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Classic Olive Oil Cake

Classic Olive Oil Cake

A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of foodies Extra Virgin Olive Oil just before serving brings the fruity flavour to the front of your palate as soon as you take a bite.
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Salmon Gravlax

Salmon Gravlax

The purity of foodies Flaky Sea Salt makes it the perfect salt for home curing, pickling or fermenting. There are no anti-caking agents, cleaning agents or added iodine in the salt that can harm the process and flavour of the curing process.
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Grated Carrot Salad In foodies Extra Virgin Olive Oil

Grated Carrot Salad In foodies Extra Virgin Olive Oil

This simple dish is bursting with flavour and works beautifully alongside barbecued meats.
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Roasted Carrot Mezze with garlic yoghurt and golden foodies Extra Virgin Olive Oil

Roasted Carrot Mezze with garlic yoghurt and golden foodies Extra Virgin Olive Oil (serves 4)









6 large Carrots, peeled, sliced into flat sticks

3 Tbsp foodies Extra virgin olive oil

1 tsp Fennel seeds

¾ tsp Salt

¼ tsp Black pepper

1 cup Natural yoghurt, unsweetened

½ tsp foodies Flaky Organic Sea Salt

1 large Garlic clove, crushed

1 handful Fresh thyme, and rosemary, to garnish


Toss carrots, with olive oil, fennel seeds and salt and pepper and roast for approximately 30 minutes at 200C until caramelised around the edges.

Combine yoghurt, salt and garlic and let sit to allow flavour to develop while the carrots cook.

Place carrots on a shallow serving platter and liberally pour the yoghurt over. Drizzle with the leftover juicy carrot oil from the roasting pan. Sprinkle with fresh herbs.



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Beetroot cured salmon

I love the purple edging to the pink salmon slivers that the beetroot in this recipe gives.  I love salmon, my favorite is the sashimi you can get at Mt Cook Alpine Salmon, Lake Pukaki Visitors Centre. So fresh, so perfect, needs nothing!  However salt cured is another favorite and I can happily nibble my way through it all evening long.  This is simple to do and beautiful to serve.  You can make a small piece or a whole side.  The curing times are a guideline if it is a very thin piece make it less,very think make it longer.    

1 Side of salmon,

Bunch of wild fennel (no wild near you? shop will do),  

2 table spoons fennel seeds,

zest of two lemons,

2 beetroots

1/4 cup of brown sugar,

1 and a bit cups kosha salt

You will also need a non reactive tray large enough for your salmon. (If you haven't got one use two lengths of cling film stretched out on the counter top slightly over lapping),  Cling film.  A chopping board and a couple of food cans (or other weights)

If not already done, remove pin bones from the salmon.  tweezers do a good job.

Sprinkle salt over your tray, simply lay your salmon down on top.

Now gentle massage more salt into the pink flesh until all the exposed flesh is done.

Zest the lemons over the salmon.

Toast the fennel seeds and pour into a pestle and morter, add a cup of salt and bash up together, 

finely chop the fennel and add to the salt mix

Grate the beetroot.  Gather handfuls and squeeze, letting the juices run all over the salmon, flushing it purple

Add the squeezed beetroot to the salt mix and spread it all over the salmon.

Cover with cling film, place board on top, tins on top and pop it in the fridge.  Leave for 48 hours (24 if skinny whole side might need 3 days)

(If using clingfilm instead of a tray place another length of cling film over the top and wrap up the salmon)

After its time, remove from the fridge, wipe off all the salt mix and give a quick rinse in clean cold water.

Now slice eat and try not to go MMMMMmmmmm.

(NB if you leave it in the cure too long and it is now too salty clean out your tray and fill it with cold water, submerge the whole bit of salmon for 10 mins, this will reduce the saltiness)

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Pikopiko compressed in onion ash | pea shoots | fresh foraged herbs | hângī inspired celery root purée



Foodies Pikopiko 200g 

Onion ash 10g 

Foodies Extra Virgin Olive Oil 250ml 


Combine all ingredients in a vacuum bag and compressed for 12-24 hours.

Remove from bag and grill on charcoal for maximum flavour.


Sam Heaven

  • Foodies For Food Lovers