What to expect?
Discover the latest product innovations in action and explore highlights from Bidfood’s extensive range of thousands of products.
Stay ahead of the curve by exploring global flavours, trending concepts, and seasonal dishes to elevate your summer menu and set your business up for success.
Watch industry professionals in action and hear first-hand insights from foodservice experts about the latest challenges and opportunities facing the hospitality sector.
Enjoy more suppliers, more products, and more space—giving you greater freedom to move around, connect, and explore the show.
Watch New Zealand's leading chefs share practical ideas, clever techniques and menu inspiration you can take straight back to your business
10.15 – 10.45am
Chef Cameron and Chef Todd
Chef Cameron will team up with Todd and will demonstrate Potato Gnocchi with a rich four-cheese sauce and candied walnuts, sharing techniques to create a comforting, premium dish with standout flavour and presentation.
Chef Todd will be demonstrating Wagyu Short Rib with Perfect Italiano Whipped Ricotta, Mainland Gruyère Crisps, Smoked Whey gel and Burnt Onion Consommé.
2:00 – 2:30 pm
Chef Matt will demonstrate The Black Truffle Mindset, breaking down a whole chicken and transforming it into multiple dishes while sharing practical ways to maximise yield, reduce waste, and get more value from every ingredient.
1:15 – 1:45 pm
Chef Dinesh will be demonstrating Madurai lamb rack (frilled or pan-seared) with kawakawa coconut yoghurt, tamarind gel, crispy curry leaves, and micro coriander. For context, Madurai is a region from Tamil Nadu, a state in South India.
Don't miss your chance to see these sessions in person - register for the Auckland Industry Event and make the most of everything on offer.
11:00 – 11:30 am
Muffins with More. Join Chef Royce Bold to see how Rescued Baking Mixes deliver more than great taste. More impact. More opportunity. More ways to reduce costs and wow your customers.
11:45 – 12:15 pm
Chef Brent will be demonstrating Sous Vide three ways, showcasing how this versatile cooking technique can save valuable time in the kitchen while delivering consistent, high-quality results.
12:30 – 1:00 pm
Chef Neil will demonstrate his Baked Salmon, wrapped in banana leaf and served with tamarind beurre blanc and burnt citrus, while sharing techniques that deliver bold flavour, elegant presentation, and a premium menu offering.
Pull up a seat at the Taste of Summer 2026 seminar sessions
Hear from Industry leaders tackling the biggest challenges and opportunities in hospitality, with practical insights to help your business thrive.
SEMINAR ONE
10:30am - 11:10am
Women at the Head of the Table
Connect, learn and grow with women shaping the future of hospitality.
Rachel McCarthy
General Manager
Bidfood Dunedin
Kelli Brett
Editor
Cuisine Magazine
Connie Clarkson
Jess Granada
Chef-Owner
Nanam
SEMINAR TWO
11:30am - 12:10pm
Future Proof
From economic pressures to customer expectations: what comes next?
Lee Brown
Head of Operations
Hospitality Association
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Rebecca Brook
Rise Growth Lab
Nicola Waldren
General Manager
RANZ
Tim Read
Regional Manager
Hospitality Association
SEMINAR THREE
12:30pm - 1:10pm
Award-Winning Innovation That Delivers Value
Serving Sustainability: The Secret Sauce for Competitive Advantage.
Louise Nash
Circularity
Diane Stanbra
Rescued Kitchen
Gavin Finlay
NZ Food Network
Sarah Scullion
Bidfood, Bupa customer
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Live Demonstrations
Experience the Taste of Summer with an exciting lineup of live cooking demonstrations. Watch top chefs and experts blend global flavours, seasonal ingredients, and the latest trends to inspire your summer menu.
From fresh techniques to creative dishes, you’ll take away expert tips and actionable ideas to craft your best summer menu yet.
SEMINAR ONE
Women at the Head of the Table
Rachel McCarthy
General Manager
Bidfood Dunedin
Kelli Brett
Editor
Cuisine Magazine
Connie Clarkson
Jess Granada
Chef-Owner
Nanam
1:15 pm – 1:45 pm
Connect, learn and grow with women shaping the future of hospitality
Session 2
Meeting the demand: Practical nutrition tips for foodservice providers.
Deb Sue
Kai Hong Tan
11:30am – 12:00pm
There’s growing demand from schools, early learning centres, parents, and government bodies for healthier food options. If you're a food service provider looking for practical ways to deliver meals that are nutritious, affordable, and appealing, this session is for you.
JOIN US TO LEARN
Easy ways to boost vegetables and legumes in your menu
How to keep meals tasty and cost effective
Don't miss this opportunity to refresh your menu and meet the call for healthier food.
Session 3
Clicks to customers: Local growth with Google and social media.
Rod Russell
12:30pm – 1:00pm
Want to attract more local customers? This practical workshop will show you how. You’ll discover how to make the most of your Google Business Profile, where to focus your Google Ads budget, and which social media tactics actually drive results.
Ideal for business owners looking to boost visibility, grow their customer base, and get more from their online presence.
Session 4
Smarter Planning: Get the most out of recipes, menu planning & costing in MyBidfood.
Kenneth Chan
1:30pm – 2:00pm
Looking to take better control of your food costs, streamline your recipe workflow, and set your team up for long-term success?
Join Kenneth Chan, MyBidfood’s resident training lead, as he takes you through a hands-on walkthrough of Menu Planner and Recipe Costing inside MyBidfood.
You’ll learn how to
Build costed recipes using live pricing from your Bidfood account
Create balanced recipes that meet compliance and dietary needs
Make quick adjustments while keeping your margins in check
Share consistent, professional recipe and menu plans across teams or locations
Whether you're new to MyBidfood or want to unlock more of what it can do, you'll walk away with tips and tricks to make life easier in the kitchen – and the office.
