Fresh Reads

This is the story of how Hawkwood Smoked Cheese was born. Tommy loved his barbecues and had five cookers in his outdoor kitchen – A Weber, of course, two hot smokers - gas and electric - a charcoal rotisserie, and a Canadian 5-burner Char-Broil for when you needed to crank something out in a hurry. One day, when he replaced his gas smoking oven which had given up the ghost, he was just about to scrap it and suddenly had a brainwave to turn it into a cold smoker for cheese! I

Here at Eatlocal, we like to know where our produce originates from. For example, our brown onions come from the sunny fields of Swannanoa near Rangiora, right in the heart of North Canterbury. Onions like a lot of heat and water when they are growing, and they need it hot and dry once they mature so they can dry down and keep for the many months ahead. Being a slow crop, onions are sown in late winter and harvested in the following autumn. Once matured, they are lifted out o