Auckland City is undeniably in its bakery era. Every week we find ourselves uncovering an influx of new openings, and bakeries, with no word of a doubt, are delivering in spades.
But the thing is — most of these bakeries are genuinely very excellent, and such is the likes of Wheatz Bakery, the cute new CBD-based bakery specialising in cute little stuffed croissants, petite and perfect Swiss Rolls and a very glorious croissant-doughnut hybrid that looks like a stack of hot waffles. The tactic is to approach one of the oversized, open cabinets and grab all you can before they’re long gone (which we’re told happens very quickly).
Here, your pastries can (and should) be washed down with something from the expansive drinks menu — such as bubble tea, fresh fruit tea, drinkable yoghurt and sweet iced lattes, among all the usual caffeinated suspects.
If you’re planning a visit to Wheatz Bakery this weekend, we’d recommend taking wee ones in tow and helping yourselves to a tray of goods to share. The strawberry cream croissant is essential, as is the matcha black bean Swiss roll and the decadent chocolate crepe cake. Enjoy!
What better time than the weekend to gather the troops and head out for yum cha? It’s a brunch experience like no other, where numerous varieties of dumplings roll out of the kitchen on trollies and different cuts of meat such as roast pork, BBQ duck, tripe and tendons abound. The best and only way to do yum cha is to get a group together for a long session of conversing over some dim sum dishes and copious amounts of hot herbal tea (a classic tactic to help your digestion cope with the non-stop eating that is required).
Here we’ve rounded up the best yum cha restaurants in Auckland and the must-have dishes you absolutely cannot miss at each.
Huami
Huami ‘Ha kao’ fresh truffle prawn dumpling Whether you spell it har gow or ha kao, the fact that these delicious dumplings are an absolute staple to any yum cha experience remains steadfast. On its lunch menu, Huami has given the classic dish a sophisticated spin by adding truffle to each morsel and packing the delicate skin with plump and juicy prawns. Huami’s evening menu also offers some of the most high-quality Chinese we have ever seen with its aromatic, fruit wood-roasted Peking duck one of the best this city has to offer.
Sun World Restaurant Rice noodle rolls with XO sauce and sesame balls Tucked away on the corner of Khyber Pass and York Street, this Newmarket gem is one of the best yum cha restaurants in town. Sun World has all the staples, from the steamed pork buns to the har gow (steamed shrimp) dumplings, but it’s the rice noodles with XO sauce that take centre stage at this restaurant. The dish consists of large noodle sheets that have been rolled and cut into smaller sections, then doused in a spicy seafood sauce, otherwise referred to as ‘XO.’ The sesame balls also cannot go amiss. These fried, chewy morsels are filled with steaming-hot, gooey sesame and sugar paste, and it’s almost impossible to stop at just one.
Grand Harbour
Grand Harbour Restaurant Oysters with salted egg sauce and egg tarts It would be a crime if we talked about yum cha and did not mention Grand Harbour Restaurant. One of the first yum cha restaurants to open in Auckland, this establishment is considered an undisputed OG. For almost 20 years, Grand Harbour has been drawing people to Viaduct Harbour, and it’s still going strong. Although every dish at Grand Harbour is divine, the oysters with salted egg sauce are a showstopper. The oyster remains snug in its shell and is doused in a creamy, rich sauce that works to balance its fresh ocean flavours. Another unmissable dish is the egg tarts — offering some of the flakiest, most buttery pastry in town.
Pearl Garden Custard buns With 45 years of experience up their sleeve, Newmarket stalwart Pearl Garden never fails to deliver the goods. While you can count on the prawn toast, prawn and chive dumplings and steamed pork buns to satisfy your savoury cravings, it’s the golden custard buns that have been crowned Pearl Garden’s must-try dish. Gooey yet not overly sweet, the custard filling is sure to have you coming back for more.
Pearl Garden
Asian Wok Tempura prawn rice rolls North Shore locals don’t always have to cross bridges to satisfy their yum cha cravings, with Asian Wok in Browns Bay offering a wide selection of modern and creative dishes. Our favourite is the tempura prawn rice rolls. This dish is similar to prawn chee cheong fun (mentioned below), but instead of steamed prawns, the rice rolls wrap around deep-fried prawns which have a golden crisp exterior to contrast the soft noodle sheet. Asian Wok also does a remarkable shu mai that is filled with juicy pork and more prawns than we’ve seen anywhere else.
Grand Park Restaurant Shark fin dumplings (minus the shark) Located in the heart of Epsom, the sister restaurant of Grand Harbour — Grand Park may have entered the Auckland yum cha scene four years after its iconic sibling, but that’s not to say it’s any less spectacular. Grand Park provides a huge variety of dishes, ensuring that there is something for everyone to enjoy. Named after their curvy shapes (and NOT their contents), the shark fin dumplings are a firm favourite among Grand Park regulars. These iterations contain no shark meat, instead filled with thin noodles along with shrimp, crab and an assortment of mushrooms.
Lucky Fortune Restaurant Prawn chee cheong fun and durian balls When it comes to yum cha, service is not usually the priority. The restaurants are manic, filled with hungry customers and the trolley service can get quite frantic and overwhelming, making service feel somewhat rushed. That said, good service is what Lucky Fortune Restaurant in Three Kings is renowned for. That, and its prawn chee cheong fun of course. The steamed rice paper roll is filled with plump prawns and the entire dish is drenched in a sweet soy sauce for a flavoursome kick. Another highlight here is the durian balls offering the perfect way to end the yum cha feast. Renowned for its unique aroma and flavour, durian is a fruit with pungent notes. Here, its strong flavour has been encapsulated in a chewy, mochi ball and balanced by a generous helping of whipped cream.
A shake-up from your standard shakshuka, Ottolenghi’s addition of sweet potatoes provides just the right amount of moisture and heft to serve as a base for these eggs. Finished off with a delicious sriracha butter, this recipe is a sure way to elevate your weekend brunch.
Ingredients Serves 4
1kg sweet potatoes, skin on and scrubbed clean 1 small red onion, thinly sliced into rounds (100g) 2 tbsp lemon juice 3 tbsp olive oil 150g mature cheddar, roughly grated 3 garlic cloves, crushed 1 tsp cumin seeds, roughly crushed with a pestle and mortar 8 medium eggs 25g unsalted butter ¾ tbsp sriracha 2 tbsp picked fresh coriander leaves, with some stem attached Salt and black pepper
Method
1. Preheat the oven to 200°C fan. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a medium, parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 180°C fan.
2. Meanwhile, in a small bowl mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside to pickle.
3. Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon of oil, ¼ teaspoon of salt and a good grind of pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp up. Set aside to cool and crisp up further.
4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt and a generous grind of pepper, and mix to combine.
5. Put the remaining tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on a medium-high heat and leave to cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.
6. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble — you don’t want it to split.
7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.
Ottolenghi’s Tips
— Save time by cooking the sweet taters in the microwave instead. — Use any kind of oozy melty cheese and any spice you like for the base. — Experiment with other hot sauces, such as Tabasco or harissa.
With the weekend ahead of us, there’s no better time than now to update your favourite playlists with some recently-released tunes, from the evocative musical stylings of Arlo Parks to a new album from Yusuf/Cat Stevens and Everything But The Girl’s comeback for good measure. And if long walks or road trips are on the agenda this weekend, we have also lined up a selection of addictive podcasts to subscribe to for some entertaining and informative listening.
A deeply personal exploration of the singer’s experiences navigating life in her 20s, Arlo Parks’ new album was recorded between London and Los Angeles and features collaborations with producers such as Paul Epworth, Ariel Rechtshaid, Romil Hemnani, Buddy Ross and Carter Lang. It follows the success of Parks’ award-winning debut album, Collapsed in Sunbeams, and is a reflection of life through Parks’ lens, delving into themes of anxiety, substance abuse, love, grief, self-sabotage and joy.
Song to start with: Pegasus feat. Phoebe Bridgers
Everything But The Girl Fuse
Renowned for being bona fide 80s and 90s icons, Everything But The Girl (EBTG) hasn’t released an album since 1999. Now, the duo behind it, Tracey Thorn and Ben Watt have released their first studio album in over two decades, titled Fuse. And it’s a doozy.
Song to start with: Run a Red Light
Yusuf/Cat Stevens King of a Land
One of the most iconic singer songwriters of the 70s returns as Yusuf/Cat Stevens releases his 17th studio album, King of a Land. Produced by the legendary Paul Samwell-Smith, the album features 12 tracks, including the lead single ‘Take the World Apart.’ With contributions from renowned musicians like bassist Bruce Lynch and drummer Russ Kunkel, King of a Land promises to be an unforgettable musical journey that showcases Yusuf’s unique talent and spirit.
Song to start with: Take the World Apart
Ed Sheeran Subtract
Having recently released his sixth studio album, ‘-,’ Ed Sheeran is closing the chapter of albums titled with mathematical symbols. The new release features 14 tracks written with Aaron Dessner of The National, and marks a return to Sheeran’s traditional singer-songwriter style. Sheeran actually scrapped 10 years of work on the album after a series of personal events in 2022, restarting to create what most consider one of his most honest and heartfelt outings yet.
Song to start with: Boat
Noel Gallagher’s High Flying Birds Council Skies
The legendary Noel Gallagher returns with his fourth solo album, Council Skies, a varied and accomplished record that pays homage to the musician’s Mancunian roots. From the psychedelia-inspired single ‘Easy Now’ to the album’s orchestral sound, Gallagher continues to elevate and transform music in his unique way, making this a must-listen for any fan of the iconic songwriter.
Song to start with: Pretty Boy
New Podcasts
High Brow
Hosted by Mina Le, this podcast is a weekly destination for fashionable and intellectual young women. Tune in to gain insight into the latest cultural and fashion trends, as Le offers a unique perspective from someone who balances online savvy with real-life experience.
Tom Sainsbury’s Small Town Scandal
In this thrilling six-part murder mystery series, voiced entirely by New Zealand’s leading comedic satirist Tom Sainsbury, listeners are transported to the farming community of Te Hoiho in the Wairarapa. The story follows Mitch Buchanan’s mysterious death and his nephew’s search for the truth.
This Little Light
This podcast delves into the inspiring journeys of renowned musicians. Hosted by Flea (of The Red Hot Chilli Peppers), it explores the pivotal role of music education and mentorship in shaping the creative paths of artists, while supporting a worthy cause through the Silverlake Conservatory of Music.
Succession Podcast
Step into the world of Waystar RoyCo with this riveting podcast. Expertly hosted by Kara Swisher, this weekly show offers a behind-the-scenes look at the final season of Succession, as well as insights from real-life insiders on the power dynamics, political machinations, and cut-throat strategies that drive the world’s elite.
Fixable
Combining the expertise of two of the world’s top leadership coaches — Frances Frei and Anne Morriss (who also happen to be married) this helpful podcast delivers insightful and actionable advice to listeners and guests alike, helping them to solve workplace challenges and achieve their full potential with speed and efficiency.
There is an art to hosting a dinner party. From offering a thoughtful beverage selection to presenting a series of delicate nibbles designed to whet your guests’ appetites, the etiquette around entertaining requires that any host has all the right accoutrements to ensure success. And we’ve discovered the perfect, multi-purpose centrepiece from Christofle to do just that.
Christofle’s Mood Party tray — is an extension of the brand’s iconic Mood collection, and is a piece that fits perfectly with the requirements of the modern dinner party. Anchored by the classic luxury of Christofle, this polished steel tray boasts six compartments of varying sizes made from Limoges porcelain and both a central, circular compartment and presentation board made from walnut.
For longstanding fans of Christofle, the beauty of this tray is that the middle has been designed to snuggly fit the Mood Party set, a 24-piece silver-plated cutlery set in the shape of a sleek, oval egg that includes silver-plated butter knives, small spoons, cocktail picks and two-tine forks. This ensures that whatever you choose to fill your party tray’s compartments with, everything can be elegantly accessed by guests without the need for fingers.
Taking this idea one step further, Christofle has recently added another design to its Mood collection, in the form of the Mood Asia tray. Here, the brand has created a centrepiece specifically for enjoying a variety of Asian cuisine, including sushi, maki, tempura, dim sum and more. With increased compartments to offer wider variety, this particular iteration of the Mood party tray is only complete with Christofle’s Mood Asia cutlery set placed in the centre, which includes silver-plated chopsticks, chopstick rests, broth spoons and dessert forks.
So, whether you’re hosting a full-scale dinner party or a more casual, cocktail-and-nibbles affair, Christofle’s Mood party trays are clever, sophisticated centrepieces. From their practical design to their luxurious finish to the way in which one can incorporate their favourite Christofle cutlery set in the middle, this unique piece is essential for any and all at-home entertaining.
Where design trends continue to captivate us is in the bold and tenacious use of colour throughout the home. Finally, there is an unspoken acceptance that the neutral, muted palette is behind us, and the home no longer needs to be void of personality to feel cool. Recently, we’ve encountered a number of bold colour trends, from hues of royal blue and dark forest greens to the undisputed tone of the moment, Barbie pink. And while all these colours are undeniably appealing, to use them in the home has typically required a degree of commitment by a homeowner unafraid to make bold, lasting choices— until now. LG’s latest appliance, the InstaView Fridge with MoodUP®, argues the case for an eye-catching colour palette that can be as flippant and fleeting as you desire, revolutionising our kitchens with colour.
As far as innovation and adaptability are concerned, the new LG MoodUP® fridge is a genuinely revolutionary appliance that endeavours to reimagine the kitchen space with the most attentive level of personalisation. Its signature, colour-changing doors are customisable, boasting tones that can be switched on a whim (to suit any mood or aesthetic desire). As such, this new fridge, with external LED panels installed on its doors, provides up to an astonishing 170,000 colour combinations to suit any mood, moment or interior trend. (All of which can be controlled through the LG ThinQ® app, which allows you to monitor your fridge from your device, and make the most of the fridge’s inbuilt Bluetooth speakers to ensure the vibes are always high, too.)
Despite the kitchen being one of the spaces we spend most of our time at home, it’s also one of the rooms in which, design-wise, we play it safe. The palette has traditionally been concerned with whites, silvers, and the occasional indulgence of a matte black detail here or a brass tap there. MoodUP® acts as the antithesis to this approach, injecting personality and colour into this space to make it feel lively, convivial and connected to the home in which it stands. And the beauty is that colour here isn’t a lifetime commitment, thanks to the ability to customise colours on the panels at any time. As a further commitment to innovation, LG’s introduction of the InstaView® panel also allows the user an immediate preview of the fridge’s contents with a simple knock-twice feature — making it both convenient and cool.
With immediate flexibility in mind, the MoodUP® fridge asserts itself as an appliance that never goes out of style. Instead, it adapts to the seasons, and some would suggest, is even informing new trends in our most inhabited space in the home. Finally, we can embrace bold, beautiful colours to suit an occasion or mood, without worrying whether we’ll tire of their presence — and thank goodness for that.
Shop The Latest & Greatest Appliances
French Door Fridge with MoodUP® Door Panels from LG
French Door Fridge with MoodUP® Door Panels from LG
CordZero® Auto Emptying Handstick + Power Mop Vac from LG
WashTower™ All-In-One Stacked Washer Dryer from LG
‘Neo-punk’ is here and it’s time to swap simple style and quiet luxury for slogan tees, statement-making boots, bold prints and yes, studs. Creating loud looks that balance feminine details with masculine silhouettes, the ‘neo-punk’ trend is almost the antithesis of the sleek, understated elegance that is everywhere at the moment and will have you hanging up your blazers and putting on an attitude instead.
It was back in 2018 that Plabita Florence first burst onto Auckland’s dining scene with a pop-up series that she called Forest. Serving an array of groundbreaking, plant-based cuisine that used unexpected flavours and unique ingredients to harness the potential of vegetarian food in a way that no one had done before, Florence quickly grew Forest from pop-up to permanent space, taking up residence on Symonds Street in 2020. The restaurant was cosy and inviting, with seating for up to 17 patrons only and a three-course set menu that changed every week, designed to showcase the freshest seasonal produce with a particular focus on highlighting the untapped potential of some of the lesser-used vegetables.
But earlier this year, Florence closed her Symonds Street address to expand the Forest concept yet again and now, she has finally opened the doors to the newest iteration of her renowned restaurant, with a charming space on Dominion Road.
“At Symonds Street, we used to change the menu every single week and often heard people complain that they’d missed a dish they wanted to try,” Florence tells me. “I put in a hell of a lot of culinary research through that weekly practice of changing the menu though, and now I feel like it’s time to turn the learnings from that into more of a classic menu.”
At the new Forest, diners will find a more traditionally structured, a la carte menu that marries mainstay dishes with seasonal specials and still plays into Florence’s experimental, exciting and exceptional culinary approach. From entree-sized snacks like ‘Upside-down Broccoli’, which sees the vegetable lightly-battered, fried and served head down in a pool of green-olive mayo, to larger mains that are designed to share and a number of mouthwatering sides and add-ons like Florets Bakery sourdough served warm with ‘old wine butter’, which Florence explains as “wine dregs reduced to a tasty syrup and whipped through with warm, salty butter,” the food offering at Forest is, as expected, a gastronomic journey.
“I try to make things delicious first, and play with them after that,” Florence tells me, explaining how her approach to food had changed since those early, experimental pop-up days. “No one cares how clever you are as a chef if it doesn’t taste good first,” she continues, “I think that’s a lesson we all have to learn at some point.”
Despite the slight format change to Forest’s menu, Florence is still keeping seasonality close. By harnessing what is in season, Florence hopes that her diners might garner a deeper understanding of how to cook and eat in line with it, and by extension, how to adopt a more sustainable, waste-conscious approach to dining.
But beyond all that, she wants people to have fun, to feel welcome and to expand their palettes. In fact, the whole underlying idea of the new Forest space has been to capture a kind of child-like whimsy, where the interiors (complete with crayon-decorated walls, interior foliage and beautifully rich tones) make for a playful, unpretentious vibe. Bringing them to life was, it seems, a family-friends affair, with Florence crediting her brother for helping with the build, her grandmother for coming out of retirement to create the striking stained-glass window above the front door, her friends Hannah Broatch and Mason Rattray of Hatch Workshop for their design contributions (including hand building the cork table tops) and Emile Drescher for his exceptional woodwork.
Florence hopes that her dishes will be able to tap into that wonderful intrigue of childhood too and ignite the imaginations of her diners, emphasising to me that there’s no need for dining out to feel stuffy. “I think it should be special,” she articulates, “but it can also be funny, silly or a bit surprising… I like to do something different.”
Now, the result of Florence’s vision is finally being realised, with the doors to Forest having officially opened from this morning. Given that originally, this day was supposed to be back in January, this is a big moment for the restaurateur. “Being able to open our doors feels huge,” Florence says, lamenting the significant and frustrating construction delays she came up against in her journey to get to this point. “I’m excited to get back to cooking for people and doing something I’m good at!” Along with being open for dinners, Forest will also, for the first time, be open during the day too. From 7am, the team will be serving Kokako coffee and satiating bites (including a particularly delicious-looking olive oil cake with rhubarb, runny custard and a dusting of apple skin sherbet).
So whether you’ve long followed Florence and her exciting offerings at Forest over the years, or are just discovering her unique culinary approach now, she is a chef to know and her restaurant a spot to keep firmly on your radar.
Opening hours: Tuesday — Saturday, 7am until 2pm Wednesday — Saturday, 6pm until 10pm
In the ever-evolving world of outdoor design, one pioneering brand has been working to redefine the concept of al fresco living since the 90s, creating collections that position our outdoor spaces as extensions of indoor luxury. Belgian brand Tribù was founded as a family business and has grown over nearly three decades to become an internationally-acclaimed powerhouse, with a commitment to timeless elegance, impeccable style and enduring quality that has ensured its collections stand the test of time.
Now, the brand has unveiled its new Ukiyo Collection, a testament to Tribù’s unwavering dedication to innovation. Teaming up with visionary designer Monica Armani, this enchanting collection was inspired by her enthralling journey through Japan, during which time Armani was captivated by the intricate signs and shapes of classical Japanese architecture, along with the artistry that permeates everyday objects. As such, Ukiyo marries Japanese finesse with Tribù’s inimitable luxury, fast becoming the collection we are coveting for the long, languid afternoons of the warm season ahead.
Incorporating the essence of Japanese culture, Ukiyo draws inspiration from Japanese writing, each piece imbued with a delicate balance of curved lines and linear edges. Armani’s artistry shines as she masterfully weaves tradition into a contemporary tapestry, creating a collection that speaks to current trends without feeling dictated by them. A collection made to last for years to come.
Take the Ukiyo lounge chair and armchair for instance, both pieces that play with subtle curvature and rigid lines to present as pieces of sophisticated but utterly seamless design. And while the former invites relaxed lounging and the latter is a more upright affair perfect for around any outdoor dining table, both exemplify the striking potential of a more understated, considered approach. Similarly, Tribù’s Ukiyo coffee table is a bastion of elegance, where brushstroke-like curves collide with a taut, linear silhouette and a tabletop in either ceramic or teak.
Beyond its awe-inspiring beauty, Ukiyo embodies Tribù’s steadfast commitment to sustainability and environmental consciousness. The collection showcases the brand’s passion for using solid materials that can withstand any weather condition, promising versatility and durability as much as beauty and sleek style.
The Ukiyo Collection not only pays homage to the Japanese aesthetic but also encapsulates the brand’s core values. Tribù’s respect for the environment and dedication to social responsibility is mirrored in every meticulously-crafted element, where the charm of ancient Japan harmoniously converges with Tribù’s signature style. Luckily for us, these pieces are available locally from Dawson & Co. and with summertime around the corner, now is the best time to get your al fresco space in order and ensure you secure the pieces you need for outdoor lounging.
In Auckland’s vast dining landscape, there is always something exciting happening. Here, from limited-time pop-ups to new menus and more, we have rounded up four of the bite-sized, food news that we think you should know about this week.
If you find yourself with a sweet tooth this Saturday (the 29th of July), you simply must pay a visit to Modicum Cafe on Upper Queen Street, where Petra Galler of Butter Butter will be on site serving a mouthwatering selection of cakes, tarts, galettes and more. There will also be beautiful blooms available from lauded local florist Ruth Fiona and plenty of perfectly-brewed coffee to boot.
A culinary evolution & new menu at Ada by Head Chef Kia Kanuta
Left: Kingfish on Rēwena Fried Bread Right: Squid Ink Spaghetti
Popular Grey Lynn restaurant Ada (located at the base of The Convent Hotel) has a new head chef and an entirely new culinary approach. Chef Kia Kanuta (formerly in the kitchens of places like Prego, Cafe Hanoi, Mudbrick, Pici and more) has drawn from his cultural background and upbringing, his experiences in the kitchen and New Zealand’s abundant ingredients to reimagine the restaurant’s menu as a celebration of Aotearoa and of the connection between people, food and the land. Not only has each dish been inspired by its creator’s experiences to carry its own story, but the vast and varied scope of this new menu is incredible. In the mouth-watering line-up, standout dishes include hāngī potatoes with chevre and porcini soil, heritage carrots served with buffalo curd, hāngī pork belly with potato mousse, rēwana fried bread with oyster mushrooms and blue cheese, or topped with delicate kingfish, and even a squid ink spaghetti served with paua, cockles, cream and nduja. Progressive, full of flavour, imbued with history and cultural gravitas and promising a thoroughly memorable dining experience, Ada’s new offering is exceptional. Book this restaurant for your next dinner out.
New breakfast dishes and extended weekend hours at Kingi
Left: Breakfast Flatbread Right: Huevos Rancheros
This delicious restaurant set at the base of Hotel Britomart and helmed by Tom Hishon has recently added a raft of new dishes to its breakfast menu, alongside altering its weekend hours to open from 7am until 2:30pm (so that you can enjoy Kingi’s ‘breakfast’ offering all day).
On the menu, new additions include smoked kahawai with slow-poached eggs, nduja hollandaise and potato rosti, Fiordland Wapiti mince on toast with mushrooms and goats curd and a banana pancake stack with hazelnut, raspberry and white chocolate crèmeux. As Hishon himself tells us, “I’m a breakfast person and there is nothing better than to be able to eat breakfast all day on the weekend! Kingi’s new weekend breakfast hours have been designed with this in mind.“
After spending 12 weeks doing pop-ups in one of Australia’s top restaurants, Jay Elbrihi and David Aznar of 2Gather_Lab are embarking on an international tour — The Long Weekend — taking their unique culinary offering (that marries the duo’s Australian/Syrian and Algerian/Spanish backgrounds to focus on Mediterranean and Middle Eastern cuisine as well as exploring wild food, fermentation and native regeneration) to the world.
Their first stop is an unmissable, one-night-only event at Ooh-Fa, with a dinner designed to showcase wild food, foraged from around New Zealand and Australia, the best local seafood as well as some wild game. There will also be delicious natural wines from antipodean producers, alongside a selection of signature cocktails. Taking place on Monday the 31st of July from 5pm, the whole experience will be rolled out over a five-course menu for $120 per head. This is one you don’t want to miss.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
