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Salt Harvest

Sea Salt in the kitchen, take a moment to appreciate the journey it took to reach you from the shimmering ponds of Lake Grassmere to the pantry, it's a fascinating tale indeed.

The Fascinating Trip for the Salt Harvest

It's hard to believe how fascinating it is to visit the only salt farm we have in New Zealand. I recently had the unique opportunity of visiting Dominion Salt for their salt harvest as NZ Premium Foods, is one of their leading customers. The adventure began with a briefing where we learned some truly interesting facts about the history of Dominion Salt.

 Established by founder George Skellerup in 1942 during a time when chemicals were in short supply due to the war, Dominion Salt has a rich history. It's intriguing to know that there is even a bombing range in the middle of the salt farm along with an aerodrome that was used during the Second World War. The original design of Lake Grassmere back in 1947 covered 526 hectares, but now it spans across a vast 1800 hectares.

After the informative briefing, we ventured out onto the farm itself, where we were met with a stunning sight. The landscape was a vibrant mix of blue, green, and red ponds where salt algae work their magic to produce high quality salt. The process is surprisingly simple yet incredibly effective. Seawater is continuously pumped into the ponds until it reaches a saturation point. Once this stage is reached, the ponds are left to solar dry under the sun, resulting in completely sustainable salt production.

While the process for regular salt is straightforward involving a wash, dry, crush, screen, and bag, the production of Flaky Sea Salt is a bit more intricate. The salt is taken to large warm salt baths where it is carefully turned by the Salt Maker, Barry.

He makes the call on when the crystals have formed and are ready to be extracted from the bath. The salt is then cooled, bagged, and boxed, ready to be couriered out to customers. The best part? You couldn't get fresher Flaky Sea Salt, and would you believe the entire process takes a total of two years!

In conclusion, the trip to see the salt harvest at Dominion Salt was both eye-opening and educational. Witnessing the simplicity, yet the delicate process of salt production was truly a remarkable experience.

The next time you reach for the Pure foodies Flaky Sea Salt in the kitchen, take a moment to appreciate the journey it took to reach your table from the shimmering ponds of Lake Grassmere to the pantry, it's a fascinating tale indeed.

Rachael Speedy

NZ Premium Foods

Backed Potatoes' with Mince

Ingredients

• 4 baking potato, scrubbed clean
• 250g extra-lean minced beef
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 handful cup or button mushrooms, finely chopped
• 100ml reduced-salt vegetable stock
• 1 teapsoon tomato purée

Side salad

• 1 handful shredded lettuce leaves
• 1 medium red onion, sliced
• 1 handful cherry tomatoes

Instructions

1. Preheat the oven to 200°C. Prick potatoes all over with a fork before baking for 1 hour, or until tender. Carefully push a sharp knife into the center to check they're soft.

2. Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking until browned.

3. Add the onion and garlic, cook for 1 minute, then add the mushrooms, stock and tomato purée. Stir well until hot, then simmer, part-covered, for 20 to 25 minutes.

4. Once everything's ready, split the baked potatoes open and divide the filling between them. Serve with some watercress, or the lettuce, onion and tomato side salad.

   Information:

   Any leftover mince goes great in a wrap, topped with a spoon of low-fat plain natural yoghurt and a grating of lower-fat cheese. Let it cool and store in an airtight container in the fridge, and use within 3 days. It also freezes brilliantly!

Salt, Salt, Salt Baby

Decoding Delicacies: A Deep Dive into the 5th Australasian Tapas Showdown

Tapas Tapas Tapas: Unleashing the 5th Australasian Tapas Competition

Toil of passion, dash of rivalry, burst of flavors – this was the essence at the recently concluded 5th Australasian Tapas Competition. Under the watchful gaze of notable culinary experts, Australia and New Zealand's talented chefs battled it out, with one culinary maestro finally claiming the coveted prize.

Are you wondering how it all happened? Rest assured, the competition more than lived up to the hype. It was an intense, fiery face-off between 15 finalists, each displaying remarkable culinary prowess with their tapas recipes in the professional setting of the Ignite College in Auckland. Competition was tough, the pressure was high, but the quality of tapas being crafted in such a charged environment was nothing short of exceptional all whilst using the foodies Organic Flaky Sea Salt!

 Jasbir Kaur and The Judging Panel

The participants' culinary expertise was under the watchful eye of celebrity chefs and competition connoisseur, Jasbir Kaur and her team. Having scrutinized countless culinary competitions, Kaur’s expertise was a guiding beacon all the way. And who, you ask, was bestowed with the honour of the winner?

… Rosie Tunc!

In a proud celebration of culinary achievement, Rosie Tunc emerged victorious. Judges were impressed by the execution and engaging story of her tapas dish, deeming it ‘Extemporary’ The fact that Tunc has been refining her skills under the masterful mentorship of Chef Volker Marecek at the Cordis Hotel, just adds to her shining victory. Her tapas truly stood out, showcasing her immaculate technique and rich understanding of flavours.

What’s Next for Rosie Tunc?

Tunc's win is not just a personal victory, but a triumph for New Zealand cuisine as she prepares to represent Australasia in the upcoming World Tapas Competition in Valladolid, Spain this November. Will her compelling culinary tale continue to inspire? Will she do us proud in Spain? The anticipation is real!
To Rosie - we just wish you all the best. Give 'em a taste of New Zealand!

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