This blend of Kawakawa, Aonori Sea Lettuce, Wakame and Karengo give an authentic natural taste that is uniquely New Zealand.
Featuring nutritious New Zealand ingredients to bring distinctly New Zealand flavours to your table. Made here in New Zealand from speciality ingredients, Kiwi Seasonings are especially suitable for allergen sufferers
• No Additives
• No Preservatives
• No MSG
• No Gluten
• No Artificial Flavours and Colours
• No Soy
• No Eggs
• No Peanuts
• No Dairy
Kiwi Seasonings are so versatile and can used in a number of quick and easy ways:
• Seasonings in soups, stews and casseroles; just add 2-4 tablespoons to taste or they can used as a thickener.
• Rubs for fish, meat and chicken; simply rub on and cook in Paul Holmes Extra Virgin Olive Oil.
• Coatings for fish, meat, chicken and vegetables; simply sprinkle on and cook with Paul Holmes Extra Virgin Olive Oil.
• Polenta Block; add 2-3 tablespoons to one cup of polenta and water to make a block and grill, sensational under fish or red meats.
I admit to being a bit slack on getting to this product, partly because I just wasn't too sure how best to test it, and also because, after deciding to try another flavour with fish, I thought this one might go better with chicken.
I chose a couple of plump chicken breasts and, learning from my mistakes with the other flavour, chose to just mix this with a little flour to help it stick, then pan-fried it. Alas, I didn't have any of the Paul Holmes Olive Oil, so I can't comment on that, but a little sampler bottle of Alfa-One Rice Bran Oil I was given up at the Food Show did the trick.
Being a great fan of Basil Pesto, but never having tried wild basil, I wasn't too sure what to expect... and I really wasn't too sure about the seaweed either, but figured that if I could handle Giapo's Seaweed and Green Tea gelatto, this wouldn't be too bad either.
The flavour is hard to describe... tasty, subtle, a little strange at first, but settling to something quite pleasant once you give it a chance... or something you will never try again if you can't handle that slightly salty-iodine taste from the seaweed. As with all food things, it's a very personal interpretation... and since I refuse to come across as some snobby food critic who think their opinion is the only one that matters, or they have some inside-line to the universal tastebuds library... all I can say is that this will NOT be a taste you feel so-so about - it's a "YEAH!" or "NOPE!" one for sure.
Overall, a most interesting set of experiments, testing these. I also tried stirring a few tablespoons of this through a casserole - wasted. Couldn't taste it at all. I sprinkled a few pinches of this over a hot pasta salad... not bad, but it changed the flavour too much for the rest of the family to like it. From my perspective, this is best used as a roast sprinkle or pan-fry coating... but that's just me. I encourage you to experiment for yourself and see what magic you can pull from it.
Random listing from 'Food'...
Don't be chicken! Use this stock because it's real good and Simon means real good. He's made it by roasting chicken, cooking vegetables and reducing the liquid until it has a beautiful flavour.
He's called it Executive Chef strength stock because this little pouch is packed with flavour and makes two litres of restaurant quality stock. So get cooking.
100ml resealable pouch - refrigerate after opening for up to 3 weeks. This stock concentrate makes up to 8 cups or 2 litres of stock.
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