Twin Rivers trio (from left) marketing manager Dave Hockly,
managing director Ben McGill and director Hugh Rouse
celebrate the first anniversary of their organic lamb
business. Photo by Olivia Caldwell.
A local organic lamb company is now selling whole
carcasses and lamb cuts online to people in the Wakatipu and
Twin Rivers is a Queenstown-based company that started
selling organic lamb from Catlins a year ago and this was
made easier when its online store www.twinriversnz.com was launched
Company director Dave Hockly said Twin Rivers was focusing on
the Queenstown market for now and his aim was to promote
quality meat in the region.
''People live in Queenstown for the lifestyle and that's what
we wanted to promote - eating quality meat and produce with
good friends and family in a beautiful place. We love it.''
The aim of going online was to sell to people as well as
restaurants in and around Queenstown, he said.
''When people heard about the lamb and the effort we put into
farming it, they wanted to cook it at home but couldn't until
now. That's why we are excited about our online store.
''People can use the same quality produce found in the likes
of Blanket Bay Resort at home.''
The food movement, whereby producers cut out the middleman
and sold directly to consumers, was growing in New Zealand as
well as internationally, especially in countries where food
production had become highly industrialised such as the
United States, United Kingdom and Australia. It also meant
producers could deal in smaller quantities of produce and
needed less infrastructure.
Twin Rivers sources its lamb from Te Taunga farm, owned by
the parents of Twin Rivers managing director Ben McGill, on
the coast near Owaka. Bruce and Denise McGill produce 2000 to
3000 lambs each year on their 660ha farm and have exported
the fully certified organic lamb to Europe, Asia and the
United States for 12 years.
The McGills gained the United States Department of
Agriculture organic stamp in 2005, and have been
AsureQuality-certified since 2000. This is a result of the
McGills' 30 years of working towards sustainable farming.
Three hours from Queenstown, the farm was within easy
distance to supply the resort's highly developed dining
''We decided that the best place to start supplying the
farm's lamb is Queenstown. It's what the tourists expect to
eat when they try New Zealand lamb and it's where people love
to eat well. It has a bit of a foodie scene.''
Twin Rivers already supplies well-known restaurants such as
Saffron, in Arrowtown, Matakauri Lodge, the Jervois
Steakhouse and the Millhouse.
Mr Hockly said the online store was set up to help
restaurants and the public source the freshest lamb.
Also part of Twin Rivers is Hugh Rouse, who is the company's
Mr Hockly said their aim was to use every part of the animal
from ''head to toe''.
''It completes the gate-to-plate story. We know it's more