Double time
Denise Irvine tries eggs two ways at two newcomers in Mt Maunganui: Mixture Eatery and Heath St Cafe. The experience leaves her sunny side up.
Summer time at Mt Maunganui and you’re heading out for breakfast. Where do you go? Well, apart from the well-established faves, there are at least two newcomers to try. They’re a little way beyond the town’s main street, and a decent breakfast has been sampled at both of them.
We’ll take them one at a time. Turkish eggs at Heath St Cafe in Central Parade: this was a thoughtful compilation of soft-poached eggs on grilled flatbread with bacon, Greek yoghurt and hummus, and plenty of punch from fresh coriander, chilli, paprika and black sesame seeds. And caramelised lemon, to squeeze in a bit more flavour.
It’s a big plate, a happy marriage of flavours and textures, one to take your time over, and it could almost keep you going till dinner. Heath St’s all-day list has other breakfast/lunch choices such as potato rosti benedict, pancakes, tomato baguette, salmon breakfast salad, fish tacos and pasta (changes daily). Prices are from about $10.50-$19.
It’s a bright, fresh-sounding menu and it suits the surroundings very nicely. Heath St Cafe opened about three months ago in the former sorting room of Central Parade Post Office. It’s a sunny space with a clean, simple fit-out and a front terrace for outdoor tables.
Heath St’s the work of Mt Maunganui restaurateurs Mark and Bronwyn McIntyre. They’ve previously owned La Barca and Flour + Water eateries at the Mount, and this time Mark says they were looking to do “something nice” in the suburbs. “And it’s only two blocks from home. I can walk to work.”
Bronywn is the baker, Mark’s quite often on the coffee machine, and as well as the all-day menu they have a cabinet loaded with scones, muffins, cakes, slices, wraps, sausage rolls and more. Plus a cheerful greeting for customers.
Another day, another breakfast: omelette at Mixture, on Maunganui Rd. This dish is freshly made, with all the light texture that a good omelette should have. It’s filled with rocket, tomato, black olives, feta and the extra zip of pickled courgettes that lifts it above a cafe standard. There is toasted seedy bread (housemade) on the side; my one regret is that I can’t quite accommodate all the bread. It’s very good.
Mixture, adjacent to Blake Park, has been open about four months. It’s a large, light-filled eatery on the ground floor of a new apartment block at the Mount. It’s got heaps of indoor and outdoor seating, a long central table, and a blackboard menu with classical and contemporary choices. Prices are from about $11.50-early $20s.
There’s also a cabinet with a goodly array of sweet baking and savouries. The date scones are recommended.
Mixture Eatery is the work of Sacha Byrne and Stacey Pask, who developed the premises from scratch. The couple have six kids between them and a big new hospo commitment on their hands. Sacha is the baker at Mixture, and she says Stacey’s the runner.
Hospitality is in Sacha’s genes; her parents started Mt Maunganui’s main street Cafe 88, known for its toothsome baking, and her brother has also been involved in cafe ownership. Her parents have since sold Cafe 88 but the family baking skills have been passed on to Sacha.
One last breakfast tip. If you’re eating at home, head down to the Mount’s Flaveur Bakery, 31 Totara St, for a loaf of their sourdough, to set yourself up for some of the best toast in town. Try Flaveur’s new black gold sourdough, made with stout and activated charcoal powder. It’s baked in a mega 2kg loaf; you can buy the whole outfit, a half loaf, or one-quarter ($16, $8, $4, respectively).
Slather it with Bay of Plenty avocado and you’ve got a perfect summer breakfast, in the comfort of your own home.