Fresh flavours

Stacey Jones introduces us to Tauranga's newest – and supremely talented – chefs.

You know you're having a food moment when, 13 years later, you close your eyes and you can still taste it. That happened when I first stepped into the French Café in Auckland and was treated to a deconstructed lemon meringue pie, perfectly executed by Simon Wright. So imagine my delight when I learned that the very same chef behind the infamous citrus dessert was venturing to Tauranga to head up Clarence Bistro.

The arrival of new chefs in the Tauranga region is cause for celebration. With the culinary landscape constantly evolving, these talented chefs bring a big dollop of energy, flavours and new ideas.

Simon and his family previously settled in Whangamata after selling the French Café in 2018. A few years down the line, after setting up the renowned Gather & Roam, they felt ready for a new challenge.

Simon explains, “We loved being by the beach, so Tauranga was a lovely, natural transition. It has such a great balance of beach with a cosmopolitan twist.”

“We’re six months in and still finding our feet. We’ve launched a French du jour-style menu in a two- and three-course format to really capture the essence of a bistro. My food philosophy is to use the best of everything. Fish is line-caught, meat is organic or naturally raised, and vegetables are from a collective in Katikati, who are spray-free.”

But it’s not only the CBD that is being treated to some culinary creativity. I was delighted to discover that another passionate chef, Italian Simone Saglia, has taken over the reins of The Trading Post in Paengaroa, together with wife Kylie, who runs the front of the house.

*Kylie and Simone Saglia of The Trading Post*

“I started cooking and experimenting with food from a very young age,” Simone says. “I would visit my aunt’s house after school, and she would teach me how to cook. Hearing her talk about food, and then tasting how good it was, definitely sparked my interest.”

His journey led him to study at the culinary art school IIS Giolitti Bellisario in Mondovi, honing his skills at Michelin-starred restaurants. Venturing to London, Simone expanded his horizons before an exciting opportunity arose. “One night when working at Harry’s Bar, Neil Perry came into the kitchen and asked if any chefs would like to move to Australia and help him open Rosetta in Melbourne.”

With a culinary style that marries tradition with a modern twist, Simone lets the flavours take centre stage. His standout dishes include must-try lasagna, mouthwatering beef and chamomile ravioli, and exquisite agnolotti del plin with three cheeses.

While we’re on the subject of Italian cooking, meet Stefano Raimondi,
owner of Autentico, another chef who is bringing the essence of Italy to the Bay. He hits the nail on the head when he says, “Italian cooking classes, with a real Italian chef − how could you say no, right?"

Embodying the Mediterranean spirit, his cooking style is a celebration of simplicity and tradition. He explains, “When I'm doing a menu, I usually find a good seasonal product, and my mind starts thinking about possible matching flavours and the best way of treating it. Remembering and mixing dishes learned in almost 20 years of cooking.”

Currently collaborating with Basilico pizzeria making fresh pasta and sauce, owning a food truck called Fritto, and planning pop-up dinners, Stefano has some delicious plans ahead. His classes run most Sunday afternoons and will feature favourites such as mushroom risotto and tiramisu.

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