2018 participant: Nero Restaurant


Auckland’s vibrant food and wine scene serves up something for every taste – from modern Pacific-Rim dishes to cuisine from every corner of the globe. Dine overlooking the water at Viaduct Harbour or Wynyard Quarter, or take your pick from the eclectic restaurants in the stylish Britomart and Federal Street precincts. Hip Ponsonby is home to modern cafes and eateries, or grab a casual bite or craft beer at City Works Depot. The inner city suburbs of Mount Eden and Kingsland are full of lively restaurants and buzzing bars, or pop over to Takapuna on the North Shore to dine at one of the restaurants facing the beach.

As well as Auckland’s varied dining precincts, you can pick up delectable artisan foods at some of the superb farmers’ markets like the Clevedon market and Matakana market or closer to the city, La Cigale French Markets in Parnell, a foodie’s paradise. Auckland has not one but three distinctive wine regions, producing superb wines in a range of varieties. Beautiful Waiheke Island is a must for wine lovers, with 30 boutique wineries and vineyards dotted across the island – all surrounded by glorious scenery.

Plate of Origin Dish coming soon

Hero Products coming soon


Built in 1918, Nero Restaurant encompasses a stunning Victorian character home with excellent food that leading Head Chef & Owners Scott & Yvette Kennedy are renowned for in Palmerston North. Nero offers warm cosy surroundings in the winter or take time to cool down in summer – dine in our tranquil outdoor alfresco area surrounded by established trees, gardens and pool. Wander through the many French doors; escape to the expansive decking, sample the divine selection of wine. Nero Restaurant is a multi-award winning restaurant having received Manawatu Restaurant of the Year, Beef Dish of the Year and Maitre’d Host of the Year multiple times.


CHEF | Scott Kennedy

Head Chef Scott Kennedy owns Nero Restaurant with wife Yvette. Scott is a well-known face in the Manawatu restaurant scene having been in the area since he completed his training in the late 80s. Scott has recently been named a Beef+Lamb ambassador for 2016; this will be Scott’s third time as an Ambassador Chef.