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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
Spiced Roast Pumpkin Wedges, Baby kale, Feta & Mango chutney

Spiced Roast Pumpkin Wedges, Baby kale, Feta & Mango chutney

Meal Occasion
Lifestyle
Falafel, roasted Jerusalem Artichoke with a lemon pea puree

Falafel, roasted Jerusalem Artichoke with a lemon pea puree

Lifestyle Choices
Ingredients
Breakfast Brioche Buns with Béarnaise & water cress

Breakfast Brioche Buns with Béarnaise & water cress

Ingredients
Seasons
Marc Soper's Beetroot salt and pepper Organic Tofu - Part 2/3

Marc Soper's Beetroot salt and pepper Organic Tofu - Part 2/3

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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