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Mainland has expanded its special reserve range with more cheeseboard favourites, including triple cream fresh cheeses with herbs and cracked pepper. This complements the range of bries, blues, feta and yellow cheeses. As well as classic varieties, the nation's big cheese producer also mixes up the flavours teaming
havarti with cumin, and camembert with sundried tomato. New-look gold, black and white packs make the cheeses easy to spot in supermarket chillers where they sell around $5.45 each.
Back to school
Griffins snack packs contain bite-sized biscuits ideal for school or work lunches. They come in four favourite flavours: Cookie Bear Mini Hundreds and Thousands, Cookie Bear Mini Chocolate Chips, Mini SuperWine and Mini Krispie. Ten snack packs come in an easy-to-store cardboard box, rather than the usual messier bags within a bigger bag. There's no artificial colours or flavours and less than 130 calories per pack, so it's a convenient sweet fix without overload. $3.89 from supermarkets.
Well oiled
Olives New Zealand named a Kapiti oil the best in show at the Virgin Olive Oil Awards. Four Sisters Frantoio Extra Virgin Olive Oil also won best in the single varietal class. Two other best in class awards were made: one to Matiatia Grove from Waiheke Island for best intense oil and to Lot Eight, from the Wairarapa, for the best medium oil. Of the 104 entries from throughout the country, 46 per cent won gold awards, which the international judge, Roberto Zecca, said was exceptional. Among the golds was newbie olive oil-maker, broadcaster Paul Holmes, for his Mana Lodge Leccino.
Well harnessed
Elliot Stables, tucked away behind Smith & Caughey in Auckland's CBD is growing. The Dish recommended this as a spot to watch some months back and we're pleased a few new foodie businesses are soon to set up shop in the laneway housing Reslau cafe and sushi and salad bars. A wine shop, a tea specialist, an Italian deli, a whisky store and a sausage house are all on the way.
Mixing it up
Toss salad store has opened a second outlet at 146 K Rd, a year after setting up at 50 High St. Customers choose their made-on-the-spot salads and dressings from the range on offer.
"Our city customers who survived on a diet of sandwiches and sushi were getting frustrated with the lack of choice. We've managed to fill that gap in the market and redefine lunch for many Aucklanders," said managing director, Jason Linnell.
By adding couscous, orzo and pasta to the salad menu, Toss caters for those wanting something more substantial than leafy greens, and its clients are 50 per cent male and 50 per cent female.
Cooking class
Fancy a luxury spring escape which you can honestly say was really just an educational expedition? Then check out the cooking retreats at Flagstaff Lodge in Russell. The next one is from Saturday, October 13 until Monday 15 and includes two nights accommodation in a boutique villa close to the waterfront, a guided tour of the Kerikeri farmers market to gather fresh produce, a two-hour fishing trip and private tuition from a leading chef. The weekend is $800 per person, including some meals. See www. flagstafflodge.co.nz
Your own work
A Hawkes Bay lodge is also hosting private cooking classes, which culminate in guests preparing a five-course meal with matching wines provided. The Masters Lodge in Napier has teamed up with chef instructor Kylie Howard to offer shopping at a market, gathering seafood or visits to a sheep station to learn about meats for barbecuing before embarking on the guided cooking adventure for $675 per person per day. For more information see their website, www.masterslodge.co.nz.
