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Jo Kempton Happy Belly Ferments

Riding the tide of interest in natural wellness, probiotic drinks are increasingly popular, no longer to be found just in health-food shops but crowding our supermarket shelves and cafe menus, too. Their appeal lies in the benefit that naturally fermented foods can offer our health and the desire for alternatives to sugar-laden, carbonated drinks.

CUISINE CHEESE WATCH / Sabato

The cheese with no name is a petite, palm-sized pleasure that punches way above its own weight. A soft-ripened sheep’s milk disc with a thin natural-bloomy rind of a creamy yellow to off-white colour, it is indeed a complex mouthful. The paste is an unctuous fudgy yellow; soft, rich and thick, with strong earthy undertones and a gentle sweetness. The sheep’s milk is really creamy and very high in milk solids yielding twice as much cheese per litre of milk than cow’s milk.

Ben Leggett Elemental Distillers

“Our biggest problem is that most consumers don’t know what it is, or what to do with it,” says Ben Leggett of the range of aromatic cocktail bitters made by his Marlborough boutique distillery, Elemental Bitters.

Hogarth Craft Chocolate

If you haven't tried yet tried a chocolate bar from Nelson’s Hogarth Craft Chocolate then their new Alto Beni ‘dark milk’ bar would be a great place to start.

Scapegrace Gin

Gin Lovers Mark Neal, Daniel Mclaughlin and Richard Bourke believed that gin had an image problem. It was perceived as very proper, serious and stuck in the past.

Paekākāriki Pops

While many Wellingtonians no doubt welcomed the uncharacteristically balmy summer the region has been experiencing, Amy Delahunty and Chrissy Vize had more reason than most to celebrate.

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