wild meat
A Wild Feast Dariush Lolaiy was born into the restaurant scene. His parents, both chefs, opened Cazador in 1987 and as a child he would watch service from under the pass.
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ow a chef of 20 years, Lolaiy trained at AUT and then cooked in kitchens across Italy, Greece, and London before returning home. “To continue Cazador’s journey with my family,” he expressed. “Our food is simple, produce driven, and unpretentious.” The menu is subtly influenced by the Middle East, as recognition of his parents’ cuisine, and all Cazador’s meat is wild and ethically sourced. “We use all cuts, in keeping with my dad’s legacy for hunting and butchery,” Lolaiy explained. “I was taught to cook using very few, well sourced ingredients. With this philosophy there is nowhere to hide as a chef.” It is exactly this style that guests love at Cazador, a special restaurant that uses unique methods to cook its proteins. The establishment also has an elaborate collection of smokers and barbeques. “Most recently I added a pit barrel smoker to the collection,” said Lolaiy, “Which I’ve been using for our deli offering to make proper pastrami and pie fillings like jerk spiced goat and smoked beef cheek. Each cook takes a few days with brining, drying, and smoking over wood and quality coals.”
The chef and co-owner said he loves learning new methods of cooking, and his favourite BBQ is his trusty Hibachi. With wild, organic, and free-range ingredients sourced from New Zealand hunters and producers, Cazador creates a menu that accentuates the quality of the proteins. “We work with small suppliers that are experts in their niche fields, so I tend to favour simple cookery – coal BBQ , braising and roasting, with one or two seasonal ingredients to garnish. Indeed, our focus is not more meat, just better meat, and always with quality produce.” Their most recent dish has been a roasted rack of venison, with coal fired cauliflower and preserved cherries.
“It’s a beautiful nod to Persian flavours, with local ingredients.” Lolaiy explained that Cazador is different from other restaurants because it is owner-operated and is an establishment that is intent on creating genuine relationships with its customers. “We plan our menus and beverage lists with our regulars in mind,” continued Lolaiy. “We keep our menus changing and dynamic, but always remembering why our guests keep coming back. It’s about the whole experience, being wrapped up in the warmth of a familiar restaurant, even if it’s your first visit.”
