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FOSTERING A THRIVING WORKPLACE
Caitlan Mitchell Editor-in-Chief caitlan@reviewmags.com
Many restaurant owners pour resources into design, décor, equipment, food development, and technology, yet neglect the single biggest driver of longterm profitability: staff training, culture, and systems. Training is too often treated as a backburner issue, reduced to teaching the menu and a basic “steps of service” checklist. The result is predictable: an inconsistent guest experience, disengaged staff, and a business that struggles to retain customers. The truth is that mediocre training always produces mediocre results. Without strong systems and a culture that reinforces them, service standards drift and guest experiences vary. Research shows that restaurants failing to deliver consistency achieve retention
rates as low as 25 percent. That level of customer loss makes growth almost impossible. Investing in training is not just about teaching tasks, it is about creating a team that understands the values of the business and delivers them every day. Properly trained staff are more confident, more engaged, and more likely to stay, reducing the costs of turnover and recruitment. Just as importantly, they are the face
of the brand, translating culture into guest experience.
Culture is what binds the systems together. A positive, supportive environment keeps standards high even in the busiest service. It creates a sense of ownership and pride that guests can feel. When culture is weak, even the best food or décor cannot save the experience.
TAKING HOME THE
GOLD
A Titirangi culinary star has risen to international acclaim, as Emily Morgan, a recently qualified 19-year-old chef, was crowned the 2025 Nestlé Golden Chef of the Year.
“Competing in the Nestlé Golden Chef ‘s Hat Award is about expressing who I am as a chef and what I can contribute to the hospitality world moving forward in my career,” said Emily Morgan.
“It’s been an honour to share the stage with such talented chefs, and I am so grateful to each of the finalists for their ongoing support and friendship throughout this experience. This is certainly a milestone moment, and I hope there will be many more to come as I look ahead to new opportunities and travel through food.”
After winning the North Island heat in June, Chef Morgan advanced to this week's Grand Final at Fine Food Australia in Sydney. At the two-day live showdown, she outcooked 11 of the industry's finest young chefs from Australia and New Zealand taking the top prize of a AUD 12,000 culinary experience.
Judges from the Australian Culinary Federation, NZChefs, Nestlé Professional and industry professionals awarded Chef Morgan's winning three-course menu a trio of gold medals. Chef Morgan received top marks for showcasing remarkable creativity and skill, in what was a highly contested year with two other finalists also scoring three gold medals each.
Nestlé Professional Commercial Advisory Chef and Golden Chef judge, Karl Seidel, said Chef Emily’s dishes demonstrated remarkable creativity, meticulous attention to detail, and highly technical skills.
ROLL’D ENTERS NZ MARKET
The fusion market will take a further grasp of the QSR market as Australian fast-food chain Roll’d arrives on local shores.
The Vietnamese fast-casual dining brand will open its first New Zealand restaurant at Sylvia Park, and will follow the demand shift toward healthy, culturally diverse food options in the fast-casual space. Future stores are in the pipeline for Westfield St Lukes and Auckland Airport.
“This is a significant moment for Roll’d as we expand beyond Australia,” said founder Bao Hoang.
“We’ve proven the concept’s strength in the Australian market, and New Zealand presents an exciting opportunity to deliver fresh, healthy and affordable food to busy, health-conscious Kiwis.”
“Each course told a story and showcased a deep understanding of flavour and presentation. Her approach on the day was stand-out, perfectly executing a range of complex elements under the pressure of the clock and live audience.”
Celebrating its 60th anniversary in 2025, the Nestlé Golden Chef's Hat Award is Australia’s longest-running culinary program, launching the careers of more than 8,000 young chefs.
This landmark year saw a record-breaking 357 entries, reflecting the incredible level of emerging talent across Australia and New Zealand.
VICTORY FOR NZ BARISTA
Auckland-based barista Hanna Teramoto has won the Grand Champion title at the International Monin Coffee Creativity Cup finals.
The MONIN Cup is a global competition that challenges young baristas and mixologists to push the boundaries of flavour, artistry, and imagination, with a shared vision that coffee can be more than just a drink.
Teramoto said that her vision was to believe coffee is more than a craft.
“It’s a language of memory and emotion,” she said. Teramoto’s winning creation, “Pink Alchemy”, embodied this idea as it was developed as a tribute to her father’s 80th birthday, celebrated under cherry blossoms.
Cured, Smoked & BOLD
Small goods are an often overlooked, but integral part of the menu. Full of high-quality ingredients that add flavour, texture and complexity to dishes, Small Goods are an innovative way to elevate the dining experience and introduce creative culinary expression.
By championing locally-produced small goods, chefs have the opportunity to support local farmers, butchers and artisans, as well as ensuring the sustainability of New Zealand’s food-producing sector.
A significant trend that eateries have jumped on has been the rise of charcuterie options. From prosciutto on pizza to locally-made salami and sausages, charcuterie boards are a way for chefs to test out new flavours and gain valuable customer feedback, all the while being an ingenious selection for guests wanting something light to share over a glass or two.
Using speciality small goods will assist chefs with making their dishes stand out, as well as providing customers with memorable dining experiences. Small goods also allow chefs to showcase their
Small Goods, BIG FLAVOUR
Hannah Miller, Owner of A Lady Butcher, said that the biggest trend for small goods has been anything with a point of difference.
HANNAH MILLER Owner, A Lady Butcher
She said Nduja had a recent resurgence, but popular demand remained for wagyu bresaola and lamb prosciutto, which are both industry favourites.
Miller believed that customer demands had significantly influenced the category. She said that even with the economic climate, people have wanted to support New Zealand-made products and the companies behind them.
According to Miller, portion sizes have continued to decline. At the same time, interest in bold flavours was on the rise.
“This really fits in with my personal ethos of eat less but better; better quality and
bigger flavour,” she said.
For a long time, imported charcuterie was seen as better or more desirable than New Zealand cured meats. Miller said this idea came from the sentiment of “they’ve been doing it longer” or “it’s authentic”, but slowly New Zealand customers have started to realise that, actually, the local market can make just as good, if not better, products with incredible produce while supporting local at the same time.
Being a New Zealand-made product has a big influence on decision makers. Miller said that local products are worth it for taste and quality, despite it taking more effort to scout out smaller labels.
Price point and visibility are the two most obvious challenges, according to Miller, who added that there were challenges with meat sourcing in itself.
“It continues to get harder and harder for small farmers to sustain raising the premium heritage breeds, which we rely on in order to create our beautiful products.”
A more localised focus and further growth on transparency are two main trends Miller predicted for the future.
artistic flair, enabling them to combine ingredients in innovative ways and experiment with different palettes.
Small goods are the perfect finishing embellishments, but also have the strong potential to be the star on the plate.
Handcrafted WITH PRIDE
Inspired by a hunger for the great outdoors and great food, the Beard Brothers’ mission has been to craft the finest handcrafted barbecue delights from pure New Zealand ingredients.
Using heritage recipes and traditional techniques, the Beard Brothers range includes sausages, patties, and sausage rolls that are bursting with flavour.
The meat for these has been sourced from a trusted network of suppliers committed to sourcing from sustainable Kiwi farmers, ensuring it’s grass-fed, free-farmed, and absolutely delicious. The natural sausage casings make all the difference, providing a texture and taste reminiscent of childhood backyard barbecues.
Beard Brothers have proudly embraced an authentic and honest approach, carefully selecting natural ingredients and processes that elevate their sausages. This extensive range has also catered to various dietary considerations.
Most of the Beard Brothers range is gluten-free and contains no added MSG.
Crafted with grass-fed, free-farmed New Zealand lamb and using Mrs Rogers’ carefully selected and certified organic Moroccan seasoning blend, Beard Brothers Moroccan Lamb sausages are the perfect addition to any menu year-round.
Part of the Pitmaster Series, the Venison Ram Rod Sausages have been made in collaboration with Rum and Que for their Pitmaster mastery. This collaboration has brought an extraordinary range of craft sausages to your BBQs and kitchen tables, using free-range 100 percent New Zealand venison with the least amount of processing possible in natural casings for the best flavour.
Made from pure grass-fed beef, Beard Brothers’ beef patties are coarsely ground
with a few essential herbs and spices to complement the stand-alone pure beef flavours. Beard Brothers beef patties are perfect for those impromptu get-togethers with many mouths to feed.
Perfect for cafés or lunchtime service, it’s difficult to look past the classic sausage roll. The Beard Brothers’ Beef Sausage Rolls, reminiscent of their Original Beef Sausages sans the natural casing, are wrapped in a golden, flaky pastry.
Like its beef counterpart, Pork Sausage rolls are minimally processed and cook quickly and easily, making them a tasty and convenient addition to any dish.
With its commitment to authenticity and quality, Beard Brothers caters to various customer flavour preferences and trends. Beard Brothers’ handcrafted products elevate any meal.
Explore THE LATEST
From premium ingredients that will elevate the menu with unforgettable flavours, to the cutting-edge packaging trends that will redefine presentation and sustainability, there are more opportunities now than ever before for hospitality businesses to stand out in the crowd. It’s no longer just about flavour. Instead, it’s about creating experiences that impress customers and exceed their expectations at every level, from the plate to the takeaway box.
Staying ahead of the curve means knowing what’s new, what’s next, and what will set the menu apart. Explore the latest product launches and innovations shaping the foodservice sector, and discover how to deliver quality that keeps customers coming back for more.
A unique premium breakfast or dessert solution that's fast, flexible, and full of flavour!
Each waffle is crafted with 50% soft dough and 50% rich, indulgent filling - Top with fruit and ice cream or cream. For more information or to request a sample, email sales@markwellfoods.co.nz or call 09 270 3311
Flexible Rental Options
Keep your kitchen running without the hassle of finance companies or long-term contracts. With the CookTech Menumaster Rental Service, you can rent professional-grade Menumaster Microwaves and Xpress Ovens exactly when you need them. Choose a monthly or annual rental plan that suits your business, with no minimum term.
The rates are highly competitive, starting from just $1.10 per day, giving you affordable access to the reliability and performance trusted by foodservice professionals worldwide.
Whether you’re covering a busy season, trialling new equipment, or looking for flexible options, CookTech makes it simple.
For more information call 09 444 9078, email sales@cooktech.co.nz or visit www.cooktech.co.nz
A Game Changer
No lid. No plastic. The Good CupTM replaces cup-andlid combos with one home-compostable, recyclable (with paper and cardboard) product. It’s spill-proof, fits straws, and works with coffee machines. With one SKU, it saves space, cuts inventory, and eliminates waste to landfill. A true circular economy product, Sedex certified, and designed for zero waste. Sustainable, simple, and convenient. The Good CupTM making it easy to do the right thing.
READY MEAL TRAYS
Certified Home Compostable
DualPakECO is both ovenable and microwavable and can be chilled or frozen and offers secure sealing across a variety of film substrates and machinery. Once used, it can be composted while still containing food residue, or rinsed and recycled.
Certified both commercially and home compostable, DualPakECO is a dual ovenable pressed paperboard food tray. DualPakECO trays are coated with ecovio ® by BASF, a food safe contact, compostable biopolymer coating that provides excellent barrier properties against liquids, aromas and oils.
• Certified to Australian standards AS4736-2006 and AS5810-2010
• Endorsed with the seedling logo and home compostable logo as verified by the Australasian Bioplastics Association
• Certification provides assurance that the trays will completely biodegrade in efficiently run commercial composting systems or home composting
Flavours THAT RISE
Bread is a timeless addition to the menu. From the aroma of freshly baked bread to the different styles available, there is an opportunity for every eatery to offer its customers a high-quality serving of bread.
Classic flavours such as cheese and garlic, or berry for those with a sweet tooth, have continued to be the most popular bread flavour additives.
Karen Boey, National Brand Manager for Bakers Delight New Zealand, said comforting flavours have fueled strong interest in flavour mashups that feel fresh and fun.
“While we stay true to our roots, baking fresh bread every day, we’re excited to explore twists on the classics. Trending flavours and nostalgic favourites
are gaining traction, giving us an opportunity to surprise and delight our customers.”
Dietary inclusivity has also been a major swing that establishments must factor in when making decisions for the menu.
Boey said it was important to explore ways to make the menu more inclusive, without compromising on taste, quality or ease of production.
“We offer a range of products to suit different dietary needs, like our LowFOD loaf for sensitive tummies and our
Hi-Fibre Lo-GI range, which provides sustained energy as a healthier alternative to white bread. We also offer a variety of vegetarian and vegan options to support our growing conscious community.”
Shuchi Bhardwaj, Head Baker at Le Ciel Bakery in Wellington, said innovation was essential for both bakers and the customers.
“We see it as a dance between tradition and rebellion. We respect the classics but love pushing boundaries, whether it’s with flavour, technique, or presentation. Innovation also
helps us respond to evolving customer preferences and seasonal ingredients in creative, delicious ways,” said Bhardwaj.
She said while there has been a shift to gluten-free, dairyfree and low-sugar options, customers have also been drawn to transparency, sustainability and authenticity in storytelling.
“There’s growing love for fusion and nostalgia-inspired flavours, especially when done with a modern, elevated twist.”
Bhardwaj added that par-baked goods can be a game-changer for operational efficiency and consistency, especially for operators with multiple locations. She said they help reduce waste, save time, and make it possible to offer high-quality bakes throughout the day.
“That said, we still believe in baking fresh on-site every day as much as possible. There’s magic in the smell of croissants coming out of the oven in the morning.”
Authentic French Brioche
Made for Every Bite
Baked To IMPRESS
Every guest looks forward to a sweet treat after their meal or a delicious addition to their morning coffee.
Greg Knight, Managing Director of Florentines, said there has been an increase in plant-based and allergen-friendly products, which has made it easier for businesses to buy in, rather than have to worry about cross-contamination or buying specialised ingredients.
He said that dietary requirements are a critical consideration for hospitality businesses, especially in the current health-conscious and inclusive dining environment.
“We have a selection of products that are gluten-free,
dairy-free, vegan, and keto suitable. Our gluten-free and dairy-free products are tested before being released from our factory, to ensure the safety of these products for the end consumer,” said Knight.
He added that an example of how a baked good can still be delectable and dietary diverse was the golden caramel slice, made with a coconut crumb base, topped with a thick layer of creamy caramel filling and finished with a rich chocolate ganache and a sprinkle of caramel chocolate chunks.
Knight said innovation has been a strong focus for Florentines’, especially when rethinking traditional concepts and adjusting its offering to suit a modern customer base.
“With a team of three dedicated food technologists on site, we are constantly developing new and exciting products that drive the brand forward, blending creativity with craftsmanship.”
TURKISH BREAD PRODUCES AN AUTHENTIC
RANGE OF HAND-CRAFTED BREADS, FLAMEBAKED IN TRADITIONAL STONE OVENS.
Our Food Service lines are free flow frozen for ultimate convenience. Simply defrost, heat and serve; ready in minutes. With a completely handmade and 100% preservative-free approach, Turkish Bread meets an ever-growing demand for quality and convenience.
GARLIC NAAN
PANINI
THICK CRUST PIZZA BASES
Gluten Free Sourdough Sliders
Venerdi Sourdough Sliders are the perfect option for your specialty dietary catering and restaurant needs. Light and soft, they are delicious as mini burgers and sandwiches or served as a warm dinner roll. They are a simple solution for busy restaurants and caterers looking to offer a gluten free option that everyone will love. Vegan friendly and free from gluten, dairy and soy to cover a range of dietary needs.
For more information or for product samples please contact ania@venerdi.co.nz
Bellbird Bakery: Craft, Consistency, & Daily Delivery
At Bellbird, baking is treated as a craft built on patience, tradition, and quality local ingredients.
Based in Christchurch, the artisan bakery specialises in sourdough breads and French pastries that bring both character and authenticity to the table. The breads are made with organic and spray-free Canterbury flour, using long fermentation to create depth of flavour, while the pastries showcase French technique and buttery layers.
Hospitality depends on reliability, and Bellbird meets that need by baking and delivering fresh across the city seven days a week. The wholesale range is designed for consistency and ease of service, products that keep customers coming back.
If you’re curious to see how Bellbird can fit into your business, please email: wholesale@bellbirdbakedgoods.co.nz
Award Winning Baked Goods
Wild Wheat have been supplying hospitality businesses of all kinds, city wide, for over 25 years. Wild Wheat offers a great selection of artisan breads and pastries from award winning sourdoughs, European classic specialty loaves and rolls, to a range of Danish pastries.
Wild Wheat keeps it as easy as possible, with delivery 7 days a week, short lead times, online ordering and managed weekly payments.
If you would like to learn more about obtaining their sought-after product please email: info@wildwheat.co.nz
Authentic European Breads and Pastries
At Reso Fine Foods, we bring New Zealand cafés, restaurants, and hospitality professionals’ direct access to authentic European breads and pastries. Our bakery range is crafted in France, delivering the quality, taste, and consistency your customers expect.
From buttery croissants and flaky pastries to artisan breads, our products save you preparation time while ensuring a truly memorable experience for your customers.
Whether you’re building a breakfast menu, elevating your cabinet offering, or adding signature breads to your table service, Reso Fine Foods is your trusted wholesale partner for premium bakery.”
Ordering information: email sales@reso.co.nz or call (09) 414 2522. Visit www.reso.co.nz
• Facebook: Reso Fine Foods • Instagram: resofinefoods_
Indulgent Desserts
Original Foods has expanded its food service offering with two exciting new ranges: Tray Desserts and Premium Layered Slab Cakes, both designed to meet growing demand for convenient, high-quality options in cafés, restaurants, and catering.
Tray Desserts are a heatand-serve solution that brings ease and efficiency to food service operations. These oven-ready trays are ideal for busy kitchens and quick-service menus, offering a simple way to serve up indulgent desserts with minimal prep.
Premium Layered Slab Cakes are crafted to impress, featuring multiple layers of moist cake, smooth icing, and eye-catching toppings. These are ideal for display cabinets and plated desserts, offering both visual appeal and indulgent flavour.
The range includes three flavours: Apple & Cinnamon Sponge Sticky Toffee & Date Saucy Chocolate
The range includes:
• Banoffee Delight
• Lemon Berry Bliss • Berrylicious Chocolate
Both ranges are available now at your local distributor – or contact the Original Foods team to arrange samples.
to oven range:
Thaw and bake, simple and convenient
Pre-glazed and semifinished options available Consistent quality and reduced waste
Future-Proofing THE INDUSTRY
NZ Chefs Association and the International Culinary Studio recently partnered to host Think Global, Cook Local, an event where chefs were invited to experience local hospitality and interactive discussions with Christchurch’s leading guest chef speakers, along with demonstrations and the opportunity to network with all.
The day was packed with local suppliers, produce and equipment, and the topics of conversation were the latest trends and the future of all things culinary. Event organiser, Co-Founder and Group Executive Chef at the International Culinary Studio, Chef Andy Cordier, was instrumental in making sure the event ran smoothly and was a success. The day started as guests were welcomed to the International Culinary Studio office
and training kitchen, where Canadianborn clinical psychologist Professor Julia Rucklidge set the tone for the day with her presentation on mental health and nutrition, stemming from her expertise on how nutrition fuels brain health and wellbeing, thus encouraging chefs to consider this when designing menus. more efficient.
AI was also a key topic for the day, especially how artificial intelligence has
reshaped how chefs are trained and what this will mean for the next generation of chefs.
Cheryl Cordier, Co-Founder and Director of the International Culinary Studio, spoke about the AI Bootcamp for Chefs, which has been designed to give chefs the essential knowledge and practical tools they need to future-proof their careers and supercharge their kitchens.
Cordier said it was important that chefs understand the basics of AI.
“Unlocking the powerful AI tools for chefs from menu planning, recipe costing, staff training, customer interaction, and even designing social media content," she said.
The future of chefs in the industry was another big talking point on the day. Chef Andy shared his expertise on the matter and moderated a panel of fellow industry professionals: Chef Rex Morgan, Chef Chris Parson, Chef Des Davies, Chef Lix Maynard, Chef Mark MacCraken, and Nikki Roberts from Hospitality NZ, who explored how chefs can grow and take the next step in their careers.
“We know that hospitality is changing quickly, and with that comes both challenges and exciting opportunities. For young and emerging chefs, the career pathways are broader than ever, from restaurants and hotels to product development, sustainability projects, and even global culinary competitions,” said Chef Andy.
“Thank you to our panel for sharing such valuable insights and real-world experience. We heard about the challenges, opportunities, and the skills needed to grow as a chef in an ever-changing industry.”
Red Meat Under THE MICROSCOPE
The past twelve months have been a year of immense challenges for New Zealand’s red meat sector, reflecting the struggles faced by the hospitality industry, according to Meat Industry Association Chief Executive Sirma Karapeeva.
SIRMA KARAPEEVA Chief Executive, Meat Industry Association
Both have grappled with the impact of a cost-of-living crisis, as tightening consumer spending and weakening economies, both domestically and internationally, take their toll.
For the red meat sector, this has translated into weaker demand and pricing in key export markets, particularly for lamb. Variable livestock flows have added to the pressure, resulting in lower farm-gate returns for farmers and squeezing farm profitability.
Despite these headwinds, Karapeeva said the red meat sector has shown remarkable resilience, underpinned by its adaptability and commitment to innovation.
Processors and exporters are finding ways to support domestic hospitality businesses while maintaining the trade relationships that remain the lifeblood of the industry. With over 95 percent of New Zealand’s red meat exported, a diverse and agile trade strategy has allowed the sector to adapt to market shifts and pursue value opportunities globally.
This adaptability has been essential as the sector faces challenging conditions in China, historically a key market for New Zealand red meat.
A post-COVID economic slump, coupled with increased competition from Australia and South America, has softened demand.
However, the United States has emerged as an equally important market for local products, highlighting the benefits of diversification.
“With access to more than 110 markets, New Zealand’s meat processors can pivot to meet demand, whether supplying food manufacturers with ingredients or delivering branded premium products directly to consumers,” said Karapeeva.
Innovation continues to be a hallmark of the red meat industry. Some processors have made difficult decisions this year, while others are investing in automation and operational improvements to future-proof their businesses.
This forward-thinking approach is matched by a strategic focus on emerging markets, such as the Middle East and India, which promise significant opportunities for growth.
In the Middle East, New Zealand’s halalcertified products are in high demand. Recent trade deals will further streamline access for frozen beef and sheepmeat exports, capitalising on the region’s appetite for highquality protein.
India also presents exciting prospects. With a young population, a rapidly expanding middle class, and a confident economy, the Government’s focus on strengthening trade ties with India aligns perfectly with the red meat sector’s long-term growth strategy.
While China remains a cornerstone of New Zealand’s trade relationships, the sector is doubling down on its efforts to enhance the value of its offerings there.
The refreshed Taste Pure Nature campaign, launched last November, is a prime example. This three-year initiative aims to shift buyer preferences by emphasising the nutritional benefits, grassfed attributes, and traceability of New Zealand beef and lamb.
Closer to home, the sector is investing in the domestic market, giving diners unprecedented choice when it comes to premium lamb and beef.
Meat companies’ commitment to working closely with chefs and the sector remains a key focus, ensuring the needs of increasingly discerning customers are met.
This partnership is vital in helping the hospitality sector differentiate itself and deliver exceptional dining experiences.
Looking ahead, the long-term outlook for the red meat sector is bright. Global protein demand is expected to double by 2050, driven by the growing middle class in developing countries.
Karapeeva said New Zealand was well-positioned to meet this demand with premium, naturally nutritious and sustainable products. Continued investment in innovation and productivity will ensure the sector remains competitive, even as production costs rise.
“The red meat sector’s commitment to quality, sustainability, and adaptability is its strength. By continuing to diversify our markets, innovate our practices, and collaborate with partners at home and abroad, we cannot only weather current challenges but also emerge stronger and ready to seize future opportunities.”
Christmas Ham & Turkey
Prime Cuts & PREMIUM TASTES
While every customer has a different preference, culinary trends are influenced by ordering demands and global innovations.
DEAN THOMPSON
Chef Schnappa Rock, Tutukaka
While every customer has a different preference, culinary trends are influenced by ordering demands and global innovations.
Dean Thompson, Beef + Lamb Ambassador and Chef at Schnappa Rock in Tutukaka, said size is what counts for customers as ordering preferences continue to change, and the inclusion of various cuts of meat on multidiner platters has been a noticeable trend.
“We’ve noticed a real shift toward larger sharing cuts, which have become hugely popular with diners. At Schnappa Rock, we serve dishes like a 1kg slow-cooked lamb shoulder and an 800g smoked, duck-fataged T-bone, and in the past, we’ve offered big-format options such as a beef shin, known as Thor’s Hammer,” said Chef Thompson.
He added that guests love the experience of sharing these alongside entrées, which has made dining more interactive.
While steak remains a favourite, cuts like beef cheeks and lamb rumps are now selling just as strongly.
Chef Thompson said that although customers remain loyal to steak, they’re also more open to dishes where chefs are able to bring extra creativity and technique. Different cuisines have introduced a more sustainable approach to beef as well, with traditional styles such as Pasifika cuisine leading the change in demand.
“We’ve also seen beef and lamb overtake fish as our biggest sellers, with diners embracing lesser-known cuts such as ox tongue, sweetbreads, and lamb flaps, dishes they might not attempt at home.”
Innovation has also opened new opportunities for chefs, such as a skinon “crackling lamb” that Chef Thompson recently trialled. He said it was able to deliver the flavour of lamb with the crispiness of pork crackle while also reducing waste by making better use of the whole animal.
Sustainability continues to influence decisions, and products like this are able to demonstrate how creativity can drive both flavour and efficiency.
Rethinking THE BURGER
For Wellington Chef Chetan Pangam, innovation has long been a source of inspiration on the plate.
Pangam’s use of wide-ranging flavour combinations, meats, and ingredients have been served in a way that customers wouldn’t typically expect. A prime example of this has been his creation of a Goan Chicken Ros Pao Omelette burger with vindaloo fries, which has become a menu staple and favourite among his customers.
As a New Zealand Beef & Lamb Ambassador for 2024-2025, Pangam has been determined to showcase the country’s Grass-fed Red meat, which he described as amazing. He said he was inspired to showcase locally-produced meat and wanted to craft a way that would highlight the story of the lamb from farm to table.
Lumina Lamb was a product he had used in the past and was familiar with, and the story aligned with what he wanted to
achieve on the plate. His burger, Toothless Nawabi, featured Lamb Galouti kebab, Masala Croissant Bun, Gunpowder Podi fries, Lamb Cigar, Lamb Fat Snow, and Chicory.
“From day one, we have been tweaking it to get it near perfection, and my team and I were on board to ensure we were very consistent with what we were serving to our guests, especially as expectations were very high.”
Pangnam has implemented a modern take on traditional Indian cuisine, with some French and other international aspects, made with New Zealand ingredients as the hero.
Pangam’s Indian heritage has influenced the food he creates, but his time in New Zealand over the past 24 years has also significantly enhanced his appreciation for local food producers and ingredients.
The local industry has adapted to growing trends and switched to an ‘old school’ style infused with a modern twist. He said smaller menus and the use of more local ingredients had also become more frequent.
Pangam said that he wouldn’t change many things due to One80’s popularity with customers, and he considered himself very lucky to be where he is today. Although it’s a cliche, he has believed that what he puts in, he will get out. He said it was vital to listen, learn, and always be open to new ideas.
CHETAN PANGAM One80 Restaurant
Beyond THE CHOP
Meat has long been an essential component of fusion cuisines. For meats like pork, it’s a universal trend that is familiar to different cultures and popular with all customers.
CIAN CURTIN Chef & Owner JAEJU
Cian Curtin, a Christchurch-based Chef and owner of JAEJU, said his Korean-inspired menu has revolved around the use of meat and traditional flavours and ingredients customers demand.
A clear standout on the menu has been his bulgogi smash burger, which he said has brought the depth of traditional bulgogi flavour into a modern smash patty. Another example of the influence of fusion is his samgyupsal skewer with a samjang glaze, which is slow-cooked, pressed and finished over the hibachi.
Curtin said these pork belly skewers have a lot of potential, as they bring together the smoky, savoury barbecue profile that customers can’t get enough of, with a uniquely Korean edge that has made it interesting.
Due to customer demand, Korean fried chicken is often the most popular menu item for fusion cuisine. Curtin said, whether it’s his KFC burger or KFC on chips, people love the balance of crunch, flavour and comfort. He said it’s a familiar format but distinctive in taste, which makes it easy for customers to enjoy.
“There is definitely more awareness and interest in Korean food these days, which helps us a lot. At JAEJU, we try to sit in the middle ground. Serving dishes that feel familiar to Kiwi customers while also being authentic and meaningful to our Korean audience,” he added.
These dishes show how Korean flavours can be paired with familiar formats to create something approachable, interesting and in demand from customers. It is also an innovative way to introduce new meat-based dishes onto the menu without having to source new cuts.
Fusion can easily turn into confusion if it’s not grounded in a story, according to Curtin. He said this is why every dish he serves has context.
“Whether it’s the memory of eating pork skewers from a street vendor outside Hyehwa Station, or the playful nod to grabbing a bulgogi burger at McDonald’s or Lotteria in Korea. It’s that storytelling that keeps the food authentic and intentional.”
Curtin said JAEJU started as a way to share the food he fell in love with while living in Korea and cooking with his wife’s family. Upon returning to New Zealand, he wanted to bring those flavours into a street food setting.
Barbecue is already a largely popular style in New Zealand, and with international cuisines such as Korean culture becoming more visible through media and immigration, Curtin said the appetite for these flavours will only grow.
“I think it’s a really strong space for the future.”
Putting Poultry CENTRE STAGE
Chicken has continued to appear more frequently on the menu as a way of helping to boost sales and appeal to customer demands.
As one of the most versatile meats, chicken is a useful ingredient in almost any establishment. From curry to fried chicken, there is a style and spice to suit every customer.
A survey conducted by Focus Insights found that chicken is the preferred source of protein among New Zealand customers, especially for those in the age range of 25 to 34. More than 70 percent of respondents also said it was their go-to protein, while those aged between 45 and 64 said they were flexible with their protein choices.
Chicken breast is largely the favoured cut among customers; however, drumsticks, thighs and nuggets follow closely. Interestingly, nuggets were particularly favoured by the 18 to 24 age group, while older consumers aged 55 to 64 preferred drumsticks.
Chicken has long been a staple for QSR
establishments, especially in new and innovative forms. An example of this is the Apricot Chicken pizza from Domino’s, which has seasoned chicken, onion and capsicum, finished with an apricot sauce swirl and topped with spring onions, as well as the Funky Chicken pizza, a generous pizza with a crème fraiche base, seasoned chicken with red onion, mushroom, stretchy Mozzarella cheese, oregano and creamy mayonnaise. These menu items are completely unique to Domino’s New Zealand and hero Kiwi-specific tastes and preferences.
For global chains, New Zealand has been the latest stop-off point in their global expansions. In the past two years, a range of international chicken fast-food brands have entered the market, from Popeyes and Nene Chicken, to local companies like KoKo Dak and ChicKing.
Recently, Subway launched its range of chicken sandwiches, largely aimed at younger generations. Subway ANZ Director of Marketing Rodica Titeica said evolving customer preferences was a leading reason behind the inclusion on the menu.
“We know the quantity of protein in a meal option is a key driver of choice for millennial and Gen Z consumers through our own consumer research. The younger generations prioritise more than just taste and we continue to evolve our menu with changing consumer needs,” she said.
As on-the-go breakfast service has become a busy time of the day for eateries, Titeica added that ingredients like chicken offer customers a point of difference.
“With breakfast highlighted as the fastest-growing daypart in the QSR industry, what better time than now to refresh our brekkie offering.”
The Next Big PROTEIN
Turkey has a lot more going for it than most realise. Canter Valley Farms CEO Lauchlan Dick said turkey has grown in popularity as it has a richer flavour than chicken, but without the intensity of duck, so it plays well in a vast range of dishes. He said it’s lean, packed with protein, and takes on marinades and spices really well.
LAUCHLAN DICK CEO, Canter Valley Farms
“Chefs often see turkey as a once-a-year thing, but it can actually be a real standout on menus all year round, from light summer dishes to hearty winter mains,” said Dick.
The biggest misconception, according to Dick, is that turkey’s dry or tricky to cook. He said that usually comes from overcooked whole birds at Christmas, not the turkey that would be served in a restaurant.
“Good-quality turkey is actually super juicy and versatile when you use the right cut for the dish. People also tend to box it into “roast meat” territory, when in reality, it’s brilliant grilled, braised, minced, or even slow-cooked,” he added.
Dick said that thigh cuts of Turkey are packed with flavour and stay nice and moist on the plate. It’s a great option for grilling and braising, and has been used in innovative ways like tacos. Breast is a lean cut and easy to portion, making it ideal for schnitzels, skewers, or pan-seared mains.
Dick added that chefs shouldn’t over-look turkey mince either, citing it as a base for burgers, meatballs or Asian-style dishes.
“You can get creative with things like turkey wings or drumettes too; they’re perfect for shared plates or bar snacks.”
Turkey has begun to pop-up in more globally inspired dishes, such as Middle Eastern-style skewers, turkey koftas, or smoked and shredded for tacos or bao buns. Turkey burgers have grown in popularity too, especially as a lighter option.
While demand obviously spikes around Christmas and summer holidays, Dick said there is often demand all year round.
“If you’re planning a menu that uses whole birds, it’s smart to give your supplier a heads-up early. But if you stick to cuts like breast, thigh or mince, you’ll have more flexibility and availability throughout the year. These are easy to store and work well across seasonal menu changes.”
Popularity MAKING WAVES
For Alan Smith, Executive Chef at FISH Restaurant in Auckland, fish and seafood have surged in popularity in recent times, celebrated for its versatility and sustainability.
ALAN SMITH Executive Chef, FISH Restaurant
In New Zealand, Chef Smith said the pristine waters and diverse marine life offer a gateway to some of the freshest, highest-quality seafood imaginable.
“At FISH Restaurant in Hilton Auckland, we take pride in serving locally sourced seafood, inviting our guests to embark on a culinary journey that captures the true essence of New Zealand’s ocean bounty,” he said.
Chef Smith said including fish and seafood on the menu will open the door to a world of fresh, nutrient-rich delights, and will meet the growing demand for wholesome dining options.
He added that it’s a chance to celebrate the incredible bounty of New Zealand’s waters, showcasing the diverse and exquisite
seafood available locally.
“By serving fresh, local seafood, restaurants not only elevate the dining experience but also champion the local fishing community and promote sustainable practices.”
Chef Smith said this approach will create a harmonious balance, offering a unique culinary journey while distinguishing the restaurant with seasonal, locally sourced treasures.
To align with the trend toward sustainable seafood, diners in New Zealand have become increasingly drawn to dishes that highlight fresh, locally sourced ingredients.
“At FISH Restaurant, we’ve noticed a rising demand for classics like fish and chips, alongside seasonal specialities, such as whitebait fritter omelette and our unique twist on eggs benedict, which features a crab cake base.”
He said these dishes have allowed the natural flavours of New Zealand’s seafood to shine.
Additionally, sharing platters of local seafood have become a customers favourite, offering guests a more communal and interactive dining experience. Oysters, known for their fresh and briny taste, have also become a popular choice, adding a touch of elegance and sustainability to the menu.
Hooked On SUNSTAINABILITY
Co-founder and chef at Kingi, Tom Hishon grew up in Southland, New Zealand, and found his passion for cooking at a young age. He had always wanted to open his own restaurant and travelled abroad to further his skills as a chef.
TOM HISHON Co-founder & Chef, KINGI
Kingi has emphasised its local, sustainably caught seafood that tastes like the ocean it came from. The restaurant always has new dishes on the menu, along with some classics that have been there since day one.
“You can’t go past the kina on toast, wood-roasted flounder, taramasalata, and flatbread, ” said Hishon.
At the same time, Hishon added that with the amount of competition, it was often challenging for restaurants to stay relevant, so it has become essential to focus on the product. He has tried not to look at food trends but has also
found it excellent to observe chefs and restaurants support small and ethical producers.
“If you have a regular following that is constantly coming back, then you’re doing something right.”
Kingi also collaborated with Legasea / Critical to create the Kingi board, a chopping board made from 100 percent recycled plastics and commercial fishing nets and has raised over NZD 60,000 for the non-profit.
Hishon said it was important to be a part of initiatives like these and help change how fish is harvested at a government policy level, and restore ocean biodiversity.
“As a consumer, choose to eat wild where possible as it is not only more nutrient dense but also a better choice for the environment.”
For those entering the hospitality industry, Hishon said it was crucial to ensure they did it right by asking themselves if cooking or service was their passion if they liked looking after people, and if they could work hard.
“If not, it’s probably not the right industry for you.”
FRESH FROM UNITED
we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas
FRESH FROM UNITED
we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas.
FRESH FROM UNITED
we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas
An Unbreakable PASSION
Jay Clement, Executive Chef at Bar Rosa in Nelson, said being a chef meant more than crafting the next dish or what someone can post on their socials, instead it was about being a leader and a mentor.
He said this was important to maintain a good attitude every day, not just on the good days when the customers are flowing in and out with smiles and laughs, but every day.
“You might not have slept and winter is settling in, bookings are slim and morale drops, but you are the one who has to bring the fire,” said Chef Clement.
Even when battling constant hurdles like juggling food cost, staff cost, seasonal menu challenges, rosters, specials, staff training, or cleaning schedules, he wouldn’t trade his career for the world.
After his first kitchen job, it was an uphill battle for Clement, working and staging in any restaurant he could get into. His first big
break came when he was hired as Sous Chef at Urban Oyster Bar. He said he was young and thought he knew everything, and after two years, he was running the place.
Four years later, he set his sights on Toronto, where he could experience different cultures and cuisines that New Zealand didn’t have. He worked in the heart of Toronto’s food scene, such as Prime Seafood Palace, the flagship restaurant of Canadian chef Matty Matheson.
He said this was a big eye opener for what a restaurant can achieve with the right systems and support in place.
He recently moved back home to Nelson to open Bar Rosa, which he described as a welcome change of pace.
“We are still new to the market in Nelson, but I believe all our house-made products will speak for themselves.Also, we have kept our produce locally sourced and free range.”
Clement said he was very lucky that Nelson has such a strong local support for restaurants. He said summers and travellers may come and go, but enjoying a nice meal and a bottle has always been the backbone of Nelson.
His goal for Bar Rosa has been to create a warm and welcoming space where anyone can come to enjoy, taste, and be inspired.
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JAY CLEMENT
Executive Chef, Rosa Bar, Nelson
Closing the Gap in New Zealand’s TWO-SPEED ECONOMY
This month, I joined the NBR podcast to talk about a reality that’s becoming increasingly visible: New Zealand’s two-speed economy.
Marisa Bidois
CEO, Restaurant Association of New Zealand
As NBR recently noted, the contrasts are stark. Some parts of the country are performing well, while others are struggling to keep their doors open.
The South Island is currently outpacing the North, with tourism in Otago and Canterbury giving local operators a much-needed
lift. Visitors to Queenstown, Wanaka and beyond are sustaining many hospitality businesses. At the same time, the rural economy is buoyed by strong international demand for dairy, beef, sheep and kiwifruit, creating optimism and spending power in farming communities.
But this resilience contrasts with what we see in many of our urban centres. City-centre hospitality is under immense pressure, office occupancy remains low, discretionary spending is tight, and high fixed costs like rent and compliance continue to weigh heavily. For
these businesses, the “recovery” often feels very distant.
There are positive signals. The recent OCR cut is a welcome step, but it is vital that the benefits flow through into people’s pockets. Only when consumers feel the impact in lower borrowing costs and greater spending confidence will hospitality see the upside. Economic development also has a critical role to play. The Government’s new investment fund to attract major events is exactly the kind of stimulus our cities need. Large-scale sporting, cultural, and business events don’t just fill stadiums; they fill
hotels, bars, and restaurants, creating flow-on effects across entire local economies.
Similarly, the decision to allow overseas investors to purchase homes over NZD 5 million should be seen as part of a broader strategy. High-networth individuals bring capital, spend on local services, support tourism, and often become long-term contributors to our economic ecosystem. Both initiatives signal a recognition that we need to actively attract people and investment into New Zealand, not just rely on organic growth.
If confidence returns and the benefits of growth are shared more evenly, we can begin to close the gap in our twospeed economy, ensuring all of New Zealand thrives, not just pockets of it.
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