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.

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.

Fresh flavours

Stacey Jones introduces us to Tauranga's newest – and supremely talented – chefs.

You know you're having a food moment when, 13 years later, you close your eyes and you can still taste it. That happened when I first stepped into the French Café in Auckland and was treated to a deconstructed lemon meringue pie, perfectly executed by Simon Wright. So imagine my delight when I learned that the very same chef behind the infamous citrus dessert was venturing to Tauranga to head up Clarence Bistro. 

Simon Wright of Clarence Bistro

The arrival of new chefs in the Tauranga region is cause for celebration. With the culinary landscape constantly evolving, these talented chefs bring a big dollop of energy, flavours and new ideas.

Simon and his family previously settled in Whangamata after selling the French Café in 2018. A few years down the line, after setting up the renowned Gather & Roam, they felt ready for a new challenge.

Simon explains, “We loved being by the beach, so Tauranga was a lovely, natural transition. It has such a great balance of beach with a cosmopolitan twist.”

“We’re six months in and still finding our feet. We’ve launched a French du jour-style menu in a two- and three-course format to really capture the essence of a bistro. My food philosophy is to use the best of everything. Fish is line-caught, meat is organic or naturally raised, and vegetables are from a collective in Katikati, who are spray-free.”

But it’s not only the CBD that is being treated to some culinary creativity. I was delighted to discover that another passionate chef, Italian Simone Saglia, has taken over the reins of The Trading Post in Paengaroa, together with wife Kylie, who runs the front of the house.

Kylie and Simone Saglia of The Trading Post

“I started cooking and experimenting with food from a very young age,” Simone says. “I would visit my aunt’s house after school, and she would teach me how to cook. Hearing her talk about food, and then tasting how good it was, definitely sparked my interest.”

His journey led him to study at the culinary art school IIS Giolitti Bellisario in Mondovi, honing his skills at Michelin-starred restaurants. Venturing to London, Simone expanded his horizons before an exciting opportunity arose. “One night when working at Harry’s Bar, Neil Perry came into the kitchen and asked if any chefs would like to move to Australia and help him open Rosetta in Melbourne.”

With a culinary style that marries tradition with a modern twist, Simone lets the flavours take centre stage. His standout dishes include must-try lasagna, mouthwatering beef and chamomile ravioli, and exquisite agnolotti del plin with three cheeses.

While we’re on the subject of Italian cooking, meet Stefano Raimondi,
owner of Autentico, another chef who is bringing the essence of Italy to the Bay. He hits the nail on the head when he says, “Italian cooking classes, with a real Italian chef − how could you say no, right?"

Stefano Raimondi of Authentico

Embodying the Mediterranean spirit, his cooking style is a celebration of simplicity and tradition. He explains, “When I'm doing a menu, I usually find a good seasonal product, and my mind starts thinking about possible matching flavours and the best way of treating it. Remembering and mixing dishes learned in almost 20 years of cooking.”

Currently collaborating with Basilico pizzeria making fresh pasta and sauce, owning a food truck called Fritto, and planning pop-up dinners, Stefano has some delicious plans ahead. His classes run most Sunday afternoons and will feature favourites such as mushroom risotto and tiramisu. 

Stefano’s Italian cooking classes

Kai for the soul

Full of flavour and good for you too, contemporary Māori foods combine traditional knowledge with modern methods.

Words Stacey Jones

Coming off the back of Kitchen Takeover's most recent pop-up restaurant alongside passionate advocates of Māori culinary cuisine, Kasey and Karena Bird, it struck me how the indigenous food and beverage space has grown since the last time we were in the kitchen together. This is a trend happening throughout New Zealand, with a rising number of Māori food producers inspired not only by traditional foods, but also by the methods in which to produce them. 

When I asked Karena about this growing trend, she explained that what makes this space so interesting is that Māori ingredients blend together not only delicious flavours but also strong health properties. “It’s a holistic way of eating that reflects the Māori way of life in general. It’s not only food – it’s how that makes your wairua (living soul) feel. The energy it brings to your life. It’s such an exciting and changing space, and it's great to see more people wanting to use and learn about Māori ingredients.”

I'd like to share some of our leading Māori food producers making waves on the world stage – not only do they taste great, they make you feel great too.

Wai Mānuka is set to become the next big thing in non-alcoholic beverages, with a new drink that is inspired by Māori culture and ingredients. Wai Mānuka combines water (wai) with mānuka honey to create a premium
non-alcoholic beverage.

The brand was founded back in 2020 by “three Maori boys” from Whakatāne during the height of lockdown. Founder Joe Harawira explained, “It was New Year’s Eve and I was drinking pineapple kombucha, and it tasted gross. So after a bit of ribbing from my friends, we started to think about other non-alcoholic drinks that could elevate the occasion and taste great.”

Within just months of launching, the brand was selected as the chosen non-alcoholic supplier for the America’s Cup, alongside Coca Cola. “Since then we have been on a meteoric rise – within just 18 months we are in 33 supermarkets, 25 hospitality venues, supported major New Zealand events and have just started a trail in Tokyo. We intend to become a global brand representing Aotearoa.” 

Manufactured in and distributed from Tauranga, they are focused on sustainability. Honey is sourced from Whakatāne and the lemon juice from a family in Hawke’s Bay. “My mum puts it best when she sums up the drink,” says Joe: “He taonga utu nui na Aotearoa – a precious gift from New Zealand.”

While truffles probably don’t spring to mind as a traditional Māori ingredient, we know from looking back at the history books that truffles have a long history of use as a food in many cultures, and in the mid-1800s, pioneer missionary Reverend Richard Taylor wrote that Māori “esteem [them] as an article of food.”

Ohiwa Black Diamonds is a truffle producer based in Whakatane, making truffle oil, salt, honey and more. Run by husband and wife team Matiu Hudson and Annette Munday, their truffière produces more Black Perigord truffles per hectare than any other truffière in the country. Matiu works with Māori land trusts and farmers around New Zealand to grow truffles on unproductive land.

A truffle’s health properties are playing a key part of the brand’s focus on export in the coming months as they hit the world stage. "It's claimed that truffles have anti-ageing and anti-oxidant properties, so we're looking to tap into that," says Annette. 

Manawa Honey was founded by the Tūhoe Tuawhenua Trust. It focuses on wild honey gathering, or te nanao miere, in Rutahuna, located in the heart of remote untouched indigenous forests known as Te Urewera. 

Using traditional methods, with a focus on sustainability, they are producing some of the world’s best honey right here in the Bay of Plenty. So much so that they won the Grand First Prize for the Best Tasting Honey in the World at the Black Jar International Honey Tasting Contest in 2021 with their Rewarewa Honey. Not only does it taste delicious, but their honey has strong antibacterial, anti-inflammatory and antioxidant properties too. 

“In the past, we have been a bit reluctant to promote our honey because our old people say, “Kāre te kūmara
e kōrero mō tana reka – A sweet potato doesn’t boast about how sweet it is!” But we know that to be successful, we must let the world know.”

If you’re interested in finding more Māori food suppliers locally, be sure to check out Kāuta (kauta.co.nz). Established by chef Grant Kitchen, it aims to connect consumers to authentic Māori food supplies at the source. 

waimanuka.co.nz
Manawahoney.co.nz
truffles-ohiwa.myshopify.com