WORDS BY BETH - PHOTOS BY ALAN WADDINGHAM & GIANPAOLO GRAZIOLI
So I guess this is sort of embarrassing, I interviewed Gianpaolo well over 8 months ago, and there have been a few comments recently along the lines of ‘too much eating Beth, not enough greeting’. Yeah yeah, ok Fair call, but it's been some good eating the last few months (Loretta, what up!). So maybe some of you will be surprised by this, but Eat & Greet does not make any money (I get asked this all the time), it’s purely for the love of it. Which I really do...love it.
Jo from WellingtonistaREMINDED ME the other day it had been a year since Eat & Greet launched! Funny how sometimes life gets away on you. AT THE TIME I started Eat & Greet IT Was a distraction from a terminal relationship and a fruitless job, and ever since then life has felt like this boulder sized donut rolling down the hill WITH me running behind desperately trying to keep up (and simultaneously trying to eat the crumbs it leaves behind).
WE'RE BACK! AND WHILE WELLINGTON ON A PLATE FEELS ,OH SO LONG AGO, I REMEMBER IT ALL TOO WELL. It was A HAZE OF THAT UNCOMFORTABLY FULL FEELING. CONFIT TO COFFEE, POSSOM TO POUSSIN - I ATE LIKE I'VE NEVER EATEN BEFORE. IT ALL STARTED WITH HOPS A PLENTY AT BEERVANA AND ENDED WITH ME desperately trying to find change down the back of the couch for one Last Oyster.
I'm allowing myself a bit of a fist pump here, I feel like I've observed a kiwi in the wild, or I'm one of the scientists working at the Large Hadron Collider who finally found evidence of the elusive Higgs Boson (don't worry, I won't be presenting this story in comic sans). because as far as elusiveness goes, Mike Duffy from Ekim Burgers is the king.
I remember trying nachos for the first time and it blowing my mind. I was so excited as a young child at this exotic dish and even more excited when mum leaned over and in a hushed tone declared "we can easily make this at home you know". And we did, most weeks and not long after Old El Paso swaggered into town and the nz perception of Mexican food was liberally smothered with sour cream and cheese.
Round two! We have had so many wonderful people pass through the city market Demo Kitchen over the last few months, The intimate classes mean that every sunday I come away feeling like i've made 10 new-best-friends!
It is with much excitement I announce the next round of classes...
much like Nikau’s food, I'll keep this simple. There is no better breakfast in Wellington (and I’ve had my fair share) than their sage fried eggs and stewed tomatoes. It is the simplicity of the dish that allows them to celebrate the exceptional produce from around the region. Nikau don’t even serve it with toast but instead a perfectly chewy baguette that IT would be a crime to toast, fluffy white pillows perfect for mopping up all that sage butter.
Last year we interviewed Dave Verheul while he was the chef at Matterhorn. he's now flown the coop to set up what looks like (and Eat & Greet scouts in Melbourne can confirm) a fancy little number in Carlton - The Town Mouse.
I never had a 21st. Weirdly, while i love being the centre of attention, something about having a party just for me just felt strange. Maybe it was because I had a core group of friends of about five and i was worried no one would turn up.