UP THE LINE
KELLI BRETT PREVIEWS THE HOROWHENUA TASTE TRAIL.
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.