What’s Fresh and Trending
New Zealand lamb is a menu staple, perfect for pairing with global flavours. Chefs are exploring everything from Middle Eastern spices to Asian-inspired soy marinades.
Luscious Lamb
Recreate those classic favourites using vintage favourites as your anchor point. Take them from family size to smaller serving size and spice them up.
Nostalgic, modern dishes
Encourage shared dining with small dishes or upsell with easy side dishes. An array of colour and style will be a sure-fire hit with your diners.
Social Dining
Move beyond soft drinks. Get creative with infused teas, custom-blended cordials, or fresh fruit infusions for extra impact.
Artisanal drinks
Try it simply sliced as a topping, create a side to darker proteins. Its sweetness and zing provides a tangy complement to meats and seafood.
Discover Chioggia
Sous Vide offers chefs enhanced control and efficiency, reducing waste and maintaining quality while optimizing resources.
Simply Sous Vide
Mexican magic
Mexican cuisine is colourful, packed with flavour, and perfect for sharing—ideal for bringing diners together. Plus, its core ingredients offer excellent value and versatility.
Give your menu some Mexican flair this autumn:
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Corn ribs: All fun, zero fuss—chargrilled and topped with vibrant seasonings.
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Birria: A flavourful, slow-cooked stew paired perfectly with warm tortillas (our sous vide range makes this even simpler!).
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Prawn ceviche: Fresh prawns marinated with lime and chilli, and maybe a splash of tequila for a zesty twist.
Decadent Desserts
Isn’t there something wonderfully luxuriant about a succulent fruit dessert in Autumn?
Combining autumn fruit flavours with warming spices are a match made in heaven. Here are some ideas to try:
Red wine and spice poached pears with ginger mascarpone and crunchy almond toffee shards.
Baked apples with added herbs, spices and sherry
Fig and rosewater tart
How do you top it all off too? Give your dessert the sendoff it deserves by adding dramatic toffee shards, nut crumbles, and toasted marshmallow swirls.
Save time in the kitchen with Sous Vide
Pressed for time? Our sous vide range delivers dishes that are not only quick and simple to prepare but bursting with flavour and quality.
From brunch favourites and tasty bar snacks to classic fine dining, we've got chicken, pork belly, short ribs, and more—perfect for any menu.
This month's inspiration: Balsamic-glazed sous vide pork ribs served with truffle mash and broccolini.
Lamb Five Ways
Another Easter, another lamb dish… Feeling predictable? We say no! Lamb pairs perfectly with an array of trending flavours. Here are five fresh takes:
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Moroccan lamb shoulder with lemon creme fraiche, mint pesto and rose petals.
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Slow-roasted maple lamb shanks, served with blood orange and seasonal salad.
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Creamy cashew lamb korma.
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Soy and ginger lamb steaks, paired with tangy salad and black bean sauce.
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Mustard and almond-crusted lamb rack, alongside autumn vegetables.
Whats in season this autumn?
As the days shorten and the leaves turn into vibrant shades of russet, red, and orange, autumn delivers its annual bounty of fresh flavours.
Vegetables
Fruit
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Artichoke
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Pumpkin
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Carrots
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Beetroot
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Bok choy
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Brocolli
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Leafy greens
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Eggplant
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Kumara
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Leeks
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Mushrooms
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Parsnips
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Apples
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Avocado
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Dragon fruit
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Feijoas
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Figs
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Lemons
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Limes
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Mandarins
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Pears
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Kiwi
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Rhubarb
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Tomatoes
Highlights
Amazonita – Restaurant Feature
Located in the heart of Christchurch, this restaurant and bar has a story as vibrant and dynamic as its menu. This family owed business prides itself on providing an unforgettable sensory culinary experience - Read More.
Chef Hoon – Sugar Loaf
Fascinated by the beauty and creativity of food, he has worked at 10 fine dining restaurants before relocating to New Zealand. After 5 years at Havana Barin Wellington, he has joined Sugar Loaf in Canterbury as junior sous chef
- Read More.
Larney Craig – Meat Specialist
One of the most repected female meat experts int he country, Timaru butchery specialist Larney Craig teaches us some of her favourite tips and tricks for finding the best lamb for your menu and making them sing on the plate - Read More.
Head Chef Jesper from SkyCity on Sous Vide
Jesper talks about how Sous Vide a game-changer for their menus and how it gives them the upper hand in managing food cost, waste and quality - Read More.
Need some inspiration?
Check out our latest articles to find out what's been going on at Bidfood, to get new ideas for your menu, and more.
