City of good taste

A rising star in the foodie world and a powerhouse for food technology, education, innovation and entrepreneurship, Palmy is fast becoming a hub for all things food.

Take a stroll through Palmy, and you’ll find an abundance of foodie delights all within just a few kilometres. From fine dining and gourmet indulgence to traditional dishes from around the world, you’ll never be far from a meal that suits your taste and budget. You’ll find yourself spoilt for choice by the city’s diverse range of international fare.

Freshly baked treats from Café Cuba

Embracing the diversity of 130 cultures, Palmy has restaurants and cafés specialising in Vietnamese, Indian, European, Chinese, Canadian, South African and a host of other cuisines. They cater for locals as well as people from further afield, many of whom treat them as a destination.

Amayjen - The Restaurant

Recently awarded one hat in the Cuisine Good Food Awards. It’s easy to see why chef/owner Andrew May was named Scottish Chef of the Year before he returned to his Manawatū hometown. He and his wife Jenni brought back the skills and experiences they earned on their extensive OE, and now apply them on Victoria Avenue from morning until night. The standards are high and only fresh ingredients will do, to sit alongside a carefully chosen wine list. Andrew has also been named a Beef + Lamb New Zealand ambassador for 2022-23, and Sous chef Jacob Aomarere-Poole recently won the Lee Kum Kee NZ developing chefs award.

Little Savanna

For South African cuisine, head to Little Savanna. Jamie Holmes, co-owner of the high-end casual restaurant, says its South African cuisine, charcoal grill and gourmet dishes, such as locally sourced ostrich fillets when in season, set it apart from most other restaurants. The uniqueness draws regular patrons from outside the region, such as from Wellington and Hawke’s Bay.

Beaver & Bear

Canadian locals and out-of-towners alike, love the taste of home prepared food at Palmy’s Beaver & Bear restaurant and food truck, owned by Blair and Brooke Argyle. “They come to get a taste of North America,” Blair says, adding that many non-Canadians have embraced the concept as well. Local producers also benefit from the business. “Sourcing local produce is important, and we’ll promote that more in the future.”

Keeping it fresh

A short drive from the city centre, at weekends and on some weekdays, locals sell their ware at charming markets. Fresh food, such as vegetables, cheeses and salamis, and homemade produce tempt tastebuds, provide restaurant and café owners with local ingredients, and help growers and other food providers flourish.

Pork Belly dish from Dejeuner Restaurant & Bar

Palash Saha, chef and owner of Dejeuner Restaurant & Bar, which specialises in European cuisine with a Kiwi-style twist, regularly sources quality produce from the local Farmers’ Market. Keen to support the food sector, he says today’s restaurants must serve consistently good quality. “There’s lots of competition in our small city, so restaurants need to produce fresh, consistently great food. That’s our main objective, whether people want a quick meal or a full dining experience,” he says.

Bento box from Haru Japanese Restaurant

Palmerston North City Council’s Marketing Manager Jessica Ballinger says Palmy’s growing reputation as a food hub is well earned. “We’re rich in culture – and that lends itself to amazing food experiences for locals and visitors. As well from the farmgate to plate, along with food growing and manufacturing, logistics and food distribution, we have Massey University and other large food science organisations that provide food innovation for our region, for New Zealand as a whole, and to the world.”

For innovation with more of an on-the-street flavour, be sure to visit www.palmynz.co.nz or head to the Palmerston North i-SITE to pick up your Palmy food guide. The idea is that diners will use the map to find their way to various locations for a progressive dinner evening.

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