MANGAWHAI'S NO.1 NEWSPAPER
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Paparoa Hotel, a step back in time with great foodNestled on the side of State Highway 12, just past the quintessential country Kiwi village of Paparoa, lies the areas local tavern, the Paparoa Hotel, a classic style pub established in the 1950s which still boasts its original lino and formica countertop.
Although the charming and delightful decor is reminiscent of a bygone era, the menu offered by the hotel’s restaurant, The Thirsty Tui, is contemporary with substantial portions full of sophisticated flavours sourced mainly from local suppliers. Attracting travellers and locals alike, including resident and renowned New Zealand poet Sam Hunt, the hotel was also featured in NZ travel writer Peter Janssen’s collection of ‘mustvisit’ kiwi taverns. First owned by Dave and Joan Goode since the 1970’s, current manager daughter Pam Goode spent her childhood around the hotel. “It is true, I did keep a horse in the back paddock when I was a girl and walk to the local primary school barefoot,” she says. “The pub’s been in my family for 48 years… my Dad left it to me.” Under her direct management for the last three years, Pam has revamped the hotel’s bar, restaurant and four guest rooms, maintaining comfort along with the hotels quaint, appealing style. Vintage photographs, courtesy of a local family and Matakohe’s Kauri Museum, hang on the hotels walls telling stories from past eras including aerial landscapes, local harbour activities and fishing contests. Along with her husband Chris, Pam is an award winning photographer and the couple’s own work is also displayed among the hotels rooms. With flounder, oysters and olive oil sourced from ‘just up the road’, fresh baking from Maungaturoto D’Artisan Baker, kumara from Ruawai, and a menu collaborated between Pam and head chef Stephen Harrison, who trained in UK and French star restaurants as well as running his own for 24 years in Brazil, Pam is passionate about providing great cuisine. “All the dishes have an emphasis on surprising flavours, fresh ingredients and local produce including a chef’s herb garden,” she says. “We are finding tourists are really enjoying our food and the genuine experience of being in a historical hotel that has kept its charm.” |
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