Little Savanna chefs Tshepo Bulane, left, and Lindani Dlamini prepare a chocolate lava cake fondant and handmade strawberry icecream for Plate of Origin judgesManawatū’s annual Plate of Origin is back with a new focus on supporting the region's businesses after being postponed due to the March lockdown. Since the annual competition began in 2016, it has challenged chefs to create new dishes using signature ingredients from an assigned region. But this year, Plate of Origin decided to make it entirely local and each culinary creation must feature three Manawatū-sourced ingredients. Chefs’ Association Palmerston North president Grant Kitchen said the decision took on greater significance after Covid-19 struck, and the competition was a prime opportunity to showcase and support Manawatū restaurants to help them through a rough year. Palmerston North restaurant Little Savanna’s owner Margie Holmes said this year’s competition would help forge connections with Manawatū suppliers she hadn’t dealt with before, such as The Little Organic Egg Company and Biofarm Products.

Source: Stuff September 01, 2020 04:18 UTC