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Pikopiko wrapped in proscuitto

Pikopiko wrapped in proscuitto

Simply elegant, it will definitely impress your guests.  Wrap Pikopiko fronds in Proscuitto and grill or barbeque until slightly charred. Delicious!
  • Claire Be
Pikopiko Salsa

Pikopiko Salsa

Ingredients
Pikopiko fronds
Sunflower seeds
Garlic
Olive oil
Lemon wedges

Method
Wash and chop a couple of good handfuls of Pikopiko fronds. Blanch briefly in boiling water, drain and cool.  Toast sunflower seeds, crush lightly, and add to the Pikopiko with chopped garlic. Mix everything together with a little Foodies extra virgin olive oil and season to taste with salt and pepper. Serve with lemon wedges, and crusty bread.

  • Claire Be
Sam Heaven's Horopito Croissants

Sam Heaven's Horopito Croissants

Sam Heaven is a rising star at SKYCITY Auckland.  Sam showcases one of New Zealand's indigenous herbs, Horopito.  Click here for the recipe.

  • Claire Be

Mozzarella Tomato and Rocket Salad


This famous Italian salad normally includes basil. In this version, rocket is used to add a peppery bite. Try and find milky soft buffalo mozzarella as it has a better flavour than the cow's milk version. Add ripe, flavourful tomatoes and foodies for food lovers exceptional Extra Virgin Olive Oil and this dish becomes sublime. Eat immediately.  Tip: never refrigerate this salad.

Ingredients

3 x 150g buffalo mozzarella cheese 
4 large, juicy, ripe red tomatoes 
4 large handfuls of fresh wild rocket, about 350g 
6-8 T foodies for food lovers Extra Virgin Olive Oil with a dash of lime
foodies for food lovers sea salt and freshly ground black pepper

Method

Drain the mozzarella. Slice thickly or pull it apart in big rough chunks that show the grainy strands. Arrange down one side of the large serving platter. Slice the tomatoes thickly and arrange them in a second line down the middle of the plate. If the slices are very large, halve them.

Add the wild rocket leaves down the other side of the platter. Sprinkle with flaky sea salt and pepper. Just before serving, trickle the foodies for food lovers exceptional Extra Virgin Olive Oil over it.

Make sure you have some crusty bread (slightly char-grilled tastes good) to mop up the juices. Mouth Watering!

Serves 4

  • Foodiesnz Admin

Roasted Cauliflower

Ingredients

1 head cauliflower, outer green leaves removed and broken into florets

foodies for food lovers Flaky Sea Salt 

foodies for food lovers Extra Virgin Olive Oil

1 knob butter

2 t cumin seeds

2 t coriander seeds

1-2 dried red chillies

1 handful blanched almonds, roughly chopped

Zest and juice of 1 lemon

Method

Preheat your oven to 200°C

Blanch the cauliflower in a large pot of salted boiling water for a couple of minutes. Drain and allow it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).  Add a good dollop of foodies Extra Virgin Olive Oil and the butter to the steam dried cauliflower.  In a pestle and mortar, grind the spices and chillies with a pinch of salt, and mix them with the almonds.  Lightly dry toast this mix in a large frying pan or wok. Add the cauliflower and when it gets a nice bit of colour on it, add lemon zest and juice. Toss well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Serves 4

  • Foodiesnz Admin

Ruth Pretty's Famous Olive Oil Chocolate Mousse

This Chocolate Mousse is absolutely delicious and is a recipe Ruth prepared for us recently at the
Olives Festival in Hawkes Bay. Thanks Ruth!

Ingredients

150g dark chocolate preferably 70, coarsely chopped
½ c foodies for food lovers Extra Virgin Olive Oil
¼ c + 1 tbsp castor sugar
4 egg yolks
2 T Grand Marnier
4 egg whites
Pinch of salt

Method

Place chocolate in a bowl set over a pot of simmering water and stir until it just begins to melt. It is important the bowl fits the pot snuggly and that the water doesn’t boil.

Slowly pour in the foodies for food lovers exceptional Extra Virgin Olive Oil, stirring as you pour. If the bowl begins to feel hot as opposed to warm then remove from heat and continue to pour and stir till chocolate has totally melted and all oil is used.

Place castor sugar and egg yolks into a bowl and whisk until pale and fluffy. Fold in the melted chocolate and then stir Grand Marnier. Place egg whites and salt in a bowl and whisk until there are soft peaks. Gradually pour in castor sugar and whisk until everything is mixed.

Fold the egg whites into the chocolate mixture and pour the mixture into serving glasses.

Chill for at less 4 hours or overnight.

 
  • Foodiesnz Admin