The South Canterbury town of Geraldine is home to some of New Zealand’s most successful food producers.
Barker’s jams, pickles and cordials, Anathoth jams, Geraldine Cheese Company cheeses and Addmore elderflower drinks have all put Geraldine on the New Zealand food map.
Barker's Fruit started producing fruit syrups in 1969 and many Kiwis have grown up drinking their famous blackcurrant and lemon barley cordials. The company has since branched into jam, chutneys, dressings and sauces and while their products sell in supermarkets, buying direct from the centre of Geraldine at their Food Store and Eatery lets you try before you buy.
Addmore Products doesn’t have its own outlet, but can be purchased from the supermarket. Its cordial and sparkling drinks, made from locally grown flowers, are excellent alternatives to alcohol.
Across the road from from Barker's Foodstore and Eatery is the Geraldine Cheese Company (the cheese is made in a factory behind the shop, which you can see through a viewing window). Try their unique range of deer milk cheeses.
Just off the main street is The Cottage Pantry which stocks baking essentials, alongside a gallery showcasing local artists.
Clearwaters Organic Dairy doesn’t have a retail store either, but their Cream Top Yoghurt is also available at the supermarket in Geraldine. It’s made using the ‘pot set’ method, which maximises its probiotic content. It’s also made from whole, not homogenised milk and makes up for every low-fat dairy product you’ve ever been persuaded to consume for the sake of your arteries.
While you're here, also make sure you try Al’s Laboratory Hot Sauces – fiery condiments in a range of spice levels – which are made locally by the co-owner of the The Running Duck café and can be purchased direct from there.
It’s things like this that make Geraldine food producers so outstanding: their focus is on high-quality, unadulterated food, made with local ingredients as much as possible. It’s not the kind of fare that nutritionists would necessarily recommend, but there’s something to be said for putting flavour and freshness ahead of cholesterol levels.
Story by Sara Goessi.
