Trail 3

New Plymouth

Hop on a mini van and visit...

Juno Gin

Juno is the handiwork of husband-and-wife duo Jo and Dave James. They met at primary school in New Plymouth and four years ago, this unassuming couple, left their careers and combined their science backgrounds and passion for gin to start dreaming and experimenting to craft their ideal gin.  Along with the success of their multi-award winning gins, they have recently expanded their distillery to include a beautiful Cellar door where they offer tastings and cocktail events.  Jo and Dave will love to welcome you into their opulent cellar door, give you a tour of their distillery, fill you in on the production process and their love for gin.  They will of course provide you with a tasting of their exquisite gins and explain the different aromatics used to create each variation.

Texas BBQ Meats

The Texas team produces delicious Texas inspired award winning barbecued meats, fully cooked and ready to eat.  Ash Peters spent years in the oil and gas industry and often found himself in Houston, Texas.  This was where he fell in love with slow-cooked smoked meat and so decided to try create his own.  After a lot of trial and error, Ash and wife Jerynn have created a purpose built facility with industrial sized smokers to produce their slow-cooked meat range.    Pork Belly and Beef Brisket are their top sellers and with the popularity of their business growing, have added two food trucks to enable them to attend events.  They have now gone from batch cooking 100/200kg of brisket at a time to 1000kg and Ash says that at busy events, they can produce 130 freshly made burgers every hour, which is 1 burger every 26 seconds!  On this trail you will have a tour of their facility and get to try their seriously succulent meat products and there will also be the opportunity to purchase their meat packs to enjoy at home.

The Theoretical Brewer

Doug Eng has set up a microbrewery in the heart of an industrial area, complete with taproom and growler filling facilities.  It was a particular Pale Ale that piqued his interest in craft beer, and after his wife gave him a home brewing kit for his birthday, his journey into brewing in his own garage began.   With a background in engineering and after being made redundant from his job in oil and gas, Doug put his time into brewing.  He now produces for other breweries as well as creating his own range of craft beer which are regularly on tap at local bars, The Hour Glass and Mike’s Brewery & Bistro.  He has recently partnered with Smok'n Comrades to offer low and slow American-style barbecue food that people can enjoy while sipping on one of his beers on a Thursday and Friday night. You will meet Doug at his brewery and taproom where he will give an overview of his day to day and offer you a taste of his craft beers.

Ísey Skyr 

A delicious dairy product, Ísey Skyr is made with more than three times the amount of milk that goes into typical yoghurts, which ensures its exceptionally high level of protein. Local farmer Ross Bolton, with the help of his team built a multi-million dollar factory, on his farmland in Egmont Village within 12 months and is the only one of its kind in the Southern Hemisphere.  The product they are producing, Ísey Skyr is a 1,000 year old recipe unique to Iceland.    It is considered   Unique to Iceland with a recipe over 1,000 years old,  it has a thick and creamy texture and uses three times the amount of milk in yoghurt, making it extremely high in protein.  The flavours produced and sold in most supermarkets are Baked Apple, Creme Brulee, Strawberry, Blueberry, Vanilla and Natural.

Marcel’s Pancakes

Van Dyck Fine Foods has been mixing and flipping pancakes in Taranaki for over 20 years and has become a market leader in hotplate baked convenience foods. Van Dyck Fine Foods produces a variety of bakery products, using traditional Belgium recipes and innovative European baking technology developed by founder Marcel.  Under the Marcel’s brand, they supply supermarkets and businesses around the world with the convenience and delight of ready-made pancakes, crepes and blinis, whilst championing quality and their signature home-made taste.  On this trail you will learn about their story, gain inside knowledge as to how they make 46,000 pancakes per hour and be the first to taste their latest product.

Lunch Venue – Arborio

A warm and welcoming restaurant with stunning sea views and an emphasis on flavour and using the freshest seasonal produce.  You'll have a selection of dishes to choose from:

• Bacon eggs benedict topped with hollandaise on homemade potato cakes & toasted ciabatta;
• Arborio caesar salad with chicken, cos lettuce, manuka smoked bacon, croutons, parmesan cheese, anchovies & poached egg;
• Tempura battered fish and chips, house made tartar sauce, lemon & a petite fennel, shaved zucchini, mint mix salad;
• Prawn pea and chorizo risotto with fresh parsley, parmesan & tempura prawns;
• Chicken fettuccine with shredded chicken tossed in spinach, pine nuts, red onion & a smoked scented cream sauce & crispy shallots.