Auckland Street Food - Part 2 - Ivan Teh

Auckland Street Food - Part 2

More Auckland Street Food that I've tried during other visits to Auckland, New Zealand, continuing from Part 1.

Shellfish (Oysters) In Classic Shallot Mignonette

This list includes dishes not listed in Auckland Street Food - Part 1. While cuisine is mostly Kiwi, there are also influences from British, French, and North American cuisines.

.....

The Beer Emersons Orange Roughy is an American style pale ale, brewed by the Emerson's Brewery Limited microbrewery in Dunedin, New Zealand. It has a hazy bright amber orange colour, with aromas and tastes of tangerine, banana, malt, and nectarine. The body is light, hoppy, and lively, with fruity bitter sweet boozy flavour. Said to be a popular tipple.

Beer Emersons Orange Roughy

The Beer Epic Pale Ale is an American style pale ale, brewed by the award-winning Epic Brewing Company in Auckland, New Zealand, using no less than an insane 25 different hops. It has a clear copper brown colour, with aromas and tastes of grapefruit zest, apricot, lychee, and wheat. The body is crisp, foamy, and smooth, with fruity bitter sweet earthy grainy flavour, very drinkable. Go big or go home!

Beer Epic Pale Ale

The Beer Tuatara Aotearoa Pale Ale is an American style pale ale, brewed by the Tuatara Brewery in Paraparaumu, New Zealand. It has a cloudy orange amber colour, with aromas and tastes of grapefruit, aged orange, pine resin, and grass. The body is soft, complex, yet well-balanced, with pronounced fruity bitter sweet earthy herbal flavour. Has a soft carbonation and a lingering finish.

Beer Tuatara Aotearoa Pale Ale

The Calamari Squid features large fresh rings, coated in a light all-purpose flour batter, seasoned with salt and pepper at a minimum, though other spices such as paprika may be used. With a bouncy chewy texture and mild savoury salty peppery spice flavour, the calamari squid are usually served with a drizzle of lemon juice for added tangy zesty sour flavour.

Calamari Squid

Calamari Squid

The Carpet Bag Beef Steak is a classic luxury dish, named after the handbag that was popular with travellers in the 1800s. A thick yet tender juicy beef eye fillet steak cut with robust meaty savoury salty flavour, is stuffed with slippery juicy fresh oysters that hold briny sweet salty flavour, and topped with even more oysters in a light cream sauce that carries milky sweet savoury salty flavour. Accompanied with a fresh garden salad (lettuce, cherry tomatoes, bell peppers / capsicum, cucumber, carrots) with crisp juicy crunchy textures and bright vegetal earthy sweet flavour, and fluffy crisp potato chips that are thick-cut and chunky with lovely starchy salty savoury flavour. The carpet bag beef steak is simply exquisite.

Carpet Bag Beef Steak

Carpet Bag Beef Steak

Carpet Bag Beef Steak

The Cider Zeffer Crisp Apple is a straightforward apple cider, made with specially cultivated green apples. It's crisp and dry, fizzy with a fruity earthy bitter sweet flavour. Nicely refreshing.

Cider Zeffer Crisp Apple

Lovely Coffee Latte, aromatic with the fresh scent of roasted coffee beans. The coffee latte has good strength of body, and a toasty earthy milky flavour.

Coffee Latte

Coffee Latte

Coffee Latte

The elaborate Corned Beef Hash & Poached Egg Crepe is a fine-dining rendition, upsized from the humble breakfast dish. Over a thin chewy soft wheat crepe, is piled a mix of chewy dry beef, tender potatoes, crunchy bell peppers / capsicum, chewy grated coconut, juicy corn kernels, soft caramelised onions, crunchy nut crumble, juicy dates, and wobbly runny poached eggs. Completed with creamy nut butter, this carries a combined vegetal meaty sweet salty savoury eggy earthy bitter fruity nutty flavour. This dish of corned beef hash & poached egg crepe is complex in taste, and rather filling.

Corned Beef Hash & Poached Egg Crepe

Corned Beef Hash & Poached Egg Crepe

The Crumbed Scallops are beautiful, with fresh plump scallops coated in a light breadcrumb batter. These crumbed scallops have a crisp crunch to the exterior, a bouncy juicy interior, and carry lovely sweet savoury flavour, yum.

Crumbed Scallops

Crumbed Scallops

Crumbed Scallops

The Fish And Chips are a popular dish in Auckland, New Zealand. They get a lot of fresh seafood here, thanks to the proximity of the ocean. The fish is usually a firm white flesh fish, such as snapper, blue warehou, red cod, or tarahiki / deep sea perch. It's deboned and coated in all-purpose flour batter, seasoned with salt, and deep-fried, along with medium-cut potato chips. The fish and chips will have a crisp crunch to the batter, with the fish meat being lean moist flaky in texture, carrying mild sweet savoury salty flavour. The crisp fluffy potato chips will have an addictive starchy salty savoury sweet flavour. Served with a drizzle of lemon juice for a tangy zesty sour note, thick tomato ketchup with vegetal sweet sour flavour, and creamy tartar sauce with milky sour sweet flavour.

Fish And Chips

Fish And Chips

The Hokey Pokey Ice Cream is a New Zealand ice cream, featuring creamy smooth vanilla ice cream studded with chunks of crunchy honeycomb toffee. The hokey pokey ice cream has bold honeyed sweet floral flavour, very enticing.

Hokey Pokey Ice Cream

Hokey Pokey Ice Cream

Fun fact - Kiwi Fruit are actually native to China, and was only introduced commercially to New Zealand during the early 20th century, where it was named for its resemblance to the native Kiwi bird. The kiwi fruit has a thin fuzzy brown skin and bright green flesh studded with black seeds, soft and juicy in texture with a bright fruity sour sweet flavour. While it can be eaten on its own, it can also be used as an ingredient in dishes, desserts, or drinks.

Kiwi Fruit

The Lamb Shank is a cut of lamb from just below the knee, with a generous portion of meat on the bone. It's usually braised to render it incredibly tender and juicy in texture, and has robust meaty savoury salty flavour. The lamb shank is typically served over a bed of creamy mashed potato with starchy sweet savoury flavour, accompanied by a garden salad (comprising lettuce, spinach, cabbage, carrots, red radish, cherry tomatoes) that's crisp with vegetal sweet flavour.

Lamb Shank

Lamb Shank

Lamb Shank

Lamb Shank

With its abundance of cows, New Zealand is known for its Milk. There's a few different types of milk, from low-fat to high-calcium versions, and even flavoured versions like chocolate, strawberry, and banana.

Milk

The New Zealand Bouillabaisse Seafood Stew is a restaurant style Kiwi rendition of the classic French dish. The base is a seafood bouillon stew, thick and semi-creamy with addictive sweet savoury salty spice herbal flavours that tastes of the ocean. There's a variety of fresh seafood and vegetables within the bouillabaisse seafood stew, all tender and moist with a light springy chew to texture, carrying lovely sweet savoury salty flavour. This includes fresh boneless snapper fish fillet, green-lipped mussels, diamond shell clams, scallops, scampi shrimp, pickled cabbage, baby potatoes, and coriander leaves. Accompanied by spongy soft foccacia bread on the side, with mild bready sweet savoury herbal flavour, great for soaking up the delicious stew.

New Zealand Bouillabaisse Seafood Stew

New Zealand Bouillabaisse Seafood Stew

A fine dining modern rendition of Oxtail Consommé. The base is the distilled oxtail consommé fortified with soft beauregard wine, and has bold meaty savoury sweet flavour. It's poured over a dish plated with soft fermented baby carrots with vegetal sweet flavour, crisp baby watercress leaves with vegetal herbal sweet flavour, crunchy potato chips with starchy salty savoury flavour, and tender juicy shredded braised oxtail meat with bold meaty salty savoury flavour. Paired with a oxtail bun, which is a soft spongy fried bread stuffed with more shredded braised oxtail meat, having bold meaty salty savoury bready sweet flavour. A certainly novel dish.

Oxtail Consommé

Oxtail Consommé

Oxtail Consommé

Oxtail Consommé

The Pavlova is an iconic New Zealand dessert, named after famed ballerina Anna Pavlova, who was the 1st ballerina to tour the world and introduce this form of dance to many. The pavlova features a firm crunchy outer shell meringue (made with egg white, salt, sugar, lemon juice or white vinegar, cornflour, and vanilla) filled with a soft sticky marshmallow filling, decorated with fluffy whipped cream. It has a milky floral sweet flavour. Garnished with thick raspberry compote, and juicy seasonal fresh fruits (such as oranges, red grapes, green grapes, blueberries, strawberries, raspberries, blackberries, kiwi fruit, passionfruit, or peach), which lend a bright fruity sour sweet flavour.

Pavlova

Pavlova

The Salmon Fillet in New Zealand typically features the local variety of Ōra King salmon fish, also sometimes called the Chinook salmon fish. Representing less than 1% of the world's salmon fish population, the ora king / chinook salmon fish are the largest and the fattiest, boasting the highest levels of Omega-3 fatty acids. Here, a thick and luxurious cut of salmon fish, tender and moist and flaky, is simply poached to release its natural meaty sweet savoury fatty flavour. Garnished with crisp spring onion with vegetal sweet herbal flavour, and crunchy roasted golden mushrooms with vegetal earthy sweet savoury flavour. Served in a thin charred white onion broth that holds lovely smoky vegetal sweet savoury earthy notes. Completed with crisp fresh sorrel with its tangy zesty vegetal sour flavour lending a bit of a zing.

Salmon Fillet

Salmon Fillet

There's an abundance of fresh Shellfish in Auckland, New Zealand. There's the Moon Shell Clam, firm and chewy with intense meaty savoury salty flavour. There's the Diamond Shell Clam, juicy and bouncy with bold salty nutty sweet flavour. The shellfish clams are infused with added flavour by cooking them in either a gravy or stew. Examples include the Pickled Garlic Butter Gravy which carries nutty herbal savoury salty buttery spice flavour, or the Smoked Tomato & Garlic Stew which carries vegetal meaty salty sour sweet flavour.

Shellfish (Clams) In Pickled Garlic Butter Gravy

Shellfish (Clams) In Pickled Garlic Butter Gravy

Shellfish (Clams) In Pickled Garlic Butter Gravy

Shellfish (Clams) In Smoked Tomato & Garlic Stew

Shellfish (Clams) In Smoked Tomato & Garlic Stew

Shellfish (Clams) In Smoked Tomato & Garlic Stew

There's an abundance of fresh Shellfish in Auckland, New Zealand. There's the Green-Lipped Mussel, juicy and bouncy with mild natural sweet savoury flavour. The shellfish mussels are infused with added flavour by cooking them in either a gravy or stew. Examples include the 'Nduja & Miso Gravy which carries meaty savoury salty spicy flavour, or the Coconut Cream & Lemongrass Curry which carries floral earthy sweet salty spice herbal flavour.

Shellfish (Mussels) In 'Nduja & Miso Gravy

Shellfish (Mussels) In 'Nduja & Miso Gravy

Shellfish (Mussels) In 'Nduja & Miso Gravy

Shellfish (Mussels) In Coconut Cream & Lemongrass Curry

Shellfish (Mussels) In Coconut Cream & Lemongrass Curry

Shellfish (Mussels) In Coconut Cream & Lemongrass Curry

The Shellfish (Oysters) are a highlight here, with fresh daily batches of different varieties, all with slippery juicy succulent luxurious texture, such as the Bluff Oyster with its clean-tasting creamy sweet briny salty metallic flavour, or the Coromandel Te Kouma Oyster with its crisp briny salty sweet buttery flavour. The shellfish oysters are either served raw, or infused with added flavour by cooking them with various ingredients as a garnish. Examples of the latter include the Rockerfeller (a rich sauce of butter, parsley, bread crumbs, thyme, and oregano) which carries a bright buttery herbal sweet savoury salty flavour, or the Classic Shallot Mignonette (a rich sauce of minced shallots, white vinegar, and rice vinegar) which carries sharp vegetal sour sweet flavour.

Shellfish (Oysters) Rockerfeller

Shellfish (Oysters) Rockerfeller

Shellfish (Oysters) Raw

Shellfish (Oysters) Raw

Shellfish (Oysters) In Classic Shallot Mignonette

Shellfish (Oysters) In Classic Shallot Mignonette

The Tuna Steak in New Zealand typically features 1 of 3 of the local varieties of tuna fish, either Skipjack, Southern Bluefin, or Albacore. They're typically migratory in nature, with the tuna fish reaching the southern limit of their patterns around the waters of the country. Here, a thick and generous cut of tuna fish, firm and moist and flaky, is simply grilled to release its natural meaty sweet savoury fatty flavour. Accompanied with a creamy chunky avocado guacamole carrying vegetal earthy sweet sour spice flavour, and a rich sweet chili for a nice contrasting sweet spicy kick. Completed with a lemon wedge for its tangy zesty sour flavour lending a bit of a zing.

Tuna Steak

Tuna Steak

The Wine Dog Point Sauvignon Blanc is a white wine made from 100% Sauvignon Blanc green grapes, by the Dog Point Vineyard in Blenheim, New Zealand. It has a clear green white colour, with aromas and tastes of grapefruit, pineapple, gooseberry, and oyster shell. The body is dry, zesty, and crisp, with fruity sweet sour mineral flavour, and bracing acidity that's lovely and refreshing.

Wine Dog Point Sauvignon Blanc

The Wine Mount Difficulty Pinot Noir is a red wine made from 100% Pinot Noir black grapes, by the Mount Difficulty Wines in Bannockburn, New Zealand. It has a deep black ruby colour, with aromas and tastes of dark cherry, wild beech mushroom, rose, strawberry, and cloves. The body is dry, smooth, and silky, with fruity earthy herbal sweet flavour, and elegant tannins that's exceptional and enviable.

Wine Mount Difficulty Pinot Noir

The Wine Kumeu River Pinot Gris 2021 is a white wine made from 100% Pinot Gris blue-grey grapes, by the Kumeu River Wines in Auckland, New Zealand. It has a clear green white colour, with aromas and tastes of peach, pebble, honey, and lychee. The body is rich, lively, and complex, with fruity mineral honeyed sweet flavour, and a pleasant lingering finish. The 2021 varietal is regarded amongst the years with an outstanding harvest.

Wine Kumeu River Pinot Gris 2021

The Wine Bilancia Hawke's Bay Syrah 2020 is a red wine made from 100% Syrah / Shiraz black grapes, by the Bilancia winery in Hawke's Bay, New Zealand. It has a mild brown red colour, with aromas and tastes of plum, strawberry, cloves, and cherry. The body is vibrant, youthful, and ripe, with fruity spice earthy sweet flavour, and a gentle lingering finish. The 2020 varietal is well regarded for its aromatic bouquet, and for aging well over the next 6 - 8 years.

Wine Bilancia Hawke's Bay Syrah 2020

The Wine Rosé Nevis Bluff is a rosé wine made from 100% Pinot Gris blue-grey grapes with skins left on for 4 days during fermentation, by the Nevis Bluff Wines Limited in Cromwell, New Zealand. It has a bright amber red colour, with aromas and tastes of redcurrant, cherry, cranberry, and cinnamon. The body is dry, voluptuous, and elegant, with fruity sour spice sweet flavour, and a warm persistent finish. Dean Shaw, the winemaker, apparently likes to serenade the wines as they mature, using a professional stereo system.

Wine Rosé Nevis Bluff

.....

Auckland Street Food - Part 2

CONVERSATION

Ivan Teh - RunningMan

Search This Blog

Popular Posts

Auckland Street Food - Part 2

CONVERSATION

Ivan Teh - RunningMan

Blog Archive

Search This Blog

Popular Posts