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Season 3 Episode 12 - Petone

TV ONE's Neighbourhood this week features Petone

This week restaurateur Laurent Loudeac shows us around the diverse and vibrant Wellington suburb he calls home – Petone.

We’ll see a Chinese language newspaper roll off the press and savour the flavours of traditional Macedonian cooking. A local artist shows us the water colours inspired by his very Dutch love of the sea and a man from Cambodia shares the story of his family’s experience after the Khmer Rouge.


Curator Bio:

Laurent has been in the hospitality industry for 25 years now and has chef-ed all over the world – including France, Switzerland, London, Australia. He is currently Head Chef at the quirky fine dining restaurant, Hippopotamus, in Wellington;’ CBD.

Laurent loves Petone becuase everything is available, the people are friendly, the ocean close, and the diversity of culture is apparent everywhere - especially in the food.



In Neighbourhood this week chef Jovan Janesvski shares with us a popular Macedonian dish. Sarma, meaning stuffed cabbage rolls, originates from the cuisines of the former Ottoman Empire and is a very renowned winter dish throughout Macedonia.


Serves: 4



250 g ground beef

250 g ground pork

100 g smoked bacon, chopped

1 onion, chopped

50 g rice

salt, pepper

2 tsp paprika

a pinch of nutmeg

3-4 garlic cloves, minced

2 eggs

1 large head soured cabbage

500 g Sauerkraut (chopped soured cabbage)

250 g smoked pork ribs

smoked meat: smoked ham, smoked sausages, smoked bacon…

1 cup tomato juice



  1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
  2. Line casserole bottom with ½ inch chopped cabbage (Sauerkraut). Place cabbage rolls (sarma) on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.
  3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.