Aroha Kai

For tourism operator Don Allardice, experiences in Europe and Asia have led to a very tasty ‘side-hustle’. He has discovered an interest in (and a talent for) fermenting foods. In the past few years he and his wife Sabine have been developing products for Aroha Kai, a boutique business based on the traditional food preparation and storage process of fermentation. In 2024, the artisan business was introduced to the market. 

Don and Sabine run their water-based adventure business based on single-person kayak-rafts called ‘Riverbugs’, around Tauranga, Rotorua and Whakatāne throughout the summer months. But by late summer and into autumn, they harvest vegetables and herbs for fermenting, producing internationally inspired food products for supply to local farmers’ and community markets as well as artisan retail outlets. 

Don and Sabine have travelled widely, and their experiences have inspired the beginnings of Aroha Kai. While living in Austria, Don explains, a neighbour introduced him to their sauerkraut crock in which they produced fermented vegetables. It was, says Don, a culinary ‘lightbulb moment’.  

On their return to New Zealand, they found a way to duplicate the tourism venture they were working in, and once that had been established, Don returned to the research and development phase of producing his fermented food, testing his product on friends and neighbours. A trip to Korea added further options to the business mix. Two to three years on in 2024, Aroha Kai began producing in earnest and now produces two types of basil pesto, seasonal-vegetable kimchi, and sauerkraut. 

Their products are plant-based — vegan and gluten free. Don’s food philosophy is that he prefers to work with foods he wants to eat. This approach is borne out in the two basil pesto products, with only basil used as the green leaf ingredient (unlike many others on the market). Don grows the basil (which he says makes it an affordable option) and sources local suppliers for other organic and spray-free produce for kimchi and sauerkraut, wherever possible. 

And, Don adds, when it comes to the level of spiciness in the kimchi, there is also no compromise. With kimchi, this philosophy provided a challenge in producing the umami flavour traditionally supplied by anchovy or fish sauce as an ingredient. In response, Don developed an alternative sauce incorporating kelp, shiitake mushrooms and miso. 

While the fermented basil pesto is made from 6 ingredients (with 10 – 20 kilos of basil per processing batch) the kimchi has a minimum of 15 ingredients.  

Don notes that while fermentation is a natural process and designed to encourage ‘good’ bacteria to thrive and therefore preserve food, it is critical to keep an eye on pH and maintain best hygiene practices for best results.  It is even more essential when selling to the public. As a food producer, Don says he has had a very positive experience, with food safety advisers being helpful in developing his food quality assurance plan.  

He also pays tribute to many other stall holders he has connected with at markets and says, while on the surface they may be ‘competitors’ vying for the consumers’ cash, they are also united in their passion and interest in artisan food production and he acknowledges he has been the beneficiary of much good advice, feedback and support. 

While the Kiwibug business provides the bulk of their income currently, Don believes there is potential to continue to grow, and that Aroha Kai may become a more significant proportion of their income, eventually. As such, he continues to seek and develop ways of producing products more efficiently, with some more unusual than expected. He has even incorporated a washing machine’s spin cycle to more efficiently process some ingredients.  

The awareness of the benefits of fermented foods in diets for healthy gut biomes is rapidly growing among consumers, and Don says engagement with his customers at markets generally reflects this. And while he has a clear idea of the flavours he wants to produce, consumer feedback regarding their products is also very important. 

Another benefit of trading in fermented food is its superior shelf-life, which gives the company a bit more leeway in being able to sell before the ‘best before’ date. Don says (if refrigerated) fermented foods will happily keep for up to a year. 

Aroha Kai sells at the Cambridge Farmers Market, Waihi Beach Farmers Market, Papamoa Community Market, and the Little Big Market at Mt Maunganui. It also supplies retail outlets such as Tauranga artisan food company, Small Batch.