In A Ferment

Small producers are forging new and interesting directions for local cuisine, from cheese and chocolate to probiotic-rich pickles.

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New Zealand is a young country without the long food heritage of European or Asian nations, but one where the food is very flavoursome. Recently, a few leading lights have popularised the use of indigenous flora and fauna in both home

kitchens and restaurants. Through that process, awareness of Mori traditions is growing as chefs such as Monique Fiso, of Wellington’s Hiakai restaurant, cleverly reinvent native cuisine. Our love of travel, new and old immigrant communities and a little Kiwi ingenuity are also inspiring us to take new directions with food.

Earlier this year, I again had the privilege of heading the judging panel of the Outstanding New Zealand Food Producer Awards and saw an array of exciting products by small and large growers, artisan producers and corporations. Several trends, new products and ideas stood out, in particular fermented foods. No longer does anyone need to have vegetables, drinks and other concoctions bubbling away in their kitchen, because there are so many delicious products on the market to take care of our gut health.

We’re also embracing high-quality meat and vegetables ordered online and delivered straight from the farm to our door. We’re not so keen on chopping and cutting, so innovative processors are doing the work for us with vegetables, fruit and meat, not losing too much goodness along the way.