Dish goes from plate to great

Marlborough Midweek - - OUT & ABOUT - PAULA HULBURT

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.

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