For those of us with an overdeveloped interest in breakfast, lunch and dinner, the opportunity to travel brings with it a chance to explore the tastes and textures of a tourist hotspot by putting you right at the heart of the eating and drinking action. This is by no means a definitive list of the best bites of New Plymouth, but I can guarantee that if you are from out of town and not sure where to spend your dollars, these establishments are some very good places to start...
Wellington. Recently opened by Yu Group in the building that formerly housed The Bresolin, Cinderella offers elaborately conceived snacks in its covered courtyard bar and modern European cuisine in its upstairs bistro.
Napier. P&S creates classical French dishes in a humble cottage setting, in one of the so-called Six Sisters along Napier’s Marine Parade. While both service and setting may feel sufficiently homely and familial for certain men to rock up in shorts, the dining is distinctly hoity-toity.
Auckland. The kitchen serves well-conceived dishes that range from some spectacular snacks through to an impressive offering of dry-aged steaks, accompanied by a drinks list that includes original cocktails and some seriously good wines.
Auckland. This elegant city oasis literally sparkles, its stunning chandelier shimmering like the scales of the mighty kingfish. You will be just as comfortable here with kina on toast or a smoked hempseed s’more and a glass or two from the excellent wine list, as you will diving into the full menu to discover flavours of New Zealand’s oceans, dunes, river mouths and reefs.
While this is the book of Mister Jiu’s, the Michelin-starred restaurant in San Francisco’s Chinatown, it is also the book of Brandon Jew, who trained as a classic European chef and worked in Italian restaurants.
Don’t let this great book get lost among the pile of similarly themed cookbooks clamouring for your attention. It’s not just easy weekday dinners; it’s not just simple vegetarian meals; it’s not just a call to arms to change our behaviour before we wreck the planet.
While it might seem obvious, Steven introduces this book with the statement “wild game is wildly variable”. What he means is that cooking game is less about the beast itself and more about the cut or part of the animal, and that it’s important to give the animal the respect it deserves both in the field and in the kitchen.
Many say that while cooking is an art, baking is a science. Melissa Weller was a chemical engineer who loved to bake, and it is this scientific background that sets A Good Bake apart from the rest.
This is a love letter to cake. Zoë François’ journey to becoming a celebrated pastry chef began when, as a child who grew up on hippy communes in the 1960s, she took a bite of a Twinkie.