Plate of Ori­gin a win­ner


Manawatu chefs are once again fir­ing up their stoves for Plate of Ori­gin.

The an­nual culi­nary com­pe­ti­tion pits 10 pairs of chefs against each other in a show­case of pre­mium pro­duce and in­gre­di­ents from around New Zealand.

The pairs for this year’s com­pe­ti­tion were an­nounced last Thurs­day.

Each pair com­pete to cre­ate the best, most in­no­va­tive dish, us­ing two ‘‘hero ex­port prod­ucts’’ that show­cases the re­gion of each duo.

Chef Craig Robin­son from Palmer­ston North’s Aberdeen on Broadway and chef Josh Bar­low from The Grove in Auck­land were the in­au­gu­ral Plate of Ori­gin win­ners last year with a dish that fea­tured duck from Easter­brook Farms and peaches and kumara from Kumeu.

This year Aberdeen will part­ner with Otago restau­rant Fleur’s Place, and The Grove has teamed up with Palmer­ston North’s Nosh.

Other lo­cal restau­rants tak­ing part are Amay­jen, Bethany’s, Jimmy Cook’s Kiwi Kitchen, La Pa­tio, Nero’s, Ren­dezvous, Table 188, and The Fat Farmer.

Judge Kelli Brett, edi­tor of Cui­sine Magazine, said com­pe­ti­tion be­tween the chefs was in­tense.

‘‘Add re­gional pride into the mix, and you’re on track to cre­ate the most beau­ti­ful dishes.

‘‘Go­ing on what was de­liv­ered last year, I’m ex­pect­ing to be in­spired.’’

Plate of Ori­gin is on dur­ing New Zealand Agri In­vest­ment Week, Tues­day March 14 to Satur­day 18.

‘‘I'm ex­pect­ing to be in­spired.’’ Kelli Brett, edi­tor of "Cui­sine Magazine"


Aberdeen Restau­rant’s Craig Robin­son and Auck­land’s The Grove chef Josh Bar­low craft their 2016 Plate of Ori­gin win­ning duck dish.

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