Manawatu¯’s finest food on show

Foodies in Manawatu¯ can rejoice as Plate of Origin is back with new restaurants, ideas and two weeks to try them all.

The annual Plate of Origin competition pits chefs against each other in a showcase of premium produce and ingredients from every region of New Zealand.

Two new restaurants are involved this year, with Little Savanna and Brew Union taking up the challenge, joining Nosh, Amayjen, La Patio Cafe, The Fat Farmer, Aberdeen and Nero Restaurant.

Chefs from Aucklandnorthland, Bay of Plenty, Otagosouthland, Wellingtonwairarapa, Hawke’s Baygisborne, Waikato, Canterburywest Cost and Malboroughnelson pair up with the restaurants to bring their flare to the table.

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

This year, Plate of Origin runs until March 16.

People can expect fresh produce, such as ostrich fillet from Feilding, green tomatoes from Auckland and conger eel from Dunedin.

Central Economic Development Agency conventions and events executive Phil Hildred said last year was the first time the competition spanned two weeks and organisers decided to do the same this year.

He said this was so people could enjoy all the dishes if they wanted to, as it was not possible to get around all the restaurants in one week.

Hildred said Plate of Origin showcased the best food from across New Zealand and helped create relationships between restaurants and food producers.

‘‘Feedback from local chefs is that they find real value in partnering with chefs from other regions, where they share ideas, knowledge and techniques, and build relationships with their partner chefs.’’

Little Savanna owner Margie Holmes said the restaurant was asked to join this year and jumped at the chance. It was partnered with Chillingworth Road, from Akaroa.

Its head chef Chloe Woodham and Chillingworth chef Darren Wright spoke about what products would work for them and then sought suggestions from people. They eventually settled on ostrich fillet from Feilding and blue cheese from Barry’s Bay, Akaroa, which Holmes said fitted well with the South African-influenced restaurant’s concept.

Holmes said customers seemed to be enjoying the dish and an emergency overnight courier order had to be placed for the blue cheese, because the restaurant had sold so many of the dishes.

On March 16, Wharerata, at Massey University’s Manawatu¯ campus, is hosting a one-off event for Plate of Origin.

The five-course menu is put together by Wharerata head chef Sean Kereama and will be paired with craft beers from Mikes Brewery in Taranaki.

No restaurant has won Plate of Origin twice, with Nero winning in 2018, paired with Cibo in Auckland, Amayjen in 2017, paired with Arbour in Malborough, and Aberdeen in 2016, paired with The Grove in Auckland.

PHOTOS: CHRISTALL LOWE Little Savanna’s Plate of Origin dish is kowhai ostrich back fillet with Barry’s Bay blue cheese gnocchi, fermented cabbage, plum gel and a watercress and candied walnut salad.

Last year’s winner Nero has created a dish of ora king salmon lightly smoked, with Cartwheel Creamery goat’s curd and black garlic, tomato salad, miso tomato jam, fried scampi tails finished with tomato and dashi consomme.

Aberdeen won Plate of Origin the first year it was held in 2016 and this year it created a dish from local shortloin venison with coconut oil, confit kumara, fermented blueberries, macadamia nut cream and port jus.