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Famous for its intensive dairy farming, this region has much
more to offer than milk. The large areas of gently rolling hill country,
interspersed with steeper areas, have delivered pastoral farming, with pockets
of horticulture. Forests dominated the west prior to 1840, and the central
region was rich in scrubland and swamp/wetlands which is now lush dairy land.
Traditional foods from this region were water fowl, eels,
whitebait and kereru, as well as abundant seafood from the productive harbours
of Kawhia and Raglan.
Contemporary, distinctive regional foods include: wild deer
from the Kaimais, wild duck, whitebait, shellfish, snapper, John Dory and
flounder, eels, trout, catfish and koi. Farms produce cervena, sweetcorn, berries,
and of course dairy products.
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The locality: Hamilton City, Waikato. The style: Real ale and cowbells – very cool local pub.
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Famous it may be for its intensive dairy farming and its good rich milk, this region has far more to offer – not least the value-added products from that good rich milk.
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Real cheese designed for our industry and dedicated to using traditional cheese making methods. |
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In the west, the region is bounded by the Tasman Sea with its volcanic black sand beaches. From the mouth of the Waikato River the land is gently undulating but heading south this western coastal region becomes rugged, wild and beautiful hill country, known locally as the Hakarimata range dominated by the mighty mountain, Pirongia. This coastline is punctured by three large almost landlocked natural harbours, Raglan, Aotea and Kawhia – the traditional seafood resources of the local Tangata whenua. |
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