Words Albert Cho | PHOTOS Clara-Jane Follas | 15 May 2019
Opening a year ago in K’ Road’s St. Kevins Arcade, Egg and Spoon has been poaching, frying and scrambling its way into our hearts with its simple yet straight-forward menu of egg-cellent dishes. But after a successful year of operating out of the historic arcade, the egg maestros have decided to move, taking their signature bites and bright manner to Ponsonby Road.
Tater Tots and Spicy Scramble
Situated two doors down from Conch, the new space (previously home to La Trattoria), has been transformed into a fresh and modern eatery. The cosy spot sports a neon yellow sign which gives off a warm light and creates a welcoming ambience while the recurring touches of yellow echo the eatery’s sunny-side-up food offering. Thankfully, the menu from K’ Road has remained unchanged (because if it ain’t broke, don’t fix it).
From the early hours of the morning until the afternoon, Egg and Spoon will be serving up brekkie bagels and scrumptious scrambled eggs in its infamous brioche buns along with freshly-brewed coffee. Perfect for breakfast-on-the-run or a bite during your lunch break, Egg and Spoon is set to be the new go-to spot for Ponsonby locals.
Opening hours: Monday – Friday, 7:30am until 3pm Saturday and Sunday, 8:30am until 3pm
The rise of K-Pop (short for Korean pop) has been brewing since 2010 after Psy’s Gangnam Style went viral, being the first video in history to reach 1 billion views on YouTube. More recently, however, groups such as BTS and Blackpink are proving that the genre is far from a one-hit wonder with their headlining acts at world-class festivals like Coachella and increasing presence at prestigious industry events like The Grammys. In short, K-Pop is no gimmick. It is staking its claim as a serious genre of music and when you realise the amount of work that goes on behind the scenes, being taken seriously is the least that K-Pop artists deserve.
Start young When artists like Lorde and Billie Eilish enter the world stage, almost every publication emphasises their ages, pointing to their youth as an indicator of their impressive talents. In the world of K-Pop, the average age of successful artists ranges from 14 to 18 years old and it’s so normal that no one bats an eyelid. Starting especially young is something that is expected in the K-Pop industry and for some, the journey to stardom begins as early as elementary school.
Audition for discovery In order for K-Pop stars to release their first polished album and glamorous music video, they first must put in years of gruelling work and development training. Now a member of Blackpink (one of K-Pop’s most acclaimed groups of the moment), Jennie Kim left Auckland when she was just 14 years old to turn her dream of being a K-Pop star into a reality. But the cliche story of being discovered at an open mic karaoke night at the local pub is non-existent in the Korean music industry. Like the majority of Korean pop artists, Jennie auditioned along with thousands of other hopefuls to sign under one of the top music labels in South Korea, YG Entertainment. But this is just the beginning.
Rigorous training Once an individual is signed to a music label, one would think they’d be well on their way to crafting an album and practising choreography for a debut performance. But this is not so. Before artists get to call themselves official K-Pop stars, they are referred to as ‘trainees,’ and must undergo vocal training, dance practice, language learning, acting lessons and even go on strict diets, in order to prove that they’re capable and driven enough to stick it out in the industry. Some train for a year (which is the best case scenario), while most get stuck in the training days for half a decade before being picked up for a group. Some artists (such as G-Dragon) even give 11 years of their youth to the training programme, before they come close to stardom.
Life as a trainee Many K-Pop stars have been vocal about their days as trainees and the lifestyles they had to live. Aside from refining their skills as entertainers, singers such as AOA’s Seolhyun Kim and former member of Miss A, Suzy Bae, revealed the emphasis that was placed in their physical appearances. Not only were they evaluated on their singing and dancing skills on a weekly basis, but also, on their weight, with the young starlets given a limit of how high the number on the scale could reach. The K-Pop industry is not shy about its promotion of unrealistic beauty standards. Singers such as IU have shared stories of their crash diets which basically consist of eating one apple, one kumara and a protein shake a day while Jimin from the boy band, BTS, said how he was put on a diet that consisted of eating only one meal every 10 days.
No guarantee Although these trainees give up years of their lives to commit to their music careers, their future is not guaranteed, and the chances of them ever actually stepping into the spotlight can be as small as 10%. Some trainees stay within the agency for over a decade and leave with nothing, and in most cases, less than what they started with. The intense training system makes it unrealistic for trainees to balance their lifestyles with school, resulting in young kids giving up their educations. Blackpink began with over ten girls and each week, someone would be either removed or replaced. After almost 7 years, Jennie, Lisa, Jisoo and Rosé were the last ones standing and made their long-awaited debut in 2016. Until then, the girls have not been allowed to have any form of social media and are only allowed limited interactions with the media.
Behind the glitz and glam The hardships of training don’t come to an end just because an artist’s days as a trainee are over. The K-Pop industry is highly competitive and debuting does not mean instant success, fame and fortune. There are approximately 300 girl groups and boy groups in total in K-Pop and there’s simply no room for everyone to shine. Even well-known artists struggle to keep up with the demanding industry. The daily schedules of the artists during promotional time is jam-packed, seeing them bundled from one event to another in quick succession, with no breaks in between. Fainting during performances is not a rare occurrence. Red Velvet’s Joy, AOA’s Seolhyun and solo artist BoA are a few of the many K-Pop stars that have been seen collapsing on stage before carrying on with their schedules the following day as if nothing happened. The topic of isolation and depression have recently been brought to the forefront by artists such as Taeyeon (leader of Girls’ Generation), who stated on a talk show that she never wants her child to have the talent of singing, just in case they dream of being a singer like her. The isolation of being a K-Pop star has sadly affected some K-Pop musicians to a point of taking their own lives. In 2017, Jonghyun Kim from one of the most popular boy groups, SHINee committed suicide after being in the K-Pop industry for 12 years, causing widespread discussion about how the working conditions for these entertainers needed to change.
Whoever it was who first decided to throw their food into a deep pool of hot oil, we would like to take a moment to show them our appreciation. The process of deep-frying can take any food from zero to hero in a matter of minutes and the chefs in this town seem to be well aware of its capabilities. But while deep-frying potatoes to turn them into the delicious hot chips we know and love is common, eateries have really started pushing the boundaries around what can be achieved with a deep fryer. Here, we round up some of our favourite deep-fried delights in Auckland.
Korean-style hot dog from Han The modern Korean restaurant, Han, offers two renditions of the classic North American fair food on its lunch menu. The K-Dog sports a housemade bun and specially made sausage by Grey Lynn Butchers and is undeniably delicious. But in terms of satisfying the craving for deep-fried goodness, it’s the Korean-style hot dog under the ‘Smaller Bites’ that you should make a beeline for. The juicy sausage is wrapped in thick, fluffy bread and deep fried to give it a doughnut-like texture. It is then coated in sugar and paired with kimchi yoghurt to achieve a tantalising combination of sweet and savoury.
Fried birthday cake from Lowbrow Deep-fried is basically synonymous with Lowbrow. Hot wings and fried chicken sandwiches are just the beginning at this eatery, where they even go as far as to throw vegetables into the sizzling oil. But while the deep-fried nacho pickles are delicious, the fried birthday cake is the true stand-out. Milk-battered chunks of vanilla funfetti sponge cake are paired with a waffle cone-flavoured soft serve, to offer a dish that is truly one-of-a-kind.
Crispy soft-shell crab from Saan and Fried birthday cake from Lowbrow
Tempura eggplant from Azabu Speaking of deep-frying vegetables, you can’t get much better than Azabu’s tempura eggplant. The batter is fluffy, light and crispy beyond words and is glazed with a semi-sweet hatcho miso sauce. The delightfully thick hatcho miso is kept separate from the tempura batter which stops the batter from going soggy. The eggplant, meanwhile, is so tender that it melts in your mouth with every bite, offering an enticing contrast between the crunch of the batter and the soft vegetable inside.
Fujian oyster pie from Sha Xian Snack Situated on Dominion Road, you wouldn’t expect this lowkey restaurant to serve up dishes as other-worldly as its Fujian oyster pie, where Sha Xian Snack takes battered oysters to a whole new level. The crispy, deep-fried pie is filled with finely chopped vegetables, seaweed and a juicy oyster which bursts with ocean flavour and with chilli oil sitting on every table in the restaurant, we recommend dousing the pie in spice for an extra kick.
Crispy kumara fries from Kai Eatery Despite deep-fried potatoes (in their usual form) being far too basic for this round-up, Kai Eatery’s crispy kumara fries are the only exception. Large slices of kumara are battered and deep-fried to achieve the ultimate level of crispiness. The deep-frying process caramelises the kumara, accentuating its underlying sweetness, while the whole dish is sprinkled with a plum sugar seasoning which is utterly delicious and almost impossible to find anywhere else.
Crispy kumara fries from Kai Eatery
Crispy soft-shell crab from Saan When you think ‘deep-fried,’ it would be normal to immediately envisage oil-dripping, artery-clogging indulgence. However, Saan showcases the cleaner, more pure side of deep-frying with its soft-shell crab. The light and crispy crab sits in a bed of coconut cream sauce which pairs perfectly with the side of sticky rice which you can roll into little balls and use to soak up as much of the tasty sauce as possible.
The fish hoagie from The Fed There’s nothing quite like a fried fish sammie and The Fed does one of the best we have ever tasted. The battered fish is seasonal, ensuring optimal tastiness every time and the buttered, pillowy-soft, toasted bun is lined with a crunchy slaw to elevate the crispiness of the deep-fried fish. Finished with a drizzle of slightly spicy Beaver’s Coney Island mustard to cut through the rich flavours of this indulgent sandwich, we guarantee your fried food cravings will be happily satisfied.
Zhaliang from Sun World Chinese Restaurant Yum cha is renowned for its steamed dumplings and comforting congee, but the deep fried dishes are not to be missed. One of our favourites is the zhaliang — a fluffy, deep-fried dough that has been wrapped in a soft rice noodle sheet. Basically a kind of Chinese doughnut roll, we recommend opting for the drizzle of sweet hoisin sauce and rich peanut sauce before it’s served. The server will usually also ask if you’d like a sprinkle of sesame seeds, to which the answer should always be yes. This adds aroma and necessary richness to the dish.
Words Albert Cho | PHOTOS Clara-Jane Follas | 7 May 2019
Despite new eateries popping up left, right and centre in Ponsonby’s foodie hub, Ponsonby Central, it’s the most recent addition, The Hidden Village, that many have their eyes on. Aucklanders are no strangers to Asian cuisine, but the Filipino variety is still relatively unknown, and The Hidden Village is serving Pinoy fare with a modern and Western-fusion spin.
With a modern, pristine space The Hidden Village is tucked in the back of Ponsonby Central and neighbours Olas Arepas. Featuring stone countertops and warm shaded wooden tables, the look of the eatery is classic yet timeless. While the menu is condensed down to a single page, there is a wide variety to choose from. Noodles, rice, salads, meat, seafood and sweets are all elements that feature, ensuring there is bound to be something for everyone to enjoy.
A highlight from the menu, the savoury pancake is not like the usual French galettes that we’re used to, but that’s not to say it isn’t delicious. The thin, crispy crepe is rolled and filled with vegetables like shredded carrots, cucumber, sprouts, herbs and spring onion. The freshness is followed by flavourful fried tofu and crispy fried shallots, along with a drizzle of sweet and spicy sauce to lend the dish a tangy element.
The satay chicken skewers are also an absolute winner. The chicken has been chargrilled for a smoky aroma and the satay sauce clings to the chicken, making each bite packed with flavour and succulence. The final sprinkle of crushed peanuts and fried shallots adds a crunchy texture and nuttiness to the dish. The mie goreng is another favourite of ours, where, within the bed of chewy egg noodles, you will find slices of sausage and thick cuts of juicy steak. The noodles have been laced with scrambled eggs along with bean sprouts, herbs and vegetables and like the satay skewers, boast a sprinkle of nuts that finish the dish with the perfect amount of crunch.
Mie Goreng
The standout dish at The Hidden Village is its dessert, the turon — a traditional Filipino dessert that is quite a rare find in Auckland (especially one of this quality). For those unaware of what a turon is, it’s a deep fried banana, wrapped in a thin pastry and is loved for its natural, caramelised sweetness. This one is elevated by the addition of jackfruit and a side of almond praline for extra sweetness and texture. To make the dessert more decadent, a scoop of vanilla ice cream accompanies it, sitting on top of a bed of cookie crumble which melts all over the freshly fried banana when the two are mixed. If you’re a dessert lover, this one’s for you.
Turon
The Hidden Village is showcasing a side of Asian flavour not often seen in Auckland. The menu also features other traditional Filipino dishes such as chicken adobo and tokwat baboy which are usually quite hard to come by. With a comprehensive menu of drinks that includes wine and classic cocktails, The Hidden Village is a spot fit for any occasion — from a quick lunch break to dinner with friends.
Words Albert Cho | PHOTOS Clara-Jane Follas | 1 May 2019
A meal with your loved ones usually consists of three main things: eating, drinking and laughing. It’s as simple as that. Which is why, when the owner of a new cafe on Pollen Street was trying to land on a name representative of the service she was going to provide, she decided to keep it simple and obvious — Eat Drink Laugh.
The ambience of the cafe is sleek and modern, yet has a sense of comfort with the plush, baby pink sofas and warm wooden tables that contrast with the futuristic lighting. The cafe seats over 50 people and although that makes it quite large for a neighbourhood spot, it remains cosy and relaxed. This all-encompassing, universally welcoming atmosphere makes Eat Drink Laugh well-suited for any time of day, from mid-morning brunch to after work drinks. (The owner tells me she is currently in the midst of organising the cafe’s first bottomless brunch which is to take place this weekend.)
The Not-Benedict
The menu includes classic cafeteria dishes, each with its own special twist. The scrambled eggs are elevated with Albanian elements such as the additional suxhuk — a spicy sausage from Eastern Europe. Eat Drink Laugh gets even more creative with the lunch dishes and small share plates which make the perfect accompaniments to a glass of vino. These include five-spiced pulled pork bao buns, a pulled lamb bowl with onion hash and Moroccan chicken meatballs with pumpkin purée, to name a few.
Our favourite dishes came down to a close tie between the paleo waffles, and the pulled beef burger. The waffles are made extra fluffy by the incorporation of tapioca flour in their batter and are served with a generous helping of fresh pineapple and banana for natural sweetness, as well as sweet and sour berries which add texture and fruitiness to the bed of creamy, tart yoghurt.
Paleo waffles (on the left) & pulled beef burger (on the right)
The pulled beef burger is different from the usual ground meat patty, but it’s undeniably delicious and arguably even juicier and more succulent than the traditional beef patty. The brioche buns are slathered with chipotle mayo, crunchy slaw, melted smoked cheddar cheese and pungent pickles which all create a beautifully-balanced, indulgent morsel. Served with a side of crispy shoestring fries, it was hard to fault this meal.
With a vibrant environment, tasty dishes and comprehensive drinks menu that includes coffees, smoothies, wines and cocktails — Eat Drink Laugh really does live up to its name.
Opening hours: Monday – Wednesday, 6:30am until 4pm Thursday – Friday, 6:30am until late Saturday, 7:30am until late Sunday, 7:30am until 4pm
Wellington — the capital city of New Zealand. Renowned for its cold breeze and historic landmarks such as the Te Papa Museum and the almighty Beehive. Over the last few years, the windy city’s culinary scene has been on the rise, with new restaurants opening in quick succession and a line-up of steady stalwarts. More and more people seem to be recognising Wellington for its food, often heading to the capital for weekends filled with non-stop eating. An endeavour we recently undertook ourselves, here, we deliver a list of the culinary highlights. This is what to eat next time you’re in Wellington.
The caramel slice from Sixes & Sevens Although this slice may look simple, the flavours are anything but. Sixes & Sevens’ caramel slice features three layers of perfection. The bottom layer is a thick, fudgey brownie that has intense cocoa richness and semi-bitter chocolatey flavours. The middle layer is a thick, decadent sheet of sweet and sticky caramel and the top, is hardened chocolate which offers a crunch with each bite. The flavours blend and balance beautifully to become one of the most indulgent caramel slices we have ever tasted.
Doughnuts from Little Dough Co If you want to be guaranteed a fresh, fluffy doughnut, the key is finding a bakery that makes them in small batches. Doughnuts do not have long shelf lives due to their deep-fried nature. Little Dough Co’s doughnuts are only available from Friday to Sunday and can be found at only two locations — Customs Brews on Ghunzee St and Ekor on College Street. The doughnuts come in two different flavours which change weekly and include matcha cream, salted caramel glaze and rocky road, to name a few.
Goldburger from Shepherd Restaurant Earlier this year, Shepherd Restaurant made its way to Auckland for a highly-acclaimed collaboration with Culprit. The Goldburger was featured on the pop-up’s menu and Aucklanders were all over its signature yellow milk buns. Wellington locals are privileged to have the opportunity to bite into these burgers every Sunday at Shepherd’s space on Eva St, but even if you’re not in a burger mood, this restaurant is still well worth a visit for breakfast or lunch.
Goldburger from Shepherd Restaurant (on the left) & The Jackpot (on the right)
The Jackpot from LUCKY Fried chicken burgers will never be the same after you take a bite into The Jackpot by Lucky. The small and cosy food stall is open from 11am until after midnight, making it an appropriate meal for any time or any occasion. The menu is short, and The Jackpot burger is the way to go. The soft, toasted-buns are filled with juicy yet crispy fried chicken and a thick slab of deep-fried halloumi cheese. The crunch from the slaw and pickles elevates the texture of the burger while the spiced and creamy Lucky sauce enhances its rich flavours.
The SMK cornbread from Sweet Mother’s Kitchen It may not be the trendiest eatery in town but Sweet Mother’s Kitchen is undeniably delicious. Serving the classics such as curly fries and fried chicken, it’s hard to go wrong when it comes to this stalwart. The SMK cornbread is not something you see every day, especially in the Auckland dining scene. The warm, fluffy bread is packed with kernels of sweet corn and is slathered in butter, which it soaks up perfectly.
Fillet steak from Ortega Fish Shack Ordering steak at a seafood restaurant may seem odd, but it’s a known fact among Wellington locals that Ortega Fish Shack’s steak is not to be overlooked. The knife cuts effortlessly through the steak which is drowning in a Café de Paris butter sauce, adding creamy indulgence. This pairs perfectly with the side of crispy, shoestring fries that absorb the flavours on the plate.
Ortega Fish Shack (on the left) & Loretta (on the right)
Wet rabbit risotto from Loretta The all-day eatery, Loretta is always a good idea, no matter what meal you’re going for. The wet risotto on the dinner menu is a soul-warming bowl of creamy goodness. The combination of parmesan, butter and arborio rice is the definition of decadence, while the rabbit meat is melt-in-the-mouth tender. Loretta is also renowned for its vanilla bean cheesecake and free form pie, so remember to save some extra room for dessert.
Fix & Fogg PB&J brownie with trimmings from Lashings Everything about the Lashings brownie is perfect. From its gooey, chewy texture to its soft crisp edges and deep cocoa chocolate flavours, you could not fault the slice even if you tried. We recommend you get the PB&J brownie, warmed up, so the swirls of peanut butter and raspberry jam intertwine with the chocolate. The brownie is topped with a scoop of mascarpone cream, chocolate drizzle and shavings and each spoonful is pure magic.
A dining experience at Rita Learn from our mistakes by thinking ahead and booking a table at Rita. The small, intimate restaurant is an apparent must-try when visiting Wellington and the fact that you have to reserve approximately a month in advance validates that. The three-course set menu changes every day, depending on seasonal produce and the moods of the chefs. The kinds of dishes to expect include braised lamb shoulder, snapper and trevally in a saffron broth and rhubarb sorbet — all having the quality of ingredients as the central focus.
Five years ago, a little food truck took the Auckland food scene by storm with its unique, South American fare. It introduced many Aucklanders to Venezuelan cuisine, specifically the arepa — a delicacy made from ground maize dough that is formed into a circular patty, baked or grilled and packed with a variety of fillings — for the first time and it earned Olas Arepas a loyal and cult following. Finally, Olas has found a permanent home in the heart of Ponsonby, where we can get our arepa fix whenever we please.
Olas Arepas is hard to miss when walking through the lane in Ponsonby Central. It’s right in the centre of the complex, sporting warm yellow signage, welcoming wooden textures and a colourful and cheerful atmosphere. Visuals aside, the wafting smells of the buttered cornflour dough sizzling on the pan is enough to lure you to the stall.
The menu has a variety of options but remains straight-forward and simple. The husband and wife, Maurizio Trotta and Sofia Dostal, stay true to their business’ name and keep the arepas as the central focus. The menu offers 13 different arepa variations as well as a few sides, salads, desserts, and unique drinks (such as the Cocada), all of which represent authentic Venezuelan cuisine. Olas’ arepa dough comes in three forms, the original maize meal, one with an infusion of beetroot and chia seeds or a version using basil and coriander.
Venezuelan ceviche (on the left) & Cocada (on the right)
If you haven’t experienced an arepa before this is what to expect. Flavour wise, an arepa is mild and savoury, similar to a buttered potato roll. But the magic is in the texture. It’s flat yet fluffy, dense yet light and perfect for soaking up all the juices of the filling. One of Olas Arepa’s best sellers is The Pabellon, which includes rice, beans, plantain and stewed beef. The buttered arepa is stuffed with hearty black beans, creamy feta cheese and fried plantains (which taste like caramelised bananas but a little less sweet). The rich, saucy beef drenches all the ingredients, allowing the feta to melt into the beans while the final drizzle of kale and coriander lends the arepa some fresh herby flavour.
The Volvere is another favourite. The basil and coriander infusion gives the arepa a slightly green hue and is filled with succulent pulled pork and halloumi cheese. The addition of coleslaw gives a satisfying crunch and the plum sauce enhances the flavours of the pulled pork while balancing the richness. On every table, Olas Arepas offers an array of housemade sauces to drizzle on top of your arepa as you eat it. The jalapeño hot sauce gives a kick, the chimichurri lends sweetness while the aioli offers an indulgent creaminess.
For those after a lighter option, the Reina arepa is the way to go. The fillings are more simple and it doesn’t have the same kind of sauce-dripping-dow-the-arm action as some of the others. The shredded chicken breast is doused in a creamy mayo and avocado dressing which pairs perfectly with the chimichurri and jalapeño hot sauces. The Vuelve a la Vida is also ideal for a lighter meal. Comprising a medley of seafood, including prawns, calamari, mussels and snapper with onion, cherry tomato salsa, spicy jalapeño sauce and coriander, the Venezuelan ceviche is served with fried plantain and guasacaca — Venezuelan-style guacamole.
Milhojas de Dulce de Leche
To end things on a sweet note, Olas doesn’t hold back when it comes to decadent desserts either. The Milhojas de Dulce de Leche, resembling a French mille-feuille comprises layered puff pastry that has been pressed together with fresh cream and dulce de leche. The flavour of dulce de leche is milkier than standard caramel and the texture is creamier. When it’s married with whipped cream and buttery layers of crispy pastry, it’s a match made in heaven.
Olas Arepas is making fresh arepas and churning out coconut cream milkshakes daily from 11am until 10pm. However, this doesn’t mean that its days in the truck are over. You’ll still be able to see Olas Arepas driving around town and at various food truck events. Whether you catch Olas on the run or at its new spot, its food is so good we guarantee you’ll be going back again and again.
Opening hours: Monday – Sunday, 11am until 10pm
Olas Arepas
Ponsonby Central
136-146 Ponsonby Rd
Ponsonby
Auckland
Aman who owns a pair of pyjamas is a man who’s got clout instead of chasing it. Men make excuses that they’re more comfortable sleeping nude but that’s just an opinion formed by a bitter person whose ex-wife now sleeps with a man that wears a full silk set to bed.
Pyjamas say a lot about an individual, at least more than you’d think. Wearing pyjamas creates the illusion that you’re worn out from a hard day of hustling and being successful in uncomfortable formal attire and the loose-fitting pyjamas are a way of unwinding
and calling it a day.
Bottom line, let’s face it. The majority of us don’t have the assets to look like Ryan Gosling from The Notebook when we roll out of bed. But with that being said, if two genetic lottery victors like George Clooney and Brad Pitt cover-up during the late hours of the night (as seen on Ocean’s Twelve), there really is no reason why the rest of us shouldn’t.
That’s not to say that all pyjamas are created sartorially equal. If your night time inventory only includes wife beater singlets and crinkled boxer shorts, you’d be better off sleeping naked and save yourself from being compared to the other man in silk. You want pyjamas that make you feel comfortable yet powerful. Keep the tops and bottoms matching, just as you would a suit, so it looks like you have your life together even in your sleep. A bed robe is the closest you’ll get to resembling the royalty of aristocratic times and it’s crucial you don’t confuse it with a bathrobe. Make sure the robe is long, just enough to make you look like you’re floating across the floor but not to the point where it could be considered a kimono, because true kings are polite and don’t mess with other people’s cultures.
Clockwise from bottom left: Piped cotton-blend pyjama set from Ermenegildo Zegna, Oliver Spencer Loungewear striped organic cotton drawstring pyjama shorts from Mr Porter, Slip silk eye mask from Superette, piped jersey pyjama set from Ermenegildo Zegna, Oliver Spencer Loungewear striped organic cotton striped pyjama shirt from Mr Porter
Words Albert Cho | PHOTOS Clara-Jane Follas | 19 Apr 2019
Simon & Lee has become the go-to spot when it comes to satisfying fried chicken cravings. The Korean-Western fusion eatery sure knows how to fry up an extra-crispy morsel, glazed with a special sweet and spicy sauce. And although its platters of juicy, double fried chicken shot it straight to the top when it burst onto Auckland’s dining scene, the Parnell eatery is capable of a lot more than just fried chicken. Apparently, it has nailed the bao too. The eatery offers a delicious line-up of baos with a range of meats including classic pork, fried chicken and beef, but we recommend you get all three as the perfect dinner spread. Here’s what awaits…
Pork belly bao The pork has been slow-cooked to melt in the mouth and boasts a sweet, sticky element derived from a slather of hoisin. Thin sheets of cucumber line the base of the pillowy bao, lending the soft texture some much-needed crunch. The sour, pickled white kimchi cuts through the pork’s succulent richness and offers the bao a palate-cleansing freshness.
Beef brisket bao Sporting a tender braised beef brisket, this bao is juicy and simply delicious. The flavourful beef is paired with a crunchy slaw that perfectly balances the soft, gravy-like beef. The bao is garnished with fragrant coriander, making the flavours and aromas somewhat reminiscent of beef rendang.
Pork belly bao, fried chicken bao and beef brisket bao
Fried chicken bao It wouldn’t feel right to walk out of Simon & Lee without tasting its widely-acclaimed fried chicken. Here, a single serving of the tasty bird is tucked into a bao. The fried chicken is crispy and glazed with Simon & Lee’s signature sweet and spicy sauce and is accompanied by white kimchi, jalapenos and coriander for the ultimate Korean-Western fusion experience.
Words Albert Cho | PHOTOS Clara-Jane Follas | 17 Apr 2019
Karangahape Road is a paradise for foodies with an endless amount of options and cuisines to choose from. Whether it’s Lebanese, Italian, Thai or Malaysian, K’ Road doesn’t disappoint. The newest addition to the block is Free Bird, a southern fried chicken hub using only free-range chicken, that has recently moved from it’s Massey origins and is now perched to take on the CBD.
After operating for just six months in the North West shopping mall in Massey, the owners of Free Bird, Sade Hopkins and Kim Workman, had already conquered the area and felt well-prepared for the busier, more demanding hustle of Auckland city. It has only been one week since the big move, and Free Bird is already garnering a reputation among K’Road locals for serving one heck of a chicken burger. The Free Bird burger boasts a rich brioche bun that is slathered in garlic mayo and filled with fried chicken breast covered in a thin yet crispy batter and oozing flavour with each bite. The burger is elevated with slaw to enhance the crunchiness of the chicken and balance out the richness of the bun.
Buttermilk fried chicken (quarter size)
Free Bird’s buttermilk fried chicken comes in three different sizes — quarter, half and full. The chicken is plump and cooked to perfection, retaining every bit of moisture. The skin is crispy beyond words but still manages to melt off the meat effortlessly. Served with a side of classic Frank’s buffalo sauce, the chicken is taken to a whole new level. Free Bird also offers a range of different sides to enhance the classic, Southern fried chicken experience. These include curly fries, tasty tater tots and slaw — to name a few.
Tater tots
But chicken isn’t the only thing Free Bird has frying in its kitchen. The menu also boasts a variety of burgers that use grass-fed beef patties as well as a dish of free-farmed pork loin ribs accompanied by Free Bird’s signature BBQ basting. Hopkins and Workman haven’t neglected their vegetarian friends either and have included a shroom burger on their menu, as well as a number of indulgent, vegetarian-friendly side dishes like the fried cauliflower and battered McClure’s pickles. Meat lover or not, there’s something for everyone to enjoy at Free Bird and we suggest you fly on over and taste it for yourself
Opening hours: Monday – Wednesday & Sunday, 11am until 10pm Thursday, 11am until midnight Friday & Saturday, 11am until 3am
No matter how young or how old you are, soft-serve ice cream is something everyone can appreciate. The simple yet delicious treat is a universal delicacy but usually, by virtue of its nature as a dairy product, excludes those that are vegan or lactose intolerant. Enter Lulu’s — a new food truck in Auckland, churning out dairy-free soft serve for everybody to love, no matter what their dietary requirements.
The coconut milk-based soft serve has the same rich creaminess as a regular soft serve with an added nutty aroma and after-taste. The flavours change from time to time but are all just as delicious as each other. From the fruity plum and mango to the matcha green tea, Lulu’s line-up is sure to draw the crowds, even as the weather cools down.
It has recently joined the Auckland Food Truck Collective family which means we will be seeing much more of the cute, pink and red food truck at local foodie events. If you’d like Lulu’s all to yourself, you can even book it as a catering service for events, where it will have its dreamy, dairy-free soft serve on-tap all day.
SKYCITY’s Variety of Chefs fine-dining charity event is back and better than ever, continuing its successful, six-year run. Variety — the Children’s Charity is presenting a one-night-only opportunity to raise funds for disadvantaged youth and according to its CEO, over 300 children in this country are in desperate need of appropriate and safe places to rest their heads at night. And given that sleep is essential for children’s growth and development, the fundraising focus for this year will be on Variety’s Beds for Kids programme.
Nic Watt (on the left) & Jonathan Granada (on the right)
SKYCITY’s headlining Japanese restaurant, MASU by Nic Watt is giving the event its full support with Nic Watt himself set to helm the kitchen. Hollywood chef, Jonathan Granada of the critically acclaimed all-day eatery in Los Angeles, Otium, will also be on hand, collaborating with the Kiwi chef to bring us a stellar four-course menu with matched wine pairings. Watt and Granada are two talented chefs who are both passionate about New Zealand seafood and you can bet that the dishes on the night will be nothing short of extraordinary.
A lot of thought, care and most importantly, soul is going into this charity event and tickets have just gone on sale. It’s a chance to wine and dine with some of the finest food from local and international chefs while making a difference for the better and is an opportunity we should all be making the most of.
The SKYCITY Variety of Chefs charity dinner will take place on Friday the 21st of June. For more information and to buy tickets, click here.
Words Albert Cho | PHOTOS Clara-Jane Follas | 12 Apr 2019
Nestled deep in the North Shore in the burgeoning Long Bay development, Long Bay Surf Club has locals buzzing with excitement and has quickly established itself as a neighbourhood hot-spot. Managed by Scott Ruddock, who previously presided over a number of highly acclaimed Auckland restaurants and bars (including The Grill and Headquarters), the skilled operator has gathered a powerful team to ensure service runs smoothly and seamlessly. It includes the former bartender from Dr Rudi’s and ex-managers from Soul Bar and Bistro and Oyster & Chop to cover the floor.
Angus beef burger
From the moment you walk into the Long Bay Surf Club, you feel welcome, comfortable and relaxed in its warm ambience, created by the natural light that streams through the large windows. The contemporary, timber-laden interiors boast high ceilings and a large capacity of almost 300, which lends the eatery a sense of grandeur and makes it suitable for any kind of occasion.
Sitting somewhere between laid-back pub and elevated eatery, the vast and varied menu at Long Bay Surf Club offers something for everyone. From the classics such as burgers, buffalo wings and pizza to the lighter and healthier dishes such as poke bowls, this spot has you covered. Alongside the food, there are 12 beers on tap and a comprehensive list of refreshing cocktails.
Long Bay Surf Club is apparently just the beginning of what’s ahead for this neighbourhood. Houses and apartments are in the process of being built, as well as a local supermarket, dumpling bar and other eateries. We’ll be keeping a close eye on Long Bay as it transforms into the North Shore’s newest hub. If this new opening is a taste of what’s to come, we can’t wait to see what’s next.
Opening hours: Monday, 4:30pm until late Tuesday — Sunday, 11:30am until late
When it comes to international cuisines, Malaysian food has found its place in Auckland’s dining scene, simply because it’s absolutely delicious. From soulful bowls of laksa, rich beef rendang and the flakey roti which goes with anything it’s paired with, the options are endless. The popularity of Malaysian cuisine is obvious from the abundance of Malaysian restaurants around town, each having their own speciality dish that they’re renowned for. This guide will tell you not only our top Malaysian restaurants in Auckland but the must-try dish to ensure you get the best experience.
Uncle Man’s — Karangahape Road Throughout the years, Uncle Man’s has grown into an empire with three different branches opening around Auckland. But it’s the OG on K’Road that started it all for Uncle Man’s, earning it a reputation for making the best roti this city has ever seen. Finding authentic, handmade roti is far more rare than one may think as the process of making the flakey delight that we all know and love takes time and skill. The workers at Uncle Man’s stand at the front of house, tossing and rolling while patrons marvel at how a small piece of dough can transform into a multilayered work of culinary art. The roti canai comes with not one, but two pieces of freshly made roti and we recommend you get a side of chicken curry as Uncle Man’s don’t hold back when in comes to chunks of juicy meat.
Sri Pinang — Karangahape Road Right across the road from Uncle Man’s is another outstanding Malaysian restaurant — Sri Pinang. From the lovely owner, Angie, to the low corkage fee to the beautiful food, there is no reason to dislike this Sri Pinang. Angie either stays behind after service or clocks in extra early to roll the roti dough which slightly differs from Uncle Man’s as it is more flakey than fluffy. Which is better comes down to a matter of personal preference. Other than the roti, Sri Pinang shines a light on an understated dish that originated in Indonesia but is widely popular in Malaysia —gadogado. Translating to “mix mix,” the plate consists of a mix of boiled vegetables and Sri Pinang executes this perfectly with vegetables that retain a slight crunch and are topped with a salty peanut gravy sauce which has a nutty aroma and thick texture.
Bunga Raya — New Lynn From the moment you step foot into the doors of Bunga Raya, you know you’re in for an experience. Rita greets you as if you are her best friend and insists you call her ‘aunty,’ which is very common in Malaysian culture. This New Lynn restaurant is bustling with customers no matter what day it is, so we recommend you plan ahead and make a reservation. Picking a star dish at Bunga Raya is not an easy task as they are all truly spectacular but if we had to choose, the Hainanese chicken on rice is a show stopper. The chicken has been poached to retain all its juices and is doused in chopped garlic and a light ginger soy sauce. The rice is fragrant and flavourful as it has been cooked in chicken stock and garlic which tastes heavenly when paired with the chicken that has been finished in the housemade chilli sauce.
Selera — Newmarket Finding a good bowl of curry laksa in Auckland is a lot more challenging than you might think. The noodles have to be soft yet chewy, the soup has to be creamy but not too thick and the flavours have to be well balanced — not too heavy on the coconut and not too sweet. The Laksa at Selera in Newmarket manages to achieve all of the above. The noodles soak up the soup and thicken as you slurp your way through the dish. The seafood consists of a range of different fish cakes and prawns and the flavours have just the right amount of sweetness and spice as well as strong notes of garlic, ginger and lemongrass. For just $16, you get a bowl big enough to feed two but we suggest you get your own because you’ll be surprised at how easily you can down something when it tastes this good.
Mamarich Cafe — Greenlane Noodles in Malaysian cuisine don’t just stop at laksa. The other two most popular noodle dishes feature stir-fried, the infamous mee goreng and char kway teow. Mamarich in Greenlane does a splendid job at cooking both these dishes in true, authentic Malaysian style. The mee goreng boasts chewy egg noodles and a sweeter flavour whereas the char kway teow features flat rice noodles that are soft and have a smokey and charred flavour. The Greenlane gem has become the go-to Malaysian spot for locals and one bite will explain why.
Sim’s Kitchen — Hillsborough Situated in Hillsborough, this restaurant is known for serving purely authentic Malaysian food without frills. Sim’s Kitchen is a favourite among Malaysian families in Auckland as its flavours are apparently the most accurate representation of those found on the streets of Malaysia. Although the location of Sim’s is quite far from central Auckland, the nasi lemak is worth the drive. Every element of the dish including the coconut rice, the sambal sauce, the crispy anchovies and the peanuts has its own distinct flavour and all work in perfect harmony. Combined with some chicken curry, it’s an orgy of flavours that you won’t find anywhere else.
KK Malaysian Cuisine — Epsom There’s fried chicken and then there’s KK fried chicken. KK Malaysian Cuisine has been treating Aucklanders to Malaysian food for over 15 years and it’s still going strong. Fried chicken is to Malaysian cuisine what meat pies are to Kiwi cuisine and the KK chicken is an absolute crowd pleaser. The juicy morsels are deep-fried and tossed into a wok filled with garlic, chilli, onion, curry leaves and spring onion which results in some of the most flavoursome Malaysian fare you will ever experience.
Words Albert Cho | PHOTOS Clara-Jane Follas | 1 Apr 2019
Burgers might sound simple but we’d like to argue that they are one of the most versatile delicacies in the entire world. From the different types of proteins, sauces and vegetables to the types of buns used, there are so many different variations on the simple burger. These days, if someone says they are “craving a burger,” it no longer specifically relates to the classic meat patty with cheese on a sesame bun. It could mean any number of things. And while each and every burger joint in Auckland offers something different and has its own charm, Shake Out at Smales Farm is bringing something particularly special to the table.
Shake Out boasts a signature yellow bun which is naturally coloured from pumpkin flour. The potato pumpkin bun is pillowy soft and soaks up all the sauciness of the filling like a sponge which is highly necessary as these burgers are messy in the most delicious way. The menu is short, straight-forward and simple with only four burgers — cheeseburger, double cheeseburger, chicken burger and veggie burger, along with a few sides which include fries, cheesy fries and a pickle. Shake Out uses pure New Zealand beef and the patties are succulent and juicy beyond words. The slices of cheese melt all over the freshly grilled patties and lend a creamy richness to the smoky, meaty burger. The chicken burger is not any less juicy than the beef as it has been fried to perfection, boasting a crispy exterior while the meat remains tender.
This burger joint doesn’t neglect the vegetarians either with a housemade veggie pattie jam-packed with spice and flavour that certainly doesn’t disappoint. The side option of crispy shoestring fries are served with the skin still on and have been seasoned simply with salt, making it almost impossible to stop at just one. Those with a sweet tooth can also expect to have their needs met at Shake Out, where the number of sweet items actually outnumber the savoury ones on the menu. All made with organic, New Zealand dairy, the line-up includes deliciously smooth sundaes, and classic chocolate, caramel and banana shakes. Upping the ante even more, is the indulgent cheesecake shake that tastes like a blitzed cheesecake and is topped with ginger biscuit crumble, showing there’s really nothing Shake Out can’t shake out.
Differentiated by its streamlined, automated ordering system — food and drinks are ordered via screens set up on the front counter — and the fact that all of its packaging is compostable or recyclable, Shake Out’s new-age fast food is adding to the ever-growing, culinary offering at The Goodside precinct in the new, Smales Farm. Already touted by a few people we talked to (and now a number of us in the office) as being one of the best burgers in town, when we say these treats are worth a trip across the bridge, we mean it.
Shake Out
Smales Farm (inside the Goodside)
72 Taharoto Rd
Takapuna
Auckland
Auckland is a melting pot of people from all around the world which is one of the many reasons to love this cosmopolitan city. The diversity of our population inevitably leads to social situations where you gain the opportunity to immerse yourself in cultures that are different from yours and this is most commonly found around the dining table. When a friend from a different country from your own offers to share their cuisine with you, it means more than requesting to go halves on a pepperoni pizza. Take it as an invitation into their culture, an invitation that requires sensitivity and the utmost respect — which is why we thought a guide of this nature would be useful. Here is a foolproof directory on how to behave when eating another culture’s cuisine.
Be scared, but be prepared No matter what it is, if you don’t know what to expect, it only makes sense to feel somewhat scared. You’re stepping outside your comfort zone so don’t beat yourself up for feeling on edge. However, it’s crucial that you enter prepared so that you have an understanding (no matter how rudimentary) of the culture’s values, norms and traditions — you’d be surprised at how much background information there is. For example, some cultures slurp unapologetically, some keep their eating sounds discreet, and some eat with their hands while others find this uncouth.
Trust is a must Believe the kindness of other people’s hearts. The last thing your friend wants to do is traumatise you and if that is their intention, you should reconsider your friendship instead of questioning their culture. If anything, they want you to walk away with the most positive experience so push your ego and trust issues aside and give them full control on what ends up on your plate. That said, don’t hold back when it comes to asking questions about the food — you always have the right to know necessary information about what goes into your mouth.
Shut the instincts of your gut There’s that saying ‘always trust your gut,’ but we think this is one of those rare occasions when that rule of thumb does not apply. Your gut isn’t familiar with half the things you’re about to consume so just close your eyes, hold your gut and keep your mind wide open. Treat this moment as an introduction to a whole new world, a way to expand your horizons beyond the regular chicken breast to the more ‘unusual’ cuts such as feet.
It’s rude to play with food Basic table etiquette dictates that you shouldn’t play with your food. This rule applies to all cultures; it’s universal. There’s a difference between merely asking a question about the dish you’re about to eat and taking matters into your own hands by performing an autopsy of sorts. The more you investigate and inspect the food, the more it seems like you’re ‘othering’ the culture behind the cuisine, so avoid doing it.
Going once, going twice… When it comes to trying anything entirely new, the first time is rarely an indication on what your final opinion will be. There are too many variables that come into play when something is not what you expected which can muddle your senses. Getting used to new flavours and textures takes time and patience, so give it one or two more chances before you make your mind up about whether you like some delicacy or other.
If it’s not your cup of tea, just say it’s not for me So, you’ve given the dish enough of a chance to make up your mind that you dislike it, which is completely fine. Everybody is entitled to their own opinions but does this mean you are welcome to screw up your face and complain? Absolutely not. Bear in mind that food is a significant component in many cultures which means that it can be a highly sensitive topic and your strong opposition may come off as offensive.
Don’t feel hesitation to show your appreciation Next time somebody from a different culture invites you over for a traditional meal, take into consideration how they might feel. They are probably just as nervous about how their norms and values will be perceived as you are about having to try questionable cuts of meat and flavours that you can’t quite put your finger on. Remember to be appreciative by simply saying thank you to them for sharing a significant part of themselves with you.
Words Albert Cho | PHOTOS Clara-Jane Follas | 15 Mar 2019
Meet Izzy, the Vietnamese and Japanese fusion restaurant situated on the Ponsonby end of Jervois Road. This casual eatery is owned and operated by the young and ambitious, 23-year-old Nam Tran who came to New Zealand from Vietnam only four years ago. Tran has always had a love for the cuisine of his home country, but his passion for cooking intensified after spending some time in his sister’s Queenstown restaurant, Saigon Kingdom. Tran thought the bold, Vietnamese flavours with the fresh, New Zealand produce were a match made in heaven, which motivated him to work around restaurants in Auckland such as Tok Tok and Monsoon Poon to gain more experience before launching his own venture — Izzy Restaurant.
Roti doughnut with eggplant, sambal, soy sauce fried garlic, coriander and chilli
Through his work in a raft of Auckland kitchens, Tran met Mayra Vergne, who is currently the Head Chef of Izzy. Considering that Vergne had always been interested in Japanese flavours (her partner, Cezar Takahashi, is the Head Chef of Ponsonby’s infamous Azabu restaurant) Tran decided to bring the distinctive and fragrant properties of Vietnamese cuisine together with the freshness of Japanese cuisine in a harmonious fusion designed to bring the best out of each. A slight Malaysian influence also comes through in some of the dishes, reflecting Vergne’s prior experience at Malaysian restaurant, Madam Woo.
Gluten free confit duck crepe with red bean curd and nước chấm
On the menu, traditional dishes are given unique twists including a banh mi that is made with Wagyu meatballs and German pretzel bread from Bread & Butter bakery (instead of the usual baguette). The lack of pork is compensated for with the juicy Wagyu meatballs, glazed in a sticky teriyaki sauce and served with pickled carrots and daikon radishes that bring crunch and zest to Izzy’s unique interpretation of the classic Vietnamese street food.
Spiced lamb rump with coconut yoghurt, lemongrass jus and garden salad
The roti doughnut with eggplant boasts a deep-fried roti roll which is crispy and flaky like a buttery croissant. A generous scoop of sambal sauce is slathered on the roti before tender eggplant that has been marinated in soy sauce is layered on top. The final touches of fresh coriander and chilli lend the rich doughnut some freshness, making this indulgent dish surprisingly light.
Another favourite of ours was the spiced lamb rump. This dish features tender slices of lamb that have been rubbed and seasoned with a lemongrass jus and served with a side of coconut yoghurt that has been infused with coriander, chilli and lime to give the creamy condiment a flavoursome kick.
Izzy Restaurant is still yet to be discovered by many Aucklanders and after being on our radar for quite some time, we wish we had decided to eat here sooner. The unique combination of flavours along with the modern yet cosy ambience definitely makes Izzy a spot that a worth a visit.
Whether you love it or hate it, you can’t deny the fact that technology has changed the way we do things. Speedy communication such as texting has made cancelling plans easier than ever and saved us from countless awkward conversations which would have been absolutely punishing over the phone, let alone, in person. These instant forms of communication have moulded not only our personal lives but also our work environments. We seem to have forgotten the basic art of real-life human interaction and how to distinguish the difference between online and offline etiquette. Here, we outline some of the new age rules to give some guidance on how to operate in an online office environment.
Answering the landline Mobile phones have completely spoiled us. We’ve become so entitled, that in order to decide whether we want to pick up a call, we expect to know who’s on the other end of the line. You may have unplugged your landline at home a couple of years back but your office is likely to have one wired up and ringing on a regular basis. The rules of the landline are to let it ring at least three times (to let them know that you’re busy), raise the pitch of your voice half an octave and always say the name of the business you’re working for instead of your own in case it’s somebody you need to avoid.
Always be yourself! Just not in emails It doesn’t matter how friendly and bubbly you are in person, starting off an email with “hiya!” is straight up unacceptable. You have to assume that the recipient is a serious professional and as such, you have to take yourself seriously too. A simple “Hello” followed by the recipient’s name as the opening line is enough to show that you respect them enough to personalise the message while remaining somewhat formal.
Email lingo Email seems to exist in a realm of its own, and it requires the mastery of a very particular style of language. “As per my previous email,” is a classic and is essentially another way of saying, “can you read?” Sign-offs are also a crucial part of any email. “Kind regards” — I don’t care about you enough to give you anything more than the default, “Sincerely” — please don’t fire me and “Thanks” — but no thanks and never speak to me again.
Take a hike If you have something to organise with your colleague, simply walking over to their desk and having a quick chat probably requires less labour than creating an online calendar alert. This so-called ‘efficient’ way of communication is also the easiest alert to neglect. The person on the receiving end can always turn the tables on you and blame the plans falling through on the fact that there was a technical glitch (untrue) and that you were too lazy to get off your chair and tell them personally (true).
It’s an office, not a recording studio Different people require different tools to stay focused on their work, and we respect that. Some people prefer background noise whereas some seek peaceful silence. If you’re the odd virtuoso out, feel free to plug in your earphones and zone out to some music but remember that you’re in a working office and you’re not a Grammy-winning artist about to record your next album. Keep the volume low so you can still keep an ear out for when your co-workers bad mouth you. If your office is kind enough to give you the pressure of choosing the day’s playlist, avoid switching on shuffle-mode as the dulcet tones of Tyga’s ‘Stimulated’ probably won’t work too well in the office.
Copy and paste with some taste We get it. None of us has the time nor the patience to craft a unique email for each and every person regarding the same topic which is why we have the privilege of copying and pasting. Don’t get carried away with the convenience as things can go very wrong if done carelessly. Double check to see if the name in the opening sentence matches the name of the recipient. While you’re at it, triple check the ‘Cc:’ tab to make sure the coast is clear.
If you call in sick at the office, log out If you’re well enough to go out and gram, you’re well enough to go to work. If you’ve pulled a sickie, refrain from posting anything for that one day — we promise people won’t forget you exist. It doesn’t matter if you’ve blocked your boss and colleagues from viewing your Instagram stories, at least one of those people is bound to have a stalker account you are unaware of.
Uber Eats quietly Having lunch delivered to our doorstep is a luxury we’ve been capitalising on of late. But you’d be surprised at how many people want to avoid the $5.99 delivery fee so it’s likely that your colleagues will jump in on your order with the classic, “I’ll bank transfer you,” without asking for your account details. Make sure you choose “Pick Up Outside” and discretely put the food on the plate to make it look like you brought it from home.
There’s nothing quite like starting a long feast with slices of artisanal bread smothered in soft, homemade butter. The kind of butter you could never find on the shelves of a grocery store. The concept of pre-meal bread and butter is more than just an appetite stimulant. It keeps our hands occupied to avoid the awkward fidgeting and fiddling of a first date. It prevents us from getting hangry and it makes the wait for our first course slightly more bearable. Unfortunately, the presence of bread and butter is slowly dwindling in Auckland’s restaurant scene. People have started to stigmatise the welcoming gesture of hospitality as an unnecessary filler — something that results in less room for mains and banishes the possibility of dessert. But we think that when it’s done right, it has the potential to be one of the highlights of the dining experience. So, we’ve decided to pay tribute to this humble yet quintessential starter by divulging the restaurants that offer the best butter in town.
Seaweed butter from Ostro Renowned for its refined selection of seafood, Ostro pays equal attention to its butter by infusing it with a touch of the menu’s prevailing marine flavours. The butter is infused with seaweed and whipped in order to allow it to be spread effortlessly on the bread. The oceanic aroma combined with the light yet decadent qualities of the butter creates an umami flavour that is hard to find anywhere else, making the seaweed butter a mandatory start to your Ostro experience.
Marrow butter from Saint Alice Bone marrow is a delicacy that has gone completely mainstream thanks to restaurants like Depot, Culprit and Saint Alice. But Head Chef of Saint Alice, Maia Atvars has taken bone marrow to new heights by combining it with a house butter to create a spread that boasts a nuttier flavour and more velvety texture. Served with the meat platter that comes with Grey Lynn pork salami, pork coppa and blistered baguette, this butter is seriously special.
Smoked kahawai butter from Giraffe Using equal parts butter and smoked kahawai fish, Simon Gault’s signature butter has become iconic to his restaurant in Viaduct Harbour — Giraffe. The smokiness from the fish lingers on the palate as the richness of the butter coats the lips. Gault noticed that bread and butter were often being overeaten by guests which made entrées, mains and desserts less enjoyable. Instead of taking the starter off the menu entirely, he elevated the experience by adding activated charcoal sourdough and focusing on maximising the flavour in the butter, transforming the typical starter into a stand-out dish.
Smoked kahawai and turmeric butter from Giraffe
Marmite and cheese butter from The Sugar Club As an ode to the Kiwi classic, Executive Chef — Josh Barlow has created pure dairy magic by lacing marmite through his whipped butter and topping it with a sprinkle of cheese. The butter reaches a point of softness where it basically spreads itself on the thick slices of dark rye bread, which is also made in-house by Barlow, served warm for the butter and cheese to melt together and create a unique yet nostalgic flavour of Kiwiana.
Burnt butter with rock salt ash from Orphans Kitchen An experience at Orphans Kitchen is not the same without the wooden board of sliced sourdough and a generous dollop of burnt butter. The butter is caramelised and whipped to a light, creamy consistency before a sprinkle of rock salt ash is added to season the rich flavours and enhance the butter’s smokiness. A butter this amazing needs bread that measures up to the high quality and you can rest assured that Orphans has its sourdough game down pat.
Aged butter from Pasture Pasture gives its diners a course of bread and butter during their three-hour dining experience and it’s said to be many people’s highlight. The aged butter is exactly what it sounds like, and has been sitting for a long period of time, leading to a more pungent flavour and distinctive taste. So loved is this iteration of bread and butter that at the end of the dinner, a whole loaf of sourdough and block of cultured butter is given to guests to take home which means you can extend your Pasture dining experience to the next morning.
Last year, a report by the BBC found that less than 20% of professional chefs in the UK were women, proving the food industry to be another space dominated by men. In celebration of International Women’s Day (today) and all the incredible things women have done in the culinary world, we’ve decided to round up some of our favourite delicacies that were in fact, invented by women. It’s impossible to imagine a world without these delicious treats so let’s take a moment to show these game-changing women the respect they deserve.
Thank womenkind next time you grab a pint at the pub Although there’s little information on the individual who actually created the first ever beer, history shows that the brewing of beer was originally the work of women. Historian Jane Peyton’s research shows that almost 7000 years ago in ancient Mesopotamia, women were the only ones allowed to learn the skill of brewing beer while running taverns was their exclusive domain too.
Extend that ‘thank you,’ to your cup of coffee the next morning Irritated with coffee grounds getting stuck in her teeth and the arduous task of washing them out of the copper pot, Melitta Bentz decided to take matters into her own hands. One morning, Bentz tore some blotting paper out of her son’s school book and placed it in a tin pot she had punctured holes into. Piling coffee grounds onto the paper before pouring hot water over the top, the resulting, smooth liquid that dripped into the pot signalled the beginning of filtered coffee as we know it today. In 1908, she was granted a patent, and without her ingenuity, we’d still be rinsing our mouths every morning after our cups of joe.
Ruth Graves Wakefield was the inventor of the OG chocolate chip Throwing it back to 1938 at the Toll House Inn in Massachusetts, American Chef — Ruth Graves Wakefield was itching to give her diners something different. After continuously serving a thin butterscotch nut cookies with ice cream, Wakefield took a chance and added chopped up pieces of semi-sweet chocolate into the cookie dough. It was expected that the chocolate would melt throughout the cookie, but it remained intact, creating a chunkier texture and sweeter, more indulgent taste — the rest is history.
Ultimate brownie points for Bertha Palmer and Fanny Farmer Bertha Palmer, the socialite and American heiress to the Palmer House Hotel, was handed the responsibility as the President of the Ladies Board for Managers for Exposition to come up with a lunchbox-friendly dessert for the Women’s Pavillion that was something between a small pie and a layered cake. This led Palmer and the hotel’s pastry chefs to create a slab of dense chocolate cake that was packed with walnuts and glazed with apricot marmalade. Considered to be the original ‘brownie’ though not in name, it can still be enjoyed today at the Palmer House Hotel (now the Palmer Hilton in Chicago). The name ‘brownie,’ wasn’t actually coined until 1896 when Fanny Farmer developed her cookie recipe by baking it in a rectangular pan for — The Boston Cooking-School Cookbook — although her recipe included no chocolate (making it more like a Blondie).
Stéphanie and Caroline Tatin turned our frowns upside down In the late 1800s, sisters Stéphanie and Caroline ran a hotel in Lamotte-Beuvron called Hotel Tatin (after their family name) and are credited with creating the iconic French delicacy, Tarte Tatin. There are many different versions of how the sisters invented this dessert but they all have the same outcome — the creation of an upside down pastry with caramelised fruit on the top. This soon became the signature dish of Hotel Tatin but it wasn’t until the sisters passed away that the gastronomic legend, Curnonsky coined the name for the dessert.
I scream, you scream, only if Nancy M, Johnson screams All those scoops of ice cream that got us through the hot summer months were only possible, thanks to Nancy M. Johnson. In 1843, Johnson completely revolutionalised the ice cream making process with her machine that featured a lid, paddle and crank which is the original model for most of the ice cream churners of today. It was simple but pure genius as it resulted in far fewer hours of laborious stirring and reduced amounts of salt and ice making it an affordable delicacy that everyone could enjoy.
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