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Peninsula to Plate


Sat 18 Jan 2014, 10:00am–4:00pm

Where: Awa-Iti Domain, Western Valley Road, Little River, Banks Peninsula, Christchurch District

Restrictions: All Ages

Ticket Information:

  • Adult: $10.00
  • Under 12s: $0.00
  • Additional fees may apply

Listed by: Peninsula2Plate

In its third year, the Peninsula 2 Plate competition and Banks Peninsula Farms Produce Marquee returns to the Banks Peninsula A&P Show, whisking together the natural beauty and rural history of the Banks Peninsula with with a dash of gourmet local food culture. Cooking and butchery demonstrations, gourmet food, prime lamb competition...a food lover's delight!

The event promotes the range of amazing food produced right on Christchurch's doorstep. In particular, it aims to give the local farmers feedback about their lamb that they wouldn't normally get and get consumers thinking about where their meat comes from and about the power they have to source quality, local product.

The Banks Peninsula Farms Produce Marquee is fully covered with plenty of seating so it should be a comfortable venue regardless of weather. There are two major components: a number of local producers selling their wares which include beautiful preserves, award winning extra virgin olive oil, fresh summer berries, spray free hazelnuts, fresh and smoked salmon and the list goes on!

That beautiful produce will provide the backdrop for the Peninsula 2 Plate competition which tracks prime lambs from the Banks Peninsula from the paddock, through the butchering process and then onto the plate, with judging at each stage. The lambs were judged on Monday the 6th by a local stock agent and then proceeded to Canterbury Fresh, a local meat processor that specialises in Canterbury lamb. They were judged there based on their conformation on the hook and a detailed cut-by-cut yield value analysis. The final round of judging is the 'Beef and Lamb New Zealand Hotplate' at the show when a back-strap from each lamb will be cooked by Richard Till for a panel of judges who will assess its taste, texture, tenderness, juiciness and aroma.

The audience will be able to watch Richard cooking and listen to commentary from him and the judges, as well as tasting samples from the various entrants which span a large range of breeds. Preceding and during the competition there will also be cooking and butchery demonstrations. Ultimately, the lamb with the highest combined score from the 3 rounds will be the champion.

We'll kick off with Anna Mahy of 'Preserved NZ' demonstrating how to make your own amazing sausages at home (12-1pm). Anna runs hugely entertaining and informative 'Pig in a Day' workshops, teaching you to create top quality smallgoods at home. The main judging commences at 2pm and runs until 4pm with a butchery demonstration at 2:30pm and Richard Till's cooking demo at about 3:15pm.