Light but fudgy cheesecakes tempt at Newmarket’s Camper Coffee (an old favourite reinvented in its new Osborne Lane location) where local celeb barista Woohung Lee is back with his best brews and ready smile.
Random acts of kindness sometimes require a bit more structure and that’s what Kind Arrangements delivers both figuratively and literally.
If you fancy a yoga class followed by a cleansing organic juice (sipped through a bamboo straw) and then maybe a hand-crafted Paris Brest pastry oozing with hazelnut cream just to keep the balance right, head straight down to The Welder
Sustainability is huge for our industry now and so important for helping the next generation of chefs to come through with new skills and techniques, learning ways to look after our food future with minimum wastage and the ability to use up the whole ingredient.
It's that curiosity and a keen sense of trying to make a sustainably produced and ethically raised product that makes Josh Hill from Poaka one of the trailblazers for modern, small-scale farming.
Anyone who has eaten at Pasture knows that chef-owner Ed Verner is a rockstar of culinary innovation.
If you dream of tasting the very essence of New Zealand your first stop should be Jeremy Rameka’s Pacifica on Napier’s Marine Parade.
Ocean spray that settles on pastures of Aotearoa’s rich, green paddocks draws the sea and the land closer – and lamb grown here is elevated by geographical good fortune with a sweet, juicy flavour that is salt-kissed.
I went to a fish restaurant once and the waitress said, “Don’t bother asking me what’s good because I hate fish.”
At a time of year when we lean to excess, help those who help others