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NEW

Doris Plum & Chinese Five Spice Chutney and Tamarind, Date & Lime Chutney from Prep Kitchen

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Guest Chef:

Heritage Auckland Executive Chef Jinu Abraham shares his food philosophy and creates a recipe for us

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Guest Chef:

Wharekauhau Country Lodge Executive Chef Marc Soper chats about his food philosophy and prepares a great recipe for us

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'We are not chicken to put tofu on our menu’

Ben Grant - owner 'Bird On A Wire' restaurant, click below for recipe

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RECIPES IDEAS

Meal Occasion
Sticky Chilli, Spring onion, Coriander Corn Quenelles

Sticky Chilli, Spring onion, Coriander Corn Quenelles

Meal Occasion
Lifestyle
Turmeric Milk Braised Cauliflower with Roast Peach chutney and toasted Cashews

Turmeric Milk Braised Cauliflower with Roast Peach chutney and toasted Cashews

Lifestyle Choices
Ingredients
Chargrilled Capsicum, Bocconcini & Caper Bread Salad

Chargrilled Capsicum, Bocconcini & Caper Bread Salad

Ingredients
Seasons
Kale, Cress, Walnut Croutons, Egg Caesar Salad

Kale, Cress, Walnut Croutons, Egg Caesar Salad

Seasons

Latest Industry News & Events

THE 2016 VEGETARIAN DISH CHALLENGE FINALISTS HAVE BEEN ANNOUNCED!

Nine finalists have been named in New Zealand’s Vegetarian Dish Challenge 2016. 

Find out who made the finalists’ list.


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Innovative Plant Based Food

At Life Health Foods it is our vision to create a convenient range of vegetarian, clean label, and great tasting products for foodservice that allow chef’s to meet the growing diverse needs of today’s consumers when dining.

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2016 New Zealand Vegetarian Challenge winners

Congratulations to Adam Thorley-Symes from The Shack, Raglan; Kirisi Filipo from Wharekauhau Estate, Palliser Bay and Drew-Anne Weeds from Peppers Clearwater, Christchurch


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