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On the Menu
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Menu ON THE
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES & BRYDIE THOMPSON
Winter—short, cold, wet days! Can you tell it’s not my favourite time of year? And while I try not to have a favourite season (ahh autumn with its stunning show of colours, its warm days and crisp nights, the abundance of fresh produce…) winter’s delights are not always so obvious. So in an attempt to fall in love with winter, I asked some of my favourite chefs in the region to tell me what’s on the menu and what’s inspiring them this winter.
JUSTIN AT THE SHACK, RAGLAN
In the summer Raglan is crazy busy, so I love visiting this gorgeous town in the winter! There is nothing like the rugged west coast on a blustery winter’s day to make you feel alive. On the menu this winter at The Shack, my favourite Raglan spot, is Chilli Crunch Rice. “It’s got all the bases covered,” says chef and owner Justin Thomson. This hot, spicy, crunchy dish with a fresh and zingy salad can be topped with either crispy fried eggs, buttermilk fried chicken or sticky cauliflower and carrots.
19 Bow Street, Raglan www.theshackraglan.com
At Alpino in Cambridge the team are celebrating one wonder of winter—New Zealand winter truffles. Their home-made fontina ravioli is topped with gorgeously fragrant, locally grown Périgord truffles. A luxurious treat only available in the winter and well worth seeking out!
43 Victoria Street, Cambridge www.alpino.co.nz
DAVID AT MADE TO ORDER, HAMILTON
Chef David Humphrey’s dish at Made to Order is a little more personal. His dish, a Chickpea Curry with Raglan Coconut Yoghurt Raita, is one inspired by 21-year-old James the dishy and son of Fin the owner. James has Down syndrome and Fin says, “I used to make the kids butter chicken from scratch and it has become something of a family favourite—although I must admit, I don’t often get to make it from scratch very often now.” It seems James’s love of curry has continued, and James was known to talk the chefs at Mavis & Co in Hamilton East into making it for him when he worked after school doing prep or on weekends. After finishing school last year, James is now working full time at Made to Order and somehow works his magic on head chef David, convincing him to make him a chicken curry each day for his lunch.
Level G, Wintec House, Cnr Nisbet and Anglesea Streets Hamilton
James – chief curry connoisseur Dave – chef
DANIEL AND JK FROM MR PICKLES
JK’s Short Rib
JK is one of the newest members of the Mr Pickles Kitchen team so this will be his first Waikato winter. His hearty short rib dish ticks all the comfort food boxes! With Korean heritage the short rib is a favourite cut of JK’s, and he has paired it with smoked and pickled local onions and a gorgeous crispy millefeuille made from Waikato potatoes.
Daniel’s Vegan Gnocchi
While JK puts a smile on the carnivore’s faces, Dan’s making the herbivores happy with his potato gnocchi. This winner of a dish is likely to win over many hardcore meat eaters! Soft pillows of potato are paired with chewy and rich in flavour local mushrooms, Pukekohe leek puree and crispy dehydrated olives.
Down the lane, 298 Victoria Street, Hamilton www.mrpickles.co.nz
2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ
