PUTTING THE ZING INTO DINNER
For the first time on New Zealand shelves, Kiwis can enjoy the richly aromatic flavour of herbs and spices blended into a marinade with…
Read MoreFor the first time on New Zealand shelves, Kiwis can enjoy the richly aromatic flavour of herbs and spices blended into a marinade with…
Read MoreLee 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,…
Read MoreLocally 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…
Read MoreWilderness Valley is a family-owned business on a hill country farm located in the Ruatiti Valley of the King Country, central North Island. “We…
Read MoreAfter working in the nutrition industry for over 20 years, Kim Stirling was looking for a way of holistically helping those who were on…
Read MoreThe 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…
Read MoreStewart Island Smoked Salmon is a family-orientated business in Wellington and Christchurch. It started on Stewart Island and is regarded as the most naturally…
Read MoreWayne and Alison Tewnion established the Tewnion Truffière in 1996. Situated at Yaldhurst, Old West Coast Road, Christchurch, they planted 600 trees in total,…
Read MoreSalash Delicatessen were the first and are the only current producer of proper, real salami in New Zealand. A family business, Salash is currently…
Read MoreBased 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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