This whakataukī pretty much sums up Kaikoura Cheese and their Mahi, in more ways than one.
Category: Artisan Watch
It's that curiosity and a keen sense of trying to make a sustainably produced and ethically raised product that makes Josh Hill from Poaka one of the trailblazers for modern, small-scale farming.
Jake and Jesse make the cheese while their brother Tim looks after the cows on their farm based at Oromahoe, south of Kerikeri.
Using an old-school traditional recipe shared by a friend, Michelle Matthews of Kitchen Six handmakes more than 6,500 Christmas puddings every year.
There’s always excitement at this time of year as we dive into the Cuisine Artisan Awards and learn of the ideas, ingenuity and hard work that makers put in to turn New Zealand’s top-quality produce into innovative boutique products.
AS THE SONG SAYS, you should start at the very beginning, as it’s a very good place to start
IT WAS WHILE travelling through South America that Dan and Jacqui Cottrell first started to tinker with the idea of growing quinoa in New Zealand.
“Without fermentation we would die,” says Connal Finlay. Gosh, I never knew. That’s exactly why Connal wanted to stage Ferment!
What’s in a name? Plenty, if you happen to be a blue cheese and you come from Katikati.
Here at Cuisine we just love to discover the people who pour their energy, ideas and sheer hard work into turning New Zealand’s fresh, top-quality produce into innovative, artisan products.