MARTIN BOSLEY PICKS STAUNCH FAVOURITES FROM SOME STALWARTS OF NEW ZEALAND’S RESTAURANT SCENE.
Martin Bosley showcases the industry’s longterm players
GREAT RESTAURANTS ARE the sum of many, many parts. It’s not all about being new or full of experimentation, not all about the chef’s ‘philosophy’ or the perfection of the linen and the quality of the glassware. No, it’s a combination of the warmth of the host, the dining room that is comfortable in its own skin, the professionalism of the service staff and the beautifully executed food that works on all the senses, nourishing the soul, feeding a need. Such restaurants have been around for a while, because after you have eaten there you want to go back tomorrow, and the tomorrow after that. They become part of the community, fitting into the daily rituals of their customers. The cooking is confident yet comfortable, the food honest, uncomplicated and pure. These are restaurants where the staff look genuinely pleased to see you, where there is a pleasant hum coming from the dining room, where the menu leaves you feeling spoilt for choice because there are so many dishes on it that you want to eat, yet you can’t go past your favourite. These dishes are consistently good, often becoming legendary, never leaving the menu. These are places where the ingredients are allowed to shine, and not the chef’s ego. These are places that when you leave, you leave happy, content, and nourished.
TWICE-BAKED GOAT’S CHEESE SOUFFLÉ recipe page 88