KEY POINTS:
This Saturday is World Water day and Unicef New Zealand is supporting The Tap Project by inviting top restaurants to ask diners to donate a minimum of $1 for the tap water they normally enjoy for free. The initiative was launched in New York last year by Unicef
ambassador and Sex and the City actress Sarah Jessica Parker to help provide clean water to the world's poorest children. Locally, TV personalities Alison Mau and Mike McRoberts are fronting the project which will run for one week April 5-11. Keep an eye out for participating restaurants (which can register at www.tapproject.org.nz) or simply donate to this good cause via the website www.tapproject.org.nz or by texting 'TAP' to 883 to make an automatic $3 donation.
Branching out
Zarbo has now opened a satellite takeout deli in Parnell. Expect the same quality food as you find in the Newmarket store. Drop in for a muffin and coffee on your way to work, take tea, or lunch or pick up a take out for dinner. There is also a fridge full of deli products and a selection of the most popular products off the main Zarbo's shelves. Open Mon-Fri 7am-7pm, 116 Parnell Rd, Ph (09) 377 5550. Catering available www.zarbo.co.nz
Holey war
Donuts are a favourite in countries as diverse as America and Spain, but now they're making inroads locally. But if you think they're all about sugar coating and sticky icing, think again. Check out Dreamy Donuts, has opened outlets in Auckland. There's Irish Creme, Tia Maria, Tiramisu and Apple Crumble among the 18 flavours. They're designed as a gourmet treat for adults as much as children and use Swiss Lindt chocolate. Baked daily, you can buy Dreamy Donuts individually or in six pack or 12 packs at Westfield Albany and Westfield Manukau.
Bluff it
It's Bluff oyster season, and if you're over au naturel, then try this recipe supplied by Clooney head chef Des Harris. Works well on other varieties of the bivalve.
Natural Bluff Oysters with Wasabi Tobikko and Granny Smith Apple Chardonnay Granita
2:1 ratio of freshly juiced green apple to chardonnay vinegar (Forum brand is best, available from Sabato). Pre-freezing apples helps juice retain greenness.
1. Freeze the apples for a couple of hours to ensure they're cold.
2. Cut pieces off the core and put through an electric juicer.
3. Allow to stand for 1 minute and skim off foam.
4. Pass the juice and add the chardonnay vinegar, stirring to combine.
5. Pour into a pre-chilled shallow tray & place in the freezer.
6. Every hour run a dinner fork through the mix to create large granules, do this until the mix is frozen.
To serve: top each oyster with a speck of wasabi caviar (flavoured flying fish roe) and freshly cracked pepper if desired. Serve granita to the side and accompany each oyster with a teaspoon of frozen granita.
Into Orbit
SkyCity has appointed a new head chef at Orbit. Royce Bold was previously executive chef at Kermadec and has worked in Sheratons internationally and at Antoines in Parnell
