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“I love call­ing into Salt Café on my way to the mar­ket, and I can’t get enough of their French brulée. I’d love to be able to make it my­self. Would they share the recipe?”

Food - - Food For Thought - – JANIAN THOMAS, WHANGAREI

Ni­cole Mer­ritt is the owner of Salt Café in Whangarei, which she opened two years ago. She has since launched other eater­ies onto the Whangarei food scene, but has a soft spot for Salt as it was the first one to mark the re­al­i­sa­tion of a long-held dream to own her own café.

What do you think it is about Salt that ap­peals to your cus­tomers?

I be­lieve it comes down to great cus­tomer ser­vice, build­ing a fan­tas­tic rap­port with our clients and being con­sis­tent in ev­ery­thing we pro­duce. We also like trying new things as much as we can, to make us more of an at­trac­tion than just a reg­u­lar café.

What is the most pop­u­lar dish on the menu?

You can’t go wrong with the Kiwi favourite of a good eggs bene­dict on our house­made potato ros­tis, which are our cus­tomers’ fave at the mo­ment!

How did you come up with the French brulée?

The idea came about from just ex­plor­ing ideas with flavours and mak­ing a piece of art­work on the plate. We are all about the pre­sen­ta­tion.

What makes it pop­u­lar?

I think that Ki­wis just love French toast when din­ing out for break­fast, and we’ve hit the spot with our ver­sion of French toast and mak­ing it fancy by call­ing it French brulée.

What would you rec­om­mend for a quick bite to take away from Salt?

Our salted caramel slice is a crowd favourite and gluten free. An­other bite-to-go is our gluten free veg­e­tar­ian quiches, which seem to fly out the door reg­u­larly.

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