Farro Feast October 2018 by Farro Fresh

FREE ISSUE | OCTOBER 2018

Celebrating NZ Cheese Month

ULTIMATE CHEESE PLATE perfect matches

s h e r f & st

EASY CK &

MEALS

Cover star page 11 10 mins cook time

October eating WITH FARRO

ON OUR TABLE

Welcome to the October edition of Feast. It is one of our favourite times of the year – New Zealand Cheese Month – and to celebrate we have compiled a guide to creating the ultimate cheese plate on p6 and 7, which takes the hard work out of putting together a cheeseboard, and features some of our tastiest local cheeses. We also have some fantastic recipes that are quick and easy to prepare, and delicious to enjoy – perfect mid-week dinner solutions! Plus we are celebrating spring with a fresh, new look to Feast. We would love to hear what you think so send us any feedback to feast@farro.co.nz.

WIN A FABULOUS WINE LOVERS’ ESCAPE AT TE AWANGA IN HAWKE’S BAY Buy a bottle of Te Awanga wine at Farro, scan your Friends of Farro Card, and go into the draw to win a trip for two to Te Awanga Estate in the Hawke’s Bay. The lucky winner and guest will stay at the winery, dine with Te Awanga founder Rod McDonald and learn about the Te Awanga vineyard and wines, as well as having the chance to explore the stunning Hawke’s Bay region.

WIN

The prize includes: Return flights to Hawke’s Bay* Rental vehicle for the weekend Two nights’ accommodation at Te Awanga Estate A dinner and tasting with Rod McDonald, founder of Te Awanga Estate

* Subject to availability

FRIENDS OF FARRO Join our Farro community of food lovers! Pick up a card in-store and register it online at farro.co.nz/friends FRIE ND S OF FAR RO LOYA LT Y C A R D

WIN a perfect day at Orakei Bay Fancy a $750 voucher to spend at Farro Fresh in Orakei? That’s just one small part of the amazing $10,000 prize pack up for grabs. Come visit, enjoy free 2hr parking and shop at Orakei Bay Village this October and enter the draw to win an incredible $10,000 prize pack from the amazing stores and restaurants at Orakei Bay Village!

CHEESE, GLORIOUS CHEESE!

Come and taste, share and talk cheese with our wonderful artisan cheese suppliers at the following events

Over the Moon & Man O’ War Cheese Master Class, $35

Come and celebrate the finest of cheesemakers at a fabulous Master Class this month. Here is your chance to learn (and taste!) about all things cheese from expert Sue Arthur, the owner of Over the Moon Cheese and winner of over 120 national and international cheese awards. To top it off, Over the Moon cheeses will be matched with delicious Man O’ War wines to give you the ultimate cheese board experience! Tickets $35, 10 October, 7.30-9pm at Farro Constellation Drive or 11 October, 7.30-9pm, at Farro Mt Eden. Get in quick before these tickets sell out! Visit farro.co.nz for details

MEET THE CHEESEMAKER Free Event • F riday 5 October 11am-2pm • G rey Lynn Meet the cheesemaker Zeb Kaka-Holtz from Grinning Gecko BREAKING THE MOULD Free Event • F riday 12 October 3-5pm & Saturday 13 October 11am-1pm • Constellation Drive Whitestone Cheese will be talking about their Shenley Station Blue cheese, an original NZ blue cheese. MEET THE CHEESE EXPERT Free Event • 19 October 3-5pm Grey Lynn • S aturday 20 October 11am-1pm Lunn Ave Daniel Shields from Barry Bay Cheese will explain the techniques involved with

nts creating the flavours and textures their cheeses are renowned for. MEET THE GOATS CHEESE SPECIALIST FROM DRUNKEN NANNY Free Event • F riday 26 October 11am-1pm Constellation Drive • F riday 26 October 3-5pm Grey Lynn • S aturday 27 October 11am-1pm Orakei • S aturday 27 October 2.30-4.30pm Lunn Ave • S unday 28 October 10am-2pm Mt Eden • S unday 28 October 1.30-3.30pm Epsom Meet Amanda Goodman, owner and cheesemaker at the Drunken Nanny as she tells all you have ever wanted to know about goats cheese.

LEWIS ROAD A2 GOLD TOP

MIDNIGHT BAKER NATURAL FREEDOM LOAF

WHOLESOME MERCHANT ROCKY ROAD

Harking back to childhood memories of collecting the milk from the front gate, Lewis Road’s brand new A2 gold top boasts single-estate farm milk and is exclusive to Farro in glass bottles. $6.49/750ml

The delicious Freedom Loaf from the Midnight Baker is a dense, seeded bread, free of wheat, gluten, dairy, nuts, eggs, refined sugar and yeast. Try it toasted for a nutty flavour and satisfying crunch! $16/loaf

This wholefood rocky road is a wonderful raw treat that rockets straight to the top of our shopping list! A blend of hazelnuts, pistachios, almonds, cacao, goji berries, dates, buckwheat, coconut and dried apricots. Enjoy! $6.50

Find in our dairy section.

Find the loaf in our bakery.

Find the slice in our bakery.

NEW

TO STORE GRINNING GECKO KAU PIRO WASHED RIND CHEESE Meaning smelly cow in te reo, the Kau Piro Washed Rind Cheese is a luscious, creamy award-winning addition for the cheese board made from organic milk from Scottish Ayrshire cows. $15/150g

Find at our cheese counter.

Make room on your shelves for the latest unique and yummy treats – from delicious peanut brittle and gluten-free bread to award-winning cheese and irresistible rocky road.

FORK BREWCORP Wellington brewery Brewcorp has a tasty beer range that gets bonus points for its retro packaging and catchy names! The range includes Alpha Geek India Pale Ale, Hyperlocal NZ Pale Ale, Tainted Love Passionfruit & Juniper Sour Ale and Golden Handshake Pilsner. $7.99 - $9.99/bottle

Find these in our beer section.

FARRO FAVORITE

GNARLY HEAD CHARDONNAY

CLEVEDON BUFFALO OAXACA

PIECE OF CAKE CHILLI & BEER PEANUT BRITTLE

The Gnarly Head Chardonnay is a juicy, full-bodied Californian wine that explodes with citrusy aromas of lemon zest, honeydew melon and a hint of oak. Try it with grilled scallops, roast chicken or a fresh green salad. $19.99/bottle

Delicious ribbons of buffalo milk cheese that are wound into balls by hand. Nicknamed the mozzarella of Mexico, it has great melting properties and can be shredded into strings for topping your favourite meal. $10.39/100g

A delicious snack that’s so hard to put down – peanuts surrounded in a beautiful brittle toffee, with a subtle hint of chilli. It’s sweet and salty and contains no additives and preservatives. $8.79/150g

Find in our wine section.

Find this in our cheese counter.

Find this in our snacks aisle.

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Cabbage patch kid This month, Farro looks at the rockstar of the vegetable world – the cabbage! Sweet, mild and delicious, it’s a traditional and versatile vegetable that can be eaten in so many different ways.

Green cabbage The king of versatility, the green cabbage can be chopped into salads and slaws, lightly boiled, stuffed, fried, or added to soups.

High in vitamin C Red cabbage Great used raw as it retains its fabulous colour. Take a look at the skirt steak with tortilla and slaw recipe on page 11. Red cabbage can lose its colour when cooking but you can lock in the colour by cooking it in an acidic liquid like vinegar or wine.

Savoy cabbage Has a light feel due to its pretty wrinkly leaves and a wonderful depth of flavour that is very attractive in salads or slaws. Have some leftover? Try making kimchi with it!

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Buying tip

Choose a cabbage that is heavy and firm with fresh, crisp looking leaves that aren’t soft or wilting.

SPEAR NO EFFORT!

Nothing compares to the taste of fresh, local asparagus in springtime. Here are three easy meal ideas for this much-loved vegetable.

CHICKEN AND ASPARAGUS STIR FRY

Thinly slice chicken thighs and stir fry with garlic, ginger and spring onion and a bunch or two of asparagus sliced on the diagonal. Add a splash of shaoxing wine, soy sauce and chicken stock and simmer for a few minutes. Thicken with a slurry of cornflour and water and serve with rice.

ASPARAGUS, RICOTTA AND TAGLIATELLE

Fry garlic gently in olive oil, add the zest and juice of 1 lemon. Cook tagliatelle and asparagus in boiling salted water. Toss in the

garlic adding ricotta, freshly grated parmesan and plenty of fresh slivers of mint. Add more lemon juice if required.

ASPARAGUS, ORANGE AND RADICCHIO SALAD WITH ALMONDS

Make a dressing with orange juice, sherry or white wine vinegar and olive oil. Use to dress a salad of blanched asparagus, sliced oranges and torn radicchio leaves. Top with toasted almonds.

Did you know?

Fresh asparagus stalks will snap rather than bend when you apply pressure.

WRAP IT UP

The team at Kohkoz bring you a simple and delicious recipe featuring their authentic Lebanese falafels and fresh salad ingredients for a light and tasty meal. INGREDIENTS

Kohkoz Freshly Baked Pita Bread Wraps Kohkoz Traditional Hummus Kohkoz Golden Falafels Lettuce chopped Tomato sliced Pickled cucumbers sliced Pickled turnip (optional)

METHOD

ON SPECIAL* D ips $5.99 save $1 P ita bread $4.99 save $1 F alafels $7.99 save $2 * Special prices valid from 1 - 28 October 2018

Heat the falafels following the directions on the packet. While they are heating prepare the lettuce, tomato and pickles. Place wraps on a flat surface and spread the hummus along the centre of each wrap. Divide the falafels among the pitas and top with lettuce, tomato and pickles. Roll the wrap and serve.

Helpful hints For a toasted wrap, roll in tinfoil once complete and place in the sandwich press For meat lovers, replace falafels with cooked chicken and replace Kohkoz Hummus with Kohkoz For the Love of Garlic

About Kohkoz

Kohkoz products are made in small batches using traditional family recipes and quality, natural ingredients, with no added colours or preservatives. The range includes Kohkoz Traditional Hummus, For the Love of Garlic, Smoky Baba Ghanoush, Golden Falafel and Lebanese Pita Bread.

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THE WORD ON

cheese

Quick and simple to prepare but high on wow factor, a cheese board is an entertaining essential. Farro shows you how to build a beautiful, delicious platter from the seven types of cheeses and match them with the perfect accompaniments and wines. HARD

FRESH

BLUE

Sweet, nutty and deep umami flavours. Hard cheeses are often crumbly, like a parmesan, with some crystallization. They are dense and can have thick rinds.

Mild, milky and fresh – these cheeses are loved for their simple, classic flavours. They have no rind and are usually between 1-15 days old.

Blues can be creamy and mild to strong and crumbly. They have streaks, or veins, of blue, green mould running through them.

 EXAMPLES halloumi, ricotta, feta, mozzarella, chèvre, cream cheese  PERFECT MATCH WITH Crusty Wild Wheat sourdough baguette  WINE RECOMMENDATION A rose or sauvignon blanc. Farro recommends Haha Rose, $14.99

 EXAMPLES cheddar, Parmigiana Reggiano, gouda  PERFECT MATCH WITH Turkish Dried Figs  WINE RECOMMENDATION Rich and dry whites or medium bodied reds. Farro recommends Te Awanga Syrah, $23.99

 EXAMPLES Stilton, Roquefort, Gorgonzola, creamy Blue  PERFECT MATCH WITH Zoe Bone Foods Feijoa Paste & Totara Cottage Sweet and Salty Sesame Crackers  WINE RECOMMENDATION Sweet, dessert wines. Farro recommends Spy Valley Gewurztraminer, $17.99

Buying tip

Ask our Farro cheese counter staff for a sample before you buy!

AGED FRESH These have a sharp and usually salty taste. Aged fresh cheeses can be creamy or crumbly and made from sheep, goat or cows milk.  EXAMPLES Saint Marcellin, Cranky Goat The Nanny  PERFECT MATCH WITH J Friend Chunky Honey  WINE RECOMMENDATION An acidic wine usually works well here, like a dry pinot gris, sauvignon blanc. Or if going for a red, a merlot or pinot noir. Farro recommends Fox Sauvignon Blanc, $14.99

How many cheeses? Three to five cheeses look good on a board. Make it look like a work of art with wedges, wheels, logs or squares. We reccomend: 6 | Farro Feast | farro.co.nz

HARD

MERCER 50/50 COW AND SHEEP CHEESE, $8.50/100g

FRESH

BLUE

CLEVEDON MARINATED BUFFALO CHEESE, $18.95

WHITESTONE SHENLEY STATION BLUE, $8.90/100g

SEMI SOFT/WASHED RIND Often referred to as “the stinkers”, these cheeses have intensely bold and savoury notes with some pungency. Not for shy cheese eaters but deeply rewarding for the brave!  EXAMPLES Edam, Port Salut, Havarti, Reblochon, Munster  PERFECT MATCH WITH Augustine's Quince Paste, Rutherford & Meyer Gourmet Natural Wafers  WINE RECOMMENDATION Try a white wine with good acidity to cut the richness of the cheese. Farro recommends Peregrine Riesling, $23.99

FLAVOUR ADDED

HOW MUCH CHEESE?

Most flavour added cheeses are well-known hard cheeses with mixed fruits, spices or herbs, and shaped into a round.

Allow 100g per adult

 EXAMPLES cumin seed gouda, smoked cheddar  PERFECT MATCH WITH Muscatels  W INE RECOMMENDATION This depends on the flavours in your cheese – try something different or quirky! Farro recommends Bell-Ringer Albarino, $18.99

SOFT WHITE A soft white rind is often buttery and mild when young and more pungent as it ages. These cheeses often have a fine covering of fuzzy white mould.  EXAMPLES camembert, brie  P ERFECT MATCH WITH Damson Collection Fruit Paste  WINE RECOMMENDATION Full-bodied chardonnay. Farro recommends Walnut Block Chardonnay, $26.99

AGED FRESH

SEMI SOFT/WASHED RIND

CRANKY GOAT THE NANNY, $14.50

OVER THE MOON GALACTIC GOLD, $10.25

FLAVOUR ADDED

CHEESEBARN CUMIN GOUDA, $4.99/100g

SOFT WHITE

DRUNKEN NANNY CHEEKY CAMEMBERT, $12.00

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Fast, fresh and fun Create a quick and easy meal with four sensational solutions to the mid-week dinner dilemma!

COVER HERO

Prawn and bok choy noodle stir fry recipe on page 11.

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Skirt steak with tortilla and red slaw recipe on page 11.

ON SPECIAL*

Greenlea Beef Skirt Steak $15.99 per kg save $6 * Special prices valid from 1 - 28 October 2018

Star ingredients

$3.99

Lian Huat Hokkien noodles A fresh chewy noodle with a robust texture and deep yellow colour.

$6.99

Remarkable yellow corn tortillas Handcrafted and baked in New Zealand, with 12 in a pack.

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TIMESAVER TIP

Star ingredients

Use rotisserie chicken here instead. Simply shred the meat and add to the salad with the dressing.

$29.99

Smoky pickled asparagus

Up your snack platter game with these pickled spears. Whisk 2 cups (500ml) white wine vinegar, 2 thinly sliced garlic cloves, 1 Tbsp (15ml) salt, 2 Tbsp (30ml) sugar and 1 tsp (5ml) smoked paprika together in a saucepan until sugar and salt have dissolved. Bring to the boil for a minute. Trim 400g (2 bunches) asparagus spears. Place in a jar and add 1 small thinly sliced onion. Pour over hot mixture, ensuring asparagus are covered. Rest, uncovered, at room temperature for 3 hours, stirring occasionally. Store, covered, in fridge. MAKES 1 JAR Shredded

chicken salad recipe on page 11.

20 mins

10 mins prep cook time

serves 4

Lentil salad with carrot dressing ½ cup black beluga, puy or green lentils 4 tablespoons extra virgin olive oil 1 large carrot, scrubbed and sliced 1 tablespoon white miso 3cm piece ginger, roughly chopped 1 clove garlic, roughly chopped 2 tablespoons apple cider vinegar 1 small red chilli, de-seeded 2 large handfuls baby spinach leaves, washed 2 bunches asparagus (or use green beans if unavailable) 1 avocado, sliced

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Cook the lentils in simmering water for 15-20 mins until tender. Drain and dress with 1 tablespoon of the extra virgin olive oil and set aside. In a blender combine the carrot, miso, ginger, garlic, vinegar, remaining extra virgin olive oil and chilli and blend until smooth, adding ¼- ⅓ cup of water to make a smooth dressing. Blanch the asparagus until just tender then toss with the lentils and spinach and enough of the dressing to lightly coat the salad. Top with the avocado and serve with extra dressing on the side.

/kg Freedom Farm chicken breast Boneless skinless fillets with excess fat trimmed off.

$8.50

Chantal organic raw apple cider vinegar Made from organic NZ apples, naturally fermented, unfiltered and unpasteurised.

SHREDDED CHICKEN SALAD 25 mins

20 mins prep cook time

serves 4

Poached chicken 500mls chicken stock 2 stems lemongrass, bruised 2 slices ginger 3 kaffir lime leaves 2 tablespoons fish sauce 2 skinless chicken breasts Dressing 2 tablespoons rice wine vinegar 50g palm or brown sugar 1 red chilli, deseeded, thinly sliced 2 cloves garlic, finely chopped 4 tablespoons lime juice 3 tablespoons fish sauce For the salad ¼ green or savoy cabbage, finely shredded 1 packet bean sprouts ½ cucumber, quartered lengthways, sliced on diagonal 1 carrot, peeled and julienned 2 spring onions, sliced on the diagonal 1 red chilli, finely sliced 1 cup roughly torn herbs such as mint, Vietnamese mint, Thai basil, coriander etc 2 tablespoons roughly chopped roasted cashew nuts or peanuts Chicken Put all the ingredients except for the chicken, in a saucepan and bring to the boil. Simmer for 5 mins to allow the flavours to infuse, then add the chicken. Simmer gently for 10-15 mins (depending on the size of your chicken) or until cooked through. Turn off the heat and allow the chicken to cool in the stock. This can be done the day before (if you have time). Dressing Bring the vinegar, sugar and ¼ cup water to the boil in a saucepan, stirring to dissolve the sugar. Set aside to cool. Add the remaining ingredients

then taste and adjust the amount of lime juice and fish sauce if necessary. Salad Shred the chicken meat and put into the bowl with cabbage, bean sprouts, cucumber, carrot, spring onions, red chilli and ¾ of the herbs. Toss with the dressing, put into a serving platter and top with the remaining herbs and nuts.

PRAWN AND BOK CHOY NOODLE STIR FRY 10 mins

15 mins prep cook time

serves 4

3 tablespoons hoisin sauce 3 tablespoons soy sauce 1-2 tablespoons sriracha sauce (depending on how spicy you like it) 2 tablespoons shaoxing wine 2 tablespoons vegetable oil 400g prawns 1 bunch spring onions, sliced on diagonal 2 cloves garlic, minced 3cm piece ginger, finely grated 1 red capsicum, thinly sliced 2-3 bok choy, sliced 500g packet fresh egg noodles 1 packet bean sprouts lime wedges to serve Combine the hoisin sauce, soy sauce, sriracha and shaoxing wine.

heated through. Serve immediately with lime wedges.

SKIRT STEAK WITH TORTILLA AND RED SLAW 10 mins

30 mins prep cook time

serves 4

1 piece skirt steak 2 tablespoons oregano leaves 2 cloves garlic 1 tablespoon olive oil Slaw ¼ red cabbage, shredded 1 carrot, peeled and grated 2 spring onions, chopped 1 cup coriander leaves 1 cup mint leaves juice of 1 lime 1 tablespoon rice or maple syrup, or honey ¼ cup extra virgin olive oil Salsa 1 avocado, finely chopped 2 medium tomatoes, finely diced 1 small red onion, finely chopped juice of ½ lime

Remove any silver skin from the steak and score at 1cm intervals across the grain on both sides. Mash the oregano and garlic together with a little salt and mix with the olive oil. Rub the paste on the steak and leave to marinate while you prepare the slaw (or refrigerate overnight). For the slaw, combine the cabbage, carrot, spring onions and coriander, and set aside. Blitz the mint, lime, syrup and oil together in a blender (or pound together with a mortar and pestle). Set aside. Combine all the salsa ingredients in a bowl and season generously. Grill the steak for 3-4 mins on each side then rest for 5 mins before slicing thinly. Warm the tortillas, dress the slaw with the dressing and serve with the feta, hot sauce and lime wedges.

To serve tortilla or flatbreads 100g feta, crumbled hot sauce lime wedges

In a wok or large fry pan, heat the oil and briefly fry the prawns to just colour them and then remove from the pan. Add the white parts of the spring onion, the garlic and ginger and fry for a minute. Add the capsicum and bok choy and fry for another minute. Add the noodles and ¼ cup water and fry until just warmed through, tossing as you go. Add the combined sauces, the prawns, bean sprouts and spring onion greens, adjusting the flavourings if necessary, until

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QUICK, EASY & DELICIOUS

Christmas delivered TO YOU

Enjoy a festive feast with all the trimmings but without the stress! Farroâ&#x20AC;&#x2122;s Christmas Foodkit contains everything you need for a delicious meal, giving you more time to enjoy with family and friends.

RESERVE YOUR FOODKIT email: christmas@farro.co.nz

ONLY

$329 SERVES 10-12

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On Your Christmas Menu

prep time 1 hour

2.5 hours cook time

serves 10-12

STARTERS

• Pear prosciutto camembert bites • Prosciutto wrapped breadsticks

MAIN

• Christmas free-range ham with sticky honey glaze • Stuffed turkey roulade with pancetta strips • Cranberry compote

SIDES

• Rocket fennel pomegranate salad • Roast pumpkin fregola salad • Baby jewel potatoes and beans with crispy shallots and Waiheke herb spread

reated by Farro founder Janene Draper, our delicious festive Foodkit promises all the classics – NZraised and free-range turkey roulade and Christmas ham with sticky honey glaze take centre stage, with three tasty sides and a show-stopping dessert. Suitable for 10 to 12 people and delivered straight to your door (or you can pick up at our

Orakei or North Shore stores), Farro’s Christmas Foodkit is the easiest way to make this your most delicious and enjoyable Christmas yet. Last year, our Christmas Foodkit dashed off the shelves faster than Father Christmas’ reindeers so get in quick and buy yours now before it’s too late! The Foodkit features the very best locally sourced ingredients

and the freshest produce. The vegetables are chopped, the turkey stuffed and the ham glaze is made – all the hard work has been done to save you time – simply cook and assemble on the day. You will also receive a comprehensive recipe booklet with step-by-step instructions to make the entire cooking experience super-fast and easy.

CHERRY BOX, $19.99, INCLUDES: Box of 1kg cherries from McIntosh Orchard in central Otago

SWEET BOX, $30, INCLUDES: Inspired Cherry Rocky Road, 100g Mummy’s Yummys Christmas Tarts 4pkt Popilicious Brownie Original Slab, 400g

Add on these handy boxes to wrap up your Christmas feast! Choose from boxes of cheese, cherries, sweet treats and wines to make Christmas even simpler. Then sit back, relax and let Farro make your Christmas Day!

•

• •

6 BOTTLES

DESSERT

• Festive meringue tower with freezedried raspberries and raspberry crush

$329

+ free delivery. Or pick up from Orakei or North Shore Farro stores

To reserve

WHITE WINE BOX, $84.99, INCLUDES: 2 x Spade Oak Voysey Chardonnay 2014 (NZ) 2 x Haha Sauvignon Blanc 2016 (NZ) 2 x Borgo San Leo Prosecco (Italy)

• •

•

Your Farro Christmas Foodkit, email: christmas@farro.co.nz. For delivery on 20th, 21st, 22nd and 23rd December.

MIXED WINE BOX, $109, INCLUDES: 1 x Macon Villages Chardonnay 2015 (France) 1 x Margrain Rivers Edge Pinot Noir 2014 (NZ) 1 x Leon Perdigal Cotes du Rhone 2015 (France) 1 x Soho Stella Sauvignon Blanc 2016 (NZ) 2 x Borgo San Leo Prosecco (Italy)

•

CHEESE BOX, $35, INCLUDES: Over the Moon Camembert, 120g Westminster Sharp Cheddar, 200g St Agur, 125g Savour The Taste Quince Jelly 195ml Rutherford & Meyer Natural Rice Wafers, 120g

•

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FARRO FOOD HERO

Crescent Dairy Co

New kids on the block Crescent Dairy Co balance family and farming, nurturing a herd of gorgeous goats and producing fresh wholesome goats milk and yoghurt, as well as plenty of personal rewards! WAIMAUKU et in the prettiest of pastures in Waimauku, north west Auckland, Crescent Dairy Co is home to Emily and Gavin Ward, their two young children Carter and Pania, and a family of the happiest goats and kids you’ve ever encountered. Keeping up with New Zealand’s growing appetite for A2 goats milk, this idyllic venture is based on sustainable, chemical-free farming and became Emily and Gavin’s pride and joy when they bought a herd of goats from Emily’s parents two and a half years ago. “Inspired by my own childhood memories of goat farming, we lived close by to my parents for seven years helping out with the goats and farm when needed while working and raising our children. When the opportunity to purchase the herd came up, we jumped at it, and haven’t looked back since. But we decided to go in a different direction and focus on fresh goats milk and yoghurt rather than cheesemaking,” says Emily. The picture-perfect herd of Nubian and Saanen goats spend their days playing in the fields, their nights in a shed when it is cold, and under the stars in the summertime. “Our top priority is the care of the goats. We make sure they get a new paddock to graze in every day, wait until they are at least two years old before breeding them, and give them a few months off milking each year too,” says Emily.

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Having backgrounds in sales and marketing, Emily and Gavin have brought a sharp, retail focus to the farm, creating a happy balance between the business-side of the dairy along with the day-to-day work with the goats. With the milk and yoghurt presented in 100% recyclable bottles that are made in New Zealand, the Wards are making every effort to minimise their environmental hoof-print. “We milk the goats first thing in the morning, then the milk is pasteurised and bottled right here at Crescent Dairy Co. Having a farm on the outskirts of Auckland means I can deliver the milk to store myself twice a week – sometimes it’s possible to have milk on the shelf the same day it was milked!” says Emily. By keeping the herd to a manageable number – currently around 35 does, 2-3 bucks and at this time of year a whole bunch of endearing kids – Emily and Gavin are able to run the farm by themselves. “It can be full-on trying to get all the work done, especially with bottle-feeding the kids three or four times a day at the moment. But despite all the hard work, we still get a real kick out of spending time with the goats and then seeing the product on the shelves!”

Find in store

WINE PRODUCER OF THE MONTH

Millton Vineyards & Winery

New Zealand’s first organic and biodynamic winery Millton Vineyards & Winery was set up by James and Annie Millton in Gisborne in 1984. Thirty-five years on, they have earned a swathe of medals and awards for their wines and a well-earned reputation as the pioneers of organic viticulture. GISBORNE

fter returning from several years of work in the great wine regions of Europe in the Eighties, James and Annie Millton were given the opportunity to take over her father’s vineyard, Opou, in Manutuke, where they still grow their riesling and chardonnay. Shortly after, they built the winery and established the rest of the Millton estate over four parcels of land, each with their own unique terroir.

many transfer to organic viticulture over the years.

What was the most challenging part of the early years of the vineyard?

How have people’s wine tastes changed over the last three decades?

In the early years, lots of people did not understand what we were doing. Being the first organic vineyard in New Zealand many of our peers thought we were crazy. We even named two of our wines Crazy by Nature as a nod to the days where organics was seen as something reserved for the great unwashed and biodynamics was entirely unheard of. It’s been a delight to watch so

What makes Millton wines unique? Our wines are expressive of their terroir. We only use natural yeasts in the winery and as such the fermentation is decided by the season. Our intervention is minimal and this allows both the season and the soil to sing without interruption or intrusion.

Today’s generation of wine drinkers care far more for the provenance of what they consume and the footprint it leaves on the environment.

are the only dry farmed region in New Zealand reducing our footprint on the land and our precious waterways.

be it someone who would usually pick up a pinot gris or those who would choose a red.

Are there any wine trends you can tell us about?

What is your favourite Millton wine and what do you like to pair it with?

I believe New Zealand is beginning to both understand and enjoy Viognier. We first planted ours at our Riverpoint Vineyard in 1997 and, over the last few years, we have observed a much greater market demand for it. It’s a wine that can speak to so many palates,

Opou Chardonnay was first planted in the late Sixties and has become one of our most loved wines. I love to pair this with a hot smoked salmon risotto – be sure to use a good home-made stock and share with friends!

Find the Millton range in our wine section.

What does the Gisborne micro-climate bring to wine from the region? Gisborne has a mild and pleasant climate. Our vineyards are moderated by the ocean and we

From left: Millton Opou Riesling, $26.99, Millton Riverpoint Viognier, $22.99, Millton Te Arai Rose, $21.99, Millton Opou Chardonnay, $32.99.* * Special prices valid from 1 - 28 October 2018

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Grab a bunch IN STORE NOW

INSIDE Easy meal ideas for this much-loved vegetable on page 4