Botany and Ormiston Times
Howick and Pakuranga Times : Times, Thursday, January 3, 2013
www.times.co.nz Times Newspapers, Thursday, January 3, 2013 --- 11 120021-V2 For golf bookings/membership email firstname.lastname@example.org or phone 09 536 4715 Weekday Stay & Play Special $159 per night Includes: one night's accommodation and one round of 18-hole golf for two people during weekdays. Valid until January 31, 2013. Formosa Golf Resort 120051 Indian Cuisine A better place to be. 121923 Botany South Ph 272 2322 Cockle Bay Ph 534 2322 Mt Wellington Ph 570 4410 All Mains with complimentary basmati rice $16.99 every day of the week TAKE OUT ONLY *(excludes seafood and any other promotional offer) 5pm - 6pm www.punjabidhaba.net.nz Merry Christmas & Happy New Year to all our customers DIGITAL PUBLICATIONS Register today to receive your easy-to-read digital version of the Howick and Pakuranga Times & Howick and Botany Times emailed directly to your inbox. This way you’ll keep up, no matter what, with the latest news, interviews, sport, tips, dining, competitions, advertisements and more – page by page – online. So turn on, tune in and open up to the Times online! www.times.co.nz Dining & Leisure bearing menus. Extensive and divided into small, medium and side plates, the menu is strictly tapas – save the incon- gruous paella – and can be con- fusing for ﬁrst-timers. But not to worry; the professional wait staff are always quick to advise on por- tion sizes. I have a weakness for bread as a starter and the offering at James ﬁts the bill. Simple yet satisfying, the complimentary chargrilled ﬂat- bread with hummus on the side is a great way to begin the evening. On my many visits, I have enjoyed the small plates most. First to arrive and impress, the small plates on my latest visit consist of soft calamari taco, kahawai cro- quettes and the lime and paprika chicken thigh skewers. Fresh and light, the calamari taco reminds me of summer. The croquettes are staunch favourites of mine and, on this occasion, con- vert non-ﬁsh lovers at the table. Often stars at Kiwi barbecues, the chicken skewers are not the usual dry, blackened variety but are perfectly succulent with bursts of lime and paprika. We were quick to steer away from the duck liver parfait and the bisteeya (Moroccan meat-ﬁlled pastry) which is a strangely sweet concoction and, perhaps, not to all tastes. The butter-poached spanner crab tostada (canapé size) is nice but again, not to most tastes, and could best be described as a sophis- ticated version of a tuna mayo canapé. I love James for its uninter- rupted ﬂow of the dining experi- ence and its vast choices as I have the tendency to try everything – which I do at my own peril. By the time the medium and side plates arrive, the table is well crowded with beef cheek, beef ﬁl- let, pork belly, four cheese maca- roni, snake beans with feta and grilled Portobello mushroom – the menu has since been updated for summer, and the snake beans, pork belly and four cheese macaroni are now unavailable. Both beefs are remarkably tender and the decadent square of pork belly boosts the palate to greater heights – best in small amounts as it is incredibly rich. Annoyingly small, the plate of snake beans is so good that I often have to resort to ordering two plates of the same thing and could easily devour both should I lose all restraint. There’s no room on the table or in our stomachs for the hearty and generous paella that arrives steam- ing in a magniﬁcent black pan. Nevertheless, our party of four bravely attempt to polish it off. Even the waiter is impressed with our efforts. Then there are the ﬁnal words before the curtain falls: dessert. It can be a tad inconsistent, but when done well, it is truly worthy of applause. James’ apple tart is like no other. The impossible balance of tart and sweet is nicely achieved with ﬂying colours. The chocolate fondant oozes as expected (we have been served a non-oozing one, but this was quickly corrected with a fresh one), and is the reason we love chocolate fondant in the ﬁrst place – light and spongy on the outside, and rich and gooey in the middle. Utterly sated, we leave reluc- tantly; the intimate surroundings, fabulous food, dimmed light and soft music have induced a state of bliss. While this may be farewell for me as ‘Miss’, next time I dine at James it will be as ‘Mrs’. MOREISH MORSELS: Flavourful calamari taco and divine apple tart drizzled with apple syrup and topped with ice cream.
Times, Saturday, December 22, 2012
Howick and Pakuranga Times, Mon, January 7, 2013