Just pressed Allpress 2023 Waiheke extra virgin olive oil. It’s beautifully creamy, and tastes of almonds and green olives.
And, it’s the cutest thing in 100ml can!
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Given the stamp of approval by foodies and local artisan cuisine awards, Jenny’s Kitchen Tamarind Chutney (GF), first created on Waiheke Island in 1998, is still made the old-fashioned way, in small batches, and each pot is hand stirred and hand poured.
Made with tamarind purée, sugar, garlic and spices, available in Medium and Hot. 190ml.
Become part of the Shared Kitchen family and gather a great repertoire of delicious recipes that work every time. You’ll learn about ingredients and cooking methods and pick up tips and tricks to ensure you can cook with confidence and turn out scrumptious home cooking for family and friends.
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Marlborough Black Garlic, the original New Zealand black garlic, cured on a low heat for 6 weeks, an undoubted health product, and a kitchen essential to add a boost of sweet and salty umami flavour to dishes. Read more here Black garlic, have you tried it yet? And check out these recipes Sweet Corn, Red Pepper & Black Garlic Baked Peppers with Pine Nuts & Black Garlic Tomato & Black Garlic Salad
100ml bottle Rangihoua Extra Virgin Olive Oil
120g Hauraki Gulf Sea Salt
50g Shared Kitchen Hazelnut Dukkah
This is a great way to taste premium products from Waiheke Island. The oil is produced from olives grown on the island’s sun-bathed slopes and the salt is processed from the waters that lap the island’s shores. The dukkah is made on the island to Shared Kitchen’s secret recipe.
Indulge yourself, or gift to a friend. Packed in cellophane and tied with Trade Aid string.
A signed copy of Shared Kitchen cookbook by Julie & Ilaria
288 pages, 160 recipes, Full colour, Paperback with flaps, offers excellent value for money.
SHARED KITCHEN Real Food From Scratch is a finalist in two awards:
NZ Booklovers Awards, Lifestyle category
Gourmand Cookbook Awards, Blogger Book category
Julie Biuso and her daughter Ilaria share the kitchen bench and create double the deliciousness, double the fun and double the love in their stunning new book.
Based on their award-winning website of the same name, the 160+ recipes in Shared Kitchen will inspire you to get in the kitchen and get cooking.
Beautifully photographed by award-winning photographer Aaron McLean, this quality hard-cover cookbook with wrap-around jacket and ribbon to mark your place, features over 270 recipes plus over 35 pages of pantry staples and cook’s notes on ingredients. A classic cookery book with recipes that will endure.
Julie Biuso At Home WINS Gourmand World Cookbook Award Best Easy Recipes
Julie Biuso At Home Finalist NZ Guild of Foodwriters Culinary Quills Awards: Journalism Quill;
These large (approximately 770mm x 520mm) 100% cotton tea towels offer great value.
Cotton is great for drying glassware and cutlery as it doesn’t leave fluff but use them to spin your salad leaves if you must, or nestle them around warm loaves of sour dough bread, or just hang them in your kitchen by the sewn-in ribbon – they’ll look fresh and smart!
These are premium South Island hazelnuts, shelled and toasted and ready to eat or use in baking.
All nuts are nutritious, containing a range of minerals and vitamins, and a good amount of protein. Nearly all contain Vitamin E, a powerful antioxidant.
Toasting hazelnuts gives them an extraordinary depth of flavour, very nutty and toasty with an almost coffee-ish edge.
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