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15/09/2025

Not long now Tomato Lovers 🍅

06/12/2024

How incredible is this table scape featuring our heirlooms in the flesh and as candles… simply stunning and so inspiring ❤️‍🔥 Thank you to for immortalising our precious tomatoes into wax 🕯️

tomato candles
Creative direction .staples
Illustrations
Florals
Cakes .cakes
Venue

28/10/2024

New Season + On the Menu 🍅 How incredible does this look ♥️ Our heirlooms paired with salsa matcha, whipped ricotta and basil oil. Divine!

08/03/2024

Yes, Chef! It is always extremely humbling for us to work with some of New Zealand’s best chefs, and of course the masterful is one such culinary artist. We pride ourselves on cultivating produce that is far from ordinary and bursting with flavour you just can’t fake, so chefs can work their magic to bring extraordinary dishes to the menus of their esteemed establishments.

Proud suppliers of .nz & (where you can find Josh’s Heirloom Tomato Schnitzel pictured, which really is the s**z), we’ll never compromise on the quality, taste or nutritional density of our produce so our country’s best in show never have to either.

🍅♥️🔥

19/12/2023

This dish has us dreaming of long summer lunches with our nearest and dearest. You can thank for this one 💋

Zesty Ricotta and Heirloom Tomato Salad

1 cup ricotta
2 tbsp extra virgin olive oil
1 tbsp honey
3 tbsp lemon juice

4 heirlooms tomatoes

3 tbsp pesto
2 tbsp lemon juice

6 Ortiz anchovies (optional)
Handful or pickled onions
Handful of toasted pine nuts
Handful of Italian parsley

Mix the ricotta, evoo, honey and lemon juice together. Smear onto the bottom of a platter.

Slice the tomatoes, place on top of the ricotta.

Mix the pesto and lemon juice together. Spoon over the tomatoes.

Place the anchovies, pickled onions, pine nuts and parsley on top. Season with salt and pepper and Hoover ♥️

Serves 6

22/09/2023

SS23 | Season One | Summer’s culinary essentials dropping soon at NZ’s best restaurants and your nearest 🫶🏽

Divine new flavour-full varieties in the most delectable shapes and colours will join our lineup of crowd favourites ⚡️Stay tuned.

📸

27/05/2023

PREGO COMBO 🙌🏽 Buffalo Milk Feta - Black Olive & Anchovies Tapenade - Oregano - Our Toms ♥️

15/02/2023

Sending all our love and thoughts to those affected by Cyclone Gabrielle, especially our neighbours in Muriwai and our colleagues in the produce industry who have lost or damaged crops.

In light of recent times, we thought we’d share one of our favourite dishes from one of our favourite people ♥️ We made this recipe of hers on Christmas Day and the whole family devoured it. We think this is the perfect dish to serve your nearest and dearest when you are next able to come together, and we hope it brings some joy to you as it did for us. You can find this recipe amongst all Polly’s deliciousness in her cookbook 👩🏻‍🍳

Recipe:

Heirloom Tomato and Prosciutto Salad of Your Dreams

Dressing:
1 tablespoon chilli oil
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons sugar
Juice of 1 lemon

2 large Heirloomacy heirloom tomatoes - sourced from
12 cherry tomatoes
2 baby cucumbers
200g prosciutto
Big handful of fresh thyme sprigs - roughly torn
1 cup basil - roughly chopped
180g tub Stracciatella

To serve: Fresh baguette - heat it in the oven a few minutes before serving.

Whisk the chilli oil, vinegar, olive oil and sugar together in a small bowl. Set aside.

Slice the large Heirloomacy tomatoes into 1cm rounds and cut the cherry tomatoes in half.

Slice the cucumbers on the diagonal into small chunks.

Place half of the prosciutto on the bottom of the platter.

Scatter the majority of the tomatoes and cucumber on top.

Layer the rest of the prosciutto and half the basil and dill.

Using a fork, break up the Stracciatella and layer it over the top.

Add the remaining tomatoes and cucumber.

Drizzle over all the dressing. Scatter with the remaining herbs. Season with salt and pepper.

Serves 4 as a starter

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