Coast to coast BIKE STYLE

A new path­way is grad­u­ally snaking its way across Auck­land Jes­sica, Karanga­hape Road

Paper Boy - - Front Page -

Ex­cite­ment for the ser­pen­tine Te Whau path­way is build­ing, with the pub­lic be­ing asked to help re­fine the route and de­sign of the 12km shared pedes­trian and cy­cle path­way that will link Manukau Har­bour (at Green Bay Beach) to Waitemat aˉ Har­bour (at Te Atatu Penin­sula) along the western edge of the his­toric Whau River.

Just un­der 3km of the path­way has been com­pleted so far – in Archibald, Ken Maun­der, Olympic and Mcleod Parks. The de­sign of the board­walk and bridge parts of the path­way (which you can see in the ren­der­ings above) are planned to mimic the rivulets that cover the man­grove mud­flats at low tide around the coast.

MWH is lead­ing the de­sign, with Jas­max and Monk Macken­zie sub­con­trac­tors un­der­tak­ing the ur­ban and land­scape de­sign. A ka­iarataki (Maoriˉ de­signer) will also ap­ply Maoriˉ de­sign prin­ci­ples. To give your feed­back on the pro­posed de­sign, visit tewhau­path­ or visit the Kel­ston Com­mu­nity Hub, 68 St Leonards Road, on Satur­day 25 March from 10am–3pm. Pub­lic feed­back closes 16 April. Con­struc­tion started in 2015 and is ex­pected to take five to eight years, de­pend­ing on fund­ing.

Pe­tra Shawarma

Jor­da­nian food home­made to fam­ily recipes

Led by Dalal Omar, a team of sis­ters works tire­lessly to present Jor­da­nian food their fam­ily of chefs would be proud of. The best in­gre­di­ents are sourced di­rect from the Omars’ home­land to make grilled shawarma with a dif­fer­ence. There’s a ban on shop-bought mayo and with Dalal’s light, home­made gar­lic sauce, you don’t miss it. She rec­om­mends new­com­ers to the cui­sine try the musakhkhan: a spiced chicken onion roll with cashew nuts and sumac. Don’t leave with­out a juicy wedge of home-baked baklava.

One per­fect dish

Euro’s beef tartare with smoky egg yolk, hot sauce, ca­cao and kū­mara chips

Euro chef Adam Rick­ett’s take on tra­di­tional beef tartare is de­cep­tively sim­ple. Grass-fed sa­van­nah beef fil­let is minced by hand, as are cor­ni­chons, shal­lots, ca­pers, pars­ley and chives, which are stirred through gen­er­ous 90 gram por­tions of meat and dressed with a white soy dress­ing and smoked chipo­tle. Coldsmoked egg yolks – slow-cooked for 40 min­utes at 72 de­grees – are creamed and piped onto the meat, a de­con­struc­tion of the clas­sic dish com­po­nent. Kumara,ˉ

Three of the best mag­a­zine cafes

As you might have guessed, we’re big ad­vo­cates of swap­ping phone screens for good con­tent that takes ad­van­tage of pa­per’s warm tac­til­ity. Here are three cafes that stock an up-to­date se­lec­tion of in­ter­na­tional and lo­cal mag­a­zines.


The North Shore’s coolest new cafe was de­signed with good reads in mind. The Ctrl Space-de­signed in­te­rior fea­tures a ded­i­cated mag­a­zine shelf stocked with fresh edi­tions of well-de­signed lo­cal and in­ter­na­tional pub­li­ca­tions (in­clud­ing, not to brag, the one you’re read­ing). 967 Beach Rd, Tor­bay ———


A ta­ble loaded with the lat­est is­sues of Lucky Peach, Mon­o­cle, Paperboy and Metro sits in the cor­ner of Bestie’s breezy St Kevin’s Ar­cade din­ing room. Take stock of the epic view from the My­ers Park win­dow in be­tween turn­ing pages and sip­ping freshly squeezed juice. 183 Karanga­hape Rd, cen­tral city ———


Bam­bina co-owner Sarah Wren loves glossy mags and tries to stock the cafe’s cen­tral com­mu­nal ta­ble with lux­ury ti­tles that peo­ple might not buy for them­selves. She’ll al­ways have the most re­cent Ital­ian Decor for home in­spo and a Paris or Span­ish Vogue for fash­ion lovers. 268 Pon­sonby Rd, Pon­sonby

Life of a restau­rant judge: Be­hind the scenes of the Peu­geot Restau­rant of the Year Awards 2017

Paperboy sib­ling ti­tle Metro pub­lishes its an­nual Restau­rant of the Year is­sue on Tues­day 2 May. The panel of judges are cur­rently eat­ing at restau­rants across the city to deem who will make the top 50 list, and who will be crowned supreme win­ner at the awards din­ner. Sec­ond-time judge, Metro food writer and founder of gatherand­ Courteney Peters, takes us be­hind the scenes in the life of a judge.

How do you feel about the words restau­rant critic?

Torn. Work­ing with a lot of hospi­tal­ity pros over the last five years at gatherand­ has made me so aware of the hard work and fi­nan­cial risk that goes into run­ning a restau­rant, and the ef­fect a bad re­view can have on one. In say­ing that, I think crit­ics have an im­por­tant role to play in in­creas­ing the pub­lic’s ap­pre­ci­a­tion for that hard work. I want Auck­lan­ders to eat out more and to be as proud of this city’s food cul­ture as I am, and I like to think that good, hon­est writ­ing about restau­rants is part of that.

Do you think the role of the critic is chang­ing?

Pub­lic ap­petite for food con­tent has grown at such a rapid rate in the last five years it some­times feels in­dis­crim­i­nate. So­cial me­dia pro­vides ev­ery­one with a plat­form to be a food critic and photographer, and it re­ally does feel like food is ev­ery­where. That’s why I find the pop­u­lar­ity of Metro’s Restau­rant of the Year awards so heart­en­ing – it means read­ers still ap­pre­ci­ate a con­sid­ered (and hotly de­bated) perspective, even amongst all the noise.

What sets an ex­cep­tional restau­rant apart from the very good?

Mem­o­rable food and warm ser­vice aside, for me, the key cri­te­ria is heart. It’s the restau­rants that re­mind me food is about com­mu­nity, cul­ture, fam­ily and Some of restau­rant judge Courteney Peters’ favourite din­ing ex­pe­ri­ences so far in­clude the Per­sil­lade risotto at Au­gus­tus, left, and canapes at Mered­iths.

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