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The purity of foodies Flaky Sea Salt is ideal for this traditional Korean side dish of salted and fermented vegetables.

Makes about 1 litre


1 Chinese cabbage, quartered

4 tbsp foodies Flaky Organic NZ Sea Salt

6 garlic cloves

A thumb-size piece of ginger, peeled

2 tsp caster sugar

2 tbsp Korean shrimp paste

3 tbsp dried gochugaru

200g daikon, chopped into matchsticks

6 spring onions, chopped into matchsticks



Remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over the salt and massage it with your hands.

Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.

Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.

Place the garlic, ginger and sugar in a food processor and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.

Put the diakon and spring onions into a large bowl. Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.

Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.

Leave the kimchi to ferment at room temperature for 2-5 days. (Place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.

When the kimchi tastes delicious, transfer the jar to the fridge, it will keep for up to three months.

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Classic Olive Oil Cake

A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of foodies Olive Oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.




3 large eggs

¾ cup sugar

½ cup foodies Extra Virgin Olive Oil

½ cup milk

½ teaspoon vanilla extract

¼ teaspoon almond extract

1½ cups flour

1½ teaspoons baking powder

½ teaspoon salt



Preheat oven to 180°C. Grease and line 20 cm round cake tin.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Brush with foodies Olive Oil just before serving. Store at room temperature.


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Salmon Gravlax

The purity of Marlborough foodies Flaky Sea Salt makes it the perfect salt for home curing, pickling or fermenting. There is nothing added or removed during our innovative clean energy salt production process except fresh water. This means there are no anti-caking agents, cleaning agents or added iodine in the salt that can harm the process and flavour of the cure.


Side of Organic Salmon, skin on
75g foodies Organic Sea Salt or Manuka Smoked Flakes
75g Caster Sugar
Bunch of Dill
1 tsp Black Pepper Corns, crushed
Zest of a Lemon 
2 tbsp Gin - we love any New Zealand gin


Pat the salmon dry with kitchen paper and make sure all small bones are removed. Cut the side in half so that you have two roughly equal sized pieces. 

Finely chop the dill and mix in a bowl with the salt, sugar, black pepper corns and lemon zest. 

Lay one of the pieces of salmon skin side down on top of a long sheet of aluminium foil and then pack the salt mixture over the flesh. Drizzle with the gin and then lay the second piece of salmon on top, skin side up. 

Wrap tightly in aluminium foil and place on a tray or in a tub, weighed down with a couple of bottles or tins. Place in the fridge for 24 to 48 hours depending on how cured you like your fish, turning the fish over every 12 hours. 

Once the desired cure is achieved, scrape the remaining cure from the fish and slice thinly. Serve with a dill mustard sauce or creme fraiche for a delicious canape or starter. 


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Grated carrots in foodies Extra Virgin Olive Oil













4 carrots, coarsely grated

A thumb of fresh ginger, finely grated

1 red chilli, deseeded and finely chopped or a pinch of chilli powder (more or less, to taste)

1 garlic clove, finely chopped

lemon or 2 limes, juice and zest

A glug of foodies Extra Virgin Olive Oil

A pinch of foodies Organic Flaky Sea Salt

A drizzle of honey

A large handful of sunflower and/or pumpkin seeds, toasted

A large handful of fresh coriander



1.Mix the carrots, ginger, chilli, garlic and lemon or lime. Drizzle in a glug of foodies olive oil and a pinch of salt. Toss

  1. Let the flavours mingle for at least 15 mins, or up to overnight
  2. Taste. Add a drop of honey to soften the heat, if needed. Finish with toasted seeds and herbs. Gently mix and serve.
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Roasted Carrot Mezze with garlic yoghurt and golden foodies Extra Virgin Olive Oil

Roasted Carrot Mezze with garlic yoghurt and golden foodies Extra Virgin Olive Oil (serves 4)









6 large Carrots, peeled, sliced into flat sticks

3 Tbsp foodies Extra virgin olive oil

1 tsp Fennel seeds

¾ tsp Salt

¼ tsp Black pepper

1 cup Natural yoghurt, unsweetened

½ tsp foodies Flaky Organic Sea Salt

1 large Garlic clove, crushed

1 handful Fresh thyme, and rosemary, to garnish


Toss carrots, with olive oil, fennel seeds and salt and pepper and roast for approximately 30 minutes at 200C until caramelised around the edges.

Combine yoghurt, salt and garlic and let sit to allow flavour to develop while the carrots cook.

Place carrots on a shallow serving platter and liberally pour the yoghurt over. Drizzle with the leftover juicy carrot oil from the roasting pan. Sprinkle with fresh herbs.



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Beetroot cured salmon

I love the purple edging to the pink salmon slivers that the beetroot in this recipe gives.  I love salmon, my favorite is the sashimi you can get at Mt Cook Alpine Salmon, Lake Pukaki Visitors Centre. So fresh, so perfect, needs nothing!  However salt cured is another favorite and I can happily nibble my way through it all evening long.  This is simple to do and beautiful to serve.  You can make a small piece or a whole side.  The curing times are a guideline if it is a very thin piece make it less,very think make it longer.    

1 Side of salmon,

Bunch of wild fennel (no wild near you? shop will do),  

2 table spoons fennel seeds,

zest of two lemons,

2 beetroots

1/4 cup of brown sugar,

1 and a bit cups kosha salt

You will also need a non reactive tray large enough for your salmon. (If you haven't got one use two lengths of cling film stretched out on the counter top slightly over lapping),  Cling film.  A chopping board and a couple of food cans (or other weights)

If not already done, remove pin bones from the salmon.  tweezers do a good job.

Sprinkle salt over your tray, simply lay your salmon down on top.

Now gentle massage more salt into the pink flesh until all the exposed flesh is done.

Zest the lemons over the salmon.

Toast the fennel seeds and pour into a pestle and morter, add a cup of salt and bash up together, 

finely chop the fennel and add to the salt mix

Grate the beetroot.  Gather handfuls and squeeze, letting the juices run all over the salmon, flushing it purple

Add the squeezed beetroot to the salt mix and spread it all over the salmon.

Cover with cling film, place board on top, tins on top and pop it in the fridge.  Leave for 48 hours (24 if skinny whole side might need 3 days)

(If using clingfilm instead of a tray place another length of cling film over the top and wrap up the salmon)

After its time, remove from the fridge, wipe off all the salt mix and give a quick rinse in clean cold water.

Now slice eat and try not to go MMMMMmmmmm.

(NB if you leave it in the cure too long and it is now too salty clean out your tray and fill it with cold water, submerge the whole bit of salmon for 10 mins, this will reduce the saltiness)

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