First Press Green and Gold Kiwifruit Juices.

Today at Gisborne Gourmet Headquarters we are feeling a little déjà vu of the first day of our recent Weekend of Wine and Food in Gisborne. Despite the cold and the rain, here at the Solander Cellars there was still good food, great local talent, our best from The Family Wines and First Press juices, and many happy punters! Now, summer starts here?!... GG

We're trying to play catch up here at Gisborne Gourmet, so please bear with us as we try to let you know all that's been going on since you heard from us here last...

Firstly we'd like to introduce you to a new gourmet product on board - Manurau Game Birds. 

Manurau's "many birds" are located 30 mins south of Gisborne, where they free range over five acres of pasture and grassland with plenty of fresh water and space. Manurau love their birds, holding the simple philosophy to let them run in as natural environment as possible. With a natural ability to understand how the birds live and the signs they exhibit when they are content, Manurau are always looking for ways to keep its birds happy and maintain their quality of life. After all, happy birds mean sustainable farming and better quality product!

We at Gisborne Gourmet are excited to be able to bring this beautiful local produce to you. Happy birds for happy foodies! We are currently stocking Quail, Duck, Goose, Squab, Pigeon, Guinea Fowl and Pheasant. Now who else is dreaming up supper ideas from that list!?

GG

Made from the milk of Waimata's own cows, Waimata's gourmet mozzarella is first portioned into blocks of curd as a result of the draining or separating of the whey.

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The curd is then diced into small pieces after being pushed through a stainless steel net. This method allows the 80-85 degree sterilised water to then heat the curd to the point where the cheese can be kneeded and stretched into a delicate consistency. 

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The Cheesemaker's then kneads the cheese with their hand, much like a bread maker, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella balls. The Mozzarella balls are then are then cooled in a bath of iced brine and packaged!