TAMA TOKI
(AHI KA TONICS)
As a track athlete and the 2015
New Zealand men’s national 400m
champion, Toki’s focus has always
been on keeping healthy and fit.
Growing up on Great Barrier Island
helped, with Toki drinking tea made
from kawakawa and kumarahou
leaves as remedial medicine…
which inspired him to start his
own wellness tonics business. Key
ingredients are sourced locally
on the island, picked under wild
harvest from the bush by Toki’s
family and made with native plant
leaves into products infused
with ginger root, kale, turmeric,
wheatgrass, spirulina and manuka
honey. “There’s a huge growth in
the health and wellness part of
the market,” Toki says. “Why not
embrace the abundance of local
and traditional mataraunga
(knowledge) and our own flora and
fauna that grows in our backyard?”
Ahi Ka comes from a prominent
saying in Maoridom, meaning to
keep the home fires burning, and
Toki is aware of the importance of
design…teaming up with designer
Rick Everard for the packaging.
“We use his handwriting as
the font. It’s an attempt
to make the brand
look as relaxed as
possible.”
DUNCAN SMITH AND ANNABEL
TAPLEY-SMITH
(PATANGATA STATION AND WAIPAWA BUTCHERY)
MIKE AND ROSE KLOEG
(CLAIRVILLE BAKERY IN CARTERTON)
Mike and Rose Kloeg admit they
were a little bit unnerved when
they opened The Clareville Bakery
in an old renovated church just
outside Carterton in 2013. “We
were very proud and a little
scared,” they say. But creating
food they loved – and sharing it
with those of the same passion
– is why they plucked up enough
courage to offer fresh produce
and artisanal craftmanship to their
customers. Each handcrafted loaf
is created using quality ingredients,
time-honoured methods,
long fermentation and is baked
on the stone hearth of the oven.
There are no preservatives or
additives in their bread. “With our
four children we started on our
adventure, with a mission to bake
using wholesome ingredients
which are sourced locally where
possible, and sharing this with
each other, family, friends and
anyone who appreciates good
food. We also made a point of
having a full-length viewing window
where our bakers can greet
and interact with our customers
– and our customers can see how
and where their food is made.
www.theclarevillebakery.co.nz
MARY BRONS
(NO SHORTCUTS -
HIBISCUS COAST
When passionate lover of fine
food Mary Brons developed her
premium product range of nine
handcrafted artisan chutneys and
relishes five years ago, she created
the name No Shortcuts to
reflect the care and straight-forward
approach adopted in the
manufacturing process. Each
product is created from fresh,
natural ingredients that everyone
knows and understands, and she
admits it can be hard. “At times
the preparation and cooking
process may seem painstakingly
time-consuming, but this labour
of love achieves beautiful flavour
and texture,” she says. “I have
always been conscious of food
being healthy, and incorporated
this philosophy into my products.
It all began very simply – initially I
would use fresh surplus produce
from my own or friends' gardens
and very traditional
(some may say old-school) recipes.
I still cook with no unnecessary
additives, in small batches
- just like mum made!” Brons
now has a commercial kitchen in
Whangaparaoa, supplies to more
than 50 outlets and a jar of feijoa
and ginger jam was included
in a Kiwiana hamper gifted by
prime minister Jacinda Ardern
to Queen Elizabeth. Her feijoa
kasundi
(an Indian style chutney that is
hot, spicy, tangy and healthy)
won the grocery food award
at the 2018 NZ Food Awards.
www.noshortcutschutneys.
bigcartel.com
When Tapley-Smith overheard Waipawa Butchery owner Murray Stephens
talking about his impending retirement after 60 years of working and owning
the shop, it got her and Duncan Smith thinking about a possible new business
opportunity. The Smith family have farmed in Central Hawke’s Bay for
decades, and had shopped in the butchery for many years. However, they
knew that the market increasingly wants to know where its meat comes
from, and the chance to offer a unique package from paddock to plate was
too hard to pass on. “When people buy hormone-free, GM-free and antibiotic
free meat from Waipawa Butchery, they now know that it’s finished at a
farm just 10 minutes up the road,” Smith says. “If they order our beef they
know they’re getting an angus heifer, 240-280kg with lovely marbling from
Patangata Station. Consistency of quality and quantity - it takes the risk out
of their end.” www.waipawabutchery.co.nz
/www.theclarevillebakery.co.nz
/www.noshortcutschutneys
/bigcartel.com
/www.waipawabutchery.co.nz
