Tag Archives: origin earth

Cold Brew, Flat White or Chocolate Milk?

Cold Drinks MultiaIn recent months, two boutique Hawke’s Bay companies have added their ready-to-drink beverages to chillers around the Bay.

Coffee lovers are probably aware of cold brew coffee – this is where coffee is steeped in cold water for at least 12 hours. As the coffee is steeped in cold water it does not have the bitterness of hot coffee which has either been poured over ice or chilled after making and as such is a delicious summer drink either chilled and drunk as is, with milk added and other iced coffee ingredients that take your fancy.

If is easy enough to make your own cold brew coffee, but it does take at least 12 hours so when I saw that Al Borrie of Fristhand
Coffee had done all the work for me I was thrilled.

The Firsthand Coffee Cold Brew is a blend of coffee from Brazil and Guatemala which is batch brewed for 12 hours to make a refreshing delicate drink, low in acidity with crisp clean flavours. Another way to enjoy Cold Brew is to mix it with mineral or soda water, I find about a fifty/fifty mixture makes a very refreshing drink. Cold Brew is certainly my choice for a cooling drink on a hot, summer’s day.

Sitting alongside Cold Brew is Flat White and as the name implies this is a milky coffee which combines Firsthand Coffee with Origin Earth Milk and a touch of Hawke’s Bay honey to make a refreshing iced coffee which is ready drink.

Cold Brew and Flat White are available in 300mL bottles in fridges at selected outlets including The Box in Clive and Crazy Good in Ahuriri.

Third on the list is Origin Earth’s Chocolate Milk which combines their Hawke’s Bay cows’ milk with organic and fair trade chocolate and cocoa powder from Hawke’s Bay chocolatier La Petite Chocolat, then adds a dash of Hawke’s Bay honey and a drop of Heilala vanilla extract and like their milk it is not homogenised, just pasteurised, and there are no thickeners, emulsifiers, milk powders, additives or stabilisers.

With just 5.24g fat and 5.74g sugar per 100mL it is also considerably lower in these two components than other similar products on the market.

Look for Origin Earth Chocolate Milk everywhere you would
normally buy their whole cows’ milk or at coffee shops that use their milk.

So here in Hawke’s Bay we have an interesting range of cold
beverages to quench our summer thirst.

Happy cooking and eating.

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New Potato & Asparagus Salad with Sheep Curd

Aparagus & Potato Salad 036a

New potatoes and asparagus are an unravelled match, add a light lemon dressing and top with torn fresh sheep cheese and you have a spring meal that can stand alone or makes a great side for barbecued meat, chicken or fish.

One of the things I love most about shopping at our Farmers’
Markets is finding the new products and produce that our artisan producers and growers are developing or find ways to grow in our region. The fresh sheep cheese, White Point, from Origin Earth is just one such product.

This lovely fresh curd cheese (if we were in France it would probably be called fromage frais), is shaped as little pyramids has a texture like a very soft cream cheese with a delicate, slightly tangy, complex fresh flavour.

Here I have used it simply torn and scattered over the salad, but I am looking forward to trying it in other ways. White Point – another great addition to the Origin Earth sheep milk range of products.

Spring Bounty from the Hawke's Bay Farmers' Markets

Spring Bounty from the Hawke’s Bay Farmers’ Markets

New Potato & Asparagus Salad with Sheep Curd

If the salad is served warm the cheese starts melting into the dressing to give a lovely creaminess.

Serves 4

500g asparagus, trimmed
600g small new potatoes, scrubbed
sea salt
1 x pyramid Origin Earth White Point (fresh sheep cheese) –
2 green onions, chopped
¼ cup lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
freshly ground black pepper

1              Cut asparagus spears into several pieces, separating tips and lower parts of spears. Set aside.

2              Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid, season to taste with salt and simmer,
uncovered, for 10 minutes or until potatoes are just tender. Remove potatoes from water and drain well.

3              While potatoes are cooking, making the dressing. Place
lemon juice, oil and mustard in a bowl and whisk to combine. Season to taste with freshly ground black pepper. Set aside.

4              Add lower parts of asparagus spears to potato water, bring back to simmering and simmer, for 3-5 minutes longer. Add
asparagus tips, bring back to simmering and simmer for 2-3 minutes longer or until asparagus is just tender. Drain well.

5              Halve or quarter larger potatoes. Add warm potatoes and asparagus to dressing and toss to combine.

6              To serve, pile salad onto a platter and scatter with torn cheese and green onions. Serve warm or at room temperature.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Origin Earth cheeses you might like to try:

Bacon, Egg & Cheese Bagel 005a

HB Deli-style Bacon, Egg & Halloumi Bagel

Giant Mushroom, Tomato & Halloumi Sandwich

Giant Mushroom, Tomato & Halloumi Sandwich

Radicchio, Bacon & Camembert Bagel

Radicchio, Bacon & Camembert Bagel


Origin Earth Factory Shop

logoFor those who didn’t get to the Farmers’ Market on Sunday to get their Origin Earth yoghurt or cheese there is now another option – the recently opened Origin Earth Factory Shop at 393 Te Mata Rd.

The shop has the full range of Origin Earth products including their milk – this however is now readily available at supermarkets around Hawke’s Bay – look for it in New World and Pak ‘n’ Sav
supermarkets and at selected retailers.

To find the Origin Earth Factory and Shop head out of Havelock North as if going to Waimarama – the Origin Earth Factory and Shop is housed in the old Te Mata Cheese Factory, you will see signs
directing you to the shop which is down the drive at the back of the factory. The shop is light and airy with easy parking right at the door and while it is early days I am told there are interesting plans a foot – so I think I will visit again in a few months, but at least for now I know where to get my OE yoghurt and cheese during the week.

Origin Earth Cheesy Potatoes

Serves 4

2 tbsp olive oil
2 large potatoes, scrubbed and diced
2 tbsp finely chopped fresh rosemary
2 cloves garlic, finely chopped
sea salt
freshly ground black pepper
½ round Origin Earth Camembert Cheese, diced
2 tbsp chopped fresh parsley

1              Preheat oven to 220C.
2              Heat olive oil in a frying pan over a high heat. Add potatoes and sauté for 5 minutes or until starting to soften.
3              Add rosemary, garlic and salt and pepper to taste. Cook, stirring occasionally, for 5 minutes longer or until potatoes are tender and golden.
4              Transfer potato mixture to an ovenproof dish. Scatter with camembert cheese and bake for 8-10 minutes or until golden and bubbling.
5              Serve immediately scattered with parsley.

Warm Pumpkin & Feta Salad

Serves 2 as a vegetarian main course or 4 as a side dish

1kg pumpkin, peeled and chopped into 2cm cubes
olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1 bunch spinach, roughly shredded
¼ cup chopped parsley
160g tub Origin Earth Feta Cheese in Brine, drained and chopped into cubes

1              Preheat oven to 220C.
2              Toss pumpkin in a little olive oil and roast for 20-25 minutes or until pumpkin is soft and golden.
3              Meanwhile, combine red onion, garlic and balsamic vinegar and set aside to macerate while pumpkin is cooking.
4              Turn off oven. Add spinach to pumpkin and toss to combine, return to oven for 5 minutes to wilt spinach.
5              Remove pan from oven, add onion mixture, parsley and half the feta cheese and toss to combine.
6              Serve warm or at room temperature scattered with remaining feta cheese.

Origin Earth Factory Shop
393 Te Mata Rd, Havelock North
Open: Monday to Saturday 11am to 4pm
Visit the Origin Earth website.

Recipes by Rachel Blackmore