29.11.2017

Win – Your own Artisan Hamper from Cook & Nelson


‘Tis the season to be eating, falalalala lala lala.

Eating things like banana rum sauce (HELLO BOXING DAY PANCAKES), Japanese shoyu infused with cherry blossom flowers, ultra-premium organic Olive Oil made by cold extraction, the literal best BBQ sauces you will ever (ever) taste, cult-global-fave McClure’s Pickles from Detroit, Maple Syrup blended with Egyptian Chamomile Blossom then matured in a charred bourbon barrel (HELLO DAY AFTER BOXING DAY PANCAKES REMIX) and much more.

Hungry? I have just the thing for that – an artisan food parcel for you, from New Zealand purveyors of world-class fare (and friends of The New), Cook & Nelson.

Along with online shelves stocked with some of the world’s very best artisan food, Cook & Nelson have created modern gift boxes for Christmas – like the BBQ Box with five different cult-status condiments which would be perfect for the man who fancies himself a grill king, and their actually epic Cook & Nelson Hamper (which is such a cool contemporary idea, and so well-designed, I devoted a post to it here.)

We have 2 x $100 Cook & Nelson vouchers to giveaway,
so you can treat yo self to your choice of some of their gourmet goods.

Competition now closed – congrats to Dane McGregor and Kyla Cresswell!

02.11.2017

No Wood Shavings in Sight



It’s the Christmas Hamper, reinvented. No wood shavings or cellophane (or worse, red cellophane! Abomination!) here – this is a contemporary hamper for people with great taste, designed by NZ’s premium purveyors of artisan food, Cook & Nelson.

Actually, the word hamper is misleading. What you’re getting (or, giving) here is a bespoke collection of individually crafted packages showcasing some of the world’s most sought-after speciality foods.
A perforated tab around the side of the box (LOVE that cobalt blue) slowly opens the parcel, to reveal a further ten brightly patterned boxes, each one adorned with a striking graphic pattern based on the flag of the city in which the enclosed product was created. So clever.

Hat tip to NZ designer and ‘cardboard engineer’ Mat Bogust of Think Packaging, who came up with this very cool slow-reveal box concept, that gives each product its own deserved moment to be appreciated.

Available for pre-order at Cook & Nelson now.

13.09.2017

Caffeine Chemistry


 

This Brutalist babe is the newest cafe from NZ coffee roasters eighthirty.
(If you haven’t seen it yet – their High St cafe is one of our most popular blog features – see that here).

Located in the iconic 1920’s Tasman Building (Anzac Ave, Auckland), the space is actually eighthirty’s wholesale production facility. They just happen to also be open cafe hours, so you and I can grab a brew and a bite. It’s been designed with the same meticulous attention to craft and care that eighthirty take with their coffee, and is a collaboration between architect Dominic Glamuzina and eighthirty founder Glenn Bell, who set out to create a modern coffee laboratory.

The state-of-the-art tech here includes a stainless steel Loring roaster (there’s only one other in New Zealand) that lets eighthirty triple their output, with impeccable consistency of roast. There’s also precision coffee scales, a reverse osmosis water filter which guarantees the proper water mineral content for your coffee, and New Zealand’s very first Modbar pour-over system – an intelligent tap that pours water at the perfect temp and perfect speed for Chemex and V60 brews. Cool Science.

Details you would have spotted but that I still want to mention: white La Marzoccos with matching matte white milk jugs (I want this at home!), that hulking faceted concrete counter, black timber stools designed by Ben Glass, and steel wire furniture custom built by eighthirty engineer and co-owner Tim Solomon.

Don’t ask for a trim bowl latte here. (Not that you would.)

 

 

25.07.2017

Comes and Goes


Coconut chia pudding

Bacon Banana Waffles

 

New(ish) to Wellington’s cafe scene, Comes & Goes (seriously great name) designed by NZ interior architects Pennant & Triumph.

Design is in the details – like that big circular kitchen pass (love the in-built shelving, and the wall clad with thin vertical battens); the curvy like-yo-girl counter (also wearing those sexy battens); the Douglas and Bec brass pendants and wall lights; the No. 18 Bentwood Bar Stools by Thonet; and the original native timber floorboards. Also, if you and I ever go out for breakfast, I will race you to the banquette… I always call shotgun on a nice banquette.

And look at that food! The minimal, linear interior is a great foil for the explosion of colour, edible flowers and artistry happening on the plates here. And while this is not a food blog (Google Comes & Goes and you’ll find loads of rave food reviews) you might like to know that Comes & Goes serves a number of Korean-fusion dishes, alongside lots of other all-day-breakfast type dishes, and plenty for veges and vegans.  You cannot get a good banh mi where I live so that’d be my first pick, although this also sounds real good: Al Brown sesame seed Ugly Bagel with mashed avocado, ricotta, dried tomato, 63-degree cooked egg, fennel seeds, lime zest and paprika oil. What’s Korean for heck yeah?

 

Wellington photographer Meg Wyper shot these images for The New, thank you Meg!
(Meg has her own lifestyle blog here, and you should also follow her Instagram)

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