Words Denise Irvine, Images Ashlee DeCaires
Tracey Kensington had never been to Hamilton until she and her family moved to the city from Palmerston North last year for her husband’s new job. Tracey was also looking for an opportunity for herself, and next minute, in January, they bought Weave Eatery at Waikato Innovation Park and she was hands-on at this uniquely situated cafe.
Weave Eatery is in the 17ha park’s SkyPoint building, off Ruakura Road. Weave was opened in November 2021 by hospitality duo Lisa and Brent Quarrie, founder-owners of Hayes Common in Hamilton East, and it quickly gained a reputation for its seasonal menus, hot-from-the-kitchen baking, and contemporary-cool fit-out.
“It all fell into place,” says Tracey, over coffee at her cafe, almost a year on from taking over. “The business was for sale, we met Lisa and Brent several times, and it was meant to be.”
Tracey brings to the table a hospitality management degree gained during earlier years in Sydney, and a great love of cooking and good food. She is reluctant to describe herself as the cafe manager: “I do everything but with the support of an amazing team that was in place. I want to be the face of the business, form bonds with customers, and you need to be on the floor to do that.”
She has the kitchen expertise of Graeme Wood as head chef, working alongside chef Alison Bauld and Raglan chef and food writer Emma Galloway, who bakes at Weave three days a week. Leigh Johnson is the cafe supervisor, and Eddie Alvarez is head barista.
Tracey says she inherited them all, and they are a top team. “I’m so lucky in that, and Lisa [Quarrie] has been incredibly supportive.”
Weave’s menu showcases seasonal ingredients and flavours, and dishes cycle from breakfast to lunch. I can never go past Turkish eggs when they’re on offer and my recent Weave iteration of this was a punchy, spicy pleasure: poached eggs on creamy garlic and dill labneh with herb oil, Aleppo chilli butter and grilled Turkish pide for crispy texture. There’s also an OG Chilli Scram, Weave Mushrooms, Spring Nourish Bowl, Benny, Burger, Avocado on 5 Grain, and Fish and Chips, each of them with a twist on the traditional.
Weave Mushrooms is a generous plate of ginger and sesame infused shitake, Swiss brown, pickled enoki with Weave dressing, cauliflower bread, smashed edamame, kewpie lime and miso mayo, and the Avocado on 5 Grain comes with cashew sour cream, feta, pickles, Aleppo chilli flakes and smoked paprika oil – to mention a few twists that may appear on your plate.
The cabinet is bursting with baking and savouries, and almost everything is made from scratch in the kitchen. “We pride ourselves on that,” says Tracey. There are top-selling cheese and rocket scones, blueberry and buttermilk scones, brownie, lemon oaties, passionfruit meringue slice, snickers slice, and blueberry lemon cheesecake. Much of this is the work of Emma Galloway, and Tracey says it’s a feat in itself to keep up with the demand.
There are also savoury tarts, wraps, pies and toasties, and grab-and-go sandwiches and similar for Innovation Park staff looking for a simple lunch.
Tracey says she and her husband (also named Tracey, forever the cause of comment and confusion!) are now well settled in Hamilton, as are their two teenagers, and she’s got the feel of Weave, the staff and customers. “I’m finding the joy and thinking about how I want to shape it further.”
She says the cafe has good parking available, outdoor eating in summer, and is well supported by Innovation Park staff and lots of external customers. “I want to build that. I still meet people who don’t know we’re here.”
As well as continuing the cafe’s reputation for quality food and coffee, she wants to foster the corporate catering side more in the Park Central area adjacent to Weave and focus on that to grow the business. The generous, light-filled space is available for function bookings Monday to Friday (late afternoons and evenings), as well as weekends by arrangement. There are also conference rooms and smaller facilities for hire.
“You don’t have to be part of Innovation Park to use these spaces,” says Tracey. “The Weave team can cater with canapés and finger food, beautiful platters, a full range of drinks, standing or sitting meals, and we also do off-site catering with morning tea, afternoon tea and lunch packages. We tailor everything for clients’ needs.”
Recently the team catered for an early evening corporate event at Park Central, where more substantial finger-food, such as sliders and fries, was required. On another occasion it was pass-around canapés, including buttermilk-fried chicken in cos lettuce cups, rice paper rolls, arancini, croquettes and more.
“You are wholly invested when you are the owner-operator,” says Tracey, as she counts the ways her business (in her happily adopted new city) can cater for all comers.
Weave Eatery, SkyPoint Building, 3 Melody Lane, Waikato Innovation Park, Ruakura. Open Monday–Friday 8am–3pm. Out-catering and private function bookings available, fully licensed. weaveeatery.co.nz