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Sunday 1 November
It’s Till Thyme.
Richard will be at the market on the 20th December signing copies of his new book. If
you would like to have Richard personally sign your copy please come to the Information
Kiosk.
In this new book, Richard Till Makes It Easy, he presents novice and reluctant cooks
with over 80 tried and true recipes, that will delight the taste buds without breaking the
bank. Each recipe is broken down into easysteps and with colour photographs
illustrating the various stages of the process as wellshowing the ingredients and
equipment required. Richard also provides lots of practical tips and hints on how to
make the cooking process as easy and enjoyable as possible
NYPD Pizza
The NYPD is a traditional New York style woodfired pizzeria on wheels. I run the
business with my brother Louis ("The Firestarter") and we aim to make the most
authentic and delicious pizzas this side of the Brooklyn Bridge.
What made you decide to get into pizza making? At first it was out of necessity- I was
living in Canada and needed a job. North Americans love to eat pizza but not many of
them like to get paid minimum wage to make it. After a bit of bluffing about previous
experience, I found myself tossing New York style pizzas in the window of a Montreal
pizzeria. The job grew on me and as I learned the ins and outs of the WORLD's
GREATEST FOOD, pizza making went from a means to an end to a consuming passion.
When I got back to NZ I wanted to do something to fight against the abundance of
mediocre, mass produced junk being passed off as pizza here.....and so The NYPD was
born!
Our wood fired trailer oven is a one of a kind custom build put together by engineers
who are much smarter and more talented than I am. It's made of fire bricks, marble and
refractory cement and designed in the style of a traditional Italian baker’s oven. We burn
manuka firewood and the oven can reach 550 Celsius but we like to cook at 450 to avoid
singeing what remains of our eyebrows
Our dough is bread in its simplest form- just flour, water, yeast and salt. The only
additives we use are a lot of time and love! We stick to traditional artisanal pizza making
techniques and ferment our dough for at least 48 hours. This unlocks the natural
flavours and textures of the flour and avoids the need to add any sugar or oil. We also
keep our toppings simple and traditional so you can taste the individual elements of the
pizza
The NYPD makes classic New York style pizza. This style of pizza is rare in New Zealand
but super popular in North America. New York style pizzas are traditionally very large
(ours are 18"), hand tossed, topped sparingly but lovingly and cooked at very high
temperatures. We only have two flavours on our menu- Margherita and Pepperonialthough we do make a weekly special pizza based on what is looking good around the
market.
You are a chef at Scopa, what is the most popular pizza there? That would have to be the
Margherita- the Queen of all pizzas! Topped with just tomato, basil and mozzarella, the
Margherita was created to replicate the Italian flag in homage to Queen Margherita when
she visited Naples in 1889. It is pizza in its purest and (in my opinion) greatest form.
Camden Creperie
Naj named his stall after the famous Camden Market in London where he worked for 13
years and learnt his trade from a French Master. Camden Creperie has been at the
Harbourside Market for over a year and is one of the most popular stalls. Hungry market
goers line up on Sundays to sample the delicious varieties of Crepes and to listen to
Naj’s cheerful banter.
Savoury options include;
Rocket and cheese, Ham and Cheese, Spinach and cheese, Cheese and sweet corn
For something special try the Delux Crepe: Rocket, Ham, cheeses, sweet corn with black
truffle oil.
I recently watched several American tourists enjoy the popular and most requested crepe
- the cheese/rocket and ham.
For those with a sweet tooth try one of the many tasty treats including:
A maple sugar crepe or the classic sugar and lemon
So don’t be shy, grab a crepe and sit at the tables, read the paper and listen to the
buskers. You will not be disappointed.
Heritate Meat Company
www.heritage-meat.co.nz
No visit to the market is complete without a barbequed sausage at the Heritage Meats
stand.
Heritage Meats is a Family business run by Ken Asquith and his son Jarred who are all
passionate about their products.
Gourmet Sausages are made to their own recipe from local free range pork, lamb and
beef, with no fillers or building agents added and are dairy free. There are always
samples on hand to try but my favourite would be the Pork and Apple sausages and the
Beef and Red wine. Other favourites are the traditional recipe or Beef and Guinness,
Chorizo and Mexican sausages.
Ken is head of the Market Advisory team and another generous contributor to the Food
programme whereby at the end of the market, leftover food is donated to the local food
bank/soup kitchen.
New products!!!
Heritage Meat now stock Scotch fillet, and other prime cuts of steak, plus aged lamb.
One of the advantages of buying meat packs from Ken and the boys is that their packs
are conveniently packed for 1-2 people.
Fruit and Vegetable Stallholder profile of the month - Y Y
Huang Farms
Renee and her family originated from the Fujian province in Southern China but have
lived and farmed in Otaki for 6 years. Huang Farms have been long term members of
Harbourside Market and are generous supporters of the food partnership programme.
Huang Farms grow the majority of the green vegetables they sell hence this is why
Renee’s favourite vegetables are broccoli, celery and cauliflower. Renee enjoys these
vegetables as they are healthy an easy to cook.
Huang Farms are located by the car park entrance to the market and are always pleasant
and friendly to shop at. Their vegetables are of a high quality which is appreciated by the
many people who regularly shop at their stall.
Tony Jung’s Harbourside Resident Green Grocer- advice on
Garlic
To date, we have had many customers asking for New Zealand garlic. Unfortunately NZ
garlic has a short growing season and is only available for approximately a 6 month
period.
New Zealand garlic is planted in July and is available from after Christmas until August.
Each New Zealand grown bulb of garlic has had its roots trimmed, one at a time. If a
bulb is bald, i.e. it has no roots, then it is imported.
USA garlic is a good substitute and has a stronger smell and is not bleached.
Environmental Sustainability Programme
On Sunday , Social Studies students from Onslow College will begin the 6 week
Sustainability Programme in conjunction with selected stallholders and a Climate
Change Consultant from PwC. The students will study the supply chain process from the
farm gates to the market with the intention of eliminating waste and identifying where
produce comes from in the market. Students will also conduct a face to face survey to
seek Harbourside market customer views in mid November. This survey will also be sent
to out newsletter subscripters. Please feel free to participate in this survey as the more
feedback we receive, the better we can make Harbourside Market.
Information kiosk
Sunday Nov 1st will be the first day for the new Harbourside information kiosk. We will
be selling Harbourside re-usable bags @ $3 per bag and Harbourside aprons @ $25;
great for giving as gifts, especially to visitors to Wellington. For your convenience, cash
out EFTPOS will be available at the market with a $1 surcharge.
The kiosk will be staffed by volunteers who will also be able to give visitors information
about products and stalls within the market. If you need any help to locate stallholders,
toilets etc just ask the friendly staff and they will be able to help you.
If you have a couple of hours free and would like to volunteer please
contact [email protected]
Market Walking Tours
The walking tours we did as part of Wellington on a Plate proved to be so popular we
have decided to hold 5 more over the summer months. Beginning Sunday 6th December
market Quality Review Team member, Fiona Mc Millian will be taking interested food
lovers for a leisurely stroll around Harbourside Market finest stallholders.
Places are limited so be sure to check the website to book your place. Cost is $15 per
person for an hour long tour which will include an overview of the market, an
introduction to new produces and guided visits to approximately 6 of Harbourside finest
stall holders. Here you will find out first hand from the grower/producer about their
products, try some samples and they will be happy to answer any questions. A special
Christmas walking tour will be held on Sunday 20th December and Fiona will be
accompanied by celebrity chef Richard Till who will be happy to answer any foodie
questions you might have as well as signing his recently released recipe book which will
be available for purchase from the market kiosk.
Subsequent walking tours will be held on 31 January, 28 February and 28 March 2010.
To make a booking please visit website http://www.harboursidemarket.co.nz or
email [email protected]
NEW! - Harbourside Market Online Ordering and Home
Delivery Service!
www.GetFetched.co.nz
Order your weekly food supply online today from www.getfetched.co.nz and have it
delivered to your door this Sunday direct from Wellington's Harbourside Market.
Win a week’s FREE groceries! Visit www.getfetched.co.nz and enter today!
Terms and conditions apply.
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Harbourside Market – Shed 6, Queens Wharf, Jervois Quay, PO Box 395, Wellington
Phone +64 4 495 7895