BACK TO THE BEANS

BACK TO THE BEANS Q&A: BINK BOWLER

Coffee has taken Bink Bowler from barista to managing director and back again, as he steps away from management to once again do what he loves – roasting and serving ‘guests’ the best coffee he can at his New Regent Street baby, Belle in central Christchurch.

How did you get started in the coffee industry? I was 15 years old. A friend had an espresso coffee. I had a sip and the flavour blew me away so I went to a café and watched the barista and immediately was captivated by the artform of coffee. It was one of those moments I will never forget. I understood the weight of café culture immediately and knew this was going to be my life. Tell us about arriving in Christchurch and setting up Black & White Coffee Cartel? I came to Christchurch to reset my life – I had a great time in my late teen years and early 20s but at 24 I crashed after a few rough years. I am a recovered alcoholic, I’ve been sober five years and Christchurch was my reset – it is a special place to me, it has provided me with a firm base. When getting sober I had to get back to work – we all have to eat. I saw a CBD full of plots of land being cleared and it was a no-brainer, this was a city of opportunity – each plot of land would house office blocks full of people who need coffee. But aside from that, I knew Christchurch had lost its café culture almost entirely and I thought how special it would be to invest here and with others give the people of Christchurch their café culture back. Now you are back running your own café – what prompted that move? Running the B&W group as the managing director was rewarding but I was getting further away from what I love so much – cafés. When you advance up the ladder in your field, you lose touch as you get further away from the grassroots. So I negotiated a way out of that job and now I sit here content that I have what I want and need – I am so excited to be back at grassroots level, roasting coffee and being with my guests. Do you consider yourself an expert coffee cupper? I’m out of practice from being off the tools for a few years, but yes I am good around the cup – I am a coffee roaster by trade. I was placed second in the 2012 NZ Cup Tasters Championship. I was right into it. Any rules of coffee we should know about? Never feel guilty for ordering a coffee you love. There is a lot of bullshit in coffee these days from a barista’s point of view; the idea of hospitality has been lost in many ‘on trend’ cafes. Coffee is more than a drink, it’s a culture. If you like a

single-shot vanilla latte – good for you, you are a part of café culture, you are a guest! If you drink the finest short black – good for you, just like Mr/ Ms single-shot latte, you are a guest. Be proud of what you drink because that is what you like. Coffee has taken you all over the world – what have been some highlights? It has given me a life beyond my wildest dreams – there are too many to note. I live alone and wake up every day and have my morning coffee and look out to my

deck in peace with a heart full of gratitude for my life. So many great memories in the past – and many being made. I am completely optimistic; I have good reason to be, I guess. To experience the café culture championed by Bink, call in to Belle at 168 Armagh Street. FB/BELLECHC

MONA VALE HOMESTEAD RESTAURANT/NEW ZEALAND It’s hard to imagine a more perfect setting than Mona Vale Homestead – it feeds the soul and the taste-buds – with its combination of stunning gardens, a serene river setting and the restaurant’s delightful menu offerings. The Homestead offers a dog-friendly patio and is the perfect place to drop in for weekend brunch, or a bite to eat from the cabinet, or to host a wedding or private dinner party.

Diners can enjoy views of the gardens and the Avon River while savouring an appealing all-day menu based on serving tasty, locally sourced produce. The pièce de résistance is the High Tea menu, which is the signature dish. It is available all day and can be catered to any cultural or dietary requirement. The High Tea menu is a selection of nine sweet or savoury items that vary but may include blueberry tart, a macaroon of the day, Blood Orange and Eucalyptus Tart, Streusel Choux, Cheeseball Oatcake, Lamb Shank Pie, Buttermilk scone with conserve and Chantilly cream and finger sandwiches. Enjoy the menu with your choice of espresso coffees or the Dilmah Vivid range of tea. Alternatively, for those on the go, they offer takeaways from the cabinet. Weekends are particularly popular, with the Homestead brunch menu offering traditional favourites of eggs benedict, smashed avocado and Akaroa Salmon. Mona Vale Homestead is fully licensed and open 9am to 3pm Wednesday to Sunday during the summer months or Friday to Sunday during the winter months.

MENU SAMPLER Pinot Pear and Goats’ Cheese Salad with puffed grains, rocket and balsamic dressing GF V $22 Crispy Roast Pork Belly twice cooked, with roast carrots, leeks, smoked onion jus, potato gratin and kumara chips GF $28 Mona Vale High Tea $45 per guest Miss and Master High Tea $25 per guest for children younger than 12 years old

40 Mona Vale Avenue, Fendalton 03 341 7450 gather@monavale.nz