After extensive research during an indulgent trip to the capital, Kerri Jackson presents her top five tastes of Wellington.
KEY POINTS:
POACHED EGGS BAKED IN CUMIN YOGHURT
Finc (Food Incorporated), 122 Wakefield St
Never mind your cereals or bacon, this is the breakfast of champions. For the novice it looks a little bit disconcerting, but persevere - it's worth it.
2 soft-poached eggs
1 cup thick Greek yoghurt
1/2 tsp of toasted ground cumin
1/4 tsp of smoked paprika
Pinch of salt
Cracked pepper to season
Toasted sumac
Thinly sliced Turkish bread
Fold spices and salt and pepper into the yoghurt. Place soft-poached eggs into a small ceramic oven dish, spread the yoghurt over the top of the eggs gently and sprinkle a pinch of sumac on top.
Bake for 10 minutes at 180C. It should be slightly golden on top.
Put on a plate, garnish with finely chopped fresh coriander and serve with grilled Turkish bread and tomato jam or relish on the side.
Finc owner Teresa Yee suggests serving it with kransky sausage or thick smoked bacon and Finc's tomato jam.
IAN'S SAUSAGE ROLLS
Meat on Tory, 5 Lower Tory St, www.meatontory.co.nz
If you've spent the better part of your capital visit sampling Wellington's vast and varied nightlife, your first stop in the morning should be the Meat on Tory gourmet butchery for one of Ian Dommett's incredible sausage rolls. The world will seem a better place.
1 packet flaky pastry, ready rolled
1kg pork sausage meat
4 spring onions, finely sliced
20g salt
5g ground ginger
5g dried sage
5g white pepper
10g crushed garlic
Combine all ingredients and mix well. Depending on the size you require, put a portion of the mixture into the middle of the pastry, roll, and seal the edge with a little lightly beaten egg.
Brush with beaten egg and cook for 30 mins at 160C or until the pastry is golden brown.
Makes eight to 12 rolls.
VODKA-SOAKED RASPBERRY BUBBLES
Nikau Gallery Cafe, Civic Art Gallery, Civic Square, www.citygallery.org.nz
The perfect pre-prandial pick-me-up. Nikau is world famous in Wellington for its great food, and this delicious champagne cocktail was the icing on the cake.
It's the perfect spot to stop and rest weary shopping feet while on a girls' weekend away.
Owner Paul Schrader first sampled this recipe in a Russian bakery in Melbourne 10 years ago.
2 cups of berries
1/2 cup vodka
1/2 cup sugar syrup.
You can use fresh or frozen berries, although frozen ones keep their shape better and are always available. Put the raspberries in the bottom of a screwtop jar then add equal measures of vodka and sugar syrup to cover them. Seal and leave for a week or so if you can be that patient, then serve with your favourite bubbles poured over.
GINGERBREAD
Logan Brown, 192 Cuba St, www.loganbrown.co.nz
The entire menu of Logan Brown would easily make any list of Wellington's best dining experiences. It is outstanding, but we've decided to limit our pick to this yummy gingerbread - which was the surprise star of a last-course cheeseboard.
Co-owner Steve Logan says it goes best with a robust blue cheese such as a gorgonzola or stilton. Makes two loaves.
2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 dessertspoons powdered ginger
1/2 tsp mixed spice
1/2 tsp ground nutmeg
1 tsp cinnamon
360g golden syrup
225g butter
2 eggs
250ml milk
Grease and line tins. Sieve together the dry ingredients, minus the brown sugar.
Add the sugar and mix with a wooden spoon, getting rid of any lumps.
Melt the golden syrup and butter together in the microwave. Add to the dry ingredients and mix lightly.
Add in the milk and beaten eggs and continue to mix with the spoon.
Once completely combined, finally use a whisk just to smooth out the mixture.
Pour into tins. Bake at 150C for about 50 to 60 minutes.
Freezes well.
KOULOURI BISCUITS
Mojo Coffee Cartel, various locations, www.mojocoffee.co.nz
Finish your Wellington eating odyssey with a good coffee from any one of the several Mojo outlets around the city, accompanied by one of these delectable, sweet treats.
Owner Steve Gianoutsos, says the recipe has been passed down via his aunt's family.
1 cup white wine
1 cup white sugar
1 cup vegetable oil
1 tsp cinnamon
5 cups self-raising flour
Mix all the ingredients together by hand. Roll into an elongated cigar shape.
Roll in sesame seeds and bake at 150C until golden.
- Additional reporting Sharon Stephenson