ExtraVEGANza! Meat-free Visa WOAP
July 24, 2019
Who says vegetarians and vegans can’t have fun? Not Visa Wellington On a Plate! Ignore that little ditty claiming you don’t win friends with salad, grab all your plant-based eating crew and head along to try these decidedly green Visa WOAP Festival events and Dine Wellington Festival Dishes.
The Progressive Herbivore - Wellington favourite Olive teams up with the creative crew from Plant Blazed to bring an exciting exploration into the world of plant-based ingredients using progressive techniques. The Progressive Herbivore presents balanced and flavourful dishes made from vibrant seasonal produce manipulated in creative ways, with techniques from dehydration to fermentation, to challenge both herbivores and omnivores alike to re-think the way plant-based dishes can be prepared.
What Fat Vegans Eat - Dig into creative, delicious and indulgent food that will change the way you think about vegan cuisine. Sweet Release serves up a surprising and delightful all-vegan menu of comfort food and treats including plantbased fried ‘chicken’, milkshakes and cake, proving vegan food is more than just salads.
Veganpalooza - Celebrate your plant-loving ways with a food and music extra-veganza at Chow. Indulge in eight-courses of new and exciting dishes that speak to Chow’s core values of tasty, healthy fast, fresh food, with a focus on seasonal ingredients and local suppliers. All accompanied by DJs and a fresh and exciting cocktail list served yum cha style.
Dine Festival Dishes
Coax a few of your meat-eating mates along, and get them out of their protein-laden comfort zone with blue cheese souffle, mystical mushrooms and vegan lamb rack. Here's a few of our picks to get treat your tummy, all featuring delicious Wellington region produce.
The French have it at Tartines French Cafe with their Festival Dish of Buckwheat galette, filled with a Parkvale mushroom medley, bechamel sauce, diced, roasted Agria potato and Lot Eight olive oil.
French inspired Tinakori Bistro offers up their bleu course with this year's Kingsmead Tinui blue and Sunset blue cheese souffle with Kaitoke blueberry sorbet.
Astoria - (pictured above) are showcasing Masterton-grown cauliflower served three ways - fermented puree, florets and dehydrated, accompanied with pickled grapes, carrot, confit orange, raisins, mint oil and carrot consommé.
Jano Bistro - Mystical Mushrooms - Smokey Mushroom House mushrooms with celeriac, vanilla and Flight Coffee - alll part of a five-course set menu that will leave you feeling out of this world ..
Seize - (pictured above) Hazelnut butter and raspberry jam tart, coconut hazelnut mousse with Wellington Chocolate Factory dark chocolate, chocolate banana peanut ice cream. Pretty and delicious!
Husk - Light after Darkness. This intriguing looking dish is black meringue made with Capital free-range eggs and Ōtaki carrots five ways - carrot purée, carrot ginger sponge, carrot cremeux, pickled carrot and carrot beurre noisette powder.
The Botanist - Vegan lamb rack with purple creamed potato, aubergine crisps, Kāpiti-grown carrot puree, rosemary popcorn, jus and chocolate mint. Cosy fare for a wintery day on the South Coast.
Pasta experts Scopa are serving Pumpkin and Zany Zeus ricotta, handmade gnocchi with a brown butter and apple dressing, crispy sage, hazelnuts and rocket.
And lastly Hillside Kitchen & Cellar - (pictured above) Cameron Family Farms carrots. Hillside gets clever with carrots in a multitude of culinary cuts. Who knew this humble vegetable was so versatile!
Win a meat-free Visa WOAP prize pack!
You could win a $100 voucher for The Botanist and five Burger Wellys at Lord of the Fries. Simply complete the form below, answer the very challenging question correctly and be in to win! Winner drawn Monday 29 July.
This competition is now closed :(