Dish 2013: Extending the culinary boundaries

Terry Lowe has added a quirky item, citrus popcorn, to his From Orchard to Coast dish. Photo / Duncan Brown

A competitive streak drives Black Barn Bistro head chef Terry Lowe to push the boundaries and create an exciting Signature Dish with flair.

This year, he's serving up From Orchard to Coast - a contrast of flavours featuring Hawke's Bay Holly Pork Belly and buttered scallops, sourced locally.

As a "quirky" element, Lowe has added citrus popcorn and an apple injection to the dish, which is already selling well.

"The apple comes in an eye dropper which sticks out of the pork belly, so that's a bit of fun."

His inspiration came from Hawke's Bay's informal title as the "fruitbowl" capital of New Zealand, while a coastal view from the bistro lent itself to the incorporation of seafood.

Black Barn Bistro is entered in the casual category of the Regional Signature Dish competition; with Orchard to Coast available during lunch service for, $33, until October 16.

Recipes must contain at least five local ingredients, and be matched with a local beverage.

The top dishes from each of the three categories will be decided by a People's Choice vote and the mystery panel of judges.

People are encouraged to dine at participating cafes or restaurants, and will receive a voting card when they order the Signature Dish.