2019 Participants, Amayjen & Pacifica

Hawke’s Bay & Gisborne

Plate of Origin Dish: Torched venison on a bed of sweetcorn pudding, fresh sweetcorn kernels, mushroom meringue shards, organic Te Pekepekekiore, fondant Agria Potatoes with roasted peanuts, cocoa nib and vanilla crumb, reduced venison jus, garnished with freshly foraged herbs and fennel.

Hero Ingredients: (1) Wild Red Venison at First Light Venison from Manawatu and (2) the Hill Croft Te Pekepekekiore Lions Mane mushrooms from Bay View, Hawkes Bay.


Hosts Andrew and Jenni May would love to welcome you to Amayjen to their new unique restaurant, situated in “Friendly Feilding”, the heart of the Manawatu. Amayjen take great pride in sourcing fresh local and seasonal ingredients to ensure that their menu is varied and reflects their love and passion of New Zealand – there may even be a bit of Scotland in there too! Amayjen the Restaurant is both elegant and exciting! With Andrew’s great knowledge of New Zealand ingredients, he makes use of modern techniques to enhance flavours, and innovative presentation styles as a feast for your eyes. 

CHEF | Andrew May

Andrew has many years experience working in hospitality and brings a wealth of expert knowledge and skill to the Amayjen kitchen. Andrew is a former Scottish Chef of the Year winner, earning the immensely prestigious Award in 2009/2010 along with many other awards. 


Set in a weathered blue beach bungalow, Pacifica Restaurant will surprise and delight any discerning foodie. chef Jeremy Rameka’s kiwi approach means you will enjoy michelin quality food in a relaxed pacific-style atmosphere. the focus is on quality, excitement, freshness, passion, and flavor. his cuisine is a work in progress. it is based on emotion and bravery rather than convention. his dishes are dynamic and evolving. subtle changes and steps of progression underlie his work.

CHEF | Jeremy Rameka


Hawke’s Bay is a region of diverse and magnificent landscapes, from mountains and hill country to inland and coastal plains, occupying around 14,000 square kilometres on the eastern side of New Zealand’s North Island. As New Zealand’s oldest and second largest wine growing region, Hawke’s Bay is known for its full-bodied reds, with more than 80% of the country’s plantings of Merlot, Cabernet Sauvignon, and Syrah grapes. Hawke’s Bay’s terrain also happens to be ideal for producing world-class Chardonnays.

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