T R A V E L Freemantle and Kai are known locally as the paella guys – paella was their first shared culinary endeavour. But they’re also fondly respected as a team at the forefront of a burgeoning movement to reinsert fresh local produce into everyday cuisine. At the pair’s SUP events, foodies often show up without knowing the menu, which changes regularly, confident that the dishes they receive will have been made with high-quality produce procured both locally and ethically – West Coast crayfish tails, say, or rabbit braised in Wellington. The same applies to the paella they produce and the bagels they sell. Being fully committed to the use of high-quality ingredients, however, is tricky and time consuming, especially considering that much of the region’s fresh food is exported almost immediately all over the world. To be successful, the pair must be on a constant hunt for quality produce.
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