AN
EXTRAORDINARY
CHARACTER

  • Connection to place
  • Extraordinary character
  • Elevated taste
  • New levels of presentation
  • Brought to you with respect

The wonder of SILERE alpine origin merino comes from its connection to its source. From the alpine environment where merino roam freely, foraging on native herbs and grasses, such as golden tussock and wild mountain thyme.

Dining on SILERE alpine origin merino is an experience that connects you to the space, stillness and silence of New Zealand's alpine regions - capturing the high of the High Country.

SILERE alpine origin merino is taste with character.

The merino live a life in harmony with the seasons and the diversity of their surroundings. Merino is characteristically lean and matures slowly, allowing aspects of the high country environment to naturally influence the flavour of SILERE alpine origin merino.

The exquisite flavours of merino have, until now, been a well-kept secret held by the guardians of the land on which the merino graze.

The open spaces, golden tussock-covered slopes, and pure air of the merino's alpine home produce a rare delicacy that is the definition of taste elevated.

Selected chefs have assumed ownership of crafting the SILERE alpine origin merino experience in the world's best fine dining establishments.

The chefs amplify the natural flavours of SILERE alpine origin merino, bringing new levels of style and presentation to the refined palates of the world.

SILERE alpine origin merino comes from New Zealand's high country grasslands, where farmers and their communities have developed a culture of robustness and independence.

SILERE alpine origin merino has a vigorous and transparent traceability scheme that allows for identification and tracking of the product through the value chain. This ensures optimum quality is maintained, and that the integrity of the product and system are not compromised.

Enjoy SILERE alpine origin merino in the knowledge that it upholds the highest standards of animal welfare, environmental care, social responsibility and product integrity.

BUY ONLINE

Discover the taste of the high country in your own home.

The exquisite flavours of merino have long been a well-kept secret. Now, SILERE alpine origin merino is available in a range of tender, versatile cuts delivered fresh to your door.

  • SILERE French Rack
  • SILERE Rump
  • SILERE Leg Roast
  • SILERE Leg Fillet Steak
  • SILERE Leg Topside

SILERE French Rack
8 Rib Cap on 50/25mm, 2 per VP

The SILERE French Rack has a rich, robust flavour with the fat cap left on for maximum succulence. Serve the French Rack as single serving or slice into double cutlets for smaller portions. Easy to prepare with a beautiful presentation for any eating occasion.

Cooking Tips: Pan Roast

Order SILERE alpine origin merino online through Neat Meat.

SILERE Leg Roast
Cap-on, 4 per VP

Derived from the knuckle, the SILERE Leg Roast is a tender, fine textured, and characteristically lean. The fat cap is left on for maximum flavour. Serve the Leg Roast whole or sliced.

Cooking Tips: Pan Roast, Pot Roast, Braise, Char Grill

Order SILERE alpine origin merino online through Neat Meat.

SILERE Leg Fillet Steak
Cap-on, 4 per VP

Derived from the silverside, the SILERE Leg Fillet Steak is fine textured, juicy and succulent. The fat cap is left on to maximise the natural flavours. Serve the Leg Fillet Steak whole or slice into minute steaks.

Cooking Tips: Pan Roast, Pot Roast, Char Grill, BBQ

Order SILERE alpine origin merino online through Neat Meat.

WHERE
TO ENJOY

SILERE alpine origin merino is prepared for you by the best culinary artisans. These masters of their craft deliver an elevated taste sensation with unique cuts and the highest levels of preparation and presentation.

  • Cibo
  • Cru at Sale Street
  • Pier 24
  • SIDART
  • The Foodstore
  • The Grill by Sean Connolly

Cru at Sale Street
7 Sale Street, Auckland
Phone: +64 (09) 307 8148

Born and raised in South Africa, Nick Honeyman has worked for some of the world's great chefs including Alain Passard (L'arpege), Pascal Barbot (L'astrance), and Iron Chef Sakai in Tokyo. Always on the look-out for new experiences and opportunities, Nick moved to New Zealand in 2009 and is now the head chef at Cru at Sale Street in Auckland.

For me every ingredient deserves respect, and SILERE alpine origin merino commands it. I feel privileged to have the opportunity to include it
on my menu.

Pier 24
St Clair Beach Resort Hotel, 24 Esplanade, Dunedin
Phone: +64 (03) 456 0555
www.stclairbeachresort.com/pier_24

Michael Coughlin is well known in New Zealand's culinary circles, with over 30 years experience in the kitchen. His career began early when he joined the New Zealand Army at sixteen, and his passion for the gastronomic arts has continued to grow ever since. Throughout his career Michael has strived to remain true to his own style of cooking and he aims to promote local produce within each dish.

I am delighted to offer SILERE merino on the menu. The response from patrons has been extremely good – they are both intrigued and interested.

SIDART
Three Lamps Plaza, 283 Ponsonby Road, Auckland
Phone: +64 (09) 360 2122
www.sidart.co.nz

Sid Sahrawat is one of New Zealand's most exciting chefs, revered within the industry for his innovative and inspirational cooking. At SIDART, Sid uses his famously precise technique to create art on a plate. Cutting-edge flavour combinations, textural contrasts and inspired visual composition make his cooking both thought-provoking and intensely satisfying.

Sidart won Metro magazine's Best New Restaurant for 2010 and Best Dish for 2011. Cuisine magazine also nominated it in its 50 best New Zealand Restaurants for 2011. Sid was a guest judge for the second season of Masterchef.

SILERE merino is a really exciting ingredient. Its incredible texture and refined flavour make it
an inspiring addition
to the menu.

The Foodstore
Market Square, Viaduct Harbour, Auckland
www.thefoodstore.tv

Mark Southon trained at a number of Michelin-starred restaurants in Europe, before heading down-under to continue his culinary career. After two years at the prestigious Vue de Monde restaurant in Melbourne, Mark came to New Zealand where he now dishes up fresh and innovative fare at The Foodstore.

SILERE merino is just so versatile, it lends itself to everything and that is very inspiring for me as a chef.

The Grill by Sean Connolly
SKYCITY Grand Hotel, 90 Federal Street, Auckland
Phone: +64 (09) 363 7067
www.skycityauckland.co.nz/Restaurants/The-Grill.html

Sean Connolly is an award winning chef and television personality with international experience and acclaim. Sean aims to combine old-style comfort food with luxurious items to create a dish that is familiar and not too confronting but embellished with flavours that intrigue the palate.

Food has personality.
I see SILERE as being warm and approachable, but with a sense of luxury and distinction that makes it ideally suited to my
style of cooking.

Cibo
91 St. Georges Bay Road, Parnell, Auckland
Phone: +64 (09) 303 9660
www.cibo.co.nz

Cibo is a well-known and highly regarded Auckland restaurant. The award-winning kitchen is presided over by Kate Fay, and adventurous and creative chef, who has been described as a 'fusion expert'. Cibo's menu is regularly revised, in line with the seasonality of produce, but the quality is always of the highest standard. The dishes served at Cibo are designed for the pleasure of the palate based on the taste of the ingredients, not the whims of the trend magazines.

I have found SILERE
alpine origin merino to
be succulent and very delicious. Merino is truly free-range, foraging on alpine herbs and grasses, and this is evident in
the flavour."

SILERE
GROWERS

SILERE alpine origin merino comes from a pristine alpine environment – New Zealand's high country. The people that farm this extraordinary land have long been aware of merino's exquisite flavour, and now it is time to share it with the world.

Find out more about the people who grow SILERE alpine origin merino.

  • Jim Hore
  • James and Brian Hore

Jim Hore, Stonehenge Station

The Hore family have farmed at Stonehenge Station for more than 100 years. Jim and his wife Sue now tend 17,000 merinos on the 26,000 acre property in Central Otago.

Jim and Sue have two sons; Charles, who retired from professional rugby to farm along with his family at Stonehenge, and Andrew whose farm Hot Friday is next door at Patearoa. Andrew is also a professional rugby player for the All Blacks.

It's a good life here. You're your own boss, the climate's great and the air's clear. It's here that the outstanding taste of merino develops.

James and Brian Hore, Nokomai Station

Nokomai Station is a high country station situated between the Garvie Mountains and the Slate Range. It is owned by Brian and Anne Hore, along with their son James, and managed by Hamish and Anna Neal.

The property is a massive 110,000 acres, ranging from 900 to 5000 feet above sea level. During the summer months the Merino roam the Nevis country, where they graze on native grasses and tussock. In early autumn, a team of eight men muster the sheep and bring them off the exposed high country before the first winter snows. This is the highlight of the season for station staff, a chance to step back in time and do things in the same way as they have been done for more than 100 years.

With plenty of space and minimal human intervention our Merino grow naturally, and develop a flavour that is pure high country.

KEEP UP WITH
@SILEREMERINO

Never miss an opportunity to enjoy SILERE alpine origin merino. Follow @sileremerino or like us on facebook for news updates and to stay in touch with what's new and wonderful in our world.

    TALK TO US

    For sales enquiries contact:

    Wayne Cameron
    Phone: +64 21 546 624
    Email: info@silere.co.nz