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Begin with the Best

Quality Stocks & Glazes.
Using 100%
Natural Ingredients.

Traditonal

Made with passion
by our chefs.

For more than 20 years we’ve been passionate about making the best fresh stocks and glazes for discerning chefs. Using classic recipes with traditional open kettle methods our chefs craft exceptional stocks and glazes so your chefs can begin with the best foundation for outstanding dishes.

Learn More About Us

Since

1997
Discover

We believe in quality.

Made With Passion

So chefs can begin with the best we make our stocks using traditional open kettle methods from classic recipes which professional chefs use in their own kitchens.

Depth of Flavour

Gently reduced for hours achieving the perfect taste and consistency time and time again.

View our recipes

Begin with the Best

Made in New Zealand
and packaged fresh.

As chefs, we know that preparing fresh stocks and glazes is a continual demand on the resources in your kitchen. Consistency of flavour and cost effectiveness are paramount. We save you time, space, food safety and health and safety risks by delivering consistent, quality stocks you can rely on, in the exact quantities you need.

Our kitchen is dedicated solely to this craft, ensuring an outstanding, consistent quality that can be relied on every day. We carefully select the best New Zealand grown, fresh ingredients. 100% natural with no preservatives, no additives and no added gelatine.

Trusted By New Zealand Chefs

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Foundation stocks and glazes give me a quality base to build from. They allow me more time to concentrate on the finer touches of service rather than attending to skimming a stock all day.

stars
Marc Soper
Conseiller Culinaire, New Zealand, Chaine des Rotisse

Latest Blogs

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What Is Beef Stock?

When it comes to cooking, a lot of recipes ask for the same ingredients. If you enjoy cooking rich and hearty pasta, stews and sauces, you may notice that a common ingredient you need is

One Pan Chicken with Bacon

KETO friendly First, pan fry the bone-in, skin-on chicken thighs to get that nice brown color on the outside. Then, simmer thighs in Foundation chicken stock with bacon for about 20 minutes until they are

View ALL recipes

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