Press release: June 2016
EVERYONE LOVES THE TOP SHELF!

TopShelf, local makers of mouth-watering batch-made aioli, dips, pesto and tapenades, have introduced punchy new flavours and packaging to its range. As of June 2, TopShelf and other small NZ artisan producers have been carefully selected to range in the deli section of the highly-publicised new Countdown store on Williamson Ave, Ponsonby.

TopShelf was established in 2004 by father-son duo Malcolm and Jesse Watson who run a small North Shore-based team of genuine foodies and taste chasers.

Starting out from the weekend marketplace, TopShelf were dipping into the best artisan food retailers soon after. A humble family business since its beginnings, TopShelf has been a proud supplier to My Food Bag since it started in March 2013, helping Kiwis to create magic in their own kitchens.

All TopShelf products are a combination of carefully chosen ingredients, artful packaging mixed with attitude, and vibrant, zingy and fresh flavours. The full range of twenty includes Aioli in five flavours, three creamy Feta spreads, a selection of Tapenades, Pesto, Vinaigrette and Salsa, and three new sauces available at Farro Fresh, Bearnaise, Hollandaise, and Tartare.

Your pack of four samples include the following variants:

Black Garlic Aioli – Ingredients include: soybean oil, black garlic, free-range egg yolk, cider vinegar, honey, lemon juice, squid ink, Dijon mustard, salt and pepper. Serve with fresh pan-fried fish, salt and pepper squid, hamburgers and wraps.

Red Pepper Pesto – Ingredients include: char-grilled red capsicum (67%), raw cashews, red wine vinegar, ginger, garlic, lime juice, extra virgin olive oil, cane sugar, red chili, salt and pepper. Serve on its own on an antipasti platter or spread in sandwiches or rolls.

Hot Jalapeño Salsa – Ingredients include: tomatoes, tomato paste, onion, jalapeno (5%), brown sugar, cider vinegar, garlic, capsicum, plums, lime juice, molasses, rice bran oil, lemon juice, mustard, chipotle, spices, olive oil, and natural smoke. Use to enhance your favourite Mexican dishes, or enjoy with traditional corn chips.

Classic Green Olive Tapenade – Ingredients include: green olives, sun-dried tomatoes, capers, vinegar, garlic, olive oil, rice bran oil, lemon juice, cane sugar, mustard seeds, and black pepper. Complement with any meat, chicken, seafood, pizza or pasta dish.

The TopShelf range is now available in the deli section of the new Countdown Ponsonby, opposite seafood, participating New World supermarkets, Nosh Food Markets, Farro Fresh stores, Moore Wilson and specialty food stores throughout the North Island. RRP (210g) $6.49-$8.49.

NB. Website is currently being upgraded and full range and stockists will be available to view from Thursday June 16. www.topshelffoods.co.nz.

Media Release

Monday 30^th May 2016

Adrian Barkla becomes first Auckland supermarket owner

to stock only cage-free eggs

Some things are worth standing up for and Adrian Barkla thinks poultry welfare is one of them. From this month he has decided to only sell cage-free eggs in his busy city supermarket.

“We’re really trying to support animal welfare rights wherever we can, and we’d love to see other food retailers do the same.” says Barkla. “Obviously the whole egg situation has been brought to light in the last year and it’s great that this has meant people are starting to think more about where their food comes from, and how animals are treated along the way.”

Barkla already tries to support small local producers, stock as much organic produce as possible and make sure free-range options are available to his customers at New World, Remuera. Now, more than ever before, consumers are rising up against caged hens and animal welfare is guiding their shopping choices. Since he shares these values himself, it seemed like a logical move to put his money where his mouth was.

Adrian and his team have been very selective with their major suppliers, aiming to provide both value for money and high quality eggs. For example Henergy Cage-free eggs have the SPCA tick and Big Paddock hens lead an enviable free range life in the Whangaripo valley. There are of course other cage-free and free range options available as well.

Cage-free hens live in barn situations with room to move and nests to lay their eggs, their free range counterparts have access to the outdoors. It’s a far more humane existence than some of the factory situations that have been brought to light by media in recent times.

Research from the New Zealand Nutrition Foundation supports inclusions of eggs as part of a healthy balanced diet, low in saturated fat.

A tasty carnival for laksa lovers

Laksa lovers will delight their taste buds at the annual International Laksa Carnival in Langkawi.

The rice noodle soup dish was introduced into Malaysia by the Chinese several centuries ago and over the years it has become a national food and delicacy.

The dish is also loved around the world and each year more than 60,000 people come to the Laksa Carnival. At this annual culinary event visitors sample the delicacy with its distinctive flavours from different regions of Malaysia and Asia; sweet, sour and savoury.

Tourism Malaysia New Zealand Director Zalina Ahmad says, “Laksa is a taste delicacy in Malaysia and loved around the world. The Laksa Carnival is a great event where you can sample the different versions of the dish from around Malaysia, each with their own distinction texture and flavour.

“When it comes to settings Langkawi is perfect – a stunning island with beautiful beaches and plenty to do – snorkelling, diving, golf. The Langkawi cable car is well worth a trip, it ascends 709 metres up to the island’s second highest peak with stunning views across Langkawi and out to sea from the top.”

There are several variations of laksa across different parts of Malaysia including Kuala Perlis, Sarawak and Penang. The most common is a curry made with rice noodles and several other ingredients including cucumber, shrimp, onion, sliced vegetables, sliced boiled eggs, and red chilli. Coconut milk is added to create the soup.

Depending on the state or location in Malaysia, the taste of the soup varies (sometimes including lemon juice) and it can be lighter or thicker, the Sarawak laksa has watery soup while the laksa from Johor has thick soup. Some Laksa preparations have a bold flavor of ginger while others can be quite rich and spicy.

Other variations include Laksa Johor, a coconut fish base noodle soup that is popular in Johor, a southern state in Peninsular Malaysia and uses spaghetti instead of laksa noodles. Laksa Kelantan is a rich coconut fish base noodle soup from Kelantan, a northeastern state of Peninsular Malaysia.

At the carnival there are great recipes to take home from local and international Laksa Masters, cooking demonstrations – a highlight is the ‘Battle of 3 Chefs’ in making desserts – and a Laksa Eating Competition.

The International Laksa Carnival held at Laman Padi, Langkawi on May 27 – May 29.