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A Taste of Home from the Home Kitchen Team

Hamiltonians can now order their own taste of Home Kitchen to share with family and friends as the social enterprise supporting former refugees living in Hamilton launches a ready-made meals range.

Home Kitchen founder, Tania Jones, says the new ready-made meals range, which launches this week, is part of a recovery strategy for the business following the Covid-19 lockdown which left them unable to run their pop-up dining experiences or cooking classes.

Home Kitchen was established in early 2019 to provide training and employment opportunities for former refugees by offering them an outlet to share their culture and make connections through their food. They had been running pop-up dining experiences in Yalla Yalla Café and cooking classes at Wintec.

“Covid-19 has been really tough for us. We had to stop our pop-up restaurants and holding cooking classes. Our new ready-made meals range is part of our strategy to recover and fulfil our vision of providing employment and training opportunities for former refugees.”

The Taste of Home range will start with the special handmade Afghan dumplings, Ashak.

The dumplings, filled with either leek, spinach and spring onion, or beef and cabbage, are served with a rich tomato dahl and have been one of the most popular dishes on the menu at Home Kitchen’s pop-up restaurants.

The dumplings can be ordered through the website or via the Home Kitchen facebook page. They cost $18 for twelve dumplings. Orders will be accepted from September 7 and available for pick up on Friday’s from the Bearded Weasel, 298 Victoria Street, Hamilton.

“This is an opportunity for people to support the work of Home Kitchen by sharing our delicious handmade Ashak with family and friends in the comfort of their own homes”, said Tania Jones, Founder of Home Kitchen.

“We’re so excited to be bringing A Taste of Home to the kitchens of Kirikiriroa (Hamilton) and hopefully further afield once we’ve established ourselves in Hamilton.”

Home Kitchen chef, Frozan, says her mother taught her how to make the dumplings which are traditionally eaten at festivals and shared with special guests, and she excited to be getting back in the kitchen to make them.

Tania says as Covid-19 restrictions are lifted the Home Kitchen team is hoping to offer more dining experiences along with in-home cooking classes.

“Like everyone in the hospitality industry, Covid-19 has thrown us a curve ball, but we are committed to our vision. We are currently searching for a new commercial kitchen to partner with and if anyone knows of an opportunity, we’d love to hear from them.”

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