Wellington’s annual culinary festival, Wellington on a Plate, once again showcased the city’s vibrant food scene this year, drawing locals and visitors into a diverse range of dining experiences. Established in 2009 to invigorate hospitality during the winter months, the festival has become a central event in Wellington’s calendar, engaging the entire city with its widespread offerings.
One highlight of the festival was a Mediterranean-themed dinner hosted by Sardinian-born chef Giulio Ricatti at his Cicio Cacio Osteria, a restaurant recently awarded a Bib Gourmand in the New Zealand Michelin guide. The gathering featured guests sharing personal memories of Mediterranean cuisine, with stories ranging from gelati in Italy’s Amalfi coast to seafood banquets on Greek islands, and even a unique “Irish sushi” concoction involving frankfurters wrapped in seaweed, illustrating the diverse culinary narratives Wellington hosts.
The festival also featured the much-anticipated Burger Wellington competition, which transformed the city for 20 days into a hub of burger innovation. In 2026, chefs across Wellington created 244 distinct burger varieties, including hot-honey chicken, double patty chimichurri, a blend of Japanese and Indonesian flavors, a Filipino-style burger with ube cream cheese, and a Dr. Seuss-inspired Green Eggs and Hamburger. The latter won the competition’s top accolade. One local burger enthusiast reportedly consumed 65 different burgers during the festival, highlighting the event’s intense and passionate following.
Outside of the scheduled events, the city revealed another culinary specialty: cheese scones. A byproduct of Scottish settlers’ recipes adapted over time with the addition of cheddar cheese post-World War I, cheese scones are a Wellington staple, often eaten buttered as a snack or with morning coffee. Sampling from three local providers—Swimsuit café, Floriditas, and Pickle & Pie—illustrated the scones’ regional variations. Swimsuit’s version was notably rich and buttery, Floriditas offered a lighter scone with flecks of rocket, while Pickle & Pie provided a spicier option accompanied by pickled cucumber and onion, winning favor for its balance of acidity and flavor.
Beyond the festival perimeter, a visit to Graze, a wine bar in Kelburn, offered a glimpse into the city’s innovative use of local ingredients. Co-owner Max Gordy led a neighborhood forage, sampling native plants such as kawakawa and onion weed, before returning to the bar for dishes featuring green-lipped mussels with wild fennel and horseradish, and greenbone fish with pickled magnolia leche de tigre. Graze offers a “full shebang” tasting menu of all 13 dishes for $NZ125, a popular choice for those looking to experience the breadth of local flavors.
Wellington on a Plate continues to strengthen the city’s reputation as a culinary destination, blending tradition and innovation while fostering community connections through food.