10 Dine Wellington stories to whet your appetite
June 14, 2022
This 1-14 August the city’s chefs are literally serving up Wellington On a Plate with Dine Wellington. Some chefs have been inspired by their own personal journeys, some have delved into stories from the city’s past, while others have been influenced by Wellington’s unique weather.
Wondering where to start? Here are ten Dine Wellington stories to whet your appetite:
The team at Dragonfly pays homage to their father’s Chinese restaurant (which is still running today!) and reimagine his signature Lemon Chicken dish.
At The Thistle Inn, the team are celebrating William Couper who first poured rounds on the site back in the 1840s. This porchetta dish is a nod to William and his wife, and the Italians who immigrated to Wellington during this time.
Capitol Restaurant brings Wellington’s temperamental climate to life with their Windy City Soufflé featuring kōura (crayfish).
The building that now houses Cinderella used to be a home to two butchers, Boyds Quality Butchers and McKnight Meats. Their dine dish pays respects to the classic cuts, with free range pork served nose to tail and brassicas cooked over embers.
Shed 5 takes us coast to coast with their celebration of local ingredients from Wairarapa to Island Bay. The octopus is sourced from the rugged waters off the East Coast and the flavours of this dish are inspired by generations of fishing families of Mediterranean descent; Greek and Italian, who settled in Island Bay.
There are more than 70 Dine Wellington dishes to explore across the wider Wellington region, you can check them out here.