When the longer nights and shorter days of winter finally descend, the thought of venturing out into the cold becomes just that much less appealing. Over the past year, we’ve all become acquainted with creating special moments at home, and the winter months are the perfect time to put this into practice once more — with a little help, of course.
‘At Home with Cloudy Bay’ is a curated and limited edition at-home experience, comprising kits designed to pique all five of the senses and enhance any planned time at home. Joining forces with four other, talented New Zealand makers, all the items in the ‘At Home with Cloudy Bay’ kits complement one another for a well-rounded offering. First and most importantly, each kit contains a bottle of Cloudy Bay’s iconic Sauvignon Blanc, and a bottle of balanced and lively Cloudy Bay Pinot Noir.
Two bespoke, mini dishes will visually enrich a platter. Created by Felicity Donaldson Smith of Greytown-based ceramic brand, Wundaire, these sweet vessels are a celebration of craftsmanship and are inspired by the Richmond Ranges in Marlborough.
‘At Home with Cloudy Bay’ kit.
And what are dishes for but to be filled with tasty morsels? Like the At Home kit’s Last Jar locally-made tomatoes and garlic in olive oil — irresistible when paired with crostini and a glass of Cloudy Bay.
Delight your ears with the sound of two Cloudy Bay wine glasses clinking “cheers” — a pair is included in every kit — and let the aromas of a custom-made dried floral arrangement by Mark Antonia Ltd. bring the winery’s Marlborough brand home, to your home. Top notes of apple blossom and saffron combine deliciously with vanilla orchid, blackcurrant and blackberry, with base notes of amber, patchouli and star anise.
Taking the overall sense of luxury yet another step further, two pairs of heavenly soft Ahi Pao cashmere socks are included, made on Waiheke Island from the finest cashmere yarn.
Whether bought as a gift to yourself, or for another lucky recipient, the ‘At Home with Cloudy Bay’ kits are filled with beautiful pieces that showcase the best of New Zealand. These kits have now sold out.
There’s been a flurry of culinary activity out east recently, we’ve noticed, and another recently-opened restaurant is adding to the increasingly superior offering for locals. Named Picco Eatery, this all-day venue is family owned and operated in Glendowie, with Mustafa Kokcu at the helm lending his years of hospitality experience to the venture.
Kokcu was the original founder of La Vista Cafe & Restaurant in St Heliers, he tells me, as well as various other eateries like the popular former eatery Greenhithe Cafe & Restaurant. For the past seven months, Picco has been his latest gastronomic adventure, offering homestyle cooking in a neighbourhood setting. His wife, Felicia, runs front of house along with his two children, making sure every diner in the 50 seat space is welcomed and looked after with aplomb.
Picco Eatery’s pan-fried Turkish sausage with egg.
Open six days a week, Picco’s breakfast, lunch and dinner dishes focus on family-oriented cooking with Turkish elements peppered throughout. To start the day, you’ll find classics like eggs on toast, granola and French toast, all served alongside Atomic Coffee. However, it’s the Sucuk (Turkish sausages) served with poached eggs and bread that we’re drawn to, or the vegetarian Kahvalti plate, comprising Turkish bread, mixed olives, feta cheese, jam and an egg cooked to your preferences.
For lunch, the grilled chicken or beef Picco Burger is sure to hit the spot, or perhaps Cajun chicken served on hummus with feta cheese, spinach, sun-dried tomato and a mint-flecked yoghurt sauce. Dinner is also a varied yet enticing affair, whether a hearty eye fillet dish is your go-to, or perhaps a vegetarian cannellini with spinach, ricotta and roasted tomato.
Picco’s beef burger.
For locals who are in the mood to eat at home but let someone else do the cooking, there is also a comprehensive takeaway pizza menu. Picco Eatery’s aim is to be a friendly local for those who crave simple yet delicious food inspired by comforting, homely flavours. Having received plenty of good feedback from satisfied diners so far, we’d say it’s well on its way.
Opening hours: Tuesday to Sunday: 8am — 9pm Monday: Closed
Learning more about exactly where something comes from makes us appreciate it that much more, and the sentiment couldn’t be truer for honey. When you think about the fact that worker bees only produce about 1/12th of a teaspoon of honey in their lifetime, or that, on one flight from the hive to collect honey, a honey bee will have to visit between 50 to 100 flowers, it’s pretty mind-blowing that this delicious, sweet nectar is so readily available to us.
Fostering this sense of connection and appreciation is a key part of Comvita’s newly opened Wellness Lab, a state-of-the-art, experiential retail space in Auckland’s CBD. As the global market leader in UMF Mānuka honey, Comvita is aiming to take guests on a unique, multi-sensory journey to give new depth to their understanding of honey, Mānuka and bees.
Visit the store, and not only will you be able to purchase Comvita’s exquisite honey, but you’ll be able to book a 30-minute tasting tour within the lab’s 180-degree theatre.
Hosted by beekeeper and bee-breeder Noelani Waters, the tour combines custom-designed audio-visual elements that have been designed according to neuroscience research to enhance the flavour experience and the perception of taste for the audience.
You’ll also be able to learn about Comvita’s new, limited-edition Special Reserve UMF™ 25+ (MGO 1200+) Mānuka Honey — an incredibly precious product that has been created from some of the world’s rarest honey.
Leading gastrophysicist and sensory science expert, Professor Charles Spence, was closely collaborated with for the project — previously, he has worked with Heston Blumenthal of The Fat Duck fame, and many other leading chefs, mixologists and perfumers.
In order to make sure every detail of the Wellness Lab experience is as enjoyable and customised as possible, collaborations with local New Zealand artisans and craftspeople were an integral part of the process; from the theatre chairs, to the tasting spoons.
With a goal for the Lab to become a destination and educational hub for customers, schools and more, Comvita is helping to broaden our understanding and reverence for Mānuka honey — a golden and precious substance that is so much more than a delicious spread.
Bali Nights' tropicana-inspired interior makes for a fun, casual meal.
Clockwise from bottom left: Indonesian style chicken and vegetable Risoles; Nasi Campur Bali; Iga Bakar grilled beef ribs; Bebek Tengil fried duck; Sate Ayam; Ikan Bakar Jimbaran whole snapper.
Bebek Tengil — Half fried duck, Sayur Plecing, Sayur Urap, fried tofu with Sambal Matah and rice.
“It’s cool being able to serve people the food we grew up with, that our parents cooked for us,” says Adriana Ferdian, one of the founders of new eatery Bali Nights. Having opened the doors to its vibrant space on Williamson Ave only three weeks ago, Bali Nights specialises in the punchy yet fresh flavours of Balinese street food — a delicious branch of Asian cuisine that is far from mainstream in New Zealand.
The team behind Bali Nights also operate popular Indonesian eatery It’s Java, located nearby in Vinegar Lane. A group of six (three couples), they all bring their different strengths to the business. Adriana takes care of the marketing, while her husband Bobby is a design whiz. Executive Chefs Wawan and Dana Darmawan both have 20 years of hospitality experience, and Zemmy and Yanti Wahyudi look after operations.
Iga Bakar — grilled beef ribs with Sambal Mangga.
Bali Nights’ tropicana-inspired interior is eye-catching, cheerful and casual, with hot pink, low stools and busily patterned table coverings designed by Bobby to evoke traditional Balinese Batik fabric. Bali itself has been struggling severely over the past year due to Covid, and so Adriana says they sourced much of the furniture and interior accoutrements directly from the island in order to help support the economy.
The menu is extensive and contains some dishes and spices that you will be familiar with from exposure to other Asian cuisines like Malaysian and Thai, plus a host of others that might be wholly new. The team likes it that way, explains Adriana. “We haven’t adapted any of our food to this market, we want this market to know how it is back home — or as close as we can make it.”
While they don’t serve alcohol at Bali Nights, the restaurant is BYO (sure to be a popular factor) and offers the option to take away as well as dine in — the space seats up to 45 people.
Spiciness is the main theme of Indonesian food, although many of the dishes aren’t necessarily that spicy in isolation. It’s the addictive sambal chilli sauce, an essential addition to any Indonesian meal, that imparts a hefty lick of heat. Rice is also incredibly important, as evidenced by one of the company’s key mantras: “for some, ‘Nasi’ means rice, but for us ‘Nasi’ means life.”
Many of the dishes have several delicious elements on the plate that, when eaten together, make for varied and flavourful mouthfuls. Bebek Tengil, or half fried duck, is a must-order, as are the Iga Bakar grilled beef ribs. Sate Ayam, or grilled chicken skewers, are a familiar favourite served with addictive peanut sauce (there’s also a vegan version made with tofu and tempeh). The overall menu is around 40 percent vegan just as is, says Adriana, and rather than using faux meat substitutes, they focus on natural alternatives like jackfruit, tofu, tempeh and nuts.
Nasi Campur Vegan is a tasty plate for plant-based eaters, comprising jackfruit rendang, sayur urap (a refreshing salad with coconut), orek tempe (savoury fried tempeh), bakwan (a fried vegetable fritter), peanut cracker, and spicy fresh sambal bawang sauce on rice. A whole grilled snapper is an impressive centrepiece to any meal, fragrant with both a sweeter, soy sauce-based sambal to pour over and hot mango sambal for even more layered heat.
The team at Bali Nights is on a mission to make Indonesian food more mainstream, including that with a Balinese street food twist. Having tried a sizeable portion of the menu ourselves, we have to agree that it deserves to be much more of a go-to for New Zealanders. So, next time you feel like something with bold, fresh flavours and plenty of spice, we suggest you make a beeline for Bali Nights.
With the recent release of their highly-anticipated third album, Californian Soil, British band London Grammar are well and truly back on the scene with their hypnotic electronic-pop sound — and it’s already blasted to number one in the Official Albums Chart. Comprising lead vocalist and songwriter Hannah Reid, multi-instrumentalist and producer Dot Major and guitarist Dan Rothman, London Grammar’s unique sound is largely thanks to Reid’s distinctive contralto voice, and it shines on Californian Soil.
In this album, Reid has stepped more fully into her power, channeling her experiences as a woman in the music industry — many of them challenging — into honest lyrics and soaring vocals. Catching up with Reid on the eve of the album’s release, she shares her musings on the journey her songwriting has taken over the last decade.
“When you make your debut album, you never think anyone’s going to listen to it, so it was really easy to absolutely put my heart and soul on a plate,” she says. After the success of If You Wait, an overwhelming tour schedule and continuous press, Reid has been open about a loss of confidence she experienced, which was reflected in more guarded lyrics on their second album Truth Is a Beautiful Thing. “There are parts of it that I absolutely love, but it’s a little more like I’m hiding things behind a lyrical wall.”
On Californian Soil, she has been much more direct. “It did take a bit of a turning point for me, when I was like ‘I don’t have anything to lose’”, she says. “You’re never going to make anything that’s worth anything if you’re not putting yourself at risk a little bit and exposing parts of yourself. I found a way to find that vulnerability again.”
Starting out in the music industry, Reid says she was shocked to be constantly surrounded by only men. It was an uncomfortable dynamic, and one that has led to negative experiences in her career. “I felt like it was much more of a battle for me than it was for my bandmates,” she says. “Those little experiences every day added up to quite a profound experience, I think, and I did lose a lot of confidence.”
This challenging period also had a direct impact one of her most precious assets — her voice. “I’ve learned that there is such a mysterious connection with the voice and what you’re going through subconsciously or emotionally,” says Reid. Making London Grammar’s second album, she experienced pain and problems with her vocals, but Californian Soil was different. “Throughout this album, throughout writing those songs and then talking about the experience, I feel like… it sounds so cheesy, but I literally got my voice back and it sounds different now. I feel like now it’s got the strength that it had when I was 21, again.”
The trio have honed the way they make songs together throughout the years, and in creating this third album, Reid says they’ve finessed how they work best together. “We tend to work best in pairs when it comes to the writing,” she muses, “[and] we work best as a three when it comes to the production. Also, we don’t do well, necessarily, being in all the big fancy studios.” A lot of Californian Soil was made in a home studio, which led to some beautifully intimate moments.
Clockwise from left: Hannah Reid, Dan Rothman, Dot Major
All My Love, for instance, is one of the album’s most stripped-back songs, and one Reid says she thinks has the best vocals — but this isn’t down to expensive, state-of-the-art equipment. “We wrote and produced that whole song in Dan’s really tiny loft studio, that you had to get to via some secret stairs in his wardrobe, it was just the most bizarre thing,” she says. “You can hear birds in the background of that song because the window was open. We were just making music, but it sticks out to me because that song proves that it’s not about being in the expensive studios. It’s about the emotion, and if you capture that, then it doesn’t really matter, I think.”
Having recently announced a tour in New Zealand and Australia for February and March 2022, Reid says she’s extremely excited to be over on our shores with London Grammar — for more reasons than just the rush of performing. “The food and the coffee is so amazing in Australia and New Zealand,” she enthuses. “I just always feel really energised when I’m there.”
In the more immediate future, Reid is excited to finish London Grammar’s fourth album which, according to her, sounds completely different again from Californian Soil — “we’ve got loads of new material, so hopefully there won’t be as long a wait between records anymore.”
Ultimately, says Reid, she and her bandmates are interested in staying power, a fundamental marker of success in a notoriously fickle business. “It’s very easy to have a successful first album and fade away, it’s a really tough industry for that,” she says. “I think me, Dan and Dot want longevity more than anything else.”
Californian Soil is out now, and find tickets to London Grammar’s 2022 tour here.
Winter’s not all bad — cosy clothes, warm houses and comforting food are all good for the soul. It’s around this time that our tipple of choice starts to change, too, moving on from the white wines, chilled reds and rosés of summer to full-bodied red wines that bestow a little more richness to our palate. If you are looking to replenish your home cellar, these delicious and varied red wines could be just the bottles to kick off your winter collection.
Butterworth 2018 Pinot Noir A blend of only the vineyard’s best Pinot Noir vines, this unfined wine has a spicy palate with great length and Te Muna road’s signature minerality through the middle. Notes of aromatic rose petal, wild raspberry and blackberry, cinnamon and nutmeg spice precede lavender and earthiness in this distinctive, satisfying drop.
Chateau de la Cour Saint Emilion 2016 Grand Cru This sophisticated, polished wine is from the medieval town of St Emilion, South-Western France. A blend of Merlot and Cabernet Franc results in an intense and structured character, while also bestowing a wonderful mouthfeel and delicious flavours of ripe red fruit, blackberry and oak. Serve with a roast leg of lamb, with plenty of thyme and garlic, and you’ve got yourself the ultimate winter pairing.
Mills Reef Elspeth 2018 Syrah Brimming with intense flavour and complexity, this Syrah from the Hawke’s Bay winery’s Gimblett Gravels vineyard is a superb example of the style. Luscious boysenberry, white pepper spice and liquorice are displayed, along with a beautifully refined palate. The stony soils of the warm, inland district make for both fine Bordeaux-varietal reds and Syrah, and while this wine will certainly sing if enjoyed now, it’ll also respond wonderfully to longer-term cellaring.
Vino di Anna 2019 ‘Palmento’ Rosso From the volcanic, mineral-rich soils of Sicily’s Mount Etna, this juicy drop makes for exceptionally easy drinking. Vino di Anna is a family-run vineyard, specialising in natural wines that are farmed organically and tended by hand, and this wine is predominantly Nerello Mascalese grapes with small quantities of some other endemic varieties in the mix. While this is a dry, fresh wine, notes of red cherry and strawberry keep it juicy and an underlying minerality makes for an exquisitely interesting drop.
Domaine Jean-Louis Chave Selection Crozes-Hermitage ‘Silene’ Juicy, ripe fruit is balanced by a hefty dose of structure in this Syrah made by the biggest name in Northern Rhone — Jean-Louis Chave. Showing plum, black pepper, pencil lead and warming spices, this distinguished yet attainable wine is perfect for a cold winter’s evening, matched with a hearty and comforting meal.
It’s that time of the year again: we’re thinking about our cold-weather wardrobes, and how we can update them. The natural inclination is to first focus on outerwear — after all, a great coat will pull together any ensemble no matter how low the mercury drops. From simple and sophisticated, to oversized and cocoon-like, these coats will keep you cosy in style.
“We want the community to use this as their local, and come in a couple of times a week,” says restaurateur Amanda Frecker. The owner of recently-opened Bucklands Beach eatery Bucks Bistro is well-versed in the nuances of what it takes to establish and run a successful venue — her inner-city restaurant Rice was a must-visit in the early 2000s, and since then she’s been entrenched in various facets of the food industry before the pull of owning and operating her own place once again become too strong to ignore.
From left: The signature seafood platter; Bucks Bistro is located on The Parade.
A five year search for a beachfront spot ended, successfully, with Frecker striking gold at the charming corner site where Bucks Bistro can be found. Gracing The Parade at Bucklands Beach, the ocean is always in view no matter where you’re seated and on a good day the sun streams in.
Working with architect Tim Dorrington and designer Sam Elliot, Frecker has created a light and bright yet cosy and welcoming space, with a palette of white, ash woods, pastel leathers and granite that perfectly complements the coastal surroundings. A chic fireplace bestows its warmth in winter, while the restaurant’s front doors and windows can be thrown open to embrace the summer months.
The menu centres around fresh, seasonal bistro food with seafood at its heart. Bucks Bistro Head Chef Tom Loose creates visually stunning food that’s even more of a joy to eat — having come from a senior position at O’Connell Street Bistro, his pedigree is impressive indeed, and his focus on creating interesting, delicious dishes is geared towards that same attitude of welcoming the same people multiple times a week (as well as one-off diners, of course).
Find delights such as oysters, whole yellow belly flounder, tuna tataki and salt baked beetroot risotto on the menu.
If you’re a seafood fan, it would be a travesty to overlook Bucks’ signature seafood platter — the abundant arrangement can be ordered with or without grilled crayfish tail, and comprises baked tiger prawns, tuatua, pipi, cockles, tempura soft shell crab and green-lipped mussels with various delicious sauces.
Tuna tataki is perfectly seared on the outside with sesame seeds, coconut and wasabi peas, puffed rice and borage cress, while a whole yellow belly flounder is delicious in brown butter, with capers and chervil.
Salt baked beetroot risotto is a lovely vege option, with pickled turnips adding contrast to the flavours, and a parmesan custard that can be left off to make it a vegan dish. On the other end of the scale, pan-seared eye fillet is exquisitely cooked with zero chewiness, paired with Jerusalem artichoke, kumara crisps and courgette. The desserts are just as delicious, with a dark chocolate pannacotta arriving with chocolate soil, buffalo yoghurt and pickled blueberries.
The interior is by architect Tom Dorrington and designer Sam Elliot.
Being an asset to the neighbourhood is of utmost importance to the team and Frecker says they are constantly taking their diners’ feedback on board. “We’re invested in this community, and are aware that if we’re going to stick around, we need to do what the community wants.”
Not to be everything to everyone, she says, but taking into consideration people’s wants while providing top quality, well-priced food is the goal. Both Frecker and Loose say they have been slightly surprised by the prevalence of plant-based eaters that come to dine with them, so have expanded the vegetarian and vegan offering even further for their winter menu.
Most of Bucks’ staff are locals (chef Loose is based in Cockle Bay and Frecker in Sunnyhills), and there’s a strong emphasis on supporting quality suppliers like Clevedon Buffalo Company, and Fin and Leaf Aquaponics. Frecker has dynamic plans for the bistro, with the space available to hire for events, and a take-home meals arm to come for families in the area, plus fresh fruit ice cream in summer.
From left: Dark chocolate pannacotta dessert; Pan-seared eye fillet.
There are plenty of carparks and, for those who sail in or come over from nearby islands (quite a common occurrence, apparently), two moorings and a water taxi are available for booking. Bucks is a 10-minute boardwalk from the Half Moon Bay passenger ferry, or a short ride with local, on-demand shuttle service MyMobigo.
Whether you’re a local of the area or are looking for somewhere great to eat next time you’re out that way, we highly recommend letting the team at Bucks Bistro take care of you with warmth, finesse and — most importantly — delicious food.
Opening hours: Monday: 4PM — late Tuesday to Friday: 11AM — late Saturday to Sunday: 8AM — late
Bucks Bistro 23A The Parade Bucklands Beach (09) 2158435
Tradition is a beautiful thing. So too, are new practices that don’t so much ‘break’ tradition as expand it. With the launch of its first men’s diamond engagement ring this month, Tiffany & Co. has brought a new offering to the magic of the marriage proposal. The luxury jeweller has been capturing couples’ hearts since 1886, when Charles Lewis Tiffany introduced a women’s solitaire diamond engagement ring — the Tiffany Setting.
Following in that ring’s iconic footsteps, the men’s engagement ring is named The Charles Tiffany Setting, with the first release available in both round-brilliant and emerald-cut diamonds up to 5 carats. Designed to recall a signet silhouette, the platinum and titanium bands are a bold departure from the traditional wedding band, putting a new spin on classic men’s style.
These rings are not delicate; rather, they make a confident yet elegant statement on the hand, with the round-brilliant cut diamond showcasing a streamlined, knife-edge band (inspired by the original Tiffany setting) and the emerald-cut diamond comprising architectural, angled edges.
With same-sex marriage on the rise and some couples, in general, approaching the marriage process in unconventional ways, Tiffany’s men’s engagement rings are sure to be chosen for and by stylish men with an eye for luxury, who are wanting to celebrate what is such a special moment in their lives.
Tiffany is also a globally unique company in its transparency efforts, with the full craftsmanship journey available for each and every diamond — including the Charles Tiffany Setting. From the diamond’s region, or country of origin, along with where it was cut, polished, graded and quality assured, the provenance of each diamond is traceable, an important aspect that increasingly astute purchasers are focusing on.
No matter how it takes place, everyone should be able to celebrate their engagement in a way that feels right for them. The release of the Charles Tiffany Setting ring captures Tiffany’s long-standing legacy of love and inclusivity, offering a new way to honour the important commitment.
The Charles Tiffany Setting is currently available upon request in Auckland.
Not all of us are dessert people, but those who are, know the joy of finishing a meal on the perfect sweet note. Whether you’re a fan of a creamy, chocolate-rich pudding; a delightfully doughy creation or something refreshing and tart, these desserts will leave you just the right amount of satiated.
Toasted brioche-infused crème caramel with roast quince and fresh creamfrom Culprit When we want to be sure our dessert will be just the right amount of comforting and clever, we make a beeline for Wyndham Street eatery Culprit. This crème caramel harnesses the flavours of toasted brioche for a doubly caramelised, toasty hit. Paired with the sweet, slightly tart roasted quince and a quenelle of cream, it is the epitome of an unforgettable pud that will leave your soul and belly warm.
Hello Beasty’s strawberry marshmallow dessert.
Strawberry marshmallow with jersey milk and miso ice cream, white chocolate crumble and lemon balmfrom Hello Beasty This dessert from the maestros at Hello Beasty centres on the caramelised, pillowy-sweet flavours of a large, house-made marshmallow, brought down to earth with a slightly salty jersey milk and miso ice cream. White chocolate crumble adds another layer of sweetness, with juicy fresh berries and lemon balm to garnish round off for a beautifully fragrant taste.
Soul’s warm chocolate pudding.
Warm chocolate pudding with Frangelico and hazelnut ice creamfrom Soul Bar & Bistro Served in your very own mini skillet, this chocolate pudding is for those who like to dive into a comforting, decadent dessert with no holds barred. While it may be rich, the texture is still very light and airy. Inside is a hazelnut and white chocolate praline, with an addictive crunch added from more hazelnuts dotted throughout. A generous dollop of hazelnut ice cream provides that delicious hot-to-cold contrast, in this dessert that you’ll be savouring until the very last bite.
From left: Fed Deli’s three pie combo, picture by @NZFoodLover; Ada’s cannoli.
The three pie combofrom Federal Delicatessen Sometimes, only a good ol’ slice (or three) of pie will do, and Fed Deli’s are some of the best in town. Our preferred combination is the NY Cheesecake (an unbeatable iteration of the classic), the silky lemon meringue pie, and the pecan pie with vanilla mascarpone cream. Banish dessert envy and get your sugar hit in one fell swoop — we won’t even judge you if you’re not sharing with anyone.
Cannoli, sweet ricotta, vanilla and pistachiofrom Ada This Italian dessert is an absolute classic, and Grey Lynn restaurant Ada has got it down to a fine art. Crispy pastry shells are dusted with icing sugar and filled with pipings of creamy and sweet, vanilla-tinged ricotta. Sprinkles of pistachios add the perfect nuttiness to this unmissable treat of a dish.
Onemata’s deconstructed carrot cake dish.
Burnt vanilla crèmeaux, roasted carrot purée and tonka bean ice creamfrom Onemata This dessert centres on the flavours of a vegetable, so we’re pretty sure we can say it’s a health food? The geniuses in the kitchen at Onemata have created a deconstructed dish that incorporates all the flavours of carrot cake that we know and love, but elevated even further. The earthy carrot purée is spiced with cardamom, star anise and cinnamon, and delightfully offset by creamy and complex burnt vanilla mousse. Tonka bean ice cream adds freshness, and there’s plenty of texture in every mouthful from added garnishes like house-made carrot crisps and Valrhona Dulcey ganache.
Gemmayze Street’s zalabia funnel cake.
Zalabia funnel cake with cardamom, feijoa, cream diplomat and coconutfrom Gemmayze Street This dessert sees funnel cake (a simple batter that’s swirled into hot oil and deep-fried to create a golden, basket-like treat) soaked in a fragrant, sweet cardamom syrup and paired with seasonal flavours. The latest iteration sees it married perfectly with feijoa, cream diplomat and coconut to create a suitably autumnal treat.
Azabu Ponsonby’s tempura custard.
Tempura custard with ginger jam and matchafrom Azabu Ponsonby Combining a delectably crunchy outside with a soft, creamy inner, these deep-fried tempura custard balls are tasty morsels that hit the spot every time. A slightly spicy ginger jam and a dusting of earthy matcha powder makes sure this dish has depth and complexity, and is the ideal last course following a meal of Azabu’s flavourful, Nikkei fare.
Granger’s tres leche cake.
Tres leche cake, coffee anglaise, raspberry ice creamfrom Grangers This pretty pudding is a bit like a trifle, served all to yourself rather than in a giant bowl. A base of sweet berry coulis is topped with a creamy coffee anglaise that incorporates the deconstructed flavours of tres leche cake. A scoop of raspberry ice cream on top rounds out the heavenly and flavourful treat.
Hotel Ponsonby’s sticky date pudding.
Sticky date puddingfrom Hotel Ponsonby Every time we see so much as an image of this dessert, we’re instantly daydreaming about the next time we can indulge. Served with custard to be poured over the top, this sweet treat comes with a hefty hit of nostalgia that will have you feeling all kinds of warm fuzzies.
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