Al Brown's Depot

If you slip down Federal Street between the Sky City’s valet parking entrance and Sky Grand’s entrance you’ll see a raft of new restaurants and bars spear headed by celebrity chefs and bursting with happy diners. It’s easy to miss though if you’re not a regular to the casino or one of the inner city commuters who hot foot it down Federal. Buses line the street like a train at any given time and a taxi rank stretches for at least half of it. But when they “move that bus” (Auckland Council please make it permanently so!) the big reveal is quite simply fabulous.

Today I lunched at Al Brown’s Depot. He opened his doors at the same time Luke Dallow opened Hummingbird (read our opening night review here) next door and Sean Connolly opened The Grill just on the other side of the Sky Grand’s new entrance. Like Hummingbird there is outdoor seating for those brave enough to sit amongst the bus fumes, but we decided on a table next to a new window that has been blasted through the Sky Grand wall to reveal their swanky lobby.

Just slide these suckers off the shell in one

Nick (from somewhere in the north of England by the sounds) was our waiter and after hearing about the Depot’s most popular dishes until a little pool of drool collected on the table in front of me, we let him come up with a selection of small plates and one main for us to share. I was also keen to try the wine on tap. Yes, pinot noir out of keg from Mt Edward in Central Otago’s Gibbston Valley. It was 17.5˚ (which I find quite suitable for a red) and is done especially because Al is a mate. It pays to be mates with Al, who was sitting behind me, because he’s been selling barrels of it. That and Spy Valley sauvignon blanc and Mt Edward rose, also on tap but chilled like beer.

While poring over the menu a little plate of complimentary and deliciously smooth babaganoush arrived with flat bread. But it was the raw seafood bar that grabbed my attention.

The fabulous warm peach and proscuitto salad

I’ve never seen tuatua just sitting on ice like oysters before. Let alone tasted them. The only way I’ve eaten tuatua (after doing the hip swivel in the sand at low tide) is to throw them on the barbie in their shells with a little white wine when they pop open. But no. Here they come raw and shucked with a little vinagarette to drip on and “schloopp”. That’s the sound you make when you suck them off the shell. (NB: Not first date fodder). The texture is tougher than an oyster, but the flavour mild, like a scallop maybe? You’ll have to try them and decide for yourself. $2.50 each.

A plate of raw salmon sliced thinly was our next dish with wasabi mayo, $15. Nice but not as wow as the rest of what was about to come.

These tiny fish burgers are FAB

The plate of the day for me was the white peach and proscuitto salad. It was a surprise and I have already tried to emulate it at home putting peach slices on the bbq. This was sublime: warm charred peach slices, salty proscuitto, rocket, toasted macadamia nuts and tart blue cheese with a cab sav dressing. I think it’s only a special so you’d better get there quick.

Next was also fab and I’d already read Tweets about it: Turbot Sliders, 4 for $15. This light fish is similar to flounder, lightly egged and pan fried, served with aoli in tiny burger buns that are a little sweet. But we still weren’t done.

Slow cooked pork and potato skins

A swig of my tumbler of pinot and the 6-hour cooked pork hock which fell off the bone served with crispy skin, grated apple and a parsnip puree arrived. This is a main dish ($29) and would be great to share with a wine for two.

I’d almost forgotten that we also ordered the potato skins – most likely deep fried, they were that delicious, with shaved chevrago cheese and dusted with porcini powder giving it a truffle taste, $10.

Done and dusted and heading home for a lie down! I’m going back with my Bloke as soon we can

Depot Eatery and Oyster Bar, 86 Federal Street. Ph 09 363 7048. But you can’t make a booking, so just call if you’ve left your wallet!

www.eatatdepot.co.nz

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Mmmm, 6 satays for $5. Dinner

With The Bloke away and me enjoying a sunny Saturday pottering about, my big outing was a visit to said market. And I wasn’t disappointed. They’re open 6pm till midnight every Saturday, rain or shine because they’re under cover. In the Pakuranga Warehouse carpark, to be precise.

Not sure what Bunch of Mutton is...

Since I first wrote this blog in March 2011, the market has quadrupled in size.

Come hungry because you’ll find all sorts of food sizzling away from Malaysian satay to Pad Thai noodles to dumplings, Hangi pies, steamed pork buns, curry and plenty of sweets in the form of churros, donuts and even a cupcake stall.

There were a couple of stalls selling antiques (read second-hand), some cheapie jewellery stalls (which will be perfect when I bring my 8-year old god-daughter here for her birthday treat). Artists painted kids names to be framed, and kids $2-shop style toys make it fun to bring the kids with a bit of pocket money. People were selling soaps, others socks and pantyhose. A candyfloss man was making floss on a stick bigger than a kids’ head, the Avon lady was there and so was The Coffee Guy. There are clothes for sale and fresh fruit and vegies. A sound system was being set up which I presume was for some markety tunes, but I’d had my fill by the time he got it all plugged in.

An octopus anyone?

I bought The Bloke a battery powered fly swat from a stall selling toys and electronic games, and I’ll be grateful not to consume any more giant puffs of Raid every time a fly enters his personal space.

Oh and I also bought a bag of fantastic seasoned salt mixed with smoked garlic and chilli which will go just grand on roast chook, barbecued salmon or as a dip with bread and oil. In fact this was the purchase of the night and I am now an internet purchaser of the stuff.

If you’re in the area, pop in one Saturday, The Auckland Night Market, Westfield, Pakuranga Plaza, Auckland.

Here’s the low down of what’s on where:

Jake Gyllenhaal in Source Code

Mercury Energy Movies by Moonlight

Inception – with live music by Bond Street Bridge: Friday Feb 10 – Tahaki Reserve (Mt Eden) – 7.30pm

Young at Heart – with live music by Family Cactus: Saturday 11 Feb – Tahaki Reserve (Mt Eden) – 7.30pm

The King’s Speech – with live music by Bond Street Bridge: Friday Feb 17 – Auckland Botanical Gardens (Manurewa) – 7.30pm

Johnny English Reborn – with live music by Family Cactus: Saturday Feb 18 – Auckland Botanical Gardens (Manurewa) – 7.30pm

The Social Network – with live music by Macombee & the Absolute Truth: Friday 24 Feb – David Lange Park (Mangere) – 7.30pm

Surf’s Up – with live music by Family Cactus: Saturday 25 Feb – David Lange Park (Mangere) – 7.30pm

Midnight in Paris – with live music by Oval Office: Friday 2 Mar – Dudding Reserve (Little Shoal Bay) – 7pm

Puss n Boots – with live music by Macombee & the Absolute Truth: Saturday 3 Mar – Dudding Reserve (Little Shoal Bay) – 7pm

Avatar – with live music by Oval Office: Friday 9 Mar – Milford Beach Reserve – 7pm

The Smurfs – with live music by Macombee & the Absolute Truth: Saturday 10 Mar – Milford Beach Reserve – 7pm

Source Code – with live music by Oval Office: Friday 16 Mar – Luckens Reserve (West Harbour) – 7pm

People’s Choice – with live music by Bond Street Bridge: Saturday 17 Mar – Luckens Reserve (West Harbour) – 7pm

For more info on the films and driving directions jump onto this link to the Auckland Council Movies in Parks website >>>

The new Santa with silenced finger and eyelid

Auckland’s hulking Santa is 51 this year and love him or hate him, you can’t miss the big guy. He’s 21-metres tall with a tremendous 27m girth and looks knowingly down from the Whitcoulls building. But his dodgy wink and come-hither finger had brought him much flak over the years and more than a little bad press, so last year he visited the fibreglass surgeon and now  holds his head high as the age-defying jolly old man.

But ask Santa what he’s seen since 1960 and he’ll tell you a lot of naughty and nice since he first stood on the old Farmers Building (now Heritage Hotel) on Hobson St.

He remembers how easy it was delivering presents to boys and girls when Auckland’s population was half a million in 1964, and then how he had to put new stream-lined delivery systems in place when it reached 1 million in ’96. He remembers the naughty towaway zones being introduced in 1967 and the rioters on Queen Street in ’84, the same year (nicely) that tolls were abolished on the Harbour Bridge, and he also sees exactly who those boy racers are each night!

The old winky Santa with the creepy finger

Indeed Santa sees everything. (That’s how he knows who to bring gifts to each year.) But there was a time when he was down and out and found abandoned in a rubbish dump in Mangere (he didn’t want to talk too much about this).

What I managed to find out later was that he and his reindeer were dumped from the Farmers Buildings and a kindly gentleman bought him for $1. He then met some Whitcoulls big wigs who helped find the thousands of dollars needed to rebuild him and give him a new home.

Maybe Santa was just misunderstood. His bad press was, quite frankly, because he was ugly. Shame on us, that’s not polite! But he is expensive to run and avoiding arthritis in that finger was only the start of the costs.

Three years ago he was nearly a gonna with Whitcoulls having to make a tough call about whether he would even make it onto the roof in 2008. A dramatic rescue plan was hatched with Heart of the City and thankfully he is still here today – facelift and all.

So pop down and say hi, before he disappears for another year into his secret Santa storage for another year.

With multiple cook books, TV shows in nearly 80 countries and a groovy gold blouse over skinny jeans, she opened the Taste of New Zealand festival at Auckland’s Victoria Park and reckons New Zealand is the premiere food basket of the world.

A quick break from book signing

But Annabel Langbein insists she’s not a chef she’s a cook. What’s the diff, I asked? A cook is “more about home craft, nourishing people around you. Not about high performance culinary gymnastics. More love, resourcefulness, expedience and nurture.” Got it.

She’s a bit Nigella Lawson and a bit Rachel Hunter and has more time for people than her PA can handle. Her book signing session was like lining up to meet Santa and unless I physically man-handled her out of the tent, I wasn’t going to get my interview. I man-handled and got 8 minutes during which time she jumped up to say hi to friends, but still managed to keep her train of thought on my very intelligent questions.

Actually we just chatted really about her “overnight” success which has taken 20 years, but after 3 minutes I thought I’d better ask her one of the questions I had prepared earlier or I’ll have nothing to blog about.

Outside of New Zealand, her favourite destination for cooking is southern Italy for its peasant traditions. “For me it’s authenticity and integrity in food. No industrial food chain.” (There, that gets the travel side of this blog in.)

Her latest book comes hot on the heels of the TV series (that made kiwis sit up and take notice) and the incredibly successful Free Range Cook book based from her bach (crib?) in Wanaka.

Free Range in the City

This new one is Free Range in the City. I keep thinking Sex in the City – and I’m sure Annabel and Nigella would make an excellent TV series together. But I digress. This book (which I bought and had her sign like one of the groupies lined up earlier) has a whopping 220 recipes for city living – for those of us who don’t have acres of fresh produce in our gardens and maybe even have fussy kids to navigate around and lunchboxes to fill.

How long did it take you to develop the 220 recipes, I asked intelligently. “I could have got up this morning and made three new ones,” she replied. Hmmm, writing that down.

The lady clearly has talent. Recipes roll out of her head like a poet with a pen or a singer in a shower. Her kids have no family favourites to draw on because each meal has a new twist. And yes, she likes family cooking. When her kids were young and nutritious nightmares (my words, not hers!) fridge fillings saved her. That way, she says, you can add sauces and extra garnishes to dishes for the adults without having to cook 5 different dinners.

A big fan of farmers markets and artisan food stores like Nosh and Farrow, she loves poking about for new products – like blueberry sorbet from Omaha, she said waving in the general direction of their tent, down here at Taste.

So you have until 9.30pm Sunday October 22 to get along, sample, sip and savour and get amongst some of the best cuisine on offer at restaurants around Auckland all in one venue. Take about $30-$50 to buy $1 crowns. Then choose which mini plates you want to try. Prices range from 8 – 12 crowns per plate.

See annabel-langbein.com for more insight and a few online recipes.

The Cloud is finally open

Auckland’s Queen’s Wharf is the proud platform of that ugly corrugated iron shed (but it’s been painted so looks a million dollars) and the much lauded Cloud. I popped in today for a pre-Rugby World Cup event to check out the multi-million dollar construction and see the Pacific Showcase which is happening while political big wigs take part in the Pacific Islands Forum.

Try the watermelon and coconut smoothie

I really like it. I hope it stays here permanently.

I was told by someone that it has a 12 year permit. I wonder if she meant 12 months. But either way, right now it is open to the public for this Pacific Showcase. A quick FREE event that has jumped in before the games start to show off all the fabulousness our neighbours in the South Pacific have to offer.

There is food tasting in the demonstration kitchen (I just missed tasting the raw tuna salad) and a little marketplace of goodies like fresh vanilla, honey, coffee beans, hot chilli sauces called Hot Samoan Boys.

Noni juice - if you dare

You can try coffee grown in Vanuatu, Tonga and Samoa (Tonga was my favourite) and be brave and gulp the very odd tasting noni juice. I can only describe it, in the raw, as liquid blue cheese. Most palates need it mixed with juice. I’d rather leave it for someone else entirely to be honest.

Read the shirt: no crap added

Conveniently you can wash your noni experiment down with hand crafted Matutu beer brewed in the Cook Islands (with the help of some boutique kiwi brewers) and with no additives or preservatives.

Air New Zealand Holidays are there with special Cloud deals to Rarotonga, Samoa and Fiji. In fact to all the Pac islands Air NZ flies to.

There’s also artists here painting live.

So head along Wednesday Sept 7th and Thursday Sept 8th (from noon till 8pm Wednesday; 10am till 3.30pm Thursday). Browse the night market on Wednesday and throughout both days you’ll tap your feet to the drumming of dance groups and pan pipers from the Cook Islands, Solomon Islands, Samoa and Tahiti.

It’s certainly exciting in Auckland right now. But come Friday night the Islanders will be packed away and the Cloud will become a Rugby World Cup fanzone with big screens – so big that I’m told they need to be divided up lest Ma’a Nonu charges you down and you spill your beer in fear.

Jump here for more info and the programme for the Pacific Showcase which runs in the Cloud on Queens Wharf from 6-8 Sept.

This one-off event is organised by Travcom (Travel Communicators) with 3 inspiring travel photographers sharing their tips and experiences.

Speakers:

© Serena Stevenson

Serena Stevenson
Former Cathay Pacific Travel Photographer of the year, filmmaker and founder and director of Transmedia production company, Serena has worked for 15 years as a photographer for magazines, design and advertising agencies and teaches photojournalism at AUT. Serena’s work is seen on the internet, TV, cinemas, magazines, music concerts, and mobile phones.

© Juan Mon

Juan Mon
An emerging photographer from Sydney, Juan has worked on an a range of projects from the international MOOKS campaign to shooting in ghettos. He has been part of 10 exhibitions around the world and has had two solo exhibitions. He has achieved much in a short career and his edgy and exciting shots make him one to watch!

© Adrian Malloch

Adrian Malloch
Over a colourful twenty-four year career, Adrian has established himself as a freelance photojournalist, commercial photographer and teacher. Clients include NBR New Zealand Opera, Metro, North & South and the NZ Human Rights commission. Adrian teaches and mentors photographers in developing their art, vision and skills.

Venue: Heritage Hotel, Auckland

Date: Monday, September 12th, from 6-8pm

Cost: $35 (non Travcom members). RSVP helen.davies@clear.net.nz by 9 September 2011.

One of the first things you’ll notice about Red Hummingbird is that it’s eclectic in the way that some might say it’s been designed within an inch of it’s life – but there’s really nothing wrong with that, considering the mantra of the place. “Discover, collect, return” has long been the catch-cry of Dallow establishments but it’s done with unashamed deference to the cornucopia of experiences he’s picked up traveling around the world. It’s intentionally, loudly and proudly a little bit of everything.

The menu covers everything from Kiwi classics – Dallow family recipe pies with a crust made with sour cream (yummo!) – to European platters of smoked and cured meats, olives and dips. The range of seafood and particularly smoked seafood on the menu is intriguing but suits this City of Sails. I’m intent on going back for more of the hot-smoked salmon, one of my favourite delicacies when done well.

But of course, once you’ve sated the hunger, you’ll need to quench the thirst. The cocktail list is simple but clever, highlighting a few great New Zealand products to the international clientele about to land in the place – the Broken Basil is made with Broken Shed, a NZ vodka you’ve probably never heard of but should start drinking considering the awards it’s picking up overseas. Followed by the Stolen Rum libation “Murray’s Dream” – spicy with a kick of chilli and ginger balanced with the sweet/sour sting of passionfruit.

There’s a lot of fruit on the cocktail list, but I’m always excited to see someone making dry and sassy Manhattans – Red Hummingbird’s features chocolate bitters, one of my favourite ingredients.

And fear not – they’re serving Mumm and Veuve Clicquot by the glass, so there’s always bubbles if you can’t find a wine on this list to entice you. Can’t see how though, all the favourites are there.

So – go on, get yourself downtown whilst parking can be found or grab a cab and settle in for some tasty treats. Enjoy the intriguing décor and slightly European/Asian influenced surroundings and do a little discovery and collection of your own!

The Red Hummingbird,  84 Federal Street, Auckland City

www.redhummingbird.co.nz

Monday 3pm-late
Tuesday to Sunday Midday-late

- Tash McGill

My turn on the sea egg!

The old tank farm has been spruced up down on North Wharf and Aucklanders have found a new urban playground. Quite literally.

At $7 each, that's not bad

The kid’s playground has kiwiana-themed objects like sea eggs and big iron shells filled with sand to crawl through. Things spin and swing and can be climbed on and instead of that dreadful black rubber or sawdust chip that so many playgrounds are covered in, this one is sand. Genious.

There’s a basketball court – well more like a single hoop and several colourful lines painted on to the concrete, ala American cool kids style.

The windcharm thingy

Walk past the steel windcharm thingy to the old fish market which on a sunny day was serving a queue of people $7 fish n chips or squid n chips in a little paper funnel. I thought this was good value, but heard from friends at one of the other, new and fancy cafes opposite that indeed food prices are set at RWC standards. In other words, unless you’re bringing your Euros, bring a picnic.

The tram from Melbourne is a pretty touch although completely pointless to my mind. For $10 per adult it goes around the block. That’s it. A 1.5km circuit down Jellicoe St, Halsey, Gaunt and Daldy in 15 minutes.

If it went over the bridge (which is now down) to Te Wero Island and therefore opened up the Viaduct and even made an attempt to get punters nearer to Britomart, I could see the benefit.

Cars, trams, people, pushchairs and bikes. Get rid of the cars!

But aside from that silliness, the cobblestoned street it tootles down (which, by the way should be pedestrianised and ban all cars that are only driving along to be nosey) is lovely and that opens onto the new Viaduct

Events Centre which will going off during the Rugby World Cup. Huge wooden loungers are rolled into place and new steps have been built down to the water beside Emirates Team New Zealand’s yacht base which make a perfect lunch spot in the sun.

The Viaduct Events Centre

The new restaurants were still being frantically completed when I was there last weekend, but look to be ethnic in origin – a curry house (Urban Turban), Japanese (I Sushi & Yakitori) and by the looks of the round tables with white cloths and lazy Susans, a Chinese restaurant is on its way. There’s 10 new restaurants in all, including a gelato cafe (Gelatiamo) and bars including one in the Old Red Shed with views over the fishing boats and the new promenade.

The whole project was started 7 years ago and in the next month, this promises to be the next great hot spot in Auckland.

Check out more info here on Waterfront Auckland >>>

Jonathan & Grant all A Go Go

Cue some good ole kiwi ingenuity and a bit of looking around at international eating out trends and Gourmet A Go Go was born. The concept: scouring Auckland for interesting spaces to turn into a pop-up restaurant for two nights only.  Themed dinners are the focus, where it’s not just about the food but rather, a complete experience.

What hair salon?!

The Man and I attended a dinner called Urbanite, a pop-up dinner in a hair salon. Even before we’d entered Peter Dutton Hair the ‘vibe’ was proudly displayed via a large Urbanite sign projected onto the wall of the building opposite.  Inside it was hard to see where a hair salon may have been. Before us were two long tables draped with black table cloths, which made the glassware, plates and cutlery shimmer and shine.  The PDH backdrop of large mirrors, brick walls painted white, and the concave roof added to the atmosphere of Urbanite cool.

We started the evening with a whisky royale cocktail.  Now a wee confession, spirits and I don’t mix that well and I’ve learnt after a lot of trial and error to stay away.  So I had a wee sip for tasting purposes and then handed off to The Man.

At this stage we were greeted by the two forces of nature behind Gourmet A Go Go, Jonathon (turns out we know each other – Auckland is a village after all) and Grant. They were both hyperactive with passionate excitement over what they are creating with Gourmet A Go Go, and I found myself instantly liking them both and getting excited with them.

Keeping it French

We chose our own seats and, after some small talk with our newly acquainted fellow diners (I was sitting beside Belinda, who with her best friend co-owns a fairy lights hireage company called La Lumiere), the eating began.  We ate our way through four courses all paired with different forms of alcohol, including a varine of salmon paired with a citrus vodka shot.  This was a first for me – I’ve never had salmon paired with such a strong drink.  We were given the vodka first and even though I only had the tiniest of sips, the subtle flavours of the salmon were hard to detect.  My favourite course was the dessert of chocolate marquis and cosmopolitan jelly.  The marquis was divine, not too rich, meaning I could scoff the whole thing but it still had a strong chocolate flavour that worked exceptionally well with the jelly.

And if there weren’t enough surprises already, with a surprise menu and a surprisingly cool venue, we were entertained by … surprise … a miming dancer from The NZ Dance Company between the main course and the dessert.  He side-stepped and shimmied his way around the salon with surprising grace.   It rounded out an intriguing evening, and all-in-all you can’t help but raise your glass in a toast to two guys doing something different and fun in the hospitality industry.

If you’d like to give Gourmet A Go Go, well, a go then contact Jono on 021 619 111 or Grant on 021 2146285

- Victoria Davy