MOSSOP’S HONEY MEETS NEW CHALLENGES
Rheumatism and a desire to put the frighteners up some noisy partygoers played a big part in establishing one of the Bay of Plenty’s…
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Hamani Chocolate
After finding out that their daughter was dairy intolerant and struggling to find suitable dairy free replacements, Darren and Celeste Foreman decided to do…
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MATAKANA BACON COMPANY
Unhappy with the bacon they were buying for their kids, two Matakana parents decided to do something about it. We spoke to Steve Charnley…
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PALEO PLEASE
A chef for 35 years and gluten free for the past 10 years, Carol Brandon was so sick of the gluten-free bread available in…
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HARD TO SAY, EASY TO EAT
It might be hard to say, but no one can deny Line’s Knaekbrod has been a hit since landing on shelves just over 18…
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NEW WAY OF TASTING CHIPS
Founders of Tartuflanghe Truffle Chips, Domenica Bertolusso and Beppe Montanaro started their experience in the truffle world in 1968 marketing fresh truffle from the…
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PURVEYOR OF SMALL GOODS
Made in New Zealand by imported Frenchmen, L’Authentique Charcuterie makes sausages, parfait, rillettes and terrine to traditional standards in small batches using quality ingredients….
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ALWAYS ORGANIC
Twins Carter and Harriet Were are behind Were Bros, a brand built on ideals of self sufficiency that date back to their great-great-great grandfather,…
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