Charley Noble, Wellington.Chef Paul Hoather has always been a master at turning great produce into something memorable.
Tag: Illustration Kohl Tyler-Dunshea
What do superstar Auckland chefs Michael Meredith, Sid Sahrawat, Ben Bayly, Apero’s Leslie Hottiaux, Samir Allen from Gemmayze St, Mikey Newlands of Ampersand Eatery and Glen File have in common?
In a nation sorrounded by waters full of fish, it’s good to have a restaurant where seafood is front of mind. Wellington’s Ortega is such a place and it’s a much-loved institution. The look is authentic Portuguese bistro – a mosaic- tiled floor, marine-blue walls complete with mounted fish and an eclectic mix of fishing portraits, glass fish floats, subdued and clever lighting.
Let’s be honest, Prego is an institution as much as it is a restaurant. For 32 years it has not only been a stalwart of Auckland’s restaurant scene, but an integral part of the cultural landscape of Ponsonby Road. Amongst the ‘boom- and-bust’ cycle of the hospitality industry, it’s a forever restaurant, reassuring you by its mere presence as if nothing could ever happen to it.