Kakariki Kitchen

Born and raised on a farm in Port Levy, Banks Peninsular, sustainability was a way of life, food was never wasted, fruit and veg were grown seasonally and the land was tended with care.

 These principals have stayed with Nicky and are deeply ingrained in the ethos of Kakariki Kitchen (Kakariki means green in Te Reo Maori)​

Nicky has enjoyed a successful cooking career. She has run the kitchen of an award-winning restaurant in Christchurch, cooked at renowned vegetarian restaurant, "Greens" in San Francisco and held the position of head chef at two acclaimed Sydney restaurants. She has had her recipes published in Vogue Entertaining Magazine.

​Her life changed when, in 2009 Nicky was diagnosed with Parkinson's Disease. Over time it became apparent that cooking in a fast-pace restaurant was neither desirable nor practical. Kakariki Kitchen enables Nicky to continue to cook and create delicious food. Her chutneys are a great addition to any table and the chilli, lime and ginger sauce has fans across the country. Her latest addition is a range of spice blends. The blends are fragrant, flavour packed and true to their origin. They are also incredibly easy to use.

​As an innovator, Nicky connects her love of food with sustainability. Great care has been taken in the selection of ingredients and packing with minimal impact on the environment.