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23rd April 2017

Sharing the ice cream love! Real milk, Real Cream #talleysicecream

15th March 2017

Corn harvesting at its best! Who doesn't love sweet, juicy corn?!

20th January 2017

Grab a taste of our creamy goodness with some great berries at Fresh Choice Nelson. See you there between 1pm and 6pm! 🍓 🍨 #TalleysIceCream

18th January 2017

Talley's Nelson are looking for a MARKETING SUPPORT COORDINATOR We are looking for a Marketing Support Co-ordinator to assist our strong international and domestic sales teams with marketing and branding support. This pivotal role will involve working with the sales team and external suppliers, providing graphic design and branding to execute marketing projects and strategies. The role is varied and will include the development of promotional material, new packaging designs, trade show presentations, and further driving our successful brands in differing market places. You will have very strong attention to detail and be an excellent communicator. We are looking for a really proactive, adaptable and passionate marketer, who can work to deadlines and achieve outstanding results. A relevant qualification in marketing / graphic design would be advantageous, but not essential. Applicants for this position should have NZ residency or a valid NZ work visa. Apply via our Trade Me advertisment: http://www.trademe.co.nz/jobs/marketing-media-communications/marketing-assistants-coordinators/listing-1243009573.htm

10th January 2017

Our ice cream division has a brand new look, and a brand new website and Facebook page to go with it! Head over to the Talley’s Ice Cream Facebook page and hit ‘like’ for all the latest in the world of ice cream - there’ll be recipes and giveaways galore! https://www.facebook.com/talleysicecream/ You can also catch them on Twitter and Instagram, under the name ‘talleysicecream’. #talleysicecream

22nd December 2016

Merry Christmas from Talleys Group LTD

14th December 2016

Keep an eye out, Best Chip Shop competition; COMING SOON!

14th November 2016

#EarthquakeNZ To all our concerned families of our Vessel crew - they are all safe and sound. If you would like to send a message to let them know that everything is fine back home, please ring Ben @Talleys on 0800.080.075. Or message us here and we will pass the information on. Please pass this on to #Amaltal whanau.

5th November 2016

Our boy Pou 'fitisemsnu express' Heavyweight champion @victoryboxing

27th October 2016

Hmm feels like summer is coming. Did you know that we do ice cream?

21st October 2016

Just to let all our overseas customers know that it is a long weekend here in NZ. It is Labour weekend so will all be back to the office on Tuesday 25th October. Have a great weekend!

19th October 2016

Can't beat Nelson on a sunny day!

18th October 2016

Got to love the beautiful & versatile Gurnard. I can be cooked in many ways as you can see.

13th October 2016

Looks like one of our drivers, Shaun Watts is famous out on the road since on the front cover of a maganize. I was sent this photo snapped by the staff at Caltex Mataura down in the deep south! Give him a toot if you see him out on the road.

11th October 2016

Check out this tasty looking squid recipe I know what I am going to be having for tea, Squid!

10th October 2016

Look at the lovely fresh snapper that was landed here off one of our inshore vessels.

6th October 2016

Today it feels like summer might be coming so time to eat more salads! Try this recipe for a twist on a nicoise style salad. Check out more recipes on our website: http://www.talleys.co.nz/divisions/seafood/cooking-seafood/recipes/ Hoki panfried with Lemon & Basil Pesto Ingredients •4 x 180gm Hoki skinless fillets •25gm Butter, diced •1 Lemon •1 Tbsp. Olive oil for frying •2 Cloves of garlic •100gm Pine nuts •70ml Extra virgin olive oil •2 Large handfuls of basil leaves •150gm Freshly grated parmesan cheese •1 Lemon (zest & juice) Method To make the pesto combine, garlic, pine nuts and olive oil in a food processor. Puree until a rough paste forms then add basil, lemon zest and parmesan. Puree until smooth, season to taste with salt and pepper. Just before serving stir in the lemon juice. To cook the fish, heat the olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry presentation side down, for 3-4 minutes or until ¾ of the way through. Turn-over and cook for another minute, add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat. To serve – place the Hoki fillets on to serving plates. Spoon over the lemon and basil pesto and serve. Chef's Tip: This dish is delicious served with a warm Nicoise style salad of new potatoes, green beans, olives, tomatoes and soft boiled eggs.

5th October 2016

Look what I spied at the local NZ supermarket. Our newest product "Kale" and in our re-vamped packaging! Keep an eye out for the roll out of all our new vegetable packaging hitting your store soon NZ.