From our family, to your table.
When my father, Nick Morris, first started making mustard in our family laundry in Nelson back in 1990, neither he nor I could have ever imagined how far that first batch would take us.
Inspired by flavours he’d enjoyed while living overseas and frustrated by the lack of options in NZ stores, Dad set out to create and offer something different to local tables. He always loved the buzz of the back then humble Saturday Market, where he could share his creations. What began as a side-hobby to bring tastes from around the world to local tables, has now grown into a family-owned and operated business spanning three generations.
Over 30 years on - fast forward to today - and we are continuing with the same passion and care that Dad poured into that very first batch. Still a family business at heart, our journey is as much about people as it is about great food. Staying true to our roots by sourcing top-quality ingredients, following time-honored methods, and creating flavors that bring people together.
From our family to yours, every jar tells a story of where it all started—and where we’re heading next, and we will continue Nick’s legacy to bring you our premium condiments for generations to come.
30 years of gourmet goodness...
1990
A humble start
Nick Morris began crafting mustard in his laundry in Nelson, inspired by flavours he discovered during his travels in Europe. Frustrated by the lack of options in local stores, Nick set out to create a range of mustards that brought bold, handcrafted flavour to New Zealand tables.
1992
A market favourite
Nick found his stride at the Nelson Saturday Market, where his small-batch flavoured mustards under the brand Village Green quickly became a local favourite. The market wasn’t just where Nick sold his creations—it became the heart of his business, where he connected with customers and shared his passion for flavoursome food.
1995
Building a family legacy
As demand grew, Nick researched and taught himself the art and science of relish, chutney and sauce making. A new brand was born, Hellish Relish. In partnership with a vegetable grower in the Moutere, the chillis used in these products were grown locally. Every jar was made with real ingredients and handcrafted in small batches. This changed the landscape and Nick started taking Nelson Naturally to craft fairs and food shows across NZ.
2003
A New Horizon
With internet access now spreading into most NZ homes and “going gourmet” wasn’t just for restaurant kitchens, consumers were wanting more of the global flavours Nick knew well. This was a turning point, so he expanded his vision and what is now the largest brand under the Nelson Naturally umbrella emerged – The Adventure Kitchen. The brand name was a symbol of the quickly changing culture of home cooking in NZ.
2007
Good Taste Runs in the Family
Nick’s daughter, Aurore, returns to Nelson with her young family to join the business, bringing fresh ideas and a shared passion for creating. What started as a short-term role quickly became her calling as she worked alongside her father to grow Nelson Naturally.
2020
Honouring a Legacy
After Nick’s sudden and unexpected passing, Aurore stepped up to lead the business. Determined to carry forward her father’s vision, she kept Nick’s original recipes at the heart of everything, focusing on real ingredients, small-batch production, and the handcrafted quality that built the brand.
Today
Carrying the Legacy Forward
Now a third-generation family business, Nelson Naturally remains proudly family-owned and operated. Aurore continues to lead the team, many of whom have been with the business for decades and now include their children alongside Nick’s grandchildren.
Tomorrow
From Our Family to Your Table
With an eye on the future, we’ll keep using honest ingredients and time-honored techniques. From our team in Nelson to tables across New Zealand and abroad, we’re here to bring people together by adding a little extra magic naturally to every meal, both now and for generations to come.
