Seasonal guides, buying advice and storage tips written from the depot floor in Pukekohe.
South Auckland's food scene runs on onions, garlic, ginger, coriander and potatoes in volume. Here's what local restaurants, takeaways and caterers should look for in a vegetable supplier.
Most of the vegetables on Auckland menus are grown 30–60km south of the city in Pukekohe, Bombay and the Franklin district. Here's how the supply chain works and how to shorten it.
How produce reaches Hamilton kitchens, why much of it takes the long way round via Auckland, and what to ask a vegetable supplier before you sign up in the Waikato.
How VegieFresh's delivery service works for restaurants, cafes and caterers — areas covered, ordering cut-offs, delivery days, bulk orders and freight to the rest of NZ.
Pukekohe's volcanic soils, mild climate and generations of growers make it NZ's vegetable heartland — and why that matters for the produce arriving at your restaurant.
Which vegetables go in the chiller, which stay out, and the storage temperatures and shelf lives for potatoes, onions, tomatoes, greens, herbs and roots.
Agria is floury and made for chips, roasting and mash. Moonlight is waxy and holds its shape for salads and boiling. Here's how to choose, and which pack size to order.
A month-by-month guide to what's in season in New Zealand — potatoes, onions, brassicas, tomatoes, herbs and roots — and how to plan menus and ordering around it.
What to check before you sign up with a vegetable wholesaler in Auckland or Hamilton: delivery reliability, sourcing, pack sizes, pricing and communication.
Ask us directly — we'll answer, and probably write it up.
