The Dish: Mt Albert Pyrenees

Prenzel citrus vinaigrette

No need to drive over the harbour bridge to get your fix of all things French. Following the success of his French deli Pyrenees, which opened in Devonport last year, Yannick Miseriaux has opened a second store in Mt Albert.

A tempting range of gourmet ready meals are available - such as coq au vin, lasagne and marinated duck leg - as well as homemade meats, pastries, tarts, cakes, bread and cheeses. The emphasis is on freshness and quality.

Yannick, from Chateaubriant, has worked in the kitchen at Gordon Ramsay's restaurant Aubergine, managed a Harvey Nichols' restaurant and worked as a private butler and executive food consultant at 10 Downing St and for Mick Jagger, Jack Nicholson and Tom Cruise.

Pyrenees is at 756 New North Rd, Mt Albert, ph (09)846 8561.

Finger on the Pulse

Look for changes at Kingsland eatery Pulse. The restaurant has changed hands and is undergoing a revival.

New owner Stephanie Connor has given the restaurant a mini-makeover and is hoping to woo diners back with a revamped Asian-influenced menu. Bigger changes are planned mid-year - Connor, a chef for 13 years, hopes to reopen with a new name and focus. She is waiting on resource consents to be approved before she can give more details but is hoping it will be in a similar style and atmosphere to West Lynn's Gypsy Tea Rooms. "We want a more comfortable, more relaxed feel," she says.

Pulse is at 463 New North Rd, Kingsland, ph (09) 815 1535.

Crafty move

Good news for Craft fans - the West Lynn restaurant has launched BYO Tuesdays. So if the tapas weren't enough to lure you to this great little eatery, the chance to enjoy them with your own bottle of something nice should be.

Craft is at 551 Richmond Rd, West Lynn, ph (09) 376 5595.

Good oil

We love this zesty and zingy citrus vinaigrette. From Huapai distillery Prenzel, it's a creamy dressing made from citrus oils. It's perfect with spinach and mandarin salad or over baked fish, vegetable kebabs or smoked salmon. Available from Prenzel, 325 State Highway 16 in Huapai or online (see link below), $19.95 for 500ml.

Creative vegetarians

Main Course cooking school has launched the Modern Vegetarian - a workshop where they create three contemporary vegetarian dishes, all designed for optimum nutritional health and gourmet style.

The next class is on May 16 at 6pm at Main Course, 20 Beaumont St, Auckland City. Tickets are $89 and bookings are essential. Phone (09) 302 1460 or visit the Main Course website (link below).