Plate of Origin Dinner
This year’s Plate of Origin will be unlike any before it, evolving in 2020 into a unique culinary extravaganza evening that you won’t want to miss.
Happening for one-night only, book in for a bespoke six course dinner with wine match, held during New Zealand AgriFood Week to showcase the best of Manawatū-Whanganui’s food producers and products.
Each course will be created by a different leading chef from across New Zealand and Manawatū, with each plate incorporating a different local product from the Manawatū-Whanganui region. Hear about the products origins and the producers behind them, as you settle in for a night of gastronomical brilliance. Some of New Zealand’s most renowned chefs are leaving their restaurants behind for the night to cook for you, so you can enjoy a completely new culinary experience right here in the city.
The MC for the evening is Daniel Eb, founder of Open Farms, the dynamic new initiative that is opening up farms across New Zealand to reconnect Kiwi’s with the people and place that grow our food. Passionate about agrifood and the origins of our consumers growing appetite for traceable food products, Daniel will set the scene for the evening and provide the story behind each dish as you’re dining.
Rex Morgan – Boulcott Street Bistro, Wellington
Andrew May – Amayjen Restaurant, Feilding
Freddie Ponder – Shining Peak, New Plymouth
Krishna Bogulla – Nosh Restaurant, Palmerston North
Alex Dickie – Western Institute of Technology, Taranaki
Mat McLean – Palate Restaurant, Hamilton
Norka Munoz – Mangapapa Lodge Hawke’s Bay
Mark Harman – Artisan Kitchen, Palmerston North
Dr Carlene Starck
Tickets are limited to this exceptional dinner so get in quick to secure your seat. The event will be held at Distinction Hotel Palmerston North on Cuba Street, and delivered by the Central Branch New Zealand Chefs Association.
*Tables of 10 are available at a discounted rate of $1,500 (incl.GST).
For further information, please contact Grant Kitchen.