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!). ISS 41_Our NZ FULL Kai Time 17.09
Category Archives: NEWS
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. https://www.odt.co.nz/business/koura-success-means-where-next http://www.bite.co.nz/recipe/14737/Keewai-freshwater-crayfish-with-cider-vinegar-cucumber-radish-and-apple-dressing/
KEEWAI have produced a guide to getting started for those interested in Freshwater Crayfish farming. It covers aspects such as freshwater crayfish biology, water quality and regulatory requirements, and is a useful starting point for those new to the industry. See the attached link to download a copy: Freshwater Crayfish Farming – A guide to […]
Click here for the full story: Kia-ora Magazine June 2015
I was great to see Keewai recently featured in the Otago Daily Times.