Tagged: Grey lynn

February 7, 2015

Best 3 Cafes In Central Auckland

Bunker

What a find! Bunker cafe is hidden away – just off Great North Road – not the easiest place to find, however when you do: bliss. I personally love ‘hard to find’ quirky, urban cafes that don’t do conventional. ‘Bunker Cafe’ is just that; a converted container surrounded by designer bean bags, wooden benches, pews and a concrete garden. Atomic coffee is on offer, along with oversized sweet & savoury brioche, gourmet pies, sweet fare and gastronomic European sandwiches filled with a multitude of choices. I decided on the bacon & egg ciabatta that was winking at me. Everything is takeaway: served on disposable plates. Service is fabulous and personable. Parking is scarce. Ambience is a writer’s dream. You better go now before everyone knows about it!

Kokako

BIG fan – not sure why I have not been here before as its in my neighbourhood! Located on the corner of Great North Rd & Williamson Ave, it’s central Grey Lynn. The space is modern, bright and inviting. As I approached the counter, the barista was beaming as she asked “how are you?” Fantastic: personable, engaging and gives’ a sh*t. Some cafes are just too busy to care – “Kokako” does care. The cabinet food looked fresh, appetising and healthy with all the usual options available: berry muffins, scummy sandwiches & other mouth-watering treats. Reasonably priced from $4.50. I was looking forward to the coffee, of course. It didn’t disappoint – my triple shot flat white. The cafe was extremely busy for a morning weekday; that explains a lot. Very impressed with this flagship cafe: “Kokako”!

Lot 23

Lot 23 is a place that you may read about in ‘Viva’; then make the (conscious) decision to visit, before it’s everyone’s hang-out.
Located in Minnie Street, Eden Terrace which happens to be where TVNZ ‘Step Dave’s’ (blue) house is situated!
As you enter the space: walls are filled with the latest art curated by Natalie Tozer, concrete floor, wooden old-school chairs, complimented with a super-slick white interior that acts as a great canvas for everything art!
The menu is delectable: ‘Ugly bagels’ topped with lashings of cream cheese, capers and fresh salmon, daily soup choice/s, croissant filled with Camembert, tomato and ham off the bone, ‘Baghdad eggs’ and coconut ice!
Every mouthful is ‘gastronomy’ and flavoursome. I particularly love the ‘Brazilian coffee’ that stimulates the senses – like coffee should. I can’t get enough of Lot 23.

November 18, 2014

Review: Bunker Cafe

February 21, 2014

Review – NZ Artisan Producers Festival

After receiving an intriguing email, from ‘Farro Fresh’ about their up-and-coming “NZ Artisan Producers Festival” being held today – my foodie curiousness kicked-in.

I had previously purchased some Farro money, to the value of $20 in-store, as banknotes were unacceptable at the festival. This touch of fun, added to the community-feel and vibrance of the event.

Firstly, after securing a prime-positioned car park (within a stones-throw from the festival), I proceeded to the first welcoming artisan supplier. I tasted some delicious gratifying “Proper Hand-Cooked Crisps” in sea-salt that are made in Nelson. They are 100% natural, gluten-free, GMO-free and don’t leave you feeling guilty.

Right next door was “Catherine’s Block” wines from the Wairapa. Each (generous) serving was $5, poured by gregarious, smiley-faced staff that looked at me strangely, when I asked them if they have a twitter-handle. No they don’t – only Facebook and a website. No mentions or tweets on this occasion then!

From the $5 menu on offer; I decided to go with the pan-seared salmon fillet with kasundi & sheep yoghurt. Explosive flavours, great service, NZ salmon: sold, naturally. I also sampled a ‘kiwiana’ BBQ sirloin steak and rocket pride. The horseradish cream left my sinuses clear – that is for sure.

My pick of the “NZ Artisan Producers Festival” was the “Paleta” mini-ice blocks in Raspberries & cream. Served by Hayden, who spoke passionately and genuinely about their hand-crafted product: made from Fresh cream, Raspberries, Fresh milk, Organic cane sugar, Carob gum Natural flavour on a sustainable hoop-wood stick! So all-in-all: deliciousness and ice-block perfection.

After yelping, tweeting and instagramming – I left the festival with a tummy-full of contentedness.

December 12, 2013

Gobsmacked By Riesling

After attending the “Masterclass in Rockstar Rieslings” facilitated by the erudite John Belsham: winemaker, businessman, consultant and critic, hosted at Foxes Island City Cellar, I was (truly) wowed.

The wine enthusiasts (including myself) listened carefully to the technical and creative storytelling of each handcrafted Riesling: 2013 Foxes Island Icon Riesling, 2009 Foxes Island Riesling, 2012 Pewsey Vale, 2008 Foxes Island Riesling and lastly the 2012 Dr. Loosen Urziger Wurzgarten.

Delightful.

The wine was beautifully complimented with extraordinary “Whangaripo Buffalo Cheese” stocked at Bread and Butter Bakery, who make artisan bread that is out-of-this-world.

Did you know Riesling can age up to 20 years?

Also, my perception of Riesling has now turned on its head. I used to think all Riesling was sweet, acidic and ghastly. To my relief, this viewpoint had been (refreshingly) overturned.

I am now in love with 2008 Foxes Island Riesling: low acidity 7.8G/L, residual sugar only 5.8G/L and PH 3.11. Did you understand that?
I do, marginally. Still learning!

This Masterclass left me intrigued and hungry to know more about the process of viticulture and winemaking, in all it’s glory.

Intoxicating, literally.