Catering & Menus

What we are serving across the three days of KSS 2026 — catering by AUT Events

Menus confirmed with AUT Events · Updated 6 November 2026

Friday 13 November

Welcome Reception

17:00 – 18:00

WA224A–B · Canapés and drinks, standing

Canapé selection

Whipped goats cheese, thyme candied walnut, beetroot crostinivfhf
Seared smoked tuna, sticky sushi rice cake, pickled seaweed, furikakenadnaghf
Charcoal roasted eggplant and pea parsley tart, pomegranate molasses, coriandernadvgfhf
Togarashi spiced beef brisket bonbon, miso mayonnaise, pickled ginger gelnadhf

Drinks

House wine, beer, fruit juice and soft drinks

Saturday 14 November

Registration & Morning Tea

09:15 – 10:00

WG201 Forum · Grazing table

Chef’s morning tea grazing table

Cheeses, dried fruit and crackers
Cold cut meats and mini filled rolls
Dips, spreads and breads
Whole fruit and sweet treats

Drinks

Freshly brewed coffee, a selection of teas and water

Lunch

12:30 – 13:30

WG201 Forum · Hot working lunch

Hot dish

Chicken korma, basmati rice, caramelised onion, poppadumshfNo added gluten / dairy on request

Salad

Green leaves, balsamic dressingnagnadvfvgfhf

Sweet

Chef’s selection of Indulge ice creams and sorbets

Afternoon Tea

15:00 – 15:30

WG201 Forum · Energiser station

Afternoon energiser station

Seasonal fruit, nuts and dried fruit
Dark chocolate and bliss balls
Immunity shot — chef’s choice of orange, carrot & ginger; kiwifruit, cucumber & matcha; or blackcurrant & goji

Conference Banquet

18:30 – 21:00

WG308 Te Iringa · Canapés on arrival, then buffet dinner with carvery

On arrival

Fried prawn tortilla, guacamole, sweet tomato salsanagnadhf
Whipped goats cheese, thyme candied walnut, beetroot crostinivfhf

Salads

Seasonal garden salad, yuzu tofu dressingnagnadhfvgf
Seasonal coleslaw, mustard vinaigrettenagnadvfvgfhf
Kumara, orange and spring onion salad, pine nut dressingnagnadvfvgfhf
Balsamic roasted beetroot, onion and parsley, roasted garlic dressingnagnadvfvgfhf
Pumpkin, baby spinach and orange, harissa dressingnadvfvgfhf

Carvery

Hot smoked salmon, horseradish crèmenaghf
Sage and fennel seed roasted lamb leg, fennel sherry saucehfnagnad
24-hour onion and thyme beef rump, mustard crème saucenaghf

Sides

Artisanal breads and butterGluten-free bread on request
Mustard and thyme crushed potatonagvfhf
Roasted root vegetables, rosemary garlic olive oilnadnagvfvgfhf
Seasonal vegetables, citrus herb butternagvfhfDairy-free / vegan on request

Dessert

Lemon tart, crème fraîchevf
Chocolate fudge pudding, vanilla custardvf
Fresh fruit salad, orange syrupnagnadvfvgfhf

Drinks

Two-hour beverage service — house beer, wine, fruit juice and soft drinks

Sunday 15 November

Morning Tea

09:15 – 10:00

WG201 Forum · Morning tea selection

Morning tea

Oven baked cheese rollsvfhf
Chia seed pudding — mango, berry and cinnamonnagnadvfvgfhf

Drinks

Freshly brewed coffee, a selection of teas and water

Lunch

13:00 – 14:00

WG201 Forum · Hot working lunch, before the social tour departs

Hot dish

Chicken, garlic and tomato poached four-cheese crème lasagnehf

Salad

Cucumber, fried tempeh, soybean, cherry tomato, mint and glass noodle, mirin yuzu dressingnagnadvfvgfhf

Sweet

Chef’s gourmet cupcakes

Dietary guide

vf: Vegetarian friendly
vgf: Vegan friendly
nag: No added gluten
nad: No added dairy
hf: Halal friendly

Tea, coffee and water are served at every break and meal. Vegetarian and vegan hot options are prepared to order for delegates who have told us about their dietary requirements. If you have an allergy, intolerance or other dietary need, please let the registration desk know.