Eat &
drink

Dot & Winnies is an owner-operated café situated in the heart of Hamilton, renowned for its welcoming atmosphere and memorable food. Inside is spacious, comfortable and versatile, meaning it’s perfect for everything from large gatherings to more intimate get togethers.Its name is a heartfelt nod to the owners’ grandmothers, Dot and Winnie, both of whom were passionate about baking, cooking and all things hospitality. Their legacy of warmth and care is infused into every aspect of Dot & Winnies, from the smile and wave you receive at the door to the homemade recipes made with love.

Something like a plush lounge meets garage: low-lit, slightly grungy and carpeted, of course. Hamilton’s Last Place Bar doesn’t have to be the last place you visit in a night, in fact, it’s well set up to be the beginning, middle or end of your evening, depending on your mood. Offering good beer, bad beer and everything in between, the crew at Last Place Bar are confident there will be something on the menu for every beer drinker. How could they not when they have one of the most extensive beer menus in the city? There are 10 brews on tap and over 100 beers in the fridge.

Dagu Rice Noodle chef Lynn Zhang and Hamilton branch owner Kim Wang love the meals served in the restaurant. Wang said he eats the chicken katsu every day.

Opening a new restaurant in an economic downturn looks less risky compared to dropping his 14-day-old girl into a stranger’s arms while his house burned around him.Chandan Kumar has brought Mac’s Steakhouse and Cocktails to Hamilton, just as many other hospitality venues in town struggle to get customers through the doors.

Although their menu is 100% vegan, Hello Rosie’s customers are actually mostly non-vegan.Since the shop is tucked down Casabella Lane, owner Renae Josephs said most of their customers are curious passers-by that stop for a fauna-free treat.

Kim Wren imports curry powder from Malaysia for one of his top dishes.Beef rendang and char kway teow are the bestsellers at Penang Street Food, the CBD restaurant where Wren, or “Owen” to his friends, creates Malaysian food with recipes from his home country.

At least that’s what Last Place bar has noticed. It doesn’t matter whether they come for the live music, or the sugary cocktails, the smash burger is what chef Connor Moore cooks up for customers the most.

After taking refuge in New Zealand from the Vietnam war, Anh Chaimontree’s parents used food as a way to keep their family connected to their culture.The family recipes that once filled Chaimontree’s school lunchbox are now on the menu at Banh Mi Caphe, Hamilton.

Cream Eatery’s bestseller is a meal that’s been on the menu since day one.Luke’s fried eggs, created by co-owner Luke Houghton, are a spin on classic fried eggs. Volare bread features, as well as a special spice mix.

Wonder Horse is one of Hamilton’s favourite bars, hosting more people every Friday and Saturday night than the small space can probably handle.

The Waikato is the next up-and-coming foodie destination - this is what a look at this year’s Cuisine Good Food Awards recipients show.

Almost 20 local restaurants, from Tuakau to Tūrangi, have received accolades.

The annual awards are run by Cuisine Magazine which crowns 20 category winners, as well as recipients of 1, 2 or 3 hats. The awards also crown so-called cuisine destinations.

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