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Kāpiti Kahikatea Camembert Cheese
Our Kāpiti Kahikatea Camembert is a celebration of the Kahikatea, which is New Zealand’s tallest forest tree. The white mould coating of this famed Camembert opens to a soft, creamy body and mild delicate flavour. Gold winner at the 2021 NZ Cheese Awards, this is a must-try.
Kāpiti Kirīmi Herb & Garlic Triple Cream Cheese
Our Kāpiti Kirīmi Herb & Garlic Triple Cream Cheese is infused with bell peppers, herbs and garlic to create an irresistibly soft and creamy cheese with a savoury punch. The name means cream in te reo Māori, which is perfectly fitting for this triple cream, fresh cheese that will surprise the tastebuds.
Kāpiti Te Tihi Premium Aged Cheddar
Kāpiti Te Tihi Premium Aged Cheddar has been aged up to three years, giving it a sharp, zesty bite and firm, crumbly body. Expect some lactate crystallisation that gives this cheese a sharp crunch. Te Tihi, meaning peak, point or summit in te reo Māori, is befitting of our sharpest cheddar in the range and links to the iconic shape of this cheese.
Kāpiti Baby Kikorangi Triple Cream Blue Cheese
This younger version of Kikorangi is matured in its own hoop. With creamy golden curd and rivers of dark blue, the flavour is unmistakable.
Pure New Zealand Mainland butter that is triple churned and spreads straight from the fridge with no additives or oils.
Roast Pumpkin Pesto Pizza
A great option with lots of full flavoured elements including the roast pumpkin, pesto and charred onion sauce.
American BBQ Pork Rib Burger
American BBQ is a tradition of long slow-cooked meats dating back to the 1800s.
Three cheese & herb quesadilla
A tasty and easy warm cabinet food option that will make you look like a hero with little effort.
Croissant french toast
The croissant base is a rich and interesting twist on a standard breakfast favourite.
Crème Brûlée cheesecake
This recipe incorporates the key flavour elements from a café, with Earl Grey tea, chai and espresso.
Manuka honey panna cotta
The simplicity of a panna cotta makes it a great dish to add interesting textures and flavours through other elements.
Beer Tasting Platter with Menu Samplers
This gives staff the opportunity to upsell tasters to experience items off the menu that they may have not previously before, turning your beer customer into a diner.
Salted Dark Chocolate Pudding
Salted Dark Chocolate Pudding with no-churn porter and Anchor Cream Cheese ice cream. This no-churn ice cream will change the way you perceive and serve an old favourite.
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.
Creole Fried Chicken Parmi & Winter Seasonal Salad
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.
Cheese Toasty Pizzadilla Pizza
Cheese Toasty or Pizzadilla Pizza is a tasty and versatile way to create a basic cheese pizza with the option of taking the concept further and having a unique range on your menu.
Apple cider & aged cheddar muffin
Balance this with the sweet and floral whipped cream cheese and the crunchy walnut gratin and you have a sweet muffin option for any time of the day.
Smoked salmon protein lunch box
With all the elements packed separately ahead of time and ready to be mixed together by the customer.
Dark chocolate & beetroot muffin
The open muffin is an opportunity to take a fairly basic staple on a menu and create a point of difference and additional value.