Give your US friends and family a taste of home this Christmas

Worried your gift won't make it in time? You can still send Silver Fern Farms’ premium quality, grass-fed New Zealand lamb, beef and venison direct to the doorsteps of your US-based loved ones in time for Christmas dinner.
This article was created in partnership with Silver Fern Farms
Thanks to Silver Fern Farms' newly launched US website, Kiwis can easily share a taste of New Zealand's premium quality, grass-fed New Zealand lamb, beef and venison with your US friends and family.
The company’s US distribution centres make it a perfect option for people who’ve missed postal cut-off dates to the US, but want to send something special and memorable to Americans looking at a Christmas with restrictions on gatherings.
“Kiwis with friends and family over in the US are feeling farther away than ever this Christmas," says Silver Fern Farms’ Group Marketing Manager, Nicola Johnston. "We know that connecting over delicious food is a special part of the holidays, no matter what hemisphere you’re celebrating in, and while we can’t all get together just yet, we can help Kiwis share the love through a care package of Silver Fern Farms’ finest New Zealand pasture-raised red meat products.”

“Whether it’s a taste of home for a New Zealander abroad, or something special to help an American with a Kiwi connection impress their ‘bubble’, Silver Fern Farms is offering the ultimate festive indulgence this Christmas,” says Nicola.
New Zealanders can choose from a wide range of curated bundles of restaurant-quality lamb, beef and venison cuts, or mix & match their own Kiwi Christmas premium meat bundle to suit the tastes of your US friends and family. Plus, by using the code FRIENDS25 at checkout before Christmas 2020, Kiwis will receive a special 25% discount on the purchase price.
Orders can be made right up to December 20 for Christmas Day delivery.
Silver Fern Farms
silverfernfarms.com
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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.

