In 1985, on a flight between Australia and New Zealand, he struck up a conversation with an Australian businessman. They had a yarn about his ice cream shop in Christchurch, which used only the freshest ingredients and the finest New Zealand cream.
The Australian wanted to find out more about New Zealand Natural product, so he visited the shop and was so delighted by what he tasted he agreed to take the concept across the ditch. The first Australian Parlour was opened at Bondi Beach soon after, chosen for its stunning beachside location, and of course, the local Kiwi population that had settled in the area.
Driven by the Kiwi’s indomitable spirit, a sense of adventure and a passion for making incredible ice cream, New Zealand Natural can now be found in over 30 countries around the globe. It is one of New Zealand’s true export success stories having received over 40 gold medals and ‘best in category’ awards for its ice cream all over the world, with the range now expanded to include sorbets, frozen yoghurts, smoothies and juice.
Some things never change however – Today, New Zealand Natural is still proudly made in New Zealand, still using only the best local ingredients and the finest local milk and cream… And the ice cream parlour at Bondi Beach is still delighting customers from its iconic beachside location.
Introduced to Vietnam market in 2003, New Zealand Natural is considered by many leading chefs and F&B executives around the country as one of the finest ice creams in the market.
Today it is the leading premium ice cream trusted and selected by many five-star hotels, resorts and top restaurants and cafes all over the country including Con Dao and Phu Quoc islands.
Product Format: - 5 liter boxes for HoReCa clients
- 100ml, 473ml, and 946ml packs for supermarkets & shops
On-staff freezer technicians and maintenance specialists. Training specialists provide HoReCa staff with training on proper handling, scooping, and the making of sundaes, milk shakes, smoothie as well as up-selling techniques.
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