WHERE I’D RATHER BE
This week I'd rather be in the beautiful Bay of Islands for its food and drink, water-edged beauty, and history.
EATING
At Charlotte’s Kitchen (charlotteskitchen. co.nz), with its bright light-filled dining room right at the end of the Paihia wharf. The restaurant overlooks the marina, jetties and harbour, and is a beautiful spot for a long lunch or a sunset dinner. They serve an eclectic mix of small plates such as sui mai and steamed bao, wood-fired pizzas, and larger a la carte dishes such as free-range pork knuckle with kraut and jackfruit mole with chargrilled salsa. Charlotte’s is owned by the same outfit that runs the 200-year-old Duke of Marlborough hotel and restaurant (theduke.co.nz) in Russell.
At Cafe Jerusalem (cafejerusalem.co.nz) in Kerikeri, you can order mezze spreads of felafel, soft chewy pita and dips. Customers also rave about the koftas and "Jerusalem morav" — a spicy dish of pan-fried chicken livers and hearts.
DRINKING
The Brewed As Collective (search for them on Facebook) take coffee very seriously indeed. Members of the third-wave coffee movement (independent, high-quality coffee with quality and sustainability at its heart). They sell bulletproof, cold drip and filter, as well as the more standard flat whites, espresso and mochas. There’s also locally blended loose leaf tea, fresh organic loaves, and a delicious cafe menu.
The change in weather calls for winter warmers, and what better than hot buttered rum made by a local producer. Black Collar (blackcollardistillery.co.nz), based in Kerikeri, makes vodka, gin and rums. Reach for their spiced version and just add butter, warm water, brown sugar and a little cinnamon on top.
STAYING
At the incomparable The Landing (thelandingnz.com), which has four selfcontained villas for hire, an award-winning vineyard and private beaches. Guests can choose to self-cater, or make use of the property’s private chef. .