Taste of Auckland 2017

Taste of Auckland 2017

If you haven't been you really, really should.  The dishes from all the restaurants outstanding. Punchy flavours and amazing combos - it's actually a tough job to choose a favourite, so I have a few..... I've noted as must dos at the bottom of this post...  but on the way have a little look at some of the snaps and see what you think.

 

I'm not going to ramble on a lot in this blog post - it's really a little snapshot preview of what to expect, and who's going to be there.  I have all the menus - and there are some pretty sensational dishes on all of them, AND a photo diary of what we were treated to at Tok Tok, prior to the main event.  I've put a little # next to the dishes I'm really keen to try - and on reflection - there is no possible way I can do this alone!!!  

Baduzzi Menu:

Slow cooked Te Mana Lamb meatballs with Piadina flatbread & gremolata
10 crowns

Fire roasted aubergine (v) with Max’s hand-crafted soft burrata cheese
12 crowns

Baduzzi’s famous vittoria style tiramisu
10 crowns

Icon Dish**: Half Karitane Crayfish grilled & smoked over Totara #
22 crowns - Limited availability

1947 Eatery Menu:

Papri Chaat (v)
Crisp fried wafers with spiced potatoes, yogurt, tamarind chutney, mint chutney, topped with red onions & crispy thin noodles (contains nuts)
8 crowns

Chilli Chicken
Deep fried chicken tossed in soy sauce, chilli, capsicum & spring onions
10 crowns

Malabar Prawn Fry
King prawns marinated in gunpowder spices and fried to perfection
12 crowns

Icon Dish**: Bombay Bunny Chow
Spiced boneless dry goat curry filled in a soft bread bun, topped with tangy yogurt & pickled baby carrot #
15 crowns - Limited availability

Artwok Menu:

ROU JIA MO
Slow braised shredded pork belly served in homemade pita pockets
11 crowns for 2 pieces

SHUI JIAO
Boiled dumplings, pork, prawn, spring onion and ginger #
12 crowns for 5 pieces

KOU SHUI JI (very spicy)
De-boned chicken leg, sichuan pepper oil, sesame peanut dressing, peanuts
19 crowns

Icon Dish**: Hei Jiao Niu Zai Li
Medium rare Savannah Angus eye fillet, utilising a quick sear Chinese working technique, semi cooked red onions and house-made black pepper sauce #
25 crowns - Limited availability

Eat NZ Kitchen with The Cult Project menu:

Sausage Sizzle
Pork sausage, vienna style white bread, carrot BBQ sauce, Tom’s kawa-kawa mayo & mint
10 crowns

fullsizeoutput_1b93.jpeg

Kiwi onion dip
Salt & vinegar kumara crisps, soured cream, onion weed
7 crowns

Fish and chip
Kahawai sashimi, smoked fishbone glaze, buttermilk mash, potato skin cracker, pickled lemon
12 crowns

Pineapple lump
Chocolate marquise and spiced pineapple
7 crowns

Euro Menu:

Barbecued squid with heirloom tomato salad, chilli & pork crackling
11 crowns

Wood-fire seared, chopped beef tartare with smoky egg yolk & kumara chips #
13 crowns

Goats curd stuffed zucchini flower (v) with shaved zephyr courgettes & truffle honey #
14 crowns

Icon Dish**: Smoked Te Mana Lamb with wild wheat tabouleh, labne & dukkah
17 crowns - Limited availability

Miss Moonshine menu :

90g beef short rib (GF) grass fed with dog sauce & pickles #
11 crowns

From the Meat Dome, Hawkes Bay lamb (GF) with fired pumpkin, chimichurri
12 crowns

MMFC Moonshines spicy fried chicken with blue cheese sauce #
9 crowns

Icon Dish**: 350g Beef short rib (GF) grass fed with dog sauce & pickles
34 crowns - Limited availability

Paris Butter Menu:

“Sarladaises” duck fat fries (v)
with burned ceps & mushrooms, parmesan aioli
10 crowns

Citrus cured salmon
with parsnip yoghurt, coconut & lime gel, beetroot ice cream #
12 crowns

Boeuf Bourguignon Taco with beef cheek
with smoked potato, black pepper sauce & pickled shallots
12 crowns

Strawberry Daiquiri
Daiquiri bubbles, coconut yoghurt parfait, strawberry puree #
10 crowns

Icon Dish**: New Zealand scallops with roasted roe and sashimi of the scallop meat, celeriac, lemon gel, cured pork cheek and wakame seaweed #
20 crowns - Limited availability

Saan Menu:

Mussaman Gae
Classic Thai Mussaman curry with Te Mana lamb shoulder, kumara, pickled baby onions, peanuts & curry leaf
12 crowns

Long Phu Nim
Crispy fried soft shell crab with pickled crab & coconut sauce, dill & coriander #
12 crowns

Somtum Thai
Spicy green papaya salad with tomatoes, snake beans, dried shrimp, lime & peanuts #
6 crowns

Icon Dish**: Ka Nom Jeen Gang Gae
Te Mana lamb rump with rice vermicelli, Asian eggplant, grilled chilli, coconut sauce & pickled cucumber
25 crowns - Limited availability

Tok Tok Menu: 

THIS is the menu we tried and is AMAZING - so here are the pictures!!! 

Spanner crab (GF) with seared scallop bettel leaf   10 crowns

Spanner crab (GF) with seared scallop bettel leaf  
10 crowns

Crispy pork steamed bun with apple cucumber kimchi 10 crowns

Crispy pork steamed bun with apple cucumber kimchi
10 crowns

Crispy quarter duck with orange, ginger, Vietnamese mint and spiced salt 15 crowns

Crispy quarter duck with orange, ginger, Vietnamese mint and spiced salt
15 crowns

Icon Dish**: Green Curry of Ruakaka Kingfish with clams and pickled pork cheek 20 crowns - Limited availability

Icon Dish**: Green Curry of Ruakaka Kingfish with clams and pickled pork cheek
20 crowns - Limited availability

Vodka Room Menu:

Roast potato Vareniki (v) with truffle emulsion, crispy onions & chives
8 crowns

Octopus confit with kefir butter beans, fermented tomato, pickled onions, ciabatta crumbs & vinaigrette #
12 crowns

Plov spiced lamb ribs with smoked potato puree, scape & caraway pesto, pomegranate
10 crowns

Icon Dish**: Russian Seafood Salad
King crab, hot smoked salmon, Antarctic Toothfish, salo, spring greens, sous vide egg yolk, black bread, caviar & horse radish #
25 crowns - Very limited availability (approx 20 servings per session)

 

fullsizeoutput_1b87.jpeg

Now I'm  going to talk about the Gourmet Hangi - this is a feature of Taste from a year or two ago - these menus are really amazing and cooked in traditional Hangi style.  Each session has a different chef and menu....

 

Juan Balsani of Augustus Bistro - Beef with chimchurri and vegetables

 

fullsizeoutput_1b80.jpeg

 

Will Michelle of Smoko Room at the Sawmill Brewery - miso and seaweed marinated goat with spiced two cake

 

 

Kyle Street of Culprit - pulled mutton and potato roll

Farina with Karina and Kasey - hanging cooked octopus

Ben Bayly of The Grove - 'cheeky hang' in a join bhang

There is an award "Best in Taste" which the judges (George Calombaris and Ray McVinnie) will award on Thursday night - suffice to say - it might be worth to try.  Last year was won by Cameron Knox of Tok Tok with his Crispy Hapuka Red Curry (we tried this on Friday too....)

Taste of Auckland is on from Thursday 16 November until Sunday the 19th of November - 6 different sessions. Hit the link for more details!!  See you there!!

 

Favourite dishes so far..... (bear in mind that I haven't eaten everything..... but at least one of these should be on your list)

Saan Long Phu Nim - Crispy fried soft shell crab with pickled crab & coconut sauce, dill & coriander,

1947 EateryPapri Chaat (v) Crisp fried wafers with spiced potatoes, yogurt, tamarind chutney, mint chutney, topped with red onions & crispy thin noodles (contains nuts)

Vodka RoomOctopus confit with kefir butter beans, fermented tomato, pickled onions, ciabatta crumbs & vinaigrette

Tok Tok - Crispy quarter duck with orange, ginger, Vietnamese mint and spiced salt

Burg'z Burgers

Burg'z Burgers

Stevens - New Season Preview

Stevens - New Season Preview

0