F I L L Y O U R BOOTS
There’s no better season to eat your way around the country. Alexia Santamaria talks us through the nation’s heartiest, most comforting foods.
Now the temperatures have dropped and those heady days of barbecues on the beach are a distant memory, it’s time to look to one of the biggest joys of the cooler months: comfort food. Light, leafy meals are all very well in the heat of January and February but now it’s time to bring on the pies, ramen and steaming bowls of pasta to console us as the days get shorter and chillier.
Here are some of our favourites.
CAZADOR’S BRISKET, CHEDDAR AND JALAPENO PIE
There are few people with such an extensive knowledge of meat as the exceptionally talented Dariush Lolaly of Cazador – he has hunted, learned butchery and is an absolute master of charcuterie as well as being a top chef. So when they started making pies at Cazador Delicatessen we knew they’d be the best pies around – and this latest one might just be the best yet. Ridiculously tender beef brisket, jalapenos and oozy cheese wrapped in crispy, melt-inyour-mouth puff pastry. We’ll just leave that there.
854 Dominion Rd, Auckland cazador.co.nz
GOCHU’S SPICY PORK AND KIMCHI MILK BUN
The folks at Gochu, one of Auckland’s modern Korean favourites in Commercial Bay, only make a limited amount of these beauties every day – so make sure you get in early. Spicy pork and kimchi are baked into a super soft milk bun and served with a traditional beurre blanc sauce. It might be hard to imagine how this combination works – but it does – the rich creaminess of the sauce complementing the bold spicy kimchi and pork f lavours perfectly.
Commercial Bay, Downtown, Auckland gochugotyou.co.nz
A BURGER FROM PAULY’S DINER
We wouldn’t dare tell you which of these burgers to try. I mean, you might be a regular cheese burger Joe – or you may prefer bolder action with jalapeno jam, pickles and a good dollop of chipotle mayo. What we will tell you is that you shouldn’t go to Taupō without trying one (vegetarians you’re covered too, there’s a pulled jackfruit option). These babies are made with love and the fabulous brisket patties and perfect sauce allocation should not be ignored. They do sell out some days, so go early. 3 Paora Hapi Street, Taupō
Search for Pauly’s Diner on Facebook
CHIDORI RAMEN
If you’ve ever been to Tokyo, the flavours from Chidori Ramen will take you straight back to the hole-in-the-wall noodle soup shops you find on every street corner. This is the real deal and Chidori’s paitan broth is simmered up to nine hours to get that traditional Japanese umami flavour – like a hug in a bowl on a cold day. Try the crispy squid too.
130 Devonport Rd, Tauranga facebook.com/chidori.ramen
STATE PASTA’S HANDMADE DELIGHTS
There are few things more comforting than a steaming bowl of freshly made pasta in the middle of winter, and new kid on the block, State Pasta, is winning hearts and stomachs rapidly in New Plymouth. Choose from dishes like orecchiette with zucchini, walnut, mint and salted ricotta; rotolo with duck, black kale, gremolata and pata negra lardo; and pici with spicy nduja and mascarpone. Don’t worry if pasta’s not your thing – there’s antipasto and other non-wheaty mains too. State Pasta,
162 Devon St East, New Plymouth statepasta.co.nz
SLOW-COOKED SHORT RIB AT CENTRAL FIRE STATION BISTRO
The short rib here is a huge crowd pleaser. The beef – exclusively from Matangi Station – is dry aged on the bone for two weeks and slow smoked till it melts in your mouth. Accompaniments change seasonally – think sweetcorn, black garlic and shiitake in summer and turnips, gremolata and rosti potato in winter. It’s cooked to share, so take a friend.
163 Tennyson St, Napier centralfirestation.co.nz
MULLED WINE BY THE FIRESIDE AT UNION SQUARE
Whoever invented mulled wine really was a genius, and one of the cosiest places to grab one is by the fireside at Union Square Bistro in the beautiful heritage Martinborough Hotel. A warm, full-bodied red infused with cinnamon, cloves and oranges, this is perfect as an event on its own or as an aperitif before dining in the restaurant (chef Adam Newell honed his skills in some of the top restaurants in London, New York, Tokyo and France and was head chef when Fulham Road Restaurant was awarded a Michelin star).
Memorial Square, Martinborough unionsquare.co.nz
DAN DAN NOODLES AT A TASTE OF HOME
A Taste of Home has a loyal following of people who dream about their dan dan noodles. Those fresh, glistening strings of goodness with that classic peppery, oily, fragrant spicy sauce topped with mung beans, crushed peanuts, spicy pork mince and coriander can actually solve most problems – at least temporarily.
128 Vivian St, Te Aro, Wellington facebook.com/atasteofchina17
A WINTER COCKTAIL AT HALI
So many great cocktail joints have opened in Christchurch over the last few years, and even though Hali is not just a bar – by any stretch – its mixology really does need to be brought to attention. Hali is the new, more casual, dining experience from the very clever Lisa and Simon Levy (Simon famously worked for Gordon Ramsay in the UK). Think mixes like cocoa butter dark rum, stout, chocolate and artichoke bitters or orange-infused gin, rosemary bitters and sweet vermouth to warm you up on a cold Christchurch day.
Level 1 & 2 The Crossings, 166 Cashel St, Christchurch hali.nz
BIG FIG WĀNAKA’S SLOW FOOD DISHES
It’s impossible to single out a dish at Big Fig as they have so many incredible options. Slow-cooked meats with delicious Lebanese influenced sides and salads (reflecting the owners’ heritage) and pita made on site. Food is served canteen style – “slow food served fast” they say. We’re talking pumpkin, almond and date salad with miso dressing or Israeli couscous salad with pea, mint, leek, feta and preserved lemon served on the side of beef cheeks slow cooked in pomegranate and red pepper paste.
105 Ardmore Street, Wānaka big fig.co.nz
ADJO’S PORRIDGE OR SMORREBROD
It’s not common to find Danish food in New Zealand, so Dunedin locals were all intrigued when Adjo opened, near the Botanic Gardens. If you’re going for breakfast, try something from the extensive porridge menu. The Danish staple is served in traditional flavours including oat with butter, cinnamon and cardamom sugar, but also with a twist – vegan rice porridge with gooseberry compote, coffee truffles and pistachio sesame crumb. If you’re there for lunch, order smorrebrod (open-faced sandwiches) with your choice of amazing toppings. The frikadeller (Danish meatballs) are particularly wonderful on a cold day.
10 Bank St, North East Valley, Dunedin adjo.co.nz