DINE WELLINGTONCongratulations to Neo Café & Eatery for taking out the Dine Wellington for a second year running! A celebration of two sweet and savoury flavours of Japan served up in a beautiful pie. Yuzu and Wasabi were the heroes of the dish, with a bespoke gelato made by local producer Gelissimo. Bellissimo!

What our judges said: "The wasabi gelato is not what you'd expect in a dessert, but it works really well with the citrus flavours and the almond biscuit. Overall, exceptional - the pie is something different and it's delicious."

Winner: Neo Café and Eatery - Would You Could You Wasabi Pie?

Second: Zelati Dessert Cafe - Absolutely Avo-licious

Third: Damascus - Sharing is Caring

COCKTAIL WELLINGTON

Pravda take the top spot for Cocktail Wellington this year with their Blue Gold. Saffron and apricot infused Lighthouse gin, botrytis viognier, dry sherry, burnt pōhutukawa honey and clarified lemon garnished with apricot dust which deliciously encouraged drinkers to lick the rim of their glass. This was accompanied by a Kāpiti blue cheese madeleine with ginger marmalade.

What our judges said: "Undeniably a real experience, the cocktail on its own is delicious however the tapas match seriously just elevates the cocktail with its contrast in flavour and texture."

Winner: Pravda Café & Grill - Blue Gold

Second: Oak & Vine Restaurant - La Nouvelle Façon

Third: The Lobby Lounge - Wrecking Ball

MOST INNOVATIVE

Dine: Zelati Dessert Cafe - Absolutely Avo-licious

Avocado toast like you’ve never had before! Zelati broke the mould this housemade real avocado gelato encased in a 72% dark chocolate ‘avocado skin’. 

Cocktail: Oak & Vine Restaurant - La Nouvelle Façon

A four-course cocktail degustation menu inspired by the theme 'breaking the mould' which offered a platter of cocktails in four different flavours and forms all made with different techniques.

Event: Graze x Teresa - Abstraction

Andrea Marseglia from Teresa, Hawke's Bay teamed up with Max Gordy and the good people of Graze Wine Bar to deliver an ambitious cocktail matched degustation. They drew on inspiration from the abstract artists that broke the mould of traditional art and of what we know as dinner.

BEST USE OF THEME - 'BREAKING THE MOULD'

Dine: Hippopotamus Restaurant - Queer Eye For The Fungi

Taking the theme quite literally, Hippopotamus gave fungi a glow-up! Shining light on the depths of the damp and dark, this three-course set menu heroed fungi in its many wonderful forms.

Cocktail: Pravda Café & Grill - Blue Gold

Another literal take on the theme 'breaking the mould' in the form of blue cheese, botrytis wine and Lighthouse Gin.

Event: Capitol & KC Cafe - Orien-table

An incredible evening celebrating two Wellington stalwarts and blending their personal and beloved cooking styles. KC Cafe and Capitol came together to break the perceptions of what each venue can offer in a true reflection of Wellington's finest.  

NEXT GEN COOK OFF 

Celia Drummond of Floriditas has been crowned this year’s winner of the Next Gen Cook Off.

This year five up-and-coming Wellington chefs competed in the popular Festival series which saw them create a three-course meal from a daily ‘mystery box’ of ingredients donated to Everybody Eats, including Pure South meat and rescued food from Kaibosh. All profits from the pay-as-you-feel event were in support of Everybody Eats. 

Alongside Celia, chefs Jacob Spackman from Kisa, Brett Barnes from Shepherd, Lizzie Rogers from Koji, and Courtenay Charles from 50-50 participated in the Next Gen Cook Off for 2023.