COME FOR DINNER AT AGNÈS WITH OLIVIA MOORE
In a charming heritage building on Birkenhead’s Hinemoa Street, you’ll find Agnès, designed by head chef Alfie Ingham (ex-Hugo’s Bistro and Ada). Join me for pork and duck terrine, sourdough, crudo and beef tartare, then we’re set up for just how good the brussels sprouts with honey mustard, walnuts and dill chantilly, and the cacio e pepe cauliflower gratin are. Cloaked in raclette, the dry-aged beef patty in the Agnès Burger is juicy, and the chips have optimal crunch and seasoning. If you’re after a simple mid-week dinner, Wednesdays and Thursdays are Pie Night. My notes to self for next time: come with a huge appetite to enjoy long meals at Agnès. thatgreenolive.com
SOFIA & GWEN TAQUET DISCOVER GREAT EXPERIENCES AT GIBBSTON VALLEY
Set among the vines in the dramatic Kawarau Gorge, Gibbston Valley has long been synonymous with world-class wine. Now, with local chef Rob Boyd at the helm of its three restaurants, an exciting new culinary chapter is unfolding. Returning to Central Otago after an enviable international career, Rob brings a philosophy rooted in seasonality, exceptional southern produce and a thoughtful partnership between food and wine. We explore the flavours, people and spectacular lodge setting that continue to make Gibbston Valley one of New Zealand’s most celebrated wine and dining destinations. @skyfoody
AT METITA, NICOLA CHAN TALKS NEW MENUS WITH TOMMY HOPE
This month, I catch up with chef Tommy Hope to explore his new menu at Metita. After honing his craft in acclaimed kitchens including Australia’s Attica, Sid at The French Café and Tala, Tommy brings a thoughtful, produce-led approach to one of New Zealand’s most celebrated dining destinations. We talk about the inspiration behind the new dishes, his journey into Pasifika cuisine, and the ingredients and stories shaping the menu. Watch on Instagram for a behind-the-scenes look at dishes including kingfish oka, and masi vaka with green-lipped mussels, talo toast and chilli mumu. @chan_can_eat
NICK ILES FINDS SIDEKICK IS A PIT STOP THAT’S WORTH A DETOUR
There are plenty of places making good sandwiches. Very few become destinations. Sidekick in Raglan seems to have managed it, drawing a loyal following, with excellent bread, fun fillings and very little fuss or fanfare. It has been a go-to for a while on road trips and it’s not hard to see why. twobearsandwichclub @substack.com
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