We strive to use the best and freshest ingredients in all our products. Our mushrooms are grown in the sunny Hawkes Bay at Te Mata Mushrooms
Each of our products has it's own distinctive flavour.
We cook our products to bring out the best flavour possible.
Once our mushrooms are cooked, we then use the brine to make our Magical Mushroom Essence.
All our products are vegetarian, with the majority being Gluten Free.
Aromatics operates a New Zealand Ministry of Primary Industries (MPI) (Registration # AKC009358) approved Food Safety Programme. Compliance is regularly monitored by our certified internal staff in addition to annual external audits by MPI accredited auditors. Our certification meets the requirements according to the principles of Hazard Analysis Critical Control Point (HACCP).
This is a beautiful creamy concoction. It works just as well with half the cream and cheese!Read More
If you haven’t tried Bhindilu and you are a curry fan, then might I suggest our version of a Kasundi. With a chutney like texture and big on flavour without the kick of heat.(Also suitable as a dip with crackers and cheese or chips if you want to go European style or fantastic with onion bhaji and poppadoms if you are having a traditional curry meal)Read More
Aromatics was started by Chef Noel Crawford, ‘The Saucerer’, in 2001. The initial recipes for our launch products had slowly been tweaked and refined during a 35+ year career in kitchens around the world. The launch of the Hawke’s Bay Farmers’ Market provided the opportunity to bring Noel’s passion for flavour to a receptive audience, and they kept coming back for more. Since then, the Aromatics’ product range has grown, fed by Noel's passion and the love of flavour that is still at our heart.
Noel Crawford began his career in late 1966.
“I walked into the legendary La Boheme Restaurant in Auckland New Zealand with a strong desire to become a chef. The smell of coffee and fresh baguettes, a stove top full of bubbling pots and the friendly face of an Italian chef gave me an intense feeling of déjà vu. I knew that’s where I wanted to be, I was taken in as a member of a large family and treated with warmth and respect, I learned so much there that would shape my life. The generosity of spirit shown by the chefs manifested itself in the food that they produced, and set a benchmark for me to aspire to in my work.”
After a life of pursuing what he called "big flavour", Noel passed away in late 2013, but this essence of generosity still persists in everything we do at Aromatics.
As the Saucerer himself once said “the rules are always the same, use the best ingredients and give them time to get acquainted, it’s not rocket science.”