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Inspiration

Looking for some inspiration for your fine dining restaurant? We have rounded up a range of incredible dishes from some of New Zealand's finest chefs to help you find some inspiration.

 

Creations by Chef Kieran Jr Genge

Private Chef - email kgprivatechef@gmail.com

Pan Seared Fallow Deer, Golden Beet Gel, Melanosporum Truffle, Agria and Native Pikopiko


 

Tomato and Kawakawa Consomme with a Cheddar Doughnut



Bluefin Tuna Eschabech, Handcrafted Caviar, Jerusalem Artichoke and Micro Greens


Ora King Salmon, Kombu, Saffron, Wakame Matcha and Squid Ink

 

Confit Salmon Mousse, Ora King Caviar, Chickpea Crackers and Violas

Confit Salmon Mousse, Ora King Caviar, Chickpea Crackers and Violas from Chef Kieran Jr Genge of 4 1/2 Grams 

 

Creations by Chef Tewi Barbarich from Crab Farm Winery

Venison Eye Fillet     

Seared venison on flanned potato with kawakawa infused crust, rocket & chilli salad dressed with hemp oil on a fresh kawakawa leaf with beef & red wine jus.

 

Creations by Chef Sam Heaven from SKYCITY Auckland

Petitgrain sous vide @orakingsalmon loin | grilled Piko Piko | Horopito and nori sea salt cured quail egg yolk, shallots, caviar | drift wood Umami gel | foraged sea herbs | fried kawkawa leaf  this dish was matched with the perfume; Sephora AQVA pour home  

  


Ruby chocolate | lemongrass meringue | oxtail flower | acorn cake nectar paste | dulce mousse | wild fennel | Kawakawa and honey gel | pine oil | stinging nettle tea | pine pollen buds  serviced with a fresh cut grass aroma

 

 
Horopito Cinnamon Cured Duck

lamb bone marrow fudge | sheeps sorrow | chocolate mousse | sheeps milk ice cream | balsamic | acorn and olive oil cake | seasoned with foodies manuka smoked flaky sea salt

 

Heavenly Horopito Croissants

 

Creations by Chef Charles Royal 

Hummus | Pesto | Soda Bread all made with freshly foraged NZ Native Herbs

    

Baby meringue | custard garnished | crispy deep fried kawakawa leaf