The fourth highly anticipated Flavours of Plenty Festival is starting later this month, with this year’s version promising more events over more days.
Autumn is a time of harvest and an important tourism shoulder season, so 27 March to 13 April is the perfect time for the Coastal Bay of Plenty to share its bountiful produce and culinary creations with locals and visitors alike.
Tourism Bay of Plenty general manager Oscar Nathan says his team has been busy organising the upcoming festival, having recently earned a New Zealand Tourism Award for its Flavours of Plenty collective, which has supported the annual festival since its inception.
“There are more than 50 exciting events in the festival programme this year, from Waihī Beach to Wainui, near Whakatāne.
Flavours of Plenty Festival director Rae Baker says several events will particularly appeal to the corporate market, as attendees appreciate unique opportunities to network or socialise with key contacts.
“My top picks for the corporate market would be the Three Whales of Pāpāmoa event at Lantern; Bubbles, Oysters and Canapés at Trinity Wharf Tauranga; and the Farm to Fork and Science to Spirits Evening at Oscar and Otto.
“We’re also seizing the opportunity to highlight some of the most amazing women in our foodie sector with the Queens of New Zealand Hospitality panel and the Women in Food and Drink Tauranga Networking event.
“At Waihī Beach, there’ll be Friday night cocktail and food matching at Highballing on the Shore. At the other end of the coast, near Ōhope, ticketholders will taste samples from five local producers as they partake in the Discover the Food Secrets of Wainui Tour.”
The popular Battle of the Snack will also return, featuring four up-and-coming chefs and their experienced mentors as they compete to produce the evening’s best snacks.
Oscar says the festival is the most visible component in his team’s culinary tourism strategy, with domestic and international visitors collectively spending more than $132 million on food and beverages in the region throughout last year.
“It’s vital that we support the innovation and showcase the excellence that exists in our horticulture, food and beverage producer, and hospitality sectors.
“One example is our collaboration with Mount Brewing Co., who are producing a bespoke beer during this year’s festival, called Sunseeker, which will be sold around the country.
“We also value the solid partnership we’ve developed with Toi Ohomai Institute of Technology during each festival because we know how important it is to attract, train, and support the next generation of professional chefs and hospitality staff who are coming through.”
Rae says the Plates of Plenty Challenge, starting on 16 March, is another way to ensure the benefits each festival generates carry on well past its final event date.
“We’re putting together boxes containing nine locally produced ingredients which participating eateries will be able to choose from to create unique festival dishes. This means we’re supporting new connections between growers, producers, and the 26 hospitality venues that will be competing for the two Plates of Plenty Challenge trophies.
The intention is that these venues will most likely keep utilising these suppliers for their future needs.
“None of this would be possible without the funders, sponsors, and supporters who have come on board to make this year’s festival happen. We’re very grateful to the Western Bay of Plenty District Council, Whakatāne District Council, Tauranga City Council, Downtown Tauranga, Cooney Lees Morgan, Trevelyan’s, Mount Brewing Co., and Toi Ohomai.”
Check the programme and ticket options at flavoursofplentyfestival.com.
