Dish goes from plate to great
A creative chef has showcased some of the finest foods Marlborough has to offer to win a national competition.
Arbour restaurant co-owner and head chef Bradley Hornby has won joint first place in the coveted Plate of Origin contest.
His winning dish used 12 ingredients sourced from across the Marlborough region including wild fallow venison, blue mussels, black garlic and beeswax.
All products came from Marlborough businesses, including Taylor Pass Honey Co, Marlborough Garlic, Premium Game and Sanford.
Bradley says Marlborough makes the most of all the fresh food on offer.
‘‘We are very lucky here that we have a variety of diverse suppliers who can get us a range of really fresh ingredients.
‘‘Look at how close we are to the coast line; we’re really lucky in that respect.’’
Arbour restaurant, which is coowned by Liz Buttimore, also won the competition’s people’s choice award for the second year running.
Hosted in Manawatu, 10 regional restaurants were partnered up with 10 of the best restaurants from around the country.
Each partnership then created one main dish, highlighting two key ingredients to represent regions throughout New Zealand.
Bradley teamed up with chef Andrew May, of Amayjen in Fielding, who served the winning meal at his restaurant.
The dish was judged by Cuisine magazine editor Kelli Brett and top New Zealand chef lecturer Mark Smith.
Andrew says he was delighted to be involved in the competition again.
‘‘It’s a great feeling and winning the people’s choice competition as well is the icing on the cake.
‘‘When we picked Marlborough our first choice was Arbour without looking any further and hoping they would say ‘yes’.’’
The dish will feature in the May issue of Cuisine magazine.