Eating Out Feature: The Carvery

Enjoying company at the big table.

George Jeremic, Owner.

Roast pork and vegetable.

Hearty hot roast meals in the heart of Milford Dine-in or take away.

Just how does someone from Montenegro, a country on the coast of the Balkans, end up owning a roast meal business in Milford?

George Jeremic came to New Zealand in 2014 with his wife Jana who had settled here with her family in 2001. George was born in Montengro then later studied management at university in Belgrade. From the tender age of 21, George and a business partner went into business running a pub in Belgrade before moving on to buying a café and later a fast food outlet. Specialising in pancakes and pizza, Serbian style burgers and kebabs, there was plenty of meat to become a cooking expert at.

After meeting Jana, who had returned to Belgrade, and having their first child, the pair decided to move to New Zealand where Jana’s family still lived. They had built up a successful business in the Waikato around The Carvery brand. George joined them in Hamilton, learning the business and the Kiwi style of ‘meat and vege’ roast dinners as they opened several outlets in the region. Delivering hearty meals with speed and convenience, the Otorohanga store was very busy with lines out the door every day. George and Jana soon opened in Tauranga before making the move to Auckland and adding a son to the family.

George always had his eye on Milford as a location and snapped up the site opposite New World, opening in January 2019 for his independent ‘Carvery’. This has to be one of the best positions in the village; in the main street, close to the pedestrian crossing, leafy trees and pretty lights at night to look out to.

People are now coming from as far as Birkdale to enjoy George’s range of quality New Zealand meats including succulent roast lamb, beef, chicken and rolled pork with its crispy crackling. Classic fresh

roast vegetables and gravy join the menu along with his ‘secret herbs and spices’ Southern Fried Chicken. Those who prefer a gluten free meal can enjoy the roast chicken and potato mash and every appetite is catered for with small, medium or large sizes available, either to eat in or to take away.

The large table is ideal for a group or family to come together and now that George is opening on Sundays, the Sunday roast can be enjoyed by those who can’t, or can’t be bothered to, cook at home. There are regular groups who make the most of the good value plated meals and maybe a spot of dessert while they catch up with friends without having to do the dishes afterwards.

Lunches are great value with a small roast meal of pork, beef or chicken for just $9.90 or have it as a wrap with a soft drink and you’re good to go. Big family dinners or work parties are easily catered for by The Carvery and George can even slice the meats for you if you prefer, and add in the roast vegetables. He can guide you on quantities and how to keep it all warm until you are ready to serve.

George has created a very warm and friendly space in the heart of Milford where you certainly feel like part of his family as he plays charming host serving up his good, hearty Kiwi roast meals.

Open Mon - Sun 11.30am - 8.30pm Insta: TheCarveryMilford 194 Kitchener Road, Milford, 09 484 0043

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At PACK & SEND Takapuna the safety and wellbeing of our people and our customers is one of our top priorities. We also recognise the important role we play in connecting people with parcels when they want it, where they want it.

PACK & SEND Takapuna has adjusted and introduced Zero Contact services to assist local businesses and the community. We can provide a range of unique solutions during these unprecedented times, including those listed below.

Zero Contact pick-up and delivery: If you require our services but prefer to avoid face-to-face contact, we can easily conduct all communication via phone and email. We can also arrange for contactless pick-up and delivery that complies with recommended physical distancing measures. We can pick up and deliver from your favourite shops even while in self isolation.

Online Self Service Book & Pay: For small packed items you can book and pay for delivery of items. This is a basic courier service and can be completed without leaving home or work.

Zero Contact Drop Zone: We have setup a Zero Contact zone in our service centre so you can visit us without physical contact. Place item/package in the zone with your name and phone number. Any further information can be relayed via phone/email.

Office Equipment Delivery to Homes: If any staff are working from home and require business equipment such as computers, tablets, printers, phones, or any office supplies, we can homedeliver these to the door in a contactless fashion. We can also assist with importing additional supplies or equipment you may need to purchase from overseas.

Personal effects and care packages: If you wish to send care packages to family and friends anywhere in New Zealand or even overseas, we can send personal shipments as well.

PACK & SEND Takapuna provides service, systems and packaging to make your freight experience as simple and smooth as possible. You don't need to open an account; we send anything, anywhere and take care of the hassles. Jane and Jeremy Bain.

PACK & SEND Takapuna open Mon – Sat, located at 77 Barrys Point Rd, Takapuna with exclusive and convenient parking outside. Ph 486-3355 or email takapuna@packsend.co.nz and let them make sending easy.

Pack & Send Takapuna 77 Barry’s Point Rd, Takapuna Phone: 09 486 3355 Email: takapuna@packsend.co.nz www.packsend.co.nz

(09) 486 3355

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Cnr The Boulevard and Smales Farm Ave

Opening Hours :

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Walk into any natural wine bar in New Zealand (yes, there are now more than a few to choose from) and you would not be mistaken for thinking that orange wine was new. The extent of orange wines made in New Zealand is far wider than before, in quality and quantity, but as for orange wine itself it is far from being a new fad.

Skin-contact wine is the oldest recorded winemaking process in the world, dating back some 8,000 years. But then again, old is new right? Orange wine’s origins sit in Georgia where fragments decorated with grape patterns and containing chemical traces of wine, that were found near Tbilisi, date back 8,000 years. It’s here that wine is made by skin-contact in large, egg-shaped terracotta pots called qvevri (enter the use of eggs in winemaking – we’ll cover that later in the year). The qvevri are buried and left for many days to six months to ferment, this process referred to by the Georgians as amber wine. We can thank the English for the change from amber to orange - this occurred around the early 2000s.

Not all the orange wines featured here are buried in the ground and made as above, though two are. The majority of these are white wines made as you would red wine. Normally with white wine, the juice is immediately pressed from the grapes and the skins discarded. They can, though, be made in exactly the same way as red wines, keeping the juice in contact with the skins. This is how orange wines are made. The fermentation and extended maceration on the skins creates a unique character.

Orange wines acquire a deep hue and have a phenolic grip to them, with additional tannins derived from the skin contact. They often exhibit a dry, austere nature, and tend to partner very well with food.

As for why the recent surge in interest in these wines, they are very naturally made and as we consider what we eat, where it comes from and how good it is for us, there’s a growing place for these wines. Furthermore, there’s an umami nature to these wines, something that we find pleasing and matches well with current trends in food.

If all this leaves you wondering what is orange, what is natural and where does organic fit in – here’s some definitions of sorts: When Master of Wine Steve Smith and Texan investor Brian Sheth met in 2014, it was more than a bottle of Chardonnay that they shared, but also a dream. A dream of wines made from the best sites possible, pairing location with the varieties and styles which best suited them. To take us through the range of Smith + Sheth’s new release wines we are proud to host none other than Steve Smith MW himself. This tasting is sure to be very informative as well as taking a delicious first look at a range of superb wines. SMITH & SHETH WITH STEVE SMITH MW WHERE: GLENGARRY TAKAPUNA Cnr Hurstmere & Killarney Takapuna WHEN: Thursday 26 March 7:00pm TICKET PRICE: $35.00 BOOK YOUR TICKETS NOW! ONLINE www.glengarrywines.co.nz/events P: 0800 733 505 E: takapuna@glengarry.co.nz

Organic – Organic grape cultivation eschews the use of synthetic fungicides, herbicides, fertilizers and other artificial processes. The wines themselves are regulated through legislation that can vary from country to country. One of these certification challenges is derived from the USA, where wine and food are conflated under organic regulations. There, in order to protect various food products, the term 'organic wine' can't be applied because of the sulphur present, resulting in the designation 'made from organic grapes'. We encounter that in New Zealand when the producer labels both their domestic and exported product with the one label.

Biodynamic – Biodynamic winemaking and viticulture draws its philosophy from the premise of Austrian philosopher, Rudolph Steiner, that the earth (and thus the vineyard itself) is a living organism. In order to keep everything in balance, the rationale is that vinicultural practices need to be timed to coincide with the rhythms of the earth, a philosophy embracing the whole ecosystem, that requires environment, plants, animals and people to be in complete harmony. As with organics, there is a certification system, but it's a global standard, known as Demeter and named for the Greek goddess of grain and fertility.

Natural – Natural wines are more difficult to define, and are not certificated in the way biodynamic wines, for example, are. They are farmed organically or biodynamically, hand-harvested and 'transformed' without the addition or removal of anything in the cellar. No additives or processing aids are used, and intervention in the naturally occurring fermentation process is kept to a minimum. Neither fining nor filtration are employed. The result is a wine full of naturally occurring microbiology. Essentially, it's about using what one was given, with the wine evolving naturally to be whatever it will be.

Orange – Normally with white wine, the juice is immediately pressed from the grapes and the skins discarded. They can, though, be made in exactly the same way as red wines, keeping the juice in contact with the skins. This is how orange wines are made. Their origin lies in the classic wines of Georgia, and in Italy's Friuli region, where fermentation and extended maceration on the skins creates a unique character. Orange wines acquire a deep hue and have a phenolic grip to them, with additional tannins d erived from the skin contact. They often exhibit a dry, austere nature, and tend to partner very well with food. www.glengarry.co.nz Biodynamic Millton, compost at dusk. Liz Wheadon