Welcome to New Zealand! At Mighway, we're the peer to peer motorhome and campervan rental company that is passionate about sharing the best bits of New Zealand.
On the Road Recipes is a series of clips that'll help you make the most of your time experiencing the best of local cuisine and travelling, throughout different regions in NZ.
Whenever you're ready, book a motorhome with Mighway and let the journey unfold.
Our first episode from our On the Road Recipes series kicks off at the incredible, picture perfect, Wanaka working with Soul Food Cafe, Head Chef, Augustin Blanco, and Lake Wanaka Tourism. So sit back and relax and enjoy the best of travelling and local cuisine in this short video.
In this episode, Agustin showcases a beautiful dish, Chestnut & Thyme Stuffed Cardrona Lamb Filet with Parsnip Purée & Black Currant Reduction, with ingredients locally sourced from the Wanaka Region.
Whenever you're ready, book a motorhome with Mighway and let the journey unfold. Follow the link for more information about this recipe, Lake Wanaka, Soul Food Organics Cafe, and how you can book your next culinary road trip!
Our second episode from our On the Road Recipes series explores the Victorian setting of Oamaru, working with Riverstone Kitchen, Head Chef Bevan Smith, and Waitaki Tourism!
In this video, Bevan showcases a classic, easy, on the road dish, Salad of Roast Free Range Chicken, Cavolo Nero, Parmesan, Sour Dough Croutons and Soft Poached Egg. with all ingredients locally sourced from the Riverstone Kitchen's garden. These ingredients can also be sourced in the region.
Whenever you're ready, book a motorhome with Mighway and let the journey unfold. Follow the link for more information about this recipe, Oamaru, Riverstone Kitchen, and how you can book your next culinary road trip!
Our third episode from our On the Road Recipes series explores the natural wonders of Southland, working with Transport World's Grille Café, Head Chef Anton and Venture Southland!
In this episode, Anton showcases fresh Bluff oysters, deep fried in Pitch Stout Beer of the South. Southland's legendary Bluff oysters are renowned as the finest in the world sourced from the only wild oyster fishery remaining in the world.
Whenever you're ready, book a motorhome with Mighway and let the journey unfold. Follow the link for more information about this recipe, Southland, Transport World's Grille Café, and how you can book your next culinary road trip!
In this fourth episode, Head Chef Jason showcases fresh Whitebait fritters, paired with Monteiths Pointers Pale Ale.
Described as a “religion” by the famous Kiwi novelist Keri Hulme, the pursuit of whitebait has long been an iconic part of New Zealand life and culture. The largest volume of whitebait in New Zealand is found on the West Coast of the South Island.
As an important seasonal industry, during whitebaiting season visitors and locals alike flock with nets and buckets to the region’s rivers in the hope of catching some of these precious little fish. One of the few species of native New Zealand fish that can legally be harvested and sold.
Our 5th episode presents Blenheim, famous for its delicious cuisine and beautiful Sauvignon Blanc. So, let head chef Fran, from the Vines Village Cafe show you how to create Blenheim's Cloudy Bay Clams with spaghetti using fresh produce from the region.
Located in the Malborough Sounds, Blenheim has a rich history full of local charm that unites it with the greater global culture. Explore the intriguing backstories of this region and learn more about the amazing individuals who made Blenheim the region that it is today. Blenheim features picturesque landscape and a dry climate year round. Summers are lengthy and warm, while winters are bearably blue-skied and inviting.
Our 6th and final South Island episode presents Picton, Marlborough New Zealand, famous for being the gateway to the Southland and it's incredible seafood. So, let head chef Juliearna from the Escape To Picton Boutique Hotel, show you how to create her steamed garlic mussels, in lemon, butter and Marlborough sauvignon blanc, using fresh produce from the region.
Our first North Island episode presents Tairawhiti Gisborne, famous for its beautiful coastline, kaimoana, and outdoor adventures. So let executive chef Sam, from The Works, show you how to create his local snapper dish, with mussel, clams, chorizo, and fregula, in a fresh crayfish broth!
Our second North Island episode presents Taranaki, famous for its beautiful mountain, incredible coastline, Surf Highway 45 and outdoor activities. So let head chef Sohnke Danger, from Okurukuru Bistro, show you how to create his free-range pork ravioli from Rubyfields Farm! From Mount Taranaki to it’s beautiful beaches, Taranaki is a spectacular destination. Beneath the mountain there’s much more to discover, walk the New Plymouth coastal walkway, or experience art trails, festivals and award-winning museums and galleries as well as a thriving café culture. Taranaki is renowned for its local produce, innovation and international flair. No matter what your tastes, there’s plenty to sink your teeth into. So, give Danger's recipe a go, using Rubyfields free range pork ravioli and enjoy the finest produce this recipe has to offer!
Visit Hawke's Bay!
Hawke’s Bay is one of New Zealand’s warmest, driest regions and this has made it one of the country’s leading producers of wine. The region is famous for its abundance of fresh locally grown delicacies, where many travellers come to indulge in artisan gourmet food. Our 3rd North Island episode showcases this fabulous region and the abundance of local produce it has to offer. So, let head chef Paolo Pancotti, from Molten Italian Kitchen, show you how to create his local Risotto dish using apples, goat cheese, walnut, marjoram and pea tendrils.
Discover Great Lake Taupo!
Taupo is famous for its beautiful lake, where you can jet ski, kayak, boat and fish. The surrounding mountains offers summer time walks and skiing during the winter months. You also explore the nearby rivers, such as the incredible Huka falls - there's plenty to do!
In this episode, Head chef Jude, from The Bistro, shows you how to cook Taupo's stunning, local trout. Jude creates two phenomenal dishes; mushroom ala grecque, and a beautiful, fresh ceviche.
Explore the magical Wairarapa!
When it comes to the Wairarapa, you can eat your way around the region! Wairarapa is full of small, award-winning food producers and famous wines. This episode showcases fresh quality produce from the region, which you can easily find at a local famers' market. A perfect dish, easy for assembling while you're travelling on the road. So park up along Wairarapa's beautiful countryside, and create this stunning dish to soak up the natural wonders of what the Wairarapa region has to offer!
Wellington is famous for its vibrant arts and culture, and ambitious food scene. So, let Chetan Pangam, from One80 Restaurant & Lounge Bar Wellington, show you how to create a wild venison dish from Awatoru Wildfood farm, with a coffee spice rub, celeriac puree, and a Whittaker's chocolate jus!
More to come!
We hope you enjoyed our Recipes On The Road series! We're visiting lots of places all around New Zealand, so you'll find lots of interest you!
Meanwhile, why not check out our previous On the Road Series? There are twelve awesome episodes for you to enjoy!