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The Bay of Plenty (Te Moana-a-Toi) will live up to its name this Winter as local eateries shine a light on the abundance of local produce and New Zealand unique cultural stories.
This Winter celebrate Matariki and discover some rising culinary stars of the region.
The winners of the Coastal Bay of Plenty’s inaugural Matariki Dish Challenge have been announced, with a five-piece set menu and a seafood pasta dish securing the top spots.The team at The Trading Post – French Bistro, in Paengaroa, drew inspiration from the stars to create their Matariki Chefs Menu, which the judging panel selected as the 2022 Champion award winner. The menu featured sourdough bread, organic oysters, smoked eel, kumara and horopito gnocchi, and poached apple dessert, with each dish named after a star in the annual Matariki cluster.
The judges of the five-week Challenge were impressed with how each element in every dish in TheTrading Post’s entry served a purpose and was executed with precision.“It was clear from the moment we arrived at the restaurant that they were taking things very seriously and were committed to producing something wonderful. The dish was well promoted throughout the restaurant, the staff were amazing and knew their stuff extraordinarily well, and the wines chosen to accompany the dish were right on point.”
The Trading Post owner and head chef, Jordan Baudeche, created the menu with his partner Nina. He says they researched the Matariki tradition and used local seasonal produce to “fuse indigenous flavours with French techniques.” Jordan also says the staff had a great time talking with diners about the dishes. “It really created conversations and brought people together.”The judges weren’t the only ones that had a say though, with diners casting their votes for the 2022People’s Choice Award, which went to Fife Lane and their Pāua Toterini Karengo dish (featuring pāua tortellini with oyster sauce, seaweed and watercress). The accolade comes hot on the heels of several awards at last month’s BOP Hospitality Awards.
Fife Lane owner Kat Dippie says that their Pāua Toterini Karengo dish was well received by diners.“Guests were really engaged in the opportunity to try something different,” says Kat.
Kawakawa tea infused Panna Cotta with Manuka milk crumb, kiwifruit compote, and cornflake.
$1820 Domain road, Papamoa
MatarikiSourdough bread & smoked butter
WaitāKaipara organic Oysters au naturel, Kawakawa oil & oyster emulsion
Waitī Apatu Aqua Smoked eel, watercress & potato velouté
Tupu-ā-nukuLumina Confit Lamb shoulder, Kumara & horopito gnocchi’s, Mama Kali's micro greens, jus
Tupu-ā-rangiVanilla poached Apple, Pure NZ Buckwheat crumbs, Maple syrup cloud
$69 1 Hall road RD9, Paengaroa
Paua Tortellini made with Nicki’s Eggs, creamed oyster sauce with Pacific Harvest seaweed and Doug Jarvis’ watercress
$22512 Maunganui road, Mt Maunganui
Manuka Smoked Pork Jowl with bacon jam, house cured kingfish ham, Mount Eliza kumara and horipito beignet, watercress puree a pork and kawakawa broth served with Rewena bread and Paua butter.
$4683 The Strand, Tauranga
Smoked kahawai & buckwheat risotto, Jerusalem artichoke, onion weed, kawakawa
$2619 wharf street, Tauranga
Seared kingfish with toasted Harbourside Macadamia nuts and spices, served with parsnip purée and rice stuffed Abundant Backyard Organic steamed cavelo nero and crispy kumara.
$29147b Maunganui Road
Triple chocolate mousse, Kaimai Range honey, mixed berry glass, Excelso Coffee crumble, beetroot tuille, salted caramel and Te Puke truffle ice cream.
$226/109 Devonport Road, Tauranga
Take a trip to Te Moananui ā Toi, where abundance and seasonality meet innovation and flair. Thanks to our rich horticultural history, fertile seas and volcanic soils, our region serves up some of the freshest flavours in Aotearoa and that’s the way it’s always been.
From the time of kūmara, rīwai and kamokamo to kiwifruit, avocados and berries, our fruitful history has given the Bay a rightfully earned reputation for natural abundance and plentiful produce, and we’re not done yet.
Today, we’re pushing the plate with truffle farms, new colours of kiwifruit, a diverse dining scene, night markets, farmers markets and pop-up restaurants. Paired with our deep cultural foundation of manaaki tangata (to provide and care for people), we are committed to creating unforgettable, world class culinary experiences that weave a powerful connection from our place, to plate.
Flavours of Plenty is a not-for-profit collective and an initiative of Tourism Bay of Plenty.
Our aim is to connect and collaborate with the food community of Te Moananui ā Toi | The Coastal Bay of Plenty. We’re here to help celebrate and elevate what we’ve got to offer as a food region.