Plenty under twenty
In part two of Plenty Under Twenty, Stacey Jones hunts out the best cheap eats under $20 that the Tauranga region has to offer.
In part two of Plenty Under Twenty, Stacey Jones hunts out the best cheap eats under $20 that the Tauranga region has to offer.
words STACEY JONES
Rikarika
I put the call out to the local community recently, asking for their favourite meals under $20, and the response was meatier than a pie from Patrick’s Pies — hundreds of recommendations flooded in.
So, after a fair bit of eating (it’s a tough job, but someone’s got to do it), here’s my pick of the best cheap eats in the Bay of Plenty this month. From dumplings to falafel, sushi to curry, these are the top spots serving up serious flavour without breaking the bank.
The Rising Tide
Weekday wins
If you’re happy to dine out earlier in the week, you’re onto a winner-winner dumpling dinner. Let’s start with a ridiculously good deal over at The Rising Tide on a Monday in Mount Maunganui – and now at their new spot in Ōmokoroa.
For just $15, you can treat yourself to five mouthwatering dumplings paired with a pint of craft beer. I’d recommend the mushroom dumplings, but they’ve also been branching out with limited-edition flavours like lemongrass and lamb. Yum.
East of the middle
Next up is one of my all-time favourites: Falafel Metro. They serve up the crispest falafel known to humankind, wrapped in a house-made pita softer than a fluffy white cloud for just $17. Total steal. Even the most die-hard carnivores won’t miss the meat here.
Japanese feasts
If Japanese is your vibe, Chidori Ramen might just take the crown for the best meal under $20 in the BOP. I’ve been going there since the day they opened, and my go-to is the patina ramen with extra chashu and a ramen egg — it never lets me down. Pro tip: their set meals are a great deal too, and the chicken karaage is a personal favourite.
Happy Fryday
Right next door is Chicken Fryday, a fried chicken lover’s dream. Half a Korean-style fried chicken sneaks in at $19.50. Slather it in wasabi mayo for a flavour punch, or, if you’re feeling brave, go for the hot and spicy sauce — it’s hotter than Satan’s breath and will leave you sweating like you’ve just run a marathon.
Rikarika
Sushi secret
Still in the Japanese lane, pop into Rikarika — the new spot where Falafel Metro once stood. Their sushi is arguably the best in the Bay, thanks to husband-and-wife team Brian and Rika, who take a near-religious approach to perfecting their rice. Grab a sushi set for just $15, or if you’re after something lighter, a mini rice bowl for $12. I’d recommend the tofu teriyaki. Plus, the owners are some of the nicest people you’ll ever meet.
Bananarama
Just a hop, skip and jump from Rikarika is the wildly underrated Banana Blossom Café, serving up Malaysian Cheesy Chilli Fried Eggs for $18.50 — a fusion combo of absolute yum. And if your wallet can stretch just a smidge over a crisp $20, their laksa at $29.50 is all manners of “fork yeah”.
Best of the rest as voted by locals
• For the locals in Matua, Head Loco got plenty of shout-outs for its Japanese grubs.
• Kebab lovers, Kebab Istanblue in Mount Maunganui is a go-to.
• Early risers, Pronto Burger does a $9 breakfast combo, including coffee – absolute steal.
• Curry cravings? House of Spice in Fraser Cove serves up generous portions, and all their curries are under $20.
• Vietnamese food enthusiasts, Pho Vina (just off Wharf Street) dishes up authentic, soul-warming goodness for under $20.
The secret’s out — I’ve taken over @bop.eats, and I’m officially dedicating my life (and my stomach) to uncovering the best eats in the Bay. That means I’ll be diving even deeper into the best eats across the region, starting with another round of budget-friendly bites that prove you don’t need to spend big to eat well.
Home grown
If you’ve always wanted a thriving veggie garden, Bay local Heidi Hughes’ ingenious Veg Babies is a great way to start.
If you’ve always wanted a thriving veggie garden, Bay local Heidi Hughes’ ingenious Veg Babies is a great way to start.
Big ideas often start with a small question. For Heidi Hughes, it was simply, “How can we get more people into gardening?”. This small question was the seed that sprouted Veg Babies.
Veg Babies is like a food box with a twist. Instead of a week’s worth of meals, once a month a box of seedlings is delivered. You plant them and soon you’ll have an overflowing bounty of fresh, homegrown veggies and herbs.
“The idea and design is that you’ve got a constant harvest to go on your dinner table,” Tauranga resident Heidi explains.
The boxes offer a curated gardening experience that will quickly grow leafy greens that turn over each month, like rocket, lettuce and bok choy, as well as seasonal vegetables like cucumbers, tomatoes, chillies and capsicums that take a few months.
“There’s a real variety and it’s all designed so there’s always something you’re harvesting, as well as something that’s looking into the long term of harvesting down the track,” Heidi explains. “People also get a different herb each month. Within 12 months, you’ll have a beautiful herb garden.”
One of the benefits of the service, aside from all the fresh veggies, is that the curated experience takes away the stress of knowing when to plant what. Heidi says it’s perfect for beginner to mid-level gardeners who don’t have much experience or space, as well as time-poor gardeners.
“Many people don't know where to start with gardening,” she says, likening it to how food boxes simplified cooking and made it more accessible. “This gives you a whole process that is achievable and keeps things going.”
To make Veg Babies as accessible as possible, the whole garden has been designed to fit in a planter box that’s only 2.5 m2. This will fit in most backyards and/or apartment decks. The seedlings are delivered straight from Veg Babies’ commercial growers in Pukekohe where they spend a couple of weeks outdoors before being shipped out. This makes them hardier than those found in places like garden centres. There’s also no plastic used in the delivery or shipping – something Heidi says was crucially important to them.
The subscription is $26 a month for the box of seedlings. How does that compare to buying from the supermarket? In terms of cold hard cash, what’s the monetary value?
“It’s about $40 a month if you’re getting a constant harvest off your garden,” Heidi says. “I’m currently harvesting lettuces, which I’d be paying $5 each for. I haven’t run out of cucumbers or courgettes all summer. You can get a bunch of parsley out of your garden whenever you want, or basil or oregano to put on your pizza. Same with tomatoes, you just pick one off. Once you get on a roll with things, it’s on tap. People often waste a lot of food, especially herbs. You buy a bag for $5, use half of it and throw the rest out. When you take into consideration that waste, we’ve worked out the value is about $40 a month.”
But it’s not just about the vegetables. Heidi also wants to share her love of gardening. To help people’s gardening journey she sends out weekly instructional emails, along with a YouTube video she records in her garden. She explains where your garden is at, what you should be harvesting and even suggests cooking ideas.
“I’m growing in the exact same amount of space with the same veggies, and the same box,” she says. “Every week you’ll know what to do to make your garden thrive. It’s real colour-by-numbers gardening.” Veg Babies is part of the PiPS Charitable Trust, which sets up school gardens around the Bay. All Veg Babies profits go directly back into the trust to help them grow.
“We currently have eight gardens in eight schools,” she smiles. “We have orchards and veggie beds, and teach kids how to grow food. We’d love to include more but we’re at capacity until we can raise more funds.“
It’s not often something comes along that can not only improve your life but also the lives of others. Veg Babies does both. It teaches new skills and provides constant fresh healthy vegetables as well as raising money for charity. That’s got to be better than a sausage sizzle outside a big box hardware store.“Yeah, totally,” Heidi laughs. “It’s win-win.”
Simple savoury solutions
In a world of complicated recipes and confusing ingredients, Linda Duncan has come to the rescue. In The World’s Easiest Recipes she combines just five ingredients per meal using low-cost, easy-to-source items.
In a world of complicated recipes and confusing ingredients, Linda Duncan has come to the rescue. In The World’s Easiest Recipes she combines just five ingredients per meal using low-cost, easy-to-source items.
Lemon, basil and feta chicken
The combination of these simple Mediterranean flavours will have your taste buds singing. It’s such an easy way to jazz up chicken breasts and have you looking like a culinary genius at the same time. You can use chicken breasts or thighs in this recipe.
SERVES 4 | PREP TIME 10 MINUTES
COOKING TIME 20–25 MINUTES
INGREDIENTS
2 tbsp olive oil
2 tbsp lemon juice
4 skinless, boneless chicken breasts or thighs
2 tbsp lemon rind, finely shredded
1/3 cup basil leaves, roughly chopped
120g feta, crumbled
salad, to serve
METHOD
Preheat the oven to 200°C. Combine the oil and lemon juice in an ovenproof dish that will fit the chicken snugly but with a little gap between each piece. Add the chicken and turn to coat in the marinade.
2. Sprinkle the top of the chicken with the lemon rind, basil and feta. Season with freshly ground black pepper.
3. Bake for 20–25 minutes or until topping is golden brown and chicken is cooked through. Cover with foil during cooking if the topping starts to burn.
4. Rest for 5 minutes before serving with salad.
Quick potato bake
A potato bake is a must in your recipe repertoire. This one is quicker to make than a normal potato bake, with the help of your microwave. It’s also a lot easier than a potato gratin as you don’t need to slice the potatoes thinly and then layer them. Just chop into cubes and throw into your baking dish. Couldn’t be easier!
SERVES 4 | PREP TIME 15 MINUTES
COOKING TIME 45 MINUTES
INGREDIENTS
800g roasting potatoes, peeled
and chopped into 1cm cubes
30g butter, melted
30g dried French onion soup mix
1 cup cream or milk, or a mixture of both
1 cup grated tasty cheese
METHOD
Preheat the oven to 180°C. Grease a 20cm square microwave-safe baking dish.
2. Place the potatoes into the prepared dish. Pour over the butter and season with salt and pepper to taste.
3. Mix to combine, then microwave uncovered on high for 15 minutes.
4. In the meantime, add the soup mix to the milk or cream and mix until well combined. Pour over the potatoes then sprinkle the cheese over the top.
5. Bake for 30 minutes or until the cheese is golden and the mixture is bubbling. Stand for 5 minutes before serving.
Couscous, pea and feta salad
I just love the freshness of this couscous salad. It's delicious served alongside roast lamb. It can be prepared well in advance so is perfect for entertaining. I really like the texture of Israeli couscous in this recipe; however, any couscous will work.
SERVES 4 | PREP TIME 10 MINUTES
COOKING TIME 10 MINUTES
INGREDIENTS
1 cup Israeli (pearl) couscous
2 cups frozen peas
1⁄2 cup mint leaves, roughly chopped
2 tsp lemon rind, finely grated
2 tbsp lemon juice
80g feta, crumbled
1 tbsp olive oil
METHOD
Cook the couscous in a large saucepan of boiling water according to the packet instructions, until tender. Drain and rinse under cold water to cool.
2. Cover peas in boiling water for 5 minutes to thaw, then drain and rinse under cold water to cool.
3. Place couscous and peas into a large bowl. Add the remaining ingredients, season with salt and pepper to taste and toss well.
4. Refrigerate until ready to serve.
Three-ingredient peach cobbler
Old-fashioned peach cobbler is made even easier with the use of packet cake mix. The great thing about this recipe is you can get quite creative with it. I have made this recipe multiple times using different tinned fruit like plums, apricots, pears or cherries. A handful of berries thrown in is also delicious. I have also used chocolate cake mix instead of vanilla. Dust with a little icing sugar before serving.
SERVES 6-8
PREP TIME 15 MINUTES
COOKING TIME 40–50 MINUTES
INGREDIENTS
820g tinned peach slices, in juice
540g pkt vanilla cake mix
120g butter, melted
vanilla ice cream, to serve
METHOD
Preheat the oven to 180°C. Grease a 23cm square baking dish.
2. Tip the peaches (including the juice) into the dish and spread out evenly. Place the cake mix and butter into a bowl and mix until combined. Scatter the mixture over the peaches. It doesn’t matter if the mixture doesn’t completely cover the peaches.
3. Bake for 40–50 minutes until golden and bubbling.
4. Stand for 5 minutes, then serve with vanilla ice cream.
Extracted from The World’s Easiest Recipes by Linda Duncan. RRP$45.
Published by HarperCollins NZ.
Choice as
Pāpāmoa was recently crowned ’New Zealand’s Choicest Suburb’. With its recent developments and array of foodie offerings, it’s easy to see why.
Pāpāmoa was recently crowned ’New Zealand’s Choicest Suburb’. With its recent developments and array of foodie offerings, it’s easy to see why.
photos ALAN GIBSON + SUPPLIED
The people have spoken. And what the people have said is that Pāpāmoa is officially ’New Zealand's Choicest Suburb’.
Every suburb in Aotearoa was eligible, but the Bay’s popular beachside location won, earning more than 50,000 public votes in the competition hosted by Trade Me Property.
But what was it about the unassuming suburb that won people over? Well, the natural environment is what truly sets Pāpāmoa apart. There’s the amazing beach, the recently redeveloped walks on Pāpāmoa Hills and numerous parks and reserves to enjoy. The accessibility to the beach combined with the expansive green spaces makes it an ideal place to live and unwind.
But it’s not just about the physical beauty of the area. It’s what’s on the inside that counts. And Pāpāmoa enjoys a welcoming and strong sense of community. Along with the gentle sea breeze that blows in from the sea and up over the dunes, you can also sense the community spirit.
People smile at each other when they walk by and there’s a sense of friendliness that harkens back to a time before people were rushed off their feet.
With that in mind, of course, its popularity has increased in recent years. The area’s growth is evident in the exciting ongoing developments that are improving the livability and options for people of all ages, who are attracted here by the promise of its lifestyle.
There is a master plan for the community that is being followed. It includes amenities like roading networks, cycleways and walkways, schools, childcare centres, dining options, supermarkets, office spaces, cinema, vet services, churches and retail along with a diverse variety of housing options suited to different lifestyles.
The focus of the plan is on creating a place where people can live and thrive and ensuring that Pāpāmoa remains a welcoming place for everyone.
You could even say it’s choice.
Pāpāmoa’s wonderful world of food
A visit to Pāpāmoa is akin to taking your tastebuds on an gastronomic adventure around the world. Whether you’re after an intimate date night, a social outing or some family fun, you’ll find Pāpāmoa has you covered.
Ali Baba’s House
Open says-a-me if you’re after a tasty Turkish feast. From mouth-watering kebabs to tasty pizzas and sweet baklava you’ll find plenty of culinary treasures here. You can dine in, take away or even have it delivered.
255 The Boulevard, The Sands
Grill and Green
This vibrant, Mediterranean-inspired menu is full of fresh, flavourful dishes like Turkemen Chicken, Open Souvlaki as well as classics like calamari, Scotch Fillet steak and their popular GnG burger. There’s indoor and outdoor seating and a relaxed vibe, or if a seaside picnic takes your fancy, takeaway options are available.
Golden Sands Drive, Excelsa Centre
Hello Sushi
Hello? Is it sushi you’re looking for? Then roll up to Hello Sushi. Their made-to-order sushi is bursting with flavour. Find classic rolls through to creative new combinations.
Golden Sands Drive, Excelsa Centre and 255 The Boulevard, The Sands
Henry and Ted’s
We’re hesitant to spread the word about Pāpāmoa’s best-kept secret, but this lively café is a popular favourite with the locals for its chill vibes and delicious breakfasts, brunches and lunches. The sweet treats in the cabinet are forever tempting and the coffee is worth the trip alone.
Golden Sands Drive, Excelsa Centre
Great Spice Indian
All the flavours of India are brought straight to your table at Great Spice. With a warm atmosphere and a dedication to authenticity, your cravings will be well satisfied whether you’re after a rich curry, a sizzling tandoori, or a fragrant biryani. Vegetarian and vegan options ensure there’s a dish for everyone to enjoy.
Golden Sands Drive, Excelsa Centre
Pablo
For a Latin-inspired dining experience, Pablo is the place to go. With a menu powered by traditional Brazillian flavours, its modern tapas-inspired dishes are perfect for sharing and enjoying a social night out. Be sure to indulge in one of their expertly crafted cocktails.
255 The Boulevard, The Sands
Papa Mo’s
This Pāpāmoa institution has a well-earned reputation as being the home of serious fun. Offering an extensive menu of pub faves like fish n’ chips, burgers and tacos as well as classic dishes like lamb shanks and pasta. With live music on Fridays and Sundays, quiz nights and other regular events, you can bet there’s always something happening at Papa Mo’s.
Golden Sands Drive, Excelsa Centre
Matakana: A foodie’s dream
Matakana is well known as a hub for Auckland beach-goers, but, thanks to its flourishing food and beverage scene, it’s now on the map as a highly-desired destination for those beyond the Bombay Hills.
Matakana is well known as a hub for Auckland beach-goers, but, thanks to its flourishing food and beverage scene, it’s now on the map as a highly-desired destination for those beyond the Bombay Hills.
words HAYLEY BARNETT
Matakana, located just north of Auckland, may not look like much on a map – a few buildings lining a roundabout on your way to more populated destinations like Omaha and Leigh. But looks can be deceiving.
By the weekend, the usual 10-minute drive from Warkworth into Matakana becomes an hour-long standstill queue. Everyone’s desperate to get their hands on some of the best food products the region has to offer.
The best way to experience this little food haven is to get in before the weekend crowds by making it your base.
My husband and I came across two local businesses which allowed us to do just that. Canopy Camping Escapes became our base, just an eight-minute drive from the town, and Village Picnic offered a way for us to explore the region through its burgeoning food and beverage producers.
STAY
High on a hill, nestled in native bush, are two secluded glamping sites named Sola and Sokoon. We booked into Sokoon, the Persian of which means tranquility and stillness – exactly what we were craving after dropping the kids at Grandma’s in Auckland.
Besides the WIFI, this accommodation offers the feeling of being completely off grid. To get to the site you need to park your car at the top of the hill and make your way down a steep, narrow track. Top tip: don’t take a suitcase.
Owners Rachael and Ario were kind enough to lend us a backpack to transport a few essentials down to our site. They live on top of the hill with their two daughters in a house they’ve recently restored, with panoramic views of the coast and mountains. They both believe strongly in living as sustainably as possible, and this is evident in the way they’ve set up the two glamping sites. Many of the salvaged materials from their home rebuild have been repurposed into the domes, giving them, as they say, a “sustainable charm”.
Beyond the dome is a sheltered kitchen, bathroom, outdoor shower and bath. Don’t let the sustainability factor fool you, however. The site has everything you need to make your stay comfortable and the interior is every bit as beautiful as the scenery.
DO
On our way in from Auckland, we stopped at Village Picnic in Warkworth. Philippa Potaka cleverly puts together mystery picnic adventures for those wishing to meet and explore local producers, to taste test the very best of the region. At the end of a fun scavenger hunt you have yourselves a very ample picnic to feast on at your f inal destination. You don’t know what you will be scavenging, or where you’ll end up, which is perfect for these explorers who love good kai. Ours covered the coast from Matakana Village down to Algies Bay and finished in Warkworth. Other packages include the areas of Puhoi, Pakiri and Leigh.
EAT
Matakana Markets
We started at the famous Matakana Markets. Without giving too much away, our first clue took us straight to two popular stores at the market. Joining a long line, which weaved through the shop and out on to the street, we were treated to the delicious aroma of freshly baked bread.
From there, it was on to a chocolatier that specialises in artisan bonbons. After an insightful chat with the store’s very knowledgeable staff, we picked up our parcels from each, stowed them in our chilly bin and moved on to the next clue.
Charlies Gelato
This popular gelato cafe wasn’t on the list, but happened to be home to our next mystery vendor – a place where you can pick your own flowers. The hidden garden sits between a giant wood-fired pizza kitchen and a gelato store, located on Sharp Road, about five minutes drive outside of Matakana Village. We arrived just before lunch and the place was already buzzing with pizza and gelato lovers getting their fix. Thankfully we had the garden to ourselves as we picked a bunch of flowers to take with us on our picnic. As we precariously wedged the jars of flowers between our car seats, we worked out the next riddle and headed towards the coast.
Snells Beach
Next we found ourselves at the water's edge and a home to cute miniature villages, where we picked up some equally cute homemade condiments from a local residence. The next clue took us to a long winding driveway and through to a magical world of art and horticulture. As we took in the sights and sampled an array of beverages on offer, it became apparent that we must start eating our collected edible treasures, so we made the next stop our final picnicking place.
Highfield Gardens Reserve
This reserve at Algies Bay is known as ‘the donkey park’, for the amount of donkeys roaming around the grounds. You can drive through the gates of the park up to the top, which overlooks the whole of the bay. It was the perfect spot for what had become more of a banquet than a picnic. As well as the treats we'd picked up along the way, Philippa had also supplied us with a range of cheeses, crackers, deli meats, pickled vegetables and drinks. We quickly found a picnic table before the rush and got to work on our feast. Later, we found we had more than enough to last us through dinner!
EAT
Brick Bay Winery
This, we discovered, is one of the area’s most famous wineries. As you enter, art sculptures are dotted along the farmland, and an impressive glass house that seemingly floats above a large pond is home to a beautiful restaurant and bar. The Row, where the tastings take place, sits outside this – a greenhouse-esque structure completely covered in grapevines, which provides a cool and quirky shelter to mingle and taste the best of Brick Bay’s vintages.
Viet-Q Vietnamese
Definitely worth a mention is Viet-Q's Vietnamese food truck. This was recommended to us by our lovely hosts at Canopy Camping. The trailer is tucked between houses on the main road coming into Matakana Village but is hard to miss. The amount of people milling around the area will immediately catch your eye. Head chef and founder Phuong Graham trained in food technology before introducing locals to her authentic Vietnamese flavours. Today it’s one of the most popular eateries in the region. From Banh Mi to Chilli Chicken, this is authentic Vietnamese cuisine at its best.
Spirit of Mexico
Hayley Barnett discovers authentic Mexican cuisine and innovative cocktails in the heart of Mount Maunganui.
Hayley Barnett discovers authentic Mexican cuisine and innovative cocktails in the heart of Mount Maunganui.
photos CHRISTIAN LONGHI
From left: Isaac Partida, Claudia De La Torre and Marco Rodocanachi.
Kiwis are beginning to understand tequila is not just a shot,” Marco Rodocanachi says, delivering another amazingly delicious tequila-based cocktail to UNO's table.
The mixologist and co-owner of the newly-opened Agave at Mount Maunganui’s Cruise Deck is explaining the welcomed shift in perception for the spirit that has largely been known as a party drink and making an incredibly convincing case for a reassessment.
“A lot of people don’t know this, but tequila is probably the healthiest thing you can drink,” he adds, with casual conviction and air quotes around the word “healthy”. “It's not got many calories, it releases serotonin in your brain so it makes you happy, and in terms of alcoholic drinks, there's not really anything better – so long as you’re choosing a quality tequila.”
Marco opened Agave with fellow co-owners and chefs Isaac Partida and Claudia De La Torre last December. He met the couple when they were working together at the foodie favourite Clarence Bistro in Tauranga. They all came to New Zealand six years ago – Marco from Italy and Isaac and Claudia from Mexico – and bonded over their shared passion for Mexican cuisine and drinks.
The trio’s initial idea was a speakeasy. The location was perfect, hidden in the corner of the Cruise Deck. But the large glass bifold doors created an open environment that was somewhat incongruous with the dark and moody vibes of a speakeasy.
The cuisine was always going to be authentic Mexican, and with Marco’s love of tequila, it just made sense to focus on an all-Mexican offering. Isaac and Claudia both grew up cooking with their families. Isaac travelled around Mexico and worked for renowned international chefs, gaining amazing gastronomic experiences along the way.
“There aren’t a lot of restaurants here in New Zealand serving real Mexican fare that isn’t Tex-Mex, so it’s hard to understand what Kiwis will like,” says Claudia. “Mexico is a big place. In the north, it’s more meat and barbeque, and they use wheat instead of corn tortillas. Sometimes people have only tried food from certain parts so it doesn’t seem authentic to them. We’ve had to work out what people like and what they don’t.”
At the moment the menu includes handmade tostadas, veggies with white mole, duck enchilada, and a cacao tart to die for.
“I always said I’d never be a baker of sweet food, but now it’s my favourite thing to make,” Claudia smiles. Isaac and Claudia have kept the flavours as authentic as possible.
“Now that we have more time and are more adapted to the place, we are starting to have regular customers, so can start to play more with the menu and introduce new flavours,” Isaac says, citing the rich, complex flavours of Oaxaca and the slightly sweet seasonings of Chiapas and some new additions they are planning for the menu.
“But slowly,” smiles Marco, suggesting they won’t be alienating those with less than adventurous Kiwi tastebuds. “Very slowly!”
From Paris to paradise
From French bistros to New York dreams, globe-trotting chef Paul Patterson has found his anchor at Ōhiwa Harbour's Fisherman’s Wharf.
From French bistros to New York dreams, globe-trotting chef Paul Patterson has found his anchor at Ōhiwa Harbour's Fisherman’s Wharf.
words SUE HOFFART
photos CLAIRE HOUSE PHOTOGRAPHY
Fijian-Kiwi chef Paul Patterson admits it was fun rather than food that lured him into commercial kitchens. The Ōhope restaurateur was 15 when he began washing dishes in a city pizzeria, relishing the vibrant social scene and comparative maturity of his female workmates. But everything shifted on the night a short-staffed chef called him to the stove.
“I was chucked in the deep end and I loved it,” he says. “By the time I was 16, I was half-running the pizza joint.”
So began a culinary career that has taken him to Paris, New York and to the Waiheke Island bowling club. He has flown to Glastonbury music festival to cook for celebrities and once scooped an award at the barbeque world championships in the American city of Memphis.
There have been a few additional stops along the way, too. Like starting a horticulture degree and completing an auto engineering diploma, with stints as a drainlayer, a security guard and photographer for a music industry magazine. Not to mention appearances on reality television show The Bachelorette. “But I always end up back in the kitchen.”
Now, at 40, he is settling into small-town life while casting for kingfish out the window of the Fisherman’s Wharf restaurant he has purchased on the edge of Ōhiwa Harbour. It was an act of charity that introduced him to the coastal community three years ago.
Paul had agreed to donate a personal chef experience for an animal welfare fundraising event, held at the Ōhope Beach Golf Links clubhouse each year. On that first visit, he was gobsmacked by the stunning beach backed by rolling hills and an especially relaxing rural ambiance.
During a subsequent stay, for the same event, he discovered a wharfside eatery with a bank of wooden windows that overlook darting stingrays, sailboats and a waterway stocked with fresh oysters.
Paul claims he pestered the previous owner into selling. Last year, he and partner Sarah Day moved their toddler son Hendrix to Ōhope to immerse themselves in a different kind of life.
“It’s a really beautiful place and this region is amazing, with the water and the bush. I can watch people floundering out the front here and 40 minutes’ drive from work, I can shoot a deer. A 40 minute boat ride and I can catch a marlin.
“I have customers with a gin distillery and there’s an island across the harbour with an avocado orchard on it. You can’t really beat it.”
Paul admits he was vastly less enthusiastic about the New Zealand lifestyle when Covid forced him to leave his central Parisian apartment and fly home in March 2020. He had been living on the banks of the Seine river, working as a restaurant consultant responsible for opening more than a dozen eateries in Paris and beyond.
In fact, he was weeks from launching an eatery in New York’s Lower Manhattan when the global pandemic scuppered not only the restaurant but his own plan to live part of the year on that side of the Atlantic Ocean.
Suddenly, Paris became eerily empty and Paul’s Fijian-born mother and Kiwi dad begged him to return to Auckland. He found himself marooned, unable to return to the bright lights of his former life and unsure how to move forward in his homeland.
It was, he says, a tough pill to swallow. So he dug drains to fund a new restaurant business in Parnell. When that didn’t work out, he moved to Waiheke Island to run the kitchen inside the island’s sole bowling club.
During his tenure, membership swelled from 300 to 900 members. His brief and unlikely screen career was sparked by an unsolicited casting call for The Bachelorette. He said no. However, he warmed to the idea after a few too many glasses of Bourbon with friends.
“And, actually, it was great. It was definitely a fun experience. You learn a lot about yourself. You’re stuck in a house with no phones, no music, no TV, so you have a lot of time to be in your own head. It was therapy.”
As always, he returned to his chef whites. “Yes, I love the food, the creativity, the thrill of getting a menu perfect but it’s more than that. For me, the kitchen is a place of crazy ups and downs, with a lot of emotions and a lot of pressure. You’re forever chasing something, trying to fix something, get better service, a better dining experience, better leadership of your staff. It’s addictive.”
On April 5, Paul will host a ‘Scales and Ales’ beer and seafood event for the Flavours of Plenty Festival. His ‘Cray Tales and Cocktails’ evening is scheduled for the following Saturday.