Manawatū foodies are in for a special treat as they spring into September’s Paddock to Plate 2020 and some of New Zealand’s best dining experiences.
“Paddock to Plate 2020 celebrates the outstanding cafés, restaurants and bars which have created plates celebrating our region’s finest food,” says Linda Stewart, Chief Executive of the Central Economic Development Agency.
Part of the well-known Plate of Origin, Paddock to Plate is a brand-new culinary competition that has purposefully been opened up to include both day and night-time dining, and is open to cafés, restaurants and bars – showcasing Manawatū’s vibrant and growing foodie scene.
Formal and casual dining categories have been introduced, and dishes are no longer limited to evening meals – which, combined with the competition running for an entire month, allows foodies to try numerous competition dishes and vote for their favourites online.
“Hospitality is one of the key sectors significantly impacted by COVID-19, and we encourage all Manawatū foodies to get out and about this September and take part in this world-class culinary competition. We all need to get behind our local businesses, and this is a great way to support them.” Ms Stewart adds.
With the dishes all featuring at least three local ingredients, September is set to be a showcase of Manawatū’s best in food. Local cheese makers Cartwheel Creamery, locally crafted ales, Kowhai Grove Ostrich, Kiwi Quinoa, and Emoyeni microgreens are just some of the quality ingredients on offer.The public’s choice will be not only become Paddock to Plate People’s Choice AwardWinner for 2020, but all diners who vote will go in the draw to win the ultimate Manawatū Staycation for two worth over $600.
“The only dilemma is choosing the first plate because these truly are meals to dine for,” Ms Stewart said.
2020 paddock to plate restaurants and plates:
Brew Union
Chef: Ben Ng
Competition Dish: ‘Steak & Chips’
Description: Chef’s Choice Angus eye fillet served with Cartwheel Creamery Blue Rhapsody polenta chips, manuka smoked vine tomatoes, carrot and ginger puree and Brew Union stout reduction.
Regional Ingredients: Chef’s Choice – Angus eye fillet; Cartwheel Creamery – Blue Rhapsody; and Brew Union – Swampton Stout.
Phone: 06 280 3146
Address: 41 Broadway Avenue, Palmerston North
Website: www.brewunion.co.nz/
The Strong Room
Chef: Jacob Amorere-Poole
Competition Dish: The Strong Room Backstrap
Description: Ripper ale sous vide Baharat lamb backstrap, sweet butternut puree, white anchovy labneh, turmeric pickled onions, garlic noir dip, roasted baby beets, broad bean gastrique, baby leaf mix.
Regional Ingredients: Chef’s Choice – Lamb Backstrap; Brew Union – Ripper Ale; Emoyeni – Microgreens; Riverlea – Hydroponics; Gilmours Central – Bio Farm Greek Yoghurt
Phone: 06 323 0300
Address: 52 Fergusson Street, Feilding
Website: www.thestrongroom.co.nz/
Libre Mexican Restaurant
Chef: Arixvoi Ganotan
Competition Dish: Carne Asada
Description: Chef’s Choice beef striploin carne asada served with sopes, corn puree, pico de gallo, Brew Union lager, guajillo and arbol sauce, topped with Cartwheel Creamery feta and crumbed pumpkin seed.
Regional Ingredients: Chef’s Choice – Beef Striploin; Cartwheel Creamery – Feta; Brew Union – Mexican Lager
Phone: 06 222 3555
Address: 9-15 George Street, Palmerston North
Website: www.libre.co.nz/
Amayjen the Restaurant
Chef: Andrew May
Competition Dish: Marinated Chicken & Mixed Exotic Mushrooms with Quinoa
Description: Marinated chicken thigh resting on celeriac purée, sautéed mixed exotic mushrooms, fresh herbs & quinoa, served with an Asian infused broth, garnished with forged herbs & flowers. Matched with Dhal and Nash Wine.
Regional Ingredients: Turks Chicken; Kiwi Quinoa; Emoyeni – Sorrel; Down Under Honey
Phone: 06 323 2797
Address: 7-12 Fergusson Street, Feilding
Website: www.amayjen.co.nz/
Celtic Inn
Chef: Regan Cronin
Competition Dish: The Creole Celtic Jam
Description: House made ostrich boudin, fried chicken, green lipped mussel with prawn ceviche, carrot, fennel and orange puree, red pepper sauce, jambalaya croquette, black garlic and truffle emulsion.
Regional Ingredients: Kowhai Grove Ostrich; Cartwheel Creamery – Coppermine; Emoyeni – Microgreens; Woodys Free Range Pork; The Little Organic Egg Co.
Phone: 06 357 5571
Address: Regent Arcade, 73-77 Broadway Ave, Palmerston North
Website: http://celticinn.co.nz/
Little Savanna
Chefs: Chef Tshepo and Chef Lindani
Competition Dish: Chocolate Fondant with Raspberry Sorbet
Description: Warm chocolate fondant pod with chocolate soil, melted chocolate, mousse and raspberry sorbet.
Regional Ingredients: Biofarm – Yoghurt; Gilmours Central – Tararua Butter and Cream;
Davis Trading – Whittaker’s Chocolate
Phone: 06 358 7775
Address: 45-47 Princess Street, Palmerston North
Website: https://www.littlesavanna.co.nz/
The Crafted and Co.
Chefs: The Crafted and Co. Team
Competition Dish: District Burger
Description: Opiki Organic Beef with Melty Cheddar topped with Woody’s Free range Scotch Bacon, a Little Organic Co. fried Egg, Beetroot Jam, Opiki Onion Dip Mayo and Local Greens on a Toasted Charcoal Brioche Bun with Crispy Spud Nuggs and Opiki Onion Dip Mayo.
Regional Ingredients: Moreish – Organic Opiki Beef; Woody’s Free Range Farm – Scotch Bacon; The Little Organic Co. – Eggs; Riverlea – Opiki Onions and local greens
Address: At a food truck near you… see where they’re located.
Website: https://www.thecraftedandco.nz/
Bubbles Champagne Bar
Competition Dish: Pohaka haka
Description: Crispy maple pork hock, soft chilli cheesy polenta, bacon and peanut butter beignet, strawberry and pinot jam, watercress lime and apple salad.
Regional Ingredients: Makerua Limes; Woodys Free Range Farm – Pork Hock and Bacon; Cartwheel Creamery – Cumin Farmhouse; Emoyeni – Cress and Chilli; Lewis Farms – Strawberries; Ohau Wines – Pinot Rose
Phone: 06 356 6639
Address: Regent Arcade, 58 Broadway Ave, Palmerston North
Website: http://www.bubblesbar.co.nz/
Fish Tapas and Cocktail Lounge
Competition Dish: Tahitian Cured Fish
Description: Tartar of sustainably line caught market fish, pickled cucumber, soy, chilli, sesame, tabasco, mango and chives, plantain chips, bull kelp chiffonade, wasabi pearls and lime.
Regional Ingredients: Makerua Limes; Gilmours Central – Wasabi Infused Caviar; Davis Trading – Sesame seeds, Rice Vinegar, Mirin and Bull Kelp; Riverlea – Hydroponics
Phone: 06 354 9559
Address: Regent Arcade, Palmerston North
Website: https://www.facebook.com/TheFishPN/
Paddock to Plate 2020 is presented by: New Zealand AgriFood Week, CEDA and NZ Chef’s Association
