Taste of Takapuna

Allergy-friendly dining in Takapuna

It’s extra special when restaurants and eateries go the extra mile to accommodate your dietary needs. It makes you want to go up to your faves and hug the very building they’re in, right before you go and tell absolutely everybody you know about how great they are. So, check out how great these local Takapuna businesses are at looking after those of us with allergies and intolerances! Street Organics This little gem never met a food preference it didn’t like, so if you have one, you’re about to find a new true love. Street Organics caters for gluten free, vegan, vegetarian, paleo, keto, and even sufferers of IBS. The café specialises in fab brekkie and brunch, and the wine list is also totally organic

Shane Cortese shares his top food and coffee spots

As we launch our annual Taste of Takapuna celebration of eating and drinking around Takapuna Beach, actor and Harcourts auctioneer Shane Cortese tell us his favourite spots to grab a beer and a pizza, burgers and coffee. A NIGHT OUT “I’m a great lover of shared foods, platters and Italian. So there’s one particular place in Takapuna I go to, it’s a place called Botticelli,” Shane says. “You go in and everybody knows everyone, you walk in the door and they know what you’re ordering. After auctions, we go there on Friday night in Takapuna and have a really good time. “It’s not a massive bar, it’s a small bar. People walk by and say ‘G’day’ while you’re there. Then on the other side of

Five minutes with: Street Organics’ Nicky Partridge

Nicky Partridge has been running Street Organics for nearly five years. Street Organics is a healthy wholefoods café that specialises in different dietary styles and requirements, including gluten free, keto, vegan, low FODMAP meals and food for people with allergies. In exciting news for Takapuna, Nicky will soon be joining the board of the Takapuna Beach Business Association! We took five minutes to talk about what’s going on at the café and with Nicky. ABOUT STREET ORGANICS “We put a lot of care and love into the food we prepare, and how we serve it as well. Customer service is really important to us,” Nicky says. “We’re open seven days. We also have a wine bar now, that’s open Friday and Saturday nights [outside of

Profile: EAT Street, 40 Hurstmere Road

Fortieth & Hurstmere is more than just a laneway – it’s a neighbourhood, and any good neighbourhood comes with different types of locals. When we built Fortieth & Hurstmere, we handpicked a selection of the best establishments to join our community. Whether you’re after a spot of coffee in the morning, a bite to eat for lunch or somewhere to settle in for after work drinks and dinner. We’re sure you’ll find something that takes your fancy at Fortieth & Hurstmere. Bird on a Wire: Bird On A Wire was started by four friends with a simple goal; to feed the world better food. Hot free‐range rotisserie chicken, a large selection of fresh vegetarian salads, sumptuous sammies, burgers and sides are served from 11am – late

Nanam: Pan fried Kingfish

Thanks to Nanam for sharing with us this delicious taste of the Phillipines, to recreate in our own homes! Pan fried Kingfish: in Spicy soybean glaze with sautéed Kale and leek and mint GLAZE: 25g peeled garlic 25g Vegetable oil 25g whole grain mustard Pinch of salt 125g soy bean paste 50ml White vinegar 50g Brown sugar 1pc of birds eye chilli Method – glaze: Blend everything together into a smooth paste. Pour in a small sauce pan and simmer slowly for 15 mins, stirring every 5 minutes to prevent burning. Set aside to cool down. Sauteed Kale and Leek 1Tbsp Olive oil 100 g Cavalo nero (Chopped thinly) 100g Leek (Chopped thinly) 5g Mint (chopped finely) Lemon (half) 10g brown sugar 1tsp flaky salt Method

Mexico: Rosé Sangria

Mexico Takapuna are bringing a little fiesta to your place, with their delicious Sangria recipe! Quantity: 1 litres Ingredients 500ml x your favourite bottle Rosé ¼ red apple sliced ¼ orange sliced 3 x lemon wheels ½ peach sliced 8 x pieces frozen strawberries 20ml x rosewater 80ml x apple juice 80ml x cranberry juice 50ml x lime juice 8 x mint leaves 8 x basil leaves Carafe: Add a scoop of ice to fill the carafe. Glass: garnish with apple and orange Method – make 4 hours prior to drinking In a 1 liter carafe add Rosé first. Add the rest of the fruit – cover with glad wrap & place in the fridge for 4 hours to start a fermenting process. This is

Bird on a Wire: Katsu Chicken Burger

Thanks to Bird on a Wire for this delicious recipe for their Katsu Chicken Burger! Bring a Taste of Takapuna home to your family with these burgers – why not get the kids involved and get them to build their own! Ingredients (Serves 4) 4x Waitoa Free Range Chicken Thigh FilletsTonkatsu SauceMayoCornflourOil for cooking Asian Slaw:100g red cabbage150g white/green cabbage125g grated carrotSmall handful coriander, chopped2 tsp mixed white and black sesame seeds Pickled red onion:1 red onion, thinly sliced½ cup apple cider vinegar1 cup warm water1 Tbsp sugar1 ½ tsp salt Method Butterfly chicken thigh fillets so they are able to cook evenly. Marinate chicken thighs in Tonkatsu sauce for minimum 4 hours, or overnight. Heat 2cm oil in a pan (or use a deep

Nanam: Salmon ‘Binalot’

Experience Filipino cuisine at home this Taste of Takapuna month! Jess Granada from Nanam is sharing the recipe to her famous dish so you can create your own amazing Filipino-style salmon with candied walnut salad. Ingredients: Marinade: 100g shallots, chopped 200g gherkins, chopped 2 Tbsp fermented soybean 2 Tbsp fermented black bean 50g spring onion, chopped 4 thin slices of lemon Dash of Vietnamese fish sauce, to taste Fish: 250g salmon 2 Tbsp olive oil Salt and pepper, to taste Banana leaf Salad: 30g white sugar 60g roasted walnuts Pinch of salt 1/4 of a lemon Salt and pepper, to taste Mixed rocket and baby spinach greens Method: Preheat the oven to 180 °C. Mix all the marinade ingredients in a bowl. Season the salmon

Profile: Chikara Sato, Head Chef – Tokyo Bay

Head Chef : Chikara Sato Tokyo BayMain Beach, The Strand, Takapuna Beach Chikara (Chika) Sato of Tokyo, heads the kitchen at Tokyo Bay Takapuna. He is regarded as one of the highest skilled Japanese chefs to have worked in New Zealand. Chikara is a specialist in the art of sushi and seafood. He has come from famous Tokyo restaurants ‘Seryna’ in Shinjuko, www.seryna.co.jp specialising in Kobe beef & shabu-shabu. Chikara was trained by the masters at Kyubey Restaurant in Ginza, one of Tokyo’s most famous sushi establishments. Customers at this restaurant will queue before opening in the morning to get a seat at the counter to watch the master chef’s showing their skills. At Tokyo Bay we prepare modern Japanese cuisine, not Japanese fusion. Many

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