Flavours of Plenty festival

BITE OF THE BAY

While some business has slowed across the country, there seems to be an explosion of flavour hitting the Bay food scene. With an array of events under the Flavours of Plenty Festival, and new eateries popping up wherever you look, the variety of choice is now second to none. Read on to discover where to look, what to eat and how it came about.

UNITING OUR TRIBE

WORDS STACEY JONES / PHOTOS SUPPLIED

Have you ever thought about what makes a great food destination? For those lucky enough to have travelled globally to the likes of Rome or San Sebastian, or closer to home, like Hawke’s Bay or Wellington, you’ll know that the food experience is original, enticing and delicious. So what gives these places the edge?

As chair of our region’s culinary tourism drive, Flavours of Plenty, I ask myself this question regularly. Understanding this is key to our success in becoming a foodie destination. We have no shortage of world-class ingredients and talented artisans, now we need to tell the world.

I believe what sets these destinations apart is the ‘vibe’ they have created around their food experience. The unique atmosphere that’s different to any other place. So how do you create a vibe? The answer is through collaboration. By getting a heap of talented local gourmands together and letting them collide around their love of all things food.

That’s why, for the last 18 months, we’ve been bringing together our food community through Flavours of Plenty, powered by Tourism Bay of Plenty. A way to unite our tribe and carve out a unique vibe for our region. The jewel in this crown is the Coastal Bay of Plenty’s firstever regional food festival Flavours of Plenty Festival. All great food destinations have a regional festival – FAWK, Wellington on A Plate, Toast. Why shouldn’t we?

Over April 7-10, from Whakatāne to Waihi Beach, the Bay will come alive with restaurant nights, workshops, long lunches and more. Our passionate foodies will work together to bring you unique experiences around our plentiful produce.

So, what can you do to play your part? Pick up a programme, round up your friends and buy tickets to an event or two. Support our local businesses. Share a meal. Learn a new skill. Venture out to a new place. And read on to discover the who, what, where and hows of the talent behind the Bay’s best foodie businesses.

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PLENTY OF FLAVOUR

Incredible festival foodie offerings prove there’s so much more to the Bay than good surf and sunshine.

WORDS SUE HOFFART / IMAGES SUPPLIED

When Flavours of Plenty Festival director Rae Baker moved to the Western Bay of Plenty in March last year, it was a homecoming of sorts.

Although she was largely raised in Scotland and has been living in Queenstown for four years, her Kiwi father attended Tauranga Boys College. She has spent copious childhood summers at Waihi Beach and still has a network of extended whānau and old family friends in the region. Pulling together the festival programme has fast-tracked the newcomer’s food knowledge.

“This festival celebrates a place I’ve loved my whole life,” Rae says. “When we were living in Edinburgh my dad would always say kumara is kumara and jandals are jandals.

“But I’m still learning more about the region. There have been plenty of revelations, like the fact we’ve got more truffle farms in the bay than in any other region in New Zealand. I knew about the kiwifruit and avocados, but I didn’t know about the chocolate and blueberries, or the macadamias.”

The inaugural Flavours of Plenty Festival, which runs from April 7-10, aims to celebrate the coastal Bay of Plenty’s world-class culinary offerings. This year’s festival will showcase horticultural heroes through workshops and demonstrations, degustations and pop-ups, restaurant nights and themed in-house menus, cultural and māra kai (food garden) events. “Obviously, this region has always been famous for its landscapes and beautiful beaches but we have a really rich food story to talk about and I think it’s about time we did.”

Rae says the Flavours of Plenty steering group, formed by Tourism Bay of Plenty, has uncovered hundreds of food-related producers between Waihi Beach and Ōhope.

The group has also established that the region hosts more than 600 cafes, restaurants and other eateries. In Tauranga city alone, the food and beverage sector generates more than $150 million and employs about 4400 people.

She says natural advantages, such as excellent soil and a sunny climate, are increasingly teamed with skilled growers, scientists, chefs, manufacturers and educators to produce premium products.

“Restaurants are really starting to showcase what’s great and locally grown. Our Toi Ohomai campus has an amazing culinary department and we’re seeing real efforts to connect people to the produce we grow here.

“Personally, we’ve bought a place in Pāpāmoa and I have a vege garden now and, oh my gosh, the tomatoes. My South Island friends can’t believe I don’t need a greenhouse. And, coming from Scotland, there’s no way we have the opportunity to grow avocados and feijoas, lemons, passionfruit and clementines.

LEFT: Mount Sourdough Co just keeps rising. ABOVE: Get in quick for a craft beer tour, including Mata Brewery. RIGHT: Mount Eliza cheesemakers are on a roll.

“I’m loving having access to farmers markets here, with all those people making kombucha or vanilla or sourdough. And I’ve loved taking friends to Dinner In The Domain at the pony club in Pāpāmoa. I’m blown away and it’s time we really started singing from the rooftops about it.”

Markets and the domain dinner are included in the festival offerings, alongside events such as craft brewery tours or a multi-course modern hāngī or a family-friendly cheese-rolling contest run by Mount Eliza cheesemakers.

Mount Sourdough Co’s mother-son duo Margaret and Sam Langlands are also promising foodies a new experience. The sourdough starter, which requires regular feeding with a flour and water mix, has been around for at least 15 years thanks to Margaret’s dedication and skill. Both she and her son have been known to take the precious starter along on their respective holidays, in order to keep it alive.

Sam learned baking skills from his former primary school teacher mum and became serious about dough only after working in corporate finance. He was planning to head overseas – flights were booked, visa confirmed – when their small, homegrown bread business grew unexpectedly quickly.

Four years ago, the engineering graduate set up a Facebook page to sell bread baked in the family kitchen at Mount Maunganui. When they outgrew that space, the pair expanded into the garage and developed a range that now includes a spiced fruit version, one with olive and rosemary and another studded with flax and sunflower seeds. These days, Mount Sourdough produces 500 loaves a day from a dedicated bakery and has plans to expand both the team and the small commercial kitchen. While Sam’s airline tickets and visa have long since expired, Flavours of Plenty ticketholders will have a chance to hear the Langlands’ story and discover the history, health benefits and science of sourdough. Guests will also get their hands on some dough, learn how to look after and bake the perfect loaf and take home a sourdough starter pack of their own.

As part of the festival, at least 16 eateries will utilise a matching ‘produce box’ to showcase what’s grown and made along the coast. Judges will pick winners but diners are also encouraged to taste the speciallydesigned cocktails or menu items and vote for a people’s choice award.

Fife Lane restaurant’s Flavours of Plenty lunch was the first event to sell out, while Sugo restaurant has designed a plant-based ‘king’s feast’ luncheon and Elizabeth Café is hosting a dinner created by Pepper & Me food business owner Cherie Metcalfe.

At Paengaroa, The Mediterranean Escape will see ticketholders visit a truffiere and an olive oil producer before heading to the Trading Post restaurant in Paengaroa for a degustation dinner.

In Whakatāne, The Good Fusion fashion and food event teams local boutiques and designers with live music and locally-made wine or kombucha as well as grazing platters that feature locally-made or grown products. Proceeds will support a charity that helps families facing childhood cancer. Whakatanē will also welcome diners to a long lunch at the award-winning Mata Brewery, led by brewer Tammy Viitakangas.

“This festival ticks all the boxes,” Rae says. “It’s great for the community, great for people who visit the region, for families. I see the event growing and growing, expanding every year.”

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Showcase

SAY CHEESE

Inspiration for Katikati cheese producers Mount Eliza Cheese comes from the use of traditional recipes and methods that date back centuries. They’re pushing the boundaries to bring back raw milk cheese-making to New Zealand and making single farm of origin cheese with milk produced from a local small half-jersey herd. Mount Eliza Cheese is available from selected local stockists, farmers markets and is available online.

MOUNTELIZA.CO.NZ

THE ROAD LESS TRUFFLED

Fancy hunting out a truffle? Back for 2022, Kitchen Takeover and Te Puke Truffles have teamed up again to offer foodies a rare and memorable experience that brings together the best of the Bay of Plenty’s produce and people. Join Jed the dog as he hunts out truffles on Fridays, Saturdays and Sundays from 11-2pm from June 3 – July 31. Tickets are $99pp.

KITCHENTAKEOVER.CO.NZ/ TRUFFLEHUNT/

TASTE OF THE MED

Paengaroa is where you’ll find The Trading Post, a destination bistro nestled in an historical farm cottage setting. Serving French and Mediterranean-inspired dishes, with an extensive menu using fresh, seasonal, local ingredients, diners can enjoy brunch in the private courtyard or a meal by the roaring log fire. The Trading Post is a family friendly, dog friendly licensed bistro that you’ll be sure to visit time and time again.

THETRADINGPOST.NZ

COMMUNITY CONNECTION

The popularity of farmers’ markets is a worldwide phenomenon and a fantastic asset to Tauranga and the Bay of Plenty. The Tauranga Farmers’ Market has been connecting food growers and producers with locals for more than 15 years. Held each Saturday morning at Tauranga Primary School, families can explore and delight in the fresh and beautiful array of stalls selling local fresh produce.

TGAFARMERSMARKET.ORG.NZ

CRAFTY BREWS

Based in the sunny Eastern Bay of Plenty, Mata Brewery is the perfect place to relax with family and friends while enjoying a selection of awardwinning craft beers, ciders and delicious food. With a love for great beer and a passion to brew unique New Zealand styles, this family-run business has been serving the finest, innovative range of award-winning styles since 2005. Catering for private functions and group bookings, with online purchases available, a trip to Mata Brewery in Whakatāne should be on everyone's weekend menu.