Tag Archives: macadamia

Hamilton Farmers Market with Chris Scott & Fiona Sneyd

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Hamilton Farmers’ Market guest post and photos by De La Casa blogger, Christina Jane.

Sustainable, free-range and always fresh.” This mantra, underlying the growing enthusiasm for farmers markets in NZ, is the tag line for the Spring newsletter for local cafe, Zinc. Zinc Chef Chris Scott is proud to produce simple handmade food using the freshest available seasonal produce and ingredients of the highest quality, and Hamilton was even prouder to show off his talents at the Hamilton Farmers Market on Sunday.


Hamilton’s show kicked off with home cook Fiona Sneyd. Fiona kept us amused and riveted by her family stories (her gorgeous daughter was her sous-chef) and fresh, simple concoctions. Having snatched up asparagus and fennel from the fresh produce stalls, lettuce (from the lettuce man) and sourdough from Volare prior to the show, Fiona was kitted out to wow us.



What followed was a feast of Sicilian Fennel with Sourdough Gremolata, Roast Vegetables (including asparagus) with Macadamia Nut & Yoghurt sauce, and a simple fresh Asparagus Salad. After a tasting sample of the Sicilian Fennel dish, I raced off to get my hands on a bunch of baby fennel and a loaf of San Francisco Sourdough. Best served warm, I imagine this is perfect as a side for a summer picnic.

Fiona with her asparagus salad tossed with vinegar-soaked sourdough

I have to say, the showstopper for me was Chris Scott’s Risotto Primavera. In regards to the consistency, Chris explained that the risotto should spread as you dish it up, not stay in a pile, or be formed into fancy shapes (like you see in some restaurants!). The risotto, with broad beans, asparagus, mint and parsley, was most definitely a taste of spring. Another recipe for this week’s menu!

Risotto Primavera

2 cups Aborio Rice
2L Chicken Stock
200g Asparagus
200g Raw Broad Beans
Chopped Parsley
S & P
1/2 Onion
2 Garlic Cloves
12 Mint Leaves
50g Butter
50g Parmesan

This is the “Risotto of Spring” so any spring vegetables in season that catch your eye at the Farmers Market can be used.

  1. Blanch Beans & Asparagus in salted boiling water until just cooked, then refresh in iced water to retain colour. Set aside.
  2. Heat Chicken Stock in a saucepan & leave on a low heat.
  3. Chop onion & garlic finely, melt 1T butter in a thick bottomed pan and sweat the onion & garlic.
  4. Add rice & cook until translucent.
  5. Slowly add the heated stock a ladle full at a time, stirring continuously until risotto is cooked to creamy texture.
  6. Add vegetables, butter, mint, parsley & grated parmesan

My husband and I left the markets clutching our fresh, local produce, our minds brimming with cooking tips and inspiration for some spring dishes.

– Christina {De La Casa}

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Stephen Barry at Tauranga Farmers’ Market

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Our next stop was with Stephen Barry of the Mount Bistro at Tauranga Farmers’ Market. He showed us some incredible local recipes, which is hardly surprising given that he is a past winner of the Monteiths Wild Food Challange! Many thanks to Christina for stopping by and writing us up this wonderful guest blog post – be sure to check out her blog for more of her amazing recipes!

J and I happened to be in Tauranga in the weekend visiting our dear friends and took the opportunity to get amongst the market action on Saturday morning. It was Tauranga’s turn for the visit from Outstanding In Their Fields so we were stoked to catch celebrity chef Steven Barry of Mount Bistro cooking up some fantastic treats.

His first dish of Pasta in Smoked Tomato Sauce was so simple and packed with flavour. The smokey sundried tomatoes were really something different. The Gemelli Pasta from Pastamia had us heading over to the Pastamia stall to check out their other fresh pastas.

We came away with a paper bag of the hugest mushrooms we’ve ever seen, two nests of fresh handmade tagliatelle, and step by step advice from the Italian man on the pasta stall. We were more than prepared to create the perfect mushroom pasta dish. And so we did. Recipe to follow!

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Thanks again Christina, it was great to meet you. Here are Stephens recipes, and be sure to check out the video for all the details!  

Pasta in a smoked tomato sauce with fresh basil

Finely chop the onion and sweat off in sauce pan with crushed garlic.

Peel tomatoes by removing the core and blanching in boiling water for 15-20 seconds before plunging into cold water, the skin should then peel easily.

Add the chopped fresh tomatoes and tomato paste to garlic and onion turn the heat down and let the sauce simmer. Finely slice the smoked tomatoes and add to sauce. Season to taste. Just before serving stir in some chopped fresh basil.

Cook the pasta in boiling salted water until al dente.

I’m using Gemelli pasta as it is easy to eat while standing, this sauce would also be great with fettuccini.

For variations you could try adding sauteed chicken, prawns or salami.

Seared dukkah crusted beef on crostini

Trim the steaks of all fat and cut into thick 2 cm wide strips.

Thinely slice the baguettes place on an oven tray and lightly spray with avocado oil. Toast in a hot oven until golden.

Rub the strips of sirloin with dukkah and sear in a hot pan until coulored each side and cooked to you liking inside. Leave the meat to reast for 5 minutes before slicing and placing on top of the toasted crostini. Then top with the red onion marmalade.

Fresh asparagus with a macadamia, orange vinaigrette

Toast the macadamia nut until golden and fragrant, mix with the vinegar, salt and mustard then slowly whisk in the oil.

Trim the asparagus, and blanch in boiling salted water. Serve with the orange vinaigrette.

Sauteed spring vegetables

A selection of fresh market vegetables, washed, peeled and sliced or cut into florets.

I’ve used baby leeks (Amberdale Eggs), fennel bulbs, pak choy (Guy’s Gourmet Produce), courgettes, snow peas and broccolini (Pahoia Fresh Produce).

Sautee the vegetables in a little avocado oil till just cooked, season and finish with a little fresh lime juice.

Honeyed apple & macadamia crumble

  • 50 g macadamia nuts, chopped (Harbourside Macadamias)
  • 50 g rolled oats
  • 25 g flour
  • 40 g brown sugar
  • 40 g butter

Rub all ingredients together, place in an oven tray and bake till golden.

Peel core and dice the apples then sautee with the butter and honey until softened.

To serve place the apple in a dish and top with the crumble.

Catch you all next time in Hamilton! -Kylie + Blair-