Each year Anathoth Farm proudly assists numerous charities, community groups, clubs and schools with their fundraising efforts.2017 was no exception. We were delighted to help support groups by way of product sponsorship. Whether our jams and relishes are included in gift baskets, raffle items or used in numerous catering tents across New Zealand, we areRead more
Why does chilli cause reactions in some people?This is due to a natural chemical called ‘capsaicinoids’ present in chillies. Capsaicin gives chilli peppers their heat and is present in almost every pepper. They’re found primarily in a pepper’s ribs and seeds, making them hotter than the rest of the pepper. You can reduce the amount of heatRead more
All but just one of our Anathoth Farm jams and chutneys sold in New Zealand is vegan suitable.While we are not certified, vegans around New Zealand will be delighted to hear that our jams and chutneys are made the traditional way.What is veganism?While a lot more restrictive than a vegetarian diet, a vegan diet reliesRead more
Here are helpful tips to make your next meat-centric meal memorable, as well as kinder on your wallet.— Annabelle White shares her kitchen secrets —On a cold night the aroma of a sizzling roast in the oven, supported by a sea of roast vegetables, is enticing. The great news having Anathoth Farm relishes in theRead more
The best definition of warming comfort food is all the things you can enjoy with a bowl and a spoon….it’s easy to eat, easy-to-digest and simply filling on a cold night.— Annabelle White shares her kitchen secrets —When there is rain on the roof and the nights draw in early it’s a perfect time toRead more
At Anathoth Farm, we use a gluten-free soy called ‘tamari’ in some of our chutneys and picklesMany customers have asked how we can be gluten free if we use soy. We thought it would be helpful to explain the difference between soy sauce and tamari and gave you a little of their history, which datesRead more
Condiments are cook’s great companions in the kitchen and make winter warming options easy and fuss-free.— Annabelle White shares her kitchen secrets —On cold nights, spend less time fussing and more time finding woolen socks, blankets and putting logs on the fire!Sometimes while we combine great local seasonal produce and products – it may needRead more
Our Facebook friends shared some amazing life advice their mother’s have given them.We have a sample of those wise, heart-filled and funny words of wisdom to share with you now, to celebrate mum: We are sure you let her know you love her all year round but to help get into the spirit of Mother’sRead more
It’s that special time of the year when Fruit Mince is certainly in fashion!Anathoth Farm’s fruit minces are in stores again for the festive season. We share 6 mouthwatering recipes. Simply click on the photo to go to the recipe!Both Anathoth Farm Traditional Fruit Mince and Berry Fruit Mince are only available in New ZealandRead more
Glazing a ham is easy and certainly enhances the look and flavour.We share our tips on how to glaze a ham for beginners to help you on your way! The steps include: preparing, decorating, basting and cooking your Christmas ham. Preparing the HamRinse the ham under cool running water to remove any sticky residue. PatRead more
2016 has been another busy fundraising yearUp and down the country, fundraising and charity groups have been busy! We’ve been delighted to be able to help. It’s been fun to see the photos! Here’s who we’ve supported this year:‘Affair of the Heart’ Art FundraiserAndersons Bay KindergartenBirthright CanterburyFoundation Youth Pipe BandGeraldine Amateur Swimming ClubGeraldine High SchoolRead more
We’ve just added two new summer-friendly relishes to our range!Our Caramelised Onion Relish is proudly made with New Zealand onions sweetened with a combination of brown sugar, currants and molasses. In a foodie sense it’s both complex and flavoursome and have already impressed the judges, being awarded a finalist spot at the 2016 New ZealandRead more
It’s that time of the year when you can almost smell summer in the air!Time to perfect some pizza ideas.Anathoth Farm relishes make delicious pizza base toppings. The simplest of toppings are often the most delicious. Try these for size:Sweet Chilli Relish:prawns, red capsicum, fresh basil & mozzarella jalapenos, capsicum, kidney beans, corn, red onionRead more
There’s nothing tastier than preserving seasonal fruit to enjoy throughout the year. That’s what we do best at Anathoth Farm!Frustrating as it may be for our loyal fans, we can’t get enough locally grown fruit to make every variety of preserve. This is largely due to the amount of fruit necessary to make commercial quantitiesRead more
The McFarlane’s have been growing blackcurrants for decadesTheir farm comprises more than 100 hectares of delicious blackcurrants and is one of Anathoth Farm’s main suppliers, providing berries for our delicious Blackcurrant Jam and Three Berry Jam.Nestled under the Southern Alps, Geraldine is a great spot for growing blackcurrants. Meet the Grower Don and Di McFarlaneRead more
The Toast of New Zealand!We are buzzing to announce that Anathoth Farm has been voted favourite jam for the second time in the Canstar Blue Customer Satisfaction Survey.We beat six other well-known brands of jam and fruit preserves for taste and overall customer satisfaction.It’s humbling that after 29 years, New Zealanders still believe Anathoth FarmRead more
Meet the GrowerPerrys Berrys Ltd is a second generation strawberry farm run by Francie Perry, her daughter Katie and son-in-law, Grant. Their gardens are just a few minutes from Auckland Airport on a 30 hectare farm.Francie started growing strawberries more than 30 years ago and her commitment to quality and innovation has resulted in PerrysRead more
We love to support charities and local communitiesWe appreciate the hard work that’s put into organising fundraising events; the endless after-hours hours, telephone calls, emails, co-ordinating, sewing, making and baking.This is our chance to give a little back to the communities up and down New Zealand who needed a little help.Baradene SchoolDalmation Club ShowHamilton ZooRead more
You may be aware of the recent cases of Hepatitis A linked to frozen berry products.You may be aware of recent news articles in New Zealand indicating that imported berries could be a source of the virus Hepatitis A. A similar incident occurred in February this year in Australia and highlights the ongoing need forRead more
The forbidden fruitOriginally 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 & GingerRead more
We love the changing seasons on the farmFrom snow laced wintery mountains to crisp spring mornings, we embrace it all. Here’s a snapshot of our backyard over the past few months:June saw the farm with a heavy dumping of snow, the heaviest in several years. We lost power a few times, but we’re used toRead more
Gisborne Citrus – Meet the GrowersThe first city in the world to see the new dawn, the Gisborne region is also proud to claim to be New Zealand’s largest citrus growing area. Its temperate coastal climate creates premium growing conditions and lends itself to growing nearly all varieties of citrus.Citrus growers from Tologa Bay toRead more
Meet Andrew EllmersHe’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 withRead more
Apricot harvesting is now complete for the New Zealand 2015 seasonAlthough they taste great as usual, crop volumes are down dramatically, particularly for commercial supply.Weather is a huge determining factor in annual yields and, due to a combination of cooler temperatures, rain, hail and frosts during pollination back in the Spring of 2014, has playedRead more
We were disappointed to read an article regarding the honesty of food labelling on New Zealand products……where the writer questioned some of the country of origin statements on Anathoth Farm products.ARTICLE: Are New Zealand Food Brands Really Kiwi As Anathoth Farm’s intention is not to mislead and our aim is to be honest on ourRead more
Meet the GrowerFarming since 1971, and with particularly green thumbs, Wes Reichel believes that growing is “in the blood”. He’s third generation on Te Mahanga Orchard located in Millers Flat, just out of Roxburgh. His grandfather bought the land around 1916-18 and it has stayed in the family ever since.Wes grows just about everything: stoneRead more
Contrary to popular belief, Anzac biscuits, while very much associated with Anzac Day commemorations, weren’t eaten at Gallipoli.It has been believed that a rolled oats biscuit was sent to the Western Front, although it wasn’t widespread. In fact, Standard Army biscuits, also known as “Anzac tiles” differ from the popular Anzac biscuit we know todayRead more
Meet the GrowerMeet Julian Raine from Wai-West Horticulture. He knows a thing or two about boysenberries and has grown them in the Nelson region for more than 30 years. Nelson is the ‘world capital’ of boysenberries, producing more than 50% of the globe’s boysenberries!We use locally grown boysenberries for Anathoth Farm Boysenberry Jam, of course!WhyRead more
Meet the GrowerThe beautiful Karaka countryside is home to Underglass NZ, the supplier of delicious red and green tomatoes from which Anathoth Farm creates our batch-made relishes: Sweet Chilli Relish, Hot Chilli Relish and Spicy Green Tomato Relish.Underglass NZ is just that, completely under glass, with 15 hectares of growing space dedicated to growing tomatoes.Read more
Lemon Curd is a hot item in recipe magazines the world overIs it a curd, butter, honey or cheese? We check it out!‘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 —Read more
Not all foodies really understand what a versatile addition lemon curd is to the cook’s pantry — Danielle, Marketing Manager Having just been in Australia and introducing our new recipe Lemon Curd to retailers and customers, I am reminded that many people don’t understand how to use curd and under estimate what a wonderfully deliciousRead more
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