The Hawke’s Bay Farmers’ Market is celebrating 20-years by giving foodies exclusive insight into the goings on for five of their most popular artisan producers.
During a half-hour, pre-booked session, you can celebrate with our artisan specialists; meet the people behind the product, hear their stories, learn a tip or two, have a taste and take away a small goodie.
Ann Nieuwenhuis - 9am to 9.30am
Ann Nieuwenhuis - Annie and Geoff Nieuwenhuis met while studying science at Massey university. For thirty years, Annie has worked as a Veterinarian while Geoff raised their five children and farmed the land. Annie brings her expertise in animal care and husbandry to ensure the goats are happy and healthy. Geoff’s background in horticulture and farming is well suited for maintaining the right feed for the goats. Together they’ve embarked on a new venture to make the best quality cheese from their own goat’s milk.
Geoff Crawford - 9.45am-10.15am
The current owner and founding partners of Telegraph Hill, Geoff has had seventeen years immersed in olives. Growing, pruning, and harvesting keep him active in the fields, but it’s the natural fermentation of olives over the months following harvest which delivers incredible results. Geoff has with unrivalled skills in everything olive is the only commercial table olive producer in New Zealand.
Geoff regularly receives national and international awards for Telegraph Hill Olives. This adds fuel to his natural love of olives, and ongoing desire to produce the best olives in NZ.
Heather's Fejoas - 10.30am-11.00am
Over 20 years ago a taste of New Zealand brought Heather to Hawke’s Bay. It was her first taste of feijoas that set her on her current path. With a passion for a flavour that is both unique, nutritious and delicious, she started by planting nearly 2,000 feijoa trees. While her organic fruit is always in high demand, Heather wondered how to prolong the availability of feijoas beyond the short, intensive growing season. She decided the opportunity was to find new ways for people to enjoy the fruit she harvests- locally and around the world. With this in mind, she experimented with different types of processing that would make it possible to enjoy Feijoas all year round and anywhere.
KANAPU - 11.15am -11.45am
“KANAPU® was born over a good old fashioned kiwi cuppa between friends, Simon and Lou, fourth generation farmers with the courage to challenge the status quo and an Isaac and Kirby entrepreneurs with a keen interest in natural superfoods and a desire to add to value to indigenous lands. Come and meet the team behind the innovation, listen to the stories of their journey thus far and taste the future of Aotearoa. Let the conversation begin...”
Greta Carney - 12pm-12.30pm
Since graduating at the age of 20 something with a BA in Theatre and Film Gretta has dedicated herself food, healing and health. She has worked in various guises including caterer, researcher, project manager, writer, gardener and homeopath. Gretta represented Aotearoa/New Zealand at Terra Madre, the International Slow Food Meeting of Indigenous Food Producers and has a National Diploma in Biodynamic Organic Agriculture. But her most favourite occupation is the planning and execution of a feast as many many friends and family and catered guests will well testify.
Hapī are best known for their almond satay noodle salads and gluten free chicken sandwiches however they have many more years combined experience delivering fabulous feasts than they do serving takeaway organic lunch! Hapī will only use the highest quality organic and wild harvested ingredients and prepare them in a manner that most manifests universal hapīness, whatever the occasion.
F.A.W.C! is a series of exceptional food and wine experiences set in stunning locations in Hawke’s Bay. Running twice a year, F.A.W.C! is a chance to get up close and personal with chefs and food producers, wine makers and the clever people that make up the New Zealand food and wine scene. F.A.W.C! Summer Series runs November, 6-15, 2020