Rangeview Jersey Bennes: The Ultimate Summer Side Dish
The Jersey Benne has become intrinsically linked to summer in New Zealand, and each year one Oamaru farm works hard to ensure the perfect potato is ready for your summer table.
For over 26 years Rangeview’s family farm in Oamaru has been dutifully providing for many of New Zealand’s most delicious meals. While their kale and baby broccoli have won plaudits in recent times nothing creates quite the buzz as the arrival each year of their acclaimed Jersey Benne.
A true seasonable vegetable, some culinary devotees look forward to the appearance of the potato with similar anticipation as that of the Bluff oyster. And for many Kiwis a midday feast or twilight backyard meal isn’t the same without the beautiful Benne – summer isn’t summer without the right spud.
What makes this particular potato so special? First, there’s the taste. The oval-shaped small-medium potato has a thin skin and sweet, creamy flesh. The burst of flavour upon first bite of a good Benne leaves no uncertain impression as to why this is a premium crop.
The unique loamy soils and gentle, temperate climate of Oamaru makes this region the perfect home for Jersey Bennes in New Zealand.
Rangeview have been growing the family favourite for decades now. The close-knit company takes pride and care in the growth of their crops. Each year from mid-November to early January the harvest is hand-picked and carefully prepared and packaged before making their way nationwide.
From history comes tradition. At this time of year some may be making plans for potato salads or more complicated or exotic fare. Accompanying ham, salmon or other popular Christmas day fare the Rangeview Jersey Benne is a standout.
The adaptability of the Benne certainly offers additional layers of flavour when crushed and roasted, and the more adventurous might try wafers or adding other ingredients.
For the perfect side dish this summer, try the Rangeview Jersey Benne in our Roast Potatoes with Cherry Tomatoes and Olives or Warm Roasted Potato Salad with Parmesan, Walnut and Garlic Mayo.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.