What to eat in Spring

Strawberries, blueberries, boysenberries.

Asparagus, globe artichokes, broadbeans, peas, lettuce, rocket, new potatoes,

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The bitter lettuce family Chicories are a close relative of lettuce and come in many different forms, but what unites them is their bitter, earthy

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Signalling spring is here, asparagus sprouts from the ground from September each year. The part we eat is the young shoots of the asparagus plant

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Bananas are one of the most popular fruits in New Zealand. In fact, Kiwis eat more bananas per capita than anywhere else in the world,

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Edible Flowers

Instantly add stunning good looks, vibrant colour, subtle texture and intriguing flavours to your dishes with edible flowers. Eat Scatter petals over dishes or through

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Give Peas a Chance

While peas are one of the oldest known vegetables, they were always dried and added to soups and wet dishes during colder months. It wasn’t

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Radishes make rad dishes! A member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. The most common variety are

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