2019 Participants

Canterbury & West Coast

 

Plate of Origin Dish: coming soon

Hero Products: coming soon

LITTLE SAVANNA

Our journey is one of two cultures, whose passion for food is shared. Little Savanna is the bringing together of our cultures, where mouth-watering seasonal food has been engineered. We have a zest for fresh seafood and unashamedly love meat, particularly those cuts that are flame grilled, which sets us apart in the Manawatu. The finest and freshest of New Zealand’s ingredients are sourced and prepared for you here at Little Savanna.

CHEF | Chloe Woodham

 

CHILLINGWORTH ROAD

Chillingworth Road is both a journey and a destination. Centered around award-winning Chef Darren Wright’s kitchen, expect a menu that will take you from breakfast to formal evening dining; a bar perfect for that after work drink; and a kitchen store and school, where our food philosophy and secrets will be shared and you’ll be able to take home your own piece of Chillingworth Road!

CHEF | Darren Wright 

Darren began his cooking career as a kitchen hand in Akaroa (as he didn’t want to go commercial fishing with his father!) progressing to junior chef and then moved away to Christchurch, where he attended Christchurch Polytechnic Institute of Technology. After 2 ½ years working at the Crowne Plaza (formerly the Park Royal), Darren won the 1999 SPHC Junior Chef of the Nation.  This win gave him a 6 week cooking experience in Penang, Malaysia, which served as a fabulous experience in Darren’s cooking career.

In Canterbury, there exists a place where the climate is perfect for food to grow and plants to flourish. Better yet, the range of produce from the area is rich and varied – seafood, game, truffles, fruit – and it’s all in one region. Eating a meal or drinking a glass of wine is like tasting the area itself.  The creation of dishes with ingredients sourced from one region tells a story that ties the place together. There is a knowledge and familiarity that those in the region have with their surroundings. They know the best times to pick, to plant and to hunt. They know where the food has come from, how it has been produced, and through this, present an opportunity to have a connection to what you eat.

 

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