QUALITY CATCH
Lee Fish New Zealand’s main focus is long-line fishing, which presents the market’s highest quality catch. The fish is brought aboard the boat live,…
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TASTE OF ITALY
Locally produced hand-crafted pasta made in an Italian style in Hawke’s Bay, Danny’s Pasta is freshly made with durum semolina flour and eggs. The…
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SUSTAINABLE PRACTICES
Wilderness Valley is a family-owned business on a hill country farm located in the Ruatiti Valley of the King Country, central North Island. “We…
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HELPING OTHERS HOLISTICALLY
After working in the nutrition industry for over 20 years, Kim Stirling was looking for a way of holistically helping those who were on…
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WHAT BREAD SHOULD BE
The Midnight Baker started as a hobby, mainly because owner Yeshe Dawa couldn’t find any gluten free bread that she wanted to eat. “Most options that…
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NATURALLY FARMED SALMON
Stewart Island Smoked Salmon is a family-orientated business in Wellington and Christchurch. It started on Stewart Island and is regarded as the most naturally…
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TEWNION TRUFFIERE
Wayne and Alison Tewnion established the Tewnion Truffière in 1996. Situated at Yaldhurst, Old West Coast Road, Christchurch, they planted 600 trees in total,…
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SAINT CLAIR
Fuelled by a pioneering spirit since it was first established, Saint Clair Family Estate has deep roots in history and a fresh outlook toward…
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SALASH DELICATESSEN
Salash Delicatessen were the first and are the only current producer of proper, real salami in New Zealand. A family business, Salash is currently…
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DUCK CREEK ROAD OLIVE OIL
Based in a small valley, Duck Creek Olive Grove was established in 2004 with specific plantings of seven varieties of olive trees designed to pollinate and blend to produce quality…
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PIPI AT HOME
Chef and owner of iconic Hawke’s Bay restaurant Pipi, Alexandra Tylee has stuffed her second cookbook with the recipes she cooks at home for…
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GOOD + SIMPLE
The second book from the Hemsley sisters after The Art of Eating Well, Good + Simple celebrates the pleasure of delicious food that is…
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