Paul Raff Mayver's Interview
Small Australian family company, Mayver's is on a mission to bring back goodness to kitchen tables with its range of tasty, locally-made pure-state spreads. Mayver's nut and seed tablespreads are made from nothing but 100 per cent pure, natural wholesome ingredients, simply crushed, blended and bottled.
For mums and everyday Australians looking for a healthier, all-natural alternative to mainstream peanut butters, Mayver's super tasty Natural Peanut Butter Crunchy and Smooth varieties are a go-to. Made from 100 per cent Australian peanuts that are simply crushed, bottled and blended with a pinch of sea salt to give it that added zing - the way good ol' natural and healthy homemade peanut butter should be.
For peanut butter connoisseurs Mayver's introduces its all-new Dark Roasted Peanut Butter Crunchy and Smooth. Prepare to experience the rich, bold and deliciously flavoursome ultimate taste sensation, made right here in Australia from nothing but home-grown Aussie peanuts and a lil' salt.
Or for those wanting a guilt-free, dairy-free and all-natural choccie fix, Mayver's all-new Cacao Super Spread will be a hit. Made from just chia, sesame, almonds, nuts, cacao and dates, the Cacao Super Spread's natural sweetness comes from dates and boasts absolutely no added refined sugar.
Since 2011, Mayver's popularity has soared among Australians who share a passion for flavour and an ever growing interest in pure-state wholefoods that include nothing but real Aussie goodness.
For those looking for affordable, tasty and healthy wholesome foods that make a real difference to overall wellbeing, Mayver's is an Aussie brand you can trust. All spreads are free from gluten and dairy and don't include those nasty -badditives' such as sugar, oil, cholesterol, hardened fats or palm oil.
Made locally in Victoria, Mayver's world famous pure-state spreads include only the tastiest, all-natural and finest wholefood ingredients and are available now in Coles, Woolworths and leading health food stores around Australia.
Bringing back all-natural goodness to Australian kitchen tables one shopper at a time, Mayver's guilt-free tablespread range is 100 per cent locally made and owned and includes nineteen pure-state products including peanut butters, almond spreads, tahini, super spreads and organic options.
Head to www.mayvers.com.au for more information.
Veggie Coconut Curry Noodle Soup
1 tbsp oil
2 garlic gloves, minced
1 tbsp grated ginger
2 tbsp red curry paste
1 cup sweet potato, chopped into small cubes
1 cup mushrooms of choice, sliced
1/2 cup canned coconut milk
4 cups stock
2 tbsp soy sauce
juice 1/2 lime
1/4 cup Mayvers almond spread
1 tbsp coconut sugar
100g rice noodles
Optional garnish: Coriander, sliced chili, crushed almonds, spring onion.
Heat oil into a large pot. Add garlic and ginger, and cook for 2 minutes.
Add your red curry paste and cook for a further minute or until fragrant.
Add you sweet potato and mushrooms, saute for 5 minutes.
Stir in coconut milk, stock, soy sauce, lime juice, almond spread and coconut sugar. Bring to a boil, turn down the heat and simmer until sweet potatoes have just softened. Add more stock if needed.
Add your noodles, following the cooking time on the packet.
Ready to serve!
This recipe was provided by Amy Le from @amylecreations
Chocolate and Peanut Butter -Cheezecake'
Time: 20 minutes
1 cup raw almonds
12 medjool dates, pitted
2 tbsp rice alt syrup
2 tbsp Mayver's Peanut Cacao Spread
1 cup raw cashew nuts, soaked overnight then drained and rinsed
400mL coconut cream
8 medjool dates, pitted
3 tbsp pure maple syrup
2 tbsp Mayver's Smooth Peanut Butter
2 tsp vanilla bean paste/seeds from 1/2 a vanilla bean
For the base: Blend the above ingredients until everything is well combined and the mixture will hold its shape when rolled into a ball. There should be not massive chunks of almond or date, but don't over blend as some small chunks add a nice texture!
Take a square cake tin and line it with non-stick paper. Scoop the mixture out of the blender and spread evenly then press down with your fingers making sure to get the mixture into the corners! Place in the freezer while you make the filling
The Filling: In a clean blender, combine the filling ingredients for several minutes on high speed until the mixture is completely smooth and doesn't have a gritty texture (which results from under-blended cashew nuts). You may need to scrape the sides down a few times.
Remove the tin with the base from the freezer and pour the filling in over the top. Make sure it's spread evenly and return to the freezer overnight. Make sure the tin sits flat in the freezer otherwise you'll have a lopsided cheezecake!!!
When serving, remove from the freezer and allow to sit for approx. 20 minutes to thaw slightly. Top with some extra peanut butter (you can never have too much!), melted dairy free chocolate and crushed peanuts!
This recipe was provided by Rebecca Young from @young_rebecca
Interview with Paul Raff, Managing Director and Founder
Question: What inspired the creation of Mayver's products?
Paul Raff: Mayver's products were inspired by not being able to find any healthy options when buying spreads from the supermarket. Jams (full of sugar), Vegemite (high in salt), Choc spreads (85% hard fats and sugar) and of course normal peanut butter (added salts, sugar and hardened fats). For the latter I thought the products had gone too far with the additives and knowing that just peanuts ground up tasted much better anyway I thought there must be an opportunity to make healthier spreads (peanut butter).
Question: Can you share your favourite Mayver's product recipe?
Paul Raff: My favourite product is the Crunchy peanut butter made from 100% Australian Peanuts that we source Kingaroy in Queensland. My favourite way to eat it is on a quality piece of bread lightly toasted. It doesn't get much better. I also have a jar of Original Super Spread on my desk and a spoon handy for a delicious and satisfy healthy snack throughout the work day (the sneaky spoonful).
Question: How are Mayver's products bringing goodness to kitchen tables?
Paul Raff: Through simplicity and honesty. Quality ingredients that are minimally processed combined with a lot of love and passion from a great group of people in our Mayver's team. I feel very proud that we have been able to convert thousands of consumers to our healthier spreads and I'm sure that every one of those people's health/life has improved in some way because of it.
Question: Why was it important for you to create a product made from natural and wholesome ingredients?
Paul Raff: Because it is the right thing to do. The food we consume every day is so critical to our health and wellbeing and I think people are realising this more every day. Before Mayver's, the spreads category was filled with products owned by multinationals whose focus is buying cheap ingredients and padding it out with additives to improve the taste. We are about the opposite, we use quality ingredients that that not only taste great to begin with but are also nutritious and satisfying to eat.
Question: What can you tell us about the Dark Roasted Peanut Butter?
Paul Raff: Our Dark Roast Peanut Butter is for all the genuine peanut butter lovers out there (including my 4 year old son William and me of course). The Australian peanuts are slow roasted to darken the peanut and intensify the peanut flavour (in a similar way to how coffee is roasted). The result is legal addiction.
Question: How do you make the Cacao Super Spread taste so good?
Paul Raff: The Cacao Super Spread our healthy take on a chocolate spread. This nut butter is essentially like a choc trail mix in a jar, packed with Almonds, Brazils, Peanuts, Cashews, Sesame and Chia seeds and of course Cacao. There are also some dates added for sweetness and a touch of natural vanilla to round out the flavour. The 8 ingredients combine in perfect harmony to produce a taste that is greater than the sum of the ingredients
Question: Do you have a favourite Mayver's products?
Paul Raff: I love Tahini, and Almond spread, and Super Spread but if I'm being honest my true love is peanut butter. Dark Roast Crunchy Peanut Butter, toast or spoonful… I'm not fussy.
Question: What's next for Mayver?
Paul Raff: We are really proud of what we have achieved to date but we still have plenty of unfinished business in 'spreading" the word about healthy spreads. We are working on not only plenty of new and exciting spreads but also other food categories, all under our 'Nothing but Goodness" mantra to bring healthy and tasty choices for all food lovers.
Peanut Butter And Jelly Fudge
Chocolate PB Fudge, bottom layer:
1/2 cup Mayvers Peanut Cacao Spread
1 1/2 tbsp rice malt syrup / maple syrup
1 tbsp coconut oil
PB fudge, middle layer:
1/2 cup Mayvers Dark Roasted Peanut Butter Crunchy
1 1/2 tbsp rice malt syrup / maple syrup
1 tbsp coconut oil
Raspberry chia jam, top layer:
1 cup raspberries, fresh or frozen
1 tbsp rice malt syrup / maple syrup (or to taste)
1/2 tbsp chia seeds
Line your pan with baking paper.
To make the chia jam, combine raspberries, rice malt syrup and chia seeds into a small saucepan on low heat.
Cook, mixing occasionally until thickened, about 5 minutes.
Set aside to cool.
To prepare the bottom layer, mix all the ingredients for the chocolate PB fudge into a bowl. Spread the mixture evenly onto the bottom of the pan.
Mix all the ingredient for the PB Fudge, and layer on top of the bottom layer.
Finishing with a layer of the raspberry chia jam.
Place into the freezer until set. You may have to use a knife to cut around the edges, tip the pan upside down and give it a bit of a tap! Cut into pieces!
These healthy little delights were provided by Amy Le from @amylecreations on Instagram
Interview by Brooke Hunter