2019 Participants, Aberdeen & Post Bank

Bay of Plenty


Plate of Origin Dish: Local shortloin venison with coconut oil, confit kumara, fermented blueberries, macadamia nut cream and port jus. 

Hero Products: (1) Venison with (2) Harbouside Macadamia from the edge of Tauranga Harbour, near Katikati.


Centred in the hub of Broadway Avenue, Palmerston North and located in one of Palmerston North’s historic buildings. Aberdeen has a unique courtyard area with a retractable roof for the gorgeous summer months and open-lit fire for a cosy winter’s evening. Aberdeen is the ideal venue all year round. Serving a combination of the finest contemporary cuisine, an extensive wine list, ambience and exceptional service gives Aberdeen on Broadway the leading edge. Aberdeen not only serves the unbeatable taste of succulent mouth-watering AngusPure but also specialises in a range of tantalising seasonal cuisine dishes cooked to perfection.

CHEF | Craig Robinson

Craig Robinson started as a kitchen hand at the Bathhouse (now Aberdeen) when he was 16 years old, working for more than four years. After becoming the sous chef, Craig worked at Dejeuner, before spending 10 years in Sydney restaurants. After gaining a wealth of experience, Craig moved back to Palmerston North’s Aberdeen as the Head Chef. Craig has an obvious passion for food, and a love for creating new dishes.


Welcome to Post Bank, Mount Maunganui’s premier dining experience. Post Bank offers excellence in all aspects of service and cuisine and is perfect location for a special occasion, romantic liaison or friendly rendezvous. Enjoy the delights of our sumptuous seasonal menu in our vintage dining room or enclosed garden courtyard of our historic building. Relax and allow our world class chefs and well-appointed bar to carry you away for an extraordinary culinary adventure.

CHEF | Matt Hey

Matt Hey started cheffing 13 years ago, working in Tauranga his home town. After a few years he moved to Auckland for his career and that’s where it started. Furthering his career he moved to the UK. That’s when his passion really showed working in a small village meeting the farmers/growers and he still remembers the old man that bought in the free range eggs each week, the pride he had with his chickens followed through my menu planning to the plate. Matt really enjoys working with fresh, local and seasonal ingredients. Matt has now been head chef at post bank for the last 2 years, which has been a real journey developing a team to deliver quality food.

Needless to say, Bay of Plenty chefs have access to the very best seafood. Here you can buy kai moana as soon as it arrives at the wharf. Te Puke is the world’s kiwifruit capital, with the vast majority of our famous export crop grown here. Avocados also flourish in the warm conditions and fertile soil, and berry farms burst into life each summer so you can ‘pick your own’ straight from the bush. This region hosts numerous outdoor festivals and events, and gourmet food markets have become a part of this scene. Sample international street food and handmade edibles while listening to live music and relaxing with friends.

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