Page 62 - Hereford Magazine 2021

Dining on

Hereford Prime grass-fed beef specialises in high-end fine dining and
retail outlets.
The chefs who choose to offer Hereford Prime do so for the genuine story behind the brand,
the quality control, and the flavour and texture of the beef. They are all passionate about
quality beef products and serving quality dishes for their customers.

Hereford Prime brand manager Natalie Campbell put some quick-fire questions to two chefs
using Hereford Prime.

Restaurant name:
Paddock to Plate Waikato.

Location:
186 Victoria Street, Hamilton.

Name and title:
Tejas Nikam – head chef.

Describe your business and cooking style: Why did you choose those cuts specifically?
We are a steak house and we love cooking with produce that’s As a steakhouse we need to offer a wide range of cuts, but at
in season and supporting our local community through the same time I feel it’s challenging to cook various cuts on
the celebration and promotion of the excellence of Waikato the chargrill.
produce. This is central to our philosophy at Paddock to Plate
Waikato. We’re passionate about cooking with local, seasonal Tell us about your most popular Hereford Prime dish?
ingredients because we love how they can inspire new dishes. Without a doubt the 18-hour slow-cooked 500g tomahawk
Not only do fresh, in-season ingredients enhance flavour, rib on the bone is the most popular cut on the menu, and
they are also great for our customers, and their consumption our signature dish. I personally like to pair it with our twice-
minimises impact on the environment. cooked skin-on potato chips and green peppercorn sauce.
Why do you offer Hereford Prime on your menu? As a chef what do you like about Hereford Prime?
The quality of the product and consistency is always Hereford Prime beef is one of the best quality beef
excellent. The minimum of 21 days ageing makes the programmes in New Zealand. The quality of meat is
beef more superior, tender and even tastier. I feel I have a consistently good. The minimum 21 days aging ensures
responsibility to do justice to such a wonderful product by minimal shrinkage, while enhancing the natural tenderness
using it in our restaurant. of the product.

Who do you source your Hereford Prime from? Do you brand/identify Hereford Prime on your menu?
We source Hereford Prime beef from Magills in Te Awamutu. Yes, we proudly brand and showcase all our suppliers and
brands and Hereford Prime is one of them.
How do you serve Hereford Prime cuts on your menu?
We have several cuts available: A 500g tomahawk on the bone, What do your customers say about Hereford Prime?
a 250g sirloin, 300g scotch fillet, 250g beef rump, and a 200g Paddock to Plate has only been open a few months but we
burger. All the beef is cooked on a chargrill to the liking of continually receive good feedback from our guests for the
individual customers. Customers can choose their sides and quality of meat we are using, and that we cook it perfectly.
sauces from various options available on the menu.

60 HEREFORD MAGAZINE Year 2021