This new seafood opening in Orakei is "relaxed and unpretentious." The menu is full of seafood offerings including "Bluffies, fat and glistening, cod roe mixed with mascarpone, skin-on john dory" and more. For those not so seafood obsessed there are some morehearty options like duck and smoked pork neck.
Gerome is a modern Greek restaurant "although it may take you a while to realise it. There's no souvlaki or moussaka, but dishes are punctuated with broadly Athenian ingredients." Situated in the heart of Parnell, you know it's a fancy "fit-out when the toilet is more luxurious than most restaurants, but it doesn't feel stuffy." The eggplant with cauli puree, pinenuts and white raisins was deemed "unmissable." While the juicy roast chicken with wild mushrooms was "better than restaurant chicken should ever be." Rave reviews from Jesse Mulligan.
Whether you're a vegan or you've simply run out of eggs you don't need to miss out on that eggy goodness. Tumeric tinted scrambled tofu is the way to go.
Eleanor Ozich's vegan caramelised apple cake. Photo / Eleanor Ozich
Eleanor Ozich of My Petite Kitchen Cookbook fame is back again with a delicious apple cake recipe. This cinnamon-spiced cake with caramelised apples is the perfect healthy, winter dessert.
These nutrient-rich foods are sure to give you the strength to get through those long, hard workouts. Read on for recipe inspiration to see how to include these foods in your diet.
A sneak peak of a duck and pinot pairing. Photo / Cloudy Bay
30 renowned chefs from all over the country are showcasing their skills by creating a signature dish inspired by either the Cloudy Bay Pinot Noir or the Te Wahi 2014 Pinot Noir. You can try all of the fabulous dishes throughout the month of May.
To see all the participating restaurants and their dreamy menus click here.
This dining in the dark experience will be a shock to your senses. This may be the one time where you get fine dining meals without having to dress up. You'll have a choice of three delicious menus (vegan, seafood or the mysterious trust the chef) and you'll be guided by experts who are blind or have low vision.
The spinach and goat's cheese dumplings in sage butter. Picture / Nick Reed
Auckland's newest restaurant has opened its doors but for only 12 weeks so we recommend making a date asap for the pop-up pasta at Cotto on K Rd.
The new venture sees chefs Hayden Phiskie and John Pountney (ex The Refreshment Room and Delicious) take over the kitchen to create handmade pasta dishes daily from scratch, alongside handmade cheese, butter, pickles, preserves and bread. There's also a small dessert menu - we particularly like the sound of the burnt orange-caramel panna cotta.
