SUSTAINABLE GIFTS

KitchenAid stand mixer from Milly’s Kitchen, Ponsonby millyskitchen.co.nz

A CHRISTMAS TO SUSTAIN YOU

The art of giving this year seems inextricably linked to finding ways to be kind; kind to each other, kind to our communities and kind to our environment. It’s a Christmas for sustaining ourselves and thriving with good times, good people and good things.

Our local communities are full of businesses and people who ensure the act of making sustainable choices is a joy. Shopping sustainably doesn’t need to be at the sacrifice of fun or the occasional indulgence, in fact, there is even room for a little extravagance. Christmas shopping with this mindset just adds to the satisfying feeling of a great retail session. No matter where we looked and who we asked, our neighbourhood businesses and retail professionals had great sustainable gift ideas and Christmas hacks to share. Whether it’s creative ideas to do things differently or bigger budget group buys, there’s a little something for everyone. SUSTAINABLE PERSONAL CARE GIFTS Shut the Front Door at the Three Lamps end of Ponsonby Road has a range of ethical, sustainable and eco friendly products that their super helpful staff can give you the full run down on. One of their recommendations are the delicious smelling Ethique shampoo and conditioner bars. There are no plastic bottles to worry about recycling or going into landfill. The hair bars have low impact packaging and come in formulations to suit every hair type and they last for ages. #GiveUptheBottle is the brand mantra of this incredible homegrown business that aims to do its part to rid the world of the harmful waste plastic bottles cause. So far the company has prevented eight million bottles from entering landfill. All the Ethique products use biodegradable, sustainably harvested ingredients and packaging, are cruelty and palm oil free and are made in New Zealand. Of course the big question is, ‘do these hair bars do the trick?’ Will you be giving the gift of glorious healthy looking hair and luscious locks when you add these to your Santa sack? The answer from my experience is yes! Shiny luscious and healthy tresses need not come at the cost of the environment so this is a gift that could change behaviours, save the planet, and make every day a good hair day. environmentally friendly. “It’s hard to go past a stylish Frank Green reusable coffee cup. Buying practical, plastic free, low waste products is easier than ever.” She also suggests people can think beyond just the gift and think about how they package it. “You can get creative by wrapping gifts with reusable fabric or bento style wraps. Sustainability

doesn’t have to end with the gift,” enthuses Josie. With a few weeks to go until Christmas there’s still time to shop. Shut the Front Door’s Christmas hours are 9am – 6pm Monday to Friday. 10am – 5pm Sundays.

FOR THE LITTLE ONE It’s always satisfying when products are as beautiful and good for people as they are for the planet and environment. It’s a combination that Nature Baby has successfully maintained for over 20 years, ensuring the world our children grow up in is as pure, beautiful and chemical-free as possible.

This year Nature Baby has a holiday edit of sustainable summer essentials to make it even easier to buy gifts for little ones that will love them through the long hot summer ahead. Their organic terry towelling and cotton basics are perfect for beach days and poolside fun.

The beauty of Nature Baby clothes is that everything you buy lasts and lasts and lasts. We know of body suits and onesie’s that have been passed around whanau for the last 16 years and still look great. Their classic style and amazing quality make them coveted baby pieces to be passed down and around among family and friends. From the Tilly suit in the gorgeous kohwai pattern, to the Kitty suit in the playful dragonfly or seahorse print, generations of little ones will look and feel wonderful in the sun.

Days on the beach in the wide open clean air with the smell of the sea washing over you are likely to be a popular tonic for what has been a challenging year. What better way could there be to rebuild your worldview (or just help your little ones build) than to make sand castles with an entirely eco-friendly bucket and spade? The Mibo compact bucket, sieve and spade kit in three fun designs is the perfect stocking filler. Made with Algoblend® from brown seaweed collected in France, it ensures you won’t be bringing any harmful plastics to the beach with you when you go.

QUALITY IS AN HEIRLOOM IN THE KITCHEN Being busy is synonymous with the Christmas season and getting busy in the kitchen over this time is something many of us look forward to, and for some it’s a great way to relax. Cooking, baking and sharing foodie creations is a practical and perfect way to show your love and Milly’s in Three Lamps has an abundance of choices and ways to help you achieve this.

Part of Milly’s charm is it’s commitment to heritage brands that are designed to last a lifetime or longer. “Many of our products are expected to last for generations making them pretty sustainable,” says Liz Oldfield of Milly’s. As well as traditional heritage brands like KitchenAid, Demeyer and Le Creuset, Milly’s also has a number of eco kitchen products that continue their environmentally friendly kitchen theme.

“I particularly like our new Zip Top silicone containers, our ‘Carry Your Own’ Cutlery, and our latest range of water bottles,” says Liz. Another of Liz’s top picks is the book ‘Use it All, The Cornersmith guide to a more sustainable kitchen’. By the original waste warriors Alex Elliott and Jaimee Edwards, it’s a book that will help you buy less, waste less, save money and get more from what you’ve got.

Carry Your Own Cutlery set from Milly’s Kitchen, Ponsonby millyskitchen.co.nz

The Caker recipe books and Cake Kits www.thecaker.co.nz

LET THEM EAT CAKE! It isn’t hard to find ways to be both indulgent and sustainable. Jordan Rondel, founder of The Caker, has a range of four wonderful recipe books as well as a selection of incredibly easy cake kits that make it easy to give guilt free luxury this Christmas. The books are filled with recipes that look as divine and delicious on the page as they will be to eat.

“My freshly updated line of cake kits are perhaps even more fun to receive as gifts,” says Jordan. “You get to bake a Caker quality cake in the comfort of your own home. The kits are sustainable with everything you need to make a cake, minus a few fresh ingredients inside the box ensuring there is barely any waste. You can even reuse the silver boxes.”

MORE THAN MINDFUL FASHION From beautifully crafted, sustainably made diaries, to the make-andcreate fun of the Liam pattern collection, Ruby takes environmentally friendly style and creative collaboration to an uber fashionable level. Not content to just make fashion mindful, Ruby is enabling people to experience the satisfaction of producing their own timeless Ruby dresses, tops and pant suits.

Liam pattern designer, Emily Miller-Sharma believes everything is circular and has created a series of timeless patterns for people to experiment with as well as a series of ‘Offcut Designs’, to give you ways to make use of any spare or left over fabric. Check out their free, downloadable pdf Lil’ Pouch or Sleek Mask patterns. “I truly believe that the future is circular! And so circular considerations underpin all decisions made throughout this collection’s design and production process,” says Emily. Their collaboration with Made of Tomorrow, a New Zealand sustainable design company has resulted in the beautiful Ruby 2021 diary. An attractive and useful gift that will be a year long companion that people will love to use to keep track of their lives and plans. In signature RUBY pink this diary is 100% New Zealand made and totally environmentally friendly from start to finish. The cover is constructed from five recycled coffee cups via the CupCyling initiative, the internal pages are from FSC-Certified paper and even the gold embossing on the cover is completely recyclable.

If you are looking for a gift that will last the test of time, the Ruby Resort 2020 Tides collection has pieces that will uplift the spirits of anyone who wears them. Bandeau maxi dresses, luscious summer linens and fun crop tops paired with wide leg pants are some of the beautiful styles that will stay fresh and current for summer after summer. Designer, Deanna Didovich explains that the Tides collection is all about creating silhouettes that accentuate the body’s natural curves and colours that are charming and optimistic. “It’s a vibrant collection, full of stand-out prints, playful silhouettes and uplifting colours. All the makings of a carefree season soaked into a wardrobe fit for an unforgettable summer,” says Deanna.

From Ponsonby Road and Mackelvie Street to Jervois Road, Richmond Road and beyond there are so many retailers who are offering shoppers lasting quality and sustainable choices. Forget the car, stroll up and down the many streets packed with character filled boutiques and keep your carbon footprint small. There are plenty of bars, cafes and restaurants to help keep you sustained along the way.

One tip for a slightly indulgent and delicious shopping pick-me-up is to stop for an espresso martini at SPQR – it’s decadent, delicious and an extremely practical way to maintain your shopping productivity.

Legend has it that IPA was the answer to the problem of providing beer for the British Troops in the East. The voyage to India could be tough on perishable beers.

In the 1780s a London brewer sent a heavily hopped beer called October Ale to India. The long journey transformed the beer into a wonderful drink and gained the name Indian Pale Ale (IPA).

Craft beers second biggest growth period was during the 2000’s with IPA’s as the most popular craft beer style in 2011: the beer that was invented in Britain for the Indian market, revived by Americans, and by brewers worldwide, including brewers here in New Zealand.

India Pale Ale (IPA)- Modern IPAs have a strong, hoppy and bitter taste and contain higher levels of hops, which give this style of beer more of a citrus and floral flavour profile. These characteristics make IPAs incredibly refreshing.

Ales - A pint of ale has been around since medieval times and is regarded as a major source of nutrition and hydration. Ales are brewed by fermentation for shorter periods of time and produce a fruity flavour and scent profile.

Hazy Beer - This ale is hazy because it is not filtered like other beers and is infused with twice the hops later in the brewing process, which adds to the haze and fruity aroma.

Amber Ale - Amber ales is a label describing most beers that were neither pale ales or dark beers. Amber ale adapted into a unique style of its own with a pronounced caramel toffee flavour caused by adding additional malts to the mix.

Brown Ales - Modern day brown ales are all about the rich, nutty, caramel flavours created by adding a variety of darker specialty malts. Porters & Stouts - Porters and stouts have been a proud British beer staple dating back as far as 1677. Favoured for its seductively creamy head, they carry the perfect balance between bitterness and sweet hints of coffee on the nose and palate.

Wheat Ales - Beer can also be brewed by substituting barley with wheat, which was a common brewing technique dating as far back as the origins of beer itself. The higher protein content of wheat beer gives this ale style a light and cloudy appearance.

Sour Beer - Sour beers are brewed to hold a tart, sour or mildly acidic taste. This sour characteristic comes from wild yeasts and bacteria during barrel storage. Fruit is added during the aging process to create distinct flavour tones.

Lagers - This style of beer is brewed using a similar process as with ale but using a chilled temperature tank for longer periods of time with a specialty lager yeast, believed to have originated around the 15th century.

Our selection of 24 craft beers are waiting for you at The Brewers Room in Ponsonby Central. To welcome you on this journey of discovery, we have a 25% discount voucher on a Brewers Room Tasting Box with 8 tasting glasses of craft beer. Our brew crew will guide you through this tasting experience.

Like and follow us on our Instagram and Facebook for latest updates and events and for our upcoming Quiz Nights.  PN

THE BREWERS ROOM, Ponsonby Central, T: 09 302 0937, www.thebrewersroom.co.nz

TheBrewersRoom

YOUR LOCAL LOLLY SHOP OF CRAFT BEERS...

Thebrewersroom.co.nz

6 Brown Street Ponsonby

Tucked away in the heart of Ponsonby central lies your Boutique Craft Beer Destination. Pouring only the best NZ Craft Beers available on our consistently changing selection, 24 taps of fresh craft beer. You’ll be like a kid in a lolly shop selecting your next craft beer experience which changes every time a new keg is tapped. Sample our accompanying fish & chip menu. Cosy up in our relaxed ambient location and enjoy the premium experience that The Brewers Room offers in the heart of Ponsonby Central.

Available for Private Functions and Group Bookings @ Craftontap@thebrewersroom.co.nz

ALL ABOUT PROSECCO

So, is the grape variety used to make Prosecco, Prosecco?

It was and still is, though it has been renamed Glera. There are lots of hypotheses as to why the name was changed and a fair amount of controversy – Italians you know, there needs to be a long discussion. The variety itself is a very old Italian one dating back to Roman times and traced to the town of Prosecco in Trieste, Northern Italy.

To make the sparkling wine that we have become very familiar with around the world, the Charmat method is used. The base wine is made by pressing the grapes and fermenting the juice to make a wine. The next step is a second fermentation, which, when sparkling wine is made by the Champagne method, occurs in the bottle. The Champagne method is referred to as méthode traditionnelle and is used around the world (including in Italy, in Franciacorta). For the Charmat method, the second fermentation (the one that creates the bubbles in a sparkling wine) takes place in a stainless-steel tank that is sealed (to capture the bubbles).

Prosecco wine was awarded a DOC (Denominazione di Origine Controllata) in 1969, however the area recognised at this stage was quite small. Since then there have been many changes as the popularity of Prosecco soared around the world. In 2009 the laws around Prosecco production and the DOC changed, and a new classification came in. At this point the areas that could produce DOC changed and the denomination for DOCG was introduced. The additional ‘G’ on the classification standing for Garantita, a guarantee of quality. It was also from this point forward that the variety used was known as Glera, and that Rosé Prosecco was excluded from the classification. Wines could be made into Rosé and produced in the same way as Prosecco, but as they fell outside the classification they would be called Rosé Spumante. Essentially, Italian Sparkling Rosé. The law has once again changed and this year it has been announced that Prosecco Rosé will be allowed. With global sales of Rosé and Prosecco so strong, the wine world is eagerly awaiting the arrival of these wines into markets worldwide. It is close now and when they do arrive, there is a set of clear regulations:

The variety must be Glera with 10 – 15% Pinot Nero. The red variety will be pressed, and the wine made without contact from the skins, ensuring the colour will be pale.

Prosecco Rosé must be vintage dated, rather than a non-vintage style.

All Prosecco Rosé will be DOC, leaving the prestigious DOCG areas for the top white production.

The time that the wine must spend in vat will be a minimum of 60 days, which is double that of Prosecco.

All very interesting regulations that will see the Prosecco Rosé landing on our shelves qualitative in nature.

With much change afoot, do you need to be cautious and ensure that you are buying Prosecco Rosé under the new regulation and not Rosé Sparkling wine from Italy, made from Glera before the law changed? The style of these new wines will be different, and one expects the quality to be sound given the regulations. Better than Rosé Sparkling from Italy? Not necessarily, but helpful to ensure that pink wines that essentially are Prosecco Rosé can be called that – yes, for sure.  PN

www.glengarrywines.co.nz

Prosecco’s Golden Sparkle is This Summer

$15 SPECIALS ON THURSDAYS

FACES AT GREY LYNN FARMERS MARKET

Most Sundays at the market you can find Andy Chiang and his partner, Enas, serving beautifully presented raw vegan ‘cheesecakes’. How do you develop your recipes? Where did you grow up? First we think what the main flavours should be, then what the texture should Right here in Auckland! My parents immigrated from Taiwan when be like, and then try to figure out how much fruit, nuts, and good stuff we I was two years old and I have been here ever since. can stuff in it. People are often surprised to know that the biggest challenge is getting the texture right. Also, we try to make our products as accessible How did you end up starting a food business? as possible, so do away with common allergens. People are often happy to Although I’ve always had an interest in food and cooking, it wasn’t until find our products also gluten-free, dairy-free, soy-free, and egg-free. I became plant-based that I really started dabbling in the culinary arts. Veganism is a cause that makes a lot of sense to me. I think you really Has there been much to learn starting a food business? have to chase those opportunities that combine passion and purpose. Heaps! There are lots of regulations in the food industry, and rightfully so. Designing a website and setting up social media were interesting challenges. Did you go to culinary school? There’s a lot to running a profitable business. Being proficient in Excel has I actually majored in Economics when I went to University. The last time I got probably been the most useful skill I’ve learnt, especially for record-keeping. any formal food training was during Intermediate in Food Tech. Where did your Fat Carrot brand name come from? How did you learn? We were tossing possible names around and it just stuck. Soon after, a friend Youtube University! Well I think I’ve watched enough videos to earn drafted a prototype logo and we knew that was it, even though I sometimes a degree at least. Having friends that are willing to eat whatever you make feel a bit silly saying the brand name out loud. We also wanted a disarming and happy to tell you every reason it sucks helps too. name that juxtaposed the austerity that is often associated with being vegan.

What about cooking shows? I’ve never watched a cooking show; not the ones where they compete against each other. Honestly, the idea that food can have a competitive side gives me anxiety!

Were nutritional considerations part of your motivation? Not initially, but if you can make food that is both tasty and good for you, why not? Have you had any surprising experiences at the market? We have noticed that customers direct questions about the products to my partner, Enas. They naturally assume that she is the baker - not me, the Asian male. It always makes us laugh.

And do you get time for any hobbies? I’m a jack-of-all-trades when it comes to hobbies. I love learning new things. Running a business and finding time for other stuff is a balance I have yet to strike. I’m constantly working on it though.  PN

www.fatcarrot.co.nz

GREY LYNN FARMERS MARKET @ the Grey Lynn Community Centre, 510 Richmond Road, www.glfm.co.nz

Sunday mornings at the Grey Lynn Community Centre 510 Richmond Road

PHIL PARKER: CHRISTMAS CRACKERS

FESTIVE COMPETITION Here we go folks! Warmer temperatures herald the arrival of summer Dhall & Nash are offering a and thus the NZ Christmas and New Year holiday season will soon be complimentary Billecart tasting at Dhall & Nash, College Hill for the first eight upon us. readers who answer the following: What is the name of the small village Special celebrations call for special wines to share with your best friends across 40 crus of the in Champagne which is home to Maison and family so I’ve gone all-out and hand picked eight stunning sparkling Champagne region. Local Billecart-Salmon? wines for this December’s wine column. Here’s some fab fizz for your best Ponsonby importers Dhall & bubble buddies. Enjoy and Season’s Greetings! Nash are the agents for this Please email me at small family label that extends phil.parker@xtra.co.nz Vicar’s Choice Marlborough Sparkling Sauvignon Blanc 2020 back to 1818 when Nicolas by Tuesday 15 December 2020 - $17 François Billecart and Elisabeth Fab fun fizz! A carbonated savvie fruit bomb with lots of personality. Salmon established their family winery. Slightly sweet and bursting with fruity passionfruit and gooseberry. A great This Blanc de Blanc was made from 100% party starter. Available: Glengarry. chardonnay. Frothy mousse. Not quite bone dry on the No 1 Family Estate Marlborough Assemblé NV - $33 Pale apricot blush colour, fine beaded bubbles. A blend of chardonnay and palate, but creamy and rich with a hint of almond croissant, lemon curd and clover honey. Beautifully balanced. Available: Fine Wine Delivery Co. pinot noir (60/40). Mouth filling with rich flavours of pear, nougat, Mum’s Billecart-Salmon Brut Nature NV - $93 apple pie and stone fruit with a dry mineral tangy finish. Available: Glengarry. Yeasty, mineral nose. A bone dry classic elegant Champagne style. Mineral No 1 Family Estate Rosé Marlborough NV - $45 Made from 100% pinot noir, this is a salmon pink bubbly with aromas of red apple skin, brioche and marzipan. In the mouth it has a rich and and flinty with a yeasty brioche, and a hint of mandarin citrus. Clean and crisp. Available: Pt. Chev Organic Wines, www.blackmarket.co.nz complex palate of cherry/almond, a hint of strawberry and a tangy yeasty Billecart-Salmon Sous Bois NV - $127.50 mid-palate with a dry, mineral finish. Available: Glengarry. Made from classic Champagne grapes: chardonnay, pinot noir and No 1 Family Estate Marlborough Adèle Cuvée 2013 - $240 Dedicated to Daniel Le Brun’s charming wife Adèle. The bottle is decorated with Swarovski crystals and is presented in a black box with built-in lighting! 80% chardonnay/20% pinot noir blend with aromas of citrus blossom and meuniere – in equal proportions. Fermented in oak barrels. A crisp and assertive wine which will appeal to sauvignon blanc fans. Citrus, stone fruit, apple cider and yeasty palate. Available: Fine Wine Delivery Co., www.blackmarket.co.nz stone fruit, and a hint of yeasty brioche. Delicately beaded bubbles and Billecart-Salmon Brut Rosé NV - $149.90 palate of crisp minerality with a hint of marmalade, peach and nougat. Pale copper colour. Aromas of yeasty fresh bread. Dry but rich and Crisp and lengthy finish with a tad of clover honey. Available: Glengarry. complex palate of sour cherry, a hint of savoury mushroom. Red berry Billecart-Salmon Blanc de Blanc NV - $130 The wines of Maison Billecart-Salmon are created from 100 hectares in fruit and a long cherry/berry finish. Superb wine. Available: Pt. Chev Organic Wines, Fine Wine Delivery Co., www.blackmarket.co.nz  PN Champagne, France. Grapes are sourced from an area totalling 300 hectares www.finewinetours.co.nz

FINE WINE & FOOD TOURS

“No. 2 Auckland Wine Tour” – TripAdvisor

Your host, Phil Parker wine writer.

Affordable tours for small and large groups.

E: phil.parker@xtra.co.nz www.finewinetours.co.nz

DIDA’S WINE LOUNGE AND OUR NEW SUMMER MENU

Glengarry Wines history leads back to their original site at 54 Jervois Road, Herne Bay. It was in 1948 that the Government created wine-resellers licenses in an effort to assist local winemakers.

Josef Jakicevich was quick to see the potential, and applied and was granted one of the first two licenses issued in Auckland for the greengrocer that he had opened the previous year at the corner of Jervois Road and Blake Street. The licence however was very restrictive. Retailers were only permitted to sell New Zealand wine; they had to stock twelve wines besides their own, and were not permitted to sell less than two gallons to a customer - the equivalent of twelve 750 ml bottles. During this period the New Zealand wine industry was dominated by sherry, port, and any number of other fancifully named concoctions.

So much has changed. Now the original site on Jervois Road is home to three thriving businesses - Glengarry Wines, Glengarry Spirits and Dida’s Wine Lounge.

Dida’s Wine Lounge opened in 2005 and over the years has seen much change, with this year continuing that theme. Post lockdowns, the team have been busy preparing new menus including the current summer one. The style has not changed; it’s all about small plates of food that match well with the vast array of wines we offer. A complete refresh sees some of the most innovative dishes we’ve seen to date. Alongside this, the wine list has also had a makeover but is extensive as ever, with an excellent range by the glass. Speaking of glassware, all wines at Dida’s are served in the excellent German crystal glasses – Eisch. One visit and you’ll quickly notice how nice it is to drink from top quality glasses when out. The historic nature of this site has a strong link to Glengarry’s heritage. At the helm today you’ll find Angie Jakicevich, and alongside her the very talented Carmen out the front, and Michael heading up the kitchen. Pop in and explore the new menu with a glass of exceptional quality wine. Angie would love to show you through the site and share stories about the family photos - enough to bring you back time and time again. Trust me, they are brilliant.

Through December we’d love to see you in the Wine Lounge and take bookings for functions and events. Touch base and we can talk you through our wonderful offering.  PN

DIDA’S, 60 Jervois Road, T: 09 376 2813, www.didaswinelounge.co.nz

COME IN AND TRY OUR NEW MENU

where the finest wines meet their culinary match

MERRY CHRISTMAS FROM PONSONBY INTERNATIONAL FOODCOURT

Ponsonby Foodcourt would like to wish our many loyal customers the happiest of Christmas and New Year holidays.

Summer weather is a great anecdote to relieve the stress that has unfolded this year. We know it’s been tough and welcome the summer, which is a time to enjoy and chill out.

Ponsonby Foodcourt can help take the holiday cooking stress away. Turkish, Thai, Lao, and Indian. The beauty is you don’t all need to

While you kick back and enjoy time with friends and family, we can with a cold drink in hand. The fully licensed bar run by the friendly

take care of the rest.

Take away or dine in, in a very relaxed atmosphere. You can view menus online or go to our website. Selected shops use online food outlets. Travel may not be permitted at the moment but we can bring the food of many countries to you. There are so many different cuisines to chose from: Italian, Vietnamese, Japanese, Malaysian, Chinese, eat the same!

With the warm weather coming, it’s lovely to sit out on the balcony delivery services or call directly through to one of our 10 different

owner has a wide selection of non alcoholic and alcoholic drinks, including freshly squeezed juice.

We thank you for your loyal patronage and look forward to seeing you over the holiday season.  PN

PONSONBY INTERNATIONAL FOODCOURT, 106 Ponsonby Road, www.ponsonbyfoodcourt.co.nz

@ POSTAL SERVICE

Postal Service in Grey Lynn has become synonymous within the community for their focus on high quality vegetarian a la carte meals and cabinet food, quality Kokako coffee and exceptional service.

The owners of the café, Billy Gao, Kelly Liu and Russell Hodgson are passionate about their business and come from a diverse background in music, hospitality and finance.

Starting out eight years ago as the flagship café for Auckland and our most popular dishes are our Huevos Rancheros - blue

roasters Kokako Organic Coffee, Postal Service continues to fly the flag for the local coffee brand offering a wide range of options, from espresso on their custom-painted La Marzocco machine, to multiple filter coffee options and to that summer essential – Nitro Cold Brew.

“The Kokako roastery is only 2 kilometres up the road so we are still close to the action and our shelves are always stocked with freshly roasted Single Origins and blends for your home brewing needs,” says Billy. “We are committed to quality and only hire the best baristas and

“We purchased the café over a year ago now and have loved immersing ourselves in the local community, and getting to know all of our regulars. We know that many of our customers view our café as a local meeting spot and it’s amazing how many new friendships enjoy brunch and then meander home with a new housemate.

have been created over a cup of coffee at Postal Service,” says Russell. “We love the character of the building and the heritage it has as the former local post office.”

here, locals now drop in for coffee instead of mail and the Postal Service team are focused on ensuring that they give the Grey Lynn community what they want; consistently good specialty coffee, excellent service and seasonal menus that focus on fresh, local ingredients. All our menu items are vegetarian with vegan options tortillas served with black beans, fried egg, corn & tomato salsas and topped with goats cheese, and our Agria Hash - served with grilled seasonal greens and topped with a poached egg.

chefs to prepare our coffee and food at Postal Service. This is something our customers really care about and it will always be our main focus,” says Kelly.

Starting this month Postal Service will be decked out with indoor plants creating a sanctuary of green within the brutalist architecture of the building. All the plants are available to purchase so you can Although it’s now been many years since NZ Post closed their doors

Postal Service is at your service...

POSTAL SERVICE, 537 Great North Road, T: 09 376 6086, Instagram @postalservice_cafe, www.facebook.com/postalservicecafe

To celebrate the launch of our new summer menu, cut this out and bring it in to Postal Service for a complimentary co ee (or tea) with any main meal! O er is valid for main menu meals ordered before 10am Expires Feb 28 2021

Serving the local community from 537 Great North Rd, Grey Lynn

Tucked up on a quiet hillside overlooking Little Oneroa, a short stroll to the island village, close to local vineyards, eateries, relaxing Waiheke - Laid Back Luxe once you get away from the bustling ferries and busy vineyards The Boatshed really feels like a place that it is ok to just do nothing and beaches and coves. The Boatshed Hotel, The Boatshed Hotel to take in a slow holiday vibe, wander around the garden, dive into the a collection of buildings in nostalgic seaside forms from boatsheds and bungalows, Quietly looking after guests for almost 20 years. The kind of place on arrival library of books, quietly enjoy a meal – just sit and be. to cottages and viewing that instantly feels like you might have towers all offer a different feel and show like a good bach should, its slow evolution. just discovered a little secret that no one knows about. A location that feels so far away, and yet so close to home. While It’s a place that feels the borders are closed thoroughly modern and effortlessly timeless, where the and we have New Zealand to ourselves this summer little details are highly considered. it might just be the perfect opportunity to enjoy a little relaxed, sophisticated “sand between your toes” luxury

Waiheke has always offered a relaxed pace, and at this sleepy little gem.

@ BREAD & BUTTER

I think of Christmas traditions that endure today, like the tree, the cake, the roast, all of which have their origin in Germany.

A key part of celebrating Christmas is the food, and in our bakery we focus on the traditional recipes and baking traditions of both New Zealand and Germany. We make Christmas mince tarts and Christmas cakes, as well as the classic German marzipan stollen, gingerbread houses, and Christmas cookies. Having these treats only at certain times of the year is what makes them so special in our hearts.

loved ones this Christmas, traditional, yet still a little different. Stollen is a Christmas loaf of the oldest tradition, first baked at

the strip, pop into Little Bread & Butter in Ponsonby Central - there is the Saxon Royal Court in 1427, we now bake it at Bread & Butter Bakery in a contemporary form, tweaked especially for the Southern Hemisphere Christmas.

Over centuries the ingredients of stollen became richer and richer with the addition of butter and fruit. In 1730, August the Strong, who liked to impress his subjects, ordered the Bakers’ Guild of Dresden to make a giant 1.7-tonne stollen big enough for all 20,000 guests to have a portion to eat. It’s a tradition that continues to this day, although sadly the 586th Dresden Christmas Market has just been cancelled due to the second wave of Covid-19 infections sweeping At Bread & Butter the stollen is not quite as big and is made with organic quark to give it a lighter texture. The yeast leavened – brioche like – the dough is enriched with almonds, nuts, fruit soaked in booze and lots of home made marzipan. Like all the other Bread & Butter breads our stollen is given an extra long fermentation time, which adds to the rich and complex flavour. It’s the perfect surprise to share with

And aren’t we so lucky and privileged to be able to look forward to a Christmas with our loved ones and friends? If you’re looking for a way to lift your Christmas shopping spirits as you look for gifts along through Germany.

little that can beat a good coffee, and a slice of stollen or one of our special Christmas mince tarts when it comes to sustaining the festive shopping spirit.

Available at the Little Bread & Butter store in Ponsonby Central as well as the main café and bakery at 34 Westmoreland Street in Grey Lynn.  PN

LITTLE BREAD & BUTTER, T: 09 376 4007, Market 7 Ponsonby Central BREAD & BUTTER BAKERY AND CAFÉ, T: 09 378 9111, 43 Westmoreland Street West www.breadandbutter.nz