“We took our passion for seafood and years of cooking and hospitality experience to create something different.”
Luke Gardiner and Mitin Wong started their business after they were forced to leave Melbourne during the 2020 lockdown. Finally deciding to take the reins in food trucking, they brought all of their experience and passion for seafood to life.
Their inspiration came after catching up with a local fisherman friend. They discussed the amazing seafood found in New Zealand, yet it was difficult to find authentically good fish and chips in Auckland. Collectively with 16 years of experience, Gardiner and Wong created ‘Catch’ya Cookout,’ offering the freshest, locally sourced seafood.
“Our menu is focused on making the most of New Zealand seafood and produce with all of our ingredients bought locally to support other Kiwi businesses,” they explained.
Sharing their knowledge and love for seafood is at the heart of their business. Gardiner and Wong plan to partner with Scott Seafood (their fresh fish supplier) to create “Fish of the Month,” teaching people how to fillet and best cook NZ fish. Customers can find recipes they publish monthly on their website, teaching customers how to utilise beautiful NZ seafood and create easy and yummy dishes.
Plans for the future include focusing on sustainability and expanding the business to create work and employment for staff. Gardiner and Wong continuously aim to improve their methods without compromising their quality, especially in battling the rising food cost.
Their mission at Cacth’ya Cookout is to bring the tastiest seafood to the streets of Auckland, including some of their signature dishes, ‘Beer Battered Fish and Chips,’ ‘Fish Tacos,’ and ‘Ceviche.’
For anyone looking to get into food trucking, Gardiner and Wong advise getting organised, working smart, and not being afraid to spend money on social media and being a good accountant.