Tagged: cuisine

Review: Boy & Bird

Interesting name isn’t it? ‘Boy & Bird?’ Owned and operated by Mike Van de Elzen, ‘The Food Truck’ guy & Marie Colosimo. This red-and white decor has a young, American-diner style influence with matching teatowels, as napkins. After enquiring about the wait time at 6pm: every table was occupied with small children and accompanying family – it would be approx 15mins. Apparently you can book tables here – great, now I know. We were offered a table outside under a roof heater, which was pleasant while pondering the menu/s. The wait staff were exceptional: very articulate and communicative. Wine by the glass was reasonable, around $12-$13 for a good drop. Offered complimentary chicken-flavoured popcorn which was tasty, at $4. Mains were inexpensive from $10 for a quarter chicken, to $16 Caesar salad. I had the Quarter box with chunkies (fries) and slaw with a small jug of gravy for $15! Yummo! Also, a glass of Spanish red wine and a deconstructed cheesecake – with almond crumbles & citrus for afters. Pleasantly satisfied. Menu also includes non-chicken fare too, like gnocchi or schnitzel. Good addition to Ponsonby Rd, just by Prego or the top of Franklin Road. Go people.

http://www.boyandbird.co.nz

Review – NZ Artisan Producers Festival

NZ Artisan Producers Festival

After receiving an intriguing email, from ‘Farro Fresh’ about their up-and-coming “NZ Artisan Producers Festival” being held today – my foodie curiousness kicked-in.

I had previously purchased some Farro money, to the value of $20 in-store, as banknotes were unacceptable at the festival. This touch of fun, added to the community-feel and vibrance of the event.

Firstly, after securing a prime-positioned car park (within a stones-throw from the festival), I proceeded to the first welcoming artisan supplier. I tasted some delicious gratifying “Proper Hand-Cooked Crisps” in sea-salt that are made in Nelson. They are 100% natural, gluten-free, GMO-free and don’t leave you feeling guilty.

Right next door was “Catherine’s Block” wines from the Wairapa. Each (generous) serving was $5, poured by gregarious, smiley-faced staff that looked at me strangely, when I asked them if they have a twitter-handle. No they don’t – only Facebook and a website. No mentions or tweets on this occasion then!

From the $5 menu on offer; I decided to go with the pan-seared salmon fillet with kasundi & sheep yoghurt. Explosive flavours, great service, NZ salmon: sold, naturally. I also sampled a ‘kiwiana’ BBQ sirloin steak and rocket pride. The horseradish cream left my sinuses clear – that is for sure.

My pick of the “NZ Artisan Producers Festival” was the “Paleta” mini-ice blocks in Raspberries & cream. Served by Hayden, who spoke passionately and genuinely about their hand-crafted product: made from Fresh cream, Raspberries, Fresh milk, Organic cane sugar, Carob gum Natural flavour on a sustainable hoop-wood stick! So all-in-all: deliciousness and ice-block perfection.

After yelping, tweeting and instagramming – I left the festival with a tummy-full of contentedness.