Southern Fresh


Many years ago, Southern Fresh Foods Ltd was established in the heart of the Waikato.  With over 30 years of growing experience, this family-owned and operated company has now grown into one of New Zealand’s leading professional growers and processors of high quality gourmet baby vegetables, salad lines and herbs and edible flowers – both fresh and processed.

Quality, freshness and flavour are vital ingredients in their success as Southern Fresh pride themselves in offering a superior product to the New Zealand food industry.

In-house Quality Assurance ensures stringent harvest procedures, thorough grading processes and multiple-wash lines operate to NZ Food Industry standards – all contributing to only the finest product leaving their door!

The team are continually pushing the boundaries in search of new cuisine ideas and innovation Southern Fresh believe that there is no end to the uses for premium salad mixes, herbs and gourmet baby vegetables – the options are endless.


Among their specialty items is the Chioggia Beetroot, a beautiful pink and red striped beet which is becoming popular among discerning chefs in top restaurants.

Andrew Clark, (ex head chef at Victoria Street Bistro and now at Camarosa), is a fan of the Chioggia beetroot saying “You can slice it up raw and it’s got that candy stripe effect, which is good for presentation.  The other thing you can do is boil it in white balsamic and sugar, sort of pickle it and flick the skins off afterwards. It’s a really bright, bright pink little beetroot, great for preserving.”

The Chioggia beetroot is an Italian beet, named after the town of Chioggia in Northern Italy, where the vegetable originated.

Popular in Italy since the 19th century, this beetroot is still unfamiliar to many New Zealanders but is starting to gain a foothold thanks to specialty growers such as Southern Fresh Foods.

Nutritionally, beets have a lot to offer such as fibre, potassium, iron and folic acid. The pigment which gives beets their colour, Betacyanin, is a potent antioxidant.

Baby Carrots
Carrots are some of the most important vegetables in the world and have a rich and fascinating history. Southern Fresh grow baby carrots in four different colours – orange, purple, white and yellow.

If you didn’t know carrots came in any other colour except orange, you’re bound to be fascinated by the history of the carrot.  Jeremy Dunn, General Manager of Southern Fresh Group, says humans have a long association with carrots, dating back more than 5,000 years, where the first documentations show wild carrots being harvested in Central Asia and Europe.

“Very early varieties of carrots were wild carrots,” says Jeremy. “They had edible leaves and white roots and were not only eaten, but prescribed for medicinal purposes, using every part of the carrot, including the roots, leaves and seeds.”

Orange carrots, now the most common variety were actually only developed around the 17th Century.  Although the background of the orange carrot is somewhat murky, historians commonly believe the colour has a political bent, being cultivated by Dutch growers as a tribute to William of Orange, who led the struggle for Dutch independence.


Passionate about minimising waste, Southern Fresh recently started helping out a local project in conjunction with Bidfresh Hamilton. Surplus product that is good enough to be eaten, but not good enough for sale, is often sent to the Kaivolution Project which makes good use of second grade products, by distributing it to local charities in need.

See below for some of the range or click here to order