WAIHEKE FOOD FINDS

Now resident on the island for 10 years, Jonathan and Andrew say they are spoilt for choice regarding foodie experiences. Here are just a few of their favourites:

Island Coffee Roastery in Ostend opened in 1999. Pick up a bag or two of a favourite blend or get a morning wake-up call from the on-site café, The Annex. Study the tide charts and head on down to the bay at Whakanewha Regional Park, where at low tide, it’s possible to gather cockles in the sand for a simple pasta alle vongole. Embark on an international taste adventure at Casita Miro, which specializes in Spanish cuisine. Try the Pimientos de Padron — spicy peppers roasted and served with salt and olive oil. But beware, it’s a culinary lottery as one in every 10 is likely to blow your head off. The current owner of The Oyster Inn, Josh Emett, has kept the restaurant’s essence with classic, coastal-inspired dishes — but has added his inimitable style. “It sounds cliché, but we really can’t say enough about the island’s Te Matuku oysters… we think they’re among the best in the world. They were one of the reasons we opened The Oyster Inn,” says Andrew.

No party on the island is complete without Luxe Catering, headed by Anthony McNamara, previous head chef of The Oyster Inn, who Jonathan has known since he started out as a chef in London. Anthony and his wife Jenn Perry also supply the island with decadent pastries via their other business, Little Tart Bakery. Stop for Bronwyn Laight’s sometimes vegan but consistently inventive and delicious fare at Three Seven Two — the pair’s “local”, right on Onetangi Beach. Brent Mills’ handmade pasta at The Courtyard is also a locals’ favourite, and Andrew can’t go past the pan-roasted clams or the aged wakanui sirloin — medium rare, of course.

The couple is also impressed by the food trucks on the island, often headed by talented chefs spreading their wings after stints at the island’s top kitchens.

“We love Indy’s Curry Pot for delicious Sri Lankan-style curries. The vegan version is a regular midweek go-to,” says Andrew.