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QTMAGAZINE SPRING 2014 QT.CO.NZ
QTMAGAZINE SPRING 2014 QT.CO.NZ
MEAT PREACHERS ATTRACT
They’re known as the “Meat Preachers” and they
practise what they preach.
Originally from Argentina and Uruguay, Zamora
owners Nicolas Karlsson and Matias Mautone, have
a true passion for quality meat. Unable to find the
quality sausages they’d been accustomed to in South
America, they started making their own after arriving
in New Zealand.
They soon realised there was a gap in the market
so formed Zamora Homemade, named after the
farm Matias grew up on in Uruguay. In 2010 they
started making sausages in a tiny rented space in
Queenstown selling them at the Remarkables Market.
The verdict was unanimous from their meat-loving
fans and Nicolas says they received incredibly positive
feedback and encouragement from their customers.
Recently they relocated into a new Industrial Place
premises ten times the size of the original where
they have opened a dedicated deli shop selling hand-
crafted sausages, salamis, cured meats, classic and
uniquely South American cuts of meats, cheeses and
a range of delicious meat accompaniments.
“Our products are created using traditional South
American and family recipes. We use high quality
New Zealand ingredients that produce superior
results,” says Nicolas.
Zamora’s team includes fellow South American,
Brazilian Edwardo Schmidt, in charge of retail and
Kiwi Melissa White operating the books.
Every Saturday during summer Nicolas and Matias
are behind the BBQ at Remarkables Market turning
out their mouth-watering sausages and juicy steaks.
The “Meat Preachers” love to provide advice on how
best to prepare their meats and have quite a following
of locals who enjoy cooking Zamora’s products.
Stewart Island Smoked Salmon which is a significant
feature of the Remarkables Market started out
as an aside for Nic Adlam and her chef partner
Gary Huggins, to supplement their Stewart Island
restaurant business. Today the couple have turned
what was their signature dish at the island’s Churchill
Restaurant into a thriving stand alone business.
When tourist numbers were down during the
recession years and their restaurant couldn’t support
both of them Nic returned to work in Christchurch.
She always took samples of Gary’s Stewart Island
smoked salmon back for friends and before long she
had a long list of requests for the product. So she
decided to try her hand at Christchurch’s Dean’s Bush
“After my second day at the market, I had requests to
supply a Merivale supermarket. They asked to order 10
to 15 kilos every week and have done so ever since.”
Following this early success they bought a property
on Stewart Island and customised it to smoke salmon.
“In the early days Gary was just smoking one or two
fillets a week but now we do 200 kilos,” says Nic.
“The fresh quality salmon is hot smoked over manuka
and oozes with that woody, manuka flavour. It’s
farmed in the middle of a national park where there’s
no pollution and because it’s so clean we don’t do
anything to it, it’s beautiful salmon just the way it is.”
With two Taste Farmers Market awards, achieved in
2013 and 2014, to their name Nic and Gary are looking
forward to being an integral part of the Remarkables
Market again this year.
TOP CHEFS SUPPORT
GOODIES FROM THE GORGE
Tucked away in its own microclimate at the entrance to
the Kawarau Gorge is the best kept secret of some of
Queenstown and Central Otago’s top executive chefs.
Goodies From The Gorge started out as a hobby for
retired Dunedin advertising executive David White and
his wife, Jeni Steele, when they moved to Cromwell
in 2003. David, who has been a keen gardener for 45
years, began growing specialist organic vegetables,
fruits and berries and before long was supplying
leading executive chefs around the region, with
Blanket Bay’s former award-winning chef Jason Dell
becoming one of their first clients.
Their delicious organic produce has become one of
the most popular stalls at Remarkables Market. “Our
principal fruits are berries – blueberries, raspberries,
boysenberries, blackberries, gooseberries, red, white
and black currants,” says David. “Red currants often
sell out. People even use them for decorations at
Broad beans grown to perfection are another sell-
out along with asparagus, potatoes, peas, beans
brassicas, onions, garlic, beets and squash. “We grow
up to 12 varieties of tomatoes, plus peppers, corn and
root vegetables, all outdoors.”
David and Jeni pick their rhubarb and lettuces fresh
for the Remarkables Market every Saturday and new
offerings for this market season include pink fir apple
potatoes, shaped like yams with a lovely waxy potato
taste. They grow their vegetables in rich alluvial quartz
soils, supplemented by their own organic compost,
which they believe is the ingredient which sets their
And what better recommendation for Goodies from
the Gorge when they count among their clients well-
known celebrity chefs.
David White and Jeni Steele
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