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Queenstown Supermarket

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This week's specials

Tuesday, 10 October 2006

What's Fresh 21st - 27th Nov

 

XMAS HAS ARRIVED @ RAEWARD!
Panettone, Stollen, Fruit Puddings, Pavlova, NZ & European Chocolates, Decorations and much more. Limited stock so get in while it's here!


 



From Produce


Baby Broccoli           Only $2.79 each
- Grapefruit Imported Only $3.49 per kg
- Green Grapes           Only $6.99 per kg

- Red Grapes               Only $6.99 per kg
- Whole Pineapple      Only $3.49 each



A refreshing, easy summer salad made with juicy grapefruit, creamy avocado slices and creamy feta cheese.

Grapefruit Avocado Salad:
4 grapefruits, sliced into supremes (segments with the white membranes removed)
1 large avocado, sliced
1/4 cup thinly sliced red onion, soaked in a bowl of cold water for 10 minutes
1/2 cup feta cheese
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Arrange the grapefruit, avocado and onion on a serving platter in an overlapping fashion. Sprinkle the cheese on top, drizzle with olive oil and season with salt and pepper. Serve immediately.
 

From the Butchery


All Handmade Large
Free Range Pork Sausages

Only $1.99 per 100g
Save $3 a kg


Our butcher makes all our sausages by hand in store using free range meat and natural casings. Just what you want to put on the bbq this summer!


  

From the Deli


Marinated Feta
Only $3.49 per 100g
Save $10 a kg

We marinate creamy feta from Zany Zeus with fresh chili, garlic and coriander. The result is a gorgeous flavourful feta that's perfect in salads or antipasto. 



 
From Groceries



Raglan Coconut Yoghurt
75ml Only $2.99 each
400ml Only $8.99 each
700ml Only $12.99 each


Pure coconut goodness, handmade with love in Raglan. This is a probiotic dairy-free yoghurt that's got a beautiful smooth, creamy flavour. Enjoy it straight up, in smoothies, use for baking, as a dip or to make dessert:


Nadia Lim's
Grilled Pineapple with Basil and Lime Sugar

(Free from gluten and dairy!)
Serves 4

Believe it or not, grilled pineapple and basil is one of the best dessert flavour combinations – basil is so aromatic and floral, it is stunning with sweet tropical pineapple. It’s all brought together by the sharpness of the lime, and cool, creamy yoghurt.

Grilled pineapple:
fresh pineapple  1
coconut oil 1 teaspoon

Basil and lime sugar:
basil leaves about 10 (remove all stems)
lime  zest of 1
white sugar  ¼ cup

To Serve:
Coconut yoghurt 1/2 cup
Coconut thread or coconut flakes 2 tablespoons, lightly toasted
lime 1, cut into 4 wedges

1.Cut skin off pineapple using a sharp knife. Cut pineapple in half lengthways, then slice 1cm thick. Cut out tough inner core from each piece.

2.Heat butter in a grill pan on medium to high heat. Grill pineapple for about 2 minutes each side or until caramelized. Alternatively, cook pineapple on the barbeque.

3.To make the basil lime sugar, bash basil leaves and lime zest with 2-3 teaspoons of the sugar in a mortar and pestle, until a green paste forms. Add remaining sugar and mix into the paste with a teaspoon – it will turn into bright green sugar!

To serve, place 3-4 slices of grilled pineapple on each plate and sprinkle over basil lime sugar and coconut. Serve with a dollop of yoghurt on the side, and wedge of lime to squeeze over just before eating.

 



Its beginning to gear up to the busy time of the year – when we all try and get prepared for the Christmas season, and, at the same time get out and enjoy the sunshine. In my world that means lots of catering for summer, end of year break-ups, and festive parties. It is an exciting time, full of the promise of good times with friends and family, and also, memories of the best of previous summers and Christmas seasons. It is fun and busy, and with the outdoor sunshine and warmth calling (you can’t take either of those things for granted here in the south) time in the kitchen can feel limited.

Enter kitchen store cupboard essentials, and today I am talking about crunchy blends of  spicy toasted seeds and nuts. A jar in the pantry ready to snack on, put over salads, sprinkle on top soup, scatter over roast or mashed vegetables, tumble through your grain salad, buddha bowl,  or over your breakfast shakshuka – the texture, the taste and the well seasoned spicy flavour makes food better. If you are anything like me, you will feel better too, for eating something tasty, good for you and quick to assemble.  This – as always – is an idea more than a recipe it is a reminder to toast a batch of what you have to hand so you can have a jar ready to add some excitement and extra nutritional value to your next meal. Of course while you are at it, you could also make some extra and fill a jar (you know those ones cluttering up the spare cupboard – or is that just me), to give it to someone special, or take it to the next barbecue. It is another of those condiments that help when you have a random group of ingredients in the refrigerator and pantry, that just need a little flavour and texture boost to turn into todays killer salad.  You don’t have to be to clever when you have a tasty ingredients like these to jazz up your meal.

The something different I tried with this batch of seeds and nuts was to add puffed quinoa, these added some extra crunchy textural goodness as well as being rich in iron,fibre and protein. I bought the puffed quinoa for this because of its cute size but you can also get puffed millet, rice and probably other grains which would all add to the mix. Or potentially you could also toast them on their own with spices for a singular crunchy goodness – also a good idea for those with nut and seed allergies. So many ideas so little time!



Popped and Toasted Seed and Nut Mix

1 Tablespoon Togarashi chilli spice mix (or chilli powder)
1 teaspoon turmeric
2 Tablespoons Soy sauce (I try and use gluten free or tamari so most people can enjoy the mix)
2 Tablespoons of extra virgin olive oil or melted coconut oil
1 Tablespoon orange zest (or other citrus) to be added at the end of cooking.
1/2 cup of each or any of the following – chopped nuts (I used almonds),quinoa puffs, buckwheat groats, pumpkin seeds, sunflower seeds, black or and white sesame seeds
Salt to taste depending on the saltiness of the soy sauce you use

Pre heat oven to approximately 140’c

Using a large bowl mix all your ingredients, except the orange zest, so they are thoroughly coated in oils and spices

Tip onto two baking sheets and bake in 5-7 minute intervals, stirring each time the timer goes off, until it is lightly browned and crunchy – this will take approximately 15-20 minutes at this low temperature.

Now add the citrus zest as soon as you take the trays out of the oven for the final time, and stir it through to release the oils and flavour into the mix

To use your seeds your imagination and whatever is in your refrigerator and pantry need be as far as you go, but for extra inspiration the salad above and below was pretty delicious.
 


Meet our Growers and Producers
Visit our  


"The final recipe was completely dairy free (good for Seb), had no refined sugars (a large 700ml jar has about 1 teaspoon of organic honey which comes from local bee hives based around the Manuka Bush of Mt Karioi), no GMO or preservatives, as well as also having millions of healthy probiotics." Read the story behind Raglan Coconut Yoghurt here.


Fresh Club Winner

This weeks Fresh Club Winner is Libby Bennett,
Congratulations Libby!
Come in store to collect your $40 voucher from the cashiers.


                                       
Last Updated ( Tuesday, 21 November 2017 )