Matterhorn needs no introduction. This place has been around for a long time and is an institution in Wellington. Many a celebrity and hipster band have checked in on facebook and tweeted their twats off about it and rightfully so. This place is unashamedly cool, a little dark and mysterious but not dingy, fancy but not pretentious and utterly approachable. The chef Dave Verheul can pretty much be described by all of those adjectives above as well! This guy knows how to cook and I’ve heard him being described as the best chef in Wellington. I’m not going to argue.
Word is out– Ti Kouka's Thrice-cooked chips are the best in town. We wrote about Shepherd Elliot's inspired technique back in October when we profiled his café, but it has taken till now to wrestle the recipe off him so you too can try your hand at making the delicious little morsels yourself. Enjoy!
Let’s hear it for the ladies! I mean, It’s no secret there are less women in the food industry than men, but from my experience those that do find themselves drawn to the industry are an incredible breed of woman. You have already met Vicky, feisty little thing she is, and pie-queen Brandie.
This next story comes with a bit of a content warning – mum, I’m sorry, there are quite a few swears coming up. But if you ever met Vicky Ha of House of dumplings, you would know that if I was to censor this interview, I wouldn’t have much left, and it would also be taking away what is truly great about her! She is sassy, honest and incredibly fun to be around. I have no doubt that when Vicky was born she didn’t cry, she laughed her almighty laugh, said “about fucking time” and walked straight out of the womb.
As mentioned in this week's story on Garage Project I was a judge of the bake-off at their Pie vs Cake night. It was an enormous amount of fun, and by enormous I mean the enormous pair of trackpants that are the only thing I can fit in to after feasting on 19 different cakes and pies, along with Garage Project's Ziggy's Carrot Cake Ale and newcomer Pecan Pie Ale.
I’ve been having a little love affair with Wellington recently. A stark contrast to after i graduated from vic nine years ago and I couldn't wait to get on a plane. I came back after five years away thinking I’d probably move to Auckland... Because, you know, I’d had a taste of ‘big city life’ overseas and Wellington felt a little too dinky. i could remember walking down Cuba Street and knowing pretty much everyone and it was at a ratio of 5:3 - people you wanted to see and people you didn’t want to see. Although maybe that says more about me than it does this city!
When I first met Anton Legg it was just a few days after he had severed his little finger, had it sewn back on and was back in the kitchen. He was a semi-finalist for the Monteith's Beer and Wild Food Challenge after all, and had work to do. That pretty much sums this guy up perfectly.
You know that now infamous hummus story in the 'about us' section? Well, Ma Brash was ahead of the trend on something else too - Elderflower cordial. We would scour the back roads for the elusive white florets every spring and make litres of the stuff. Combine that with our sodastream and it was the perfect summer treat.
I feel like you can really judge a place by their fries. I mean it is essentially three ingredients - potato, oil and salt. Yet how is it that something so simple and so basic can be so different across the board. It levels the playing field - a local fish and chip shop can be right up there with a top restaurant.
Sushi is sort of the ‘it cuisine’ of the corporate lunch world. Popular places have people lining up around the corner for their healthy lunchtime fare. But I find it hard to take places seriously that have cream cheese in their sushi.