Plenty on offer at Plate of Origin

Ten Manawatu chefs paired with chefs from throughout New Zealand to compete in this year’s Plate of Origin competition. Reporter Miri Schroeter tasted eight of the dishes and talked to the chefs behind them.

Venison, fennel flowers and black garlic are the popular ingredients at this year’s Plate of Origin. The event, in its second year, aims to showcase the country’s finest produce by using it in specially designed dishes and serving it up to diners throughout the New Zealand Agrifood Investment Week.

The chefs taking part have created meals that incorporate each chef’s skills and personality, while championing the hero ingredients.

Cuisine Editor and Director Food and Wine Fairfax NZ Kelli Brett has had the hard task of judging the competition, alongside UCOL chef lecturer Mark Smith.

‘‘The standard of entries this year is impressive and choosing only one plate is going to be tough,’’ Brett said.

‘‘It is wonderful to see the amount of interest in the each unique dish on offer throughout the restaurants this week. A great way to support the local restaurant industry’’.

Plate of Origin runs until March 18, with the winning dish announced in the May issue of Cuisine.

Fat Farmer paired with Hawke’s Bay’s Bistronomy

he aims to create a meal that is affordable and achievable for people to try at home. The standout is the sharpness from the sheep’s cream cheese, which puts a classic spin on risotto. It’s served with pan fried gurnard and fresh cherry tomatoes picked in Nelson. The chefs chose to serve tomatoes raw and untouched as they want to avoid having every element on the plate cooked. Dill and micro herbs add to the idea that people can recreate a similar dish using freshly foraged ingredients. The layout is purposely off-trend, Coyne says, to represent ‘‘a really honest dish’’.

Aberdeen paired with Fleur’s Place in Otago Nosh paired with The Grove in Auckland

Rabbit and wheat beer are the heroes of this dish, says Nosh chef Mark Harman. The rare rabbit is soft in texture and flavour. Texture plays a large part in this dish, with a light wheat beer foam contrasted by crispy yellow split peas. Harman and The Grove’s Josh Barlow wanted to ‘‘think outside the box’’ and bring people produce often found in Manawatu, Harman says. A chicken mousse, which is poached and then caramelised, encases the rabbit, offering a slight sweetness to the dish. Harman said he was influenced by dishes in Australia.

Jimmy Cook’s paired with Chillingworth Road in Canterbury

Jimmy Cook’s Jonathan Mawley and Chillingworth’s Darren Wright are the only chefs creating an entree instead of a main. Mawley says they chose to do this from a commercial standpoint, to entice foodies who plan to visit several places in one night. Cured Akaroa salmon is so rich it is best appreciated as an entree, Mawley says. The chefs pair it with mushrooms in an attempt to give customers an unusual, but tasty, flavour combination. The fine cured salmon is offset by a salmon and bacon croquette. Verjuice balls replicate the texture of salmon caviar and give the dish some bite.

Also taking part in Plate of Origin are Table 188, paired with Hamilton’s Victoria Street Bistro, and Rendezvous, with Table at Nice Hotel in New Plymouth.