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FAT KIWI WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Fresh vibrant salads, hearty bacon and egg pie, homemade pork fennel sausage rolls and beautiful vegetarian risotto balls sit beside gigantic slices of cream cheese-iced carrot cake, tempting custard squares and healthy bliss balls in the over-flowing cabinet at the Fat Kiwi in Otorohanga.
lack of places to eat in Otorohanga.
The custard squares are made by Yvonne, one of the Fat Kiwi’s SPONGE KISSES
PLUM AND AMARETTO SEMIFREDDO The site, although totally transformed now, holds a few memories for “I had my twenty-first I met my partner here.” And TheJaimee. perfect summer treat. Make this ahere. few days ahead and impress your guests when you the end of the meal. find orstrong don’t at one stage her bring auntythis ranout theathotel and lived on Can’t site. With like to Amaretto biscuits? Use meringues, making free too! ties the community andleftover great reputations, there itisgluten little wonder 3 egg whites the local support has been tremendous. “It’s been amazing,” says Jaimee who, at just five weeks in, doesn’t know where the time has ¾ cup sugar gone. ½ cup water
bakers, and are something she’s a bit famous for in these parts.
I found a gorgeous patty pan tin in a second-hand store and just had Yvonne’s not the only legend here though, team was behind to make something in them. Thisaround easy, light cupcake typethe mixture the FatasKiwi includes Simpson owns Fat and Pigeon, perfect the little cakesMelanie kept the shape well.who Paired withthe cream 40ks down the road in an Piopio. the plum curd they make impressive afternoon tea treat. If you don’t happen to have a vintage tin, a ginger gem pan is perfect.
The Fat Pigeon, now in its 11th year, is legendary. This welcoming cafe with faultless Ozone coffee and a cabinet stacked full of ½ cup sugar delicious food has been the favoured stop of those travelling 1through egg to Taranaki as well as the beating heart of the small town 1for cup self-raising flour over a decade. 75g butter, very soft
1 tsp vanilla extract
Joining Mel in the Fat Kiwi is Jaimee Poole, who also comes with
½ tsp ground cardamom a long pedigree in the (optional) hospitality industry. Mel and Jaimee go way ¼ cup milk grew up with Jaimee’s aunts and uncles and when Mel back—Mel
200g mascarponeBosco’s in Te Kuiti a young 16-year-old Jaimee came was managing
tocup work for her. ¾ cream
Beat the butter, sugar and vanilla until lightand andfound pale. Add the egg and mix Jaimee went on to study in Hamilton herself working until well combined. Fold in the dry ingredients along with the milk.
at the likes of The Cook before returning to take over from Mel as
Divide the of mixture between 12 left pattytopans andFat bake at 180°C 10–12 manager Bosco’s, whenthe Mel set up Pigeon. “Ifor should minutes. They should be a light golden colour and when you insert a have trained as a chef,” says Jaimee as she reels off her CV. skewer it should come out clean.
Fast forward a few and the pair were Whisk the cream andyears mascarpone together untilworking just thick.together again,
now the at the FatinPigeon. conversation with local Pipe cream a circle A around the outside of half thebusinessman kisses and fill the Alan Buckman a possible Fat Pigeon in with Otorohanga had Mel centres with a bigabout spoonful of plum curd. Sandwich the remaining pondering when Jaimee, maternity kisses and serve dusted withon icing sugar. leave with her second child, was having the same thoughts and messaged Mel to lament the
The Fat Kiwi (could there be any other name?) was born. A site was found, the old commercial hotel. “When I saw it, I knew the location was perfect,” says Mel. For those travelling through town from Hamilton or Te Awamutu it might appear tucked out of the way, but a huge proportion of traffic come from Auckland via Pirongia missing the main street of Otorohanga, yet they will now pass the Fat Kiwi.
300ml creamto the fabulous cabinet offering, there is a full menu In addition 2 cups crushedoptions. Amaretto“Ibiscuits good food storescatering,” like Vetro plus catering put one(available post on at Facebook about or Dante’s in Cambridge) Jaimee says as she shows me a pile of enquiries, “and I was ½–1 cup plum You’ll puree also find fresh take home meals in the fridge bombarded.” with a different each chilli con carne chicken Put the sugar in aoption pan with the day, waterfrom and dissolve over a lowtoheat. Boil for 5 minutesorormeatballs until the mixture reaches 120°C on ais cooking thermometer. korma and spaghetti. “Jaimee amazing,” beams Mel. “She is the really food.” in a stand mixer. With the Whisk eggpassionate whites until about stiff, preferably beaters running, carefully pour the sugar syrup onto the egg whites,
In addition to thick. their own offering, the cafe sells an interesting array whisking until of goodies, most with a great connection to the area, from the local In another bowl, softly whip the cream, then gently fold in the egg whites. honey to the art on the walls by Piopio artist Jo Gallagher. The Finally, fold in the plum curd and crushed biscuits. fresh flowers on the tables are grown just up the road, the bread is Pour into a lined 20x11cm loaf tin linedwhile with cling film. Cover andcomes freeze baked fresh in Hamilton by Volare the Ozone coffee overnight. from the other direction in Taranaki. Whatever direction you are coming from make sure you stop at the Fat Kiwi and check them out. Fat Kiwi 10 Te Kanawa Street, Otorohanga
A cottage industry, made in Hamilton Dressmaking, Tailoring, Alterations, Manufacturing
Feisty Needle 07 854 9693 | feistyneedle.co.nz
FOR SALE
Dresses, blouses & skirts
534 River Road, Hamilton
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