Bar reflects honey badger’s tenacity

Dish of the week

neatplaces.co.nz If you’re feeling confident in your French, you could roll out the ever-so-elegant ‘‘brioche au gingembre et aux amandes’’, when ordering your sweet treat from Sixes and Sevens.

Otherwise, ‘‘ginger and almond brioche’’ will also get the job done – the job being brioche so delicious it becomes one of those guilty pleasures.

Made fresh each day (at 4am), this brioche is known for its crunchy caramel shell with soft, sweet almond inside. Make your peace with the butter content, because good brioche is all about it. This is a properly French sticky bun, with a bit of warmth from the ginger and is ‘‘worth licking your fingers over’’, owner and chef Rob Crisp says.

The ginger and almond is among a selection of flavours that change daily, including walnut cinnamon and chocolate hazelnut.

Be quick, they sell out evry day.