Cable Bay Dining Room, Waiheke Island - Auckland

They say one must also enjoy the scenery along the journey and not just the destination.

How very true of this for the SeaLinkNZ ride across Auckland Harbour and Hauraki Bay to an isle that is a well developed outdoor holiday place, especially when it is a long weekend in the middle of the New Zealand summer.   Apart from Rangitoto, Waiheke is worth getting away to for a taste of the Pacific and yet not venturing too far from the largest city in the region - Auckland.  Blessed with sloping pastures, winding topography and great ocean views from almost high point - Waiheke is perfect for brief weekend encounters, music gigs and lazy afternoons.

The ferry to Waiheke is not the same size as those ploughing Sydney Harbour, say to Manly Beach, for example, but it was double deck and the route it took outwards passed by the docks, the city skyline, other isles and bigger ships.  Then you leave the comfort of the mainland and skip over a short distance to Waiheke.   Ferries seem to have been built with similar designs  - here you can sit inside with meal tables or feel the wind blowing in your face outside.    There is a practical system of being able to buy tickets ahead on line or only when you are  at a ferry pier.  The ferry we took apparently can fit around 600 passengers max.

Off to a music gig on Waiheke from Auckland ferry pier.

The sparkling blue and clarity of a beaut summer's afternoon set the tone for a wedding reception we attended at the Cable Bay Dining Room.  This was a venue around two kilometres from the ferry pier at the north-eastern side of the island.  Three of us arrived at a small bay with memorable marine colours beside the ferry pier on Waiheke.  We noticed the number of youngsters in casual gear, ready to hit the water swimming or just take it easy in a world away from their usual routine.   A pre-arranged coach took us and other guests to the evening cocktails at the vineyards of Cable Bay.

The Dining Room was already set out but their staff did not cordon off a dedicated area for the reception's hundred or so guests during cocktail time.  Most of us had to manage ourselves finding an area to settle in outside the dining room.  The grounds were uneven to walk upon, especially for those with high heels and later I was told the cocktail wait staff did not circulate around every body with their little bites.  The drinks guy did a good job, parking himself at a visible spot, for people to come line up for his refreshments, wines and beers during a rather warm and sunny day.   Some  of the guests were told off by some staff members to not hang around certain restricted areas near the kitchen - it would have been better to put up stand up signs.

The panoramic scenery around the Cable Bay Dining Room was stunning though.  With a late sunset, we were able to soak in laid back moments, with sheep grazing on a far pasture and twenty somethings leaning back on all the available low rise cushions in the middle of the field.  I always adore the cloud formations in New Zealand anytime and here on Waiheke, they did put on an impressive show.  The restaurant is strategically sited near producing vine yards and the water beckons not far away, albeit blocked by a huge stage along part of the view.

Oh Danny Boy, the pipes are calling.....

From bike to queues to sailing vessel.

When sit down at the Cable Bay Dining Room commenced around 8pm, I noticed no reference menu on each table as to what the meal was going to be.    Unless I am mistaken, shouldn't this be provided by the restaurant?   For ten tables or so, the dining room was not that big when a dance floor space has to be taken account for.   The upside of this was it became cosy as the evening proceeded.

We had shared platters placed in the centre of each table, but no lazy Susans were there to help us reach the offered food without standing up or having a pass around of the platters.  Still, my fav dish of pork belly, here accompanied by oats, apple, radish and smoked cheddar, stood out in taste, with the Valrhona chocolate tart, served with 70% Guanaja and Caramelia chocolate and cherry, a close second in my palate sensations.

The servings ordered at the reception were generous.  The selection of cheeses from France, New Zealand and the UK is most gratifying and does go well with a summer fruit salad.   William Thorpe and Sam Clark have both set impressive standards with the menu and culinary offerings at Cable Bay.

Several people I spoke to love the loin lamb  with eggplants, Freekah and Fromage Blanc, which was not part of this group menu, but there was the duck liver Pâté, graced by foie gras, cherry and brioche.  The young lady attending to our table did her best although it was a busy night.  The restaurant carefully timed serving of food when there was no speech or other event happening, like a lovely Cook Islander romantic dance performed by three friends for the betrothed couple or when the wholesome three tier wedding cake was being cut.

Cable Bay Dining wedding table set up.

By 1025pm, the friendly Kiwi coach driver had arrived to drive us back to the ferry point on Waiheke itself.  There is a ten minute ride from Cable bay itself past Church Bay Road, a sloping route with no street lamps for part of the way.  The driver waited ten minutes before most of the passengers came out of the reception - some had to be left behind after the coach filled up with around sixty people.  I understand the same coach driver made a kind dash back to pick up the remaining guests who wanted to take the 11pm ferry departing from Waiheke to Auckland.

A group of youngsters were singing along in a boisterous way already at the ferry pier when the Waiheke coach dropped us off.   They continued their engaged chorus all the way on the upper deck of the ferry back to Auckland.  Relaxed, full of fun and knowing almost lyric, even if the guitar seamlessly changed songs. They epitomised what a real holiday can and should be - carefree yet reasonably well behaved.

Clear sky, good food and wine plus pastures - so New Zealand.

As the ferry made its way back to the mainland (North Island),  there was an apparent super natural sight to behold.  Motutapu Island was dark, but beaming a few stories up from nearby Rangitoto was a giant beam projecting into the heavens.  The sky at that time before midnight was clear.   It was surprisingly comfortably warm with the ocean breezes coming to embrace us on the ferry's upper deck.  It was a fortunate choice remaining outside to enjoy the ambiance and such night views.  Soon the Auckland city lights beckoned - and it was back to reality, to Brittomart and then the Langham near upper Queen Street.

The ethereal show of light, unexpected but so much appreciated, as the ferry sailed back, underlines the significance of enjoying every part of a journey.   This giant light installation on Rangitoto, called Te Haeata o Rangitoto, comprises of thirty-three separate small lights and powered by man made generators which had to be shipped to the island.  It is a gift from 13 of the Auckland region's Iwi or Maori tribes to mark the Anniversary Day of Tamaki Makaurau (Auckland).

Sunset at Cable Bay, Waiheke.

So would I return?

Perhaps not soon to the Cable Bay Dining Room, but more to to other parts of Waiheke.  The reputedly least accessible restaurant, Te Whau Vineyard Restaurant has a signature Point red blend.

For street ethnic food, I am recommended to try the El Sizzling Chorizo's, sometimes as a food cart parked near St. Paul's Presbyterian Church in Oneroa, a village and hub worth to consider a walking or local bus tour.   This can go well down with most blokes, for the sausages are chunky, Argentinian marinaded and set a very casual tone.

The Thymes Tables at Surfdale emphasise on the best seasonal produce but has no attached vineyard and is dimly light.   They only offer one entree, two mains choices and a cheese dessert for dinner time.  An interesting alternative to explore if you are in the mood....

For pies and casual breakfasts, the Car Park in the central part of Waiheke Island is a top choice for many tourists and locals.

The Mudbrick Vineyard & Restaurant claims to be romantic, with seaside cottage, retreat and modern beachhouses - it also offers eye catching menu items like their own version of Pavlova, with macadamias, Elderflower, Lychee, Chia seeds and summer berries; sweet corn and truffle Ravioli, accompanied by Parmesan, watercress and Black trumpet mushrooms; and the Duck Tea, graced with green apple, wild rice, plum wine, duck liver dim sum, vanilla and confit duck.

Casita Miro in Onetangi offers a hideaway with much rustic charm and provides both fiesta and ala carte menus, which are highlighted by tapas, carefully crafted Iberian culinary influences and New Zealand produce.



The Cable Bay Dining Room is located at 12 Nick Johnston Drive, Oneroa, Waiheke Island in the Hauraki Gulf, half an hour's ferry ride one way from Auckland Harbour.
Telephone:  +64 9372 5889
Dinner is served from 6pm from Tuesdays to Saturdays.
Lunch hours are daily from noon.

The Eight Restaurant, Langham Auckland

I was tipped off about the modern interactive lunch experience at the in-house restaurant of the Langham in Auckland's Grafton precinct, especially its ala carte offerings.   Due to time scheduling and logistics one weekend, we could only try breakfast - but I was sufficiently impressed.

Omelette met my expectations, although the lady making this was not chatty and reserved towards customers.  My benchmark for breakfast omelettes are those made in Vietnam, fluffy, delightful, with many ingredients and full of flavour.   There is a usual  queue to the omelette making place but i did not notice this on that Saturday morning.

Dried fruits, cheese and other nibbles; waffles and pancakes; and the several choices of fresh morning juices made me happy.   The croissants and breads came from a good baker in practice, for I loved their brown colours and crispy textures.   Presentation was paramount; at times I thought i was at a corner of a village bakery, at others at a garden party's spread.

Oh yes, there were pork and chicken sausages, hash browns, baked beans and other reminders of a New Zealand breakfast from not too long ago.  Add to this the variety of colourful and varied fruit cuts and slices that only a successful agricultural nation can bring - peaches, plums, Kiwis and more.

The variety of muesli and breakfast cereal at the Eight astounded me.  What caught my eye most were the NZ produce and brands which I do not normally see in Australia.  And the accompanying milk, what a treat!  I especially treasured the Bircher muesli - that Swiss concoction that combines currants, chopped dried apricots, rolled oats, grated apple with skins on, seasonal berries, chopped crispy almonds before garnishing with fresh orange or apple juice,ground nutmeg and ground cinnamon.

Most of the staff attending to our table were alert and responsive, but one did forget to bring a tea blend requested, as opposed to the rest of us having the ubiquitous coffee.  We did get good seating, a private corner removed from the main traffic going to and fro from  the tables with the food spread.   There was even soup, fried rice and what you may call brunch items as well - that is generous. What was missing if I may say so was sushi and sashimi, but hey this is still breakfast time.  The staff cleared our plates diligently on a regular basis.

There are five hours every day available for guests to relax and partake in the offerings in the main hall, but outside in a kind of sunken lobby area, one can have ala carte breakfast but for shorter hours.

The ambiance at the Eight is just nice for a meal get together.   There is no outdoor dining but think of smoked salmon, pickled offerings like "mops", ice cream available for breakky and platters of cheese and other dairy products.

And now for lunch and dinner!


The Langham Auckland is located at 83 Symonds Street, Grafton, Auckland.
Opening hours for the Eight Restaurant on the ground floor of the hotel are 6am to 11am every day for breakfast.
Contact +64 9 379 5132.


 

Viet Kitchen, Mount Eden - Auckland

Rolls packed with brimming freshness and delicate taste.

A new player in Dominion Road's food scene offers a lilting menu and a variety of yummy Vietnamese dishes for take away or for an easy time out.  The Viet Kitchen has a modern decor, has a spacious interior and friendly staff.   My group was seated in an friendly and efficient manner and staff made sure to ask if everything was going all right with the food after we had started taken them. Young Kayley was captivated by the framed paintings and photos on the wall - and took time out to also check the bamboo plant with her Mum.  The restaurant is sited in an already existing hub of food outlets and not far from the Countdown supermarket in Mount Eden.

Grilled offerings are popular in Vietnam - the Viet Kitchen provides this entree which is flavourful, authentic and  wholesome, grilled pork on lemongrass sticks.

The egg noodles in soup are a must to try.  The day the four of us visited, with an infant in tow, the stringency, freshness and texture of the noodles stood out positively.  The other test for such a delicate and simple dish is the satisfaction the soup gives you on the palate - this one for dinner time was not over whelming, not salty and you could taste the chicken in the stock.   In contrast, to my palate, I found the tomato based soup with vermicelli and garnishing (photo above) did look colourful but in taste lacked a certain oomph.

Other recommended items to try are the duck flavoured soup with egg noodles, the traditional iced coffee using condensed milk, grilled beef skewers, Pho noodles, combination plates of grilled meat with rice and salad and deep fried spring rolls.
The menu pricing is moderate and practical.  I suggest this place to keep in mind after a busy day, when no one feels like cooking and is suitable for couples, families or friends gathering.


The Viet Kitchen is located at342-344 Dominion Road, Mount Eden, Auckland 1024.
Opening hours are 11am to 10pm every day.
Contact numbers are  +64 212787999 and +64 96302218

L'assiette Cafe & Bistro, Auckland CBD

I am amazed that the pastries are flown in frozen from the French Republic to this delightful gathering place ( a bistro, cafe and bakery all in one) located in Brittomart beside Auckland Harbour.  Ah, the wonders and marvels of air travel - and regular flight connections.  "Bonjour" - my niece and I were greeted when we sat down for a quick pick me up at the L'assiette before 8am.  The dining room is not big but reminds me of an Euro rustic setting with a modern Pacific twist.  Perhaps it is the design of the chairs.  This is not Tahiti nor Paris but the closest Kiwiland gets to such settings.

Once I bit into the crust of my pastry, I felt the crunchiness, light buttery and aroma on my palate. There is an extra feeling of specialness. Coupled with the nippy air outside, it is a moment to relish.  It is not just the ingredients, it must be the baking and the ambiance too.  French speaking staff walk around.  Our coffee orders come so fast, good for the morning rush hour and they set a high level of blended bean quality. And then there is a Hersheys kiss anointing each cup.  All very good when it is cold but fresh outside on an early Auckland winter's morning!

Highly talked about are the Gallettes Bretton available at this lovely hideaway and yet accessible to business world professionals, families, couples and tourists alike.   I understand these are its signature offerings  - the round shaped buckwheat savoury crepes are served here with options like sausage, bacon, salmon Gravlax, mushroom or ham.  And of course they are garnished with egg, Gruyere, Creme Fraiche, mustard or Tartiflette.  Tartiflette, interesting enough, originated from ski stations in France and is a gratin made with lardons, Reblochon cheese, onions and of course, potatoes.

I saw the delicate  and colourful macaroons waiting in their display - oh yes, it is too early for such more sugary delights. Always something for high tea rather than breakfast.  There is a rush of customers enjoying the offerings of the place when we sat down, but later in mid-morning, when I happened to walk past the place, they did have a quiet moment, after office business has settled in for the day in the nearby buildings.

Adelyn and I had chose the apple crumble and croissant pastries, one with gratifying chocolate filling.  They are not over the top rich and provided more taste than sweet.  Our coffee orders came a bientot - despite the crowd.  L'assiette  - plate, the course of a meal, roughly translated.  In this L'assiette in Auckland, the experience means more - a warm serving, a place like home, the course of an enjoyable experience.  I understand that breakfast is more Kiwi and lunch or dinner is more classic French.

Baguettes accompany two loved iconic dishes at lunch or dinner time - the Pot-au-Feu and the Beef Bourguignon, both beef based creations.   If you are having dinner there, check out the Asian pork belly served with potato puree.

My current breakfast weakness, Eggs Benedict, is made here with either Akaroa Salmon or bacon or for the vegetarians, mushrooms.  The lovely outpost of Akaroa, just outside Christchurch, is a time capsule with roads referred to as Rue and the hint of maritime adventure round the next corner as you walk its rustic seaside lanes.  True to its French inspiration, there is no problem in having the Croque Madame or the Croque Monsieur!  This Croque - grilled ham and cheese sandwiches - come with an option for Béchamel sauce and are labelled Madame once you add a poached egg or omelette on top.

What I hope to try though the next time there is the Le Grand breakfast, with Provencal tomato, sausage, bacon, Pommes Dauphines, mushroom, eggs and sourdough.

L'assiette Cafe & Bistro is located at the Atrium on Takutal at No. 9 Britomart Place, Auckland Harbour with the nearest cross road being Scene Lane.
Telephone: 659 3090961
Opening hours: 7am till late every day.

Auckland Winter - In the City

I strongly recall such construction workers even on my first visit in 1988.

New Zealand is after all part of the South Pacific - and can be tropical.

Lest we forget - an over proportionate number of New Zealand diggers sacrificed their lives  in 20th century battles
supporting the Mother Country Britain, when compared to the nation's small population.

Artist rendition of an interesting contraption used in a commercial kitchen.

The walk to the Brittomart Rail and Bus Hub, 8am on a Thursday morning in June 2015.

The Amorphophallus Titanium flowering at the Auckland Wintergarden, June 2015.

The stained ceiling at the Auckland War Memorial Museum.

Frontage of a shopping outlet near Auckland Harbour.

A green house.

Greek styled bas relief.

The call for war around a hundred years ago.

Auckland's business district.

Perhaps a rare place in the world displaying volcano rocks in a city plaza, with table tennis facilities provided for free by the Council.

In an Auckland garden.

Gelateria Giapo, Haute Ice Cream & Gelato - Auckland

The lively engaging and customer focused  staff member  of Giapo we were so fortunate to meet at the Gelateria - and she is from Sicily.  Photo credit - Ms S K Teoh.

Welcoming, wonderful and wow in flavours and presentation!  As someone remarked, "When you have a Giapo ice cream, you just won't know where to start!".

The cones can be bigger than what you normally get at ice cream parlours, but this rather unique place comes alive with a great selection of ice creams and gelato.  Each flavour and combination in Giapo comes with eye catching names.  I had the Christchurch Hazelnut, my fellow gelato cult members chose two with Avocado and another one with an Italian twist.  And that was the more simple name...CH.

All very New Zealand.  And Italian. Giapo also has flavours inspired from the South Pacific neighbours and of course, the iconic Hokey Pokey.  You can have your gelato and ice cream in cups as well but the waffle cones are quality and yummy eaten by themselves.  I can still recall flavours like Yogurt with Goji Berry and the Organic Winter Sangria Sorbet - and they can change every day.

Check out the Aotearoa Garden, hey are they leaves freshly plucked from a  garden on the top?  I just adored my solid chocolate cone placed solidly on my serving - and they even give you a helpful little spoon with your cone.

Giapo delights are not overly rich but full of flavour, with interesting combinations that tease the senses.  Chef and patron of Giapo, Mr. Giapo Grazioli, has a gem of a gelateria.  Giapo is a strong believer and supporter of local produce.  Massey university has a research paper on Gaipo.s business success.

Colour, shape, how it all looks count here as well as the inherent taste. And then wait for the toppings!  These are generous encrusted top-of-the-cake literally over the top bonuses.  These counter against the higher prices charged but I reckon you get value in return.

Service is fast and I was amazed by the efforts the staff go to decorate the tops of the already delicious offerings.  With a smile, the lovely two female staff (one from Sicily)  take us through their extensive menu.  Children and the elderly would be captivated - anyone is!  They even offer drinking water when customers sit down, watching the goings on along Queen Street.  The bus stops right infant of Giapo, go for this!  I would take ice cream in the Kiwi winter at Giapo's - don't even think of summer.  

Visiting Giapo's is more than an experience, it can be the whole package in engagement, palate satisfaction and enjoyment.  Gelateria are often small but it is  pleasure to reward yourself especially on a cold day outside. Flavours can change daily as well.

Giapo Haute Ice  Cream & Gelato is located at 279 Queen Street, Auckland CBD near the Civic Theatre.  Located in front of a bus stop, teeming numbers of students and tourists.

Opening Hours: Every day after noon, weeknights close 1030pm and weekends 1130pm.

Telephone: 65 9 5503677

 

Auckland Moments, 2014

Electric board in Auckland

Yummy Burmese curry

Straits Chinese snack - but made with pumpkin puree top

Simba on a winter's afternoon - Milton

A tree grows in Mount Eden

Sweet and sour snapper ala Cantonese

Teed Road Larder off Broadway in Newmarket

Reunion

Training School

Condiments to wrap the Beijing duck - Love a Duck, Dominion Road

Red Tortoise, Red Eggs - Kayley's First Month

The Spread in Mid Winter, Mount Eden

A Touch of Indian, with Tumeric Flavoured Glutinous Rice

Baby baby

Photo credit - Shaun Tan

The Ang Koo, steamed on banana leaf cuts and gluten free. A Straits Chinese must!

Pastry puffs, a touch of Kiwi

A touch of Aussie - savoury scones

Hard boiled eggs with dyed red shells

Teed Street Larder - Newmarket, Auckland

With a relaxed feel, the Larder at Teed Street in Newmarket has high ceilings and is not too difficult to find off a side street from the main thoroughfare.  I had initial expectations that this may look like a joint in Surry Hills, Bondi or Manly - and I was not too far off the mark. The menu has a modern fusion and new age over lay and under thought.  Guest tables are nicely placed away from each other with generous space, unlike in most of the inner city restaurants and cafes in inner Sydney, across the Tasman.  There is a long and wide counter, behind which is a wall with an amazing maze and honeycomb of rectangular or square shaped shelving.  Cooked food still comes out through a traditional window from a closed off kitchen space, different from the see through design of several places in Melbourne and Sydney.

There is a young and energetic staff greeting guests as quick as they can and settling them in. The crowd I had on a weekday arvo comprised of a mixture of students, school holiday families, twenty something friends and people who have been shopping. I was impressed with my wait staff who suggested an early order for coffee in view of the many customers that day.  The barista was head shaven and only focused on getting the cuppas out and ready to be served.  It was a sunny aspect outside but there were not table settings there, possibly a practical idea in the middle of the Auckland winter.  The Larder is sited away from the more concentrated foodie hub of Nuffield Street, which is nearer the Newmarket Westfield.  I do find the retail outlets at Teed Street more interesting than those along Nuffield but maybe this is a just a personal preference.  The nearby shops of Wallace Cotton and Edit also caught my attention, having been there before lunchtime.









Being in New Zealand, I had to choose something with lamb - and instead of the chunky and meaty servings of traditional Kiwi dishes, I opted for a new world dish of thin cuts of roasted lamb belly, mixed with harissa, asparagus, dukkuh, coriander yogurt and wild rice.  There are sandwiches and pies on offer as well, including one with rabbit, leek, thyme and white wine fillings for the latter.   Seafood was also on the menu on the day visited, with crispy skin snapper, salmon rillettes and grilled squid to warm the palate.   What jumps out of choices here is the pig cheek and eggs, served on a sourdough with pumpkin puree and heirloom tomato.   I truly loved my smoothie of spirulina, feijoa fruit and apple.


As with Flanagan's Dining Room in Thirroul north of Wollongong CBD, black puddings also emphasised here.   Local sourced produce is best reflected in the Waikanae crab omelette, accompanied by an Asian mix of sambal, sweet soy and green onions for measure.  Oh yes, the Larder has its own style of Eggs Benedict for breakfast or brunch, but with a choice of the popular smoked salmon or black pudding slices.  I could not help notice an order of the brioche eggy bread at a nearby table, wonderfully a twist on the French toast and imaginatively provided with peanut, popcorn and salted caramel - maybe one for the kids?   The granola is composed with pumpkin seed, yogurt, freeze dried fruit and cashew.  If you are having a quick snack, do consider the slow roasted pig cheek, or the Larder version of a warm chicken salad, garnished with pine nuts, beetroot, cous cous and sheep feta.   By now I got the idea - carefully chosen ingredients are selected from around the world, but mainly from the South Pacific, the ethnic migrant demographics of  a new Auckland and the best of what the Land of the Long White Cloud can offer.