A message from Nicky – March ’17

Everyone has their own ideas on the best way to use our delicious lightly cooked fruit compotes so let your imagination run wild.  Whether on their own, an accompaniment to yoghurt and/or cereal for breakfast, a dessert exciter or as a smoothie base, you’re going to enjoy these super versatile compotes.

Just as 2017 has got off to a flying start for the industry due to visitor numbers so has our product innovation at Barker’s.

Tantalus Estate

To help us tailor solutions for our customers, our New Zealand team spent the day at Tantalus Estate on Waiheke Island learning at the hands of our insightful consultant chef, Paul Jobin.

Paul delivered a ‘full on’ educational day serving up with his team various dishes from this publication so the team could taste, learn, understand ‘tricks’ of the trade etc to pass onto our valuable customers. The dishes had wonderful eye appeal and the flavours delicious.

Barker's Foodservice teamWe thank the team at Tantalus Estate for hosting us and certainly recommend this venue to anyone visiting Waiheke Island. We struck a beautiful sunny day with no wind… it was magical with the team coming away bubbling with ideas and inspiration.

Taste NZ Chef’s Competition

It is so humbling to see our products in action around the world and just recently we received feedback from the Taste NZ Chef’s Competition in Dubai where three of our products featured.

Taste New Zealand Chef of the Year 2016 from CPI Media Group on Vimeo.

My Recipe Pick

With the autumnal feel in the air and winter fast approaching our new products lend themselves nicely to slow cooking. Our Moroccan Beef Cheek Tagine using the Chermoula Paste is an absolute stand out in the flavour stakes so please request a sample of our paste and try this dish.  It’s also great as a meat base in a delicious pie.

Nicky DonkersBest wishes for adding inspiration to your menu and please contact our team for any product samples to help you achieve this. Our aim is to support you in what is a busy daily life in the food industry.

Regards

Nicky

Posted in News.