Paddock to Plate Waikato – a celebration of New Zealand produce
This article first appeared on beeflambnz.co.nz. It is republished here with permission.
Opening a restaurant is a significant undertaking in the best of times, let alone amid a global pandemic. But as Paddock to Plate Waikato’s Master Chef and 2020 Beef + Lamb Ambassador Tejas Nikam says, food is meant to be enjoyed together and seeing people enjoy his food makes it all worth it. After all, it’s around food that we gather, share, and celebrate.
Paddock to Plate Waikato is Hamilton’s newest restaurant showcasing the finest local produce. Housed within a heritage building dating back to the 1920’s it’s moody interior is punctuated by a stoned fireplace, leather booths, wishbone chairs, suspension glass pendants, and a speakeasy-type bar that sits under a halo of four stained glass windows. Lining the bar is a selection of trusted wines and new local spirits, all thoughtfully curated by Restaurant Manager Aaron Staats who wants to introduce patrons to their new favourite – for us that was a manuka-smoked single malt whiskey brewed in Riverhead.
If the interior didn’t set the tone, then our entree certainly did. Warm handcrafted breads from local Volare brought to our table in a wheat bag, served with Waikato churned butter resting on a rock that seemed to have been plucked right out from a farm’s river. Good, simple food. Served thoughtfully and in a way that reminds you of what we all missed in lockdown – the theatre of dining. A moment to pause and appreciate the food in front of you, to consider all the people involved in getting it there, and appreciate how lucky we are to live in a country producing and serving the very best produce.
Pulling together producers from around the Waikato and beyond, Paddock to Plate Waikato prides itself on serving seasonal, local produce. Our generously sized entrée dish was sourced from a farm in the Hawkes Bay. A perfectly cooked lamb rump whose flavours sung on a bed of vibrant beetroot, harissa and roast garlic hummus, served with dashes of tahini yogurt and finely cubed, fresh cucumber.
When my main arrived, an eye fillet, farmed just half an hour away from the restaurant at Takapoto Estate, it was equally as perfectly cooked. Melt in your mouth, perfectly medium-rare, and served with a generous amount of indulgent hollandaise. I happily distracted myself with the twice cooked hand cut agria potatoes, and their equally morish truffle mayonnaise, in between bites of the chargrilled fillet. So good I was silently reassuring myself I would come back have it again in the future (so I wouldn’t be too sad when it was over).
Earlier in the night, Chef Tejas had excitedly championed his desserts and when we saw the menu we knew why. When deciding on the Chocolate Textures, I didn’t miss how poetic the choice was. With Callebaut chocolate, poached mandarin, hazelnuts, salted chocolate ice cream all dusted with… yes, chocolate soil. A full-circle, elevated paddock-to-plate experience.
Everything at Paddock to Plate Waikato is intentional. The whole team are wholly aware of how important they are to the locals – suppliers and customers alike. Their service is controlled, friendly and passionate. It’s clear that everyone involved is so proud of what they have achieved – and so they should be. Not only is it a homecoming for Chef Tejas, it is a homecoming experience for everyone who dines there. A reminder about what a little country, at the bottom of the world, can truly achieve.
Get a group of people together and visit Paddock to Plate Waikato. Food, like people, each great on their own, but truly exceptional when brought together.
Restaurant details
CONTACT
Phone: 021 031 0149
Email: bookings@p2pwaikato.nz
Website: p2pwaikato.nz
LOCATION
186 Victoria Street, Hamilton 3204 Waikato, New Zealand
OPENING HOURS
Tues – Sat, 4pm – late