A Garage Project party, a film about Coco's Cantina and other Auckland food newsby Kate Richards
What’s happening and what’s coming up in Auckland food.
Garage Project Harvest Party
Sunday, May 27, 12-8pm
Experimental brewery Garage Project invites you to taste their 2018 vintage grape harvest series – a new range of beers brewed with grape juice as well as hops. They’ll have the Sauvin Nouveau sauvignon blanc beer, Rose de la Vallee and Chateau Aro made with pinot noir juice, and the riesling-infused Twilight of the Gods all on tap. There will be food matching on the day as well as a chance to sample the brewery’s funky wild wines which were produced as a very limited run last year.
Garage Project Taproom, 357 New North Rd, Kingsland
Our Culture at Cassia
June 10 from 12.30pm
Metro restaurant personality of the year Prateek Arora and his pals Sachin Kumar and Arinut Sunil are hosting a street food inspired pop-up next month at Cassia. There aren’t many tickets left, but if you can get your hands on one, the event includes 10, small, share-style courses and a tequila-based cocktail on arrival, as well as service by the most charming bartender in the city, Arora, and food by Cassia and Sidart chefs, Kumar and Sunir.
Our Culture pop-up will showcase food from the trio’s three home states: Delhi, Uttarakhand (Dehradun), and Punjab. Arora says the dishes veer close to what you’d traditionally eat in India, rather than a contemporary interpretation of them, but there will still be some chef-fy touches. Begin with a potato and pomegranate-stuffed naan with coriander relish, before vege cutlets, mutton dumplings, tandoor-cooked prawns and plenty more. Desserts are still in the works but will include “plenty of healthy butter,” says Arora.
Like Sid Sahrawat does at Cassia, Arora, Kumar and Sunil want to serve Indian food that challenges people to think beyond the ubiquitous dishes of butter chicken or korma so commonly found here. Email email@example.com for tickets.
Cassia, 5 Fort Lane, central city
The Secret Winter Garden
June 1 – 29
From June 1 the rooftop at Glass Goose bar will be transformed into a secret winter garden with events every Friday night for the duration of the month. There will be beats by Hamish Crocker, Arii Jade and Matt Bizzle. Plus fluffy Judge Bao buns, Temaki Truck rolled sushi cones, dumplings by The Rolling Pin, and gooey raclette cheese from Melt. Also enjoy an immersive lighting installation and seasonal floral decorations – great content for your Insta.
Glass Goose, 78 Federal St, central city
New Browns Bay restaurant Panda is focused on recreating Sichuan staples such as dan dan noodles, mapo tofu and fuqi feipian (thinly sliced beef in spicy sauce) with chef-fy flair. The price point may only hover around $20 a head, but it’s all slightly more upmarket than the fluorescent lights and plastic chairs of Dominion Road.
27 Clyde Rd, Browns Bay
Food films at Doc Edge
May 23– June 4
Films about everything from caviar to the world’s best bars, 2018’s Doc Edge submissions have a strong food lean. Knife Skills follows a group of ex-convicts as they try to open a world-class French restaurant; Charles Schumann takes a look inside some of the most exciting bars in the world in Bar Talks by Schumann; restaurateurs Renee and Damaris Coulter invite viewers behind the scenes at their Karangahape Road restaurant in Coco’s; and catch three short films at the Doclicious showcase, including one all about fish eggs.
June 22 & 23
A two-day exploration of New Zealand wine and food. Basic tickets allow access to one of six, three-hour sessions and there's the chance to attend masterclasses by some of the city’s most respected wine buffs and restaurateurs. Bob Campbell talks pinot noir and bubbles, while Metro Top 50 restaurants Clooney, Cazador and Apéro are all hosting wine and food matching classes. Book online at winetopia.nz.
Shed 10, 89 Quay St, central city
Ice cream meets roti at Giapo
Alongside other wacky puds like fried bread or hot chips and ice cream, Giapo Grazioli has now developed a sweet, roti-wrapped dessert: roti bread is caramelised in a pan with a little sugar until flaky and warm. Then, your choice of ice cream is sandwiched into the bread and the whole thing rolled in nuts. Could this be a revolution in winter desserts?
Giapo, 12 Gore St, central city
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