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2018 Participant: Nosh

2018 Participant: Nosh

Otago

There are many examples of Otago’s produce being successful on the national and international stage, for instance the offshore cold sea currents allow fishing fleet access to deep sea species such as Blue Cod, arguably the best eating fish, and squid. Little Neck Clams and Queens Scallops are harvested in the Otago Harbour and exported to internationally renowned restaurants in Boston, New York, Singapore and Malaysian. You can also just dig them out yourself! Otago also has access to the finest merino meat and milk products, used by local cheese producers, such as the award winning Whitestone Cheese Co. in Oamaru.  This historic town, with its atmospheric Victorian Precinct alive with cafes and restaurants, is on the doorstep of one of New Zealand’s newest wine regions, the Waitaki Valley.

With a heritage of Chinese settlement and market gardens the Otago Farmers Market, held weekly next to the Dunedin Railway Station, is well supplied with seasonal produce; specialties are root vegetables with the colder winter climate, yams, parsnips, pumpkin as well as leeks. Dunedin is one of the only cities in the world where you can fish for Salmon in the city. Locally smoked salmon and pate’s and other products are a favourite at the market and the local fare is  also readily available to try at one of the many restaurants in the central city Octagon or other city precincts.  Both Dunedin and Oamaru have a lively local craft beer industry, and their inhabitants are also spoilt for choice in locally roasted and blended coffees. The regions produce is a perfect foil for the diverse and spectacular landscapes and unique wildlife species appreciated by locals and visitors alike.

Plate of Origin Dish coming soon

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