What’s Fresh and Trending
Microgreens deliver taste, colour and panache in a single sprinkle. Use them to finish off egg dishes, salads, risottos or proteins for an instant taste and presentation upgrade.
There are a myriad of ways to cook ribs, but when slow roasted, braised, smoked or sous vide, they become the ultimate finger-licking treat.
Rich, succulent and satisfying, duck leg is a gourmet protein your customers will love. Roast until crispy or slow cook to fall-off-the-bone perfection. Serve with roast veggies, creamy mash and a tangy fruit glaze for irresistible flavour.
Made with real mashed potato, they offer a soft, fluffy texture and subtle sweetness that enhances savoury fillings. Their pillowy 'squish' and moisture-retaining crumb hold up beautifully to juicy patties – ideal for standout burgers that stay fresh.
Clean eating gets a seasonal refresh with dishes that highlight fresh, local produce and naturally infused toppings. From lavender oil dressings to citrus-zest vinaigrettes, it’s all about celebrating ingredients in their purest, most flavourful form.
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.
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.
Mt Cook Alpine Salmon
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.
Modern Matariki
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.
Refined Refreshments
The art of mixology has always been a drawcard for customers wanting something a little special, and in 2025, mocktails are fi rmly in the spotlight as the demand for alcohol-free alternatives continues to grow. For venues looking to serve zero-proof drinks with all the elegance of a classic cocktail, East Imperial off ers a simple, yet premium solution.
Spring chicken
Chefs have a world of opportunity when it comes to preparation and cooking methods of this much-loved and cost-effective protein. Brining, marinading, coating and crumbing can all change the textures and flavours – and of course, tossing chicken through, and serving with, oozy sticky hot and spicy sauces transforms your protein into anything from moreish finger food and share plates, to delicious dinners that will see your customers returning time and again.
Glorious Ribs
While barbecued pork ribs are essential menu items today, they are actually a 20th century innovation – until then they were considered cast off cuts. These days, prime products like Wichita Ribs have made them a choice standout.
Of course, how you serve your own signature ribs is up to you. Try marinaded in a dry rub and wood smoking, or on a barbecue low and slow. For ultra-tender ribs, sous vide your marinaded ribs, glaze and grill for a spectacular shine.
Spring into freshness!
Spring is a time of renewal, bright colours, and fresh beginnings — the perfect season to shake up menus and invite creativity into the kitchen. This season calls for lighter plates, brighter flavours, and artful combinations that celebrate freshness and seasonality.
Vegetables
Fruit
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Asparagus
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Beetroot
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Bok Choy
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Brussel Sprouts
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Carrots
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Daikon Radish
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Eggplant
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Fennel Bulb
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Kumara
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Leeks
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Mushrooms
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Radish
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Yams
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Avocado
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Edible Flowers
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Grapefruit
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Kiwifruit
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Lemons
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Mandarins
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Oranges NZ Navel
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Pears
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Rhubarb
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Strawberries
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Tamarillos
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Tangelos
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Tomatoes
Highlights
Restaurant Feature – Charlotte’s Kitchen of Paihia
It’s impossible to talk about eateries in the beautiful winterless north without mentioning Charlotte’s Kitchen in Paihia. Established in late 2015, the restaurant was dreamed up by the team from the iconic Duke of Marlborough Hotel in Russell - Read More.
Meet the Grower – Meadow Mushrooms
Originally mocked for being ‘a ridiculous pipe dream’, this family-owned business began with just 11 employees on four hectares of land just south of Christchurch. It grew in both size and popularity over the years, ultimately elevating mushrooms - Read More.
Chef Frank Tejada
Chef Frank of the iconic Kohi Kitchen and Eatery in Mission Bay Auckland shares his journey and culinary insights with us...
- Read More.
Meet the Brewer – Matt from Parrotdog
From home brewing in a Victoria flat to becoming a true Kiwi success story, we catch up with Matt from Parrotdog to hear about their journey, his experiences along the way, and his tips on how to introduce or upgrade your craft beer - Read More.
