There is a quiet culinary movement happening in Taranaki

Come and join the feast this autumn at Feastival!
This May, the region presents 25 thoughtfully curated culinary events set around the Taranaki Maunga. Feastival celebrates the flavours, people and places that make this region unique. Since 2018, Feastival Taranaki has brought together local producers, chefs, and collaborators to showcase the richness and seasonality of the region. Each event is locally created and delivered, with experiences hosted across Ōakura, Egmont Village, Urenui, and New Plymouth.

This year’s programme features an exceptional range of events, including an African Odyssey, a Spanish Feast, a French long lunch, and tastings of award-winning spirits from the New Zealand Spirits Awards. Guests can also enjoy five Taste and Tales trails, wine tastings, a Slow Food Supper Club launch, degustation experiences, barbecues, cooking demonstrations with the Taranaki Farmers Market, and even a Coffee Rave.

Each event is a unique, one-off experience, designed to reflect the character and creativity of Taranaki. As capacity is limited, early booking is recommended. They sell out quickly! Feastival tickets also make a thoughtful and locally inspired Mother’s Day gift.

Make a weekend of your experience by exploring local accommodation options and taking advantage of our complimentary transport services to events outside New Plymouth. If you are a foodie looking for a unique experience…Feastival isn't one to miss!
Book your tickets here now: www.feastival.co.nz
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s also a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

