Meet the Grower - Meadow Mushrooms. Originally mocked for being ‘a ridiculous pipe dream’, this family-owned business began with just 11 employees on four hectares of land just south of Christchurch. It grew in both size and popularity over the years, ultimately elevating mushrooms to become the nation’s fourth most popular vegetable by sales.  

Meet the Brewer - Matt from Parrotdog. From home brewing in a Victoria flat to becoming a true Kiwi success story, we catch up with Matt from Parrotdog to hear about their journey, his experiences along the way, and his tips on how to introduce or upgrade your craft beer menu for the best local selection.

Meet our Steak expert – Brendan Walls. Growing up on Queensland’s Sunshine Coast, Brendan was surrounded by great food and restaurants. He started as a kitchen hand and quickly developed a passion for learning from the chefs around him. After moving to New Zealand with his family, he decided to use his knowledge of protein to help customers choose the perfect cuts for their venues and is sharing that with us...

Meet our Pork expert – Qiang Ji. Originally from northern China, Ji recently moved to Auckland after working in Wellington for 17 years. He now works as the Business Development manager at our Auckland North Branch.

Chef Frank of the iconic Kohi Kitchen and Eatery in Mission Bay Auckland shares his journey and culinary insights with us...

Mt Cook Alpine Salmon is every discerning chef’s first choice. Whether served raw or cooked, hot or cold-smoked, this exceptional fish is a true hero on any plate. Its natural richness pairs effortlessly with zesty lemon and salty capers, adds depth to a Thai green curry, and shines in a seared Indian-spiced fillet. From delicate crudo and sushi to hearty pasta dishes and tartars, it is extremely versatile. HK Foods - We make life tastier - Today and tomorrow.

Pork can be cooked in a multitude of ways, including flash frying, low and slow and sous vide to name just a few. It also pairs beautifully with different flavours, from hot and spicy Asian-inspired dishes, to sticky, honeyed American dishes, and comfort food styles matched with seasonal winter flavours like apples and pears. HK Foods - We make life tastier - Today and tomorrow.

Few dishes evoke the feeling of comfort and joy like a beautiful cut of beef. Bidfood’s beef cuts range from premium big spenders like the showstopping tomahawk steaks, to the lesser-known cuts that are bursting with flavour and provide excellent value for money.

Perfect for crafting cocktails or enhancing delicious dishes like caramelised rum and maple pineapple spears or sticky rum chicken nibbles – it's a true taste of the islands.

‘Tis the season for citrus, so make the most of this highly fragrant and zesty crop while it’s at its peak. New Zealand citrus is a ‘nose to tail’ fruit, so use it all – the zest, the flesh and the juice in both sweet and savoury dishes.

Black garlic is a unique ingredient with a deep, dark hue and a soft, sticky texture that sets it apart from traditional garlic.  Its deep, earthy complexity makes black garlic remarkably versatile, deeply rooted in Korean, Japanese and Chinese culinary traditions.

Witloof, also known as chicory or endive, has a distinctive, elongated, tulip-like shape with tightly-packed, creamy white leaves and soft, apple-green colouring around the edges.