Colin Harrison Memorial Trophy
Each year at the Nelson Winegrowers annual dinner The Colin Harrison Memorial Trophy is presented to the producer of the region’s top Chardonnay. I have had the pleasure of being…
What to do with Celeriac…
You may have seen this strange looking, mud filled vegetable at the local farmers market and wondered “what am I supposed to do with that thing” Celeriac is a fantastic vegetable, which is…
Pic Picot – The Peanut Butter King
Something that has always intrigued me about Pic Picot - the man behind the peanut butter brand that has spread throughout the country and around the world - is his incredible generosity. He…
Annika’s Bakery
Annika Korsten bakes bread, but not just your run-of-the-mill white spongy stuff, she bakes organic, gluten-free buckwheat loaves that are packed with flavoursome goodness and she sells them at the…
Frozen Rolled Ice Cream
Just when you thought you knew everything about ice cream something new has popped up, well the concept of Thai-style fried ice cream made on a fry-top where you ‘cook’…
The Romano Family
Do you remember the days when the vast majority of The Wood suburb close to the city was dominated by glasshouses and market gardens? If you do then you will…
Try A Taste of Nelson
A great way to enjoy local wines is while dining at one of the many outstanding cafes and restaurants in the region, the vast majority of which are proud to serve beautiful wines made right here in this region.
Tasman Bay Food Group
Juicies were one of first products to get a Heart Foundation tick because it is just natural frozen fruit juice with no preservatives or added sugar and the launch of this product coincided with schools wanting healthy options in their school canteens
Thorvald Cheese
We thought of artisan cheese being where craft beer was when we started, and our philosophy is to have a point of difference”, in this case it was artisan cheese and sheep milk.
Parts & Service
“My preference is to share a meal as this breaks down the formal aspect of dining and with this in mind, and combined with experience gained over the years, it has led me to where I am now and the food I cook.”