Gate to Plate pop-up at Prefab Hall

Some of Wellington’s top chefs have joined forces with a group of prison chefs to serve up a gourmet takeaway lunch for the public during this year’s Visa Wellington On a Plate.

The rare opportunity comes in the form of a ‘‘Gate to Plate’’ pop-up at the new Visa Festival in the past, for finding time in their busy schedules to share their talents with the prisoners,’’ says Rimutaka Prison director Viv Whelan.

The original Rimutaka Prison Gate to Plate event is held annually at Rimutaka Prison as part of VWOAP and is so popular that tickets are allocated by ballot.

A handful of prisoners are involved in both the dinner and lunch events, and about 20 others have worked with catering instructors and guest chefs to design the menu and prepare the courses.

Initiatives like says Viv.

‘‘Raising the skill levels of prisoners not only helps their chances of finding sustainable employment on release, but more importantly makes prisoners less likely to re-offend, which in turn helps to keep our communities safe.’’

Other top chefs from around New Zealand and further afield will also come together for the Chef Collaboration Series presented by Singapore Airlines.

Among the highlights will be the happy marriage between Wellington and Sydney, that is renowned chefs Dan Hong and Matt Swinhoe from Mr Wong and Ms G’s working alongside the award-winning team at Mr Go’s. this are important,

‘‘It’s a one-off to be working with these guys who operate at such a high level, and very exciting,’’ says Mr Go’s owner Dean White.

‘‘Dan Hong is a hugely regarded chef in Australia having opened Ms G’s with the Merivale Group in 2010 and Mr Wong in 2015.

‘‘Matt is the current head chef from Ms G’s so it’s cool Dan is bringing him, an up-andcomer, along too,’’ says Dean.

‘‘Anyone who’s been to Ms G’s, but particularly Mr Wong, will appreciate the huge scale that these guys operate at.

Here in Wellington, over two nights the chefs will serve up an innovative, boundary-pushing six-course banquet, celebrating Asian cuisine.

Meanwhile, Wellington Chocolate Factory is opening its doors to the public for an event that will allow participants to make their very own chocolate bars.

It’s the second year WCF has taken part in VWOAP, and this year’s event ‘‘Find Your Inner Chocolatier’’ offers chocolate lovers the chance to take a tour and get hands-on.

‘‘We run tours all the time, but getting to make your own bar, it’s a unique opportunity,’’ says commercial manager Sebastien Voerman.

It’s also an opportunity for WCF to share its knowledge and to make people aware of how good chocolate can be when it’s made from just a few ingredients, he says.

‘‘We want to educate people and show them that the ingredient list is often only two ingredients’ long – you can get a really wonderful consistency and amazing flavour just by doing a really light roast on the beans and then just treating the chocolate with respect.’’

While simple is better, the technique is harder, says Sebastien.

‘‘People will be surprised to learn that making chocolate can be really, really difficult – getting the technique down and then getting the moulding just right, there’s a lot of technique to it.’’

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