A Taste of Te Pae

30 October 2020

Our passionate culinary team lead by Executive Chef Desmond Davies have been working hard behind the scenes to develop Te Pae Christchurch’s first menu – which is brimming with an array of dishes that utilise locally supplied produce.


Supporting Canterbury suppliers was a given for the Te Pae Christchurch Culinary team, who have made the most of having world-class produce readily available. The new menu combines this produce with bold and global flavours, making for a memorable culinary experience.
Earlier this week, staff from across the organisation joined together to launch the new menu at our inaugural Taste of Te Pae event, attended by local event organisers, clients and community stakeholders.
The event included an assortment of dishes from our menu – including canapés of juniper cured line fish with coconut caramel, and Poaka Culatello with chakalaka and crisp jeera cracker.
Larger plates featured seared Akaroa salmon with kūtai (mussel) roulade, beetroot-orange gel, edamame, laksa jelly and charred leek; kawakawa-rubbed Te Mana lamb rump, and a Little Goat Farm Dairy goats cheese plate – with Torlesse Crème de Cassis poached pear, gingernut crumb and toasted pear skins.
The tastings were accompanied by fine wines and beers from our local beverage partners, Sherwood Estate Wines, Cassels & Sons and Three Boys Brewery.
To view our full range of event menus, head to www.tepae.co.nz/Plan/Culinary-Services