From the farm

  • 'Lemon Curd' is originally English in origin dating back to the early 1800's. The recipe back then was rather literal and not at all how we'd think of Lemon Curd these days -- lemon acidulating cream to form curds then separated from the whey through a cheesecloth.

    Posted on: Feb 22, 2016  |  Category: From Our Kitchen

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  • Not just a garnish, edible flowers are have been mixed through muesli; candied and gracefully adorned cakes; topped salads, soups and rice dishes; have been infused into beverages and sauces – and even suspended in ice blocks!

    Posted on: Dec 10, 2015  |  Category: From Our Kitchen

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  • Sometimes shopping online can feel like a ‘faceless’ experience. After you make some clicks with your mouse, impart with the precious numbers on your credit card and then press the submit button, you never quite know who is behind the scenes fulfilling your request. We'd like to introduce you to the Australian Online Shop team and talk you through the process we take to get our delicious products to your door.

    Posted on: Nov 04, 2015  |  Category: From Our Kitchen

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  • Citrus growers from Tologa Bay to Nuhaka join forces to produce some of the best tasting citrus in the world. Due to its fertile alluvial plains, Gisborne attracts many growers – from ‘ma and pa’ growers, weekend orchardists, lifestyle blockers to large corporate orchards. Orchard size may vary from one acre blocks to 62 hectares.

    Posted on: Aug 20, 2015  |  Category: Meet the Grower

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  • Originally known as ‘the forbidden fruit’, it wasn’t until the 1800′s that our much-loved grapefruit was called just that, due to the grape-like cluster in which its fruit grows. Sweet yet tart, grapefruit are a great source of vitamin C. They are also an essential ingredient in our Breakfast Marmalade and Marmalade & Ginger blends, where we use Gisborne-grown Morrison and Golden Special varietals.

    Posted on: Aug 20, 2015  |  Category: Meet the Grower

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  • Meet Andrew Ellmers. He’s been growing Yen Ben lemons, amongst many other citrus varieties, in his expansive Gisborne orchard since ages ago. You may be familiar with Meyer lemons, but perhaps not so much the Yen Ben variety, which we use for our award winning Anathoth Farm Lemon Curd – a pale yellow lemon with thin skin, high juice and minimal seeds.

    Posted on: Aug 14, 2015  |  Category: Meet the Grower

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  • Anathoth Farm relishes and pickles make delicious pizza base sauces and toppings, so we've put together six tasty relishes and our pizza suggestions to match (along with a pizza cutter so you can share your creation with Dad)!

    Posted on: Aug 12, 2015  |  Category: Lucky Winners

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  • Our impossible to pronounce brand name Anathoth (arn-a-tot) Farm has a simple story. When you relay it, people start to see and understand us, our origins and our values on a new level. Anathoth means 'answered prayer' or 'new beginnings'.

    Posted on: Aug 12, 2015  |  Category: News from the Farm

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