On Our Plate

My Kitchen Rules judge Gareth Stewart, the executive chef of Nourish Group, who oversees 11 restaurant kitchens, was in Raglan on Monday to check out his new, regular supply of Grandad’s Beef.

Gareth brought with him four other top chefs from Auckland, who will be serving up Grandad’s Beef at the Jervois Steak House, Euro, FISH and Baduzzi restaurants from this week.

It was the flavour of the meat that got them into gumboots and trudging around Brookdell Farm in Ohautira Rd for a lesson in biological farming practices by the Bayliss family.

“The one thing for me is flavour,” says Gareth. “If it tastes good I want it.” Keep Reading

Japan’s national noodle of choice, ramen, is characterised by its rich, deeply flavoured broth, handmade noodles, and array of condiments. Recently the iconic noodle is experiencing a popularity surge in western countries with ramen shops popping up in the States, Australia and now in Raglan, New Zealand too. Keep Reading

If you look down Bow Street on any given day throughout summer, you’re sure to see a long queue winding its way out of Roll Up–Young and old anxiously waiting for that sweet treat to cool them off.

Roll Up has been in the care of Teresa and her girls for the past three years. Offering up 19 tasty flavours of ice cream, as well as smoothies and their specialty real fruit ice creams made with fresh fruit.

In addition to the ice cream and wraps, Teresa introduced burritos to the menu, which quickly became a local favourite.

In 2014 they extended the shop and opened up the back for food orders. Accessed via Volcom Lane, the space has been transformed into a small sitting area, surrounded by a miniature garden. Grapes and tomatoes can be seen growing up the walls in the summer, and green chillies and more filling in-between.

Even though there are only a handful of items on the menu, I still find myself debating between a burrito or a wrap (extreme style, of course) …and then the dilemma of having either one made up as a salad. But my usual goto when I just can’t make up my mind is an extreme lamb salad with mint and sweet chilli sauce. Hits the spot every time.

Another addition to the menu is Teresa’s infamous Southwest Chicken Soup. Brought back each year when the weather cools off, along with the beef and veggie chillies. You’ll also find a soup special on order–a most recent favourite was the Onion Soup.

This week’s lunch featured the chicken burrito salad with a small cup of the veggie chilli on the side. Both topped off with cilantro and tomatoes, fresh avocado and freshly picked chillies from the garden. It was my first time trying the veggie chilli, and by the time my spoon hit the bottom, I was wishing for more. If you find yourself feeling a bit under the weather, ask her for extra chillies on the top of your order, it’s bound to take care of any little winter time bug.

Teresa recently started using free range chicken, and gets as much locally from Jon Wok as she can. Paired with a few of her secret ingredients, from the wraps to the soups, you’ll get a mouthful of flavour with every bite.

Whether you are taking care of your sweet tooth with a real fruit ice cream in front, or you’re after a filling lunch, Roll Up has something for everyone. Pop by Tuesday to Sunday from 11am to find your favourite Roll Up fix.

Karamea Puriri

Find Roll Up at 11 Bow Street for an ice-cold, sweet treat, or pop around the back entrance down Volcom Lane for a tasty burrito.  

Located just off Wainui Road on your way to the beach, I found myself at Rock-It Kitchen over the weekend. A once woolshed turned art studio, it is now the perfect home to the kitchen, a lowly surf shop and the esteemed TractorFM. Not to mention, one of the best backyard decks in town.

Rock-It’s walls show signs of the art studio that once was. Throughout the year you will find local artwork decorating high and low, paying homage to the building’s past.

On any given morning or late afternoon, you’re sure to find something to fancy your taste buds here, but it’s Rock-It’s evening menu that has me coming back time and again.

Open for dinner on Friday and Saturday nights, Rock-It’s nighttime vibe is sure to please. Taking full advantage of the deck in the summer, to cosying up with friends inside in the winter. It’s the perfect place for a night out.

Sarah, owner of Rock-It Kitchen, works alongside her chefs, Sascha and Simba to put together fresh, unique dishes that will make you stop with every bite to savour the taste.

Rock-It’s menu is simple and straightforward, and the staff is more than helpful when you can’t quite decide between one dish or the other. …In this case, I was recommended two. Because why not.

I heard the free-range chicken had just been given a little rework, so I was excited to see what the fuss was all about. Had I paid closer attention to the description on the menu I would’ve been more prepared for bliss, but I decided to go for the all out surprise instead.

As I was cutting into the perfectly juicy piece of chicken, I realised that this wasn’t just any ‘piece of chicken’, it happened to be stuffed with a portobello mushroom and bacon duxelle. For all of us non-chefs, that means a mushroom and bacon minced paste.

The chicken sat on top of a medley of seasonal broccoli, tomatoes and two plump, herb packed dumplings. Garnished with pesto and fresh rosemary. I’ll let the picture speak for itself.

When the second dish arrived, I had to pause for a quick taste bud breather. I sipped on my wine and prepared for the next round. I have to point out that the current gallery of work by Geb Burns is stunning. I was almost happy with my wine, her pictures and the good music playing in the background. But alas, someone has to report on the food around here.

Dish two featured seared scallops and prawns, atop a feta risotto, all drizzled with citrus and truffle oil dressing. Honestly, it’s torturous trying to write this recap for you.

Scallops, prawns, and feta risotto. You really can’t go wrong with this one. The citrus dressing on top enhanced each one separately, making the combination a mouth watering delight.

I tried my best to savour the flavours on both plates, and unfortunately had no room for dessert. But I can say with confidence that a long black and a homemade cronut or hot slice of banana bread from the cabinet makes for the perfect sweet treat no matter what time of day.

Whether you are partial to meat, fish or prefer the vege route, Rock-It has something to suit every palate.

If you haven’t made it for dinner yet, gather your friends up and head out for ‘Eats ‘n’ Beats’ on a Friday or Saturday night. With occasional live acoustic musicians or a dinner set from one of Tractor’s own DJs, the tasty combination is sure to send you home happy.

Karamea Puriri

Visit Rock-It at 248 Wainui Rd, Monday to Sunday from 9am. Dinner Friday and Saturday from 5pm. Call ahead to reserve your table, 825 8233.

Over the coming months we’ll be… eating our way through Raglan… for lack of a better term. And we’ll be telling you all about it. Hopefully we won’t make your mouth water, too much. We’re kicking off ‘On Our Plate’ with one of the newer kids on the block, The Local Eatery.

The Local Eatery opened at the start of summer and has quickly become the perfect healthy addition to the CBD. Featuring fresh juices, house made ramen, tacos, delicious raw cabinet treats and more, The Local Eatery provides a tasty compliment to its’ neighbour, The Herbal Dispensary. Keep Reading