Tatua Unveils Fresh New Packaging with a Third Less Plastic!  

Waikato, Wednesday 2nd July 2019: Tatua Dairy Company’s Waikato-made specialty creams have always tasted delicious, but they’re now sporting a brand-new look in the form of resealable pouch packaging

Up to 35 percent of Tatua pouch packaging now consists of chalk, which acts as a filler to allow the dairy company’s lightweight packaging to comprise of less plastic while still providing incredible strength and durability.

Compared to conventional packaging concepts, Tatua’s premium cream pouch range—which is produced in Ecolean film and has just hit supermarket shelves — also offers lower environmental impacts in terms of energy consumption, waste generation and emissions to air and water.

Susanne Rolfe, Tatua GM Marketing and Sales, says the new packaging was designed with value, convenience and waste minimalisation in mind.

“Inside, you’ll find the same amazing taste Kiwis know and love, but on the outside, our products are better in every way for the environment, supermarkets and consumers,” says Rolfe.

 “Replacing approximately a third of our plastic use with innovative natural minerals like chalk is a small yet significant step in the right direction,” says Rolfe. “We’re the first company in New Zealand to use Ecolean packaging and it has been approved for soft plastic recycling.”

Tatua’s new pouches stand up steadily on supermarket shelves. In response to high demand, all Tatuaspecialty cream pouches are also resealablemeaning more convenience and less waste.

“Because they’re made from thin film, our pouches let you squeeze out every last drop and fold the pouch flat for minimal wasteless than three percent, to be exact. The controlled opening slot and air-filled handle also mean the pouch is easy to grip, hold and usemaking cooking a breeze.”

 “Our packaging artwork has been refreshed with delicious new photography, which we hope will inspire Kiwis to get creative in the kitchen,” Rolfe explains. “Products like Crème Fraiche may seem gourmet, but we want to show people how easy it is to add these delicious goodies into their daily lives. Using Tatua Mascarpone instead of cream, for example, is an easy way to enhance the flavour and add a delicious creaminess to their favourite recipes.”

Tatua Culinary and Whipping Cream, Mascarpone, Cheese Sauce and Sour Cream are available in 1kg pouches through Foodservice outlets and distributors. Cooking Cream, Crème Fraiche, Mascarpone and Sour Cream are now available in 500g pouches to ensure there’s enough Tatua deliciousness to last the week!




Chantal Organics – Organic Apple Crumble Granola

Chantal Organics is currently one of the fastest growing organic brands in health and wellness in NZ grocery according to the latest data from IRI Aztec. A significant part of that growth is the increasingly popular range of Chantal Organics Cereals and Grainolas. Chantal Organics introduces a new Cereal called Chantal Organic Apple CrumbleGrainola.If Apple Crumble is one of your favourites, you’re going to love their Grainola. This is worth getting up for on a cold winter morning, for a delicious, nourishing start to your day!
Enjoy crunchy grainola clusters made with whole grains, organic NZ apple pieces and warming cinnamon spice. Crunchy clusters of organic whole grains meet apple and spice for a breakfast cereal the whole family will love. Chantal Organics Apple Crumble Grainola uses one hundred percent organic NZ apples, dried in their DriedFresh™dryer to preserve the flavour and nutrition of freshly picked apples.

Chantal Organics Apple Crumble Grainola is packed with superfoods including buckwheat, chia, linseed, coconut and psyllium-for a real power packed start to your day. For this cereal Chantal Organics use a special blend of virgin coconut oil and their own organic apple syrup to create grainola clusters with a naturally sweet flavour, a hint of cinnamon and just the right amount of crunch.

Chantal Organics Apple Crumble Grainolacomes in a generous, economical  family sized 700g pack RRP $11.95 available from participating supermarkets and health food stores nationwide, for more information on the Chantal Organics breakfast range visit www.chantalorganics.co.nz


About Chantal Organics

Chantal Organicshas been feeding Kiwis the best organic products for forty years. A family business since its inception, they have always believed organic foods are better for our people and the environment. One of the oldest organics companies in New Zealand, Chantal Organics’goal is to take organics to every pantry in the country and make quality organic food affordable.

They source ingredients from trusted organic local and international suppliers to produce their vast range of products. “We believe in sustainability throughout the supply chain and we hold our suppliers to these high standards as well”,says Bailey Palmer, Chantal OrganicsMarketing Manager.

Chantalalso brings several international premium organics brands to the New Zealand market, such as AlterEco chocolatesand Clipperteas. “The products must taste great, and come from companies that respect the earth as well as their employees”.


Clevedon Buffalo Co Tartinade


Clevedon Buffalo Co launches creamy buffalo Kiwi twist on classic French tartinade

Clevedon Buffalo Co is bringing a tempting taste of France to dining tables this month with
the release of three new spreadable buffalo cheeses.

The trio of tartinades, which are farm fresh and handmade, come in three delectable flavours
– Smoked Paprika, Herb & Garlic and Truffled Porcini & Pepper.

These buffalo cheese spreads have been created by Clevedon Buffalo owner-operators
Richard and Helen Dorresteyn, who have been farming riverine buffalo in Clevedon,
Auckland, for more than a decade.

The couple are long-time fans of the regional flavoured soft cheeses found in France, so
were keen to create their own fresh take on the product.

“Richard and I have been experimenting at home with our exquisite salted curd and we
discovered that it combined beautifully with herbs, spices and vegetables to make a
delicious spreadable cheese,” Helen says.

“It’s taken the best part of two years to perfect the balance of flavours of the three tartinades,
but we couldn’t be happier with the end result.

“These versatile tartinades are great served with crostini or crackers or enjoyed as part of an
antipasto offering. They also make a fabulous addition to any cheese board and can add an
extra bit of deliciousness to meat and vegetable dishes.”

The Smoked Paprika Tartinade is particularly good for adding creaminess and a smoky
aroma to homemade burgers, while the Herb & Garlic Tartinade is delicious with mushrooms
or beef. Meanwhile, the Truffled Porcini & Pepper Tartinade makes a truly divine ravioli filling
when combined with field mushrooms.
The tartinade range is Clevedon Buffalo Co’s seventh innovative buffalo cheese option, with
the company also offering up mozzarella, cherry mozzarella, bocconcini, ricotta, marinated

buffalo cheese, Mexican Oaxaca (pronounced wah-hah-kah) cheese, as well as their
delicious range of yoghurts.

All of the products in the Clevedon Buffalo Co range are natural, hand made and suitable for
those who have difficulty digesting cheese or yoghurt made from cow’s milk.

Clevedon Buffalo Co’s Tartinade is available now from Farro Fresh, Auckland-wide and
Moore Wilson’s in Wellington, from today, Wednesday June 12. The full range of Clevedon
Buffalo Co products is also available from the Clevedon Village Farmers Market, every
Sunday, 8.30am – 1.00pm at the Clevedon Showgrounds.

RRP: $10.50 for a 150 gram jar. www.clevedonbuffalo.co.nz.

About The Clevedon Valley Buffalo Co.
Just south of Auckland on the shores of the Hauraki Gulf is a farm unlike any other in New
Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn
own and operate 200 head of buffalo and were the first to farm buffalo in New Zealand in
2007. A family-run business, collectively they produce award-winning fresh buffalo
mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese. The company’s
buffalo dairy factory has won multiple awards and gold medals at New Zealand’s national
cheese and artisan awards.


How to use Yuzu


The Yuzu is a citrus, although quite different to citrus that we are used to here in New Zealand.  Looking a bit like a large bumpy mandarin they are anything but.
Originally from Japan, the yuzu is a hybrid between the Satsuma mandarin and the Ichang papeda, a slow-growing wild citrus.
With little flesh to speak of, the yuzu is prized for its aromatic flavoursome rind and juice.
If you had to describe it you would probably say it is most like a cross between a mandarin, grapefruit and lemon.
In Japan the fruit is used to flavour many dishes including the famous ponzu sauce, its uses are both sweet and savoury.
Way back in time the yuzu was originally from the Yangtze River region of China but was brought to Japan hundreds of years ago where it was prized for not only culinary uses but  also medicinal and for bathing.  Being a winter fruit, a yuzu bath is traditionally taken on the solstice day, seemingly as a preventative for warding off ills and chills.  Hot yuzu and honey drinks are known to alleviate cold, aches and flu symptoms.
In places such as the island of Shikoku, locals and tourists flock to have a hot bath containing yuzu skin.  Much more than medicinal this thought to also increase good fortune.
Here in the Western world, yuzu is prized for its culinary attributes.
The fragrant citrus is wonderful when paired with rich fish dishes such as salmon, try sprinkling yuzu zest over the fish.  Zest is also delicious sprinkled over many meat dishes, noodles, salads and soups. It is often added to mayonnaise and aioli, once again adding fragrance as well as flavour.
My first play with yuzu was to make a delicious yuzu curd with both the juice and the zest.






In terms of growing, yuzu is more cold hardy than most citrus and according to NZ Yuzu grower Neville Chun, it is not necessarily the ideal plant for the home gardener.  Chun’s commercial crop is in the Horowhenua.
Yuzu has a tendency to grow prolifically (around 3.5m high) and its extremely sharp 4cm long thorns are a hazard for anyone trying to pick fruit or prune. The tree has glossy green leaves and flowers in summer.  Fruit is usually harvested from mid May through until July. 

For more information connect with  Neville Chun https://nzyuzu.com
Orchard image credits to Neville Chun

June/July 2019

I have been experimenting with yuzu in the ktichen, thanks to my friends at nz yuzu who sent some my way.  The flavour is like a cross between grapefruit, lemon and mandarin.  It has a lovely aroma and it is prized for its juice and also zest.  While it is great on salmon and mixed through aioli, I made mine into delicious sweet curd which I then used on our new recipe for powder puffs.  They were meant to go into the freezer to be brought out at a suitable time.  Instead I ate them over a day or two.  eek.
Listeners to Magic Talk radio will find changes in programming.   I will keep you updated as I hear as to what next.
Happy Cooking!

Mary’s Powder Puffs

Light, fluffy and oh so delicious, Powder Puffs (aka sponge drops) are so easy to make and are even better when frozen ahead of time.

Mary Wilmshurst was a regular contributor to foodlovers back in the early days, around 2004.  Aside from engaging in our forum conversations, Mary was most known for her Powder Puff recipe.
Brooke, Mary’s granddaughter recently made contact with us to find out more about her grandmother’s interest here.  It prompted me to bake and publish Mary’s recipe with only one tweak.
Mary uses 1 teaspoon cream of tartar and 1/2 teaspoon baking soda.
I have changed that to 1 1/2 teaspoons baking powder, only because I don’t usually have cream of tartar in the pantry.

Roasted Cauliflower and Eggplant Curry

This is my new favourite curry for winter.
The flavours are sensational and it truly is worth making.
Ignore the long ingredient list, most of them are pantry staples.
If you don’t want to use fish sauce then just make sure you add salt.
I use Valcom curry pastes as like their fresh flavour.

Thai Yellow Chicken and Kumara Curry

This creamy mellow curry is a family favourite, I make it so often that I think I could make it with my eyes shut.
Add in potatoes, pumpkin, carrots if you like.
I also often add sliced green beans and other vegetables for about the last 5 minutes of cooking.
Yes Valcom have sponsored this recipe but I fully support the delicious fresh flavour of their pastes.


The Best Chicken Pies

Chicken Pot Pie
Chicken pie is really the ultimate of winter comfort food.
With crisp golden pastry encasing tender chunks of meat in a flavoursome gravy, a good chicken pie is a firm family favourite.

While there are of course exceptions to every generalisation, on the whole a homemade chicken pie is going to taste better than a commercial pie. You can pack your homemade pie with quality meat and vegetables and also know that you have used really good pastry.

You can of course use leftover roast chicken but we prefer chicken that has been gently cooked in water with a few flavours (carrot, onion, celery, parsley etc…), as this ensures the meat remains moist and tender.
Once the meat has been picked from the bones, the remaining carcass can then be simmered and reduced in the cooking liquid to make a rich, flavoursome stock.

Vegetables not only bulk out the meat but they add interesting flavour and texture.  Onion, garlic, celery and carrot are the base to a classic pie although leek with chicken is also a perfect marriage.
Whatever your vegetable base is, make sure that you cook them long and slow to ensure they are well and truly tender before going into the pie.

A traditional pie is usually made with a butter puff pastry.  Making your own puff pastry does take time and for that reason most of us buy it, just make sure you read the labels and look for pastry that uses butter, I think the taste is better than the vegetable shortening alternatives.  On days where time is available then do try making your own puff pastry or for a quicker result try sour cream rough puff, made famous by Australian cook Maggie Beer.

The gravy/sauce is vital for being thick enough not to run everywhere but not gluggy..  Homemade or fresh purchased stocks (e.g. Federation pouches) will always taste better than stocks out of a packet.

Chicken Pie Making Tips:
1.  Ceramic, glass and Pyrex dishes are all good for achieving crisp pastry.
2. Cooking meat on the bone first ie cooking a whole chicken, will give a richer flavour and better texture to the pie.
3. Slowly sweat your base vegetables and ensure they are thoroughly cooked before going into the pie.
4. Try and leave enough time to chill your filling before making the pie, pastry is at its best if kept as cold as possible until it goes into the oven.
5.  Pastry should be kept as cold as possible until it gets into the oven.  This will assist pastry becoming crisp, light and puffed..
6. Brush the pie with egg wash (egg yolk mixed with a little water) to give a lovely golden hue, if eggs are a problem then you can use milk.
7. Cook pies on fan bake and in the lower part of the oven.
8. The quicker the pastry heats the crisper and lighter the pastry will be.  Heating an oven tray in the oven and then sitting your pie dish on this can be a good way to get a good crisp pastry base.

Our Favourite Chicken Pies

Chicken Pot Pie

Chicken Pot Pie is a fabulous pie for weeknights when timing is a bit tight.  Cook your chicken the night before and then you can quickly make the filling, pop on the lid and bake.
Chicken Pot Pie





Feed a Crowd Smoked Chicken Pie
This pie is a real show stopper, I have been stopped on the street by people who love this pie and we understand why!
Smoked Chicken Pie





Chicken, Mushroom and Bacon Pie
This filling is rich, hearty and honest.
A great winter pie.
Chicken, mushroom and bacon pie Helen Jackson Foodlovers





Moroccan Chicken Pie
With aromatic spices, chunks of pumpkin and red onion, this chicken pie is a feast for the senses.
Morrocan Chicken Pie





Butter Chicken Party Pies
Pies and parties go hand in hand and these little bites of
flavoursome butter chicken are just perfect to serve with drinks or make them into bigger pies for dinner!
Butter Chicken mini pies





Smoked Chicken and Kumara Filo Parcels
Easy for week night dinner, these parcels rely on pantry/fridge staples and are great reheated for lunch the next day.
Filo Chicken and Kumara Pie





Chicken Empanadas
With chopped green olives, herbs and spices, these empanadas are very moreish.
Great for lunches, dinner or make tiny parcels to serve with drinks.
Chicken Empanadas Foodlovers Helen Jackson





Chicken and Mustard Pie
This was my go to chicken pie for many years and always served with a rocket salad and balsamic dressing…




What is your favourite chicken pie?

The Best Cauliflower Recipes


Cauliflower base pumpkin and feta tarts

Cauliflower is enjoying some time in the limelight and not before time too.

This often maligned and traditionally mishandled vegetable must be the most versatile vegetable, it is full of flavour and of course t it is good for you with vitamins such as A and C.

Those trying to eschew refined carbohydrates love it due to the ease in which cauliflower can be blitzed into cous cous like grains that can also emulate rice.
The perfect side dish for casseroles and other saucy dishes.

Cauliflower is also great for gluten free crusts for tarts and pizzas.

There are so many things going for it, whats not to love?

Our Favourite Cauliflower Recipes include;

Roasted Cauliflower with Tahini Dressing
This replaces the boiled cauli and cheese sauce with so much flavour and style that once tried you will never go back!

cauliflower with tahini dressing Helen Jackson foodloversnz

Cauliflower Couscous

Whether you call it couscous or cauliflower rice, it is essentially one in the same.
Scatter nuts, seeds and herbs through it or keep it simple and serve as a side dish.
Cauliflower couscous

Roasted Cauliflower with Brussels Sprouts and Red Onions

Roasted vegetables are of course delicious and these are particularly tasty.
Roasted vege



 Roast Pumpkin and Feta Tarts with Cauliflower Crust
Not just for those who are grain or gluten free, cauliflower crust adds and interesting flavour and texture to tarts.
Cauliflower base pumpkin and feta tarts



Roasted Vegetable, Goats’ Cheese and Pesto Pizza with a Cauliflower Base

Cauliflower base pizza

Pan Fried Fish with Cauliflower Agrodolce

A classic flavour combination in Italy, the savoury sweet flavours work so well with both the fish and the cauliflower.

fish with cauliflower agrodolce
Onion and Cauliflower Bhaji

One of our favourite Indian appetisers with cauliflower as well as the usual onion.

Onion and cauliflower bhaji

Creamy Cauliflower Soup


Our Favourite Unbaked Slices

Our no-bake slices are easily made and they are super popular.  Think lolly cake, hedgehog slice, citrus slice and more.


This Snickers Slice was passed on to me by a Swedish friend.  Of course it is simple to make and the flavour is really good – if you like peanut butter and chocolate that is.




I can’t go past Allsorts Slice, it is just so perfectly pretty and the chopped licorice allsorts are great for texture and flavour.




Lolly Cake
is always popular, it can be rolled into a log such as this one or pressed into a slice pan.  Super sweet and tasty it is not just the kids who like it!




There is nothing economical about this Chocolate Slice but it does pack a punch in terms of flavour and texture.  You only need small pieces and it is lovely as an after dinner treat with coffee.



Rocky Road is one of my all time favourite slices, I think its the contrast of the soft sweet marshmallows with crunchy nuts, crisp biscuits and creamy chocolate that all bind together to give texture and lots of flavour.



Chocolate Rock is a sophisticated version of Hedgehog Slice.  It uses shortbread as opposed to regular sweet biscuits and the golden syrup and melted chocolate make for a deliciously decadent slice.




Unbaked Citrus Slice is a change from the many chocolate recipes about.
Use orange or lemons or a combination of both.





Our vegan unbaked Chocolate Peanut Slice ticks most boxes in terms of being super delicious.  We keep it in the fridge in a plastic container and I have been known to justify more than just a small piece with my afternoon cup of tea.







Known by so many names, our Broken Biscuit Chocolate Slice is one of those slices that the kids make repeatedly.  Despite what ever else I make they seem to default back to this one.







What are some of your favourite unbaked slices?