What’s Fresh and Trending
Reimagine Kiwi classics with lamb sliders, kūmara gnocchi and Māori-Asian BBQ, elevated by native ingredients like horopito, kawakawa and pikopiko.
Aotearoa comfort and fusion
Showcase summer produce with courgette, heirloom tomatoes and avocado, elevated by the crunch of tempura herbs and seeds.
Seasonal plant forward menus
From the crunch of pistachio to the pop of roe and tang of sour fruits — elevate texture, colour and flavour in every bite.
Pistachio, roe & sour fruits
In Season Produce
Fresh, seasonal, and vibrant ingredients that give your dishes colour, texture, and wow-factor.
Summer Seafood
Restaurant-ready seafood that delivers exceptional flavour and impresses on every plate.
Cheese & Dairy
From creamy classics to artisanal specialties, dairy that adds depth, richness, and flavour to any dish.
Canape & Finger Food
Innovative bite-sized creations that make every event memorable, from casual bites to elegant canapés.
Condiments
Bold sauces, spreads, and garnishes that transform ordinary dishes into signature flavours.
Savouring pork in every style
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.
Mt Cook Alpine Salmon
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.
Modern Matariki
Look at creating theme nights, or Matariki Feast specials where diners can learn more about this special date and experience its meaning through food. Pair meats like pork and beef, and seafood like salmon, mussels and cockles, with herbs and spices like pikopiko, kawakawa and peppery horopito. Add-ons like fry bread, rewena bread, kūmara, wood ear fungus and mushrooms add texture and flavour.
