over native timbers. A classic ingredient as found in discerning restaurants, used in Mediterranean cooking, adding flavour to stews, pasta, texture to salads and imparting a depth of flavours to home cuisine. Fantastic salty crispness readily achieved by grilling. It is a perfect foil for wrapping around our seasonal produce the sweet stone fruits as a summer starter, baked with our spring asparagus, as a base for a light pasta sauce or an addition to summer salads as the winter months draw in it is recognised as a unique addition to cassoulette, soups or stews. Careful selection of the desired piece of Pancetta can give the most fantastic lardons for your salad The French have long known this and have many variations of friesee aux lardons Every good pantry should have some for adding the extra dimension to home cooking. As it is an authentic traditionally cured meat product It requires no refrigeration and is a perfect souvenir of your visit to the farmers market.
CECCINA SMOKED BEEF
Found in Spanish and European Cuisine, known as Ceccina in Spanish cooking, traditionally served with broad beans and citrus dressing or with crusty bread and slabs of sharp cheese. It comes into it’s own served with pears. Makes fantastic salad with goats chesse
PORK AND PISTACHIO TERRINE –
A stunning centrepiece, only top end ingredients are used and it cannot be made at home for this price. It is excellent as a wee canapé on little bread toasts or served in cos lettuce cups. It will serve 4 if cut into triangles and presented on a bed of shredded lettuce. The tarragon and five spice please a discerning pallet, the visuals of olives and pistachios attract the eye. Tastings require a sharp knife action to prevent crumbling.
Gluten free lamb sausage
A Spicy Lamb Sausage celebrating the spread of Genghis Khans cuisine from Northern Africa. Tailored to meet the gluten intolerant and those who have an adventurous palette, using exotic spices from far away. This treat is exquisite in a couscous salad, a delicious carnivore brunch served with olive oil, fried eggs, dukha, and chilli chutney.