Nero wins Plate of Ori­gin


A top-class Palmer­ston North restau­rant has won the na­tional Plate of Ori­gin com­pe­ti­tion.

Nero’s an­gus sir­loin and oys­ter dish was an­nounced as the win­ner on Thurs­day. The other topthree scor­ing restau­rants will be an­nounced in Cui­sine mag­a­zine on Mon­day.

Seven Manawatu¯ chefs paired with chefs from through­out New Zealand to com­pete in the third year of the Plate of Ori­gin, in Palmer­ston North in March.

Nero paired with Cibo, from Auck­land, and cre­ated a mouth­wa­ter­ing dish fea­tur­ing Kahuter­awa an­gus sir­loin from Manawatu¯, flavours of Te Matuku oys­ters from Wai­heke Is­land, crisp beef ten­dons, heir­loom toma­toes and sticky beef bon­bon.

Nero owner and chef Scott Kennedy said he was chuffed with the win.

‘‘It is a hard com­pe­ti­tion to win be­cause of all the vari­ables with in­gre­di­ents and dif­fer­ent chefs, and to get a win is fan­tas­tic,’’ he said.

‘‘It is great for Nero to be show­cased in a na­tional mag­a­zine, as well as Manawatu¯.’’

Cuisi­need­i­tor and com­pe­ti­tion judge Kelli Brett said or­gan­is­ers wanted to en­sure the win­ning dish re­flected the fea­tured in­gre­di­ents and re­mained true to the lo­cal restau­rant and its cus­tomers.

This year, a key re­quire­ment was for each dish to fea­ture a prod­uct pro­duced or grown in each of the part­ner­ing re­gions.

‘‘This year’s win­ning dish did all of this and more, be­ing in­no­va­tive and cre­ative, while also re­flect­ing and re­spect­ing the phi­los­o­phy and cul­ture at the heart of Nero,’’ she said.

‘‘Hear­ing sto­ries from chefs and restau­rant own­ers about the op­por­tu­nity to learn from one another and de­velop last­ing re­la­tion­ships that build a stronger New Zealand hos­pi­tal­ity net­work is in­spir­ing.’’

Part of New Zealand AgriFood Week, Plate of Ori­gin is de­signed to show­case the coun­try’s top chefs, restau­rants and finest pro­duce on a na­tional stage.

Other restau­rants in­volved from Manawatu¯ were Aberdeen, Ta­ble 188, The Fat Farmer, La Pa­tio Cafe, Amay­jen and nosh.


Nero won this year’s Plate of Ori­gin. Paired with Cibo, from Auck­land, they cre­ated a mouth-wa­ter­ing dish fea­tur­ing an­gus sir­loin and oys­ters.

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