Howick and Pakuranga Times
Botany and Ormiston Times : Botany and Ormiston Times Thursday June 25 2015
20 — Botany and Ormiston Times, Thursday, June 25, 2015 www.times.co.nz Unit 3, 119 Harris Rd, East Tamaki. PO Box 58-025, Auckland 2163. e: email@example.com Follow us on facebook: facebook.com/farmerinthehouse SPECIAL: PREMIUM BEEF MINCE $4.99 500GM PACK FREE DELIVERY w.farmerinthehouse.co.nz p: 0800 34 35 65 * Conditions apply CP0378 Register now to be in the running for a year’s free groceries* *Conditions apply farmerinthehouse.co.nz 0800 34 34 65 firstname.lastname@example.org Unit 3, 119 Harris Road, East Tamaki, Auckland, New Zealand PO Box 58 025, Auckland 2163, New Zealand We will notify you when service is available in your area @ WITH renowned chef Simon Gault as ambassador and a new campaign theme, Selaks NZ Roast Day returns to provide dinner time inspiration in August 2015. The sixth annual Selaks Roast Day takes place on August 2 and focuses on ‘occasions’ and the role the much- loved meal can play in Kiwi homes to bring friends and family together for a roast any night of the week. This year the celebrated chef and restaurateur takes over the reins at Selaks NZ Roast Day and there’s no doubt his roast recipes will have the ‘the Simon Gault five per cent magic’. “ The minute the word roast is mentioned is the moment I get excited,” he says. “Leftovers in a sandwich or in a salad, for any occasion a roast gets my taste buds going.” “ We’ve gone past the days of dry, tough roasts to now where they are packed full of flavour, they’re innovative, interesting and something to truly look forward to any day of the week.” And if this inspires you to contemplate a roast on every night, Simon Gault has come up with several mouth-watering recipes for any occasion – from Friday date nights to mid-week family get-togethers. Nina Stojnic, Selaks Wines spokesperson, says it is an honour to have Simon Gault as the ambassador for Selaks NZ Roast Day 2015. “Simon is acknowledged by both his peers and foodies throughout the country as one of New Zealand’s most inspirational chefs and food industry personalities. “ To have him supporting roast day and to be able to feature 10 of his specially developed recipes this year provides inspiration as well as real-world support for our theme of ‘occasions’.” “ The roast is rooted in our culinary history,” Ms Stojnic says. “It’s a traditional meal for bringing together family and friends not only on Sundays but also on a range of occasions. It’s a philosophy Selaks has embraced since 1934.” There’s no reason to miss out, social media makes it as easy as possible to be part of the action with roast recipes for everyone. To bring friends and family together, and to stimulate conversation around the great Kiwi roast, Selaks is sharing Simon Gault’s recipes through a social media campaign to get people roasting. Selaks is also giving away 12 Roast Day prize packs. They contain vouchers courtesy of Rangitikei free range chicken, a bottle of Village Press olive oil, Simon Gault seasonings and stocks, Selaks NZ Roast Day oven mitts, tea towel and apron – everything essential a roast fan might need to bring a great roast together for family and friends. “We aim to engage with New Zealanders who love a roast meal and all the fun and family joy that goes with such an occasion, so social media activity is a critical part of the overall campaign,” Ms Stojnic says. New Zealand wine pioneer Mate Selak bought land in Marlborough, seeing the potential in the region, however he passed away shortly after, in 1991, before seeing the fruits of his vision. Now a key brand for Constellation Brands NZ, Selaks remains a firm favourite both here and overseas, and in 2014 celebrated 80 years of winemaking heritage. dining Simon Gault to lead Roast Day ‘BRINNER’ – breakfast for dinner has international food experts claiming to be one of the hottest food trends for 2015, has now touched down in New Zealand. Brinner originated in the USA where up to 91% of the population say they eat breakfast items such as pancakes, eggs and cereal for dinner. The trend has also made in appearance in the UK, where 1 in 10 people admit to brinner being a regular meal choice. The popularity of brinner is largely accounted to how quickly and easily many breakfasts types can be prepared. The comfort food factor also appeals. “ There’s something about eggs and bacon for dinner that is incredibly nostalgic,” explains Andy. “As a nation, we are also getting used to having choice and variety whenever we want it. There’s no reason why we can’t enjoy bacon, pancakes and other breakfasts food at any time of the day.” The Coffee Club has noticed a significant increase in breakfast foods being ordered after 11am this year, including for dinner. With this knowledge of the growing brinner trend they have expanded their menu to include two new breakfast items. food trends Brekky for dinner finally hits New Zealand Top chef Simon Gault is taking a key role in the Selaks NZ Roast Day. Photos supplied win!!! To take advantage of the ➤➤ Simon Gault recipes matched with Selaks Reserve wines and to enter the draw to win Roast Day prize packs head to www. facebook.com/selakswines.
Botany and Ormiston Times Thursday June 18 2015
Botany and Ormiston Times Thursday July 2 2015