Rotorua may be known for its mud pools and geysers but there's only one thing Kiwi pilots talk about - the caramel slice at the city's airport cafe.
The treat has become famous among domestic airline staff who fly in and out of the city and it's rightup there with the coffee, according to Rotorua-based pilot Craig Rothville.
It's become so well known, cafe manager Dana Symons often has to make extra batches of her special recipe to cater for the demand.
She doesn't make a bad coffee either. She's been dubbed the best barista in the Bay of Plenty and will soon be off to compete for a national title.
And the airport's Robert Harris cafe was recently named the best in the country for customer service through a mystery shopper award.
But it's the caramel slice everyone's talking about and pilots from all over the country are scoffing the treat.
"It's an oldie but a goodie ... you can't beat caramel slice," Mrs Symons said.
While she can't quite remember where her original recipe came from, Mrs Symonds said it was one that had been handed down.
She wouldn't reveal her recipe to the Daily Post but did give away one little secret - it's all about getting the caramel just right.
Airport manager Matt Clarke said the cafe, which opened last May, had been a huge improvement from the pies and chips previously available at the airport.
He said people were starting to visit the airport to watch the planes come in and have a coffee - something which never happened before.
Mr Clarke said if the cafe's popularity continued, they might soon be diverting flights to Rotorua just so the pilots could have their caramel slice fix.
