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Ginger Ale Butterflied Scotch Fillet



A deceivingly simple marinade for delicious pork fillets on the BBQ this weekend.



Ginger Ale Butterflied Scotch Fillet - courtesy Freedom Farms


For the marinade:

1/4 cup soy sauce
1 cup of Ginger Ale (top up to cover pork)
1 tsp five spice
1 tsp crushed garlic
1 tsp grated ginger
1 tbs vegetable oil


Five easy steps:

  1. Combine all ingredients and pour over pork
  2. Marinate for a minimum of 3 hours
  3. Heat BBQ
  4. Cook with cover down for 12 minutes each side
  5. Serve with green salad

Hot Trend for 2011 - Humane Foods

img_5475We are lucky here in New Zealand, in that our lamb and cows enjoy open pastures and natural diets, and when it comes to pork and eggs, the SPCA Blue Tick makes it easy for you to see at a glance which of the many brands available at your supermarket are the most humanely farmed in New Zealand.

Eating humanely has become a hot topic of late, and now it’s official – humanely farmed food is touted as one of the hot trends for this year, with at least one food and wine writer Stateside including it in his Top 10 list.

"From pastured poultry and cage-free eggs to family farmers tending their ‘humanely raised’ cattle, making sure an animal has as pleasant a life as possible before winding up on the dinner plate is emerging as the hot topic of ethical eating.

"'Humane' is one of those hot spots that may surpass organic foods," said Phil Lempert, a food trends expert known as the "Supermarket Guru." "People have discovered that organic doesn't necessarily mean that it's healthier or better. What we've discovered is people are being more conscious about where their food comes from and a new focus on humane."

Extract from The Hot Food Trends of 2011 by Chris Macias. View the rest of the article here.

Salmon Filo Pies



Perfect for summer, these salmon filo pies are delicious served warm or cold. For more scrumptious recipes, check out the Henergy website


Salmon Filo Pies - courtesy Henergy Cage-Free Eggs

6 Henergy eggs (size 6 or 7)
200 g smoked salmon – smoked salmon shavings are ideal
250 g cream cheese
375ml milk
375ml cream
2 Tbsp lemon juice
8-10 sheets of filo pastry
¼ cup oil Salt and Pepper
Non-stick cooking spray


  1. Pre heat oven to 200°C. Spray a Texas muffin pan with non-stick spray. Take a sheet of filo, brush lightly with oil and fold in half lengthwise. Brush again with oil and cut into three squares. Place the squares on top of each other with the corners all pointing different ways. Place the stack inside a greased muffin pan and continue lining the remaining pans in the same manner.

  2. Beat the cream cheese until soft, and then mix in the eggs one at a time. When all the eggs are combined, stir in the lemon juice, cream and milk. Season with salt and pepper and pour into the prepared muffins pans.

  3. Place a couple of slivers of smoked salmon into each pie, and place the pan into the preheated oven. Cook for 30 minutes or until golden and set. Serve warm or cold.

Henergy Cage-Free Eggs



We are proud to introduce Henergy Cage-Free Eggs. Henergy was one of the first producers to gain SPCA Blue Tick accreditation and they continue to pass our stringent accreditation audits with flying colours, year after year. For more information on Henergy, visit their website,

We had a quick chat with Henergy to find out a bit more about who they are and why their eggs are oh-so-good. Read on!




1. How did the Henergy story begin?


Henergy was established in 1995 by former sheep farmer, Graeme Napier, who is still hands-on in the business today, over 15 years later.

Determined that Henergy would be a beacon for cruelty-free farming, Graeme searched long and hard for a cage-free solution to egg farming that provided the very best environment and conditions for its hens.

That solution included designing several spacious purpose-built barns where hens were free to wander around and lay their eggs in privacy and comfort while being 100% protected against disease and predators.

Over the years Henergy has continued to grow and prosper. Today the company is New Zealand's biggest cage free barn egg producer boasting 14 barns, each home to approximately 6,000 hens. Each barn is equipped with carefully controlled lighting, air-conditioning and is completely weatherproof and pest resistent.

Henergy’s open-plan terraced layout gives the roaming chickens an environment of choices – they can socialise, dust bathe or forage down at floor level, rest and relax on the central terrace, or fly up to the top level of the barn where there are purpose-built private nesting boxes.

It stands to reason that the happier the hen the better their eggs so we pride ourselves on raising contented and well-cared for hens to produce consistent top quality eggs.



Image courtesy Henergy Cage-Free Eggs
(Click image to view larger version)



2. What made you decide to join the SPCA Blue Tick scheme?


As a staunch advocate of cruelty-free farming, Henergy wanted to partner with a like minded organisation and help eradicate traditional battery cages in New Zealand.

Through the ongoing education and promotion of schemes such as the SPCA Blue Tick we can one day hope to follow the example of Europe and California and ban traditional battery-cage farming once and for all.

Unfortunately, there is still some work to be done as battery cages remain the mainstream egg farming production method in this country to date.

We are extremely proud that Henergy is one of only a handful of egg producers in the country to be SPCA approved and awarded their much coveted ‘tick’ – a third party, independent guarantee that Henergy eggs come from a highly ethical and cruelty-free egg farm.

By joining the SPCA Blue Tick scheme, Henergy makes a stand against cruel farming methods and promotes a better life for New Zealand’s egg laying hens.




3. What made you decide to produce barn eggs instead of free range eggs?


We are supporters of all cage-free farming methods, including free range. However, we genuinely believe barn farming is the best cage-free environment in which to keep hens and produce the highest quality eggs.

Our hens roam around in carefully monitored environments that are 100% safe. Unlike a free range farm, our hens live indoors, protected against pests, predators and disease. This allows us to maintain full control over our hens' diet, having eliminated any foraging amongst contaminated bugs, dirt or other matter that could compromise the quality of our eggs.

To consistently produce the best eggs, we adhere to a very controlled feeding programme based on a specially formulated, high nutrient diet designed to build stronger, healthier birds and optimise egg quality.




4. How many Henergy farms are there, and where are they? How many chickens does Henergy have?


Henergy has one expansive farm based in the heart of the Wairarapa and home to 85,000 hens. All our eggs are laid, collected, processed, packaged and distributed every morning from our farm.




5. How do you make sure all your eggs have such beautiful golden yolks?


Thick shells, creamy yolks and silky whites denote a healthy hen and good diet! That's why we have spared no cost in researching and specially formulating the perfect feed for our hens.

While we can't divulge our recipe we can say it's based on a 5 grain diet supplemented with protein, calcium and grit to ensure the ultimate health of both hen and egg.

Our feed is unique to Henergy and formulated by a registered nutritionist.


Image courtesy Henergy Cage-Free Eggs
(Click image to view larger version)

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Minister's Turnaround on Shechita Slaughter

Tuesday, 14 December, 2010

ChickensWe are gravely concerned that Agriculture Minister David Carter has reversed a ban on the 'shechita' style of slaughter for chickens, after a decision in May this year that all commercially slaughtered chickens must be stunned before being killed. At the moment, the ban still remains on the shechita slaughter of sheep and cattle, but we remain troubled that this ban may also be overturned in future.

Shechita – or kosher – slaughter is when the arteries in the neck are severed and the blood allowed to drain, without stunning the animal prior to the act. It is similar to halal slaughter; however the halal meat industry in New Zealand practices pre-stunning.

There is no question that shechita slaughter is inhumane, with even Mr Carter acknowledging the practice is cruel. Allowing this style of ritual killing to continue will mean at least 5,000 chickens a year will suffer during slaughter, so a small section of the community has access to kosher meat. We find this absolutely unacceptable.

Because the shechita slaughter of chickens is now legal, we cannot take action against those who take part. We will however continue to lobby hard to reinstate the most humane conditions for all animals. If you are as concerned as we are by this turnaround, we would like to encourage you to contact David Carter on, to voice your strong opposition.