Skip to Content

Opening Hours

Today7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm

Anika's go-to boil up

Serves   4-6
Prep time: 15 mins
Cooking time: 2 hrs

This classic kiwi boil up is easy to make, delicious to eat, and is sure to please even the fussiest eaters. You can whip up on a Sunday and let the pot do all the hard work!

  • Soup
  • Dinner
Anika's go-to boil up




Boil up:

  • 2kg quality pork bones
  • 500g new potatoes, halved
  • 500g purple kumara, cut into large chunks 
  • 500g cabbage, cut into chunks
  • 2 cups fresh watercress
  • Salt and pepper
  • Fresh Rewena bread, butter and tomato sauce, to serve


  • 1 cup self raising flour
  • ¼ cup water




  1. In a large pot, cover the pork bones with water. Bring to a simmer, cover with a lid and cook for 1 ½ - 2 hours, removing any foamy stuff with a slotted spoon. 
  2. After 1 hour, add the potatoes and kumara.
  3. To make the doughboys, mix the flour, seasoning and water together to create a soft dough. With fifteen minutes cooking time left, drop the cabbage and cress into the pot, then drop balls of the doughboy dough into the stock after a further 5 minutes. 
  4. Serve in bowls with fresh bread and tomato sauce.