Where possible, we champion NZ producers.

  • MEAT.

    Grass-fed New Zealand Beef

    Grass-fed New Zealand Lamb

    Free-farmed North Canterbury Pork

    Store-made small-batch sausages

    Cured Frankfurters - Cheese + Jalapeno / Classic

    New Zealand venison

  • SALMON + CHICKEN.

    Fresh, hot and cold smoked Akaroa Salmon

    Bostock Brothers free range organic chicken selection

    Brinks Chicken - Canterbury barn raised

  • CHARCUTERIE.

    Store-made bacon (free-farmed Canterbury pork)

    Store-made ham by the slice (free-farmed Canterbury pork)

    Peter Timbs salamis

    Craft pate and boudin noir

    Merchant of Venison Red Berry Tea cold-smoked venison

    Cured spicy / venison biersticks

  • CHEESE + BREAD.

    Barry's Bay Cheese

    Whitestone Cheeses + halloumi

    Cranky Goat

    Cleveland Buffalo tartinades, marinated cheese + feta

    Cottage Lane par-baked frozen loaves + baguettes

    Raw, frozen croissants

  • PLATTER GOODIES + SNACKS.

    Robbies preserves + pickled onions
    Mandy's Apricot Mustard
    Rutherford + Meyer Quince pastes
    Old French Road table olives
    5th Street Curly Pickles
    Imported table olives / picante stuffed olives
    Pickled onions / sundried tomatoes / roasted artichoke

    Te Mata Figs dukkah / fig salami / fig chutney

    Greenhouse crackers
    Rutherford + Meyer GF wafers / seeded crackers

    Kiwi Artisan Maple Chill Cashews and Peanut Butter Peanuts

    Proper Crisps
    Serious Popcorn
    Canterbury Biltong
    Libby's Pork Crack

  • IN THE CHILLER.

    NOT AVAILABLE OVER XMAS HOLIDAY Greenhouse Catering gourmet pizzas, pre-sauced bases and turkish bread while stocks last from 4.30 pm each Wednesday (Christchurch made).

    Living Goodness sauerkraut + kimchi
    Pork Lard
    Organic Beef Tallow
    Mandy's Horseradish (sauce + raw)
    Cannonhill relishes, pesto, aoli
    Pasta Vera pesto (+ vegan pesto)
    Pasta Vera fresh filled pasta selection + sauces

  • SPICES + FLAVOUR BOMBS.

    Tartan Sari authentic curry pastes
    I Love Curry kits
    Jenny's Kitchen Tamarind Chutney
    JVK Marinades
    Little Bone Broth Company

    5th Street Pantry Za’atar
    Cured Reaper Salami Salt
    Louder sesame salt
    Kings Truffles salt
    Marlborough seas salt
    Salt + Pepper
    Saffron
    Harissa
    Hot smoked + sweet smoked paprika

  • PANTRY ITEMS.

    Robinsons Bay Olive Oils
    Old French Road Olive Oil
    Imported olive oil

    Robbies Garlic Sauce / Garlic Noir / Worcesershire Sauce
    5th Street Peanut chilli oil
    Louder chilli + sesame oil
    Bostock Organic NZ Apple Cider Vinegar
    NZ Balsamic glaze
    Balsamic vinegar / red wine vinegar /white vinegar
    Pomegranate molasses
    Kiwi Artisan Truffle Oil
    Pigeon Bay Preserved Lemons

    Alexandra's Moroccan cous cous + rice
    Dry pasta selection (+GF)
    Pasta sauces + passata
    Arborio rice / Spanish paella rice
    Cous Cous / Polenta / Pickles

    Tinned cherry tomatos / white + red beans / lentils / chickpeas

  • SAUCES + BBQ.

    Al Brown Sauces - the whole fleet!
    Glasseye Creek - Mint sauce, Pretty Hot Sauce + Wild Meat Sauce
    Rum + Que Meat Juice

    Kaitaia Fire Chilli Pepper Hot Sauce
    Kaitaia Fire Kiwifruit + Habanero Hot Sauce
    Culley’s ‘F**k that’s hot sauce’

    The Four Saucemen Spiced Plum Rib Glaze + Manuka Hot Honey Rib Glaze

    The Four Saucemen rubs:
    Jalapeno + Sweet Orange Rub
    Manuka Hot Honey Rub
    The White Rub

    Rum + Que Rubs:
    Ram Rod
    Soft Coq
    Rib Rocker
    Bull Dust

    Selection of locally produced orchard smoking wood and chips

    Digital Meat Thermometers.
    Duck fat spray

  • ANIMAL FRIENDS.

    Beef + Lamb dog bones from freezer
    Little Bone Broth Co. meal topper
    Dog rolls
    Hanging seed + fat bird feeders

PROUDLY STOCKING:

GRASS-FED NZ MEAT.

After speaking to our Northern Hemisphere + Australian visitors, we have discovered that Aotearoa NZ is one of the last countries in the world where grass-fed beef and lamb is considered the norm. This has a lot to do with our excellent farming climate where animals can graze on open pasture without needing to live in sheds over winter and our lack of large predators.

Hearing questions of “is this beef finished on corn?” or worse yet, a young kiwi asking if our “lamb was grass-fed?!” etc triggered us to the commitment of not supplying any imported pork OR grain finished (feed lot) beef.