A NEW-LOOK PLATE OF ORIGIN FOR 2020

2020 will mark Plate of Origin’s fifth birthday and over the past few years has established itself as a key calendar event on the Manawatū foodie scene. However, this year’s Plate of Origin will be unlike any before it, evolving in 2020 into a month-long showcase with Plate of Origin – Paddock to Plate.

Manawatū Paddock to Plate is a culinary competition that will run through the entire month of September and is open to up to 40 cafes and restaurants in Palmerston North city and Manawatū region.

With the introduction of categories – casual and formal dining – the competition has purposely been expanded to more hospitality businesses, as the quality and number of cafes and restaurants in Manawatū continue to grow. Unlike previous years Plate of Origin, dishes will also not be limited to evening meals. This, combined with the competition running for a whole month, means foodies will have extra chances to try one, two or even more competition dishes, with diners encouraged to vote for their favourite dish via social media.

How does it work?

Each restaurant or café will design a dish with three or more regional ingredients and have the meal on their menu for the entire month of September. The competition begins on August 2, with a live, Plate-Up event where chefs will be judged on the NZ Chefs Culinary Arts Guidelines, focusing on flavors, use of product, taste, presentation and more. This event is owned and managed by the Central Branch New Zealand Chefs Association.

What else is Plate of Origin doing differently?

Plate of Origin will also involve an annual dinner held during New Zealand AgriFood Week. The dinner is set to be a delectable food showcase that will satisfy even the most discerning foodie and with the focus on food growers, innovators and makers more prominent than ever, it’s clear to see why Plate of Origin is such a key addition to the New Zealand AgriFood Week.

New Zealand AgriFood Week will have an increased focus on provenance in 2021, with events during the Week using the catering as an opportunity to provide food experiences that tell the paddock to plate food story and celebrate the incredible offerings of our growers, innovators and makers.

Stay tuned for more information about this exciting event.