Tag: Store news

Coupland’s Kid’s Christmas Picnic

The Christmas tree is up, the sparkling lights are on and the Christmas parties are in full swing.

 

Once a year, the team at Coupland’s Head Office in Christchurch put on a fantastic day for the kiddies of Coupland’s to say thanks.

 

This year, the Coupland’s Kid’s Picnic was held on Saturday 7th December at Spencer Park in Christchurch. Although it started off raining, the sun and heat sure came out in force just as the kids picnic kicked off!

 

The men hopped on the BBQ’s and got them sizzling hot before cooking up a storm of chicken, beef patties, bacon and onions along with a few seasonal salads and Coupland’s Bread, of course. Everyone dived in!

 

Once food had settled down the fun began! A fun dinosaur bouncy castle was set up along with some giant garden games including connect four, chess and jenga. The kids were then divided into age groups to compete against one another for prizes – this is where the real fun began! This included apple bopping, running races, egg and spoon race and dress up as a baker race. The kids loved dressing up as mum or dad.

 

 

After the games, Santa arrived in a fire truck to treat the kids to some Christmas presents.

 

 

Once Santa had finished ho ho ho and all the presents were out of his sack, the fire brigade turned on their hoses to cool everyone down! It was a huge water fight, which was surly needed in the heat!

 

 

The day was then finished off with a GIANT lolly scramble, some ice cream and Coupland’s donuts – yum!

 

 

Thank you to the kids of Coupland’s, we wouldn’t be here without you and your support.

Christmas Opening Hours 2019

This year, our stores will have different opening hours over the festive period and here is all you need to know.

 

Once you have found your local store, click on the name and view the PDF with Christmas Opening Hours.

 

We hope you have a Merry Christmas!

 

North Island

Hamilton, Karewa

• Christmas Opening Hours

Hamilton, Clarkin Road

• Christmas Opening Hours

Rotorua

• Christmas Opening Hours

Tarawera and Tauranga

• Christmas Opening Hours

 

Upper South Island

Blenheim

• Christmas Opening Hours

Nelson and Richmond

• Christmas Opening Hours

 

Central South Island

Rangiora

• Christmas Opening Hours

Papanui, Rolleston, Riccarton, Shirley, Ferry Road (Linwood), new brighton and barrington

• Christmas Opening Hours

Coach Corner

• Christmas Opening Hours

Carmen Road (Hornby)

• Christmas Opening Hours

Ashburton and Oamaru

• Christmas Opening Hours

Timaru, Grey Road

• Christmas Opening Hours

Timaru, Evans Street

• Christmas Opening Hours

 

Lower South Island

Andersons Bay and Kaikorai Valley

• Christmas Opening Hours

Invercargill

• Christmas Opening Hours

Christmas Ham

You can’t have a good old Kiwi Christmas without one! A Hellers Premium Leg Ham 97% Fat Free tastes absolutely delicious, but can only be improved by one thing… a sticky, sweet glaze which pairs perfectly with the natural saltiness of the ham!

 

How to glaze a ham:

1. Take the ham out of the packaging.
2. With a sharp knife, score the ham in a cross-hatch pattern (or use diagonal lines if doing a cross-hatch pattern is too difficult). Score deep enough to cut through the fat, but not into the ham meat below.
3. Glaze the ham with a glaze of choice. We recommend the glaze below, but feel free to use whatever glaze is in your favourite cook book. Save any glaze for later.
4. Cook the ham for approximately 10 minutes per KG at 160°C to set the glaze or 20 minutes per KG if you want to serve the ham hot.
5. Throughout the cooking time brush over any leftover glaze from before or spoon over any of the delicious juices from the pan to give the ham a golden glow.
6. Serve the ham hot or cold with other festive lunch foods.
7. Any unused ham can be stored in the fridge wrapped in a damp muslin bag or clean tea towel soaked in water.

 

Brown Sugar Glaze:

Ingredients:

• 1 ham
• A small handful of whole gloves – about 70
• 1/2 cup soft brown sugar
• 1/4 cup maple syrup or golden syrup
• 1/4 cup rum, pineapple juice or apple juice

 

Method:

1. Make the Brown Sugar Glaze by mixing the brown sugar, maple syrup and rum together.
2. Once the ham has been scored with a sharp knife (as above) insert a whole clove into each of the points where the cross-hatching intersects.
3. Brush the ham over with the Brown Sugar Glaze.

The Perfect Christmas Banquet

It’s the most wonderful time of the year! A time for giving, a time for sharing and a time for delicious festive treats. 

 

Whether you are having a traditional Christmas Dinner, BBQ Lunch or a sneaky Bottomless Brunch – have a read below of some easy meal ideas of what we feel you can add to your Christmas menu to make it extra festive.

 

Idea #1.

Love trifle, but want to change it up? Try using our Ginger Loaves rather than a classic sponge as the main component. The liquid absorbs great into the loaves and the Ginger Loaves add a nice flavour sensation to an otherwise traditional trifle.

 

Idea #2.

Not much of a baker? Just want all the food preparation done for you? Pop into your local Coupland’s Store and see what delicious festive treats we have on offer. This includes traditional Christmas Cakes made from a Coupland’s family recipe, delicate sweet short pastry Christmas Tarts, Christmas Puddings with maximum flavour and moisture – just add custard and you are good to go, Christmas Truffles and cute Christmas Tree Biscuits. All these scrumptious baked goodies are good to go! Just display on a festive serving plate, cut to size and add a side of custard or even cream. We think these are the ideal speedy ‘don’t know what to do’ Christmas banquet idea.

 

Idea #3.

You can’t start Christmas Day off without having some Croissants for breakfast (well, in our opinion anyway). We stock mini and large croissants that have been pre-cooked and good to go for Christmas morning. We advise pre-ordering, so you don’t miss out. Just heat in the oven for a few minutes, cut in half and spread butter, jam, nutella or your favourite filling.

 

Idea #4.

Picture this… so, the whole families around and you have just finished a delicious Christmas feed of hot honey glazed ham, fresh garden potatoes, boiled bunched carrots and roast lamb with mint sauce and gravy. The effort to prepare that for the whole family was a mission, but it tasted so good! After sitting in the sun for half an hour trying to let your food sink down in your stomach, the kids come running up to you screaming “dessert, mum where’s dessert?”. You struggle to get up out of your seat but remember there are brandy snaps and meringues in the pantry cupboard. You’re also in luck because you pre-whipped some cream to go alongside the Christmas Tarts you served earlier. A smile pops onto your face. After 5 quick minutes you have whipped up some delicious brandy snaps and meringues as a quick and easy dessert! It doesn’t get much better than that to end your Christmas Day on, plus the kids faces of joy lit up the home.

If you would like to fill your pantry cupboard with some brandy snaps and meringues (in case you need them for Christmas Day) pop into your local Coupland’s Store as we have a few different varieties. You will find them near the Christmas goodies.

 

The whole team at Coupland’s wishes you a fantastic Christmas no matter how you are spending it and what food your decide to have!

New Shirley store now open!

After months and months of anticipation from customers and staff alike, we are very excited to announce that our new store at Shirley in Homebase, Christchurch, next to Bunnings is now open!

 

To celebrate the opening, we held an OPENING WEEK from 9am Monday 4th November – Sunday 10th November and we loved seeing your happy faces at the opening!

 

During opening week our great customers got a chance to:

• Meet the team
• Try some delicious baked goodies
• Huge deals in store for opening week
• Barista coffee
• Lots of giveaways
• PLUS, you could WIN bread for a year! 5 x winners will be drawn on Wednesday 11th December 2019 so keep your phones nearby as we might be phoning/emailing you if you are one of the lucky winners!

 

On Friday 8th November The Edge was on site with a winning wheel and they gave away Coupland’s vouchers, free donuts and other fun goodies.

 

 

If you haven’t popped into Shirley Store yet, then we can’t wait to see you! If you would like to visit the store and say hello to our lovely Team Members, we are open 7 days a week from 7am – 6pm.

 

Let us know below, what do you think of the new store as we think it is pretty cool being in Shirley.

It’s been a few weeks since the last update and Team Coupland’s launch in Hamilton. In that time, Team Coupland’s welcomed two new sponsors to the team, POC Helmets and Wide Open NZ. Wide Open NZ is the New Zealand distributor for POC Helmets. The whole team is stoked to have these great brands aligning alongside our title sponsors of Coupland’s and Chapter2 Bikes.

 

Brendan McGee Memorial and Morrinsville open

28th September 2019

Our track star Nick Kergozou raced in the Brendan McGee Memorial Scratch Race on the Cambridge Velodrome. This is a prestigious race for track riders. For those who are not familiar with track racing, a scratch race is a set number of laps and the first across the line wins. Fortunately, it’s one of the simpler races to understand on the Velodrome. If you would like to watch the world’s best, then book tickets for the upcoming World Cup at the Cambridge Velodrome in December. Nick will be lining up there.

 

29th September 2019

The day after the Brendan McGee Memorial Scratch Race, Nick and Josh both lined up for the Morrinsville Open. This is a 96 kilometre road race around the country roads behind Morrinsville. A high pace was set from the start of the race and all riders stayed together for most of the first half of the race. Josh had a go at probing to see how the competition was feeling and got away solo quickly establishing a solid lead. After about 12 kilometres Josh was joined by another rider (a Waikato local), but Josh was keen to keep the odds in the ‘Bakery Boys’ favour and not long after the duo with Nick joined. The boys all worked hard to solidify their lead before driving clear to take a 1-2 for the ‘Bakery Boys’ and adding a third win to the teams rapidly growing results list. Josh took out the race with Nick coming in 2nd.

 

Dynamo round two

13th October 2019

The day had come for the second round of one of the key races for Team Coupland’s. Saturday was travel day and the team paid another visit to Coupland’s Karewa Store in Hamilton to pick up some baked goods to fuel the boys. Some of the teams favourites includes Hot Cross Buns, Garlic Bread and Lolly Slice. All are well worth stopping in to sample if you are passing by Te Rapa in Hamilton.

 

The day of the race dawned and again the plan was much the same. The race was from Tokoroa and took in some of the back roads around the Kinleith Mill. The roads around there are dead slow, heavy chip and hilly as anything. Confidence was at a high with a solid number of wins under their belt (3 from 4 starts and 2 second places). Unfortunately, the boys did not have Madi this time around as he was still suffering from his crash in Round One and needed to sit the race out to better prepare for the upcoming Tour of Southland Race. Since he is a great team member, he made his way up to support the team from the sideline. Fortunately, the team was able to enjoy the company of Mark Langland’s, whilst only a year or two younger than Josh, he is the only team member to have been racing for longer than Josh. So whilst he has had a few years out of the sport for studies and work his experience is valuable.

 

The boys laid out the plan for the day and as the race kicked off the team went to work. The team seemed to be on the back foot straight away, constantly chasing and whilst Glenn and Josh both covered early moves, they missed the key ones. The team didn’t want to have the whole race lean on them after the strong team performance in Round One, but as the team wanted to win it looked like that would be the case. Josh, Mark and Tom set to work on the front to maintain a strong pace and ensure a dangerous break didn’t gain too much time. They were supported by Nick and Glenn to try and keep their legs fresh and not let the race know exactly who they were riding for. Glenn and Nick both had solid moves to get across to the break, but they were quickly shut down by the competition who were attentive to our moves.

 

After 60 of the 95 kilometres, it was looking like the race was slipping away, but with an almost 10 kilometre climb at 25 kilometre to go and a rolling race to the finish there was still a chance to fix the race. Mark and Josh set a solid pace on the front and they tried to save Nick and Glenn for as long as possible. The race turned in to the Kinleth Forest to begin the climb and Mark and Josh were both dropped out the back of the race with their work being done on the front. It was now left for Glenn and Nick to contest the final.

 

A torrid pace was set through the forest by rival team ‘Spokens’ Mike Torckler. He is one of the country’s top riders and strongest climbers. The boys weathered the storm through the climbs, but it was looking like it was touch and go to get the escape group back. Glenn was on his last legs but laid down a torrid pace to try shut the gap down as much as possible and with only a handful of kilometres to go Nick was able to make touch with the race. Unfortunately, at the same time an attack was made by Logan Griffin of the ‘Cabjacks’ team. With 1 kilometre to go and no help left it was looking like Logan would win the race, however fortunately for us Nick is the National Kilo Champion on the Velodrome, a race in which the winner is crowned by riding the fastest time for 1 kilometre from a standing start. Nick called upon all the strength in his legs and launched a last-ditch effort. It paid off and he took the win after an amazing final effort.

 

The whole team was fizzing from today’s efforts. The team felt they had really put themselves on the back burner from get go. The team’s unity and want to win for each other pulled through in the end. In taking the win today, Nick also took the series lead overall.

 

Tour of the bay

20th October 2019

Tom, Josh and Madi all took part in the Tour of the Bay: a 100 kilometre race held by the Ramblers Cycling Club in Havelock North, Hawkes Bay. Madi is the defending champion from 2018 and Josh is a previous winner of the event.
The race quickly broke up due to a gravel section early on and by the 25 kilometre mark, Madi was clear with the eventual winner Matt Webb-Smith and Josh chasing behind.
Madi finished the day with a strong 2^nd and Josh following in for 3^rd.

 

Whilst not the result the boys were after they still rounded out the day keeping a clean run of the ‘bakery boys’ and putting a rider on the podium of every race start so far. They have now got some solid miles in the legs leading in to the next big goal for the season the Tour of Southland.

 

Results

 

• 1st Brendan McGee Memorial Scratch Race – Nick Kergozou
• 1st Morrinsville Open – Josh Page
• 2nd Morrinsville Open – Nick Kergozou
• 1st Dynamo Round 2 – Nick Kergozou
• Current Series Lead Dynamo – Nick Kergozou
• 2nd Tour of the Bay – Madi Hartley Brown
• 3rd Tour of the Bay – Josh Page

 

Next up

Whaka 100 MTB race: Glenn Haden

Tour of Southland: Josh Page, Glenn Haden, Nick Kergozou, Chris Butler, Madi Hartley Brown, Liam Cappel

 

Keep an eye on Team Coupand’s Instagram Page for the latest information on where the team is at next or follow CyclingTom on YouTube

Over the past 12 months, we have been working with two very talented Anchor Culinary Chefs; Todd Thorburn and Danny Simpson. They have come up with 12 absolutely delicious, yet super easy recipes using Coupland’s baked goods, Fonterra dairy products and a couple of extra ingredients!

Chef Todd and Danny come with years of experience and loved working with our delicious baked goods because they paired perfectly with Mainland Cheeses.

Chef Todd Thornburn is a third-generation hospitality professional, growing up in his family’s restaurants. Todd has been a Chef for over 20 years throughout New Zealand and Australia. Now, as a part of the Anchor Chefs NZ culinary team, Todd is helping to inspire and educate our next generation of Chefs and budding home cooks alike. From exploring techniques and flavours, experimentation, then the building and eventual mastering of a dish is truly a priceless experience.

 

Chef Danny Simpson has been working as a professional Chef in Australia, New Zealand, and all around the United Kingdom for over 16 years. Having worked with some of New Zealand’s biggest names in food, Danny soon made a name for himself in the industry. He joined Fonterra in 2018 as a Business Development Manager and Anchor foods Ambassador. In 2018, Danny opened his own successful restaurant called The Coop. It is a Jamaican influenced fried chicken restaurant, situated in Takapuna. Bringing an out of the box approach to modern day cuisine, offering an unmistakable style and passion, and making everyday a dining experience.
Each week, starting on Monday 23rd September and running until Sunday 15th December (12 week’s), we will be giving away weekly recipes created by the talented Anchor Culinary Chefs with qualifying purchase. The recipes range from savoury options – such as a Moroccan Meatball Sub with a to-die-for tomato sauce, to sweet options such as a deliciously indulgent Banoffee Cheesecake, made with our Anzac Biscuits for the finale.
The first three weeks have gone off with a hiss and a roar!

 

Week 1 – Bacon Cheese Rolls
A Southland favourite, with a Coupland’s twist. Made with our soft white bread and Mainland Smoked Cheddar Cheese, our customers wanted this recipe so they could try the chef created cheese rolls for themselves PLUS they wanted to start collecting the recipes!

Week 2 – Jaffa Choc Tart
The perfect marriage of two delicious flavours, orange and chocolate! This decadent dessert put a smile on our customers faces.

Week 3 – Moroccan Meatball Sub
Then our customers got their bibs out, as it was meatballs and tomato sauce time! Everyone loves meatballs, but they loved them even better in a toasted Coupland’s Grain and Honey Roll. The perfect Saturday night dinner, so you can have a little bit of extra time relaxing.

Along with the collectibles promotion, we are encouraging our customers to take photos of their finished creation and uploading it to their Facebook, Instagram or Twitter pages using the hashtag #couplandscreation to go in the draw to win an afternoon with the Chef who made the recipes in Auckland. Type the hashtag into Facebook, Instagram or Twitter to see everyone’s creations.
Stay tuned to find out what the following week’s recipes are! There are some exciting things to look forward too!

What recipes have you created so far?

Team Launch – Saturday 21st September 2019

On Saturday 21st September 2019, we officially launched Team Coupland’s Bakeries Cycling to the public at Coupland’s Bakeries factory in Te Rapa, Hamilton. The team launch was attended by Team Captain Josh Page, Nick Kergozou, Glenn Haden, Madi Hartley Brown, Tom McCallum and Team Manager Bruce McCallum. More FM were on site for the afternoon with a spinning wheel giving away lots of prizes including Coupland’s Gift Vouchers and other goodies. We also had a BBQ going for a gold coin donation to the local school, Pukete School. Lots of young children came out and were very keen to meet the new team, get photos and signatures on their own cycling merchandise.

After interviews and photos, we invited the team into our Retail Store to view our delicious baked goods and pick some goodies to help fuel the weekends racing. Cyclists love baking after all.

2pm came around and the team were very keen to start the cycling season off with a bang. The team went straight out after the team launch to scope the course and discuss the tactic they would employ for the Team Time Trial and Round One Race that was on the following day. A Team Time Trial is where the team must cover a set distance in as fast a time as possible with the minimum number of riders to finish, in this case 3. The time of the team is taken on the third rider across the finish line, thus they must all work together to cover the distance as fast as possible as a unit. The Team Time Trial is also considered a good benchmark of the team’s strength.

That evening, the team dined out on Coupland’s Frozen Meals including Lasagne, Shepherds Pie, Macaroni Cheese and Butter Chicken.

 

Race Day, Dynamo Series – Sunday 22nd September 2019.

Team Time Trial 25km

The morning of round one of the Dynamo Series dawned, and all the hard work to get Team Coupland’s together would come into fruition today. The team were excited for the day, and after a solid breakfast including toast from Coupland’s, the team headed out to begin their warm-ups. A warm-up generally takes around 30 – 60 minutes depending on the rider. The team had already decided on the team order and tactic for the race the day prior, and it was fitting that Tom, instrumental in the formation of the team, lead them out. The team start rider is important because if you start too strong you can exhaust the whole team and cause them to lose time getting breath back and getting reorganised. The team quickly settled into their pace and set off. There was a head wind on the way out, so the team needed to keep their pace as high as possible and use the team’s strength to make as much time as possible on the weaker teams. This means that you must time your turn on the front to end just before you weaken. The team held a 47kph average on the way out, and with a tail wind on the way home, they managed to drive the pace up to 49.6kph. The team finished the Team Time Trial course of 25km in just over 30 minutes! After the final team finished, last year’s Team Time Trial winners ‘Spoken”, Bruce checked the final times with the timekeeper. Team Coupland’s had done it, they had won their first race as a team by 3 seconds over last year’s champions! The team knew they had put in a solid effort, well done!

After the race, the team headed back to Nick’s house to debrief and fill up on some more baked goods before Round One Race, this afternoon. Morale was as high as it could get on day one of the team being together!

Round One Road Race 60km

It wasn’t hard to get the team motivated for the 60km road race. With one of the most powerful sprinters in the field, Nick Kergozou (Kergy), one of the strongest teams in the race and a flat road race the team had planned to go all in and get a win for the team.

And they were off! Glenn and Josh were to cover any moves early in the race to ensure if an escape would happen, the team would have a representation in the breakaway. The first half of the race proved that and there were attacks and moves constantly. After 30km a dangerous move happened, and Josh jumped across to it. Most of the teams were represented and it looked like it would be the move of the race. 5 – 8km later, however, the team launched Nick across to the break, which strengthened the group immensely. Not long after, Glenn was able to make his way to the group and soon after they were joined by Madi. With now 4 riders in the lead group of 12, it was looking like it was going to be a win for the team, although the work still needed to be done. Glenn, Madi and Josh set to keeping the pace high and covered any dangerous attacks, shutting them down or following them to discourage them from getting too much of an advantage. Team Coupland’s took the race inside the 1km to go mark and Madi began winding up the sprint to set Nick up for his sprint finish. At 300m to go there was a sharp left-hand turn and a late attack came from another team overtaking through the corner. Unfortunately, this left Madi with nowhere to go and he turned sharp. As a result, his wheels came out from under him. Nick had to break to avoid crashing and then opened his sprint finish. This left him chasing to make up ground, but he managed to hold on for second place! Not quite the result the team were looking for on the day, but a good result considering what could have happened if Nick had become tangled up in the crash as well. Glenn also managed to back up his strong work with a 4th place finish. Josh flagged the sprint and stopped to make sure Madi was OK and not too injured, which cost the team a win in the team’s classification on the day. It showed the team’s strength and unity by Josh stopping and it also showed the team’s strength and unity by both Nick and Glenn rushing back to check if Madi was OK after crossing the finish line.

 

Results

• Team Time Trial Win
• 2nd Road Race – Nick Kergozou
• 4th Road Race – Glenn Haden
• 2nd Team Class Road Race
• 1st Equal Team Classification in the series after the first day of racing

 

Next up

Morrinsville Open: Nick and Josh

Dynamo Round Two: Nick, Glenn, Josh, Tom, Madi, Mark Langlands

Keep an eye on Team Coupand’s Instagram Page for the latest information on where the team is at next or follow CyclingTom on YouTube

 

Original Square Mince & Vege Pie

Back in 1968, Ray Coupland, founder of Coupland’s Bakeries started baking pies and catering them to businesses in Timaru. Realising the potential of baking pies and catering, Ray expanded the business and built a bakery in Timaru wholesaling to Mid and South Canterbury. The business continued to expand, and the opportunity arose to purchase a hot bread shop in Christchurch. From there, Ray purchased Christchurch Pie Manufacturer, Stevenson’s Pie and the famous Coupland’s Square Mince and Vege Pies were introduced!

Our Square Mince and Vege Pies contain 100% New Zealand beef mince and a thick vegetable gravy and is encased in our specialty puff pastry. Customers love our Square Mince and Vege Pies because they taste fantastic and they also retail for a really good price if you are feeding a large family.
Our customers constantly tell us about different memories they have of Coupland’s, our original pie and Ray in particular. Some customers have said “We live in the house behind where the factory used to be in Ferry road. We still live there now and miss the smell that used to come over the fence” – Koren and “I remember when he started baking out the back of the dairy on Evan’s st.” – Andrew.

Thank you to all of our loyal customers and families who have supported us from the start, we couldn’t have got here without you!

 

What memories do you have of Coupland’s Bakeries?

Win Milk For A Year For You and A Friend

Did you know that it is recommended that you consume 2 – 3 servings of dairy a day? This can include milk, cheese or yoghurt. Currently the average person only consumes 1.4 – 1.8 servings of dairy a day!

During July this year, we teamed up with Fonterra to give away milk for a whole year to 25 lucky customers and one of their lucky friends each. All our customers had to do to enter was purchase 2 x 2L Dairy Dale Milk, and with milk being a kiwi household staple, it was pretty easy.

Contacting the winners and letting them know they had won was definitely the highlight of this competition. Surprising the winners friends with this once in a life time prize was also a highlight. One lucky winner told us that she had two young boys who go through 8 litres of milk a week, so this was definitely going to help! Another winner, picked a deserving parent from their local school to win the prize – what a kind gesture.

Keep a close eye on our win page here to be the first to know about the latest competitions and promotions we have running – you never know you might be our next lucky customer to win a prize.

If you were a winner, who would you give the free milk to?