What's trending...
Classic comfort dishes are being elevated and refined to bring an exciting depth of flavour through slow roasting, braising and caramelisation. Stylish presentation using quality ingredients lifts a familiar menu favourite to new heights, transforming cosy flavours into tender, delicious treats.
Vegetables are the new kitchen couture, taking their place front and centre on the plate this winter. Colourful, seasonal root vegetables like kumara and beetroot are the breakout stars, as are hearty leaves such as kale. Roasting, charring and slow cooking allows the vegetables’ sweetness and texture to shine, providing ever-increasing options for sumptuous plant-forward menu options.
Middle Eastern, Asian and Mediterranean flavours, and ‘swicy’ (sweet and spicy) options are in vogue, with chefs utilising warming spices and cooking techniques to add depth and complexity to traditional winter favourites. Roasted vegetables and braised dishes make great table options, as do bold Korean-inspired fermented ingredients like doenjang dressing and kimchi.
Another new word for your food dictionary this winter is ‘swavoury’ – pairings involving sweet and savoury pairings with textured ingredients. Fruits and naturally sweet vegetables are used to complement salty, bitter and acidic elements, creating layered effects and vibrant flavours.
Winter comfort proteins
When the temperature drops, menus shift toward rich, slow-cooked comfort. From tender pulled pork to smoky beef short ribs, these hardworking proteins deliver depth of flavour, strong plate coverage, and excellent yield. Designed for versatility across multiple dishes, they help you create satisfying winter meals that keep customers coming back - while working harder for your margins.
Rooted in winter
SEASONAL PRODUCE
Winter produce brings colour, texture, and natural sweetness to every plate. Kūmara leads the charge this season, offering versatility across roasting, mashing, and baking, with each variety delivering something unique. These seasonal staples not only elevate your menu visually but also provide cost-effective ways to build hearty, plant-forward dishes your customers will love.
Comfort on the side
No winter menu is complete without satisfying sides that deliver warmth and indulgence. From crispy chips and seasoned wedges to artisan breads and bakery staples, these crowd-pleasers are built for sharing and easy upsell. Perfect for rounding out mains or creating casual dining moments, they add both value to the plate and to your bottom line.
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
Winter warmers
PREMIUM POURS
As the nights draw in, customers look for richer, more indulgent drinks. Whisky and dark spirits take centre stage, offering premiumisation opportunities and stronger spend per head. Whether served neat, spiced, or in signature cocktails, these winter warmers help you create memorable experiences while driving profitable pours behind the bar.
Kitchen workhorses
BASE INGREDIENTS
Great menus are built on smart foundations. These versatile base ingredients are designed to work across multiple dishes, helping you streamline prep, reduce waste, and maximise profitability. From sauces to flavour bases, they bring consistency and efficiency to your kitchen while unlocking endless menu possibilities.
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.
