Auckland s best brunch, lunch, dinner and drinks, as recommended by the experts
19 May, 2021 05:00 PM
10 minutes to read
Hangi Master chef Rewi Spraggon. Photo / Faanati Mamea, Supplied
NZ Herald
Auckland is awash with great options for dining, drinking and playing so sometimes the choice can be overwhelming. To get some help, we turned to local experts.
Rewi Spraggon
Where is your favourite place in Auckland to go for breakfast/brunch?
Amano in Britomart. They re consistent, the bakery is fabulous, and you know what you re going to get - you can guarantee you re going to get fed well and consistently. The staff and the food are top level. My favourite is kingfish and I always ask for their raw dish.
Supplied
New World Smeg knives have proven popular – but there are other options for those wanting to add to their collection.
Missed out on a Smeg knife but really want an ultra-sharp blade to make kitchen life easier? Well, I’ve sliced and diced all the information out there, consulted a real chef and cut myself a couple of times … dammit. Trying to decide what knife to commit to is a big deal – it’s a relationship that could last decades. Pick the right knife, take care of it and sharpen it properly and there’s no reason it won’t be in the kitchen long after the kids have grown up and left home: yeah, even the ones who stay with you until they’re 25.
Auckland restaurant review: Kim Knight eyes the menu at Churly s Brewpub
22 Jan, 2021 07:00 PM
4 minutes to read
The beer tasted like apricots and the sandwich was top-notch. Restaurant critic Kim Knight sips summer at the new brewpub at the top of Dominion Rd.
There was no Nashville hot pork katsu, no warm pretzel with pimento cheese dip and only one of us could have had the chur-burger because only one portion remained.
Churly s bills itself as a brewpub and eatery. On the first Thursday of January just half of that descriptor was operating at full capacity - but if the food menu was truncated, the beer list was a behemoth with a capital B .
The wonderful thing about a charcuterie board is its versatility, he says. You can mix and match flavours to magnify enjoyment and combine textures and colours to offer variety and visual appeal, which makes it an ideal centrepiece for a festive gathering, either to serve as a host or to take as a guest. To build a first-class charcuterie board, Romano suggests first answering the following questions: • Do you want to focus on a particular region s food culture, or combine items from different countries? • What can you buy at your local supermarket? Do you need to visit a specialty grocer?
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