Our New and Improved Location

We have now moved to our new location at 44 Gasson Street, Sydenham, Christchurch. Our phone number is still the same +64 3-374 9000.

This new location will allow us to open our first retail store which we plan to have open April 2014.

Please stop by to check out our new location.

Solotti Foods Leaflet with new address

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Updated Product List

We have updated our product list on the website.

Please feel free to browse the list and make an inquiry if you can not find what you are looking for.

We have the following, exciting, new products arriving soon..they all taste amazing & we’ve been working on bringing in these great ingredients since last August…

Think, Italian Pernigotti chocolate – cremin, gianduiotti, pepitas; salt from the Italian brand ‘Gemma’ (all the rage in Melbourne right now); Italian water (Aqua) still 330ml & 750ml and also ‘bolle’ sparkling; a range of Italian soft drinks including aranciata, gazzosa & chinotta available for drinking from a nice glass bottle – the only soft drink as approved/recommended from the Italian Slow Food Movement…

As well as all your favourite cooking ingredients – extra virgin olive oil, carnaroli rice, olives, truffle oil, salumi, antipasto, parmesan cheese, prosciutto, tinned & sun dried tomatoes…

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Some new and not so new ingredients we sell…

NZ INGREDIENTS

Locally grown lentils. They are the same seed stock as the famed Puy lentils from south central France. However, like Champagne, the Puy name is protected and the same produce grown or made outside its area of origin can’t use that name. The locally grown lentils are blackish green & speckled & already feature on some of the region’s best menus

We sell Central Otago saffron in a 2gm jar & we have semi dried smoked tomatoes from Hawkes Bay available

EUROPEAN INGREDIENTS

Some new & not so new item’s which may interest you…French duck fat 700gm, tubs of Sicilian green olives, la perruche brown & white sugar lumps, chardonnay vinegar ($16,95 for 500ml), cabernet sauvignon ($16,95 for 500ml) & champagne vinegar

Italian aged balsamic 2, 5 & 8 year old, tinned whole & pureed French chestnut’s, tinned escargot & also snail shells, truffle salt 30gm, dried forest mix ($39,95 for 500gm) & porcini mushrooms 500gm, tinned cippolini balsamico onions 2,6kg

ASIAN INGREDIENTS

QP mayonnaise kilo squeezy pottle, miso paste, roasted sesame dressing, Japanese green tea powder, tonkatsu bulldog sauce 1,8ltr, kilo bags of crispy shallots & togarishi seven spice 300gm

fresh wonton & dumpling wrappers, sesame seaweed salad, dried bonito flakes, kombu, black glutinous rice

CHEESE

French goats cheese ‘chevre buche’ 1kg vacuum packed log for $39,95

grana padano & parmigiano reggianno. These are both from the LSM brand & D.O.P ‘A’ grade. The grana is aged between 12-18 months & the reggianno 18-24 months. The grana won a supergold medal at the World Cheese Awards which means it was voted one of the best 25 cheeses among more than 2,500 submissions! Italian gorgonzola 150gm $9,75 & pecorino available for $30 kilo

SALT

Marlborough flaky sea salt, rock salt, Maldon flaky salt, fleur de sel (only small quantities) & guerande rock salt

CHOCOLATE & VANILLA

equagold 53% & 70% dark chocolate couverture ‘Belgian Style’. This is a very popular product amongst our customers. Available in kilo bags or in a 6,25kg blocks

vanilla pods available & also vanilla bean paste 944ml from the nielsen massey brand for $88,20

FLOUR

gluten free, organic white & wholemeal spelt, pastry, soy,chana, white organic, stoneground, tempura, semolina & OO, organic buckwheat, self raising, maize & corn, baker’s & wholemeal, organic rye & strong flour’s available

 

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Auckland Restaurant Month

Here is a brief summary of a night I was able to experience…

In an enchanting Adam & Eve style celebration at Imperial Lane & Everybody’s Bar & Bistro, we were treated by five of Auckland’s best chefs via a ‘Walking Degustation’ with divine wine matches and the launch of Mac’s Shady Pale Ale

Simon Gault of Euro was on the ground floor. He produced a memorable dish as he was ‘ironing on’ (yes, with a normal home iron!) a lid for his tea smoked tomato. This was served alongside a wagyu carpaccio. Perfect with a glass (or in our case a few) of Te Tera Point Pinot Noir. Great start!

Moving upstairs through the venue and it was time to try the next dish. Warren Turnbull from District Dining (also has Assiette & District Dining in Sydney) was serving from the balcony  cured King Salmon with ginger vinegar, yuzu pearls, cucumber and radish salad. The yuzu pearls really completed the richness of the salmon as too did the Pinot Gris from Wither Hills

Inside, Al Brown, Kyle Street (Head Chef @ Depot) & kitchen crew were frantically plating up pulled pork sliders with a delicious jalapeno slaw. The wine match was The King’s Series Chardonnay – a seriously great match

The next dish to try was a duck & shiitaki sausage dish with farro, turnip & tamarillo chutney. The guy’s from Roxy got this dish spot on and the pureed turnip was amazing. Yum! It was washed down with a glass of Mt Difficulty Roaring Meg Pinot

To finish, on the mezzanine The Grove’s Ben Bayly’s apple sorbet & brandy was paired with The King’s Series A Sticky End

It was a fantastic evening. Favourite dish? Very tough to decide, in fact impossible

 

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Available now…

dried French forest mix mushrooms 500gm: $39,00

preserved lemons from Canterbury: $18,50 per kilo

chipotle peppers in adobo sauce : $4,40 for a 200gm tin – one of our favourite products at the moment, they are great blitzed and used as a marinade on meat or whipped through creme fraiche with a squeeze of lime!

chardonnay vinegar 500ml: $18,95…is there anything better than fresh Bluff oysters with a dash of chardonnay vinegar?

You can also keep in the loop @ The Solotti Food Company on Facebook

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Some products which may interest you this month

  • Italian Vialone Nano risotto rice
  • Central Otago Saffron
  • Sicilian Green Olives
  • Sweet Smoked Spanish Paprika
  • Champagne Vinegar
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Lunch with Martin Bosley…at Tiffanys…

To kick off Feast of Canterbury 2011, Tiffanys Restaurant are hosting a lunch with Martin Bosley. Solotti food company has teamed  up with Mauro to sponsor the dessert course, beautiful central otago apricots and fresh fether flake pastry for the apricot tart tatin with cinnamon ice cream. See the full menu here – http://www.tiffanys.co.nz/martin_bosley_lunch.htm

 

 

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Cuisine Restaurant of the Year Awards 2011

A huge congratulations to:

Pegasus Bay Winery – joint winner for Winery Restaurant

Jonny Schwass – Personality of the Year

Riverstone Kitchen (Oamaru) – winner Casual Dining

And of course great work from Edesia and Pescatore @ The George for making it in to the finals. Solotti food company is proud to supply and support these great restaurants…

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Metropol & Goodfellas Video Clip

Some people have said that our recent article in Metropol made us sound like the ‘mafioso’. Speaking of which here is one of our favourite movie food scenes http://www.youtube.com/watch?v=MQhBfRDd6GM

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Thank You

Thanks to the guys at SimpleStuff our revised website is now ‘live’

also, thanks to Pam Johnson for the photography

cheers,

James

 

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