Mikey Newlands (ex-executive chef Bracu and sous chef at The Grove) and partner Amanda Rogers (ex-maître d’ of Bracu and Sidart) are the dream team behind Ōrākei Village eatery, Ampersand. A contemporary space with views over Hobson Bay, the eatery’s relaxed atmosphere comes with an equally inviting menu. With spring having arrived, there are now some new additions to it. “We love to use herbs,” says Mikey of the new-season dishes. “They elevate a dish in so many ways - even desserts with strawberries and mint for example - and they’re great to add a splash of colour and fresh flavour.” When it comes time to cook at home, Mikey’s potato salad is a family favourite and always gets the thumbs up.
What does Sunday look like in your kitchen?
As for many of us, Sundays are often days for friends and family. Dinner is frequently a shared meal, uncomplicated and straightforward as we’ll have a spectrum of ages and tastes. We gravitate to a single quality protein, prepared simply and complemented by lots of vegetable sides. The last thing I am aiming for on a Sunday is a busman’s holiday.
Why did you choose this dish?
I’ve been making variations of this for years, and it never fails to please - even our fussy 2-year-old. It’s so adaptable and can cater to what’s at hand - don’t have cos lettuce? Sub in iceberg. Got some capers to use up? In they go! To be successful it really needs only two things: a variety of textures and a tangy, balanced dressing.
