Wharerata Manawatu-Whanganui Showcase

Wharerata Showcase Evening

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

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Wharerata Showcase

Conveniently located on Massey’s Turitea Campus, this tranquil homestead and gardens provides a private and picturesque backdrop for the one off event during Plate of Origin 2017. Wharerata Head Chef Sean Kereama will be putting together a specially crafted-five course menu, paired with five Manawatu-Whanganui wines from The Village Wine Trader.

Reservations

The dinner at Wharerata will be held on Thursday 16th March at 6:30pm. To book contact wharerata@massey.ac.nz 940x250_wharerata-showcase

THE CHEF | Sean Kereama
Sean’s varied 25-year career includes time as head chef at the Palmerston North Quality Hotel (now the Millennium), executive chef at Valentine’s and a range of teaching and large event catering positions. Since January 2014, Sean has been the Manawatu Branch President for the Restaurant Association of New Zealand.

THE WINE | The Village Wine Trader
The Village Wine Trader is independently owned by Duncan Win, sourcing and providing only the best quality wines. With 25 years experience, Duncan will be able match a wine to your specific needs and occasion.

manawatu-whanganui

In the heart of the lower North Island, Manawatu and Whanganui offer a diverse food basket ripe for the taking. Although well recognised for its agrifood and science sector, as well as having strong agricultural roots, Manawatu and Whanganui also bring a grass roots feel, evident in the generous array of farmers’ markets and artisan food producers dotted around. The Whanganui River Traders’ Market and Feilding Farmers market are nationally acclaimed and enjoyed weekly by locals and visitors alike.

From boutique cheese makers and vegan wine growers to free-range butcheries where the butcher knows your name, or a farmer’s gate donation box for your dozen eggs and A2 milk, take your taste buds on a tour and meet the makers, the growers and hear their stories. From berry picking in the summer, to roasted chestnuts from a street vendor in winter, whatever the season, you’ll find a tasty delight. All of this is evident in the wide range of eateries, award winning restaurants and eclectic cafes on offer, all bringing together the best seasonal produce and products to put on a menu of colour and flavour to suit all tastes.