Spring 2025 is bursting with bold creativity, indulgent experiences and a renewed focus on natural ingredients. Here’s what’s capturing our attention in the culinary world this season.

From tender asparagus and crisp radishes to juicy strawberries and fragrant herbs, spring produce brings colour, crunch, and flavour to every dish. It’s the perfect time to showcase what’s fresh, local, and in season - inspiring lighter, brighter plates that let ingredients shine.

The National Secondary Schools Culinary Challenge (NSSCC) is back for 2025, and the standard has never been higher. This annual...

Get ready, Auckland - Bidfood’s biggest event of the year is just around the corner! On Tuesday 12th August, Taste of Summer  takes over...

Wichita packing company has been a trusted name in premium pork for over 60 years. The third-generation, family-owned brand delivers exceptional quality meat in the heart of the American Midwest to kitchens around the world – including right here in New Zealand. Family-owned and operated since 1963, Wichita packing is rooted in mid-western values: hard work, integrity and a deep respect for their food.

This cocktail is all about balance. The warm spice of Bumbu Rum pairs beautifully with the almond-like richness of amaretto, while fresh lemon juice cuts through with a bright, citrusy zing. A touch of simple syrup rounds it all out, making each sip smooth and satisfying.

Golden, sticky, and bursting with island flavour - these Caramelised Bumbu Rum Pineapple Spears are the ultimate sweet side or dessert. Whether you're grilling outdoors or roasting in the oven, this simple recipe transforms fresh pineapple into a show-stopping dish with just a few ingredients and a splash of Caribbean magic.

Sweet, sticky, and totally irresistible—these Bumbu Rum-Glazed Chicken Nibbles are a flavour explosion you won’t forget. Coated in a rich, buttery rum sauce this dish brings a taste of the tropics straight to your table.

July - September 2025 issue of Bidclub Rewards - Out Now!

Why is beef so expensive right now? We break down the global beef shortage, rising costs, and why NZ exports are booming despite an anticipated 6% production drop. Demand’s up, supply’s tight—and your steak is feeling it.

This red wine braised beef cheek on saffron risotto dish is a beautiful marriage of rich, slow-cooked beef cheeks in a velvety red wine reduction, served atop a creamy, golden saffron risotto. It’s hearty, aromatic, and deeply satisfying.

This cut is juicy, flavourful, and best cooked with its fat cap intact for maximum richness. Paired with a velvety béarnaise sauce, peppery rocket salad, and crispy kumara fries, this dish is a celebration of contrasts: smoky and creamy, crisp and tender, rustic and refined.