Plenty of flavour
Incredible foodie offerings proves 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 Waihī Beach and still has a network of extended whanau 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 Waihī 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 Papamoa 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, clementines.
“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 Papamoa. 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 has 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 specially-designed 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 Whakatanē, 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.”