This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.

This is a fantastic way to utilise any left-over baked croissants by simply adding value with a unique and delicious twist – how can anyone resist a buttery croissant filled with creamy baked cheesecake and toasty crumble?

Side dishes are often overlooked when chefs are creating menus, however a little effort with the humble potato and you can create a gratin side that will elevate any dish on your menu well beyond the fried chip.

This is a seriously indulgent dessert – the sharpness of the passionfruit and the creaminess of the cheesecake balances well with the deeply rich & dark chocolate tart.

Yes you read that right. Beernaise! The classic béarnaise with a modern craft beer twist. Harness the power of sour beer in place of your vinegar element.

Pide is a great way to elevate your pizza offering across your menu, selling as a shared dish for the table, by the slice, or mix ‘n’ match slices.

Steamed Mussels & Clams with feijoa chilli cream, beer bread & lemon kawakawa butter. A versatile dish that truly celebrates some iconic Kiwi flavours and ingredients.

Let your customers get the most out of each visit and upgrade your snack options to create a buzz around something ordinary that you have taken to the next level.

Creole Fried Chicken Parmi with kumara fries and winter seasonal salad. Already an Aussie pub staple, and now seen on lots of Kiwi menus, this is quickly becoming everybody’s new ‘go to’ on pub menus.

This rustic fruit pie will show your customers you care enough to make from scratch. Showing that you are using fresh ingredients through the seasonality of the produce you use, highlighting delicious New Zealand fruit at their peak.

Bacon inspiration featuring fluffy eggs and Bacon Jam.

A delicious breakfast dish featuring Mainland Creamy Feta.