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Te Pae Convention Centre in Christchurch has revealed a new menu, meticulously crafted over the past eight months by their culinary team led by executive chef Desmond Davies.
This menu is more than just a collection of dishes; it’s a celebration of Canterbury’s rich produce and culinary heritage, reflecting the region’s unique story through food.
Launching the new menu was no small feat.
“Launching our new menu has taken almost eight months of hard work. From reviewing customer feedback, our previous menus, and the latest trends, our culinary team, led by Desmond Davies, has spent hours on recipe development and testing by Des and the kitchen team,” says a Te Pae Convention Centre spokesperson.
“The food we provide our guests is a central part of our manaakitanga. Through our food, we tell our story and extend an invitation to share in an authentic experience of our place and our culture, combined with the global experience and expertise of our culinary team.”
Te Pae’s commitment to showing the best of Canterbury is clear in the carefully selected ingredients sourced from local producers. The new menu features Lumina Lamb from Windwhistle, Akaroa Salmon from Akaroa, Buffalo Bocconcini from Glenroy, Poaka cured meats from Aylesbury, wine from Waipara, beer from Wigram, and gin from Sydenham. Each of these ingredients is celebrated for its quality and unique contribution to the region’s culinary landscape.
One standout dish on the menu is the Lumina Lamb knuckle tataki, paired with in-house made labneh from Spout Milk. This innovative approach not only highlights the quality of local produce but also reflects Te Pae’s commitment to sustainability.
“The milk comes from a farm in Darfield with a herd of cows producing A2 milk that is delivered to us in a keg. Every keg eliminates five plastic bottles from the system. The kitchen team uses the leftover milk to make labneh and other items on our menu.”
Te Pae’s menu is not just about offering delicious food; it’s also about showing the region’s ingenuity and commitment to quality. The Lumina Lamb, a result of 15 years of exploration by local farmers, is a prime example.
“Canterbury-born and raised Lumina Lamb is 100 per cent Kiwi ingenuity and determination. It is unlike any other lamb in the world – high in Omega 3 and full of polyunsaturated fats, not saturated fats.”
Their new menu is a nod to the region’s culinary excellence, offering visitors a taste of Canterbury’s best.
“Canterbury is truly a food lover’s paradise, and it is our privilege to present the very best of what our region has to offer to the world through our new menu. We remain committed to sourcing our ingredients from local farmers and producers, and we’re excited for visitors to taste our delicious new dishes.”
