Ngaire Utanga; chef Tahlee Henry and Tina Milroy enjoy a taste test before Island Vibes is served up at The Cargo Shed on Sunday, March 31. Photo / Brydie Thompson
Ngaire Utanga; chef Tahlee Henry and Tina Milroy enjoy a taste test before Island Vibes is served up at The Cargo Shed on Sunday, March 31. Photo / Brydie Thompson
The Flavours of Plenty Festival showcases Bay of Plenty ingredients, growers, and chefs with over 50 events.
Highlights include cocktail stories, a progressive lunch, gin making, and Cook Islands cuisine by Tahlee Henry.
The festival strengthens the food community and runs from March 27 to April 13.
It’s the fortnight that has foodies salivating as Bay of Plenty ingredients, growers and chefs step into the spotlight.
The fourth annual Flavours of Plenty Festival is under way and tickets are selling fast.
“Some of my top picks for this year are already sold out,” festival director Rae Baker said.
“We do still have some incredible events that have a few tickets left like Legends in a Glass, which tells the stories behind classic cocktails and ‘The Longest Lunch’ progressive dining experience at the Mount that’s hosted by three head chefs includes live music.”
Also on the schedule are free family events spanning Whakatāne and Ōhope to Waihī Beach, along with ticketed experiences such as gin making, behind-the-scenes avocado orchard tours, a pasta masterclass, and fish filleting.
It’s not just practical workshops with experts, this year’s Edible Stories theme has sparked plenty of creative ideas.
Highlight talent
“We wanted to highlight the talent we have in the region and the team behind ‘Jack’s Sweet Escape’ really impressed us with the imaginative way they’ve played on the classic fairy tale.
“They’re using coffee as Jack’s magic beans and creating a golden egg cocktail,” Baker said.
For the first time, authentic Cook Islands food is on show at ‘Island Vibes’. Chef Tahlee Henry grew up in New Zealand with strong family ties to Aitutaki and is excited to share her distinctive culture.
“A lot of New Zealanders have been to Rarotonga, so they know the genuine warm hospitality of Cook Islanders as well as the amazing food,” she said. “This is one of the events during Flavours [of Plenty] that welcomes kids and we have plenty lined up to keep them entertained.”
From interactive Ei Katu flower crown demonstrations to live dancing, island drums and singing from the Kuki Airani culture group, the casual lunchtime event will be ‘walk and talk’ style.
Tina Milroy Tina Milroy, pictured, got a taste test of Sunday, March 30's ‘Island Vibes: A Cook Island Cultural Experience’– to be at The Cargo Shed in Tauranga City. Photo / Brydie Thompson
“Bringing people together over kai, chatting and laughing over food is what it’s all about,” Henry said. “We’ll be making pink potato salad, chop suey, Raro fried chicken, ika mata, donuts and coconut buns. By the end, we hope to get everyone up dancing.”
More creative
The festival not only attracted visitors into the region “for more than beach and ocean”, it also strengthened the food community by encouraging collaboration.
“People are becoming more creative in their own spaces. During the festival, they can test ideas and then afterwards, you’ll see them appear on menus,” Baker said.
“It’s the fourth year we’re organising the Flavours of Plenty Festival and it just keeps getting bigger and better,” Tourism BOP general manager Oscar Nathan said.
“This time, we’re offering more than 50 different foodie events at locations right across the coast, from Waihī Beach to Wainui, near Whakatāne, and at some of the best hospitality venues in Tauranga and Mount Maunganui.”
Flavours of Plenty runs from March 27 to April 13. Voting is under way for the Plates of Plenty Challenge in which 24 eateries use locally produced ingredients to create special dishes. For tickets and information, visit: flavoursofplentyfestival.com
