Plabita Florence has cleverly built a restaurant that elevates the vegetables that we often throw away without a second thought. Her inspiration came from working in kitchens where she witnessed massive wastage of food and a disconnect with where the food came from, a desire to educate diners on the importance of seasonality, using vegetables as the heroes and no- or low-waste. Her innovative approach to modern dining at her restaurant Forest delivers a menu that not only highlights the natural flavours of New Zealand but also tells a story about the land and its bounty. Using fresh ingredients sourced from local farms, she creates signature dishes that often blend innovative techniques with traditional flavours and memories. For example: Brussels sprouts are seared with sliced red onions and dressed in malt vinegar gel then served with mint, creamy stracciatella and crispy salt and vinegar potatoes; a pickled pepper is filled with a mix of fresh mozzarella, smoked cheddar, seedy mustard and spring onion, then coated in a light crispy batter and served as a ‘popper’ with nasturtium hot sauce and crème fraîche; and a hot chocolate and whisky custard meets torched marshmallows soaked in stretchy malt syrup, toasted coconut cream and chewy salty cornflake sprinkles. The food at Forest is a uniquely special experience and Plabita Florence is revolutionising modern plant-based cuisine with unmatched innovation.