Potatoes hosts top food writers

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New Zealanders are extremely lucky to have access to some of the best produce in the world, according to Ruth Reichl.  It’s high praise from a woman who has reigned supreme for more than three decades in the US culinary scene as the food editor of the Los Angeles Times, the restaurant critic the New York Times, and editor-in-chief of Gourmet magazine.

Ruth Reichl’s visit to New Zealand as a guest of the Christchurch Writers’ Festival, provided a rare opportunity for New Zealand food enthusiasts to hear many of the war stories Ruth has amassed during her long career as one of the world’s most influential people working in food journalism.

Potatoes New Zealand was delighted to host a table of New Zealand’s own influential food writers including Ray McVinnie (Senior Food Editor of Cuisine), Niki Bezzant (Editor of the Healthy Food Guide), Claire Aldous (Food Editor of Dish), Jo Wilcox (New Zealand Women’s Weekly), Tracey Sunderland (My Food Bag) and Jo Elwin (Editor of Bite, NZ Herald).

Among the excellent local produce offered on the night were potatoes – served two ways.  Attendees were treated to fondant potato with 48 hour braised beef short rib, apple-vanilla puree, baby carrot and rose jelly accompanied by steamed broccoli and Agria potato puree.

The evening also provided an excellent opportunity for Potatoes New Zealand Inc’s Education and Marketing team to promote industry messages around the nutrition and versatility of potatoes.  Forging strong working relationships with New Zealand’s influential food writers and editors is critical to ensuring potatoes stay at the forefront of New Zealand’s food fashion and remain an exciting kitchen staple within reach of all New Zealanders.

Potatoes feature at Auckland Food Show

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Potatoes NZ Inc. was pleased to work with the Heart Foundation, sharing their stand at the Food Show recently in Auckland.  The Auckland Food show is held annually.

 As a partner and licensee PNZ Inc. was able to join the Heart Foundation stand for two hours to talk about the nutritional benefits of potatoes.  Over 300 people visited the stand during this time, receiving a taste of healthy baked potatoes (baked in lemon juice and cumin), hearing the story about choosing right varieties for use and the nutritional content of potatoes as well as taking home copies of the recipe and a fridge magnet to encourage them to go to the consumer website.

The Heart Foundation found the exercise useful in attracting people to their stand with the wonderful aroma emanating from the frying pan and we were more than happy to partner with them to get our health messages to the public.  The potato recipe used on the day also featured in the Heart Foundation’s summer recipe booklet which was given out on their stand and is available here.

This was a great event to attend and we are hoping to be part of it in 2015, so make sure you look out for us as you may even get to meet Mr Potato Head!

Capital Loves Spud!

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On Monday 25th August Capitol restaurant in Wellington held a brilliant evening event.  A five course degustation event highlighting the wonderful attributes of the humble potato……with every course!

Each course was matched with a regional beverage and diners were treated to potatoes standing alone, paired with truffles and even in a dessert.

The menu consisted of:

  • House Crisps
  • Brandade & Potato Bread
  • Vichyssoise, Black & Red Caviars
  • Hot Agria & Mushroom Soup
  • Vodka cured salmon, baked potato chive & sour cream panna cotta
  • Hot buttered nadine gnocchi Canterbury winter truffles
  • Roast vension fillet, duck fat confit pint firs, pickled urenikas
  • Orange & Ginger Soufflee sweet potato sorbet

All agreed it was a great event and showed a unique take on the versatility of potatoes.

Thanks to Capitol and Wellington on a Plate for a great event!

Vodka cured salmon, baked potato chive & sour cream panna cotta

Hot buttered nadine gnocchi Canterbury winter truffles 

Brandade & Potato Bread

Leek and Potato Rosti

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With spring just around the corner,now is a great time to make the most of the cooler days and whip up some warm potato d.  In a recent article in Bite Magazine, Nadia Lim spoke of the great nutritional benefits of potatoes, “Potatoes are full of potassium, vitamin C and fibre, and are a natural unprocessed carbohydrate”.  And we agree, potatoes are wrapped in goodness!

Nadia’s recipe below uses agria potatoes.  Agria potatoes are flourly and are perfect for mashing, wedges, roasting, chips and baking.

Leek and Potato Rosti – Makes 4 rosti

1 Tbsp butter
1 cup sliced finely leek (white part only)
450g agria potatoes, peeled
2 tsp chopped thyme leaves
1 egg
1 Tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper

1.  Heat butter in a medium frying pan over medium heat and cook the leeks until just soft, but not coloured, 3-4 minutes. While the leeks are cooking, grate the potatoes and squeeze out any excess moisture by placing in a clean tea towel and wringing out.

2.  Combine cooked leek, grated potatoes, thyme, egg, olive oil, salt and pepper.

3.  Heat a drizzle of olive oil in a medium frying pan over medium heat (you can use the pan the leeks were cooked in, just wipe it clean with paper towels first). Take ½ cup of rosti mixture and shape into a patty about 1-2 cm thick. Repeat with remaining mixture. Place patties into the hot pan and cook for 3-4 minutes on each side until golden brown. Try to avoid moving the rosti for the first minute or two to let a nice crust form. This is yummy served with poached eggs and tomato relish for brunch.

Celebrate new season potatoes this summer.

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Celebrate new season potatoes this summer. 


Recipe potato and chicken salad with rocket

Celebrate new season potatoes this summer.

Choose potatoes for boiling and make into a salad with other fresh New Zealand grown vegetables.

Look in the recipe section for more great potato recipes – be sure to choose potatoes for their end use; boiling for salads and baking for roasts and mashed.

Look for the labels on the potato bag. Enjoy.

Potato and chicken salad with rocket – Serves 4

600g new or boiling potatoes, scrubbed and halved if large
3 boneless chicken breasts, skinned and cut into strips
1 Tbsp vegetable oil
10-12 cherry tomatoes, halved or 6 small tomatoes, quartered
½ telegraph cucumber, diced
3 cups rocket leaves
2 Tbsp red wine vinegar
1 Tbsp honey
2 Tbsp vegetable oil

Place potatoes in a pan and cover with water. Simmer for 12-15 minutes or until tender then drain and allow to cool. Mix with tomatoes, cucumber and rocket.
Meanwhile heat the first measure of oil in a large frying pan. Add the chicken and stir fry for 8-10 minutes or until cooked through and browned. Remove from heat. Toss into the salad.
In the frying pan, heat vinegar, honey, oil and bring to the boil scraping to remove pan juices. Pour over salad and toss well.

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