Botany and Ormiston Times
Howick and Pakuranga Times : Howick and Pakuranga Times, Thursday, May 16, 2013
12 --- Howick and Pakuranga Times, Thursday, May 16, 2013 www.times.co.nz CHOI'S KOREAN BBQ Celebrating our 18th Anniversary OPEN 7 DAYS -- FULLY LICENSED & BYO D-12 Somerville Shopping Court, 119 Meadowland Dr, Howick BOOK NOW! Tel 535 9896 or 021 045 7788 (Charlie Choi) 122316 Main Set Menu (Table BBQ) Lunch 11am-2.30pm Dinner 5-9pm Was $42.00 now $34 (for 2 people) 3 RONWOOD AVENUE, MANUKAU PHONE 262 2913 PHONE 262 0898 Give us a call for your Function requirements 121555-v5 We can cater for 5 to 200 people Roast Pork $10 LUNCH SPECIAL 25 Wellington St, Howick. Ph 534 9702 HOWICK RSA JOINING IS EASY -- COME AND SEE US OR JOIN ONLINE TODAY www.howickrsa.co.nz/rsa/membership Check out our website www.howickrsa.co.nz or find us on Facebook LIVE ENTERTAINMENT EVERY FRIDAY & SATURDAY NIGHT Check out the calendar of events on our website to find out who is playing. 'After Midnite' are playing this Friday 120214-V10 All Affliated Club members are welcome at the Howick RSA KARAOKE ursday, May 23 & 30 from 7.30pm TRIVIA QUIZ Wednesday, May 29 from 7.30pm CRUMPY'S RESTAURANT IS GETTING BUSIER! Must be a sign of good food!! Live entertainment this Thursday SUPER STARS ON SHOW Friday, June 14. Get your tickets at the bar -- $10 members, $15 non-members H H WWW.TIMES.CO.NZ ARTS NEWS & EVENTS. COMPETITIONS. DINING. LEISURE. LIFESTYLE. ENTERTAINMENT. PHOTO GALLERIES. The Times welcomes dining, wining and entertainment news -- Has your restaurant/venue undergone a change? Do you have a special event coming up? Have you launched a special price or menu? Helen Perry 271 8036 or email@example.com TELL ME ABOUT IT Dining & Leisure By NATALIE BRITTAN I’m a big fan of the Hip Group. Responsible for the increasingly long string of successful cafes to its name such as Takapuna Beach Cafe, Cafe on Kohi, The Store in Kohimarama and Britomart, and Rosehip in Parnell, this auckland cafe mogul has been making all the right moves – in the media and in its business strategy. The formula seems to be this: locate in an affuent area with a lack of outstanding eateries, use fresh, vibrant ingredients and keep it simple. as the Hip Group empire has continued to expand, so has its ego, somewhat perceptibly detract- ing from this pattern. Case in point is this year’s open- ing of Ortolana, The Store and also dessert restaurant, milse, amidst the perfumed air of Britomart’s Pavilions. In a densely packed space, flled with competition from Tyler Street Garage, Ebisu, Shaky Isles and Cafe Hanoi, they all continue to thrive – proof of the company’s culinary clout. Then there was the St Heliers Bay Cafe & Bistro which opened before its city counterparts. Housed in a 12.5m high new development labelled by locals as a “monstrosity” for its deviation from the St Heliers village feel, this new- comer was not exactly welcome. But despite criticism, the busi- ness appears to suffer no loss. Unlike its older siblings, it is open from morning till evening, seven days a week and is never empty at any given time. Hungry for a taste, my husband and I set out one Saturday morning, venturing further than our usual stop, Cafe on Kohi. There was no parking but we managed to squeeze into a tight spot; we were on a mission. Impressive and contemporary, the cafe bore no resemblance to its siblings and the owners have made a concerted effort with the decor. Boasting ultrachic designer fur- nishings in neutral, wooden hues matched with beige cushions and dark green glossy tiles, it is airy and ambient – perfect for the water- front setting. alas, the chairs felt as hard as they looked so we cuddled up on the cushioned banquet-style seat- ing, depriving us of the sea view. But never mind; on to the food. From the well-endowed lunch menu, we chose the house hot smoked salmon and the roasted porchetta (also available on the dinner menu) and a side of chips. Hubby asked, “What’s porchetta?” to which I shrugged and said, “pork?” The place swarmed with wait- ers who were effcient but short on smiles. and the tables were far too close together – I was almost part of the neighbouring birthday group. The food arrived as it should ala Hip Group – fuss-free and elegant. my house hot smoked salmon was not hot in temperature, but it was the style of hot smoking which eliminated the raw, silky texture of cold smoked salmon. The crispy egg wasn’t just egg fried to a crisp; rather, it was boiled egg with a creamy golden centre that was crumbed, battered and deep fried. altogether satisfactory, I had no complaints albeit wishing the salmon was warm. However, my other half was not so lucky. Pork it was, but a dry, hunk of meat – a far cry from the defni- tion of porchetta online which was “savoury, fatty and moist boneless pork roast”. The carrots, while nice enough, were cold and unlike my salmon, were surely not meant to be.The chips were the saving grace. Hand-cut, light and perfectly cooked, these were gold bars to savour. But a smidge more roasted garlic mayonnaise wouldn’t have hurt. Had we anything really good to say? Well, the best thing about St Heliers Bay Cafe & Bistro was the gelato. However, given that this same gelato is made in the Taka- puna Beach Cafe and is also avail- able at The Store and Cafe on Kohi, it was hardly cause to celebrate. a later visit for dessert with a girlfriend, minus the hubby who “wouldn’t rush back” was more redeeming but unspectacular. Fol- lowing that, another visit from another source revealed that serv- ice was, indeed, sterile and face- less. St Heliers residents, who have long craved a hip and contemporary venue such as this, might rejoice. But those of us who remember the early days of its forerunners should, perhaps, refrain. St Heliers Bay Cafe turns up cold catch HOT HOUSE SMOKED SALMON DINING HOT SPOT: Popular but falls short on smiles and character.
Howick and Pakuranga Times, Monday, May 13, 2013
Howick and Pakuranga Times, Monday, May 20, 2013