Saturday, July 24, 2010

iPad - Restuarant Menu's

Well - this is my first tech style - blurb - but still with food in mind of coarse.

As everyone in New Zealand knows (lets face it the whole world is in synch with Apple PR these days) - the iPad is now for sale here.

Variously described - as a really big Ipod touch - but with a book store etc...

However the uses of an interactive tablet - have been science fiction for years. Although not the first tablet (there have been heaps!) in the market by any stretch... it is the one that has caught people's imagination - it's release perfectly timed - thanks to the groundwork laid by the iPhone, iPod, iTunes etc...

Interestingly a restaurant in Melbourne is going to be using an iPad application to present its menus. The idea being that - say you - the customer - is interested in a particular ingredient - you could - with a few clicks (presses... touches??) - instantly find out more.

If you wanted to find out why - that dam bottle of red wine is sooooo expensive - a few touches - and yes - the wine was from a good year - when the wine yield was incredibly low - and the wine has won X number of awards - and a raft of wine critics love it - and with one more touch - a video of the actual critic waxing lyrical.

Does - an interactive menu mean - hey the waiting staff don't need to know jack about the menu anymore? Probably not.

Personally I like the paper menu - but I like reading - physical books as opposed to digital books - so possibly I don't get it. There is something about a digital menu - that suddenly seems - as if I have taken my workplace - into the restaurant - when really I wanted to get away from it.

More about the restaurant here:

Friday, July 23, 2010

Horopito Tonic Water

A New Zealand take on the classic Tonic Water.

Instead of the usual Quinine - Wai-Kawa Tonic Water uses Horopito - or more precisely Horopito essences.

The taste - well - its definitely unique - sort of tangy and herbal - like you would imagine a soda with Angostura bitters would be. It is definitely very classy and light - an awesome mixer.

New Zealand Horopito is an interesting - strong medicinal properties - and also it is a plant that is little changed in 65 million years. So when you mix in a Horopito Tonic water with a Gin or a Vodka - you will be experiencing - i guess an ancient flavour - a flavour unchanged - from the time when Dinosaurs were roaming the planet. The reason Horopito is unchanged - is that it is bursting with anti-oxidants - these have made it very resilient.

Of coarse using such rare ingredients it is not the cheapest.

She Chocolat - Christchurch

She Chocolat - take the science of chocolate to the next level - the next spiritual level.

I just love the tag line - "sacred chocolate alchemy".

The question is - are males allowed to partake - or is She Chocolat - just for girls?

These guys are seriously into chocolate!

Thursday, July 22, 2010

Kiwi Cola

Well its pretty safe to say that Kiwi's are Cola fans..... big time.

In New Zealand - Coke - has definitely won the Cola wars (Pepsi versus Coke). Lion Nathan recently sold its rights to Pepsi - to Frucor - Pepsi just didn't happen here - despite MC Hammers best efforts (remember his ads?).

Although Coke has low sugar offerings - it is the high sugar one - that still tastes the best - the others - well you can sort of imagine - that they give a test-tube in some far away lab - a good workout.

However now we have "Kiwi Cola" a very very classy Cola indeed. It has kept its sugar (cane sugar that is) - but to this has added an extract from Kawakawa leaves.

Dam this cola is smooth - and it leaves a lovely after taste (if that is the correct way of saying it - flavour on the mouth?). It is not cheap though!

So finally New Zealand - land of Cola lovers - has something their own - Kiwi Cola.... made in lovely nelson new zealand.

The best dam cola in the world.

Horopito Crackers

Here's a slightly crazy food -"Horopito Crackers".

From their website:

"Horopito Crackers are flavoured with the tips of the leaves of the native pepper tree. The leaves are used like a herb, and impart a peppery taste. The taste is not so much a "hot", as a "sharp" mouth experience. The flavour isn't overpowering, it is rather gentle and slow food like.
Do give the Horopito some time to develop in your mouth. The crackers can be used like any cracker for cheese boards and dips, or use them as a base to put toppings on.
A fresh cold glass of Witbeer or a Pilsner style beer will work well, or a young Sauvignon Blanc from Marlborough. Perfect as a conversation starter at your next dinner party."
mail:Quakebake Ltd.
Attn.: Robert Haas
19 Napier Tce
New Zealand
phone:(06) 833 6446             (06) 833 6446

Wai-Kawa - First Class Mixer Drinks

Wai-Kawa offers premium mixer drinks (carbonated) - and I guess would be defined as an adult soda drink - or premium soda- along the lines of Schweppes - but using ingredients only found in New Zealand.

For instance the "Tonic Water" uses Horopito (a native New Zealand plant) in place of Quinine. The properties of the Horopito are very similar to Quinine - however are said to be even stronger. Horopito is aromatic - the flavour reminds me of a more subtle Angostura like taste.

Its Kiwi Cola - uses leaves from the Kawakawa Tree. The Kawakawa is related to the "Kava plant - of which the leaves are used to make a relaxing broth - usually shared around the fire". I would expect that the Kiwi Cola - would be great after a hot curry.

All in all Wai-Kawa offers very unique drinks and are targeting up-market bars and clubs.

Wednesday, July 21, 2010

Auckland Food Show - 29 July to 1 August 2010

Well the Auckland Food Show starts next week - and is a big deal. Talk about massive - at least 40,000 people are expected to attend.

Is is held at the ASB Showgrounds and runs from 10am till 5pm.

The first day - is the special day - which is limited to 4000 people - and focuses on trade, restaurants and media - the aim to make things a little more relaxed.... a day when buyers can talk to stall holders - without being jostled by the food and wine crazed masses.

There are hundreds of exhibitors - all in one place.

Saturday is the "big" day with the hordes swooning around the wine displays - guzzling with gay abandon.

Tuesday, July 20, 2010

The White Lady - Auckland

The White Lady in Auckland - is world famous - for ridiculously big and delicious hamburgers.

Enough said!

The White Lady is to be found here (see below). It has even had a mention on the Lonely Planet travel guide.

Check it or..."be still my beating heart".... or "hangover cure" !

18 Commerce Street
Auckland Central
Auckland City
09 379 5803


  • Mon – Thurs 6:00 pm – 4:00 am
  • Fri – Sun 24 hours

Goose Creek Olive Oil - Auckland

OK - so what do you see in the picture. Olive Oil?... tick.... Geese?.... Tick..... a Creek?...Cross. Having said that behind the Geese - is that a Creek?


The olive oil - is hand picked and hand pressed - sounds good to me.

Helen & Tim Armitage

99 Trigg Road,
New Zealand

Telephone number:
(09) 412 6390


Salash Delicatessen - Auckland

Salash - I guess specialize in small goods - the products being:

  • Vrat - a traditional cold cut made from pork neck and dry-cured whole.
  • Plećka (Black Forest Ham)  
  • Slanina (Fatback) 
  • Pančeta (Pork Belly) 
I just love the history on the website: the proprietors are basically using recipes handed down - recipes that originated in Serbia. There is such pride in the cooking - the history - pride in sharing this food - history and tradition - with the customer.


09 8277633

Cell phone:
021 460272

Monday, July 19, 2010

Two Paddocks Pinot Noir - Central Otago

Well - sometimes famous people - get to a stage - when they want to be involved with something high quality - and natural - for Paul Holmes - that natural thing is Olives (yawn) - for Sam Neil New Zealand's bestest actor - and international jet setter (and Kiwibank guy) - that thing is amazing Central Otago Pinot Noir.

By the way my mum used to love him - as Reilly Ace of Spies.

I'm digging the label - reaks of class.

Cardrona Merino Lamb - New Zealand

This Lamb sounds interesting!

Merino Lamb comes from the High Country in the Central Otago Ranges.

As opposed to feeding on phosphate fueled grass - these guys eat native grasses - and live in an absolutely beautiful high country environment. Sort of like Brokeback Mountain - but more rustic - sometimes harsh - but always outstanding.

Sunday, July 18, 2010

Kina - Seafood Treat

How do you start this... the humble Kina.... no.... the prickly Kina...

Kina is a "polarizing" seafood - either you love it - to the point of an addiction - or you hate it - in fact more than hate - you are dead scared of it.

The Kina is a sea urchin - that lives amongst the seaweed on New Zealand's rocky coastal shores - in similar habitat to the Paua.

The Kina is sought for its buttery roe which you can see above.

Kina is said to be absolutely bursting with vitamins and goodness.

In terms of eating the lady behind the counter at Guytons Seafood (Nelson) recommended "raw" - they were selling punnets. I tried it - the flavour yip.. creamy... seafoody... salty... pretty intense.

Some recipe's below:

Kina Pie

2cups prepared fresh kina tongues (poha)
1cup breadcrumbs
2rashers lean bacon
Place alternate layers of kina and breadcrumbs into a buttered pie dish, finishing with a layer of breadcrumbs. Cover with chopped bacon. Bake in a moderate oven 350' F. until the crumbs and bacon are crisp and the tongues cooked. About half an hour.

Kina Fritters

1cup fresh kina tongues (poha)
4ozs. flour
1teaspoon baking powder
½cup milk salt and pepper
Mix together the dry ingredients, add beaten egg and milk to make a smooth batter. Stir in the kina tongues and leave to stand for half an hour. Fry dessertspoonfuls in hot fat. Drain on absorbent paper. Serve hot, garnished with wedges of lemon and sprigs of parsley.

Friday, July 16, 2010

Piako Yoghurt

Piako Gourmet Yoghurt is based on the thick creamy Australian greek style yoghurt found in Queensland. Using a recipe that has become a market leader in Australia and combining it with fresh, natural New Zealand ingredients can only equal a great product.
We endeavour to bring you the best quality gourmet yoghurt in the world – a few things you can do once you have purchased it can help that experience.


Sounds tasty - I'll be sure to try it - up at the Auckland Food Show 2010.

The Seriously Good Chocolate Company - Invercargill

You wouldn't think Invercargill would be the place where great Chocolate is made would you?

I mean - think Invercargill - you see Dairy Farms, cold wet streets and life of the "quiet party" Tim Shadbolt.

But man - these guys have some seriously interesting chocolate - for instance anyone for "Speight’s Beer Truffles"?

Rockit Apples - Hastings

Interesting new Apple variety I guess.

Small and delicious - always been a fan of that.

They are up at the 2010 Auckland Food Show - so I will give em a try!

Shott Beverages - Wellington

Shott Beverages make delicious upmarket syrups that ideal for cocktail bars, cafe's etc...

The flavours are totally high quality.

My fav is the Cranberry and Lime - the Bitter Lemon is also great - and now according to their website they have a new one - Lemon Ginger and Honey.

Wild South Vineyard - Marlborough

Sheeesh these guys - Wild South - are an artistic bunch.

First - the Winemaker is a woman - Christine Brown - who looks lovely on their homepage - strolling along a wind swept beach - Second - they sponsor/help DOC out with protecting the Black-Fronted Turn a New Zealand endangered species.

They produce Sauvignon Blanc, Riesling, Chardonnay and Pinot Noir.

Woodburn Venison! - Hastings

Woodburn Vension began by selling at the Hawke's Bay Farmers market.... and now have expanded to a business employing nine people.

They are passionate about offering a quality product - and know everything there is to know about Venison - moving from farming - to processing.

The website below contains some tasty recipe's such as:

Venison sausages wrapped in sage and proscuttio on a roast kumara and capsicum salad.
Serves 4
6x Venison Sausages
6x Slices Proscuitto
12x Sage Leaves
1Kg Kumara
2x Roast Capsicum
1x Red Onion
6 Sprigs of Thyme
Vinaigrette of Choice
Place sage leaves in the centre of the sausage, wrap each sausage over the sage leaf with proscuitto strips.
Wash and chop kumara into even squares, roast off in the oven until golden and cooked. Roast off capsicum, then remove skin and seeds, slice up and set aside.
Finely slice red onion and remove thyme from stalk. Mix the last four ingredients with vinaigrette and season. Cook Sausages on a BBQ or in a pan and serve on top of the salad.

Contact Details:

Sally Haslett – Director
64 6 835 3307
64 6 835 3308
Physical and Postal Address
301A Jervois & Warren Street
PO Box 4012
Hastings 4122

Tuesday, July 13, 2010

Hauraki Soup

This Hauraki Soup contains - Lemon Fish - or Rig.

The Rig is a small shark - white fleshed and boneless. It is delicious - particularly as the Rig often feeds on small paddle crabs - themselves a delicacy.

  • 3 Cups Water
  • 1 cup dry white wine
  • 2 carrots
  • 1 onion
  • 2 stalks celery
  • 10 black peppercorns
  • Bouquets garni
  • 500 grams lemon fish
  • 2 egg yolks
  • 4 tablespoons cream
  • Salt and pepper
  • Chopped parsley
  • Lemon slices
Place the water and wine in a large saucepan. Peel and slice the carrots and onion. Chop the celery. Lightly crush the peppercorns with the flat blade of a knife.

Add carrots, onion, celery, peppercorns and bouquet garni to the liquid. Bring to the boil, and simmer for 30 minutes. remove from the heat.

Place the fish in a second saucepan. Strain the liquid over the fish. Bring to the boil, then reduce the heat so the liquid is just simmering. Poach for 7 to 10 minutes until the fish is cooked. Remove fish from liquid, and cut bit-sized pieces.

Beat egg yolks and cream together.

Add 2 tablespoons of the hot liquid to the egg-cream mixture, and whisk to combine.

Pour this back into the saucepan , whisking at the same time.

Return fish to the saucepan. Season with salt and pepper to taste. Heat, without allowing to boil, before serving. Serve sprinkled with chopped parsley and a lemon slice.

Kumera Baked in Coconut Cream

A kiwi classic - the coconut compliments the sweetness of the Kumara perfectly.

  • 400 grams kumara
  • 2 onions
  • 2 tablespoons flour
  • Salt
  • Pepper
  • 1 cup water
  • 1 cup coconut cream
  • Pinch cayenne pepper
Wash and peel the kumera and cut into slices about the centimetre thick. Slice the onion into rings.

Place the flour, salt and pepper in a paper bag. Add the prepared vegetables, close the top of the bag, and shake well to coat the vegetables with flour.

Mix the water and coconut cream together. Arrange the floured kumara and onion slices in a shallow oven proof dish. Pour over the water and coconut cream. Top with a light sprinkling of cayenne pepper.

Bake at 180 degrees C for 35 minutes, or until tender.

Monday, July 12, 2010

Orgasmic Ice Cream

Saw this the other day - with a name like Orgasmic - you'd guess eating the ice cream is a pleasant experience? If not - then the makers of this product are answerable... to the crowd - and it also means they're orgasm's are pitiful.

The ice cream flavours are:



Chocolate Climax
Strawberry Seduction

What a kinky bunch of dairy farmers!!

Saturday, July 10, 2010

Tactical Nuclear Penguin Beer - but which is New Zealand's Strongest Brew

This scottish beer ("Tactical Nuclear Penguin - TNP") made by the BrewDog Brewery got me wondering - "so what is New Zealand's Strongest Beer?"

By the way TNP is 32% - yeh - it is probably horrible - however please remember it comes from a country where they deep fry mars bars.

All I could find was a product called - Green Man which is 14.5%

Anyway - check the link below - its very silly really - but a welcome break from the current seriousness of beer brewing in NZ.

Paul Holmes - Olive Oil - Auckland

Sheeesh... when I first heard of "Paul Holmes Olive Oil" I assumed that the maker was a dude other than NZ's bestest and favorite broadcaster.

What a pain I thought - to have the same name as someone famous.... what a confusing story for your brand... errr no I'm not a broadcaster - I am an olive crusher actually.

Wrong..... Paul Holmes also makes Olive Oil these days.... in this age of personal branding..... cash in on the personal brand aye aye..... just do it.... like Kendra.

Here is a pic of Paul with the Prime Minister Key - see ... fame opens doors for your product.

(Paul Holmes is the one on the left - looking like Don Johnson)

Being live on the radio - also has its benefits.... as you can now dial up the radio station to place your next order of Olive Oil - pronto - then drizzle the oil over a simple pasta sprinkled with parsley and pine nuts - and "real" parmesan from Italy.

I Love Pies - Auckland

"I Love Pies" is based in Auckland - they focus on making pies from good quality ingredients - and pies that taste good.

For those that don't know - a pie that tastes good - does not need to be drenched with tomato sauce - though there is nothing wrong with that!

Their range is below ... (its cool that they do a Kahawai pie - can't get more Kiwi than that!)

Angus Beef Steak and Caramelised Red Onion

Slow cooked tender AngusPure beef steak with red onion caramelised in brown sugar and balsamic vinegar with a hint of rosemary.

Smoked Fish in a Creamy Béchamel Sauce

Smoked Kahawai fish folded into a creamy béchamel sauce with a hint of nutmeg, and sprinkled with capers.

Angus Beef Mince and Mozzarella Cheese

Tasty AngusPure beef mince, cracked black pepper and vegetables, topped with mozzarella cheese. 

Free Range Manuka Smoked Bacon & Egg with Tomato Relish

Manuka smoked bacon mixed with fresh parsley and free range organic eggs topped with our favourite tomato relish. 

Free Range Chicken Leek & Mustard

Tender pieces of chicken, sauteed chunks of leek with Dijon mustard and a hint of thyme. 

Creamy Lentil and Portabello Mushroom

Tasty brown lentils, sautéed Portabello mushrooms and chunks of potato, folded through a delicate creamy Moroccan sauce.

** NEW** Boysenberry and Granny Smith Apple

Generously filled with luscious boysenberries and juicy Granny Smith apples. 

Angus Beef Party Pies

6 small party pies made with our delicious Angus Beef Mince - your friends will love them.

Friday, July 9, 2010

Lighthouse - Gin and Tonic

I'll be up at the Auckland Food Show shortly - where one of the first things I will be trying in the "Lighthouse Gin and Tonic" - Wairarapa's finest!

Its a winner - that is going to take on the world - mark my words.

There is a trend these days - to drink Gin with merely soda water. Yeh its - ok - but sorry the Tonic is the classic way.

Tonic water has an interesting history - basically - the tonic  part made - from a dark brown powdered bark (containing the quinine chemical) - was good for treating (not preventing) the effects of malaria.

One problem - it tasted disgusting!

The solution mix it with some gin - and a slice of lemon - acceptable! - and the tradition grew. So - the fine - slick tonic water we use these days - actually bear's no relation to the tonic today. So the reality - is that the original tonic water - was a brown disgusting murky mix!

Anyway check out this crappy video on youtube - the Gin and Tonic song for a laugh - it is terrible!!

Thursday, July 8, 2010

Deep Origin Water

Another high quality water offering in the vein of Antipodes.

Deep Origin Water focuses on "environmental" aspects - such as a refill service for its bottles. Like Antipodes - it is aimed at the restaurant - cafe scene.

The water itself comes from Otakiri.

There is a video (from the founder) here:

  1. -NZ Toll Free:  0800 D ORIGIN (3674446)

The Healthy Salt Company - Himalayan Pink Salt

I guess the Healthy Salt Company are more importers - than producers.

However - the concept of  "Himalayan Harvest Pink Rock Salt" intrigued me - so I delved.

The first question of coarse is "so why it is Pink?".

The answer was not on the Healthy Salts website - tisk tisk - but Google came up with the goods (or someone else's goods to be exact). Basically along with the usual sodium - the salts also contain - potassium, iron, magnesium, calcium, and copper in trace amounts. It is the combination of these trace elements - that give it the pink colour.

Basically it is fossilized salt - and is found at the bottom of the Himalaya's. The locals being ingenious - also make lamps out of it - that glow - pink

The salt is unrefined - and therefore good for you - as long as you only use it sparingly!

Uncle Joe's Walnut Oil - Marlborough

Uncle Joe's Walnut Oil took out the gold medal for Best Walnut Oil for the third year in succession. This complimented the overall Best Oil in Show awards won by Uncle Joe's Walnut Oil in 2007 and 2008.

To place an order with Uncle Joes simply phone / fax Jenny or Mal Horwell on:
03 5779884

These guys are nuts - a lame joke - apologies.

t Leaf Tea - Wellington

t Lead Tea - are based in Wellington - and beyond "beer" which Wellingtonians excel at - is one of the few Weli products on this site.

So here it is then.

They have a New Zealand Blend which includes manuka mixed with Assam Tea. Looks interesting.

The also sell all sorts of tea lover brick-a-brack - such as pots etc...

Wednesday, July 7, 2010

NZ Manuka Egg Company - Otago

Well this is an interesting one.

Manuka Smoked Eggs - they sound DAM delicious - It's one of the most unexpected and original products on this blog.

The eggs are smoked - but not cooked - so you can make whatever you want with them - like an omelet etc...

Addmore - Elderflower Sparkling and Cordial

Another Elderflower beverage (the other already on this site is Aroha) producer from Canterbury is Addmore.

Lovely bottle design - and lovely to drink.

Their website is a little hard to navigate though - but - the proof is in the drinking!

Southern Clams Limited - Otago

It is fair to say that Southern Clams Limited has one of the most beautiful web site's out there - with some exquisite photography.

This is from their website:

In the 1980s, inspired by anthropology studies and an interest in food as a cultural resource, Roger Belton, had a vision to sustainably harvest native shellfish from selected areas in Otago and to take the delicacy to the food plates of the world. After years of practical hard slog and reflective research to develop sustainable management systems for both the shellfish and its habitat, Roger’s company Southern Clams has carved out niche markets in Europe and North America (servicing demand in a place where there is a strong tradition of clam cuisine) to become a thriving southern business that Otago can be proud of.

I guess I've always called them cockles - in the states Clams - a marketing thing.

My favorite was to serve clams/cockles is - steamed - and with lemon wedges. 

Contact details are here:

PO Box 483 Dunedin . fax: 0-3-479 2698. Call Free:0800 771 505

Sunday, July 4, 2010

Sue Kedgley - Supermarket Mark Ups Crippling Growers

Interesting article below.

Basically the gist is that the super markets are whacking on mark-ups of up to 500% on produce - and bullying the growers into selling the goods below cost (translation - for less than nothing).

On the flip side the super markets are saying that these markup's are un-true - and if they are true - do not reflect other costs - storage - transport - cooling - wasted goods - etc.....

Overall I guess the super markets can't afford to put all their suppliers out of business - so the market left to itself should come up with some sort of balance.

Possibly the super markets are assuming that the growers have some fat - stored during the good years - before the recession - and therefore are going for that fat!

Brewer Tuatara is to send its first shipment to China

See some people are doing stuff in this recession!


Craft brewer Tuatara is to send its first shipment to China as it seeks to develop an export business.

The Kapiti Coast-based brewer is sending a pallet – around 1700 bottles – to distributor Tradepoint, which operates in Xiamen province.


Saturday, July 3, 2010

Peta Mathias - the Red Headed Cook

Previously I wrote of my favorite food critic - David Burton.

On the cover of David's Cookbook - is rouge red glowing praise from Peta Mathias. So what the heck - one thing leads to another - might as well blog about her too - diddly doo.

We'll I've seen her on the the tel - I also think she did some cookin' in Paris. Once on tv Peta went to Peru  - and got altitude sickness - but she still managed to get to the local market - to admire the local potatoes - LOL.

I also watched her critic some guy who was busy boiling some fennel root - to death. She was good about it - just a raised eyebrow - she likes people who are into food.

In comparison - to David Burton - she has taken the idea of personal branding to the next level - Peta Mathias itself is a trademark - she also has a flash website. Dam she's hard workin'!

Her global cuisine trips look cool to!

David Burton - food critic - Wellington

I like my food - but I'm not a serious foodie - I like a good restaurant - but don't go out that often.

However, regardless - for me the best section in Saturday's Dominion Post - is always David Burton's latest article. I always skip straight to it - and read the article at least twice - preferably while supping on a nice strong cappuccino. His crisp and precise writing style is always a joy to read.

These days his article is contained in - a glossy little filler magazine - I think it is "indulgence". As a result - his writing seems to save/make the glossy filler mag - whilst the quality of the Saturday paper - has dropped.

Dear Mr Editor - please reverse this - a wellington paper should revere the strong local food scene - in extensive detail. There are more cafes and restaurants in Wellington per head of population than...... etc.. etc...

Sir David Burton has also written a book - which I will soon purchase - once I have sold my left kidney.

We also need a few Burton's to sort out some of the sloppiness creeping into some of Wellington's well know and established cafe's and restaurants.

Finally it has to be said - David Burton is a brave man. In one of his articles he actually ate a McDonalds salad - there should be a medal for that type of journalistic sacrifice!

Gorse Cordial - Nelson

Well I have just made my first batch of Gorse Cordial. You pick the flowers - which can be a painful task if you don't concentrate. The flowers sort of smell like coconut.

Basically the recipe is:


  • 600ml/21fl oz cold water
  • 250g/1/2lb caster sugar
  • Zest: 1 orange
  • Juice: 1 lemon
  • 4 Handfuls of Gorse Flower

Boil it up - the cool - in fridge and leave over night before straining.

The gorse recipe comes from a very cool English - foraging site. Dam looks like those poms will eat anything - lock up your herb garden.

Air New Zealand Business Class Menu

I haven't been on Air New Zealand Business Class for a while - but below (right down below!) is their latest menu. I think I'd go for the snapper.

They also serve up New Zealand wines and 42 Below cocktails (cocktails available on long-haul flights only).

Air New Zealand has a proud tradition - and no other Airline offers food as good (in my opinion).

And no wonder look at the caliber of chef's!

Our Consulting Chefs

Consulting Chefs: Peter Gordon, Rex Morgan and Geoff Scott.

Our consultant chefs design our Business menus, ensuring passengers experience the very best of New Zealand cuisine.

 Peter Gordon, dine, Auckland and The Providores and Tapa Room, London
Local boy Peter Gordon is one of the big guns on the London restaurant scene with The Providores and Tapa Room both regarded as exceptional places to eat. His Auckland restaurant, dine by Peter Gordon, is one of Auckland's premier dining experiences. He has long championed fusion cuisine, creating memorable dishes that focus on the textural, visual and aromatic elements as well as flavour.

Rex Morgan, Boulcott Street Bistro, Wellington
Rex Morgan is co-owner of Boulcott Street Bistro, regarded as one of Wellington's iconic restaurants. He's famous for using unique flavour combinations from around New Zealand, often combining local lamb, beef or salmon with distinctive native herbs such as karengo (coastal seaweed) or horopito (bush pepper).

Geoff Scott, Vinnies Restaurant, Auckland
Vinnies Restaurant in Auckland is a New Zealand institution and its owner and head chef, Geoff Scott, is a culinary icon. He learnt his trade in some of the finest kitchens in Europe, returning home with a burning ambition to bring his exceptional culinary skill to bear on the freshest New Zealand produce.
Wine Consultants
Our Wine Consultants.
Selecting wines for drinking in-flight takes special care as there are unique conditions to consider. The low humidity and high altitude affect our palate, causing the tannin and astringency of wine to taste more pronounced. Our panel of judges takes all that into account when selecting wines for Air New Zealand. Twice a year, the judges conduct blind wine tastings to select the perfect wines for each class on Air New Zealand. Currently on our panel of judges:

Jim Harre, International Wine Show Judge
Jim comes from a family that is rich in winemaking history and is an international wine judge. Jim and his wife Wendy own and operate the Gates Country Lodge in North Canterbury.

John Belsham, Foxes Island Wines
Winemaker and owner of Foxes Island Wines, John Belsham began judging wines at competition in 1988. He is now Chairman of the annual Air New Zealand Wine Awards, New Zealand's most prestigious wine event.

Kate Radburnd, C J Pask Winery
Kate is Managing Director and Winemaker at C J Pask Winery and has been winemaking in New Zealand for 25 years. Kate is a senior wine judge and her experience is extensive, she was appointed by Air New Zealand as a wine consultant in 2005.


Vanilla poached salmon with cherry tomato, endive salad and dill creme fraiche

Main Course

  • Cabernet braised beef with mini mushroom pastry, root vegetables and rosemary gnocchi
  • New Zealand snapper on yuzu braised fennel with potatoes, green beans and red pepper, caper and macadamia salsa
  • Penne pasta carbonara with thyme and parsley, double smoked bacon, courgette and toasted panko crumbs
  • Warmed apple and black Doris plum tart with Vinnies ricotta cream
Cheese and Fruit
  • A selection of fine New Zealand cheese and fresh seasonal fruit

Loukoumi - Turkish Delight - Wellington

Loukoumi specializes in Turkish Delight - and other tasty - no compromise products.

But first - have to say they have a cool van - check it!

There latest product is a Feijoa Delight - how cool. Wonder what you could call a fusion of Turkish and New Zealand cuisine - Turkland Cuisine?

Loukoumi Manufacturing Limited
Unit 9, 16 Centenial Highway
New Zealand
T +64 (0)4 472 7788 
F +64 (0)4 971 3846
E email us