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You can now buy chook food online!

While the world in general is divided by the election of the newest rooster to the international roost our customer’s chooks seem pretty well happy with their lot. When it comes to chook food you can supplement a free range diet with grain and scraps or you can decide to feed pellets or; go for a mixture of all three. Pellets can provide a complete diet i.e. they provide all the necessary nutrients for egg production however that doesn’t mean to say that they will produce eggs as lots of things can take a chook off the lay.

But whatever approach you want to take to feeding, you can find it right here on our website; Chook Chook is our own very grain mix of barley, kibbles maize and wheat. We also stock the Mainfeeds range of pellets and mash.

Still time for lawns

Summer is fast approaching and now is the perfect time to resow your lawn or patch it up. We are still getting a decent bit of rain and the temperatures are creeping up on us. There is a bit of debate over whether we are going to have a big dry or a wet and hot summer but given that we’ve already had our years share of rainfall over spring our thinking is it’s going to be hot and dry. Coincidentally we just happen to have found the perfect grass for those type of conditions but just to hedge our bets we can guarantee that it will do just as well if it’s wet too.

Kentucky Green is a dark green wide bladed tall fescue. Looks beautiful – those fancy landscape designers used tall fescue (similar) down at Auckland’s Viaduct Harbour. Looks are only for the shallow or Donald Trump; its real beauty lies in its ability to withstand shade and drought like conditions. It still needs plenty of water to get it out of the ground though (it is a plant). But it’s pretty hardy and once established you will be the envy of the neighbours.

And while you're outside admiring the effort you have put into your lawn, you might as well open a bottle of something and enjoy the following dish - care of the wonderful Nigel Slater. Perfect for balmy summer evenings, best eaten warm than hot - wait for 20 mins before you tuck in (enough time for a couple more glasses of your favourite tipple!).


Baked peppers with tomatoes & feta

4 large ripe peppers (red, orange, yellow or chocolate)

350gms of cherry tomatoes

250gms feta

16 kalamata olives (stone them if you’re feeling generous)

Black pepper

8 tsp basil pesto

Olive oil


Halve the peppers and remove and discard any stalks, cores or seeds. Set the peppers, cut side up, in a roasting tin.

Halve 350g of cherry tomatoes and put them in a mixing bowl. Crumble 200g of feta into large pieces and add to the tomatoes. Add the olives to the bowl with a grinding of black pepper (no salt).

Stir in 8 tsp of basil pesto to the tomato mixture then spoon it into the halved peppers. Pour enough olive oil into each capsicum to come up to the top. Bake for about 25 minutes at 180 until the top is lightly brown.


That’s all for now. Catch you later. Remember if you have a question you can send me an email with pictures of your problem and I will try and help you come up with a solution.

Click here to send me an email or phone 09 636 4918
Cheers, John