“Grow local, process local, consume local”
Terry Knght at his new distillery. Photo: Gerard Hindmarsh.
For the last two years, Terry Knight of Schnapp Dragon boutique distillery has been developing a unique range of organic wines and liqueurs that utilise surplus fruit crops in the area. His distinctly Golden Bay range now includes 14 lines of fruit liqueurs, honey/fruit wines, spirits and a range of citrus cellos.
This core business with a Takaka retail shop out front (next door to Invisible) is now being complemented by two rent-out operations on the premises - a bakery and a separate licensed kitchen.
Currently baking three days a week, Michael Civet and Delphine Vernet turn out from the distillery's big steam oven a range of European-style small loaves - mainly French sticks (baguette and venoise) - which are sold not only through the distillery and the Organic Shop but to local B&Bs. The dough is prepared in the traditional way, which involves proving it the night before.
This French couple came to Golden Bay two years ago not only to start a new life, now with two small children, but also to fulfill their dream of setting up a non-profit co-op baking organic bread. Interestingly Michael studied archaeology and holds a Masters in Astrophysics, but more recently worked on web design and development. Delphine is a food chemist. Her last job before they came here was in Singapore where she was a flavourist in the tobacco industry.
The licensed commercial kitchen alongside Schnapp Dragon is also proving popular as various local lifestylers queue up to turn surplus produce into marketable items, notably pickles and chutneys. The roster for the coming summer season now also includes specialist makers of desserts, cakes, pies, pizza and sushi, all hoping for a slice of the holiday market.
Owner/manager Terry Knight says the inspiration for his "grow local, process local, consume local" approach came from a trip around Europe.
"Every village seemed not only to have a small distillery that processed excess fruit in the area into wines, spirits and liqueurs, but its facilities were often used as a processing centre by the wider community for turning their excess crops into specialised food products.
"This is a business model that could work well for many New Zealand towns, benefiting not only their owners but small-time growers and local consumers alike."
Terry started his working career as a carpenter, doing his apprenticeship in Christchurch. After doing his OE he returned to Canterbury and built houses before first buying land in the Bay at Rocklands Road and moving here 30-odd years ago. He was one of the co-instigators and builders of Awaroa Lodge in the early 1990s, and later he set up with Kevin Smith up the Pupu valley making honey mead and developing his Le Champs de Miel honey bubbly, a world first for a methode traditionelle from honey.
The rising cost of manuka honey dealt to that enterprise and he moved into town to start his distillery when the old Waitapu Engineering building became available, where he is now joined by his partner Rachel Raine.
Winter months at the distillery have been spent mainly making stock, including this year another 4,000 litres of honey mead. The bulk of his fruit stock comes from Bay Subtropicals which is organically certified, and other local spray-free citrus groves.
Terry's latest acquisition is a three-metre high all-glass triple distillation still with a 200-litre capacity that he is currently setting up. Two years ago he bought a large quantity of 14-year-old rum in barrels to blend with his liqueurs and fruit toppings. Other than that it's all local. Even artist/calligrapher Kathy Reilly was called on to come up with the hand-drawn classic Italian-style labels.
Other high-quality local organic produce now selling at the distillery are honeys, chutneys, salamis, locally sourced wines, cheese, sushi, and of course, organic breads baked on the premises.
Consummate salesman Terry has become a regular vendor at both Takaka and Nelson weekend markets. "Sourcing local produce and treats is becoming more increasingly important in society. At these village markets we can put ourselves right out there, explaining how we use only the best, freshest ingredients. It's all about no fear in your food because it's all local."
Gerard Hindmarsh
