The Bay of Plenty. Is there a more aptly named province in New Zealand? From the Kiwifruit Capital of the World to New Zealand’s Avocado Capital, the region’s sheer abundance of world-class fresh produce is quite exceptional. All the more reason to celebrate its plentiful produce, the enterprising growers and the stellar culinary verve coursing through the region. Introducing Flavours of Plenty, the region’s headline foodie festival which roars back into life over eighteen delicious days, kicking off on April 16th. This year’s bash marks its fifth outing, and the festival has fast cemented its credentials as one of New Zealand’s very best festivals on the culinary calendar. Strung right across Coastal Bay of Plenty, from Waihi Beach to Whakatāne, there’s a stack of lip-smacking events to sink your teeth into. On a recent visit to the region, I enjoyed a taster of the festival, which included some superb encounters with some of the region’s growers. 

First up, I tootled to the eye-catching town of Katikati, for an irresistible avocado tour on Tim and Michelle Rosamond’s lush orchard. It’s an intimate experience strolling beneath these groaning avocado trees, marvelling over this magnificent superfood, followed up by a terrific tasting experience. Tim’s convivial patter is loaded with insights, including how these high-yield, heavy-producing Hass avocado trees can grow up to two metres a year. The avocados can actually stay on the trees up to 18 months, so next year’s crop is often growing on the tree with the current year’s crop. You’ll glean a stack of ripeness tips, too. 

Avocado Tours Katikati. Photo / Bay of Plenty Tourism 

My top takeaway? Place unripe avocados in a paper bag with bananas or apples to speed up the ripening process. If the avocados are very firm, they’ll be ready for smoothies or salads in a couple of days; give them three days for sandwiches or soups, and four days if you’re making guacamole. Once ripe, refrigerate to extend their shelf life. Many New Zealand avocados are exported to North America and Tim mentioned that it’s estimated that Americans binged their way through so much guacamole on Super Bowl Sunday, that it would have consumed the entire crop of avocados in New Zealand! 

Speaking of guacamole, Tim’s zesty recipe is a smash-hit, which includes jalapenos, lime juice, coriander and red onion. I could have binged all day on that – not to mention the avocado bliss balls, avocado chocolate brownie and avocado ice cream. They’ll happily share all their recipes with you. Enjoying a slice of avocado heaven with Tim and Michelle is a must-do.

Tim's guacamole at Avocado Tours. Photo / Mike Yardley

For a complete palate change, I ventured to Trufflewood in Paengaroa, for a dabble with sustainably grown Black Périgord truffles in the heart of Bay of Plenty. For the past year, it’s been home to Lance and Nicky Dodd. Trufflewood is just one of a handful of commercial blocks in New Zealand and the Dodds acquired the farm from Colin and Maureen Binns, who began creating their truffiere —a grove of trees where truffles are cultivated— in 2008.  

Their half-hectare truffiere was treated with 70 tonnes of lime and planted with 210 English oak and hazelnut trees “infected” with Black Périgord spores. It’s a gorgeous farm to explore, fringed with apple, nashi pear and macadamia trees. It also boasts a vast tract of native forest protected by the Queen's Covenant Trust. I was there with a bunch of overseas cruise passengers who were enthralled by the beauty of the setting.  

Lance mentioned their sprightly one year old Springer Spaniel, Indie, already has proven to have a very deft nose for sniffing out the culinary delicacy that attaches itself to the roots of the trees. Nikki thinks the smell is like an earthy, nutty whiff of Christmas. They harvested about 40kg last winter, with a truffle gram earning about $2-4. Lance mentioned that earwigs and worms are a problem, but possums are the biggest menace, who will dig the truffles up. In a typically good year, they should be able to produce 150kg of truffles. I was struck by Lance’s insights on how fiercely secretive the truffle world is, characterised by very little collaboration among producers. The only fellow producer they’ve managed to glean expert help and advice from is from a family in Oregon, who have created a $100m annual business.  

Trufflewood tour with Lance and Indie. Photo / Mike Yardley 

Following the tour, Nikki whips up a slew of truffle-infused treats, including using Trufflewood truffle oil in the likes of popcorn, aioli and even scrambled eggs, alongside their wonderful truffle balsamic vinegar. Try their truffle salt, too! You can even order fresh truffles direct from them, just as many discerning local chefs do. Sprinkle and shave away!  

Thread some illuminating farm tours into your sightseeing while visiting the region for Flavours of Plenty. The festival kicks off each year with the feverishly popular Battle of the Snack, where talented local chefs battle-it-out to create the tastiest snacks and canapes. The competition pairs local chefs with rising culinary talents to compete against each other with their salivating creations.  

Twenty great eateries will go head-to-head in the Plates of Plenty Challenge. Each participating eatery will receive a box of local produce and products, from which their chefs need to craft a signature dish that showcases the rich creativity of the local food scene. Dine in and vote for your winning dish. 

Canapes galore at Battle of the Snack. Photo / Bay of Plenty Tourism 

There are so many special events and tours being staged in the festival – more than 60, in fact. The programme’s variety is all-encompassing to push all palates, from food forest classes and fermentation workshops to a Big Fat Greek Cypriot Lunch, cake and cocktails picnic, and a degustation dining trail of the Mount’s most decorated foodie spots – including Solera and Saltwater. Speaking of the Mount, I’m a long-time fan of Rosie’s Red-Hot Cantina. They are hosting the Wings of Fire Challenge, where contestants brave their way with escalating spice levels on each wing coated in locally made hot sauces, before the champion is crowned. Yikes! I do have a soft spot for anything Mexican, which warrants a mention of Cadera in Ōhope. They will be a hosting an all-you-can-eat taco feast, with unlimited tacos for just $45. I’m in! Feast away on the best of the Bay of Plenty’s food and drink, with the Flavours of Plenty. Start by grazing the programme and making bookings at flavoursofplentyfestival.com.

Big Fat Greek Cypriot Feast. Photo / Bay of Plenty Tourism 

I rocked my way around the Bay of Plenty in a trusty hybrid Toyota Rav4, courtesy of Ezi Car Rental. I thoroughly enjoyed the Ezi experience, where excellent vehicles, super sharp prices and fast & friendly service are all part of the package. Ezi Car Rental operates an extensive network from 24 branches across the country. They’re everywhere you want to be with vehicles to suit your specific needs. 

Mike Yardley is Newstalk ZB’s resident traveller and can be heard every week on Jack Tame Saturday Mornings.