Welcome to our first newsletter! The idea of this newsletter is to keep you up-to-date with all the goings-on at Heritage. Whether it be events, new menus, receipes, exclusive offers or just getting to know us better, we hope you enjoy. Joe & Char - Proprietors

Sam & Katelyn

If you have been into Heritage recently you may noticed things have changed for the better, and that is largely down to our Head Chef Sam Sinclair & Manager Katelyn Waugh. We asked Sam & Katelyn to share a bit more about themselves.

Tell us a bit about yourself?

Sam: I’ve been a Chef for around 10 years now, and working in hospitality from a very young age, bringing me up to around 20 years experience in the industry. When I’m not working, I love to do things like take my dog Lola to the beach, go out for brunch with my husband and spend time with our friends and family.

Up until covid I was always travelling the world trying to learn as much about other countries cultures, food, architecture and histories. Being a home owner and having the animals I don’t get to do that hardly as often as I’d like to anymore…one day!

Katelyn: Hi, I’m Katelyn. Born and raised in beautiful Dunedin. I’ve worked in hospitality for around 18 years and it’s my passion. When not at work I’m usually sitting at a café with my wonderful doggo Gary and my partner Ben. We’ll be sipping bottomless filter or enjoying a beer at one of Dunedin’s many breweries.

What makes great hospitality?

Sam: Being a creative who loves anything food related, working in hospo means I can let my creative juices flow. I love making food for people and seeing how it can change their whole mood or day – making someone’s day better by making gorgeous food is a huge high. The people you meet in hospo is another great part about it – people who enter this world tend to be very passionate, talented and crazy (in a good way). Even though we do the same thing most days, no two days are the same. You make some of the best connections in this industry, and I’ve made some of the best life long friends from it.

Katelyn: When thinking of my favourite hospo spots in Dunedin, it’s all about the yarns. Having a friendly face to have a chat with. It’s easy to serve a coffee, but to have an actual genuine interest in your customers is something else.

What is your favourite spot outside of Dunedin you have dined recently?

Sam: Pici in Auckland. An ex co-worker of mine from London has a pasta restaurant in Auckland called ‘Pici’ on K road. Good pasta is one of my favourite foods – it’s a comfort food and something you can get super creative with. The gorgeous wee restaurant had such a cool vibe about it and the plates were all sharing plates, so we just grabbed a whole heap for the table and shared as a group. I love sharing plates as it keeps the conversation flowing and feels more intimate. Jono’s done a great job with that place – we will definitely be back.

Katelyn: Recently I went with some friends to the Mount. We had a great experience at Picnicka in Tauranga. Sharing plates and great cocktails, unbeatable. The duck liver parfait and barbeque cos lettuce is a must try.

What do you love most about living in Dunedin?

Sam: Being a lover of architecture and history, Dunedin is a great place to live (being the ‘Heritage’ city). It’s full of some great places to explore! I’m a big fan of a beach day, and Dunedin has some of the best beaches around.

We’ve got a lot of friends and family in Dunedin and I think that makes it a pretty amazing place to live. Being close to loving and supportive people can get you through anything!

Katelyn: The chill atmosphere and how close we are to loads of awesome beach spots and walking tracks. Also that I can get to work in 5 minutes.

Autumn Menu

Our Autumn Menu is out now! You can check it out here

The Turkish Roasted Cauliflower is our pick off the Autumn menu – a delicious dish at any time of year, championing the roasted flavours of the humble cauliflower.

Sam has shared the receipe below – a few components to this one, but certainly worth the wait!

Turkish Roasted Cauliflower

For the cauliflower rub

1T crushed garlic
1t sumac
½ t chilli flakes
¼ t cinnamon
1t ground cumin
1t ground coriander
1c olive oil
1/2c lemon juice
2 large cauliflowers cut longways into steaks/ keeping some leaves still on.

Mix all the ingredients in a large bowl, place the cauliflower steaks in the bowl and give them a good rub around. Make sure they’re all well coated with the spice mix. Place the steaks on a lined baking tray. Bake at 180degrees for around 30minutes or until nice and golden brown, and cooked through.

For the Raita

1 cucumber (grated, salted and strain all liquid out)
3 stalks of mint
Pinch of cayenne pepper
2 c coconut yoghurt
1 lemon zest and juice
1 small knob of finely grated ginger

Take the middle of the cucumber out, grate into a bowl, season well with sea salt. Let that sit for about 10 minutes, once you can see the water coming out of the grated cucumber. Using a clean cloth, put the cucumber in the cloth and squeeze all of the water out of it. Mix all the ingredients together, check the seasonings at the end. The salted cucumbers should season it quite well.

For the roasted chickpeas

1 tin 100g tin chickpeas
¼ c smoked pap
¼ c ground cumin
¼ c ground coriander
½ c olive oil

Dry the chickpeas out on a baking tray in the oven at 180 degrees until they’re quite dry. Check them every 5 minutes or so. Take them out and coat them with the oil and seasonings, then back in the oven until golden brown.

For the Korean chilli oil

½ c Korean chilli
½ c coriander seeds
¼ c crispy shallots

Half a pot of sesame and half canola. Heat until bubbling then turn off. Don’t let it go brown.

For the salsa verde

1 bunch of flat leaf parsley
½ bunch basil
½ bunch mint
1 lemon zest/juice
3 anchovy fillets
2 gherkins
1 green chilli (seeds out)
1T capers
3T red wine vinegar
1t dijon mustard
3c olive oils

Finely slice the herbs, finely chop the anchovies, gherkins, capers and chillies. Season the chopped mix and keep chopping well. Add all the herbs and chopped mix to a bowl and mix in with the mustard, vinegar and oil. Make sure the mix is quite wet and well-seasoned.

To serve

Grab about 2 tablespoons of raita and cover the bottom of your plate, then layer 2 steaks of cauliflower in the middle. Drizzle over some Korean chilli and some salsa verde. To garnish I like to use mint, just pick the leaves all over the plate. Enjoy!