New Zealand introduces best seafood in Vietnam

“Food hygiene and safety are serious concerns in Vietnam, making New Zealand’s fresh, safe and traceable food an ideal fit, especially seafood and fruit,” said Tony Martin, Trade commissioner and consul general in Vietnam.

During the private launch, guests were treated to a showcase of Vietnamese dishes featuring premium New Zealand produce, prepared by Brendon Partridge, executive chef at JW Marriott Hanoi. They were also given a virtual reality wine tour, set in a New Zealand vineyard.

Among the most exciting newly-launched Kiwi products and brands were Spring Sheep Milk Co., which creates luxurious, creamy and healthy New Zealand sheep milk products, including gelato and milk powder suitable for lactose-intolerant individuals, Talley’s, who has brought New Zealand’s amazing seafood harvest to the plates of diners across the region, in particular signature Greenshell Mussels found only in New Zealand. The New Zealand Dessert Company creators of Dollop Kitchens frozen desserts, the perfect on-the-go fresh, creamy and delicious cheesecakes and dessert pots.

Also featured were the best in meat, seafood, beverage and grocery items from the likes of Celiers d’Aisle, Emerald Foods, Spring Sheep Dairy, Giesen Wines and Goodman Fielder.

New Zealand’s climate and fertile soil make it ideal for almost every kind of food production – from sheep and cattle to cropping and horticulture – and its relative geographic isolation helps to keep its rich and unique plant life free of pests and disease. New Zealand is one of only two countries to export more than half of its total food production, with a total export value of $368.9 million.

More than 35,000 food businesses in New Zealand are held to stringent food safety standards and strict biosecurity measures. This ensures food (such as meat, dairy, seafood and horticultural products) and drinks are protected from contamination. Any food exported from New Zealand must also meet the country’s strict export laws.

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