The Insider's Guide to New Zealand
Buy local
City-dwellers will greet a sunny weekend with one of three likely suggestions: the beach, a barbecue or a trip to the La Cigale French Market, which is more of an excuse to get out on a lazy weekend than for comparing vegetable prices. French bistro and café La Cigale has hosted the market for almost a decade and a pain au chocolat from there is a good start. Expect one-of-a-kind goodies such as Sicilian sauces, homemade kimchi, vintage silk scarves and a dose of excellent people-watching. Saturdays 8am-1.30pm, Sundays 9am-1.30pm. 69 St Georges Bay Road. lacigale.co.nz
1 TAHSIN TURKISH BAZAAR
It's impossible to miss the loud Turkish spectacle at the heart of the market. Not with Tahsin Ozturk, a personality in his own right, frequently yelling “try the holy aioli” or “three for $10”. The family-owned bazaar is a collection of stalls offering olives swimming in marinade, fresh spreads, homemade baklava and a made-to-order Turkish flatbread called gözleme. Head straight for the coriander hummus and homemade pitas.
2 SWEET & ME
Bertrand Jang isn't afraid of trialling flavours such as tamarillo and feijoa in his whimsical treats to keep customers (and himself) on their toes. The Fiji-born chef started the bakery after a bout of boredom, admitting that he once fell asleep at his chopping board while slicing chicken. Thankfully, he finds baking more fun. Once, in a salute to experimentation, Betrand added an entire orange to a cake. “You know how recipes call for the zest of an orange? I was like, screw this, I'm putting the whole orange inside.” Though he never messes with his pineapple pie. Cookie base, pineapple custard, coconut topping – it's no wonder it's a market favourite. sweetandme.co.nz
3 SALAMI BY MIRKOV
Locals know this humble salami stall for its eight-year tenure and rockin' smoked chorizo. The Mirkov family's all-natural curing method is likely the secret to their little salami empire. Salamis and prosciuttos are dry-cured without chemicals, additives or preservatives – a method that some Kiwis are still warming to, says co-owner Pedja Mirkov. Pedja and his brother Gradimir follow fourth-generation Serbian recipes under careful supervision from their father Draza, but also make savoury snacks for a market pick-meup. Don't miss their “world famous” chorizo hot dog, an Instagram-worthy meal topped with a fried egg. salash.co.nz