Volcanic Creamery

14/08/2026

Kawakawa, Boysenberry and Volcanic Creamery milk gelato 😍

Two new flavours. Two very different stories. Both made from scratch and both landing at the Tauranga Food Show this weekend and at our Bayfair Gelateria. 🍨

Kawakawa & Boysenberries Gelato

Main ingredient in this new flavour is full cream A2 milk from Volcanic Creamery, a small family-owned farm in Hamurana, just outside Rotorua. Fresh, gently batch pasteurised, nothing added and nothing removed. The kind of milk that actually tastes like milk.

Into that we've infused kawakawa — a native New Zealand plant sourced from Native Tree Farm, a certified organic grower in Whakatāne. Kawakawa has a warm, slightly peppery, grounding character that's entirely its own. Paired with the deep sweetness of boysenberries, it's something genuinely new — Italian technique meeting New Zealand ingredients, and finding they have a lot to say to each other.

Apple and Rhubarb Sorbet

Tart, bright, clean, and naturally vegan. A sorbet that reminds you what happens when you start with good fruit and don't get in the way. No artificial anything — just flavour doing exactly what it should.

Both flavours are available to try at the Tauranga Food Show this Saturday and Sunday at Mercury Arena Baypark. Come find us, try both, and tell us which one wins. 🇮🇹

📅 Saturday 15 August, 10am–5pm
📅 Sunday 16 August, 10am–4pm
📍 Mercury Arena Baypark, Tauranga

— Federico & Stefano, Cuore di Gelato

26/07/2026

The secret of a good gelato starts from its foundations 🙌🏼

Milk contains almost all of the essential nutrients needed to support growth such as carbohydrates, fats, proteins, vitamins, and minerals, making it one of nature's most complete food. This is why when we carefully select the milk for our gelato, we choose only the best.

Volcanic Creamery A2 protein milk is a non homogenised cows milk that contains only A2 beta-casein protein, and as Volcanic creamery says "it tastes like milk should".
Nothing is removed, nothing is added, only the goodness of their New Zealand cows and the love for a product that is perfect and complete as it is. And because it contains only A2 beta-casein protein, it is easier to be digested and assimilated. This means that can be a valid alternative for some people with mild lactose sensitivity.

New Zealand product, Italian tradition, and a common love for quality and authenticity. This is our gelato 🫶🏼💞🇮🇹🇳🇿

30/06/2026

Straight from local, independent farms.
Curds First cheese begins with fresh A2 milk from pasture‑fed Bay of Plenty cows. Want the full story behind our milk and the legends who produce it? Head to ➡ Volcanic Creamery

24/06/2026

04/06/2026

So proud to partner with these legends. If you haven't tried their cheese yet.. you need to. Tell your local pub or restaurant they NEED it on the menu 🤤🥛🐄♻️

Their gold-winning cheese curds are made daily with fresh A2 milk from Rotorua.

27/05/2026

🇳🇿 SOUTH ISLAND, WE'RE LIVE!
You can now order your fresh or frozen Curds First cheese nationwide. Time to plan that poutine party or stock up the freezer for winter.
❄️ Ice‑packed
⏱️ Overnight shipping
📦 Flat‑rate delivery up to 4 kg
📱 Order at curdsfirstcheese.co.nz
🧀 Restaurants, stockists, or bulk orders ➡ get in touch at [email protected]

20/05/2026

Such a cool reunion today with Shaq and Raine stopping in to say hi with their bubas! As well as Jason's birthday 🎉. We are blessed to have such a great team!

01/04/2026

After a lot of requests our delicious thick cream is now on the shelves at

Careful though, you can't go back to regular cream after trying this!

06/03/2026

Sunsets on the farm. How good.