News

OPENINGS

The Mr Pickles and Wonderhorse team are joining forces with The Last Place, a bar opening soon on Collingwood Street. Coowner Mat Pedley says, “Expect great drinks and loud live music.” Another local favourite, Hayes Common are also expanding with Weave opening at Waikato Innovation Park in late July. Owners Lisa and Brent Quarrie promise to bring some of the much-loved food and casual vibe they're known for to the park, with a daytime cafe open Monday–Friday. With additional space for private events, Lisa says, “We see Weave being a place for people in the park and beyond to meet and share ideas and build on the community already thriving there. We also hope to attract people from outside the park to come and enjoy the cafe space and conference facilities.” Alpino Cambridge are also expanding into private functions with an additional space next door to the restaurant. So if you are planning a special event or celebration, give Riccardo and the team a call to check it out.

MATARIKI DISH CHALLENGE 2021

It’s back! Waikato Food Inc’s flagship event, the Matariki Dish Challenge, is on from 12 June to 18 July. Some of our best eateries will be competing to take out the coveted Marty Wong trophy with their dish that celebrates our unique food by paying homage to Matariki and local produce. While the grand prize is mystery judged, the public can have their say too by voting for their favourite. Go to www.waikatofoodinc.com to find out more.

CONGRATULATIONS TO MEYER CHEESE

The 2021 NZ Cheese Awards were held in Hamilton in May and yet again our favourite cheese maker, Meyer Cheese took out a swag of awards. Their Cumin & Cloves and Smoked Gouda both won Champion Cheese Trophies in their respected categories to add to the five gold and eight silver medals.

Karli's

SPUNKY STANDOUT

WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO

Karli Maniapoto reinvented the classic banana split for her entry in Waikato Food Inc’s inaugural Donovans Chocolate Challenge. And she came up with a winner.

She named her decadent dessert Spunky Monkey. It went onto the menu at Matamata’s Redoubt Bar & Eatery, where she is sous chef. The competition ran March 29 to April 11, and the winner was decided by popular vote, and Redoubt customers took Karli’s dish to the top spot. On this Thursday afternoon, Waikato Food Inc’s project and events manager Julia Clarke visits Redoubt to surprise Karli with the news. She can’t believe her luck: “Who, me?” she says, as Julia presents her with the trophy and a bouquet of flowers. “That’s amazing. I’m blown away.” Julia says it was a tight contest between chefs at Waikato eateries. “There was a high standard. Karli should be very proud.” Each entry showcased products from Donovans Chocolates, handcrafted in the Waikato, the perfect partner for the Waikato Food Inc competition. There were savoury dishes among the entries as well as innovative desserts. Karli’s Spunky Monkey was pretty on the plate, combining a Donovans dark chocolate parfait with white chocolate mousse, brulee banana and Oreo crumb. Says Karli: “Everyone loves banana split, it’s a Kiwi thing. I played around with ideas. The first time I made the parfait it was too rich, and I adjusted it a little bit. I probably made it about four times before I got it right.” Redoubt manager Dan Adlington is delighted with Karli’s win; he says customers loved Spunky Monkey (and clearly voted for it), and it may come back onto the menu after this result. Karli says she gets great support from “all directions” at Redoubt, including Dan, her head chef Teji Sandhu, and Redoubt owners Kelly and Jacob Henderson. “It’s like a big huge family. Everyone is so friendly. They look after you so well.” Karli, from Hawke’s Bay, trained at Wintec in Hamilton and has worked at Redoubt for the past five years. She learned kitchen skills at a young age from her mother, who cooked everything from scratch, and passed her love of food onto Karli. Karli is now looking to the next Waikato Food Inc competition, the upcoming Meyer Melt Challenge, back for its third year. Her entry is a braised beef cheek benedict toastie with fried mushroom, egg, and smoky hollandaise. She’s named it Toastie with the Mostie! Sounds like Redoubt customers have another goodie to enjoy.

The Redoubt Bar and Eatery 48 Broadway Matamata