Plate of Origin returns for second serving
Manawatu chefs are once again firing up their stoves for Plate of Origin.
The annual Plate of Origin competition pits 10 pairs of chefs against each other in a showcase of premium produce and ingredients from every region of New Zealand.
The pairs for this year's competition were announced on Thursday.
Each pair compete to create the best, most innovative dish, using two "hero export products" that showcases the region of each duo.
Chef Craig Robinson from Palmerston North's Aberdeen on Broadway and chef Josh Barlow from The Grove in Auckland were the inaugural Plate of Origin winners last year.
Their dish had to feature duck from Easterbrook Farms and peaches and kumara from Kumeu.
Their winning recipe featured seared duck breast with a duck and peach crepinette, golden kumara, roasted shallot, peach puree and a duck jus.
The duck was presented three ways on the plate, with duck heart served crumbled on top.
The judges commended the dish for the colours, contemporary presentation and vibrant seasonal colours.
At the time, Brett told Stuff she was "blown away" by the collaboration between the winning chefs.
The chefs will have new partners in the competition this year.
Aberdeen will partner with Otago restaurant Fleur's Place, and The Grove has teamed up with Palmerston North's Nosh.
Judge Kelli Brett, the editor of Cuisine Magazine, said competition between the chefs was intense.
"Add regional pride into the mix, and you're on track to create the most beautiful dishes.
"The judges are looking forward to discussing dish choices and ingredients with the chefs. Going on what was delivered last year, I'm expecting to be inspired."
2017 Plate of Origin partnerships: