White sangria, prawns and home-made chow chow: it will, naturally, be a foodie-focused summer for chef Mike Van de Elzen, the popular face of The Food Truck TV series. His restaurant Food Truck Garage, in Auckland's City Works Depot, is perfect for those spending their summer in the city - try the puppy dogs (mini chicken, leek and spinach sausages in wee spelt flour hotdog buns) or the probiotic frozen yoghurt sundaes to go. Van de Elzen talks us through his summer plans.
Where I'm Going:
Perth. We're on a three-year cycle with family Christmas - we rotate between my family in Mangawhai, and my wife's who are based in Waihi and Perth. This year it's to the mother-in-law in Perth. It will be 51C, which means the washing dries super quickly, we can pack lightly (no jumpers required) and we are guaranteed consistently hot weather for the whole three weeks we're there! The cheap prawns are a highlight - how good are they? Aussie prawns are the perfect prawns.
Where I'm Eating:
Prawns by the kilo. We might make it to the Little Creatures Brewery, which is in Fremantle, it's a great brewery and it gets jam-packed. It's a rustic version of Hallertau, like a big beer hall, you sit on beer crates, and they pump out great pizza like crazy. Once we get back from Perth I'll be heading to the new cafe in our neighbourhood, L'Oeuf, the food is great there.
Where I'm Drinking:
I'll head to Hallertau out West where they have got a new bar concept going on. They've exposed all the beer tanks and there's a central table where tubes comes straight from the tanks to a waiter, who then delivers the beer to your table. No more "going up to the bar". I like it!
I'll also be drinking white sangria because my photographer friend Babiche (Martens, Viva's photographer) has turned me on to this new version of the Spanish favourite and I love it. And I'll be making lots of my own sodas - rhubarb, beet soda and more.
