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The New Zealand International Convention Centre has launched its inaugural culinary menu, positioning food as a core part of the delegate experience and setting a benchmark for large-scale dining rooted in Aotearoa New Zealand.
Led by Michelin-star-trained executive chef Rob Cullen, the menu is built around seasonality, sustainability and provenance, with a focus on locally sourced and fully traceable ingredients.
Rob brings more than 30 years of international experience to the role and says the menu is designed to deliver quality at scale without losing a sense of place.
“At NZICC, food plays a role in creating connection, memory and a strong sense of place,” Rob says. “This menu sets the foundation for a locally driven, seasonal and carefully executed approach at any scale.”
Ingredients feature produce and proteins from across the country, including sustainably caught South Island kingfish, high country lamb and wild Fiordland venison, with each dish designed to reflect New Zealand’s landscapes and producers.
The menu has been developed to service a wide range of events across the centre’s highly configurable spaces, which can accommodate up to 2,700 guests in pre-function areas, 3,150 for conventions and up to 4,000 for one-off events.
Maintaining consistency and integrity at scale was a key focus during development. Each dish has been designed to be delivered reliably while retaining presentation, flavour and clarity, particularly for international audiences. Engagement stations form a central part of the experience, allowing delegates to connect with the provenance and craftsmanship behind the food.
Seasonality underpins the menu’s sustainability approach, supporting local growers while reducing food waste and environmental impact.
“Seasonality keeps food honest and connected to the land and water around us,” Rob says. “It supports local producers, delivers better flavour and ensures the menu reflects what is genuinely happening in Aotearoa at that moment.”
As part of its sustainability commitments, NZICC will partner with Rescued Kitchen to support upcycled food initiatives and a circular economy approach, and with KiwiHarvest to redistribute surplus food to community organisations.
General manager Prue Daly says the culinary programme reflects the wider experience the venue aims to deliver.
“The launch of NZICC’s first culinary menu reflects our commitment to the experience we’re creating,” Prue says. “Chef Rob and his team are setting a benchmark for food at scale that reflects both who we are and the spirit of our country.”
The culinary programme will support events ranging from breakfasts and conferences to gala dinners, with food positioned as a key expression of care, inclusivity and manaakitanga.
