PLEASE NOTE: You are viewing a page from a past show, Specials, Products & Competitions may no longer be valid.
Stand: E02 – View Map
Starting out at Christchurch Farmers’ Market, Nic and Gary have built their business to a point where it’s now their sole source of employment. Gary smokes the salmon using his backyard smoker boxes; at busy times of the year he has eight on the go. Nic spends a lot of time on the road selling, travelling throughout the South Island.
“It’s very family oriented,” says Nic of their business. Various daughters, nieces, brothers and in-laws have been roped in to sell the salmon at markets in Christchurch, Ashburton, Kaikoura and Wellington.
It’s a seemingly simple formula – the island’s best Glory Bay salmon is smoked with a rub of salt, brown sugar and lemon pepper – but the flavour and texture are outstanding. The judges were impressed by the product’s purity; the salmon’s natural flavour is allowed to shine through. “It’s such beautiful seafood, you don’t need to add much to it,” says Nic.