Farro Fresh launch delivery to your door

Is Farro Fresh your gourmet go-to? Well, have we got good news for you.
These days, there are few things that you can’t get delivered straight to your door.
From fast food to fashion and everything in between, in the digital age, silver service when shopping online is to be expected. As long-time fans of Farro Fresh, we couldn't help but rejoice when the masterminds behind the gourmet superstore revealed that they too would be offering an online delivery service.
From March 27, the new Farro Fresh online store will enable passionate home cooks and foodies around New Zealand, to shop their extensive range of standout local and international cuisine, including artisanal, vegan, vegetarian and fair-trade goods, plucked from the Farro Fresh aisle and delivered straight to your kitchen.
For Farro Fresh founder and director Janene Draper, the new online shop is "a great way to bring unique, hard-to-find goods to Kiwis," all of whom harvest a passion for home cooking.
“We are thrilled to be able to bring our range into households the length of New Zealand," Janene says. "Farro To You is all about making everyday food exciting, nutritious and unique and we believe this should be something available to all Kiwi foodies, not just those who live in the city."
Farro Fresh To You delivers dry goods to your door nationwide, with the full range of chilled goods available for foodies based in the greater Auckland area.
Online shoppers have the option of click and collect, pick up in-store or delivery.
To learn more about Farro Fresh and their new online offering, see their website here.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





