Trusted by

  • Ahi Restaurant
  • Auckland Hotel Investments Ltd
  • AUT Hospitality Services
  • Bracu Restaurant
  • Cable Bay Wine
  • Cambridge Road Winery
  • Cave A Vin Ltd
  • Darling on Drake
  • Delamore Lodge
  • DPMC – Government House
  • Duo Eatery
  • Free Range Chef Ltd
  • Grand Millennium Brasserie
  • Hayes Common
  • Minter Ellison Rudd Watts
  • Motor Yacht Samaya
  • Mr. Pickles Kitchen
  • Mudbrick Vineyard & Restaurant
  • Pacific Coast Village
  • Pa Beach Cafe
  • Piha Organics TA The Piha Store
  • Prodigall Daughter Gourmet Lodge
  • Semola
  • Takapuna Beach Cafe & Store
  • The Archive
  • The Beast Yacht (Marine)
  • The Butcher Baker
  • The Runholder
  • The Shack
  • Tiwaiwaka Vineyard
  • Waiheke Specialty Food

“This is one of the (effing) best new products I have had in more than a year – these products really blow me away. I love all of them, but my absolute favourite is Epicoria’s Moroccan Orange Cured Lamb – lovely smell, smooth velvety texture and the taste, I am blown away by these products!”

Matthew Reuther, Head Chef, The Grill, Mandarin Oriental Hong Kong

“That is the yummiest slice of deliciousness I’ve ever tasted!”

Rebekah Tisch, Cambridge Road Vineyard, Martinborough, New Zealand

“Beef fennel orange I love. A lot! Next favourite Mihi Lamb. High quality special new products!”

Sami Chu, Sous Chef, Henry American Grill and Steakhouse, Rosewood Hong Kong

“Epicoria cured meats are awesome!”

Dale Keith, Exec. Chef Rose and Smith, Tauherenikau Racecourse, South Wairarapa, New Zealand
 

“Rachel hosts her guests, pours local wines, cooks great food from her kitchen garden and organizes foodie tours. However there is lots more here than an awesome place to stay. Rachel is not only a chef but also a butcher, with a focus on creating the most beautiful charcuterie from Aotearoa’s beef and lamb under her brand, Epicoria. The ancient process of humans preserving meat for consumption at a later date – before the invention of refrigeration – is fascinating. These days we carry on with these old traditions for the adventure and, of course, the amazing flavour of cured meat. Rachel takes me through the technique, effortlessly demystifying the process of salt curing, ageing, dehydrating and adding natural New Zeaaland culture to the meat, all of which combine to render a masterpiece of culinary art. Rachel’s focus on New Zealand lamb and the unique flavourings only found here, such as kawakawa, horopito and kelp, truly make her charcuterie a great New Zealand product with endless possibilities.” 

Excerpt from Cuisine Magazine issue 226 Nov 2024 Ben Bayly, Coastal Mahi, A New Zealand Food Story Co-Owner Ahi, Origine