Chef Niki Mckenzie
My roots
Originally from New Zealand, the focus of my culinary style has always been to showcase the foods around my home.
I have always loved getting inspired by the land around me and, when I can, sourcing as much food and flavours from it as well.
Wherever possible, I work with local vendors and producers for supplies. This allows me, as a chef, to build strong community roots and provides a snapshot of the flavours of a place.
Northern touch
My cooking style is now inspired by the unique terroir of the Northwest Territories.
I practice preserving, pickling, curing and smoking as a homage to the pioneer spirit that helped create this place we now call home.
These techniques are fantastic for the preservation of local heritage, and for exploring the foods and flavours that people have always loved in Yellowknife, from grinding toasted juniper berries instead of pepper, to replacing sugar with harvested birch syrup.
From the water to the table: preparing a meal with respect and knowledge.
[Photo provided by Niki Mckenzie, used with permission]
Bannock is a staple, all the way to birch camp!
[Photo provided by Niki Mckenzie, used with permission]
What's cookin'?
The menu I have created for the Wildcat Cafe this year will be both comforting and accessible.
I wanted it to be an exploration of the exceptional flavours found in our community.
The result? A casual and fun summer cafe experience with a taste of innovation and northern flair.
Fresh local fish, foraged berries and local mushrooms sit comfortably alongside a nod to Yellowknife's past with bannock sandwiches, braised bision and klik.