Frozen meals recipe for farm to plate success

When Kenepuru farmer Peter Evans was looking for a way to utilise the entirety of their beef cattle he laid the foundation for a local flourishing food endeavour.

With 18 per cent of the animal being used for prime cuts through his company Salubre Beef, Peter wanted to find a way to reduce waste.

Made of Marlborough frozen meals was born, the brainchild of Peter and The South Sea Catering Company’s Edward Drury.

Together, the duo supply the main component of healthy, sustainably sourced meals for customers who can bring their own preferences to the table.

It is, Peter says, a great way to take farming further.

“For small farms like us right now, you’re having to either get bigger or find a niche.

“I think we have that with our quality beef and regenerative farming practices - the aware customer eager to know where their food comes from makes farm to table an ever-increasing market share.

“We prefer to sell the whole animal to people but outside of those cases, the rest of the animal needs to be used.

“These are tougher cuts more used for slow cooking but are just as flavourful,” Peter explains.

“It took some real trial and error to get the recipes just right, down to asking our butcher to dice the beef and pinot into bigger chunks for a more satisfying bite that’s more homemade feeling.”

Made to be ready to eat, the meals come in three options: a beef and pinot noir, beef rendang, and meatballs in marinara sauce.

All live up to their name with Marlborough-grown ingredients used wherever possible.

The regional, homemade focus of Made of Marlborough from its outset was something Peter and Edward found common ground on.

Ingredients, like tomato paste for the beef and pinot and the coconut milk for the rendang, are sourced externally.

“For everything else we work with local people like Golden Mile Produce, Murphy’s Garlic, Dominion Salt and suppliers’ herb gardens before looking elsewhere for suppliers,” Edward explains.

“I see it as my job to be interested in the local food scene, and we decided from the start to prioritise the quality and locality of the ingredients over cheaper pricing.

“I feed my own family with the same recipes because we’re quite privileged to have the vast array of options here.

The meals have proven popular with people from all walks of life, Peter explains.

“We’ve found they really suit a variety of people – whether it’s people living on their own, retirees or those living busy lives who want something wholesome sitting in the freezer.

‘They can just chuck it in the oven and put on some rice, greens, mashed potatoes or whatever their favourite side is so it feels much more homemade than a TV dinner.”

Peter and Edward seemed destined to meet. First, Edward worked with Peter’s daughter Hayley at Punga Cove, then he bought meat from him at the Marlborough Farmers’ Market.

“I bought their ribeye and T-bone. They were just incredible and so when I found out they were after other avenues to sell the other cuts I was instantly interested,” Edward says.

“The stock is made from Salubre’s bones and trimmings of the local vegetables we use, and we’ve sourced freezer and oven stable, ecofriendly and compostable containers for them made from sugarcane byproducts with the meals having a six-month shelf life.

“It’s been a win-win for us both, because Peter’s beef finds a delicious use and it allows South Sea Catering to have more work at quieter times when we’re not catering elsewhere.”

And as they look to the future, the pair say they’re eager to do more Made of Marlborough going forward.

“Whether it’s expanding the menu, doing more seasonal dishes, finding a permanent stockist or hearing out the odd request – we’re keen to see what the future brings.” Peter says.

Find Made of Marlborough frozen meals and Salubre Beef at the Marlborough Farmers’ Market every Sunday, and The South Seas Catering Company at https://www.southseacatering.co.nz/