New Zealand Remembers - Te Papa Wellington 2015

Mr. Spencer Westmacott OBE, 1885 - 1960.

The Great Adventure, that is how it is referred to at the Museum of New Zealand - Te Papa - to commemorate, reflect and remember  the great and deep sacrifice made by individual New Zealanders joining British another troops from the Commonwealth in the Great War from 1914, particularly at Gallipoli, Turkey.   In a remarkable set up at Te Papa, Te Aro, on Wellington's waterfront, are three bigger than life size recreations of three selected players of a real life saga - a supporting medic, a sniper in action  and a waiting digger.  

Dr. Percival Fenwick, 1870 - 1958.

The Maori Regiment, New Zealand Engineers and the Mounted Rifles have their efforts and trials embedded in history.   Visitors can examine in confronting detail the lapels of uniforms, the dust on shoes and the expression on realistic recreated skin of the exhibits.  Rousing and yet haunting music play in the background, whilst visitors to the Museum are transfixed standing or sitting in the darkness.   I stood and yet moved with a group of widows who still can recall with fondness what it all meant, what they had undergone inside their hearts.

Dr. Percival Fenwick

In the coolness and comfort of climate control inside the Museum, we did not fully appreciate the stifling heat and humidity of the southern Turkish coast in those hours of conflict, stalemate and dangerous uncertainty.   We were spared the utter reality of sudden noises of gunfire, desperate cries and aggressive booms in the air.  We did not have to face the violence, the smells or sweat, the risks and being so far away from home.   We did see the recreated artificial blood stains, the forlornness of lying on foreign soil and the sheer blank looks of being caught up personally in a time to rise for honour, to fight for a cause and to try to survive in a down out scenario.

Mr. Jack Dunn, 1889 - 1915.

Unlike today's world when communication is so much easier, apart from your fellow troop members, it was a strikingly lonely world, in and out, for the digger, with obvious thoughts for loved ones in a truly far away land, surrounded by landscapes that were alien.  Yet what kept up the spirits of these individuals is to be admired, respected and upheld to inspire ourselves and future generations.   The sense of contributing to community and country was so far stronger than what you sense these days.  One did not hold a mobile phone, but a can, a shred of written letter, a momento, a small tangible piece of hope and possible return to civilisation and the love of home.

Mr. Jack Dunn

Yet the artistry of the Weta Workshop shines through in this exhibit.   The sheer idea of having giant figures - 2.4 times human size -  speak volumes - and yet it is in the details also displayed that mean more.   2779 Kiwis lost their lives in the eighth month Gallipoli campaign - Lest We Forget.

Mr. Jack Dunn

Visitor entry to Te Papa Museum is free, including this exhibition.   Wi-fi is also provided with compliments at this venue.   The Gallipolli:  The Scale of Our War Exhibit is one of the best on display in this 100th anniversary of Gallipoli.

New Zealand Remembers - National War Memorial, Wellington

Pandoro Panetteria - Willis Street, Wellington New Zealand

A rather nippy morning in June.  Rush hour going to work, when coffee is most welcome.  An old building that hosts a bakery - and there are scores of people inside.  The outside does indicate sandwiches and pastries inside but really, there is more.   It is the aroma, the buzz, the eagerness of the customers waiting or seated inside.   The sky may be grey at this time of early day but there is light inside.   What are they making, what are they presenting, what are they serving?

It looks like the attraction is the artisan baked items, with a specific display on their own.  I see the cakes, pastries and breads - and then I know I am walking on to something unique.   From biscotti to crostini and brownies, each is calling out to tease your palate. To me at that moment it seemed I was facing the best of Kiwi baked delights smothered with Italian love.   The baked bread ranges through Tremezzino, gourmet burger buns, Ciabatta, Panini and more.

So is there any difference between a Kiwi and Aussie breakfast?  Mushrooms, sliced tomatoes, bacon strips, sourdough and a crusty corn fritter.  Still there is a difference in flavour.  Perhaps the local ingredients Kiwi side.  May be the breads taste better when it is colder outside, maybe it is the artisan effect when Pandoro make their non-yeasted sourdoughs -  which is their speciality.

Coffee served here is from a in-house blend of Allures and Coffee Supreme.  It is strong, enough to shake me off my reaction to the early Wellington morning for someone not used to such temps.   I really zoomed in on to the croissants and Brioche but decided finally on a big breakfast plate.  The lunch menu is limited, only offering muffins, sandwiches and savouries - so it is always to come here for a sort of late break and early brunch.

Pandoro also operates as a wholesale supplier based from both Auckland and Wellington, apart from its retail cafes.
This Pandoro Panetteria outlet is located at Willis Street, Wellington CBD, at corner with Bomd Street.
Telephone of Willis Street cafe: 644 4734230
Opening hours are from 7am to 4pm every day.

Two other cafes in the Wellington CBD are found at Woodward and Allen Streets.

In greater Auckland, you an find Pandora cafes at Mount Wellington, Parnell (its original home), East Ridge, Mount Eden and in the CBD along Queen Street.  Christmas is a great time to consider Pandora as well - the festive tarts are lovely!  And the whole business is still family owned.




 

Wellington Winter

Cuba Street Wellington

Wellington Harbour Front - June 2015

Matterhorn - Te Aro Wellington

Venison Denver Leg with captivating sides.

A coolish mid June evening surfaced after the early winter sunset brought down temperatures.  The open fire places in the restaurant were being stoked and the engaging male staff in the courtyard allowed me to sit inside.  Both the food and drink menu is impressive.  The latter concentrated on New Zealand wines (especially from Hawkes Bay, Central Otago and Marlborough)  but also had several selections from Spain, Portugal, Italy and France. Crayfish, tuna  and salmon are featured for seafood but I reckoned the uplifting feature of the menu is the clever and thoughtful combination of ingredients.

I thoroughly enjoyed the duck variations with brioche entree.  Creative, imaginative and tasty on the palate, degustation of the several duck variations inspired my expectations and uplifted my comfort. Perhaps a mark of the return of head chef Sean Marshall from late last year.  Settling down in an Indian Runner cocktail, I did find the place rather too dark for its own good and the tiny flickering table lights did  not much help in reading the menu.

The Matterhorn in Wellington CBD is located hidden inside a passageway - after the sign outside on Cuba Street mall side, there is no other indication of where the restaurant is.  The staff were diligent in ensuring my drinks did not run out, whether non-alcoholic or not.  Seated near the bar, I could catch the banter of guests who treated it more like a pub.

Duck in the dark with brioche.

Being such an established institution in The Land of the Long White Cloud,  the Matterhorn carries a heavy burden in reputation and delivery.

I enjoyed the Franco-German theme and feel of the set up, provided with a finesse in the way the kitchen prepared meats, grilled and cured.  I selected the Venison Denver leg for my mains as it is local Kiwi produce  and I was looking forward to how the Matterhorn served it.  When the dish came, I was immediately distracted by the side servings, especially the eggplant caviar plus the Miso mix with sweet potato - this was an elegant representation of the best from the land.  Black sesame with other grains echoed absolute globalisation.  Oh yes, getting back to the venison, this had a deep flavourful texture.  It held its firmness and yet it was subtle on the bite.

Perhaps it was too early a start.

It had not been easy to zoom down to my final choice of starters.   The coddled egg had gravy over accompaniments of oyster mushrooms, polenta, garden peas and chicken wing bacon, all on one plate.  Another entree, wild rabbit, was enhanced with Spanish sherry, flavoured with cardamom and served with Shitake mushrooms, wild greens, barley and Heritage carrots.

For  lighter mains, Matterhorn offers the house Agria Gnocchi, made with seasonal harvest , pecorino and nettle pesto.  For heavy eaters, the Plate of Pig jumped out to my attention, served with pickled pumpkin,  Savoy cabbage and cider sauce.  Very German, very Oomp Pah Pah!

For those not having a course meal, the Matterhorn offers an interesting option to go with just drinks - the Grazing Food section.  An example of informal flexibility, you can have small serve items like mussels  bathed in malt vinegar, a Charcuterie board, Momma's fried chicken, Tuna sashimi, polenta fried zucchini dipped with spiced Tahini yogurt and simple Dukkah bar nuts.   Just great for after office chill outs and group drink sessions.

There are two outlets for the Matterhorn in New Zealand:

1.  Wellington - 106 Cuba Street, Te Aro

Open Monday to Saturday from 3pm till late;  Sundays from 1pm till late.
Nearest cross road  - Ghuznee or Dixon Streets
Telephone:  04 3843359

Bookings recommended on weekends.
Atmosphere - relaxed and diverse, with business, family and social groups
Sit down section inside and outside  with a joint bar section.

2.  Auckland - 37 Drake Street, Freemans Bay at the Victoria Street Markets  (not visited at this stage).

Open Monday to Saturday from 3pm till late;  Sundays from 1pm till late.
Telephone: 09 9292790

My impressions of the Matterhorn in Wellington:

Ambiance:  It can be a pub, it can be a fine dining experience.  Relaxed and diverse, one can be sitting near boisterous guests or have a private corner.

Taste:  More than satisfying.  Accompaniments bring the diner to higher sensations on the palate.

Location:  Not exactly ideal and such food created deserves a better waterfront setting.

X factor:  The chef's clever combination of ingredients to create exciting and well blended dishes.

Attentive mindset by most staff.

Would I return?  Yes, for the inspiring menu.  Also to soak in with the English Patient Martin Miller's, Saffron Gin, lemon, sugar and hopes made ginger liqueur.  There are only four Australian wines that evening if I saw it right - the Knappstein Shiraz from the Claire Valley South Australian; Shaw & Smith chardonnay from the Adelaide Hills;  Adam's Rib chardonnay from Beechworth and the NV Chambers Muscadelle from Victoria.  One USA choice  - the Zinfandel from California.