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.
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.