Deliciousness on wheels
Jawl Beary is one of the talented businesspeople who made a deft pivot during the Covid-19 lockdown. Drawing on her Thai heritage and love of cooking, she opened Jawl’s Kitchen, a stylish Thai Food Truck at Martinborough’s Schubert Vineyard.
“The truck was a popular socially-distant Martinborough meeting place from the start. The beautiful autumn weather was perfect, as food trucks are very weather dependent. I loved looking out to see people chatting and enjoying my food in sun.
“Like most Thai women, I learned to cook from my mother. Our family farm grew rice and tobacco in Roiet, north-eastern Thailand, and our food was quite simple. Mostly fish and vegetables.
Jawl serves ‘Bangkok food’ which evolved with Thai tourism. “It’s a bit more sophisticated than family food. While still mostly vegetables and noodles, the curries have more varied ingredients like duck and chicken. Everyone loves the Thai Spring Rolls and Pad Thai.
She says it’s a common misconception that Thai food is chilli-hot. “Actually it’s not. It’s more about the combination of flavours, although I can add chillies on request. It’s all cooked to order. Customers are amazed I make all the food myself, but it’s just what I know and how I do it. I love feeding people and seeing them enjoy my food. I have a lot of energy.”
Regular customers simply say “We love it! Jawl’s food is fantastic, super-tasty, and a great addition to Martinborough’s food scene”.
Jawl came to New Zealand in 1989 in her early 20s, and worked in a Thai restaurant in Mission Bay, Auckland. She knew the owner and was a kitchen-hand, later a cook for a year.
“I did everything and learned a lot,” she recalls with pride.
“I used to walk along the Mission Bay beach and think “yes, this is the country I want to live in”. If I want something I pray to Buddha for it, and my prayers have been answered.”
Visiting Martinborough in 2007, Jawl fell in love with the countryside.
“I love its peace and beauty and felt it’s the right place for me. So I had to find a way to support myself and my son Shanan, as my husband and I had separated.”
Jawl spotted an opportunity to provide trained, reliable vineyard workers. Thirteen years later, all her original customer vineyards are still with her and her business has grown substantially. She says it’s all about taking care of her people and her customers.
“I employ 25 full-time vineyard crew, more at peak times when needed, and took professional advice to make sure I look after them properly. I like Filipinos and Thais because they are good workers, and become New Zealand residents.
“Good vineyard work is vital to produce top Martinborough wines. I train the crews – experienced people are quicker, and earn good money. We plan months ahead to meet growing demand. I know exactly what vineyards need throughout the year, and make sure the right people with the right skills are available.”
Back to food, she says “I am pleased when my customers and friends ask me to cater dinner for them. I cook from my heart and love it when my customers enjoy my food. My early prayers have been answered,” Jawl says, with her big smile.
Jawl’s Kitchen, open from midday to 6pm, Thursday to Sunday. Schubert’s Vineyard, 57 Cambridge Road, Martinborough.
