The Dish: Biscuit treats

Almond biscuits from Sabato. Photo / Babiche Martens

Feeling like a decadent treat? Well, we suggest you try the Sabato range of home-cooked biscuits. From the lime melting moments to the dainty gluten-free brutti ma buoni, the biscuits are all made from the finest of ingredients (the afghans and choc-chilli biscuits made with Valrhona chocolate are truly the bomb). $9.90 a bag. Sabato, 57 Normanby Rd, Mt Eden, ph (09) 630 8751 or visit sabato.co.nz

Top drink

The leaves of makomako, kawakawa and manuka have been infused, along with a selection of fruits, to produce an original new range of Native Infusion sparkling fruit juices. The drinks, created by the Bell Tea & Coffee Company, have been six years in the making and incorporate the restorative properties of the botanicals used in Maori medicine, along with green tea antioxidants and the goodness of pohutukawa honey. They come in three flavours: apple and feijoa, lemon and lime and tangerine, and claim to revitalise and uplift your spirits. We're just happy with the flavour! $4 from all good cafes and delis. Ph 0800 866 061 or visit nativeinfusions.co.nz

Out to lunch

One of Viva's favourite places for lunch meetings or catch-ups with friends is Kitchen at Hotel DeBrett thanks to the delicious meals. It's light and inviting with the double-stud atrium, and there's a roaring fire where you can sit and drink coffee. The great news is they've just introduced a new winter lunch menu - but kept the $25 special. Choose from dishes such as snapper fillet with braised fennel, skordalia, grilled lemon; Akaroa smoked salmon salad with grapefruit, cos lettuce and lemon dressing, pumpkin risotto or ribeye steak with fondant potato, Swiss brown mushrooms, jus and onion jam. Kitchen, Hotel DeBrett 3b O'Connell St, City. To book, ph (09) 969 1545 or go to hoteldebrett.com/kitchen

On the shortlist

All over the country, restaurants are celebrating being short-listed for Cuisine magazine's Top 50 restaurants in New Zealand, one of the most prestigious awards of its kind. One finalist is the delightful TriBeCa in Newmarket, renowned for its New York-inspired elegant style and innovative cuisine created by head chef Elliot Warne. The good news is, as part of their celebrating being nominated as a finalist, TriBeCa is giving a complimentary glass of Moet & Chandon to every dinner guest until the end of the month. The Foundation Building, 8 George St, Parnell, ph (09) 379 6359 or tribeca.co.nz

Beer bargain

The Monteith's Wild Food Challenge is nearly over. You have only two weeks to get out and sample some of the wildest food around. Try the roasted guinea fowl stuffed with wild boar, wild rice, pistachio and currants at the Hilton's White or the wild venison served with a truffle pea mash cake at The Bluestone Room. Go to monteiths.co.nz for more suggested places. Meanwhile, don't miss the new 60-page Taste of Monteith's food and beer matching book ($14.99), which is full of recipes like beef and black beer pie. Find it at supermarkets or get it free if you buy two 12-packs of any Monteith's beer. Cheers!