experience the exotic

The fresh vegetables that Halfords Exotic Produce bring to you have their origins in the Inca empire over 600 years ago.


The Incas were not only superb political organisers, they were skillful agriculturalists, too. They cultivated about 80 food crops: more than the farmers of Asia or Europe did. They farmed so successfully that they kept thousands of stone warehouses and silos piled high with food.


In 1869 Mr. W. Jameson, the great-grandfather of Mr. Peter Halford, came out from England to join the colonial police force. During a layover in Chile, he picked up some yam tubers and brought them with him to New Zealand, planting them in Wanganui. The Halfords have been growing them ever since.


Commercial production of yams began in the 1960’s, with Mr Peter Halford establishing the first markets for a vegetable that was hardly known by the majority of New Zealanders.


Continuing in the same tradition, the next generation of the family are now actively involved in Halford’s Exotic Produce. With the same skill and sensitivity as the Indians of the Andes, we bring to you exotic produce that is unique to New Zealand.


"From a tradition of careful nurturing, Halfords are leaders in exotic produce"


exclusively exotic

Always Unique


Continually seeking and growing new cultivars, Halfords are leaders in taste sensations. Enjoy the difference that is uniquely Halfords.


The Perfect Meal


Halfords exotic produce is perfect in so many ways:

Premium Value: Designer appeal at an affordable price, ideal everyday eating, value size bag, provides several servings


Most Convenient: 


Pre-washed for convenience, easy ‘no peel’ preparation, saves you time

Total Health and Wellness: Rich in vitamins, protein and fibre for wellbeing, powerful source of many nutrients, low in fat, low Glycemic Index (yams and Earth Gems). Ideal for diabetics.


Everyday Indulgence:

Comforting and sustaining cuisine, beautiful to see, sensational to eat


Try these simple recipes!

Honey Roasted Yams


  • 500g of Halfords yams (about 16) 

  • 2 tablespoons of Manuka Honey

  • Spray olive/cooking oil



Preheat oven to 200°C

Wash and dry the yams. Spread in a roasting dish and spray with oil.

Toss to coat.

Drizzle honey over the yams. 

Roast for 30-40mins or until yams are slightly caramelised. (take the tray out and toss the yams once or twice during cooking) 



Chilli Roasted Yams with Pesto



  • 500g of Halfords yams (well scrubbed)

  • 1 tsp rapeseed oil

  • 1/2 tsp chilli flakes

  • Pinch of sea salt

  • Basil Pesto to garnish



Mix the oil, chilli flakes and salt together in a bowl then add the yams and stir until all are coated.

Roast the yams in oven at 180℃ for 15-18 minutes, depending on size. You may need a little longer if using a conventional oven. They should be soft all the way through when pierced with a knife

Spoon a little of the pesto over the yams and enjoy with some greens on the side.

Bacon Wrapped Yams with Thyme



  • 12 Halfords yams

  • 2 cups chicken stock

  • A few sprigs of fresh thyme

  • 6 streaky bacon rashers, cut in half width ways. (makes 12 strips)

  • 1 tablespoon extra virgin olive oil



Heat the oven to 200 degrees Celsius and line an oven tray with baking paper. Set aside.

Put the chicken stock in a large pot and bring to the boil. Add the yams – add a little water to make sure they are just covered with liquid – then cover and cook for about 15 minutes, until they are just cooked through.


Drain and set aside until cool enough to handle.

Place a sprig of thyme on top of each yam, then wrap with a strip of streaky bacon and place on the prepared oven tray. Repeat until all the yams are wrapped.


Drizzle over the olive oil, sprinkle generously with salt and pepper and bake for 15-20 minutes, until the bacon is crisp. Transfer to a warmed waiting plate to serve.

Yam, Kumara & Ginger Soup



  • 1 tablespoon olive oil

  • 2 onions, finely diced

  • 1 rib sliced celery

  • 1 1/2 tablespoons finely grated ginger

  • 500g Halfords Yams, roughly chopped

  • 500g orange kumara, diced

  • 2 1/2 cups chicken or vegetable stock

  • Finely grated zest and juice of 1 lemon

  • 2 tablespoons finely chopped parsley



Heat the oil in a large pot. Add the onions, celery, ginger and a generous pinch of salt. Cook for five minutes, stirring occasionally.


Add the yams and kumara and cook for another five minutes, then add the chicken stock. Bring to a boil and then simmer gently for 20-25 minutes, until the yams and kumara are soft.

Remove from the heat and puree with a stick blender (or push through a sieve with a wooden spoon). Return to the pot and squeeze in the lemon juice. Stir, then taste for seasoning – add more salt and pepper if desired. Sprinkle the lemon zest and parsley on top before serving.


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