LEFTOVER LEGENDS
Waste warrior Kate Fenwick explains how leftovers are the foods we waste most, and what we can do about it.
Waste warrior Kate Fenwick explains how leftovers are the foods we waste most, and what we can do about it.
When you peek in the bin, it’s rarely a dramatic scene. It’s not half a roast lamb, it’s the small, slightly neglected things like the bread crust, a container of rice you meant to eat, the last bit of roast chicken, a bag of saggy spinach, or three bananas that ripened overnight. These everyday foods are the casualties of busy lives and optimistic weekly grocery shops.
Bread is hopeful. We buy it imagining neatly packed sandwiches and weekend toast. By Thursday, it’s firm around the edges. But stale isn’t spoiled. Blitz it into breadcrumbs and freeze them. Cube it, drizzle with olive oil, and bake for crunchy salad toppers. Or dip it in egg and milk for French toast. Suddenly, it’s not “old bread.” It’s brunch.
Rice is slightly high-maintenance. Cool it quickly, store it in the fridge, and eat within 24 hours (ignore this at your peril). Once respected, rice is a superstar. Try it fried with leftover veg and protein for a five-minute fakeaway, or stirred with milk, cinnamon and sugar for a comforting dessert.
Roast chicken deserves more than the back of the fridge. Shred it into wraps, toss it through salads, stir it into pasta, or simmer the bones with veggie scraps for stock. Stretching cooked meat into another meal reduces waste and stretches your grocery budget. That’s a win in any economy.
Vegetables are the most misunderstood leftovers. Things like broccoli stalks, carrot tops and wilted greens are often wasted because they “look past it.” They’re not off; they’re ready for a new role. Roast random veg together for sandwiches or grain bowls. Blend greens into pesto. Stir wilting veg into soups or omelettes. No one notices the slight change in texture and the flavour stays intact.
Bananas are fruit with a short shelf life. Overripe bananas are baking gold: make banana bread, pancakes, smoothies or blitz frozen for instant “nice cream.” Suddenly, browning fruit feels like culinary genius.
In our house, an “Eat Me First” shelf keeps soon-to-expire items front and centre. We label leftovers with the date, freeze portions before we tire of them, and, most importantly, transform rather than reheat. A roast becomes wraps. Rice becomes fried rice. Veggies become soup. Bread becomes brunch. Leftovers don’t need to look like leftovers, they just need a remix.
Waste less food, save money, and feel triumphant every time you turn what would have been rubbish into a meal. That’s forkin’ good. WASTEDKATE.CO.NZ
UNCORKING NEW RULES
Alice Rule has been defying expectations since she was a schoolgirl growing up in Northland. That determination shines through in her wines, but also makes her an inspiration to be around, as UNO wine columnist Jess Easton writes.
Alice Rule has been defying expectations since she was a schoolgirl growing up in Northland. That determination shines through in her wines, but also makes her an inspiration to be around, as UNO wine columnist Jess Easton writes.
PHOTOS RYAN MCCAULEY PHOTOGRAPHY
Told she didn’t have the smarts to study wine, there’s no small irony that Alice Rule now owns her own international wine business.
‘Encouraged’ to leave school early by sceptical teachers, she now boasts a degree and a Masters’, the latter completed after a dyslexia diagnosis as an adult, just to show she could.
Now, having barely breached her 30s, the founder of boutique Marlborough-based wine label 3Sixty2 holds down a separate fulltime job, is the mother of ridiculously cute toddling twins, takes a mean photo and spends her spare time dreaming of biodiversity and nature-based solutions.
I first met Alice through mutual buddies in 2022 and we’ve since become firm friends — as our wine adventures on page 124 of this edition can attest.
She’s funny and grounded, smart and driven. She also makes delicious wine, using sustainably-sourced grapes and taking a deep, respectful bow to nature in everything she produces.
Her wines exude confidence — they know what they want to be. I really rate her Sauvignon Blanc, which stays true to the Marlborough region but brings in a balanced acidity and structure. Her Chardonnay has soul and her Pinot Noir is made with the passion and precision that only a small-scale producer can attain.
But like any great wine, it’s always the backstory which makes the vintage that much more spectacular.
That undiagnosed dyslexia, in hindsight, was like a giant brake on Alice’s schooling, and it took some time to find the tools to help her shine.
Leaving school at 17, she worked in a café before heading to Hawke’s Bay to study winemaking at CIT. Even then, those first few years were near impossible, but a supportive dean encouraged her to keep trying and she was eventually awarded Esk Valley top viticulture student.
Her first years in local vineyards were also a struggle, as a young female battling to be taken seriously. So, she figured she would go to work for the one person who truly believed in what she was doing — herself — and launched 3Sixty2 in 2016.
In the meantime, she completed the Kellogg Rural Leadership Programme, investigating glass recycling in New Zealand, and introduced a range of sustainable measures into her business, like becoming the first New Zealand producer to have a complete climatepositive wine portfolio, certified with CarbonClick.
I asked Alice, ‘where to next?’ and she laughed heartily. Doors which used to slam shut keep springing open, and her next phase is picking which one to venture through.
You get the feeling, as the song goes, she’s only just begun.
Jess Easton is a director and owner of Kitchen Takeover and Saint wine bar, complementing her career as a Tauranga-based lawyer.
LIFTING THE VEIL ON THE VALE
Adelaide’s abundance of grape-growing greatness is well known, as is the South Australian city’s jewel in the crown, Barossa Valley. If you’re chasing something a little more fresh and a lot more enticing, however, make tracks for McLaren Vale. You won’t regret it.
Adelaide’s abundance of grape-growing greatness is well known, as is the South Australian city’s jewel in the crown, Barossa Valley. If you’re chasing something a little more fresh and a lot more enticing, however, make tracks for McLaren Vale. You won’t regret it.
WORDS + PHOTOS JAMIE TROUGHTON
Hot tip: if you’re going in cold to a new wine region, it really does pay to take a professional with you.
Luckily, the crew we’d assembled for UNO wine columnist Jess Easton’s significant birthday included talented Kiwi winemaker Alice Rule, who arrived in Adelaide armed with the local lowdown and plenty of insider insight.
Forget Barossa, she confirmed. Bypass Adelaide Hills and skip Clare Valley. She’d been hearing great things about a few places in McLaren Vale. We need to go there.
And so, mellowed and content after a long weekend of birthday celebrations, music festivals and a decent crack at Adelaide’s multi-ethnic, over-delivering restaurant scene, we boarded a minibus and hit the highway.
The power of proximity
For such a vast and untamed state, South Australia’s viticultural heritage is packed into a remarkably small area Adelaide Hills, for example, is just 20 minutes out of the city centre. On the way, nestled in the foothills, is the grand old lady of Australian wineries, Penfolds Magill Estate. We’d earlier stopped in for an hour-long tour and ended up enjoying a half-day pilgrimage. The depth of history resonating through the high stone walls and deep cellars is unforgettable.
The history and elegance of Penfolds.
Up into the Hills, you start getting cool-climate wines, like Sauvignon Blanc, Chardonnay and Pinot Noir.
The Barossa Valley, meanwhile, is one of Australia’s oldest and most famous regions, boasting more than 150 wineries, renowned for its German heritage as much as for its Shiraz and Cabernet Sauvignon. Even the name ‘Barossaʼ has heft — a weighty, punchy moniker matching perfectly to some of the big, bold wines it produces.
Two hours north of the city is Clare Valley, celebrated for premium Riesling and more than 50 cellar doors, featuring charming villages and the Riesling Trail. Kangaroo Island, Eden Valley and Langhorne Creek are other well-known areas for wine lovers to explore.
Our attention, however, turned towards the coast, a short 40-minute trip south to McLaren Vale, possibly the oldest continuously producing wine-growing region in Australia, first planted in 1838.
Long before European colonisation, the area was the traditional home of the Kaurna people, who enjoyed the regionʼs Mediterranean climate for thousands of years. The cooling sea breezes take the sting out of the hottest of South Australian scorchers, with an array of diverse ancient soils helping grow varieties like Fiano, Sangiovese, Vermentino, Barbera, Montepulciano, Nero d’Avola and Tempranillo.
McLaren Vale is also the most environmentally sustainable wine grape growing region in Australia, which immediately attracted the attention of our illustrious tour guide Alice.
Kiwi wine guru Alice Rule (left) in her natural habitat.
Hostess with the most-ess
As one of the youngest wine producers in New Zealand, Alice established her boutique wine venture, 3sixty2, in 2018 at just 25. She was the first New Zealand wine producer to introduce carbon offsetting at checkout and her focus on environmental stewardship and sustainability is helping set the gold standard in the industry.
Some of the superb Yangarra Estate line up.
And our first stop, Yangarra Estate, featured biodynamic vineyards surrounding a stunning cellar door, vibrant with Grenache, Shiraz and a treasure trove of alternative varietals.
“I loved their philosophy around biodiversity and loved how interesting their new young wines were, like the unconventional Piquepoul,” Alice said, fresh from a perfectly curated wine tasting experience; textural pottery, Plumm wine glasses, expensive cheese and hand-shaved prosciutto.
“Piquepoul is an ancient French varietal and the name literally means ̔stings the lipsʼ — a reference to the wineʼs characteristically high acidity — but Yangarra wouldn’t do that to you. It was the Jo Malone of white wine, fragrant, delicate and crisp — a unique treasure probably not found very easily.”
Next stop was Dandelion Vineyards, another biodynamic exemplar, where the tasty, innovative wines were elevated to another level by the winemakerʼs mum and her culinary prowess.
Dandelion's Field of Wonders Chardonnay and Lemon Myrtle Spritzer.
Dandelionʼs Elena Brooks grew up in Bulgaria, set amidst the demise of the Soviet Union, as an influx of western winemakers began visiting the region. Her mum Dani Golakova worked for the Soviets as an MiG mechanic, before venturing into marketing at the large and historic winery Vinprom Lyaskovets in their small hometown. As the only one able to speak English, Elena started helping translate for visiting viticulturalists after school. By the age of 12, she was interpreting barrel tastings with the winemakers. By the age of 15, she had the wine knowledge and vocabulary of a veteran, and by 16 she was making her first batches of Chardonnay.
Fast forward a couple of decades and sheʼs now married and settled in McLaren Vale, like Alice, a rising winemaking star, and with mum whipping up sensational plates of Kashkaval Pane, Kyopolou and Baked White Cheese with Honey and Walnuts for her dazzled guests.
Bekker beckons
If the day had a tactical error, it was right there. Did we expect to feast like Bulgarian royalty just before lunch? Nope. Did that stop us hitting the Salopian Inn and ordering up large? Again, nope. To be fair, after our Dandelion feast, we had every intention of a light snack, but the Salopian Innʼs fare was too good to skimp on.
Some of us lighterweights perhaps had visions of a quick snooze, as we wound down the tour at Bekkers Wine, our last winemaker stop. But there’s something about being greeted by the winemaker himself and being welcomed into a makeshift tasting room — amid renovations — that captures attention, not to mention the curious sight of Grenache grapes growing upright as bush vines — not on wire or trellis.
Winemaker Toby Bekkers.
Toby Bekkers is quietly understated, friendly, and someone you instinctively lean in to as you listen. He and his French wife Emmanuelle spend large parts of the year in each otherʼs countries, and their unique styles converge in the glass.
Aliceʼs old Lincoln University mate, Charlie, worked with Emmanuelle during a stint in the state and said Bekkers was a must-visit. After a few sips of a signature Grenache, and a magnificent Syrah, it was easy to see why.
“I’m always really excited when the viticulturist is hosting the tasting because thatʼs where my heart has always been,” Alice said. “And when Toby told us he was going to skip past the sensory descriptions and instead talk about the importance of texture, it really struck a chord. The wines, like Yangarra, are textural, interesting, and though he never mentioned ̔Old Worldʼ, itʼs clear they were made that way, while at the same time respecting the land they grow on, which is inherently New World. Itʼs a careful balance theyʼve gotten right — and I loved how they called their wine Syrah instead of Shiraz. Having a French winemaker wife probably had something to do with this decision, which is a big tick from me!”
And so, we depart, loaded to the gunnels with McLaren Vale vintages. Itʼs been a big tick from all of us.
FRESH FOCUS
UNO editor Hayley Barnett discovers Cherrywood’s sweet spot, Fikâ.
UNO editor Hayley Barnett discovers Cherrywood’s sweet spot, Fikâ.
Around 18 months ago, Shawn and Tracy Kenny took one look at a small Cherrywood neighbourhood bar and decided this must be the place.
Tracy had taken over the day-to-day running of their branding agency business and Shawn was returning to his roots in hospitality, where he first cut his teeth in his family’s Wellington venues.
They set about transforming Fikâ from what was once called Neighbourhood, giving it a fresh, more modern feel, and added a café. A year and a half on, the tidy yet unpretentious space is managing to retain its loyal customer base while drawing in a whole new, younger crowd.
“We’d recently bought an ice cream truck, named Fikâ, named by the former Swedish owner,” explains Shawn. “Fikâ is a Swedish word meaning to take time out and appreciate the good things in life. When I found out what it meant, it just made sense to use it for this space.”
Alongside being a haven for slowing down, Fikâ centres on supporting local and producing good food from quality New Zealand ingredients. Fresh fish arrives daily from East Rock in Gisborne, milk comes straight from the Volcanic Creamery in traditional pails, and the chef grows her own blueberries at Blueberry Hill Farm in Whakamārama. Local bakers Just Breads supply loaves that rival any classic sourdough, while all other baking is made in-house each day.
Shawn lights up when he talks about the craft behind every product that passes across his counter. If he can support small operators, he will, and if the team can make it in-house, they do.
“People really notice when it’s local,” Shawn says. “And they care.”
His team is another big part of what makes Fikâ stand out. Kylie Overton, who previously cooked for a high-end chef in the Lake District in England, returned to the kitchen after raising children. Shawn encouraged her to experiment, and she’s been shaping the flavours ever since. Rebecca Hunt joined shortly after, bringing her own creativity to the in-house baking. Between them, they fill the cabinet with a mix of traditional favourites and new flavours.
Under the new ownership, large-plate dinners have been replaced with shareable options that encourage guests to try a range of dishes without breaking the bank. Classic breakfast items come in small and large sizes; the Smashed Avo and Feta is a standout, and even the smaller serving is generous. The Chicken Bao Buns and Greek Salad with fresh fish are UNO favourites, and few can resist Fikâ’s famous savoury scroll when walking past.
“That’s a crowd favourite,” laughs Shawn.
Evenings bring approachable dishes, drinks, live music on Sundays, quiz nights, and themed events, keeping that neighbourhood energy alive.
Shawn’s simple intention of feeding people well, knowing them by name, and keeping everything as close to home as possible has paid off. The trick, he says, is to keep the focus steady.
“It’s important to be genuine and keep the doors open to everyone in the community,” he says. “That’s what it’s all about.”
PLATES A PLENTY
In its most ambitious festival yet, Flavours of Plenty continues to champion the freshest and finest of the Bay. From daring flavour pairings to blind cocktail tastings, this year is shaping up to be a standout.
In its most ambitious festival yet, Flavours of Plenty continues to champion the freshest and finest of the Bay. From daring flavour pairings to blind cocktail tastings, this year is shaping up to be a standout. WORDS SUE HOFFART
Coastal Bay of Plenty chefs are pushing culinary boundaries with such gusto, they have ensured the biggest Flavours of Plenty Festival yet. Festival director Rae Baker says this year’s eating extravaganza will bring almost 60 food events to the region, beginning in mid-April and running over 18 days. “It’s almost quadrupled in size since we started f ive years ago,” Rae says. “That’s partly because we have all these stunning food products and growers and producers here of course, but it’s our restaurants and cafes and chefs who have really driven the numbers up. So many of them have stepped aside from their everyday offerings and conjured all these exciting new ways to feed us.” Rae says festival events will include contests and workshops, food tours and market days. Some will happen in intriguing venues like a cinema or an art gallery, a community garden, a sculpture park or a marae. However, more than half will unfold inside established eateries and hospitality venues between Ōhope and Waihī Beach. “We just couldn’t do this without our heroic hospo people. Plenty of them have been through tough times in recent years and yet here they are with all this energy and enthusiasm, making edible magic for us.” She says restaurateurs have taken this year’s ‘pushing the palate’ theme to heart and devised experiences that challenge or thrill. Like the Sip Tease offering that invites diners on a blindfolded cocktail adventure in Tauriko. Or the Wings of Fire contest that teams spicy chicken wings with music and a tattoo artist who will create fiery designs.
GNAM (YUM) CHA AT THE TRADING POST, PAENGAROA
An eight-dish yum cha-style lunch will carry diners from Taiwan to Tuscany.
Italian owner-chef Simone and his international kitchen crew have devised a menu that melds European flavours from his home country with Taiwanese and Singaporean flavours. If Eastern dumplings and Western ravioli had a love affair, it would taste like this, Simone says. He is also promising salads that flirt with spice and an experience that is “deliciously messy in the best way”.
FINE DINING, DONE DIRTY AT SALTWATER, MOUNT MAUNGANUI
Oysters with attitude and cocktails with character are on the menu during this determinedly unpretentious seven-course lunch. High end food and top-shelf Eurovintage drops will be teamed with a “deliciously unfancy fine-dining vibe”. Palate-pushing? Yes. But also cheeky and playful; indulgence without the ego.
Saltwater restaurant will also host the festival’s madly popular Battle of the Snack competition, where hotshot chefs are paired with rising talent to create imaginative canapés. This one always sells out quickly.
POLARISING PLATES WITH NEIL SAPITULA AT SOLERA, MOUNT MAUNGANUI
The restaurant’s award-winning former head chef Neil Sapitula is asking diners to be brave when he returns to Solera for one night only. Neil’s daring five-course dinner is built around his favourite polarising ingredients and techniques. No menu will be revealed until the end, and no dishes will be explained, encouraging diners to approach each plate without bias or expectation. Embrace the unexpected, he advises guests. Optional wine matches feature natural and minimal-intervention wines, equally bold in character. Solera is hosting two other events. A second five-course dinner, Melting Point, stars savoury ice cream in every dish. Shaken by the Sea, Stirred by the Land pairs cocktails with seafood.
PLANTISSIMO AT GRATITUDE EATERY, MOUNT MAUNGANUI
Beloved for its delicious whole food menu and diverse dietary offerings, Gratitude is inviting guests to rethink the classic Italian feast. The usual kitchen team is handing over to Lombardy-born Stefano Raimondi, from Autentico, to offer a six-course vegan experience that will prove “flavour doesn’t need meat, cheese or wine to shine”. The plant-based, alcoholfree dinner will include handmade pasta though, and plenty of Italian-style warmth, generosity and soul. “It will make you rethink what’s truly essential for a happy table,” Stefano says.
FIVE GO WILD WITH FOOD AT ST AMAND, DOWNTOWN TAURANGA
Five fabulous chefs will each take charge of a course to showcase both their signature style and the region’s best produce. The degustation dinner will also star items chosen from the festival’s Plates of Plenty Challenge box, which challenges eateries to utilise a selection of locally-made artisan products or produce. Naturally, each course will be matched with a small-batch New Zealand wine.
FIVE BY FIFE AT FIFE LANE KITCHEN AND BAR, MOUNT MAUNGANUI
Five courses, each focussed on a single hero ingredient. Fife Lane will of course utilise the f ire-driven style that fills its tables every week but this event is especially intent on delivering bold flavour combinations, elegant presentation, and a dining experience that celebrates craftsmanship at every level. Seating is communal, creativity is a given.
The restaurant will also host guest speakers at a Fuelling Our Future lunch to fundraise for the Kura Kai charity that feeds families in need.
NOSE TO TAIL BBQ FEAST AT THE SMOKIN' GOOSE, AWAKERI
A sociable long-table banquet featuring both premium and adventurous cuts of beef, from ox tongue and beef cheeks to osso buco and bone marrow. Expect bold BBQ flavours, nibbles on arrival, a three-course feast and a surprise dessert to push your palate. The rustic Western vibe spills over into live music and guests are invited to dust off their boots and dress to impress.
SMOKE ON THE WATER AT FISHERMAN’S WHARF, ŌHOPE Gregarious chef Paul Patterson will start his event early, cranking up custom-made wood-fired barbecues from 8am. He will utilise local fruit trees and native wood to cook and smoke a selection of beef, venison and pork in front of his harbourside restaurant. Ticketholders will be able to watch the process during the day, then return in the evening for a four-course meal featuring big flavours, bourbon and blues music. Each course will be paired with either small batch bourbon or red wine. FLAVOURSOFPLENTYFESTIVAL.COM
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.
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.
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.
Raising spirits
How three Bay distilleries are redefining New Zealand gin.
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.
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!”
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.
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
Preheat your oven to 160°C. Grease 12-cup muffin tin.
Add all the ingredients to a food processor and blend until smooth.
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.
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
Preheat your oven to 180°C. If you aren’t using a silicone tin, grease or line a loaf tin.
In a bowl, blend the olive oil, water and eggs together using a whisk or stick blender until well combined.
Mix the wet and dry ingredients together until fully combined. Leave the mixture to stand for 5 minutes to thicken.
Pour the mixture into the loaf tin. Bake for 40-50 minutes, until risen. Please note that this bread doesn’t brown very much.
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
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.
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.
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.
Remove the konjac noodles from their packet and rinse under cold water for 1 minute (or follow the instructions on the packet).
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
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.
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.
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.
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.
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.
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.
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
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
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
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
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.
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!”
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.
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.
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.
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.
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.
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.
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.
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.