Megan Huffadine and Maurice Watson started Heart of the Desert Saffron seven years ago, after researching what would grow well on their land at Bannockburn, near Cromwell. Their saffron is now used in one of White’s flagship dishes. ‘The ox tail in our raviolo has such a strong flavour, it needs great saffron to live up to it,’ explains Cristiano. ‘I loved the freshness of Maurice and Megan’s product – and because the quality is so good, it adds great intensity to the dish.’ Since they started their business, Megan and Maurice have fallen in love with the exotic ‘queen of spices’, using it regularly themselves. And it’s no wonder. NZ, and in particular central Otago, is burgeoning a reputation for producing a world class product, because of its ideal climate of long hot summers, and dry autumns that provide perfect harvesting conditions. ‘Chefs comment on the strength and richness of our saffron,’ says Maurice. ‘They use half the amount and get richer, more aromatic results.’ Three years ago, the couple set up Saffron Growers Inc, to help educate growers, set standards and drive international sales. Today, 50 growers across NZ are members. ‘We’re committed to raising the profile of NZ-grown saffron – and we’re delighted to be a part of HOMEGROWN with White,’ says Megan. Maurice’s top tips for using the ancient spice? ‘Use stigmas rather than ground saffron, so you can see what you’re getting. Always grind saffron to increase the surface area, and infuse for at least two hours before adding to your dish to cook – this gives a more complex flavour, stronger colour and richer aroma.’ Heart of the Desert Saffron desert.saffron@xtra.co.nz, Bannockburn, Otago, Ph 03 445 1909

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