Build your best winter menu yet
From slow-cooked pork belly to aged steak cuts, earthy mushrooms, and bold dessert-ready rums — this edition of On The Menu is designed to inspire.
Discover insights from chefs and producers, tips on seasonal prep, and hero products that deliver quality and flexibility to your winter lineup.
Four ways to turn up the flavour this winter
This season, we’re spotlighting bold ingredients and seasonal staples that bring warmth and depth to winter menus. From premium meats to earthy produce and flavour-packed beverages, these four hero categories have been handpicked to inspire.
Whether you’re plating up rich, slow-cooked mains or creating desserts with a twist, there’s something here for every kitchen.
Pork belly, ribs, and collar butt take the spotlight this season. Explore crispy, sticky, slow-roasted favourites with Asian or BBQ-inspired twists.
From tomahawk to tenderloin, see how premium cuts and alternative steaks can work across bistro mains, shared plates, and hearty winter dishes.
Heroed in flexitarian menus or classic comfort fare, mushrooms bring sustainability and depth. Learn more from Meadow Mushrooms, NZ’s fungi pioneers.
Add warmth and flair with Bumbu rum — whether deglazing a sauce or finishing a dessert. Think sticky glazes, caramel pairings, and spiced cocktails.
Steak cuts that bring the heat this winter
From tomahawk to tenderloin, our range of steak cuts is made for hearty bistro dishes and flame-kissed mains. Serve seared, smoked, or reverse-cooked — paired with bold sauces and seasonal veg. Each cut delivers quality, flavour, and flexibility to meet your menu style.
Mushrooms made to be the main event
Earthy, rich, and full of texture — mushrooms offer more than just a side. From grilled portobellos to creamy mushroom pâté or roasted oyster mushrooms, they bring depth and versatility to winter menus. Ideal for plant-forward plates, comfort meals, and elevated classics.
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.
