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2018 Participants

2018 Participants, Wharerata Showcase

Wharerata Showcase

For Plate of Origin 2018 Wharerata hosted a one-off event on Thursday 15 March 2018 showcasing Nelson-Tasman. The specially crafted five-course menu highlighted excellent produce from across the wider region. This event will be back for Plate of Origin 2019 showcasing the region of Taranaki.

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2018 Participants, La Patio Café partnering with The White Swan



Plate of Origin Dish:  Beef Two Ways – Whanganui Ranui Angus eye fillet resting on a duck fat fondant potato accompanied by a choron sauce, carrot gel and with a trio of green beans wrapped in smoked pancetta paired with Wairarapa Angus pure beef cheek slow cooked resting on a summer sweetcorn puree and avocado salsa accompanied by pickled onion petals and a chili chocolate sauce

Hero Products: Whanganui Ranui Angus eye fillet and Wairarapa Angus pure beef cheek

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2018 Participants, Nero Restaurant partnering with Cibo


 Meet our Plate of Origin 2018 winning team, Manawatu-Auckland with chefs Scott Kennedy and Kate Fay, representing Nero Restaurant and Cibo. 

Plate of Origin Dish: Kahuterawa Angus sirloin, with flavours of Te Matuku oysters, crispy beef tendons, heirloom tomatoes and sticky beef Bon Bon

Hero Products:   Kahuterawa Angus beef (breeding stock from Forbes and Angus Cameron) and Te Matuku Oysters, Waiheke Island

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2018 Participants

Manawatu & Whanagnui


In the heart of the lower North Island, Manawatu and Whanganui offer a diverse food basket ripe for the taking. Although well recognised for its agrifood and science sector, as well as having strong agricultural roots, Manawatu and Whanganui also bring a grass roots feel, evident in the generous array of farmers’ markets and artisan food producers dotted around. The Whanganui River Traders’ Market and Feilding Farmers market are nationally acclaimed and enjoyed weekly by locals and visitors alike.

From boutique cheese makers and vegan wine growers to free-range butcheries where the butcher knows your name, or a farmer’s gate donation box for your dozen eggs and A2 milk, take your taste buds on a tour and meet the makers, the growers and hear their stories. From berry picking in the summer, to roasted chestnuts from a street vendor in winter, whatever the season, you’ll find a tasty delight. All of this is evident in the wide range of eateries, award winning restaurants and eclectic cafes on offer, all bringing together the best seasonal produce and products to put on a menu of colour and flavour to suit all tastes.

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