Raw food seems like it's here to stay. Thousands of people are discovering the health benefits of eating raw, and there are some folk turning it into an art form. And after a trip to Matakana markets where we sampled some new Raw Eats products, we're sold, too. 

Rachael Drinnan, the founder of Raw Eats, lives with her family (partner Chris and their three small children) in the beautiful Whangaripo Valley, halfway between Matakana and Wellsford. We caught up with her and asked about her fledgling business. 
 
What products are you making exactly?
I currently make decadent cheesecakes, slices and balls (all raw, gluten free, dairy free, no refined sugars and vegan). I'm also looking to make beautiful raw salads and wraps come summertime.

What gave you the idea of starting Raw Eats? 
I entered the Whangaripo Valley Wild Food Festival last year, and made a raw coconut and wild blackberry cheesecake... and it was an absolute hit!  It got tremendous feedback from the punters, so I thought - why not start a new little venture for myself? 

After some research, I came across Little Bird Unbakery and really wanted to go and try some of their beautiful food. So my mum and I went down to their newish premises near Britomart - it was fabulous, the food was amazing and I was inspired. I thought "this is totally me, I can do this!"

I love the fact that when eating these delicious morsels I'm putting unbaked goodness into my body. I love seeing peoples faces when I tell them it's all raw, with no refined sugars, no nasty flours and chock full of superfoods - they simply cannot believe how something that looks so gorgeous and tastes amazing is healthy for you! 

Where do you source your ingredients? 
All my ingredients are sourced from local stores, and once spring and summer finally get here, I'll try to source as local as possible, especially for the raw salads. The main ingredient (and the most expensive for the cheesecakes) is raw cashews, so of course it's difficult to source these locally.

What feedback have you had?
It's been amazing - I was going into the unknown when presenting my unbaked goodness to the community and was a little unsure of how my new venture would go - but I've had nothing but praise and positive comments about my products! It's definitely encouraged me to continue what I am currently doing and think big about the future.

You've just started selling at Matakana Market - is there any other way people can get hold of your products?
Yes, I'm currently selling at the 'top' Market [outside the old Cream of Matakana], and I'm thoroughly enjoying it. I only go if the weather is sunny and have babysitters at the ready to mind my three little ones. However I'm more than happy to take orders for full cheesecakes or slice blocks and come to an arrangement for pick up or delivery!

For orders, or more info, contact Rachael on 
09 425 9755 or 021 922 447
Email  rachris0@gmail.com

What a lead-up we had to getting TGW to the Food Show 2015! There were weeks of planning around what we wanted our stand to look like to best represent Matakana as a premium food destination. We got some of our fantastic local food producers on board, and we showcased their delectable comestibles to 36,000 people. 

Matakana Smokehouse salmon, Carew Kitchen almond milk, Heron's Flight verjuice and grape juice, Salumeria Fontana sausages, Matakana Nut Butters and Matakana Olive Oil strutted their stuff throughout the show. It became very clear to us that people are really interested in local, fresh, sustainable food that's created with passion.

The Matakana Farmers Market stand brought the true flavour of the markets to the Food Show. A cornucopia of fresh fruit, vegetables and micro greens really highlighted this region as the go-to place for lush produce. 

We had some pretty exciting visitors too – Ray McVinnie of Masterchef, Tony Price who was a Masterchef runner up, Sachie Nomura of Sachies Kitchen, Alan Brown of the Complete Kiwi Pizza Book. Not one to miss an opportunity for a selfie, Kathryn grabbed as many of her chef heroes as she could, scoring closeups with Simon Gault, Sid Sahrawat and Brett McGregor!

All our producer partners were popular but the scrums around the smoked salmon on Sunday were rather extraordinary. Lee Sutherland of Matakana Smokehouse has such an incredible product. 

The point of difference for his smoked salmon is the nigella seeds he uses. Nigella is an ancient seed which dates back to Medieval times and beyond - they were found in Tutankhamen's tomb! 

Nigella seeds have been enjoying a rock-star moment recently, hailed as being able to cure anything from cancer to a broken leg. However, it's the oniony, peppery flavour Lee is after, and it's proving to be the people's choice, even more so than the more traditional brown sugar or coconut sugar cures he uses. 

Lee also makes an exceptional gravadlax, which is layered with basil, coriander, dill, coconut sugar, limes and sea salt, vaccuum packed and refrigerated for two weeks. Score this tangy gorgeousness slathered on kumara buns, with cream cheese and capers at the Matakana Farmers Markets on Saturdays - direct from the man himself. 

Last but not least are his smoked mushrooms. Need we say more? Get down to Matakana Farmers Market on Saturdays to buy all of these Smokehouse products from Lee - also available at Scarecrow Cafe in the city, Naturally Organic in Albany, or IE Produce in Takapuna. 

Lee is a perfect example of what passion can do in creating amazing artisan products. This salmon really does spoil you for any other version. Call him on 0800 100 614 for further information. And see you at the Markets!