What's trending...
Seasonal delights take centre stage. Autumn’s trusted favourites – kūmara, pumpkin, passionfruit, figs and artichokes – anchor menus in freshness and provenance.
Comfort with a twist
Familiar favourites elevated with global flair. Comfort dishes return, but with bolder, modern accents – warming spice, tangy glazes and sweet-savoury combinations that feel familiar yet fresh.
Premium cuts, smarter prep
New proteins meet waste-smart thinking. With value still top of mind, chefs are choosing high-quality cuts that deliver versatility and portion control.
Plant forward with flavour first
Operators are embracing vegetables as the new hero – leaning into smoky, fermented and miso-based flavours for richness, while balancing cost pressures.
Main Dishes
As the season turns, flavour-driven dishes take centre stage across the day. From premium Canter Valley duck and Bavarian pork hock to globally inspired bao, dumplings and Thai curry, these mains deliver comfort, depth and versatility - with everyday staples like plain pancakes supporting flexible breakfast and all-day menus.
Fresh autumn produce
Autumn brings depth, texture and natural sweetness to the menu. Feijoas lead the season with their distinctive flavour, supported by robust greens, earthy roots and vibrant fruit from cavolo nero and Brussels sprouts to Jerusalem artichokes, figs, rhubarb and passionfruit. A produce selection designed for confident, seasonal cooking.
Brent Fuller
Philippa Fuller
Autumn Whisky Favourites
Rich, layered and made for cooler evenings, this season’s selection showcases the depth of Johnnie Walker - from the bold Black and Double Black to the refined Gold and iconic Blue. Timeless whiskies designed to elevate autumn serves.
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Small Bites & Sides
Designed for sharing, snacking and menu add-ons, this autumn selection brings comfort and contrast to the table. From premium cheeses and golden fried favourites to versatile buns and rich duck liver, these small bites and sides deliver flavour, texture and reliable crowd appeal.
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Desserts
Finish on a classic note this autumn. From a rich custard slice to a timeless lemon meringue pie, these desserts deliver comfort, balance and familiar flavours - perfect for easy, crowd-pleasing finishes.
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.
