Gareth West & Sherilyn (a 1972 Anglo Ace vintage spearmint caravan) are a great duo at the Market, creating hand stretched New York style pizza topped with local Otago seasonal ingredients. It’s the first time in business for Gareth, (& presumably for Sherilyn) and he has felt supported by the local community especially over the various levels of a pandemic for the past two years. While living in Wellington working at the public library, he had part-time job at a local pub where he learnt to make pizza from scratch – (a 2–3-day cold ferment process). Now days, he makes vegetarian & vegan versions with the Margherita as the top favourite of a Slice of Heaven customer. The vegan pepperoni is the next most requested with fresh herbs & rocket from Janefield Hydroponics, or his home garden utilized on many of the varieties. There is often a manuka smoked mushroom version and all can be sold by the slice or as a whole pizza - usually there are up to 6 different flavours to choose from on any given morning. Customers get a sneak-peak through the front & back windows of the caravan as Gareth works the dough, and just like magic within minutes a steaming, delicious thin based pizza is ready. He uses compostable packaging & composts any waste. The Slice of Heaven business is worked around Gareth’s day job as an archivist at the Otago Museum during the other half of the week. As the business has grown & picked up at the Market, he now has help in the caravan to keep up with demand on a Saturday. Gareth loves being part of the Market community and the atmosphere and having a chat with other traders and his regulars. Seeing the sun rise through Sherilyn’s windows as he prepares the dough is a pretty special thing early on a Saturday morning.
Gareth’s Personal Fav: Confit Garlic – which is a white pizza of roasted garlic with red onions & fresh herbs.