Urbis’ top picks: Wellington on a Plate

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Schubert Winemaker's Dinner features a stylish six-course degustation menu with a fine selection of wine from one of the greatest wineries of Martinborough.

Schubert Winemaker’s Dinner features a stylish six-course degustation menu with a fine selection of wine from one of the greatest wineries of Martinborough.

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Culinary Cocktails offers an extra special menu of culinary-inspired cocktails, reflecting classics such as lemon meringue pie and apple pie, or ingredients like duck fat and cocoa butter.

Culinary Cocktails offers an extra special menu of culinary-inspired cocktails, reflecting classics such as lemon meringue pie and apple pie, or ingredients like duck fat and cocoa butter.

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Enjoy live jazz and a lavish three-course meal in the historic bank chambers, featuring all of your favourite flavours and styles from yesteryear in The Bank Vault Speakeasy.

Enjoy live jazz and a lavish three-course meal in the historic bank chambers, featuring all of your favourite flavours and styles from yesteryear in The Bank Vault Speakeasy.

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The Good Oil gives you the opportunity to sample single-origin and blended olive oils with a master of the good oil.

The Good Oil gives you the opportunity to sample single-origin and blended olive oils with a master of the good oil.

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Southern Soul Series' demonstration workshops celebrate the food of America’s south with local New Zealand produce.

Southern Soul Series’ demonstration workshops celebrate the food of America’s south with local New Zealand produce.

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The annual Wellington on a Plate food festival is in full swing from 12-28 August. Here are Urbis' top picks for the rest of this culinary extravaganza:

Welcome Home

Celebrate ethnic cuisines new to Wellington and welcome people to their new home with a delicious tasting menu. Logan Brown will be opening its kitchen to new local cooks from ethnic communities making Wellington their home. 

Culinary Cocktails

All  festival long, The Library is offering an extra special menu of culinary-inspired cocktails, reflecting classics such as lemon meringue pie and apple pie, or ingredients like duck fat and cocoa butter. Cocktails are made using Wellington regional ingredients and will treat the eye and the palate. 

Schubert Winemaker’s Dinner

Laurent Loudeac and Florent Souche present this stylish six-course degustation menu with a fine selection of wine from one of the greatest wineries of Martinborough, Schubert. Winemaker Kai Schubert will join guests and share his secrets of winemaking over a degustation dinner, with premium wine matches for each course. 

Secret Dining Trails

Take the backstreets and alleyways under the guidance of a local expert to the hotspots, hidden gems, institutions and the undiscovered – sampling signature flavours from an eclectic snapshot of Wellington restaurants, tuckshops and takeaway joints, bars and cocktail lounges along the way. Learn where to find the best of the best Chinese, Korean and Indochine flavours while meeting some of Wellington’s most interesting foodie personalities. 

Southern Soul Series

Bringing together two stars of the south – the south of the United States and New Zealand’s South Island, this series of demonstration workshops celebrates the food of America’s south. Both passionate campaigners for the use of garden-fresh, locally-sourced, seasonal ingredients, join chef William Dissen of The Market Place Restaurant & Lounge in Asheville, North Carolina, USA, and New Zealand’s own Annabel Langbein, as they share their combined talents and teach you how to create true southern flavours from local New Zealand produce. 

The Bank Vault Speakeasy

Join the Logan Brown team to celebrate 20 years of this iconic restaurant with a 1920s speakeasy, but only if you know the secret knock. Get dolled up in ’20s garb and enjoy live jazz and a lavish three-course meal in the historic bank chambers, featuring all of your favourite flavours and styles from yesteryear.

The Good Oil

Grab the olive branch with this rare opportunity to sample single-origin and blended olive oils with a master of the good oil. In this tutored tasting by Olivo’s Helen Meehan, you will explore individual components of Olivo’s 2016 olive oil and the final blend. You’ll take away an understanding of the way single varietal olive oils are blended and infused, followed by a delicious lunch showcasing the unique flavours and variety of the oils. 

For a schedule of Wellington on a Plate and to buy tickets, click here


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