One of the coolest traits surrounding Kiwi ingenuity isn’t just the No.-8-wire-ability to fix or recreate something, but to do so in such a manner that it becomes a world-class solution. You can see this “couldn’t find it so I made it” mentality across the board from the brilliant Williams Warne mini brewery to the stunning America's Cup racing yachts. And now, thanks to the minds and hearts of the Kiwi-American collaboration between Parnell native Anthony Burt and Kenya, Singapore, South Korea and Boston native Kevin Law-Smith. You can add the world's best tonic waters right up there alongside Richard Pearce's (flying machines) and Bruce McLaren's (racing machines) gear. Hyperbole you say? I say you’ll have to try these tonics to see for yourself.
Perhaps the struggle to equate a tonic water with something as flash as a Formula One machine is that most tonics are boring as. Or, that they’re so much pop, fizz and sugar that they’re easily dismissed as inconsequential. This however would not have been the case upon their invention, when the jungles of Southeast Asia could kill a man via mosquito and quinine became an essential “tonic” or treatment against the disease. The invention that came next, namely, gin & tonic, became an essential way to cope with the bitterness of the cinchona tree bark from which quinine is derived, as well as coping with other life issues ever since. In fact, if you look closely at the original tonic accompanying those early gin mixes, you would find something quite extraordinary in both it’s history and affect.
In terms of kiwi invention, I think what Anthony and Kevin have recaptured here is the affect of gin and tonic. A lot of people have tried to create mixers that would blend well with an average gin, and have succeeded in making something equally average if not overly carbonated and sugared. What the boys from Auckland have managed instead, is to tap back into the original idea, recipes, ingredients and uniqueness of the historical G&T. How they’ve done this is really the backbone of their story.
As artisan gin’s started making a comeback in the last 10 years, Kevin and Anthony noted that there wan’t a proper tonic available which didn’t wipe out the distinct flavours - sometimes herbaceous, sometimes spirited - of these outstanding varieties. On noting the lack, Kevin was reminded that his great grandfather had a recipe dating back to Kenya circa 1903 which described the making of the tonic of his day. This core recipe became the basis of trial and error until the fellas settled on two heirloom quinine sources in Asia, artesian water from Nelson and a few other authentic ingredients to make up the range of tonics they perfected. The other aspect of their invention is a nod to the original by calling the company East Imperial, an homage to both the origin of the drink’s ingredients and a reminder that the word imperial, back in the day, referred to something exceptional, or the best you could find. What they’ve managed, I think, is a striking combination of both an exceptional - even imperial - product and a brand / communication which could not have been displayed in a better fashion. A reminder of something beautiful, almost forgotten, restored for the rest of us.
These two facts have not been lost on the bartenders of the world who by nature are nomadic and tend to share their secrets with the top five or six establishments they may work at around the show over a two to three year period. As a result, this little Kiwi company touting a historic comeback is now in over 32 countries and being poured at some of the worlds finest establishments from the iconic 28 Hong Kong Street in Singapore to the ancient Savoy in London. Places where the subtle juniper of Tanqueray or the botanicals of even our local Broken Heart Gin want to shine through, being well supported by a lightly carbonated, beautifully crafted tonic. East Imperial have not stopped at the first gate however and have gone on to create a line of tonics that are fabulous in a range of drinks. Having some friends over this weekend (South by 42below and Bombay Saphire from across the world) along with a few people to share, we took the range for a spin and were so delightfully surprised at the restraint, subtle invention and sometimes gobsmackingly bright (that would be the grapefruit tonic) that we reigned down praise on each other for our good taste in both gin and mixer, and of course, ultimately each other. We tip our hats to these guys, their wives, their friends and who have all joined in the bringing back of something special in the world, something almost lost to the habits of large manufacturers and thus the habits formed in us. Here’s to the reforming of our taste buds and of our celebrations.
I love finding out where great products come from, who makes them and why. Every time I walk by something new at Raeward Fresh I wonder how it came to be and what went on in the lives of its producers which made its way into that box or this jar. On top of this, the often outstanding packaging (usually made from renewables) and super nice graphic design tells me a lot about the consideration and care these makers embody. Once I get the newbie food item home and have a sample, I’m even more curious about why someone would go to this much trouble to make, for instance, a wide range of perfectly fermented living food sauerkrauts in a place so far away from Germany, or even the U.S. Midwest or Seoul (the other capitols of sour…)? So when I found out that the creators of all these super nice fermented foods met on the solar eclipse trail in China, things started to come together.
Peter Kearns grew up in Karori where his father owned the Gipps Street Butchery. He grew up working in the food industry and eventually made his way to another foodie mecca on the other side of the world in East London. Fiona grew up near London where she worked in energy efficiency and sustainability. After meeting in China, the couple lived in London for a while longer but became disillusioned with their jobs and decided to move back to NZ. They wanted to start something completely new but weren’t exactly sure what that might be until health issues forced them to look for fermented foods as part of the healing regime for pancreatitis.
This is where Peter’s food background came back into play. He knew what he needed health wise, which was a living prebiotic and probiotic food which he could enjoy every day as a way of rebuilding his gut health. Even more importantly though, Peter knew how to combine traditional and innovative approaches to fermenting ingredients which would stand out not only for himself, but a growing group of food and health enthusiasts around New Zealand. And thus, Living Goodness was born. For instance, his deft use of juniper berry and caraway seeds in their Sassy Sauerkraut is brilliant.
Now, it may be true that aside from a few Maori dishes, Kiwi’s aren't typical fermented food eaters (beer not included). But what is true is that we do like to try new things and make even more new things from what we’ve learned. For instance, when you look at Fiona’s suggestions for using their broad range of foods in your everyday eating, you can see fermented foods making a lot of delicious sense:
Living Goodness Sassy Sauerkraut
• Sprinkle on your salad or a simple avocado and toast open sandwich with olive oil and seeds
ª Mix through some boiled potatoes with just a little bit of butter just before serving
• Layer in a pulled pork warp or add to a veggie burger
• Make a hazelnut, salami, gruyere cheese and sauerkraut toastie
Sum Yum Kimchi
• Have it as a condiment to a Tofu and exotic mushroom bibimap
• Put some spice in your rice by adding Sum Yum Kimchi before you serve
• Mix through brown rice, chickpeas, sunflower seeds, chopped tomatoes, cucumber, avocado, your favourite herbs, olive oil & lemon juice
• Have as a side to grilled fish with garlic, lemon
I’ve done some taste tests of my own with some good old Southland Desiree red potatoes and Raeward Fresh Queenstown's Pork and Apple Sausages and came up with this for lunch:
Lovely depth, caraway comes through nicely. Blends beautifully with apple pork sausage. You know it when you strike a juniper berry though. Fiona recommends leaving them aside as they are there to flavour the mix.
Quick draw slaw
A punchy balance of celeriac, carrot and chili comes through. Again, mellows with sausage and creates a nice foil to the meatiness
Seaweed comes through immediately with the kale and cabbage complimenting. Spun my sausage towards a Korean direction, like it would have gone great in a gimbap or as a condiment with bulgogi
Super fresh and crunchy with a pert salty flavour. Perfect with sausage, especially warmed up like the Ze Germans would do. Warming up your Living Goodness Sauerkraut will kill off the bacteria but take the flavours in another nice direction.
Really interesting with the deeper red cabbage notes coming through softened by the sweet/earthy beetroot. With sausage, mellows to a red cabbage slaw which would pair well with venison.
I had this with dinner and having grown up with Kimchi in California, found it to be a bright, solid version of this ancient condiment.
There’s a growing awareness that fermented foods eaten daily have heaps of gut health benefits. What I learned recently from Fiona however, is that for probiotics to work, they need to feed off prebiotics in order to flourish and do their job. Living Goodness therefore use a prebiotic chicory root in their foods as part of the living system. Which I guess makes sense coming from a couple who met following solar eclipses around the world. Which is not to say that they’re hippies, which they might be, but that they are both visionary and deep in their understanding and appreciation of the world. You can see this in the ingredients and process behind each of their foods and we’re grateful at Raeward Fresh that their journey has become part of ours.
It’s pretty wonderful when, every now and then, you discover a great new food, or even better, something new or special that you can do with what you already have. After meeting nutritionist and Vigour and Vitality founder Hayden Booker, I found both of these things in one day! Hayden makes nut and seed butters from an astoundingly wide range of ingredients. Some brand new to me (Activated Watermelon Seed Spread) and some new to NZ (Hemp Seed Butter) which is cool enough. But after chatting with Hayden recently, he made my day with a new use for some of his other great products (the Activated Pecan Butter or the Brazil Nut Butter being my favourites) which not only effect my every day practice (read: drinking fantastic coffee), but perhaps the entire cafe scene in NZ. I’ll explain…
On a recent road trip around the South Island, Hayden was out and about sharing his nut butters with a number of stores and cafes when at one he suggested they solve their alternative mylk issues by using his nut butters. Huh? Seems soy milk has done it’s dash at most cafes as the growing concern about health and soy become more prominent while at the same time discerning Kiwi’s want broader and tastier milk alternatives. But getting fresh almond, cashew or brazil nut mylks are prohibitively expensive or they have shelf life issues. No worries declares Rotorua native Hayden; just take a tablespoon of his activated Almond butter and steam it with a cup of water, and presto, a creamy-as almond mylk latte that has none of the chem after taste of most commercial nut mylks. Brilliant I say and so proceed to my espresso machine to try the same. I’ve got a cashew nut butter, pecan (my fave) and an almond (as a standard to test against other nut butter makers). Let the tests begin.
First off, as a coffee snob and trained barista I gotta say that my standards are very high. I’ve only been to a few places around the world that have actually got nut mylks right in a latte or whatever. Anyway, I took a tablespoon of Vigour and Vitality’s Activated Almond Butter and stirred it into some warm water from the espresso machine. While running my shot using Wanaka Roaster Venus’ Cuban blend - I steamed the almond mylk and made the latte. It was wonderful. Super creamy and just the right amount of nut flavour you’d want in a coffee. What I noticed immediately was that it didn’t have any of those bitter notes, or strange flavours from commercial nut mylks - probably due to all the additives… What I also noticed was how smooth and rich the almond (and later pecan) flavours came through. I think this is partially due to the fact that the nuts had been activated (a soaking process that kicks in the nuts nutrient base ready for sprouting - read up on this, it’s pretty amazing) but also that Hayden stone grinds his products to such a fine degree that there was no fibre in the latte or in the cup afterwards. Super nice!
I later compared this to a cashew nut latte I tried using a standard super market brand but it did’t have the same clarity of flavour or the creaminess as some of the larger bits of the nuts were still in the bottom of the pour. Hayden and crew are doing quite a few things really well here. And that’s just for steaming with coffee. The other new products, like the activated watermelon seed, have great uses in salad dressings (see recipe below), hummus or anything else you might use say a tahini for. Same for V & V’s pumpkin seed spread or activated Tahini. Some of these lend towards sweeter uses like the V & V’s Macadamia Nut butter or Hazelnut butter on a warm slice of banana bread while others work in dressings or savoury additions to meals. The super wide (and growing) range of nut and seeds Hayden is using is impressive and creates all kinds of opportunities in the kitchen.
Hayden and crew are now working on a number of other very cool products so watch for this brand at your nearest Raeward Fresh. He’s got a great nutritionists resume and international exposure to back his products but he’s also got that solid kiwi grounding in working with pure ingredients and processes which create fantastic healthy foods. His goal and heart is to provide people with a deep kind of nourishment for both soul and body and I think he’s nailing it. The nut butters and spreads are pure, simple and completely delicious. And I love that Hayden is helping people discover fantastic uses for products that we may have otherwise passed up. My everyday coffee routine just got a little bit healthier and a whole lot more tasty. Thanks Vigour and Vitality!
Check out Vigour & Vitality nut butter and seed spread recipes here:
V&V's Watermelon Seed and Orange dressing
on miners lettuce & calendula buds
We made a salad for some friends last night using Vigour & Vitalities Activated Watermelon Seed Spread. It’s very similar to Tahini in it’s strength so just use a bit and add as needed.
1 tsp Watermelon Seed Spread
4 tbsp Olive oil (I used an outstanding Marlborough extra virgin made by Oriwa)
4 tbsp fresh squeezed orange juice
1 tbsp Mirin (sushi vinegar)
2 tsp ROAR coconut sugar (I find this necessary to balance the bitter notes)
a pinch of salt and pepper
a head of miners lettuce which grows wild here in Otago
a couple of calendula buds for colour
Mix up the ingredients well with a fork to get everything well emulsified, add salt or sugar to taste.
Karen Staples grew up in Auckland amongst a large family of foodies. As a child, she loved hanging around the kitchen reading cookbooks and experimenting with baking recipes which she trialled on her three bothers. Eventually she became the go-to person in the fam when it came to birthday cakes, or any event requiring something special from the kitchen. Some years later, she became the go-to person for people at her local farmers market for decadent Christmas cakes with a modern twist - which then developed into a seasonal business for corporate clients who also wanted festive home made goodies. Over time Karen developed a reputation for outstanding cakes and cookies even though it was a side project for her to raise some extra cash during the holidays. When a friend asked her to produce a breakfast cereal for their new retail store, Karen combined the same playful experimentation with recipes with top shelf ingredients to produce what would later become an award winning market leader in premium granolas. It seems to be her way with things.
By now, you’ve probably seen pure delish products at Raeward Fresh and other stores around the country. Over the last 10 years Karen and team have been cooking up all kinds of special hand made cereals, bars bites and slabs (my favourite being the ginger and walnut slab, extremely moorish), and of course, festive treats which have become known for being as dense in nutrition as they are in flavour and satisfaction. Originally though, I thought they were a bit out of my price bracket until I had a go and brought some home. Reading through the ingredients it’s not hard to see why the cost is there, or reading through pure delish’ web site to see how everything remains hand made and produced which such a high level of quality. But at the end of the day it comes down to flavour, satisfaction and sustenance.
In terms of flavour, pure delish products seem to me to have something of Karen’s original Christmas cake vibe to them. They’re dark and rich and packed with heaps of different textures and tastes that come together super well. As such they’re really satisfying and you don’t need heaps to feel like your breakfast is complete, or an elevenses snack is enough to get through to lunch. The dense nature pure delish’s cereals bar and bites (usually at least 60% nuts seeds and fruit) makes them rich and wonderful. In talking with Karen about her products, I noticed she’s keen on good health for her family and of course her products. It’s apparent in her choice of the best possible ingredients, paleo mixes and her own health choices, but to Karen pure delish seems to be all about creating foods that celebrate the best life has to offer while doing it for and alongside family/community. She’s still baking for the whānau.
The last thing I noticed about pure delish is that their foods are true sustenance. When you’ve had some serious breakfast cereal or snacks which actually cover most of the nutritional ground your body needs you can feel that both during and after the meal. This kind of food is very much worth the cost per gram especially if you eat reasonable amounts and spread out a bag of granola say, over a week or so.
At the end of our conversation I asked Karen what was next for her entrepreneurial self. She mentioned some cool new flavours coming up using ancient grains or making passion fruit granola, but what impressed me was her sticking with the knitting. She’s not looking at going super global, mechanizing the hell out of the operation or doing some line extension bid to create pure delish action figures (although yes, I do like a toy in my cereal box if they’re handing them out). Nope. Karen wants to keep focusing on what she loves. A recent health scare and a deep love for her community has helped refine her attention on those things she wants the most out of life. Creating a meaningful connection with her community, making the best possible foods and sharing life with her family, special events and all. Makes me feel privileged to be on the receiving end of that love, even through a bowl of amazing cereal.
Joe Swatland started his chef training at 16 years old in the UK. Originally from Leicester in the Midlands, he made his way to working at the Savoy in London. He went on from there to work at The Royal Garden, another 5 star restaurant which caters for most of the professional sports teams playing in the city, including the All Blacks. It was at here that Joe got first hand experience in catering for the needs of top athletes. He took note of their nutritional needs, personalities, food philosophies and what they ate day in and day out. Eventually Joe made it to New Zealand working at Queenstown’s Public restaurant where he was further exposed to a region full of athletes and adventurers. Keen to start up his own venture, Joe and his fiancé Leoni started cooking up some ideas.
The couple wanted to create a product that would capitalize on Joe’s love of sport and his connection to athletes while avoiding any of the less than healthy ingredients a lot of nutrition bars contain. They decided to design a food that would be refined sugar free, dairy free, gluten free and contain only those ingredients that had the most nutrient dense properties on the planet. Joe started a nutrient database with 150 ingredients covering 40 entry fields each. He spent a lot of time at the Raeward Fresh getting his head around Camu Camu (Myrciaria dubia) and other superfoods new to Joe’s experience but essential to achieving his goal of delivering a compact nutrition bomb for athletes (and anyone else wanting a snack that probably is as nutritious gram for gram as anything in the world). Thus Nutribombs were born.
Superfoods have been around forever of course, but it’s only recently that people have started to make them available in one form or another. Usually, they’re kind of intense in flavour and you wouldn’t want to just pop a handful of say, goji berries in your mouth. What Joe and Leoni have done is sussed out the highest levels of essential foods for our body’s highest performance and combined them in soft, bite sized balls that are easy to chew (unlike goji berries straight up), delicious and well rounded. For instance, some nutrition bars or snacks will boast a large amount of protein or iron say, but in order to absorb these nutrients, you need complimentary ingredients like vitamin C for iron or b6 for protein. Nutribombs have all this covered as Joe’s taken the database and put it to work in the mix.
Joe and Leoni continue to work with top athletes in the region to develop unique ingredient combinations that focus on performance, endurance, recovery and yoga. For instance, the Performance Nutribomb contains dates, cashews, sun dried apricots, linseed, almond milk, blackcurrant powder, Maca powder and chlorella powder, all specifically aimed at giving you the kick needed to get moving. I gotta say too, that their amazingly satisfying for being such small little bombs. I’ve been building an extension on my house for the last 8 weeks and there’s been a few times where I all I had was a pack of Nutribombs in my pocket, eating one every 10 minutes, which not only kept me going but kept me feeling great.
Rebel Foods is now focusing on other products that will put that database to work, designing specific foods that will meet the needs of Rebel Leaders (athletes and others who are helping to test the products and champion Joe’s cause). Keep your eye out for gels coming soon, and other cool foods from this highly trained chef who’s come to Queenstown offering us his deep love for both sport and nutrition. You can get Nutribombs at Raeward Fresh as well as Camu Camu for your own superfood experiments. You may just run into Joe there planning his next rebellion.
Now that winter is here, or supposed to be in Otago, I’m on the lookout for ingredients that are going to spike my ice creams with fresh fruitiness or flavour my lattes with intrigue or top my chocolate cakes with panache or garnish my huevos rancheros with roasted and fresh herbs… Problem is, it’s winter - or supposed to be - and I can’t get fresh blueberries, raspberries, black doris plums or kaffir leaves for these dishes. Not to worry says my Raeward Fresh pal Nathan at the store in Queenstown, Fresh As has got me sorted. These guys produce freeze dried produce that seals in not only the freshness and nutrition of the fruits and herbs they sell, but a fantastic twist to the original product that makes my ice cream for instance, a whimsical magical thing. I’ll explain.
Tommy Roff is a perfectionist who has been in the produce business for over 25 years. In his experience, when winter came around chefs and home cooks alike wanted access to fresh herbs and fruits but struggled to find them. Tommy decided then to freeze dry certain foods that would tap into the imagination of chefs developing new cuisines flourishing around the world (Fresh As now sells to chefs and retails stores in seven countries). Freeze drying food is a process that combines super cold temps and vacuum technology. It freezes the food, however instead of producing liquid the moisture turns to ice and is then vacuumed from the food leaving a distinct crispy texture. This means the Fresh As dried blueberries I use for my sweetened condensed milk ice cream reconstitute just a bit in the process of making the ice cream (see recipe below) but also maintain a chewy gooeyness that makes the ice cream amazing! Same is true for my Black Doris latte using Tommy’s plum powder in the steamed milk - AMAZING!
Tommy and the crew at Fresh As have created heaps of great recipes which you can see on their site but I wanted to highlight a few of my own creations, made with Fresh As goodness, to encourage you along the road of freeze dried discoveries in your own kitchen. I started out by getting a huge range of Fresh As gear, from herbs (kaffir and sage powder to tarragon and thyme) and spices, to some fruit powders (mango and black doris for instance) and then dried fruits (like lychee, blueberry, strawberries, whole cherries and plum slices) and started experimenting. Of course, the fruits are fantastic just popping them in your mouth (they melt revealing all their original freshness), but I’ve tried a few other recipes I’ll pass on here.
Fresh As Blueberry and Sweetened Condensed Milk Ice Cream
This recipe is a staple at my place which allows you to make any kind of ice cream you want without the fuss of an ice cream maker or the constance stir, freeze, stir… process. And now with Fresh As dried fruits, it's all gone up a few notches!
250 ml fresh cream (or Lewis Road thickened cream if you want to go hard)
200 ml sweetened condensed milk
1 teaspoon of vanilla paste or essence
half a pack of Fresh As freeze dried blueberries
Simple As method:
whip the cream until thick
whip in the condensed milk and vanilla
stir in the blueberries
That’s it folks. Put it in the freezer and 12 hours later you have the most amazing ice cream. The texture is smooth and perfect and the blueberries become a chewy candy like thing which makes the whole affair fantastic. I’ve added some pomegranate syrup over the top in the pic below just to add a little kick to the dessert.
Fresh As Black Doris Latte
In the U.S. you’ll often find flavored latte’s on offer at interesting cafes. I’ve had Hawaiian Black Sea Salt Latte’s, Lavender Latte’s and of course, dark chocolate and chili… so when I saw the Black Doris plum powder from Fresh As, I thought the rich flavour would go well with a long black straight up or steamed in the latte milk. Both worked a treat. Have a go for your self and see what you think.
Fresh As Mandarin Chocolate Cake
We’ve been working on an extension at home and decided to treat the builders to this amazing coffee cake treat. Smiles all around especially with the candy crunch of the punchy mandarin slices.
1 & 1/2 cups flour
2/3 cup cocoa powder
3/4 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
a pinch of salt
1 & 3/4 cups buttermilk
2 generous tablespoons rice bran oil
1 tsp vanilla
2 tbsp Blue Frog Zesty Orange syrup
100 ml fresh cream
100 grams chopped dark chocolate
a pack of Fresh As Mandarin slices
Preheat your oven 160˚ C and line a lot tin with baking paper.
Mix all the dry ingredients well and then add the wet ingredients one by one stirring with a wooden spoon until well combined.
Pour into the lined loaf tin and back at 160˚ for 40 minutes or until your knife come out clean from poking into the middle of the cake. Allow 1 hour to cool
For the icing, finely chop the 100 grams of dark chocolate and set in a glass bowl. In a heavy bottomed sauce pan, bring the cream to a boil and pour over the chocolate. Allow it to sit for 4 minutes and then stir to create the ganache. Allow to cool for another 10 minutes stirring occasionally and then pour over the cake.
Add scrunched up bits of the mandarin to the top of the iced cake and then artfully place the rest of the whole pieces. Serve warm with coffee. Yum!
I’ve been adding the coriander power to my quesadillas (see below), sage to my split pea and ham hock soups, kaffir to my salad dressings, and the list goes on. Fresh As herbs and spices really do take the flavour up a notch and the fruits have got me thinking anew about many of my old recipes. Have a go for your self at a Raeward Fresh near you and see what you can create.
Not to brag, but I happen to be an expert on popcorn. Growing up in the U.S., I’ve sampled hundreds of variations from Cracker Jacks to your standard movie going fare, to gourmet kettle corn popped in a large cast iron caldron on the spot. I’ve created dozens of variations at home from miners thyme and sea salt to coconut sugar and nutmeg, all in my quest for that buttery, sweet, salty, puffy, moorish treat. So yeah, I knows my popcorn.
Not long ago, I saw a new popcorn offering at the Raeward Fresh in Queenstown with a bear on the bag, peering back at me. Obviously, we were both very serious about this stuff. Back home, I rented a serious (mostly) movie - The Big Short - and worked my way through three different kinds of Serious Popcorn. In the first act, I got an education about the lead-up to the world financial crises of 2008 accompanied by the Serious’ Sea Salt popcorn. Both the film and the popcorn had subtle complexities and surprises. For instance, who knew that baby boomers were going to rip off the whole world, right? Even more surprising though, was how buttery Serious’ popcorn tasted. Especially seeing as there’s no butter in the popcorn.
In the second act, the humor, tension and insanity of the looming crises grows while I made my way through the second bag of Serious’ Sweet & Salty popcorn. Kettle corn is my all time favourite and this one is right up there on the balance of flavours. Again, really buttery too. Hmmm? Once the financial meltdown hit in the Big Short, it was time for some Coconut & Vanilla popcorn. Maybe a bit sweeter than I’m used to but that didn’t stop me from polishing off the bag in the midsts of watching the world melt down on the greed and insanity of the last decade.
Overall, this is some really good popcorn and being an expert I had to do my popcorn research so I called Serious Popcorn’s creator Roger Holmes to get the back story. Roger grew up on a North Waikato farm where his Grandfather first planted sweet corn, squash, asparagus and baby carrots… As a kid, sorting corn on the line, and watching the food go to market gave Roger a sense of quality, supply chains and the market overall. So after studying and working in London for a while, Roger got hit with the same financial crisis of 2008 and had to come up with a serious solution for work. Having a flare for combining flavours and produce in his blood, Roger developed the award winning Stolen Rum.
While promoting Stolen in Miami, Roger observed the U.S. obsession with popcorn which kindled his own connection with corn. Using that same gift for combining unique ingredients, Roger developed a recipe to achieve the essential buttery taste by using a fantastic organic corn from the Hawkes Bay and organic deodorized coconut oil to which he adds the other ingredients making up the flavours I described above. And watch this space, Roger is concocting even more flavours in his serious development to create a healthy snack that satisfies, delights and pleases the heart. And as an expert, I can verify that he’s seriously nailed it:-|
If you’re like me, you’ve probably tried your hand at making your own muesli or granola (granola being the baked version). I’m a cereal addict and there’s so many ways to make my own muesli, and to keep it healthy by being selective about ingredients, and to try new flavours. My problem is, once I make a batch and finish it off, I don’t want to do it again each week. So I always walk down the cereal isle at the market, looking at all the options (my grown up version of reading the cereal boxes over breakfast as a kid) to see if there’s anything as good, healthy and flavourful as what I could create (if I could be bothered - ALL THE TIME). After reading through a few boxes, I usually leave the isle disappointed and chiding myself for not making more at home.
This is where Mike and Chis Millar step into the isle of my cereal life. The couple have a similar passion for a great muesli (and other products) and a nice flare for mixing cool flavours (almond, spiced coconut and orange, for instance) with solid, healthy ingredients. Their range of muesli’s under the brand name Something to Crow About, fills my need for a great breakfast (or anytime) cereal; hand crafted in small batches for freshness, fantastic ingredients, all kinds of satisfying.
Their muesli range includes:
• ALMOND, SPICED COCONUT & ORANGE - Paleo Blend, Gluten free
• MACADAMIA, OTAGO HONEY & NUTS - Gluten Free
• NATURAL FUSION FRUIT & NUTS
• TOASTED MANUKA HONEY & NUTS
All made with a fantastic list of ingredients. For instance, the Toasted Manuka Honey & Oats has NZ oats from the Canterbury Plains, sunflower seeds, pumpkin seeds, almonds, coconut, NZ linseed, whole cashew nuts, Otago manuka honey, apricots, dried cranberries, raisins, sesame seeds, coconut oil, olive oil, hazelnuts, spices. Nice!
Like most of the artisan producers for our Raeward Fresh stores, Mike and Chris were looking for a better product for themselves and their family and decided to take matters into their homemade hands. They came across an artisan business selling roasted seed mixes and nuts at the Dunedin Markets and decided to buy the company and take it even further. Mike had run his own business and worked for TradeMe before launching into this new venture and Chris added her marketing experience and a gift for combining flavours and diverse ingredients into her own muesli’s. They’ve recently had to move to a new location on the Hibiscus Coast just to keep up with demand.
Something to Crow About also make a range of Roasted Seed Sprinkles (like Warm Chili or Mild Garlic roasted mixes). which add an extra crunch and protein to sprinkle over soups, salads and roast veggies. They also blend their own LSA (ground linseed, almonds and sunflower seeds) as well as black and white Chia seeds - all of which add to your superfood diet. These guys are committed to keeping your breakfast, lunch or dinner all natural and with their kiwi made goodies. So next time you’re at the local Raeward Fresh, having not made your own muesli or snack mix this week, check them out and see if they can make your mornings something to crow about.
Breakfast tip and update
I love a bit of yoghurt on my muesli and I especially like what our friends up in Raglan have created with their creamy zingy coconut yoghurt. A couple of days ago I got to try their two new flavours which I think are fantastic. The Mango and Turmeric coconut yoghurt is bright (in colour and flavour), sweet without sugar, and has a wonderful fruitiness. The turmeric is there, but only as a flavour booster for everything else. The Blackcurrant and Heilala Vanilla (a great brand of vanilla by the way) has a candied currant vibe (again, without any added sugar) and a lovely texture. All this goodness mixed in with Mike and Chris' mueslis makes great start in the day.
The thing with cake mixes is that while they’re a flat out good idea (open box, bake cake…) they’re generally packed with too much sugar and preservatives, simple white flours and sickly sweet icings. On top of all this, the flavours on offer are usually pretty average. But the other day at the Raeward Fresh in Queenstown, I saw this gorgeous little box of gold and foodie goodness, which upon closer inspection turned out also to be a cake mix. On even closer inspection - of the taking it home and trying it kind (open box, bake cake) - I found it to be delightfully different from all the other cake mixes I’ve tried. The cake was of the delicious dark chocolate & hazelnut variety and came with a glossy dark chocolate icing and pralines (to which I added more roast hazelnuts). The flour was spelt (good choice), and the no-added-preservatives list of the other ingredients included; brown sugar, ground almonds, Belgian couverture dark chocolate, Dutch cocoa powder, baking powder and ground vanilla bean. Simple and decadent. I had to know more. So, I called The Caker responsible - Miss Jordan Rondel.
Seems Jordan is out to re-imagine the world of cake mixes. She intends to condense her formidable cake making skills (see instagram account) into a two step process by which anyone anywhere can turn her beautifully packaged cake mixes into, say, a wonderful lemon plum cake, or a coconut raspberry cake, or a banana crumble cake, to name a few. This skill of hers, to translate whimsy and great pairings, is matched by her commitment to use fantastic and healthy ingredients. So, when your friends come into your house - chocolate hazelnut aromas wafting enticingly through the air - they’ll be greeted by scrumptious flavours and a health-conscious treat to boot.
This desire of Jordan’s, to share her love of good sweet treats, runs deep in her psyche and experiences. Jordan grew up watching her Parisian grandmère make a wide range of pastries and treats for the family in France. The wonder and tastes of those times made an impression that stayed with Jordan right through completing a B-Com at Uni back in NZ, and eventually led her to start making her own cakes, blogging about them and sharing them with friends and a growing customer base in and around Auckland. Once her personal cake business started to take off, she decided to make all this even more accessible to people around the country in the form of a two step mix, made with all the cleverness and beauty of her shop cakes.
This is no small feat, and yet she has pulled it off with aplomb. The cake I baked was simple, gorgeous (see my pic below) and kept well in the fridge for four days while we enjoyed a slice (or two) with our afternoon coffee. It was also fun to make - probably because of the two step ease - but quite possibly too because I could employ whatever oil, butter or milk I wanted (dairy free, vegan, or good old fashioned whole milks), add my own roasted hazelnuts and decorate as I wanted, while still feeling as though the whole thing was a breeze. This is not your typical boxed cake mix. The complete experience from store isle, to unpacking and baking, to devouring, is a whimsical treat.
Jordan tells me she’s now working on some more flavours and mix ideas. She’ll be experimenting daily in her cake shop, seeing what strikes her fancy and then condensing it down to a well through out, beautifully designed box and taste experience. All from her non-conventional yet richly skilled way of seeing the world. It’s exactly this kind of soul that we’re super glad to support at Raeward Fresh. Her innovation, commitment to quality ingredients, and lovely results puts a smile on all our faces. Have a go for yourself and see if you don’t smile broadly too.
At 32 years old, Eliott Menzies and his Altitude beers are a bit of surprise. The man has an inordinate amount of brewing knowledge for a guy his age and his beers have an extraordinary depth of flavour and a refreshing balance for a craft startup of only three years running. Altitude’s presentation has all the markings of coming from a huge ad agency (nope, just a cool friend of his, Lisa Te-Awhitu) and you can find these hefty bottles in some of the best wine and beer bars in the country. On top of all this, Altitude Brewing has been wining awards over the last two years now, competing against more established breweries showing what it’s really made of. Which again, I find surprising coming from this bearded good natured young fellow who could just as easily be your local barista or graphic designer. After a pallet popping beer tasting Eliott deftly delivered at Kinloch Lodge a few weeks ago, I decided to follow him up and get the back story behind these amazing brews.
Eliott grew up around Nelson, mostly on land. His parents moved around a bit and decided at one point to live on a boat sailing around the Marlborough Sounds. So for two and a half years Eliott and his two younger brothers lived at sea. Being home schooled before and during this time (Eliott’s mum is a teacher), he learned to make stuff as part of his curriculum and life on the boat. One of the things he made for instance, was a ginger beer for a local home brew competition held at The Bay of Many Coves. There was of course, a few exploding bottles along the way but Eliott eventually mastered the brew, getting feedback from the local kids, all quaffing their ginger beer and sharing tasting notes in a hut on the beach. This explains much of Eliott’s early education.
From the sunny north (of the South Island) the Menzies moved to the snowy south (of Queenstown) where Eliott went to high school, continuing his appreciation for local brews with memories of great beers being served to his family at McNeill’s Brewery (now Sasso), a classic 1882 stone residence built by the Scottish James McNeill which was converted to a local brewery in the 1970s. After high school and before Uni Eliott went to Scotland where his craft beer experience went much deeper, working at the Clachaig Inn where they had 12 hand pumps of local beers on offer. One of the local breweries in the region, Atlas, gave Eliott a job a few days a month where he was able to get into the belly of the beast and see the entire old-world process, albeit mostly from the vantage point of digging out tanks and washing down floors. A home schooler at heart though, Eliott took this as a learning opportunity and soaked up as much as he could.
Returning to NZ for Uni in Wellington in 2002, Eliott started making his own beer recipes (and a few wines) which fermented away in the flat’s hot water cupboard. Spurred on by the odd craft beer experience - like his first Tuatara at Bar Bodega - Eliott saw the fledgling beginnings of the craft beer movement in this country, using kiwi grown hops and other local ingredients creating unique new flavours or re-inventing the classics. The craft beer scene in NZ really didn’t get going till around 2006 so Eliott and a few others around the country were just starting to brew these ideas within themselves, each following a different path with different backgrounds. For Eliott, this meant more time overseas in Colorado and the UK, then back to Queenstown running his own small business and working in various parts of the wine industry. In 2009 however, with recipes still fermenting in his brain, Eliott decided to make brewing his “full-time hobby”, taking a true amateurs approach to brewing where a love for the craft and a passion for quality drive the process.
The culmination of Eliott’s journey came in 2013 where he decided to lock himself away for six months in a small batch on the Kaikoura Coast perfecting an IPA recipe. Eliott wanted to strike the balance between a full flavoured brew and a medium alcohol content. Most IPA’s depend on higher malt contents for flavour balance but this pushes the alcohol level up too. For some this isn’t a problem, but for Eliott, the challenge was to create a beer you fully enjoyed alongside a great meal, or on it’s own after a big day on the hill - not getting sloshed, but instead soaking up flavour and experience. He wanted to mirror the best of beers he’s had around the world, but making it distinctly kiwi, hops and all. The result, The Mischievous Kea formed from locally grown Pacific Jade, Pacifica, Motueka and Nelson Sauvin hops and a range of malts that Eliott kept his eye on to reach that perfect balance he knew he wanted to share. And share he did, at an opening at Atlas bar in Queenstown, where they couldn’t get enough kegs to keep up and ordering more of whatever Eliott could come up with.
Applying the same passion for old-world craft and classic flavours, Eliott and Altitude came up with another five brews. Each one matching the makers heart for depth, quality, balance and flavour. I know this personally from my own experience but I decided to take them all to a local dinner party (German Food: Rosti, Sauerbraten and red cabbage) where some foodie friends and I could put these beers to work with an extensive meal. This is what we came up with:
Altitude Pale Ale: aka The Posturing Professional:
with Pepato, White castelli and vintage cheddar, Apples
Nose effect: citrus, pine, cheddar
Rich, malty down the throat with food. Super smooth with the pepato.
A little smokey with a citrus finish
Oak flavours with the castelli
Lager: aka The Goldpanners Profit:
Smells of apple & honey, caramel. Crisp and dry in the mouth. Light enough to whisk down the throat when really thristy. With this food though oaty with the cheese and hummus and bright with the castelli.
With the Rosti it turns hearty and quenching
I.P.A.: aka The Mischievous Kea
A beautiful rounded flavour with the overall meal, works on all levels, even with the dark chocolate Anzac pie!
Stout: aka The Moonlight Track:
Forgot to pick one up, got two Kea's instead. Doh!
Hefe: aka The Persistent High
With the sauerbraten: smells of ripe wheat as it should and tastes light on it's feet (helles as apposed to dunkles) and bright. Almost floral, banana with an effervescent mouth feel. With red cabbage it gains some legs and warmth. Brilliant! Our favorite of the night.
In congratulating him on beers this well made, Eliott is quick to remind me how grateful he is to the many people that he’s learned from and who’ve supported him along the way including Davie McKenzie and the staff at Atlas, the local Queenstown community, and more recently, Eddie Gapper, Eliott’s new business partner. As I said earlier, these brews are now showing up at some of the best wine and beer establishments in the country, not because they’re craft and therefore hip, but because they’re outstanding in flavour and experience. Especially the stout and hefe in my experience. Not over the top new flavours for the sake of being beer candy, but because Eliott has mastered, in his young life, the art of building on top of a great beer platform and made them distinctly South Island alpine in magical ways. This is exactly why we stock these beers at Raeward Fresh - celebrating the true locality and provenance of makers like Eliott who know who they are and where they came from.
Who we are
This blog is written by Patrick Dodson and is a collaborative effort from the entire Raeward Fresh team of purchasers, chefs, nutritionists, butchers, grocers, baristas and other food creatives.
Crystal Gardens Lettuce
Chef Dave Miller
Retro Organics Milk
Basil & Parsley
Jenny Lamond Cakes
Canter Valley Turkey
Wanaka Organics Eggs
Chef Anne Halson
Chef Jonathan Rogers
Off Our Tree Cherries
Goodies On The Gorge
The Raeward Fresh Queenstown Kitchen
Kim Malcolm on Coconuts
Cairnmuir Olive Oil
Provisions Jane Shaw
Fix & Fogg Peanut Butter
Make It Raw
Kokako drinking chocolate
Inch Valley Preserves
White Rabbit Cacao
The People' Bread
Weka Olive Oil
White Heart Hazelnuts
Karamaya Black Garlic
Muesli & Co
Soda Press Co
Dr Feelgood Frozen Pops
All Good Drinks
She Universe Chocolates
A Cracker Of A Nut
Raglan Coconut Yoghurt
Pinoli Pine Nuts
Bonnie Goods Oatcakes
Taste of Provence
Tom & Luke Bars
Pure NZ Ice Cream
Clevedon Buffalo Mozzarella
the Kefir company
Pure Wasabi Coppersfolly
Benneto's Drinking Chocolate
Blueskin Bay Honey
Hogarth Craft Chocolate
Something To Crow About
Fresh As dried Foods
Holy Smoke Salmon
Rebel Foods Nutribombs
Vigour & Vitality
East Imperial Tonics
Abel Methode Cider
Wild Fennel Co.
Covet Nut Milks
Tio Pablo Foods
First Light Wagyu
The Chocolate Workshop