Plate of Origin is a national competition that sees ten top restaurants from Palmerston North City and Manawatu team up with ten of the best restaurants from around New Zealand. Plate of Origin, run in association with Cuisine Magazine, FoodHQ and Visa Wellington On a Plate, will showcase some of New Zealand’s finest food and wine.

The competition ensures each Plate of Origin features at least two ‘hero’ products from the represented region. The meals are main dishes, with a price bracket of $35-$42 available for dinner, and some lunches, Tuesday through Saturday as part of the NZ AgriFood Investment Week 2017.


The Plate of Origin 2017 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 2017 edition of Cuisine Magazine.


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.