Barista opens cafe on Belle site
Dish of the week
neatplaces.co.nz
Tait Burge knows how to pull off a quick turnaround when it comes to opening his own coffee shop. The ex-Lamason Brew Bar barista stepped out on his own to open Swimsuit cafe in Wellington’s old Memphis Belle premises last month.
‘‘I’ve been in the hospo scene making coffee for six years, and thought it was time to challenge myself and open my own cafe.
‘‘We’re by the coast, so Swimsuit came from that. I just want to make really good stuff.’’ Burge has gone for a more relaxed vibe in the cafe. He doesn’t want people to feel intimidated by specialty coffee.
Peoples Coffee is the order of the day, alongside a selection of four scones – bacon and jalapeno, classic cheese, date, and aged cheddar and watercress – and vegan baguettes and toasties are on the way.
‘‘I’m quite new to this – I’m 24, so it’s pretty big for me. I really enjoyed the build process of it. I just want to try to grow, and and see where it takes us.’’
38 Dixon St
Urban oyster farm
The Mushroom House in Plimmerton is Wellington’s new oyster mushroom urban farm.
Rochelle Alagar, who has been in the Wellington hospitality scene for more than 20 years, co-founding responsible businesses such as The Wellington Chocolate Factory, knows there’s a need for more urban farming solutions that produce nutritious, versatile products.
‘‘I’ve always loved mushrooms – they’re such a nutritious food,’’ says Alagar.
‘‘Over the years I’ve [played around with] mushroom kits, but in the past year-and-a-half I’ve been forming this new business.
‘‘There are so many aspects and offerings to mushrooms.
‘‘There’s been a great need for more urban farmers in the Wellington district, so we’re taking on a little challenge here.
‘‘We’re setting up a warehouse where we can Great pizza starts with the base. At Pizza Pomodoro, it’s hand-stretched, and wood-fired at 450 degrees Celsius.
grow oyster mushrooms. We’re also putting in a commercial kitchen where we can produce oyster mushroom products. Our first product will come out in April – oyster mushroom chippies. They’re umami and delicious.’’
For now, you can find Mushroom House products at Moore Wilsons and Commonsense, and eat them at restaurants around the city. Come April, you will be able to venture out to Plimmerton for tours of the (‘‘clean-smelling, we use straw to grow our mushrooms’’) premises.
Autumn’s best
Owner Massimo Tolve says it’s the best (possibly only) way to achieve the perfect traditional pizza found in Naples, Italy.
From there, you add your homemade tomato pizza sauce.
Simple is by far the best – fresh Summer may officially be over, but we’re heading into one of the best seasons for food: autumn.
As cooler nights become more frequent, new produce comes into season, giving chefs and cooks the chance to mix things up.
Try these restaurants for excellent, autumncentric tomatoes, seasoning and salt.
‘‘Anything we do, it’s simple. You don’t overpower with lots of ingredients or spices,’’ Tolve says.
Top with imported Italian buffalo mozzarella and fresh basil. That’s it. That’s all you need. Order to eat in or takeaway.
dishes that make the most of the season.
Rita, the little dining house at 89 Aro St, is perfect for sampling the best of the season. The three-dish set menu is perfectly formed, always a curious and delicious sampling of the best of the season. Kelda Hains, Matt Hawkes and Paul Schrader are a dream team to dine with.
Jano Bistro at the top of Willis St, a stone’s throw from Rita, is a small owner-operated bistro with heart. Choose from the Jano Sampler or the Jano Experience, two beautiful set menus, and sample the New Zealand food with a strong French twist from Pierre Fenoux.
Since going entirely plant-based last September, Hillside Kitchen is the perfect place to sample all that autumn has to offer.
Head chef Asher Boote takes care to ensure each dish showcases the best of the region, drawing from suppliers around the lower North Island each day for the best of ‘‘modern, multicultural New Zealand’’ cuisine.