A great food weekend

Submitted by patrick on Tue, 30/03/2010 - 10:59pm

Do you remember an award winning dessert that was served at a Waiheke Island restaurant a couple of years ago? If you’ve been wondering why you can’t get it on “the rock” anymore it is because it’s now on a menu in a fantastic restaurant in Te Tai Tokerau.
A group of us spent the most enjoyable Waitangi weekend this year up at Kerikeri and Waitangi. If you’ve never been up there for the celebrations then you have to book yourself in, it is great fun. But that’s another story altogether.
Right now I want to talk about my favourite subject, “great food”, okay actually “fantastic food”, “kai reka”, “kai tino pai rawa atu”
A few years ago I worked in the kitchen with Colin Ashton at a Waiheke restaurant. Colin is an outstanding chef who cut his teeth on menus all over the world. Colin set the standard on the island for a couple of years there, with smart, fresh, local menus. It was indeed a sad day when he and his family moved off island and shifted “up north”. However, Waiheke Island’s loss is Kerikeri’s gain.
Colin and his partner Rachel hav, with the rest of their “foodie whanau” established a most outstanding restaurant in Kerikeri.
Food @ Wharepuke is part of an oasis of calm and beauty, just up the hill from the iconic Kerikeri Stone Store. Wharepuke, a sprawling sub tropical garden of two hectares is the setting for this wonderful restaurant/café. Nestled amongst the trees are six extremely cute, self-contained chalets, which are available for rent.
We took a small group of friends up to stay for a couple of nights, primarily to experience the Waitangi thing, but also to get a “fabulous food fix”. It was a special thrill for me to catch up with Colin and his family (Pat, Bill, Rachel, Val and Paul who make up the basis of the café staff, and of course to see the kids Tessa, Sammy and little Ollie).
If you are thinking of a little weekend breakaway, with food the principle focus, why not book yourself and perhaps a few friends in to stay a couple of nights at Wharepuke. Lunch and dinner both days at the café/restaurant with walks thru the gardens, get Paul to show you his vegies and the bokashi. A visit to the stone store is good value, and don’t forget the farmers market Sunday morning. It is a 15 minute drive to Waitangi, so have a wander around the grounds.
For more info, check out the website
www.foodatwharepuke.co.nz

What is Ringawera Lavash?

Ringawera Limited to date produce three different types of Lavash (pronounced “Lahvosh”). Ringawera Lavash is a flat or crisp bread. We make it without yeast or any other raising agent (unleavened). Ringawera Lavash is a perfect partner to dips, cheeses, pates and can be used in salads too. It is also rather nice on it’s own.

Ringawera Lavash is made from a dough of Bakers Flour, Wholemeal Flour, Olive Oil, Water and Sea Salt. To this we add the seeds and other oils to make up the individual Lavash flavours.

The dough is rolled extremely thinly then coated with olive oil and sea salt before baking briefly. The result is a delicious thin crispbread.

I started making Lavash as a chef trainee. We served it with cheeses. I remember how hard it was to get that dough not to stick to the bench. When I wrote my first restaurant menu I made a decision that I would not use packets of crackers or biscuits on my cheeseboards and taste plates. I added a spiced Lavash to the menu and it was an instant hit.

Check out our serving suggestions, but don't be limited by our recipes, I am certain you will come up with many exciting ways to use Ringawera Lavash.

Serving Suggestions

* click on an image to enlarge it

Ringawera Spiced Lavash

The picture shows two of my favourite dishes Fattoush and Kokoda. You will find my version of these in the recipe section of this web site. Nice with a glass of bubbles.

Ringawera Seasalt Lavash

This platter includes a home made green tomato chutney, fresh pear and Ringawera Whauwhau Reka (Greek Style Figs available 2009) served with Kapiti Ramara white mould cheese, (yummy) and a glass or two of Waiheke Sauvignon Blanc.

Ringawera Sesame Lavash

The picture shows home made tsatziki, pesto, hummus and a chunky guacamole. A glass of Waiheke Merlot rounds it off just fine.

About Ringawera

Translated literally Ringawera means “hot hands” (ringa = hand, wera = hot) and is the name given to those of us who work in the kitchen preparing food.

Ringawera products are made on Waiheke Island in Auckland's Hauraki Gulf. Waiheke is noted for its beauty and relaxed atmosphere. Here the pace of life is a little slower than in the big city which allows us time to savour our surroundings and our food.

At Ringawera Limited we are committed to making consistently high quality fine food products with a difference. We take time batch-making everything by hand and this is reflected in the quality and flavour of the finished products.

The recipes we use are tried and tested, retested and tasted in order to offer to you “the consumer” the ultimate food experience.