The Dish: French connection in Freemans Bay

A mixed platter from Lickerish French Deli.

Christian Ben Hassan wanted to invoke a south of France atmosphere when he named his new venture Lickerish. A successful catering company that's been reinvigorated as a French and Mediterranean deli in Freemans Bay, the name comes from the pastis aperitif so popular in his native Pyrenees. As the founder of the Pyrenees deli in Devonport and Newmarket, he sold up so he business partner Francis Uren could concentrate on Lickerish (left).

It's a creperie with a breakfast and lunch menu that uses ham, bacon, and sausages prepared in the on-site smokehouse. The bread is also made on the premises. Excellent. What's more, there's plenty of take-home treats on offer from the smokehouse, including hand-made pates and terrines. As well, they'll be catering out of a private city penthouse.

"We want to surprise people with authentic French food prepared with quality Kiwi ingredients served in a relaxed atmosphere and good music, really nice service, the best coffee," Ben Hassan says. "They'll feel like they're in the south of France,"

Lickerish is at 127 Franklin Rd, Ponsonby, ph (09) 360 5350.

Ka pai kai

Jamie Oliver, Rick Stein, Antonio Carluccio, Nigela Lawson, Anne Thorp ... You may not have heard the last name before but Thorp (right) has managed to get her own cooking programme on Sky's Food TV (channel 38) and is the first New Zealander to do so.

The series Kai Ora - already screened on Maori television - was shot at her Herne Bay home and Pakiri Beach house and is a combination of healthy food preparation and a bit of music and conversation with Boh Runga - who then gets to eat crayfish and pawpaw salad - Witi Ihimaera and Moana Maniapoto. Screens at 8pm, Thursdays.

Saving your bacon

Weekend brunch has never looked so good. If you insist on free-range eggs, you'll be pleased to know that you can now dish them up with Freedom Farm bacon - the first to be endorsed by the SPCA.

This supermarket bacon is guaranteed to come from free-range pigs rather than those reared in cages, crates or pens. Traditional cures and natural wood smoking are used to produce this range. Priced from $6.95 to $9.95, it includes a special Dry Cure bacon that has no added preservatives or added water. For more information visit the website listed below. 

Road to fine food

The Food Show is going on the road, making its Christchurch debut this year. The foodie favourite is into its seventh year in the North Island and this April South Islanders will also get a chance to say bon appetit.

Waiheke wisdom

The luxury Waiheke Island retreat of Clifftops is holding day and residential cooking classes this month. Owners Chris and Pamela Canning, who built Hotel du Vin in the late 1980s, have designed their lodge to overlook Onetangi Bay.

There they have installed Sarah La Touche, formerly of The Epicurean Workshop, as course director. The programmes, featuring Waiheke produce, will impart professional tips to home cooks in hands-on sessions.

The first series is about shaping meals for guests coming at short notice. Details at www.clifftops.co.nz