In the Media

MARTIN BOSLEY DISCOVERS SO MUCH MORE THAN JUST DELICIOUS DAIRY IN THE WAIKATO.

MARTIN BOSLEY DISCOVERS SO MUCH MORE THAN JUST DELICIOUS DAIRY IN THE WAIKATO.

Honorable mention in Cuisine magazine https://www.cuisine.co.nz/local-heroes-waikato/ The Waikato and dairy famously go hand in hand, but travel across the region and you’ll find there is so much more to it than just Hamilton. Raglan, Matamata, Cambridge, Putararu, Te Awamutu and Te Kauwhata are home to farmers, winemakers, brewers, cheesemakers, orchardists, beekeepers and growers, giving this region a foodie reputation beyond just great dairy. There is a passion here for healthy, fresh, seasonal food. This is a region taking the concept of paddock to plate to another level. The self-evident results of a sustainable and organic approach to food is reason...

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GoodBugs on TV1's Rural Delivery program

#asseenontv #ruraldelivery

GoodBugs on TV1's Rural Delivery program

‘Good guts’ ambassador Marea Verry is based in Waikato.  Marea hand-makes her products in small batches, sourcing fresh organic spray-free produce from local growers for her GoodBugs fermented foods – sauerkraut, its Korean cousin kimchi, and pesto. 

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Our latest feature in Nourish Magazine

Our latest feature in Nourish Magazine

GoodBugs was featured in Nourish Magazine, highlighting our handmade, fermented products.

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Two Outstanding Food Producer, Award Winning Kimchi from GoodBugs

Kimchi OFPA

Two Outstanding Food Producer, Award Winning Kimchi from GoodBugs

We are so excited to share with you our award winning Kimchis:-) You told us you loved them and the judges agree @outstandingfoodproducerawards. I am especially proud of our Kiss Me Kimchi, this was a new flavour recently developed solely by me. Since Ellen left GoodBugs, product development is now my responsibility, though I  still check in with Ellen for taste testing;-)  This Hot Vegan Kimchi was originally made from savoy cabbages which gives it a quite different texture to differentiate  it from Ginger Ninja which more like a sauerkraut in texture. Instead of fish sauce we are using an Umami Salt...

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