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Pie Lady
Emily Lucas makes pies using wild venison, pork, paua, nanny goat, tahr and, soon, wallaby. (Photo: Supplied / Treatment: Tina Tiller)

BusinessJuly 16, 2022

Is there anything Westport’s pie lady won’t put in a pie?

Pie Lady
Emily Lucas makes pies using wild venison, pork, paua, nanny goat, tahr and, soon, wallaby. (Photo: Supplied / Treatment: Tina Tiller)

She mixes wild nanny goat with aromatic spices and hare with mushrooms and mustard. Next, Emily Lucas wants to bake wallaby into her buttery pastry.

It’s well past lunchtime and my stomach is empty, which is absolutely the wrong time to talk to Emily Lucas. “I actually just ate a pie,” boasts Westport’s pie lady, as she’s nicknamed in the West Coast town. Lucas bakes thousands of them each week using hunted wild game, which are then shipped them to hungry punters around the country. 

Today, Lucas trialled a new recipe with wild highland beef slow-cooked in Cassells milk stout with tripe, onions and black pepper, then baked between sheets of hand-made pastry made using locally produced butter.

She refused to eat it out of a paper bag, or smother it in tomato sauce. Instead, Lucas placed her lunch on a dinner plate and ate it slowly using a knife and fork. “I like to … really enjoy it,” she says. The result? “It’s pretty tasty.”

Wild game pie
Pies from Emily Lucas are made using wild meat hunted around the South Island (Photo: Supplied)

No sauce? Is she crazy? Nope, just a firm believer that everything a pie consumer needs should be included in the product. Lucas sees the lunch staple as something that deserves to be elevated beyond a $3-at-the-dairy-with-a-squirt-of-Watties experience.

“I think they’re this amazing little package that you can put anything inside of,” she says. “It’s time the pie got elevated into a premium product for people to enjoy.”

So that’s what she’s doing. For the past two years, Lucas has been concocting all kinds of wild and wonderful flavour combinations from her Westport business West Coast Pie Co. You won’t find steak and cheese or bacon and egg pies on Lucas’s menu, because that’s not what she does.

Her pies are different, full of meaty fillings made out of hunted South Island wild game.

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“Apart from our venison range, probably our biggest seller is our honey and mānuka-smoked wild pork,” she says. To make it, pork belly is slow cooked then mixed with pork shoulder that’s smoked over a charcoal fire for eight hours. “That’s a complex, really tasty little pie,” she says.

That’s not all. She mixes wild nanny goat with 12 secret herbs and spices – “We went one up on The Colonel,” she jokes. Hare is seared with mushroom and mustard, and rabbit with leak and cider. Right now, her biggest seller is a pāua pie using seafood from the Chatham Islands and flavoured with lemon, parsley and cream. Soon, she’ll add a pie using meat from tahr, a mountain goat-like animal that threatens native alpine ecosystems at the bottom of the South Island, to her range.

But there’s one pie that’s elusive, a flavour combination she can’t quite nail. “We’re going to try a wallaby pie soon,” she says about the Australian native pest, which breeds in the wild in some parts of Aotearoa.

What does it taste like? “I can’t describe it,” she says, but it’s her and her eight-strong team’s winter mission to make it work. “We thought we’d get that done for rugby season.”

Lucas has always had a thing for pies. “I’ve always been a little bit obsessed with them,” she says. When Covid arrived and lockdowns began, the former wedding caterer went all in, sourcing meat from Blenheim’s Premium Game, which has hunters stationed around the South Island. Using their products, she got creative.

It seems to have struck a chord. Over lockdowns, with cafes shut and food sources and shortages becoming a hot topic of conversation, Lucas quickly found plenty of fans. “We get messages from people all over the show … from the top of the country right down to the bottom.”

What are they saying? “I just had an email from an 80-year-old woman in Kerikeri who was just so thrilled to find our wild meat pies. She loves eating wild meat.”

At a time when awareness around the role meat plays in climate change is at an all-time high, as plant-based meat brands and vegan and vegetarianism lifestyle trends continue to grow, Lucas’s meaty business in some ways flies against all those trends.

West Coast Pie Co
Emily Lucas, second left, with her team at West Coast Pie Co. Photo: Supplied

Ask her why and she has a sound explanation. “People say the future’s vegetarian or plant-based and we need to stop eating meat,” she ays. “We completely disagree with that. The wild meat narrative is completely ignored in all of these discussions.”

Lucas argues her products are sustainable, organic, and prolific. “You can eat as much wild meat as you want,” she says. “In New Zealand we have pretty much unlimited amounts of it … we don’t have to rely on farmed lamb, beef, chicken and pork. There are so many other options out there.”

What she doesn’t have is unlimited amounts of room to make her pies. Lucas is trying to expand to keep up with demand, hiring more staff and expanding her plant to be able to bake more of them. She hopes to be exporting within the next two years, but, right now, turns down most offers. “We are saying no to a lot of inquiries because we just don’t have the capacity.”

The only way to get them is from her Westport cafe, or online, where they’re sold through Premium Game’s website in four-packs. At $10 each, they cost you a lot more than a petrol station pie, but Lucas believes they’re worth it. She should know – she just ate one. “Our pies are quite substantial,” she says. “You only need one, that’s for sure.”

Keep going!
Fix & Fogg’s famous Eva Street Window, central Wellington. (Image: Supplied)
Fix & Fogg’s famous Eva Street Window, central Wellington. (Image: Supplied)

BusinessJuly 15, 2022

The Wellington nut butter company making a play for American pantries

Fix & Fogg’s famous Eva Street Window, central Wellington. (Image: Supplied)
Fix & Fogg’s famous Eva Street Window, central Wellington. (Image: Supplied)

Fix & Fogg has gone from selling 30 jars as a weekend side hustle to being celebrated as ‘the best nut butter on the planet’. Founder and CEO Roman Jewell spoke to The Spinoff about expanding into the US.  

In 2014 Fix and Fogg launched its boutique peanut butter brand at a Wellington farmers market. Eight years later they haven’t just conquered the New Zealand market – they’re a top seller on Amazon, stocked at thousands of stores across the US and last year won a contract to supply 500 stores across the Whole Foods Market chain.

Since leaving their careers as lawyers, it’s been a wild ride for Fix and Fogg founders, husband and wife team Roman and Andrea Jewell, especially as they’ve grown the business overseas through the Covid-19 pandemic. While it’s been a buzz to watch from afar as the brand gathers momentum in the US (including being named “the best nut butter on the planet” by chef and food writer Jake Cohen), they’re stoked to have now had the chance to witness the product on the Whole Food shelf in person. The Spinoff caught up with Roman Jewell to find out how the last year has gone. 


This interview was conducted as part of the launch of The Spinoff’s new business newsletter Stocktake. 

Sign up to Stocktake and go in the draw to win one of three prize packs from Fix & Fogg. Two subscribers will receive a six-month supply and one lucky winner a full year’s supply of Fix & Fogg’s delicious nut butters.


Fix & Fogg’s new nut-free butter was specifically requested by Whole Foods Market. (Image: Supplied)

What’s happening with Fix & Fogg right now? How’s business?

Where do I begin?! The last 12 months have been massive for Fix & Fogg, especially with our expansion into the US market and the continued support we receive here in New Zealand. In 2021, we grew from being in 10 grocery stores in the United States to being in more than 3,500, and it hasn’t slowed down. 

This year our focus has been on maintaining our existing relationships, both new and old, and making sure our supply chain can cope with the increase in Fix & Fogg customers. We are also about to undertake a full brand launch in Australia with a leading retailer, which is exciting and has been in the works for more than 18 months.

What’s it been like watching the expansion in the US from afar? 

After not being able to leave New Zealand for over two years, I finally saw my first jars of Fix & Fogg on the shelf in Chicago last month. It was a bundle of different emotions, finally travelling to the US and seeing the outcome of what we’ve achieved in what feels like a very short space of time. Just eight years ago we were camped out at weekend farmers markets in Wellington and now Fix & Fogg is sold right across America, including in the world’s largest natural grocer, Whole Foods Market. It’s crazy stuff. 

Has the US launch led to any Americanised flavours being added to the range?

Two of our latest releases, Peanut Butter & Jelly and Cookie Butter, have had a little US influence. There’s a big market over there and they have some specific tastes! As with all of our products, we’ve given them our own Fix & Fogg twist. Our Peanut Butter & Jelly is made with chewy berry pieces, raspberries and crunchy peanut butter – it’s sweet, tart and moreishly delicious. We also added beetroot powder to give the nut butter a unique pink colour. On the other hand, our Cookie Butter was specifically requested by Whole Foods Market. We’re never ones to shy away from a challenge, so we took the opportunity to develop a cookie butter that was gluten free, vegan friendly, non-GMO and palm oil free. It’s our first product made without nuts. 

We’ve been blown away by the success of both products online and in-store and can’t wait for New Zealanders to taste some other new flavours we have coming out soon. We never want to stop innovating.  

What kind of challenges are you facing in the nut butter industry right now? 

Like many other Kiwi companies, supply chain issues, cost of goods and inflation are challenging us at every turn. Unfortunately it’s the reality of being an FMCG business in 2022.

At the end of the day, however, supplying our customers with delicious products that we’re proud of is always at the forefront of our minds, so we’re working hard to navigate the current business environment. Being the first New Zealand-owned B Corp food manufacturer also means that we sometimes have to take the longer, harder route to get there, but it’s always worth it.

Are there any other new recipes you’ve been trialling lately? What’s on the horizon?

Yes – but I can’t tell you just yet. We have a new product we’ll release in a few months that we think may have New Zealanders sitting on the fence. But that’s what we love doing at Fix & Fogg. We’re constantly pushing the boundaries with innovation. I think it’s what sets us apart from other nut butter brands both here and overseas. All I can say is, have a spoon at the ready for our next release.