Meadow Mushroom's New Packs
BROUGHT TO YOU BY Meadow Mushrooms
New Zealand’s favourite mushrooms are now available in new-look packs that are not only better for the mushrooms inside, but better for the planet too.
Freshness Protected
Meadow Mushroom’s new premium eco punnets provide greater protection for their nutritious and delicious mushrooms as they journey from the farm to your table, meaning mushroom lovers can now look forward to fresher, better-quality mushrooms for longer.
Better for the Planet
The new eco punnets have the added benefit of being more sustainable too, made from 100% recycled plastic that can be 100% recycled. The empty punnets can be placed in kerbside recycling bins and the peelable lids or outer wraps can be recycled via the soft plastic recycling programme at participating supermarkets.
Delicious and Nutritious
With a 5-star health rating, Meadow Mushrooms are proudly grown in New Zealand and are naturally packed full of B vitamins and selenium to help boost immunity and energy, as well as support growth and brain function.
Quick and easy to add taste and texture to all your family’s favourite meals every day, Meadow Mushrooms are perfect for spaghetti bolognaise through to weekend barbecues. They are packed with value-for-money natural goodness for the whole family to enjoy.
Try these all NEW recipes!
Mushroom Shawarma with Mint Yoghurt Sauce
Quick to throw together and loaded with fresh ingredients, this recipe is sure to be a crowd-pleaser.
Looking for a hearty and healthy curry to warm the cockles during these cold winter months? Then try this decadent Mushroom Curry that is packed full of flavour.
Mushroom, Rosemary & Spinach Pasta Bake
Need some meal inspo to satisfy kids and parents alike? Then try this mouth-watering Mushroom, Rosemary & Spinach Pasta Bake, sure to please the entire family.
Website: www.meadowmushrooms.co.nz
Instagram:@meadowmushroomsnz
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.