The Diver Family

Francie and Peter Diver are pioneers in the developing industry - being New Zealand’s very first registered growers. They have overcome many obstacles in their 20 years of research and development into this venture.

Now a family run business, the large crayfish farm has around 36 freshwater ponds teaming with life. Not only with Koura but frogs, ducks and all kinds of aquatic creatures which makes it a wonderland of exploration for Peter and Fancie’s 11 rumbustious grandchildren.

Freshwater Crayfish

Koura is the Maori name for the native freshwater crayfish which is indigenous to the South Island of New Zealand where it has been a traditional food and highly sought after delicacy among the Maori, but largely unknown to the average European.
This native crustacean looks similar to the larger salt-water crayfish or lobster. In the wild they grow to about 20cm and inhabit the verges of slow moving streams and ponds.

An extremely hardy animal, koura have adapted to the harshness of the Central Otago climate-where temperatures can range from the high 30's to well below zero. They do however require cool water below 20° Celsius to thrive and demand the purest of water quality.

These morsels have a texture similar to their salt water cousins, but have a sweeter, more delicate taste.
Koura are sought after by gourmet restaurants for their flavour and highly decorative shells, creating scope for spectacular dishes.