In the late 1990s, Angelique tired of her corporate marketing job bought a small business called Wild Country, which was at that time repacking oils and vinegars in the fancy bottles intended to be given as gifts or decorative on the kitchen counter rather than for every day consumption. Shortly after taking the business over, kitchen trends were moving away from cluttered counter tops and the market was small, so Angelique, who is a foodie and flavor fanatic, started hand-making niche, small batch condiments.
After marrying Stephen and while expecting their first child, the couple decided they wanted to raise their children in the Waikato. They bought a farm just North of Hamilton in Te Kowhai and built a commercial kitchen on the property (which has perhaps the best views of any commercial kitchen you've seen) and in the rural setting, with close access to Waikato grown produce, that's when Wild Country really started finding it's stride.
The couple have constantly been researching, trailing and improving on their product line for over 20 years, and now supply their range of chutneys, mayos, aoilis, mustards, dressings, sauces, jams and marmalatas to over 200 specialty food stores, make custom sauces for restaurants and send pallets of their number one seller the Onion Balsamic Marmalata to a Singapore baker who uses it in their signature steak sandwich.
In 2010 Angelique and Stephen also started producing another range called 362 Grillhouse to offer gastropub style condiments and sauces.
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