K A I M A O R I

In June 2025, GGF founder Wendy Bennett received the Culinary Award at the Tohunga Tumau dinner in Rotorua, celebrating the best of Maori cuisine, wine, and world-renowned Maori chefs.
Our Maori-inspired menu reflects that same spirit — blending native ingredients like kumara, kawakawa, and kaimoana with a modern touch. Each dish honours the land, sea, and people who sustain them, sharing the warmth of manaakitanga through every bite.

Here’s a sample menu from a recent event Gisborne Good Food catered for, celebrating Kai Maori. Get in touch to discuss how we can create a unique menu that reflects your occasion and guests

All items subject to availability

Contact Wendy Bennett to have a customised menu and pricing prepared for your next event.

S EA F O O D

Mussel and karengo (seaweed) fritters with Gisborne Yuzu aioli.

Oysters served in half shell, with splash of Kaitaia Fire, lime wedges

Salmon on cucumber; pink ginger, smoked kelp, spring onions, karengo, (seaweed) black & white sesame seeds

Kina on Rewana toasts, pickled red onion, nori, squid ink mayo

Fresh fish, lime marinated, horopito spiced coconut milk, red & yellow peppers, spring onions. Served in scallop shells with kawakawa leaf

V E G E T A R I A N

Wild green cakes – spinach, watercress, cavalo nero, swiss chard; vintage tasty &
hipi iti cheese, served with avocado

Kumara and watercress cake; tamarillo, piko piko chutney

M E A T

Holy Cow – beef eye fillet, roasted to rare, on garlic crostini, w blue cheese & drunken figs

Sliders - Slow cooked lamb shoulder, salad greens, fig and pistachio salsa

P O U L T R Y

Muttonbird, Ti Toki Liqueur, Brandy, Pate; on rewana crostini, topped with shards of muttonbird, raspberry/pomegranate arials

Chicken skewers –chargrilled, with horopito chilli passion salsa.