Mount Maunganui cafe, Somethin’ Somethin’ backed up their 2025 People’s Choice win by taking out both top honours in this year’s Plates of Plenty Challenge: the Judges’ Choice Award and the People’s Choice Award.
“We’re pretty blown away!” exclaims co-owner Nathan Turley. “The double has never been done before, so it’s pretty special. I guess we’ll have to keep it [the burger] on the menu for at least another month!”
Close on the heels of Somethin’ Somethin’ in both the People’s Choice and Judges’ Choice were Talisman Restaurant in Katikati, who picked up a Distinction Award.
Their dish, Hot’n’Cheeky – a chipotle maple, soy and beer-braised pork cheek served with basil polenta, pumpkin purée, date-balsamic red cabbage, baby vegetables, cheddar sabayon and parsnip chips – impressed the judges with its masterful balance of flavours and expertly integrated ingredients, showcasing the full potential of the mystery box. The team was also commended for its polished execution and exceptional service.
The culinary competition, which runs in conjunction with the Flavours of Plenty Festival and is an initiative of Tourism Bay of Plenty, showcases the creativity of the region’s chefs, who are tasked with creating a standout dish using a mystery box of locally produced ingredients.
In this year’s box, the chefs had to choose from Lady Alchemy’s Sweet Rapture – Date Balsamic Treacle, Waitoa free range chicken thighs, The Flavoursmith’s Chipotle Maple–Hot Maple, Ka Pai basil pesto from Aroha Kai, Native Tree Farm’s Kawakawa Latte and Kawakawa leaf powder concentrate, Lumberjack Brewery’s Fork’n Good rice lager, freshly laid Kaimai eggs, and Curds First Cheese fresh cheddar curds.
Competing dishes had to feature at least three of the eight challenge box ingredients. Somethin’ Somethin’s winning dish, Somethin’ Clucky, featured five of the eight ingredients.
The crumbed Waitoa free range chicken, chorizo and cheese curd patty with bacon, folded egg, chilli onion jam, hot maple and kawakawa spinach mayo on a brioche bun won the hearts and taste buds of the judges as well as the public, receiving over a fifth of the public votes.
“Wow, what a dish,” one of the judges said. “I initially thought ‘it’s just a hamburger’, but it turned out to be a fantastic experience. The flavours were vibrant and worked beautifully together. This should be a permanent item on the menu. Very well done and a clear winner.”
Tourism Bay of Plenty General Manager Oscar Nathan says the Plates of Plenty Challenge continues to play an important role in connecting the region’s growers and producers with its hospitality sector.
“What makes the challenge special is the way it brings our local producers and eateries together. It’s a chance to support emerging producers, showcase their ingredients, and build connections that can continue well beyond the festival.
“It also gives visitors another reason to come to the Bay – to explore new venues, try new flavours, and taste locally inspired dishes that reflect the depth of our food scene.”
Festival Director Rae Baker says the quality and creativity of the dishes continue to impress year after year.
“Each year we see chefs push themselves further, and 2026 has been no exception. It’s incredible to see how a mystery box of ingredients can result in such a wide range of unique and delicious dishes.”
This year’s challenge lasted for just over a month, to allow diners to taste their way around the region. And with 20 entries, there were a few delicious dishes to devour. From Cadera’s ‘Chipotle Maple Pulled Pork Taco’ with caramelised onions and fried cheddar cheese curds; Master Kong’s ‘Fire & Rice’, featuring kawakawa and chilli grilled chicken thigh with puffed black rice; and Surf Road’s ‘Golden Breaker’ pizza with kawakawa pizza dough, basil pesto cream cheese, chipotle maple chicken, and date balsamic pickled apple.
Those with a sweet tooth were also catered for with The Brownie Bar’s ‘Kawakawa Raspberry Rapture’, a layered kawakawa brownie and blondie with raspberry, white chocolate, and balsamic notes.
flavoursofplentyfestival.com
