Southland’s world-class produce took centre stage on Friday 4 September, when Ascot Park Hotel Executive Chef Greg Jenks unveiled his menu for the 2026 Export Gala, Southland to the World, celebrating the winners of the 2026 Southland Export Awards.
Jenks, who is also ILT’s Group Hotel Executive Chef, brings more than 20 years’ experience cooking in kitchens right across New Zealand and Australia. After years working with produce from around the globe, he said returning home to Southland had given him a renewed appreciation for what’s on the region’s own doorstep.
“After many years working in kitchens around New Zealand and overseas, I’ve had the opportunity to work with some incredible produce from all over the world,” Jenks said. “But being back home in Southland and seeing what we have right here on our doorstep is pretty special.”
Jenks designed the gala menu almost entirely around Southland producers, working closely with the team at Southland Business Chamber to refine the final line-up.
“As a chef, there’s nothing better than taking great local ingredients and turning them into something people can enjoy,” he said. “It’s also a great way to recognise the hard work of our local producers and celebrate the fact that Southland is producing products that can stand proudly on the world stage.”
So Sweet Potato espuma, Amy’s garlic beurre blanc, Lost Larder Eel pate soldier
QFS butter puff crisp, Gadoochi Gold & Farm Fresh South double mustard crème, Crunchy microgreens
Pickled Southland oyster mushrooms, elephant garlic crisps, Logan’s cultured sour cream and So Sweet carrot & ginger emulsion, Crunchy sprouts
Potato gratin, Southland oyster mushroom and QFS béchamel, Miele honey-glazed carrots
So Sweet Roast Agrias, confit elephant garlic velouté, Robbie’s cherry bourbon reduction
Miele honey parfait, QFS ginger snap crumb, honeycomb, Benji’s popcorn shoots
Southland Business Chamber Events Manager Leanne Humphrey said Jenks’ contribution had helped make the night a success.
“I just gave Greg a list of suppliers and products, and he did his magic and put together a showstopping menu. I had full trust in him that the food would be exceptional on the night, and it was!” Humphrey said.
If you missed the gala, you can still try some of the wonderful produce at several of ILT’s restaurants. You’ll often find local produce on the menu – So Sweet vegetables, Crunchy’s locally grown microgreens or ILT’s own home-grown herbs, and an Alliance Group cut, whether Pure South or Lumina.
Jenks said he was honoured to play a part in an evening that celebrated just how far Southland’s businesses and its food can reach.
“I’m really proud to be part of the event and to help showcase our homegrown produce, one plate at a time,” he said.
The Export Gala, Southland to the World was presented by Southland Business Chamber and Export Southland in partnership with DHL, and was held at Ascot Park Hotel on 4 September.