Kiwi- Asian Restaurant Plans to go Worldwide

Old Country Food, a New Zealand-based maker of vegan and “free-from” fusion Asian goods, has seen an increase in demand from customers in other countries and is considering expanding into the export market as a result. Steamed buns, frozen dumplings, and bao buns are just some of the products that this firm, situated in Auckland, distributes to supermarkets and restaurants all around New Zealand. The company also offers alternatives that are vegan, nut-free, preservative-free, and MSG-free.

Old Country Food’s Chief Executive Officer, Dr. Amy Sevao, stated that the company’s primary focus used to be on the Asian supermarket niche, which is where it has established a dominant market share. However, the company has since expanded its operations to include mainstream supermarkets, food service, and independent restaurants.

“In recent years, we have witnessed a rising interest in Asian-fusion meals, which have now been normalised within the diets of many New Zealand families,” said Sevao. “This interest has now become normalised within the diets of many New Zealand households.”

Following a period of tremendous development over the course of the previous six years, the firm has seen growth at a rate of twenty percent on an annual basis, with sales reaching five million New Zealand dollars.

She went on to say that “our reputation for innovation has also led to international interest from Australian companies looking at our vegan and nut-free products and asking if we can develop bespoke products and flavours for their customer base.” “Our reputation for innovation has also led to international interest from Australian companies looking at our vegan and nut-free products.”

As part of our aim to expand our export operations to the trans-Tasman region, we are currently having discussions with a number of stores who might possibly become suppliers. In addition, the firm has worked along with television chef Rewi Spraggon to provide hangi-cooked pork steamed buns to the local shops. These buns are a fusion of traditional Chinese and Maori methods of preparing pork.

At his West Auckland establishment, Spraggon runs the only MPI-approved hangi that can be found anywhere in New Zealand. According to him, the purpose of the cooperation is to assist in the process of introducing the flavours of traditional Maori cuisine to urban clients who may not otherwise have access to food that has been made in a hangi.

Spraggon said that “what we have produced as part of our partnership is an easy-to-access and consume portable food format,” which gives the potential for a large number of people to sample traditional hangi flavours for the first time.