Sabato invites you to ‘Meet the Makers’
Sabato invites you to their ‘Meet the Makers’ event this Saturday 24, September, as part of Branch Out – Uptown Spring Festival.
Sabato is poised to celebrate its 30th year of offering exceptional local and European products to restaurants and keen foodies across New Zealand. Since its inception in 1993, co-owners Jacqui and Phil Dixon have created and fostered relationships with small artisan producers who are committed to using, creating and supplying the finest quality ingredients. Often their producers operate family-run businesses and they all possess an unwavering passion for their chosen craft.
Sabato’s Meet the Makers events are a fantastic opportunity for local foodies to meet some of these producers, sample their incredible products and learn about the delicious ingredients that fill Sabato’s shelves and extensive deli. This Saturday from 11 am – 3 pm, Martinez Charcutería Auténtica, Mount Eliza Cheese and Sabato’s own Kate Fay will be onsite at Sabato’s Mt Eden store, showcasing their creations. Sabato will also crack a 40kg wheel of authentic, Italian Parmigiano Reggiano at 11 am – the perfect experience to transport you straight to Italy.
Martinez is home to the art of making authentic Catalan sausage and chorizo de España right here in Aotearoa. Using family recipes handed down from Manuel Martinez (who started his food career in Spain in the 1960s) to his daughter and son-in-law, the tradition of producing superb cured and fresh meats, continues to another generation of artisans.
From Katikati, Jill and Chris Whalley, are the team behind Mount Eliza Cheese. They have been producing inspirational cheese since 2007, using traditional methods which date back centuries. Their cheese is made using milk produced from a small herd of half-Jersey cows at a local farm. You will be able to taste their raw milk Red Leicester and Farmhouse Cheddar, along with their new season, umami-filled Blue Monkey – the winner of the Chefs’ Choice award at the 2022 NZ Champions of Cheese Awards.
Sabato Development and Production Head Chef, Kate Fay
Running Sabato’s in-house kitchen is renowned New Zealand chef, Kate Fay. Kate boasts a decorated culinary career that has spanned over 30 years and includes running the iconic Auckland restaurant Cibo from 1999 until early last year. Now, as Sabato’s Development and Production Head Chef, Kate has been busy creating her own style of gluten-free flour (now available online and in-store), developing their range of ready-to-eat freezer meals and other delicious treats, and creating inspiring recipes using Sabato’s vast offering of ingredients. Kate will be sharing various tips and tricks for gluten-free cooking using her game-changing flour as well as sampling a selection of Sabato’s gourmet offerings from their kitchen.
Head down to 57 Normanby Road, Mt Eden this Saturday to Meet the Makers and pick up some delicious culinary treats to enjoy over the long weekend.
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latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.