Capital value (+recipes)

I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice. They claim to have more restaurants and cafes per head of population than New York. Maybe it is no surprise that all those government-department heads spent up large on their credit cards.
Those promoting the capital have always been proactive and now, to add a little sparkle to dull winter days, the second Wellington On A Plate (www.wellingtononaplate.com) runs from August 14-29. Eighty-nine restaurants and 82 foodie events feature on the programme, many showcasing the region's produce. Well-priced set menus are a highlight.
My new favourite cafe is Floriditas on Cuba St. It's the closest I've got to a Parisienne-style cafe for some time. The decor is tasteful and unpretentious, the food full of flavour and reasonably priced. Their enticing egg dishes are drawcards.
On a Sunday, a visit to the downtown City Market (8.30am-12.30pm) at Chaffer's Dock building is a mouth-watering experience. Go early, parking is always at a premium. Established by award-winning chef Martin Bosley and Rachel Taulelei of the local seafood supply company Yellow Brick Road, the City Market incorporates a wide range of local foods and beverages - top-quality fruits and veggies, the freshest seafood, cupcakes, chocolates, bakes, wines, olive oils, sausages, salami and Turkish delight are just some. And if you're lucky, Bosley will be there cooking and serving up fabulous beer-battered fish and oysters or some other delicacy.
Outside the wharf, an outdoor market sells everything from nectarines to noodles, with a definite Asian influence. Inspired by my recent sampling of capital cuisine, I've used a little licence and developed my own Wellington-influenced recipes to share with you.
RECIPES
POACHED EGGS WITH HOLLANDAISE & ROCKET
The eggs I enjoyed at Floridita's had bright orange, softly-poached yolks wrapped in swirls of egg white. The chef wouldn't part with the recipe for hollandaise but I've recreated it here to the closest possible taste bud remembrance.
Hollandaise: 2 organic egg yolks
1 1/2 tablespoons lemon juice
1 tablespoon water
pinch salt
dash white pepper
1 tablespoon finely grated lemon rind
100g butter, melted
1-2 tablespoons whole grain mustard
Eggs: 4 organic eggs
salt or vinegar
4 slices ciabatta
Butter for spreading
1 cup wild rocket
2-3 tablespoons vinaigrette
To prepare the hollandaise, whisk the egg yolks with the lemon juice, water, salt, pepper and lemon rind in a bowl over hot water, until thickened. Slowly drizzle in the butter, beating continuously, until thick. Stir in the mustard. Meanwhile, bring a large saucepan of water to the boil. Add a little salt or vinegar to help set the eggs. Reduce the temperature until the water is hardly bubbling. Break an egg into a small bowl. Stir the water so it is gently swirling and add the egg in the centre. Poach for 1-2 minutes before adding the remaining eggs one by one. Poach until the whites are coagulated but the yolks are still soft.
Toast the ciabatta.
Toss the rocket with the dressing. Place the ciabatta on two serving plates and top with the eggs.
Thin the hollandaise with a little hot water if preferred and spoon over the eggs. Place the rocket on one side. Serves 2 for breakfast, brunch or lunch.
HOT CHORIZO & BEAN STEW
Harringtons of Miramar supply restaurant and specialist retailers with an eclectic mix of international-style sausages as well as fresh meat cuts.

2 potatoes
1 tablespoon Kapiti Extra Virgin Olive Oil
2 cloves garlic, crushed
1 small onion, diced
300g smoked chorizo sausages, sliced into rounds
Salt and freshly ground black pepper to taste
400g can tomatoes in juice
400g can chick peas, drained
1/4 cup each: chopped flatleaf parsley, basil
8 black olives, pitted
Peel and boil the potatoes until just cooked. Cut into cubes.
Heat the oil in a large frying pan. Saute the garlic and onion for a few minutes to soften. Add the chorizo and seasonings. Cover and cook for 3-4 minutes.
Stir in the potatoes, tomatoes and beans. Cover and simmer for 3-4 minutes. Add the herbs and olives, heat through and serve. Serves 4.
SEAFOOD SALAD WITH TAMARIND DRESSING
Poach raw seafood gently in fish stock, until cooked. Cool, then cut into bite-size pieces. You could use Martin Bosley's Palm Sugar Dressing from the City Market to replace the tamarind dressing.
Dressing: 3 tablespoons each: palm sugar, Thai fish sauce, lime juice
1 tablespoon tamarind paste
Salad: 400g cooked mixed seafood - hapuku, mussels, prawns
4 shallots, diced
3 kaffir lime leaves, julienned
1 tablespoon diced lemon grass
4cm knob root ginger, peeled and julienned
1 long red chilli, seeded and diced
1/3 cup each: coriander leaves, mint leaves
Whisk the ingredients for the dressing.
Gently combine the salad ingredients in a bowl. Drizzle with the dressing and gently toss.
Serve in individual salad bowls or cocktail glasses. Serves 4.
TAYBERRY TARTLETS
Tayberries are a cross between raspberries and blackberries. Martinborough Manner, which produces a range of interesting preserves, sources most of its produce from its own property in the Wairarapa.
Tartlets: 125g butter, at room temperature
1 cup flour
1/2 cup icing sugar
1/2 teaspoon ground cinnamon
1 cup tayberry jam or similar
Extra flour and icing sugar for dusting
Place the chopped butter, flour, icing sugar and cinnamon into a food processor. Process until the mixture forms a ball.
Dust your hands with flour. Roll the pastry into 2cm balls. Using your thumb, press into 24 non-stick mini muffin pans. Press the pastry up the sides. Refrigerate for 30 minutes before cooking.
To bake, preheat the oven to 160C. Fill each case with the jam. Bake for about 15 minutes or until golden. Cool in the pan. Remove and store in an airtight container in the refrigerator. Serve lightly dusted with icing sugar.
Also great drizzled with a thin stream of melted white chocolate. Makes 24.
www.janbilton.co.nz