The Dish: Wildfire launches second branch

Eder Tristao carves a slice of Wildfire's house special, beef picanha. Picture / Carolyn Robertson

Wildfire Restaurant is launching a second branch, this time in Takapuna. The new eatery opens soon on the Lake Rd site that has been Sago for many years.

Owner Phil Christou says it will be similar to the one at the Viaduct which opened in 1999 and was New Zealand's first Brazilian barbecue restaurant or churrascaria.

Coffee Olympics

Baristas from around the country are busy perfecting their skills ahead of the National Barista Awards beginning next month. Four regional competitions will be held in Auckland, Napier, Wellington and Christchurch with two finalists from each going on to the final in Auckland later this year. The winner will represent New Zealand at the World Barista Championships in Tokyo next year.

The pressure on baristas in the national competition, sponsored by Robert Harris, will be greater this year, with all competitors now required to create a signature beverage as well as the four espressos and four cappuccinos within the 15-minute time-frame. The addition will give baristas the chance to show their creative understanding of coffee with an espresso-based, non-alcoholic beverage, as they ultimately would make at the world competition.

Entrants are judged on all aspects of coffee-making including set-up, efficiency, consistency, aromatic profile and technique, all equally as important as a fantastic looking and tasting coffee.

The good oil

The Chip Shop in Royal Oak is now using rice bran oil for all its cooking. The oil helps reduce cholesterol absorption, contains Omega 3s and 6s and has high levels of antioxidants such as Vitamin E.

Rice bran oil has been available in supermarkets here since last year.

"Using rice bran oil has taken that stigma away about how bad fish'n'chips can be for you," says the Chip Shop's Trevor Norling.

The Chip Shop also serves a full range of wheat and gluten free meals.