Articles

As the attendees of the recent Foodwriters NZ conference sat down for their final lunch of the event, we were served a rare and wonderful thing. Was it truffles? Precious saffron? Foie gras? No. In fact, as part of a stunning meal at top Hawke’s Bay restaurant, Malo, it was a dish of beautifully golden roasted potatoes….

Serves 4 Prep Time 20 Minutes Cook Time 15 Minutes  Ingredients 700g small New Zealand potatoes 300g frozen peas or baby peas 2 rashers bacon, streaky bunch fresh mint leaves, half chopped 1/3 cup aioli or mayonnaise 1/3 cup natural yoghurt 1 lemon, juice and zest Salt and pepper Method Bring a large saucepan of salted water to…

In her latest blog, exclusively for Potatoes New Zealand, leading Foodwriter Niki Bezzant discusses how the recent ‘Chipocalypse’ highlighted the important are of food security… I’m writing this in the wake of the most potato coverage we’ve seen in the media in years. It’s all because of, we were told, a pending crisis in potato…

You may have seen the recent kerfuffle about the price of butter. Our favourite fat, it seems, is at a record high price – $5.39 for a 500g block, up significantly from previous years. This was part of Statistics New Zealand’s Food Price Index, which tracks the price of food from month to month. The information they…

Did you know that Kiwis spend $150 million a year on potato crisps? That’s a lot of crunching and rustling… and a lot of potatoes. Last month was quite potato-centric for me, including as it did my role as head judge in the inaugural Best Crisp Competition, and my attendance and speaking at the Potatoes…

There are many great potato dishes in the world. Most potato-eating countries would have more than one favourite, probably. Sometimes they’re incredible side dishes, such as pommes dauphinoise, patatas bravas and various kinds of mashed and chipped things. And sometimes potatoes are elevated to the realm of the main event. Such is the case with…