ON THE MAKE

Cuisine - - CREDITS INDEX -

Wil­low ta­ble trivet by Mike Lil­ian from Frances Na­tion; can­dles by Ho­hepa Hawke’s Bay; potato masher by Der­ick and Jenny Foss from Frances Na­tion; pink ce­ramic can­dle­sticks by Kirsten Dry­burgh; tulip bowl stand by Walk in the Park; pot­tery tea bowl by Elena Renker from Te Uru Waitakere Con­tem­po­rary Gallery; stone din­ner­ware by Homeground; em­broi­dered linen tea towel by Com­pan­ion Code­sign; wooden spoon by Tom Muir from Kura Gallery; forged soup spoon by Nate Smith from Te Uru Waitakere Con­tem­po­rary Gallery; ike­bana pot by Fiona Mackay.

This com­mu­nity of like-minded and in­cred­i­bly hard-work­ing pro­duc­ers and grow­ers has cre­ated an event that pro­vides a rare and valu­able level of trans­parency around how our food is pro­duced and han­dled on a com­mer­cial scale. The event also shines a light on the im­mense value of fresh, lo­cally pro­duced food.

What re­ally stands out is the in­cred­i­ble warmth and au­then­tic­ity of the Taste Trail pro­duc­ers as they of­fer par­tic­i­pants ex­clu­sive ac­cess to unique ex­pe­ri­ences which show­case the pro­duce and re­veal some of the se­crets be­hind the pro­duc­tion process. You’ll meet fam­i­lies that have passed down skills, tra­di­tions and flavours through gen­er­a­tions and you’ll meet raw, new busi­ness own­ers tak­ing risks to de­liver prod­ucts that are shap­ing a new and sus­tain­able ap­proach to food and the way we eat. Most of all you will dis­cover why we need to put a value on pre­mium pro­duce and prod­ucts and why we need to be pre­pared to pay a lit­tle more at a time when we can’t seem to get enough from our hard-earned dol­lars.

At many of the pro­ducer venues you’ll be able to sam­ple freshly pre­pared dishes cre­ated by chefs and in­spired by pure Horowhenua in­gre­di­ents. You might also pick up a recipe idea or two to go with the shop­ping bas­ket of prod­ucts that you will un­doubt­edly gather. If you get in quick you can also ex­tend your Taste Trail and sign up for a se­ries of Savour Events that will in­clude chefs' talks, a cham­pagne break­fast, a mas­ter­class and a wind-down beer and burger event to fin­ish off the day.

GE­NOESE

Estab­lished in Levin in 1993, Ge­noese is a fam­ily-owned and op­er­ated busi­ness man­u­fac­tur­ing pre­mium pesto from herbs and all-nat­u­ral in­gre­di­ents. You’ll meet mem­bers of the Parkin fam­ily and learn why some­times lo­cally grown is not al­ways the best solution. The Parkins grow their fresh basil in Fiji, work­ing with lo­cal fam­i­lies who make it pos­si­ble for them to have the fresh, in­tensely flavoured Fi­jian basil avail­able all year round. Ge­noese have just launched three new pesto prod­ucts and they have been work­ing on a very cool new ve­gan pesto (see page 38). Fresh hand­made saf­fron tagli­atelle pasta with Ge­noese Basil Pesto and parme­san made by Capitol Restau­rant will be ready for vis­i­tors to taste. ge­noese.co.nz

THOROUGHBREAD FOODS

‘Ris­ing with dis­tinc­tion’ is a great tagline for Thoroughbread Foods. In 1989, Re­becca Rolls baked her first loaf of bread and even­tu­ally found her way to sell­ing the prod­uct at a lo­cal mar­ket. Not want­ing to turn away cus­tomers in search of a gluten-free loaf, Re­becca started the long and te­dious process of in­vent­ing a gluten­free flour base that could tick all of her boxes – great taste, great nu­tri­tional value and great tex­ture. Thoroughbread is now a fam­ily-owned com­pany sell­ing gluten-free baked goods at farm­ers’ mar­kets and to spe­cial­ist gro­cers. Through the love of food and a pas­sion for health, she strives to make the best prod­ucts pos­si­ble. thoroughbread.nz

TURK’S

Turk’s free-range chick­ens are fed on corn, pro­duc­ing healthy chick­ens with de­li­cious flavour and good­ness. The corn is Ge-free and the chick­ens are not ge­net­i­cally mod­i­fied. Ron Turk places an em­pha­sis on staff wel­fare, com­mu­nity sup­port, sus­tain­abil­ity and an in­no­va­tive ap­proach to new prod­ucts. What orig­i­nally started as a busi­ness farm­ing chick­ens for eggs has now grown into an op­er­a­tion that is about pro­duc­ing pre­mium meat that has no added hor­mones, no ar­ti­fi­cial colours or flavours and no preser­va­tives. To show­case this pre­mium poul­try, for the Horowhenua Taste Trail event Turk's is pair­ing with Yatai Ja­panese Iza­kaya Restau­rant to give vis­i­tors a taste of Ja­panese

It’s a taste trail that cre­ates a live pad­dock-to-plate ex­pe­ri­ence and a rare be­hind-the-scenes look at ar­eas of food pro­duc­tion that con­sumers would not nor­mally see.

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