Burger Kings & Queens

Burger Kings & Queens

Rabbit burgers, duck burgers and crab patty burgers featured among burgers created by Waiheke High School students in a cooking competition last week. Winners from the island competition will compete with burger cooks from 20 other secondary schools on 5 July.

Waiheke High School’s year nine food technology students Vita Spurdle and Nikita Hoff-Nielsen won the Waiheke High School competition with their bacon and haloumi burger.

The students made the haloumi themselves. Haloumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes with cows’ milk. Vita knew the Cypriot cheese went well with bacon because she and her mum make haloumi and feta every week. The two high school cooks just thought what other ingredients would go well with bacon and haloumi, says Nikita.

They settled on focaccia bread with battered and bread-crumbed onion rings, tinned beetroot, cranberry sauce, balsamic vinegar, beetroot and horopito pickle and spinach.

They had planned to use rocket but decided spinach tasted better with their combination of flavours, says Vita. “That’s all that matters.” Senior students Sheamus McCahon and Noa Clarkin came second with The Stack.

With ingredients that included onion rings in wasabi batter, beef patty wrapped in bacon, aged cheddar, mozzarella, plum chutney and balsamic vinaigrette, The Stack lived up to its name. In third place were Kobi Teehan and Alex Toft who created a bulgogi burger with Korean flavours.

Bulgogi is a Korean dish that usually consists of grilled marinated beef. Kobi and Alex’s burger contained sesame oil, soy sauce, sugar, garlic, spring onions and red onion.

The judges were Simon Pope of cuisine fish and chip eatery, The Local, Ringawera Paraoa bakery owner Paddy Griffiths and Waiheke High food technology senior Angelo Chiquet-Kann.

Many ingredients were donated by local businesses such as Waiheke Fresh, Ringawera Paraoa and Wild on Waiheke.

Mr Griffiths told the students what excited him was to see young people excited about food. Mr Pope said the students had thought about what they wanted to achieve and had refined the textures and flavours.

“I think I need a sleep now,” he said after sampling so much cuisine.

Whether the Waiheke High place-getters won or lost in the inter-school burger competition did not matter, said food and hospitality course tutor Huhanna Davis “You go with our love to represent Waiheke.” • Mark Peters

Bringing Back Tradition – Friday Family Fish & Chips

Bringing Back Tradition – Friday Family Fish & Chips

We’re bringing back the good old tradition of Friday Family Fish & Chip night!

We’re offering a free ice cream or iceblock for kids when they order over $10 worth of food and FREE CHIPS with every jug of Tiger Beer.

And to top it all off, we have wine tastings with winemaker ‘Daniel Struckman’ from Batch Winery.

So, grab the kids and bring them down to your local fish and chip shop!

Fishing Quota in New Zealand

Fishing Quota in New Zealand

In the early days
In New Zealand, the Maori were the first to begin fishing and catching shellfish for food. Though British settlers preferred meat to fish, the Italians and the Shetlanders were of opposite opinion. The Maori fished with nets and lines until 1930s when new innovations of fishing became available.

Keeping things cool
People started sending fish overseas when refrigeration was invented in the 1800s. This helped preserve the fish for the long journey.

Rise of the crayfish
Crayfish became an important part of people’s diet in the 1950s and received global demand in the 1960s. Due to popular demand, crayfish were shipped overseas to the United States. Due to this ever increasing demand, New Zealander started exporting other species of fishes like the Tarakihi and Snapper.

Deep Sea fishing
Industries needed another place to fish after a decline in fish due to overfishing. New Zealand was given freedom to fish as far as 200 nautical miles out to sea, after the creation of the Exclusive Economic Zone in 1978. The industry started fishing in deeper seas and the economy rocketed after Orange Roughy and Hoki were discovered between 1980s and 1990s.

To ensure the survival of the fish and the fishing industry, there were regulations put in place in the 1980s. The total amount of fish caught by the various industries were regulated. Industries were allowed to fish up to 128,000 tonnes of Hoki while the quota for the snapper fish was only 65,000 tonnes. These quota defined the price of the fish, making Hoki cheaper to buy than snapper.

General Facts

  • The New Zealand marine fisheries waters is the 5th largest EEZ with about 4.4m km2. This has made our fishing sector a giant among fishing countries.
  • The coastline of New Zealand ranks 9th in the world with an area of 15,134 km.
  • The number of species commercial fished is 130
  • The Total Allowable Commercial Catch’s (TACCs) is over 500 individual area for 99 species
  • The TACCs overall allocation is about 656618 tonnes for the year 2014.
  • The total estimated commercial fish resource value as of 2009 is NZ$4.0b
  • As of December 2013, the total landed is 413,346 tonnes
  • The total seafood harvest including aquaculture is 600,000


For Waiheke Island’s Best Fish and Chips, visit The Local @ Oneroa 🙂