We found a possie on the warm rocks and got stuck in to a brilliant box of traditional Maori tucker while admiring the unique view. It was Kiwiana without being cringey at all.
2. Patrick's Gold Star Bakery
89 Old Taupo Rd, Rotorua.
This guy's pies are some of the best in the country. The place isn't anything flash. It's a truck-stop style bakery on the side of a busy road with two tables sprinkled with pastry crumbs. But that's the point — it's all about getting grubby with Pat's pies.
When we stopped by the very friendly owner and pie pro, Patrick Lam, gave us a tray packed with about a dozen of his favourite creations. He has taken out the Supreme title at the New Zealand Pie Awards several times — with a bacon and egg, a mince and cheese and a gourmet meat.
Patrick sticks to the same recipes that have earned him praise since 2002 and says it's the pastry which is key to pie perfection. It needs to be light and flaky with a good solid base. I always pop in to Patrick's when I'm in town and love a classic steak and cheese.
My plus one was into the creamy chicken this time around and Patrick himself rates his curry creation. But you've got to get in before noon. Patrick reckons business starts at about 1 in the morning and all the good stuff is gone early on. Don't be shy, get grubby with these pies.
3. Mokoia Restaurant
Wai Ora Lakeside Spa Resort, Robinson Ave, Rotorua.
We arrived at the beautiful Mokoia Restaurant and headed straight for the plush saloon to order a whiskey before dinner. The rich, velvety reds and mahoganys reminded us of Twin Peaks. We took a pew under the window and waited to meet restaurant owner Bryan Hughes (who turned out to be one of the most memorable characters of our visit to Rotorua).
Mokoia Restaurant prides itself on its Pacific rim cuisine using indigenous herbs and spices grown right there on the premises. Bryan is a proud Maori man and cheerfully boasts about the culinary kings who have visited his award-winning fine dining establishment. He is the host with the most — and we were his gluttonous guests.
The menu could be a bit cryptic to the untrained visitor, but the friendly staff will walk you through, suggesting matching local wines and even give you a lift home at the end of the night. We suggest shared entree and main tastings (which they will happily do) so you can try more of their tasty, indigenous-inspired modern fare.
Dishes of the day for us — the semi-boneless quail tempura infused with Horopito and Mata beer on pacific slaw with mango salsa and lotus crisps on the entree menu. And main - go for the venison cutlets, grilled with flamed Madeira and juniper berries reduction served with kumara rosti, garnish with red onion and Horopito relish. My mouth is watering remembering my night there.
4. Volcanic Hills Wine Tasting Room
176 Fairy Springs Road, Rotorua.
Every time we've headed up the Skyline it is to strap on a helmet and jet down the luge. This time, we left our inner-kid at home and took the gondola up Mt Ngongotaha for an afternoon of New Zealand wines and antipasto. Get comfy on the brown chesterfield lounges or perch on the timber beach upon the raised platform and settle in for a (super affordable) tasting.
While the winery and tasting room are based in Rotorua, Volcanic Hills grows its grapes in some of the best New Zealand soil around Marlborough, Central Otago, Martinborough and Hawkes Bay. Co-owner of the operation, Sean Beer, talked us through each of the wines using jovial phrases we could relate to ("girl pinot", "boy pinot" and a Pinot Gris "much like your favourite pair of jeans" et cetera). It was a very fun afternoon — something we'd love to bring a group back to do.
5. BREW
1103 Tutanekai Street, Rotorua.
This craft beer pub sits on a very cool, pedestrian friendly strip that we reckon will be heaving in the warmer months. You've got to find yourself a bench to perch on out the front for prime people watching. The Croucher beer on tap is bloody good - we liked the Pale Ale (get down there during happy hour and you can nab a large glass for just $6!). For dinner we opted for a trio of small fancy pub grub dishes — brew coated calamari, lime and chili prawn kebabs and lamb kebabs. All were perfect. We would have gone for a second round (but we'd eaten a dozen pies at Patrick's earlier that day — all in the name of research). Snag a seat in summer — happy days.
Nicky was a guest of Rotorua Tourism.
