Serving up Wellington’s best on a plate
Sarah Meikle is festival director for the capital’s prime culinary event, Wellington On a Plate. The festival has been running since 2009, and this year will be dishing up great local food until Sunday, August 30. Meikle tells us her most weird and wonder
used to run. It’s very labour intensive and that really added to the stress. As much as we loved doing them we probably agreed they created more stress than good. It’s changed a lot. We started it as a platform to co-ordinate different events, now we’re a lot more focused on events that show our innovation and are thought provoking and provocative: events that push the boundaries.
For example, the Rimutaka Prison Gate to Plate, that really pushes people’s thinking about social change. Where we see it going is we’d like to see it as the most innovative festival of its kind, something that challenges you, it’s not just innovation in the sense of molecular gastronomy, it’s not traditional dining, there’s an element of excitement about it. Burgers are the great leveller, you can be a five-star dining establishment or a takeaway joint and be on the same level playing field, and that’s the great thing about a burger. It provides a platform for people who might not step over the threshold of a fine dining establishment to go there to get a burger. It’s been really exciting to watch it develop, it’s got a real life of its own, it’s definitely become a cult. There have been a few strange things. Blind dining was a strange one and puts you outside your comfort zone because food is so visual. They say you eat with your eyes and you certainly can’t when you’re blind dining. There was a white dinner as well, everything was decorated white and the food was white – you didn’t really know what you were eating. It emphasised the importance of seeing when you eat. My favourite place in Wellington is the south coast. Get up for a dog walk and hopefully brunch somewhere, probably eggs, I like eggs for brekky, and then in the afternoon preparing for a dinner party. I love to cook at home. Nigella Lawson: I’ve met her a few times and I just think there’s something about her. She’s really managed to build a brand around this persona she has and she’s lovely. Don Draper: he’d be quite interesting, he has an interesting background. Sting: I’ve always had a ‘‘thing’’ for Sting – he’d be fascinating company. And Rafael Nadal: Rafa is one hell of a tennis player. I’ve been lucky enough to see him at the Aussie Open. That guy’s ambition and focus is inspiring. What I made on Sunday night: oysters to start, then beef bourguignon served with good old mashed potato and some steamed greens, and Carrello del Gelato icecream sandwiches and a nice big cheese platter.
Martinborough pinot all the way. Interview: JESSY EDWARDS Photo: DAVID WHITE