Seen on My Kitchen Rule New Zealand,

Waihi Leader - - Front Page - By ME­LANIE CAMOIN news@wai­

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.

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