Tour Guide Des Smith talks to Catherine about the culinary uses of some of the plants. Des is a very experienced guide with lots of botanical knowledge and has been involved in environmental and civil rights causes over many years.
Kawa kawa (piper excelsum). The fruit, bark and leaves all have medicinal properties. It is related to the pepper (Piper nigrum) that we use as a condiment. It is used in modern medicine for creams to help ease the discomfort of rashes and stomach problems. Maori used the leaves to flavour their cooking in their hangi (a method of cooking using hot stones in the ground) The fruit maybe added to salad dressings and muffins to give a pleasant peppery tasre .
Harakeke (Phormium tenax) also known as flax and probably the most versatile of our native plants. The fibre was used for baskets ,clothing , fishing lines etc. Flowers in early summer and are full of nectar and pollen. Pollen can be shaken out and collected and used as a sweet flavouring. The gum the base of the leaves is alkaline. It is excellent in reducing inflammation in wounds, burns etc. A decoction of the root is effective against constipation.
Mamaku (cythia medullaris), the tallest of our tree ferns grows up to 20m high. It was the six most important food source for Maori. The bottom 500mm of frond were cooked and the pith eaten. The koru, or new frond, has become a symbol of new life. At the base there is mucous gel used in facecreams proven to reinforce, stimulate and regenerate the skin.
Contact Person: Cameron Hayes / Kate Miller
Address: 53 Waiapu Road, Karori, Wellington
Email: Cameron.Hayes@visitzealandia.com / email@example.com
Phone No: +64 4 922 1137 | +64 22 012 6527
Founded as a boutique roastery café in Wellington by Steve and Julie Gianoutsos in 2003, Mojo Coffee is now one of New Zealand’s most experienced independent coffee roasters and café operators. Starting from humble beginnings on Wakefield Street, we’ve grown like a family, working with passionate individuals along the way. Excellent coffee is never a rational thing; it’s a drink imbued with inspiration, freedom, celebration, history, dreams. It’s about experience as much as refreshment. It’s about personal space, about the pursuit of perfection, about the meeting of minds, about escape and reward. That’s the Mojo and it’s to treasure.
Each morning, coffee is freshly roasted by Clare Kearney, Mojo Coffee Head Roaster. Clare, with her expertise in creating balanced blends, roast our signature blend coffee and other speciality grade single origin coffees. Our roaster talked Catherine through the whole roasting process from sourcing green coffee from farms to creating the perfect cup. Kiwis are very proud to claim the inception of the flat white; a delicious espresso based coffee topped with velvety and creamy milk. Catherine was able to try a flat white made with Mojo Coffee’s signature blend, Dr Mojo Medicine, across the street at the Mojo Coffee café.
Contact Person: Tay-Lann Mark, Head of Marketing
Address: 37 Customhouse Quay, Wellington
Recently listed as one of the top 10 best outdoor places to be in Wellington. Karaka Café also boasts some of the best Aotearoa (Maori name for NZ) cuisine and dishes known. From the classic and ever-so-popular Hāngi dish (Hāngi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven) to the Pacific Eggs Benedict with corned beef, these are tastes, which are in fact hard to find in Wellington.
Karaka Café is proud to be home to the Tohu range. Tohu is the world’s first Māori-owned wine company. Karaka Café stocks most of the Tohu selection, from the Tohu Pinot Gris to the Tohu Merlot, Tohu Pinot Noir and Tohu Gisbourne Chardonnay to the Aronui Rose.
1) Tītī plate – NZ Mutton bird served with rewena bread.
2) Hāngi – our café version of ground cooked hāngi, fry bread (Oven smoked version).
3) Ikā or te rā – Fish of the day with pāua cream and pikopiko.
4) Hanawiti Kai Moana – Whitebait or mussel sandwich, watercress, kawakawa aioli –
Contact: Keri Retimanu, Conference & Venue Manager, The Wellington Functions Team (they manage Karaka Café)
Address: 2 Taranaki Street, Wellington, 6011, New Zealand
Boulcott Street Bistro
Boulcott Street Bistro opened in 1991, and has since become an icon in Wellington’s dining scene serving innovative, modern fare alongside classic bistro dishes, great wines and warm hospitality—earning the reputation as a Wellington institution. Boulcott Street Bistro is a Wellington restaurant set in Plimmer House, a Victorian cottage named after John Plimmer, the notable Wellingtonian who was officially bestowed the title ‘Father of Wellington’. This charming inner-city Gothic cottage was originally built as a wedding gift by a local groom for his bride-to-be in the late 1870s and came into the possession of the Plimmer family in 1911.
Head Chef / Partner Rex Morgan – somewhere between being a New Zealand Beef & Lamb Ambassador, culinary judge, TV personality internationally recognized and multiple award-winning chef Rex Morgan finds the time to create and deliver one of Wellington’s favourite menus: a combination of classic and innovative dishes which highlight the freshest and very best local produce available.
Karengo smoked Ora king salmon, tempura kawakawa leaves, river cress dressing.
Unique ingredients – Karengo – seaweed, Kawakawa – pepper/basil flavoured leaf & tip, River cress is watercress
Horopito seasoned beef & hangi style vegetables. (Manuka smoked kumara, beetroot, potato mash)
Unique ingredients – Horopito – Bush pepper, Manuka is the native tea tree used for smoking.
Address: 99 Boulcott Street, Wellington, New Zealand
Opening Hours: Lunch – Sun to Fri from 12pm–2.30pm; Dinner – Mon to Sun from 5.30pm; Winebar – Sun to Fri from 12pm (Sat from 5.30pm)
Bellamy’s by Logan Brown, NZ Parliament Buildings
Logan Brown’s new restaurant in the Beehive in Wellington combines New Zealand Parliament’s rich history with the legacy of Logan Brown restaurant. Previously for exclusive use by parliamentarians, Bellamys is now open to anyone wishing to experience the buzz, spirit of hospitality and amazing food our country has to offer. The restaurant is located on the third floor of Parliament or what New Zealanders affectionately call “the Beehive”. At Bellamy’s by Logan Brown, Diners can expect to enjoy a creative, tantalizing menu that showcases the best of New Zealand cuisine, cooked to perfection and delivered with that signature Logan Brown style.
Logan Brown co-owners Steve Logan and Shaun Clouston are proud to share all that they love about New Zealand hospitality and cuisine with our nation’s leaders and those visiting parliament.
The original Bellamys was opened in New Zealand in 1867 for exclusive use by parliamentarians. Following Britain’s example, it took its name from John Bellamy who set up his parliamentary refreshment room in the House of Commons in London 1773.
In the mid-1970s, Bellamys moved to its current location in the Beehive. It underwent a further change in the 1990s when it was opened to all parliamentary staff as well as members of parliament.
Now you have the opportunity to experience this historic dining room as Bellamys by Logan Brown.
KIWI Chef Shaun Clouston served the following to Catherine + James
Local Belmont lamb sourced less than 20kilometres from Parliament. Purple dawn kumara, pickled leek, lacto fermented carrot, lamb tongue, puffed red quinoa and black garlic. All locally sourced.
Address: Level 3, The Beehive,Molesworth St., Pipitea, Wellington
Opening hours: Lunch – Tuesday to Friday 12pm – 2pm; Dinner – Tuesday to Friday 5.30pm – 8.30pm.
Westpac Regional Stadium – Wellington Regional Stadium
Wellington Regional Stadium (known as Westpac Stadium through naming rights) is a major sporting venue in Wellington, New Zealand. The stadium’s bowl site size is 48,000 sq m. The stadium was built in 1999 by Fletcher Construction and is situated close to major transport facilities.
It was built to replace Athletic Park, which was no longer considered adequate for international events due to its location and state of disrepair. The stadium was also built to provide a larger-capacity venue for One Day International cricket matches. The stadium also serves as a large-capacity venue for concerts.
The stadium is a multi-purpose facility, though used mainly for sporting events. It is the home of the Wellington Lions Mitre 10 Cup rugby team and the Hurricanes Super Rugby team. The stadium also hosts the Wellington Sevens, one of the events in the annual World Rugby Sevens Series for national rugby sevens teams. Westpac Stadium regularly serves as a home venue for All Blacks rugby matches.
Westpac Stadium is also the home venue for A-League football (soccer) team Wellington Phoenix FC, the stadium often referred to as “The Ring of Fire” by Phoenix supporters. It also serves as a major home venue for the New Zealand national football team (the All Whites), notably hosting the home leg of their 2010 FIFA World Cup qualification match against Bahrain.
During the summer the stadium generally hosts international and occasionally domestic limited overs cricket, with the home team being the New Zealand Black Caps for the international contests and Wellington Firebirds for the domestic competition.
The stadium has also been used for rugby league matches, including national team fixtures and New Zealand Warriors away fixtures. The St Kilda Football Club, an Australian rules football club in the Australian Football League (AFL), played home games on Anzac Day at the venue from 2013-15.
Off-field facilities built into the stadium also included the New Zealand Institute of Sport, and a campus for the Wellington School of Cricket, run by the Wellington Cricket Association.
Catherine chats to the Chief Executive of Westpac Stadium in Wellington, New Zealan, who is Irish man Shane Harmon about life in NZ + Westpac Stadium. Shane has over 20 years experience working in sports in Australia and New Zealand and he is a veteran of two Rugby World Cups; RWC 2003 in Australia where I was Head of Marketing, and RWC 2011 in New Zealand where I was General Manager, Marketing and Communications for Rugby New Zealand 2011, the Local Organising Committee.
Contact Person: Clare Elcome, Sales + Marketing Manager
Phone No: 021 08 333 080 (M)
Address: 105 Waterloo Quay, Pipitea, Wellington
Catherine also meets Karanama Peita who teaches her about the Haka who competes on a National level with the kapa haka, which is the term for Māori performing arts and literally means to form a line (kapa) and dance (haka). Kapa haka is an avenue for Maori people to express and showcase their heritage and cultural Polynesian identity through song and dance.
The haka is a type of ancient Māori war dance traditionally used on the battlefield, as well as when groups came together in peace. Haka are a fierce display of a tribe’s pride, strength and unity. Actions include violent foot-stamping, tongue protrusions and rhythmic body slapping to accompany a loud chant. The words of a haka often poetically describe ancestors and events in the tribe’s history.
Today, haka are still used during Māori ceremonies and celebrations to honour guests and show the importance of the occasion. This includes family events, like birthdays and weddings.
Haka are also used to challenge opponents on the sports field. New Zealand’s All Blacks practice of performing a haka before their international matches has made the haka more widely known around the world. This tradition began with the 1888–89 New Zealand Native football team tour and has been carried on by the New Zealand rugby union team (“All Blacks”) since 1905.This is considered by many Maori to be a form of cultural appropriation
According to its creation story, the sun god, Tama-nui-te-rā, had two wives, the Summer Maid, Hine-raumati, and the Winter Maid, Hine-takurua. Haka originated in the coming of Hine-raumati, whose presence on still, hot days was revealed in a quivering appearance in the air. This was the haka of Tāne-rore, the son of Hine-raumati and Tama-nui-te-rā.
Wairarapa is a region of big skies, wide valleys and small characterful towns. Just an hour’s drive or train ride from Wellington it is a popular escape destination, renowned for its premium wines, gourmet food and boutique accommodation. As one of New Zealand’s premium wine regions Wairarapa produces Pinot Noir and is home to Martinborough wine village. The region is at the heart of the Classic New Zealand Wine Trail.
and is famous for its 20-odd vineyards, most within walking or cycling distance of the village square. It’s packed with colonial charm, and criss-crossed with walking and cycle tracks to explore.
Destination Wairarapa is the region’s tourism organisation which includes Martinborough & Featherstone areas.
In Featherstone we visit C’est Cheese one of the best cheese shops in NZ.
In Martinborough, home to some of the country’s finest winemakers we visit Stonecutter Estates for wine tips and tricks from Nicola Belsham, and taste some local cuisine made by Michelin Star Chef, Adam Newell from the Union Square Bar + Bistro.
Contact Person: Katie Farman, Media Communications
C’est Cheese – Artisan Cheese & Deli
One of the best cheese shops in New Zealand is found in Featherston. C’est Cheese is located in a super cute colonial building on the left hand side as you enter town is an artisan deli in specialising in terrific New Zealand-made cheeses. Owner Paul Broughton offers something for every set of tastebuds: from cumin-flecked gouda to French-style blues. Among the dozens of delicious wedges on offer you’ll find Kingsmeade Artisan Cheese from Masterton, the Drunken Nanny goat cheeses from nearby Martinborough and soon, Paul’s own cheese Remutaka Pass Creamery. Paul also stocks New Zealand salamis and local olive oils.
Catherine tasted Remutaka Pass Creamery Cheeses:
1) Summit Blue (tall wheel)
2) Kaitoke Creamy Blue (shorter wheel)
3) Abbots Creek Washed Rind (wheel with hole in the middle & Catherine’s favourite of the bunch)
Contact Person: Owner & Cheesemaker Paul Broughton
Phone No: 029 494 2289
Address: 19 Fitzherbert Street, Featherston 5710
Wine Tips & Tricks at Stonecutter Estates
Stonecutter Estate is one of Martinborough’s vineyards with around seven acres planted in Pinot Noir, Pinot Gris and Merlot. There are also small quantities of Sauvignon Blanc, Gewurztraminer and Albariño vines. Originally planted in 1995, StoneCutter is situated on the ancient Martinborough River Terrace, whose free-draining gravels provide the foundation for incredible wine. The lofty Rimutaka and Tararua Ranges to the west keep the region dry, while long, hot summers, cool nights and frosty winters heat and cool the ground, releasing minerals into the soil.
Wine Tips & Tricks at Stonecutter
Visitors to StoneCutter have a unique chance to enjoy a hosted wine tour called Wine Tips & Tricks with the knowledgeable and effervescent Nicola Belsham. The tour is designed to empower people with practical skills and background knowledge, so as to more greatly relish the wines of Martinborough and beyond. This fantastic experience for both novice and aficionado is based in the vineyard itself and includes behind-the-scenes insights on grape growing and wine making in Martinborough. With lots of practical information on how best to engage the senses, tour guests sample three wines along the way, assembling the knowledge and appreciation for the greater enjoyment of their own preferred wine styles.
Contact Person: Nicola Belsham
Phone No: 027 5440525
Address: 139 Todds Road, Martinborough
Union Square Bar + Bistro
Located in the colonial Martinborough Hotel – an absolute landmark in Martinborough. Owners are Michelin Star Chef Adam, his wife Nicola Newell together with chef Paul Dicken, they opened Union Square in May 2018. Featuring modern NZ cuisine with a French influence.
Catherine tasted – Wairarapa Beef, smoked bacon & Pinot noir arancini, crispy kale and Opaki black truffle.
Contact Person: Adam Newell
Phone No: 06 306 8350
Address: Martinborough Hotel, Memorial Square, Martinborough 5711