There are moments in life when things come together nicely, like homemade MAYONNAISE. I first wanted to interview Asher when his ramen shop pop up was still operating out of the chef's pass of Pickle and you'd happily wait in line for 20 minutes in the wind and rain for a bowl of delicious ramen. He was my saviour. I'd lived in a village famous for its ramen in Japan and those cravings had not subsided in the 4 years since i'd been HOME.
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.
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.
In Wellington it is pretty easy to get a good cup of coffee, so I think it counts for something that out of all the outstanding coffees i have had in this city I can pinpoint the best one. actually, you know what? I’m just going to go ahead and say it was the best damn cuppa Joe I’ve had in the world.
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.