Getting back into the kitchen

Ruapehu Bulletin, Volume 8, Issue 370, 22 January 1991, Page 7

Getting back into the kitchen

The newest chef in the Waimarino, Rex Haywood, came home to New Zealand to retire but he can't settle into doing nothing. "I've devoted my life to the culinary art," said Rex. And he says he isn't ready to give it up yet. Rex has taken over the kitchen at the Powderkeg at the Ohakune Junction. He has an impressive background, having trained at the Dorchester in London and then travelling the world and its restaurants. He has spent much time training and testing other chefs and spent a number of years "rescuing" Canadian Hotel restaurants for various hotel groups. He is not new to this area having served in a tank crew at Waiouru during his military service and visiting on hunting and fishing trips. He has scars to show for his pig hunting exploits in the back blocks of the area, though the pig was worse off, he says. Though he likes the I outdoors aspect of the Waimarino he says he is not and never will be a skier.

PROFILE "They don't make a ski big enough for my backside!" said Rex. His outdoors visits to the area were mostly when he ran his own restaurant, the "Christopher Robin" in Taupo. He has owned restaurants in several places, mostly in Australia. He is coy about plans for the Powderkeg menu but says he definitely has them. They include planning regular menu changes to make dining more interesting, running regular theme nights such as a Hawaiian Night with prizes for best dressed diner, Polynesian music and "fast and furious" entertainment all night. Asked what his favourite style of cooking is, Rex said "A big plateful." "Properly cooked seafood is my favourite. My assessment of a chef is his presentation of seafood. I'm also partial to game, and I love cooking seafood as well as game." "I'm a genuine Kiwi as well - I love mutton.

New Zealand and Ireland are the only two countries in the world who have decent mutton. They must have the right trace elements in the soil for good grass. Incidentally, Ireland and New Zealand are the only two countries in the world that don't have snakes - though I don't

know if that has anything to do with the quality of the mutton." Wine also features in Rex and proprietor Paul Scarf's plans for the restaurant, with both planning to extend the Powderkeg wine list and encourage people to enjoy wine with food. "We plan to suggest wines to go with specific dishes on the menu - wines that complement the dish," said Paul.