The Dish: Good to go

Michael Meredith. Photo / Dean Purcell

If you live in Ponsonby or surrounding areas, and you're loath to head outdoors in search of dinner, the good news is Murder Burger now delivers. GM Tony Moffat believes they've solved "one of life's great unsolvables" and developed a special pod which will ensure your burger and fries will be delivered to your door without getting sad and soggy! Put it to the test, ph: (09) 550 5500.

Neat and natty...

And when you have your Murder Burger menu, you can file it oh-so-efficiently in this stylish Take-Out Menu Organizer (Ryland Peters & Small, $44.99). With dinky tabs and sleeves designed to slide the menus into, you'll never waste precious time scratching around the top of the fridge or the back of the draw trying to find your favourite menus.

Cheap date

All over town, restaurants are doing their best to battle the recession, coming up with innovative ways to get us through the door. The latest is the SBF Brasserie at The Langham, which is offering diners the chance to bring a partner who can dine from the buffet for free. This promotion runs until the end of August and you can choose between the buffet breakfast, lunch or dinner. Ph: 0800 61 62 61.

Congratulations

The annual Lewisham Awards are the biggest event in the restaurant industry's calendar - where the best of the best are recognised for their talent and passion. The 2009 winners are: Innovative Chef: Sid Sahrawat of The Grove. Outstanding Bartender: Tim Martin at Cartel. Outstanding Chef: Michael Meredith at Merediths. Outstanding Hospitality Personality: Antonio Crisci of Non Solo Pizza (see page 8). Outstanding Maitre d': Brandon Lela'ulu at Prego. Outstanding Restaurateur: Tony Stewart of Clooney (see page 13). Outstanding Sommelier: Juliet Le Quere at Winehot. Outstanding Waiter: Marie Colosimo at Merediths. Be sure to see the interviews with some of the winners in next week's Viva.

Greek treat

"The Olive Lady" is the moniker that's been given to Wellingtonian Mary Etheridge, thanks to her delicious range of Lepanto products. Etheridge is a Greek expat who regularly travels home to source from the olive harvests in the White Mountains of Western Crete. Her smooth and gentle-tasting Lepanto First Cold Pressed Extra Virgin Olive Oil, is made from 100 per cent Koroneiki olives and has no additives or preservatives ($10.99 for 500ml), while the Lepanto Greek Whole Kalamata Olives in water, vinegar and salt, ($7.99) are plump and juicy. Find them at Farro, 80 Lunn Ave, Mt Wellington. Ph (09) 570 7071.

Terrific tamarillos

Here at Viva we're currently loving the flavour and versatility of the tamarillo (and the fact they look gorgeous in the fruit bowl). That's why we're thrilled to have laid our hands on a new edition of Jan Bilton's Tamarillo Cookbook. First published in 1986, it combines some great faithful recipes with some new more modern ones. Add this fruit to a beef stir-fry, team it with venison or add to a sweet friand - there are plenty of inspiring ideas. The great news is we have three copies, worth $20 each, to give away. To enter, write your name, address and phone number on the back of an envelope and send it to, Tamarillo Cookbook Competition, Viva, NZ Herald, PO Box 3290, Auckland. Entries close June 10, winners announced June 17.

Meanwhile, if you want a quick and easy fix of that tamarillo taste sensation, try Tamarillo Vinegar, produced by the good people at Tara Lodge in Mangawhai. Use it instead of balsamic vinegar in dressings and drizzle over salads, add a dash to stews and soups, use to create a tasty jus for a roast or, as Tara Lodge owner Les Holsted loves to do, add a shot over vodka and ice! $12 a bottle from Fruit World Silverdale, Taste Warkworth, Kaiwaka Cheese Shop, Karaka Olives at the Newmarket Farmers Market, Jones the Grocer Newmarket and NZ Farm Fresh in Milford Mall. Or direct from www.taralodge.co.nz