Serving up new event
Local food and wine producers joined regional business leaders recently to launch Taste of Waikato at The Red Barn.
Around 60 VIP guests, including some from Magills Butchery (Te Awamutu), Meyer Cheese (Hamilton), Zealong Tea Estate (Gordonton), Southfish (Te Kauwhata), Vilagrad Winery (Rukuhia) and Takapoto Estate (Kara¯ piro), were among the first to sample a six-course degustation meal showcasing some of the finest artisan food and wine from across the region.
Hosted by Bridgette and Lance O’Sullivan at their hill-top venue, the menu is part of a new offering from The Red Barn celebrating regional pasture-to-plate produce.
Bridgette, who has run The Red Barn at Hinuera for more than 10 years, says the Waikato is blessed with some of the most fertile soils and best farms in the world.
“We have the best dairy, meat and beautiful produce here. We have lakes, rivers and oceans with wonderful seafood.
“That is how Taste of the Waikato came about — we wanted to showcase Waikato food, wine and local stories to the world.”
Bridgette says the leisurely dining experience (around three hours) aims to take guests on a gastronomic journey through the region.
Interactive elements add to the fun and guests will have the opportunity to try their hand at butter-churning, plating a meal and testing their culinary knowledge.
Bridgette says there has already been strong interest in the Taste of Waikato experience, with bookings from inbound tour operators and the cruise ship market.
Located just 15 minutes from Hobbiton, on the route between Auckland and Rotorua, and a short bus trip over the Kaimai Ranges from Tauranga, The Red Barn is well placed to appeal to international tourists.
Hamilton & Waikato Tourism chief executive Jason Dawson says he is very excited about Taste of Waikato.
“It celebrates the food, flavours and unique producers which can only be found in the Mighty Waikato.
“Waikato is home to New Zealand’s only tea plantation, as well as a familyowned boutique winery, award-winning cheeses and many other heroes from our vibrant culinary industry.”
He says Taste of Waikato will appeal to New Zealand’s travel trade, corporate and cruise markets seeking a premium, boutique dining experience.
Esther Burnett, events and marketing co-ordinator at Waikato Food Inc, says Taste of Waikato demonstrates the depth and breadth of local produce and the passion, innovation and creativity within our region.
“We often look outside our region for markers of success, but people don’t realise that there is so much happening right here.”
The Taste of Waikato is available year round for private and corporate group lunches and dinners, costing $115 per person plus an additional $46 for wine matching.
The Red Barn shares one of its dishes, Smoked Tuna Arancini, with Waipa¯ Post readers.
■ For bookings or more information see: www.redbarnexperiences.nz