Have a java hit at The Hui Hut Hang­out

South Waikato News - - Out & About - FRANCES FER­GU­SON

One of Man­gakino’s best kept se­crets has cracked the recipe for suc­cess.

Young en­tre­pre­neur Jade Ped­er­sen has vis­i­tors rav­ing about her cof­fee that she serves at her cafe and restau­rant.

Af­ter re­turn­ing from Welling­ton to look af­ter her mother fiveyears ago Ped­er­sen de­cided the lake­side set­tle­ment needed some­thing new.

‘‘I missed the cof­fee. Man­gakino needed a place and it needed good cof­fee. I knew we could have some­thing else.’’

Nearly three years later man­ager Sheree Sut­ton of Hui Hut said they’ve fi­nally nailed the per­fect brew with lo­cals and vis­i­tors vis­it­ing for their daily ‘‘hit’’.

Sup­port­ing lo­cal busi­nesses and com­mu­nity is an im­por­tant part of the busi­ness for the duo.

This in­cludes em­ploy­ing staff lo­cally and one from Toko­roa.

‘‘It’s a fam­ily at­mos­phere. That’s what I like about it and it doesn’t mat­ter who you are com­ing in.’’

This is what Ped­er­sen’s mum, Ana­hera Ped­er­sen, wanted the busi­ness to be in the com­mu­nity.

‘‘It’s in the name. We no­ticed the amount of hui that we have here and it’s like re­con­nect­ing whanau here in the com­mu­nity.’’

Off the beaten track the food at The Hui Hut hang­out has a var­ied menu to cater for every­one.

Pun­ters can en­joy a set menu for break­fast, lunch and din­ner in­clud­ing cabi­net food.

A snack menu from wedges, fries and gar­lic bread is avail­able through­out the day.

The team got a help­ing hand to liven up the se­lec­tion of food from a french chef.

This in­cluded adding pan fried fish and pork belly has proven to be a pop­u­lar choice.

The pop­u­lar steak and chips meal still re­mains a favourite.

‘‘We’ve kept it ba­sic and on the higher side of the cui­sine,’’ Sut­ton said.

Ped­er­sen and Sut­ton both have a back­ground in hos­pi­tal­ity. Their knowl­edge pro­vides vis­i­tors and lo­cals with qual­ity food and ser­vice.

‘‘We’ve nailed it and gone over and above what I ex­pected be­cause the rea­son I’m open seven days is I’ve slowly cre­ated a cof­fee cul­ture. We have quite a dark roast so you get that hit,’’ said Ped­er­sen.

‘‘There’s a rea­son to turn right. Our lit­tle se­cret is out.’’

Man­ager Sheree Sut­ton and owner Jade Ped­er­sen­say they’ve nailed the per­fect cof­fee.

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