Howzat for spicing up the menu? Cricket fans say they're out for more than a duck

Some might say it's just not cricket, but these days you're as likely to find salmon, salad and smoothies as hot dog and chips on offer at New Zealand summer sporting grounds. 

The upcoming tours from South Africa and Australia will bring tens of thousands to grounds to watch T20 and one-day internationals and five-day test matches, and venues are offering more bespoke catering for the different crowds.

Eden Park venue catering manager Paul Marquardt said several smoothies would be introduced at the ground this summer, "so people can have a nice, healthy option to go alongside their cold Tui".

Three new burgers would also be on the menu - chicken cutlet, prime angus beef and pork riblet.

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The ground offered a national dish of each of the visiting countries at the 2015 Cricket World Cup, and was likely to bring back the Boerewors​ sausage when South Africa returned there in February and March.

"We do try to do a tailored offering that kind of celebrates the nations playing and fits in with specific dietary requirements," he said.

The Basin Reserve was also dabbling with a few changes.

Cricket Wellington commercial manager Bryan Dickinson said the ground wanted to have some unique food options while also keeping with tradition.

"There will be the regulars. People want to come to the cricket and get a hot dog and a chip," he said.

"But there is variance from game to game. A recent addition at Basin has been the Indian B Lounge truck, and we are looking at having a South African stall for the South Africa test [in March]."

There was also a Thai outlet and a wider range of beer options emerging, such as Chomp, to go with official sponsor Tui, he said.

"We have a little more flexibility now. Our caterers have worked closely with DB and NZC to expand the range a bit." 

Christchurch's Hagley Oval has arguably the most eclectic menu, serving up dishes such as raw salmon, pulled pork, chicken teriyaki and fruit salad.

Vbase​ executive chef Dan Shanks said the venue added a new dish to the menu each year, and always tried to bring in vendors selling food from the respective countries visiting. That included the popular "brai"​ barbecue when South Africa was in town.

"It's not always that easy. It's not easy to get a Bangladeshi vendor [for example], but we may get an Indian vendor to adjust their menus a bit to achieve something similar."

Hamilton's Seddon Park said despite tinkering with the menu when teams such as Pakistan and Bangladesh were in town, many fans were not so keen on change.

Northern Districts Cricket Association chief executive Peter Roach said: "The majority of supporters who come to our cricket grounds are New Zealanders who enjoy the usual staples of cricket grounds in New Zealand - ice-cream, hot dogs, chips, burgers.

"The Indian and Pakistani supporters often come en masse and they certainly appreciate a few different flavours, which we try and cater for, within reason.

"But even then, the busiest stalls are still the normal staples."

Catering at the University of Otago Oval has recently been taken over by Dunedin Venues, and the South African test in March will be its first in charge.

A spokesman said it was yet to discuss catering options.

However, Chey Kumar, marketing, events and communications manager for former caterer Otago Cricket Association, said changes had been on the cards.

"Until recently, Dunedin has been quite limited with food vendors, but there are more options now with more food trucks around.

"People are getting a bit more particular and we would have probably looked to cater to their tastes a bit more and have more variety on offer."

New Zealand Cricket events manager Nicky Lock said each ground was responsible for its own catering, although NZC monitored quantity and variety.

"What we'd like from a NZC perspective is to ensure there's a wide range and variety available," Lock said.

"There are the good old staples - the crowd favourites - but over the last few years, we've seen a lot more variety introduced."