Hawthorne Dene Historic Country Cafe

Hawthorne Dene is a historic country homestead located in Howick. Nestled among old fruit trees and a mammoth pine tree, this homestead was built is 1850s. The grounds and building are the few remaining examples early settlement around East Auckland and preserved as memorial to the pioneer settlers.

Today the homestead is also a cafe and restaurant. This cafe serves one of the best scones in Auckland. The texture of the scones have just the right density while still maintaining its lightness. I always order the Devonshire tea set with scones. Spread the scones with strawberry jam and top it with generous amount of freshly whipped cream. Enjoying all these in the country environment while surrounded by nature.

Hawthorne Dene Historic Country Cafe
280 Botany Road, Howick, Auckland

Baked Macaroni & Cheese

I suddenly have a craving for macaroni and cheese. Rather preparing a traditional mac and cheese, I decided to make a baked macaroni and cheese for a simple dinner.

For the basic white sauce, I prepared the bechamel from equal parts of butter (50g) and flour (50g) to firstly make a roux and then add about 1 litre of milk. Together with the cooked macaroni, I added some fresh button mushrooms, bacon (lardons), ham, salt and black pepper for taste.  Add some grated cheddar cheese in the bechamel and a generous amount on the top of the macaroni. Baked in preheated 180C oven for about 30 minutes or till cheese are melted and golden brown.

I served the baked mac and cheese with some grilled asparagus.

An evening with two Cubans

Summer is finally here. It's always nice to be outdoor enjoying the cooler evening. I can't think of a better way to spend an evening than with two sexy Cubans. Both partners are a great match and compliment each other so well. Of course I'm referring to rum and cigars.

Trinidad Reyes is one of mine favourite cigar. I reckon the Reyes is one of the best petite corona and Habanos from the Trinidad brand. Trinidad cigars are made with tobacco from the famous Vuelta Abajo region and each cigar is rolled with the signature pig tail.

Havana Club is a famous rum from Cuba. I enjoyed pairing aged rum with cigars. The Anejo 7 Anos is the benchmark of Cuban rum. It's sofisticated, complex, rich with a smooth finish. I always serve the rum in a whisky glass and enjoy it with a few ice cubes. This helps to bring out the complexity of the aroma. Do allow the rum to breathe for a few minutes in the glass.

Beautiful mahogany colour

Kaimai Cheese

Kaimai Cheese Company @ Waharoa

The last 10 years have seen many good artisan cheese producers mushrooming over the country. Kaimai Cheese Company is one specialty cheese producer. Established in 2005 and located in the heart of the Waikato dairy country at the foot Kaimai ranges and just north of Matamata. Fans of The Lord of Ring movies trilogy will know Matamata is the site of the original Hobbiton movie set.

The cheese factory is a replica of a historical New Zealand 1920's butter factory and was built on site of the original Waharoa Dairy Company. I first visited Kaimai cheese when construction were still in progress several years ago. A few months back I stopped at Kaimai Cheese on mine way to Tauranga.

Cheese Making Process and Shop

Cheese Ripening Process

Kaimai Cafe

Inside the factory one can observe the cheese making and ripening process through large windows. There is also a very nice cafe and cheese store. Most of the cafe menu is a about celebration of the delectable cheese. I'm a fan of Kaimai's brie and camembert. For lovers of cheese, visiting Kaimai Cheese is must.

Date Loaf & Flat White

Kaimai Cheese Company

2 Hawes Street

Waharoa, Matamata (off State Highway 27)

Rigatoni Arrabbiata

I'm always amazed with the different types and shapes of Italian pasta. Recently I got some rigatoni (short ribbed tubular pasta) from a Nosh. Normally at one time there'll be atleast half a dozen types of pasta in mine pantry. A pasta dish can be simple like tossing freshly cooked pasta with good olive oil and pesto or more complex with bolognaise sauce like a veal ragu. What ever the style of pasta, I'm a strong proponent of quality ingredients.

For mine lunch a few days ago, I've decided to cook rigatoni arrabbiata. Arrabbiata is simple spicy tomato based sauce. I made some changes to a basic sauce by adding bacon lardons, canned Italian tomatoes and home-made chilli paste.

In a hot pan, fry some diced bacon (4-5 rashers), finely diced  an onion, crushed clove of garlice and a tbsp of chilli paste in olive oil until the onions are golden brown. Add the canned tomatoes. I prefer the canned whole Italian tomatoes. I crushed them between my fingers while emptying the can. Simmer the sauce for 15 mins and finally add salt and pepper for taste.

Stir the cooked rigatoni into the sauce and add some chopped flat leaf parsley. I served the rigatoni arrabbiata with some prosciutto di Parma and grated Parmigiano-Reggiano on top of the pasta. Finally drizzle with some extra virgin olive oil.

PSD No. 4 - Evening

Since new year's eve was a quiet affair for myself, I took the advantage of nice new year's day evening to enjoy a cigar. Had a look in the humidor and picked up a nice Partagas Serie D No. 4. The cigar was evenly filled with no soft spots. The cigar has a lighter shade of colorado and light sheen on the soft veined wrapper.

Aroma and cold draw revealed medium toasted sweet tobacco.

The PSD 4 is a robusto with a 50 ring gauge and measuring 124 mm. Lighting this cigar required very little effort. I used the torch allowing the blue flame to gently lick the foot of the cigar. Nice start to the cigar. The first third were filled with sweet paprika, toasted tobacco and little under medium body.

Second third followed on nicely from the sweet spice profile. I have tasted a hint of nuttiness moving towards the last third. At this stage the PSD 4 has fully evolved to a medium body but retained the sweet spiced flavours.

I paired this cigar with 2007 Special Late Harvested Orange Muscat and Flora from Brown Brothers. The rich, tangy and zesty dessert wines complimented the profile of the PSD 4.

Rose Sauvage

There're something very special about rose champagne. Could it be the sexy colour, rich taste or perhaps less common than a non-rose champagne? Since rose champagne have a special place in mine heart, I enjoy it on any occasion.

Rose Sauvage is a rose champagne from the house of Piper-Heidsieck. This maison was founded in 1785. This rose has an intensely rich red berry colour from a higher proportion of pinot noir in the blend. The tasting notes from Piper-Heidsieck's website reveals nose of red fruits especially cherries and notions of mandarin, grapefruit and figs. While the palate of the rose is filled with red plums, clementines and blood orange. I agreed with the red plums and picked up hints of red currants and cherries.

I found this rose to be smooth on the palate and lower acidity than other rose. I reckon it's perfect with desserts or strawberries.