For the sixth year in a row, the exceptional people and establishments that make up our hospitality industry in Hawke’s Bay have been announced. The Hospitality Awards are FOR the industry BY the industry. Over the last... more
Please see below an invitation to the 2013 Food Hawke's Bay Inc AGM. Also, Board nominations are open, so if you wish to be nominated or nominate someone else, please download the form, fill in and send back by Wednesday 29th... more
Winter is in the air! A great time to come to one of our cooking classes to learn new skills and meet other people.
We still have some places available for the following classes, so get some friends together and book... more
Producer Registrations for 2013 are now open and close on the 6 th May - register today to avoid missing out.
Taste Farmers' Market NZ Producer Categories are awarded by NZ’s leading chefs. Past judges have been Master... more
Please see links below on the latest Crash Courses available to Food Hawke's Bay members at a discounted rate. Some fantastic speakers coming to hawke's Bay so please consider attending them.
HACCP Crash Course
A reality... 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.