STARTERS
WHAT THE Y ’ RE EAT ING IN AUCKLAND
From beetroot-infused steamed buns to jackfruit tacos, restaurants in New Zealand’s capital are getting creative
Barbecue chipotle breakfast taco, Kind 1
Having sold Filipino food at night markets in Auckland, Nanam’s owners Andrew Soriano and Jessabel Granada graduated to this lauded restaurant. Highlights include beetroot-infused taco pao (steamed buns) filled with pulled pork, and lemongrass-spiked Wagyu beef longganisa (a skinless sausage). Cradled in a grilled wheat tortilla with coriander, green papaya pickles and chipotle mayo, the latter is smoky and citrusy.
nanam.co.nz
2
Unsurprisingly for a country that’s home to around 30 million sheep, lamb is the star ingredient on menus in the capital. At Gerome, in the upmarket suburb of Parnell, the chefs give it a modern Greek twist. Slow-cooked with garlic and lemon, the smoky, unctuous meat is served with zingy cucumber tzatziki, refreshing watermelon jelly and lightly toasted pine nuts. A side order of house- made pitta bread is an essential addition to wrap the lamb in and to soak up the dish’s sweet- savoury juices.
gerome.nz
3
At this stylish spot in central Auckland’s Viaduct Harbour precinct, the city indulges its infatuation with the Chinese-style dumplings known as potstickers. The plump, neatly crimped dumplings are pan-fried, so the bases are satisfyingly crunchy. Pair your Wagyu beef and shiitake mushroom potstickers — steeped in Sichuan flavours and packing a chili kick — with a yuzu and salted plum cocktail.
hellobeasty.nz
4 5
In the laneways of the emerging Morningside Precinct, you’ll find Kind — an airy glass pavilion energised by scores of ferns and plants. Stop by for breakfast and order plant-based tacos. Standing in for pulled pork is slow-cooked jackfruit in chipotle sauce, combined with crisp iceberg lettuce and crunchy sprouts and served in gossamer-light tortillas. The peanuts and spring onion scattered around the dish add a subtle echo of Southeast Asia, too.
kindcafe.co.nz
The bohemian Karangahape Road — or ‘K Road’ — is arguably the city’s most exciting dining neighbourhood. Cotto, one of its most recent openings, showcases bravura modern Italian cooking. Alongside craft beer, spritzes and cocktails, you’ll find a menu of sharing plates, including spinach and goat’s cheese dumplings. These hand-rolled delights are topped with crunchy sage leaves fried in butter.
cotto.co.nz Brett Atkinson
NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 13
IMAGE: KIND
NANAM
WAGYU LONGGANISA
GEROME
LAMB KLEFTIKO
HELLO BEASTY
WAGYU BEEF POTSTICKERS
KIND
BREAKFAST TACOS
COTTO
SPINACH & GOAT’S CHEESE DUMPLINGS
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