The Fresh Taste of New Zealand

For many Americans, it took the gorgeous imagery of The Lord of the Rings to illustrate the geographic diversity of New Zealand where the trilogy was filmed—and to better understand the country’s natural bounty. Now we’re embracing the surprising flavors of the boutique wines, free-range meats, artisan honeys and other specialty products from this sustainability-minded South Pacific country.

New Zealand has a reputation for being clean and green and many of its food producers are committed to quality, environmental protection and Fair Trade practices, which carries weight for health-conscious and ethically minded shoppers. Most products are shipped on container vessels, which are more energy efficient than flying or trucking freight. New Zealand is virtually pest-free because of rigorous controls—fewer pests means less need for pesticides and the result is cleaner, safer food. Growth hormones are also banned in the country. The wine industry, too, holds a green philosophy—by 2012, 100 percent of vineyards and wineries expect to be certified as sustainable (currently, it’s 75 percent).

A recent surge in tourism has increased demand from those who want to experience New Zealand’s flavors and foods when they return home. Manuka honey is a prime example, with its strong gingery, peppery essence from an indigenous plant with natural antibacterial properties. Airborne (Leeston, NZ), the country’s largest exporter of honey, offers creamed Rata honey, Vipers Bugloss and Honeydew honey—not from the melon but from bark extract from the beech tree.

Other popular “Kiwi” (New Zealand) imports include gourmet fruit pastes in flavors such as fig and quince; olive oil; Antipodes water, the first premium water to be certified carbon-neutral; Kaitaia Fire hot sauce, a blend of kiwifruit, Manuka honey and habanero pepper; and RJ’s Licorice, a natural soft licorice. While New Zealand’s products first appeared in specialty stores in the U.S., they are now appearing on the shelves of retailers such as Whole Foods, Trader Joe’s, Earth Fare and Publix.

New Zealand still gets lumped in with Australia because of geography, especially when it comes to the New World wine section at retail stores. But there are fundamental differences. “New Zealand wines and olive oil are ethereal, mellow,” says Brad Farmerie, the chef overseeing two hip New York City restaurants, Public and Double Crown. “Australian stuff is big, bold and aggressive, more like the Australian personality.” The U.S. imports two million cases of New Zealand wine a year, the majority of it the country’s benchmark Sauvignon Blanc. But up-and-coming varietals include Syrah and Riesling as well as Pinot Noir and Merlot-based blends. Pinot Gris, Pinot Blanc, Chenin Blanc, Müller-Thurgau and Gewürztraminer grapes also do well in New Zealand’s climate. –Julie Besonen and Vanessa Facenda

 
NEW ZEALAND SPECIALTY FOODS AND WINE

Here are some of the Kiwi products available in the U.S.

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