The journey so far
Originally established back in 1996 to provide quality catering at affordable prices, Kiwi Cuisine has grown every year since. Initially only providing spitroast catering, then expanding to offer BBQ and finger food style catering. With growth comes change, change that we have embraced and utilized to continue to lead the field in providing innovative catering at realistic upfront prices.
In 2004 we launched DIY catering (we cook – you serve). A first for Christchurch and it proved to be exactly what the market needed. In fact it has proven to be so successful that many of our competitors have tried it too. (Yes- imitation is the best form of flattery!). As market leaders we continue to innovate, looking at how we can provide better value and better service to our clients, whether it is through passing on savings made through our bulk buying or in our ability to attract team members with the ‘x’ factor.
With so many requests for such a variety of different catering styles we felt it was the right time to relaunch our brand. With 3 distinct service levels, Kiwi Cuisine is now made up of- The Complete Event, Gourmet spitroast and DIY catering. Regardless of the style of service that you are seeking all our catering still represents what we have become so well known for – quality catering at affordable prices.
The Kiwi Cuisine team has now been involved in catering for hundreds of thousands of people. And still every function that we cater for is unique. Regardless of the location, the cost, or the menu selection, all our clients benefit from the combined experience of our team. Being a small ‘family style’ business definitely gives us an edge, we do care about the team that work with us, and we do care about the success of your event, I am 100% confident that our guests see this when at any event that we cater for. So why not utilise our experience, to enhance your experience?
Feed back from our recently introduced plated meals, and table buffet menus, has been amazing – from both the bill payer and their guests! With menus and much of our pricing available on line we aim to make the whole process easy and transparent.
Our team has grown too. In addition to Stu the Director, Simon our Executive Chef, Melissa our Event's Manager & our skilled team leaders and event staff available to help us maintain our high standards. Many have been with us for years and have contributed hugely to the success of a great number of events.
So where to from here?
Food trends always change and we will continue to keep abreast of the latest styles and fads – not all of them will make it past our test kitchen, but we do enjoy trialling new products and services and the pleasure and experience gained from this is immeasurable. So if you are seeking catering that is ‘outside the box’ then please talk to us – this is what we enjoy most! And this is what will set the stage for our future.
Edam Up Ltd Trading as Kiwi Cuisine
I began working in the food industry back in 1987. I spent 4 years working at Riccarton New World and training at Christchurch Polytechnic as a butcher, gaining an in-depth knowledge of the food industry. I then spent time working with Michael Lee Richards, overseeing the production of meals for Air New Zealand's domestic flights.
In 1991 I joined friends in London for what was to become the trip of a lifetime. I worked in London in a variety of different roles from butchering to building and almost everything in between. I ran a kitchen on the Isle Of Mann during the 1993 TT racing season. From here I travelled around a good part of Scotland and England and had a spell of back-packing around Europe. Whilst travelling around Europe I got the chance to taste some awesome foods and produce like pork knuckles spit roasted at the October Fest - this still stand out as being one of the best things I have ever tasted.
On returning home to New Zealand in 1994 I did some more butchering and a lot more catering. This is where I found my passion for the catering and hospitality industry. Now when I go to work I am able to utilise my butchering skills and passion for food and satisfy my desire to create awesome tasting food for interesting people.
Other Businesses we like (and like to work with)
Sous Chef - For the texturas range from Albert & Ferran Adria