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Visa Wellington on a Plate returns for 2019

Visa Wellington on a Plate returns for 2019

Throughout August, Wellington will play host to an enviable crowd of culinary delights in the Visa Wellington on a Plate festival. The festival will include more than 100 events running all over the Wellington region, from the Kāpiti Coast to the Hutt Valley, Wairarapa to Wellington City. With the theme of ‘feast for the senses,’ guests can expect not only a scrumptious extravaganza, but also a sensory experience of sight, smell, touch and sound.

What’s on?

In the past, Welly on a Plate, as it’s known locally, has only run for two weeks, but this year will be the first that the it runs for all of August. The first half of the festival, from 1 to 16 August, is based around the theme of ‘Dine Wellington’. This program will celebrate the stellar range of local produce and talented chefs that call Wellington home. The second half of the festival, from 17 to 31 August, is entitled ‘Burger Wellington,’ and promises to be hamburger heaven. Here, restaurants across the region will showcase the very best that can be done with this classic meal, with everything from traditional beef and chicken burgers through to more elaborate fillings including pork belly and monkfish tikka.

During the festival, 20 of the world’s best chefs will make their way to Wellington for the Chef Collaboration Series, presented by Singapore Airlines. These big names will be working with restaurants to produce one-off menus. Multi-award-winning chef Laurent Loudeac will give guests at Ombra a taste of his French childhood, serving up French bistro classics. Meanwhile, lovers of Japanese cuisine will be in foodie nirvana at Logan Brown, where Makoto Takoyama will be running an eight-course Japanese tasting menu. If it’s seafood you want, though, look no further than Morgan McGlone’s Clam Bar, which boasts four courses of clams served every which way.

During the festival, twenty of the world’s best chefs will make their way to Wellington for the Chef Collaboration Series, presented by Singapore Airlines. These big names will be working with restaurants to produce one-off menus. Multi-award-winning chef Laurent Loudeac will give guests at Ombra a taste of his French childhood, serving up French bistro classics. Meanwhile, lovers of Japanese cuisine will be in foodie nirvana at Logan Brown, where Makoto Takoyama will be running an eight-course Japanese tasting menu. If it’s seafood you want though, look no further than Morgan McGlone’s Clam Bar, which boasts four courses of clams served every which way.

Festival Highlights

No New Zealand food festival would be complete without a traditional Maori Hāngi, where food is cooked on hot rocks under a mound of earth. Acclaimed Maori chef Monique Fiso will bring her mix of fine dining and traditional cooking techniques to Wellington for Hiakai Hāngi. This four-course celebration of Polynesian culture will be accompanied by entertainment at dusk, overlooking Wellington Harbour. Fiso will also be accompanied by a range of chefs, with experience working at two- and three-star restaurants around the world.

This year, restaurants are required to hero produce and ingredients from Wellington, and no event better exemplifies this than Kaibosh Food Rescue’s All Taste, No Waste. This three-course culinary spectacular will showcase unloved, overlooked and neglected ingredients, and will be prepared by Wellington’s next generation of chefs – students from WelTec – overseen by veteran chef Kelda Hains, known for her love of fresh veg in her recipes. All funds raised from the event will go towards supporting the daily operations of Kaibosh Food Rescue, which redistributes surplus food to those in Wellington who need it.

Foodies who believe that variety is the spice of life will appreciate Hillside Kitchen & Cellar’s Bandersnack, a five-course meal where the decisions guests make throughout the night will affect the meals to follow. The evening begins with a series of snacks that are decided by your interactions with team, followed by dish after dish of delicious unpredictability. The meals embody Hillside’s mission to hero local, ethically sourced produce.

Festival tickets go on sale 17 June and are available here.

This article was produced with content supplied by Visa Wellington on a Plate and is a Signature Luxury Travel & Style digital exclusive. Be the first to see more exclusive online content by subscribing to the enewsletter here.