Go green: Rangitikei chicken's fresh new packaging

Savour the flavour of your favourite family-friendly recipes with Rangitikei chicken. Their packaging may look a little different, but their unparalleled brand ethos remains the same.
The next time you find yourself wandering the chicken aisle of your local supermarket, you might double take.
No, you haven't bypassed Rangitikei chicken, they just look a little different. They've gone greener – inside and out.
It's no secret that Rangitikei free-range chicken is tender, juicy and delicious. Proudly raised here in New Zealand and devoid of any artificial flavours, ingredients, colours or preservatives with no added hormones, you can trust Rangitikei to deliver authentic, great tasting chicken.
With access to fresh air and sunshine, Rangitikei chickens are free to roam and enjoy their farm life in the fresh Kiwi air. Farmers take great pride in providing their chickens with a high-standard of welfare and quality of life, with all farms independently audited by Assure Quality.
In a bid to reflect their clean, green Kiwi ethos, Rangitikei decided it was about time to change their packaging, to better reflect what it is that they're about – think natural, minimally-processed, high-quality products. It doesn't get much better than that.
You can find the new green Rangitikei packaging in supermarkets and specialty butchers nationwide. For more easy weeknight dinner inspiration, see our favourite Rangitikei chicken recipes right here.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

BROUGHT TO YOU BY Rangitikei Chicken




