The secret of great Kiwi potato fritter Potato fritters are a particularly Kiwi tradition at the fish and chip shop. Potatoes NZ vlogger Niki Bezzant visited Rita Harris at Oceanz Seafood in Botany, Auckland, recently, discovering the secrets of a great potato fritter. Rita’s been working at Oceanz for 14 years, and she proudly peels…
PNZ 2020: the year in review By Gemma Carroll The words ‘unprecedented’ and ‘extraordinary’ have been used a lot this year and the New Zealand Potato Industry has risen to all the challenges that have come our way: domestic and international lockdowns; changing health and safety guidelines for the pandemic response on farms and at…
POTATOES NEW ZEALAND MEDIA RELEASE Embargoed Date: 10am 5th November 2020 Media contact: Gemma Carroll Trzzn.Pneebyy@cbgngbrfam.pb.am or call 027 240 4682 Re: MBIE investigating frozen fries import threat The New Zealand potato industry are relieved that the Ministry for Business Innovation and Employment (MBIE) trade remedies team has now launched an investigation into the proven…
Classic dishes with a twist are the order of the day at Onslow, Josh and Helen Emett’s newly-opened restaurant in Auckland’s CBD. Niki Bezzant talked to head chef Glen File – whose track record includes other classic Auckland spots Baduzzi and The Grange – about the restaurant’s food philosophy, and his own favourite potato dishes….
By Gemma Carroll Potatoes NZ Inc. became incorporated in 2012, previously it had been operating as a product group within Horticulture New Zealand. In June 2013 PNZ started collecting a commodity levy in accordance with the Commodity Levies Act (1990), Grower members’ records are now being updated with a commodity levy payment record, so that…
Words by Heather Woods, from the October issue of NZ Grower In 1918, still a teenager, Quentin Wright wrote in his journal that they were planting potatoes when news came through that the First World War had ended, so they stopped for a celebratory drink. It was also a time when the great influenza pandemic…
Potatoes go from luxury to the everyday menu: Niki Bezzant finds out more with Jess Granada Philippino chef Jess Granada grew up knowing potatoes as a luxury food in her native Philippines. And, she says, “I only met the fridge when I was three years old”. The flavours needed to preserve food as much as…
The future looks brighter when we work together. Spring – is certainly a time to see new possibilities emerging and amongst all the pandemic response and recovery activity, PNZ have kept the ball rolling on 12 months of earlier work, developing the Sustainable Vegetables Project. A $4.7 million dollar injection of government funding through The…
POTATOES’ PANDEMIC RECOVERY: our industry’s role in New Zealand’s economic and social recovery, building on our strengths and playing a critical role. The 2020 global pandemic crisis saw a rapid change to our on-farm management and to potato processing facilities. Our growers and employees adapted calmly and swiftly with innovative approaches to physical distancing and…
The secrets of perfect gnocchi Gnocchi is one of the world’s great potato dishes. Little soft pillows of potato-based dough, cooked briefly and bathed in a sauce that enhances their earthy flavour. Head chef at Pasta & Cuore in Auckland’s my Eden, Gabriele Marangoni, says the secret to making gnocchi that’s dream-like and not doughy…
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