News
Woodland Favourite Recipe Competition winners 6 May 2011
The first winners of the Woodland Favourite Recipe Competition have been announced.> more
February’s winning recipe was Vege Square – sent in by Leah Carter, who says it’s a favourite with the kids.
The March winner was Joanne Hodgson of Taranaki. Joanne shared her Yummy Lemon Tart recipe. “I love anything lemon, so I like to cook this Yummy Lemon Tart using Woodland free range eggs.”
And April’s winning dish was Brandy Icecream – a favourite of Dunedin’s Diane Russell. “This recipe has been passed down through our family’s generations and is perfect for the festive Christmas period. It’s delightful with Christmas pudding.”
Leah, Joanne and Dianne each win a Woodland prize pack – consisting of a Woodland apron and two Woodland free range mixed-grade 15-egg packs.
However, what you really want to know are the ingredients and instructions for each of their recipes. So, here they are:
Vege Square*
(Thanks to Leah Carter for sharing)
Ingredients
3 Woodland free range eggs
Pinch of salt
1 cup milk
½ cup self-raising flour
1 cup grated cheese
1 large onion, chopped and cooked
½-1 cup cooked, diced potato
1 cup finely-chopped veges (e.g. capsicums, mushrooms, broccoli, zucchini, celery, etc)
A few slices of smoked salmon
Instructions
Put the first five ingredients into a bowl and mix enough to blend. Spread the remaining ingredients into a greased baking dish. Pour the egg mixture evenly over everything and bake for 20-30 minutes – until centre is set.
Yummy Lemon Tart*
(Thanks to Joanne Hodgson for sharing)
Ingredients
2 cups flour
¼ cup caster sugar
175 grams butter, well chilled
1 Woodland free range egg yolk
1 tablespoon chilled water
6 Woodland free range eggs
1 ¼ cups caster sugar
½ cup lemon juice
Finely-grated rind of 1 lemon
1 cup cream
Instructions
1) Place the flour and sugar in the bowl of a food processor. Roughly chop the butter and add to the bowl. Pulse until the mixture resembles coarse crumbs.
2) Add the egg yolk and water and pulse to form a ball. If it is too dry, add a little extra water. Wrap pastry in plastic and chill for 30 minutes.
3) Line a 28 centimetre tart pan with pastry. Prick with a fork and refrigerate for 30 minutes. Preheat oven to 200C. Cover pastry with baking paper, then cover paper with rice or dried beans. Bake blind for 15 minutes. Remove weights and cook a further 5 minutes.
4) Reduce oven temperature to 180C. Whisk together eggs and sugar until pale and creamy. Mix in lemon juice, rind and cream. Whisk until smooth.
5) Pour filling into prepared pastry shell and bake for 30 minutes or until just set.
6) Allow to cool. Serve with cream or ice cream.
Brandy Icecream*
(Thanks to Dianne Russell for sharing)
Ingredients
3 Woodland free range egg whites
½ cup castor sugar
300 ml cream
3 tablespoons brandy or brandy liqueur
Instructions
Beat egg whites and add sugar until stiff peaks form. In another bowl, whip cream until stiff peaks form. Fold cream into egg white mixture. Add brandy and mix until well combined.
Line a loaf tin (or any container that you like) with tinfoil. Pour mixture into tin and freeze.
Remove from freezer ½ hour before serving.
You’ll find more wonderful egg-centric dishes on the Recipes page of this website.
And, if you have a recipe that you love, chances are others would love it too. Do share…
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Recycling Tips Competition – most recent winners 21 Apr 2011
The ingenuity of our Woodland free range egg consumers continues to surprise and delight us. Our February and March recycling tips competition winners are Simonne Goodall of Wellington and Stella James of Feilding, respectively. > more
Simonne’s winning tip used egg cartons to line and sound proof her children’s play room – to the benefit of all in the Goodall family.
Stella’s entry included three tips. Inside the house, she uses the cartons to store both jewellery and extra crystal drops for her chandelier. While outside, she tears the cartons in half and nestles them in her tiger worm farm. The worms love nothing better than to curl up inside the individual cups.
You’ll find more recycling tips on the About Us page of this website.
And, if you have an egg carton recycling tip that you’re happy to share, we’d love to hear it.
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First winner of Recycling Tips Competition 28 Feb 2011
We have been receiving a steady stream of wonderful recycling tips from our Woodland free range egg consumers.> more
Our January winner is Jutta Ditsche. Jutta uses her old Woodland free range egg cartons to store her homemade wontons in the freezer. “They don’t stick together and can easily be removed after freezing”.
You’ll find more recycling tips on the About Us page of this website.
And, if you have an egg carton recycling tip that you’re happy to share, we’d love to hear it.
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Woodland free range eggs help raise funds for City Mission Food Banks 19 Nov 2010
Woodland has donated 20 dozen of its delicious free range eggs to Dineaid to help raise funds for City Mission Food Banks. The eggs were used by some of New Zealand’s leading chefs in the creation of dishes to be sold at Taste Auckland to raise money for the City Mission Food Banks.> more
DineAid is part of a charitable initiative undertaken by the New Zealand restaurant community to give a helping hand to New Zealanders in need. Each year during November and December, Dine Aid raises money though participating restaurants across New Zealand by adding a voluntary donation of just $2 per table to the restaurant bill and paid by the bill payer. DineAid started over ten years ago by a small group of caring London restaurateurs, that now operates throughout the UK, the USA, South Africa, Australia and New Zealand.
Through the support of participating restaurants and sponsors, DineAid guarantees that 100% of all the money raised is redistributed within New Zealand to help selected charities. This year it is The City Mission – Food Banks in Auckland, Wellington and Christchurch.
For further information: www.dineaid.org.nz
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Introducing New 15-egg Pack 15 Nov 2010
Woodland realises that many of you use a lot of our eggs! The new 15-egg pack has been developed especially for you. > more
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New Zealand on a Plate TV Series 15 Nov 2010
View a clip showing you how to put together a chef-quality Nicoise Salad.> more
Aired on 11 December, this episode of New Zealand on a Plate features Woodland free range eggs. Each episode of the series focuses on a different region around New Zealand, with top chefs using local produce used to cook a three-course meal.
Watch video
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New Zealand on a Plate TV Series 15 Nov 2010
View a clip showing you how to produce a spectacular Upside Down Apple Cake.> more
Aired on 11 December, this episode of New Zealand on a Plate features Woodland eggs. Each episode of the series focuses on a different region around New Zealand, with top chefs using local produce used to cook a three-course meal.
Watch video
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Southern Attitude magazine 15 Nov 2010
Read about the Glenpark free range hens and the day the television cameras visited.> more
Southern Attitude is a community-based monthly magazine that features stories from around East Otago and nearby. The magazine visited the Glenpark Free Range Farm soon after the filming of New Zealand on a Plate episode (to be televised on 11 December) and talked to farm manager Karen about the prospect of being on the small screen and how her "girls" behaved for the cameras.
Download file (pdf, 577.8 kb)
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