Seasons Soups

Our Soups use seasonal produce and freshly sourced ingredients so you can enjoy an epicurean soup experience at home.

Kiwi meets Caribbean in this fabulous fusion of flavours. Rich, locally-sourced Kumara is pureed with coconut cream to create a latte-like consistency. These subtle flavours act as a perfect base for the Thai-inspired lemongrass to cut through. A great entree to any dinner party.

"I created this when working for luxury resorts in the Caribbean." Mark Harman, Executive Chef

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A rich and silky butternut pumpkin soup complete with a punch of parmesan and an infusion of sweet basil. A Kiwi favourite with an Italian twist blended to perfection. Simply serve with any crusty artisan bread such as a ciabatta or garlic herb loaf.

"I have a personal passion for perfecting pumpkin soup."  Mark Harman, Executive Chef.

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Indigenous to New Zealand’s coastal waters, the Omega 3-rich Kahawai has been hot-smoked and flaked into a heavenly, creamy chowder. Complete with chunks of potatoes and onions, this soup is beautifully balanced with dry white wine and finished-off with finely chopped parsley.

“This restaurant dish is too good not to share with the rest of New Zealand.” Mark Harman, Executive Chef

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This soup brings an array of earthy natural flavour from a selection of Portobello and delicate wild mushrooms infused with the richest of mascarpone and finished with a light dash of white truffle oil for that lovely aroma and true touch of class that you can taste.

“I created this when working for luxury resorts in the Caribean.” Mark Harman, Executive Chef

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