For the first time on New Zealand shelves, Kiwis can enjoy the richly aromatic flavour of herbs and spices blended into a marinade with Simo’s Mediterranean Marinades.
Developed by Moroccan-born chef Simo Abbari, the range of four marinades include Fish, Chicken, Lamb and Beef, as well as a vegetarian option.
While the marinades draw heavily on Abbari’s North African and Mediterranean heritage for their flavour, the ingredients are locally sourced. Abbari has lovingly crafted each marinade.
The unique blend of herbs and spices are in an olive oil base with no sugar, chemicals or preservatives, and are gluten free.
“For me, the marinades are about creating an unforgettable dining experience,” said Abbari.
“Good food made from a colourful medley of the freshest ingredients, with loving hands and hearty laughter brings soul to the table, but the cooking can take time. I’ve spent 22 years perfecting these recipes. I’ve put my heart in the bottle so you can experience that success at home.”
Abbari is well known among Christchurch foodies after bringing his Moroccan epicurean talents to the city over two decades ago. Abbari has trained in classical French cuisine, and worked in kitchens across Europe and North Africa.
After losing two kitchens, a cooking school, and a precious cook book that had been years in the making in the Christchurch earthquakes, Simo didn’t give up but set up delicatessen and café Mosaic by Simo.
He is now executive chef at Continental.
