2017 Participant: Wharekauhau & Nero


Plate of Origin and Hero Ingredients Taraura Ranges wild venison & The Drunken Nanny cheese



Wharekauhau offer a full luxury farm stay New Zealand experience, and it wouldn’t be complete without farm to table dining. The philosophy at Wharekauhau is simple; everything is based around what you, our guest, would like. The kitchen has adopted a “locavorian” approach to planning menus and selecting produce. Everything is sourced fresh from their own gardens or in surrounding areas. At Wharekauhau they grow many of their own fruits, vegetables and forage the estate for various wild produce. Wharekauhau is also in the unique position of being linked with one of the fastest growing vineyard companies in New Zealand – Foley Family Wines – which provides access to a fabulous library of fantastic wines. Additionally, being 30 minutes by road from what many describe as the premier Pinot Noir region of New Zealand means Wharekauhau is quite literally PERFECTLY situated for those looking for food & wine experiences.

CHEF | Marc Soper

Chef Marc Soper is currently the Executive Chef at Wharekauhau Country Estate located in Palliser Bay in Featherston, Wairarapa. He is currently Conseiller Culinaire for La Chaîne des Rôtisseurs a world wide organisation based out of Paris. No stranger to competitions Marc has won and held many competition titles for his culinary skills throughout NZ, including three times Wellington Chef of the Capital, and twice NZ Chef of the Nation. Marc was also a 2015 New Zealand Beef + Lamb Ambassador. While competing still remains a big part of Marc’s career, he is very much involved with the future development of younger chefs and also judges at national level.


Built in 1918, Nero Restaurant encompasses a stunning Victorian character home with excellent food that leading Head Chef & Owners Scott & Yvette Kennedy are renowned for in Palmerston North. Nero offers warm cosy surroundings in the winter or take time to cool down in summer – dine in our tranquil outdoor alfresco area surrounded by established trees, gardens and pool. Wander through the many French doors; escape to the expansive decking, sample the divine selection of wine. Nero Restaurant is a multi-award winning restaurant having received Manawatu Restaurant of the Year, Beef Dish of the Year and Maitre’d Host of the Year multiple times.


CHEF | Scott Kennedy 

Head Chef Scott Kennedy owns Nero Restaurant with wife Yvette. Scott is a well-known face in the Manawatu restaurant scene having been in the area since he completed his training in the late 80s. Scott has recently been named a Beef+Lamb ambassador for 2016; this will be Scott’s third time as an Ambassador Chef.

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.

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