Cooking with local fare reaps rewards

With more than 20 years’ experience, Duck Creek owner and head chef Dean McFarland has brought award-winning dining to the Pauatahanui Inlet.

Duck Creek was opened in December 2010, seven years after McFarland worked at its predecessor, Rushes.

‘‘I always knew it had potential to be better than it was,’’ he said.

‘‘ It’s always been a dream opening my own place.’’

Duck Creek is a part of Wellington on a Plate, in which more than 100 restaurants in the region provide special set menus. The restaurant won a Beef & Lamb award in 2013 and a Westpac Business Excellence Award in 2012.

McFarland said their location was perfect and, though Porirua had a lot of cafes and fast food outlets, it was lacking in fine dining.

‘‘I just saw a niche in the market for good wine and good food.’’

When it came to picking a name, McFarland said he wanted something with history. He chose Duck Creek after a 1800s sawmill in the same area.

‘‘It just went along with the log-cabin feel.’’

A Gisborne boy at heart, he and his wife fell in love with the area and now live in Whitby with their two children. The couple run Duck Creek together and have a loyal customer base.

‘‘It’s pretty busy. We have a strong, loyal following.’’

A dishwashing job at 16 had led McFarland to become a chef. ‘‘I got the bug for hospo. ‘‘I always loved cooking, but I never thought of it as a career.’’

Duck Creek prides itself on using local ingredients and making its own breads, stocks and sauces.

‘‘That’s our point of difference. We make interesting food people can understand. It’s really good cooking using locally produced produce. The food I put on the menu is food I’d eat.’’

Duck Creek offers a special Visa Wellington on a Plate lunch and dinner menu until August 31.