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Queenstown Supermarket

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This week's specials

Tuesday, 10 October 2006

What's Fresh 10th - 16th Oct



From Produce

- Asparagus New Season Only $3.49 per bunch
Mushroom Swiss Brown 200g    Only $3.49 each
- Mushroom White 250g    Only $3.49 each
- NZ Oranges                      Only $1.99 per kg
- Grapes Red/Green           Only $6.49 per kg

Asparagus is finally in season! Eat this delicious, super-versatile veg any way you'd like, cooked or raw.


From the Butchery

Havoc Free Range Pork Mince
Only $16.99 per kg
Save $3 a kg

Pork & fennel is a classic combination for good reason! Try this delicious meatball recipe from Dish Magazine:

Pork and Fennel Meatballs with Puttanesca Sauce
Serves 4-6

Recipe by Claire Aldous, dish magazine issue 67

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
¼–½ teaspoon chilli flakes, or to taste
3 anchovy fillets, chopped
3 tablespoons capers
1 teaspoon dried oregano
1 tablespoon tomato paste
2 x 400-gram tins whole cherry tomatoes
20 pitted black olives
good handful basil leaves, ripped

2 slices white toast bread, crusts removed
⅓ cup milk
600 grams free range pork mince
2 cloves garlic, crushed
1 teaspoon fennel seeds, toasted
olive oil, for frying
sea salt and ground pepper

To serve:
400 grams cooked spaghetti
Parmesan, for grating

Sauce: Heat the oil in a large saucepan and cook the onion with a good pinch of salt until soft. Add the garlic, chilli, anchovies, capers, oregano and the tomato paste and cook for 2 minutes.

Add the tomatoes and bring to the boil then reduce the heat and simmer for 20 minutes. Taste and add salt if needed.

Meatballs: Rip the bread into small pieces and place in a large bowl with the milk. Mix together so all the bread is wet and leave for 10 minutes.

Add all the remaining ingredients, season generously and combine well.

Form into walnut-sized balls. You should get about 18.

Heat 2 tablespoons of oil in a large sauté pan and cook the meatballs until golden and cooked through.

To serve: Add the olives, basil and meatballs to sauce. Place the hot spaghetti on a serving platter and pour over the sauce. Serve immediately and grate over plenty of parmesan and garnish with basil if desired.


From the Deli

Grana Padano Parmesan
Only $3.99 per 100g
Save $15 a kg

Make your own ravioli! Great fun to do together and the reward when you're finished is definitely worth it.

Spinach and Ricotta Ravioli with Passata
Serves 10

This recipe does feed a lot, but you can always freeze half for another time. To freeze the freshly made ravioli, place in a single layer on a baking paper-lined tray and freeze overnight. The following day, transfer the ravioli to a zip lock bag or airtight container and freeze for up to 2 months.

80 ml (⅓ cup) olive oil
2 brown onions, finely chopped
1 litre tomato passata
4 garlic cloves, finely chopped
small handful basil leaves

Pasta dough:
500 g plain flour, plus extra for dusting
200 g fine semolina, plus extra for dusting
6 eggs
1 tsp extra virgin olive oil
1 tsp salt
60 ml (¼ cup) warm water

Spinach and ricotta filling:
1 tbsp olive oil
200 g spinach leaves, washed well
800 g fresh firm ricotta
100 g (1 cup) grated Parmesan
50 g (½ cup) grated Pecorino Romano
½ cup chopped flat-leaf parsley
2 egg yolks
pinch of freshly grated nutmeg
sea salt and freshly ground black pepper, to taste

Heat the olive oil in a heavy based saucepan over low heat. Add the onion and garlic and stir for 4-5 minutes or until soft. Add the passata and simmer for 2-3 minutes, then add the basil and season to taste. Simmer, partially covered for about 30-40 minutes or until it has reached a rich thick sauce consistency. Reheat just before serving. 

Meanwhile, to make the pasta dough, sift the flour and semolina onto a clean work surface and create a well in the middle. Crack the eggs into the centre of the well. Mix the olive oil, salt and warm water in a small bowl, then add to the well and use your fingers to combine the wet ingredients gently. Gradually begin combining some of the flour from the inside of the well with the wet ingredients until a dough comes together. Knead the dough for 10-15 minutes or until smooth. The dough should not be too sticky or too dry. Shape into a ball, place in a plastic bag and set aside to rest at room temperature for 30 minutes.

To make the filling, heat the olive oil in a large frying pan over medium heat. When hot, add the spinach and toss for 1-2 minutes or just until wilted, then drain well. When the spinach is cool enough to handle, squeeze out as much water as possible. Finely chop the spinach, then place in a bowl with the remaining ingredients and stir to combine well. Cover and refrigerate until ready to use.

Divide the pasta dough into 6 portions, then working with one piece at a time and leaving the others covered while you work, flatten the dough firmly with the heel of your hand on a lightly floured work surface. Roll the pasta several times through the widest setting on a pasta machine, folding it in half each time you feed it through. Once the pasta sheet looks silky and smooth, continue feeding it through the rollers, reducing the settings one notch at time until you come to the second last setting.

Place the pasta sheet on a work surface and place one teaspoon of filling in 3-4 cm intervals along the bottom half of the pasta. Fold the other half over the filling, then using your fingers or the sides of your palms, gently press around the filling to expel any air bubbles, then press the sides to seal well. Place on a semolina dusted tray and refrigerate until ready to cook.

To cook, carefully drop the ravioli into a large saucepan of lightly salted boiling water. Simmer for 5 minutes or until al dente, then pour into a colander and drain well. Transfer the ravioli to a large serving dish, spoon over the hot passata, then scatter with grated Parmesan and serve immediately.

From Groceries

Ceres Organic Crushed Tomatoes 420g
$1.49 each

Ceres Organic Tomato Passata 680g
Only $2.99 each

NZ Fruit Noodles
Only $1.29 each

100% natural fruit noodles that come in 3 different flavours, perfect for the kids lunch boxes! (or as a 3pm snack in the office..)


Spring Involtini

Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling.

It seems the spring vegetable involtinimarket is awash with lush spring vegetables calling to me to get to the kitchen.

This is a delicious little spring starter, light dinner, or side dish. A little bit of effort, involving a bit of slicing and standing over the chargrill pan, but then it’s all fun and as creative as you want to be.  I teamed this with a kale salad, but any simple salad would go just as well. The ingredients and vegetables I used are really just a rough guide, though the eggplant and courgettes make for good sturdy wrappers. The cheese could just as easily be feta or haloumi for these.

Ingredients, enough for 4 starters or 2 main course:
1 mozzarella ball or equivalent amount of feta or haloumi.
1 eggplant
bunch fresh basil
3-4 courgettes
1-2 red peppers
1 red onion
1/2 bunch asparagus
1 punnet of cherry tomatoes
sticks or skewers to secure involtini
Optional extras or substitutions such as olives, artichokes anchovies……

Drain your mozzarella and put to one side.

Heat the char grill pan.

Slice eggplant and courgettes finely lengthwise (approx 1/2 cm thick). I got about eight slices from the eggplant and four or five slices from the courgettes. Give the eggplant a light salting and then after a few minutes press down on the slices heavily with paper towels to draw out the moisture. Cut the onion into fine wedges take the ends off the asparagus and cut the peppers into slices, if the peppers are long enough you can use these to wrap as well.

Char grill or roast your vegetables except the cherry tomatoes, making sure the eggplant, courgettes and possibly peppers are soft enough to wrap.

Now the fun begins, Put aside 1/2 mozzarella 1/2 of your cherry tomatoes and a pile of your basil leaves to finish the dish. Have the rest of your ingredients assembled in lovely piles around a lined baking tray or platter (if not baking), and a chopping board and knife. Choose an outer wrapper then slightly to one end make a small pile of ingredients ie basil leaf,  mozzarella, cherry tomato, slices of asparagus and roll up and secure with a skewer.  You need to make sure that when you fill it you have a little room for overlap, so sometimes i had to unroll and take something out. I enjoyed making lots of different combinations with some being bigger than others. Once you have all the involtini piled in your dish scatter with the remaining cherry tomatoes mozzarella and basil (I used parsley as my basil is still a bit young).

Bake 220’c for approx 15 minutes just to release the juices and soften the cheese.  Make sure either way to leave for a while so the flavours meld together before serving.


Meet our Growers and Producers
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"Over the next two years, while their buffalos were maturing into a herd of well bred, long horned beasts, Richard and Helen spent their time experimenting and perfecting their cheesemaking processes." Read the story behind Clevedon Buffalo Mozzarella here.

Fresh Club Winner

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

Last Updated ( Tuesday, 10 October 2017 )