Indemic - Product Development, Taranaki, New Zealand

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The Old Toy Factory - Indemics HQ

In the 40’s, 50’s, and 60’s sand pits and toy boxes were filled with aluminum trucks, soldiers and cork guns under a brand called Fun-ho. The toys were built to last - in fact I still have a few tractors with tipping buckets past down from my Father who had them when he was a child in the 60’s. Aside from most of the paint being worn off from decades of abuse and exposure to the elements, the tractors still function the same as the day they left the factory.

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Urban Design

We were fortunate enough recently to be asked to write a piece for Idealog magazine on Urban Design, in the context of small-town New Zealand. We were happy to accept the challenge, and hope our experience of living and operating a business in a small country town, serves to highlight the many forgotten nuances of Urban Design and town planning that were once prevalent and upheld by what were our borough councils, but are now largely the preserve of the cities. Lets hope we can be part of the voice for renewed enthusiasm and interest in reinvigorating small town New Zealand.

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Nicholas JonesComment
Module Alphacrowd

Over the last 3 weeks we have seen one of our startup clients take on the challenge of Equity Crowdfunding via local platform Alphacrowd. Equity Crowdfunding offers investors the chance to be involved with high-growth potential companies that are not of a scale suitable for listing on a more traditional platform such as the stock market, or are of a sufficiently high risk such that conventional investment is not suitable, or would dilute the company too early. 

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Nicholas JonesComment
Parmesan & Walnut Oat Crackers

I'm rather partial to settling down to a platter of cheese and crackers and a good glass of wine to while away a Saturday afternoon, though these days with two kids in tow it is something of a rarity!  Thankfully these crackers are just as delicious on their own, eaten on the run!  Made with toasted walnuts (good for the heart and brain and rich of antioxidants), and oats (a great source of protein and fibre) they are deliciously nutty with a crunchy crumb to them that makes them impossible to resist!  

Since writing this recipe I have been dreaming up and testing all sorts of variations on the theme.....Oat & Parmesan Crusted Spinach Tart, Avocado Chocolate Mousse in Almond & Oat Tart Shells, Coconut & Oat Biscuits.  Watch this space!  

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Emma BoydComment
Apple, Walnut & Date Loaf

I love a good doughnut as anyone who knows me will attest to, and will boldly confess to being that person at parties, hovering around the food, eating far more chips/pies/cakes than is possibly good for me. However, it is rare to find me cooking this type of fare in my own kitchen.  These days my cooking can best be described as seasonal, whole food cooking.  We grow as many vegetables and herbs as our little garden can muster, and I use unrefined, nutrient-dense ingredients so that I know I'm fuelling my family with the best food I can.  This apple loaf is a good example of something I might make as an afternoon tea treat.  Made with oats (ground up in the food processor) instead of flour it has a nutty density to it and paired with the walnuts keeps you fuller for longer.  Be sure to try the loaf fried in butter and served with yoghurt and a berry compote (heat a few handfuls of frozen berries in a pot) for a decadent weekend breakfast.  Happy long weekend everyone! x   

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Emma BoydComment
Apple, Cinnamon & Walnut Porridge

For many a year oats were my breakfast go-to, mostly eaten in porridge form and sometimes soaked and turned into bircher muesli.  Nowadays our breakfast repertoire has expanded to include eggs (done any which way), chia seed pudding and porridge made with alternative grains such as quinoa, millet and amaranth.  As the old saying goes 'a change is as good as a holiday' and my taste buds do agree.  That said I must admit that there is something particularly comforting about a hot bowl of porridge on a chilly winter morning.  This version, which is made with eggs and vanilla, keeps you fuller for longer and has a custardy flavour to it which makes it deliciously tasty.  Topped off with apple, walnut and raisins fried in butter this might just be your new breakfast favourite.  

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Emma BoydComment
What a ride!

So if you haven't stopped by for a while - and clearly we haven't either given our last post was at the beginning of February - but you may have noticed we took the bold step of putting our money where our mouths are and launching a product via the crowdfunding platform Kickstarter....

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Nicholas JonesComment
Corn, Coriander & Zucchini Fritters

I hope that wherever in the world you might be, you've had a wonderful start to 2016 and you're feeling rested and ready to welcome in a brand new year.  My family, friends and I were lucky enough to spend time on the banks of Lake Rotorangi, deep in the heart of Taranaki. Without power, we cooked with fire, bathed in the lake (or in the bath built into the deck overlooking the lake) and spent our days communing with nature in the best of company. While our surrounds were basic, the food was anything but. The job of watering and feeding the troops was overseen by Celine (camp mother), who is a formidable cook.  She whipped up great batches of breakfast whitebait fritters for the bleary-eyed masses, lovingly tended to great slabs of meat perfectly slow-cooked all day over hot coals and saw to the fact that vessels were never empty. Needless to say, it was a memorable way to see in the new year.    

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Emma BoydComment
Kiwis taking tech to the world!

First off, a big happy new year to all! We are looking forward to an awesome start to the year and have a bunch of amazing projects kicking off, and have even moved into a new office of our own, all grown-up like! 

Our big news though, is.....

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Nicholas JonesComment
Red Pepper Jam

If buying for the sake of buying just doesn't sit well with you then get into the kitchen this Christmas and whip up a batch of something extra special for the extra special people in your life.  This Red Pepper Jam is really easy to make, looks the part (the perfect shade of Christmas red) and is irresistibly good.  They'll be asking for it again next year!    

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Emma BoydComment
Small Fish in a Big Pan

Yip, that's me sitting right next to Fleur Sullivan of Fleur's Place (famously Rick Stein's favourite place to eat) and Giulio Sturla of Roots Restaurant, named New Zealand's best restaurant this year!  Together we judged food entries at the Egmont A&P show in Hawera.  A wonderful opportunity to rub shoulders with some of New Zealand's best foodies - lucky me!

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Emma BoydComment
Asparagus, Pea & Zucchini Salad

Right now there are two things I find it difficult to pass by on the supermarket shelves.  Strawberries and asparagus.  While still a little pricey and not yet at their sweetest the strawberries don't always make it into the shopping basket.  The asparagus on the other hand without fail always do.  More-and-more I find we are eating asparagus raw and it is just delicious.  Make sure you buy unblemished, crisp bunches, the smaller the spears the better (sweeter and less woody).  This recipe for asparagus salad is quick and easy and will convert even the most staunch of asparagus-haters!  

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Emma BoydComment
Apricot Bliss Balls

Through these posts I get to satisfy many of my creative outlets; cooking, styling, photography and writing.  I am better at some than I am others and if I am honest with myself it is the writing that tends to stall my blogging.  I am inclined to be more flowery with my prose than I probably should be, a little too self-indulgent.  With this in mind this post is going to be a short one.  Get to the supermarket, get these ingredients in your trolley and makes these delicious wee treats - they may just become a pantry staple.  

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Emma BoydComment
conscious design

We think its fair to say that growing up in New Zealand has brought us a fairly unparalleled connection to the natural world and the environment we inhabit, and certainly as one gets older, wiser or just plain looks around we can only but hope that our own contribution is doing all it should.

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Nicholas JonesComment
Hack, slash, boom.

One of our philosophies here at Indemic is just to have a go, see what happens. You'll either get the result you expected, or you won't - either way we come away enriched from the experience, and of course, armed with the knowledge to proceed. Learning First Product Development - apparently, if you're one for acronyms...

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