AR­TI­SAN WATCH

Cuisine - - NEWS & VIEWS -

Sally Duck­worth (right) and Alis­dair Ross have been es­cap­ing Welling­ton on the week­ends for 10 years now. A re­search con­sul­tant and bar­ris­ter, re­spec­tively, the pair bought an 1880s homestead 30km from Master­ton to cre­ate a bolt­hole from the city. While most peo­ple might use their coun­try week­ends to read books and re­lax, Sally and Alis­dair de­cided to make the most of the cit­rus trees on their 20 acres and make mar­malade un­der the la­bel Mar­mal­ada. “We wanted to fo­cus on one thing and do it re­ally well,” says Sally. They de­cided to launch their brand with savoury flavours in or­der to of­fer some­thing a bit dif­fer­ent, though the orig­i­nal in­spi­ra­tion came from their neigh­bour re­count­ing that he used to put mar­malade on his sausages at board­ing school. Their savoury Tan­gelo & Smoked Pa­prika Mar­mal­ada (“best served with sausages”) picked up a gold award at last year’s World Mar­malade Cham­pi­onships in the UK; this year, golds went to Mar­mal­ada’s Kumquat Mar­malade with Vanilla, and Grapefruit Mar­malade with Mint & White Rum. Sally’s back­ground in re­search means ev­ery step is care­fully planned, from tast­ing panel break­fasts in Welling­ton to brain­storm­ing in­ter­est­ing new flavours. The cou­ple pick the fruit and pre­serve to­gether, while Alis­dair has spe­cial re­spon­si­bil­ity for hand-wa­ter­ing the trees.

If you can’t eat dairy, Raglan Co­conut Yo­ghurt could be your new favourite thing. Rich and creamy, it’s lightly sweet­ened with honey. Find it at Farro Fresh, Moore Wil­son’s and other spe­cialty food stores and cafes.

raglan­co­conut yo­ghurt.co.nz

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