A Mount Maunganui café made history at this year’s Plates of Plenty Challenge.

Somethin’ Somethin’ took out the Judge’s Choice and People’s Choice awards with its Somethin’ Clucky chicken brioche burger.

It marked the first time in the competition’s five-year history that a single dish won both titles, festival organisers said in a media release.

The annual competition ran from April 1 to May 3 as part of the Flavours of Plenty Festival, and attracted 20 entries.

Local eateries were invited to craft limited-edition dishes that celebrated the Bay of Plenty’s unique flavours, using supplied mystery-box ingredients.

Somethin’ Somethin’ owner Nathan Turley said the cafe was “pretty blown away”.

“We had an idea we were in the running for the People’s Choice because we saw the leader board [during the Challenge].”

He said the Judge’s Choice win was a “pleasant surprise” as that was the award the cafe really wanted to win.

“The double’s never been done before, so it’s pretty special.”

The Somethin’ Somethin’ team used five of the challenge box ingredients.

Their crumbed chicken, chorizo and curd patty was served in a brioche bun with bacon, egg, chilli onion jam, and hot maple and kawakawa spinach mayonnaise.

Somethin’ Somethin’ took out both the Judge’s Choice and People’s Choice awards with its “Somethin’ Clucky” chicken brioche burger.

Judges praised this year’s burger for its bold flavours and balance, with one describing the dish as “a fantastic experience”.

“The flavours were vibrant and worked beautifully together. This should be a permanent item on the menu … a clear winner," one judge said.

Talisman Hotel Garden Bar and Bistro received a special distinction award after its Hot’N’Cheeky beer-braised pork cheek dish finished runner-up in both voting categories.

Judges commended the Katikati eatery for its “masterful balance of flavours” and highlighted the team’s customer service during the competition.

Loretta Crawford, Tourism Bay of Plenty head of destination marketing, said the annual challenge was designed to showcase the region’s food and beverage producers and culinary talent.

“The Plates of Plenty Challenge inspires local chefs to get creative, using ingredients and suppliers they may never have worked with before, to produce bespoke dishes during our autumn festival.”

Crawford said diners appreciated the opportunity to try something new.

“This contest fosters vital collaborations and connections between suppliers and local eateries.”

The 2026 challenge box ingredients included cheddar cheese curds from Curds First, Chipotle Maple Hot Maple from The Flavorsmith, Fork’n Good Rice Lager from Lumberjack Brewery, Kaimai Eggs, Ka Pai, Basil Pesto from Aroha Kai, Kawakawa latte & Kawakawa leaf powder concentrate from Native Tree Farm, Sweet Rapture Date Balsamic Treacle from Lady Alchemy, and Waitoa Free Range Chicken Thighs from Waitoa Fresh Chicken.