Plate of Origin Dish and Hero Ingredients Takapoto Farm beef & Lenny Prinz Pink Oyster Mushrooms
Plate of Origin Dish and Hero Ingredients Woodburn Venison loin, Aquiferra Olive oil & Black Doris Plums by Mckelvie
Plate of Origin Dish and Hero Ingredients Coastal Spring Lamb & Biogreen Organics – popcorn shoots and micro raddish
Wharerata will host a one-off event on Thursday 16th March showcasing Manawatu-Whanganui. The specially crafted five-course menu will highlight excellent produce from across the wider region
Plate of Origin and Hero Ingredients Taraura Ranges wild venison & The Drunken Nanny cheese
Plate of Origin Dish and Hero Ingredients wild fellow venison, Black Garlic , Sanford’s blue mussels, Taylor Pass bees wax and Marlborough Garlic’s ‘Garlic Noir’.
Plate of Origin Dish and Hero Ingredients Tasman Bay Gurnard & Sheep Cream Cheese
Plate of Origin Dish and Hero Ingredients Meadow Mushrooms and Akaroa Salmon
Plate of Origin Dish and Hero Ingredients Purple Maori potatoes & Clams
It was a jam-packed two days for Cuisine Magazine editor Kelli Brett and UCOL’s Head Chef Lecturer Mark Smith as they determined the 2016 Plate of Origin Champion.
Over the course of 48 hours, both judges went to each of the ten Manawatu restaurants and tried every Plate of Origin dish. From salmon, to duck, to goats’ cheese and even a secret recipe quince puree, the judges were treated to a wide range of New Zealand’s premium produce. Each tasting was pre-arranged so the chefs were able to prepare the dishes specifically for the judges. Continue Reading…
A fish with some fabulous features makes Ora King salmon a perfect premium product to use in Plate of Origin. Although a reasonably new brand, Ora King has a long and fascinating tale to tell of how this fish variety has gained global recognition.
The top of the South Island is the hub for this kiwi culinary treasure and Arbour and Jimmy Cook’s have teamed up to feature it as a key ingredient in their Marlborough dish. With decades of research and trials, the Ora King salmon team have developed methods of farming their fish that best replicate the natural life cycles of salmon. King salmon eggs destined to produce Ora King salmon are nurtured in the crystal clear waters flowing from Te Waikoropupu Springs at the hatchery in Takaka. With an average of 14,000 litres of fresh water bubbling to the surface every second, the waters of this region have been verified as some of the clearest waters in the world, an ideal beginning to the life cycle for Ora King salmon.
Raukumara Red owner Adam Finlayson has a job of great responsibility – bringing a taste of the wild East Coast bush of the Raukumara ranges to the plates of restaurants all of over the country. Adam and the team at Raukumara Red have turned a passion and a hobby into a worthwhile business supplying wild venison.
The Raukumara Red Venison is a favourite at Bay of Plenty restaurant, Harbourside, where Head Chef Cam Ward will be highlighting it in his partnership with Dean Harris, Head Chef at La Patio, for their Plate of Origin dish. Cam ensures Raukumara Venison makes a regular appearance on the menu of Harbourside, saying “We use Raukumara Venison firstly for the quality and consistency of the product, and secondly for their holistic production methods which fits with our desire to use local producers wherever possible”.
A unique product with a very exclusive supply, Cardrona Merino lamb is bringing the pride of the high country in the south to Plate of Origin. Nosh and Bracken Restaurant will be using Cardrona Merino lamb as one of their hero Otago ingredients in their Plate of Origin dish and will be paired with Bracken Larder Quince Puree – a hard to beat combo.
Merino lamb is nothing like your regular chop. The sheep are grazed on the high country in the south, on a diet of mainly native grasses. The combination of a unique diet and the terrain the sheep are run on, results in a texture and composition of meat far different to what you’d expect from your average lamb.
One of the hero ingredients in the Plate of Origin 2016 dish by Chim Choo Ree and The Strong Room is Cilantro Cheese, and although it’s a small business it sure stands tall with it’s unique design and taste.
The brainchild of Jenny and Monica, Cilantro Cheese is the what happens when you combine two scientists and a gift of cheese making kit for Christmas! Specialising in goat and sheep’s milk cheeses, the duo were both working at AgResearch until seven years ago, when circumstances meant less time at work and more time getting out the cheese-making gift Jenny had received for Christmas.