CHRISTHCURCH: As a born-and-bred Londoner, it’s very rare for me to walk into a restaurant, especially in Christchurch, and wonder exactly where I’ve been transported to.
Category: Issue 199
AUCKLAND: New York is famous for some uniquely US eating-house genres – the deli, the diner and the grill – each of which run to a tried-and-true formula and service approach.
When Tartine was first published in 2006 it became the oracle of American home baking, revealing the tips and techniques of the team at Tartine bakery renowned for their inventiveness and technical ability.
WELLINGTON: Hemming in atlas on one side is the Duncan Cotterill law firm and on the other side the giant Deloitte tower, both of which should supply this posh new restaurant with its natural clientele.
When I read the words ‘Rene Redzepi’ and ‘road trip’ I rolled my eyes at the thought of wading through Moses-on- the-mountaintop-soliloquies on the soul-nurturing ecstasies of foraging.
You’re certainly not going to miss this book on the bookshelf – with flamboyant hot pink and highlighter- orange pages there’s nothing shy about it.
NAPIER: Built to a Prairie-influenced design in 1923 by noted architect Louis Hay, Napier’s old Central Fire Station served the city until 1969, when it was converted into offices.
Charley Noble, Wellington.Chef Paul Hoather has always been a master at turning great produce into something memorable.
Everyone has a favourite fish and chips spot. I discovered mine about six months ago in Kawhia. It sits across from the wharf, not far from the pohutukawa that marks the landing of the Tainui waka.
The locked door has become part of the folklore at Pasture, Ed Verner’s Auckland restaurant. How six guests per sitting amble down the Parnell laneway to find the restaurant barred, have to wait outside until, bang on time, comes the reveal with Ed ushering diners inside.