WAIPIATA COUNTRY HOTEL
Danseys Pass
Unlike its counterpart in Waipiata, the Danseys Pass
Hotel does not have the advantage of hundreds of cyclists going past its front door.
It does have the advantage of being built in 1862, and many of the elements of the 19thcentury Coach Inn have been retained — not to mention one of the largest fireplaces in the district and an outdoor bar.
Manager Katerina Volkova, who has been running the hotel for just over a year, is enthusiastic about the potential of the place.
She admits the Covid19 lockdown has knocked progress back, but she is determined to put the place on the map.
It is a big challenge for Volkova, who moved from New Plymouth for the job after finishing postgraduate study in hospitality.
‘‘It was such a great opportunity.’’
Volkova worked in hospitality in her native Russia and also in the United States before deciding to become a teacher.
But with hospitality in her blood and the corruption in Russia getting harder to live with, she discovered a hospitality course she was keen to do at the Pacific International
He was keen on making a life out of his favourite hobbies, smoking meat and brewing.
A keen brewer since he was a student, he became a convert to meat smoking in the United States, where it is very popular.
The family chose to buy the referencing what Matakanui locals were called during the gold mining era.
‘‘We had some great submissions, some of which we will keep for later beernaming options.’’
While he loves brewing, he is most keen on developing the taproom’s food options based around smoked meats.
He and his chef have been experimenting a lot to try to hit the right spot in terms of smokiness and spice. The brisket offering is smoked for 12 hours, and they also do pulled pork and ribs and are trying out smoked pumpkin and kumara.
‘‘We hope to provide a unique experience.’’
His locals in the public bar have been helping out by taste testing their trial efforts.
‘‘They’ve been direct, even harsh when it warranted it.’’
He is very grateful to the local brewers who have helped him out with advice and has beers from Otago Polytechnic’s brew school and Ferris Road Brewery on tap as well.
Others have helped him out with the taproom fitout, where recycled timbers have been used wherever possible to create the bar and bar leaners.
Ophir
Just across the bridge, Pitches Store is also getting great support from New Zealanders.