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. 

Pure and simple

Sometimes a wine can taste great in the moment, with a stunning setting and cool tunes playing. But what happens when you strip all that back? UNO wine columnist
Jess Easton finds out.

PHOTO  Jamie Troughton/
Dscribe Media

It’s the ultimate test of a wine maker’s prowess – to see if your best vintage still sings while being sipped from a coffee mug, sitting on the floor. 

Thanks to Matt Connell’s easy-going Otago charm and remarkable ability to produce wines that transcend the vessels they’re served in, he passed that particular test with flying colours. 

That day remains one of my most memorable wine tastings, short on ceremony but long on delight. Matt’s distributor, Provenance NZ’s Rachel Baillie, called me one Tuesday afternoon to say they were in town, had a spare half an hour, and could they drop in? 

The only problem was that I was in the middle of moving; in fact, the last boxes were lined up outside the door. 

Did I mention it was also my birthday? There was a lot going on. I was possibly in trackies and in the middle of a final deep clean. 

Rachel and Matt breezed in, we scrambled some coffee mugs from a box, raised a toast to spontaneity and then I truly celebrated my birthday in style. 

Matt’s Rendition Pinot Noir is a hand-crafted, site-specific, boutique wine at its finest. He’s cleverly brought the fruit forward and then hidden it behind a silky subtle structure. It is incredibly well balanced, whether sipped from finest crystal or cheap porcelain. 

And his Chardonnay is Chablis-style, crisp and interesting. He showcases the very soul of Central Otago, built on quartz reefs, gold nuggets, crisp winters and balmy summers. 

Matt and his wife Beth have been involved in the wine industry for nearly a quarter of a century, combining hospitality experience, horticulture management and a passion for viticulture.

Each vintage they produce is unique – a tribute to the site it’s harvested from. On Matt’s most recent visit to Tauranga, we swapped moving house-vibes for a late-afternoon salt-infused beach, and he introduced us to his Area 45 Dry Muscat. 

It’s a rare variety and needs to be treated carefully, so the heavy floral bouquets and whiff of lollies don’t overwhelm – instead, Matt’s trademark structure and dry finish takes you by delightful surprise. 

Nothing is more surprising, mind you, than sampling something truly delicious in unexpected circumstances. I can definitely recommend it. 

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

Gin-gin!

Hayley Barnett toasts to a deliciously novel local experience.

photos Erin Cave

Who doesn’t enjoy a good gin? Floral, spicy, citrusy, nutty, sweet – there’s one to suit everyone these days, but making your own brings the appreciation to a whole new level.

Matahui Distillery in Aongatete offers gin lovers the experience of creating and bottling their own unique gin – from choosing your own botanicals, through to naming and labelling your creation. Before heading there to experience it for myself, I’d imagined making gin would be a time-consuming process and I’d have absolutely no idea what I was doing when it came to choosing which flavours go with what. I can barely cook. It turns out you can’t really go wrong. Not at Matahui anyway.

Gin enthusiast Shelley Broadbent leads our group of intrigued soon-to-be-mixologists and first educates us on the complexities – and simplicities – of the making process. Each station is set up with beakers and various measuring apparatuses, reminiscent of high school science class, only a lot more fun. Though the teenage trauma still lingers for me, Shelley assures us it’s a straightforward process – and it is.

Taste-testing the botanicals.

Pick your botanicals, mix your alcohol and water, then add everything to your distiller. You do get some guidance, of course. When it comes to choosing botanicals, it’s important to know that juniper berries usually make up around 80 percent of a gin profile, although these days it’s common for gin to include less juniper, to make way for other fanciful flavours. Then it’s wise to use coriander seeds, orris root and angelica root to get a well-rounded flavour profile. Some distillers use crushed and roasted coriander seeds, but we’re using them whole. After that, it’s a free-for-all to do as you please. Citrus is highly recommended but not essential. We play it safe and go for fresh lime peel. Next, we add bold, daring horopito, macadamia and liquorice, feeling as though we’re living on the edge.

During the distillation process, we walk around placing our fingers under other distillers (invited of course), to taste and see if we can recognise where the flavours come in. It’s fascinating to see how each taste combines with the others before it.

Angela takes us on a tour through the gardens.

One of the best things about Matahui is that they grow their own herbs, fruit and vegetables, offering up the very real experience of farm to plate. While our gin is distilling, we take a walk around the garden as Angela Howard, co-owner with husband Paul Horak, gives us a rundown on various flavours and where they come from.

Back in the lab, Shelley gets us started on the bottling process. Although she doesn’t own the place, it’s her we have to thank for our foray into gin distilling. She’s the one who twisted Angela and Paul’s arms to set up the distillery. Angela made a hobby out of turning alcohol into liqueur and Paul enjoyed experimenting with home distilling. They often talked about growing their own botanicals and turning their hobbies into a commercial business, but it took Shelley’s infectious positivity and persuasion to convince them to turn their dreams into reality.

Paul, Angela and Shelley.

A year ago, they invested in a state-of-the-art still to help them produce the highest-quality gin possible, and came up with their own brand, Adventurers Gin. Today, all three welcome groups onto their farm to try their hand at distilling and sample the various liquors on offer. Sharing their passion with locals and visitors is a dream come true for the trio, but they say they’ve only just started their adventure.

MATAHUIDISTILLERY.COM

Taste of tradition

One word sums up this Tauranga restaurant: Classic. A classic setting, classic cuisine, and classic vibes make it a local favourite for a reason.

words Hayley Barnett

Mention Harbourside to a Bay local and you’ll hear nothing but good things. As the pinnacle of traditional fine dining here, it offers everything you need from a waterfront eatery – stunning views, great food, friendly service, and a refined yet unpretentious vibe.

Having bought the restaurant back in 2011, husband and wife team Peter and Anita Ward know how lucky they are to own such a perfect spot on the Tauranga Harbour. There’s nothing else quite like it.

Peter had been managing Harbourside for four years when they jumped at the offer to purchase the restaurant. In that time he’d learned exactly what their clientele expected, mainly because they’d tell him.

“Consistency is key,” says Peter. “Even now, if you take something off the menu we’re nearly run out of town.”

The menu is full of classic dishes with a blend of Kiwiana and South Pacific tastes, as well as time-honoured European fare. Only slight variations are made during the change of menu each season.

“Many people here have traditional values and tastes and they simply want consistent quality,” explains Peter. “We provide that quality and consistency without throwing anything out there that’s too left field. It’s important to meet your market.”

Known for its simple fish and chips, these days other favourites consist of agresto crusted lamb backstrap and the popular Harbourside Seafood Chowder. This isn’t the place to come for an experimental, risky food adventure. Here you know what you’re getting every time.

It's all in the family for Harbourside, with Peter, Anita, Nicole and Cameron running the show.

And most of the staff stay consistent too. These days, it’s a family affair with Peter and Anita’s son, Cameron, running the kitchen as head chef, Cameron’s wife, Nicole, as maître d', and their son, 18-year-old Taylor, running the bar. Mixing family and business aligns with their ethos of providing a warm, welcoming atmosphere, where they treat their guests like family. It’s a formula that works and owner Peter isn’t about to do anything silly like change it.

“For us when we first arrived in Tauranga, Harbourside became our staple,” says Peter. “We’d get a table outside, order a wine and fish and chips. It was our favourite spot to be.”

That’s exactly what they want to continue offering to diners: a perfect experience in a tranquil setting, where you’re comfortable enough to order the fish and chips.

Harboursidetauranga.co.nz

Making a splash

A popular craft brewery and eatery has just expanded
into Ōmokoroa. Karl Puschmann checks it out.

Photos Jahl Marshall

There’s a new bar and eatery that’s been making quite a splash in the seaside village and holiday hotspot of Ōmokoroa. It may have only opened its doors in December but local craft beer enthusiasts and dumpling connoisseurs have been quick to jump into The Rising Tide.

It’s fair to say its reputation preceded it. Ōmokoroa’s Rising Tide is the first expansion for the incredibly popular Mount Maunganui institution of the same name that’s been brewing and serving award-winning craft beers since 2016. 

But it’s not just the flavourful and distinctive range of its beer brand Mount Brewing Co., the juicy burgers or famous dumplings, the sun-drenched deck that overlooks the Soper Reserve or the relaxed and welcoming atmosphere that’s made it a favourite in the Bay. 

Rather, it’s the combination of all of those things along with a much more intangible quality; character. This is especially important to craft beer bars because craft beer lives or dies on its character. That's its whole thing. 

“It's been a lot of time planning it all out. We wanted to replicate the Mount and have the same atmosphere,” Ellie Kirk, the general manager of both branches of the Rising Tide, tells me. 

We’re sitting out on the bar’s spacious deck in Ōmokoroa, enjoying a couple of their signature Golden Hour hazy’s in the warmth of the midday sun. 

“You can sit more than 150 people here, easy,” she smiles, looking around at the breezy space, before detailing plans for a large, fixed, all-weather marquee that will offer shelter from the elements and allow the Rising Tide’s popular live music programme to kick off in this new location. 

“We wanted to duplicate what we have at the Mount and bring it to Ōmokoroa because it works so well there,” she says. “There's nothing like this around here.”

Getting here has paradoxically been an extremely long journey and also something of a rush. The idea for a new Rising Tide began formulating around three or four years ago, with Pāpāmoa being the chosen location. But then Covid struck, slamming the brakes on those plans. A couple of years later, when the worst of it was over, the Pāpāmoa site that’d been earmarked was no longer available. Undeterred, scouting for a new location began. 

“It was so funny. Last May the owners just turned around to me one day and said, ‘Hey, we’re going to open up in Ōmokoroa. I was like, ‘What? This year?’” Ellie laughs, thinking back. “I said, ‘Okay, let’s go for it’.”

She came out to see the new location for the first time, a mere seven months before the planned opening.  

“It was so different to how it is now,” she says. “I couldn't envision it. In my head, I was like, This isn't The Rising Tide’.” 

The fixtures were all wrong, there was no room for a brewery (something that’d been part of their Pāpāmoa plans) and the vibe just wasn’t there. But the biggest offence was a giant, floor-to-ceiling mirror right behind the bar. Ellie says, that was the first thing that had to go. 

“We wanted the same wall as the Mount. Visually, the taps are a big thing, because we are a craft beer bar,” she says. “It’s huge.”

Once the Rising Tide’s signature white tiles and the long row of beer taps went in, Ellie says the bar began to feel more like home. There are a whopping 30 taps to select from, including taps for Mount Brewing Co.’s special, limited-edition beers and ciders.

“Every limited release we’ll have here. I told them, ‘Don’t leave Ōmokoroa out!’,” she laughs. “Rising Tide in the Mount gets allocated three kegs and we get one keg. So once it’s gone, it's gone. We’re actually tapping on two new beers today.”

Great beer? Check. Cool vibe? Check. But there’s one other thing Rising Tide is known for, its food. Particularly the dumplings from their in-house kitchen, Johney’s Dumpling House. You can go ahead and put a big ol’ check next to that as well.

“There’s a lot of foodie people here,” Ellie says. “The quality of food, the service standards, the presentation are all exactly the same. That's a big thing for us here.”

Then she smiles and says something that will come as a huge relief during the current cost of living crises.

“And the deals are the same! We have the cheap beer, burger and fries deal on a Wednesday, you can come and get dumplings really cheap with a beer every Thursday.”

It’s been a lot of work, and a long time coming, but all the things people love about the original Rising Tide have successfully washed up in Ōmokoroa. 

We’ve been sitting out enjoying the deck for about an hour while people have trickled in, eager to take advantage of the hot sun and a cool lunchtime meal and drink deal, and I can’t help but feel tempted to get another pint myself. 

therisingtidemt.com/omokoroa