From small beginnings Visa Wellington On a Plate is now one of the most anticipated events on New Zealand’s foodie calendar

 From small beginnings in 2009, Visa Wellington On a Plate is now one of the most eagerly anticipated events on New Zealand’s foodie calendar. This year marks the event’s 10 year anniversary and the party starts on August 10 when New Zealand’s capital dishes up hundreds of burgers, cocktails, festival dishes and a huge array of events over 17 days to celebrate a decade of this annual food festival.

Festival favourites Burger Wellington and Cocktail Wellington return where diners vote on their favourite burger and drink at participating restaurants. This year sees 180 burgers and 63 cocktails entered from across the region all battling for the ultimate bragging rights.

Arguably the most popular event Beervana will take place on Friday 10 and Saturday 11 August. Westpac Stadium is turned into a beer-lovers paradise with special one-off beer creations from Wellington, New Zealand, and international brewers all served with amazing food to match.  

International guests are always are draw card and 2018 is no different. The Chef Collaboration Series will play host to international chef’s including Hayden McMillan of Melbourne’s Etta, LA’s Gangsta Gardener Ron Finley, Sydney’s Dan Hong of Mr Wong and Ms G’s and London’s celebrated chef, Anna Hansen of The Modern Pantry.

By the numbers

In the last 10 years Wellington On a Plate has continued to grow from 30 events and 43 dine menus in 2009 to 148 events and 100 dine menus in 2018. During the 2017 festival 112,000 burgers were consumed as part of the event Burger Wellington and they were served with 67,000 matching Garage Project beers a 36% increase on the 2016 event.

During the month of August international visitors, particularly Australian visitors to Wellington increases year on year. Visa WOAP merchants averaged an increase of 41% in sales during the event when compared to the pre-event period.
In 2018 there is a total of 148 events, 180 burgers, 63 cocktails, 100 dine menus, and 267 hospitality businesses taking part.

Top five 2018 festival picks

Mad Hatter's Tea Party with a Twist: Dive through the rabbit hole and be transported to a magical otherworldly space. Let your taste buds be tickled by tremendously absurd high tea-style delights, including a teapot cocktail on arrival, not-your-usual club sandwiches, and champagne jellies.

Welcome to Valhalla: Eat to excess and enjoy an evening of whole beasts in viking-style frivolity. Imagine tables dripping with plentiful rustic dishes, whole fish, goblets of wine, and tankards of beer and mead.

Hiakai Hāngi: A traditional hāngi but not as you know it. Five top Kiwi and international chefs and foodies will gather around the hāngi pit in a celebration of Polynesian culture. Featuring Michael Meredith, Ron Finley, Morgan McGlone, James Knappett, led by Wellington's own Monique Fiso.

The Progressive Herbivore: Olive chefs present a four-course exploration of vegan and plant-based ingredients. They will showcase dishes and drink matches made from vibrant seasonal produce manipulated in creative ways, including dehydration and fermentation.

Rimutaka Prison Gate To Plate: An opportunity to enjoy a truly exceptional culinary experience behind bars, with all food prepared and served by prisoners at Rimutaka Prison. Renowned chef Martin Bosley returns to mentor the prisoners, along with chefs, Monique Fiso and Shepherd Elliott, who will bring their unique style to the canapés and three-course menu.

Green and Gold Paani Puri Recipes by Zespri

Green and Gold Paani Puri Recipes by Zespri

A deliciously fruity twist on an old street food favorite that highlights the delightfully different flavor profiles of the Green and Sungold Kiwifruit.

Ingredients

For Green Paani

6 Zespri Green Kiwifruit, roasted, peeled and coarsely chopped

1 cup coriander leaves, chopped fine

1⁄2 cup Mint leaves, chopped fine

1⁄2 inch piece Ginger

1⁄2 tsp Black peppercorns

1 tsp Cumin seeds toasted

1⁄2 tsp Black salt (kala namak)

4 tbsp Sugar

1 tsp Chaat Masala

Salt to taste

1 lemon, Juice of

Ice cubes to chill

For Sungold Paani

6 Sungold Kiwifruit, roasted, peeled and coarsely chopped

A Few threads fof saffron

1⁄2 inch piece Ginger

1 tsp Cumin seeds toasted

1/2 tsp Black salt (kala namak) 1 tsp Sugar

1 tsp chaat masala

Salt to taste

1 lemon, Juice of

For the filling

Sungold & Green Kiwifruit, chopped- 1 cup

Black chana, boiled- 1 cup

Puris- as required

Method

For the Green Paani

Place black peppercorns, cumin seeds, black salt, sugar and salt in a blender and powder. Add kiwifruit, coriander, mint, ginger, lemon juice and blend to a coarse puree. Add 1 cups chilled water and blend once more into a fine puree. Strain into a jug. Add a few ice cubes and keep refrigerated till needed.

For the Sungold Paani

Place black peppercorns, cumin seeds, black salt, sugar, salt and saffron in a blender and grind. Add the kiwifruit, ginger, lemon juice and blend to a coarse puree. and blend once more into a fine puree and strain into a jug. Add a few ice cubes and keep refrigerated till needed.

To assemble

Arrange puries in a large platter. Spoon the filling into each puri till 3⁄4 full.

Arrange shot glasses in a row alongside the puris. Fill alternate glasses with green and gold paani. Serve immediately.

Kiwifruit chuski Recipes by Zespri

Time: 25 minutes  Makes: 8 chuskis

Ingredients

8-10 Sungold Kiwifruit, peeled and chopped

1/2 cup powdered sugar

1⁄4 cup water

2 tbsp Zespri green Kiwifruit chunks

1 tbsp lemon juice (for the khatta)

Few ice cream sticks to prick

3 strands Saffron in warm water

Method

·         Place saffron sugar & water in a saucepan & stir over low heat until the sugar dissolves fully.

·         Remove from heat & cool.

·         Puree the Sungold Kiwifruit and lemon juice in blender.

·         Strain the puree to get a fine pulp.

·         Stir the puree into the sugar syrup and mix well.

·         Put the Green kiwifruit chunks at the bottom of shot glasses or popsicle tray and add the yellow

·         pulp on top and freeze.

·         When half frozen, insert a stick into each chuski and freeze completely.

About Zespri®:

The Zespri® brand is recognised as the world leader in premium quality kiwifruit–offering different

varieties such as Zespri® Green, Zespri® Gold, Zespri® SunGold, Zespri® Organic and Zespri® Sweet

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Green on shop shelves around the world.

Based in Mount Maunganui, New Zealand, Zespri® is 100 percent owned by kiwifruit growers,

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employing over 500 people across New Zealand, Asia, Europe and North America. Zespri® is also a

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member of the New Zealand Food Safety Science and Research Centre (a collaboration between

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Government, industry and researchers) that is focused on helping protect and enhance the reputation

o

f food produced by New Zealand and protect public health.

Keeping Natural breeding techniques at its core, Zespri® partners with Plant and Food Research

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using only natural plant crosses in what is the world’s largest kiwifruit breeding programme. (Natural

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plant breeding is a key long term driver of enhanced sustainability in growing methods and economic

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performance).

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Golden Kiwifruitfruit Rassam Recipes by Zespri

A beautiful elegant take on the classic Rassam. Serve in shot glasses as an amuse or large bowls as a soup course.

Time: 30 mins Servings: 2-4

Ingredients

3 Sungold Kiwifruit, chopped

1 cup Sungold Kiwifruit pulp

2 tbsp tur dal (Boiled pigeon peas) split 1 cup cooking water from Tur Dal

1 medium Tomato, chopped

2-3 cloves Garlic, chopped

1⁄2 tsp Cumin seeds

2 tsp Black pepper

10-12 Curry leaves

2 tbsp Coriander leaves, chopped

Method

Combine the garlic, cumin seeds and black pepper in a blender and blend to a smooth paste. Keep aside.

In a pan combine chopped tomato, boiled pigeon pea water, the spice paste, curry leaves and salt. Put on the gas and bring it boil. Lower flame to medium and boil for 10 minutes.

Add Sungold Kiwifruit pulp and chopped Sungold Kiwifruit and bring it boil. Remove from heat and transfer to a serving bowl.

Garnish with chopped fresh coriander leaves and serve hot.

Coffee by Di Bella has over 25 types of guilt worthy Belgian Waffle freshly baked to perfection and served with a portion of french vanilla ice cream and whipped cream on the side. From creamy peanut butter to premium chocolate ganache each waffle is served hot and fresh - just the way you like it. 

Chocolate lovers can choose from Chocolate Explosion, Kit- Kat Waffles, Rocky Road, Ferrero Rocher, After Eight and many more. We guarantee that there is atleast one waffle to match your every mood!

SUMMER-INSPIRED SNACKS FROM FOODIE INFLUENCERS AWW.SAM, TISHA CHERRY, FEEL GOOD FOODIE AND CHICANO EATS

RITZ crackers is debuting the RITZ Party Pantry, a deliciously creative pop-up experience designed to kick-off a summer of snacking and kitchen creativity. Inside fans will be able to taste some of the latest RITZ creations, check out live recipe demonstrations from a few snack-loving influencers, and get inspiration for all their upcoming summer get-togethers.
	With the help of notable foodies Sam Ushiro of Aww.Sam, Esteban Castillo of Chicano Eats, Yumna Jawad of Feel Good Foodie and food artist Tisha Cherry, attendees will taste and learn how to create easy warm-weather recipes such as Mexican Street Corn Toppers, Mediterranean Tapas, Deviled Egg Toppers and more.