You couldn't get a better supplier that is more local to Arrowtown than Royalburn Station. Located just above Arrowtown on the Crown Range, Royalburn's vision is to be the leaders in regenerative and ethical farming. They are reimagining the farming sector, to find more sustainable and circular solutions to help their land, animals and food sources thrive. Royalburn lamb is specifically bred to have the best meat-eating qualities. Their lamb genetics combined with a diet of multiple plant species, and dry aging the meat, makes for outstanding flavour, an optimal fat to lean ratio, and finer textured meat that is incredibly succulent. Their philosophy with sheep is to be as hands-off as possible, no longer removing tails or ear mark our lambs, leaving them to grow stress-free alongside their mothers. Their ewes and lambs move regularly between fresh grass and multi-species cover crops, (such as oats, buckwheat, phacelia, clovers), resulting in excellent nutrition and growth rates. After weaning, lambs are finished on omega-3 rich chicory. A delicious, diverse diet is key to the quality and nutrition of their meat. The old saying, “you are what you eat,” is absolutely true.
All Royalburn eggs are pasture-raised which means their hens freely roam on fresh, green pasture every day of their lives. They are genuinely as free-range as you can get – they don’t just have access to the outdoors, they live in the outdoors. Resulting in the most beautiful, most nutritious eggs. Every egg you see on a Dishery dish is a Royalburn egg!
Havoc Farm Pork (Hunter Hills, New Zealand)
The home of happy hogs since 1991.
The absolutely best tasting pork created by farming with minimal intervention, no antibiotics, and no growth promotants. This story, like all good legends, begins with the dream of just one person. Ian Jackson, a Scot by birth, was raised in England on a pig and poultry farm where he says he was not interested in the poultry, and graduated from Usk Agricultural College where he specialised in pigs. After working in the UK in the pig industry, he set off to see the world. He traveled overland from the UK to New Zealand working on various pig farms, and when he arrived in New Zealand he worked on many more. All along, he was hatching plans for his own farm and formulating how he would do things when the time was right.
From his travels and work experience Ian knew he was going to breed his pigs outside in the open air where they would be free to display their natural behaviour, have plenty to eat and drink, and room to frolic at will. Back at the beginning in 1991, Ian was considered a bit of an oddity to be farming his pigs outside, but he persisted and now in the South Island of New Zealand it is quite common to farm pigs outdoors.
Ian’s policy has always been minimal intervention, no antibiotics, and no growth promotants – just a good old healthy diet of locally grown grain and a few added ingredients such as garlic and cider vinegar to keep the pigs happy and healthy. Ian mills all his own feed on the farm and takes pride in saying “I would not feed my pigs anything I would not eat myself”. Ian takes his pigs to be turned into pork and bacon in his own specially designed truck, known as the “Havoc Hog Hauler”. This is to avoid the risk of disease from stock trucks on the farm, and minimise the shock of transportation on the pigs.
South Island Seafood
Harbour Fish is a seafood company specialising in wild-caught fish. Owned & operated by a family who feel privileged to provide a precious and nutritious protein source to our valued customers, from the bottom of New Zealand’s South Island. They own their supply chain so we can guarantee the provenance of our fish, and deliver you only the freshest wild-caught South Island seafood. Local fishers harvest fish from the Otago-Southland coast. Their catch comes ashore as quickly as possible after landing, and is processed at Harbour Fish plants the day they receive it. Their fish is then sent on the next available truck to our retail and wholesale customers.
In 2003 fisherman Damon Cooper purchased Harbour Fish, a small seafood retailer & wholesaler operating in Port Chalmers, just outside of Dunedin. Shortly after, Damon’s brother Aaron joined the team and took over the day-to-day running of the business. The Cooper brothers have been running the business ever since – with a few other family members pitching in too. Harbour Fish is now based out of a processing site in Sawyers Bay. In 2019 they were privileged to take over a plant in Bluff, Southland that had been run by the same family for more than 100 years. Family-owned & operated with the following business model - work with fishers they know to catch, process and deliver fresh, wild-caught seafood.
The long-term sustainability of NZ's fishery is a priority for Harbour FIsh. Our fish is caught under the New Zealand Quota Management System (QMS) by inshore fishing boats. The Ministry of Primary Industries (MPI) is the architect and regulator of the QMS. The system is reviewed annually and catch limits for New Zealand set by species and region. Harbour FIsh works to actively mitigate the environmental impact through the supply chain – at sea, in our processing facilities, and through their sales channels.
Harbour Fish works with our fishers to ensure best practice care standards are met, and that they deliver the freshest catch possible. Most customers eat Harbour Fresh fish within 12-48 hours of it being landed at sea. The fish is harvested on the lower East coast of the South Island by inshore fishing boats Harbour Fish has long-standing relationships with. They catch local South Island species like Blue Cod, Gurnard, Sole, Flounder & Monk in the winter. Or Tarakihi, Moki & Warehou in the summer. Harbour Fish catches to pre-existing orders or known demand, to ensure they take only what is needed and that any waste is minimal. Fish is iced and chilled at sea as quickly as possible, before coming ashore for processing at plants in Dunedin & Bluff.
Harbour Fish has long-term relationships with their fishers – some have fished for them since the early 2000s. Their boats are inshore vessels working the lower East coast of the South Island, and most are run by owner-operator skippers. Many of the boats they work with are run by second, third or even fourth generation fishers. Depending on size, vessels will have 1-4 crew (including the skipper) on board at any one time.
The finest salmon nature has to offer
Raised in the clean and cold waters of New Zealand’s Marlborough Sounds, Regal Marlborough King Salmon is known for its incredible flavour, colour, texture and healthy omega-3 fatty acids. It’s the unique mix of currents, water quality and temperatures, the ‘merroir’, that elevates their King salmon above the rest.
At Regal Marlborough King Salmon caring for the environment is integral to what they do. To deliver on our sustainable farming commitments, they are annually audited and certified by the independent Best Aquaculture Practices program from The Global Aquaculture Alliance.
In addition the New Zealand King Salmon industry received the Monterey Bay Aquarium Seafood Watch Green/Best Choice rating, the first marine-farmed salmon to achieve this rating.
Their farms are scattered through the cool, deep waters of the Marlborough's pristine Pelorus and Queen Charlotte Sounds. Regal Marlborough King Salmon’s sea farm sites were chosen very carefully. The sites need deep enough water; sufficient water flow; shelter from wind and waves; high quality, cool waters with low variation in temperature and salinity, and adequate separation from other sea farms. Certain parts of the Marlborough Sounds provide this ideal environment, essential for King Salmon to thrive and grow. Regal salmon have plenty of room to grow with only 2% of the sea farm being occupied by salmon and the remaining 98% by water.
Nothing beats delicious NZ avocados
Meet Ron and Alister, they’re old mates from the Bay of Plenty and they’ve been growing avocados since way back. In 1995 they formed BayFarms and made it their mission to bring delicious top-quality avocados to the people of New Zealand. But they didn’t stop there: When it comes to sustainability they want to set an example and are constantly working on making every step of the way good for the environment, good for the community and good for business. No compromise.