We may not be quite up to Portland or New York's food truck scene yet, but Queen's Wharf has some great new foodie destinations. Opening hours vary during the week, on weekends from 11.30am till late late late of the best.
Frenchman-by-way-of-Christchurch Nico Fini brings his Michelin 3-star (the famed Georges Blanc) flavours to town with char-grilled lambshanks, venison patties in ciabatta - and as a concession to Kiwis, a bacon and egg sammie ($6 to $8). The eponymous Burgundy escargots, have a paua-richness, doused in garlic butter, a moreish stealat $2 each (6 for $10). Tonight he'll be backing France, but after 20 years in New Zealand, he swears it's usually the ABs.
2. Banger Boys billie@bangerboys.co.nz ph 0800 4ABANGER
After years of catering for the fussy film crew crowd, Billie Neilson spotted a gap for simple food, done well. With chef Will Keely she serves good meat sausages on a ciabatta-style soft roll, with home-made caramelised onions, aioli or plum sauce. Their Northland artisan butcher can't keep up with demand for the lamb sausages, so go for pork or beef ($7.50). A nice touch: genuine Anzac biscuits ($2.50). Banger Boys are at the Villa Maria festival, Big Day Out and more.
Pie lover David O'Hagan (or Piggy) was shocked to learn from Irish mates that the unique Kiwi treat was unknown to foreigners. His bakery supplier in Otahuhu (their secret is a flaky pastry) is geared up to produce 20,000 pies - Piggy's sold 1300 pies on opening Saturday night (the 1am crowd scoffed 100 in 15 minutes). Leave a message for your favourite on Piggy's blackboard, and look out for him in Europe some time soon.
Returning after four years in Uruguay, former Rocco chef Sarah Ginella and partner Nico Mendez are offering superb, simple street food from Uruguay, Brazil and Argentina. Everything is made fresh, portions are good, the dishes eco-bamboo. Start with mandioca (cassava) chips with smoked garlic alioli or empanadas ($5), move on to ceviche, chorizo with chimichurri rolls, seafood soup, pork or beef chivito, or Brazilan pork and black bean feijoada ($10-$12).
Long time hospo maven Rob Roughan has offered mobile woodfired pizza catering for four summers, but this pop-up container is his first food cart. The genuine woodfired oven can produce 150 thin based pizzas an hour (bases, sauces are Rob-made, ingredients carefully sourced). Smoked chicken and cranberry is the top seller, but Rob offers classic margherita, an Italian sausage and even a smoked salmon. 10-inch pizzas from $10 to $18.
6. Coffee Container by McGregor Brothers
The MacGregor Brothers have added a smart coffee cart to their recently opened Rushworth at North Wharf. Good coffee, a few smart sandwiches ($7 or $9) and panini ($9 or $10) and a sampling of Mrs MacGregor's fine home baking: Queens Wharf insiders tell us they have already made it their first stop of the day.
