Exploring Culinary Gems: Insights from Auckland’s Top Chefs

Auckland, a culinary haven, is buzzing with vibrant food and beverage offerings from both local and international talents. Recently, some of the city’s most acclaimed chefs and beverage directors shared their favorites and memorable dining experiences, shedding light on the diverse culinary landscape of downtown Auckland.

Signature Dishes That Are Show-Stoppers

Sean Connolly, the creative director of food and beverage at Esther, couldn’t resist spotlighting the “Bacon & Egg Doona” by Al Brown at Depot. He describes this dish as a “mic drop moment,” a true testament to its delightful impact. Matty Opai, the beverage director at Sydney’s Icebergs, also embraces the approach of simplicity with standout offerings such as their fish burger, which he suggests enhances with a fried egg to elevate the experience.

Edmundo Farrera, owner of Tacoteca, touts mole as his go-to dish, while Emilie Pullar, a pasta blogger and recipe developer, is smitten with the cheese-filled, crispy bread at Amano. Each of these professionals showcases a deep appreciation for the clever combinations and simple pleasures found in these dishes.

Memorable Meals in Downtown Auckland

Reflecting on unforgettable meals, Emilie Pullar shares her extraordinary experiences at Gilt, where executive chef Glen File makes every visit special. Gareth Stewart, chef at Advieh, found himself torn between the mouthwatering offerings of Gemmayze Street and Hello Beasty, both distinguished by their flavor-rich cuisines.

Matty Opai reveals a surprising choice, recounting a memorable late-night meal at The White Lady after enjoying a few tequilas, while Edmundo Farrera recalls a magical night with an extraordinary frijoles charros prepared by Mr. Javier Carmona at La Fuente, a dish that left a lasting impression on anyone who knows Mexican cuisine.

Toasting to Great Beginnings

Kicking off a dining experience with the perfect drink can set the tone for the evening. Connolly believes it should be something sparkling, like No.1 Daniel Le Brun, which invigorates the palate. For Edmundo, a filthy martini with Mezcal captures his attention, while Emilie enjoys starting with a cocktail at The Nightcar in downtown. Gareth Stewart often opts for a dirty gin martini or Champagne. Matty, on the other hand, favors the refreshing taste of an Americano cocktail, stirring his appetite for the meal ahead.

The Ever-Tempting Menu Favorites

Certain dishes never fail to make an appearance on menus, drawing the attention of seasoned chefs. For Connolly, the steak remains a steadfast choice when faced with an overly complicated menu. Stewart leans toward the timeless delight of oysters, perfectly paired with a dirty gin martini or Champagne. Similarly, Matty finds joy in a classic steak, preferably a rib-eye or T-bone, while Edmundo favors whole fish, a nod to the island nation’s seafood abundance.

Pushing Culinary Boundaries

In the realm of menu innovation, numerous chefs expressed a desire to see more offal dishes featured. Connolly argues for the revival of this culinary art, highlighting offal’s potential for showcasing a chef’s technical skills. Emilie shares a whimsical longing for chocolate fondant, while Stewart champions the exploration of alternative fish species beyond the usual snapper. Matty, too, advocates for the inclusion of offal, passionately asserting that, when executed well, it deserves a spotlight on menus.

Nostalgic First Experiences

When recalling their inaugural visits to restaurants, there’s a sense of nostalgia and warmth. Matty vividly remembers dancing as a 2-year-old at Volare Italian restaurant, while Edmundo recounts a seafood feast in Coatzacoalcos, which ignited his love for hospitality. Connolly reflects on his first experience at Sole Mio in Huddersfield, admiring the beautifully prepared chilled pepper smoked mackerel.

Formative Moments in Service

Reflecting on personal growth within the restaurant realm, Edmundo cites exposure to exquisite wines at Hakkasan in London, while Gareth shares a lesson about the importance of making every guest feel welcomed, motivated by a less-than-stellar experience at a Michelin-star restaurant. Matty recalls a glamorous moment filled with black truffles and caviar, while Connolly reflects on taking charge of Astral in 2007, despite the stresses it brought with it.

Surprising Culinary Discoveries

Surprise dishes often leave a lasting impression. Connolly was blown away by Ragtag’s creative take on steak tartare tacos, while Emilie found herself enchanted by an unexpected dessert at Black Estate—a white chocolate and cream cheese carrot ice cream that took her by surprise. Edmundo highlights chicken hearts at Tempero, celebrating underrated ingredients, whereas Matty fondly remembers a remarkable spaghetti carbonara from a small eatery in Bali.

The Tipping Dilemma

The group shared their views on the often-contentious topic of tipping. Stewart believes in tipping for good service but adds that it shouldn’t feel like an obligation. Matty supports tipping to recognize the collective effort behind a meal, while Edmundo emphasizes appreciation for exceptional service. Connolly suggests a standard of 10-15%, noting it offers customers a chance to show appreciation.

Auckland Dining Experiences

When it comes to quintessential Auckland dishes, the chefs highlighted local favorites. Edmundo named Te Matuku oysters, while Connolly is a fan of the Katsu Sandwich at Hello Beasty. Emilie shared that fish crudo is a must-try, and Stewart mentioned fried calamari as a staple found on many menus, often with his personal touch.

Culinary Anticipation

As these chefs look ahead, they express excitement for specific dishes and ingredients. Matty’s heart is set on Auckland’s signature steak and cheese pies, while Edmundo anticipates tacos de lengua and new anchovy dishes. Connolly enthusiastically mentions various oysters tied to their unique locations, and Emilie is eager to try Whittaker’s latest chocolate creation.

With Auckland Restaurant Month on the horizon, there’s an exuberant excitement in the air as chefs and food enthusiasts alike prepare to celebrate the vibrant culinary scene that makes the city deliciously unique.