In this occasional series on Wakatipu eateries, Queenstown reporter Tracey Roxburgh takes a look at Graze. It took 12 years, but it was worth the wait.
The brainchild of Hamish and Jana MacPherson, who had spotted an advertisement in a property magazine and decided to go for it, Graze first opened its doors in December 2014.
The end result, in the heart of the Lake Hayes Estate subdivision, is a cafe and restaurant with an attached micro-brewery (dubbed The Grazer) and a grocer, as well as office space above the complex.
In no time at all, it was hosting special ticketed events, often doubling as fundraisers for community groups, sometimes selling out within hours.
The stylish interior was the work of Auckland-based Paul Izzard Design, but there's also a bit of Southland thrown into the mix, the wooden panels in The Grazer sourced from the family farm.
Eventually, that farm will also have a presence on the plate: there are plans to use some of its lamb and beef in the restaurant.
‘‘We really like the idea of providing produce from our own property, when we are able to,'' Mr MacPherson said.
‘‘However, with all farming, weather dictates when things will be ready for the restaurant - and, as anyone with a vege garden down here knows, the weather certainly doesn't always play ball.''
At present, the couple are supporting local business as much as possible, stocking locally produced ‘‘Cranky Corn'', biltong, using Zamora meats and selling local wines.
They're also making as much as possible on site, including home-made breads (including gluten-free), home-made ice cream (including dairy-free), and cold-pressed juices.
For those who fancy themselves as master brewers, an on-site WilliamsWarn machine in The Grazer enables punters to brew their own beer, which is later served for them on tap. It also allows
Mr MacPherson to regularly produce boutique beer for patrons.
Ahead of their first birthday celebrations - planned for early next year - it's clear the couple's aim to turn Graze into a centrepiece for the community has paid off‘‘We want this to be a place where locals are proud to bring visitors,'' Mrs MacPherson said.
Pork belly with teriyaki sauce, Japanese mayonnaise and herb salad
INGREDIENTS
Pork Belly
500g pork belly
1 carrot peeled and roughly diced
1 onion peeled and roughly diced
2 star anise
1 stick of celery leek split lengthways
2 cloves garlic
1 knob of ginger sliced lengthways
Water to cover
Teriyaki sauce
1 cup soy sauce cup water
4 Tbsp Mirin cup brown sugar cup caster sugar
2 Tbsp minced garlic
Herb salad
Equal quantities of the following (i.e. 1 sprig of mint, 1 sprig of coriander)
Fresh mint leaves
Fresh coriander leaves
Fresh parsley leaves
Chilli sliced thinly
Spring onion sliced thinly
Crispy shallots
METHOD
Place all of the ingredients for the pork belly into a baking dish and bake at 150degC for about two to three hours or until the meat is tender.
Place all of the ingredients for the teriyaki sauce into a saucepan and simmer until thick - about five minutes. The sauce will thicken once it's cooled.
Assemble the herb salad and dress the salad leaves with olive oil.
Slice the pork belly into 2cm thick slices and pan fry until crispy and golden.
TO ASSEMBLE
Drizzle the teriyaki sauce and Japanese mayo on a plate.
Place on golden brown pork strips.
Place the herb salad on top.
Serve with a lime wedge.
Eat immediately.
