Gourmet Pantry

From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

Dulce paprika is smoky, tangy and adds flavour to roast vegetables, potato salad and rice or fish dishes. 

Capsicum peppers were brought to Europe by Christopher Columbus, and the Spanish were the first to mill them into a powdered spice. Today, pimentón (paprika) remains one of the Spanish kitchen's defining ingredients. Not far from where Columbus introduced the capsicum plant to Spain, is the Extremadura region, famous for its world-renowned smoked paprika. In 1993, smoked paprika from La Vera, in Extremadura, became the world’s first pepper spice with denomination of origin status.

Of all the producers in this area, La Chinata, a small family-owned and operated business, are considered to produce the finest Spanish paprika, owing to their dedication to quality and the patience and care involved in their traditional, artisan process.

Their peppers are oak-smoked for up to two weeks before being slowly ground between stone-cut wheels for 9 hours, until they reach a super-fine texture. The heat produced by the friction of the stones is carefully controlled, as maintaining a lower temperature releases the full aromas and flavours locked in the peppers’ oils.

There are three varieties of La Chinata smoked paprika, each made from a different variety of pepper; Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Their distinctive red tins are recognised around the world and are the choice of world-famous chefs such as Jamie Oliver, Nigella Lawson and Gordon Ramsay. Their new innovation are ground paprika flakes (branded under Pons), chunkier than their fine powder and offering a new multitude of uses.

1kg

Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

Perfect for pasta, pizza, bread and baking.

El Socarrat paella rice is a premium short-grain rice ideal for making authentic paella or rice dishes. 

It has a mild flavour that absorbs the flavours of other ingredients beautifully. It is extremely absorbent and expands in width rather than in length, retaining its shape when cooked, making it non-sticky and not creamy. Try making a traditional seafood paella or indulge in a creamy Spanish pudding for dessert.

Naturally gluten-free

250g

Allpress' signature blend made from beans from Brazil, Colombia, Guatemala and Sumatra, roasted in the classic Milanese style. Full bodied and balanced with complex flavours and a long finish.

In 1986, the love for traditional Italian espresso prompted Michael Allpress to leave his career as a chef and establish one of New Zealand's first espresso coffee companies; Allpress Espresso. Ten years later, Michael combined his talents with lifelong friend and well-known Sydney restauranteur, Tony Papas, to successfully take Allpress Espresso into the Australian market.

More recently Michael and Tony recognized the growing demand for excellent espresso in the UK and in 2010, expanded to Shoreditch, London. Allpress is now considered a leading specialty coffee roaster, always going to extraordinary lengths to make a great-tasting coffee.

A versatile truffle seasoning that is perfect for seasoning hot and cold dishes. The final touch for all truffle recipes.

Giuliano Tartufi (tartufi meaning truffles) is the lifelong passion project of Giuliano Martinelli, who as a child, would go into the woods every morning with his trusty dog sidekick to hunt for truffles. Since 1991, Giuliano has devoted himself entirely to sourcing and processing fresh truffles, from a small laboratory in Pietralunga, in the Umbria region of Italy, using refined, artisan methods.

He handpicks the best truffles from a select network of truffle hunters throughout Italy, bringing only the highest-quality black and white truffle products to the market. The company's staff has thirty years of experience and produces a wide range of truffle specialities, including whole, sliced or minced truffles and truffle pastes, butters and powders.

Giuliano Tartufi's goal is and always has been, to share their passion for Italian truffles and the culinary traditions of Umbria, with the world.

The perfect blend for paella or Spanish inspired dishes; with paprika, tomato powder, herbs, Ñora peppers, onion and saffron.

The perfect seasoning blend for paella and Spanish-inspired dishes or add to marinades and braises for easy flavour. La Chinata paella seasoning is made with a blend that includes paprika, tomato powder, herbs, Ñora peppers, onion and saffron.

Simply add a sachet of seasoning to El Socarrat paella rice and cook with your choice of stock and meat for an easy, delicious meal.

4 x sachets per box. Each sachet will season a dish to serves 4.

Capsicum peppers were brought to Europe by Christopher Columbus, and the Spanish were the first to mill them into a powdered spice. Today, pimentón (paprika) remains one of the Spanish kitchen's defining ingredients. Not far from where Columbus introduced the capsicum plant to Spain, is the Extremadura region, famous for its world-renowned smoked paprika. In 1993, smoked paprika from La Vera, in Extremadura, became the world’s first pepper spice with denomination of origin status.

Of all the producers in this area, La Chinata, a small family-owned and operated business, are considered to produce the finest Spanish paprika, owing to their dedication to quality and the patience and care involved in their traditional, artisan process.

Their peppers are oak-smoked for up to two weeks before being slowly ground between stone-cut wheels for 9 hours, until they reach a super-fine texture. The heat produced by the friction of the stones is carefully controlled, as maintaining a lower temperature releases the full aromas and flavours locked in the peppers’ oils.

There are three varieties of La Chinata smoked paprika, each made from a different variety of pepper; Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Their distinctive red tins are recognised around the world and are the choice of world-famous chefs such as Jamie Oliver, Nigella Lawson and Gordon Ramsay. Their new innovation are ground paprika flakes (branded under Pons), chunkier than their fine powder and offering a new multitude of uses.

500g

No pre-cooking needed, each packet contains at least 27 sheets of pasta. Use in your favourite lasagne recipe.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

A superior gluten-free flour developed by top New Zealand chef Kate Fay and produced in the Sabato kitchen.

This flour performs similarly to standard wheat flour and bakes brilliantly, resulting in products with a light texture and no aftertaste.

**Gold medal winner at the Outstanding NZ Food Producer Awards 2023.**


Please Note: this product contains milk.

Allpress’ signature blend made from beans from Brazil, Colombia, Guatemala and Sumatra, roasted in the classic Milanese style. Full bodied and balanced with complex flavours and a long finish.

Capsule form, designed for convenience at home. 

Nespresso ® Compatible: Nespresso is the registered trademark of Socieété Nestlé SA. Allpress Espresso is not affiliated with Nestlé.

Little fat pasta shells made from organically produced durum wheat grown in Italy. They have excellent flavour and texture and cook to a perfect al dente.

This award winning late harvest balsamic is dedicated to the ancestor, Riccardo, who created the recipe at the beginning of the 20th century. More viscous and concentrated than Giusti's usual style, Riccardo is obtained from sweet, sundried grapes and undergoes a longer cooking process.

Aromas and flavours of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably viscous and sweet product.

Riccardo is perfect in a dressing for savoury or sweet dishes, a delicious addition to pasta dishes and excellent drizzled over steak or any cut of beef.

Ingredients: Must of cooked sundried grapes, aged wine vinegar.

Aging: In oak barriques, dismissed by wineries.\

The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.

Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.

As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.

For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.

Appealing, thinly-sliced crispy potato chips made from Iberian potatoes and scented with black truffles.

Another premium product from the Ortiz family on Spain's Cantabrian coast, Ortiz sardines are the prime choice for connoisseurs. These sardines are prepared using traditional methods dating back to the 1800s. They are individually hand cleaned, fried in quality olive oil, then left to stand to drain any excess water, giving them a delicate texture.

Try using them in a fritter, stir them through your favourite pasta for added flavour, or on your toast for breakfast with a dash of Forvm Cabernet vinegar.

In 1891, Bernardo Ortiz de Zarate established Conservas Ortiz in Vizcaya, Spain, located in the Basque region. Since then, five generations have maintained and improved upon the artisan methods of production, leading to a delicious, premium range of anchovies and tuna.

Known as the 'Beluga caviar' of the anchovy world, Ortiz anchovies are prized for their superior flavour, quality and texture. The anchovies are preserved whole, layered with coarse salt and pressed for up to 6 months. This results in a firm-textured anchovy with a less salty taste. Each anchovy is then individually trimmed and filleted by hand, to remove all bones.

Grilled artichokes in extra virgin olive oil. These are prepared using traditional methods, preserving the authentic taste of organic artichokes. Blanched and then grilled as tradition dictates, they are then immersed in organic extra virgin olive oil.

The perfect addition to an antipasto platter, gildas, in pasta dishes or a risotto. 

Bioitalia is dedicated to sourcing high-quality organic foods from Southern Italy and beyond, a commitment they have upheld since 1994. Their decision to focus on organic farming stems from their belief in providing food that is grown without chemical fertilisers, steering away from intensive farming practices, and prioritising health and environmental sustainability.

Bioitalia strive to ensure that organic means more than just superior taste. Prioritising ethically sustainable production processes and cultivating strong relationships with every partner in their supply chain. Additionally, they use 100% recyclable packaging.

250g

Allpress’ signature blend made from beans from Brazil, Colombia, Guatemala and Sumatra, roasted in the classic Milanese style. Full bodied and balanced with complex flavours and a long finish.

Ground for use in a plunger.

In 1986, the love for traditional Italian espresso prompted Michael Allpress to leave his career as a chef and establish one of New Zealand's first espresso coffee companies; Allpress Espresso. Ten years later, Michael combined his talents with lifelong friend and well-known Sydney restauranteur, Tony Papas, to successfully take Allpress Espresso into the Australian market.

More recently Michael and Tony recognized the growing demand for excellent espresso in the UK and in 2010, expanded to Shoreditch, London. Allpress is now considered a leading specialty coffee roaster, always going to extraordinary lengths to make a great-tasting coffee.

2x 200g

A great tasting gluten-free gnocchi, made in Italy to a recipe that includes potato, corn and rice. Sabato gluten-free gnocchi has excellent texture and is super-convenient to cook - just a few minutes in boiling water.

Ingredients

Rehydrated potatoes 70% (water, potato flakes), rice flour, corn flour, potato starch, salt, lactic acid, potassium sorbate, natural flavourings.

Suitable for vegans and vegetarians.

No artificial colours or flavours. No added sugar.

2x200g

A great tasting gluten-free gnocchi with the addition of spinach, made in Italy to a recipe that includes potato and rice. Sabato gluten-free spinach gnocchi has excellent texture and is super-convenient to cook - just a few minutes in boiling water.

Ingredients

Rehydrated potatoes 65% (water, potato flakes), rice flour, potato starch, dehydrated spinach 3%, salt, lactic acid, potassium sorbate.

Suitable for vegans and vegetarians.

No artificial colours or flavours. No added sugar.

500g

These short ribbed pasta tubes are made from organically produced durum wheat grown in Italy.

The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.

Organic artisan pasta made with semi-whole durum wheat semolina. Bronze extruded to create a rough surface that holds sauce. Perfect for creating a simple nutritious meal that does not compromise on taste.

Try with Callipo tuna, capers, lemon and extra virgin olive oil.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

Carnaroli rice is grown to organic principals and is artisan-milled outside of Verona, it has a larger and longer grain. It contributes a beautiful nutty flavour to any dish.

Traditionally used for making easy and delicious risotto every time, see the back of the pack for the no-stir cooking method.

Ferron risotto rice comes from Isola della Scala, just out of Verona. Their historic 17^th century rice mill is thought to be the oldest working mill in Italy and is still water-driven. It is still used to process some rice and is complemented by “modern” machines from the 1950s. Carnaroli and Vialone Nano rice are grown in the traditional, centuries old, agricultural method, without the use of chemical fertilisers or pesticides. In 1996, Ferron Vialone Nano rice was declared an “Indicazione Geografica Protetta” (IGP) - a geographically protected product with an assurance of quality and authenticity. It is the only variety in Europe that carries the IGP quality guarantee.

Ferron rice is very different to the more commercially produced Arborio or Vercelli rice. It is not highly polished, ensuring more essential starch and vitamins remain, giving the rice a greater yield, better texture and a distinct, nutty taste. The rice has the amazing ability to not only absorb greater quantities of stock but to also retain the classic individuality of the grain.