READY, SET, TASTE!
Taste of Auckland will return to Queen’s Wharf from October 31 to November 3 with a sizzling selection of restaurants ready to tempt your taste buds. Amongst them is Ponsonby’s new kid on the block Épicer; Herne Bay favourite Andiamo; Collab
Kitchen by Paris Butter & Friends, an exciting collaboration led by chef Nick Honeyman; and The Crab Shack’s laid-back mobile caravan in the Ocean Terrace zone.
Taste of Auckland will also showcase more than 80 producers of food, wine, spirits and craft beer in the Artisan Market Place.
The buzz is growing around Marco Pierre White’s appearances, the highlight being his live cooking demonstrations. As the guest chef, he will be busy across the festival to engage with Taste visitors.
We caught up with Culprit and Lowbrow’s very clever chef Kyle Street who is looking forward to the second year showcasing their fabulous, cutting-edge style at Taste:
dish: What dishes are you most looking forward to sharing at this year’s Taste? Taste of Auckland always invites restaurants to make an ‘icon’ dish, a dish that is unique to your restaurant. We will be serving a supersized version of our wild paua fritter buttie.
dish: What’s your top tip for at-home amateur cooks?
Taste, taste and taste. Usually the biggest oversight of the home cook is forgetting to taste and adjust what they have been cooking. I always have a healthy amount of flaky sea salt on hand at home, and fresh lemon. dish: What’s always in your fridge? Bacon.
dish: If you could only eat one food for the rest of your life, what would it be?
Organic fried chicken!
dish: What’s your go-to dinner party meal? My day-to-day is hosting dinner parties for our guests so I can’t really remember the last time I cooked at home for guests. On our summer holidays you will find me on the barbie grilling up all manner of delicious eats.
dish: Who are your food heroes?
Anthony Bourdain and Action Bronson. I love their enthusiasm for the underdog and independent food purveyors.
dish: What’s on your cooking soundtrack? I’m known to play Limp Bizkit’s entire back catalogue on shuffle. I know all the words.
dish: What’s your guilty pleasure?
I love pizza, my old favourite Toto has recently reopened, you should give it a try.
dish: Where is your top food destination? My favourite place is the Old Town in San Sebastian, Spain. Tapas in its true form is one of the most relaxed and enjoyable ways to eat.
dish: What is your most vital kitchen tool? A microplane, I own six. During service I have them colour coded for each job.
dish: What are you currently craving?
A cheese and ham croissant from Daily Bread.
tasteofauckland.co.nz