These tender pork belly bites are coated in a sticky, spicy-sweet glaze made with gochujang, honey, and ginger, then finished with a crisp, refreshing topping of radish and spring onion. A sprinkle of toasted sesame seeds adds the perfect nutty crunch.

A soul-warming bowl of ramen topped with golden, crispy pork belly, earthy mushrooms, and vibrant greens. This dish brings together texture, flavour, and comfort in every bite for your patrons.

If you're looking for a show-stopping dish that brings tropical flair and bold flavour to your menu, then this recipe is for you! These oven-baked pork riblets are smothered in a sticky, sweet, and tangy Bumbu rum glaze, then served with juicy pineapple spears, fresh herbs, and a kick of chilli. Perfect for sharing menus!

Learn all about Mt Cook Alpine Salmons First of Season Caviar. Released for a very limited time each year, this is New Zealand’s most premium caviar experience, the finest of what nature has to offer. First of Season represents the freshest and highest quality caviar.

On The Menu Winter offers fresh, seasonal inspiration focused on quality ingredients. It delivers trending meal ideas, creative concepts,...

Many restaurants take the opportunity to ‘feed the stars’, to take a moment and give thanks, and to honour the traditions and come together as a community and there are multiple opportunities for cafés and restaurants to showcase the foods and flavours – get inspired for your menu now...

It’s impossible to talk about eateries in the beautiful winterless north without mentioning Charlotte’s Kitchen in Paihia. Established in late 2015, the restaurant was dreamed up by the team from the iconic Duke of Marlborough Hotel in Russell, but while the Duke is steeped in history and tradition, Charlotte’s Kitchen is modern and funky, embracing a casual yet refined approach to dining.

From June to August, the Winter months come with an abundance of rich, colourful and earthy produce that opens up a world of creativity in the kitchen.

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.