PROVODORE (NELSON) 82 ANNUAL DIRECTORY 2018 STORM AND INDIA TEA SISTERS (NEW ZEALAND) The ‘highest quality of winemaking’ is a big call when it comes from the lips of New Zealand wine judging doyen Jim Harre. But that’s the comment Waipara Hills received when it won supreme champion at the recent New Zealand Aromatic Wine Competition…ahead of no less than 300 other wines. The winemaker’s Waipara Valley Riesling 2016 quality shone through, Harre says, “and we were delighted that their wines have again shown such a high standard.” Winemaker Andrew Brown says to be awarded champion is a great achievement for the whole Waipara Hills tea. “This award recognises that the Waipara Valley is producing some of the finest aromatics in New Zealand.” www.waiparahillswines.co.nz Introducing New Zealand flavours to the world and telling the stories behind them to the world’s best chefs is the aim of Provodore launched by Matthew Hewitt two years ago to see high-quality Kiwi food featured on the menus of Michelin star restaurants. Hewitt says he saw a disconnect between New Zealand producers and world-class chefs, and has organised Chef’s Table events where represented producers mingle with invited guests. “I encourage the producers I represent to send someone with a bit of dirt on their fingers, rather than dents from a keyboard,” he says. “The chefs don’t want to talk to a marketing executive. They want to talk to the guy who’s up at 7am in freezing cold water out in the boat. He knows how the oyster’s grown.” The first Chef’s Table event in Singapore was attended by 25 chefs – including several from Asia’s top 50 restaurants – who were served Ora King salmon, live greenshell mussels and scampi cooked by a Michelin star chef, and matched with Allan Scott wines and Moa beer. Hewitt, who has worked in marketing for international seafood companies for two decades, says chefs now need to know where food comes from so they can tell their customers. Other events last year were held in Bangkok, Singapore and Hong Kong. www.provodore.com Storm and India Crighton attribute their love of tea to mum Dooley. In 2004, the co-founder of a pioneering organic baby food company started growing and blending herbal teas, sampling flavours across the world and determined to create bespoke blends from small organic tea plantations…naming the company after her daughters. “Growing up, we had herbal tea for breakfast, fresh fruit tea in summer and home-brewed chai soy lattes in winter,” Storm says. “It’s no wonder tea has become a daily ritual for us now.” The sisters have used their mum’s notebooks and recipes to create their premium, organic teas from around the world… handpicked, handcrafted and deliciously artisanal. stormandindia.com WAIPARA HILLS (NORTH CANTERBURY) CLEVEDON BUFFALO (AUCKLAND) Just south of Auckland, on the shores of the Hauraki Gulf, is a farm unlike any other in New Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn own and operate 200 head of buffalo, and were the first to farm the animals in New Zealand in 2007. “We are a family-run business, and collectively produce award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese,” the Dorresteyn’s say of their award-winning business. The company’s new product is Marinated Buffalo Cheese, which boasts a combination of flavours perfect for use in salads, pasta or vegetables. www.clevedonbuffalo.co.nz
FT-Annual Directory 2018-eMag
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