Miele's Homegrown with Michael Meredith

Passionate about locally crafted, sustainable, quality produce that can be cooked to perfection, restaurateur and acclaimed chef Michael Meredith and Miele celebrate local brands doing incredible things in the new video series, Homegrown with Michael Meredith. Following Michael as he journeys across picturesque Aotearoa and connects with producers, Miele allows us a glimpse into how some of our favourite homegrown produce comes to life – from the land and sea, to Michael’s kitchen – using his Miele appliances.  

Today, many strive to be sustainable; to tread lightly on the earth while still delivering exceptional products – and for those in the food industry, this is particularly important. It’s a united value between Michael and Miele, and as Michael says, “It is all about caring for the land, in return.” There is clearly a shared passion between suppliers, Michael and Miele – to not just consider the environment, but to really honour and respect the earth.

“At Mr Morris, we’re always mindful to work with brands that operate sustainably and that we can build a relationship with over time,” says Michael, speaking of both Miele and the homegrown talent featured in the series.  

Olliff Farm

One of these local brands is Olliff Farm. A stone’s throw from Auckland’s North Shore in Silverdale, Deonne and Dean Olliff of Olliff Farm have a parcel of land dedicated to their hens. It’s been a decade since the duo moved back to the countryside to enjoy the rural lifestyle with their young children – and they’ve been busy since.

From small beginnings selling their eggs to friends, to supplying to leading restaurants, Olliff Farm has built a reputation for its premium, free-range pasture eggs – its sustainable practices a perfect fit for Miele’s new film series.

With animal welfare at the forefront, the hens at the award-winning farm are moved onto fresh pasture every few days. “This means they’re getting all the grubs and nutrients – giving the eggs their flavour and taste,” says Deonne Olliff.

This flavour and quality – and beautiful colour, achieved with no additives – hasn’t been overlooked by chefs, including Michael.

When looking for an egg supplier for Mr Morris, Michael says Olliff Farm ticked many boxes, including being an accessible distance from the restaurant and a family-run business: “It’s always the small operators that, I feel, do care about the chooks. And that speaks for itself.”

With this shared philosophy towards sustainability, longevity, and bringing joy to customers, it made sense for Miele, Olliff Farm and Michael Meredith to team up to demonstrate what pasture farming is. In the video episode, Michael also plates up a breakfast dish: a savoury oats base with a sous-vide egg, black pudding and jamón. He uses a Miele steam oven to sous-vide the egg, giving it the perfect runny centre. “Miele share my passion for bringing out the best in food,” he says.

Cloudy Bay Clams

When it comes to seafood, the Homegrown with Michael Meredith series spotlights Blenheim-based Cloudy Bay Clams. With a pioneering harvesting technique which mimics natural storm conditions, the family-owned business is internationally recognised with a ‘Friend of the Sea’ certification.

Using an environmentally-friendly winnowing clam rake, clam species are sorted on board the fishing boats; the shellfish are then submersed in sea water on deck, with aerated water frequently refreshed to allow them to continue natural respiration. Then drained, the shellfish arrive at the Cloudy Bay Clams facility and are placed in specially designed tanks to allow a uniform flow of oxygen-enhanced seawater across them – the water sourced from the deep, open ocean and returned to the sea afterwards through a vast filtration gallery.  

During the harvesting stage, fishing levels also monitored to ensure no areas are overfished.

“It’s hard work, but they’re passionate and committed,” says Michael, who supports the brand in his own work as he is mindful of sourcing sustainable seafood. “The sea is bountiful and will nourish us. But it will only serve us if we show it some respect.”

Complex and delicate, the Cloudy Bay Clams shellfish bring a wild ocean favour and fresh sea spray aroma to dishes – their flavour only enhanced by the way Michael prepares them in his Cloudy Bay Clams, Chorizo and Chickpeas dish with his Miele TwoInOne induction cooktop.

Anabelle Cheese

Of course, a large focus of this new series is showcasing cooking ingredients from local producers. Returning to Tāmaki Makaurau, the Homegrown with Michael Meredith series also spotlights Anabelle Cheese – an award-winning brand crafting French-inspired fresh cheeses from A2 sheep and goat milk, and organic cow milk.

A fusion of French cheesemaking tradition and quality New Zealand ingredients, Michael uses one of Anabelle’s cheeses – her creamy fromage frais – to make Passionfruit Soufflé with Goat Fromage Frais.

“When you’re cooking something as delicate as a soufflé, you have to get the temperature precise,” explains Michael. “And my Miele oven does just that – it distributes the heat more evenly, which means the soufflé rises perfectly.” 

Just like Miele, Michael says Annabelle Cheese is a perfect example of craftsmanship combined with precision: “There is something special about produce that’s been made by hand. Because when it’s created by an artisan, you know it’s been crafted with passion; food that’s filled with years of dedication to sourcing only the best ingredients.

“It takes a lot of dedication and care, and you can really taste the difference.”

Learn more and join Miele as they journey across New Zealand to celebrate locally crafted, sustainable produce. https://www.mieleexperience.co.nz/homegrown/