Plate of Origin Dish: Beef Two Ways – Whanganui Ranui Angus eye fillet resting on a duck fat fondant potato accompanied by a choron sauce, carrot gel and with a trio of green beans wrapped in smoked pancetta paired with Wairarapa Angus pure beef cheek slow cooked resting on a summer sweetcorn puree and avocado salsa accompanied by pickled onion petals and a chili chocolate sauce
Hero Products: Whanganui Ranui Angus eye fillet and Wairarapa Angus pure beef cheek
LA PATIO CAFE
La Patio Café & Bar can be found in the Hotel Coachman in Palmerston North City. La Patio has a welcoming ambience and with refurbishments recently completed there is no better place to dine. La Patio’s highly trained, national and international chefs have developed a new menu using only the freshest local and international produce. The style of cuisine La Patio offers is Mediterranean Pacific Rim. Located at the front of the hotel, La Patio Café offers diners both indoor and alfresco dining.
CHEF | Dexter Gallaza
Dexter Gallaza is the Head Chef at La Patio, located in The Coachman Hotel, Palmerston North. He is a prime example of a professional who decided to pursue his passion and completely changed his career direction. His passion and love for food was his main motivation in setting up his small food catering business back in the Philippines. Following his move to NZ in 2012, he recently finished a 2 and a half year apprenticeship course and is now a fully qualified NZ chef.
Although new to the food industry, the busy and buzzing lunches and dinners at La Patio Cafe are proof that this up-and-coming chef has a lot to offer and is someone to look out for. His repertoire spans all type of dishes from traditional home-style to modern fusion cooking. The foundation of his dishes is mostly Asian, but since moving to NZ, Dexter has adopted spices and style from other cuisines.
THE WHITE SWAN
The White Swan hotel began life as a New Zealand Railways administration block at the Woburn Railyard in Lower Hutt.
In 2002, the big wooden building was taken over the Rimutakas in six pieces on the back of a few very large trucks. One of the six pieces almost didn’t make it, skewing off the back off its truck and teetering on the edge of the hill, closing the road for eight hours.
Each section was carefully pieced back together and fully restored to create the magnificent hotel that now takes pride of place on the 125-year-old main street of Greytown.
The restaurant makes the most of the fact Wairarapa paddocks serve up some of the best seasonal and organic produce in New Zealand.
CHEF | Dale Keith
Dale’s cheffing career began in Wellington in the mid 1980s where he was involved with Brio on Willis Street, a frontrunner in developing the capital’s coffee culture.
From there Dale and a business partner created Vista on Oriental Bay, a 15-year journey. Next he created, developed and runs to this day gourmet fish and chip shops Thorndon Chippery and Mount Victoria Chippery.
Dale has been running The White Swan in Greytown since 2015. He works closely with local food and beverage producers to ensure the cuisine he creates is an artisan experience. Using regional, seasonal and where possible organic produce, he delivers dishes with clean and bold flavours with a suitable wine match.
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. Combined with a booming suburban dining scene, the culinary capital has something to satisfy all appetites.
Just short drive or train ride from the city, you’ll find the world-leading Wairarapa wine region, home to more than 50 vineyards.
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.