Wide Range of Fresh Produce Available in New Zealand
Every food enthusiast knows that the key to cooking the best meals is to use the freshest ingredients. The island of New Zealand may look small on a map and are well known for their sheep, but locally produced fruit and vegetables are the cornerstone of their thriving economy. Living on an island means you need to either import (at considerable cost) or grow yourself; And fresher is always better.
Vegetables are no longer the bane of the dinner table. With our post-epidemic global landscape, the agricultural industry has also had to adapt. Vegetables are now being hailed as the star feature on menus, where consumers are becoming more conscious of their carbon footprint.
A plant-based diet is very much here to stay. Heirloom and heritage vegetables are becoming more popular, as they are superior in taste and nutrition compared to conglomerate farming. Growing locally is more nutritious for a tiny island like New Zealand rather than importing.
Kiwis enjoy locally grown potatoes, kumara (sweet potato), carrots, corn, broccoli, cauliflower, cabbage and tomatoes. Potatoes are the largest crop in production and are continuing to increase. It can be grown all over the islands and is easily adaptable to different regions. New Zealand is split between the north island and the south island. With the warmer north island weather, kumara and tomatoes grow very well there. On the south island, it’s carrots, broccoli, and cauliflower which grow and taste better.
Kiwi is the primary fruit grown in New Zealand and their most famous export. Indigenous feijoas were initially grown as shrubs, but Kiwis discovered that the green fruit could be eaten and enjoyed. Being complex in flavour but versatile in use, feijoas are worth their weight in gold.
Different varieties of berries are grown on the warmer north island, as well as tomatoes and tamarillos, a type of tree tomato. Avocados and a large variety of citrus are also grown locally. New Zealand has strived to become completely independent with its food production to prevent food shortages. Nowadays, up to 95% of the locally produced fruit and vegetables are consumed by the population, with minimal being exported. Being sustainable and living farm to table is a lifestyle that other countries would do well to emulate.
Successful restaurants and grocers have learnt to take advantage of fresh, locally produced fruit and vegetables to stay relevant and competitive. With increasing fuel and food prices globally, being able to provide New Zealanders with seasonal and fresh produce is a luxury. Changing your diet to become increasingly plant-based, you’ll find the best of both worlds in New Zealand.
MELBA Catering is exceptionally skilled at using locally farmed produce to provide seasonal food trends to the corporate functions they cater to. Carefully curating menus to bring you the best of the local fruit and vegetables available in Auckland, MELBA makes sure that your function is well catered for with environmentally sustainable packaging and delivery. They also only use the best locally farmed produce they can get their hands on.