Coast to coast BIKE STYLE
A new pathway is gradually snaking its way across Auckland Jessica, Karangahape Road
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 tewhaupathway.org.nz 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.
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 gatherandhunt.co.nz 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 gatherandhunt.co.nz 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.