JUNE AT FARRO | 2017
Winter Warmers
FEATURES Braised Beef Short Ribs Dutch Baby Madness 7 Seasonal Stouts Producer of the Month NZ Yuzu Co
FEAST MONTHLY JUNE
JUNE EATING WITH FARRO
ON OUR TABLE THIS MONTH: PEARS AND PERSIMMONS
From the fromagerie: Raclette
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A cheese, a dish and a cooking device, ‘raclette’ really does a great job as a fireside delight. Its slightly sticky, washed rind exterior imparts a funky acidity, but there’s a beautiful creaminess that, when heated and scraped or ‘raclee’ – French for to scrape, is just glorious. Traditionally raclette is a semi-hard cow’s milk cheese made on both the French and Swiss sides of the Alps, so features in both cuisines.
une means it’s the middle of the year, but it doesn’t have to also mean pining for the sunshine still months away! We are celebrating warm comfort food this month and whether it be by the fire or under the heat pump, it’s all about making the most of the season’s finest. The joy of indoor kitchen pursuits such as slow cooking, stock making, preserving and baking is what it’s all about. Hunker down, get toasty and get cooking with us this month, and enjoy a feast by the fire!
JUNE DIARY DATES
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QUEEN’S BIRTHDAY PUBLIC HOLIDAY HOURS
MON
Grey Lynn – 9am - 6pm Epsom – 8am - 7pm Lunn Ave – 8.30am - 6.30pm North Shore – 8.30am - 6pm Orakei Bay – 8am - 7pm
WORLD OCEAN DAY
8 THUR
Celebrate world ocean day by trying sustainable fish from Moana fisheries – who this year have partnered with WWF to be their first NZ conservation fishing partner.
The Swiss created raclette, the dish – a simple half-round of raclette melted in front of the fire, traditionally, but now, thanks to the magic of electricity, there are many wonderful heating devices to choose from that allow for just the right amount of heat to be applied to enable the scraping of the layer of melted cheese onto your dinner plate to enjoy with cornichons, air-dried meats and small potatoes.
These seasonal favourites are at their best in June and both can be used for savoury and sweet dishes. • • • •
Persimmons make a great chutney, as do pears, and both work well with spice so don’t be shy of adding cinnamon, chilli, cloves and star anise. Good old poached pears can be revamped when drizzled with Sabato’s syrupy Giuseppe Giusti Ricardo balsamic condiment. Persimmons work well in winter slaws when finely julienned to mix with red cabbage, radicchio, almonds and pickled carrot. Pears are delicious, simply sliced on your cheeseboard, to serve with fresh soft goat’s milk cheeses and sheep’s milk cheeses such as Ossau-Iraty.
SEVEN SENSATIONAL SEASONAL STOUTS 1. GARAGE PROJECT CEREAL MILK STOUT 650ML
2. 8 WIRED ISTOUT 500ML
$12.99
3. BIRKENHEAD BREWING RAWENE COCONUT AND OATMEAL STOUT 888ML
Brewed with corn flakes, oats, chocolate, wheat and a generous dose of milk sugar, Cereal Milk Stout is rich and smooth. Redolent of the sweet remnants of the breakfast bowl.
The i stands for imperial, which means it is a massive beer in both alcohol content and flavour. Oats, liquorice, slight vanilla and caramel in the body. Expect to be impressed!
This inviting brew will leave you with a lingering finish of coconut, vanilla and chocolate – and begging for just one more sip.
$10.99
TASTE: Creamy, funky and acidic TEXTURE: Semi-hard AGING TIME: 3-6 months
Product 101: Guanciale
$11.99
$3.25/10og 4.
SAVE $1.00 *ENDS 29TH JUNE
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ORIGIN: Italy, Umbria
COME MEET AL BROWN! Try Al’s meat loaf in store. It’s a perfect winter warmer.
Orakei Bay Grey Lynn
Lunn Ave Epsom
North Shore
PG 1
Thursday 1st, 3-6pm Friday 2nd, 3-6pm Saturday 3rd, 9-11am Saturday 3rd, 12-2pm Saturday 3rd, 3pm-5pm
TASTE: Rich, salty TEXTURE: Firm (once air dried) 4. 8 WIRED FLAT WHITE COFFEE MILK STOUT 500ML
$10.99
A pitch-black pour sits under a cappuccino, off-white head. As its namesake suggests, you’d want one every day… but maybe best not in the morning.
5. COOPERS BEST EXTRA STOUT 750ML
$5.99
With its robust blend of fruit and chocolate flavours and bitter hop notes, this one’s a classic stout… just as it should be.
6. SAWMILL CHOCOLATE STOUT 500ML
$9.99
A velvety milk stout, brewed with oats, organic cocoa powder and cocoa nibs, this will also make a perfect dessert with the addition of a scoop of vanilla ice cream!
7. MOA IMPERIAL STOUT 500ML
$7.99
Aged with French oak, this beer displays not only coffee, mocha and smoked cedar characters, but also sweet and savoury notes.
PAIR WITH: Chilli flakes and rocket Taking its name from the Italian for ‘cheek’, guanciale is made from pork jowl that has been cured simply with salt, sugar and a mix of spices including plenty of freshly ground black pepper, thyme and fennel. Natural air drying over a period of weeks creates a
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ess Fargher is our new customer experience manager at Grey Lynn. Having the chance to work with food as well as people was the ultimate role for her. She’s here to help answer your questions, find those special ingredients you’re looking for, offer tasting suggestions and recipe inspiration and will even help you plan your menu! What’s your favourite food/cuisine? That’s a hard one! Cheese is my absolute favourite. I’m all about the cheese! I also love Greek food, Vietnamese, Mexican, meat of pretty much any variety, seafood ... I could go on and on.
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ORIGIN: Swiss and French Alps
Or, if you are lucky, you’ll have sat around a raclette grill, which, again, is all about melted cheese but via a small pan to which other foods can be added to make a gorgeous cheesy mess. In any format, this month we are enjoying raclette in many ways, as a superstar cheese to have on hand for bakes, toasted sandwiches and for fireside melting.
INTRODUCING: JESS FARGHER Customer Experience Ambassador, Grey Lynn
firmer texture that can be sliced like pancetta, but this speciality also has a beautifully rich taste and, when cooked, the melted fat adds great flavour. Our guancaile is made in central Italy, around Umbria, and all you need is 100 grams to make a perfect carbonara for two this week. Our deliciousness tip is to add a touch of dried chilli flakes when you are browning the guiancale, and make sure you have a giant bowl of rocket to serve alongside to help cut that richness.
What’s your signature dish? A slow-cooked Texan-style beef. It’s perfect for when you’re having people over but still have to go to work! You can put it on in the morning before you leave and it makes your house smell like heaven! I usually go for brisket or a bolar roast (which is great for slow cooking). It has loads of flavour – paprika and cumin, which are some of my favourite flavours, and also my absolute go-to – manuka liquid smoke. I use this in so many dishes! What do you think are some of the best aspects to your role? For me, the product knowledge is one of the best bits. There is so much great food out there and there is always so much to learn. And meeting all the wonderful producers who make these amazing products is also awesome.
FEAST MONTHLY JUNE
WINTER BREAKFAST TREAT: THE DUTCH BABY There’s been a Dutch Baby sort of madness about our head office, with sweet and savoury creations gracing weekend tables and Instagram images shared. The Dutch Baby, also known as a German pancake, is a super brunch to whiz up in less than 20 mins and the flavour combos are only limited by your imagination! You’ll need a heavy cast iron frying pan for this recipe. INGREDIENTS ◻ 3 free-range eggs ◻ ½ cup all-purpose flour ◻ 3 tablespoons unsalted butter ◻ ¾ cup milk
METHOD Pre-heat oven to 200C. Move the oven shelves to make room for your pan so it can be in the middle. Allow the cast iron frying pan to pre-heat for at least 10 mins once the oven is at temperature. In a blender, or using an electric hand blender, blend the eggs for 1-2 mins or until frothy. Add 1 tablespoon of the butter while the motor is running to incorporate well, then pour in the milk and allow to blend for 30 seconds. With the motor still running, slowly add the flour, cornflour, salt and pepper and finally the herbs and blend for 1 min. Remove the pre-heated frying pan from the oven and add the remaining butter. Swirl to coat the pan evenly. Pour the batter into the pan and place in the oven to cook for 10-15 mins. Remove and add your toppings and serve at the table to cut and share.
PG 3
◻ 2 tablespoons cornflour ◻ Small bunch chives, chopped ◻ Salt and pepper to taste
TOPPING IDEAS
◻ Freedom Farms streaky bacon or ham. ◻ Free-range eggs: half way through the baking process, add eggs on top of your Dutch Baby; return to the oven to bake. ◻ Southern Seafood’s cold smoked salmon, seasoned with wakame and sesame topped with a slice or two of avocado. ◻ A few chocolate sprinkles and a topping of Blue Frog zesty raspberry syrup or Fresh As freeze-dried fruits. ◻ Red kiwi, persimmon and blueberries with fruit syrup: 50:50 lemon and caster sugar, brought to the boil, taken off the heat, cooled. Place fruit on Dutch Baby with whipped cream and icing sugar. (pictured)
WHAT’S ONLINE
Braised Beef Short Ribs with Red Rice & Mushrooms
Shop by recipe at Farro online and we’ll deliver all the ingredients to your door.
Sweet, sour and sticky ribs make a satisfying meal and this slow cook will not disappoint. Serves: 4-6 INGREDIENTS ◻ 2 tablespoons coconut oil ◻ 3 red shallots, thinly sliced ◻ 2 garlic cloves, finely chopped ◻ 3 small red chillies, thinly sliced, or more to taste, plus extra to serve ◻ 500mls (2 cups) Foundation Foods beef stock ◻ 70mls Mega Chef fish sauce ◻ 50 grams Jenny’s palm sugar, grated ◻ 6 kaffir lime leaves, crushed in your hand ◻ 4 coriander stalks, leaves reserved to serve ◻ 2 lemongrass stalks (white part only), bruised ◻ 10 grams dried shitake mushrooms, soaked in boiling water for 30 mins, drained; large shiitakes halved ◻ 600mls Trade Aid canned coconut milk ◻ 8 Greenlea beef short ribs ◻ 50 grams enoki mushrooms ◻ Juice of 1 lime, or more to taste, plus wedges to serve ◻ 170 grams (1 cup) Healthy red cargo rice, rinsed ◻ Phoenix fried shallots, to serve
GREENLEA BEEF SHORT RIB
$20.99/kg SAVE $3.00 *ENDS 25TH JUNE
TEAM PICK METHOD Preheat oven to 160C. Heat half the oil in a large saucepan over mediumhigh heat, add shallots, garlic and chilli and fry, stirring occasionally, until tender and shallots are translucent (4-5 mins). Add stock, fish sauce, palm sugar, lime leaves, herbs, lemongrass, shitakes and the coconut milk and simmer to allow for flavours to infuse (6-8 mins). Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over (2-3 mins). Transfer to a roasting pan to fit snugly in a single layer. Add coconut milk mixture, cover with foil and braise in oven
CLASSIC CREME CARAMEL until meat falls from the bone (3½-4 hours). Stir in enoki and lime juice. Adjust seasoning with more lime juice, fish sauce and palm sugar for a sour, salty, sweet balance. Meanwhile, combine rice in a saucepan with 2 cups of cold water and 1 teaspoon of sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed (25-30 mins). Remove from heat and stand covered to steam for 10 mins. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.
It’s a classic for a reason. You can make this dessert ahead of time, meaning they’re a great dinner party dessert option. Make sure to keep your eye on the caramel, as it only takes seconds to burn. SERVES: 4 PREP TIME: 30 MINS COOK TIME: 45 MINS CUSTOMER RATING
WIN A MID WINTER FEAST! Go to our Facebook page to find out how you could win a $1000 mid-winter feast!!!
CREATING A FEAST FOR YOU EACH MONTH… From our Farro family to yours! We love sharing the joy of food with you, and each month we work hard as a diverse, skilled team to deliver a feast for you all. From our category managers searching for new delicious products, to our general manager and food writer Michal, who imparts over 20 years of food writing experience and knowledge, to our food developers Carlos and Russell, who take seasonal inspiration from around the globe. Add in our creative marketing team, who combine all these ideas and inspiration and develop it into our now monthly Farro Feast Monthly, and you’ve got quite a recipe. This month’s cover recipe is a close-up of our Lemon Curd Bombe Alaska, a zesty twist on a classic that is the ultimate winter comfort food. To get the recipe, pick up a card in-store or see more from our winter shoot visit farrofresh.co.nz/whats-fresh
PG 4
FEAST MONTHLY JUNE
Producer of the Month: NZ Yuzu Co
WHAT’S IN YOUR BASKET?
PRODUCERS: NEVILLE AND JUNKO CHUN CROP: YUZU REGION: HOROWHENUA SEASON: MAY–SEPTEMBER
We talk to Claire Aldous, food editor of Dish magazine to find out what’s in her Farro basket this month.
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“I embrace the change of seasons and look forward to hearty roasts and braises, however, I still love to have a salad on the table. Brussels sprouts are a fabulous alternative to kale or cabbage in winter slaws and I love the slight pepperiness they bring to this healthy, flavour-packed recipe. Finely shaved and combined with a zesty dressing, nutty sorghum, chilli-coated rockmelon seeds, slices of persimmon and jewelled pomegranate seeds, this creates a wonderful side dish. It goes well with most meats and fish and also with grilled haloumi for a gluten-free, vegetarian option.”
e like to think of Neville and Junko Chun’s yuzu story as a bit of a love story – it certainly started out that way! When Neville started dating his Japanese girlfriend, Junko, she talked a lot about a fruit from her homeland that she loved but couldn’t find in New Zealand – yuzu.
Neville, who worked at his family’s garden centre, started searching for the funny-sounding fruit. In Japan, yuzu – a citrus fruit, is as familiar as lemons or grapefruit, and is used for an array of culinary and health benefits. Neville’s search led him to a small citrus nursery in Tauranga (since closed), where he
WINTER SLAW OF SHAVED BRUSSELS SPROUTS, SPICY WATERMELON SEEDS, PERSIMMON AND SORGHUM | Serves: 4 Ingredients ◻ ½ cup Ceres Organic sorghum, rinsed and drained* Dressing ◻ 3 tablespoons olive oil ◻ 2 cloves garlic, crushed ◻ 2 teaspoons Dijon mustard ◻ 2 tablespoons apple cider vinegar ◻ sea salt and ground pepper
To assemble ◻ 250 grams medium, very fresh, firm Brussels sprouts ◻ 1 small red onion ◻ 1 persimmon, quartered and peeled or skin left on ◻ ½ cup freshly grated parmesan cheese ◻ big handful mint, roughly chopped ◻ ¼ cup Tia Pablo spicy rockmelon seeds ◻ ½ cup pomegranate seeds
METHOD Cook the sorghum in plenty of water for 40-50 mins until tender. Drain and rinse in cold water then drain well again. Dressing: Whisk all the ingredients together in a large bowl and season generously. Pull any loose leaves off the sprouts. Slice the Brussels sprouts, red onion and persimmon very thinly, using either a mandoline or very sharp knife. Add the sorghum, Brussels sprouts and the red onion to the dressing and toss well to coat. Add the parmesan and toss again then add the persimmon, mint, rockmelon and pomegranate seeds. Transfer to a serving bowl and grind over a little pepper. *What’s sorghum? It is a grain native to north-eastern Africa. Slightly nutty in flavour with a chewy texture, it’s a delicious gluten-free alternative to wheat grains Find it on our grain shelf.
PG 5
discovered a batch of ornamental yuzu plants that they didn’t really know what to do with. “ They said: ‘it’s a thorny thing with really sour fruit – do you want the lot? We’ll give you a special.’ They were happy to get rid of the trees!” He blindly bought 50 trees, not knowing much more about it – wooing Junko with yuzu instead of roses! It obviously worked, as 15 years on they are happily married with two teenage children, William and Aiko; and from those initial 50 trees, they now have a 400-tree yuzu
orchard in Horowhenua (bigger than some of the biggest yuzu orchards in Japan, no less). It is very much a family business; Neville and Junko do everything themselves, including tending the spray-free orchard and harvesting all of the fruit.
have embraced the distinct qualities of yuzu,” Neville says. The early harvest of green, unripe yuzu is highly valued in Japan for making Yuzu Kosho – a type of mustardy, pungent condiment made with the green peel, hot green chillies and salt.
When they started out, absolutely no one knew what a yuzu was, let alone what to do with it. “No one was silly enough to grow it. It was such an unknown fruit back then. We started out with a view to exporting, but just through word of mouth and social media we’ve marketed it locally and now our full crop is gobbled up by local customers who
The later harvest in mid-tolate May captures the ripe golden yellow yuzu. The flavour profile is different and the fruit is much bigger. Junko recommends adding it at the end of cooking as a fragrance top note for fish, or grating it over a lovely hot soup or as a salad dressing with both the peel and juice. She says she tries to slip yuzu into everything, even sushi rice!
YUZU TEA
CENTRAL OTAGO FRANCE
Winery of the Month: Domaine Thomson
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pinot noir, which we stock, and we were fascinated by this story and the passion for pinot noir that has driven this small family winery. We caught up with general manager, Claudio Heye, to find out a little bit more about how it all began and what the secret is to creating the perfect pinot noir. How was Domaine Thomson founded? The winery was founded by David Hall-Jones and his wife Pui-Mun (PM) – they both have had
YUZU
We are delighted to be able to introduce Neville and Junko ’s yuzu to Farro customers, so you can discover it and fall in love with it too!
a ‘love affair’ with pinot noir for a long time! They planted the 14-hectare Surveyor Thomson vineyard in Lowburn, Central Otago, in 2000, in 100 percent pinot noir grapes. They remain one of a small number of single-estate pinot noir vineyards in the region.
half-way between the equator and the North or South poles. In the northern hemisphere, the 45th parallel cuts through Bordeaux, the northern Rhone area, Piedmont and Oregon – all great grape-growing regions. Here is New Zealand, the 45th parallel goes through Lowburn, a few minutes’ drive from our vineyard. Burgundy is located on the 47th parallel.
What is the key to creating the perfect pinot noir? Balance and respect; David always talks about the humble nature of the pinot noir grape. I am not sure there is such a thing as a ‘perfect’ pinot noir, but a ‘great’ pinot noir should reflect the land/terroir it is grown in – be that in New Zealand or Burgundy. The human element is also extremely important, and grapes that are grown and nurtured in a good environment and handled gently in the winery should produce a good drop!
What are the similarities between the wine produced in Central Otago and Burgundy? The pinot noir grape is the common ground between them, as both regions focus on that grape for its red wine production. Burgundy has been producing pinot noir for millennia, while Central Otago is a relatively young grape-growing region, with the oldest vineyard being only about 30 years. Without wanting to generalise too much, the wines from Central Otago have more forward, fruit-focused wines, while in Burgundy (depending on the where it is grown, obviously) they tend to have a more earthy, savoury profile.
Domaine Thomson converted the vineyard to organic farming in 2010 and then, in 2012, introduced biodynamic practices. They received full Organic Certification (Bio-Gro NZ) last year.
PRODUCERS: DOMAINE THOMSON CROP: PINOT NOIR SEASON: ALL YEAR REGION: CENTRAL OTAGO ave you heard of the 45th parallel? In winemaking circles, this refers to the spot between the equator and the North Pole that presents the ideal geographic conditions for growing grapes. Domaine Thomson is a small family-owned New Zealand winery on the 45th parallel between the equator and the South Pole, and they’re testing out the terroir on opposite sides of the globe with their favourite varietal – pinot noir. They are growing and making wine from the same grape but in two vineyards – one in Central Otago and the other in Gevrey-Chambertin, Burgundy. At Farro we are big fans of the Domaine Thomson Central Otago
The potential is limitless; Garage Project Brewers, Wellington even brew a special yuzu addition seasonal beer with the Chun’s fruit – one of their biggest sellers! (It will be available at Farro later this month.)
Tell us a bit about the ‘One Grape, One Vision, Two Hemispheres’ project. In 2013, David managed to acquire a small piece of land, in Gevrey-Chambertin, Burgundy, and started producing a small amount of pinot noir from the Les Evocelles vineyard – this launched the One Grape, One Vision, Two Hemispheres project, and it has been an amazing ride! What’s the significance of the locations of the two vineyards? The 45th parallel has long been known to be suitable for growing quality grapes as it is
Domaine Thomson Tasting notes SURVEYOR THOMSON Medium-full bodied, the 2013 vintage has concentrated and full flavours of ripe dark berry fruits, spiced plums and an ironearth core providing drive through the palate. The flavours unfold and develop complexing layers in the glass. The fruit sweetness and supple, plump tannins provide a harmonious, soft-grained texture and a rounded density to the wine. Earth, spice and liquorice notes to finish.
$42.99 *ENDS 29TH JUNE
EXPLORER This has a moderately deep, ruby-red colour with light purple hues – pale edged. The nose is initially light in expression, quite taut and tightly bound with aromas of dark red cherry and berry fruit, the concentrated core unfolding notes of thyme herbs, soft red floral perfume and raspberry liqueur. Medium-bodied, the palate features a moderately concentrated heart of ripe dark raspberry and cherry fruit along with subtle notes of fresh and dark herbs.
$27.99 *ENDS 29TH JUNE
FARRO INSTORE | SPECIALS I LOVE BAKING COOKIE RANGE
A&J’S CHICKEN BONE BROTH
GREENLEA BEEF SHORT RIB
new to store
$4.69/PK
SAVE 80c
now online
$12.99 EACH
SAVE $3.00
$20.99/KG
* 1ST JUNE – 30TH JUNE
* 29TH MAY – 2ND JULY
* 29TH MAY – 25 JUNE
FRESH MEATS EASY CARVE LAMB LEG
FREE-RANGE ROTISSERIE COOKED CHICKEN
KITCHEN TABLE NUT ROAST
$11.99/EACH
$17.99/EACH
SAVE $3.00
now online
$13.99/KG
SAVE $3.00
SAVE $2.00
* 5TH JUNE – 2ND JULY
* 29TH MAY – 2ND JULY
* 15TH MAY – 2ND JULY
NEW ZEALAND SMOKED SPECK
BIG DAL’S RAW HONEY
TELEGRAPH HILL PUTTANESCA SAUCE
SAVE $2.00
now online
$2.49/100G
SAVE $1.00
* 29TH MAY – 2ND JULY
$9.00/500G * 1ST JUNE – 30TH JUNE
Fa r ro on li n e Bri ng i n g Fa r ro t o yo u FARRO ONLINE | FARRO.CO.NZ |
SAVE $2.50
$7.99/300G PK * 1ST JUNE – 30TH JUNE
SAVE $2.00