Easy does it

Donna Hay shares her simple shortcuts for super easy summer entertaining.

recipes + styling DONNA HAY | photos CON POULOS

Balsamic tomato chicken parma

Level up the flavour on your chicken parma by baking it with layers of parmesan, creamy mozzarella, oregano and crispy prosciutto. The roast tomatoes and balsamic sauce make the perfect finish.

SERVES 4

INGREDIENTS

¼ cup balsamic vinegar

1 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp firmly packed brown sugar

sea salt and cracked black pepper

600g cherry tomatoes

4 x 180g chicken breast fillets, trimmed

¾ cup finely grated parmesan

2 x 125g fresh mozzarella, well drained and sliced into 8 pieces

4 oregano sprigs

8 slices prosciutto

METHOD

Preheat oven to 200°C (400°F). Combine the balsamic vinegar, oil, sugar, salt and pepper.

Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake for 15 minutes.

Place the chicken on a board and sprinkle with parmesan and pepper. Top each with 2 slices of the mozzarella and a sprig of oregano.

Place 2 slices of prosciutto on top of each, folding them underneath the chicken to enclose.

Place the chicken on top of the tomatoes and drizzle with oil.

Cook for 12–15 minutes or until the chicken is golden and cooked through.

Cook’s note: I’ve used cherry tomatoes on the vine here – however you can use any cherry tomatoes you like. Roma tomatoes cut into quarters also work well. The key is to buy whatever tomato is ripe and sweet.

Risoni and chilli-honey haloumi salad

Every spoonful of this salad is deliciously good. Tender risoni, peppery rocket, sweet pops from currants and toasty almonds… just top with molten chilli-honey haloumi and it’s simply perfect!

SERVES 4

INGREDIENTS

350g dried risoni

⅓ cup lemon juice

2 tbsp extra virgin olive oil

1 tsp dijon mustard

sea salt and cracked black pepper

100g rocket (arugula) leaves

1 cup mint leaves, torn

½ cup toasted almonds, chopped

½ cup currants

Chilli-honey haloumi

1 tbsp extra virgin olive oil

440g haloumi, cut into chunks

⅓ cup honey

1 tsp dried chilli flakes

METHOD

Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente.

Drain the risoni and refresh under cold water. Set aside.

To make the chilli-honey haloumi, heat a large non-stick frying pan over medium– high heat. Add the oil and haloumi and cook for 3 minutes or until golden. Remove from the heat.

Add the honey and chilli and stir to combine. Set aside. Combine the lemon juice, oil, mustard, salt and pepper.

Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.

Top with the chilli-honey haloumi and serve.

Cook’s note: The chilli-honey haloumi is best served warm. If you want to get ahead, prepare the salad components and refrigerate. Then, cook the haloumi just before serving for maximum deliciousness!

Lemon, raspberry and almond ricotta cake

If I had to pick the cake I love to snack on the most, it would have to be this one. It’s my current cake crush – the softness of the ricotta, the crunch of the almonds, the spiky hit of tangy raspberry… seriously, so good!

SERVES 10-12

INGREDIENTS

125g unsalted butter, softened

1 cup caster (superfine) sugar

2 tbsp finely grated lemon rind

1 tsp vanilla extract 4 large eggs, separated

2 cups almond meal (ground almonds)

1 cup fresh ricotta

125g raspberries

½ cup flaked almonds

thick or double (thick) cream (optional), to serve

METHOD

Preheat oven to 160°C (325°F). Line a 20cm (8 in) round cake tin with non-stick baking paper.

Place the butter and ⅔ cup (150g/ 5½ oz) of the sugar in the bowl of an electric mixer and beat for 4 minutes or until light and creamy. Add the lemon rind and vanilla and beat until combined. Add the egg yolks, one at a time, beating well between each addition.

Fold through the almond meal and ricotta. In a clean bowl of an electric mixer, whisk the egg whites until soft peaks form. Add the remaining sugar and whisk until stiff peaks form.

Fold a spoonful of whipped egg white into the almond mixture, then gently fold in the remaining egg white until combined.

Spoon the mixture into the prepared tin and sprinkle with raspberries and almonds.

Bake for 1 hour or until firm and golden around the edges but with a slight jiggle in the middle. Allow the cake to cool completely in the tin.

To serve, place on a cake stand or serving plate. Serve with cream, if desired.

Cook’s note: Don’t be scared by the uncooked appearance of the centre of this cake when it’s just out of the oven. As the cake cools, it will set to the most deliciously moist texture.

Snacking brownie

When you’re craving just a little warm gooey, chocolatey sweet treat, my mini brownie fits the bill exactly. This perfectly molten choc delight is the ideal size for sharing (or not… no judgement!)

SERVES 1-4

INGREDIENTS

½ cup plain (all-purpose) flour

2 tbsp cocoa powder

⅔ cup firmly packed brown sugar

60g unsalted butter, melted

½ teaspoon vanilla extract

1 egg

50g dark (70 percent cocoa) chocolate chunks

vanilla bean ice-cream, to serve

METHOD

Preheat oven to 160°C (325°F). Line a 12cm (4¾ in) ovenproof skillet or frying pan with non-stick baking paper.

Combine the flour, cocoa, sugar, butter, vanilla and egg in a bowl. Add the chocolate chunks and stir to combine.

Spoon the mixture into the prepared pan.

Bake for 20–25 minutes or until the brownie is set.

Allow the brownie to cool in the pan for 2 minutes. Serve warm with ice-cream or leave to cool completely before serving.

Cook’s note: You can also bake this brownie in a 1-cup (250ml) capacity ramekin or pie tin.

Extracted from Too Easy by Donna Hay. Photography by Con Poulos. RRP$49.99.
Published by HarperCollins.

Saintly passion

The divine inspiration of UNO columnist Jess Easton, Saint Wine Bar pairs an impressive wine selection with delicious share plates for a match made in heaven.

words HAYLEY BARNETT | photos ILK PHOTOGRAPHY

As we step into the moody, candlelit lounge, a warm fireplace crackling, it’s clear something special is going on here at Saint Wine Bar. And when we meet sommelier Charles, who smiles and immediately fills our glasses with some Vilaura Bdb Methode Traditionelle, we can see we’re in safe hands. It’s even emblazoned across the back of the staff uniform: ‘In Charles We Trust’.

Owner Jess Easton, known to UNO readers as our wine columnist, has fulfilled a lifelong dream with Saint, located along The Strand in Tauranga. By lifelong she means it. Jess became a wine aficionado at a very young age. “My dad used to let me try his wine as a kid,” she admits. “We had one of those wine cellars where you’d lift up the door and walk down these dark stairs. One of my first memories of wine is a Penfolds Grange.”

When she was old enough, she would hire a bus every birthday and take her friends out to the wineries surrounding Melbourne, her home town. “But I still didn’t fully appreciate it until I was in my thirties,” she adds. “I’m right now staring at 200 bottles sitting in my house. It’s got out of hand.”

These days, Jess moonlights as a lawyer and somehow manages to run Kitchen Takeover − the Bay’s popular pop-up foodie experience − at the same time. She says she’s very lucky to have met Charles Leong, and chef Dan Lockhart, who together have become the glue that holds every piece of Saint together.

“I wanted to create an entire engaging experience and Charles just nails that,” says Jess. “When we met I could tell he understood what I wanted to achieve in that space. It was the same with Dan.”

What she’s created with Charles and Dan is a bar that specialises in fine wines from around New Zealand and offers tantalising share plates to match.

“I travel to Napier and Gisborne a lot for work and often go out for a glass of wine. There are these little bars where you can have a good wine without feeling like you need to order a three-course meal. That’s where the idea came from. I just wanted to make wine accessible.”

After we learn about a few new wine varietals from Charles, and overdo it on the share plates, we come to the conclusion that a wine bar is exactly what Tauranga needs. With dishes like saku tuna, blue swimmer crab crisps, pulled beef croquettes and rib eye steak, you can make a night of it, but as diners come and go, we realise this is a place that has somehow pulled off the casual dining/bar experience in an elegant setting. Here at Saint, you can make it whatever you want.

As the space is also an event venue, Jess encourages diners to check their socials to find out which days they are open to the public.

“Now it’s just about getting people into the habit of checking our pages. So far it’s working. People are loving it!”

Plenty to devour

The Bay is finally being recognised as a foodie destination for the discerning diner. Stacey Jones discovers how we got here by talking to the best in Tauranga's hospitality industry, and lists six of the most respected eateries in the region.

Solera steak.

“I drive to Auckland for a nice meal.”

That was one of the first comments I heard when I arrived in the Bay of Plenty 15 years ago. Back then, finding a great restaurant here was like searching for a white truffle in a field of mushrooms.

Fast forward to 2024, and the Bay of Plenty has blossomed into a vibrant culinary destination. Cuisine Magazine’s Good Food Awards recognised 12 local eateries this year, with two receiving coveted hats. Further proof is the Flavours of Plenty food festival, which won double honours at last year’s New Zealand Event Awards for its collaborative approach and unique food experiences.

From Whakatāne to Waihi Beach, Te Moananui-a-Toi has transformed into a coastline brimming with gastronomic gems in the most unexpected places. Take Cigol, for example – a Korean fusion spot with unforgettable flavours on a backstreet in Whakatāne. Or discover the culinary genius of Israeli cuisine at Malka, hidden away in the Historic Village in Tauranga. 

So, what has changed? Over the past 15 years, the population has swelled by a third, further fueled by the great COVID exodus. This wave brought people from all over the globe in search of the metropolitan dining experiences they were accustomed to in the 'big smoke', in turn leading to a surge of new restaurant experiences. 

The heroes in this story are the fearless restaurateurs who’ve poured their hearts and souls into redefining the Bay’s dining scene. Noel Cimadom of the Clarence Group, winner of this year’s Outstanding Achievement Award at the Bay of Plenty Hospitality Awards, notes, “We have experienced a great shift in the Bay in the last six years. This shift has seen operators take bold steps away from the usual fare of burgers and fish 'n' chips to offer innovative and exciting dining experiences.”

Alongside traditional restaurants, a vibrant pop-up culture has emerged. Spots like Mexa, Amador, Rika Rika, Kitchen Takeover, and Rose’s Dining Table have added flair to Tauranga's food scene. Private chefs like Madeleine Hughes, trained at Le Cordon Bleu and experienced on superyachts, offer in-home dining experiences, bringing even more sophistication to local tables.

Yet, it’s not all smooth sailing. Nick Potts of Solera, one of the region’s most innovative restaurants, acknowledges the challenges. “The last 18 months have been really tough, and while some restaurants serving lower-quality food at the same price or more are busy, we have struggled,” he says. Noel Cimadom believes the future lies with the diners: “The more people start going out and supporting our local venues, the better the quality and consistency we will achieve.”

Burrata at Alpino.

ALPINO

Alpino, founded by Italian-born restaurateur Noel Cimadom and his wife Kim, offers authentic Italian soul food reminiscent of a warm embrace from Nonna. Their goal was to recreate the simple Italian cuisine with great local products they missed from Europe, and this authenticity shines through in every plate. Noel explains, “Alpino is all about the people, the vibe, the sun, and a good plate of pasta.“ Head chef Scott Rowan brings experience from Melbourne’s Italian restaurants, focusing on simple dishes that highlight the best locally sourced ingredients without unnecessary embellishments. Noel explains, “Scott has a real talent to pull back recipes to only leave on the plate what is really needed. No fancy stuff, garnish, or flowers. Just a slug of the best olive oil giving rise to a menu that is humble, fresh, and seasonal.“

Insider foodie tip: Book ahead as it’s always rammed and ask for a table outside to enjoy the afternoon sun while sipping prosecco.

Picnicka.

PICNICKA

Picnicka, is a bar and grill concept that embodies the essence of a New York steakhouse, offering a menu centred around local produce and seasonal inspirations. The fit out is arguably the Bay’s most glamourous, offering a big-city vibe within Tauranga’s CBD. Executive chef Ryan Allen crafts dishes that highlight the flavours imparted by wood-fire cooking, with most items either grilled over charcoal or served raw to retain the integrity of the food. “The menu is designed for sharing, encouraging a communal dining experience reminiscent of a family gathering,” explains owner Noel Cimadon (can you spot the pattern?). Signature dishes include fish with tamarind, chilli, cucumber, and coriander, and barbecued chicken with lime, guindillas, and yoghurt.

Insider foodie tip: On a budget? Try the $29 worker’s lunch, a two-course steal available Monday-Friday.

Potato Terrine at Solera.

SOLERA

Established nearly four years ago, Solera offers a unique dining experience inspired by open-fire cooking, delivered by head chef David Bryson. Owner Nick Potts explains, “Coming from Melbourne to the Mount four years ago, my wife and I felt the area was missing a restaurant offering world-class food in a relaxed, casual setting.“ He adds, “The open fireplace, focusing on hearth-style cooking, is the main driving force behind what we do. But we are also keeping in touch with what is happening around the globe and playing around with new flavour combinations.“ The menu is complemented by an outstanding wine list curated by Nick himself, celebrating Aotearoa’s wine makers, many available by the glass so you can meander through. 

Insider foodie tip: Book a spot at the bar to watch the chefs in action; it won't disappoint.

Clarence Bistro.

CLARENCE BISTRO 

Clarence is a testament to tenacity and perseverance. Situated in the heart of Tauranga, this stunning heritage building – originally an old post office – has undergone numerous foodie transformations over the past seven years and now appears to have found its stride. Clarence’s latest iteration offers an approachable menu that includes shared plates, pizzas, and handmade pasta, all paired with exceptional wines and hospitality. Executive chef Ryan Allen, with experience in Dubai and Auckland, draws inspiration from the Mediterranean, crafting dishes influenced by the cuisines of Portugal, Spain, France, Italy, and the Middle East. Signature offerings include cauliflower with ajo blanco and brown butter vinaigrette, raw beef with capsicum, freekeh, and almonds, and cappelletti pasta with leek, macadamia, and pecorino. Arguably the most beautiful restaurant in the Bay, both inside and out, Clarence features a delightful summer terrace perfect for soaking up the sunshine.

Insider foodie tip: Opt for “Our Choice”, a more casual approach to a tasting menu offering. excellent value at just $85pp.

Poco tapas.

POCO TAPAS & WINE

Considering Rotorua is New Zealand’s second-largest tourism destination, restaurants that rise above the ordinary are hard to find. However, Poco Tapas & Wine breaks the mould, offering an intimate, seasonal experience that stands out from the crowd. Drawing inspiration from Spain’s tapas culture – where “poco“ means “a little“ – chef/owner Jeff Slessor opened Poco in February 2023. With over 30 years global culinary experience, Jeff aimed to create a venue that he and his partner and fellow owner, Catherine Rose, would enjoy themselves. Jeff describes the cuisine as “simple, fresh, and unfussy with big flavours.“ The menu is crafted for sharing and evolves with the seasons, featuring contemporary tapas and larger plates made from quality, locally sourced ingredients. Guests are encouraged to embrace communal dining, sampling a variety of dishes alongside a curated selection of wines, New Zealand craft beers, and signature cocktails.

Insider foodie tip: If you’re hungry, opt for the four-course chef’s menu for $75 – it’s an absolute steal and full of the best bits. 

Fife Lane.

FIFE LANE 

Fife Lane is dedicated to providing the ultimate steak experience and boy does it deliver. Proudly featured in the World’s 101 Best Steak Restaurants, it ranks 69th globally, making it the only New Zealand restaurant on the list and placing The Bay on the international dining map. Owner Kat Dippie explains, “The menu showcases a blend of locally sourced ingredients, premium meats, and fresh seafood, combined with flavours and techniques inspired by Mediterranean, Asian, and classic European culinary traditions.“ Robbie Webber designs the menus alongside head chef Dylan Burrows, focusing on seasonal produce and delivering simple yet balanced flavours. After five years of playing an A-game with steak, they have recently introduced a Butcher Book, a curated collection of the finest cuts from the Asia-Pacific region, available in limited quantities. “Once it’s gone, it’s gone,“ explains Kat, turning every dining experience into a unique adventure.

Insider foodie tip: Indulge in the Coconut Chilli Margarita, arguably the best cocktail in the Bay. 

Eastern eats

Whether you’re planning a holiday in the Eastern Bay or thinking of a day trip, you’ll find a range of eateries for all tastes and some notable spots for a drink or two. 

Cigol.

Whakatāne’s CBD has come of age in recent years. The attractive and bustling town centre makes it easy to roam with a range of boutique shops and tempting eateries. With many outdoor dining options, it’s easy to soak up Whakatāne’s plentiful sunshine and admire the impressive town gardens. Veer off the main drag and you’ll also find a few hidden gems.

Mata Brewery and Tasting Room
An award-winning family-run business, Mata Brewery offers craft beers and good food. It’s also based at new Ōhope hotspot, Wharfside, over the summer. Check their website for regular live music evenings.

Volk & Co
Volk & Co coffee brew bar is the latest coffee locale in Whakatāne. It specialises in espresso, filter and cold brew coffee, with a changing selection of specialty drinks and hard-to-resist cabinet treats.

Cigol
A mouth-watering menu, including slow-cooked pork belly, stone sizzling bibimbap, Korean fried chicken, Japanese yakitori and much more. Wash it down with a good range of Korean beverages and Asahi on tap. 

The Comm
The iconic and historic Commercial Hotel has returned to its former glory, with a modern twist. The Comm brings renowned Good George Co. beverages to Whakatāne, along with awesome food and top-notch service.

The Wagon
These guys know good food. The focus here is on damn good burgers washed down with an equally good brew. Great for takeaways too if you feel like an alfresco dinner overlooking the Whakatāne River as the sun sets.

Café Awa
Seriously good coffee and the best cheese scones in town. Often filled with locals who know a good thing. Sit in the sun on the balcony overlooking boats moored along the riverfront.

Gibbo’s on the Wharf
With fish straight off their boats, Gibbo’s serves the best fish and chips in town. Situated right on the wharf, this is the perfect spot for a casual dinner as the sun sets. 

Café 4U
Great vibe, great service, great people, and of course, great food. The counter display here is something to behold – sweet treats and epic scones are impossible to resist. Check out the outdoor courtyard out back.

Cadera.

Ōhope

Although it can be hard to drag yourself away from the waves of New Zealand’s most-loved beach, it’s worth taking a pit-stop at Ōhope Village to enjoy the laid-back dining and shopping scene, perfectly aligned with
beach life. At Wharfside, Port Ōhope you’ll meet a similarly cruisy vibe with the best sunsets in town.

Fisherman's Wharf
It’s no exaggeration to say this is one of the best spots in the Bay. Situated right on the edge of Ōhiwa Harbour, the evening sunsets are superb. Fresh oysters regularly feature on the menu. Stop for a drink on the deck, or enjoy an entire evening with exceptional food.

Moxi Café
Super funky container fit-out and really good coffee. Always buzzing, Moxi has been loved by locals and visitors since inception. 

Cadera
A social dining experience at Ōhope Beach. Serving up delicious food and seriously unmissable margaritas, it’s great for groups of any size with a super relaxed vibe, aligning seamlessly with the Ōhope way of life.

Tio Ōhiwa Oyster Farm
Enjoy harbour-to-plate oysters with a side of chips overlooking the water. 

Julian’s Berry Farm.

Other notable mentions

The Smokin' Goose
This American Barbecue-style restaurant and beer garden, is just a short drive from Whakatāne CBD. This one is a local favourite!

Drift
Whoever said you can only get a good cheese roll in the South Island? You’ll find them here along with superb coffee and a warm welcome to natter away the morning’s news. Loved by Matatā locals and visitors passing through.

Berry Farms
There’s a reason there are so many berry farms in the Eastern Bay – they grow amazing berries of course!  Take your pick from Julian’s Berry Farm and Café, Blueberry Corner and R n Bees. 

Savour the Bay

The BOP’s Plates of Plenty Challenge saw chefs from all over the region competing for the best dish. Here, some of the competitors – including the winners – share their divine recipes. Enjoy!

Cadera’s Blue Cheese Jalapeño Poppers

Mount Eliza Blue Cheese Popper in a Mount Brewing Co. High Line Hazy Pale Ale batter with Nana Dunn + Co curried onion chutney.

Makes 25 pieces

INGREDIENTS

Whole marinated jalapenos – we use La Morena

350g cream cheese

150g Mount Eliza Blue Monkey cheese

1 can Mount Brewing Co.

Hazy Pale Ale beer

1½ cups self-raising flour

Nana Dunn + Co’s Curried Onion Chutney to serve

METHOD

• Slice the jalapenos lengthways making sure not to cut the whole way through. Remove all the seeds.

• Combine cream cheese and blue cheese.

• Using a piping bag, fill the poppers with the cheese mixture being careful not to overfill
  - about three-quarters full.

• Mix beer and flour until smooth in texture.

• Dip the stuffed jalapeno into the batter to fully coat it and transfer straight into the deep fryer or oil at ideally 180°C.

• Cook until golden brown.

• Serve with the curried onion chutney.

Pearl Kitchen’s Pie & Beer

Smoked fish pie with blue cheese potato, curried onion chutney and smoked fish gravy, served with a beer.

Makes 10-12 pies.

INGREDIENTS

Blue cheese sauce

25g butter

1 tbsp plain flour

150ml milk

50g Mount Eliza Blue Monkey cheese, chopped or crumbled

Fish pie mix

1 onion, finely chopped

2 celery stalks, finely diced

1 carrot, chopped/diced small

250ml cream

1 tsp Dijon mustard

100ml of Mount Brewing Co. low carb ale

Olive oil for frying

1 small handful of flat-leafed parsley, finely chopped

500g-650g smoked kahawai, cut into biggish chunks

Pastry + egg wash

750g frozen puff pastry

2 egg yolks

15ml milk

Charred pearl onions

100g pickling onions

50ml sherry vinegar

METHOD

Blue cheese sauce

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added.

• Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted, and the sauce has thickened slightly, then season to taste.

Fish pie mix

• In a pan, fry the onion, carrot and celery for about 5 minutes in the olive oil then add the ale, cream and bring to a boil. Add the spinach leaves and Dijon and stir to wilt.

• Add your chunks of smoked kahawai to the mix at the end as it's already been smoked.

Pastry + egg wash

• Cut your puff pastry into small circles or desired shape. Brush egg wash onto the bottom and add your fish pie mixture into the centre of the pastry leaving enough room at the sides so you can add another layer of pastry on top and can seal the sides. I used a fork on the edges to make sure the pastry was pushed down and sealed properly.

• Before baking, egg wash the top of the pastry. Bake at 175°C for 15 minutes.

Charred pearl onions

• Boil onions with skin on in vegetable stock or water until onions become soft.

• Let them cool down completely and cut them in half.

• Get a smoking-hot pan with a little olive oil and place the onions cut side down for about 30 seconds. The onion should start to char and go black — this is when you can add the sherry vinegar to deglaze the pan and the onions will soak up all that flavour.

• When the onions have cooled down, you can take out the middle heart of the onion (we will use this in the chutney) and start to take out the onions’ petals. They should be charred on the outside.

The Trading Post’s Agnolotti del Plin

A handmade pasta in a typical Piemontese shape, filled with Mount Eliza Blue Monkey cheese in a Noble & Sunday Earl Grey-infused butter sauce with Mama Kali's Farm microgreens.

Serves 5

INGREDIENTS

Pasta

350g flour

150g semolina

200g eggs

100g egg yolk

8g cocoa powder

Filling

300g Mount Eliza

Blue Monkey cheese

150g cream

1 egg white

Pinch of salt

Sauce

50g butter

Pinch of Noble & Sunday

Earl Grey tea

Fresh Mama Kali’s Farm microgreens

METHOD

Pasta

• In a bowl or on the table, place the dry ingredients, then in the centre place the eggs and yolk and knead to a smooth dough texture. Set aside in the fridge for 1 hour.

Filling

• Blitz in a food processor the cheese and cream quickly then add egg white until smooth and thin but not whipped. Place in a piping bag and refrigerate until use.

Pasta continued

• With the help of a pasta machine or rolling pin, laminate the pasta dough close to 1mm thickness and cut in long strips.

• Then pipe a small amount of filling along the longer side on the pasta strip (you want the filling to be one finger apart from one another).

• Proceed to fold the pasta over itself and pinch the pasta with your index and thumb between the filling – squeezing a touch towards the centre of the filling.

• With the use of a zig-zag cutter, cut between the pinched pasta and the “plin” will look like little lollies. Cook the pasta in salted boiling water for about 3 minutes.

• Remove and toss in a pan with butter and a pinch of Earl Grey to emulsify the sauce.

• Add cooking water a little bit at a time and continue tossing to avoid the pasta getting stuck to the pan. This also gives a velvety look to the sauce.

• Plate and garnish with microgreens and add grated cheese as per your liking.

But First Dessert’s Biscoff Cheesecake

If you haven't tried Biscoff yet – this is your sign to run to your nearest supermarket, grab some Biscoff and whip up this delicious cheesecake.

Serves 8

INGREDIENTS

Base

240g Biscoff biscuits

80g butter

Cheesecake

450g cream cheese

200g Biscoff spread

250g cream

Topping

200g white chocolate

50g Biscoff spread

100g cream

METHOD

• Line a 20cm x 20cm cake tin (or individual cake rings like we use) with baking paper.

• Crush 240g Biscoff biscuits in a bowl, pour melted butter in and mix together well.

• Press into the bottom of the cake tin, place in the freezer to set and begin to prepare the cheesecake mix.

• Add cream cheese, cream, and Biscoff spread into a bowl. Whisk until nice and thick. Spoon this on top of the biscuit base and use a spatula/spoon to make sure it's nice and smooth for the ganache topping.

• Pop the cheesecake into the fridge for at least 3 hours to set before adding the ganache topping.

• Put the white chocolate and Biscoff in a bowl and set aside. Heat cream in a pot, stirring frequently to ensure it doesn't burn. Pour the hot cream over the chocolate and Biscoff. Whisk until nice and smooth. Gently spread the ganache over the cheesecake.

• If you have any remaining cream or crushed biscuits, whip the cream and pipe swirls on top of the cheesecake (if you have piping bags/nozzles) or sprinkle over the crushed biscuits.

• Pop the cheesecake into the fridge for at least another hour or two before slicing.

Winter on Waiheke

The phrase “on island time” may seem incongruous as wet weather approaches, but Waiheke Island offers the perfect – alas, temporary – escape from winter woes. 

words Hayley Barnett

It’s widely known that Waiheke Island is the place to be during the summer months, but many are unaware of the island’s lure during the cooler season. 

Over winter Waiheke transforms into a different kind of wonderland, with vineyards displaying stunning autumn colours and fewer crowds, providing visitors with more intimate experiences.

With a bit of help, it’s easy to get around the world-class wineries, and if you can find a good place to hunker down when the weather gets bleak, then you’ve found yourself the ideal winter island getaway.

Omana Luxury Villa

Located at Woodside Bay, Omana Luxury Villa boasts breathtaking panoramic views, a private beach, and offers all the modern amenities required for a luxury hideaway. 

Upon entering the spacious apartment, it was immediately apparent that relaxing and unwinding are of the utmost importance here. Within 10 minutes of our arrival I was making use of the oversized bathtub while enjoying the view and precariously balancing a glass of Thomas Estate blanc de gris on the side.

The floor-to-ceiling windows showcase the stunning natural beauty surrounding the apartments. Each villa has been given a name – Serenity, Haven, Surrender, and Joy – to reflect the type of experience the owners hope their guests will have during their stay. 

The super king bed is perfect for snuggling up and watching movies, which is just what we did for an entire afternoon and night one rainy day – although watching a storm roll by through the huge windows is entertainment enough. 

The dining table and kitchenette containing all the necessary appliances allowed us to stay cooped up in luxury, without the need to leave.

When the sun finally came out the following day, we ate breakfast on the private terrace overlooking the incredible views of the rolling hills and water. Each morning breakfast is delivered to your door and includes an omelette, croissants, granola, and fresh fruit with orange juice. Each apartment is equipped with a coffee machine that takes the finest Waiheke beans, so there’s no need to even venture out for a coffee. 

Casita Miro

Tour Waiheke

Graeme from Kiwi Connect Tours picked us up right on our doorstep the day after our arrival at Omana. His large-yet-economical and environmentally friendly electric vans make for a comfortable, relaxing journey around the winding hills of Waiheke. And his well-informed chat kept us entertained as he ferried us from vineyard to vineyard. Graeme has been living on Waiheke since 2019, just before the first COVID-19 lockdown decimated his tuktuk business in Auckland. The move to green vehicles was a genius move on Graeme’s part, as much of the island’s population has long been an environmentally conscious community. Since starting the business, Graeme has adapted to island life well, knowing the best places to go and the history behind each winery.

Casita Miro 

Our first stop is one of the trendiest vineyards – Casito Miro – to indulge in a wine tasting. At 10am it did seem a little early to start on the vino, but I wasn’t complaining. The Spanish-style building immediately transports you to Barcelona with its Gaudi-esque mosaic design. With the vines stretched out below you as you sample each of Casito Miro’s best wines, you’d be forgiven for believing yourself to be somewhere far beyond in the Mediterranean. Though they do make amazing wines here, it’s the tapas that attracts the foodies. The goat’s cheese croqueta and patatas bravas are menu must-tries.

Batch 

Next it was on to Batch, where the young, hip vibe was immediately apparent. Three hens’ dos and posters advertising its summer festivals were the first two giveaways. As we were guided through to the cellar door, a young Frenchman gave us a rundown on what makes Batch so unique. His passion and knowledge for wine was impressive and infectious.

By the time we swayed unsteadily out towards the restaurant for lunch, we felt we were already well-educated wine connoisseurs and looked forward to critiquing our wine matches with lunch. 

Cable Bay

Perched atop a hill overlooking Auckland City is the highly reputable Cable Bay.
I have vague, fond memories of spending my 30th here for lunch just over 10 years ago. Not much has changed other than the layout of the restaurant and the menu but, as the saying goes, if it ain’t broke, don’t fix it. Here, we’re treated to a vineyard tour and tasting. The first vineyard was built here in 1998, and today the business has expanded to include the winery, olive groves, organic gardens, two restaurants, event spaces, a cellar door and an expansive outdoor lawn area.

Tantalus Estate Vineyard

Returning home to our villa in the early afternoon after Cable Bay, sheets of rain swept into our island cove and we spent the rest of the day hunkered down watching movies.

Thankfully, it was the rain that saved us from a brutal hangover the next day. We had enough energy reserves to head out to Tantalus Estate before catching our ferry back to the city.

The estate prides itself on using local New Zealand ingredients where executive chef Gideon Landman experiments with bold flavours and textures. We were treated to the Tantalus “Trust The Chef” lunch, which consists of six courses and what seems to be never-ending welcome snacks (not that we were complaining). 

The taste and presentation of each dish was exquisite and we were soon on the edges of our seats waiting for each course to arrive. 

We waddled out of there fully satisfied and somewhat surprised that we had just experienced one of the best meals of our lives.

Making it back in time for the ferry, we sadly farewelled our temporary island home, right before the rain clouds set back in. 

Year-round faves

Taupō local Vanya Insull, aka VJ Cooks, shows busy families how easy it is
to throw together classic Kiwi recipes that taste as good as they look.

Sticky pineapple chicken bowls

These bowls are so fresh and delicious. The combination of the sticky chicken and rice with avocado, radish, and edamame beans is a family favourite.

Ready in 30 minutes  |  Serves 4

Ingredients

1 tsp sesame oil
600g boneless chicken thighs, diced
400g can pineapple pieces
3 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
1 tbsp cornflour
1 tsp crushed garlic
1 tsp crushed ginger

To serve

2 cups cooked rice 
1 cup edamame beans, cooked
2 radishes, finely sliced
flesh of 1 avocado, sliced
1 spring onion, finely sliced
1 tsp sesame seeds

METHOD
Heat the sesame oil in a non-stick frying pan. Add the chicken and cook, stirring, for 5 minutes.

Drain the can of pineapple pieces, reserving the juice. 

Add 1 cup of pineapple pieces to the frying pan with the chicken and cook for 3 minutes, until the pineapple starts to brown.

To make the sauce, measure 100ml of the reserved pineapple juice into a bowl or jug. Whisk in the soy sauce, sweet chilli sauce, cornflour, garlic and ginger.

Make a gap in the centre of the frying pan, add the sauce and cook, stirring, until the sauce thickens up and the chicken is cooked through.

To serve, divide the cooked rice between 4 serving bowls, then top with the sticky chicken and pineapple. Add some edamame beans and some sliced radish, avocado and spring onion to each bowl and sprinkle with sesame seeds.

Tips and tricks

Diced pork would also be amazing in this dish.

I like to give the leftover pineapple pieces to my kids as a snack or save them to use on a pizza.

Seed and nut bars

If you’ve ever eaten a sesame snap, you’ll have an idea of how these bars taste. Chewy and crunchy with a subtle honey flavour, they’re a great alternative to muesli bars in school lunchboxes.

Ready in 20 minutes + setting time  Makes 16 pieces

Ingredients

½ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
1 cup desiccated coconut
½ cup rice bubbles
½ cup coarsely chopped roasted cashews
½ cup coarsely chopped roasted almonds
100g butter
⅔ cup brown sugar
¼ cup honey

METHOD
Line a 27 x 17cm slice tin with baking paper.

Place the sunflower, pumpkin and sesame seeds in a dry frying pan over a gentle heat and toast for 5 minutes, stirring constantly to ensure they don’t burn.

Transfer to a large mixing bowl and add the coconut, rice bubbles, cashews, and almonds. Set aside.

Place the butter, sugar and honey in a small pot on a low heat, until melted and bubbling. Continue to bubble for a further 2–3 minutes, stirring constantly.

Pour over the dry ingredients and quickly mix to combine.

Transfer to the prepared tin and spread out to the edges, pressing down firmly with the back of a spoon.

Chill until set, then cut into 16 bars. Store in an airtight container in the pantry.

Meatball subs

The beauty of these subs is that you can either make them from scratch with the meatball recipe below or, if you’re short on time, you can use pre-made meatballs from the supermarket.

Ready in 30 minutes  |  Serves 4

Ingredients

500g lean beef mince
¼ cup breadcrumbs
1 small onion, grated
1 egg
2 tbsp barbecue sauce
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
1 tsp garlic powder
½ tsp salt
1 tsp oil, for frying
325g tomato pasta sauce

To serve

4 long rolls
1 cup grated cheese
fresh Italian parsley, chopped

METHOD

Preheat the oven to 200°C fan grill. Line a baking tray with baking paper.

To make the meatballs, place the mince in a large bowl with the breadcrumbs, onion, egg, barbecue sauce, Worcestershire sauce, herbs, garlic powder, and salt. 

Mix together with your hands or a wooden spoon. 

Shape into 12 large meatballs or 16 smaller meatballs.

Heat the oil in a large frying pan and fry the meatballs until nicely browned and cooked through.

Add the pasta sauce and cook, stirring, for a few minutes, until heated through.

Cut the rolls in half and place them on the prepared tray. Divide the meatballs and sauce between the rolls.

Scatter with the cheese, then place under the grill for 10 minutes until
the cheese is golden and bubbling.

Scatter with parsley and serve immediately.

Tips and tricks

You can eat these as they are or add your favourite toppings, such as sour cream, mayonnaise, barbecue sauce, or fresh salad ingredients.

Chocolate whip cheesecake cups with berries

These deconstructed cheesecake cups have it all − a crumbly cookie base,
a creamy chocolate cheesecake centre, and a tart berry sauce. They can be prepared the day before and topped with fresh berries just before serving.

Ready in 30 minutes + chilling time Serves 4-6

Ingredients

150g plain biscuits
80g butter, melted
2 cups frozen mixed berries
2 tbsp caster sugar
100g milk chocolate
225g cream cheese, softened
½ cup icing sugar
1 cup cream
sliced fresh strawberries, to serve

METHOD

To make the cookie crumbs, place the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again until combined.

To make the berry coulis, combine the berries and sugar in a pot and simmer over
a gentle heat until the berries have broken down. Mash any large berries if need be.
Set aside to cool, then chill until needed.

To make the chocolate whip, break the chocolate into a microwave-proof bowl and microwave in bursts until melted. Allow to cool slightly.

Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth. With the mixer still running, slowly pour in half the cream. Once combined,
add the remainder of the cream and continue to whip until soft peaks form.

Remove the bowl from the mixer. Gently pour in the cooled melted chocolate, carefully folding it through to create chocolate swirls. Do not combine completely.

To assemble, divide half the cookie crumbs between 4-6 glass tumblers. Add half the chocolate whip and then half the berry coulis. Repeat with the remaining cookie crumbs, chocolate whip and berry coulis.

Chill for at least 4 hours or overnight, before serving topped with the strawberries.

Tips and tricks

You can use super wine biscuits or arrowroot biscuits in this recipe.

Images and recipes from Summer Favourites by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $39.99.

Fare well

Flavour-forward and ready in a flash, these three recipes from The Fast Five, Donna Hay’s new cookbook,
will delight and impress.

Recipes and styling Donna Hay
Photos Chris Court + Con Poulos

Ginger pork and pineapple skewers

Serves 4

INGREDIENTS

600g pork fillet, trimmed and thinly sliced

250g pineapple, skin on and sliced into 8 thick wedges

Sliced Lebanese cucumber, coriander and extra sliced long red chilli, to serve

Ginger marinade

3 green onions, finely chopped

1 tbsp ginger, finely grated 

2 cloves garlic, crushed

2 tbsp fish sauce

⅓ cup brown sugar, firmly packed 

2 tbsp extra virgin olive oil

Chilli pickled carrot

2 tbsp apple cider vinegar

2 tsp honey

1 long red chilli, sliced

4 carrots, peeled and shredded

METHOD

To make the ginger marinade, combine the green onion, ginger, garlic, fish sauce, brown sugar and
oil in a large bowl. 

Add the pork and the pineapple and mix to combine. Refrigerate for 20 minutes to marinate.

To make the chilli pickled carrot, combine the vinegar, honey and chilli in a bowl. Add the carrot and toss to combine. Set aside. 

Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.

Thread the pork and pineapple onto 8 metal skewers and place on the prepared tray. Brush
with any remaining ginger marinade and grill
for 10–12 minutes or until just cooked through. 

Serve with the chilli pickled carrot, cucumber, coriander and the extra chilli. 

Butter chicken burger

Serves 4

INGREDIENTS

600g chicken mince

1 cup fresh sourdough breadcrumbs

⅓ cup butter chicken paste

½ cup coriander leaves,
finely chopped

1 onion, finely chopped

warmed naan bread, cucumber ribbons, extra mint leaves, store-bought mango chutney and fries, to serve

Minted yoghurt

1 cup plain thick yoghurt

2 tbsp mint leaves, finely chopped

1 tbsp lemon juice 

METHOD

To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.  

Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through. Remove from the pan. 

While the patties are cooking, make the minted yoghurt. Combine the yoghurt, mint and lemon juice. 

To assemble, top the naan bread with the minted yoghurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with smoky potato fries. 

TIP: Feel free to serve these patties in regular burger buns, if you like.

Banoffee brûlée tarts

Serves 4

INGREDIENTS

1 cup almond meal 

1 cup flaked almonds

2 egg whites

¼ cup raw caster sugar

2 bananas, peeled and thinly sliced

¼ cup coconut sugar

caramel sauce, to serve

Whipped vanilla cream

½ cup mascarpone 

½ cup plain thick yoghurt

1 tsp vanilla bean paste or vanilla extract

METHOD

Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.

Place the almond meal, flaked almonds, egg whites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.

To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.

Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.

To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana. 

TIP: If you don’t own a kitchen blowtorch, use the grill in your oven (broiler) to caramelise the banana.

donnahay.com.au

Plant-based pleasers

Raglan local Emma Galloway shares some
of her most popular recipes from her latest cookbook, Every Day.

Words EMMA GALLOWAY
photos supplied

Emma Galloway’s website, My Darling Lemon Thyme, is responsible for introducing what were once alternative ingredients into many Kiwi homes. These gluten-free, vegan recipes from Every Day are so packed with delicious flavour and nutrition, they might even convince the most ardent meat eater to become flexitarian. From a spicy Vietnamese noodle dish and protein-packed burgers, to the flavourful Middle Eastern pilaf and chocolate-topped cheesecake bars, these recipes will cater to many requisites – but mainly to great taste.

Tempeh + mushroom burgers with smashed avocado

These burger patties keep well in the fridge for a couple of days – chill for at least 30 minutes before cooking because this helps keep them together. Store-bought gluten-free bread has come a long way and good gluten-free burger buns are now readily available. 

Makes 4 | Gluten-free | Vegan

INGREDIENTS 

1 tbsp olive oil

1 onion, finely diced

2 cloves garlic, finely chopped

250g button mushrooms, trimmed and finely chopped

1 tsp fresh thyme leaves, finely chopped 

1 tsp paprika

250g packet tempeh, roughly chopped

30g gluten-free breadcrumbs

Fine salt and freshly ground black pepper

Olive oil, to cook

4 gluten-free burger buns, sliced in half

1 large ripe avocado, smashed in a bowl with a little lemon juice, salt and pepper

Good-quality mayonnaise (vegan or regular), pesto, lettuce or microgreens, red onion, tomato relish and avocado, to serve

Method 

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so they’re almost dry, tender and golden (this is important because you don’t want any excess moisture or your patties won’t hold together). Add paprika and cook for a further 20–30 seconds. 

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. 

If you don’t have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape. Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. 

Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few microgreens or lettuce, some onion slices or pickled red onions. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Note: The patties can be frozen for up to 3 months – just defrost in the fridge overnight before using.

Black pepper tofu bún cha

Bún cha is a grilled pork and noodle dish from Hanoi, Vietnam, served with piles of herbs and the famous nuoc mam cham dipping sauce made with fish sauce, lime/vinegar, sugar, chilli and garlic. Here’s a vegan take, with peppery tofu and a soy sauce-based version of nuoc mam cham, served with tasty sweet and sour Vietnamese pickles which you can make 4 to 5 days in advance and store in the fridge.

Serves 3–4 | Gluten-free | Vegan

Ingredients
DRESSING

2 tbsp gluten-free soy sauce

2 tbsp brown/white rice vinegar

2 tbsp golden caster sugar

1 bird’s eye chilli, finely chopped (de-seed for less heat)

1 clove garlic, finely chopped

BLACK PEPPER TOFU

Coconut or olive oil

300g packet firm tofu, cubed

2 tbsp gluten-free soy sauce

1 tbsp pure maple syrup or golden caster sugar

2 tsp freshly ground black pepper

Rice vermicelli, cooked according to packet instructions or soaked in boiling water for 10–15 minutes, then drained

Baby cos lettuce, sliced

Cucumber + mint leaves to serve

Method

To make the dressing, combine dressing ingredients in a small jar and shake well.

To make the black pepper tofu, heat a large frying pan over medium-high heat, add a little oil and pan-fry tofu until golden on all sides. Reduce heat and add soy sauce, maple syrup and black pepper. Continue to cook, stirring often, until the sauce thickens and the tofu is golden and coated.

To serve, arrange rice vermicelli in bowls, top with black pepper tofu, arrange a handful of lettuce leaves, some sliced cucumber and mint leaves in each bowl and drizzle a little dressing over the top.

Carrot + daikon pickles

Ingredients

100ml boiling water

65g (⅓ cup) golden caster sugar

½ tsp fine salt

100ml brown/white rice vinegar

1 carrot, finely shredded (use a mandolin or finely slice with a knife)

1 cup finely shredded daikon (approx ¼ of a large daikon)

Method

To make the pickles, combine boiling water, sugar and salt in a bowl then stir until dissolved. 

Add vinegar and set aside to cool completely, before adding the grated carrot and daikon. 

Mix well and set aside for at least 30 minutes.

Tomato pilaf with black lentils and caramelised onion

This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. This dish manages to extract every ounce of flavour from just a handful of simple ingredients. Use puy-style or brown lentils in place of black lentils, if you prefer.

Serves 4 | Gluten-free | Vegan

Ingredients

115g black (beluga) lentils, rinsed well

60ml olive oil

4 cloves garlic, finely chopped

250g vine or cherry tomatoes, finely chopped

340g white basmati rice, rinsed and drained well

750ml water

Coriander leaves, roughly chopped, to serve

Caramelised onions

2 tbsp olive oil

3 onions, finely sliced

Fine salt, to taste

Method

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy.
Add rice and stir then add water and a good pinch of salt. Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn’t catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Cardamom + dark chocolate “cheesecake” bars 

A great make-ahead dessert as it stores 4–5 days in the fridge. Use freshly ground cardamom seeds for fuller flavour but cardamom spice works fine, too. Start this recipe the night before to soak the cashews. Tip: Cashew pieces are cheaper than whole ones and give the same result.

Makes 12–14 slices | Gluten-free | Vegan

Ingredients
Base

240g dried pitted dates, roughly chopped

100g raw almonds

1 tbsp virgin coconut oil, melted

Filling

375g raw cashew nuts, soaked overnight in cold water and drained well

185ml virgin coconut oil, melted

125ml freshly squeezed lemon juice

125ml pure maple syrup

2 tsp vanilla extract

¼ tsp fine salt

2 tsp ground cardamom

Chocolate topping

85g dairy-free dark chocolate, roughly chopped

60ml coconut milk

2 tbsp pure maple/brown rice syrup

Method

Soak the cashews overnight.

To make the cheesecake base, line a 28cm x 18cm slice tin with baking paper, overlapping the sides by 2cm. Put the pitted dates, almonds and melted coconut oil into a food processor and pulse until finely ground. Press the mixture into the tin, using the back of a spoon to pack it in firmly.

To make the filling, place all the filling ingredients into a high-powered blender and blend on high until smooth. If you don’t have a high-powered blender, finely grind the cardamom seeds in a mortar and pestle first, before adding to the blender. Pour the mixture over the base and smooth the top. Allow to set in the fridge for at least 6 hours or preferably overnight.

To make the chocolate topping, place the dark chocolate into a small heatproof bowl set over a saucepan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Add the coconut milk and the maple/brown rice syrup and heat gently until melted. If it starts to look a little split (this can happen because of the coconut milk), whisk to bring it back together into a smooth sauce. When just melted, remove from the heat and set aside to cool slightly, before spreading over the cheesecake. Return to the fridge until set. Once set, slice into 12–14 bars, using a sharp knife warmed under running hot water.

Life of the party: Tauranga Party Hire helps to make your big day perfect

This big-hearted Tauranga hire company puts people first – and the “good” into good times.

INTERVIEW ANDY TAYLOR / PHOTOS JAHL MARSHALL

Throwing a party is always worthwhile; an excuse to catch up with family and friends, to celebrate occasions and successes. And while a big event might seem daunting to put on, the people that have made throwing parties their business have a knack for pulling it all together.

“Our whole purpose is to take the stress out of holding an event,” says Nathan Dolman, who bought the business with wife Amy in 2018. “With any occasion, there’s so much to think about and so much to do, so we really see our job as not only supplying equipment but also helping to take out all the background noise, and making sure nothing’s missed.” The couple do this in all sorts of ways, like delivering supplies for a weekend event on the Thursday, making for an easier Friday for their clients.

Amy, a former teacher, and Nathan, with his background as a bank manger who values seamless organisation, have extensive experience in all sorts of events like private dinners, weddings and corporate events. They know what works and what doesn’t. They’ve seen every kind of event you could imagine. Nathan in particular has been involved in the industry since he was young. His aunt and uncle owned a party hire company for many years, with Nathan working alongside them for pocket money back in the day. And now their children Ella (10) and Logan (8) are right in the mix. “We’ve involved the kids in the business from very early on,” says Amy.

Amy says their business is always looking toward the future. Sustainability is top of mind for the couple, with the model of the business a naturally smart choice for the planet. “It makes sense that you’d hire items for a party, instead of buying something only for it to gather dust.”

Tauranga Party Hire has everything from table settings, all kinds of glassware and plates – to furniture, lighting, PA systems and marquees. “If we don’t have something, we’ll do our best to find it and save you having to search it out from somewhere else. We pride ourselves on being a one-stop shop,” adds Amy.

Ultimately, it all comes back to making any party a stress-free event. Amy says that at the heart of everything they do, is enabling their clients to celebrate a special occasion without a hitch.

“I love helping people, and that’s what we’re all about – problem-solving and making sure things go smoothly and efficiently, so you can concentrate on enjoying your event. It’s a real privilege to have a hand in someone’s perfect day.” 

Immerse yourself in the heart and soul of Italy at Alpino Cambridge

Those of us lucky enough to have visited Italy pre-Covid will recall a classic scene in our minds, perhaps a packed piazza filled with intimate restaurants, and incredible aromas of food and wine lingering in the electric atmosphere. That celebratory Italian spirit has been captured a little closer to home at Cambridge restaurant Alpino, thanks to two people who know it by heart. Owned by Italian-born Noel Cimadom and Riccardo Carminati, along with Noel’s wife Kim Smythe, Alpino (which you might also recognise from the Mount) serves the soul of Italy on a plate.

“When you enter Alpino, you feel so welcome, you get amazing service and good food,” says Riccardo. “The overall experience is about fun and enjoyment. The restaurant is always full, and the essence of it is truly Italian. You could have this restaurant in Milano and it would be packed; we’ve really put our soul into it.”

To ensure a completely immersive experience, the wine list is flush with Italian labels, many offered by the glass to complement your dish. Riccardo says the menu goes from the simple yet flavourful pizzas to more formal mains, such as the 55-day aged beef, the porchetta and the ravioli handmade with locally grown pumpkin and ricotta by head chef Branislav Petkovic. “We can source ingredients from Italy, but we’re at a point where we’re almost revisiting Italian food with what we have here,” says Riccardo, “It’s still authentic Italian food, but incorporating local elements takes it to the next level.”

Italy can wait – we’re taking a trip to Cambridge instead.

ALPINO.CO.NZ

43 Victoria Street,Cambridge

Recipe: Lightning Kombucha with Libertine Blends

Image by Max Griss

A fresh, fizzy, probiotic drink that is easy to make at home with a few simple ingredients.

INGREDIENTS

• 2 Lightning green teabags or 2 Roxy black teabags

• 1L water

• 1/4 cup caster sugar

• 1 Scoby + previous liquid (large enough to cover at least 1/4 of the kombucha surface)

EQUIPMENT

• One large fermentation jar. Anywhere between 1.5-3 litre capacity.

• Fermentation bottles. These can be purchased from any brewing shop, don't use square bottles as they are more prone to some unwanted explosion! I used 500mL round glass bottles with a swing top lid and silicone seal.

• A piece of sterile, breathable cloth. Big enough to wrap over the opening of your fermentation jar, and a large rubber band to use during the first fermentation. I used a Chux cloth.

METHOD

Infuse the teabags in 500ml of boiling water for 10 mins, until nice and strong.

Add sugar and stir to dissolve, then pour in the remaining 500mL of cold water.

Wait until the tea has cooled to below 30°C, or overnight, before adding pouring it into your sterile fermentation jar containing your scoby in its starter liquid.

Cover with a breathable cloth, such as a couple of chux cloths, and secure with a rubber band. Ensure air can still pass into the fermentation vessel, as this will keep your scoby alive!

Leave in an airy place for 7-14 days; this time very much depends on the temperature of the room, and how much of your scoby is covering the surface of the kombucha.

---

Taste the kombucha every couple of days - it should taste sweet at first, but you will notice it will become more acidic as time passes. You are ready to bottle your kombucha when it has reached the perfect sweet/sour spot for you!

I left my black tea kombucha for 14 days, while the green tea I only left for 7 days. During each batch of booch you make, your scoby will grow another layer. When it gets too big, separate a few layers and give it to a friend in some starter liquid to spread the kombucha love!

LIBERTINEBLENDS.CO.NZ

Modern hearth cooking at Solera - Mount Maunganui’s exciting new restaurant in a wine bar setting

Truffle oil is being drizzled over cheesecake, polenta skewers toast happily on the hearth and a Jerusalem artichoke is being crowned with shards of fire-dried aubergine purée.

It’s all go in the kitchen at Solera, Mt Maunganui’s newish restaurant within a wine bar setting. And, if you (wisely) opt for one of the seats at the chef’s pass, get ready to watch a whole host of such culinary wonders unfold. Plus, the chefs are more than happy to dish up information about what they’re working on.

Solera is the baby of Chloe Ashman and Nick Potts – the result of an idea born out of lockdown. The couple moved to the Bay of Plenty a few years back, armed with years of impressive hospitality experience, Chloe as a sous chef at some of Melbourne’s best restaurants and Nick as a front-of-house manager. Managing a team of 60 in restaurants with serious credentials (among them those owned by top New Zealand chefs Nic Watt and Sean Connolly) was all in a day’s work for Nick. Initially, the couple had no intention of owning a restaurant, so worked at local establishments including Clarence and Fife Lane, but with last year’s lockdown came a lot of time for thinking. They thought it was time for a leap, noticing a potential gap in the Mount market. “We thought we may as well have our own place,” says Nick. “We knew what we wanted to open – we just gauged that by where we’d like to eat ourselves. We knew we wanted a wine bar setting, but Solera is very Melbournian in that it’s not just a bar. There’s something great to eat here too.”

It appears the multitudes concur. Solera bustles. Nick felt a restaurant with seating for about 40 was the way to go. “We have three chefs and three – and sometimes one more – working front of house, and with that number of seats, regardless of how busy you are, the same team can manage. Also important is the fact we’re open only five days a week, because I want the same chefs delivering their same food every time, so we can control consistency.”

Solera’s offering is described as “modern hearth cooking” and the menu is created around sharing plates. Head chef Neil Sapitula tells me the hot faves appear to be the ash-cured kingfish with ginger, coconut, kawakawa and lime; the roasted cauliflower with camembert, walnuts, parmesan and pine nuts; and the apple and pear tarte tatin with ginger and kaffir lime ice- cream. As for Neil’s favourite – that’d be the Jerusalem artichoke with aubergine, kimchi and chili. Neil hails from the Philippines and has also worked in restaurants of high repute, in Hong Kong and Indonesia. He’s ably assisted by Kiwi chef Cameron McKenzie, with Nicolo Batani adding some Italian to the mix. The trio is united in prioritising flavour over technique and presentation. There’s also a focus on fermentation – cases in point being the inclusion of the aforementioned kimchi, and the shiitake mushrooms that are pickled, smoked on the fire, then added to the pork belly skewer. Most items on the menu have a slight Asian influence – the wagyu beef, for example, is marinated with soy and togarashi spice mix.

The kitchen’s big open fire is fed with mānuka and oak timber, and incorporated as much as possible in the cooking (which is also a delightful spectacle). The kingfish cured by ash from the night before is but one example. There’s a strong commitment to local ingredients and the menus are printed in-house, so they’re easy to alter to suit what’s in season. There’s certainly plenty to raise your glass to at Solera, and of course that includes the incredible wines. The unique list celebrates New Zealand drops and includes grape varieties many diners may not be so familiar with, exclusively from smaller wineries. Chenin blanc, malbec and viognier are joined by chilled red wine and an orange wine (white wine made the same way as a red.) All are offered as a standard 150ml pour and as a 100ml pour, with the latter geared towards those who are driving or wishing to try a larger variety of wines. There are cocktails too. Solera has been in business since Easter, but word has spread, and Chloe and Nick are happy to report that “it’s going very well for us.” Diners like me can only say, “Thank you very much.”

SOLERA.NZ

Wharf Street: Tauranga city’s sparkling new outdoor dining precinct

Come with us as we take a tour of this must-see destination, where food, drinks, and entertainment come together and the only traffic you’ll find is the foot kind.

Wharf Street has been transformed – an exciting development for Tauranga that sees a selection of eateries and bars spill out onto the pavement, creating a bustling atmosphere for everyone to enjoy. Did you go to the precinct’s first Friday Night Live? It was a roaring success and will continue every week from 5:30 to 9pm until the end of April and again next summer. There are also plans for more weekend events, open-air movie nights and outdoor art exhibitions – and the lane will be put to good use during the jazz festival. 

Wharf Street is a cosy yet vibrant place to meet, mix and mingle, and breathes new life into the heart of the city, says Sally Cooke of Downtown Tauranga. “This is very much about creating a unique experience, with great diversity in the food and bar offerings, and all kinds of events. People will be able to enjoy it in so many different ways.”

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The Barrel Room 

Enjoy the finer things in life with plates and plonks to suit all tastes.

Between their mouth-watering dishes and highest-quality beverages, there’s something for everyone to savour at The Barrel Room. You’ll find wine from the best regions in New Zealand and beyond; an exceptional, ever-changing range of craft beers, special Belgian beers and Heineken on tap; and a stellar selection of spirits to sample. The team of chefs have created a menu filled with international flavours, including crowd-pleaser platters, gourmet burgers and traditional-style handmade pizzas. They also offer quick lunch options if you’re short on time. 

BARRELROOM.CO.NZ

Get the full Barrel Room experience with Latin Night on Thursdays and live music on Saturdays, along with brewery, distillery and winery tasting events. 

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The Crown & Badger

British-meets-Kiwi food and hospitality come together at this popular waterfront pub.

The Crown & Badger has held its place as one of Tauranga’s best-loved destinations for 17 years and is thrilled to be part of the Wharf Street transformation. “It’s exciting,” says owner/general manager Jessica Rafferty. “It’s been so cool to see people gravitating towards this new space – it’s just what Tauranga needed.”

With a sell-out quiz every Tuesday, live music on Fridays and Saturdays, and more than 230 drinks behind the bar, it’s a must-visit hotspot both for folks who want a welcoming place to enjoy a classic British meal and revellers ready to dance the night away. The seasonal menu has a Kiwi twist and along with the lunch deals, the Sunday roast is a Crown & Badger fan favourite.

CROWNANDBADGER.CO.NZ

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The Hop House

Creativity’s on tap at this boutique craft-beer bar, where you can experience an ever-evolving roster of innovative brews and special occasions.

Whether you’re a long-time brew aficionado or a recent craft convert, you’ll find your hoppy place on Wharf Street. The Hop House is a craft-beer bar dedicated to local and national boutique beverages, with in-the-know staff who offer service that goes above and beyond. They work with innovative brewers; run creative events, including stand-up comedy nights and a Thursday quiz night that gives back to the community; host monthly tasting events and weekly live music performances; and have a function space that seats 50.

Owner-operator David Stanaway says he’s stoked about what Wharf Street brings to our city. “It’s been game-changing. It really makes Tauranga a destination.”

THEHOPHOUSE.CO.NZ

Enjoy a delicious burger or pizza at The Hop House, or choose food from nearby restaurants to enjoy with their beaut beverages.

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Sugo

This forward-thinking Italian-inspired eatery lets local ingredients shine in a polished yet relaxed atmosphere.

Take a stroll down Wharf Street and Sugo will stop you in your tracks. If the deep green facade, twinkling lights, and peeps of red and white get your attention, the menu will make you want to stay. Co-owner/chef Ian Harrison focuses on fresh, local ingredients to create dishes that are constantly being reworked to suit the season. Sugo’s ever-popular chicken saltimbocca has just been given a new twist for autumn, with creamed leeks and lemon verbena, and they’ve devised four different but equally delectable versions of their risotto since their opening in November. 

Ian says he and his crew are looking forward to making the most of their new surroundings. “We now have this beautiful outdoor area and it’s a really important part of Tauranga growing up. It brings life back to the city.”

SUGOSUGO.CO.NZ

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The Chook Nook

Serving Korean-style fried chicken in a quirky setting, the newest restaurant on this block brings an irresistible crispy crunch.

A taste of Korea in downtown Tauranga, The Chook Nook has something for all ages. It only opened in March but has already proven a hit with young and older, thanks to its succinct menu focused firmly on fried chicken. The team hope to extend it as the restaurant grows, but for now, you can choose from crispy fried chicken, sweet and spicy, and soy and garlic, or get a platter of the lot.

Co-owners Paul Kwon and Yd Kim say their style of chicken is incredibly popular with foreigners in Korea, so they wanted to bring it to Tauranga to share the flavours of their home country. The Chook Nook’s fit-out is comfortable and cool, but because it’s part of the Wharf Street development, you’re also welcome to order your chicken to go, then munch on it at any of the precinct’s other establishments that take your fancy. The choice is yours!

FACEBOOK.COM/THECHOOKNOOKNZ

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Creative character: writer and poet Stuart Greenhill and the Fenton Arts Collective

PHOTOS Andy Jackson and Jane Dove Juneau

UNO: What a beautiful building you are housed in. How did you find it and what was the journey to restoration?

Stuart Greenhill: My partner Jo Stallard was looking for a heritage building to save. In 2016, she offered a ridiculously low amount for the Egmont Chambers building in Stratford, which was earthquake-rated 17%. It was accepted. The building was not listed on Stratford’s District Plan, so no funding was available. Other than that, it was a fantastic journey. We had enough experience from previous projects to ensure the outcome was what we wanted. The renovation won an Architecture Award in 2019 for Renovations and Additions. The building fascinates people, and many come just to see it.

What is the Fenton Arts Collective?

It is a collective of our passions and interests: Art, history, gin and espresso. We are 310 metres up a mountain, so our aspirations are just as high for each of them. The Collective offers people something unique, something intimate, something historical and modern; it offers a genuine experience.

Your partner Jo Stallard is the curator and artist-in-residence. What is Jo's artistic background, and what does she paint?

Jo comes from an art history background and is a portrait artist. She works in the traditional painting technique of “grisaille” or “dead painting” to traverse the landscapes of the human face and body. Looking, seeing and perceiving are the semantics of what a face has to give, share or provoke, and those are the landscapes she loves. So people come to the Collective, grab a coffee or gin from downstairs, and visit Jo’s working studio upstairs -- and maybe even chat about a commission.

Refreshment plays a strong role in your building; we hear gin and espresso coffee flow freely! Tell us more.

To survive in the provinces, businesses require diversity. Coffee, retail, and an art gallery were great, but we needed something more. Making gin is like writing. Botanicals are characters; each brings a different personality, so it was simply a matter of creating fantastic stories. People hear those when they book a gin tasting with me. Our espresso bar uses Proof & Stock coffee, made by our daughter, Adrianna, and offers high-quality healthy options including gluten-free and keto. And Tauranga celebrity Chef Ken Greenhill creates a monthly five-course degustation for us. They are so popular we have a waiting list.

What's your connection to Tauranga?

My brother’s been here since 1997, and Jo and I set up Deckchair on Marine Parade with him in 2007. We sold in 2010, travelled for a bit, and were approached in 2013 to establish Quantum Vis Eatery on Cameron Road. We still have a connection to the Bay, having formed many friendships over those years, and are thrilled that our gin is now carried by Mount Wine Barrel, Maunganui Rd and Fife Lane Restaurant.

And on top of all that, you're a published author! What have you written?

Dante Fog was published by Austin Macauley Publishers in London last year. It is autobiographical fiction (yes, that is a genre). The mother in the novel tells her son, “There are no better observers of life than artists.” I totally agree. Artistic license takes life and makes it art. That’s why I write poetry and prose and make gin and Jo paints. There is a beautiful complexity in discovering and understanding the layers in the mirror looking back at us. Our art attempts to express it so does the character Dante Fog.

What does the future hold for the Fenton Arts Collective?

There’s pressure to grow, but the distillery will remain boutique and so will the Arts Collective. Our gallery is booked for 2021, I am contracted to Austin Macauley Publishers for my next book, and Jo has two exhibitions this year. The future will be busy.

FENTONARTSCOLLECTIVE.CO.NZ

The Inaugural Bluff Oyster Bash at Clarence Hotel

What: Bluff Oyster Bash

Where: Clarence Bistro, Tauranga

PHOTOS Pablo Creative

At this inaugural event, guests enjoyed free flow live shucked Bluff Oysters and a selection of seafood finger food along with champagne and entertainment throughout the night. UNO Publisher Mat Tomlinson attended; calling the event an absolute must-do next year.

“It ran through the afternoon well into the evening; everyone was dressed up and there was a real sense of fun and glamour - there must have been over 100 dozen oysters the team were shucking like maniacs, it was amazing!”

CLARENCETAURANGA.CO.NZ

A dash of the special sauce.

New restaurant Sugo serves Italian food at its finest – fancy-ish but wholly fuss-free.

When Ian Harrison says Tauranga’s new eatery, Sugo, is his happy place, it’s a comment to savour. He’s opened 19 restaurants and hotels on behalf of others, five of them in two years as an executive chef, and cooked his way around the world for 20-plus years working with chefs of high repute and at Michelin-starred restaurants. Until recently, his dream was to own an intimate fine-dining restaurant, but now he’s toned it down a tad – and he couldn’t be happier. He suspects New Zealand has rubbed off on him.

British-born Ian is chef and co-owner of Sugo, which became a tasty addition to Tauranga’s eating scene in early November. “It’s contemporary, seasonal, fresh and a nod to Italy, but it’s also no fuss,” he says. “I now know I’ll never open that fine-dining restaurant I used to dream about. I just want good, fresh food in a relaxed setting. I think I’ve become a Kiwi!”

Ian came to New Zealand for eight months, 10 years ago. He fell in love with the country – and one of its inhabitants, whom he’s since wed. Five years were spent in Auckland then it was on to the Bay of Plenty, where he was executive chef at Alpino and Clarence. At Alpino, he sharpened his skills in Italian cuisine; at Clarence he fine-tuned his European-Kiwi tools. “Those combined, brought me to Sugo,” he says.

On Wharf Street, Sugo is hard to miss. The facade of the Italian-inspired eatery is green, white lights and planters hang overhead, and red umbrellas shelter tables topped with terracotta plant pots. There’s an abundance of décor wow indoors, where a variety of seating options cater for 60 to 70. Alfresco dining numbers (when the Wharf Street upgrade is completed) will sit at 50. 

Sugo’s tagline is “Italian inspired” and Ian believes anyone who’s been to Italy will taste the connection. Ian, who preserves and ferments as well as cooks, enthuses over seasonal and fresh food, and says pasta and antipasti are stars, as are unsung heroes in the meat world. ‘Sugo’ means ‘sauce’ and there’ll be plenty of that – he’s a dab hand at making them and they’re a key element in Italian cooking.

Instead of fussing excessively over presentation and the addition of numerous ingredients, Ian says he’d rather spend time finding suppliers (he has about 19) who offer top-notch products. “I want to source the best ingredients I can find, do as little as possible to them, then deliver so the products can sing. He doesn’t see the need for too many ingredients per dish, either, nor an extensive menu.

Ian and business partners Josh Fitzgerald and Warren and Megan Lippi-Smith have ensured Sugo dining is also relatively affordable – most mains are $30 and nothing’s over $35. A lunch menu will be added in February, perfect for those working in the CBD. Oh, and free of charge are dog biscuits made on-site for visiting pooches. 

“I’m cooking good food, enjoying myself and making my mum and dad proud,” says Ian. “This place reminds me why I got into doing what I do.”

SUGO.CO.NZ

Food is the answer

Cook, author and actor Sam Mannering dusts off his pen and paper and starts writing invitations.

I have so many friends within walking distance of my house. Some of them I barely see twice a year. I’ve always felt bad about that sort of thing. We only ever get together at some forced event, and horribly enough, it always seems to be funerals. Even weddings don’t get people together. I’ve been to far too many where everyone stands around afterwards in the same haze of realisation as someone blurts out that we all must start catching up more often. It never happens. We get too caught up with the littlenesses, the trivial. 

I’ve decided that food is the answer. It always has been. 

I often find myself drawn to cultures who have been through more than their fair share of strife, because it’s there you’ll see the most love. And it’s always expressed through food. I think of places like China, the Middle East, Vietnam; cradles of conflict and oppression for thousands of years; and yet the people are always so generous, their cuisines so powerful, so important to their way of life. Cooking is love; no matter what, whether you are sitting around a pot in a bomb shelter or hiding out in the jungle it means that you get to be fed soon and that you will make it through another day; it means that for a few brief moments everyone is safe, contented, together.

I’ve recently discovered Chef’s Table on Netflix. I generally cotton on to popular culture approximately two years after everybody else. One episode features Jeong Kwan, a South Korean monk whose simple vegetarian food has blown the minds of the global culinary elite, from Eric Ripert to the New York Times. What drives the beautiful essence is her unselfishness, her generosity. A separation from ego; a simple desire to do good through food. And it is as much the attitude itself that makes her work so stunning. 

We’re too damn lucky here, but it seems to be pushing us apart. I don’t want to sound to tediously pious here but food should be bringing us together. I’ve realised that being a chef should make me a bit of a torchbearer. I can’t think of a better way to express generosity and love than through food. 

Where am I going with this? 

We don’t have much to complain about here. Things seem all a bit grim elsewhere at the moment what with maniacal toupees and xenophobia on the rise as if the twentieth century never happened. Others dribble on about Finland or Denmark being so wonderful but then again who wants to have Putin breathing down your neck at the promise of some nice new lebensraum. We do pretty well down here in our little corner of the Pacific; perhaps going that little extra mile to make more of an effort isn’t quite so hard after all.

I’m going to start inviting my friends around for dinner more. And you should too. I’m getting tired of the ‘oh we must catch up’ and then ten years go by and we’re at a funeral. 

It probably won’t make you as zen as Jeong Kwan, but it’ll remind you how lucky we are.

@sam.mannering

Truckin’ good eats

Got the drive to enjoy some delicious food-truck flavours? Check out our convoy of options.

Best cheap & cheerful

Kenny Johns Foodtruck

Our pick: Pork sliders

After selling his waterfront café Deckchair, local chef Ken Greenhill found a 1969 fire truck on Trade Me, lovingly restored it and turned it into a food truck from which he now serves fresh, affordable cuisine and award-winning Hawthorne coffee in Tauranga and at the Mount. He also caters for festivals, corporate functions, weddings and other private events – all with his own special brand of charisma and soul.

On the menu: Innovative street food – ribs, wraps, tacos, poke bowls, gourmet burgers and sliders, pies, fries and more from around $4–15.

KENNYJOHNSFOODTRUCK

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Best Japanese 

Ichiban

Our pick: Donburi

Head to 2 Newton Street, Mt Maunganui and you’ll find Ichiban purveying street food with a Japanese twist. Owner/chef Karen Onishi is a food engineer by trade and passionate about great food. Ichiban arose from her love of tasty and authentic Japanese street food, and she brings to her customers the best of Japanese home cooking, using family recipes, authentic flavours and the freshest ingredients to deliver the best food experience from a cool vintage caravan.  

On the menu: Poke bowls, donburi, sides and drinks.

ICHIBAN.CARAVAN

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Best kaimoana

OY Premium Oysters

Our pick: Fresh oysters

Brigitte and Lew Davies have taken their decades of combined experience in the fishing and seafood industry and turned it into a business that’s really going places – usually to the Mount, Papamoa, Matua or beside the Wairoa River, depending on the day. They absolutely love meeting fellow oyster-lovers and introducing newbies to the oyster world. 

On the menu: Oysters fresh off the ice – on their own, with lemon, with balsamic vinegar, with cheese… From time to time, they introduce rare and seasonal specialties as well, such as whitebait fritters and king prawns.

OYISFOROYSTER.COM

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Best superfood 

Soul Boul

Our pick: Smoothie bowls

Soul Boul co-founders Alexandra Bell and Stacey Horton have been friends since university, bonding over being active, healthy, happy humans with a shared love of good food and coffee. With backgrounds in hospitality, after graduating, they decided to open New Zealand’s first smoothie bowl food truck together. Firm believers that we are what we eat, they’ve been serving nutritious, organic and yummy wholefoods every summer for four years now and have just landed their very first permanent spot at 58 Ashley Place, Papamoa.

On the menu: Plant-based smoothie bowls and organic coffee. 

SOULBOUL.COM

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Best sushi

Sushi Pandas

Our pick: Cali rolls

Sushi chef Fernando Pinilla just wants to make people happy – and if you’ve ever visited her at her cart, Sushi Panda, you’ll know she’s quite the entertainer! A sushi chef for 18 years and originally from Chile, she arrived in Aotearoa 10 years ago. Today, her three-year-old food truck is well-loved in Tauranga, at the Mount and in Rotorua; catch her at 13 Bain Street, Mt Maunganui, the main Mount Beach, the Bay’s biggest summer festivals and our local markets too.

On the menu: Chilean fusion sushi. 

SUSHIPANDAS 

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Best Kiwi classics

The Wave

Our pick: Real fruit ice cream

Situated on Marine Parade in front of Leisure Island, The Wave and its owner-operators Elliot and Grace Sims provide the popular treats Kiwis can’t get enough of. Serving food that makes people smile in the most beautiful location, they’ve created a friendly and welcoming family environment that also celebrates great music and good manners. Elliot’s even been known to give away ice-creams to well-behaved children!

On the menu: Real fruit and Tip Top scoop ice-cream, Longest Drink in Town milkshakes, Vogel’s toasties, fresh fruit smoothies, juices and locally roasted Little Drum coffee.

THEWAVETHEMOUNT

Go to town

It’s not all ancient history at Tauranga’s Historic Village. In fact, there’s a world of contemporary pleasures to get amongst.

WORDS Kate Underwood PHOTOS Salina Galvan

At the foot of 17th Avenue West is a village where makers, bakers, creatives and community organisations come together to offer a unique heritage destination amid original and replica early-Tauranga buildings. The grounds are open seven days a week and entry is free, so gather the crew for a nostalgic excursion to explore and meet the locals. Here are a few you could encounter…

The Whipped Baker

Fuel a wander of the old-timey streets at The Whipped Baker, where you’ll be greeted with a feast for the eyes as well as your stomach, with an array of treats including generous cream donuts, steak and cheese pies, raw salads and ‘freaking good’ shakes. Initially a humble bakery stall founded by Fran and Aaron Cooper at the Tauranga Farmers’ Market in 2006, by 2016 The Whipped Baker had a permanent corner site in the heart of the Historic Village, complete with plenty of local Little Drum coffee to perk up visitors and neighbours. They also have a catering service that offers antipasto platters and birthday cakes for all your party needs.

THEWHIPPEDBAKER

White Silk Bridal Couture

At White Silk Bridal Couture, you’ll find a timeless collection of elegant silk and lace-laden wedding gowns. Each piece is hand-crafted here by lead designer Nicky Hayward, who prides herself on creating a seamless and enjoyable experience for all her brides. Everything is made to measure and of the highest quality befitting of such a significant day. Whether you’re a bride or not, it’s worth popping into this whimsical sanctuary to lust over the Swarovski jewels.

WHITESILKBRIDAL.COM

Imprint Gallery 

Imprint Gallery celebrates original, diverse and affordable prints from local and national artists. Co-owner Jackie Knotts is a printmaker who specialises in linocut relief printing, while painter Stella Clark has her studio base at the gallery and works with fine-art prints called giclée created on high-quality cotton rag paper. Both are deeply passionate about the intricate nature of printmaking and love chatting to visitors about the techniques involved. 

IMPRINTGALLERY.ART

The Makers 

If you’ve enjoyed Tauranga’s Oktoberfest, Gincredible or Night Owl Cinema, you have The Makers to thank. Amy Kemeys and Becks Clarke are the dynamic and resourceful duo behind the multi-faceted project and event company, based at the Historic Village. With 25 years of experience, they believe in the power of gathering together and can turn any idea into an engaging occasion, whether a private theatre screening, a corporate party or a boutique culinary celebration.

WEARETHEMAKERS.CO.NZ

Leadlight Expressions

Lynn and Steve Sinclair are the masterminds at Leadlight Expressions, purveyors of beautiful fused leadlight and stained-glass creations. Part of the village since 2003, they design, manufacture and repair everything leadlight, from commissions for private homes to restorations for churches, including Tauranga’s Holy Trinity. No design is repeated, the couple working with each of their clients to transform simple sketches into stained or textured-glass form. As well as selling made-to-order jewellery and more, they host monthly workshops at which you can craft an exquisite piece of your own. 

LEADLIGHTEXPRESS.CO.NZ

HISTORICVILLAGE.CO.NZ