This refreshing thick shake is silky smooth with a gorgeous balance of flavours, fresh, floral and spice. Perfect on a hot day, or with any spicy dish!
Recipes created by Little&Loved
Since 2002, Pacific Harvest owners Doug and Louise Fawcett have had a goal of making sea vegetables (edible seaweed) a more integral and accessible part of everyday cooking.
Nowadays Pacific Harvest offers a range of sea vegetable products which have become increasingly popular with the health conscious and gourmets alike.
They harvest sea vegetables from New Zealand where ever possible, however the restrictions imposed on the harvest of local seaweeds, and the desire to provide seaweeds that are indigenous to different oceans, require that some of their seaweeds are imported from other countries.
Seaweeds are vegetables growing in the sea. In Asia, they easily represent 15% of the diet; in the West they have become better accepted (mainly thanks to sushi), but they still represent an untapped culinary potential as their range and variety far surpasses that of land vegetables. They offer a new world of colours, flavours and textures for the foodie to discover and create.
Seaweeds are a functional food that have the combined nutrients of fish, meat and vegetables, are vegan, raw and gluten free. Seaweeds are also far more concentrated in nutrients than their land counterpart so a little bit goes a long way.
Pacific Harvest carries 12 varieties of seaweed, half of them from New Zealand. To ensure they’re safe to consume, their seaweeds are tested for contaminants. All of their seaweeds are harvested sustainably, dried naturally and unprocessed so they keep all their original nutrients.
Most of Pacific Harvest’s seaweeds are packed dried as it is the natural way to extend their shelf-life; unlike land vegetables, seaweeds recover their original texture upon rehydration. Remember, they won’t keep long after rehydration - so just reconstitute what you need.
How to use seaweed in everyday life
Despite their common association with Asian cuisine, seaweeds have strong historical roots in various parts of the world, spanning many continents and cultures, from the Vikings to the Native Indians of America. In the West, however, the art of seaweed cookery has been somewhat forgotten, with only small pockets of tradition remaining. Nowadays, our exposure to seaweed is mostly through Asian fare although there are many simple ways to include seaweed in everyday meal, whatever diet you choose:
- Use seaweed seasonings instead of salt or other seasonings and garnishes. A great alternative to regular salt, seaweed is salty with less sodium and more of the other minerals we need.
- Add seaweed powders to smoothies
- Use Kombu in stocks, stews or to cook grains; it will tenderize, add flavour and increase digestibility
- Use seaweed leaves as wraps to cook food; it will add flavour, impart nutritional value and preserve moisture during cooking
- Add pieces of seaweed to soups and salads, a small amount is all you need
- Make salsas and pestos
Many New Zealand chefs and cafes have seaweed on the menu including Al Brown @ Depot, French Café, Little Bird Organics and O’Connell St. Bistro.
Visit Pacific Harvest online for more seaweed facts and recipe inspiration.
This tasty twist on a potato salad will have you coming back for more!
Serves 4-6 as a side dish or salad.
This quintessential curry spice is one of the healthiest ways to add flavour and colour to home-cooked dishes, and is also great in drinks. Not only is it delicious, this tasty seasoning packs a medicinal punch.
Turmeric has been used in traditional Ayurvedic medicine throughout history. It is considered a cleansing herb for the entire body, especially the liver, where toxins are held. It is often used to support digestion and to treat infection, headaches, inflammation and fever. With a slightly bitter taste, it blends very well with other spices and even sweet dishes.
The turmeric plant, which grows five to six feet tall, is found in the tropical regions throughout Southern Asia. Its finger-like stalks contain the spice's healing agents, although the root is also used in traditional Indian recipes. Curcumin, the active compound in turmeric, is responsible for its bright colour and is behind a whole host of the health benefits that can be attributed to the spice. Unfortunately, curcumin is poorly absorbed into the bloodstream. When paired with black pepper, however, the bioavailability of curcumin is significantly increased, with some studies reporting that it is more than a thousand times more potent.
Turmeric acts as a natural anti-inflammatory. It has been found to be so potent that it matches the effectiveness of some anti-inflammatory drugs. As such, several studies have demonstrated its assistance in those suffering from arthritis.
Curcumin happens to be a powerful antioxidant that neutralises free radicals that exist in the body. It also works to stimulate the body's own antioxidant enzymes. Studies show that curcumin has an incredible impact on depression. A study in 60 depressed patients showed that curcumin was as effective as Prozac in alleviating the symptoms of depression. Adding turmeric to the diet can also help support a healthy liver function. The University of Maryland Medical Center found that curcumin stimulates production of bile by the gallbladder, which in turn is used to eliminate toxins. The bile also rejuvenates liver cells that break down harmful compounds.
Turmeric can improve and ease digestive issues. In a 1989 study, supplements made from the turmeric plant were found to be more effective at curbing heartburn and indigestion symptoms than a placebo, most likely related to the plants known powers to fight inflammation. Studies have shown that the curcumin in turmeric can assist in cancer prevention and treatment, and can reduce the growth of new blood vessels in tumours. It has also shown to inhibit the spread of cancer (metastasis), as well as contributing to the death of cancerous cells.
HOW TO EAT IT
The simplest way to add turmeric into your diet is to use it raw, grated into salads and salad dressing, or steeped with a little hot water and honey for a refreshing tea. You can also use it in its powdered form in stir-fries, rice dishes, curries or soups. You can even blend it into your next veggie juice or smoothie.
You’ll find powdered and fresh (when available) Turmeric at Moore Wilson’s Fresh.
The Blackball Salami Company was started as a family run butchery in 1992 by Pat Kennedy, in Blackball on New Zealand’s rugged West Coast.
The knowledge and skills Pat learned while travelling to Europe were brought home to the kitchen of the 'Stonehouse' (featured in the Blackball logo), and Blackball Salami Company was created. Over the years, recipes have been tested, tasted, adapted and improved upon to produce a unique and comprehensive range of wonderful products available today.
The business is now owned and operated by West Coast couple Phil & Debbie Russ. Blackball sausages use 100% New Zealand meat and are MSG and gluten free. Pork, Beef and Venison sausages are delivered fresh twice weekly.
Blackball also have an extensive salami range – all made the old fashioned way, by natural curing and wood smoking.
Their black puddings were a Gold Medal Winner in the 2014 Devro NZ Sausage Competition and continue to be in high demand. Made in a unique horse shoe shape as well in a chubb form, each one a work of art. They also produce a tasty white pudding made with pork and leeks.
Find me at... Moore Wilson's Fresh Tory St, Porirua and Masterton.
This Japanese-inspired salad would make a great festive starter.
Duck and Tamarind combine beautifully in this stunning festive party starter.
Makes 40-60 small bites.
Peckham’s are one of the few New Zealand cider producers who grow apples
specifically for cider making.
Alex and Caroline Peckham planted their first cider apples in New Zealand in 2004. Since then, they have amassed a great deal of experience on growing cider trees and making cider under New Zealand conditions. Clay soils combined with Nelson’s exceptional sunlight hours, are famed for producing fantastic, full flavoured fruit.
Peckham’s moved on to their current orchard in the Moutere Valley near Nelson in 2006 and have been planting and grafting ever since. They quickly outgrew their first apple press and cidery, and in 2012 built a new cider barn and imported an apple juicing line from Europe. A second tank room followed the year after, and every inch is now full.
Peckham’s ciders are made from 100% fresh juice, and are made only in autumn with tree ripened fruit. Fruit is hand harvested before being milled and pressed into rich, intensely aromatic, cider juice. Each type of apple has specific characteristics, and varieties are carefully blended to yield the appropriate acidity levels and balanced tannins. Key to their complex, full bodied ciders is slow fermenting and ageing the ciders for at least six months.
Subject to availability Peckham’s Ciders are available at Moore Wilson’s Wine, Beer & Spirits.
When it comes to cider making and their hard work is certainly paying off. At the 2019 NZ Cider Awards Peckham’s won six out of seven categories, including Fruit, Modern, Traditional, Spice Botanicals or Honey, Specialty and overall NZ Cider Champion for their Brown's Apple Cider.
Alex & Caroline aren’t planning of expanding their operations in the near future instead they will focus on making their ciders ever better and experimenting with new cider making techniques.
Cider fans make no mistake; this small but dedicated team of hands-on cider makers are one to watch!