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SEAFOOD FROM AOTEAROAAOTEAROA NEW ZEALAND
From New Zealand waters
Eight selections, handled with care from landing to door: black-shell mussels, silver fish, silver pomfret, tender fish fillets, royal tiger prawns, snow crab legs, plump squid and starfish. Each is chosen for clean flavour and natural texture, then packed to travel cold.
OUR APPROACH
Chosen with restraint, packed with care.
New Zealand's coastal waters give the range its character. Sheltered harbours produce shellfish with firm texture and a clean, briny finish, while cooler southern grounds suit fish with fine, sweet flesh.
The selection stays short and specific. Every item is named by species and supplied in the form it cooks best in, so choosing at the table stays simple.
THE RANGE, CHOSEN IN SEASONFROM THE WATER
Four ways into the range
THE MARKET EDIT
The full range
SERVE IT SIMPLY
A method for each species.
Image, species and advice belong together: gentle steam for mussels, fast heat for tiger prawns, and a short, sharp sear for squid.
Black-shell mussels, steamed
Steam gently in a covered pan with a splash of wine or stock, following the pack directions for time. Discard any that stay open, then finish with herbs and a spoonful of the cooking liquor.
Royal tiger prawns, quickly seared
Pat the prawns dry and sear them hard and fast so the shells colour and the flesh stays sweet. A squeeze of citrus at the end is enough.
Plump squid, scored and seared
Score the body lightly, then cook it either very briefly over high heat or slowly — nothing in between. Finish with olive oil, lemon and parsley.
≋SHOP THE FULL RANGE ↗
AT YOUR TABLE
A quieter kind of luxury
From a named growing region to a clearly labelled pack, every detail should make the seafood easier to understand and more confident to cook.
Choose the item for its species, origin and format, follow its own storage directions, then keep the cooking simple enough that the ingredient stays the focus.