Plate of Origin is a national competition that showcases New Zealand’s greatest restaurants, chefs and products, run by Central Economic Development Agency in association with Cuisine..
Ten Manawatu restaurants are allocated a region at random and are then required to find the best restaurant in the region to partner with. Together, the two chefs must design and create a master dish showcasing both regions’ finest products, with a requirement that two key ingredients, specific to each region, are included in the dish. The dishes are main, with a price bracket of $35-$42 available for dinner, and some lunches, Tuesday through Saturday as part of the New Zealand AgriFood Investment Week 2018.
The Plate of Origin 2018 competition was judged by two judges; both well-respected in the food and hospitality industry. The winning restaurants and chefs will be featured in the May 2018 edition of Cuisine.
No one knows food and the people who grow it, produce it and cook it like Kelli Brett. An award winning food journalist and broadcaster, Kelli is editor of New Zealand’s iconic and much loved food and wine magazine ‘Cuisine’ and National Food Editor for Fairfax NZ.
Kelli brings to the ‘Plate of Origin’ table a vast knowledge of food and a fierce dedication to promoting local ingredients and regional food communities.
Mark was employed by UCOL as head chef of Ambitions training restaurant in 2001 after working in various restaurants and also owning a business in the food industry. In 2006 Mark became a chef lecturer where he found teaching was his passion.
Mark has been involved with culinary competitions for over 16 years, where he first competed in many events, but now enjoys passing on his experience in training selected students to compete in many food competitions around New Zealand including the prestigious Toque d’Or cooking event.
Click on your region to find out more about the restaurants, chefs and Plate of Origin dishes.