New Zealand is a nation steeped in the culture of fishing. From the days of tikanga-based fisheries management, whaling and toheroa, through to the quota management system under which we now operate, fish forms an integral part of our lives and of our food culture. The debate around seafood hinges on one word – sustainability.
Yellow Brick Road's ﬁsh is predominantly long-line caught on day-boats. Fish are landed live, ike-jime killed, placed into slurry, packed, processed, and to your restaurant within 24-36 hours of leaving the boat. I am happy to supply details on who caught your ﬁsh, when and how. Most of this information is available on the box in which it is delivered.
Yellow Brick Road was winner of the New Zealand Restaurant Association's 2009 Innovator Award, and Wellington Gold Award's 2010 Emerging Gold. Owner Rachel Taulelei was a finalist in the 2010 Veuve Clicquot Business Woman of the Year Awards and 2013 Women of Influence Awards. In 2013 Yellow Brick Road received the Capital Awards' Outstanding Sales Rep and Contribution to Wellington Hospitality awards.
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