Gisborne beekeeper features in book on NZ food

'A bit of Country Calendar meets Master Chef'

'A bit of Country Calendar meets Master Chef'

Bill inspecting the East Coast brood on Tangihau Station. Picture by Gerhard Egger

GISBORNE beekeeper Bill Savage features in a new book, Source New Zealand, about our food, our people and our land.

Source, by Gerhard and Henri Egge, is the result of 15 months of travelling around New Zealand looking at the stories behind the food our fertile country grows, harvests and produces.

“It is great to be able to showcase what New Zealand has to offer and the quality of the product we are able to produce,” Gerhard said.

Packed with more than 30 personal stories and photographs, the authors describe it as “a bit of Country Calendar meets Master Chef”.

Bill Savage’s story starts when, while living on an East Coast dry-stock farm, he acquired his first beehive at the age of 12.

The rest is history. Bill now harvests a variety of honey and is a successful exporter, with the prized UMF manuka honey his largest export product.

Readers of Source will be taken on a food journey around the country and will learn about our world-renowned green-lipped mussels and the people behind the growing varieties of lovingly-crafted artisan cheeses made from the milk of buffalo, sheep, goat and biodynamically farmed cows.

There are truffles, olives, a wild mushroom orchard, stories about those working on our large-scale, free-range sheep, beef and deer farms, sustainable long-line fishing off the Tutukaka coast, crayfishing off the Fiordland coast and Bill’s great-tasting East Coast honey.

GISBORNE beekeeper Bill Savage features in a new book, Source New Zealand, about our food, our people and our land.

Source, by Gerhard and Henri Egge, is the result of 15 months of travelling around New Zealand looking at the stories behind the food our fertile country grows, harvests and produces.

“It is great to be able to showcase what New Zealand has to offer and the quality of the product we are able to produce,” Gerhard said.

Packed with more than 30 personal stories and photographs, the authors describe it as “a bit of Country Calendar meets Master Chef”.

Bill Savage’s story starts when, while living on an East Coast dry-stock farm, he acquired his first beehive at the age of 12.

The rest is history. Bill now harvests a variety of honey and is a successful exporter, with the prized UMF manuka honey his largest export product.

Readers of Source will be taken on a food journey around the country and will learn about our world-renowned green-lipped mussels and the people behind the growing varieties of lovingly-crafted artisan cheeses made from the milk of buffalo, sheep, goat and biodynamically farmed cows.

There are truffles, olives, a wild mushroom orchard, stories about those working on our large-scale, free-range sheep, beef and deer farms, sustainable long-line fishing off the Tutukaka coast, crayfishing off the Fiordland coast and Bill’s great-tasting East Coast honey.

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