Taste of Takapuna

October is all about DINING and FOOD in Takapuna – we want to showcase just how many fantastic places there are to eat and drink.

So take a moment to explore our featured businesses, read about the Chefs, dishes and ingredients that make up their menus. Learn about the stories behind the businesses, the concepts or the culture. Take on the challenge of recreating some of their dishes yourselves! And then, take up some of the great deals and offers, to visit and experience their food first hand.

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

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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

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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

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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

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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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Joes Eatery

Profile: Joseph-Paul Geo – Joe’s Eatery

Joe’s Eatery: Sharing the love of food Joseph-Paul Geo is Joe of Joe’s Eatery. He’s originally from India and has been in New Zealand for the last 23 years. His eponymous Eatery arrived on Hurstmere Road in July 2019, and quickly gained a reputation for seriously great coffee, delicious food, great wines and craft beers. Better still, from Joe’s perspective, is that his Eatery is located in the place he’s been fortunate enough to call home for the last 22 years: the North Shore. “I am passionate about calling the Shore my home. My kids have enjoyed growing up here and have gone to local schools. We have a fantastic little spot here on Hurstmere Road in Takapuna, and I thoroughly enjoy being part of this

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Profile: Steve Shute – The Elephant Wrestler

When was the last time you had a weekend off? What did you do with it? The last weekend I had off was probably in July. I spent the weekend with my family. Nothing over exciting. When you are in fast paced somewhat “noisy” environment all the time it is nice to just take time to relax and re-engage with the family. What did you think you would grow out of but haven’t? Gosh so many things!!! I guess that I am still very partial to desserts and sweet things and even as I get older, I still seem to lack the ability to say no to those things. Just means extra time spent with my awesome neighbours at Anytime Fitness!! How is business looking

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