Monavale New Zealand’s largest BioGro-certified organic blueberry orchard.
Peplers Fine Foods Dressings, sauces, jams, jellies and more from Te Kauwhata try the black raspberry vinaigrette. Wild Country Foods Making unique products from the excess produce in the Hamilton Gardens, including Seville orange marmalade. Sweetree Honey true to the hives’ location and season, a reflection of the Waikato’s flora. Hunt & Gather Bee Co Beekeepers and producers of sustainable, ethical, raw honey. Soul Food Farm Organic market gardens and Grandad’s Beef. Salsa Brava Chimichurri from Argentina via Raglan. Raglan Food Co New Zealand’s first carbon-neutral coconut-yoghurt manufacturer. nzĭreamview Creamery Milk in reusable glass bottles right to your door (Hamilton area) .nz However, I prefer to start over a low heat and finish in a furnace, a method known as ‘reverse sear’. Also, nothing adds succulence to a piece of beef like a bone – it’s the magic ingredient that can’t be beaten when it comes to flavour.Ĭonventional wisdom is to place the meat over the coals of a hot barbecue grill, giving it a baptism of fire, then lower the heat to let it carry on cooking at a more sedate pace. There is little that cannot be improved with good-quality charcoal.īeef comes down to breed, feed and environment everything depends on the animal itself so find yourself a really good butcher or supplier as cheap meat will give you a cheap result. True barbecue, using wood and not gas, is all about the simple application of raw heat and smoke to proteins and vegetables. As Kelli Brett famously said, “It’s life-changing.” Thickly spread the sea salt variety on some fire-grilled sourdough, or use the seriously good, thoughtfully flavoured butters to enhance the taste of anything they accompany. Since 2017, Cambridge’s Steve and Jan Dolan have been making excellent, award-winning cultured butters, using traditional methods of slow ripening and hand working. They call me the King of Fat, such is my enthusiasm for using butter in my cooking and that was long before I had heard of the Bellefield Butter Company. A little goes a long way, so I either grate it onto my pasta, serve a sliver with a ripe pear or make a salad with Granny Smith apples and peppery rocket leaves. The vintage Gouda has a crumbly parmesan-like texture and a full-bodied flavour with a sharp bite. The milk is pumped right from the milking shed into the cheese factory. Meyer Cheese is one of New Zealand’s most awarded cheesemakers complete with its own dairy farm. To go with it, some strawberries, ember-roasted alongside the cheese. In keeping with my barbecue mantra, I cook the washed rind in the cooling embers of the wood fire, the smoke lingering on the softened, creamy interior. The first reaction to eating one of her cheeses is often, “Oh, this is really good,” followed a few moments later by, “Wow, this is beautiful.” The sort of cheeses you want to eat and then eat some more. Sue Arthur’s retirement project, Over the Moon, makes cheeses from locally sourced cow, goat, sheep and buffalo milk.
Packed in its box with hand-picked herbs, it just looked sexy even before I cooked it over the coals. The meat itself had thin lines of creamy fat running through the aged, maroon flesh.
DREAMVIEW PASTA SKIN
Carrie and Tom Andrews have created a circular, sustainable and independent farming system that incorporates regenerative farming practices – my order of prime rib came with a pot of fragrant tallow skin balm. Wholly Cow is an independent artisan butchery that is more than just meat. The self-evident results of a sustainable and organic approach to food is reason enough to visit the region. This is a region taking the concept of paddock to plate to another level. There is a passion here for healthy, fresh, seasonal food. Raglan, Matamata, Cambridge, Putararu, Te Awamutu and Te Kauwhata are home to farmers, winemakers, brewers, cheesemakers, orchardists, beekeepers and growers, giving this region a foodie reputation beyond just great dairy. The Waikato and dairy famously go hand in hand, but travel across the region and you’ll find there is so much more to it than just Hamilton.
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