Summer Menu Trends 2025

Nov 17

3 min read

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Fresh inspiration for the new season from Bidfood New Zealand

Two salmon fillets with greens on slate, beside roasted potatoes. Green colander with vegetables in rustic setting, blue background. — ***Try this:*** *Seared NZ salmon rubbed with dried horopito spice and topped with pikopiko fern fronds.*

Aotearoa Inspired Comfort & Fusion

Kiwi food culture is evolving fast, and some of our favourite classics are being reimagined with bold global influences and indigenous ingredients. Expect a mix of comfort and creativity that celebrates local flavours.

Menu ideas: lamb sliders with harakeke slaw, kūmara gnocchi, Māori-Asian BBQ fusion.

Flavours to try: hāngi pepper, horopito, aromatic kawakawa, umami karengo, rich plums, sweet kūmara.

Inspiration: elevated mussel fritters and heritage pavlova reimagined.

A bowl of pasta with salmon, topped with red caviar and chives, on a blue cloth. Creamy sauce and vibrant colors create a gourmet look. — ***Try this:*** *Leek and salmon pappardelle finished with bright salmon roe.*

Pistachio, Roe & Sour Fruits

Add a burst of surprise and vibrancy to your summer plates with pistachio, roe, and tangy fruits. They bring colour, acidity, and premium appeal to both sweet and savoury dishes.

Use in: mains, sides, and desserts.

Star ingredients: cherry, yuzu, tamarillo.

Why it works: delivers texture, colour, and balance.

Zucchini noodles with cherry tomatoes, olives, pesto, and basil on a plate. Fresh ingredients and jar in background, vibrant and fresh. — **Try this:** Fresh zucchini noodles tossed with cherry tomatoes, black olives, and sliced red onion in a basil pesto.

Seasonal, Plant-Forward Menus

Plant-based dining continues to shine, with fresh New Zealand produce taking the spotlight this summer. Light, bright, and naturally nourishing dishes are the heroes of the season.

Flavours of the season: capsicum, heirloom tomatoes, peas, avocado.

Formats: bowls, loaded salads, and share platters.

Finishing touches: broad bean crunch, hemp hearts, toasted seeds.

Bowl of colorful ceviche with diced fish, tomatoes, onions, cilantro, and a lime wedge on a dark textured background. Fresh and vibrant. — ***Try this****: Classic fresh fish ceviche, marinated in zesty lime and tossed with seasonal vegetables and coriander.*

Seafood Leading the Charge

New Zealand seafood is synonymous with summer menus. This season, chefs are innovating with Kiwi favourites and experimenting with fresh global ideas.

Stars of the sea: pāua, hāpuku, mussels, trevally, snapper.

Formats: charcoal-grilled, ceviche, chowder, cold-smoked.

Grilled salmon topped with sesame seeds sits on a bed of sautéed kale, drizzled with sauce on a gray plate, against a dark background. — ***Try this****: Grilled salmon with miso butter served on sautéed greens and sprinkled with sesame seeds.*

Fermented, Foraged & Functional

The wellness wave continues, with fermented foods and foraged ingredients offering natural complexity and health benefits. These flavours add depth, texture, and a sense of discovery.

Ferments: kombucha, miso, pickled fruits.

Foraged finds: wild fennel, watercress, sea herbs.

Dining focus: gut health, functional benefits.

Close-up of roasted brussels sprout layers with golden-brown edges on a dark background, sprinkled with coarse salt crystals. — ***Try this****: fried broccoli stems, long sliced, dusted with spice and salt.*

Zero Waste & Hyper Local

Sustainability remains a major focus for summer 2025. Using locally sourced ingredients not only reduces waste - it tells a story diners care about.

Practices: root-to-leaf cooking, offcut creativity.

Approach: local grower partnerships, transparent sourcing.

Tall glass of iced tea with peach slices, mint, and a metal straw on a wooden coaster. Peach slices nearby. Beige background. — ***Try this****: Peach mocktail with thyme garnish – light, fragrant, and perfectly summer.*

Mocktails & Non-Alcoholic Innovation

Low- and no-alcohol drinks are here to stay. This summer, mix up refreshing mocktails with native flavours, fermented bases, and natural tonics.

Flavours to feature: kawakawa spritzers, fermented peach tonics, berry coolers.

Taco spread on vibrant woven cloth with toppings like cheese, avocado, black beans, and sour cream. Bright and festive setting. — ***Try this****: set up a grazing station with global small plates and summer cocktails.*

Interactive & Shareable Dining

Dining is social again. Shared plates, grazing boards, and build-your-own concepts invite fun, flexibility, and connection—especially with groups and Gen Z diners.

Popular formats: DIY tacos, bao boards, grazing platters, tapas.

Appeal: interactive, communal, and endlessly customisable.

Roasted chicken with herbs and lemon, surrounded by roasted potatoes on a beige plate. Golden brown tones and a simple, elegant setting. — ***Try this****: Roast turkey with tamarind glaze, served alongside kūmara mash and herb butter beans*

Christmas Centrepiece Revival: Turkey Reimagined

Holiday menus are getting a modern Kiwi twist. Classic festive dishes are being reinvented with bold new flavours and fuss-free formats.

Formats: whole roast with citrus or tamarind glaze, boneless rolls, miso-honey marinades.

Beyond the main: leftover turkey bao buns, sliders, and gourmet toasties.

Fresh, Functional & Full of Flavour

Summer 2025 is about food that feels good, looks beautiful, and tells a story - from locally sourced seafood to plant-forward menus and global fusion flavours.

Bidfood’s On The Menu – Summer 2025 trends guide is your inspiration to craft dishes that balance sustainability, creativity, and joy on every plate.