What's Fresh and Trending

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Spring 2025 is bursting with bold creativity, indulgent experiences and a renewed focus on natural ingredients. Here’s what’s capturing our attention in the culinary world this season.

Three cocktails on a tray with lime slices. Bottles labeled "Batched" for various drinks in front. Bright, festive setting. — Batched cocktails make it easy to add your own unique twist on delicious menu favourites

Easy Pour Perfection

Convenience meets customisation with pre-portioned, ready-to-pour beverages. These drinks are designed for simplicity, either to be enjoyed by themselves or by adding your own unique twist, whether it's a splash of citrus, a hint of herb or a touch of spice.

Start with the Batched Cocktail range Click here to view

Crispy fish sandwich on a white plate. Topped with lettuce, pickles, red onion, and sauce. Background is a light wood texture. — Made with real mashed potato, potato buns offer a soft, fluffy texture and subtle sweetness that enhances savoury fillings.

Extravagant Extras

Think dishes that beyond the everyday, creating a luxurious experience for diners – using unique fats, creams, rich flavours and textures to make the meal feel like and occasion.

Cottage Lane Potato Buns are a game-changer for gourmet menus. Their pillowy 'squish' and moisture-retaining crumb holds up beautifully to juicy patties and toppings – perfect for chefs crafting standout burgers that stay fresh and delicious.

Golden, crispy roasted potatoes in a white dish, garnished with parsley. A creamy dip is blurred in the dark background. — Crispy on the outside, fluffy inside, and proudly NZ-made. Gluten free, halal and vegan.

Snack Attack 2.0

Mini-meals are redefining the way we eat. These aren’t just sides – they are rich, flavourful small plates that invite you to mix, match and explore. Perfect for those who want variety, this trend encourages diners to enjoy two or three decadent dishes in one sitting.

Balle Farms Cauliflower Bites are fresh, fun, and crave-worthy – the perfect base for mini meals or share plates. Just add your own toppings, sauces, or sides to create a dish that’s unique to your menu, while keeping it simple and delicious.

Delicious Duck

Roast duck leg with crispy skin on a black plate, garnished with mushrooms and herbs. A glass of red wine is in the background. — Duck leg is ideal for confit - classic and rich, slow poach in salt, herbs and duck fat on low for two to four hours.

Duck is so on trend right now – and it’s not just for fine dining. Think rich, flavourful small plates that hero this indulgent protein in fresh, exciting ways. From crispy duck sliders to Asian-style duck bites, these mini meals invite creativity and customisation. Perfect for diners craving variety, this trend lets them explore bold, decadent flavours in just a few bites.

Rich, succulent and beautifully satisfying, New Zealand Canter Valley duck leg is a gourmet protein that offers a deep, gamy taste, bolstered by higher fat content.