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Thursday, May 31, 2012

Taste Farmers’ Markets Awards 2012 dinner and presentation

Taste Farmers’ Markets Awards 2012 dinner and presentation

Join us as we celebrate the real food producers of New Zealand.  Farmers' Market Producer Categories for 2012 as awarded by NZ’s leading Chefs Jonny Schwass, a Canterbury localvore, Master Chef 2011 Nadia Lim  and Acclaimed Author and Chef Julie Biuso.  Dinner and Awards including Farmers' Market of the Year 2012 at the Parnell Farmers' Market, Jubille Building, 545 Parnell Road, Auckland.  1st of July - 6 - pm - Dinner and Awards Tickets $60 pp, limited seats available

Click here to register online for Taste Awards Dinner

Click here to download a registration form for Taste Awards Dinner

Farmers Markets NZ Conference 2012

Sunday, December 18, 2011

Out Standing in their Fields Chef Auctions

Out Standing in their Fields

Farmers' Markets New Zealand is pleased to present our four outstanding regional chefs for - the perfect Christmas Present for 2011

Trade me Auction - Jonny Schwass - Click here- Lunch for four people in Jonny's Christchurch Garden - Awarded Cuisine Restaurant Personality of The Year

Trademe Auction - Marc Soper - Click here
Luncheon at Pirinoa Station in the Wairarapa for 6 people, serving a combination of dishes including 2011 Wellington chef of the capital award winning dishes and utilizing some of the finest regional products available

Trademe Auction - Jan Bilton - Click here
Cloudy Bay Winery will be your venue for 8 guests to sample the very best of Marlborough with Jan Bilton for a cooking demonstration and luncheon to be matched with Cloudy Bay Wines

Trademe Auction - Julie Biuso - Click here
Cooking Class for 6 in Julie Biuso’s home featuring fresh produce from the market, organic meats, and eggs from Julie’s own chickens

Check out the Out Standing in their Fields Blog for detailed updates, videos and recipes from the road!

Sunday, January 23, 2011

Farmers' Market of the Year

Farmers' Market of the Year

The Best Farmers' Market of the year as voted by the consumers of NZ

The Farmers' Market of the Year award is just one of the awards honoring farmers' markets around NZ as we shine the spotlight on the real food producers from the land and sea

“Shining the spotlight onto individual grassroots food producers who use Farmers’ Markets as a venue to sell directly to consumers”

Voting opens in March 2011, pre-register now and be into win a RETURN TRIP TO SINGAPORE WITH FARMERS' MARKETS NZ AND SINGAPORE AIRLINES CLICK HERE
To pre-register your interest in the Taste Famers' Markets NZ Awards 2011

Monday, January 17, 2011

Farmers' Markets NZ Inc

Taste Farmers Markets Awards flies to Singapore


To pre- register for Taste Farmers' Markets NZ Awards 2011 Newsletter


This growing popularity of Farmers’ Markets is something being seen worldwide and for a host of reasons. The awareness (or concern) of what’s in our food and growing demand for regional, unadulterated and organic produce, climate concerns and the investment into local resources, sustainable agriculture as well as influential television chefs pushing fresh seasonal ingredients combined with good old nostalgia and supporting community ideals are just a few of the influences causing Farmers’ Markets to flourish in New Zealand.

Friday, December 31, 2010

So what is a localvore then ?

Sounds like some sort of posh y name for somebody who has too much time on their hands.

Well you can be a herbivore or an omnivore, so why not somebody who pays attention to where their food comes from and commits to eating local food as much as possible? This is not some nutcase religion, it is just about eating local. It is not an all-or-nothing venture, it is all about helping the environment, protecting your family's health and supporting small farmers and food producers in your region.

The first bite to being a localvore is to determine what local means to yourself and your family: it could be food from a 100-kilometre radius, if could be from the whole of the South Island or even the whole of New Zealand. It is an individual decision that you need to be comfortable with.

The key is that by creating a boundary, no matter how large or small, you are becoming conscious of the origin of your food. You can even go one step further and draw a circle around your home or region and this will help you with your food choices.

We are all born localvores, it is just that sometimes we forget just what is in our backyard and what is in season.

We may not be able to tackle the big issues of the world, but we are able to help build sustainable and connected communities by supporting each other.

Five ways to become a localvore in New Zealand

Visit a farmers' market. There are now more than 50 located from Invercargill to the Bay of Islands. Some are big, some are small, but the key is that they represent their regional seasons and producers. Farmers' markets keep small farms in business. Rather than going through a middle man, the farmer or producer will take home nearly all of the money you spend on regional produce – there are no on-sellers, resellers or people that just buy at the cheapest price and try to move it as fast as they can, regardless of the quality or where it has come from.

Ask your supermarket manager where your meat, produce and dairy is coming from. Remember that supermarket managers are influenced by what you say and do. Let the managers know what's important to you.

Preserve a local food of the season. By freezing, bottling and preserving you get to eat and enjoy flavours all year.

Have a look for restaurants in your area that support local farmers and producers. Ask the restaurants about ingredients or ask your favourite farmers what restaurant accounts they have. Frequent businesses that support farmers in your region.

Ask about origins. What you may have taken for granted as New Zealand-produced may come as a surprise.


Serve these with dollops of yoghurt for breakfast or dinner, or add a crumble topping and bake in the oven for a quick dessert. If all else fails, just eat them straight from the jar.

2kg whole Marlborough apricots

cinnamon sticks and cloves for each jar

4 cups white wine vinegar

500g Marlborough honey

With a fork, prick the apricots all over and place them into cold sterilised jars. Place two cloves and one cinnamon stick in each jar. Bring the vinegar and honey to the boil and simmer for five minutes until it just starts to thicken, then pour over the apricots. Leave to cool before sealing the jars. For best flavour, leave for one month and use within 12 months.