Restaurants | Plate of OriginPlate of Origin

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.

2018 Participant: Amayjen the Restaurant

Canterbury

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.

In our modern world, people are starting to appreciate the idea of slowing down, and the value that can be found in knowing where your food is sourced. There’s a lot to be said for eating fresh food that is seasonal, within a reasonable distance from where you live, from the land, river and oceans that surround you. There is no better place, and no greater a variety and scope of fresh produce in one region, than in Canterbury. There is an incredible array of food that can be gathered from the seashore, mountains, estuaries, ocean, hills, orchards, roadsides and farms.

Wharerata Showcase

2018 Participant: Jimmy Cook's Kiwi Kitchen

Marlborough

Marlborough is about world famous Sauvignon Blanc from New Zealand’s largest wine growing region, and the soils and enviable climate that create it. It’s about fresh seafood sought by the world’s finest chefs. It’s about diverse landscapes, from valleys of vines to sheltered waterways of the Marlborough Sounds. Indulge in a leisurely lunch at a vineyard restaurant, or join a seafood cruise and pair wine with local produce to create the ultimate match made in Marlborough.

2018 Participant: La Patio

Wellington

Nestled between lush farmland and the sparkling harbour, Wellington is a foodie’s dream, with an abundance of fresh produce from within the region. With a burgeoning laneway culture, led by the delicious Hannahs Laneway, artisan sodas, fresh coffee, mind-bending craft beer and boutique nut butters are produced in inner-city factories tucked between historic buildings and street art. Said to have more eateries per capita than New York City, Wellington’s restaurants are famously innovative, collaborative and delicious.

Just short drive or train ride from the city, you’ll find the world-leading Wairarapa wine region, home to more than 50 vineyards. Combined with a booming suburban dining scene, the culinary capital has something to satisfy all appetites.

Time your trip to Wellington to coincide with the country’s biggest and most exciting food festival Visa Wellington On a Plate. Over two weeks in August, the festival surprises, tempts, educates and amazes with help from over 100 restaurants. You’ll experience an awe-inspiring range of events, a battle of the burgers, a city-wide cocktail contest, culinary masterclasses, pop-up eateries and of course, innovative and delicious cuisine from Wellington’s top restaurants and cafes.

2018 Participant: The Fat Farmer

Taranaki

Taranaki was recently judged one of the world’s top regions to visit by Lonely Planet, with a number of its eateries making the grade. Sitting beneath a picture-perfect mountain, the region’s world class dairy sector has emerged from this lush volcanic landscape, as has an ability to grow just about anything. Both factors have influenced the region’s cuisine, with exquisite cuts of meat, diverse dairy production and locally grown produce featuring strongly, with fresh fish and rich stocks of kai moana adding to the wonderfully diverse array of taste experiences. Through its cuisine you’ll experience Taranaki’s laid-back coastal culture, its innovative heart, and its legendary spirit of hospitality.

Taranaki’s tipples of choice are craft beer and coffee, and both are brewed to perfection, generally organically, and exported around the world, along with almost all of the region’s food production.

2018 Participant: Table 188

Bay of Plenty

Needless to say, Bay of Plenty chefs have access to the very best seafood. Here you can buy kai moana as soon as it arrives at the wharf. Te Puke is the world’s kiwifruit capital, with the vast majority of our famous export crop grown here. Avocados also flourish in the warm conditions and fertile soil, and berry farms burst into life each summer so you can ‘pick your own’ straight from the bush.

This region hosts numerous outdoor festivals and events, and gourmet food markets have become a part of this scene. Sample international street food and handmade edibles while listening to live music and relaxing with friends. The Bay of Plenty has a wide range of top-class restaurants and casual eateries, and our main shopping and dining precincts are never too far from the water’s edge. This is the perfect place to indulge your taste buds.

2018 Participant: Aberdeen

Waikato

Fertile soils and a long-standing farming heritage mean the Hamilton & Waikato region is renowned for its agricultural industry, so it should come as no surprise that it’s also home to a range of gourmet experiences. From Hamilton’s award-winning fine dining restaurants to the growing number of food-focused markets and events, combined with an array of top-quality artisan producers including cheese, ice cream, tea, craft beer and fresh produce, the region is a foodie’s heaven.

2018 Participant: Dejeuner

Northland

Stunning Northland, the top of the North Island, is blessed with its own subtropical climate. Undeniably beautiful, wonderfully laid-back it is home to a treasure trove of food and wine delights. Northland is renowned for its spectacular coastlines, marine reserves and kauri forests. The natural landscape is Northland’s speciality. In addition to scenic offerings, Northland is home to world-class luxury resorts, golf courses, and has an abundance of walking tracks and a new cycle trail.

Māori culture is strong in Northland. The region has a rich history that ties both Maori and non-Maori (Pakeha) together. The Bay of Islands is the place where the historic signing of the Treaty of Waitangi took place in 1840.

Northland’s farmers, growers and artisan markets offer a local flavour, where you can sample regional produce and specialist food items such as macadamias, honey, seafood and cheeses. Experiencing fruit and vegetable honesty boxes and stalls on the side of the road is ‘very Northland’ as this is how locals buy some of their produce such as avocados and oranges. The first grapevines planted in New Zealand were in the Bay of Islands in 1819; with resurgence in the 1990’s Northland has emerged as an award winning wine region.

Northland’s Food & Wine Industry Collective – For producers, growers, artisan food lovers and all things food and wine!

Northland Winegrowers Association – Discover the taste of Northland, New Zealand’s oldest wine growing region.

2018 participant: Nero Restaurant

Auckland

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.

Blog

Clean sweep for Amayjen and Arbour!

The 2017 Plate of Origin competition has been taken out by Amayjen from Feilding and Arbour from Marlborough – they have taken a clean sweep after winning the People’s Choice competition as well.

Plate of Origin in association with FoodHQ and supported by Cuisine and Visa Wellington On a Plate, is a national food competition that highlights the finest New Zealand food offerings involving ten regions and twenty restaurants. The competition ensures all entered dishes feature two hero ingredients that represent the chosen region.

2017 marks the second year the competition has been run and was hosted across the wider Manawatu region as part of the New Zealand AgriFood Investment Week (13-18 March). Amayjen chef and owner, Andrew May says he and his wife Jenni and the entire team are over the moon with the win.