Confit duck leg, smoked Matamata kumara mash, Ohaupo harore jus, watercress.
Spiced wild mushroom risotto topped with horopito marinated Waitoa chicken thigh. Chef Ben Short’s sense of humour shines through with this dish of chicken sitting atop of a “magic”/wild mushroom risotto.
Matariki is the season of the harvest. The District’s dish is made from Waikato produce (hua whenua) and Coromandel mussels (kaimoana).
Rocket coffee cured Cambridge duck, baby beetroot, wild mushroom, goats curd and a horopito tamarillo reduction.
Te Hakari o Hiwa i te Rangi, is based on one of the forgotten stars but truly embraces who we are. Te Hakari o Hiwa i te Rangi translates to The Feast of Hiwa i te Rangi. Hiwa is connected to prosperous growth, but also where dreams are made, likened to wishing upon a star.
Matariki is this beautiful time of year where we celebrate the beginning of the Maori New Year. We are honoured to share with you our unique dish and experience in making it.
Moving clumps of soil to unearth hidden treats below. Lifting the mats and being engulfed by the delicious earthy and smoky aroma of pork and vegetables making the tummy rumble and mouth water.
HAYES COMMON – HĀNGĪ KOTAHITANGA MŌ NGĀ HAPORI WHĀNUI KI WAIKATO (A COLLECTIVE HANGI FOR THE COMMUNITY OF WAIKATO)
Soggy Bottom smoked pork, native potato, kumara, foraged greens, hāngī pumpkin crème, Piu Blue native herb pasta, mushroom ‘soil’, nuku (earth) broth.
Head Chef Claire Merrie (a Waikato girl through and through) has a sweet tooth – hence Dough Bros dessert dish entry in this years competition.
It is a treat and challenge to make a dish that represents the start of a new year and to acknowledge those that have passed. New Zealand is still a new home for me and it is a privilege to be able to create a dish this way.