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Ki uta ki tai from the mountains to the sea

Brought to you by Waikato Civil Defence Emergency Management Group

Introduction . . . . . . . . . . . . . . . . . . . . . . . 1 Foreword . . . . . . . . . . . . . . . . . . . . . . . . .2 Momentum Waikato & Wise Group . . . . . . . . . . 3

Destination Ruapehu Angel Louise Cafe Carrot Cake . . . . . . . . . . . . . . . . . . . . . . 10 OCR Cafe OCR Mountain Salad . . . . . . . . . . . . . . . . . 14 Kai Nui White Chocolate Walnut Brownie . . . . . . . . . . 18 Home Fires Cafe Diggers Deluxe Cheesecake . . . . . . . . . . . . . 22

Stoked Eatery Buttermilk Fried Chicken . . . . . . . . . . . . . . . 62

Destination Waipā Absolute Coffee House Seafood Chowder . . . . . . . . . . . . . . . . . . . 68 The Bikery Kumara & Ginger Waffles (GF) . . . . . . . . . . . . 72 Cafe Irresistiblue Blueberry Pie . . . . . . . . . . . . . . . . . . . . . . 76 Churchills Cafe Grilled Chicken Salad . . . . . . . . . . . . . . . . .80 The Olde Creamery Beer Bread . . . . . . . . . . . . . . . . . . . . . . . 84

Destination Taupō Bistro Lago

Viands Bakery Plum & Port Pie . . . . . . . . . . . . . . . . . . . . 88

Squid Ink Linguine . . . . . . . . . . . . . . . . . . . 28 Huka Lodge Asian-style Quinoa Salad . . . . . . . . . . . . . . .32 Spoon & Paddle Belgian Waffles . . . . . . . . . . . . . . . . . . . . 36

Destination South Waikato Rhubarb Cafe Scroggin Slice . . . . . . . . . . . . . . . . . . . . . 42 Smoked Fish Pie . . . . . . . . . . . . . . . . . . . . 44 Poppy's Cafe Veggie Frittata (GF) . . . . . . . . . . . . . . . . . . 48 Tucker Bar & Eatery Tucker Burger . . . . . . . . . . . . . . . . . . . . . 52

Destination Waitomo King St Kitchen Hello Rosie Slice . . . . . . . . . . . . . . . . . . . . 58

Destination Hamilton Chim Thai Thai Green Curry . . . . . . . . . . . . . . . . . . . 94 Spicy Duck Salad . . . . . . . . . . . . . . . . . . . 96 Duck Island Salty Caramel Sauce . . . . . . . . . . . . . . . . 100 Dumpling House Boiled Dumplings . . . . . . . . . . . . . . . . . . . 104 Fill a Bowl Gourmet Satay Bowl . . . . . . . . . . . . . . . . . 108 Raspberry Vinaigrette . . . . . . . . . . . . . . . . 110

Hayes Common Balinese Pumpkin Curry . . . . . . . . . . . . . . . 124 Mr Pickles Risotto with Garden Peas and Mint . . . . . . . . 128 The River Kitchen Spiced Carrot Cake . . . . . . . . . . . . . . . . . 132 Scotts Epicurean Aglio Olio . . . . . . . . . . . . . . . . . . . . . . . 136 Smith & McKenzie Boysenberry and White Chocolate Cheesecake . 140 Snack Baby Peanut Butter & Oreo Pie . . . . . . . . . . . . . . 144 Speights Ale House Kāwhia Chowder . . . . . . . . . . . . . . . . . . . 148 Volare Kumara, Bacon and Chorizo Soup . . . . . . . . . 152

Destination Waikato District Nikau Cave & Cafe Venison Salami Pizza . . . . . . . . . . . . . . . . 158 Prof's@Woodlands Portobello Stack . . . . . . . . . . . . . . . . . . . 164 Punnet Lemon Meringue Tart . . . . . . . . . . . . . . . . 166 The Shack Crushed Green Peas . . . . . . . . . . . . . . . . . 170 Zealong Tea Estate Cold Brew Zealong Tea . . . . . . . . . . . . . . . 174

Good George Smoked Pork Ribs . . . . . . . . . . . . . . . . . . .114 Homemade Toasted Marshmallow . . . . . . . . . 116 Gothenburg Salmon Sashimi . . . . . . . . . . . . . . . . . . . 120

Zealong Mulled Wine . . . . . . . . . . . . . . . . 176

Destination Matamata-Piako Courtney Lee Cakery Feijoa Loaf . . . . . . . . . . . . . . . . . . . . . . 182

The Old Forge The Forge Burger . . . . . . . . . . . . . . . . . . . 186 Redoubt Bar & Eatery Oven Roasted Pork Belly . . . . . . . . . . . . . . 190 Villa Nine Villa Vegan Chocolate Cupcakes . . . . . . . . . . 194 64 Coffee & Kitchen Sweetcorn Fritters . . . . . . . . . . . . . . . . . . 198

Destination Hauraki The Cheese Barn No-Bake Lemon Quark Cheesecake . . . . . . . 204 Falls Retreat Bistro Beetroot Chutney . . . . . . . . . . . . . . 208 The Refinery Feijoa, Ginger and Coconut Cake (GF) . . . . . . . 212

Destination Thames-Coromandel Mercury Bay Estate Ribollita (Tuscan Bean Soup) . . . . . . . . . . . . 218 Port Road Project Turkish Poached Eggs . . . . . . . . . . . . . . . . 222 Waiomu Beach Cafe Smoked Kahawai Kedgeree . . . . . . . . . . . .

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Good Bitches Baking . . . . . . . . . . . . . . . . . 227 SOS Cafe . . . . . . . . . . . . . . . . . . . . . . . 229 Partners . . . . . . . . . . . . . . . . . . . . . . . . 231 Acknowledgements . . . . . . . . . . . . . . . . . 232

Foreword

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The Mighty Waikato region is blessed with fertile land, a benign climate and innovative farmers and food producers. Their bounties are showcased in the area’s many eclectic eateries – several of which are regional and national award-winners – all great places we would normally be gathering to enjoy good food, good fun and good friendship. This entertaining and informative e-cookbook is a

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culinary journey that connects communities and people as it follows the Waikato River from the mountains to the sea – a journey that highlights the region’s thriving agriculture and horticulture, natural beauty and unparalleled visitor attractions. At this time, although it may be challenging to enjoy the gastronomic delights of our favourite restaurants, cafés and coffee shops, eateries from Taupō in the south to those on the west and east coasts and in between have generously shared some of their

Introduction Come with us and share our waka on a culinary adventure from the comfort of your own home, as we journey from the source of the mighty Waikato in the mountains, to the point where the river meets the sea – stopping off at iconic foodie hotspots along the way. Our region is a place beyond the expected, which constantly surprises with natural beauty, powerful history and out-of-

favourite recipes for you to enjoy at home. We encourage you to recreate these delicious dishes in your own kitchen and I know we all look forward to visiting these much loved featured restaurants and cafés as soon as we’re able. Nā tō rourou, nā taku rourou, ka ora ai te iwi. With your food basket and my food basket the people will thrive. Enjoy!

this-world experiences. While we find ourselves in a different time and needing to support what’s in our backyard more than ever, our kaitiaki still runs deep, our mana inspires and we remain an unforgettable region. We invite you to discover recipes and stories from some of our favourite producers in the region which we hope will nourish, sustain and stir you at this challenging time. We encourage you to recreate these delicious dishes in your own kitchens and at the same time look forward to visiting these much loved featured cafes and restaurants once again. This is the Mighty Waikato. It’s all yours to discover.

Kia kaha 1

Jan Bilton Jan Bilton is an award-winning food writer, newspaper columnist, editor and photographer based in Cambridge. janbilton.co.nz 2

Supporting Momentum Waikato & Wise Group The Mighty Waikato Cookbook is delighted to be supporting Momentum Waikato and Wise Group, with all proceeds from its sale going directly to their community support projects countering the impact of the COVID-19 crisis. Momentum Waikato Community Foundation exists to enable local impact philanthropy for the region. It’s current Greatest Needs Appeal is raising funds to accelerate and secure the delivery of food and winter essentials to those in real need, right now and here in the Waikato, partnering with Wise Group and their new Here to Help U service to target the support.

momentumwaikato.nz

Wise Group, alongside Community Waikato, has collaborated with numerous community organisations in the last few weeks to develop and launch the Here to Help U project, which aims to meet the surge in demand for social services caused by the COVID-19 crisis. A large commercial kitchen at Claudelands Event Centre, mobilised in partnership with Montana and Hamilton City Council, has so far produced over 24,000 meals and 2500 food parcels, distributed to those in need across the region by an ever-growing group of community providers. At the same time, Wise Group’s Houchen Hub, supported by Momentum Waikato, has also been producing frozen meals and care packages for vulnerable families across the Waikato. The team has distributed 590 food parcels, 1635 frozen meals and 283 hygiene packs since the start of the crisis, with many more to go out!

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Destination Ruapehu

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ing Waika Angel Louise Cafe is named after Angel and Louise, two ladies who initially ran the business when it was first established

@AngelLouiseCafe

around 2003. The cafe is now owned by Lyn and Gary Griffin Chappel, who together have more than 60 years’ experience in the hospitality trade between them. The couple moved to Raetihi from

facebook.com/AngelLouiseCafeRaetihi

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Waiouru Army Base in 2017 to take over the business and they decided to keep the cafe’s name as it was so iconic to locals and regulars. A new menu was needed, however, one that would have an appeal. That included a range of pasties, including a Hangi pastie, which is said to be truly authentic in flavour, along with venison and red currant, minted lamb, and pork, kumara and watercress. This selection is often enhanced with specials. Lyn and Gary have also steadily built up and put up a collection of works from New Zealand artists, including pieces by a member of their team. One colourful, massive picture of cow

48 Seddon Street

heads has been named Daisy and Molly.

angellouisecafe.co.nz

Raetihi

Many visitors admire the art, with some even seeking to buy pieces. 7

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Carrot Cake

Angel Louise Cafe Carrot Cake

Ingredients

Method

For 20cm cake tin

Mix the dry ingredients together.

1 3/4 cups of wholemeal flour

Mix the wet ingredients together.

2 cups of soft brown sugar

Add the wet mix to the dry mix and combine well.

2 teaspoons baking soda

Line and oil a 20cm loose bottom cake tin.

1 teaspoon of cinnamon

Add the mix to the tin and bake at 180 degrees

½ teaspoon of ground nutmeg ¼ teaspoon of ground cloves 1 cup of canola vegetable oil

Celsius for 30 minutes. Check the cake and continue to bake until set. Remove the cake from the oven and allow it to sit for 15 minutes before removing from the tin.

½ teaspoon of vanilla essence

To make the topping, mix together all the

4 eggs (size 7)

ingredients.

3 cups of grated carrot

Spread over the cake and top with pieces of walnut, dried cranberries, dried diced apricots and

Topping

pumpkin and sunflower seeds.

90 grams of cream cheese 50 grams of butter 2 cups of icing sugar ¼ teaspoon of vanilla essence

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@ocr_cafe

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OCR cafe and restaurant is situated just below stunning Mt Ruapehu. We are surrounded by the most beautiful scenery right at our door step, used by hikers, bikers and kayakers, including the old coach road. This is where our name comes from. It was the snow that brought our family - keen boarders and skiers - to Ohakune. Having a cafe here means we have daily use of the mountain and we get to enjoy the vibe of Ohakune town. We are a family friendly licensed cafe restaurant that caters to all dietary needs including allergies. With OCR right beneath the mountain, the river flowing out the front

2 Tyne Street, Ohakune

and the wood pigeons resting right in

06 385 8322

Ruapehu

our garden, summer or winter, we're the place to be. 11

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OCR Mountain Salad

OCR Cafe OCR Mountain Salad

Ingredients

Method

150 grams of sirloin

Cube pumpkin and season as your tastebuds

or 1 chicken breast

desire. Roast at 180 degrees Celsius for 30 minutes.

1 decent serving of seasonal salad greens

Roast frozen corn kernels for 10 minutes at 180

1/4 cup of frozen corn kernels 1/4 chopped pumpkin 1/4 cup marinated peppers 1/4 cup grated carrot 1/4 cup of sliced red onion 1 handful of chopped walnut 1 handful of chopped dried cranberries A sprinkle of feta cheese Balsamic dressing to serve.

degrees Celsius. (You can pop this in the oven with your pumpkin!) In a large bowl roughly mix together greens, add your roasted pumpkin, roasted corn, carrot, peppers, red onion, walnuts and cranberries. Make sure these are tossed well so the goodness goes throughout. In a frying pan cook your sirloin (to your liking) or chicken and slice into easy to eat pieces. Top your salad with the meat, sprinkle on feta and serve with a balsamic dressing. This salad can be eaten as a meal or served as a side dish for your entire family!

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Serves 2

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Kai Nui, originally Pie Nui, was brought to Taumarunui four years ago. It's a little coffee, pie and sweet treat cart that's convenient in the busy bustle of the day. The owners love baking, creating and cooking, and they're always changing things up all the time. Catering has become a large part of their business now, such as creating grazing tables for weddings, meetings and get togethers. Kai Nui is is open daily from 7am to 2pm

Corner of Hakiaha Street and Katarina Street

for freshly brewed coffee, piping hot pies,

020 4140 7731

Taumarunui

fresh baked slices, cookie pies and town famous steak rolls. 15

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with Caramilk Cream Cheese

White Chocolate Walnut Brownie with Caramilk Cream Cheese

Method

200 grams of butter

Melt the butter, sugar and chocolate buttons in a

125 grams of sugar

pot, stirring so as not to burn.

150 grams of chocolate buttons

Once melted, cool and add the eggs one at a

3 eggs 20 grams cocoa 40 grams of self raising flour 60 grams of plain flour 50 grams of white chocolate, chopped

time, mixing between each egg. Add the dry ingredients and fold to combine. Add the chopped nuts and white chocolate and fold to combine. Pour the mixture into a 20cm x 20cm tin lined with baking paper. Dot in the cream cheese on top.

70 grams of walnuts, chopped

Bake at 150 degrees Celsius for 25 minutes. There

50-80 grams of caramilk cream cheese or

should still be a slight wobble in the brownie

normal cream cheese (optional)

when you pull it out. Cool and then cut and enjoy.

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Ingredients

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White Chocolate Walnut Brownie

Kai Nui

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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The Home Fires Cafe at the National Army Museum in Waiouru offers a familyfriendly, relaxing atmosphere and a range of nutritious meal and snack options. The museum is fascinating, the scenery through the Central Plateau is completely beautiful, the food is great, and you even get a view of Mt Ruapehu from the cafe. Make a point of visiting or stopping if you are travelling through.

Corner State Highway One and Hassett Drive armymuseum.co.nz/visit/visit-us/museum-cafe

Waiouru

You won't be disappointed. 19

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Diggers Deluxe Cheesecake

Home Fires Cafe Diggers Deluxe Cheesecake

Method

Base

To make the base, mix together the crushed

200 grams of Anzac biscuits, crushed 100 grams of butter, melted 100 grams of Pineapple Lumps, frozen and crushed or finely chopped

biscuits and melted butter, add the pineapple lumps and press into the base and sides of a 21cm tin (flute if you have one) and chill until required. Beat the cream cheese and caster sugar until smooth.

Filling

Combine the juice from the pineapple with the

1 packet of Pineapple Lumps

until dissolved.

250 grams of cream cheese, softened

Add the crushed pineapple and gelatine mix to

1 cup of caster sugar

the cream cheese mix and blend.

1 small tin of crushed pineapple, drain off juice

Fold in the sour cream (or crème fraîche) and half

gelatine, let swell for 2 minutes and then heat

and reserve

a packet of chopped pineapple lumps.

2 teaspoons of gelatine

Add the cream mixture to the biscuit base,

250 grams of sour cream or 200 grams of

sprinkle with chopped pineapple lumps, and chill.

crème fraîche

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Ingredients

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Destination Taupō

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@BistroLago

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Bistro Lago, with the expertise of Celebrity Chef Gareth Stewart, is proud to bring you the best our region has to offer. From lake, land and ocean to your plate, Bistro Lago’s seasonal New Zealand menus provide a memorable experience for Hilton Lake Taupō guests and locals alike. Originally known as the Terraces Hotel, the Heritage Wing of Hilton Lake Taupō opened in 1889. International travellers took refuge in its comfort while tales of huge trout caught were shared around the fireplace over a few drinks. Major landmarks, like Two Mile Bay and Five Mile Bay in Taupō, were measured from the hotel, with the hotel finally taken over to be managed by Hilton in 2009.

Hilton Lake Taupō, 80-100 Napier Road

Some of our guests relive fond memories

bistrolago.co.nz

Taupō

of honeymoons and anniversaries by coming back four to five decades later. 25

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Recipe by Celebrity Chef Gareth Stewart

Squid Ink Linguine

Bistro Lago Squid Ink Linguine

Ingredients

Cooking the scallops

400 grams squid ink linguine

Heat a large frying pan that will hold all the

300 grams scallops

pasta and scallops and add 2 tablespoons of the

200 grams cherry tomatoes cut in half 200 grams chorizo, sliced Extra virgin olive oil 1 clove garlic, sliced 1 red chilli, sliced 1/2 lemon, juice only 1/2 cup Italian parsley, chopped

Get ready Boil a kettle and fill a large pot with boiling water, add salt and set to high heat to boil. Ready a small jug, some tongs and a small tray to hold the cooked scallops. Pat dry the scallops and gather all your ingredients.

For the pasta

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extra virgin olive oil. Place the scallops into the pan in a clockwise direction, so that once you get back to where you started you can then begin flipping them over to cook the other side. Season with salt and pepper and cook them one minute each side. Remove all the scallops from the pan and drain on a small tray. Reserve the frying pan to finish the pasta.

To serve On a high heat, add 100ml of extra virgin olive oil followed by the sliced chorizo, cherry tomatoes, garlic and chilli. Saute for 2 minutes then add the cooked linguine followed by the reserved pasta water. Allow the pasta to boil in the sauce that you have created. This should make the sauce coat the pasta as it emulsifies with the extra virgin olive oil. Adjust with salt and pepper and add the cooked

Cook the squid ink linguine in the boiling water

scallops, lemon juice and chopped parsley. Finish

for recommended time on the packet. Once

with a drizzle of extra virgin olive oil.

the pasta is cooked reserve at least 300ml of

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the water in a small jug before straining into a colander. Season with salt and pepper and drizzle with extra virgin olive oil to stop the pasta from sticking together.

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Serves 4

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@hukalodge

facebook.com/hukalodge

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Huka Lodge has enjoyed a location of great natural beauty, on the banks of the mighty Waikato River, since it was founded as a very simple trout fishing camp in 1924. This legendary retreat continues to define absolute style while offering privacy and relaxation, with authentic outdoor adventure for those who appreciate exquisite cuisine, personal service and unique experiences. With just 25 guest suites, including two superb private cottages, within 17 acres of magnificent grounds, this is truly an exclusive experience. Huka Lodge proudly takes its place amongst the

271 Huka Falls Road, Taupō 3377 hukalodge.co.nz

Taupō

world’s best retreats – with its reputation and awards all richly deserved. 29

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Recipe by Executive Chef, Paul Froggatt

Asian-style Quinoa Salad

Huka Lodge Asian-style Quinoa Salad

Ingredients

Method

Salad

Salad

2/3 cup of mung bean sprouts

Keep some peanuts and spring onions aside.

2/3 cup of quinoa (measure, wash thoroughly,

Mix all the remaining ingredients in a serving bowl.

cook in rice cooker with an equal ratio of dry

Take reserved peanuts and spring onions and

quinoa to water) 1/2 an avocado

scatter over the mix. Add the dressing, garnish with coriander and serve.

2/3 cup of cucumber, peeled, deseeded, cut diagonally

Palm sugar dressing

1/2 cup of peanuts

Heat the sugar, soy, lime juice and tamarind

1/3 cup of edamame beans, shelled

paste until the sugar dissolves, then chill.

1 heaped teaspoon of pickled ginger, sliced

Mash the garlic and pepper in a mortar and add

2-3 tablespoons of palm sugar dressing

to the cooled sugar and lime mix.

1 tablespoon of coriander leaves

Add the zest to taste, and stir in the ginger.

Palm sugar dressing 4 tablespoons palm sugar 2 tablespoons gluten free light soy 3 limes, juice and zest 1 tablespoon tamarind paste 2 limes, zest and juice

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1/2 teaspoon chopped garlic 3 white pepper corns

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1/3 cup fresh ginger, finely grated

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Serves 2

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@spoonandpaddle

facebook.com/spoonandpaddle

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Located in an idyllic yellow and white 1950s house surrounded by luscious garden, Spoon & Paddle is a favourite with locals and travellers alike! The menu is influenced by each season’s produce and, where possible, local, environmentally sustainable growers and providers are used. Most of the menu items are available with glutenfree or dairy-free options and every effort is made to accommodate dietary requirements. The coffee is Fairtrade Organic and made with passion for consistently great flavour. There are two comfortable rooms and a cosy lounge suite so everyone can find a place to relax in the warm, modernrustic atmosphere. With a children's

101 Heuheu Street, Taupō 3330

playground and garden tables, it's the

spoonandpaddle.co.nz

Taupō

perfect place for families, pets and relaxing in the sun. 33

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Belgian Waffles

Spoon & Paddle Belgian Waffles

Serves 5

Ingredients 2 cups self raising flour 1 tablespoon caster sugar 1/2 teaspoon salt 1 3/4 cups cold milk 1 1/2 cups melted butter or canola oil 1 teaspoon vanilla extract 2 whole eggs, beaten

Method In a large bowl, whisk flour, sugar, and salt until well combined. Create well in the centre. Into the well of the dry ingredients, pour in remaining ingredients: milk, melted butter, vanilla, and eggs. Whisk to incorporate and create a batter. If it seems too thick, add in an extra splash of milk. Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the centre. Close and cook according to waffle maker instructions. Repeat with remaining batter until all waffles have been cooked. Serve with whipped cream,

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with berry compote, lemon curd, passionfruit sour cream, and a poached plum.

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powdered sugar, maple syrup, and/or butter. Top

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Destination South Waikato

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Rhubarb Cafe has been in business for 10 years. We are located in Arapuni village and right on the Waikato River Trails. Arapuni is a wonderful destination for anyone who wants to enjoy the local history (Arapuni Dam, powerhouse and swing bridge circa late 1920s) cycle or walk along the beautiful bush clad Waikato River Trails or just have a coffee/meal at Rhubarb Cafe. A gallery/

6 Main Road, Arapuni

shop - Inside Out, Outside In - is located

07 883 5722

Arapuni

at the rear of the cafe, and we also have bikes available for hire. 39

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Scroggin Slice

Rhubarb Cafe Scroggin Slice

Ingredients

Method

Base

Base

1 packet malt biscuits finely crushed

Mix malt biscuits and butter together and press

110 grams melted butter

into a high sided extendable baking tin about

Topping 1 1/4 cups chopped apricots and prunes (mixture) 1 1/4 cups shredded coconut 1 1/2 cups chopped chocolate buttons

20cm x 26cm in size.

Topping Mix the chopped apricots, shredded coconut and chocolate buttons together and spread over the base.

Slivered almonds

Sprinkle with slivered almonds.

1 tin sweetened condensed milk

Drizzle the condensed milk over the top and bake at 170 degrees Celsius for 25 minutes or until the almonds are golden. Cool and store in the fridge. Tip: Do not put the condensed milk on until you are ready to put the slice straight into oven. If it soaks into the fruit mixture too much the finished result is not as good!

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Smoked Fish Pie

Rhubarb Cafe Smoked Fish Pie

Ingredients

Method

Topping

Topping

1 kilogram potatoes

Cover the potatoes with water and cook until soft.

90 millilitres cream

Drain, mash with cream and the first measure of

50 grams butter

butter and season with salt and pepper.

Salt and pepper 25 grams butter for final assembly Panko breadcrumbs

Put both types of fish into a large saucepan,

Fish

leaves and cook over medium heat for about

400 grams smoked fish 400 grams firm white fish 625 millilitres milk 250 millilitres cream 2 white onions, sliced into rings 2 bay leaves

White sauce 50 grams butter 50 grams flour 4 tablespoons fresh curly parsley (roughly chopped) 2 tablespoons dill (roughly chopped)

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pour over milk and cream, add onions and bay 5 minutes until just cooked. Remove from heat and allow to cool. Once cool strain off the liquid into a bowl and set aside for the sauce. Reserve the fish and cooked onion - discard the bay leaves.

White sauce Place a large saucepan over medium heat and melt the butter. Add the flour to create a roux, stirring over a low heat for one minute (be careful not to burn it). Gradually add the reserved liquid from the fish and whisk. Once thickened, fold in the fish, cooked onions, chopped hard boiled eggs,

2 tablespoons capers

parsley, dill, capers and lemon zest.

Zest of 1 lemon

Season with salt and pepper then pour into a

4 eggs, hardboiled

deep sided (lasagne type) baking dish. Cover with the mash, using a fork to lightly fluff the top. Cover with the breadcrumbs and dot with the second measure of butter.

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Bake in oven at 200 degrees Celsius for 30-40 minutes until heated through and golden on top.

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@PoppysCafeTirau

ing Waika We are a small family run cafe in the middle of Tirau. Although we have 16 years of amazing customers behind us it feels like we just started yesterday.

facebook.com/PoppysCafeTirau

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We arrived in Tirau after a three-year OE in Australia (the family wanted us home) where we worked in hospitality as a head chef and senior restaurant manager. In the time we have been here, Tirau has changed a lot and we have had three kids. We wouldn't change our life for anything. The customers get us to work each day and sometimes it feels as though all we do at work is talk. We make all our food on site. It's fresh, local and preservative free, and suitable for vegans. There is easy off-road parking and plenty of seating from which to watch cars go past or in the quiet courtyard. We like to make our customers feel at

34 Main Road, Tirau

home, whether they're there for coffee,

07 883 1021

Tirau

breakfast, brunch, lunch, morning tea, afternoon tea or takeaways. 45

46

Veggie Frittata

Poppy's Cafe Veggie Frittata (GF)

Ingredients 600 grams of fine sliced and grated veggies 1 cup of chick pea flour 1 teaspoon baking powder 1/2 teaspoon garlic 1/2 teaspoon ginger 1 teaspoon salt 3/4 cup cream 3/4 cup oil 6 eggs 1 cup cheese

Method Mix altogether and pour into a lined (greaseproof paper) 20cm quiche dish. Cook at 180 degrees Celsius for about 45 minutes.

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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The owner/operators of Tucker Bar & Eatery are a husband and wife who met each other 11 years ago in Taupō while working in the kitchen of Bistro Lago Hilton Hotel. Both have worked in hospitality since leaving school and food is their passion. Once settled in Okoroire, South Waikato, and with two young children attending school, they were ready to start their own eatery. The site they found in Tirau used to be an old merino wool retail shop. With a budget in mind, and help from family and friends, the space was fully renovated into a fresh, new, fully licensed and modern eatery. Catering for locals and travellers, Tucker offers casual dining in a cosy environment with an open kitchen, chef's table, street side tables and takeaways. Food is made onsite using locally

31b Main Road, SH1, Tirau

sourced and international ingredients,

tukerbarandeatery.co.nz

Tirau

including from the home organic vegetable garden. 49

50

Tucker Burger

Tucker Bar & Eatery Tucker Burger

Ingredients

Method

Burger

Burger

1 kilogram minced beef (you can ask your butcher to make a 80:20 beef to fat ratio or grate 2 tablespoons beef lard into the mince)

Shape eight burger patties from the minced beef so

4 burger buns

each side, and add the smoked gouda on four of

2 portobello mushrooms, thinly sliced and sautéed

the patties once flipped.

8 button mushrooms, thinly sliced and sautéed

Grill the bacon and cut each slice in half.

4 leaves of lettuce

Cut the buns in half, butter them and then grill

1 cup grated smoked gouda cheese

open side down till toasted.

100 grams diced cooked pancetta

To build the burger, spread Tucker Sauce on the

or 4 slices streaky bacon

base of the buns, then add a leaf of lettuce and a

4 tablespoons sundried tomato oil or ketchup

plain burger patty. Next comes mushrooms, bacon, a

2 whole spiced pickles cut in half 8 panko onion rings (part of this recipe) 8 tablespoons Tucker sauce (part of this recipe) Vegetable oil for frying Butter for burger buns Salt and pepper for seasoning

. to

Tucker Sauce Mix all ingredients well and season with salt and pepper.

make rings. Soak in the buttermilk overnight or for at least three hours. Crumb the rings, first in the flour, then the egg and then in the panko. Place on a lined tray and freeze ready to fry.

Panko onion rings 1 white onion 500 millilitres buttermilk 2 cups panko

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top bun with a spread of the tomato oil or ketchup.

Peel the onion. Cut in half through the middle and

1 tablespoon pickle liquid

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burger patty with cheese, pickle, onion rings and the

4 tablespoons mayo

4 spicy pickles, finely chopped

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Panko onion rings

2 tablespoons American mustard

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that they are slightly larger than the bun. Season

Tucker Sauce 2 tablespoons ketchup

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Serves 4

1/2 cup seasoned flour 2 eggs whisked and seasoned

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

52

Destination Waitomo

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Owner Sue moved down to the wonderful Waitomo two years ago and bought the little cafe. The past eight months she's built a lovely customer base with some who pop in regularly to enjoy her homemade pies, cakes and other delicious treats.

6 King Street West Te Kūiti

Sue makes everything onsite, including

021 168 0687

Te Kūiti

vegan and gluten free food. She tries to keep all simple and delicious. 55

56

Hello Rosie Slice

King St Kitchen Hello Rosie Slice

Serves 2

Ingredients

Method

Base

To make the base, melt the butter and mix through

100 grams of butter 250 grams of malt biscuits, crushed

Topping 1 cup of white chocolate buttons 2 cups of walnut pieces, roughly chopped and lightly toasted 1 1/2 cups of dark chocolate buttons, chopped

the biscuits then press into a 20cm x 30cm tin. Mix the coconut and condensed milk together and gently press onto the base. Add on all the other dry ingredients and drizzle 3 tablespoons of extra condensed milk over the top. Bake in the oven at 160 degrees Celsius for 30 minutes, but keep checking on the slice as you don’t want it be too brown. Cool the slice in the tin before cutting. Add any

1 cup of chopped apricots

fruit or nuts along with chocolate; just throw it

2 cups of long-thread coconut

together and enjoy!

500 grams of sweetened condensed milk Extra condensed milk

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

58

@stokedeatery

ing Waika Stoked Eatery, in a converted railway building in the middle of Te Kūiti, opened in 2015.

175 Rora Street, Te Kūiti stokedeatery.co.nz

facebook.com/stokedeatery

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Te Kūiti

The owners had previously run HUHU Cafe in Waitomo since 2010. 59

60

Buttermilk Fried Chicken

Stoked Eatery Buttermilk Fried Chicken

Serves 2

Ingredients

Method

1 corn-fed/free range chicken

Joint the chicken into eight pieces and remove

or 800 grams chicken thighs (skinless/boneless)

the skin.

6 cardamom pods

Roast the whole spices separately, then crush

1/2 teaspoon black peppercorns 1/2 teaspoon fennel seeds 1 teaspoon sea salt 1/2 teaspoon sugar

them. Combine with the other spices, salt, sugar and flour or semolina. Whisk the eggs into the buttermilk. Dip the chicken pieces into the flour mixture, then into the egg mixture, then back into the

2 teaspoons sweet paprika

flour mixture.

1 teaspoon ground coriander

Shallow fry them until golden brown all over.

1/2 teaspoon ground turmeric

Place them in a baking tray and cook in a

1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground all spice

pre-heated oven at 200 degrees Celsius for 20 minutes. Remove from the oven and allow to rest in a warm place for five minutes. Serve with a garlic aioli.

100 grams cornflour 50 grams maize flour or very fine semolina 2 free range eggs 200 millilitres buttermilk Vegetable oil for shallow frying Garlic aioli

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@absolutecoffeecambridgenz

facebook.com/absolutecoffeehouse

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The soul of Cambridge. Absolute Awesomeness. Absolute Coffee House prides itself on its unique presentation and hospitable atmosphere, and has years of service under its belt. The goal is to provide the best in local food and coffee.

88 Alpha St, Cambridge absolutecoffee.cafe

Cambridge

Everything is made by hand using lots of local, fresh organic fruits and vegetables. 65

66

Seafood Chowder

Absolute Coffee House Seafood Chowder

Serves 2

Ingredients

Method

500 grams butter

Place the butter in a large pot and melt. Add the

4 litre container of each: diced carrots (roughly

onions and sweat till transparent, then add the

7-8), celery (1 head), and onions (roughly 6-7) 2 large scoops of plain flour (700 grams) 2 chef spoons (7 tablespoons) of vegetable stock to 4 litres of water. 3 kilograms of chopped fish (cubed) 2 packets of squid tubes (large diced) 1 packet of chopped prawn meat 1 packet of prawns 2 bags of mussels chopped roughly 1 bag of mussels in the food processor (whizzed) 1 bag of surimi (chopped)

carrots and celery. Once these are soft, add the flour to create a thick roux. Cook the flour off and add the stock dissolved in the water. The sauce should have a thick consistency. Cook the sauce until the flour has all been cooked, then add the chopped fish and all the prepared mussels. Once the fish and mussels have started to cook, add the squid, sweetcorn and prawns, then the surimi last. Season to taste with salt and pepper. Add the parsley and garlic powder, and adjust seasonings if required.

1 kilogram of sweetcorn White pepper Salt 2 teaspoons of garlic powder Chopped parsley

Cooking time Process overall should take about 1-2 hours as this is a large pot.

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Once the chowder is cooked, put it into smaller,

keep in the fridge. To serve, heat the Seafood Chowder, add a dash of cream and accompany with a plate of crusty hot toast.

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

68

ing Waika Bikery Cafe & Catering started pedalling

@thebikerycafe

in June 2016 and hasn't stopped! They hope they have created a special place where friends and families love to relax, drink great coffee, eat and chat, without too much guilt to follow.

facebook.com/thebikerycafe

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The team believes in clean, fresh, interesting and a bit of love. A huge effort is made to create everything themselves where they can! The menu makes the most of local, seasonal produce and includes wholesome free range goodness. They do their best to make sure there is something for every tummy, so gluten free and dairy free options are available, as well as a vegetarian and vegan option or two. A fresh and bespoke 'made to order' style catering business is also run from the busy kitchen and is aptly named Fresh Balance. Fresh Balance specialises in family and

Avantidrome, Hanlin Road, Cambridge

corporate platters, dinners and lunches,

thebikery.co.nz

Cambridge

as well as feeding large sports teams which are training away from home. 69

70

Kumara & Ginger Waffles

The Bikery Kumara & Ginger Waffles (GF)

Ingredients

Method

1 cup gluten free flour (we like Bakels)

For the kumara puree, go get yourself a big

1/3 cup ground buckwheat (we like to whiz for

orange kumara and bake it whole in the oven

texture) or buckwheat flour

until cooked right through and oozing stickiness!

4 teaspoons baking powder, gluten free

Remove the skin and mash until smooth. Mix in a

1/2 teaspoon salt 2 teaspoons sugar 1/4 teaspoon ground cloves 1 teaspoon ground ginger

pinch of salt to bring out the flavour. In a large mixing bowl whisk together the dry ingredients. Separately, mix the egg yolks with the kumara puree then whisk in a cup of the milk.

2 eggs, separated

In another bowl, whisk the egg whites to soft peaks.

1/2 cup melted butter

Add the kumara mix to the dry ingredients and

1 1/4 cups of full cream milk

mix well, then fold in your egg whites. Start with

1 cup kumara puree (see instructions)

just quarter and then fold in the rest. Be careful not to mix the air out. If the mix is too thick, add the remaining milk - it should resemble a thick pancake batter. Grease your hot waffle iron and pour about half a cup of your mixture. Cook until crispy then cool slightly on a rack (you want to let the steam escape) to retain said crispiness. These waffles can handle almost any toppings. We like caramel, mascarpone and toasted pecan; strawberry compote, pistachio and whipped

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Serves 2

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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In 2002, three neighbouring families and orchards became one. Monavale Blueberries employs more than 150 seasonal employees and 12 fulltime staff, and is the largest BioGro certified organic blueberry orchard in Australasia. They've planted over 80,000 bushes on 1001 acres, and their organic blueberries are sold all over the world, including Europe, the United States, Asia and Australia. Of course they sell locally in New Zealand, too. During the weekends of the harvest period, you can find them at the Cambridge and Hamilton farmers markets selling a variety of products including powders, juices, jams, spreads, salad dressings, sauces and chutneys. In December 2009, Café Irresistiblue was opened. It was a long held dream for others to enjoy the beauty of the orchard. The cafe and orchard are a central Waikato location, only 25 minutes from Hamilton. The focus of the cafe is delicious organic blueberries and organic blueberry products, but it also sells other organic and locally sourced products. The cafe has huge decks and large windows with extensive views over the

156 Turkington Road, Monavale cafeirresistiblue.co.nz

Ōhaupō

orchard and stunning vistas of Pirongia, Kakepuku and Maungatautari mountains.

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Blueberry Pie

Cafe Irresistiblue Blueberry Pie

Ingredients Pastry 100 grams sugar 200 grams butter 300 grams flour 1 egg

Filling 1/2 cup sugar 3 tablespoons flour 4 cups blueberries 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon

Method To make the pastry, process the sugar, butter and flour until it resembles fine breadcrumbs. Fold in the egg and knead together. Roll out half the pastry to line a deep pie dish. Combine the blueberries, sugar, flour and spices and fill the pie.

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Roll out the remaining pastry, cut into strips, and

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criss-cross across the top of the pie.

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Bake at 200 degrees Celsius for 40 minutes or until fruit is cooked.

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Sited at the gateway into Te Awamutu, Churchills Cafe was once the old Salvation Army Hall. An award-winning cafe, it is renowned for great coffee and wholesome, nutritious food which is made fresh on the premises each day. With indoor and outdoor dining,

Sited at the gateway into Te Awamutu, Churchills Cafe was once the old Salvation Army Hall. An award-winning cafe, it is renowned for great coffee and wholesome, nutritious food which is made fresh on the premises each day. With indoor and outdoor dining, Churchills Cafe is open seven days a week. Just a stone’s throw from the Te Awamutu Information Centre and rose gardens means customers can enjoy a classic

1 Ōhaupō Road, Te Awamutu 07 871 8830

Te Awamutu

breakfast or a midday main meal then take a pleasant walk.

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Grilled Chicken Salad

Churchills Cafe Grilled Chicken Salad

Serves 4

Ingredients

Method

2 skinless chicken breasts, diced

Panfry the diced chicken in a small amount of

3 rashers bacon, chopped

olive oil. Brown all over.

1 avocado, diced

Add the chopped bacon. Once the chicken

125 grams cherry tomatoes, washed and halved 1 firm banana, sliced 150 grams mesculin, rinsed and drained

is thoroughly cooked and the bacon is crispy, set aside. In a large bowl add the mesculin, tomatoes, avocado, banana and pesto. Combine lightly so

100 grams crispy noodles

as not to destroy the structure of the soft fruit.

2 tablespoons mint pesto, see recipe

Lastly add the chicken and bacon and the noodles and gently combine.

Mint Pesto

Plate as individual servings or on a platter.

2 cups fresh mint leaves, no stalks

Garnish with mint leaves and extra crispy noodles.

1/2 cup olive oil 1/4 cup shredded parmesan cheese 2 cloves garlic 1/4 cup pine nuts, lightly toasted and cooled Juice of 1/2 lemon Salt and pepper for tasting

Mint pesto In a blender, add mint leaves and garlic. Lightly blitz. Slowly drizzle in the olive oil while the blender is on, taking care not to over blitz Add the pine nuts, parmesan cheese and lemon juice to the blender and pulp a few times to combine. You want a chunky consistency. Lastly add salt and pepper to taste.

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

80

@theoldecreamerycafe

ing Waika The Olde Creamery was created in an old creamery building circa 1875 on Kaipaki

facebook.com/theoldecreamery

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Road, west of Cambridge towards Ōhaupō. The owners saw the old derelict building and fell in love with the history contained within the walls and could envisage a cafe, and function venue among the chaos. They faithfully restored the building, and recycled its materials wherever possible. It now also has a vintage gift shop and a conference room upstairs. The Olde Creamery is a fully licensed premise open Wednesday to Sunday, 10am to 4pm. It's open for evening meals, birthdays and Christmas functions from 10am to 11pm. A recent addition is The Kiwi Cookie Company, which creates designer cookies for 80 cafes throughout New Zealand, as well as for bookshops, birthday parties, Kelly Tarlton's and Kaikōura Whale Encounters. The cookies are designed, baked and iced at

217 Kaipaki Road, Ōhaupō oldecreamery.co.nz

Ōhaupō

The Olde Creamery in both regular and gluten/ dairy free options, and are just gorgeous!

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Beer Bread

The Olde Creamery Beer Bread

Serves 2

Ingredients 3 cups self raising flour 1/3 cup caster sugar 1 bottle of any beer (330 millilitres) 90 millilitres water Handful of a mix of nuts, sesame seeds, pumpkin seeds (whatever you like) Handful of seed mix for the tops.

Method Mix all the ingredients together. The mix is sloppy but have faith, it will be amazing! Grease or spray four medium sized tins or one big tin and three quarters fill with the mix. Sprinkle the nuts and seeds over the top. Bake for 20 minutes at 180 degrees Celsius, then test with a skewer. Leave to cool before turning out onto a cake rack. Serve with specialty meats, cheeses and chutney. Beer Bread is just gorgeous with pre-dinner drinks.

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

84

@viandsbakery

ing Waika Viands Bakery first started as TA Hot Bread Shop in Alexandra St,

facebook.com/viandsbakery

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Te Awamutu, in 1984. The bakery moved venues a couple of times before owners Chris and Pam Paterson finally purchased the existing property in Kihikihi in 1994 and renamed the new site The Bakery. They changed the name to Viands in 1997 and it's stuck since, even with new owners, the Atwills. John and Lynda Atwill, who bought Viands in 2010, have grown the business every year. A family of bakers for almost five generations, they've notched up some awards, including three NZ Bakels Supreme Pie Awards and five New Zealand Baker of the Year titles (along with runner-up on two occasions).

80 Lyon Street, Kihikihi viands.co.nz

Kihikihi

They have also won numerous medals for their products. 85

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Plum & Port Pie

Viands Bakery Plum & Port Pie Ingredients

Method

Plum and port filling

Plum and port filling

1 tin (750 grams) black doris plums, drained

Stir the cornflour into the plum juice.

(keep juice and remove any pips)

Add all other ingredients in a bowl then add the stirred cornflour and plum juice. Stir lightly by hand to combine all ingredients.

500 grams sliced tinned apples 250 grams plum juice from above 85 grams port sherry 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon vanilla bean paste or 3/4 teaspoon vanilla essence 1/4 fresh orange (juice and zest) 1/4 cup brown sugar 1/4 cup caster sugar 2 teaspoons cornflour

Sweetpaste pie base and top 1 kilogram plain flour, plus extra for dusting 100 grams icing sugar 250 grams unsalted butter (cold) 1 vanilla pod (optional) 2 large free-range eggs 2 splashes of milk

Leave to marinate overnight.

Sweetpaste pie base and top Sieve the flour and icing sugar into a large mixing bowl from a height. Chop the butter into cubes then, using your fingertips, gently work it through the flour and sugar until the mixture resembles breadcrumbs. Or you can pulse it in a food processor. Add the seeds from the vanilla pod (if using), then mix in. Beat the egg with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. Don't work the pastry too much or it will become elastic and chewy, not crumbly and short. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, and sprinkle over a little more flour. Wrap the dough in cling film and pop into the fridge to rest for at least 30 minutes. Lightly oil a 25cm non-stick, loose-bottomed tart tin. Use a splash of vegetable oil on a piece of kitchen paper. Dust a clean surface and a rolling pin with flour, then carefully roll out half your pastry, turning it every so often until it’s about 30mm thick. Leave the other half for the top. Carefully roll the pastry around the rolling pin and unroll it over the oiled tin. Ease the pastry into the tin, pushing it into all the sides. Fill the base with the marinated plum and port filling. Roll out the remaining pastry and top the pie.

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Bake your pie for 20 minutes or until golden in a preheated oven of 200 degrees Celsius. Brush the pie with a sugar wash made from 1 tablespoon of sugar and 2 tablespoons of hot water.

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Trim off the excess dough with a knife and use it to make decorations for the top. Brush the top lightly with milk before placing the decorations.

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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The opening of Chim Thai restaurant in May 2018 was the dream of Noi Mckay. Noi moved to New Zealand from Thailand in 2005 to be with her partner Don McIlraith, a business consultant and company director based in Hamilton. She and Don searched for a site for over two years before settling upon the current location in Rototuna. Chim Thai's mission is to give customers

Unit 9/111 Thomas Road, Rototuna

the experience of modern Thai cuisine in

chimthai.co.nz

Hamilton

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92

Thai Green Curry

Chim Thai Thai Green Curry

Ingredients

Method

1 tablespoon green curry paste

Heat up a pot over medium heat and add the oil.

Meat (any meat)

Saute the green curry paste until aromatic, add

1 tablespoon cooking oil

your meat and stir to combine well with the

1 cup coconut milk 1/2 cup water 2 tablespoon fish sauce 3 tablespoon sugar

curry paste. Add the coconut milk and water and bring to a quick boil. Add vegetables, kaffir lime leaves and red chillies. Lower the heat, cover the pot and leave to simmer

Basil, kaffir lime leaves and chilli (optional)

for 10 minutes or until the curry slightly thickens.

Any vegetable

Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

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Serves 2

Brought to you by Waikato Civil Defence Emergency Management Group

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Spicy Duck Salad

Chim Thai Spicy Duck Salad

Serves 2

Ingredients

Method

Salad

Remove the meat from the roast duck and cut

Red onion, sliced White onion, sliced Green apple, sliced Celery, sliced

into small pieces. Evenly combine all the salad ingredients. Shake together the dressing ingredients in a jar until the sugar is dissolved, and pour over the salad.

Mint Coriander Orange juice (optional) Lemon juice Chilli (optional) Tomatoes Roasted duck

Dressing 5 tablespoons vinegar 4 tablespoons sugar 1/2 tablespoon salt 2 tablespoons water

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Brought to you by Waikato Civil Defence Emergency Management Group

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96

@duckislandicecream

ing Waika Duck Island Ice Cream's flagship outlet opened in Hamilton East in the winter of 2015. The three owners of the restaurant Chim Choo Ree (which they have since sold) had become interested in flavour combinations for icecream and it became a large part of their dessert focus.

facebook.com/Duck-Island-Ice-Cream

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The partners, Cameron Farmilo, Morgan Glass and Kimberley Higgison, casually kept an eye out for locations for a new business venture and when they saw the corner site on Cook and Grey streets for lease the idea became a reality and Duck Island was born. Duck Island focuses on offering alternatives to those with dietary requirements and allergies, and having scoop shops where icecream is available for everyone. Duck Island is proper icecream – cream, milk and real flavours without unnecessary stabilisers and additives. The colours come from the fruits, everything is natural, and the flavours are according to what's in season. There will always be something new to try at Duck Island. The flavour combinations are endless and inspiration for new flavours is everywhere. The mission from the beginning has been to create a space for all to feel welcome,

300a Grey Street | 298 Victora Street, Shop 5 duckislandicecream.co.nz

Hamilton

produce the best product possible and be a part of the community.

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Salty Caramel Sauce

Duck Island Salty Caramel Sauce

Ingredients 1 cup sugar 1 cup cream 1 teaspoon flaky sea salt

Method In a dry, stainless steel pan add sugar. Caramelise the sugar over a medium heat. It will take about 3-4 minutes before the edge of the sugar begins to turn a golden caramel colour. While this is happening, add the cream to another saucepan and heat gently. Once hot, remove from the heat. As the sugar begins to caramelise, resist the temptation to stir it! If it gets too smokey you can lower the heat. When the sugar is mostly caramelised, you can give the pan a good stir or whisk. When all of the sugar crystals are dissolved, and the caramel is a nice amber colour, add the hot cream, whisking continuously – be careful, it will spit and steam! Remove from the heat, add the salt and continue to whisk until smooth.

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The sauce will keep in a jar in the fridge for a

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@dumpling_house_hamilton

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Dumpling House is famous for handmade dumplings and authentic Chinese food which is great value for money. Making dumplings affordable for all the people is what owners Lei and Lee Li have worked towards. Lei is the fifth generation of a family of famous dumpling makers in China, and the Grey Street Dumpling House has become a dining in and takeout destination. The Dumpling House was the winner of

44 Bryce Street, Hamilton Central

the Hamilton CBD business award 2019

dumpinghouse.co

Hamilton

for food/hospitality, and it's the food and culture many love and share. 101

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Boiled Dumplings

Dumpling House Boiled Dumplings

Ingredients

Method

500 grams fresh ground pork or chicken

Add chicken stock into the meat, fast stirring in

1/4 litre chicken stock (use cold water instead if

only one direction. Make sure the chicken stock is

you don’t have chicken stock)

well absorbed into the meat.

300 grams prawn meat

Add salt, sugar, soy sauce, oyster sauce, pepper

100 grams chinese chives chopped finely 1/2 spring onion freshly minced

powder, ginger and spring onion, stirring in the same direction as when you stirred the chicken stock into the meat.

1 tablespoon ginger freshly minced

Add prawn meat, again stirring in the same

1 teaspoon salt

direction, mix well.

1 tablespoon soy sauce

Add chives, vegetable oil and sesame oil, stirring

1 tablespoon oyster sauce 1/2 teaspoon white pepper powder 1/2 tablespoon white sugar 3 tablespoons vegetable oil

in the same direction, mix well. Rest the filling for about half an hour in the fridge to allow time for the flavours to mix. To make dumplings, please place about 1 tablespoon of the filling into the middle of the

2 tablespoons sesame oil

wrapper. Wet the edge of the wrapper with cold

It might be a good idea to buy dumpling

water. Fold it over the filling into a half moon

pastry from a Chinese supermarket as it’s quite

shape then pinch the edge to seal.

complicated to make and time consuming.

To cook dumplings, please bring a large pot of water to the boil. Add a pinch of salt into the water to help to prevent the dumplings from sticking together. Add 20-30 dumplings, depending on how big your pot is, giving a gentle

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stir so they don’t get stuck onto the bottom.

When you see the dumplings are floating with their tummies on the top, they are cooked. This recipe will help you make about 100 dumplings. We hope it will work well for you!

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@fillabowlnz

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At Fill a Bowl we create gourmet bowls that are fast, fresh and healthy. Our bowls are created by chefs so they taste as good as they look! We are 100% planet, lifestyle and allergy friendly. We currently have two stores in the

560 Te Rapa Road, Hamilton

Waikato: our flagship store on Te Rapa

fillabowl.co.nz

Hamilton

Straight and our newly opened premises at 5 Ward Street in Hamilton’s CBD. 105

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Gourmet Satay Bowl

Fill a Bowl Gourmet Satay Bowl

Serves 2

Ingredients

Method

2/3 cup cooked jasmine rice (or any rice you like)

Place the rice in the bowl and drizzle on top

¼ cup grated carrot

1 tablespoon of satay sauce.

¼ cup sliced cucumber

Mix together the grated carrot, sliced cucumber,

¼ cup shelled edamame beans 1/4 spring onion, sliced Handful of mung bean sprouts 100 grams cooked chicken pieces 2 tablespoons roasted salted peanuts

and shelled edamame beans and add on top. Add the chicken followed by 2 tablespoons of satay sauce. Finally, add the mung beans and peanuts. For the sauce, place all ingredients into blender and pulse until blended.

3 tablespoons satay sauce

Creamy Satay Sauce (makes 500ml) 100 grams peanut butter (smooth) 1 tablespoons rice wine vinegar 1 tablespoons lemon juice 1 tablespoons soy sauce 3 tablespoons water 1 tablespoons grushed garlic ¼ cup date paste 1 cup coconut cream

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Raspberry Vinaigrette

Fill a Bowl Raspberry Vinaigrette

Ingredients 1 cup frozen raspberries ¼ cup lemon juice ¼ cup white wine vinegar ¼ cup olive oil 3 tablespoons date syrup 1 pinch flaky salt

Method Put the raspberries, olive oil, freshly squeezed lemon juice, white wine vinegar and date syrup in a blender and process until smooth and bright pink. Add flaky salt if desired. This sharpens the flavour. What is so great about this recipe is that with a few basic swaps of ingredients you can create a completely new vinaigrette.

Raspberry Balsamic Vinaigrette Swap white wine vinegar for the balsamic vinegar.

Tahini Lemon Vinaigrette Leave out the raspberries and use 3 tablespoons of tahini.

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Use frozen strawberries in place of raspberries. Also try frozen blueberries to create one of my favourite dressings.

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Strawberry Vinaigrette

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Good Neighbour, Rototuna

Good Union, Cambridge

@goodgeorgebeer

Cook Street Social, Hamilton East

Good George came to life after a bunch of friends got together and decided, after years in hospitality and brewing, it was time to create their own craft beer brand. Their main motivation was to show people what great beer is, convert drinkers from the norm and show them how to enjoy fantastic beer.

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Their belief was that beer can be so much better and more rewarding. It shouldn't be bland, full of chemicals, mass produced and boring. Nor should it be hard, pretentious or scary. Exploring and drinking beer should be enjoyable, simple and really rewarding. They decided to open Hamilton’s first independent pub, dedicated to craft beer from New Zealand brewers. The idea gathered momentum in 2011 when a site in the industrial heart of Frankton was discovered. It was the perfect mix of location, character and potential. The former St George’s Church was in need of much love and attention; however, it provided an awesome space and backdrop for the creation of the Dining Hall and Brewpub, which would eventually expand into the future brewery. Most importantly, the church helped give Good George its brand name. Good George has four bars and restaurants in the Waikato area to tempt locals with its signature dishes and Good George brews: the

Frankton, Hamilton East, Rototuna, Cambridge goodgeorge.co.nz

Waikato

Cook Street Social, Good Union, Good Neighbour and the original Good George Dining Hall.

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with GG spice rub and a cheats homemade BBQ sauce

Smoked Pork Ribs

Good George Smoked Pork Ribs

Serves 4

The key to these ribs is all in the cooking. You want them to be tender but not an overcooked mess where the meat falls off the bone as soon as you pick them up. There should still be a little bit of bite. If you have a smoker, set it up according to the manufacturer’s instructions. If you don’t have a smoker, the oven will do just fine, however the smoke really does take ribs to another level.

Ingredients

Method

2 kilograms (2 racks) St.Louis or baby back pork ribs

Pre-heat your smoker to 130-150 degrees Celsius or your oven to 150 degrees Celsius.

GG Spice rub 2 tablespoons brown sugar 2 tablespoons caster sugar 4 tablespoons table salt ½ tablespoon smoked paprika

To make the BBQ Sauce, whisk together all the ingredients. To make the GG Rub, combine all the ingredients together. Remove the membrane (thin, white skin) on the bottom of the rack of ribs. You can do this by sliding a butter knife under a section of the membrane. Use

2 teaspoons garlic powder

some kitchen paper to help you grip the membrane

½ teaspoon ground fennel seeds

and then slowly rip it away from the ribs.

1 teaspoon ground cumin

Generously sprinkle the GG Rub over the ribs, rubbing

1 teaspoon ground coriander 1 teaspoon dried oregano

it in as you go. Place the racks in your smoker and leave for 3-4 hours. If using the oven, wrap the ribs in foil on a

1 teaspoon ground black pepper

baking sheet for 2 hours until tender.

1 teaspoon cayenne pepper

Once the ribs start to feel tender generously brush them

Cheats Homemade BBQ Sauce

with BBQ Sauce and keep cooking for 20 minutes.

Cheats Homemade BBQ Sauce

Cut into individual ribs and serve.

¾ cup tomato sauce

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habanero mustard for a little bit of heat)

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2 tablespoons brown sugar

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2 tablespoons American mustard (we use Old Yella

1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 2 teaspoons paprika

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and freeze dried raspberry

with chocolate cheesecake mousse, coco pop crunch

Homemade Toasted Marshmallow

Good George Homemade Toasted Marshmallow

Ingredients

In a small bowl, sprinkle the powdered gelatine over the

Marshmallow

minutes. Then stir the mix into the hot sugar.

1 cup caster sugar

Keep the egg whites whisking on a low speed and slowly pour

½ tablespoon golden syrup 160 millilitres water 1 egg white 2 tablespoons powdered gelatine

Crunch 2 cups Coco Pops

over a double boiler or on low in the microwave. When the chocolate is melted, slowly stir in the coconut oil. In a bowl, mix together the chocolate and the Coco Pops

paper and leave to set for an hour in the fridge. To make the cheesecake mousse, gently melt the chocolate

125 grams dark chocolate

yolks and set aside.

250 grams cream cheese

Whip the cream to firm peaks.

25 grams caster sugar

In a cake mixer, using a paddle attachment, beat the cream

Method least, but overnight is best. In a small saucepan combine the caster sugar, golden syrup and 80ml of water and put on the stovetop over a medium heat. The sugar needs to reach a temperature of 125 degrees

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Celsius, which you can measure using a sugar thermometer. If you don’t have a sugar thermometer, every five minutes or

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To make the Coco Pops crunch, gently melt the chocolate

over a double boiler or on low in the microwave. Add the egg

2 tablespoons freeze-dried raspberries

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spread in the marshmallow. Put it in the fridge.

3 eggs, separated

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Line a small baking tray or loaf tin with baking paper and

Spread the mix onto a baking tray lined with grease-proof

The marshmallow will need to be refrigerated for two hours at

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feels like it has returned to room temperature.

50 milllitres coconut oil (canola oil also works)

600 millilitres cream

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the hot sugar mix in. Keep the mixer running until the bowl

until combined.

1 teaspoon vanilla paste

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remaining 80ml of water and allow it to bloom for 3-4

50 grams dark chocolate

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Serves 8

cheese, sugar and vanilla. Add the chocolate and egg mix and slowly beat together until it’s homogeneous with no lumps. Place the mix in a large mixing bowl and gently fold in the cream. Cover the bowl with cling film or place in an air tight container and leave to set in the fridge for at least an hour. Turn the marshmallow out onto a chopping board dusted with a little cornflour to stop it from sticking. Using a large kitchen knife, cut into eight pieces. (You may need to dust your knife, too.) Transfer the chocolate mousse into a piping bag. Place a piece of marshmallow in the centre of each plate and toast it with a kitchen blowtorch. Pipe the mousse onto each plate. We like to do three dollops nice and close to the marshmallow.

so use a spoon to drop a small amount into a glass of cold

Break up a couple of chunks of Coco Pop crunch and put on

water. If the sugar dissolves, the mixture isn’t ready. Once it

and around the marshmallow and mousse.

firms a small ball shape in the cold water, you’re good to go!

Finally, crush a couple of freeze-dried raspberries over the plate.

While the sugar is coming up to temperature, start beating the egg white to stiff peaks using a cake mixer with a whisk.

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ing Waika Gothenburg is located on the lower floor of the ANZ Centre on 17 Grantham Street. floor to ceiling windows and an amazing view of the banks of the Waikato River. The

@gothenburgrestaurant

outdoor terrace is a calm spot in the centre of the city. Gothenburg is suited for casual meals and special occasions, or even just an after work drink or a coffee on the terrace on a sunny day. The tapas plates are designed to be shared. The bigger your group, the more flavours you will be able to try.

facebook.com/Gothenburgnz

The dining room has an airy feel with its

Gothenburg’s story started on Hood Street in May 2009. Carl and Susanna had just moved to Hamilton to start a life together after years of travel through Sweden, Spain, Thailand, England and Canada. Their Gothenburg dream grew from loving international influences and the personable service they had experienced in their travels, and a desire to bring that to Hamilton. After five years of hard work at the original Hood Street location, where slowly but surely a network of loyal regular customers was built up, the opportunity to move to a riverside location became reality. Gothenburg is now thriving at its new home and has an amazing team of devoted staff who are the Gothenburg Family. They're proud to showcase the beauty of the mighty Waikato River in their backyard. Gothenburg is a popular destination

17 Grantham Street, Hamilton Central gothenburg.co.nz

Hamilton

restaurant for locals and visitors to the Waikato region.

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with ponzu sauce and wakame salad

Salmon Sashimi

Gothenburg Salmon Sashimi

Serves 2

Ingredients

Method

400 grams of fresh salmon

Remove all bones and skin from the salmon and slice the salmon thinly.

Salad

To make the sauce, combine all the ingredients

80 grams dry seaweed

and mix well.

3 tablespoons of rice wine vinegar

Soak the seaweed in cold water.

3 tablespoons of soy sauce

Mix the rice wine vinegar, soy sauce, sesame oil,

1 tablespoon of sesame oil 1 tablespoon of brown sugar 1 teaspoon of chilli flakes 1 tablespoon minced garlic

chilli flakes, brown sugar, ginger and garlic in a bowl. Add the coriander, spring onion, carrots and shallots to the wet mix. Add the toasted sesame seeds (make sure they are cool).

1 tablespoon minced ginger

Rinse and drain the seaweed well, chop to

1 shallot thinly sliced

smaller thin lengths and toss through the mixture.

1 cup carrot thinly sliced

To serve, place the thinly sliced salmon onto

Good handful of chopped coriander

plates, spoon over the ponzu dressing and top

1 tablespoon of toasted sesame seeds 1 spring onion thinly sliced

with seaweed salad. Optional: add Asian mayonnaise and garnish with micro coriander and toasted sesame seeds

Sauce 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 2 tablespoons rice wine vinegar

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2 tablespoons brown sugar

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@hayescommon

facebook.com/hayescommon

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Living just down the road, the owners of Hayes Common Neighbourhood Eatery jumped at the chance when the site became available. Previous owners of The River Kitchen in Hamilton, they'd been wanting to do something in their own backyard. The site, which had operated as four individual shops when it was first built in the 1940s, had to be completely renovated. They took direction from the neighbourhood, which is one of New Zealand's first housing estates, for a fit-out that represents the history. The eatery opened in March 2016 and continues to service the local community and visitors who love the relaxed

33 Jellicoe Drive, Hamilton East hayescommon.co.nz

Hamilton

environment, robust food, craft beer, a hand selected wine list and friendly staff.

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Balinese Pumpkin Curry

Hayes Common Balinese Pumpkin Curry

Ingredients Spice paste 3 garlic cloves 1 long red chilli, seeded and chopped 1 large tomato, chopped 1cm piece fresh turmeric or 2 teaspoons ground turmeric 3 macadamias, almonds or brazil nuts 2 teaspoons coriander seeds 1 piece lemongrass stalk, roughly chopped 1 1/2 tablespoons chopped galangal (a type of ginger available from Asian grocers)

Optional accompaniments Chopped cucumber Roasted cashews Toasted coconut Eggplant or tomato sambal Cherry tomatoes Coriander Sliced spring onion Crispy shallots Sliced chilli or chilli paste Grilled chicken, tempeh or meatballs

2 teaspoons chopped ginger

Method

1/2 an onion, diced

To make the spice paste, blitz all the ingredients

3 teaspoons grated palm sugar (or maple syrup)

in a food processor until it's a golden yellow

Pinch salt

flecked with chilli and tomato skin. Heat the coconut oil in a heavy based pot or a

For the curry 3 tablespoons coconut oil 650 grams butternut, chopped into 2-3cm cubes. 1 bay leaf 2 pieces lemongrass, knotted

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2 tablespoons soy sauce or fish sauce 1 tablespoon fried shallots 3 kaffir lime leaves

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120 millilitres coconut milk

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Serves 4

400 millilitres water

wok over a medium heat and fry the spice paste for 30 seconds. Add the bay leaf, lemongrass and lime leaves and toss for 30 seconds. Add the chopped butternut and fry for one minute, then add the water and simmer until the pumpkin has softened and cooked through, about 30 minutes. Add the coconut milk and fried shallots, then the soy or fish sauce, and gently simmer for one minute until slightly thickened. Serve with steamed rice and any accompaniments.

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@mrpicklesnz

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When designing Mr.Pickles near the end of 2017, the owners wanted a place

facebook.com/mrpicklesnz

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they'd like to eat and drink at when they visit a restaurant. Mr.Pickles is a combination of things hospitality professionals love and want to share. It serves a rather lengthy charcuterie menu and a choice selection of small and large plates. Everything is encouraged to be shared. Think fun and casual. At the end of 2019, the kitchen was expanded to include a small pop-up restaurant called The Bearded Weasel. This serves a small selection of delicious fried goods, with a focus on fried chicken, a specials menu and alcoholic slushies which are changed regularly. The Bearded Weasel allows the owners

298 Victoria Street, Down the lane

to trial new concepts or ideas at a

mrpickles.co.nz

Hamilton

standalone location so it limits the impacts on the shared kitchen and Mr.Pickles. 125

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with Garden Peas and Mint

Risotto

Mr Pickles Risotto with Garden Peas and Mint

Serves 2

Ingredients

Method

100 grams arborio rice

Add the olive oil into a saucepan and sweat the

¼ cup white onion, finely diced

onions on a medium-low heat until tender and

4 teaspoons olive oil 1/3 cup white wine 1 cup blanched fresh or frozen peas ¼ cup blanched peas, pureed 1 ½ cups vegetable stock Salt and pepper to taste 5 leaves of chopped mint ½ cup good quality parmesan, grated Few ice cubes

translucent. Do not allow them to colour or brown. Add the rice and stir to coat the grains in oil. Add the white wine and cook until this has evaporated. Put a third of a cup of the stock to the side. Add half of the remaining stock to the pan and bring to a gentle simmer. Ensure it retains a constant heat and gently stir as it cooks—it should take around 20 minutes. As the rice absorbs the stock and begins to swell, add the remaining liquid ladle by ladle as

Peashoots

it is absorbed.

Extra virgin olive oil for garnish

Season with a little salt and pepper. Meanwhile, in a blender, add the quarter of a cup of the peas with a third of a cup of the vegetable stock plus a few ice cubes and pulse into a puree. The ice cubes keep the pea puree very green. When the rice is tender, add the mint. Remove from the heat and gently stir in the pea puree and blanched peas.

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with salt and pepper.

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Mix through, add Parmesan and season to taste

Photo credit: Nourish Magazine

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@theriverkitchennz

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Food should represent where you are. The River Kitchen philosophy is simple, we believe that life is too short for generic eating experiences. Food should represent where you are, it should reflect the nature and flavours of the place in which it was grown, raised, cured, harvested, prepared, served and eaten. We want our food to be a window into the honesty, hospitality and agricultural splendour of Waikato; and as a celebration of the river that gives it its name, its life and its flavours. That is why

216 Victoria Street, Hamilton

we are called The River Kitchen. As much

theriverkitchen.co.nz

Hamilton

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Spiced Carrot Cake

The River Kitchen Spiced Carrot Cake

Ingredients

Method

Cake

Whisk the oil, eggs and sugar together in an

2 cups Healtheries baking flour 2 teaspoons baking powder 1/2 teaspoon salt

electric mixer until light and fluffy. Sift together flour, baking powder, salt, baking soda, cinnamon and nutmeg and add to the wet mix along with the rest of the ingredients.

1 1/2 teaspoons baking soda

Mix through to make a nice batter and then

2 teaspoons cinnamon

pour into a greased tin.

1 teaspoon nutmeg

Bake in the oven at 180 degrees Celsius for 1.5 hours.

2 large carrots grated

To make the icing, beat the butter and cream

1 grated apple

cheese together with an electric mixer. Add the

1 cup walnuts 1 cup sultanas

icing sugar and lemon and mix until smooth. Ice the cake once it has cooled.

1 cup vegetable oil 4 eggs 2 cups sugar

Icing 50 grams butter softened ½ cup cream cheese 2 cups icing sugar 1 lemon, zest and juice

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@scottsepicurean

facebook.com/scottsepicurean

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Scotts Epicurean is a bustling cafe in the heart of Hamilton. The elegant Edwardian building makes for a unique cafe setting, and it's a place where people like to gather to enjoy conversation, Allpress espresso and the cuisine-inspired menu. The best way to describe the food is authentic, delicious and generous. Scotts is known for its eclectic menu of seasonal dishes for breakfast, weekend brunch and lunch complemented by delectable cakes and excellent espresso.

181 Victoria Street, Hamilton scottsepicurean.co.nz

Hamilton

The cafe opens early seven days a week. 133

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Aglio Olio

Scotts Epicurean Aglio Olio

Serves 4

Ingredients 1 cup flat leaf parsley 9-10 cloves New Zealand garlic, peeled 2 dried red chillies 500 grams good quality spaghetti 150 millilitres extra virgin olive oil 100 grams finely grated parmesan

Method Very finely chop parsley, garlic and dried chillies. Cook spaghetti according to the instructions on the packet in heavily salted water. Heat olive oil on a low heat and add parsley, chilli and garlic. Add cooked spaghetti to oil mix. Season to taste, mix well, add half of the parmesan and gently mix through. Dish up and sprinkle the remaining parmesan over the top of the spaghetti.

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@smithandmckenzie

ing Waika Smith & McKenzie was designed as a tribute to old New York steakhouses. Inside, it's a blend of the industrial

facebook.com/SmithAndMcKenzieChophouse

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and modern, combined with historical butchery elements. Quality steaks are a highlight of the contemporary menu. All steaks are sourced with great care to ensure your steak experience is second to none. The steak house also offers several special occasion and function options, including the Chefs Table dining experience and the private McKenzie room located on the mezzanine level. Smith & McKenzie dry age their steak on site and use a slow cooking technique. The bar has an extensive wine list and offers the Heineken Star draught range of beers on tap, including Heineken, Tiger and Monteith's.

13 Lynden Court, Chartwell

This is a venue for all occasions, be it an

smithandmckenzie.co.nz

Hamilton

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Boysenberry and White Chocolate Cheesecake

Smith & McKenzie Boysenberry and White Chocolate Cheesecake

Ingredients

Method

Boysenberry coulis

To make the coulis, combine all ingredients in a

500 grams fresh or frozen boysenberries 80 grams caster sugar 80 millilitres water

White chocolate ganache

70 grams butter, softened 550 grams cream cheese 150 grams sour cream

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paper and press the biscuit mix in to form the base. Chill for 30 minutes. In a large food processor add the cream cheese, sour cream, icing sugar, vanilla essence, lemon juice and boysenberry coulis. Blend until smooth. Blend in the white chocolate ganache (this needs to be warm-hot otherwise the mix will split). Put the gelatin and 100ml water in a microwave

30 millilitres lemon juice

safe bowl and heat for 20-second intervals until

15 millilitres vanilla essence

the gelatin is fully dissolved.

400 grams boysenberry coulis

Blend this in the food processor with the other ingredients. In a bowl, whisk the cream until it forms a soft peak. Fold this through the cream cheese mix in a separate large bowl. Pour over the biscuit base and chill for a minimum of 4 hours. Warm the side of the tin to loosen the cheesecake. Garnish with berries and shaved white chocolate,

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Blend the biscuit crumbs in a food processor until

120 grams icing sugar

500 millilitres cream

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over the chocolate and whisk until smooth.

Line the base of a 28cm cake tin with baking

150 grams white chocolate ganache

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and set aside. Bring the cream to the boil, pour

250 millilitres cream

300 grams malt biscuits

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To make the ganache, roughly chop the chocolate

they form a fine crumb, add the butter and combine.

Cheesecake

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Strain the seeds.

250 grams good quality white chocolate

20 grams gelatin powdered

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saucepan and simmer until the berries are soft.

and enjoy!

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@snackbaycafe

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Born out of a dream and passion for the vegan lifestyle, Snack Baby became possibly the first and only 100 per cent plant-based cafe to grace The Tron. Snack Baby's mission is to join the huge worldwide movement to normalise a diet of only plants. It does this by showcasing how versatile and sustainable that can be, not to mention delicious! The team at Snack Baby have created a fun and friendly vibe in the hope of encouraging everyone to come and give it a go.

9a Casabella Lane, Hamilton Central snackbabycafe.swiftly.nz

Hamilton

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Peanut Butter & Oreo Pie

Snack Baby Peanut Butter & Oreo Pie

Ingredients

Method

Pie base

To make the base, combine the crushed Oreos

200 grams crushed Oreo cookies 55 grams melted Olivani

Peanut butter mousse 190 grams crunchy peanut butter

and melted Olivani and press into a lined pie dish or slice tray. Put in the freezer. Combine all mousse ingredients and whip until light and fluffy. Pour over the base and return to the freezer. Put all ganache ingredients in a pot and heat

55 grams Olivani

slowly until melted and combined.

1/2 cup sugar

Pour over the mousse and freeze again.

1/2 cup coconut cream

Once the pie is solid, slice and serve.

1 teaspoon vanilla

Chocolate ganache 1 tablespoon crunchy peanut butter 115 grams dark chocolate 1/2 cup coconut cream

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Serves 2

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@speightsalehousehamilton

ing Waika Speight's Ale House in Hamilton is perfectly situated between two of Hamilton's great focal points: the Waikato River and Waikato Stadium. It’s the ideal place to meet before or after a stadium event, be it rugby or a concert.

facebook.com/SpeightsAleHouseHamilton

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The bar may be modern but you’ll enjoy the rustic décor. Schist rock, exposed wooden beams and copper piping all help create a true southern ambience. Speight's Ale House takes pride in its outstanding team. With exceptional kitchen staff and professional and friendly front of house staff, they'll ensure your visit is one you will want to make again. The menu has hearty southern fare and its own quirky personality – it’s probably the only menu which features Moa or Arran’s Sore Ribs. All of which tastes even better when accompanied by an awardwinning Speight's ale on tap. Speight's Brewery has always produced award-winning, traditional ales and beers with the finest quality southern ingredients and the purest water.

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30 Liverpool Street, Hamilton speights-hamilton.co.nz

Hamilton 146

Kāwhia Chowder

Speights Ale House Kāwhia Chowder

Serves 4

Ingredients

Method

150 grams diced onion

Saute the onion and celery in the butter. When

100 grams diced celery

soft, add the flour and cook until a coarse

200 grams butter 200 grams flour 200 millilitres fish stock 100 millilitres coconut cream

texture is reached. Slowly add the fish stock, stirring constantly to prevent any lumps. Add the coconut cream and cook for 10 minutes, stirring occasionally.

75 millilitres white wine

Add salt and pepper to taste.

Up to 100 millilitres cream

In a pot, add the white wine, mussels, prawns and

200 grams smoked fish

smoked fish. Cook out white wine for two minutes.

12 shucked mussels

Add the chowder base and stir to incorporate

200 grams prawns Parsley to garnish

the white wine and fish. Add cream until the chowder is the consistency you desire. Add a small handful of chopped parsley and stir through. Adjust seasoning if needed. Serve hot with a piece of crusty buttered bread and a slice of lemon, if desired.

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Brought to you by Waikato Civil Defence Emergency Management Group

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@volarebread

facebook.com/volarebread

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Volare was baked up by two old school mates, Ed and Ryan, in 2009. The dream was to create a traditional artisan bakery that produced the highest quality sourdough bread, pastries and cakes using only the best local ingredients. Volare opened its first offsite retail store in 2015, offering a range of exciting new products directly to the public including coffee, sandwiches, salads and soups. There are now six retail stores throughout the Waikato and customers span the North Island. Volare is one of New New Zealand's most awarded artisan bakeries. The

07 847 1206

commitment and drive to produce New

volarebread.co.nz

Waikato

Zealand’s top bread and pastries keeps the team motivated and striving for perfection. 149

150

Kumara, Bacon & Chorizo Soup

Volare Kumara, Bacon and Chorizo Soup

Ingredients

Method

1 tablespoon oil

Heat the oil in a large soup pot. Add the onion,

1 large red onion, diced

chorizo and bacon and fry until dark golden.

2 sticks of chorizo, diced

Turn down the heat and add the garlic and

4 slices of bacon, diced 2 cloves of garlic, crushed 2 teaspoons of paprika (smoked for a more intense flavour) 2 large kumara (orange are best), large chunks 2 cups stock (vegetable or chicken) 2 teaspoons brown sugar

paprika, taking care not to burn. Add the stock and kumara and bring to the boil. Turn down the heat to a simmer and add the sugar and salt. Simmer until the kumara is just cooked, remove from heat and blend or mash. Serve with your favourite Volare bread, toasted or fresh.

1 teaspoon salt

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Serves 6

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Destination Waikato District

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@nikaucave_cafe

ing Waika The cafe at Nikau Cave was developed to complement the existing caving operation. It is nestled in a gloriously peaceful,

instagram.com/nikaucaveandcafe

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beautiful valley, bordered by a stream with views of limestone bluffs, hills and bush. When the harakeke is in flower, tūī and birdsong abound. There is no cellphone coverage, so conversation and relaxing are forced upon the visitors. Most of the food is made from scratch. The veges and fruit are homegrown, and the cafe has its own hens and roasts its own coffee. The meals are influenced by the seasons, they're simple and may even have flowers in them. Pizzas are a favourite of the customers. The cafe is definitely off the beaten track

1770 Waikaretu Valley Road

but the location is excellent for bikers, car

nikaucave.co.nz

Waikaretu

clubs and people wanting to explore their own backyard. 155

156

Venison Salami Pizza

Nikau Cave & Cafe Venison Salami Pizza

Serves 2

Ingredients

Method

Bread dough

To make the dough, combine all the dry

3 teaspoons salt 1 tablespoon sugar 1 cup white flour or 1/3 cup wholemeal flour and 2/3 cup white flour Oil

ingredients in a bowl and pour over about 3 cups of boiling water. Mix and add in some milk until liquid is blood temperature. Sprinkle the yeast granules over the liquid mix, stir and leave until frothy.

About 3 cups of boiling water

Add extra flour (white or 1/3 wholemeal 2/3

Milk

white) until the mixture is dry enough to knead.

3 teaspoons of yeast granules

Knead on a floured bench for about 5 minutes

Extra flour

until the dough is smooth and bouncy. Pour a little oil in the bottom of a bowl. Put the

Topping Barkers plum and tamarillo chutney Venison salami cut into cubes Tatua sour cream Walnut pieces Grated cheese

dough in the bowl then turn the bread over so it has an oily top. Leave it to rise until double in size. Shape into buns or loaves, then let it rise again until double in size. Excess dough can be kept in the fridge for later use. Roll your pizza dough thinly and spread over the chutney. Scatter salami over the top, then blob on some sour cream, scatter walnuts and sprinkle on the cheese. Boiled, sliced potatoes can be an optional extra. Bake in the oven at 180 degrees Celsius for about

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30 minutes.

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Brought to you by Waikato Civil Defence Emergency Management Group

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ing Waika

@punneteatery

facebook.com/punnetcafe2012

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Set in the stunning surrounds of the Newell Road Strawberry Farm, Punnet Eatery was a natural extension of the popular farm, creating a hub for the community and visitors to enjoy. It opened in 2010 and has been under the helm of owner/operator Haley Bicknell for the last seven years. It is very much a family affair, with Haley’s parents, Gary and Pam McMahon, in charge of the Strawberry Farm and sisters Emma and Kate in the shop, The Country Providore, next door. Punnet’s overall objective is to make people feel special. From the rustic fine dining and homely

337 Newell Road, RD3, Tamahere

atmosphere to high tea and special

punnet.co.nz

Tamahere

functions with all the trimmings, Punnet is a destination with a heart. 159

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@profs_cafe_

facebook.com/newwoodlandscafe

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The mission at Prof's is to provide guests with an enjoyable experience that makes them want to keep coming back for more. Prof’s is nestled within the Victorian estate and historic homestead of Woodlands. The gardens are of national significance and there are cricket oval and play areas. The primary criteria around food is that it must be delicious. Consideration is also given to those with special dietary needs.

42 Whitikahu Road, Gordonton

If you have a special occasion, whether a

profs.co.nz/woodlands

Gordonton

celebration, group outing or business meeting, Prof's can tailor offerings accordingly.

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Prof's Portobello Stack

Prof's@Woodlands Portobello Stack

Ingredients

Method

Reduced balsamic vinegar

To make the aioli, put all the ingredients in a

6 large portobello mushrooms

blender and blitz until smooth. Taste and adjust

6 rostis Handful of baby spinach 1/2 red capsicum, roughly chopped 1 courgette, finely sliced 1/4 medium red onion, finely chopped 6 slices of tomato Tomato chutney Cashew nut aioli for drizzling

Cashew nut aioli 1 cup raw cashews (soaked for 2 hours) 1 cup water 2 small cloves garlic 1/2 lemon, juiced 2 teaspoons apple cider vinegar 1/2 teaspoon salt 2 teaspoons dijon mustard 1 tablespoon extra virgin olive oil

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bottle for easy drizzling. Fry the capsicum, courgette and red onion gently in oil until soft and the onion is translucent. This can be prepared ahead and reheated in the microwave. Shallow fry the pre-baked rostis until crisp on outside and warm on the inside. Season the mushrooms with salt and pepper, and shallow fry until cooked. Heat the spinach and tomato slices in the microwave for 60 seconds. Assemble each warmed plate, stacking as follows: • Drizzle of reduced balsamic around plate • 3 rostis touching each other • Spinach and tomato slices on top • Vege mix on top • Dollop of tomato chutney • 1 mushroom per rosti • Drizzle of cashew nut aioli • Voila!

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seasoning if necessary. Refrigerate in a squeeze

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Lemon Meringue Tart

Punnet Lemon Meringue Tart

Ingredients Pastry 250 grams plain flour, plus extra for dusting 50 grams icing sugar 125 grams unsalted butter, (cold) 1 large free-range egg 1 splash of milk

Lemon curd filling

Rest your lined pastry in the fridge for 20 minutes. This will help stop shrinkage. Line the pastry with baking paper and weight with baking beans (you can use rice or any dried beans).

Lemon curd Whisk the yolks, eggs and sugar together in a microwave proof container. Add the butter and lemon

When the mixture starts to thicken, reduce the time to

A few drops of lemon juice

15 seconds. Keep microwaving until the mixture holds

Chop the butter into cubes, then gently work into the flour and sugar using your fingertips until the mixture

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resembles breadcrumbs. You can also pulse it in a food processor. Beat the egg with the milk, then add to the flour mixture and gently work together until it forms a ball of dough.

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and line the tin, filling in any gaps.

9 large free-range egg whites (270 grams)

Sieve the flour and icing sugar into a large mixing bowl.

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Cut out a circle half a centimetre bigger than your tin

juice. Microwave on high for 30 seconds at a time,

Pastry

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until it’s about 5 millimetres thick.

Meringue

270 grams caster sugar

Wrap the dough in cling film and rest in the fridge for at least 30 minutes.

Brought to you by Waikato Civil Defence Emergency Management Group

carefully roll out your pastry, turning it every so often,

minutes until cooked.

Method

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Dust a clean surface and a rolling pin with flour, then

6 large free-range eggs

250 millilitres lemon juice (about 6 lemons)

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stick loose-bottomed tart or muffin tin.

Bake in the oven at 160 degrees Celsius for 15-20

100 grams butter, diced

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Using a splash of vegetable oil lightly grease a non-

2 large free-range egg yolks

440 grams caster sugar

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Makes 10

stirring after each minute.

the mark of a whisk and strain into a sterilised jar or container to remove any unwanted lumps. Spoon the curd into the cooked tart case/s and let cool for about 20 minutes.

Meringue Whisk the egg whites and lemon juice with a mixer or beater until white and foamy. While whisking, slowly add in the caster sugar, about a quarter at a time. Keep whisking until the meringue is a stiff peak (the egg white peaks should stand straight up). Place on top of your cooled lemon tarts and use a blowtorch to lightly caramelise the meringue.

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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ing Waika

@theshackraglan

facebook.com/theshackraglan

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Having always lived near Raglan, the owners of The Shack jumped at opportunity to buy it in 2011 when it came on the market. What's not to like? The cafe is sited on the sunny corner of Wainui and Bow streets, and Raglan is an awesome community full of supportive and creative locals and a summer influx of travellers. This makes for many interesting days and nights on the job. The Shack was voted as the Waikato's

19 Bow Street, Raglan 3225

Outstanding Cafe in 2019 by peers,

theshackraglan.co.nz

Raglan

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Crushed Green Peas

The Shack Crushed Green Peas

Ingredients

Method

60 grams walnut dukkah (store bought or make

Bring a deep saucepan (5-8 litres) of water to the boil.

your own)

Blanch the peas in the water for 2 minutes. Drain

250 grams green peas, podded or frozen

the peas in a colander and refresh under cold

3 tablespoons white vinegar

running water until cold.

4 thick slices of wholegrain bread

Mash the peas with a fork or a stick blender until

8 free range eggs 120 grams Danish feta, crumbled 100 grams snow pea shoots (if out of season use fresh herb and salad mix) 1/2 lemon, juiced 3 tablespoons extra virgin olive oil

Walnut dukkah

Spread an even amount of crushed green pea onto each piece of toast and place each piece of toast in the middle of a plate. Crumble the feta on the green pea and sprinkle with dukkah.

Put two eggs onto each piece of prepared toast and the snow pea shoots on top. Drizzle with a little olive oil and enjoy.

To make your own dukkah Preheat the oven to 180 degrees Celsius. Toast all ingredients on a baking tray for 6 minutes or until you can just smell the spices.

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Remove from the oven and cool.

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Use a mortar and pestle (or a food processor) to grind the ingredients until you have a coarse crumb. Check for seasoning and add more salt if required.

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Poach the eggs.

1 teaspoon cumin seeds

1/2 teaspoon sea salt

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Toast the bread.

the lemon juice.

1 teaspoon sesame seeds

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to a steady simmer. Add the white vinegar.

1 teaspoon coriander seeds

1 tablespoon sunflower seeds

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Refill the saucepan with clean hot water and bring

In a small bowl dress the snow pea shoots with

1 tablespoon pumpkin seeds

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you have a texture to your liking.

1/4 cup walnut pieces

1 teaspoon fennel seeds

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Serves 4

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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ing Waika

@zealongtea

facebook.com/zealongtea

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Zealong tea is grown 100 per cent organically in the stunning fields of the Waikato. Clean air, fertile soils, a warm sun and cleansing waters are all the ingredients that bring distinction to Zealong tea, producing remarkable flavour profiles that earn international recognition and awards. Cold Brew Zealong Tea is one of the signature recipes. Brewed over a long period of time, the tea releases subtle flavours that you don’t often experience when brewed

495 Gordonton Road, 3281 Hamilton zealong.com

Gordonton

with hot water. It releases an additional sweetness that is a truly unique experience.

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Cold Brew Zealong Tea

Zealong Tea Estate Cold Brew Zealong Tea

Zealong Signature Ice Tea

Ginger Spice

Add 12 grams of Zealong loose-leaf tea (or 5

Add 4 Zealong’s Own Chai teabags to 1.5 litres

Zealong teabags) to 2 litres of still water.

of ginger beer (or ale) and leave to brew in fridge

Allow to infuse in the fridge for 10-12 hours.

overnight. Serve over ice with a vanilla pod.

Once brewing is complete, strain out the tea leaves and refrigerate brewed tea until cold. Iced tea is best served chilled.

Sparkling Lady Gatsby Add 4 Zealong Lady Gatsby teabags to 1.5 litres of lemonade and leave to brew in the fridge overnight. Serve over ice with your favourite fresh fruit.

After 5 Lady Gatsby Add 4 Zealong Lady Gatsby teabags to 1.5 litres of tonic water and leave to brew in the fridge overnight. Serve over ice with a splash of gin and a slice of lemon.

Traditional Sparkling Zealong Aromatic Oolong Add 10 grams of Zealong Aromatic Oolong loose-leaf or 4 Zealong Aromatic Oolong teabags to 1.5-2 litres of soda water and brew overnight. Serve in a champagne glass with a strawberry.

Sparkling Zealong Wine Add 10 grams Zealong Pure Oolong loose-leaf or 4 Zealong Aromatic Oolong teabags to 1 litre of your favourite sparkling white wine, re-seal and brew in the fridge overnight. Serve in your favourite wine glass.

Zealong Black Lemon Iced Tea Brew 10 grams of Zealong Black loose-leaf tea or 4 Zealong Black teabags in 2 litres of hot water for 5-15 minutes. Sweeten with honey if desired. Allow to cool and pour into a serving jug

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Sweet Amber Citrus Spritz Add 4 Zealong Sweet Amber teabags to 1.5 litres of soda water and leave to brew in the fridge

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with ice and add sliced lemons, limes or oranges.

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overnight. Serve over ice with a slice of lemon.

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Zealong Mulled Wine

Zealong Tea Estate Zealong Mulled Wine

Ingredients 500 milliltres water 20 grams Zealong Dark Oolong tea 10 grams ginger, powdered or fresh 5 grams cinnamon, whole, chips or powdered 5 grams cloves, whole or powdered 5 grams star anise, whole or powdered 500 milliltres red wine (use grape/cranberry/ blackcurrant juice for a non-alcoholic version) 1 vanilla pod, optional 1 orange - sliced Honey or sugar to taste

Instructions Heat 500ml of water with Zealong Dark Oolong and spices in a large saucepan over medium heat. Bring to the boil, reduce heat to low and simmer for 15 minutes. Add 500ml red wine, a vanilla pod and fresh citrus pieces. Orange is best. Simmer for another 10-15 minutes and sweeten to taste.

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Remove from heat and strain. Enjoy while warm.

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Makes 1 litre

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Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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Destination Matamata-Piako

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@courtney_lee_cakery

facebook.com/courtneyleecakery

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Cookies are great for all occasions! For baby showers, birthdays, anniversaries, engagements, wedding favours, saying thank you and more. Courtney Lee Cakery makes boutique cakes, cupcakes and cookies, even personalised cookies with messages on them. Courtney just moved to Matamata from Auckland at the end of February 2020. She took her small business with her. As a fulltime flight attendant she's able to find amazing shops around the world with different cake making tools and inspiration. She's been flying for 13 years and baking for five.

Gibbs Place, Matamata

Courtney's home kitchen is registered

courtneyleecakery.com

Matamata

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Feijoa Loaf

Courtney Lee Cakery Feijoa Loaf

Ingredients 1 heaped cup of feijoas, peeled and sliced or scooped 1 cup of boiling water 1 cup of sugar 2 cups of flour 1 teaspoon of baking powder 50 grams of butter 1 teaspoon of baking soda 1 egg, beaten

Method Preheat the oven to 180 degrees Celsius. Place the feijoas, sugar, butter and water in a saucepan and bring to the boil. Cook gently for five minutes, remove from heat and allow to cool. Carefully stir in the dry ingredients and egg until just combined. Bake in a lined loaf pan for 50 minutes until the loaf feels firm and a skewer inserted comes out clean.

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Brought to you by Waikato Civil Defence Emergency Management Group

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@theoldforgekitchen

facebook.com/theoldforgekitchen

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The Old Forge Kitchen is Te Aroha's premium cafe, restaurant and function centre. A historic forge, it's been fully rebuilt and pays homage to the original architecture. It was the dream of Teena and Richard Cornes to bring a destination venue to Te Aroha. It has views of Mt Te Aroha and the Hauraki Rail Trail at its front door. The Old Forge Kitchen has extensive wrap around decks, so is the perfect destination for al fresco dining. There is also an upstairs meeting/conference room which is available for hire.

9 Alexandra Road, Te Aroha West

The cuisine is based on premium

theoldforgekitchen.co.nz

Te Aroha

ingredients and the Cornes' philosophy of "paddock to plate" guides the menu.

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The Forge Burger

The Old Forge The Forge Burger

Serves 4-5

Ingredients

Method

300 grams of sausage mince

Add meat and seasoning to bowl. Mix well – gloved hands are

700 grams of ground beef (brisket or chuck if possible)

best here. Pan fry or grill small amount first to check seasoning.

3 large white or red onions, sliced

Shape into 5 even size patties and store in fridge before use.

1/2 bottle of your favourite beer (lager is best) 50 grams of butter 1 burger bun per person (brioche or milk buns) Bread and butter Pickles Mustard Sharp cheddar or smoked cheese slices (2 per burger) Sliced tomato Iceberg lettuce

Can be made 2-3 days in advance. Cook for 3-4 mins each side in pan or on bbq. Rest 3-4 minutes before serving (this part is super important). Melt the butter, add the sliced onions and cook on medium heat, stirring occasionally, for about 20 minutes or until nice and caramelised. Add the beer and cook for another five minutes.

Tomato relish To make the tomato relish, heat a small amount of oil in a thick-bottomed pot. Add the diced onion and season with salt and pepper. Cook until soft, stirring constantly. Add the

Tomato relish

curry powder and cook for a couple of minutes, then add the

3 x 425 grams of crushed tomatoes

or until thick. Add the brown sugar and cook for another 15

1 onion, diced (as fine as possible)

minutes. Adjust seasoning if needed. This relish keeps in the

2 tablespoons of curry powder

vinegar and crushed tomatoes. Simmer for about 45 minutes

fridge in sterilised jars for longer than it will take to finish it.

300 millilitres of white vinegar

Chipotle mayonnaise

200 grams of brown sugar

To make the chipotle mayo, place the eggs, lemon juice,

Oil

mustard and peppers into blender. With the motor running on

Salt and pepper

high, slowly stream the oil into the bowl. The mixture should be thick and creamy. Cayenne pepper or smoked paprika

Chipotle mayonnaise 3 whole eggs

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in fridge for 5-7 days.

500 millilitres of canola oil

To assemble

1 lemon, juice only

Lightly butter and toast burger buns.

1 tablespoon of Dijon mustard

Smear relish on top and bottom, and add chipotle and

2 tablespoons of adobe peppers in brine (small tins available

mustard to your taste.

at any good supermarket)

Place roughly torn iceberg on the base of the bun, top with

Salt and pepper

sliced tomato and grind over salt and pepper. Add a burger patty, cheese, beer braised onions, pickles and finally the lid.

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can be added at the start if you like more heat. This will keep

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In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@redoubtmatamata

facebook.com/RedoubtMatamata

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The Redoubt Bar and Eatery's goal is simply to make your day better. It does this by knowing their patron's names, whether they want their flat white half strength with two sugars, or by pouring their beer the moment they enter the building. The Redoubt is a Matamata themed bar; and the only one in New Zealand! It has images on the wall of sporting heroes, the district's funding pioneers and scenes of the town.

48 Broadway, Matamata redoubt.nz/matamata

Matamata

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Oven Roasted Pork Belly

Redoubt Bar & Eatery Oven Roasted Pork Belly

Ingredients

Method

Pork Belly

Pork belly

2 kilograms pork belly

Preheat the oven to 220 degrees Celsius.

1 tablespoon oil

Rub oil and sea salt on top of pork belly skin. Place

Sea salt 700 millilitres full fat milk

Creamy Mash Potato

Creamy Mash Potato Wash and peel the potatoes, place into a pot and cover with water. Bring to a simmer on the stove, cook until soft then drain. While hot, add the butter,

2 granny smith apples, peeled, diced

cream, salt and pepper and mash until smooth.

300 millilitres apple cider

Apple Cider Compote

Fennel Butterscotch Sauce 50 grams butter 1/2 white onion, sliced 1 fennel bulb, sliced

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Peel and dice the apples and place into a pot with cider, star anise and cloves and bring to a simmer. Cook for five minutes, take off heat and let the apples cool in the liquid or leave until ready to plate.

Fennel Butterscotch Sauce Place butter into a pot, add the onions and let them sweat off. Add the rice wine vinegar and reduce for five minutes. Add the cream and brown

400 millilitres cream

sugar and simmer for about 10 minutes until the

125 grams brown sugar

sauce has thickened.

Bacon Wrapped Beans 500 grams green beans 4 pieces streaky bacon

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doesn’t cover any of the skin but only the meat. Cook

1/4 cup cream

2 star anise

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add the milk to the roasting dish; make sure the milk

topping up the milk to ensure the meat stays covered.

2 cloves

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Lower the oven temperature to 150 degrees and

30 grams butter

Apple Cider Compote

Brought to you by Waikato Civil Defence Emergency Management Group

for about 30 minutes or until the skin starts to crackle.

for a further 2.5 hours. You may need to keep

1/4 cup rice wine vinegar

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the pork onto a lined roasting dish and place in oven

1 kilograms agria potatoes

Salt and pepper

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Serves 4

Bacon Wrapped Green Beans Top and tail the green beans and blanch. Wrap 6-8 beans a piece of streaky bacon. Heat the oil and butter in a pan and fry the bacon until golden brown.

1 tablespoon oil

Place everything together on a plate and enjoy with

1 tablespoon butter

friends and family.

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@villa_nine_tearoha

facebook.com/VillaNineCoffee

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Villa Nine Health & Coffee Shop started 22 years ago as a health food shop, but after the global financial crisis was reestablished to include a coffee house. The owners pride ourselves on providing quality seasonal dishes and use as much organic produce as possible. The coffee is supplied by Ozone Roasters who value their fair trading partnerships with coffee growers.

9 Lawrence Ave, Te Aroha 07 884 9696

Te Aroha

The coffee shop also has a following for its nutritional smoothies and raw slices. 191

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Villa Vegan Chocolate Cupcakes

Villa Nine Villa Vegan Chocolate Cupcakes

Ingredients 1 1/2 cups of flour 1 1/4 cups of sugar 1/2 cup of cocoa 1 1/4 teaspoons of baking soda 1/2 teaspoon of salt 1/2 cup of oil 1 tablespoon of balsamic vinegar 1 1/2 cups of cold coffee

Method Mix the dry ingredients together in a bowl. Add the wet ingredients and combine well. Pour into a greased cupcake tin. This recipe makes six large cupcakes. Bake in the oven at 170 degrees Celsius for 25 minutes.

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@64coffee.kitchen

facebook.com/64coffee.kitchen

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The owners took over the cafe in 2010. After almost 10 years of running food-led pubs in the south of England for a regional brewery, it was a totally different style of business to what they were used to. The challenge was switching their focus from lunchtime and evening meals to breakfasts and lunches with an offering of home baking as well. When creating the menus, they wanted

64 Arawa Street, Matamata

to add something typically Kiwi but with

[email protected]

Matamata

a twist. Sweetcorn fritters, for example, is a firm favourite on the menu. 195

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Sweetcorn Fritters

64 Coffee & Kitchen Sweetcorn Fritters

Serves 2

Ingredients

Method

440 grams tin of creamed corn

Sift the flour, baking powder, salt and pepper

1 egg, lightly beaten

into a large mixing bowl. Stir with a wooden

1 cup of plain flour (or gluten free) 2 teaspoons of baking powder Pinch of black pepper 1/2 teaspoons of salt

spoon to combine ingredients. Add the egg and stir until combined, then stir in the creamed corn. Add the sweet chilli sauce, capsicum and coriander and stir thoroughly.

2 tablespoons of sweet chilli sauce

Spray a large frying pan with a light oil and

1 capsicum, diced small

heat. Use a tablespoon to dollop the mixture

Small bunch of coriander, finely chopped

into the pan. Cook until bubbles burst through the top of the fritter, turn over, and cook until they spring back when pressed on top. Keep fritters warm while you work through the remaining mixture. Serve with a side salad for lunch with some salsa; for breakfast, serve with crispy bacon, salsa and sour cream. The fritters are also great as a base for Eggs Benedict with either bacon or smoked salmon, poached eggs and hollandaise.

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Destination Hauraki

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@thecheesebarn_

facebook.com/the-cheesebarn-cafe

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The Cheese Barn, owned and operated by Kelvin and Cathy Haigh, has been a local family business for over 20 years. Kelvin is the principle cheese-maker and Cathy manages the cheese side of the business. They have a small and dedicated team who help make, package and label the cheese and manage the cafe. The Haighs believe in keeping things as simple and natural as possible and are a certified organic factory through BioGro. They get their milk from a certified organic local family farm which takes great pride in providing a product that is safe for their customers and the environment.

4 Wainui Road, RD1 Thames thecheesebarn.co.nz

Matatoki

Happy Cows Make Better Cheese. 201

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Lemon Quark Cheesecake

The Cheese Barn No-Bake Lemon Quark Cheesecake

Ingredients 80-100 grams of plain biscuits 50 grams of butter, melted 200 grams of icing sugar 200 grams of light or soft cream cheese 500 grams of The Cheese Barn Quark Zest of 2 lemons Juice of 3 lemons 3-3 1/2 teaspoons of gelatin

Method Crush the biscuits, mix in the butter and press into a 20cm spring form tin. Whisk the cream cheese, quark and icing sugar, then fold in the zest. Soak the gelatin in the lemon juice then melt on low heat. Beat into the cheese mixture then spoon and smooth onto the base. Chill until set, about 3-4 hours.

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Serves 2

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@FallsRetreat

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The Falls Retreat is the perfect place to gather with friends or family for a meal in the Bistro, stay overnight to explore the Hauraki Rail Trail or attend one of its gardening or cooking workshops. Emma and Brad's vision was to create a place that offers a great all round experience, including charming accommodation, a beautiful setting, warm hospitality and rustic, delicious food. Brad is passionate about the food he creates while his partner Emma is committed to creating a sustainable and welcoming environment. Together they make a great team and, with their

25 Waitawheta Road, Waihi

two children, Jacob and Molly, you're

fallsretreat.co.nz

Waihi

sure to be greeted with a smile and an experience that you will never forget. 205

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Bistro Beetroot Chutney

Falls Retreat Bistro Beetroot Chutney

Ingredients 1 kilogram beetroot 2 onions 30 grams blitzed garlic 50 grams minced ginger 500 millilitres white wine vinegar 500 grams caster sugar 1 teaspoon ground cumin 2 teaspoon ground cinnamon 2 teaspoon ground cardamom 1 teaspoon ground cloves 1 lemon and zest 4 granny smith apples

Method Cover whole beetroot in water and bring to boil. Cook until tender, then strain. Peel and dice the beetroot and place to one side. Dice the onions and place in a large pot with vinegar, sugar, garlic, ginger, the spices and lemon juice.

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Bring to the boil, add the beetroot then turn

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Dice the apples and add to the pot. Reduce rapidly at a rolling simmer until thick and syrupy.

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The Refinery is a hidden treasure in a historic building; it is totally unique in Paeroa or anywhere else! The eclectic mid-century decor, the toasty wood burner and music on the record player all creates a warm, cosy atmosphere in the winter months, while, outside, the rambling garden and ivy covered walls make you feel like you could be anywhere in the world. Simple, tasty food made on site, baking from scratch and Underground coffee fuels locals and travellers alike. The pasties and gluten free baking are almost as famous as the local drink, L&P! The bacon, eggs, and chicken are free range; organic milk is used for coffee and sourced locally when possible.

5 Willoughby Street, Paeroa

The customers love the relaxed

the-refinery.co.nz

Paeroa

atmosphere and an endeavour is made to make everyone feel welcome and special. 209

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Feijoa, Ginger & Coconut Cake

The Refinery Feijoa, Ginger and Coconut Cake (GF)

Ingredients

Method

250 grams of butter at room temperature

Heat the oven to 165 degrees Celsius (or 150C

2 cups of caster sugar

fan bake).

1 teaspoon of vanilla essence

Grease and line a 26cm spring-form tin.

6 eggs, lightly whisked

Beat the butter, sugar and vanilla until pale; this

1 cup of gluten free flour 1 cup of ground almonds 1 cup of desiccated coconut 2 teaspoons of baking powder

should take a few minutes. Gradually beat the eggs into the butter mixture until well combined. Combine the flour, almonds, coconut, baking powder and ginger together in a bowl.

1 tablespoon of ground ginger

Combine the lemon juice, yoghurt and zest.

1/3 cup of crystallised ginger, roughly chopped

Gently fold the dry ingredients into the butter

1 cup of plain yoghurt

mixture with a large spoon. Add the yoghurt

1 lemon, zest and juice 2 cups of peeled and chopped feijoas

mixture and finally fold the feijoas through. Pour into the prepared tin and smooth the top. Bake for 1 hour and 15 minutes or until a skewer

Lemon icing

comes out clean. The top will start browning

Lemon icing

the last half hour.

1 cup of icing sugar

Leave to cool in the tin.

2-3 tablespoons of lemon juice

Make the icing by mixing the juice and icing

Toasted coconut for garnish

sugar until smooth. Spread over the cooled cake

before the cake is cooked so cover with foil for

and garnish with the coconut.

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or yoghurt. It will keep for at least three days in an airtight container.

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This cake is delicious as is or serve with cream

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Destination Thames-Coromandel

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@mercurybayestate

facebook.com/mercury-bay-estate

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After 30+ years of working in the wine and hospitality business, Simon and Veronica Ward came across a beautifully located vineyard for sale at Cooks Beach. Five years later they had shaped it into the Coromandel’s finest wine producer with a restaurant business. Veronica was born and bred in Italy. Simon, although originally from Wellington, has also spent many years working in the Italian wine industry. The food offering they choose for the

761a Purangi Road Cooks Beach, Coromandel

restaurant is therefore mainly Italian, such

mercurybayestate.co.nz

Cooks Beach

as antipasto platters, wood fired pizzas and other treats. 215

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Tuscan Bean Soup

Ribollita

Mercury Bay Estate Ribollita (Tuscan Bean Soup)

Serves 2

This traditional Italian peasant dish literally means ‘reboiled’. It's a winter favourite, and essentially a minestrone style soup.

Ingredients

Method

For the beans

Place the beans in a pan with the onion, garlic

1 can of cannellini beans 1 onion, peeled

and herbs, and cover with cold water. Bring to a boil, then turn down to a simmer and cook for at least an hour. Leave to cool. Heat the oil in

1 clove of garlic, peeled

a large pan and cook the chopped vegetables,

1 bay leaf

along with the fennel seeds and chilli flakes, for

1 sprig of thyme

For the soup 3 tablespoons of olive oil, plus extra for drizzling

20 minutes until the vegetables are softened but not coloured. Add the tinned tomatoes and cook for five minutes. Meanwhile, strain the beans, reserving the cooking liquid but discarding the onion, garlic and herbs. Add the

1 onion, finely chopped

beans to the tomato mixture, along with about

2 carrots, finely chopped

100ml of the cooking liquid. Pour in the stock.

1 stick of celery, finely chopped Pinch of fennel seeds

Bring to a boil, add the kale, and cook for 10 minutes. Finally, add the bread and cook for another 10 minutes. The soup should be thick

Pinch of chilli flakes

but not stodgy – if it is, let it down with a touch

1 x 400 gram tin of Italian tomatoes

more stock.

800 millilitres of vege stock 300 grams of kale, chopped into fine strips, including stalks

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200 grams of good quality stale bread, torn

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@Portroadproject

ing Waika Jason Scott, Barend Beukes and Emily Young met in Hamilton but all had a common interest in heart: to live at the beach.

facebook.com/Portroadproject

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The three had met at Scotts Epicurean, a top-rated and award-winning restaurant. Jason was a co-founder, while Emily and Barend worked there; Barend eventually became a part owner alongside Scott. Obviously, another common interest they had was food, and together they opened Port Road Project just 200 metres from the main beach in Whangamatā. Port Road opened a week shy of Christmas Day in 2006. The casual and open spaced daytime cafe is a popular watering hole for many locals and holidaymakers alike. The trio occasionally host evening functions and summertime dinners, too. Port Road prepares meat and fish on their custom-built smoker-barbecue named Rustic Soul, which sits out the back. It's here that live music and the last of the afternoon sun lures many of the customers, with either a

719 Port Road, Whangamatā [email protected]

Whangamatā

New Zealand acclaimed wine or a local tap beer in hand.

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Turkish Poached Eggs

Port Road Project Turkish Poached Eggs

Ingredients

Method

Punnet cherry tomatoes

For the yoghurt sauce, combine all the

12 free range eggs

ingredients and refrigerate until needed. It will

Sesame, sunflower, pumpkin seeds toasted, chopped for topping as an extra texture Sourdough or Turkish pide

Yoghurt sauce

last in the fridge for one week. To make the burnt butter sauce, bring the butter to a simmer in a medium-sized pot (to avoid it bubbling over) and stir until brown. Add the oil and chilli and stir to combine. This sauce can be stored at room temperature for up to two weeks.

1 cup yoghurt

Poach the eggs for 2-3 minutes in simmering

1/2 cup mayonnaise

water with a touch of white wine vinegar and salt.

Herbs of choice - we use dill/chives and parsley

Heat the cherry tomatoes in the burnt butter sauce

Lemon juice to taste

until they are warmed through and start to pop.

Salt and pepper

Place the yoghurt sauce in a serving bowl and

Burnt butter sauce

generous drizzle of the butter sauce.

200 grams butter 100 millilitres olive oil

top with poached eggs, cherry tomatoes and a Served with a sprinkling of seeds and with your favourite sourdough or Turkish pide.

Tap hot chilli flakes

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Serves 6-8

Brought to you by Waikato Civil Defence Emergency Management Group

In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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@waiomubeachcafe

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facebook.com/waiomubeachcafe

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and handcrafted beverages to the local community and travellers enjoying the stunning Coromandel Peninsula. The owners take pride in making the food themselves, showcasing locally produced, organic and free-range ingredients and products where and when possible, and ensuring fresh, healthy and decadent options are all on offer, even for those with specific dietary requirements. Their "fabulous and talented" team have a passion for service and energy for fun, all underpinned by personal values regarding sustainability and ethical business. You can even top up your electric vehicle while you dine for a donation towards Thames Coast Kiwi Care.

622 Thames Coast Road, SH25

There's also a gallery with work for sale

[email protected]

Waiomu Beach

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Smoked Kahawai Kedgeree

Waiomu Beach Cafe Smoked Kahawai Kedgeree

Ingredients

Method

1 cup cooked cold rice (just undercooked)

Heat your favourite pan.

1 heaped teaspoon kedgeree spices (or adjust to

Add oil, and once heated add your onion medlee

your taste)

(and any other veges you may want).

Onion medley (brown, red and spring onion

Gently cook out to soften, add the kedgeree

combo), roughly chopped to decent bite sizes

spice, and cook until fragrant.

90 grams smoked kahawai (skinned and boned),

Add the fish stock and orange juice.

flaked

Add the rice and thoroughly heat through; keep

½ cup fish stock

stirring to prevent it catching.

1 orange, juice

Add the flaked smoked kahawai. Heat through

2 eggs (poached to finish the dish)

but resist over-stirring as the fish will break up. Turn out onto a warm plate.

Kedgeree spice mix

Top with a runny poached egg.

30 grams of ground cumin

Garnish with coriander and a slice of orange.

30 grams of ground coriander 20 grams of turmeric 5 grams of chilli powder

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Serves 2

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In association with Hamilton & Waikato Tourism, Momentum Waikato and Wise Group

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During the COVID-19 response, the GBB board came to the difficult decision that they needed to

facebook.com/GBBaking

instagram.com/good_bitches_baking

COVID-19 Response suspend baking operations for the time being, yet remained more committed than ever to making Aotearoa the kindest place on earth and will be back baking as soon as it is safe! So the volunteers busied themselves with baking up a batch of #KindnessFromHome activities and events to provide ways for people to feel connected while physically apart. It was thought the best form of kindness for the communities was to stay home but allow them to join in on the activities for a bit of distraction, fun, company and connection.

Good Bitches Baking (GBB) is on a mission

The details are on gbb.org.nz/kindnessfromhome.

to make Aotearoa the kindest place on earth. GBB is a network of volunteers who want to

Want to be a good bitch?

show kindness to those in their communities who are having a tough time. They do this by

Anyone can be a Good Bitch – it’s a very

baking them a delicious treat.

admiring and gender-inclusive term. Good Bitches are people who want to help those in

The ethos of GBB is that there are too many

their community who are having a tough time.

people having a tough time: families with

You don’t have to be a master baker, because it’s

children in hospital; those using food banks

the kindness in your intentions that matters more

and soup kitchens; residents in hospice and

than the final product.

their loved ones; women and children fleeing domestic violence. GBB hopes to give them just

How do I find out more and join?

a moment of sweetness in their time of crisis.

Visit gbb.org.nz/volunteer and check out the

These people often tell the volunteer bakers

chapters page to find a chapter near you. Get in

that knowing someone cared enough to make

touch with your local team and they'll step you

them a treat has helped them through the

through the sign-up process. If there isn't a chapter

toughest of days.

in your area, don't worry, they're growing so fast there probably will be soon.

GBB is a registered charity. It has 2300 volunteers in 25 local chapters throughout

gbb.org.nz

New Zealand. In the heartland of the Waikato, the Hamilton chapter has 180 volunteer bakers and drivers who deliver 21 boxes of baking a week to brighten others’ day. This year, GBB was crowned the winner of Kiwibank’s New Zealand Community of the

Photo credit: Daniel Whiting

Year Award. 227

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Want to help cafes, restaurants, bars and other small businesses stay open at this difficult time?

Introducing SOS Café! SOS Business was set up to help local businesses sell vouchers during the COVID-19 response that could be redeemed later when they reopened. This was done to help them to stay afloat and connect with a wider set of customers. Small businesses such as cafes, restaurants and bars have suffered badly from the national COVID-19 lockdown response and will continue to be affected as they navigate the strict guidelines of different alert levels. If you are in a position to help out, buying your usual daily coffee or weekly night out in advance gives them the cash they need right now. A website has been set up to pay it forward to your local hospitality businesses. Through this site (sosbusiness.nz), people can buy vouchers or gift cards for their local cafe or restaurant. These are valid for one year from the date of purchase or for six months after everything returns to normal. All the money, excluding credit card fees, goes straight to the cafes. Please, think local, buy local with sosbusiness.nz and help our small businesses around the mighty Waikato!

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This book was produced by Waikato Civil Defence Emergency Management Group Waikato CDEM Group is an organisation

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especially in the hospitality sector, as we move through the regional recovery. waikatoregioncdemg.govt.nz

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COVID-19 pandemic, we recognise the need to

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that works with communities to oversee the

Supported by Hamilton & Waikato Tourism Hamilton & Waikato Tourism is the regional tourism organisation charged with increasing domestic and international leisure and business

Acknowledgements

travellers, expenditure and stay. Their purpose

The idea of the Mighty Waikato Cookbook,

is to super-charge the regional visitor economy which benefits all residents and to shape a community-led sustainable visitor destination. The organisation is funded through a public/ private partnership and covers the heartland Waikato areas of Hamilton, Matamata-Piako, Ōtorohanga, South Waikato, Waikato, Waipā and Waitomo districts. waikatonz.com

Waikato Regional Council waikatoregion.govt.nz

supported by Hamilton & Waikato Tourism, originated from a desire by Waikato Civil Defence to go above and beyond in supporting our communities during the COVID-19 response. While still in the response phase of COVID-19 at the time, it was recognised that the recovery from the pandemic would take some time. We hope everyone enjoys these recipes now and for many years to come. We extend our thanks and appreciation to the amazing businesses who have supported this initiative, who continued to think and care for our communities even when they were

Momentum Waikato

not able to open their doors to us.

momentumwaikato.nz

We look forward to returning the favour and

Wise Group

aroha when they're able to do so.

wisegroup.co.nz

Good Bitches Baking

encourage everyone to pay them a visit and some All photos and content are provided by the individual businesses.

gbb.org.nz

Additional image credits:

Jan Bilton

Hamilton & Waikato Tourism

janbilton.co.nz

Waikato Regional Council

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This cookbook has been made with the combined effort of talented people who are passionate about their region and dedicated to seeing it thrive. Your purchase of this publication supports the charities involved in helping those in need during COVID-19, and our local businesses.

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