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.
Eight 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, from Saturday 2 March 2019 through Saturday 16 March 2019 as part of the New Zealand AgriFood Week 2019
The Plate of Origin 2019 competition will be judged by two judges; both well-respected in the food and hospitality industry. The winning restaurants and chefs will be featured within the first available 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 owner and editor of New Zealand’s iconic and much loved food and wine magazine ‘Cuisine‘.
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 has a wealth of experience working in various restaurants and also owning his own business in the food industry. He is head chef of UCOL’s Ambitions training restaurant and became a chef lecturer as he found teaching was his passion, enjoying the opportunity of passing on his experience in training students. Mark has been involved with culinary competitions for over 16 years, competing in many food competitions around New Zealand including the prestigious Toque d’Or cooking event.
2019 MANAWATU RESTAURANTS
The eight Manawatu restaurants who are competing in Plate of Origin 2019 have drawn their region. Keep an eye out for who they decide to partner with.