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Delicious, Local & Affordable

At Vetro, our aim is simple: to offer everyday low prices to make premium Mediterranean food affordable and accessible to more people. We are not your average supermarket or grocery store - bringing the gourmet foods of Europe and afar to local outlets throughout the North Island. This strategy has seen the growth of 5 successful retail outlets that also service the wholesale industry throughout New Zealand.

We are committed to our aim of enabling more people to eat quality food and to extend our service from the discerning connoisseur to the first time cook.

Latest Recipes

Tomato & Brown Rice Soup

Is there anything more comforting than a steaming bowl of nourishing soup on a chilly winters evening? Try this deliciously simple soup using either fresh in-season tomatoes or during the winter months, our Coppola whole peeled tinned tomatoes for a satisfying, wholesome meal.

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Vine Baked Feta

INGREDIENTS 6–8 large vine leaves 200g feta (in one block) 1 unwaxed lemon 2 tbsp extra virgin olive oil 1 pinch chilli flakes 4 sprigs thyme, leaves picked, or 1 tsp dried thyme

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How to use Smoked Paprika

Goes well with red and orange vegetables, red peppers, tomatoes, pumpkin, carrots and kumara. Sprinkle a little over these vegetables before roasting. Fantastic in pumpkin, tomato, kumara and carrot soups add 1 or 2 tsp.

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Chelsea Winter's Creamy Chicken Fettucine

INGREDIENTS: 2 cups chicken stock 250g bacon, chopped into pieces 600–700g boneless and skinless chicken thighs salt and freshly cracked black pepper 2 tbsp extra virgin olive oil 25g butter 7 big cloves garlic, crushed 300g – 400g brown mushrooms, sliced 1/2 cup dry white wine 1 tbsp chopped fresh thyme leaves zest of 1 lemon 1 1/2 cups cream 1 cup freshly grated Parmesan 1 1/2 tbsp cornflour mixed with 1/4 cup milk 2 cups baby spinach (or 1 cup cooked peas) 2 tbsp finely chopped fresh parsley handful fresh basil leaves, torn cooked fettuccine or spaghetti to serve

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