
We work hard to absorb price hikes from our overseas suppliers, but with no sign of pressures easing, we have been forced to institute a 4% price rise across most of our products.
Extreme weather conditions have continued to hammer growers, along with higher energy costs and geopolitical tensions, which now include uncertainty over the next moves by the US. And with New Zealand sitting at the end of global supply chains, we are also of course being impacted by rising prices across the local economy.
We remain committed to offering the best possible quality-price relationship despite the challenging strategic environment, and we’ll keep you fully informed as the situation unfolds. Thanks as always for your support!

Looking ahead
While we’ve all been waiting for years for the world to return to normal after the pandemic, it’s probably time to face up to a new normal of higher prices driven by climate change, increasing international tensions over trade and territory, and an end to cheap energy sources.
The good news—for example, olive oil prices are expected to drop down from last year’s all-time highs this year—always seems to be balanced by bad news, like the promised La Niña event for 2025 already looking like it will be very short and weak. International crop failures and supply chain disruptions are making governments extremely nervous about national food security—and we’ve certainly dealt with enough major shipment delays in recent years to sympathize with that!
All that seems certain is uncertainty and the need to develop the capacity to pivot to face new challenges.

Cucina povera
As the golden era of globalization recedes and we realize that everything needs to be paid for after all, it’s interesting to look back at other periods of austerity in human history for ideas on how to make our way through.
As a Mediterranean food company, our minds turn naturally to Tuscany’s cucina povera, or peasant cooking, which is based on what the Italians call l’arte dell’arrangiarsi, or the “art of making do with what you’ve got.” Poor households would take the few ingredients they could afford to buy along with whatever they could grow and use their skill and ingenuity to create something absolutely delicious.
This might mean beans and lentils, inexpensive fish and cuts of meat, garden vegetables, rice, pasta, or leftovers—like Ribollita, a white bean soup thickened with day-old bread and packed with vegetables. Emiko Davies’ version of Sicilian Involtini di Carne using soft white bread and thinly sliced beef, ham, cheese, onions, aromatics, and even pistachios looks like an unmissable summer recipe.
And of course, if you’re lucky enough to have access to a star ingredient like Parma ham or a chunk of Parmigiano Reggiano, you have a banquet in the making right there!
So that’s a long way from climate change, trade wars and a price rise, but there’s not a lot we can do about all that, so we’re making do with what we’ve got.
