Tim thinks of food in two ways. He thinks first of his childhood in Masterton, growing up on a diet of meat and two veg, and then of the conscious consumer. The phenomenon of conscious consumption aligns with Tim’s artistic interrogations into politics and networks of labour. Following these two meanings of food for the artist, we arrived at the much loved neighbourhood restaurant, Cazador.

Established in 1987 - embellished with home kill taxidermy and textured plasterwork - the restaurant has been handed down from parents to son (Lolaiy). Expect a meal of earnest consideration, featuring sustainable, local ingredients including wild-caught game meat, line-caught seafood and seasonal vegetables.

Working across various mediums including video, installation, and digital painting, Tim Wagg’s work explores the intersections of politics, identity and technology within the context of New Zealand.

The McCahon House Gate programme helps build the careers of New Zealand artists. Our premium programme provides supporters with unique insights and experiences into the creative development process of artists and art making.

Menu

Tofu, Salt, Vinegar

Leek custard, parmesan

Lemon sharbat - sour beer, grapefruit tonic, coriander seed

Choose one:

A plant based diet - Leek, truffle, chive.

Please be advised that these vegetables are uniform in colour, texture and flavour however they have very little nutritional value because soil rotation was sacrificed for regional housing growth.

Nutritionally dense food - Pork gelèe, celeriac, parsley

Please be advised that the future has no texture, you can not chew your food.

Sustainable meat - ox tongue, mustard, beetroot.

Please be advised that this dish is a by-product of a scarce and expensive resource. Kindly remember this dish to explain to future generations who will not experience real meat.

Milton Chenin Blanc, Gisborn 16

Persian Sour - Gin, Aperol, lime & rhubarb, elderflower & grapefruit tonic, cardamom

Quail and caraway restorative broth

Braised venison shoulder

Persian white bean braise

Coal grilled flat bread

Warm chickpea hummus, za’atar, olive oil

Sabsi herb salad

Huia Point Noir, Marlborough 16

Fermented persimmon, brown rice custard, granita, ginger crouton

Umeshu, turmeric, ginger & cinnamon tea

 

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