A bustling new bar and eatery has landed in Viaduct Harbour just in time for the celebratory season, taking over what used to be Bungalow 8. Viaduct Yacht Club (VYC) has given the once-popular nightclub spot a modern and elegant reimagining, transforming it into a contemporary, black and white space with beechwood accents and a spectacular, 80-seater bar. Laidback but elevated, Viaduct Yacht Club is reminiscent of something one might expect to find in the Hamptons and is an exciting new addition to the waterfront area.
Viaduct Yacht Club
On the menu, South American flavours take centre stage with dishes like octopus salad with pickled potato and mint sitting alongside delicious Argentinian choripán chorizo. For those seeking something heartier, dishes like the lamb rump with mint jelly and the black ink spaghetti with Cloudy Bay clams and octopus ragout are the way to go. Here, the seafood dishes really shine — each a tasty reflection of the covetable Viaduct Harbour location. And if you’re after something sweet, the tiramisu is up there as one of the best in town.
Black ink spaghetti with Cloudy Bay clams
But a visit to VYC would be incomplete without trying at least one of its many creative cocktails. The Drake’s Demise, for instance, comprises a heavenly mixture of smoky gunpowder rum, sweet pandan, aromatic coconut, sour guava and refreshing notes of citrus and pineapple. Otherwise, the VYC Espresso Martini takes the classic drink up a notch, with the addition of buttered Cognac and indulgent Oreo crumb.
Viaduct Yacht Club is open now and will remain so from Wednesdays to Sundays, midday until late. Although the long bar seats 80, the whole place can comfortably accommodate 200, so you can expect an environment humming with activity. The menu will change according to seasonal availability, so we recommend getting down there as soon as possible to ensure you get a taste of that octopus ragout (it’s seriously delicious). But setting aside all its other attributes, VYC is the perfect place to make the most of the bustling Viaduct Harbour this summer — and that’s reason enough to get us down there STAT.
Opening hours: Wednesday — Sunday: 12pm until late
‘Tis the season of parties, elegant soirées, casual barbeques and one of our favourite types of events to attend, potlucks. Creating a dish to impress at a potluck doesn’t need to be a complicated affair, it just has to be simple, easy to eat and hearty enough to feed a group of hungry people. Monkey Bread is one dish that ticks all of those boxes — and only takes a hot minute to whip up. When made right, it pulls apart effortlessly and is absolutely delicious. Here is a foolproof recipe that will make you the MVP of any potluck you attend this season.
Ingredients For the dough – 200mL of Lewis Road Creamery Organic Light Milk – 85 grams of unsalted Lewis Road Creamery butter – 2 eggs – 550 grams of bread flour – 2½ tsp of yeast powder – 1½ tsp of fine table salt – 50 grams of raw sugar – Vegetable oil or canola oil for greasing
To assemble – 125 grams of unsalted Lewis Road Creamery butter – 1 tbsp of ground cinnamon – 1 tsp of ground ginger – 1 tsp of nutmeg – 1 tsp of allspice – 230 grams of dark brown sugar – 150 grams of toasted and chopped pecans, walnuts and almond slices (mixed)
For the glaze – 100 grams of icing sugar – 1 tsp of pure vanilla extract – 1 tbsp of Lewis Road Creamery Light Milk – Pinch of ground cinnamon – 30 grams of unsalted Lewis Road Creamery butter, melted
Method 1. To make the dough take a medium-sized pan and heat the milk and butter together until it melts. When it starts to simmer, turn the heat off. Let it cool for a few minutes before whisking in the eggs with a fork. 2. In a separate, large bowl, combine the flour, yeast, sugar and salt and then add the liquid butter, milk and egg combination. Mix until it becomes a dough-like consistency then leave to sit for 5 minutes. 3. Flour a clean surface and start to knead your dough for approximately 7 minutes, until smooth and springy. 4. Take another large bowl and grease it with oil (preferably use canola or vegetable oil as the strong flavours of olive oil can be too much in this recipe) add the dough and turn it in the oil to coat. Cover the bowl with cling wrap and set aside in a warm space for an hour for the dough to double in size. 5. Grease a 25cm bundt pan with butter. Melt the rest of the butter in a pot over a low heat. 6. In a separate, medium-sized bowl, mix the spices, sugar and salt. 7. Take 2 tbsp of the melted butter and drizzle it across the base of the bundt pan before following with 3 tbsp of the sugar and spice mixture. Finish by sprinkling 4 tbsp of chopped pecans across the base of the tin. 8. Take the dough and separate it into approximately 65 small pieces. Take around five balls at a time, dunk them in the remaining melted butter, shake off the excess and then roll them in the spice and sugar mixture until they’re coated. Place them in the tin until you have one full layer. Sprinkle some pecan nuts over the top and then repeat this process until you have no more dough left. Tip in any leftover sugar and butter over the top when you’re finished. 9. Cover the pan with oiled cling wrap and leave the dough to rise again in the tin in a warm place for an hour, or until the dough doesn’t spring back when you poke it. Meanwhile, preheat the oven to 160 degrees Celcius, fan-bake. 10. Bake the bread for approximately 35 minutes or until risen and golden. Once it’s ready, let the tin cool for 10 minutes and then smack it on the counter to loosen the bread from the sides. 11. As your bread cools, make the glaze by mixing all the ingredients together thoroughly. Turn the bread onto a plate and when it’s cooled completely, drizzle the glaze across the top.
Words Albert Cho | PHOTOS Jono Parker | 4 Dec 2019
Hugo Baird was only 24-years-old when he opened his first cafe, Crumb in Grey Lynn. Not long after selling it, he took over another hospitality space that once housed Were Bros, turning it into what would become the incredibly successful cafe, Honey Bones. And after two years of growing Honey Bones into one of Auckland’s favourite daytime spots, Baird along with Otis Gardner Schapiro and Willy Gresson have opened the doors to a new venture just a few doors down.
Meet Lilian, the osteria and wine bar offering Grey Lynn a cosy new after-dark haunt. In line with the traditional idea of an osteria, Lillian is simple, elegant and affordable — a welcoming, neighbourhood spot that is set to become a hub for locals and postcode-jumpers alike. Its interiors, by Hugo in collaboration with Ctrl Space, were inspired by the wine bars of Europe and exude a sophisticated and comforting atmosphere. From its textured, ecru-toned walls to its deep-burgundy leather seating, stepping into Lilian feels like stepping into a Parisian wine bar, an impression only helped by the tables and chairs that line the pavement out front — perfect for people watching or to catch the final few rays of the day.
The menu was crafted by Gardner Schapiro, who has cultivated an in-depth knowledge of simple yet bold flavours from working in the kitchens of Copenhagen, San Francisco and Mexico City. The dishes showcase authentic, no-frills European cuisine with small plates such as chicken liver parfait and burrata taking centre stage — the perfect grazing accompaniments to Lilian’s generous selection of wine (offering varietals from New Zealand, France and Italy).
Fresh and seasonal ingredients are a central focus on the menu at Lilian with each dish endeavouring to showcase its ingredients’ natural properties. The asparagus, for instance, is wood-fired for a smoky aroma but given complexity via the addition of tarragon, almonds and pecorino and the final touch of crispy chicken skin crackling.
For those seeking a proper feast, Lilian certainly delivers with its more substantial offerings. These include wood-fired octopus with romesco, fried potato and fennel salad, as well as a bavette steak served with tomatoes that have been smoked in beef fat. Not to mention, the grilled market fish that’s served with courgette flower, Meyer lemon purée and a light yet decadent ricotta.
Lamb ribs, black garlic, pistachio
The wood-fired pizzas also steal the show at Lillian. The bases are cooked perfectly in a speciality pizza oven imported all the way from Italy. The toppings come in six different variations, ranging from the simple tomato, oregano and confit garlic to pork sausage with tomato, mozzarella, oyster mushrooms, enoki mushrooms and finished with aromatic truffle oil.
And if you’re hankering for something sweet, the buttermilk panna cotta with rhubarb and merlot offers a fresh and flavoursome kick to bring your meal to a satisfying close.
Buttermilk panna cotta, rhubarb, merlot
The 70-seater osteria and wine bar is open for dinner from Tuesday to Saturday, with the team telling me that they have plans to start service from midday in the near future. A bid, I assume, to take advantage of Lilian’s sun-drenched location. Whether you go for the food, the wine or the sun (or all three) Lilian is set to become a go-to spot this season — and it only takes one visit to see why.
Like every year, 2019 was a big one as far as new cafes were concerned. It seemed as though we had a new establishment to check out every week — and sometimes we’d visit up to three in one day. And while most were delicious, there were certainly a few that rose above the rest. Without further ado, these are the best new cafe opening of 2019 (in chronological order).
Lily Eatery This Devonport gem definitely set the bar high with its homely fit-out and delicious food. Owned and operated by chef Lily Ng, the eatery has cultivated a loyal customer base thanks to its welcoming atmosphere and Lily’s skill in the kitchen. We still think about the custard loaf to this day — a one-of-a-kind dish that makes the journey to Devonport well worth it.
Lily Eatery
Ozone Coffee Roasters We can recall the first time we visited Ozone Coffee Roasters in Grey Lynn like it was yesterday. The scale of the space made our jaws drop to the floor — the kind of space we’d usually expect to find in a bigger city. The food was equally impressive. The coffee was delightful and the service made us feel welcome and excited to come back for more, which we have many times, each experience better than the one before.
Ozone Coffee Roasters
Luna’s Express Offering fresh ingredients and a made-from-scratch approach to traditional Vietnamese flavours, Luna’s Express has been one of our favourite stop-ins for a quick lunchtime bite since it opened earlier this year. And while its pho is delicious, its the lemongrass chicken banh mi sandwich that has us returning again and again.
Luna’s Express
Cheese on Toast Any sandwich-lover will know of the food truck, Guerilla Grill, renowned for serving the cheesiest cheese toasties in town. This year, the duo behind the truck, Stephen and Yang found a permanent space on the fringe of Mt. Eden and started to offer a lot more than just toasties. Now, the menu includes toast with toppings (all made in-house) and a line up of delectable baked goods and sweet treats created by the very talented Yang — the brownies are our favourite.
Cheese on Toast
Lola Lola wasn’t owner/operator Rebecca McRobie’s first rodeo, bringing her rich hospitality knowledge to the Mt Wellington venture and infusing it with a slick, professional vibe. From its modern-meets-retro interior, it certainly takes the cake for one of our favourite fit-outs of the year and was designed with a larger capacity than McRobie’s other cafes, Flour Mill and Charlie & George. There is a raft of delicious offerings on the menu, but the afghan cookie in a skillet is an undeniable standout.
Lola
Camper Coffee Every Newmarket local knows about Camper Coffee — the coffee spot that started as a hole in the wall, helmed by friendly barista, Lee. Which was why there was widespread disappointment when the original coffee window closed for good last year, seeing Lee jump behind the coffee machine at The Candy Shop. This year, however, Lee resurrected Camper in the expansive space opposite The Candy Shop, turning it into a sit-down space where people could not only sip on tasty brews but also enjoy delicious fare from both its cabinet and The Candy Shop’s famous menu.
Camper Coffee
Patch It’s not every day that Sunnybrae — a cute little area between Glenfield and Northcote — has a newly-opened anything. But Sunnybrae newcomer Patch was one of the cafes we visited this year that left us seriously impressed. Owners Allen Zhang and Jenny Che, parents themselves, created a kid-friendly space to ensure the families of the area felt welcome. They also curated a delicious menu of modern brunch fare that would cater to any proclivity. We recommend trying the lamington hotcakes drenched in a coconut glaze — absolutely divine.
Patch
Hēmi Conceived by the same owners of Mint Kitchen Catering and Thinkfood, we already knew that Hemi would deliver some serious goodness before we even tried the food. But we didn’t expect the ambience to exude such elegance and the menu to be so refined. The smoked kahawai waffle is our current obsession. It boasts a sourdough base for an extra chewy texture and is slathered in creme fraîche and aromatic slivers of smoked fish before being finished with a perfectly poached egg.
Hēmi
ONE Although it hasn’t been very long since ONE — Onehunga Neighbourhood Eatery opened its doors, our experience was pleasant enough to make this one of our favourite openings of the year. With a co-working space located upstairs and a collaborative scheme with Everybody Eats seeing dinner service turned into a pay-as-you-feel restaurant, ONE is more than just a cafe. It’s a warm and welcoming community space. On the menu, what stole the show for us was the smoked fish hash. A potato rosti is loaded with fresh slices of fennel, radish and bursting capers, and served with flavourful kahawai. You really can’t beat it.
As you enter the month of December, you’ll find yourself thinking more and more about gifting. Whether it’s secret Santa at the office or finding a present or a special someone, searching for the perfect gift is tricky. There are numerous factors you must consider when you’re searching for the ideal gift and it’s not just what’s inside the box that matters, it’s the entire package. So, in a bid to help you get it right, here’s a guide on how to master the gifting game this festive season.
If it’s questionable, don’t do it Some people see gifts as an opportunity to showcase their humour, but if you’re questioning the appropriateness of a gift and whether it will be taken the wrong way, you’re better off going with something else. For example, last year after my mother told her brother that her New Year’s resolution was to get into the best shape of her life, he thought it would be funny to give her a scale for Christmas. It did not go down well.
Don’t bag it, wrap it Unwrapping a gift is almost as important as the gift itself, so don’t skimp out on wrapping this year. Luckily, most stores and shopping centres have gift wrappers that will the job for you. And even if you wrap them yourself in a very amateur, uneven way, it’s the thought that counts. So equip yourself with scissors, tape and some ribbon and get crafty.
Cards are a must No gift is complete without a hand-written card. Even if it’s just a few heartfelt lines, the sentiment it adds to the gift will make the whole thing feel way more personal. And if you can add in some personal anecdotes or a few words beyond the cursory ‘Merry Christmas’ — all the better.
Fashion is a dangerous game Fashion is a risky area to tackle in the gifting department as everybody’s tastes are different. Therefore, you should only gift clothes, accessories or shoes to those with which you’re particularly close. Always include the receipt just in case they want to exchange it for something they genuinely like — which, by the way, is not a reflection of how much they like you. So don’t take it personally.
Re-gifting is a no-no While exchanging a gift is acceptable, re-gifting is a big no-no. Not only is it the move of a lazy gifter (not a reputation you want to be cultivating for yourself), but In this day and age where people love to share their gifts on social media, you’re bound to get caught. This makes for an awkward situation for both the person who gave you the present in the first place as well as the recipient of the sloppy seconds.
Just because you want it, doesn’t mean they do too We’re all guilty of doing this at least once — vicarious gifting. Sometimes you just want something so much that you gift it to someone else if (for some reason) you can’t buy it for yourself. While sometimes this can prove a successful approach, most of the time you’ll end up being way more excited than they will — which is not how the whole giving thing is supposed to work. Instead, start by thinking long and hard about what they would want and go from there.
When it doubt, get a voucher For some people, an envelope of cash would actually be the best present. But sometimes that comes across as a bit thoughtless and tacky. A voucher is almost the same as an envelope of cash but it also makes you look like you’ve put some thought into the person as an individual. If your recipient is a foodie, gift them a voucher to one of Auckland’s many fine restaurants, if they’re a lover of fashion, a voucher for their favourite brand or store would suffice. This is a failsafe option when nothing else is jumping out at you.
Agood dish has the power to titillate the taste buds. But a sensational dish can do that while also taking you back to a certain time or place filled with fond memories. In today’s competitive culinary scene, chefs often feel an underlying pressure to be as inventive as they can with their creations, but sometimes, this raw sense of comfort is all we seek. Here, we capture the dishes showcasing nostalgic flavours in deliciously unique ways. Dishes that embrace the past, but live for now.
Lobster & Snapper Piefrom Ostro Widely considered as one of the ultimate Kiwi comfort foods, the fish pie is a delicacy that has often taken centre stage at our dinner tables. At Ostro, the classic dish is being simultaneously honoured and elevated via the addition of juicy chunks of lobster and a hearty cream sauce, so that while it retains the qualities we all know and love, it brings a whole new dimension to the table. The pie’s potato top has been baked until golden and finished with kumara crisps for an indulgent crunch.
Ginger Kissfrom Culprit When it comes to putting a contemporary spin on Kiwi classics, the team at Culprit hit the nail on the head every time. Their nod to a biscuit-tin staple — the ginger kiss — goes beyond the usual lightly-spiced sponge cake and dollop of buttercream. The top and bottom layers of Culprit’s ginger kiss are made with coconut sugar for a deeper flavour and are slathered in rhubarb jam. Duck Island ice cream in strawberry condensed milk flavour takes pride of place in the centre and the whole thing is topped off with a generous handful of fluffy, pink candy floss.
Ginger Kiss from Culprit
Lamb Shank Piefrom Akarana Eatery The meat pie has become an integral part of New Zealand’s national identity. It’s flaky casing carries a cultural significance that has seen it replicated at cafes and eateries (in various iterations) across the country. And while there might be an argument about whether the pie originated in Britain or New Zealand, new Okahu Bay eatery, Akarana has decided to embrace both sides of the dish’s heritage with its hearty, lamb shank version. Comprising crisp, buttery pastry filled with succulent lamb from Hawke’s Bay and served with a typically British side of gravy and mushy peas, this tasty dish exemplifies why the humble pie remains a national treasure.
Lamb Shank Pie from Akarana Eatery
Smoked Fish on Vogel’s from Luncheonette In 1967, when Alfred Vogel baked the first loaf of what would become the iconic, eponymous bread at his Farmhouse Lane bakery, a movement was born. Nobody had ever experienced a slice of bread so dense and moist, and one that could carry as many toppings as Vogel’s, which saw it quickly become a staple in New Zealand homes. Fast forward 50 years and its place in the Kiwi home is no less important. Recognising this, Luncheonette by Culprit uses slices of Vogel’s for its smoked fish dish, seeing the bread topped with smoky babaganoush that complements the salty piscine flavours. Finished with chopped chilli and mint, this dish cements Vogel’s place in our national culinary vernacular.
Smoked fish on Vogel’s from Luncheonette
Strawberry Pavlovafrom Soul Bar & Bistro Ever since its birth in the 1920s, the origins of this dessert that consists of vigorously whipped egg whites and sugar, topped with fresh slices of fruit has been a sensitive topic. One thing everyone can agree on is that the Kiwi Christmas is cancelled if the pavlova fails to make an appearance. Soul Bar & Bistro’s Executive Chef Gavin Doyle’s nod to New Zealand’s sweetest rivalry features the traditional crunchy meringue shell with the mandatory chewy centre. Inside sees layers of housemade strawberry jam, a mixture of fresh and compressed strawberries from Clevedon and tart yoghurt sablé crumble for crunch. The final dollop of crème anglaise has been laced with elderflower, elevating the hidden notes of the summery fruit.
The weather has been mighty fine, and accordingly, so have our moods. And as we ease into another beautiful Friday, we’re starting to think about how we can make the most of the delightfully summery vibes that seem to have pulled Auckland out of its wet-weather slump. What better time, then, to round up some of the cocktails we’ll be sipping on straight after work. Cocktails as refreshing as they are delicious, and ones you’ll likely return to when the festive season really gets going.
A Fine Blendfrom Coley & Punch Blending sweet maple and concentrated cold brew with the smooth and rich Chivas XV whisky, Coley & Punch has given the classic iced coffee a revamp. The dash of Broittet’s Crème de Banane liqueur and cream takes the caffeinated pick-me-up to a decadent glass of pure indulgent bliss.
Black Rose from Cassia Using aroma-rich saffron gin as the base, the floral notes of this outstanding cocktail from Cassia are elevated by elderflower and charcoal for extra depth and finished with fresh, zesty lemon and frothy egg whites.
Death of a Sailor from Parasol & Swing Everyone’s favourite spritz ingredient is given new meaning with Parasol & Swing’s Death of a Sailor cocktail. Aperol is infused with pineapple for a fruitier sweetness and is combined with guava, fresh orange juice, almond and lemon to become a tipple that’s out of this world.
The Pan Am Cocktail from Clipper Made from a quintessential summer mix — Aperol, Bacardi, Crawley’s Orgeat syrup, Angostura Bitters, egg whites and fresh lemon juice — the Pan Am cocktail is the drink that gave Clipper’s bartender, Barney Toy, his legendary reputation.
Royal Garden from Soul Bar & Bistro To match Soul’s floral ceilings, the mixologists have created a botanical concoction that sees a melange of herbaceous, rosemary-infused vodka, strawberry purée, sweet vanilla, lemon and crisp Deutz sparkling rosé.
Although our country doesn’t celebrate Thanksgiving as an official public holiday, we can still get festive and take this as an opportunity to gather around a table and give thanks with our loved ones while feasting on some delicious food. One dish that you can’t do Thanksgiving without is the classic pumpkin pie and we have the ultimate recipe that will leave your guests lost for words. It’s creamy and sweet with a touch of spice and will prove impossible to fault.
Ingredients For the crust 190 grams of standard flour 115 grams of Lewis Road Creamery’s unsalted butter, cut into 1.5cm pieces 1 tbsp of white sugar 1/4 tsp of salt 1/2 tbsp apple cider vinegar 4 tbsp. ice water (or more, if needed) For the filling 1 can (425 grams) pumpkin purêe 1 ¼ cups of Lewis Road Creamery’s double cream 150 grams of brown sugar 3 free-range eggs (beaten) 1 tbsp of standard flour 1 tsp of cinnamon 1 tsp of allspice 1 tsp of ginger 1 tsp of nutmeg 1/2 tsp of chilli powder ¼ tsp of salt 1 tsp of pure vanilla extract Whipped cream, for serving
Method 1. Freeze the flour and the butter for half an hour before you start making the crust. 2. In a blender or food processor, pulse the flour, sugar and salt until combined. 3. Add in the cold cubes of butter and blend until they start to break down. 4. Add in the vinegar and slowly add the ice water one tablespoon at a time. When the dough begins to come together and is moist but not wet or sticky — stop. It’s alright if the mixture is slightly crumbly. 5. Take some flour and spread it on a clean bench surface. Place your dough on the floured, flat surface and manipulate it to form a little ball. Then flatten the ball into a small disk shape, ensuring as few cracks as possible. 6. Cover the dough with cling wrap and refrigerate it for at least three hours or until it’s cold to the touch — preferably, leave the dough in the refrigerator overnight. 7. When the dough has been adequately chilled, remove from the fridge and, on a lightly floured surface, roll it into a 12-inch circle. Carefully drape it over a pie dish and delicately press it in to fit the dish. Don’t stretch. Take a fork and use to prick the base a few times. 8. Trim the pie, one inch away from the edge of the dish and pinch the edges. 9. Preheat the oven to 220ºC and grease a 9” x 1.5” pie dish with butter. 10. Refrigerate the crust for another half an hour before covering it with baking paper and dried beans or uncooked rice. These will weigh the pie crust down so that it remains flat while baking. 11. Put the crust into the oven for 10 minutes before removing it and reducing the heat to 175ºC. Take the baking paper with the rice/beans off the crust, and allow it to cool on the bench. Ensure the oven remains on. 12. Now, for the filling, in a large bowl, whisk together the pumpkin purée, cream, brown sugar, beaten eggs, flour, cinnamon, allspice, ginger, nutmeg, chilli powder, salt, and vanilla until smooth. 13. Pour pumpkin mixture into the partly-baked crust and then put it back in the oven. Allow it to bake for approximately 1 hour or until the filling is slightly jiggly in the middle and crust is golden. 14. Turn off your oven but don’t take the pie out just yet. Let it cool in the turned-off oven for an hour. Taking the pie out straight away can result in it not setting properly, or setting with cracks. After about an hour, take the pie out of the oven and allow it to cool completely on a rack. 15. While the pie cools, whip some fresh cream to serve on the side.
In 2017, Alex and Olivia George took the streets of Auckland with a food truck to serve some seriously good fried chicken, using the recipes of Alex’s Tennessee family. A humble concept, Peach’s Hot Chicken fast became one of Auckland’s best-kept secrets — a delicious destination reserved for those in the know. After a year of growing its culinary profile, the Peach’s Hot Chicken truck underwent a makeover and its eye-catching new pink colour ensured that it wouldn’t remain a secret much longer.
Peach’s Hot Chicken food truck
As more people discovered Peach’s, its cult following grew and by the end of 2018, it was clear that demand was outstripping the truck’s supply. In search of a permanent space, the couple returned to their roots and found themselves back in Panmure — the suburb they first flatted in when they moved to New Zealand. Feeling drawn to the suburb they once called home and intrigued by the untouched aspect of the Eastern suburbs, Alex and Olivia set up Peach’s Hot Chicken’s permanent Panmure outpost.
The 39-seater restaurant was designed by Millé’s Gerrick Numan (the same person behind the fit-out of Williams Eatery and UMU in Kingsland) whose simplistic style was combined with the quirky and distinct branding of Peach’s to create a space reflective of the business. Boasting the signature baby pink palette along with a ‘Holy Cluck’ mural by Marcus Watson, the space is fresh and modern and doesn’t take itself too seriously.
The Baller sandwich
Although the shift from a food truck to a restaurant has brought a number of changes for Peach’s, the food itself has remained more or less the same. The infamous fried chicken burger is still on the menu and in our opinion is one of the tastiest chicken sangas in town. Crispy Nashville-style fried chicken is packed between two buttery brioche buns with pickles and creamy aioli — it’s virtually impossible to fault.
Fried chicken burger
Another one of our favourites is the fried chicken on waffles which sees thick waffles slathered with garlic and herb butter and piled high with crispy chicken. The drizzle of maple syrup enriches the entire dish while adding a sweet and savoury combination that tantalises the tastebuds. The basket of wings, side of mac and cheese and tater tots also remain on the menu, as well as new additions to celebrate new beginnings, from more sandwiches to extra sides, as well as a dessert menu of delightful house-made pies.
Fried chicken and waffles
Be sure to check out the new Baller sandwich which takes the original chicken burger and incorporates melted cheese, coleslaw and a special Nashville Comeback sauce. This condiment is an explosion of flavours, combining mayonnaise, chilli, ketchup, paprika, Worcestershire sauce, hot sauce and mustard, to name a few.
Peach’s Hot Chicken is open from Tuesdays to Saturdays for lunch until dinner and assures us that their truck will be back up and running early next year, once the queues for its Panmure restaurant start to settle down.
Opening hours: Tuesday — Friday: 11:30am until 9pm Saturday & Sunday: 12pm until 9pm
“Complex but not complicated,” is how Richard Wallis, the man behind innovative composting system, New Zealand Box (NZ Box), explains the composting process. With the aim of making commercial compost bins the norm throughout the country, Wallis has teamed up with Viaduct Harbour to set up Auckland’s first urban commercial compost site, which officially opened yesterday, marking yet another way that the prolific waterfront destination is embracing a more sustainable ethos.
Tim Bowater
From introducing Seabins to New Zealand — floating rubbish bins that collect waste from the ocean — to hosting art installations that shine a light on our polluted waterways, Viaduct Harbour has charged ahead of the game by actively engaging with issues around the environment and sustainability. The precinct has progressed from simply illustrating the pollution problem to combating it, by engaging For The Love of Bees, an organisation focusing on ‘climate change ready infrastructure’ helmed by Sarah Smuts-Kennedy, in collaboration with compost experts NZ Box, to roll out the CBD’s first commercial composting site, co-funded by Auckland Council. Recently. Recently, Headquarters offered up the underutilised back section of their site as a location for Viaduct Harbour to install six large composting bins. With facilitation by Smuts-Kennedy and day-to-day management by NZ Box, the team will work collaboratively with Viaduct Harbour eateries so they can make the most of their new infrastructure.
Viaduct Harbour’s hot compost bins
According to Wallis, there really is “no such thing as food waste,” unless we continue to manage excess food the way we do now. Taking it back to basics, he breaks down natural produce into four categories — water, nitrogen, minerals and, most importantly, carbon. Part of the current problem is that our use of synthetic fertilisers, pesticides and herbicides alongside our wasteful habits of sending surplus food to landfill (instead of returning it to the earth), is resulting in carbon-depleted soil, which affects its ability to hold water. This cycle can be detrimental to both our ability to grow food, through to the nutritional value of the food that is grown, and is why making a move to composting, whether corporate, commercial or by implementing a system at home is becoming increasingly crucial for the inherent health of our planet.
From left to right: Richard Wallis, Samantha Saxton-Beer, Tim Bowater and Sarah Smuts-Kennedy
Viaduct Harbour’s new commercial composting bins will break food waste down via hot composting, which in Wallis’ opinion, is the most effective method. Hot composting is favoured for the speed at which it can break down organic material and is a process that can reach temperatures of up to 80 degrees Celcius. With the right management, Wallis tells me that Viaduct Harbour’s new boxes might even be able to break down certified compostable packaging — a definite win for such a hospitality-dense area. And while six bins may not sound like a lot, each has the capacity to hold the equivalent of at least 120 families’ weekly food waste, which means that altogether, they have the potential to make a real difference.
From left to right: Madeline Saxton-Beer, Samantha Saxton-Beer, Clara Jane and Fliss Grennell
Hospitality partners including Soul Bar & Bistro, Hello Beasty, and Headquarters have committed to making the most of the new infrastructure by agreeing to compost their residual food waste. And with Smuts-Kennedy on hand to offer ongoing training for businesses who want a better understanding of the process, Viaduct Harbour is continuing to set the sustainability bar high, encouraging the rest of Auckland to follow suit.
Viaduct Harbour’s hot composting bins are located behind Headquarters and were officially put into action on 19th November.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
