Aotearoa-inspired comfort & fusion Kiwi food culture is always evolving, and some of our favourite classics are being transformed with some bold global flavours and indigenous ingredients. Menu ideas: lamb sliders with harakeke slaw, kūmara gnocchi, Māori-Asian BBQ fusion Hero ingredients: peppery horopito, aromatic kawakawa, umami karengo, rich pāua, sweet kūmara Inspiration: elevated mussel fritters, heritage pavlova reimagined Seared NZ salmon rubbed with dried horopito spice and garnished with pikopiko fern fronds Leek and salmon pappardelle topped with bright salmon roe Pistachio, roe & sour fruits Add a touch of surprise and delight to your plate with intriguing flavours and textures. Pistachio: in mains, sides, and desserts Sour fruits: cherry, yuzu, tamarillo: use in sauces, cocktails and desserts Roe: adds texture, colour, and premium appeal Seasonal, plant-forward menus Let New Zealand’s flavourful summer produce take the spotlight with tasty vegetarian and vegan plates. Flavours of the season: courgette, heirloom tomatoes, peas, avocado Formats: bowls, loaded salads, share platters Finishing touches: Add intriguing textures with broad bean crunch, tempura herbs, toasted seeds Fresh zucchini noodles tossed with cherry tomatoes, black olives and sliced red onions with a basil pesto Classic fresh fish ceviche marinated in zesty lime and tossed with seasonal produce, topped with coriander PAGE 4 | BIDFOOD – ON THE MENU Seafood leading the charge New Zealand seafood will always have a popular spot on summer menus. This season is all about innovating with Kiwi favourites and trying something new. Stars of the sea: pāua, kahawai, mussels, trevally, snapper Formats: charcoal-grilled, ceviche, crudo, hot smoked
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