Discover a Taste of New Zealand from 17 April - 7 May 2025 at Cold Storage
SINGAPORE - Media OutReach Newswire - 17 April 2025 – From 17 April to 7 May, Singapore's food lovers can journey through New Zealand's magnificent landscapes featuring a wide range of safe, tasty, nutritious, ethical and premium quality food and beverage products through the 'Discover a Taste of New Zealand' campaign. The 3-week promotion will take place across Cold Storage and CS Fresh's 45 outlets, bringing the best of New Zealand's food to Singapore shoppers.
New Zealand's Premium Products Are At Cold Storage from 17 April - 7 May 2025
Some of the participating brands for this campaigns are: Anchor, Cookie Time, Meadow Fresh, Mother Earth, Otis, Rockit Apple, Tegel, Whittaker's, Zespri, Zeagold available in Cold Storage and CS Fresh.
Beyond Cold Storage & CS Fresh, consumers can also explore products from Comvita (available in all Comvita x HoneyWorld stores), Nice & Natural (available on Lazada ), Fourflax (available at Ace Asia Pet Care website ) and K9 Natural (available at Kohepets ).
The campaign was officially launched at Cold Storage Great World City, with a special Kapa Haka and waiata performance by students from the Australian International School. The powerful cultural showcase marked the opening of the campaign.
At the launch event, Maggie Christie, New Zealand's Trade Commissioner to Singapore, noted that: 'This year marks 60 years of diplomatic ties between New Zealand and Singapore—a milestone that speaks to the strength of our friendship, especially in trade and innovation. These products demonstrate our Māori value of Kaitiakitanga — caring for people, place, and planet, not just for now but for generations to come. Sustainability is at the heart, but they are also premium and delicious!'
The Secret Behind New Zealand's Premium Food & Beverage
What makes New Zealand's premium food particularly special for Singaporeans is how it transforms ordinary meals into extraordinary experiences. The butter that elevates morning toast, the Mānuka Honey collected from remote wilderness that boosts immunity, and the beautifully roasted meats for family dinner – these everyday luxuries showcase New Zealand's commitment to bringing nature's best to table.
As a world leader in premium food exports, New Zealand supplies 80% of its food to over 140 countries, with food and beverage products making up NZ$844 million of its total exports to Singapore in the year ending June 2024.
Personal Taste Journey Begins
The 'Discover A Taste of New Zealand' fair invites Singaporeans to experience this premium food culture first-hand. Sample the differences that have earned global recognition and bring home a piece of New Zealand's natural bounty to transform your own kitchen into a place where everyday meals become memorable occasions.
For a complete guide to this unique culinary event, including special promotions, visit https://www.nzmadewithcare.com/sg or your nearest Cold Storage & CS Fresh location.
Hashtag: #NZMadeWithCare #NewZealand #MadeWithCare
https://www.nzmadewithcare.com/sg
https://www.linkedin.com/company/new-zealand-trade-and-enterprise/
https://www.facebook.com/DiscoverNew.NZ.SG
https://www.instagram.com/discovernew.nz/
The issuer is solely responsible for the content of this announcement.
About Made with Care
The Made with Care initiative showcases New Zealand's exceptional food and beverage sector—a testament to the country's commitment to producing premium- quality products that respect both people and the planet. Led by New Zealand Trade & Enterprise (NZTE), this campaign connects discerning consumers worldwide with New Zealand's finest producers.
In line with this global campaign, NZTE aims to expand the brand value of New Zealand products at a time when exporters are not able to be in-market. Since October 2020, a number of campaigns have been launched in major export markets. In Singapore, its partnership with Cold Storage & CS Fresh in the 'Discover A Taste of New Zealand' fair serves as an opportunity for consumers to learn more about the quality of New Zealand products.
Facebook: https://www.facebook.com/DiscoverNew.NZ.SG
About New Zealand Trade and Enterprise
Te Taurapa Tūhono | New Zealand Trade and Enterprise (NZTE) is the New Zealand government's international business development agency. Our purpose is to grow companies internationally – bigger, better, faster – for the good of New Zealand. NZTE uses its extensive knowledge and global networks to help exporters of all sizes make better decisions and connect to the right partners and investors. We connect international businesses and investors with high-value growth opportunities in New Zealand.
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From left: Gazpacho with raw kingfish at Londo, a Christchurch restaurant; a painted mushroom design on the dining-room window of Forest, in Auckland. I signed up for one of Flockhill's signature experiences, which invites guests to harvest and cook alongside chef Taylor Cullen. He has spent the past three years hiking Flockhill's grounds, observing what grows wild, and establishing a garden. From his raised beds, we picked fennel, blackberries, and strawberries. (He'd found the strawberry plants in a nearby valley and transplanted them.) Near the railroad tracks—the famed TranzAlpine train crosses the property—he discovered pear and apple trees. 'I think they're heritage,' he said, speculating that they grew from discarded cores. 'I reckon people just threw things off the train.' When I asked if he had a signature dish, he paused and then said, 'Flockhill preserves.' Perhaps he hesitated because it's less a dish than a one-plate showcase of things that grow on the property. 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When he recited the ingredients, it seemed nonsensical. A bite, and everything sang—sweet, sour, and salty flavors arranged in exquisite harmony. That morning, after taking his daughter to 6 a.m. swim practice, Sturla had foraged porcini in a Christchurch park. ('A very good time to go mushroom hunting,' he said.) He cooked the mushrooms in a sauce made from an earlier harvest of porcini, which he'd aged to a miso-like consistency and depth. ('We don't have soy in New Zealand.') Then he paired the mushrooms with crisped slices of blue potato and finished it all with a spinach 'cream' made from pine-nut milk. Toward the end of the 10-course feast, Tristan said, 'This is the best meal we've had.' Sturla smiled. Nothing we ate at Mapu was familiar, yet everything tasted comforting, like home. What strange magic was this? 'It's just New Zealand,' Sturla said. 'New Zealand is an ingredient. This land is unique, so whatever grows here is unique. That's why New Zealand tastes so good.' A version of this story first appeared in the September 2025 issue of Travel + Leisure under the headline "Land of Plenty ."
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