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The six of us have been friends for almost 20 years, spending that time winemaking, marketing, vine tending, making money, food and designing.

The combination is a pretty tasty recipe, especially when you grow on some of the most exciting Pinot Noir & Riesling sites in New Zealand. Together we are the perfect fit, or the tongue in the groove.

Our home base is The Food Farm, a permaculture property in the heart of the Waipara Valley, North Canterbury. It’s farmed using organic and biodynamic principles.

Many years of friendship and a love of wine & food brings us all together, and just like the ingredients in a good meal, we each contribute something important to the table.

Come and join us.

  • Making orange wine amp wild porcini sausages this morning onhellip
  • The current state of the shed TheFoodFarm PigWeekend
  • Dry curing pork belly for bacon amp pancetta Trying organichellip
  • Decent knife skills on the 12 year old as shehellip
  • Pork spare ribs for dinner tonight during PigWeekend on TheFoodFarm
  • Processing the final parts of the pig now These arehellip
  • Homemade saucisson for lunch on the PigWeekend Cured with Pinothellip
  • The finished black puddingblood sausageboudin noir