Classic hits

Just a Mum’s Anna Cameron has been cooking up a storm for her new book, featuring an indulgent collection of family-friendly favourites. Here we serve up a few of the hits.

French Apple Cake

A timeless classic, traditionally made with very thin slices of apple in a rum or almond infused batter. My version is quick and easy, perfect for afternoon tea or as a dessert served with yoghurt.

MAKES 12 | PREP TIME 30 MINUTES + COOLING | COOKING TIME 35+ MINUTES

INGREDIENTS

4 large apples, peeled and cored

1 cup plain white flour

1 tsp baking powder

1⁄4 tsp salt

115g butter, at room temperature

2/3 cup white sugar, plus extra

to sprinkle

2 eggs

2 tbsp milk

1 tsp vanilla essence

1 tsp almond essence

Icing sugar to dust (optional)

METHOD

Preheat the oven to 175°C, positioning an oven rack in the centre. Grease the base and sides of a 22 cm-round springform or loose-bottomed cake tin and line it with baking paper.

Cut the apples into 1 cm pieces (you should have about 3 cups) and set aside.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar for 4 minutes until light and fluffy.

Add the eggs one at a time, mixing well between additions, then beat in the milk, vanilla and almond essence (see notes). The mixture may look a little curdled at this stage.

Gently fold in the flour mixture until no flour is visible then fold the apples into the batter until evenly distributed.

Spoon the thick batter into the prepared tin and smooth the top. Sprinkle an extra 2 tablespoons of sugar evenly over the top.

Bake for 35 minutes, or until the top springs back to the touch and a skewer inserted into the centre comes out clean. If needed, continue to bake, checking every 3–5 minutes, until the cake is fully baked and golden. If the top of the cake is becoming too golden brown, loosely cover in foil until baked through.

Allow to cool in the tin for 20 minutes, then carefully transfer to a wire rack.

Serve warm or cold, dusted with icing sugar if desired — it’s lovely with whipped cream or yoghurt.

This cake can be stored at room temperature, loosely covered with a cake cover or tented foil, for 1–2 days, or in an airtight container with a paper towel to absorb moisture for 3–4 days.

Chicken and Bacon Fettuccine

This oh-so indulgent pasta dish is a quick midweek meal to make when you feel like something a little bit fancy.

SERVES 4 | PREP TIME 15 MINUTES | COOKING TIME 20 MINUTES

INGREDIENTS

300g fettuccine

45g butter

7 rashers streaky bacon, diced

300g skinless, boneless

chicken breast, thinly sliced

1⁄2 onion, finely diced

2 cloves garlic, minced

6–8 button mushrooms,

cleaned and sliced

11⁄4 cups cream

1⁄2 cup parmesan, finely grated

1 red capsicum, finely sliced

METHOD

Bring 3 litres of salted water to a boil in a large saucepan. Add the fettuccine and cook for 2 minutes less than the packet instructions. Drain, reserving 3⁄4 cup of the cooking water. Set aside.

While the pasta cooks, heat 15g of the butter in a large frying pan. Fry the bacon until crispy, then drain on a paper towel.

In the same pan, sear the chicken slices in the bacon fat for a few minutes on each side until just cooked. Set aside on a plate with the bacon and cover with foil.

Wipe the frying pan with a paper towel, then melt the remaining 30g butter over a medium heat. Add the onion and garlic and cook for 2 minutes until translucent. Add the mushrooms and cook for about 4 minutes until softened and well browned.

Stir in the reserved pasta water and the cream, parmesan and capsicum. Bring to a gentle boil and simmer for 2 minutes.

Add the drained fettuccine to the sauce, using tongs to toss and coat thoroughly. Fold in the bacon and chicken and heat through for a further 2 minutes until the chicken is cooked.

Serve immediately in bowls, garnished with parmesan and parsley if desired.

Roasted Cauliflower and Chickpea Salad

This salad looks stunning on the table. I love the combination of flavours and textures — the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.

SERVES 6+ | PREP TIME 30 MINUTES | COOKING TIME 50 MINUTES

INGREDIENTS

1 head cauliflower

420g can chickpeas

1 tsp turmeric

1 tsp ground coriander

1⁄2 tsp paprika

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1⁄2 tsp salt

1⁄4 tsp pepper

1⁄4 cup olive oil

Dressing:

1⁄4 cup olive oil

2 tbsp lemon juice

2 tbsp honey

1 tbsp lemon zest, finely grated

1⁄2 tsp ground cumin

Pinch salt and pepper

To Serve:

Handful of rocket, torn

1/3 cup dried cranberries

1⁄4 cup slivered almonds

70g feta, crumbled

10–12 fresh mint or coriander

METHOD

Preheat the oven to 200°C. Lightly spray a large roasting dish with oil.

Cut the cauliflower into small florets — you should have about 5 cups. Place in a large bowl.

Rinse and drain the chickpeas, then pat them dry on a clean tea towel, then add them to the bowl.

Sprinkle in the turmeric, coriander, paprika, onion powder, garlic powder, salt and pepper and stir through. Drizzle with the oil and toss to coat evenly.

Spread out on the prepared tray and roast for 20 minutes. Stir, then continue roasting, gently stirring every 10 minutes, for a further 30 minutes, or until the chickpeas are crisp and the cauliflower is tender and golden but holding its shape. Set aside to cool slightly.

To make the dressing, whisk together all the ingredients in a small bowl.

To serve, transfer the cooled cauliflower and chickpeas to a large bowl or serving platter. Add the rocket and dressing and toss gently. Fold in the cranberries, almonds, feta and torn mint or coriander leaves.

Enjoy warm or cold. Store covered in the fridge for up to 2 days.

The Best Chocolate Chip Cookies

Crisp on the outside, soft and chewy in the centre, these cookies are easy to make, and you can freeze the dough for fresh cookies any time you desire. There’s nothing quite like the smell of freshly made cookies.

MAKES 26 | PREP TIME 30 MINUTES + CHILLING

+ COOLING | COOK TIME 15–18 MINUTES

INGREDIENTS

170g butter

2 cups plain white flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1 packed cup brown sugar

1⁄2 cup white sugar

1 egg

1 egg yolk

1 tbsp vanilla essence

11⁄2 cups milk or dark chocolate

drops, chips or chunks

METHOD

Place the butter in a small bowl, cover and microwave in 30-second bursts until melted. Set aside to cool slightly.

In a bowl, stir together the flour, baking soda and salt. Set aside.

In a stand mixer with a paddle attachment, beat the melted butter with the brown sugar and white sugar on a medium speed for 2 minutes until well combined. Add the egg, egg yolk and vanilla and beat for 3 minutes until light and creamy.

Add the flour mixture and mix lightly until just combined. Then use a wooden spatula to gently fold in the chocolate.

Refrigerate the dough for at least 1 hour, or preferably overnight.

When ready to bake, let the dough stand at room temperature for 20 minutes. Preheat the oven to 165°C fan-forced, positioning one rack in the upper third of the oven and another in the lower third. Line two large baking trays with baking paper.

Roll 2 tbsp-sized scoops of dough into balls and arrange 5cm apart on the prepared trays. You may need to cook 3–4 batches.

Bake for 15–18 minutes, or until the edges are turning golden brown and the tops are mostly set (the larger the cookies, the longer they will take to cook).

Allow to cool completely on the trays — they will firm up as they cool.

Store in an airtight container for up to 5 days.

Images and text from Just a Mum’s Kitchen by Anna Cameron, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin Aotearoa New Zealand. RRP$45.

A taste of Somethin’ Somethin’

Mount Maunganui’s cheekiest café is shaking up the scene with matcha magic, cult-status offcuts and a drinks menu that’s anything but ordinary.

WORDS Hayley Barnett | PHOTOS Rachel Hadfield, Timmo and Sarah Brooky

Tucked behind a couple of shops on Mount Maunganui’s Heath Street is a café where somethin’ cool is brewing. And I don’t mean the coffee, though that’s good, and super cool, too.

The old Heath Street Café is now being run by dynamic husband-and-wife duo Nathan and Ash, a foodie couple who admit Somethin’ Somethin’ wasn’t always the plan. In fact, Ash didn’t even know Nathan had bought the place until it was a done deal.

“I think if I’d known, I probably would’ve talked him out of it,” she laughs. Thankfully, she didn’t. What started as a spontaneous leap into hospitality has turned into one of the Mount’s most loved destinations for coffee, creative snacks and viral drinks.

Ever tried a white chocolate or strawberry matcha? Ash, now the mastermind behind the drinks menu, didn’t know what matcha was at first, but, since learning about the healthy beverage, she’s gone

deep down the rabbit hole.

“I just started Googling and experimenting,” she says, “and now people literally drive from out of town for our drinks.”

These drinks aren’t just photogenic, they’re genuinely delicious. And yes, they make great content for the ‘gram, but what really sets Somethin’ Somethin’ apart is how it doesn’t try to be just another café.

“We didn’t want to open a regular place,” Ash says. “We wanted to do something a little different. We wanted to make it a place people go out of their way for.” And they have. From their now-iconic “offcuts” (random bits of delicious baked goods that became so popular they now sell out daily) to their ever-evolving menu inspired by international coffee trends, Somethin’ Somethin’ is always doing, well, something.

Take their trip to the Melbourne Coffee Expo earlier this year, for example. That sparked an entire menu revamp.

“In Melbourne, people take their coffee so seriously,” Ash says. “Every café had its own coffee menu, cocktail-style. We came home and thought, why aren’t we doing that?”

Now, they serve up seasonal coffee specials that go beyond the flat white, like their signature Mount Blanc.

Food-wise, Nathan brings the ideas. A self-proclaimed foodie who never wanted to be “on the tools”, he’s the brain behind the food menu, while their tight-knit kitchen team brings them to life. After winning Battle of the Snack at the Flavours of Plenty festival, they also took out the People's Choice Award, beating local heavyweights. “We didn’t think we’d win again,” Ash says. “I didn’t even go into work that day!”

And while it still looks and feels like a café (for now), Somethin’ Somethin’ is constantly pushing the boundaries. With event catering and collabs with local brands, Ash and Nathan are dreaming bigger than just brunch. “We want it to be a community hub,” says Ash, “but also a destination café. The kind of place you tell your friends about.”

They’ve nailed both.

SOMETHIN-SOMETHIN.NZ

Raising spirits

How three Bay distilleries are redefining New Zealand gin.

PHOTOS Alan Gisbon + Erin Cave + Supplied

George White and Stephanie Downer's successful Clarity Distilling Company started as a hobby.

It might seem unlikely, but behind the roller doors of a nondescript unit in Tauriko’s commercial estate, two friends are crafting one of the world’s best gins. Just 25 minutes away in another small space in Ōmokoroa, a similar story is unfolding as two friends blend botanicals to bring their award-winning gin to life. And just over the hill, in Matahui, gin drinkers can bottle their own creation - and become award winners themselves.

Far from being on the rocks, gin is obviously continuing its recent resurgence. The clear spirit has gained popularity thanks to its clean herbal aromatics and botanical complexity. Because gin can be produced relatively quickly, small-batch makers have embraced it as a space for creativity, developing unique signature styles and exciting flavour profiles. Juniper remains the foundation, of course, but now it’s not unusual to find exotic ingredients like mānuka, licorice, or Szechuan pepper in the mix, adding bold new twists to traditional flavours. Small independent distilleries in the Bay of Plenty are at the forefront of the gin revolution here in Aotearoa.

Clarity Distilling Company, Bay Distillery and Matahui Distillery are three local producers who are lovingly crafting world-class gin, right here in the Bay. While their approaches to gin differ, the three small batch distilleries share plenty in common. Each is run by a pair of hands-on founders who manage every part of the process themselves, from developing recipes through to distilling, bottling and branding.

Their gin may be internationally recognised now, winning back-to-back golds earlier this year, but Clarity started as a hobby for George White only a couple of years ago. It was something he’d do in his downtime away from the childcare centre he and friend Stephanie Downer had started.

“I’ve always been a guy that likes to cook at home and try recipes and create flavours,” George says. “Gin is open. There are no restrictions. You can do whatever you want. You can put anything into that still and create any flavour you want.”

It was George’s love of cooking that would become Clarity’s secret ingredient. Rather than traditional methods, which see all the botanicals distilled together, the pair instead steep each ingredient individually.

“When you make a gin, it’s like cooking, except you’re dealing with botanicals,” George explains. “When you cook a stew, you don’t throw your meat, herbs and everything in and shut the lid. You layer it. So why would making gin be any different to that?”

This meticulous process of distilling each element separately allows them to exactly control how much flavour is extracted and then added to their blend.

“We get the best out of every single botanical,” George smiles. “Because all that’s in our gin is the botanicals. That's where all of the flavour comes from.”

It’s proven to be a winning formula. In May, their Clarity Navy Gin was awarded ‘Spirit of the Year New Zealand’ at the prestigious 2025 London Spirits Competition. They also have multiple Double Golds from San Francisco, and took home ‘Best London Dry’ and ‘Best Navy Strength’ at the NZ Spirits Awards and NZ Small Batch Gin Awards this year.

Just as much care has gone into Clarity’s look, with Stephanie handpainting the label’s distinctive artwork and even illustrating the ingredient list.

“That’s part of our ethos,” Stephanie says. “Essentially, if it's not on the bottle, it's not in the bottle.”

The operation has quickly scaled up, now with six distillers and upgraded bottling systems. But George says they don’t want to grow for growth’s sake.

“We want to be a household gin, not a special occasion gin,” he says. “We want to be affordable. If people are going to buy gin, we'd much rather let them buy a New Zealand gin.”

Gin makers Karen Hawkins and Denise Roscoe.

It’s a similar story over at Bay Distilling, where gin makers Karen Hawkins and Denise Roscoe launched their gin after running a coffee caravan in Ōmokoroa.

“We both like coffee, so we had a coffee business,” Karen says. “And then we sold that and thought, ‘what else do we like?’ Well, we quite like gin...”

They spent a year in the garage perfecting their dry gin recipe, encouraging friends to give honest feedback, though it was mostly glowing.

“We like a classic dry gin and really wanted to get that right,” Denise says.

Their gin iti recently took silver at the NZ Small Batch Gin Awards. Now in a commercial space, they handle everything from distilling to packing themselves, with a little taste-testing help from Karen’s husband. Their

branding is rooted in the local landscape, with a label designed by Karen’s daughter.

Meanwhile, just outside of Tauranga, Matahui Distillery offers something unique: a chance for people to create their own gin, and potentially win awards for it.

“Late last year, people who had come through our gin lab were asking for feedback on their creations,” says co-founder Paul Horak. “That’s where the Matahui Gin Lab Awards came from. It’s a bit of fun, but with proper base testing and scoring of their recipes.”

Matahui Distillery’s Paul Horak and Angela Howard with their handcrafted spirits.

The gins are created through blending pre-distilled botanical spirits, a process Paul says is used by commercial distillers like Hendrick’s. “It’s actually the best way to develop a recipe,” he explains. “You can quickly see what works, then adjust quantities until it’s perfect.”

Although their signature Adventurers Gin earned silver at the NZ Spirits Awards, the focus at Matahui is on the customer experience. “We’re not aiming to become a big factory,” Paul says. “Selling direct allows us to stay small, and our workshops help fund our own small-batch experimentation.”

The experience has evolved too. Originally participants distilled on-site, but council restrictions prompted a shift in method. “In hindsight, it pushed us to improve,” Paul says. “Now we focus on flavour — people still walk away with a gin they designed, but the quality is even better.”

They’re also working on home-blending kits, so people can recreate the experience themselves. “It’s something we want to launch in time for summer,” he adds.

While many come to Matahui for birthdays or hens’ dos, Paul says it’s just as often individuals with a curiosity for gin.

“New Zealanders are still discovering gin. Every gin is unique, and that surprises a lot of people. But once they learn more about it, they’re hooked.”

These three small-batch distilleries are proving that success in the competitive spirits market doesn’t require big investors or a corporate machine. Instead, it’s passion, ambition and a classic Kiwi ‘can-do’ attitude that are putting them, and the Bay, on the map.

Good eggs

High in the Kaimai Ranges, a small farm puts chickens first, and lets the eggs speak for themselves.

Photos Alan Gibson

It’s a riddle as old as time and one that has left the greatest minds in history scratching their heads. But ask Karlene McGirr what came first, the chicken or the egg, and her answer is immediate.

“The chicken has to come first because that's our priority,” she smiles. “If you look after the chicken, you get a good egg.”

This philosophy drives Kaimai Eggs, the family-owned egg farm situated in the tranquil Kaimai Ranges that was started by Karlene's parents, Otto and Vicki McGirr, in 2011. Now Karlene and husband Jim are continuing to grow the family business, along with all Otto and Vicki's daughters, who are involved in aspects of the farm. The health and well-being of their chickens is something that has been paramount to the whole family since the beginning. 

Karlene and Jim Brown.

“Dad's been asked ‘What makes a good egg?’ a few times over the years, and it’s simple: a good chicken makes a good egg,” Karlene explains. “There’s no other way around it.”

“You've got to have a healthy, well-fed, well-watered chicken in a good environment with good people looking after it and all the other stuff kind of just happens,” Jim adds. “Which makes sense. Of course, a happy bird is going to produce better eggs.”

Their farm, which produces free-range and barn eggs, is situated in the tranquil Kaimai Ranges, where the chooks enjoy a view of the hills that’s so stunning it’s printed on the egg carton. But spectacular views aren’t the only thing that sets Kamai Eggs apart. 

Otto McGirr.

Unlike most egg producers, they look after their whole supply chain, getting baby chicks at just one day old and rearing them right up until they’re ready to begin laying eggs. From there, they’ll be moved into one of the farm’s laying sheds, where they’ll be able to run free, indoors and out, with the flock. The eggs that are produced are then packed by hand on the farm before going onto their “little truck” that leaves every morning, to deliver them fresh to supermarkets and cafés around the region. Their team even stacks the supermarket shelves themselves to ensure there’s no accidental breakage that goes unnoticed and could leave a bad taste in a consumer’s mouth.

“We’re only as good as the last carton that goes out. We believe, and it’s
true, that every carton is an individual customer,” Jim says, explaining why in this age of automation they remain hands-on. “If you have a bad experience with our eggs, you're not going to want to buy them again.”

The family don’t just talk the talk, they also walk the walk, out on the farm each morning checking on their chickens and jumping on the line to pack eggs. 

“We have a great team who supports making this happen seven days a week,” Jim says, proudly.

Keeping the birds happy and healthy is a constant challenge, especially with free-range farming. The trick is finding the balance between quality of living for the bird versus the cost, so an affordable product is waiting on supermarket shelves.

“We’ve invested in some really high-tech monitoring systems for the animals and for people to spend time with the animals,” Karlene says. “And because we rear our own birds, we get to control those that are incoming. Birds never leave the farm. They come in at one day old, and they stay on the farm.”

“It's a low-stress environment,” Jim says. “Because we're not moving the chicken far. It just goes from that shed there when they’re chicks to that shed there when they’re ready to lay. You see in other animals, when they move long distances, they come under a lot of stress.”

The farm has philosophically and financially invested in ensuring their chickens' lives are as stress-free as possible. The chickens live in a big shed where they have 24/7 access to a grassy paddock. 

“They can come and go as they please,” Jim says. “But typically they hang around the shed in the mornings.”

The birds are early risers, up at 4am for breakfast, before they start laying eggs at 5am. Around 8am is when the animal welfare team comes in to do their checks and make sure everything is hunky dory, and by 9am, the chooks' work is done for the day and they head outside to enjoy their day.

“The chickens are awake for 16 hours a day. And they get up to stuff,” Karlene says. “They break a lot, scratching and pecking and tapping away.”

“It can be chicken anarchy,” Jim laughs.

Rounding them up in the evening and herding them back into the shed before dark is a surprisingly easy task.

“They're scared of the dark, so they all come in willingly at night,” Jim laughs. “It's like a switch. All of a sudden, they all just start running for home. It's bloody amazing! They all come in, eat and roost, and hopefully give us an egg the next morning.”

Kaimai Eggs' slogan is ‘Your Local Farm’ and that’s something they take to heart. They support local schools in the area, as well as Bay of Plenty Rugby and local food banks and charities. 

“We take our social responsibility very seriously,” Jim says. “It's our job to support quite a few organisations.”

“Words are cheap. We want to walk the walk,” Karlene says. “Dad is a big pusher of that, especially with supporting kids in sports and the local schools. It's not optional, it's just what we do. It's all good to go out there and tell everyone that we're local, but you’ve also got to put your money where your mouth is and support local organisations.”

“It's cool,” Jim smiles. “You get to meet quite a few local people doing good stuff in the community. It's rewarding to help organisations in the community. It makes you feel good.”

There’s only one last question for the egg farmers, and it could be the hardest of the lot; how do they like their eggs?

“That's the big question for the egg producers,” Jim laughs. “We've got loads in the shed and we always forget to take them home!”

“And we only get to take the ones that aren’t perfect,” Karlene adds. 

“To be honest, it's quite nice to come to the cafés that use our eggs and get them to cook them for us,” Jim smiles, before Karlene jokes, “We're terrible at cooking them!”

KAIMAIEGGS.CO.NZ

Savour the balance

Delicious gluten-free, dairy-free recipes to balance blood sugar, boost your glow, and energise your body, created by holistic skin health expert Janine Tait and chef Isaac Weston.

photos TASH MITCHELL FROM TASTEFULLY STUDIOS

Beetroot and boysenberry cupcakes

This recipe can be used to make a dozen cupcakes, with a rich, chocolaty taste and a touch of sweetness from the boysenberries. Note: You can replace the boysenberries with any other berry but avoid strawberries if you have irritated skin.

makes 12 prep time 10 MINUTES cooking time 25 MINUTES

Gluten free, dairy free, refined sugar free

INGREDIENTS

1 cup allulose or monk fruit with erythritol (white granulated version)

2 cups almond flour (not almond meal)

1 ½ tsp baking soda

1 cup cacao or cocoa powder

1 cup beetroot, grated

½ cup boysenberries, fresh or frozen (defrosted)

½ cup coconut oil, melted

4 eggs, room temperature

METHOD

1. Preheat your oven to 160°C. Grease 12-cup muffin tin.

2. Add all the ingredients to a food processor and blend until smooth.

3. For cupcakes, bake for 25 minutes, or until a skewer inserted comes out clean. Allow the cupcakes to cool before removing them from the tins.

4. Serve with a dollop of coconut yoghurt and fresh or defrosted berries.

Everyday loaf

This loaf is the closest I have tasted to a wheat-based bread. It has the lightest texture and mildest taste of all the options in this book. Just keep in mind that it may take a little longer than most to toast, so adjust your toaster settings accordingly. You will need scales for this recipe.

makes 1 loaf | prep time 10 MINUTES | cooking time 40-50 MINUTES | GF, DF, RSF

INGREDIENTS

100g ground golden flaxseed/ linseed (grind 1 cup of whole seeds in a spice grinder if needed)*

1 cup almond flour

½ tsp fine texture salt

3 tbsp soya flour**

2 tsp of baking powder

2 tbsp olive oil

150ml water

4 medium-sized eggs

*Pre-ground brown flaxseeds are a convenient alternative to grinding the golden flaxseeds, though they will alter the colour of the loaf.

**Soya flour (also known as soy flour) is commonly available in Asian food stores.

METHOD

1. Preheat your oven to 180°C. If you aren’t using a silicone tin, grease or line a loaf tin.

2. In a bowl, blend the olive oil, water and eggs together using a whisk or stick blender until well combined.

3. Mix the wet and dry ingredients together until fully combined. Leave the mixture to stand for 5 minutes to thicken.

4. Pour the mixture into the loaf tin. Bake for 40-50 minutes, until risen. Please note that this bread doesn’t brown very much.

5. Check with a skewer to see if cooked. Leave to cool on the bench before removing from the tin. Once completely cooled, you can slice the bread and freeze it for an easy toast alternative.

Konjac noodle chicken broth

Noodles are a common blood glucose-spiking food, so finding a delicious alternative like konjac noodles is a real win. Konjac is a root vegetable that grows in many parts of Asia and is high in fibre, making it great for gut health. A 2013 study even suggests that konjac can reduce acne and improve skin health.

serves 4 | prep time 10 MINUTES | cooking time 1 HOUR 15 MINUTES | GF, DF, RSF

INGREDIENTS

1 large onion, peeled and chopped into chunks

4 cloves of garlic, peeled

2 whole star anise

5cm knob of fresh ginger, sliced into chunks (skin can be left on)

1 ½ tbsp salt

12 cups cold water

1.3kg whole chicken 1 pack (400g) of konjac noodles

Garnish: Spring onions, chopped coriander or other fresh herbs

METHOD

1. Place the water, chicken, onion, garlic, star anise, ginger and salt into a large pot (about 25cm wide x 15cm deep), ensuring the water covers the chicken.

2. Bring to a boil, then allow a rolling boil for 25 minutes with the lid on. After 25 minutes, reduce the heat to a simmer and cook for an additional 50 minutes, with the lid on, until the chicken is fully cooked and tender.

3. Remove the chicken from the broth and shred the meat, setting it aside. Strain the broth into a separate pot and discard the onions, garlic, ginger, and star anise.

4. Remove the konjac noodles from their packet and rinse under cold water for 1 minute (or follow the instructions on the packet).

5. Divide the noodles between bowls and pour the hot broth over the top. Add the shredded chicken and garnish with spring onions and fresh herbs. The leftover broth and chicken can be frozen together (without the noodles) for future use, or stored in the fridge for up to 3 days.

Spiced hot chocolate

A warming and aromatic drink, perfect for a cosy moment. This latte is rich with spices and a healthy cacao kick.

serves 2 prep time 5 MINUTES GF, DF, RSF, Vegan

INGREDIENTS

6 cardamom pods (seeds removed)

5 whole cloves

¼ tsp nutmeg

1 tsp cinnamon

2 tsp cacao or cocoa powder

2 tsp maca powder

1 tbsp monk fruit with erythritol (white sugar version) or allulose

1 cup almond or soy milk

1 cup water

METHOD

1. Remove the seeds from the cardamom pods. Use a mortar and pestle or spice grinder to grind the cardamom seeds and cloves into a powder.

2. Place all the ingredients, including the ground spices, into a pot. Warm the mixture over medium heat, stirring regularly. Take care not to let it boil.

3. Pour into mugs and serve warm.

The talented tī lady

In another life, Amy Tihema-Madden would've been an expert winemaker but the Hamilton mother of four has spent the past five years perfecting the art of fermenting tea, and we are all better for it, as UNO columnist JESS EASTON writes.

Amy Tihema-Madden never set out to create an award-winning, life-giving drink of deliciousness. All she wanted to do was to make herself better.

With post-natal depression, grief and anxiety darkening her horizon, soon after the birth of her fourth child and just before Covid-19, forming a company and learning the intricacies of running a business was the last thing on her mind.

Thanks to her kindly Chinese GP, who convinced her to go back to her people and find traditional Māori practices to heal, Amy (Te Aitanga a Mahaki, Te Whānau a Kai, Ngati Kohuru) found herself on a vastly different path.

Soon, she was deep in the forest, learning about rongoā and how nature's energy could heal.

Copious tears soaked fertile soil and Waikirikau fermented tea was born.

Booze-free is big business these days. For various health and social reasons, many people are looking for food-matched flavours and boutique brews that don't have the age-old after-effects. Non-alcoholic shrubs and tonics are becoming ever-more popular, while kombucha and other fermented offerings are flourishing.

Amy soon found that the more she learned about the healing power of native plants, the more intuitive she became at combining them with herbs, leaves, fruits, barks and flowers. Fermenting them was a way to preserve their potency and bring probiotic benefits into play.

We've been using Waikirikau brews at our Kitchen Takeover events for the past couple of years and the likes of Hā Raumati – manuka-infused with cucumber, lime and juniper additions – pair fabulously with so many of our delicious courses. The spectacular ruby-coloured Ngā Taonga ā Papatūānuku is indeed a treasure, while Horopito Chai and Kawakawa Kaha are more recent offerings. But what we love most is that Amy hand-picks all her ingredients, using maramataka principles, and then caresses the flavours out of her produce in a small commercial kitchen in her Hamilton backyard.

Her small personal passion has indeed become a successful business, albeit one that is still boutique and hand-crafted.

And the most important ingredient in her arsenal remains her aroha, the care and the nurturing, which shines through in every mouthful.

Jess Easton is a director and owner of Kitchen Takeover and Saint Wine Bar, complementing her career as a Tauranga-based lawyer.

Italian soul, Kiwi style

Discover a modern taste of Italy with a family legacy at Coco’s Trattoria.

words HAYLEY BARNETT

A love for Italian cuisine runs in the family for owners of the new and beautifully modern Coco’s Trattoria. Chloe Meredith and Nik Zoraja met while working at one of his family's restaurants in Matamata, one of three Italian restaurants owned by Nik’s parents. He was in the kitchen, she worked front of house. Fittingly, Nik’s parents met the same way: chef and waitress, side by side.

Hospitality has long been the family business. While the family's Mount Maunganui eatery recently changed hands, the family still owns the Matamata and Ohakune spots. Now, Chloe and Nik have stepped out on their own with Coco’s.

“We’re really lucky everything has run so smoothly since opening in November last year,” says Chloe. “Our team came with us from previous roles, so they know how we work. It made things seamless, especially with a baby on the way!”

That baby, little Enzo, was just nine weeks old when UNO sat down to chat. “We decided to do it all at once — open a restaurant and have a baby,” Chloe laughs. Coco’s marks new territory for the pair. “We weren’t sure about opening inside a mall. We’ve always been in niche areas and hadn’t worked with a large corporation like Bayfair before. But the support they gave us made it all possible.”

The move has paid off. Steady foot traffic has kept them busy, and they’re looking forward to winter, when cravings for comforting pasta and slow-cooked meats kick in.

When the UNO team visited on a sunny autumn afternoon, two things stood out immediately: the authenticity of the food, and the speed it arrived. Within minutes, the table was brimming with fresh pasta, Napoli-style pizza, Italian snacks, and rich, slow-cooked dishes.

“It’s been a learning curve,” says Chloe. “We’ve never done a sharing-style menu like this. In past restaurants it was entrée, then main. But sharing works well in a faster-paced setting like this.”

Despite its mall location, Coco’s doesn’t feel like it’s in one. With a refined fit-out and a thoughtful menu, it delivers a full restaurant experience.

“While we’re quite traditional, we always say we’re Italian-style, inspired by Italian cuisine, but with a Kiwi twist. For example, traditional Italian pasta isn’t very meaty, but Kiwis love meat, so we adapt.”

Adding to the authenticity, two of their chefs and two front-of-house staff are from Italy. “They often say it reminds them of home. That’s the best feedback we could get.”

Though Coco’s is their first solo venture, Chloe and Nik have brought years of experience, and genuine passion, to the table. Balancing business and new parenthood, they’ve created a space that blends tradition, warmth and a modern take on what great Italian dining should feel like.

COCOSTRATTORIA.CO.NZ

Simple savoury solutions

In a world of complicated recipes and confusing ingredients, Linda Duncan has come to the rescue. In The World’s Easiest Recipes she combines just five ingredients per meal using low-cost, easy-to-source items.

Lemon, basil and feta chicken

The combination of these simple Mediterranean flavours will have your taste buds singing. It’s such an easy way to jazz up chicken breasts and have you looking like a culinary genius at the same time. You can use chicken breasts or thighs in this recipe.

SERVES 4 | PREP TIME 10 MINUTES

COOKING TIME 20–25 MINUTES

INGREDIENTS

2 tbsp olive oil

2 tbsp lemon juice

4 skinless, boneless chicken breasts or thighs

2 tbsp lemon rind, finely shredded

1/3 cup basil leaves, roughly chopped

120g feta, crumbled

salad, to serve

METHOD

1. Preheat the oven to 200°C. Combine the oil and lemon juice in an ovenproof dish that will fit the chicken snugly but with a little gap between each piece. Add the chicken and turn to coat in the marinade.

   2. Sprinkle the top of the chicken with the lemon rind, basil and feta. Season with freshly ground black pepper.

   3. Bake for 20–25 minutes or until topping is golden brown and chicken is cooked through. Cover with foil during cooking if the topping starts to burn.

   4. Rest for 5 minutes before serving with salad.

Quick potato bake

A potato bake is a must in your recipe repertoire. This one is quicker to make than a normal potato bake, with the help of your microwave. It’s also a lot easier than a potato gratin as you don’t need to slice the potatoes thinly and then layer them. Just chop into cubes and throw into your baking dish. Couldn’t be easier!

SERVES 4 | PREP TIME 15 MINUTES

COOKING TIME 45 MINUTES

INGREDIENTS

800g roasting potatoes, peeled

and chopped into 1cm cubes

30g butter, melted

30g dried French onion soup mix

1 cup cream or milk, or a mixture of both

1 cup grated tasty cheese

METHOD

1. Preheat the oven to 180°C. Grease a 20cm square microwave-safe baking dish.

2. Place the potatoes into the prepared dish. Pour over the butter and season with salt and pepper to taste.

3. Mix to combine, then microwave uncovered on high for 15 minutes.

4. In the meantime, add the soup mix to the milk or cream and mix until well combined. Pour over the potatoes then sprinkle the cheese over the top.

5. Bake for 30 minutes or until the cheese is golden and the mixture is bubbling. Stand for 5 minutes before serving.

Couscous, pea and feta salad

I just love the freshness of this couscous salad. It's delicious served alongside roast lamb. It can be prepared well in advance so is perfect for entertaining. I really like the texture of Israeli couscous in this recipe; however, any couscous will work.

SERVES 4 | PREP TIME 10 MINUTES

COOKING TIME 10 MINUTES

INGREDIENTS

1 cup Israeli (pearl) couscous

2 cups frozen peas

1⁄2 cup mint leaves, roughly chopped

2 tsp lemon rind, finely grated

2 tbsp lemon juice

80g feta, crumbled

1 tbsp olive oil

METHOD

1. Cook the couscous in a large saucepan of boiling water according to the packet instructions, until tender. Drain and rinse under cold water to cool.

2. Cover peas in boiling water for 5 minutes to thaw, then drain and rinse under cold water to cool.

3. Place couscous and peas into a large bowl. Add the remaining ingredients, season with salt and pepper to taste and toss well.

4. Refrigerate until ready to serve.

Three-ingredient peach cobbler

Old-fashioned peach cobbler is made even easier with the use of packet cake mix. The great thing about this recipe is you can get quite creative with it. I have made this recipe multiple times using different tinned fruit like plums, apricots, pears or cherries. A handful of berries thrown in is also delicious. I have also used chocolate cake mix instead of vanilla. Dust with a little icing sugar before serving.

SERVES 6-8

PREP TIME 15 MINUTES

COOKING TIME 40–50 MINUTES

INGREDIENTS

820g tinned peach slices, in juice

540g pkt vanilla cake mix

120g butter, melted

vanilla ice cream, to serve

METHOD

1. Preheat the oven to 180°C. Grease a 23cm square baking dish.

2. Tip the peaches (including the juice) into the dish and spread out evenly. Place the cake mix and butter into a bowl and mix until combined. Scatter the mixture over the peaches. It doesn’t matter if the mixture doesn’t completely cover the peaches.

3. Bake for 40–50 minutes until golden and bubbling.

4. Stand for 5 minutes, then serve with vanilla ice cream.

Extracted from The World’s Easiest Recipes by Linda Duncan. RRP$45.

Published by HarperCollins NZ.

Spirit of Mexico

Hayley Barnett discovers authentic Mexican cuisine and innovative cocktails in the heart of Mount Maunganui.

photos CHRISTIAN LONGHI

From left: Isaac Partida, Claudia De La Torre and Marco Rodocanachi.

Kiwis are beginning to understand tequila is not just a shot,” Marco Rodocanachi says, delivering another amazingly delicious tequila-based cocktail to UNO's table.

The mixologist and co-owner of the newly-opened Agave at Mount Maunganui’s Cruise Deck is explaining the welcomed shift in perception for the spirit that has largely been known as a party drink and making an incredibly convincing case for a reassessment.

“A lot of people don’t know this, but tequila is probably the healthiest thing you can drink,” he adds, with casual conviction and air quotes around the word “healthy”. “It's not got many calories, it releases serotonin in your brain so it makes you happy, and in terms of alcoholic drinks, there's not really anything better – so long as you’re choosing a quality tequila.”

Marco opened Agave with fellow co-owners and chefs Isaac Partida and Claudia De La Torre last December. He met the couple when they were working together at the foodie favourite Clarence Bistro in Tauranga. They all came to New Zealand six years ago – Marco from Italy and Isaac and Claudia from Mexico – and bonded over their shared passion for Mexican cuisine and drinks.

The trio’s initial idea was a speakeasy. The location was perfect, hidden in the corner of the Cruise Deck. But the large glass bifold doors created an open environment that was somewhat incongruous with the dark and moody vibes of a speakeasy.

The cuisine was always going to be authentic Mexican, and with Marco’s love of tequila, it just made sense to focus on an all-Mexican offering. Isaac and Claudia both grew up cooking with their families. Isaac travelled around Mexico and worked for renowned international chefs, gaining amazing gastronomic experiences along the way.

“There aren’t a lot of restaurants here in New Zealand serving real Mexican fare that isn’t Tex-Mex, so it’s hard to understand what Kiwis will like,” says Claudia. “Mexico is a big place. In the north, it’s more meat and barbeque, and they use wheat instead of corn tortillas. Sometimes people have only tried food from certain parts so it doesn’t seem authentic to them. We’ve had to work out what people like and what they don’t.”

At the moment the menu includes handmade tostadas, veggies with white mole, duck enchilada, and a cacao tart to die for.

“I always said I’d never be a baker of sweet food, but now it’s my favourite thing to make,” Claudia smiles. Isaac and Claudia have kept the flavours as authentic as possible.

“Now that we have more time and are more adapted to the place, we are starting to have regular customers, so can start to play more with the menu and introduce new flavours,” Isaac says, citing the rich, complex flavours of Oaxaca and the slightly sweet seasonings of Chiapas and some new additions they are planning for the menu.

“But slowly,” smiles Marco, suggesting they won’t be alienating those with less than adventurous Kiwi tastebuds. “Very slowly!”

AGAVEBISTRO.CO.NZ

From Paris to paradise

From French bistros to New York dreams, globe-trotting chef Paul Patterson has found his anchor at Ōhiwa Harbour's Fisherman’s Wharf.

words SUE HOFFART
photos CLAIRE HOUSE PHOTOGRAPHY

Fijian-Kiwi chef Paul Patterson admits it was fun rather than food that lured him into commercial kitchens. The Ōhope restaurateur was 15 when he began washing dishes in a city pizzeria, relishing the vibrant social scene and comparative maturity of his female workmates. But everything shifted on the night a short-staffed chef called him to the stove.

“I was chucked in the deep end and I loved it,” he says. “By the time I was 16, I was half-running the pizza joint.”

So began a culinary career that has taken him to Paris, New York and to the Waiheke Island bowling club. He has flown to Glastonbury music festival to cook for celebrities and once scooped an award at the barbeque world championships in the American city of Memphis.

There have been a few additional stops along the way, too. Like starting a horticulture degree and completing an auto engineering diploma, with stints as a drainlayer, a security guard and photographer for a music industry magazine. Not to mention appearances on reality television show The Bachelorette. “But I always end up back in the kitchen.”

Now, at 40, he is settling into small-town life while casting for kingfish out the window of the Fisherman’s Wharf restaurant he has purchased on the edge of Ōhiwa Harbour. It was an act of charity that introduced him to the coastal community three years ago.

Paul had agreed to donate a personal chef experience for an animal welfare fundraising event, held at the Ōhope Beach Golf Links clubhouse each year. On that first visit, he was gobsmacked by the stunning beach backed by rolling hills and an especially relaxing rural ambiance.

During a subsequent stay, for the same event, he discovered a wharfside eatery with a bank of wooden windows that overlook darting stingrays, sailboats and a waterway stocked with fresh oysters.

Paul claims he pestered the previous owner into selling. Last year, he and partner Sarah Day moved their toddler son Hendrix to Ōhope to immerse themselves in a different kind of life.

“It’s a really beautiful place and this region is amazing, with the water and the bush. I can watch people floundering out the front here and 40 minutes’ drive from work, I can shoot a deer. A 40 minute boat ride and I can catch a marlin.

“I have customers with a gin distillery and there’s an island across the harbour with an avocado orchard on it. You can’t really beat it.”

Paul admits he was vastly less enthusiastic about the New Zealand lifestyle when Covid forced him to leave his central Parisian apartment and fly home in March 2020. He had been living on the banks of the Seine river, working as a restaurant consultant responsible for opening more than a dozen eateries in Paris and beyond.

In fact, he was weeks from launching an eatery in New York’s Lower Manhattan when the global pandemic scuppered not only the restaurant but his own plan to live part of the year on that side of the Atlantic Ocean.

Suddenly, Paris became eerily empty and Paul’s Fijian-born mother and Kiwi dad begged him to return to Auckland. He found himself marooned, unable to return to the bright lights of his former life and unsure how to move forward in his homeland.

It was, he says, a tough pill to swallow. So he dug drains to fund a new restaurant business in Parnell. When that didn’t work out, he moved to Waiheke Island to run the kitchen inside the island’s sole bowling club.

During his tenure, membership swelled from 300 to 900 members. His brief and unlikely screen career was sparked by an unsolicited casting call for The Bachelorette. He said no. However, he warmed to the idea after a few too many glasses of Bourbon with friends.

“And, actually, it was great. It was definitely a fun experience. You learn a lot about yourself. You’re stuck in a house with no phones, no music, no TV, so you have a lot of time to be in your own head. It was therapy.”

As always, he returned to his chef whites. “Yes, I love the food, the creativity, the thrill of getting a menu perfect but it’s more than that. For me, the kitchen is a place of crazy ups and downs, with a lot of emotions and a lot of pressure. You’re forever chasing something, trying to fix something, get better service, a better dining experience, better leadership of your staff. It’s addictive.”

On April 5, Paul will host a ‘Scales and Ales’ beer and seafood event for the Flavours of Plenty Festival. His ‘Cray Tales and Cocktails’ evening is scheduled for the following Saturday.

FLAVOURSOFPLENTYFESTIVAL.COM

Cool, crisp & crafted

These fun festive cocktails are sure to impress guests this holiday season. Refreshing, delicious and light, they’ll be on rotation all summer long.

cocktails KIRKY DONNELLY | photos ILK PHOTOGRAPHY

Dark coconut mojito

Dark coconut mojito

Enjoy this crisp cocktail on a hot summer’s afternoon.

MAKES 2 cocktails

INGREDIENTS

2 tbsp simple syrup

10+ fresh mint leaves (plus extra for garnish)

3-4 tbsp freshly squeezed lime juice

5 cucumber slices

60ml Millenhall Rum 

120ml coconut water

Soda water, to top

Garnishes

Fresh mint leaves

Lime wedges

Cucumber ribbons (use a vegetable peeler)

METHOD

Juice the lime, then cut the remaining lime halves into wedges. Set aside half for garnish and half for mixing.

Slice 5 cucumber rounds, and use a vegetable peeler to create thin ribbons of cucumber for garnish.

In a cocktail shaker, combine the simple syrup, fresh mint leaves, cucumber rounds, lime juice, and lime wedges. Gently muddle together to release the flavours.

Add ice to the shaker, then pour in the rum and coconut water. Secure the lid and shake well.

In two tall glasses, add ice, mint leaves, and the leftover lime wedges.

Use the cucumber ribbons to circle around the inside of each glass.

Strain the cocktail mixture into the prepared glasses, stirring gently to combine. Top off with soda water for a refreshing fizz.

Berry gin spritz

Berry gin spritz

This delightful berry-infused cocktail suits festive occasions,
but is also great year round.

MAKES 2 cocktails

INGREDIENTS

30ml simple syrup

10-12 fresh or frozen raspberries

1 tbsp freshly squeezed lime juice

60ml Armada Premium Pink Gin

Tonic water, to top

Garnish

Fresh raspberries

Lime slices

METHOD

In a cocktail shaker, combine the simple syrup, raspberries, and lime juice. Muddle together to release the raspberry flavours.

Add the pink gin to the shaker, then fill with ice. Shake well.

If the mixture is too thick, remove the lid of the shaker and use a strainer to pour the cocktail into the glasses.

Create a beautiful gradient by pouring the mixture into two chilled glass flutes before adding the ice. Once the ice is in place, top with your choice of tonic water for a refreshing finish.

Garnish with fresh raspberries and a slice of lime.

Vanilla pear gin fizz

Liquid dessert, yes please! For a good-looking tipple, this sweet fizz
is super easy to put together.

MAKES 2 cocktails

INGREDIENTS

For the fresh pear juice

1 cup finely chopped ripe pear

⅔ cup cold water

1 tbsp fresh thyme leaves

2 tbsp lemon juice

Seeds from 2 vanilla pods

For the cocktail

120ml fresh pear juice

60ml Armada Premium Dry Gin 

30ml simple syrup

Prosecco, to top

Garnish

Fresh pear slices

Thyme sprigs

Leftover vanilla pods

METHOD

In a blender, combine the chopped pear, cold water, thyme leaves, lemon juice, and vanilla seeds. Blend until smooth.

Strain the pear purée through a fine mesh strainer to extract the juice. Chill the juice in the refrigerator until ready to use.

In a cocktail shaker, combine the chilled pear juice, simple syrup, and gin. Fill with ice and shake well.

In two glasses, add ice, a slice of pear, thyme sprigs, and your leftover vanilla pods for garnish. Divide the mixture evenly between the glasses and top off with Prosecco.

Sparkling cranberry Christmas

Cheers to Santa’s favourite festive drink.

MAKES 2 baubles

INGREDIENTS

1 cup cranberry juice

60ml Armada Premium Vodka

1 tbsp fresh lime juice

Prosecco, to top

Garnishes

2 sprigs fresh rosemary

Frozen cranberries

METHOD

In a carafe filled with ice, combine the cranberry juice, vodka, and lime juice. Stir gently to mix the ingredients.

Using a funnel, pour the mixture into your Christmas baubles, filling them about three-quarters full, depending on the size.

In two glasses, add ice, a handful of frozen cranberries, and a sprig of rosemary for garnish.

When you’re ready to enjoy, pour the contents of the baubles into the prepared glasses and top with Prosecco for a festive fizz.

Follow @kirkymareedonnelly for more impressive cocktail recipes and inspiration.  

Easy does it

Donna Hay shares her simple shortcuts for super easy summer entertaining.

recipes + styling DONNA HAY | photos CON POULOS

Balsamic tomato chicken parma

Level up the flavour on your chicken parma by baking it with layers of parmesan, creamy mozzarella, oregano and crispy prosciutto. The roast tomatoes and balsamic sauce make the perfect finish.

SERVES 4

INGREDIENTS

¼ cup balsamic vinegar

1 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp firmly packed brown sugar

sea salt and cracked black pepper

600g cherry tomatoes

4 x 180g chicken breast fillets, trimmed

¾ cup finely grated parmesan

2 x 125g fresh mozzarella, well drained and sliced into 8 pieces

4 oregano sprigs

8 slices prosciutto

METHOD

Preheat oven to 200°C (400°F). Combine the balsamic vinegar, oil, sugar, salt and pepper.

Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake for 15 minutes.

Place the chicken on a board and sprinkle with parmesan and pepper. Top each with 2 slices of the mozzarella and a sprig of oregano.

Place 2 slices of prosciutto on top of each, folding them underneath the chicken to enclose.

Place the chicken on top of the tomatoes and drizzle with oil.

Cook for 12–15 minutes or until the chicken is golden and cooked through.

Cook’s note: I’ve used cherry tomatoes on the vine here – however you can use any cherry tomatoes you like. Roma tomatoes cut into quarters also work well. The key is to buy whatever tomato is ripe and sweet.

Risoni and chilli-honey haloumi salad

Every spoonful of this salad is deliciously good. Tender risoni, peppery rocket, sweet pops from currants and toasty almonds… just top with molten chilli-honey haloumi and it’s simply perfect!

SERVES 4

INGREDIENTS

350g dried risoni

⅓ cup lemon juice

2 tbsp extra virgin olive oil

1 tsp dijon mustard

sea salt and cracked black pepper

100g rocket (arugula) leaves

1 cup mint leaves, torn

½ cup toasted almonds, chopped

½ cup currants

Chilli-honey haloumi

1 tbsp extra virgin olive oil

440g haloumi, cut into chunks

⅓ cup honey

1 tsp dried chilli flakes

METHOD

Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente.

Drain the risoni and refresh under cold water. Set aside.

To make the chilli-honey haloumi, heat a large non-stick frying pan over medium– high heat. Add the oil and haloumi and cook for 3 minutes or until golden. Remove from the heat.

Add the honey and chilli and stir to combine. Set aside. Combine the lemon juice, oil, mustard, salt and pepper.

Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.

Top with the chilli-honey haloumi and serve.

Cook’s note: The chilli-honey haloumi is best served warm. If you want to get ahead, prepare the salad components and refrigerate. Then, cook the haloumi just before serving for maximum deliciousness!

Lemon, raspberry and almond ricotta cake

If I had to pick the cake I love to snack on the most, it would have to be this one. It’s my current cake crush – the softness of the ricotta, the crunch of the almonds, the spiky hit of tangy raspberry… seriously, so good!

SERVES 10-12

INGREDIENTS

125g unsalted butter, softened

1 cup caster (superfine) sugar

2 tbsp finely grated lemon rind

1 tsp vanilla extract 4 large eggs, separated

2 cups almond meal (ground almonds)

1 cup fresh ricotta

125g raspberries

½ cup flaked almonds

thick or double (thick) cream (optional), to serve

METHOD

Preheat oven to 160°C (325°F). Line a 20cm (8 in) round cake tin with non-stick baking paper.

Place the butter and ⅔ cup (150g/ 5½ oz) of the sugar in the bowl of an electric mixer and beat for 4 minutes or until light and creamy. Add the lemon rind and vanilla and beat until combined. Add the egg yolks, one at a time, beating well between each addition.

Fold through the almond meal and ricotta. In a clean bowl of an electric mixer, whisk the egg whites until soft peaks form. Add the remaining sugar and whisk until stiff peaks form.

Fold a spoonful of whipped egg white into the almond mixture, then gently fold in the remaining egg white until combined.

Spoon the mixture into the prepared tin and sprinkle with raspberries and almonds.

Bake for 1 hour or until firm and golden around the edges but with a slight jiggle in the middle. Allow the cake to cool completely in the tin.

To serve, place on a cake stand or serving plate. Serve with cream, if desired.

Cook’s note: Don’t be scared by the uncooked appearance of the centre of this cake when it’s just out of the oven. As the cake cools, it will set to the most deliciously moist texture.

Snacking brownie

When you’re craving just a little warm gooey, chocolatey sweet treat, my mini brownie fits the bill exactly. This perfectly molten choc delight is the ideal size for sharing (or not… no judgement!)

SERVES 1-4

INGREDIENTS

½ cup plain (all-purpose) flour

2 tbsp cocoa powder

⅔ cup firmly packed brown sugar

60g unsalted butter, melted

½ teaspoon vanilla extract

1 egg

50g dark (70 percent cocoa) chocolate chunks

vanilla bean ice-cream, to serve

METHOD

Preheat oven to 160°C (325°F). Line a 12cm (4¾ in) ovenproof skillet or frying pan with non-stick baking paper.

Combine the flour, cocoa, sugar, butter, vanilla and egg in a bowl. Add the chocolate chunks and stir to combine.

Spoon the mixture into the prepared pan.

Bake for 20–25 minutes or until the brownie is set.

Allow the brownie to cool in the pan for 2 minutes. Serve warm with ice-cream or leave to cool completely before serving.

Cook’s note: You can also bake this brownie in a 1-cup (250ml) capacity ramekin or pie tin.

Extracted from Too Easy by Donna Hay. Photography by Con Poulos. RRP$49.99.
Published by HarperCollins.

The garage master

Ollie Powrie has long hair and long limbs and occasionally rides a long board. For a long time, he’s also been making wine in his garage, writes UNO wine columnist Jess Easton, and they’re so good you’ll find yourself, well, longing for them.

photos Richard Brimer

Ollie Powrie’s party trick is that he makes wine in his garage. His passion, business venture and long-term lifestyle choice, meanwhile, is that he makes really, really good wine in his garage.

There’s a romantic adventurer in Ollie’s viticultural stylings. Together with wife Rebecca, and plenty of help from his two daughters, Ollie has been making wine in his garage since handpicking an abandoned row of Chardonnay more than 20 years ago.

That was a hobby for two decades, while studying viticulture and winemaking in Hawke's Bay, then eventually becoming chief viticulturist for Villa Maria Estate. It morphed into a business when Ollie and his family set up Chateau Garage in 2020, then a full-time gig when he left Villa Maria two years later.

He and his family spent seven months in Italy soon after, exploring a number of intriguing varieties and honing his craft even further, and those Old World experiences have added depth and character to the wines he conjures out of the back-blocks of Hawke’s Bay and Gisborne.

Barrels of Chardonnay, Cabernet Sauvignon, Rosé and Syrah fill his old brick garage, resplendent with turrets, in Napier, where sampling delicious vintages becomes so much more personal and intimate. Fittingly though, for a free-spirited surfer brave enough to make great wine in his garage, Ollie is also open-minded about exploring varietals.

He’s the reason I'm now a complete Albariño convert; appropriately enough, Ollie was our first anointed ’Saint’ at Saint Wine Bar in Tauranga, where he showcased his latest venture, Albariño Brothers, a collaboration with fellow industry gurus Shaye Bird and Ant Saunders.

If you haven’t tried Albariño, you’re in for a treat. Exceptionally food-friendly, this understated Spanish/Portuguese white wine is like Kiwi summer in a glass. With all the brightness, light, zest and freshness of your favourite Chardonnay, it also has enough stone-fruit characteristics to appeal to Sav-drinkers, without throwing the whole floral fruit bowl at you.

Just like Albariño, you may be tempted to underestimate Ollie.  Serious wine people could dismiss the whole garage-winemaker concept as a novelty ploy.  Fair enough, until you learn he spent much of his Villa Maria career alongside Sir George Fistonich, the closest thing to Kiwi winemaking royalty that we have. It was Sir George, in fact, who first planted Albariño vines in the Hawke’s Bay.

And you’ll only underestimate Ollie until you try his wine. If making wine in his garage is a neat party trick, it’s one you’ll want to see repeated, again and again. 

Jess Easton is a director and owner of Kitchen Takeover and Saint Wine Bar, complementing her career as a Tauranga-based lawyer. 

Saintly passion

The divine inspiration of UNO columnist Jess Easton, Saint Wine Bar pairs an impressive wine selection with delicious share plates for a match made in heaven.

words HAYLEY BARNETT | photos ILK PHOTOGRAPHY

As we step into the moody, candlelit lounge, a warm fireplace crackling, it’s clear something special is going on here at Saint Wine Bar. And when we meet sommelier Charles, who smiles and immediately fills our glasses with some Vilaura Bdb Methode Traditionelle, we can see we’re in safe hands. It’s even emblazoned across the back of the staff uniform: ‘In Charles We Trust’.

Owner Jess Easton, known to UNO readers as our wine columnist, has fulfilled a lifelong dream with Saint, located along The Strand in Tauranga. By lifelong she means it. Jess became a wine aficionado at a very young age. “My dad used to let me try his wine as a kid,” she admits. “We had one of those wine cellars where you’d lift up the door and walk down these dark stairs. One of my first memories of wine is a Penfolds Grange.”

When she was old enough, she would hire a bus every birthday and take her friends out to the wineries surrounding Melbourne, her home town. “But I still didn’t fully appreciate it until I was in my thirties,” she adds. “I’m right now staring at 200 bottles sitting in my house. It’s got out of hand.”

These days, Jess moonlights as a lawyer and somehow manages to run Kitchen Takeover − the Bay’s popular pop-up foodie experience − at the same time. She says she’s very lucky to have met Charles Leong, and chef Dan Lockhart, who together have become the glue that holds every piece of Saint together.

“I wanted to create an entire engaging experience and Charles just nails that,” says Jess. “When we met I could tell he understood what I wanted to achieve in that space. It was the same with Dan.”

What she’s created with Charles and Dan is a bar that specialises in fine wines from around New Zealand and offers tantalising share plates to match.

“I travel to Napier and Gisborne a lot for work and often go out for a glass of wine. There are these little bars where you can have a good wine without feeling like you need to order a three-course meal. That’s where the idea came from. I just wanted to make wine accessible.”

After we learn about a few new wine varietals from Charles, and overdo it on the share plates, we come to the conclusion that a wine bar is exactly what Tauranga needs. With dishes like saku tuna, blue swimmer crab crisps, pulled beef croquettes and rib eye steak, you can make a night of it, but as diners come and go, we realise this is a place that has somehow pulled off the casual dining/bar experience in an elegant setting. Here at Saint, you can make it whatever you want.

As the space is also an event venue, Jess encourages diners to check their socials to find out which days they are open to the public.

“Now it’s just about getting people into the habit of checking our pages. So far it’s working. People are loving it!”

Plenty to devour

The Bay is finally being recognised as a foodie destination for the discerning diner. Stacey Jones discovers how we got here by talking to the best in Tauranga's hospitality industry, and lists six of the most respected eateries in the region.

Solera steak.

“I drive to Auckland for a nice meal.”

That was one of the first comments I heard when I arrived in the Bay of Plenty 15 years ago. Back then, finding a great restaurant here was like searching for a white truffle in a field of mushrooms.

Fast forward to 2024, and the Bay of Plenty has blossomed into a vibrant culinary destination. Cuisine Magazine’s Good Food Awards recognised 12 local eateries this year, with two receiving coveted hats. Further proof is the Flavours of Plenty food festival, which won double honours at last year’s New Zealand Event Awards for its collaborative approach and unique food experiences.

From Whakatāne to Waihi Beach, Te Moananui-a-Toi has transformed into a coastline brimming with gastronomic gems in the most unexpected places. Take Cigol, for example – a Korean fusion spot with unforgettable flavours on a backstreet in Whakatāne. Or discover the culinary genius of Israeli cuisine at Malka, hidden away in the Historic Village in Tauranga. 

So, what has changed? Over the past 15 years, the population has swelled by a third, further fueled by the great COVID exodus. This wave brought people from all over the globe in search of the metropolitan dining experiences they were accustomed to in the 'big smoke', in turn leading to a surge of new restaurant experiences. 

The heroes in this story are the fearless restaurateurs who’ve poured their hearts and souls into redefining the Bay’s dining scene. Noel Cimadom of the Clarence Group, winner of this year’s Outstanding Achievement Award at the Bay of Plenty Hospitality Awards, notes, “We have experienced a great shift in the Bay in the last six years. This shift has seen operators take bold steps away from the usual fare of burgers and fish 'n' chips to offer innovative and exciting dining experiences.”

Alongside traditional restaurants, a vibrant pop-up culture has emerged. Spots like Mexa, Amador, Rika Rika, Kitchen Takeover, and Rose’s Dining Table have added flair to Tauranga's food scene. Private chefs like Madeleine Hughes, trained at Le Cordon Bleu and experienced on superyachts, offer in-home dining experiences, bringing even more sophistication to local tables.

Yet, it’s not all smooth sailing. Nick Potts of Solera, one of the region’s most innovative restaurants, acknowledges the challenges. “The last 18 months have been really tough, and while some restaurants serving lower-quality food at the same price or more are busy, we have struggled,” he says. Noel Cimadom believes the future lies with the diners: “The more people start going out and supporting our local venues, the better the quality and consistency we will achieve.”

Burrata at Alpino.

ALPINO

Alpino, founded by Italian-born restaurateur Noel Cimadom and his wife Kim, offers authentic Italian soul food reminiscent of a warm embrace from Nonna. Their goal was to recreate the simple Italian cuisine with great local products they missed from Europe, and this authenticity shines through in every plate. Noel explains, “Alpino is all about the people, the vibe, the sun, and a good plate of pasta.“ Head chef Scott Rowan brings experience from Melbourne’s Italian restaurants, focusing on simple dishes that highlight the best locally sourced ingredients without unnecessary embellishments. Noel explains, “Scott has a real talent to pull back recipes to only leave on the plate what is really needed. No fancy stuff, garnish, or flowers. Just a slug of the best olive oil giving rise to a menu that is humble, fresh, and seasonal.“

Insider foodie tip: Book ahead as it’s always rammed and ask for a table outside to enjoy the afternoon sun while sipping prosecco.

Picnicka.

PICNICKA

Picnicka, is a bar and grill concept that embodies the essence of a New York steakhouse, offering a menu centred around local produce and seasonal inspirations. The fit out is arguably the Bay’s most glamourous, offering a big-city vibe within Tauranga’s CBD. Executive chef Ryan Allen crafts dishes that highlight the flavours imparted by wood-fire cooking, with most items either grilled over charcoal or served raw to retain the integrity of the food. “The menu is designed for sharing, encouraging a communal dining experience reminiscent of a family gathering,” explains owner Noel Cimadon (can you spot the pattern?). Signature dishes include fish with tamarind, chilli, cucumber, and coriander, and barbecued chicken with lime, guindillas, and yoghurt.

Insider foodie tip: On a budget? Try the $29 worker’s lunch, a two-course steal available Monday-Friday.

Potato Terrine at Solera.

SOLERA

Established nearly four years ago, Solera offers a unique dining experience inspired by open-fire cooking, delivered by head chef David Bryson. Owner Nick Potts explains, “Coming from Melbourne to the Mount four years ago, my wife and I felt the area was missing a restaurant offering world-class food in a relaxed, casual setting.“ He adds, “The open fireplace, focusing on hearth-style cooking, is the main driving force behind what we do. But we are also keeping in touch with what is happening around the globe and playing around with new flavour combinations.“ The menu is complemented by an outstanding wine list curated by Nick himself, celebrating Aotearoa’s wine makers, many available by the glass so you can meander through. 

Insider foodie tip: Book a spot at the bar to watch the chefs in action; it won't disappoint.

Clarence Bistro.

CLARENCE BISTRO 

Clarence is a testament to tenacity and perseverance. Situated in the heart of Tauranga, this stunning heritage building – originally an old post office – has undergone numerous foodie transformations over the past seven years and now appears to have found its stride. Clarence’s latest iteration offers an approachable menu that includes shared plates, pizzas, and handmade pasta, all paired with exceptional wines and hospitality. Executive chef Ryan Allen, with experience in Dubai and Auckland, draws inspiration from the Mediterranean, crafting dishes influenced by the cuisines of Portugal, Spain, France, Italy, and the Middle East. Signature offerings include cauliflower with ajo blanco and brown butter vinaigrette, raw beef with capsicum, freekeh, and almonds, and cappelletti pasta with leek, macadamia, and pecorino. Arguably the most beautiful restaurant in the Bay, both inside and out, Clarence features a delightful summer terrace perfect for soaking up the sunshine.

Insider foodie tip: Opt for “Our Choice”, a more casual approach to a tasting menu offering. excellent value at just $85pp.

Poco tapas.

POCO TAPAS & WINE

Considering Rotorua is New Zealand’s second-largest tourism destination, restaurants that rise above the ordinary are hard to find. However, Poco Tapas & Wine breaks the mould, offering an intimate, seasonal experience that stands out from the crowd. Drawing inspiration from Spain’s tapas culture – where “poco“ means “a little“ – chef/owner Jeff Slessor opened Poco in February 2023. With over 30 years global culinary experience, Jeff aimed to create a venue that he and his partner and fellow owner, Catherine Rose, would enjoy themselves. Jeff describes the cuisine as “simple, fresh, and unfussy with big flavours.“ The menu is crafted for sharing and evolves with the seasons, featuring contemporary tapas and larger plates made from quality, locally sourced ingredients. Guests are encouraged to embrace communal dining, sampling a variety of dishes alongside a curated selection of wines, New Zealand craft beers, and signature cocktails.

Insider foodie tip: If you’re hungry, opt for the four-course chef’s menu for $75 – it’s an absolute steal and full of the best bits. 

Fife Lane.

FIFE LANE 

Fife Lane is dedicated to providing the ultimate steak experience and boy does it deliver. Proudly featured in the World’s 101 Best Steak Restaurants, it ranks 69th globally, making it the only New Zealand restaurant on the list and placing The Bay on the international dining map. Owner Kat Dippie explains, “The menu showcases a blend of locally sourced ingredients, premium meats, and fresh seafood, combined with flavours and techniques inspired by Mediterranean, Asian, and classic European culinary traditions.“ Robbie Webber designs the menus alongside head chef Dylan Burrows, focusing on seasonal produce and delivering simple yet balanced flavours. After five years of playing an A-game with steak, they have recently introduced a Butcher Book, a curated collection of the finest cuts from the Asia-Pacific region, available in limited quantities. “Once it’s gone, it’s gone,“ explains Kat, turning every dining experience into a unique adventure.

Insider foodie tip: Indulge in the Coconut Chilli Margarita, arguably the best cocktail in the Bay. 

Eastern eats

Whether you’re planning a holiday in the Eastern Bay or thinking of a day trip, you’ll find a range of eateries for all tastes and some notable spots for a drink or two. 

Cigol.

Whakatāne’s CBD has come of age in recent years. The attractive and bustling town centre makes it easy to roam with a range of boutique shops and tempting eateries. With many outdoor dining options, it’s easy to soak up Whakatāne’s plentiful sunshine and admire the impressive town gardens. Veer off the main drag and you’ll also find a few hidden gems.

Mata Brewery and Tasting Room
An award-winning family-run business, Mata Brewery offers craft beers and good food. It’s also based at new Ōhope hotspot, Wharfside, over the summer. Check their website for regular live music evenings.

Volk & Co
Volk & Co coffee brew bar is the latest coffee locale in Whakatāne. It specialises in espresso, filter and cold brew coffee, with a changing selection of specialty drinks and hard-to-resist cabinet treats.

Cigol
A mouth-watering menu, including slow-cooked pork belly, stone sizzling bibimbap, Korean fried chicken, Japanese yakitori and much more. Wash it down with a good range of Korean beverages and Asahi on tap. 

The Comm
The iconic and historic Commercial Hotel has returned to its former glory, with a modern twist. The Comm brings renowned Good George Co. beverages to Whakatāne, along with awesome food and top-notch service.

The Wagon
These guys know good food. The focus here is on damn good burgers washed down with an equally good brew. Great for takeaways too if you feel like an alfresco dinner overlooking the Whakatāne River as the sun sets.

Café Awa
Seriously good coffee and the best cheese scones in town. Often filled with locals who know a good thing. Sit in the sun on the balcony overlooking boats moored along the riverfront.

Gibbo’s on the Wharf
With fish straight off their boats, Gibbo’s serves the best fish and chips in town. Situated right on the wharf, this is the perfect spot for a casual dinner as the sun sets. 

Café 4U
Great vibe, great service, great people, and of course, great food. The counter display here is something to behold – sweet treats and epic scones are impossible to resist. Check out the outdoor courtyard out back.

Cadera.

Ōhope

Although it can be hard to drag yourself away from the waves of New Zealand’s most-loved beach, it’s worth taking a pit-stop at Ōhope Village to enjoy the laid-back dining and shopping scene, perfectly aligned with
beach life. At Wharfside, Port Ōhope you’ll meet a similarly cruisy vibe with the best sunsets in town.

Fisherman's Wharf
It’s no exaggeration to say this is one of the best spots in the Bay. Situated right on the edge of Ōhiwa Harbour, the evening sunsets are superb. Fresh oysters regularly feature on the menu. Stop for a drink on the deck, or enjoy an entire evening with exceptional food.

Moxi Café
Super funky container fit-out and really good coffee. Always buzzing, Moxi has been loved by locals and visitors since inception. 

Cadera
A social dining experience at Ōhope Beach. Serving up delicious food and seriously unmissable margaritas, it’s great for groups of any size with a super relaxed vibe, aligning seamlessly with the Ōhope way of life.

Tio Ōhiwa Oyster Farm
Enjoy harbour-to-plate oysters with a side of chips overlooking the water. 

Julian’s Berry Farm.

Other notable mentions

The Smokin' Goose
This American Barbecue-style restaurant and beer garden, is just a short drive from Whakatāne CBD. This one is a local favourite!

Drift
Whoever said you can only get a good cheese roll in the South Island? You’ll find them here along with superb coffee and a warm welcome to natter away the morning’s news. Loved by Matatā locals and visitors passing through.

Berry Farms
There’s a reason there are so many berry farms in the Eastern Bay – they grow amazing berries of course!  Take your pick from Julian’s Berry Farm and Café, Blueberry Corner and R n Bees. 

The cost of wasting food

As thousands of Kiwi families struggle to make ends meet, it’s astounding how much food the average household wastes each year.

WORDS Kate Fenwick

In New Zealand, households discard around $1.13 billion worth of food every year, contributing to the global issue of food waste. Approximately one third of the world’s produced food for human consumption is being lost or wasted annually.

The impact of wasting food goes beyond just the financial cost. It also contributes to unnecessary energy and natural resource waste, and the large amount of food that ends up in landfills generates methane, one of the major causes of global warming.

The root causes of food waste often stem from overbuying and not consuming what was purchased before it goes bad. Many people shop without a plan or a list and end up buying more than they need, which leads to food spoilage and ultimately being thrown away.

Top tips for home meal planning

Meal planning is a valuable strategy for saving time and money, particularly in today’s busy world. By creating a weekly meal plan, you can purchase only the necessary food items and utilise what you already have in your pantry and fridge. 

1. Check your inventory: Begin by assessing what you already have in your fridge, freezer and pantry. Pay attention to the expiration dates of existing food items, and aim to incorporate these into your meal planning before they expire.

2. Create a freezer inventory: It’s easy for food to get lost at the bottom of the freezer. Consider making a freezer whiteboard where you can jot down all the items you have in the freezer so that nothing is forgotten.

3. Utilise leftovers: Transform your leftovers into new meals – create soups, stir-fries, or casseroles. Freeze extras for later or repurpose them into creative dishes to minimise waste.

How to shop smart

Making a meal plan is a fantastic way to shop smarter. By already knowing what you need for the coming week, you are less likely to make unnecessary purchases. Here are some top tips to help you shop more effectively and avoid impulse buys.

1. Have a shopping list: Keep your shopping list visible, such as on the
fridge, and remember to take it with you when you go shopping. Alternatively, snap a photo of it on your phone to ensure you don’t forget it. A list can help you stay focused and avoid making impulse purchases.

2. Stick to your list: Before adding items to your cart, ask yourself if you really need them and if they are on your list. If the answer is no, it’s best to bypass the item. 

3. Buy what you need: Avoid bulk purchases unless you are certain that you will use all of the items before they spoil. For example, if your meal plan calls for a couple of carrots, opt for loose carrots instead of a 2kg bag. 

Keeping your food fresh

Effective food storage not only extends the shelf life of your groceries but also provides you with greater flexibility in meal preparation and consumption. Here are some top tips for smart food storage to help minimise waste and maximise the longevity of your food.

1. FIFO method: Implement the “first in, first out” method. When you unpack groceries, move older products in your pantry, fridge or freezer to the front, and place newer items at the back. This approach encourages you to use older foods before they expire.

2. Monitor and adapt: Keep track of the food items you are disposing of on a regular basis, and consider recording these instances in a diary for a week. This can help identify patterns and adjustments in storage practices that could potentially extend the lifespan of your food.

3. Label “Eat Me First”: Items nearing their expiration date should be labeled as “eat me first”. Utilise your meal planning to incorporate these products into your recipes and avoid unnecessary waste.

By incorporating these sustainable practices into daily life, households
can contribute to reducing food waste. These methods offer practical and efficient ways to manage and recycle food waste, ultimately minimising waste and benefiting the planet.  

WASTEDKATE.CO.NZ

Ōmokoroa’s taste of Italy

Marko Velickovic transforms fresh local ingredients into authentic Italian dishes at the beachside ‘trattoria’ Alma.

WORDS Hayley Barnett 

Marko Velickovic comes from a long line of chefs. His family’s restaurant in Serbia has been in business for more than 50 years. And after spending 10 years cutting his teeth at some of Europe’s best Michelin star restaurants, it comes as no surprise that he only accepts the absolute best ingredients for his own eatery here in the Bay.

Ōmokoroa’s Alma offers an Italian-inspired menu specialising in hand-stretched Roman-style pizza and homemade fresh pasta using local ingredients, as well as premium imported products from Italy. 

The Serbian with a passion for Italian cuisine made the move to the Bay from Croatia six years ago. “It’s a funny story actually,” Marko smiles. “A friend called me from New Zealand and said, ‘you need to move here. No one knows how to cook!”

On arrival, he was snapped up by Alpino in the Mount and stayed as head chef for two and half years. But he yearned for more life outside the kitchen. "I quit and set out to buy a boat. Then another friend called and said, ‘I’ve found this place that’s perfect for you.’” Back then, the Ōmokoroa site was in dire need of a revamp but, being right on the water, Marko recognised its potential. Together with his business partner, Ewelina Large, they dove straight in.

Suddenly his dream of a work/life balance went up in smoke and he found himself working seven days a week and throwing all his money into the set up. “I’m not sure why I thought that was better than spending my days on a boat,” he jokes. However the worst was yet to come. On opening day the country went into its first Covid lockdown. “It was terrible. But we worked hard on the place during lockdown and then the day we opened again was the day of the tsunami warning.”

Despite the cruel setbacks, Alma eventually opened its doors, drawing attention from Cuisine, who listed them in the Good Food Guide and awarded them the title of Favourite Destination. The restaurant has since won a Judges’ Choice Award in the 2023 Plates of Plenty for its Fagottini con fungi e tartufo. Today Alma is widely known to be one of the best Italian eateries in the region. All Marko’s hard work is paying off. “Foodies recognise the difference when you go the extra mile,” he says.

Heading into summer, Alma is definitely a destination spot to put on the foodie wish-list. 

almaeatery.nz

Members only

The Tauranga Club may be one of the Bay’s oldest institutions, but it’s got a refreshingly modern outlook. Join UNO as we’re invited inside the famous private members club.

WORDS Karl Puschmann | PHOTOS Bryony Alexander

Intrigue and mystique swirl around private member’s clubs. It seems everybody has a different, although no less fanciful, idea of what might be going on behind their closed-to-the-general-public doors. 

Some might picture wood-panelled cigar dens where men in suits gather to wheel and deal over whiskey. Others believe them to be the clubrooms of the rich and famous thanks to decades of being the backdrop for celebrity interviews and late-night paparazzi shots snapped outside their doors. The more imaginative conjure up wild scenes of secret handshakes, hooded cloaks and arcane rituals acted out to the menace of foreboding orchestral music.

In fact, there are only two things that people tend to agree on when it comes to private member’s clubs; 1) they’re fancy and 2) they’d love to go themselves.

And so it was for this writer when an invitation was extended to snoop around the prestigious Tauranga Club. It wasn’t worded so colloquially, but that’s what I took from the invite, which I hurriedly accepted. 

Disappointingly, I was not given a secret password or for that matter a burgundy velvet cloak. Instead, only simple directions to the Devonport Towers in the heart of Tauranga’s CBD, and the instruction that I’d be buzzed up to the fifth floor.

On this particular Thursday, the Club is a hive of activity. Not of members, conversing in the lounge, enjoying a drink at the bar, reading in the nook, engaging in private discussion in one of the soundproofed meeting rooms or enjoying a meal while luxuriating in the wide-open panoramic views of the sparkling harbour that takes in Welcome Bay right round to the Mount. That will all come. 

Instead, builders and craftspeople diligently add the finishing touches to the modern, stylish remodel that saw the Club close its doors for the better part of two years. At the time of UNO’s visit, the grand re-opening is just over a week away.

“Everything’s coming together,” smiles new executive chef, Ian Harrison, who local foodies will instantly recognise as the award-winning chef behind the delectable Sugo Restaurant. As opening day creeps closer, Ian’s busy finalising the fine details on the new menu he’s created for the club − which, in a first, also now includes breakfast. 

Right now, however, there’s one critical component on his mind. 

“The cocktails I haven’t got to yet,” he smiles. “It’s crucial.”

He describes the new menu as, “unique, but not trying to be clever,” which translated from chef-speak means diners will be presented with a modern, seasonal menu with classic dishes made with as many locally-sourced products as possible.

“With this view, I’ve tried to keep as much seafood on there as possible,” he says, gesturing at the majestic harbour. “It’s not a seafood restaurant, but there’s seafood and Kiwi classics on the menu. The food that everyone wants to eat,” he says, before adding, “but with a high spin on them.” 

That phrase also works as a handy summation of The Tauranga Club itself; a Kiwi classic with a high spin on it. As Phil Green says when he greets me at the new brass-plated doors, “The Tauranga Club is 130 years and some months old.”

Phil is the Club’s vice president and the architect behind the ambitious renovation, which was born out of less-than-ideal circumstances. Last
year’s horrifically rainy summer saw water seeping into the building. 

“That whole summer it just didn't stop raining,” Club president Tracey Gudsell explains. “It was basically raining through the ceiling, which led to black mould getting into the building. We just had issue after issue after issue.”

They immediately closed down for the safety of staff and members. But rather than be disheartened by the closure and the year of remedial work the building needed, Tracey and Phil instead saw the silver lining of that wet rain cloud.

“It was our opportunity to come back refreshed whilst we were closed sorting those issues,” Tracey says, with Phil adding, “It gave us a chance to reset.” 

Their plan was to modernise the Club, not just for 2024 but beyond. This meant a complete reimagining and revamp of the space. Walls were knocked down, rooms added, new furnishings bought in, artwork hung, and splashes of colour tastefully added, new carpets, ceilings, lighting – the list goes on. All in aid of creating an inviting and welcoming space for people to enjoy and want to spend time in. “A modern sanctuary,” as Tracey calls it.

The main area is now a versatile space that can be easily divided to create different-sized spaces, meaning the Club can accommodate conferences, seminars or meetings while still accommodating diners and the recreational needs of its members. But it can also be opened right up to allow for bigger functions like weddings, anniversaries or even, in one instance, a 21st. 

“We also have a dance floor we can put down,” Phil grins.

As well as modernising, a big focus of the redesign was to highlight and reinforce the social aspect of belonging to a club. They wanted a place where people could feel comfortable whether working, entertaining or mingling. 

“Members get to know members, and you can walk up and say ‘Hello,’ and it’s not weird,” Tracey says. “I don't find it easy to go out on my own, but at the Club I do. I come here and there’s old friendly faces or someone that I can walk up to and say ‘Hi,’ and feel comfortable because I’m in a club environment where you’re all part of that community. You can be as visible or as private as you like.”

Fittingly, The Tauranga Club was started over drinks, most likely a few whiskeys, by a chap named Lieutenant Colonel Roberts. His first name is unknown but the club he masterminded on the night of March 31, 1894, is incredibly well known.

“There was a meeting in the back bar of the Star Hotel, where he decided to get a group of people together, basically a gentleman's club,” longtime member and unofficial Club historian Jock McIntyre says.

“It grew to around 100 members relatively quickly, but it wasn't until about 1912-1914, that a guy named Sharp came on board. He had a couple of shillings in his pocket and bought this piece of land and donated it to the Club.”

He laughs softly and says, “It was a fairly decent thing to do.”

With Sharp’s involvement and a new location, the Club began attracting the professionals that he interacted with every day as a founder of the well-known law firm Sharp Tudhope. 

“There were lawyers, accountants, doctors and so on,” Jock says. “Sharp got all the professional people of Tauranga together and got this thing going properly.”

The times may have changed but The Tauranga Club is still the place for like-minded professionals to gather, even 130 years on. Interestingly, it was never officially labelled a “gentleman’s club”, even if that was its original intention, and today Tracey and Phil estimate the gender balance to be evenly split. The member base includes the expected movers and shakers of Tauranga but also young professionals looking for
a place to work, network and relax, right through to older members who have been with the Club for decades.

The pair are rightfully enthused about The Tauranga Club and as they talk I begin to greatly appreciate its appeal. It’s an office away from the office, a place to take potential clients you want to impress and somewhere to make invaluable contacts. But it’s also a place to chill out and not talk shop. Somewhere to meet people for a sophisticated drink or take a special someone for a romantic harbour-lit meal.It really can be whatever you need or want it to be.

“We’ve always maintained we’re the best-kept secret in Tauranga,” Tracey smiles. “We’ve got views no one else does. We have the ambience and the personal service,” Tracey says, her passion obvious. “For members, it’s their space, their lounge, their dining room. A lot of members see it as an extension of their home. You can bring your family and your friends here and it feels quite different to turning up at a restaurant. There’s a real personal touch here. We get to know the members and what they like, and we cater for that.”

Of course, you do have to be a member − or with a member − to enjoy it,
although Phil does point out honourary memberships for one-off visits, like hotel guests enjoying breakfast or people attending an event are allowed. 

This leads directly to the big question I’ve been saving up; how exactly does one become a member of one of Tauranga’s oldest and most prestigious institutions?

“That’s a secret,” Phil jokes, before spilling the beans. “No, there’s not
a secret handshake or anything like that. You apply to be a member, that's no problem at all, two committee members review that, and then you’re nominated in. If you’re not known to us, we’ll meet, have a coffee and then nominate you. It's a reasonably easy process.”

With the renovation nearing completion, they’re excited for members to once again enjoy full use of their club. Whether that’s business, pleasure or a bit of both − The Tauranga Club has the versatility to accommodate. It truly is a sanctuary.

“It’s somewhere different, and with a bit of a wow factor,” Phil smiles. 

Sitting here, enjoying the comfort, ambience and, of course, those priceless views, it’s impossible to disagree with him.  

taurangaclub 

F taurangaclub.co.nz 

IG thetaurangaclub

Plenty under twenty

Craving a night out without breaking the bank? Here’s part one
of Stacey Jones’ guide to the Bay’s tastiest budget bites.

WORDS Stacey Jones

Miss Gee's

In the midst of a cost-of-living crisis, the thrill of finding a cheap meal for under $20 has never been greater. While supermarket prices soar – $6 for a cucumber, $20 for a block of cheese (the world has clearly gone bananas), this only heightens the joy of discovering a tasty ‘cheap eat’. 

Restaurants are able to buy in bulk, support local producers, and, best of all, save you the hassle of washing up.  

I took to the local Facebook notice boards for our locals’ top spots and
was met with hundreds of suggestions. Clearly, we’re all feeling the pinch and on the hunt for the same thing… So this month, we are diving into the best budget-friendly meals available in the Bay of Plenty for under $20.  

Let’s kick things off with a standout deal at Astrolab on Tuesdays. For just $12, you can enjoy a delicious burger paired with a beer or a soft drink. Yes, you read that right – $12! The burger is well-seasoned, the salad is fresh, and it’s a steal. Just remember, the more beers you drink, the less sweet the deal becomes. Arrive early to secure a spot, as it gets busy. For more burger deals, check out Palace on Mondays for $10 cheeseburgers, or Central Coast Takeaway with their burger, fries, and soda combo for $17. They have a small amount of seating too so you can eat in or take out. 

Miss Gee's

Next up, Hello Bahn Mi offers Vietnamese yumminess for $14.50. Choose from tofu, pork, or chicken, or indulge in their other favourites like pho and summer rolls. For Thai cuisine, Leks Go Thai in Pāpāmoa serves mains under $20, perfect for sharing. This leaves some change for a bottle of wine! Meanwhile, Hawker House in the Mount offers Asian-inspired dishes for just $15 from Monday to Friday, 12-3pm. The beef rendang roti is top of my list. 

Bobby's

Crossing the bridge to Matua, Café Istanbul tempts with Turkish flavours. A chicken or lamb iskender is just $17, offering a fresh, healthy meal. Over at Café Istanbul in the Mount, similar dishes, as well as a not very Turkish lasagna, are priced right at $20 and under. LoLo’s offers a Turkish wrap that's more stuffed than the Harbour Bridge at rush hour for $14, making it a true budget buster.

No article on Kiwi budget meals would be complete without mentioning fish and chips. Although prices have risen with the cost of fish, it remains a worthwhile option. Bobby’s in Greerton and Tauranga CBD serves a piece of fish for $6. Just watch out for the seagulls! Bay Fish Packers also promise value, along with Matua Fish and Chips. 

For a budget-friendly lunch, head to Miss Gee’s Bar & Eatery with their $15 menu featuring ramen, burgers, hawker rolls, and a green curry salad. Or visit The Barrel Room from 12-4pm for a $15 lunch with salads, burgers, bowls, and pizzas. Speaking of pizza, Basilico got a lot of local votes. The margarita squeaks in at $19.90 and is generously sized – perfect for sharing if you’re not feeling too greedy. For even tighter budgets, Pizza Library offers $10, 10-inch pizzas every Monday.

Next month, we’ll explore Japanese, fried chicken, sandwiches, Indian, and dumplings. In the meantime, visit these budget-friendly spots, support local businesses, and savour every bite.