#regionalromp

[millyskitchen]

Regional Romp - Otago

Heart of the South, it can be cold as the Alps and as tough as the frames that hold up Carisbrook. But the people make the region of Otago a warm place to be. It also helps that some of the best produce in the nation comes from here too such as Outram Tomatoes and Brydone Jersey Benne Potatoes. 

Otago Farmers Market

The Otago Farmers Market is the keystone of this organic produce with over 65 vendors each with unique foods. Starting bright and early every Saturday morning by the Dunedin Railway Station.

As people herd towards the stalls, get in there early to get first pick! Wrap up warm and make a b line for Fat Cat Coffee to nurse you through the cold. Three stalls we highly recommend are:

Evansdale Cheese - you can't go wrong with anything you pick from these artisan cheese producers. But my favourites are the Farmhouse Brie or the Tania Smoked. Put it on a cheeseboard and watch it evaporate into thin air or take that cheese toastie to the next level!

Havoc Pork - These guys know their pork. I was first alluded to these meat professionals by my grandmother when she made me their ribs. Of course my nan is an amazing cook but the meat alone was something special. And don't get me started on the bacon.

Who Ate All The Pies - You can't get more southern hospitality than a good pie. Whilst writing this and going back through what this bakery has to offer I am quite literally salivating. Let me list some off for you: Pork, Sage & Caramelised Red Onion, or Salmon, Potato & Parsley, and Ostrich & Black Beer. Not your cup of tea? Well then we can't be friends.

Your baskets are full, the coffee was finished after walking down the second aisle and all your wanting is to cook up a storm with all this fresh ingredients you have procured. BUT before you leave, you've noticed a long line developing from a small but tall white trailer stall. (This line is generally enveloped by groups of scarfies who have somehow managed to get out of bed before midday, a strong identifier is that they'll be wearing Kathmandu puffer jackets.) It's Bacon Buttie Man! For $5 you get a stack of bacon chopped up with onions and mustard, squished between classic white bread. You have to have it, at least once.

Other places to eat:

Plato - A little bit out of the way down by the Port, Plato Cafe is worth going out of your way for. The menu itself is simple and classic but everytime I've been here I always get entranced by the special menu promoting the fresh produce they have at the moment. The duck liver paté is a great start entree and make you sure you check the fish of the day!

Governors Cafe - The classic student cafe of University of Otago. Although it has changed hands the vibe is still the same, bench seats and espresso coffee. Don't forget to grab a cheese roll or two (or three... okay just give me the rest).

The Friday Shop (Highgate Bridge Bakery) - Aptly named as it only opens and sells out on a Friday. The rest of the week is spent preparing for the Friday rush which is there for a reason, make sure you get there early for the full range of choice. 

[millyskitchen]

Regional Romp - Hawke’s Bay

Places to Stay:

Black Barn Cottages - We stayed at the Poplars. Beautiful, private lodges with outstanding views over the Tuki Tuki Valley (check spelling) with fully equipped kitchens to make great use of your Farmers' market purchases. Well stock with Black Barns wines as well.

Places to Eat:

Elephant Hill Restaurant and Winery, Te Awanga - A little further out but so worth the drive. Sit outside (sun hats and cream thoughtfully provided). This is local Hawkes Bay food at its finest.

Black Barn, Havelock North - Go, sit on the terrace under the vines and while away the afternoon.

Mister D's, Napier - No Aucklander of advancing years (and who remembers the original Vinnies) could go to Hawkes Bay without paying David and Prue a visit. Thoughtful, seasonal food that pushes the envelope just a little (first time I've tried samphire - I liked it).

Pipi's, Havelock North - Perfect for a casual pizza, and get the recipe book - it was one of our best sellers a year or so back.

Hawke’s Bay Farmers Market - one of New Zealand's original markets. In summer set under the trees at the Hastings Show Grounds every Sunday 8.30-12.30.  The best the region has to offer in cheese, meats, pickles and preserves, eggs and bread straight from the producer

Little Producers:

Wild Game Salamis - this company produces four different salamis made from wild venison. The also make wild game chorizo and Le Boudin Noir (French black pudding). 

Orcona Chilli 'n Peppers - Fresh chillis and chilli products also available at the Farmers Market.

Origin Earth - Hawke’s Bay based and owner operated. Producing fresh milk, pot set yoghurts (both cow and sheep's milk) and a range of cheeses (hard cheese, fetta, halloumi, and a delicious washed rind they call the 'Pink and White Terraces’.  We were guided around the small factory and shop by the wonderful Rachel Blackmore who told us all about their small batch produced cheeses and yoghurts.