Visa Wellington On a Plate Media Kit 2022

A selection of Festival Events: 1-31 August

A slice of the Outback with Mark Olive at the Australian High Commission

Experience bush tucker like you haven’t before. Indigenous Australian chef Mark Olive brings a 4-course meal from the First Nations of Australia to Pōneke Wellington. A Bundjalung man, Mark’s family hails from the Northern Rivers region of New South Wales.

Beast of a Feast at Wellington Zoo

Take a guided stroll around the zoo learning how the animals are evolving with climate change. Capitol's Tom Hutchison and the Rex Tremendous crew will deliver a 5 course dinner inspired by the Korora (Little Blue Penguin), the Red Panda, The Giraffe, The Lion and The Tasmanian Devil.

From Scale to Tail at Graze Wine Bar

Sit around the chef’s bar and enjoy a long lunch learning how to put every part of this fish to good use.You’ll be using everything from the scales, eyeballs, guts, bones, fins, and flesh.

PORNO presents in the Mood for Love at Havana Bar

A high class-low-brow night to remember inspired by the 1960s cult classic “In the Mood for Love”. Havana Bar will be transformed into a classy eatery in 1960’s Hong Kong with a sophisticated donut-centric menu by PORNO.

A meal with Tony: Take your hat off at Ombra

A nostalgic trip to Jersey, serving up all of your Sorpanos favourites with the backstory to boot. Starting with Chicken Soup for The Soul, followed by dishes such as gabagool, ziti, Involtini, Cannoli and ricotta & pineapple pie. To finish, as the show did, with onion rings.

Dine Wellington Highlights: From 1-14 August

Dine puts a spotlight on the region’s best local produce as interpreted by our talented chefs. Explore Wellington’s unique culinary story as you taste your way through Festival Dishes. Only one will be crowned the Festival Dish for 2022!

Capitol: Windy City Koura Souffle

Souffler means to blow, and the Capitol team dreamed up their offering on a particularly blustery Wellington Day. It was suddenly obvious that their story this year is the mercurial Wellington wind. They are excited by the opportunity to make crayfish bisque and to cure our own salmon roe for this dish, which is the starter in our three course Dine offering.

Koura (Crayfish) Souffle with Home-made salmon roe and gem lettuce salad

Charley Noble Eatery & Bar: Daeyeong's Doenjang Duck Bulgogi

Our global society has opened the doors to international influence. While we still maintain traditions surrounding local food, Wellington has a magic trick: embracing all of the different cultures in a uniquely Wellington experience. At Charley Noble, Master Yeong’s Duck Bulgogi is a celebration of our story: the team behind the dream.

Awatoru's wild bush honey Bulgogi with doenjang marinated Duck Breast, tamarillo Bulgogi sauce, saeng chae

The White Swan Country Hotel: Ray's soulful chicken melting pot

Nana Ray was a humble and soulful home chef that immigrated to Wellington in 1951, bringing her Ukrainian Jewish heritage. She kept her culture alive through cooking, and was a huge influence on her grandson, Thomas Monk, head chef at The White Swan Country Hotel. Tom’s dish reinvents Ray’s traditional Chicken soup recipe using modern cooking techniques and fresh local ingredients.

Roasted Bostock chicken breast, chicken broth, confit chicken wing, herb dumplings, Vagabond Vegetarian carrot, leek and parsley.

Cocktail Wellington presented by Tommy's Highlights: 1 - 31 August

The city’s best bartenders get creative in this annual celebration of cocktails over the entire month of August.

For Flux Sake by Chow

A fun play on hot and cool flavours. Watermelon and Libertine Blends Kapow Vodka, Chow’s own Sake from Zenkuro Queenstown, Apostle coconut hot sauce, salted Cucumber & Mint topped with GP Dirty Water Foam.

The Chardonnay Martini by Boulcott Street Bistro

Brown Butter Washed Reid & Reid Rev Dawson’s Gin with Housemade Palliser Chardonnay Vermouth and fresh dill garnish go perfectly with our housemade Crayfish Eclair.

Choose Your Own Beerventure by Garage Project

Start with a wild-ferment sour ale, choose your spirit, and douse with one of three Six Barrel Syrups. You must use all of your numerous talents and much of your enormous intelligence. There are nine possible flavour combinations - alter the path of your story, and change its result.

Keep Your Gin Up by Dirty Little Secret

Prepare to be amazed by this delicious concoction of Wellington White Sheep Milk & Honey Gin, lemon juice, egg whites, candied walnut & rosemary syrup.