The Feed | The New Zealand Food News You Need To Know

It's that time of the week again. Get ready to feast your eyes on all the hottest food news from around Aotearoa. We’ve got the inside scoop on all the latest and greatest openings, collabs, events, products and more so you can spend less time researching and more time munching (because priorities, people).

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Come Hungry, A New Ramen Bar Has Opened In Tāmaki Makaurau

Image credit: Den Ramen Bar | Instagram 

Tokyo street ramen food truck Miso-Ra and the Pici crew have opened their joint venture Den Ramen Bar on Cross Street. For those who have been following Miso Ra’s food truck locations across Tāmaki Makaurau for that miso ramen fix, you can now check out this new brick and mortar chapter tucked just off Karangahape Road. Having just opened last Thursday, this bar takes walk-ins only—we’ll see you there for comforting bowls of ramen and drinks. With Kirin on tap, chilled red, sake, cocktails and ramune on the sip list…I’m eyeing up a yuzu negroni with a hearty chashu-topped, steaming bowl of ramen already (plus a couple of snacks on their hot and cold snack menu). Follow their socials here for opening days and times. 

Celebrate Salmon Caviar Season With The Return Of This Epic Rooftop Party

Image credit: SO/ Auckland | Supplied

It’s officially salmon caviar season—and in collaboration with Mt Cook Alpine Salmon, SO/ Auckland is hosting the ultimate celebration at HI-SO Rooftop Bar this Friday 12th June from 7-10pm for the third year. Tickets are $78 (plus booking fee) and include bumps of Mt Cook Alpine Salmon’s first of the season, signature Malossol caviar, as well as the chance for guests to try the umami-led profile of Ikura caviar, and their new pink gin infusion (infused with Humdinger gin) for a fresh, floral and herbaceous twist.

Guests will also be treated to a fresh sashimi bar, yakitori station and free-flowing salmon canapés showcasing Mount Cook Alpine Salmon, along with welcome bubbles and drink specials on Zekuro sake, Billecart-Salmon champagne, Humdinger gin, plus select wine, beers and cocktails to purchase throughout the night. Indulge in a rare chance to sample the very first of the season salmon caviar, before the rest of Aotearoa (and with the roe season only available for a short three week window, this is your chance to sample some incredible Aotearoa kaimoana)—and all while surrounded by stunning ice sculptures, sparkling views of the city, and there’s even a caviar claw machine at the party. Get your tickets here. 

Head To Waiheke Island For This Annual Cocktail Competition

Image credit: 2025 Waiheke Cocktail Competition winners (1st Geordie Holloway, 2nd Alja Zvonar and 3rd Dan Benzur) | Supplied

The annual Waiheke cocktail competition is back for its third year this Wednesday 10th June, bringing the Waiheke hospitality and bartenders together at Alibi Brewers Lounge (beneath Tantalus Estate) in Onetangi Valley. Presented by Alibi Brewing Co. and Waiheke Distilling Co., competitors will be using Waiheke Distilling Co.’s range, including their latest 12 Tides vodka to create an original cocktail around the theme ‘Turning the Tide,’ inspired by Tikapa Moana (Hauraki Gulf). Cocktails will be judged by Aotearoa Master Sommelier Cameron Douglas, Waiheke Distilling Co.’s Assistant Distiller Anaru Skipper, and independent cocktail expert Fernando Gru, based on flavour, balance, presentation, originality and connection to theme. Spend the day in Waiheke, and check out the competition (or if Waiheke hospitality, sign up by contacting Tantalus Estate).

Head To This Dessert Night Pop-Up Featuring Shawarma Spiced Gelato

Image credit: Lebanese Grocer x Bear Gelato | Supplied

Sweet-toothed readers, don’t miss out on this special dessert night with Lebanese Grocer and Bear Gelato on Thursday 11th June from 5-9pm. Lebanese Grocer will be opening their doors for one night only, featuring Chef Elie’s special dessert menu in collaboration with Bear Gelato. We’re talkin’ shawarma-spiced gelato with pomegranate ripple melting over a crisp pan-fried Krispy Kreme doughnut, and Lebanese Grocer’s knafeh ice cream sandwiches, this time with a knafeh gelato made with mozzarella and burnt butter (what a flavour combo), sandwiched in crispy layers of filo with roasted pistachio, semolina crumbs and a fragrant rose syrup drizzle. There will also be scoops available from the Bear Gelato cart on the night of the special collaboration flavours. Make your way there for your late night dessert craving with some special, one-off flavours. 

Head To The Capital This Weekend To Support Team Aotearoa In The Culinary Olympics

Image credit: Bocuse d’Or Team New Zealand on the pass from 'Roe to Tail' | Vicki Young

Head to Te Whanganui-a-Tara this Sunday 14th June for a special fundraising lunch at Charley Noble for Team New Zealand’s APAC 2026 campaign to get them to the world stage at Bocuse d’Or—the culinary olympics—to be held in Lyon, France in 2027. Charley Noble’s Head Chef Greg Piner and Bocuse d’Or Team New Zealand have collaborated on designing a five-course lunch highlighting Wellington produce, culinary techniques and curated wine pairings with each course. Tickets are $199.99 (plus booking fee), with all proceeds going towards the team’s training and travel costs for the competition—get your tickets or donate here. 

Truffle Season Is Here—Tāmaki Makaurau Has All The Truffle-Infused Dishes From Breakfast To Dinner

Image credit: Bar Albert’s Truffle Cocktail | Supplied

While the winter weather is coming in brisk and cold, let truffle season be the answer to go out and treat yourself to something decadent. From fresh NZ truffle on hollandaise over poached eggs with culatello at Duo to start the day (only available for a limited time on their specials board), truffle-laden pizza for lunch at Mozzarella & Co., and then for dinner—freshly-shaved truffle added on to any dish at Bossi. Add (at cost by the gram) to dishes like Bossi’s famous giant ravioli, fettucine tossed in a Parmigiano Reggiano wheel, and Scampi Risotto—but what I really want to know is whether we can add it over their signature Tiramisu, too.

Round off the night with a truffle-infused vodka cocktail overlooking the city at Bar Albert. Plus, Bar Albert has an exclusive single-serve whole-baked truffle camembert from Over the Moon Dairy that’s just arrived on the menu (think oozing cheese and truffle, with pretzel sticks). Get a taste of ‘black gold’ from the South Island while you can these next few months (a.k.a. Black Périgord truffles—incredibly fragrant, and one of my faves).

This Aotearoa Company Is Shaking It Up With A Refined Take On The Kiwi Sausage

Image credit: S for Sausage | Supplied

Kiwi food brand S for Sausage is bringing a refined, global approach to a New Zealand staple—the nostalgic sausage. What began as a small-batch product for family and friends by S for Sausage founder and Mum Novia Hoo, has grown with a loyal following for clean-label food. With their take on global flavours like Sichuan pepper and beef, a sumac and cumin lamb combo, pork with kimchi, as well as chicken and prawn with lemongrass and makrut lime, they’re made without preservatives, fillers, added colours or flavours (and instead have the addition of organic chia seed to bind, as well as natural casing, plus are packaged in home-compostable packaging). Made in Paeroa, with expected expansion into retail soon, you can check them out online here. 

Hungry for more? Check out the hottest new openings you need to know about here. 

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Main Image Credit: BOSSI | Supplied (Photography by Sonna Studios)