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“My favourite is mayonnaise at 5am,” joked Karaka Kitchen owner Sander de Wildt. Marlborough’s Karaka Kitchen will supply the vintage meals for about 20 wineries this harvest – sometimes doing up to 1000 meals a day. They prepare different meals every day, using local products as much as possible. Their Goan fish curry with rice is probably one of their most popular dishes, de Wildt said.
Scott Hammond/Stuff And, key to getting through the workload – a good team and a good playlist. Not-really-a-morning-person Kovacs starts at 5am each day. First, she checks the whiteboard to see how many meals they have to prepare that day.