Raeward Fresh Queenstown - Home

Queenstown Supermarket

where the locals shop

This week's specials

Tuesday, 10 October 2006

What's Fresh Tue 21st - Mon 27th March


From Produce 
Monday 20th - Sunday 26th March

- Fresh Corn On The Cob        Only 59 cents each
- Spring Onions                       Only 89 cents per bunch
- Bok Choy Shanghai               Only $1.99 per packet
- Chinese Cabbage NZ Grown Only $2.49 each


From the Butchery

Choose what suits!
Get your prawns straight from the seafood cabinet, ready to be cooked, or bring home a frozen bag for another time. 

Raw Prawn Cutlets
Only $2.90 per 100g

1kg Frozen Prawn Cutlets
Only $29.00 each
Save $4 each

Goan Balchao Prawn Pasta
A seafood dish with Indian flavours, done in no time!

1 onion, finely chopped
2 cloves garlic, chopped
1 cup prawns
2 tbsp. Jen's Prawn Balchao (find in chutney section)
Your choice of pasta

Cook the pasta according to the packet.

Saute the onion then add garlic to sauté as well.

Add the prawns and sauté until pink.

Add Jen's prawn balchao and stir in the cooked pasta. Done!


From the Deli

Organic Tofu 300g
Only $4.99 each

Bean Supreme's tofu is made in NZ with certified organic soy beans and has got a silky, smooth texture.

From Groceries

Japanese Soba Noodles 230g
Only $2.99 each

Japanese Udon Noodles 250g
Only $2.99 each

Soba and Udon are both a great choice for you Japanese dishes, like soups, stir-fries or salads.

Udon Noodle Soup with Chicken and Shiitake Mushrooms
Recipe by woksoflife.com
Serves 2

2 cups chicken broth
2 cups dashi stock (can also substitute more chicken stock)
5 slices ginger
1 tablespoon soy sauce, plus 1 teaspoon (divided)
2 tablespoons oil, plus 1 teaspoon (divided)
3 cloves garlic, smashed
2 boneless skinless chicken thighs, cut into bite-sized pieces
salt and pepper
1 teaspoon cornflour maize
110g fresh shiitake mushrooms, cleaned and thinly sliced
1 tablespoon mirin
220g udon noodles
1 spring onion, julienned

1. Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.

2.Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornflour maize. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.

3.Remove the chicken and garlic from the pan and set aside (this prevents the chicken from drying out while the mushrooms are cooking). Add the sliced mushrooms and cook until they're tender. Stir in the mirin and 1 teaspoon soy sauce and cook for another minute. Stir the chicken and garlic back in.

4.Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken and mushroom mixture. Garnish with spring onion and serve.

From our Head Chef
Anne Halson, freshkitchen.co.nz

Anne's Pad Thai Salad, freshly made in store with handpicked products from our shop.
Lucky you, it will be available all week in our deli cabinet!
Trust us, it's worth coming in for.

Anne will share her recipe with you on our Facebook page this week so keep an eye out!

Meet our Growers and Producers

"If you’ve ever been to India and had the chance to stay in a friends home, where their mother or grandmother was in the kitchen, then you’ll know something about how years - even centuries - of tradition, skill and love go into the array of dishes being served." Read about Jen's Cozinha's chutneys here.


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Fresh Club Winner

This weeks Fresh Club Winner is Andrea Gilbert,
Congratulations Andrea!
Come in to collect your Raeward Fresh $40 gift card from the cashiers




Last Updated ( Tuesday, 21 March 2017 )