Summary: Join us for our interview with Wendy Kendall from Waiheke Herbs on our journey to discover New Zealand Gourmet food.<br> <br> <br> <br> Making our way from <a href="https://www.aucklandnz.com/" target="_blank" rel="noopener">Auckland, New Zealand </a>to Waiheke island – the second-largest island in the Hauraki Gulf of New Zealand.<br> <br> Vote for EATT Magazine now on the <a href="https://australianpodcastawards.submittable.com/gallery/2829f195-1021-4d7c-853f-f0ce775f4fa4/9757165" target="_blank">Australian podcast awards Here </a>and also <a href="https://australianpodcastawards.submittable.com/gallery/2829f195-1021-4d7c-853f-f0ce775f4fa4/9767928/" target="_blank">Silicon Beach Radio here</a> once you have logged in and support our host and podcasting across Australia and around the world <br> <br> <br> <br> Located just 35 mins by ferry from Auckland Cullen makes his way to Waiheke Island to learn more from the shores of Oneroa beach.<br> The trip to Waiheke Island passes the wild coastlines of other islands<br> And is a popular destination for Auckland locals and international visitors to New Zealand seeking New Zealand Gourmet food.<br> <br> Waiheke Herbs as a business grew organically from long lunches with friends and family who were impressed by the herb spread and other tasty products. All made with a blend of healthy herbs in olive oil.<br> <br> <br> <br> The spread is made at <a href="https://www.rangihoua.co.nz/" target="_blank" rel="noopener">Rangihoua Estate </a>which produces some of New Zealand’s best olive oil winning international awards.<br> Rangihoua estate also hosts many tours to show them how the olive oil is made and to taste the many flavours.<br> The herb spread recipe took over a year to develop in 2004, and after many iterations, it has stood the test of time.<br> <br> <br> <br> It was important to Wendy the spread could be made from perennial herbs that could be picked fresh throughout the year across all seasons including a few wild herbs from the local environment.Some of the Herbs are grown at Wendy’s herbs gardens on Waiheke, and others come from organic growers in Auckland.<br> Waiheke Herbs also branched out into an aioli made with a combination of the herb spread also, free-range eggs and capers which is now very popular.<br> <br> <br> Beautiful Calendula flowers – the petals feature in the Herb Spread and have medicinal qualities.<br> While it has been compared to a pesto, it has no cheese, basil or nuts so its one of the few spreads people with allergies can have, and its unique flavour is highly sort after by nutritionists and foodies.<br> <br> It is very versatile and can be used to add flavour and nutritional qualities to a wide variety of meals.<br> The gradual process from farmers markets to supermarket took a very small number of years. People of all ages also enjoy the digestive healthy qualities of the herbs. Many of the herbs have been used since ancient times including those such as parsley which is unusually high in iron among other properties such and vitamin C just to name a few.<br> <br> <br> <br> Organic cider vinegar is also an essential part of some of the products in the range produced by passionate creators for its many health benefits.<br> The people and the passion behind many of the organic ingredients are a vital part of the process.<br> The challenging climate both very hot and dry, then cold and wet, produces the most robust herbs as part of the mix.<br> Health and wellbeing<br> Health and wellbeing are a core principle of the company supporting sustainable values and organics wherever possible for the environment, locally and globally.<br> Go Green, and Green Living, have been just two of the many trade shows that have helped launch Waiheke Herbs across New Zealand.<br> <br> <br> <br>
