Chef Sonya Mathias says we eat with our eyes first.
And it's one of the philosophies behind Mischief on Guyton, which opened three weeks ago. She's set the cafe up with Kelly Blinkhorne at 96 Guyton St.
The pair are offering good quality food, healthy and tasty, at a reasonable price. And it should charm not just the sense of taste.
"Fresh is important to me, colour ... We eat with our eyes first. Then comes smell and taste. We try and make a dish look beautiful as well as taste delicious."
Sonya has been in the hospitality industry for 18 years and is a trained chef. She has worked everywhere from the 300-seater Okurakura winery's eatery near New Plymouth to fine dining at Whakatane's The Wharf Shed.
She started working in cafes to stop working nights and to have a family life. Her last job was at the Chaos cafe in New Plymouth working with its owner Kerry Vosseler where her love of fresh, simple food was sustained. She came to Wanganui to do a glass blowing course - since canned - and has found this opportunity.
Kelly owns the building the cafe is in. It's well known to Wanganui people, formerly the site of Red Eye Cafe. Most recently she has been travelling in Europe and working at Ambrosia in Wanganui and other places but eventually wanted her own business again.
"I eventually figured out that instead of giving them all this energy I'd rather keep it for ourselves."
The premises then became empty and it was all on. The pair are grateful for the huge help they had from local people and friends who got the business shipshape in a matter of weeks.
"Upholstery, painting, maintenance, cleaning - we've had incredible help with this venture."
The pair had some definite ideas about their business.
"We don't have a deep fat fryer. There's enough fast food around ... and we don't miss it."
The cafe has gluten and dairy-free options and a special meal for children called Twinkle Toes with bite-sized nibbles and kids' favourites on the plate.
Mischief by name and mischief by menu - the blackboard at the back of the counter lists Holy Shank, Slightly Lentil and Rice Rice Baby. The dishes they live and die by are the Rocking Rosti which includes sauteed spinach, a poached egg and hollandaise with bacon, salmon or avocado and Flipp' n Whipped, a three egg omelette with extras.
The cabinet food is a good mix of sweet and savoury, and Sonya says all the food is the "standard I would expect when I go out".
They are also looking to challenge people: "People can be brave and try something new. It may be different, but it will be tasty and good."
The cafe uses Karamu blend coffee, which is produced by a boutique roastery in Eastbourne. Sonya was put in contact with the company through her connections at Chaos.
The idea behind Mischief on Guyton is food to make people smile. There is a staff of four people with Matt Catchpole a key ingredient in the business. The cafe is open from 7.30am to 4pm, Monday to Friday. They trialled opening on Saturday last week and it went well, so Saturday openings are likely at some stage along with special occasion evenings. Sonya says they would like to get into catering smaller dinners and events rather than weddings.