Q& A

Catherine Smith & Greig Buckley Kai NZ Foods Limited

There is no doubt that an important ingredient to include when telling the New Zealand food story is artisan food. Catherine Smith and Greig Buckley are working on connecting artisan producers with people who love to cook and eat via an online community called Kai.

What excites you about the future of New Zealand artisan food?

Many of our makers are new New Zealanders, so we’re seeing a wonderful crossover of food styles and cooking methods from around the world. Also, there’s a growing use of indigenous ingredients like kawakawa and horopito, with generous (and genius) Māori cooks like Monique Fiso sharing her people’s ways. And young people going back to the land, and their garages, to handmake food.

What does Kai offer to New Zealand consumers?

An easier way to get hold of handmade products that aren’t available in supermarkets or chain stores – and support for makers who are connected to their land and their communities.

Why are you credible as artisan experts?

We want people to think more about food as part of their lives. We love food and understand what goes in to making real artisan foods.

And next steps for Kai?

We don’t do fresh products at the moment, only shelf stable, so we can’t wait to get started on our monthly subscriptions for handmade cheeses, interesting charcuterie and other fresh foods. We will also expand our footprint to sell in selected overseas markets. To get involved, contact catherine@ kai.co.nz or greig@kai.co.nz.