Stores

Products

International

Alexandra Fine Foods

Fine flavour

alexandras3 Alexandra Fine Foods, in Auckland, use the highest quality nuts, herbs and spices, to produce a fine range of dukkah, salts, couscous and seasonings. All the products are natural, and spices are freshly ground in-house.

The couscous selection is either French or Israeli couscous (the latter is a pearl semolina pasta, and a larger grain than the French). They’re using pure Marlborough seaflakes to create Lemon Salt (suits leafy vegetables, fish and chicken), Butcher’s Salt (with subtle spices and garlic) and Fisherman’s Salt, a gorgeous dill, lemon and parsley salt. In seasonings, you’ll find Jerk Spice Carribean Rub, Sultry Spice Butter Seasoning and a barbeque variant. The Dukkah (a dip for bread and oil) comes in three aromatic blends, these all add something special to nibbles or starters.

Alexandra’s also produce O’Nuts - absolutely delicious flavoured nuts. Raving Roast and Raving Cajun are both gluten free, and blend almonds, pumpkin seeds and peanuts with natural flavouring. They’ve got Spicy Macadamias, Spiced Almonds, Pecan Secrets and new Wingnuts (just peanuts) in three kinds too. The perfect mid-afternoon snack, and protein-rich!
Listed Products

You May Also like

www.alexnuts.co.nz Raele and Murray Kinsella
International / Alexandra Fine Foods

Add a Comment

Comments

RSS feed for comments on this page

No one has commented on this page yet.

Organic Ethical shopping: How our shopping can make a difference.
Ethical shopping save orangutans

Ethical shopping: How our shopping can make a difference.

How can we save endangered species? Why did Cadbury take notice when substituted palm oil in their chocolate bars received adverse publicity? Should w...

by Andrew Laxon for The New Zealand Herald
6
Spanish food Romesco sauce
Romesco2

Romesco sauce

This Spanish sauce travels worldwide. It serves and enhances many meats and vegetables. It can be a summer sauce to take to the beach or serve at a ba...

by Florence Fabricant for The New York Times
Stocks /glazes Food books and me
KitchenConfidential

Food books and me

I don’t always find cook books or food books as accessible as I’m sure the authors intended. I waded through Anton Mosimann’s “Fish Cuisine” and was l...

by Mike Johnson