Seen on My Kitchen Rule New Zealand,
Maddie Hunt (left) and Charlotte Brown have designed two original dishes to be eaten in a Waihi Beach restaurant, the Surf Shack. Part of the proceeds will go toward the EDANZ, a not-forprofit organisation which supports people with eating disorders.
My Kitchen Rules New Zealand contestants are teaming up with Waihi Beach restaurant the Surf Shack to cook for charity.
There will be two new dishes on the Surf Shack’s menu next Wednesday, designed by MKR youngest contestants, Maddie Hunt and Charlotte Brown as part of a fundraiser for EDANZ, a not-forprofit organisation which supports people with eating disorders.
The pair met with the Surf Shack’s owners Pippa and Jojo Coombes to finalised both dishes — a posh peanut and chia porridge and an ahi huia poke bowl — on Monday.
“This has been the result of two months of planning, discussions and work.
“We wanted to support this charity and asked Charlotte and Maddie if they wanted to create these dishes for us.
“As we like original and fun dishes, we love all the recipes the girls presented us,” Pippa says.
Maddie and Charlotte were known on MKR for the surprising blending of flavours in the dishes they created, and these dishes are no exception.
The porridge is served with a side of ‘popping’ pink coconut sugar.
The poke bowl is a Hawaiian version of a deconstructed sushi with raw marinated tuna with a Kiwi twist of ku¯mara starch noodles.
“Both are gluten and dairy free,” she says.
For Charlotte, raising awareness on eating disorders is close to her heart and she hopes it will encourage affected people to step up.
“Four years ago, I struggled with eating disorders and got over it and recovered. I just want people to be more open about it and know that they can get help,” she says.
She hopes this initiative with the local restaurant will help that way.
Pippa says it is important for the Surf Shack to support charities.
“For each order, $2 will be donated toward the EDANZ.
“Last year we supported the Waihi Beach Girls Surf Club by donating $1 of each Ha-Waihi Beach Burger sale to them. This year, we wanted to help another not for profit organisation,” Pippa says.
Another company, Fix & Fogg has also joined the fundraising, providing jars of peanut butter free to the restaurant to create the porridge.
“They are all on board with us as well,” Pippa says.
Maddie says it is the first time she and Charlotte have paired with a restaurant to design dishes, and the Surf Shack chef, Olivia Grace will re-create them on the plate.
Both dishes will be served throughout the winter and maybe longer.
“We plan to keep the porridge and adapt it for the summer season. We will see, they might evolve,” Pippa says.
MKR youngest pair Maddie Hunt (left), Charlotte Brown (right) with the new dishes for Surf Shack chef, Olivia Grace (middle) to re-create.