Andrew’s story Wild Wheat turns 21 years old in October of this year. I am not one for celebrating milestones but given these strange times, it’s a good chance to reflect on all those years. My wife suggested very early in lockdown that it could be an opportune moment to tell a more detailed story…
As the weather gets warmer, the days get longer and we start inching towards the BBQ again, the bakers have reinvigorated a monthly loaf to match those pre-dinner platters. October’s Smoked Rye Sourdough is a flavour powerhouse with delicious smoked manuka oil, hearty rye flour and sprouted grains. How can you go wrong? So, what…
Sometimes the cook looks for inspiration outside of the kitchen; this month he’s been prompted by those of us who eat the bread. One of the most often requested loaves at Wild Wheat are loaves with sprouted grains. September’s Special includes the nutritional powerhouse of lentils, increasing its goodness through the sprouting process. Why lentils?…
This month’s bread is a loaf with a good back story and a high feel-good factor: The EcoLoaf! Did you know that New Zealanders throw away 157,389 tonnes of food a year? That’s the amount of food that could feed the population of Dunedin for nearly three years! And take a guess at the food…
We’ve certainly explored our fair share of ancient grains at Wild Wheat. I’ve learned a lot over the years about food and flours I knew little about. This month’s special again teaches me something new with a hybrid cereal made from wheat and barley. Where does Tritordeum come from? First successfully paired in 1977, Tritordeum…
If you thought that black beans were more commonly found in tacos and Mexican food, you’d be forgiven for that assumption. Their cultivation and use in Latin American and Creole cuisine dates back centuries. But in a loaf of bread? First things first, what are black beans? Also known in some circles as black turtle beans,…
I certainly wasn’t prepared for the colour of the May Special when it appeared a couple of weeks ago. Perhaps it was the bewildered look? Perhaps he was just short on time? But the cook’s advice: ‘Google it. It’s good for you’. So I googled it. And what do you know? It’s good for you. In…
One of the many perks of my job (the tasting of new products being a big plus) is the education that so many of these new items offers me. Back in 2011 when our first monthly special appeared, Spelt wasn’t a widely used wheat in the Auckland bread scene. Sprouted grain was not a common…
The March Special: Hemp Focaccia As of November 2018, a law change in New Zealand allowed the sale of hemp food products, such as seeds and powder. The Hemp Focaccia is Wild Wheat’s tasty foray into a healthy, nutritious seed that has had, hitherto, a dubious reputation. We’re making it good with March’s Bread…
We went on an interesting field trip the other week. The baker had come up with a new monthly special that used a new process that was… well, rather special. Over the years Andrew has introduced a plethora of healthy ingredients in our monthly specials to educate us in grains, seeds, superfoods and nutrition. Our…
Now in its ninth year and boasting 70 different flavours in the repertoire, Wild Wheat’s much anticipated Monthly Special has developed quite the following over the year. Every month our bakers come up with a new loaf to delight and challenge the tastebuds, often teaching us something new in the process. Our first monthly special, the Spelt…
Back in August we welcomed Carlos to the Wild Wheat team and boy, did he hit the ground running – brimming with ideas and enthusiasm to bring some new lunch items to our savoury menu. Hence the arrival of the Gourmet Sandwich, the Seasonal Quiche and the Vegetarian Pie. At first we changed the three…