Treats from Wairarapa offered up

SHOWCASE: Pirinoa Station's Guy Didsbury, Glenys Almao of Main St Deli in Greytown, and Wairarapa Eggs' Chris Martin at the supplier showcase.

Wairarapa food and beverage suppliers are hoping they have tempted the tastebuds of top industry buyers at the largest culinary event in New Zealand.

Thirteen Wairarapa suppliers headed over the hill to showcase their best products at the Wellington on a Plate Supplier Showcase on Monday.

They presented wine, olive oil, chocolate, eggs, lamb, cheese, juice and gin, aiming to get their products on the menus for the Wellington on a Plate food festival in August.

Retailers also attend the event, looking for new products to stock.

"It was a great day. We met lots of new buyers," said Guy Didsbury, who showcased the best of Pirinoa Station Platinum Seal lamb.

"I think the chefs enjoyed meeting the farmers and producers behind the products they use."

Glenys Almao, owner of Main St Deli in Greytown, said there was plenty of interest in her Cocodeli "drizzles", made from imported organic coconut sugar from Indonesia and spices.

"I had an amazing response from retailers.

"The sugar is the sap of the coconut flower, which is cut and tapped and then boiled into a nectar or crystallised," said Ms Almao.

"It's quite different from anything else on the market."

She said the event helped garner interest from Auckland retailers such as Nosh.

"I had all sorts of people interested, saying they could use this in so many ways."

She will also be participating in the festival for the second time.

It was an amazing showcase for both restaurants and producers, she said.

"It puts your products out there and exposes them."

It was the second time at the industry-only event for Chris Martin, owner of Wairarapa Eggs, who said it went well.

He had met lots of different people in the industry.

He said chefs liked the fact that local, free-range eggs were available in the Wellington region.

"Wairarapa is seen as Wellington's food basket.

"You can make Wairarapa a one-stop shop."

The event was good for getting his brand and product - which he hoped would become synonymous with quality - better known in the marketplace, said Mr Martin.

"It's good to get your name out there and give them the egg they desire."

He said it was too early to tell who might be using Wairarapa Eggs on their festival menu but last year top chef Martin Bosley had used them.

His business also gained clients from showcasing last year.

"An egg is a good base to start from, especially a Wairarapa egg."

Grant Lumsden, Grow Wellington's sector development manager for manufacturing, said regional suppliers played a vital part in the festival.

Last year the festival had brought $4.1million in gross domestic product value to the Wellington regional economy, he said. The event is run by Grow Wellington in conjunction with the Wellington Culinary Events Trust.