Food lovers are encouraged to sample unique creations at 24 eateries taking part in this year’s Plates of Plenty Challenge in the Coastal Bay of Plenty.

The annual culinary competition, a highlight of the Flavours of Plenty Festival, has been given an 11-day head start.

Dishes are already available ahead of the festival’s official opening on March 27.

Participating restaurants have each crafted a special dish incorporating at least three of the nine locally produced ingredients provided in the official Plates of Plenty Challenge boxes.

These include avocados, blueberries, pale ale and kūmara.

Diners and official judges have already begun voting for their favourite dishes, and the competition will close on April 13.

Among the inventive entries is The Surf Shack’s Te Reka o te Rā | The Sweetness of the Sun, featuring sourdough ice cream and a honey, soy and garlic panna cotta with olive biscuit crumb.

Pablo, in Pāpāmoa, has opted for a combination of chicken, coffee beans and tortellini, while Mount Maunganui’s Somethin’ Somethin’ is presenting a beer-battered fish sandwich with avocado and coriander mousse in hopes of securing top votes.

Flavours of Plenty Festival director Rae Baker.

Flavours of Plenty Festival director Rae Baker said the challenge continues to showcase the region’s culinary creativity.

“It’s amazing how the super talented staff at 24 of our region’s top eateries can take a box of goodies and turn it into such an array of absolutely scrumptious dishes. I’d like to encourage discerning diners to travel around and sample as many as they can,” said Baker.

Tourism Bay of Plenty is overseeing both the festival and the challenge. General manager Oscar Nathan said the initiative fosters collaboration among the region’s food businesses.

“We always enjoy sparking new connections between growers, producers and hospitality venues via the Plates of Plenty Challenge.

“The ultimate goal is to inspire these venues to keep utilising these food and beverage suppliers in the future, to ensure the positive impact the annual festival generates continues well after the final event date,” said Nathan.

Southern Hospitality is once again sponsoring the Judge’s Choice and People’s Choice prize vouchers for the competition’s top entrants.

Branch manager Jacqui Keene said supporting the challenge aligns with the company’s mission.

“It’s a privilege to support the businesses and individuals who are working hard to put our region on every foodie lover’s radar – those who are willing to dare to be different as they try new ingredient combinations to entice their diners,” said Keene.

Diners who cast their votes will also enter the draw to win one of three $100 vouchers, redeemable at any participating eatery.

A full list of dishes and ingredients can be found on the festival’s official website.