2018 Participants, The Fat Farmer Partnering with Meat & Liquor



Plate of Origin Dish: Anzco lamb, quinoa gastrique, macadamia nut puree, Kiwi Quinoa tabbouleh- risotto with heirloom tomatoes

Hero Products Quinoa from Kiwi Quinoa, Taihape and macadamia nuts from eMacadamia, New Plymouth.


The Fat Farmer introduces a taste of rural Manawatu into the heart of Hokowhitu. Where possible all the produce is sourced fresh from local growers. Small plates are a feature on The Fat Farmer menu. However, a full menu is available for those wanting a special dining experience in a more relaxed environment right in the heart of Palmerston North’s most popular residential area.

CHEF | Janet Gray

janet-grayGrowing up in Manawatu, Janet Gray worked part time as a kitchen hand while studying at Christopher’s Restaurant while studying at Wanganui Polytechnic. After completing her course, she spent two years at Christopher’s as a commis chef. Janet then moved to the bright lights of Wellington and worked at Dockside Restaurant, Boulcott St Bistro, Copita Eatery & Wine bar and the Tasting Room.. Janet has since moved back to Manawatu and has been running the kitchen of Aberdeen and now the Fat Farmer, where she likes to create food that’s a bit different, with a nod to classics, and enjoyed in a casual relaxed atmosphere.


Butcher’s paper replaces tablecloths in this high-class steak restaurant.

It specialises in prime cuts of meat from sustainable farms that have been carefully considered for flavour, texture and agricultural practices. The Meat & Liquor team believe it’s important to know your meat, where it comes from and to source everything they can direct from farmers and growers they know and trust.

It is the place to “meat up”.

CHEF | Shawn Fisher

By the time Shawn Fisher was six he was well travelled. And the travelling has continued throughout his life, providing him with an extensive repertoire of cuisines from around the world.

As head chef at Meat & Liquor, prime cuts are his speciality. The restaurant champions meat from close to home, organic if possible, and additives are kept to a minimum.

Shawn was born in Zambia, lived for two years in Zimbabwe, then when he was six moved to Alberton near Johannesburg.

He qualified as a chef in the South African Navy then worked in South Africa and London.

In 1997, he moved to New Zealand and mainly cheffed in New Plymouth hotels and restaurants. He then worked in the oil and gas industry for 16 years, the first two as a chef then doing casing running. The travel bug was well and truly sated with assignments to Angola, Papua New Guinea, Saudi Arabia and Bangladesh, among others.

Shawn has seen the food industry’s preference for sourcing produce come full circle – from the local butcher providing the best cuts to favouring supermarkets and large companies, back to small suppliers who can put passion and love into their produce.

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.


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