@wellington_newzealandFOR THE CREATIVELY CURIOUS
resulting in a welcoming space
that’s as real and unpretentious
as the food – he even built his
own timber. This is perhaps, New
Zealand on a plate, with Boote
sourcing ingredients from his veggie
patch out the back, while everything
else comes – where possible – from
growers within a 150-kilometre
radius or is foraged nearby.
Last year saw Boote remove meat
from the menu – both, he says,
as an ethical statement and also
to continue to grow and further
innovate the style of food Hillside
is known for. With seasonally
driven creations like marinated
heirloom tomatoes in kawakawa
oil (native to New Zealand) and
local olives, or an asparagus tart
made with sunflower and asparagus
emulsion, pine oil and a touch of
chilli, the origin of the ingredients is
paramount to the kitchen, generating
tūrangawaewae(a place to stand) which
Māori culture acknowledges as feeling
and connecting to our earth mother,
Papatūānuku, and to ngā tāngata
katoa (people).
Boote also regularly hosts wine nights
at the venue, with dedicated pairings
from Cult Wine, which supports New
Zealand artisan winegrowers and
producers of natural and lo-fi wine.
hillsidekitchen.co.nz
FIX&FOGG
Even if you’re not a peanut butter fan, you
will be after popping into Fix & Fogg for a
fi x. This entrepreneurial couple have built
a business around innovative fl avours,
collaborations and a unique destination –
who’d have thought? Don’t miss the dark
chocolate variety or the ‘Smoke and Fire’
for something a bit more dangerous.
fi xandfogg.co.nzHIAKAI
A long-awaited fi rst ever Māori fi ne-dining
experience, led by the innovative and
experimental Monique Fiso. In 2016, she
kickstarted a series of hāngi-inspired pop-
ups which created a culinary halo. Inspired
by ‘the land, sea and people of Aotearoa’,
Hiakai is an absolute must on any Wellington
visit, but book ahead. hiakai.co.nzGARAGE PROJECT
Stop by the Garage Project Taproom
in Aro Street for a taste of locally brewed
beers from their brewery opposite and their
enviable experimental wine produced under
the Garage Project Crushed label – a
collaborative foray into the world of wild
wines, using fruit they’ve brought in from
Martinborough and Nelson to ferment in
the heart of Wellington. garageproject.co.nzClockwise from above:
Hillside Kitchen’s
asparagus tart; Asher
Boote, head chef at
Hillside Kitchen; foraged
ingredients at Hiakai;
Garage Projects’ line-up;
crunchy almond butter
toast at Fix & Fogg.