In summer months, Phillip Frost brings fresh blueberries to Grey Lynn straight from his family orchard near Rotorua.
By early December, locals are already asking about his hotly anticipated return – a sure sign that blueberry season is nearly here.
Where did you grow up?
I grew up on our family farm near Rotorua. My parents bought the property in the late 1960s where they originally ran beef and dry stock.
How did Mamaku Blue get started?
A friend told my parents that blueberries were “blue gold.” They planted their first hectare in 1982 and expanded from there. The name Mamaku Blue comes from the Mamaku Plateau where the farm is located – an area known for its altitude, volcanic soils and cool climate, which are all ideal conditions for blueberries.
Did you always plan to work in the family business?
Not at all. I left the farm in the early 1990s and trained as a mechanical engineer. I worked at Kinleith before doing my OE in the UK. I did everything from prototype engineering to groundwork on building sites and travelled widely through Europe and Africa.
How did your engineering background shape what you do now?
It’s been incredibly useful. We’ve invested in new equipment and gradually upgraded and automated our systems, always looking for ways to improve efficiency while keeping quality high. After suffering repeated cyclone damage, we started building protective tunnels and now have 2.5 hectares under cover, with room to expand. The tunnels help protect the crop and give us a more reliable supply of high-quality fruit.
Your wife Michaela is a big part of the operation – how did you meet her?
Michaela came from the Czech Republic on a 12-month working visa. Fifteen years and three children later, she’s a core part of both our family and the business. She juggles marketing, accounting, staff and day-to-day sales alongside caring for our youngsters, aged four, seven and nine. It’s very much a hands-on family operation.
You don’t spray your berries – why is that important to you?
I want my kids to be able to walk through the orchard and eat berries straight off any bush. Our growing approach is guided by what feels right for our family and the land.
How fresh are the blueberries people buy at the market?
Very fresh. We hand pick during the week, grade berries on Fridays and usually sell them at the market that same weekend. Different varieties behave differently, so part of my job is knowing when each one is at its best.
What’s the best way to enjoy your berries?
Honestly? Straight out of the punnet or, even better, straight off the bush if you ever get the chance.
How many varieties do you grow?
We’re always experimenting with different varieties to build resilience and stretch the season. We have around 20 varieties growing, with eight being the main ones we bring to the market. Each has its own character, flavour, texture and how long it keeps, which is why I enjoy talking with customers about what they’re buying.
What do you enjoy about selling at the market?
The conversations. People are genuinely interested in where their food comes from, and I like being able to answer questions honestly. It’s also rewarding to see people come back week after week and year after year once they’ve discovered the difference fresh, carefully grown blueberries make.
