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.

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.