Felicity O’Driscoll wears a lot of hats - she runs the popular Cook the Books bookshop and demonstration kitchen in Williamson Avenue, she is Chair of the Ponsonby Business Association Board, she is on the executive of Food Writers New Zealand, and now she has started making nut milk under the Not Milk brand.
I was buying almond milk from an artisan producer. When she stopped making it, I started experimenting with my own and sharing it with friends. From there, more and more people wanted it and my production grew.
Why didn’t you just buy almond milk from a supermarket?
I couldn’t drink that. Most of those nut milks have so few nuts that they are almost water, and they have preservatives to give them shelf life.
My almond milk is 18.5% almonds - per almond, mine is cheaper. And mine is very fresh. It should be stored in the fridge and drunk within a week - ideally within four days.
What happens if you let it get older than that?
Like most natural products, it will just start fermenting. It’s still good for you but would be nicer in a smoothie or in baking.
Where do you get your almonds from?
I tried out every source of almonds and settled on Australian almonds that are sustainably grown, are fresher and taste neutral. A lot of American sources do not use sustainable water sources - almonds need a lot of water. American almonds also tend to have a marzipan flavour and no one wants that in their tea or coffee.
Everyone asks why I don’t use locally grown almonds. I would love to, but there is no commercial source of New Zealand grown almonds.
How do you milk an almond?
The almonds are soaked for 36 hours to soften and activate them. Then they are blended, cold-pressed and filtered. It’s a long and intense process.
The almond pulp that is left over after pressing, goes to feed some very happy pigs and chickens at Motutara farm near Muriwai.
How does Grey Lynn Farmers Market fit with what you are doing?
The sustainable ethos of the market is important to me and the people who come to the market are very interested in Not Milk. Some of my market customers have become commercial customers, getting Not Milk into their cafes and restaurants.
What do you do for fun?
I love cooking and eating great food, and I run. I love running and I have done a few half marathons.
What is your favourite marathon?
The Hawke's Bay Marathon. It has that most beautiful course. It starts along the river, and passes through olive groves and vineyards, finishing at Sileni Estates Winery for wood-fired pizza.