A bright star in the busy Commercial Bay dining hub that delivers a menu with a strong contemporary New Zealand food focus, expertly prepared and presented.
Category: Issue 203
A daytime café that delves deliciously deeper than the norm.
First I fell in love with the turquoise cover scattered with petals and pomegranate.
It’s a long time since I got genuinely excited about parsnips, but parsnip latkes and hasselback parsnips got me sitting up and when four-ginger parsnip sticky date pudding caught my eye well, take a look at the ribbons of parsnip lolling languorously atop this baby, then tell me you don’t want it with the recommended syrupy moat of salted caramel plus both cream and ice cream.
Some cooks are driven by instinct, the emotion of food and the urge to nurture those they love; for others cooking is a daily demonstration of science in action.
Forty perfect weekends; that’s the promise and if, like us, your breaks are built around where to eat, what to drink, the best coffee, wineries, markets, craft beer, microdistillery, laneway den or roadside shack, then hit the road, we’ve got you covered.
Since the day it opened there’s been a long waiting list for the opportunity to dine at Hiakai.
We started shared kitchen online about five years ago as a way of sharing recipes and food knowledge that we hoped would encourage people to keep cooking from scratch.
The Waikato and dairy famously go hand in hand, but travel across the region and you’ll find there is so much more to it than just Hamilton.
I’ve only ever lived away from the ocean once; it’s been a constant throughout my life and is where I feel at home.