A better class of bush tucker

David McLellan shows off his meat-based meals, which have a 12-month shelf life. Picture / Mark Mitchell

Outdoor dining for trampers and campers is changing, thanks to the Kaweka Food Company.

The young Hawkes Bay business spent $1 million and the best part of last year setting up "thermal processing" - an innovative cooking method that enables it to make gourmet-style ready-meals that need no freeze-drying, dehydrating or refrigeration.

The meals are designed for the outdoor lifestyle of boats, bush and bach.

Brothers-in-law David McLellan and John Brandeis founded the Kaweka Food Company in 2002.

For the keen trampers and fishermen, it stemmed from their own desire for high-quality meat-based meals that were portable and not freeze-dried.

They worked closely with the food technology department at Massey University in Palmerston North to develop the thermal pressure cooking method.

This involves steam pressure cooking at high temperatures and multi-layer foil laminate packaging.

After struggling to find a contract manufacturer capable of producing the meals, they built a processing facility in a Hastings warehouse.

Although this delayed its time to market by about a year, Kaweka says it is now one of the smallest companies in the Asia Pacific capable of thermal processing.

McLellan and Brandeis wanted to position their product at the premium end of the market.

They also wanted the meals to be as natural as possible, and free from artificial flavouring, colouring and preservatives.

"We wanted to produce a pure product - the best cuts of meat and no additives. It should taste like something that comes out of a good cafe," said McLellan.

So far, the range includes butter chicken, Moroccan lamb, ragu bolognese and chili con carne.

The pair developed the recipes themselves, but used the cookbook of Naked Chef Jamie Oliver, among others, as a starting point.

The meals sell for $8.95 for a single 275g serve, which has a 12-month shelf life without refrigeration. They can be heated in boiling water and in a microwave.

Chilled versions of the Kaweka meals were first stocked in 15 lower North Island supermarkets.

Since launching the non-refrigerated range in December, they have been sold in 50 outdoor stores nationwide. McLellan hopes to boost that number to 100 by mid-year.

A mail-order offering is also necessary to supply many of the company's rural customers.

Interest is growing from overseas retailers, and the company expects to be export-ready mid-year after completing its stringent export licensing process.

Kaweka recently supplied crews on Global Challenge yachts, and is in discussions with New Zealand company Adventure Consultant to supply meals for their Mt Everest tours.

With no background in food technology, McLellan and Brandeis have had to quickly learn the ins-and-outs of a complex industry.

McLellan was formerly a chartered accountant, and spent the last six years working in the energy sector.

Brandeis previously worked at Toyota in information technology and change management.

They wanted to start their own business to "get out of the corporate world", and, after exploring options such as a bakery, a dentist clinic and a service station, decided to opt for an area they had an affinity with.

With start-up capital hard to come by they had to dig deep, selling their houses to fund the business.

New Zealand Trade and Enterprise's Escalator programme recently brought two smaller investors their way.

Now the product is on the market and poised for export, McLellan wants to establish a management board and attract larger investors.

The business, named after the mountain range, employs seven staff.

As well as meal products, future product lines could include pouched seafood such as mussels or paua, and long-life terrines and patés. They are also exploring other options.