THE CUISINE 100 TASTES OF NEW ZEALAND
Hungry as ever, we’ve been busy reading, watching, listening, tasting and asking questions to keep up with the clever people who make our lives in Aotearoa New Zealand so delicious. While this is a list of our favourites it’s not a ranking; items appear in no particular order, so number 1 is just as fabulous as number 100. This list is shared with you by team Cuisine to help you discover hidden gems such as #18 Giulio Sturla’s experimental kitchen or admire beautiful things such as #62 Peter Lorimer’s handcrafted knives or #58 Kirsten Dryburgh’s back-shed pottery. It’s also a chance to remind yourself of exceptional flavours that should be treasured such as #17 Regal Salmon or #78 Arataki Honey and you might even uncover some local secrets such as #15. Don’t blame us if a year from now there are 10 more of these secret pizza shrines around the country. We’re just doing our job. And so, as we work to bring you a bigger and better Cuisine Good Food Awards and Guide and the Cuisine Artisan Awards for 2021, we celebrate some of our favourite food, drink, people and places and urge you to support local as you travel around the country this summer.
1. DEEP SEA TO DISH
One boat. One crew. A hook and a line. This is the secret formula to harvesting fish ethically and sustainably. Nate Smith’s team at Gravity Fishing fish to order for restaurateurs who like the transparency of his operation. The team pulls in its kai from the coastal waters in an area that includes Rakiura Island, uses the Japanese method ikijimi to brain spike the fish (which they say is humane and slows rigor mortis) and returns to land to a host of chefs impatient to transform the catch. It’s fishing the way our forefathers did it (okay perhaps not the chef bit) and the only way to look after our fishery for the future. Nate is also on a mission to sing the praises of some species that seldom see the light of day on our menus, species such as trumpeter, scarlet wrasse, sea perch, hāpuka and moki which all make great eating. If you’re ever on Rakiura Island, here’s a must-do. Book yourself on The Gravity Experience where you can join Nate on the boat, plough the waters, and tug in the catch, after which a world-class chef will deliver a hook-to-plate culinary adventure in spectacular surroundings. gravityfishing.co.nz
2. KNOBBLY & NICE
The bianchetto truffle is pale, knobbly and whitish and not to be confused with the Italian white truffle (which is also white but far more expensive). These tubers are now harvested to order on the Canterbury Plains sniffed out by specially trained dogs (Ace and Bonnie). Jeff Weston is the owner of Borchii Park, the place where the truffles seem to blossom to enormous sizes. The flavour is earthy but flinty, the aroma powerful and enticing with hints of shallot and garlic. NZ-grown Tuber borchii Vitt can turn a simple meal into an event – shave some truffle into warm brown butter, mix in cooked spaghetti and you’ll understand how. borchiipark.co.nz
3. A COSY CORNER
Mesita in Martinborough has been termed the winemaker’s wine bar. Sometimes there’s live music in the courtyard, mid-week there are tacos, and little plates to share on the weekend. The menu features burgers for the beefy hearted and, we’ve been told, an excellent finger-licking fried chicken. mesita.net
4. AWW SHUCKS
While we, naturally, love the creaminess of flat-shell Bluff oysters, we can’t but heap praise on our North Island favourite – the Te Matuku Pacific oyster, basket farmed in nutrient-rich waters off the southeast coast of Waiheke Island. These delectable Pacifics are the perfect introduction for those who have not yet succumbed to the addiction of slurping oysters raw. They’re plump and firm with a burst of salty freshness that puts the sea on your palate. tematukuoysters.co.nz
5. MEAT YOUR MATCH
We’re excited about this one: a range of premium meats (think wagyu, gourmet lamb, free-range pork) normally reserved for the hospitality industry, available for home delivery. All ethically farmed, no nasties, and aged to perfection. Regan Miles, the young guy who started the Prime Star wholesale business 10 years ago, is well loved in the industry for his commitment to the cause and to keeping his customers happy. Now that can be you. primestar.co.nz
6. BOOKMARK THIS
Here’s one we think you should add to your bookshelf: Always Delicious is a compilation of more than 100 of Lauraine Jacobs’ favourite recipes from her long-running food column in the New Zealand Listener and proving, once and for all, that a good recipe stands the test of time. You’ll find some beauties in here, tried and tested not only by Jacobs but by a multitude of food lovers around the country. Published by Potton & Burton.
7. BIG CHEESE
With a milking shed right next door to the Mahoe cheesery, this Northland family business is a gate-to-plate enterprise that has claimed several supreme awards over the years. Gouda and edam are tops and it’s no secret that we’re a big fan of the Very Old Edam – mild, sweet and nutty. mahoecheese.co.nz
8. SURF & TURF
Ocean spray that settles on pastures of Aotearoa’s rich, green paddocks draws the sea and the land closer and lamb grown on Richard and Suze Redmayne’s farm just south of Whanganui is sweet and juicy with a salt-kissed flavour. The Redmaynes are at the heart of Coastal Spring Lamb, an enterprise where they have joined up with a select group of like-minded farming families to nurture and produce lamb with a clean after-taste that has enchanted local chefs and is now exported worldwide. It’s a genuine example of a New Zealand food story that makes the most of our considerable farming talent and our landscape. Food lovers can buy the multi award-winning lamb cuts online and during lockdown sales rocketed and haven’t looked back since. Plus, they love engaging with customers and there’s the chance to join a club to keep up to date on the news, read about the provenance of the product, look up cooking tips and peruse recipes. You can’t go wrong. It’s like being part of one big family and is as Kiwi as it comes – only better. coastallamb.com
9. MODERN-DAY FOOD WARRIOR
Hiakai the book by chef Monique Fiso truly highlights the tradition, ingredients and methods of modern Māori food and is quite possibly the New Zealand book of the year. Assisted in this mammoth task by associate professor of food culture Tracy Berno, and local food writer Lucy Corry, Fiso is leading the way with this groundbreaking material and bringing the creative use of indigenous ingredients to an international audience. With stunning photography by Manja Wachsmuth and Amber-Jayne Bain, Hiakai is a must-have for the serious cookbook collector. See our book review.
10. MELT INTO THIS
Bean-to-bar craft chocolate is a growing phenomenon and Foundry Chocolate in Mahurangi West makes it in micro batches from just cacao beans and organic sugar. Flavour centres on the origin of the beans and the 70% single-origins bars claimed gold at the NZ Chocolate Awards 2020. Taste the difference at foundrychocolate.co.nz
11. BULBS BEAUTIFUL BULBS
Marlburians Patrick and Gaye Murphy were forerunners in the New Zealand garlic industry devoting land to the cultivation of this pungent bulb in the late 1970s. Murphy’s ‘garlic noir’ or black garlic, fermented for a month, has a smoky, sweet flavour we’re simply smitten with. garlic.co.nz
12. CURDS FOREVER
When Sue Arthur founded the Over the Moon Dairy Company, she felt that cheese should be adventurous, fun and a little bit sophisticated. The company has grown to be a much-loved brand, still based in Putaruru. Swing by the shop to sample fresh goat’s cheese or creamy blues and, if you’re hooked, why not enrol in a course to learn to make cheese at home. PS: OMG – triple cream brie. overthemoondairy.co.nz
13. FOUND FOOD
Foraging has become de rigueur for any foodie worth their salt, but Peter Langland has been doing it all his life. As such he has become a go-to foraging guru, sourcing wild ingredients for some of the country’s finest professional kitchens, running foraging tours and publishing guides on local species – a great start for novice collectors to ensure no nasty surprises. facebook.com/pg/forageNZ.
14. FROZEN ARTISTRY
Ice cream innovation is at the creative core of Giapo (think ice cream as sculpture and social commentary rather than simply a scoop on a cone) and it’s no wonder this dreamy creamery has attracted a global following. Most recently they’ve introduced a new product – ice cream by the slice – and sometimes even release limited-edition flavours for delivery by Uber Eats (we loved the butterscotch self-saucing pie!) Making gelato great again is the motto. After 10 years, we think it’s mission accomplished. Keep in the scoop loop with fellow Giaponians on Instagram or facebook.com/giapogelato/
15. PSSTT… HERE’S PIZZA
Read this then destroy it – there’s a secret pizza place that’s so good, you don’t want too many getting a whiff of it. Friday nights you’ll see Masterton locals heading to the Watermill Bakery for wood-fired pizza with savoury and sweet toppings in a relaxed, rustic, family-friendly atmosphere. It’s BYO and only takes cash so be prepared. Search Watermill-Bakery on Facebook.
16. STAFF OF LIFE
Swing by Berhampore to click and collect bread that takes you back in time at Gramercy Bakery. While you are there, pick up a sixer of almond croissants. A for Amazing! gramercy.co.nz
17. UNDERNEATH YOUR NOSE
For flavour and consistency, Regal’s Marlborough Manuka Cold Smoked King Salmon is on the money. It’s easy to become complacent about the great taste and quality because we’ve seen Regal Salmon in our supermarkets for many years and know it can be relied on for last-minute snacks with drinks or a quick put-together meal. But the product is world class and continues to evolve with a commitment to 100% reusable, recyclable or compostable packaging by 2025. regalsalmon.com
18. HIDDEN GEM
Mapu, Giulio Sturla’s latest venture is a hidden gem that quietly opened in Lyttelton after the pandemic and now exists as a six-seater experimental kitchen. There are no signs: you enter around the back of what was once ‘Roots’ restaurant and settle into a beautiful contemporary space as Giulio, the entertainer, cooks before you and presents hand-picked bottles to the table. You can feel the love and taste the care. giuliosturla.com
19. BEST BINS
Mt Eden locals wax lyrical about Bulk Food Savings at 217 Dominion Road, Auckland, a no-nonsense emporium of every spice you’ll ever need plus all the gluten-free flour substitutes and baking goods you could hope for and the bonus of many organic, vegan and health-food products. And there’s parking.
20. CURIOUS ABOUT CONES
It’s rare to see an outlet of Duck Island Ice Cream without a queue stretching out the door, since these small-batch real-deal ice creams have captured the imagination of the dairy-loving populace since they were born in 2015. Handcrafted in the Waikato (arguably the home of ice cream), and made using seasonal fruits and all-natural ingredients, there are so many think-outside-the-box flavours that it is hard to keep up. One can only but try. Scoop shops in Hamilton, Auckland and Wellington cater to the crowds who come to try… and try… and try to discover their favourite. And with vegan and gluten-free options, there’s something for everyone. Here’s a starter: blackberry, honey and sage for a summery hit. But there’s also a Kiwiana fairy bread flavour or toasted marshmallow as an alternative to enjoy around a bonfire. duckislandicecream.co.nz
21. COWS AT THE CAFÉ
Kelvin and Cathy Haigh have been crafting organic cheese in Matatoki since 1994 and a visit to their country café, The Cheese Barn, is a must-do on any road trip that passes through the region; there’s an animal farm (including happy cows) to keep the kids amused. Their organic gouda is a melt-in-the-mouth miracle. Try it at thecheesebarn.co.nz
22. GRAINLY ON THE PLAIN
Native to South America, this Andean superfood is now grown right here on the Central Plateau and, doing it the Kiwi way, Kiwi Quinoa grow a crop that has a unique golden hue and no bitter aftertaste. kiwiquinoa.com
23. STILL SPINNING
Rustic and contemporary platters and bowls with beautiful shapes and glazes are his metier; your food completes the story. Handmade in a workshop/studio on the Raglan waterfront, Tony Sly’s pottery draws inspiration from Kiwi themes and European country designs. Tony has been a fixture on the local ceramics scene since the 1980s and he’s not going anywhere. He makes honest, functional pottery. In our opinion, every home-cook should own a piece. tonyslypottery.com
24. AROHA ON THE TABLE
When you think the world is going to hell in a handcart, you only need to venture to Hamilton where Home Kitchen, a brilliant and heart-warming social enterprise, will make you feel that all is good. The venture, set up by Tania Jones, provides work, training and a way to connect to the Kiwi way of life to former refugees and migrants from Afghanistan, Pakistan, Burma, Palestine and Syria, and instigates culture exchange and appreciation through cooking classes, take-home meals and pop-up restaurants. If you’re local, order from their heat-and-eat range that changes weekly and might include Afghan dumplings, fluffy chapati or dahl. It’s real feel-good food for body and soul. homekitchen.co.nz
25. LET THE SPIRIT MOVE YOU
The pursuit of a single malt whisky that said what she wanted to say led Desiree Whitaker around the world to learn from the masters of the craft and then back to Wanaka where she set up the Cardrona Distillery. The first cask was laid in 2015 but Desiree knows it takes time and patience to make a great whisky. While they wait… and wait… for more single malts to mature, the artisan range has expanded to include single-malt vodka, gin, and liqueurs made with orange, elderflower or butterscotch. Visitors to the district can take a tour of the distillery, which starts at the water source and finishes at the tasting, direct from the cask. cardronadistillery.com
26. MAKING BACON
With heritage-breed porkers running entirely free-range and treated to autumn acorns and sweet chestnuts, Poaka’s Josh Hill has the best pork on hand to craft his salumi, fresh sausages and dry-cured bacon. Outstanding flavour that comes with a conscience. poaka.co.nz
27. FOOD OF THE GODS
Cacao connoisseurs take note: your cup runneth over. Mamamuti high-grade organic Peruvian raw cacao is the real deal, sourced from the land of the Mayans by Irma Schutte, a devotee who has lived in Raglan for the last 15 years. Irma, a homeopathist, travelled to Peru to find ethical, premium cacao. Not only are her farmers paid fairly but the cacao is delicious too, which can’t be said of all raw cacao. She believes in the health properties of the product but you might just believe in its rich and creamy good taste. mamamuti.com
28. CUE THE CRYSTALS
What do you do when you lose your high-powered job because the GFC has given the world economy a body blow? Why you make salt, of course. James Moore, aka The Taipa Salt Pig, uses salt water, sunshine, time and patience to make salt on the Karikari peninsula. You can travel to beautiful Northland to buy it or try online. thetaipasaltpig.com
29. CULTURED CLUB
Jan and Steve Dolan at Bellefield Butter in Cambridge make cultured butter using traditional methods to achieve creamy-rich results that hark back to the farm. We’re hugely fond of their flavoured butters – think miso, black garlic and smoked pohutukawa. But there’s more… they also make clotted cream and crème fraîche and are now shipping around the country via their website. Try the chilli and lime flavoured butter – damn good. bellefield.co.nz
30. WALKING THE PORK
Daniel Todd’s mission to promote ethical, free-range pig farming has led to him nurturing heritage breeds – and doing his own slaughtering and butchery – at Woody’s Free Range Farm. As one of only two or three commercial producers of true free-range pork in the country, he encourages us to buy local. The hams, dry-aged salamis and sausages are all available online. woodysfarm.co.nz
31. BE A GOOD CITIZEN
With a focus on reducing food waste, Citizen is a collective backed by chefs, brewers and bakers so it’s little wonder that their first product was a beer with its origins in surplus bread. The fermentable starches in ‘rescued’ bread are used to make beer then the brew mash is used to create ‘spent-grain’ flour. Chef Ben Bayly guides the food vision and The Sawmill’s Mike Sutherland takes care of the brew. Show your support by imbibing Citizen Pale Ale, Pilsner or chewing through a malty sourdough. citizen.co.nz
32. O FOR AWESOME
An aromatic fresh taste is the hallmark of Olive Black extra virgin olive oil. The original blend won Best in Show at the 2020 Olive Oil Awards but the oils infused with chilli, lime and black garlic are also up there in the flavour stakes. oliveblack.co.nz
33. THANKS AMY & DAISY
The Goodhue family name their cows – so you know they care. You can even look up photographs of ‘the girls’ who are responsible for the rich, full-creamy milk at Bella Vacca Jerseys. Daisy’s apparently a bit of a ratbag. Based near Kawakawa, the business supplies milk, just milk, fresh from the farm in returnable glass bottles. bellavacca.co.nz
34. CLASSIC IN THE MAKING
This cookbook, published in 2017, is already set to become a classic and gives you the warm fuzzies about being a child of Aotearoa. Eat Up New Zealand by Al Brown honours the past with updated favourites such as roast lamb, pikelets, cheese scones, feijoa and tamarillo desserts, preserves and much more. Old photographs of ‘kai’ time in different corners of our country are infused with nostalgia but the food is fresh and modern. Al’s approach is to start with great seasonal produce, cook it simply and add a flavour punch, texture and garnish to take it to another level. It’s clever, simple and yet refined. But most of all, it’s inherently Kiwi.
35. READING ROOM
You’ll need plenty of time to explore the hundreds of food and recipe titles at Felicity O’Driscoll’s Auckland store Cook The Books and comfy chairs and great music invite you to do so. cookthebooks.co.nz
36. MORE FROM THE MILL
If you’re a devotee of making your own bread, particularly sourdough, like we are at Cuisine, then you know the value in fresh ingredients and what could be better than locally grown and produced? Milmore Downs, an hour north of Christchurch, is a Demeter and BioGro-certified farm where crops include dinkel/spelt, oats, barley, wheat, rye and red lentils. They grow three varieties of ‘hard’ wheat with high protein that is ideal for breadmaking. Their flour is locally milled and can be ordered online. milmoredowns.co.nz
37. TURNING POINT
Stroll through the Walk in the Park page. Artist Woo-Lam (Sam) Choi uses pieces of wood collected from nature to create perfectly turned wooden bowls, cake stands and the like. walkintheparknz.com
38. CAST WITH A PAST
What culinary inspiration did you inherit? A treasured recipe, the family silver? The originators of the Ironclad Pan Co hope you will, in turn, pass on your cooking skills – and the perfect skillet to achieve success. New Zealand’s first locally designed and manufactured cast-iron pans are made sustainably, engineered to survive 100 years of daily use (that’s guaranteed), and are good to go for generations. Sounds like a pan with a grand plan behind it. Learn more at ironcladpan.com
39. LOVE THIS LEGACY
Whitebait fritters are a culinary rite of passage for Kiwis, but four out of five species of this native fish are threatened so a Warkworth-based whitebait farm is right on schedule. Manāki means ‘to care for’ and the company hopes their farmed whitebait will support the re-establishment of the wild population. You can find them at the whitebait stall at Matakana Markets and next steps will be the building of a large farm to enable commercial supply. This should start production by late 2021. whitebait.co.nz
40. INTERNATIONAL TRAVEL ON THE SHELF
It can be overwhelming stepping into Tai Ping, a one-stop shop of Oriental products, but the selection just can’t be beaten. Some knowledge of Asian ingredients is advisable before you head into one of their 11 retail outlets (most labels aren’t in English). Shopping here is like a journey into the unknown. But why not?
41. DRINK IT ALL IN
There are only 11 seats at Boxer, so getting your bum on one of them means reserving a place. The venue, owned and operated by Ed Verner (chef at Pasture), is a boutique bar, well sort of. The offering is a set three- or five-drink menu, many crafted with aromas extracted by a rotary evaporator. Drinks will change seasonally and cocktails are promised that are “balanced” yet “challenging”. There are beautifully crafted morsels on offer too, so you’ll be able to keep your own balance on the stools at the blonded-wood bar table in a sublime space designed by architect Nat Cheshire. This is not just catching up for a drink, it’s an experience. boxerakl.com
42. SPIN ME A STORY
Stoneware ceramics that are both beautiful and functional, including cups, plates and casseroles, draw visitors to Paul Melser’s pottery workshop in Carterton. Drink in the atmosphere of this working studio on a bucolic property. paulmelser.co.nz
43. SHELLFISH NOT SELFISH
You’ll go cray cray for this: Tora Collective offer fresh kaimoana caught off the coast of the Wairarapa by Troy Bramley and Claire Edwards (and their neighbour) and delivered live, straight from the ocean (New Zealand-wide shipping, though not rural delivery). The couple harvest pāua and crayfish in a sustainable way, with a gentle hand and, in season, you can buy their catch online. It comes straight to your door in compostable boxes, so the hot butter-dripped crayfish and sea-fresh pāua could be on your table in hours. toracollective.co.nz
44. CAKE CRAVINGS
Sisters Rea and Taina Scur opened this tiny Parisian-styled patisserie, tucked away down a little lane in the heart of Christchurch city. Sweet Soul Patisserie is immaculate, and what they make in this tiny space is mind blowing. Go in, often, for elegant cakes and coffee. sweetsoul.nz
45. SWEET SENSATIONS
We love a good backyard-to-business story and Honest Chocolat fits the bill. Crafted by Nico and Emily Bonnaud, the chocolate tablets (including single origin), treats and nutty numbers are sublime. But if we had to choose, we’d go for the water ganache chocolate bonbons – gin and tonic flavour seems like a summer sitter. honestchocolat.com
46. CHEFS’ CHOICE
When Colin and Nalini Baruch of Lot Eight bought a young Martinborough olive grove way back in 1997, their thinking was long term. Nalini drew on her Indian heritage to create premium olive oils including cold-pressed yuzu olive oil made from yuzu grown in New Zealand – a world first. We’re also impressed by the new Chef Blend range. What’s not to love? lot8.co.nz
47. WHERE THE WILD THINGS ARE
From the high country of New Zealand’s South Island Premium Game supply wild game meat that’s hand harvested and traditionally butchered – start with venison, goat, rabbit and hare, then when you want to get fancy try fallow, wallaby and tahr. Fresh cuts, small goods or cured meats – whatever you choose, it’s peak to plate. premiumgame.co.nz
48. WINE AWAY THE HOURS
Situated in the beautiful environs of the Arts Centre, Cellar Door is the brainchild of business partners Tim Ogle and Katie Hide. They have created a wine bar that has one of the best wine list offerings in Christchurch. Their curated flights are rightfully popular so choose this experience if you’re a newbie and want to learn. Oenophiles however will be in seventh heaven at the diversity and scale of what’s on offer. cellardoor.nz
49. SEEK & YE SHALL FIND
Only those in the know about this fab little Wellington bar with a constantly changing list of organic, natural and ‘minimal intervention’ wines available by the glass. Puffin is almost hidden from view except for one piece of signage: an empty wine bottle… puffinwinebar.com
50. BACK-TO-THE-FUTURE PRESERVES
We can’t get enough of Wanaka chef Gus Hayden’s preserved apricots in a riesling syrup – although because they’re only made in small batches, we might have to hold back. Gus – under the name Augustines of Central – transforms Central Otago summer bounty into preserves using methods from old Kiwi cookbooks, but with a modern twist. Sunshine in a jar. augustinesofcentral.com
51. OVER THE TEACUPS
If camellias can grow in New Zealand, so can tea. That realisation made Vincent Chen a pioneer; the tea estate that he founded, Zealong, is the only commercial enterprise of its kind in the country and the Waikato-based plantation now has 1.2 million tea plants, organically grown, in Gordonton. Zealong produces fresh- tasting and subtle sweet teas from the top, young, juicy leaves hand-picked off the bushes three times a year. zealong.com
52. AN OLDIE & A GOODIE
In our opinion, the best emporium of provisions (and much more) in the country. A classic that’s always on point with artisan products, a bakery, cheese and the best of everything fresh, you still can’t go past Moore Wilson’s. Family run since the day the doors opened in 1918. moorewilsons.co.nz
53. GIVING A CLUCK
Want to live in a French chalet and wander daily in a Hawke’s Bay apple orchard? Well, you can, if you’re a chicken – a Bostock’s chicken. If you eat meat you have to accept that birds and animals will be killed but let’s ensure they have the best life. Ben and George Bostock promise that their organic chickens are antibiotic free, hormone free, GMO free, chemical free and chlorine free. Recently introduced compostable packaging (a NZ first) will break down in a home compost bin, or if that’s not an option for you, just return the wrapper to Bostocks and they’ll ensure it’s not only composted, but that the compost is spread onto maize and broad beans, which is fed back to those happy chickens. Seriously, we’ve lost count of the number of chefs who will use only Bostock’s because they’re just the best. bostocksorganic.co.nz
54. MADE AT HOME
From a rolling pin made of mataī to white willow trays and a harakeke onion basket, Frances Nation brings together products made by New Zealanders for New Zealanders. An endemic collection of kitchen goodies to be had. francesnation.co.nz
55. SWELL SHELLS
We love it when we can report an incredible New Zealand success story and Cloudy Bay Clams is a best-seller. All clams are not created equal and the Diamond Shell, Tua Tua, Storm Clam and Moon Shell surf clams sustainably harvested from the deep tidal waters of Marlborough are a cut above the norm. This family-run business has grown over the past three decades into a live shellfish export operation that sends this taste of the ocean to the world. But the best part is, you can still enjoy them here in restaurants or even buy directly from Cloudy Bay Clams in Blenheim. cloudybayclams.com
56. DOUBLE THE DELIGHT
We have just two words for this ice-cream shop: incredible, incredible. Actually, double that, since there’s a branch of Utopia Ice in Christchurch city and another on the beach at Sumner. The owners’ experience shows through in the best ingredients, interesting combinations, vegan options – get down there. utopiaice.co.nz
57. I SAY TOMATO
Who’d have thought an Insta page about tomatoes, and nothing but tomatoes, would be so popular? Curious Croppers (aka Anthony and Angela Tringham) call themselves growers of ‘cranky’ vegetables and their heirloom tomatoes in many colours are the crankiest. The couple nurture their fab fruits, which they sell at the Clevedon Farmers Market, to be juicy but firm, tart with some sweetness. shopcuriouscroppers.com
58. WHEELIE GOOD
Pottery made in a shed in the backyard has an authenticity that is hard to beat but Kirsten Dryburgh also has the fine art degree to back it up. Check out her handbuilt teapots with a matte white glaze. Even the handles come from her backyard – Kirsten takes wood from the quince tree growing in her garden then makes the pots to fit the handles. What a collaboration. Instagram @dryburghpottery
59. FABRIC OF SOCIETY
Katie Smith is Smitten and so are we – with her textiles, including napkins, linen tea towels and small soft pots (good for herbs), screen-printed by hand. smittendesign.co.nz
60. A TOAST TO TE REO
Tea and culture collide at Kaputī Studio, which is why we love these brews with a story behind them. Batchmade by hand, many teas feature indigenous ingredients such as wild kūmarahou leaf, kawakawa, mānuka leaf but also herbal and floral favourites such as bergamot, organic peppermint and rose buds. The makers were inspired by a love of tea and the connectedness and ceremony of its drinking. The website, in te reo and English, also has a section devoted to reading with short stories and book excerpts to amuse while you sip and contemplate the beauty of life. kaputistudio.co.nz
61. VISCERAL VESSELS
Self-taught artist Amie Redpath is Homeground and her medium is stone from which she makes tableware and mortar and pestles from her studio in the volcanic landscape of Whangarei Heads. She likes her pieces to be useful, but also authentic and sustainable, and her bowls, platters, spoons and plates, made from Northland andesite, are organic and original and also beautiful and hard not to touch. homeground.nz
62. CUT ABOVE
A good knife is like an extension of the hand and from a workshop in Omakau, Peter Lorimer crafts good knives. That is easy to say but the doing is more intense: he forges the steel, grinds it to shape, and hardens the blades, even making the boxes the knives are despatched in. Each chef, carving, filleting or herb knife is custom made to order with handles in shell and native timber that add to the authenticity. Truly a knife for life. lorimer.co.nz
63. LET’S SPOON
Ditch the silver spoon in favour of one handmade from native timber by craft-artist Courtney Petley. She also makes butter knives, spatulas, lemon squeezers and seriously sculptural wooden ladles. If you’d like to mimic her exquisite wood-workmanship – or at least give it a go – she runs spoon-making carving courses too. petley.store
64. SWEET SOMETHINGS
If you’re going to give into temptation, better make it worth it. We think Makana Confections are a superb reason to live sinfully. The business has been going a fair while now, but the freshness, innovation and quality of their chocolate is still to be celebrated. With an outlet in Kerikeri and one in Marlborough, they have both islands covered. Macadamia brittle anyone? makana.co.nz
65. MANY GOOD TURNS
The ritual of hand-building pots from clay is what keeps Galit Maxwell inspired and the earthy tableware collections she is producing are getting noticed. Galit supplies a range of restaurants, including Highwater Eatery, and her work sells out quickly so if you spot something you like on her website our advice is, don’t hesitate. galitmaxwell.com
66. DRINK FROM THE DEVIL’S CUP
Hell Roast, hell yeah! These coffee beans, roasted by Devils Cup Coffee, are the business. Chaos Blend is another offering and there are single-origin beans too. Get them delivered or enjoy them brewed with a serving of art on the side at the old bank building in Patea. devilscup.co.nz
67. KEEPING IT REAL
Life is nothing without obsession and it is happening in Helensville at The Real Bread Project. The clue is in the name: a store that serves up sourdough bread made from single-origin wheat, along with home-made pastries and pies. It’s the real deal: bread with a flavour complexity and pies oozing with fillings such as slow-cooked brisket or bacon hock and onion gravy. Dan Cruden is well known in the foodie community and his approach is verging on OTT. He mills the flour himself on site on the day the bread is made and has created a pearl of a bakery/store that folks make a pilgrimage to. Follow his offerings with fascination here: facebook.com/realbreadproject/
68. ARTFUL & CRAFTED
Garage Project was started by three mates – Pete, Jos and Ian – in a derelict petrol station. At the time the name was inspired and so was the product. No wonder this enterprise was one of the drivers of the craft-beer story in New Zealand and has gone on to be recognised for its innovation, the design of the cans (art in action) – and of course its beer. This trio of good sorts deserve their success. And you deserve to give their latest releases ago. Watch out for Hazy Daze – a pale ale perfect for summer. garageproject.co.nz
69. CHEERS TO THIS
Friends Joe Slater and Mike Stewart are Wellington bartenders on a mission – to change the world of sodas. They hated that mixers were overly sweet so produced a range that had less sugar and more planet sense. Made with natural ingredients including fairtrade organic cane, Six Barrel Soda Co also releases experimental flavours – think Pina Colada for summer 2021. sixbarrelsoda.co
70. JUST ADD WATER
Distilled in beautiful Golden Bay by two newbies to the spirits game, Dancing Sands gin is already an award winner. Ben and Sarah Bonoma say their advantage is clear: it’s the use of the purest spring water which bubbles up from deep underground and their latest release, a sauvignon blanc gin with passionfruit notes, is genius. dancingsands.com
71. COFFEE WITH CARE
If you’re looking for great coffee made by good people, try Trade School Kitchen in Lower Hutt. The café is a social enterprise that trains people with barriers to employment to become baristas. Dash in for your flat white with heart. facebook.com/tradeschoolkitchen/
72. PICNICS A GO-GO
For charcuterie, cheese, breads baked locally, terrific terrines, or even a housemade rabbit pie, hop into Cazador Deli on Auckland’s Dominion Road or, if you’re not a local, order online. Toss the chequered tablecloth into the back of the car with a hamper of goodies: planning a picnic has never been such a breeze. cazador.co.nz
73. RHYMING COUPLET
Lamb and mint sauce are a pairing worth getting excited about; add a touch of apple and it’s a winner. From rural condiment makers Wild Country, comes 362 Grillhouse Mint & Apple Lamb Jam. With a sweet- sharp hit, there’s a nostalgic echo of old-school mint sauce but with 21st-century flavour. wildcountry.co.nz
74. SHORT, SALTY & SWEET
Clevedon Buffalo feta – if you haven’t tried it, you haven’t lived. Another gem from the family- run business that made the buffalo great. clevedonbuffalo.co.nz
75. NOW YOU’RE STALKING
With a season of just 100 days you don’t want to miss out on tender summer asparagus and Tendertips grows some of the very best. The fourth generation of the Lewis family to run the farm near Levin, Cam and Catherine harvest succulent strawberries, too. A true taste of a Kiwi summer. lewisfarms.co.nz
76. BEST BARS
Bean-to-bar chocolate makers are popping up quicker than you can say oompa loompa. Luke Owen Smith of The Chocolate Bar curates monthly boxes of the world’s best and rarest small-batch chocolate, one-off gift boxes or single bars (though come on, one bar is never enough). And if you can’t tell your cacao from your criollo maybe a chocolate tasting course is the way to go. thechocolatebar.nz
77. FIND IT, EAT IT
Mike King is a forager extraordinaire. This Kapiti Coast arborist has an insane knowledge of native produce and he photographs and shares his foodie experimentation on his finds online. He runs foraging tours and can source or supply unusual products on request. Sounds like a fun vocation. finderseatersforaging.com
78. ON THE MONEY, HONEY
With so much good stuff to choose from within the world of honey, a shout-out to Arataki. It’s the honey we grew up with, been on our shelves for almost 80 years and is 100% pure natural NZ. The Blue Borage is our favourite, with a delicate, mildly herbal flavour and a delectably drizzleable texture. aratakihoney.co.nz
79. RAISE A GLASS
Sawmill Brewery has been through some hard times as in late 2019 an extensive fire stopped production. But they’re back up and running and we couldn’t be happier. For taste and their commitment to community and sustainability they are one of the best boutique operations around. sawmillbrewery.co.nz
80. SMOKIN’ HOT
Tania Smoked brie from Evansdale Cheese in Dunedin is as good as it gets. A legendary New Zealand cheese hot-smoked in mānuka, there have been fights in our office for the last piece on the board. We think it’s a legit smoked treasure. evansdalecheese.co.nz
81. ZANY & FAMOUS
Loved by so many Wellingtonians for their flat whites, Zany Zeus – started by Michael Matsis 20 years ago – is a boutique dairy company that makes so much more than cheese, even though Michael was first inspired by his Cypriot mother’s haloumi. Aside from its yoghurt, cultured products, cream and ice cream, it also became internet famous for its chocolate cake after a Scarlett Johansson shout out in Enews. zanyzeus.co.nz
82. YOU COULD BOTTLE IT
Why do we love Lewis Road Creamery? Well it could be for the flavoured milks, the supreme butters or the super scoopable ice creams but it’s also for their fresh milk sold in glass bottles which can be refilled at Farro stores. lewisroadcreamery.co.nz/milk-refillery/
83. MORE FOR THE MUSCLE
The not-so-humble greenshell mussel is destined for greatness not only on our plates but also as a health hero. New Zealand’s largest seafood company, Sanford, is forging ahead with nutraceutical products that will contain mussel powder and even mussel oil extract, both said to possess anti-inflammatory properties. And, while that sounds like good news for our aquaculture industry, we say eat your fill of the real deal – plump, delicious, rich in Omega 3 – and reap the rewards. sanford.co.nz
84. HOME & AWAY
Having chef Peter Gordon back in New Zealand is reason to celebrate. Peter and partner Alastair Carruthers call their new Auckland venture Homeland a cooking school and food embassy for Aotearoa & the Pacific. It has kicked off with waterside dining in Auckland’s Wynyard Quarter. homelandnz.com
85. WELL-BRED BREAD
It seems Sam Forbes was born to be a baker. He takes his role of bringing real food to the people seriously. Not only does he use organic NZ-grown grains as a starting point but then stone-mills the flour in-house and adds natural levains to his always-delicious sourdough loaves, bagels and baguettes so the recipes are the whole truth and nothing but the truth. Oh, and he designed the building that houses the bakery, mill and shop in Miramar, too. Pop into the Shelly Bay Bakery and get him talking about sourdough if you can. He’s happy to share his secrets. You’ll likely leave with a bag of his stone-milled flour and an enthusiasm to experiment. shellybaybaker.co.nz
86. ANYDAY’S A GOOD DAY FOR…
Fryday Donuts – a food-truck operation in Porirua, run by a husband-and-wife team. It’s well worth the pilgrimage for their jelly-tip doughnuts and fried bread burgers. Naughty-but-nice favourites include Southern Fried Chicken Bites and doughnuts filled with peanut butter chocolate ice cream.Yum. facebook.com/FrydayDonuts/
87. SAVING GRACE
Andrew and Mariah Grace’s pared-back Tory Street shop, Grace Patisserie, is where Mariah creates cakes, pastries and desserts that are almost too beautiful to eat… almost. Their pretty-as-a-picture products have been wowing Wellingtonians since 2019 and now high tea is a popular addition to their line-up. Scroll through the gallery on gracepatisserie.nz
88. HOT, NOT BOTHERED
Apostle Hot Sauce is made in Paekākāriki by a husband-and-wife team who decided to sell their products at the local farmers market to get to know their community better. The sauces are slightly unconventional (think chocolate and mānuka chipotle) but always delicious, and the bottles, featuring religious iconography, are a work of art. apostlehotsauce.co.nz
89. INNOVATION IN GOOD COMPANY
Break out the crackers and put them together with a Meyer gouda, made the traditional way in the Waikato by the Meyer family. As well as smoked gouda, or varieties with cumin, herbs and garlic, they offer both goat’s milk and sheep’s milk varieties, but it’s the highly awarded vintage gouda that gets our biggest tick – on crackers, on toast or just by the slice. meyer-cheese.co.nz
90. BREAD & OTHER MIRACLES
If you’re looking for a sourdough that is perfect in taste but also for the size of the toaster, try the hand-moulded country tin loaf from 4 & 20 Bakery in Remuera. It’s a family-run business where bread is their passion but there are also ‘morning goods’ – pastries, tarts and danishes which we think you could enjoy pretty much anytime. 4and20.co.nz
91. A LITTLE PIECE OF HOME
Butter bells, carving sets and tableware are some of the things you’ll find at Vessel, a Wellington souvenir shop with a passion for local ceramic artists. Beautiful pieces to have and to hold. vessel.co.nz
92. GOING DUTCH
If you spot it, pull in and make a pit stop at Mercer Cheese in the Waikato, where Albert Alferink makes Dutch-style cheese and is famous for his gouda. We’re fans of most of them but particularly the Mercer Vintage Waikato, the mature cumin, the Goat’s Milk Gouda and the Fifty Fifty (a sheep and cow-milk blend).
93. WORLD-CLASS ONLY BETTER
Corentin Esquenet is the name behind Butter_nz, a maker of fabulous classical French pastries and other little treats that he’ll deliver personally to your door (if you live in Christchurch). Message him via Instagram and, in a day or two, he’ll show up bearing treats like a strawberry-loaded tart or roast vanilla-bean macarons. Follow him on @butter_nz on Instagram.
94. DIGBY RULES
Every decent home cook- book library must have a copy of Digby Law‘s Pickle & Chutney Cookbook which (lucky for you) Hachette has just reprinted. Think of it as an investment. Second-hand copies are going on Trade Me for more than $80, so preserve your copy carefully! Wonderful recipes for jellies, vinegars, oils and mustards, too.
95. CRAFTED FOR BEER LOVERS
If you want to check out a champion, head to Wellington’s Fork & Brewer for 41 beers on tap, all brewed in-house and, we have it on good authority, all delicious. Brewer Kelly Ryan is a bit of a rock star in the world of hops so get along to this champion small brewery to sample the wares; alternatively just log on to the blog and peruse the names (Methode in Madness; Hardpour Corn) and stories behind the latest releases. forkandbrewer.co.nz
96. GO WILD INSIDE
If you’re not the type to head off into the high country and bag yourself a beast, wild venison is not beyond your reach. Scott and Maaike of Awatoru enjoy getting to grips with the wilderness; while they mainly supply the restaurant trade, their wild venison – which tastes of the remote location in which it once wandered – and other products are available online. We love the tuna pastrami – see recipe . awatoruwildfood.co.nz
97. NUTRIENTS TO NURTURE
If you’re a vegan or following a gluten-free, dairy-free, or cane-sugar-free diet, Hapī will put a smile on your face. Their philosophy is “our food is our medicine, our medicine is our food.” Find their restorative broths, nut milks and paleo bread online or at the Napier take-out and café. hapi.nz
98. DON’T HOLD BACK
When the lockdown hit, British pastry chef Jackie Lee Morrison rallied Te Aro food businesses together to create a pandemic pack to sustain the locals. Jackie works with good humour and attention to detail to create the true brownies and other sweet treats she serves at her artisan dessert bar and café, Lashings. She’s super connected to community – like a good friend who can bake. We hear the sourdough doughnuts aren’t bad either. lashingsfood.com
99. TINY BUT MIGHTY
If we could grow food using less water, without contaminating or eroding the soil, or taking up too much valuable land, why wouldn’t we? Well Shoots, one of New Zealand’s first urban farms, is already doing it. They grow microgreens in the heart of Wellington in smart ways that protect our environment and deliver pea shoots, Rambo radish and dark opal basil by e-bike to customers. But you can pick up some at Moore Wilson’s. shoots.co.nz
100. THE VALUE OF VALUES
While Kono is a whānau business based across Te Tau Ihu in the Nelson, Tasman and Marlborough regions, it is most definitely not small scale. Today, the extended Kono whānau includes its stakeholders, suppliers, partners and consumers around the world. ‘Kono’ is the Māori name of a woven flax food basket, and chances are you’ve sampled something from the company’s kono – if you haven’t, you really should. Recently boutique beer brewery Hop Federation joined other Kono brands – Tohu Wines, Kono Wines, Tutū cider, Annies fruit snacks, Kiwa oysters and Yellow Brick Road (a sustainable seafood supply business). Their ancestors were kaitiaki, or guardians, of the land and sea – farmers, orchardists, fishermen, planters and providores – and at the heart of the business is a strong sense of identity; of where they’ve come from and where they’re going, and that’s the secret of their success. They aspire to be the world’s best indigenous food and beverage provider and we think they’re well on the way. kono.co.nz