Brent and Philippa stand with their dog in a scenic orchard, surrounded by lush feijoa trees and rolling hills under a clear blue sky. If you take a 20-minute drive inland from Napier, you’ll find Puetapu - rolling Hawke’s Bay country, crisp autumn mornings, and an orchard that’s become a bit of a feijoa destination. This is where Brent and Philippa Fuller grow “Fuller Feijoas”: a 10-acre feijoa orchard shaped by careful hands-on work and a real love for the fruit. The Fuller

Feijoa season has arrived, bringing a seasonal flavour customers look forward to every year.

Discover NEW KitKat Spread 2.8kg, a ready-to-use chocolate spread for foodservice with crunchy wafer pieces - perfect for milkshakes, doughnuts and desserts.

Looking for a high-performing autumn protein? The Calumet Pork Loin Cutlet offers consistent quality, easy prep and excellent margin potential — making it a smart choice for schnitzels, specials and seasonal menu updates.

Stay up to date with the March NZ foodservice market update, including beef and lamb supply insights, pork pricing stability and seasonal produce availability.

Smoke, spice and sweetness define autumn in a glass. Discover warming Johnnie Walker whisky cocktails — from spiced toddies to smoky Old Fashioneds — perfect for cooler menus.

If you joined us at the 2025 Trade Shows, these are the recipes everyone was talking about. Discover all six and recreate the flavours that stole the spotlight.

Autumn menu planning is about working smarter, not harder. The On The Menu – Autumn edition brings together seasonal inspiration, versatile ingredients and real-world menu ideas to help operators refresh menus, protect margins and deliver consistent results. From premium proteins to flexible menu applications, this issue is built for kitchens that need ideas they can actually use.

As customers look for richer flavours and premium comfort this autumn, duck delivers on both taste and menu impact. Loved as a dining-out dish, duck offers chefs the chance to elevate menus with minimal complexity. From centre-of-plate mains to sides and share plates, Canter Valley Duck brings consistent quality and versatility across multiple applications - helping kitchens create indulgent seasonal dishes that drive spend per plate and keep menus working harder.

Your February overview of what’s in season, what’s tightening up, and the market forces shaping ingredient availability and pricing across New Zealand.

Turn up summer flavour with Frenchmaid sauces and dressings, from Sriracha Honey and Mango Habanero to Korean BBQ and Green Goddess - made for easy, menu-ready inspiration.

Looking for easy summer menu inspiration? Build premium bites and vibrant plates with Wild Chef bases like mini rösti, polenta chips, patties and fritters — finished your way.