Stu MacKenzie started Kiwi Cuisine in 1996. With consistent praise from satisfied clients, Stu knew he had discovered the key to the succulent spitroast. With so many satisfied clients and only one Stu, things needed to change. To keep up with demand, Richard Killoh joined up as Chef and partner in Kiwi Cuisine, which has now grown to become Canterbury's gourmet spitroast caterer.

Our spitroast menus are the best ever, with more choice, better quality and of course our personal quality guarantee. We have all new equipment, from spit roasters to plates and tablecloths.

This season (2006-7) we have introduced a whole new range of menus including picnics, business lunches, and more gourmet BBQs. And thanks to high demand, our range of DIY catering has been increased too. As requested by those we catered for on Christmas Day last year, we have changed nothing on our Christmas Day menu, although we have added another Christmas Day option for this year.

Behind the scenes we have been busy fine-tuning our systems to ensure that we will be where we say we'll be, with your food in perfect condition, at the arranged time - every time. Richard oversees the production of all our own salads and finger foods. This allows us to offer a product of restaurant quality - as compared to the supermarket quality used by a lot of caterers.

Our team has grown too. We have up to 50 highly trained people available to help us maintain our high standards. Many have been with us for years and have contributed hugely to the success of a great number of events.

The team has now been involved in catering for hundreds of thousands of people. Every function that we cater for is unique, but regardless of the location, the cost, or the menu selection, all our clients benefit from the combined experience of our team.

 - Richard Killoh and Stu MacKenzie
   Directors of Edam Up Ltd,
   Trading as Kiwi Cuisine

Richard Killoh

With a passion for food since I was about 3, there was never any doubt that I would always be working close to the kitchen.

Back in 1990 I started my training as a chef at the George Hotel of Christchurch. After 3 years with 5-star food and the required courses at Christchurch Polytechnic, I moved to the West Coast - at last a qualified Chef. I soon took over as Head Chef at the Fox Glacier Hotel. This was definitely a different style of catering than at the George. I learnt a lot here about cooking economically for large groups of people. I also found out about the uniqueness of the West Coast of New Zealand - interesting people!

Next move was north - quite a bit north; in fact all the way to London with my brand new beautiful wife for a couple of years of honeymooning. After getting over the shock of moving (and being married) I was fortunate enough to get a position as pastry chef at one of Terrance Conran's restaurants. This was a hugely exciting place to work - over 500 people a day eating 5 * food, 20 chefs in the kitchen and still very long hours of work! After 4 months I was offered a position as a pastry chef for Chester Boyd - on location (one of London's premier caterers). Here I got to work all around London producing unique meals for unique events. My next move was to Covent Garden Hotel (a 5-star hotel in the heart of London).

After travelling around Europe I came home (with my wife Katrina) and took up the position of Head Chef at The Untouched World Native Garden Restaurant. After 2 years there I moved back into catering, working as sous chef at The Complete Event. Next I had a 4-month working holiday in Sydney. On arriving back to Christchurch I joined up with Stu at Kiwi Cuisine. Now I am able to use my experience from cooking around the world to design new and exciting menus and salads for unique events around Christchurch and beyond.

Stu Mackenzie

I began working in the food industry back in 1987. I spent 4 years working at Riccarton New World and training at Christchurch Polytechnic as a butcher, gaining an in-depth knowledge of the food industry. I then spent time working with Michael Lee Richards, overseeing the production of meals for Air New Zealand's domestic flights.

In 1991 I joined friends in London for what was to become the trip of a lifetime. I worked in London in a variety of different roles from butchering to building and almost everything in between. I ran a kitchen on the Isle Of Mann during the 1993 TT racing season. From here I travelled around a good part of Scotland and England and had a spell of back-packing around Europe. Whilst travelling around Europe I got the chance to taste some awesome foods and produce like pork knuckles spit roasted at the October Fest - this still stand out as being one of the best things I have ever tasted.

On returning home to New Zealand in 1994 I did some more butchering and a lot more catering. This is where I found my passion for the catering and hospitality industry. Now when I go to work I am able to utilise my butchering skills and passion for food and satisfy my desire to create awesome tasting food for interesting people.

Other Businesses we like (and like to work with)

Bands, Music and Entertainers:
Playtime promotions
AA duke box Hire

Hire of marquees, tables chairs and party supplies:
Party Warehouse
Hyde Park Hire

Desserts:
Chocofountain - For a stunning dessert centre piece fantastic add-on to our finger food dessert.

Cars:
Crown Limousines

Photographers:
The New Zealand Institute of Professional Photography

Marriage Celebrants:
Celebrants Association of New Zealand (Inc.)
Christchurch and Canterbury Celebrants

Wedding planning:
The Wedding Centre

Design:
Urban Media

Hairdressing:
Sandra Mclaren - phone (03) 342 1274

PA system:
PA System Hire for small to medium sized meetings, seminars, dances etc.