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 two unique events;
1. A world-class, month-long culinary competition, and 2. A bespoke dining experience held during New Zealand AgriFood Week. The two events are overseen and delivered by the team at the Central Branch New Zealand Chefs Association, with support from the Central Economic Development Agency (CEDA) and New Zealand AgriFood Week.
Plate of Origin Dinner
17 March 2020
A bespoke dinner will be held during New Zealand AgriFood Week to showcasing the best of Manawatū-Whanganui’s food producers and products. Each course will be created by a pairing two chefs, from leading Manawatū or national restaurants, with each plate incorporating a different product. Each chef will commit to having the dish on their respective restaurant’s menu, taking our regions culinary excellence and food products to the nation.
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.
Plate of Origin – Manawatū Producer to Plate
1 – 30 April 2020
Manawatū Producer to Plate is a culinary competition that will run through April 2020 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 opened up to more hospitality businesses, as the quality and number of cafes and restaurants in Manawatū continue to grow. For the first time ever, 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.
Each entrant will design a dish with three or more regional ingredients and have the meal on their menu for the entire month of April. The competition culminates in 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.
Plate of Origin 2020 is shaping up 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 also have an increased focus on provenance in 2020, with events in the week using the catering as an opportunity to provide food experiences that tell the paddock to plate food story.