Chefs Corner

Tips and Tricks from our Chef Paul -

Balsamic or Cabernet Drizzle on cheesecake, the ultimate in sweet and savoury combinations. Chef Paul drizzles this on his own cheesecake recipe (busy people can buy one) and serves with whipped cream and passionfruit. Mmmmm. read more here

Chef has been busy creating three new products.

Smoked Tomato Pesto on Spagetti Smoked Tomato Pesto, seen here on spaghetti with parmesan, this pesto really has oomph. Swirl it through pinwheel scones and pasta, dip, spread, or dollop it. This pesto is simply bursting with flavour.

French Oaked Balsamic Vinegar. The French oak gives a rich (almost sweet), savoury flavour to the balsamic vinegar. Use in vinaigrettes or add a dash to casseroles to lift the flavour.

Semi-Dried Masala Olives. A delicious combination of Indian spices gives these olives serious punch. Match with a cool crisp lager for a mouth watering sensation.

Featured Focus

Love under an olive tree

Rod and Claire Wedding Ceremony Rod and Claire got married at the Olivery in April. Telegraph Hill Olivery suited their casual ceremony perfectly. Guests feasted on platters of olives and a delicious finger food lunch. Click through to the website to see some pics of this inspiring day.

The great harvest of 2011 is upon us, and its looking, well, great! Good size olives and good colour. We are currently mid way through. I've blogged a bit of a rant on harvest covering tricky questions like: how do you know when to pick? As you can see from this picture, olives do not colour uniformly on one tree, let alone across a whole grove.

Pick your own olives: Would you like to make olives at home? Pick your own at the Olivery from Monday 16th May. Try these links to recipes.

Your exclusive offer

New product pack

French Oaked Balsamic Vinegar
Masala Olives
Smoked Tomato Pesto

One of each of our new creations, not yet available through retailers.

Regular Price $37.50

Your exclusive price $20.00 save 46%

As a valued recipient of "The Olive Telegraph" we'd love your feedback on these products. Its quick and easy on this online survey. If you have time, please clickity click and give us your opinion.

Conditions: To get this exclusive offer BE QUICK. You have 4 days. Offer expires midnight Friday May 20th. Redeemable at the Olivery shop in Hastings and online click here to visit the online shop.

Upcoming Events

The Food Show Auckland July 2011

It's not just New Zealand's most loved, most visited, and most delicious food and drink event – it's also New Zealand's best exhibition.

Telegraph Hill will be on stand 153.

Food Show Christchurch September 2011

As well as delicious food and dynamic demonstrations, award-winning wines and exciting beverages from across New Zealand and beyond will be out on show. Free tastings and cooking demonstrations will be available.

Telegraph Hill will be on stand 93.

Cheese making course October 2011

Following the success of our March course, be a Cheesemaker for a day. Learn how to make cheese and yogurt with our friends from 'The New Zealand Cheese School'.

Dress your Cheesecake

With Cabernet or Balsamic Drizzle

Make (or buy) your favourite cheese cake and scoop or press a dimple in the top, then carefully pour on some drizzle.
Serve with whipped cream and garnish with fruit and a sprig of mint.

Cheese Cake with Balsamic Drizzle

Sydney stocks Telegraph Hill

Telegraph Hill will be available in Sydney from June. Great news for our Sydney internet shopping customers!

We are exporting through an exciting new business model, marketing and distributing with three other Hawke's Bay food companies as 'Fine Food Hawke's Bay'. A first for Hawke's Bay artisan food producers.

Vinaigrette

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