With these recent cold snaps, it seemed high time for an article on soup. And this one has a particularly interesting story behind it. Sally Gatting certainly didn't start this journey as a soup producer - in fact she didn't start this journey in the food industry - but she's
Artisans: Cooking up a good story
Subscribe to listen
Gattings soups are perfect winter fuel. Photo / Supplied
My favourite was the carrot and parsnip. The heat of the ginger and chilli was wonderful and prolonged the warming effect of the soup; and the aroma of rosemary and cumin completed the whole sensory experience.
The Thai pumpkin and kumara was also good with lovely hints of lime and chilli to balance the richness of the coconut cream. The split pea and ham was a chunky home-style soup and the the osso bucco would have made a meal in itself chock-full of beef, tomatoes, leeks and a mix of cannellini, lima, kidney beans and chickpeas. The creamy chicken and corn was a bit subtle for my taste.
I have to mention Gattings at Home also do an excellent lemon curd. Sally recommends spooning it into pastry cases as a quick finger-food dessert but I would have trouble getting it into them without eating it all off the spoon first.
From finance to funerals and now retail too, Gattings will be a name to watch over the next year as the rest of the range rolls out.
Where to buy: Farro Fresh