FRENCH-STYLE BUTTER

From a young age, Nadiah Zaidal has had an obsession with French butter, furthering her passion by studying the art of French pastry at Le Cordon Bleu in Paris. In 2020, she started Culcha, an artisan cultured butter and buttermilk ice-cream company, in Queenstown. “I apply the techniques of traditional French-style butter to dairy from the South Island, to achieve cultured butter that is unique,” she explains. Churned, aged and kneaded in small batches, Culcha’s flavours range from unsalted to kombu-infused for a savoury umami kick.