Clotted cream for Kiwis

When Paul returned to New Zealand in 2021 after a long stay in the UK, the one thing he missed, possibly more than anything, was clotted cream on scones with jam and a nice cuppa.

For a country with a thriving dairy industry, he was sure it would be easy enough to find some of this thick, gooey, sweetish, nutty cream, which is available from every supermarket in England - but it simply wasn’t made in Aotearoa, at all.

Inspired by the foodies at Matakana Village Farmers’ Market, Paul decided to make some himself. It took many months of trial and error as he worked on the 18-hour process from his home in Warkworth. “Then getting through the miles of food-police red tape took several months more,” he notes.

Clotted cream is a very traditional food in England and has become deeply-rooted in the culture of the southwest, Devonshire cream tea wouldn’t exist without it. Rodda’s, the biggest manufacturer of clotted cream in the UK, makes up to 25 tons per day, around 120,000 pots. “I’m not sure we’re going to get that big,” Paul says, “but currently as the only clotted cream maker in New Zealand, the market is wide open.”

The name, It’s Cream Bro came about after Paul took a sample to band practice and one member had to explain to another what it actually was. He notes, “Kiwis who have travelled generally know about the stuff, but many still don’t, so there’s some education to do.”

In addition to scones, clotted cream can be used in sauces for
meat and pasta, to make super creamy ice cream, on fruit pies, with pancakes or pikelets, or dolloped on porridge. “I want people to go a bit rock ‘n’ roll with it, let’s show those Brits just how inventive we can be and maybe even teach them a thing or two.”

Still produced from his home in Warkworth you can get your hands on It’s Cream Bro from Farro stores in Auckland, Four Square Matakana or get in touch now to get yours straight from the source.

www.ItsCreamBro.co.nz | ItsCreamBro@outlook.com