Check out the latest KEEWAI article in “Our New Zealand” travel magazine. Also an amazing recipe from Greg Piner, Executive Chef at Vault 21 in Dunedin. Enjoy!! (see link below for details!).
Author Archives: John
A recent article in Ngai tahu’s Te Karaka newletter about the joint KEEWAI and Hokonui Runanga project near Gore. (Cut and paste the link to view)
We recently spent a day with Kaikorai Primary School pupils using KEEWAI as a focus point for environmental education around waterways. Second year running the girls were braver than the boys when it came to “who wants to hold a KEEWAI!” Always nice to spend time talking to the next generation about the the importance of water quality and conservation.
The KEEWAI story was recognised as a stand-out in the recently released MPI Sustainable Farming Fund publication celebrating 1000 projects (click on image to enlarge).
See attached link for information about KEEWAI’s Spirit of New Zealand Award and, another Otago award winner, Whitestone Cheese at the recent 2017 Outstanding Food producer Awards. https://www.odt.co.nz/business/region’s-businesses-winners-inaugural-awards
KEEWAI won the prestigious BITE Gourmet section at the recent 2016 NZ Food Awards.
KEEWAI won a prestigious environmental award at the recent Environmental Southland Awards. The judges were impressed with how commercial, conservation and environmental considerations were accommodated within the crayfish farming operation: see link for more detail: Environment Southland Award nomination video
Our environmental award, and the launch of our crayfish farming guide, was covered in an Otago Daily Times article: Koura venture wins award