Lou, founder of Dona Lou’s Goan Cuisine, grew up in Goa surrounded by homegrown food and traditional cooking. Her passion for food was nurtured by her mother, who taught her that cooking is both a life skill and a way to nourish the soul. After moving to New Zealand in 2002, Lou continued to cook for friends and family, rediscovering her connection to Goan cuisine.

In 2020, she launched Dona Lou’s Goan Cuisine, a brand celebrating the rich fusion of Indian and Portuguese flavours unique to Goa. Her signature product, the handcrafted Goan Chouriço (Portuguese-style sausage), uses all-natural ingredients and no preservatives. After two years of experimentation, she perfected the recipe, earning recognition such as a Top 8 Finalist spot at the NZ Food Awards 2022, a Gold Award at the NZ Artisan Awards 2022, and a Bronze Medal for her Lamb Xacutti at the Outstanding Food Producers Awards.

Lou joined The Kitchen Project to gain knowledge of New Zealand’s food business landscape and regulations, transitioning from her 30-year health career. She describes the program as an enriching experience that provided essential guidance, fostered strong friendships, and strengthened her understanding of food safety.

Now five years into her entrepreneurial journey, Lou has built an online presence, developed nationwide marketing strategies, and seen steady growth. Her vision for the next five years is to expand her customer base and further establish Dona Lou’s Goan Cuisine across New Zealand.

To cater for your next special occasion check out the tempting menu on http://www.donalous.co.nz