UP THE LINE

KELLI BRETT PRE­VIEWS THE HOROWHENUA TASTE TRAIL.

Cuisine - - CONTENTS -

Kelli Brett pre­views the Horowhenua Taste Trail

UP THE LINE IMAG­INE A MAG­NIF­I­CENT DAY OUT tast­ing flavours and in­gre­di­ents that you might never have tried be­fore, mix­ing with peo­ple who are pas­sion­ate and knowl­edge­able about pre­mium food, and along the way hear­ing in­spir­ing sto­ries of de­ter­mi­na­tion, in­ge­nu­ity, risk and in­no­va­tion?

The third an­nual Horowhenua Taste Trail, which takes place on Satur­day 24 Novem­ber, prom­ises to de­liver all of that and more. It’s a taste trail that cre­ates a live pad­dock-to-plate ex­pe­ri­ence and a rare be­hind-the-scenes look at ar­eas of food pro­duc­tion that con­sumers would not nor­mally see.

When Antony Young, Chair­man of the Horowhenua Taste Trail, first tried to con­vince me to travel to Levin to meet some of this year’s Taste Trail pro­duc­ers, I was scep­ti­cal. I had vi­sions of traips­ing across fac­tory floors, past end­less stain­less-steel bench­tops wear­ing plas­tic gog­gles and a hair­net. Com­mer­cial kitchens and pro­cess­ing plants are hardly a thrilling prospect for many of us. How­ever, my Horowhenua ex­pe­ri­ence was ab­so­lutely not what I ex­pected and I’m so glad I took the time to hit the trail in per­son.

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