MAY 1 - 2 2021

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Agnolotti filled with ricotta and pumpkin, beetroot sauce, parmesan

PREP TIME 20 minCOOK TIME 90 minutesTOTAL TIME1 hour 25 minutes INGREDIENTS  For the pasta 300 gr flour3 large eggsFor gluten free pasta 250 gr gluten free flour1 teaspoon xantan gum3 eggsFor the filling: 200 gr ricotta cheese100 gr cup pumpkin50 gr cup Parmesan cheese1 egg, beatenSalt & pepperNutmegBeetroot sauce 1 large beetroot100 gr white wine vinegarTo finish Parmesan cheese, grated or shavedCube butterBaby beetrootpeashoot INSTRUCTIONS For the pasta:Working on a clean dry surface...

December 10, 2020

Falls Retreat Beef Brisket with Kumara, Coconut & Feta Croquettes

BRINE 2L of hot water½ cup kosher salt½ cup sugar½ cup brown sugar2 cinnamon sticks3 star anise1 tsp celery seeds2 tsp fennel seeds8 cloves5 bay leaves1 tbsp mixed peppercorns2L ice cold water Lightly toast all seeds and peppercorns to extract essential oils.Bring water to boil and mix all ingredients in a container large enough for the meat you are brining. Make sure salt and sugar is dissolved. Add cold water to cool the brine down. Ensure brine is completely cooled before adding any meatO...

December 7, 2020

New Owner for The Great NZ Food Show

One of the Waikato’s iconic events, The Great NZ Food Show has a new owner. Created by Classic Events in 2014, the event has gone from strength to strength and Ammie Hardie from Core Events saw an opportunity to add this iconic event to her own portfolio. With an exciting array of exhibitors and lots to see, do and experience, the Great NZ Food Show offers the complete food experience and has become a firm favourite with Waikato foodies. “We know The Great NZ Food Show will be in fantastic h...

November 2, 2020 Posts 1-3 of 3 | Page

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