Our chefs have made useful, fun and easy to follow recipes, to make tasty and interesting snacks and sides.
Charred Greens, Skordalia & Whipped Feta
Inspired by the beauty and range of produce available seasonally in spring.
Crab Bisque with Kāpiti Ramara Toast
Crab bisque is a marvellous pot of flavour served in the best restaurants in France.
Burnt butter lamb
This dish is inspired by the truly earthy and bold umami flavour notes of our Kāpiti Ramara washed rind.
Smoked Beef & Mushroom Cigars
New York has one of the most energetic food scenes on the planet, and we’ve put it all into a single mouthful.
Scotch Egg & Cheddar Custard
Ahh, the scotch egg – an almost mythical creature on menus these days. Here we have tried to bring it into the now!
Morrocan Spiced Snapper Wings
Snapper wings, or throats as they are sometimes referred to, have been a staple in recent years and with good reason – they are delicious and cheap!
Whisky Fondue Cockles
Everybody loves a fondue. It might sometimes go out of favour, but it always returns.
Loaded Kumara Fries with Kāpiti Cumin Gouda
We all love a good kumara fry, but tossed with fresh chilli, coriander, a drizzle of maple syrup and a very kind shaving of Kāpiti Cumin Seed Gouda.
Crispy Fried Cauliflower, Caper Labneh & Kikorangi
Taking inspiration from the crispiness and spice of fried chicken in a modern vegetarian alternative.
Pork Chicharron Tacos al Pastor
This modern interpretation uses the dried and puffed pork crackling as the taco shells to add extra crunch, texture, and wow factor.