tag:blogger.com,1999:blog-19973096605585783422024-02-19T19:55:48.807+13:00nikau cafeabout ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-1997309660558578342.post-85096526863511184632016-05-17T10:59:00.000+12:002016-05-24T19:05:24.270+12:00How do you like them apples ?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FHvVfNnxhJCPPdtHbX7MPhUUA07w4b-UTJdoDJD7P5wq0k1AbhRv0A0D5hlOmyoi2ecBRpmfqEjH0deLoQ-6Ro0X3llEOe9vMnfpatypcolsQW-JI3X-hGzZVaeNTr-FpLCyW632GYc/s1600/IMG_1990.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FHvVfNnxhJCPPdtHbX7MPhUUA07w4b-UTJdoDJD7P5wq0k1AbhRv0A0D5hlOmyoi2ecBRpmfqEjH0deLoQ-6Ro0X3llEOe9vMnfpatypcolsQW-JI3X-hGzZVaeNTr-FpLCyW632GYc/s320/IMG_1990.jpg" width="320" /></a></div>
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<span lang="EN-NZ">As autumn turns to winter apples begin to
appear in the Nikau kitchen. </span></div>
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<span lang="EN-NZ">It can’t be denied that for a crisp,
slightly tart, juicy eating apple it’s hard to go past a Braeburn. Discovered
in Motueka in the fifties, and thought to be a cross between a Lady Hamilton
and a Granny Smith the Braeburn has spread across the apple growing world and
is now one of the most important commercial apple varieties. Even its
supermarket trademarked off-spring like the Jazz and Mahana varieties make for
good eating. Good eating though, doesn’t always mean good cooking.</span></div>
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<span lang="EN-NZ">At Nikau we are lucky enough to have access
to some terrific apples, some are older heritage varieties, others more recent.
From the Dutch Boskoop, dating from the 1850’s, to Merton Russet an English
apple first grown in the 1920’s, or Freyberg, developed in New Zealand in the
30’s to Charden, a<span style="mso-spacerun: yes;"> </span>1970’s French apple, we
have the chance to experiment with a wide range of interesting varieties. We
have used our apples across the menu and what strikes us as one of the key
differences between these apples and the apples that your average vegie
wholesaler only know as green or red, is texture. Cooked, many of these apples
retain their shape and are perfect as a component of a dish. Others will fluff
up beautifully, to be incorporated into pies or cakes.</span></div>
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<span lang="EN-NZ">An autumn regular in our cabinet is a
Worcestershire apple tart. To get the perfect tart you need the right apple,
and ironically, our favourites for this very English recipe are the very European
Boskoop and Charden. They fluff beautifully and make a rich custard like
filling which is a perfect base for the flavours of spice and rum that lace the
apple.<span style="mso-spacerun: yes;"> </span>Over the cooler months, our
breakfast regulars will be sure to come across caramelised apples on the menu
as a topping for our porridge. Aromatic, sweet and sharp Cox’s Orange is our
favourite here. <span style="mso-spacerun: yes;"> </span>Panfried in butter ‘til
golden, then allowed to caramelise with sugar and apple juice, this classic
English apple retains its shape and is beautifully tart and sweet. Spooned over
creamy oats with lashings of caramelly apple juice and toasted nuts, these
apples make a Wellington winter southerly bearable.</span></div>
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<span lang="EN-NZ">On the menu recently has been a lovely
autumn dish. Serrano ham, with roasted Merton Russets, grilled endive and
sherry dressing. The Merton is a small golden russet apple with a complex sweet
and spicy flavour, complementing the richness of the ham and the bitterness of
the endive. <span style="mso-spacerun: yes;"></span> </span></div>
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<span lang="EN-NZ">Want to know more about apples? <a href="http://www.orangepippin.com/">Orange Pippin</a> is a website for apple
geeks, with information on hundreds of varieties, and an orchard registry
enabling you to search for a variety anywhere in the apple growing world. Once
you’ve found your perfect pomme, <a href="https://www.blogger.com/ediblegarden.nz">try Edible Garden</a>
for a range of seedlings, if you have the inclination to grow your own, or
visit <a href="http://www.treedimensions.co.nz/">Treedimensions</a> for a huge
range of superb organic fruit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbKdm7zfL3a5-k6-zXsa9-OOt7T8pi9oTqUmo5bNga17DQDypPZdmo9X1XllAEGbYtyL9De6ivnGa2l4-C-zql3tmpVsbflewriC8Yg5v7zuARI4ufjcKpgOYb10bZk0HVkK95RI0Msc/s1600/IMG_3616.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbKdm7zfL3a5-k6-zXsa9-OOt7T8pi9oTqUmo5bNga17DQDypPZdmo9X1XllAEGbYtyL9De6ivnGa2l4-C-zql3tmpVsbflewriC8Yg5v7zuARI4ufjcKpgOYb10bZk0HVkK95RI0Msc/s320/IMG_3616.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-Fv8MdEwjYP-ByYt8xy3NQmmN4IY-h-QgvfKTLwh_WEM4Nmf2jparc04XUKpGJmISsqx5-WD6JEP-Ms9w9jbb7Isyy-oFMtMujwYelrYRtuEICUTAtwqstJw239XlUmcLXB2rndLQco/s1600/IMG_6595+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-Fv8MdEwjYP-ByYt8xy3NQmmN4IY-h-QgvfKTLwh_WEM4Nmf2jparc04XUKpGJmISsqx5-WD6JEP-Ms9w9jbb7Isyy-oFMtMujwYelrYRtuEICUTAtwqstJw239XlUmcLXB2rndLQco/s320/IMG_6595+%25281%2529.jpg" width="240" /></a></div>
about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-90834714970778558982015-10-22T15:18:00.002+13:002015-10-22T15:18:39.964+13:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOn5Xbv8FjlX1WKWYPmmhmyzHKPyN4nzaGJT-cxYdnCjUrMnLIoXT837af-TZ9lBXyTp-gKixdHZcuHaRsgtiI33UE4G2LY9bL3z3DiocZRlzCWnGrpckMY_YopLjkOPndLtkiQBbSJBs/s1600/Screen+Shot+2015-10-22+at+12.24.52+pm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOn5Xbv8FjlX1WKWYPmmhmyzHKPyN4nzaGJT-cxYdnCjUrMnLIoXT837af-TZ9lBXyTp-gKixdHZcuHaRsgtiI33UE4G2LY9bL3z3DiocZRlzCWnGrpckMY_YopLjkOPndLtkiQBbSJBs/s640/Screen+Shot+2015-10-22+at+12.24.52+pm.jpg" width="340" /></a></div>
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<div style="text-align: center;">
We are really excited to have Tatsushi cooking with Kelda at Nikau on the 8th of November.</div>
<div style="text-align: center;">
Tickets are limited to 50 guests and are on sale now.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Send us an email to secure your tickets. nikaucafe@xtra.co.nz</div>
about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-71385260433436263662014-12-24T11:04:00.000+13:002014-12-24T11:04:14.319+13:00Summer Hours 2015<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Christmas 2014</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">We are closing on the 24th and reopening on Tuesday the 6th.</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Merry Christmas and we hope you have a safe summer break.</span></span><br />
<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-2751911091749792692014-03-04T18:10:00.000+13:002014-03-04T18:10:22.944+13:00A day in our life...Rajeev Mishra is one helluva talented chap.<br />
When he approached us with a proposal to produce a short film chronicling a day at Nikau we jumped at the chance.<br />
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Here is what he came up with....<br />
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<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="//player.vimeo.com/video/87919167?title=0&byline=0&portrait=0" webkitallowfullscreen="" width="500"></iframe><br />
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1tag:blogger.com,1999:blog-1997309660558578342.post-64798393578488710262014-01-07T10:29:00.002+13:002014-03-01T16:43:44.130+13:00Sandor Katz - Sold Out (sorry)<span style="background-color: orange;"></span>We are very excited that Sandor Katz is coming to Wellington in March.<br />
<br />
We will host him at the café on Friday 7th of March for an evening introducing us to the art of fermentation, including demonstrations and tastings and a look at fermentation’s place in our culinary traditions.<br />
<br />
I have found his books to be a treasure trove of information and stories; demystifying, encouraging and inspiring. This is a great opportunity to learn more first hand, both on a practical but also on a cultural level.<br />
I am especially inspired by how fermentation can help us preserve our harvest, helping us use more local food.<br />
As I have started working with fermentation it has been exciting to observe how interesting and complex flavours can be created with simple, age old techniques<br />
<br />
We were lucky enough to see his talk at the <a href="http://www.madfood.co/sandor-katz/" target="_blank">MAD</a> symposium last year, we’re really happy that Wellingtonians will get this opportunity too. <br />
<br />
<span style="color: orange;"><span style="font-size: large;"> An Evening with Sandor Katz<br /> Nikau Café - Friday 7th march 5.30-8.30pm $100</span></span><br />
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<span style="color: orange;"><span style="font-size: large;"><span style="color: orange;"><span style="font-size: large;"> A little something to drink and some tasty(fermented) treats </span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="color: orange;"><span style="font-size: large;"> will be provided<br /> Enquiries and registration to nikaucafe@xtra.co.nz</span></span><br /><span style="font-size: large;"><span style="color: orange;"></span></span> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglViuB0gbxk9zhJxLa-k1YNzimHKztRSj9RSjhFd_oY-AVsqEVYLJaIh37Uf8mRulVAosmirA_aMfWVUPqzYdycA1IzgmogXbNpZB1YKvc8FfznzA3OT2L1tPpFey2R7qstqkFE7aYPew/s1600/Sandor-Ellix-Katz-Photo-by-Sean-Minteh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglViuB0gbxk9zhJxLa-k1YNzimHKztRSj9RSjhFd_oY-AVsqEVYLJaIh37Uf8mRulVAosmirA_aMfWVUPqzYdycA1IzgmogXbNpZB1YKvc8FfznzA3OT2L1tPpFey2R7qstqkFE7aYPew/s1600/Sandor-Ellix-Katz-Photo-by-Sean-Minteh.jpg" height="320" width="212" /></a></div>
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Sandor Ellix Katz is a fermentation revivalist.<br />
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His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.<br />
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.”<br />
His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places.<br />
For more information, check out his website <a href="http://www.wildfermentation.com/">www.wildfermentation.com</a><br />
<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-8597023765831651372013-12-23T08:40:00.002+13:002013-12-23T08:40:38.771+13:00Summer break 2013/14<div class="separator" style="clear: both; text-align: center;">
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-72949156227513996502013-12-10T13:51:00.003+13:002013-12-10T13:51:57.599+13:00Judy Rodgers, Zuni and her cookbook<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjBUwF-jfMzE5ZxG7NOOtMtQrbqoZEpOxz3UoCiiql4mz9ReYsQXmyqdsY0wXG1sE_aReDfF5qNPYJl8OlqW8crkxq4m5obqA6ukvxzaVdPKjUixaIhaJ0Zl5xfcPc0GIe_cSoRxyd3k/s1600/IMG_4507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjBUwF-jfMzE5ZxG7NOOtMtQrbqoZEpOxz3UoCiiql4mz9ReYsQXmyqdsY0wXG1sE_aReDfF5qNPYJl8OlqW8crkxq4m5obqA6ukvxzaVdPKjUixaIhaJ0Zl5xfcPc0GIe_cSoRxyd3k/s320/IMG_4507.jpg" width="320" /></a></div>
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There is constant development in what we do in the Nikau kitchen. Looking back at menus from 2 or 5 or 10 years ago we see the growth we have made, as we explore new ideas and ingredients or as we refine techniques. Some changes are an evolution, a gradual improvement, and some have been more quantum leaps. But despite the change, there are some constants to life in the Nikau kitchen. On our shelves are many cookbooks written by chefs we respect and admire. Even as we change these books remain with us, in constant use, their pages a dog-eared and oil stained tribute to the chefs who wrote them.</div>
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One of our long-term companions is The Zuni Café Cookbook, by Judy Rodgers. </div>
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Needless to say we were all sad to hear of her recent death, aged 57, after a battle with cancer. Judy was born in St Louis in 1956. As a 16 year old she travelled to France as an exchange student, and in the introduction to her book recounts living with the family of well-known French chef, Jean Troisgros, owner of a 3 Michelin star restaurant in the Loire. She writes of learning the importance of tradition, of ingredients, of simplicity and respect, and how “within a very few months, I had succumbed to the philosophy that guides Zuni cooking today”.</div>
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Judy’s cookbook is one of our bibles. Every recipe works, every introduction is thoughtful and elegantly written. The beliefs she espoused are echoed in our beliefs here at Nikau. Respect for tradition and for the seasons. Respect for ingredients and for flavour. Simple dishes prepared and presented to show food at it’s best.</div>
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As we talked about the news of Judy’s death, we realised that our current menu contained no less than four Zuni Café recipes. From asparagus and rice soup with pancetta, to the breadcrumb salsa adorning our kingfish, or the hazelnut picada that garnished the prosciutto, cherries and buttercrunch and the espresso granita in our freezer, Judy’s influence was all around us. Yet this was no conscious choice. We hadn’t set out to write a Zuni menu, it was simply a reflection of how much Judy’s recipes resonated with us. </div>
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We will continue to come back to the Zuni Café Cookbook time and again. Even as Nikau continues to evolve, we will hold to the beliefs that epitomise Judy Rodgers and her food. Simplicity, integrity and quality. Judy finishes the introduction to her book with these words.</div>
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“I hope in this volume I can honour and convey some of their collective wisdom and passion. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart”.</div>
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Judy Rodgers, we at Nikau hope this post has paid tribute to your wisdom and passion. If our food is delicious it is in no small part due to you, and we embrace you with heart.<br />
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John Speak</div>
about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com2tag:blogger.com,1999:blog-1997309660558578342.post-90888507174652650262013-10-09T13:14:00.000+13:002013-10-09T13:14:05.775+13:00our best review ever...<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif;">The Nikau Big RB</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was a rainy old wellington day, but it wasn’t raining at Nikau. They have a roof. And because they think of everything, my companions and I were in for a treat: the redundancy banquet. (Recommended if you are ever made redundant. Ask for it by name: the Nikau Big RB.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-tab-span"> </span>Kelda and Paul, the dynamic duo behind this classy joint, knew we were too tired to read a menu. But it was all part of service. They did the reading for us. We were in their hands, and because this joint is so classy, we barely noticed that Paul’s hands weren’t even there. He had played soccer in the rain and was in bed with the flu (despite the fact this link is an old wives tale … we suspected man flu). Thankfully, he was there in spirit: in the gleaming cutlery; in the ice that bobbed in our green tea soda; in the well-scrubbed faces of the friendly waiters he has reared from chicks. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-tab-span"> </span>The asparagus was expected. Kelda is a notorious sucker for the seasons. But the matching sauvignon was not. One of my companions last drank wine with lunch back in ’98, possibly on the day she was hired by a certain company that shall remain nameless (Learning Media Limited). But she managed. We all did. And surprisingly, it got easier. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-tab-span"> </span>The soup was celeriac, that hoary old beast of the soil only a chef could love. Blended with nettles and dill and surely plenty of cream, it slipped down a dream. I could barely remember why I have always hated celeriac. The matching pinot gris didn’t help. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-tab-span"> </span>But there was no time to dwell on blurred memory. It was time for our salmon, which had swum all the way from the deep south straight into Kelda’s pan. She respected that journey, making our friend a comfy bed of red-wine lentils with marinated turnip for pillows. Talk about being lulled into a false sense of security. In fact, we suspect that’s what the Nikau Big RB is all about. And the matching pinot noir certainly helped. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-tab-span"> </span>There was pudding. Buttermilk ice-cream churned on the premises and marbled with rhubarb sorbet. Only Kelda would think of that. It was so delicious, my companion’s eyebrows shot up six inches. Thankfully it’s beyond even the staff of Nikau to match wine with ice-cream, which meant my companion was in a position to retrieve his eyebrows and carry on. He even managed a double espresso. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-tab-span"> </span>There’s nothing more to say, other than our asparagus came with bread and our salmon came with roast potatoes. And the toilets were very clean. And we very much liked being Nikau Big RB VIPs.</span></div>
about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-8153166136694476122013-09-12T13:39:00.002+12:002013-09-12T13:39:58.518+12:00Signs and labels...<div class="separator" style="clear: both; text-align: center;">
Some signs and labels we saw on a trip to Copenhagen to attend MAD3</div>
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Bi Rite Mission San Francisco<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdu34nzQMhlp1-R3V6RrVyrdYEmodit_3mxE7i-Jx6IKV3lqaE0pSV_iKZcstqh1enbSY_E-gBZnIPW9B2MRmIlK_1AUHVr_Gvp9_RoFPDBie7fUE_MR8VSGNsZRmHAaWhLlptKGa7NCU/s1600/IMG_4006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdu34nzQMhlp1-R3V6RrVyrdYEmodit_3mxE7i-Jx6IKV3lqaE0pSV_iKZcstqh1enbSY_E-gBZnIPW9B2MRmIlK_1AUHVr_Gvp9_RoFPDBie7fUE_MR8VSGNsZRmHAaWhLlptKGa7NCU/s320/IMG_4006.JPG" width="320" /></a></div>
Billy Bragg and his other job<br />
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Golden Gate Park<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSMyVtGyUMiGlENXObAlo41ZjylJlOTmSa1Rf26nZNTu2rJhXIno8kfuQ9_vvXpAAwdSFIyXXC_WXCI82Co39aehgCtC98i7SSvMQVMNRyQdqs8CFeQruqN4mgtlrFtIiKCbKF19yEKM/s1600/IMG_4099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSMyVtGyUMiGlENXObAlo41ZjylJlOTmSa1Rf26nZNTu2rJhXIno8kfuQ9_vvXpAAwdSFIyXXC_WXCI82Co39aehgCtC98i7SSvMQVMNRyQdqs8CFeQruqN4mgtlrFtIiKCbKF19yEKM/s320/IMG_4099.JPG" width="320" /></a></div>
In case you've ever wondered about Schrader valves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWIjKaMGtmBkjm7zA1S7mOrBcvRE0VQYYM60IDWqBi9hbTAhT_SQajFNPqSV4iHZlqZz0R0Pi-BLjbQJjwEUlg8fjNRir_bDpmHkN0-Mj50zJTTCXb5sJB5xPXIIpNUZ7cHvGlNucX5M/s1600/IMG_4123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWIjKaMGtmBkjm7zA1S7mOrBcvRE0VQYYM60IDWqBi9hbTAhT_SQajFNPqSV4iHZlqZz0R0Pi-BLjbQJjwEUlg8fjNRir_bDpmHkN0-Mj50zJTTCXb5sJB5xPXIIpNUZ7cHvGlNucX5M/s320/IMG_4123.JPG" width="320" /></a></div>
Brooklyn NY<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_Y9XQ_aSCaO4fjGe3uDwHav3_v3bQhO-XGTqA2duseoPZ5Tg2BtNLbrlaPpwukIWC8TDABc1J39iDDGBuBamlGrFXPlCLHl1ceD_PXEXt2TZNYHTGGI_BDh_kM_8hy3h1F4tGmeIDY0/s1600/IMG_4127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_Y9XQ_aSCaO4fjGe3uDwHav3_v3bQhO-XGTqA2duseoPZ5Tg2BtNLbrlaPpwukIWC8TDABc1J39iDDGBuBamlGrFXPlCLHl1ceD_PXEXt2TZNYHTGGI_BDh_kM_8hy3h1F4tGmeIDY0/s320/IMG_4127.JPG" width="320" /></a></div>
Blue Bottle Coffee Williamsburg<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoL5lx57omdmdHwPmq7EHzjQXtku7lU1GTp7ibduVF8b41ckvyr0srxA7CYpuRKAvGqqGLPetVK1BcfIbf2Xas81N023e3Kowf1gJ3hJJmvJCzYtpsLkaIOQg_9wZliOgGBxhflqQmNk/s1600/IMG_4134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoL5lx57omdmdHwPmq7EHzjQXtku7lU1GTp7ibduVF8b41ckvyr0srxA7CYpuRKAvGqqGLPetVK1BcfIbf2Xas81N023e3Kowf1gJ3hJJmvJCzYtpsLkaIOQg_9wZliOgGBxhflqQmNk/s320/IMG_4134.JPG" width="320" /></a></div>
Roberta's Brooklyn<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jiDk0VPs-2It_yE83fQCCVO53ghzB4dF7_9TLfpmmkCmwPKiCuZyxbtGTFbMoWVyrdjPGAXKlhyphenhyphen04y1PB_Q7v7nBn3HM9RJnEj5v1RmhPjjdVOPzydnz89Q6RMXvjNtFh_OpiG6v-yQ/s1600/IMG_4136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jiDk0VPs-2It_yE83fQCCVO53ghzB4dF7_9TLfpmmkCmwPKiCuZyxbtGTFbMoWVyrdjPGAXKlhyphenhyphen04y1PB_Q7v7nBn3HM9RJnEj5v1RmhPjjdVOPzydnz89Q6RMXvjNtFh_OpiG6v-yQ/s320/IMG_4136.jpg" width="239" /></a></div>
Ronald Mc<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7CFNSWIAqhGwBSr6jnbveRZXIrpxmJ3lYGyOA6o3bET44hDzVgSpSBOW-ajcK35xizBnQXxXW43NY_kzmxuUJNwaKSPxRk-rPCWqJdpQXXzKWK9PUjh0QLJFEuqQSzBqAiUcq9u5ysA/s1600/IMG_4141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7CFNSWIAqhGwBSr6jnbveRZXIrpxmJ3lYGyOA6o3bET44hDzVgSpSBOW-ajcK35xizBnQXxXW43NY_kzmxuUJNwaKSPxRk-rPCWqJdpQXXzKWK9PUjh0QLJFEuqQSzBqAiUcq9u5ysA/s320/IMG_4141.jpg" width="239" /></a></div>
Big Tree Bottle liquor store<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUvDHeFgdmYBDBXduBiNLskst5NPWjb73WxqzahsUGkqnogyHfxWRDYjCFU5ELvhcdvwNw_od26e8vuduxR2rCL8CqG8Hmy2Lb0jlbHl21WFYY_luUUoWN-xEGKml5r27Z1F8-C63tn4/s1600/IMG_4179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUvDHeFgdmYBDBXduBiNLskst5NPWjb73WxqzahsUGkqnogyHfxWRDYjCFU5ELvhcdvwNw_od26e8vuduxR2rCL8CqG8Hmy2Lb0jlbHl21WFYY_luUUoWN-xEGKml5r27Z1F8-C63tn4/s320/IMG_4179.jpg" width="239" /></a></div>
Mikkeller beer for MAD3<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPJBMYfIguHurA4heFE1vYWN9dMak3Xtsebe5GLf83RHztwHBRHxZtEP04ql2-V_7FNTGKzBXezC7t0eyqOqVOYEbV1RjlDSalH7gYddW4kTt42dpSwBya1yA7DLBuVwhBPqYpA7Ojs0/s1600/IMG_4187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPJBMYfIguHurA4heFE1vYWN9dMak3Xtsebe5GLf83RHztwHBRHxZtEP04ql2-V_7FNTGKzBXezC7t0eyqOqVOYEbV1RjlDSalH7gYddW4kTt42dpSwBya1yA7DLBuVwhBPqYpA7Ojs0/s320/IMG_4187.JPG" width="320" /></a></div>
and more<br />
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Bastard from Malmo<br />
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MAD<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLa2GCAiK1ef37SHivWbvGj3E3NKMCQ-tHypoemdp5acyNRMmKBbVfLn9Z62PBHgcLwx7LNbGv4sp5FSTgKa_8_xHn6VkmQNsuaLEVW660FHvukcz4AgKjaMtNH57d9Uwua2aDY2p-sc/s1600/P8160879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLa2GCAiK1ef37SHivWbvGj3E3NKMCQ-tHypoemdp5acyNRMmKBbVfLn9Z62PBHgcLwx7LNbGv4sp5FSTgKa_8_xHn6VkmQNsuaLEVW660FHvukcz4AgKjaMtNH57d9Uwua2aDY2p-sc/s320/P8160879.JPG" width="320" /></a></div>
Brakes<br />
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Brooklyn Grange x2<br />
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-36542109991519318322013-08-06T13:19:00.005+12:002013-08-06T13:31:17.168+12:00Reuben Sandwich<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YaxND95oRCxKZmuTj3Ws8TmzaScDJRRhPcmykFIAV4lF1twPJYWgwh6pK7VZxaF2BhfCBb0zQabl8azO94cC3L75utydyKJ7ziC9MEjnWKUjx5gtVdrakrLcoR2vTKYWLwbynW5kFRs/s1600/IMG_3975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YaxND95oRCxKZmuTj3Ws8TmzaScDJRRhPcmykFIAV4lF1twPJYWgwh6pK7VZxaF2BhfCBb0zQabl8azO94cC3L75utydyKJ7ziC9MEjnWKUjx5gtVdrakrLcoR2vTKYWLwbynW5kFRs/s320/IMG_3975.JPG" width="320" /></a></div>
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If asked, most would volunteer New York as the birthplace of the Reuben sandwich. To be sure the Reuben is a New York deli staple, but its story may begin elsewhere.<br />
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There are several legends of the origins of the Rueben, and all of them are the true story of the original Reuben. My favourite tells of the Blackstone Hotel in Omaha, Nebraska in the late 1920s. Every Sunday night the hotel owner and some friends would play poker, collecting change through the night to pay for a midnight snack. One evening, one of the players- Reuben Kulakofsky, ordered a corned beef and sauerkraut sandwich. The chef, son of the hotel owner and recently returned from a year at the Ecole Hôtelière in Switzerland, drained the sauerkraut and tossed it with Russsian dressing. This was layered with the corned beef and Swiss cheese on rye bread and toasted. The poker boys loved it and the sandwich soon made its way onto the hotel menu. The Schimmel Reuben Sandwich was born.<br />
At Nikau, we’ve been able to get some nice Savoy cabbages recently, and Kelda has taken advantage of this and put down some batches of delicious sauerkraut. Painstakingly chopped cabbage is salted and after vigourous kneading is left in jars for some friendly lacto-bacillus to work it’s bacterial magic.<br />
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So we salute those card sharks from the Blackstone, all those years ago with our version of the Reuben. Because, once you have a chiller full of sauerkraut, and have access to corned beef and some very good gruyere, well, it would be rude not to …about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1tag:blogger.com,1999:blog-1997309660558578342.post-65749165227982269062013-04-23T12:18:00.000+12:002013-04-23T12:18:02.077+12:00Bikes in our rack...<div class="separator" style="clear: both; text-align: center;">
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We love our Candywhistle designed bike racks and there is a lotta bike envy from everyone here for some of the bikes that park up.</div>
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Here's a few of them.</div>
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1tag:blogger.com,1999:blog-1997309660558578342.post-70136074060098951192012-10-31T10:15:00.000+13:002012-10-31T10:15:05.150+13:00Neon (just) right<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TKtq2nSnS3Tr-ZAw0YZTMkL2LF_2I8J7y7s0k-aaZ-M8IboWAsdjKzcgkfS96ztcw3nE2qDaLfB131DggTVy0bIaFZhRvJ6NAOSJFRqQrEiRkKcafov0g6BG_QuXFkHCSnlijIcy5KM/s1600/IMG_3129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TKtq2nSnS3Tr-ZAw0YZTMkL2LF_2I8J7y7s0k-aaZ-M8IboWAsdjKzcgkfS96ztcw3nE2qDaLfB131DggTVy0bIaFZhRvJ6NAOSJFRqQrEiRkKcafov0g6BG_QuXFkHCSnlijIcy5KM/s320/IMG_3129.jpg" width="320" /></a></div>
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Just in case you hadn't quite worked out what we do around here we've lit it up in neon.<br />
In Auckland recently we came across this beautiful piece of neon at Cam's great store <a href="http://www.flotsamandjetsam.co.nz/">flotsam+jetsam</a> on Ponsonby Rd.<br />
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With a little help from all sorts we got it down here, plugged it in and lit up our corner of the Civic Square.about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-86784990707719449582012-08-15T11:49:00.001+12:002012-08-15T11:49:14.548+12:00A dinner served last night<div class="separator" style="clear: both; text-align: center;">
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We have been hosting a small group for dinner once a month.<br />
It is a working group who's needs are nourishment and relaxation.<br />
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It's proving to be a really nice opportunity to create some little menus (three courses) and to have a play with combinations.<br />
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Last night we served the following,<br />
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Cured salmon, lightly pickled beetroots, a herbed puy lentil salad, Zany Zeus creme fraiche, a little olive oil and a sprinkling of fennel pollen.<br />
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Next came cannelloni filled with ricotta and winter greens - rocket, spinach and some chard from our garden on the rooftop.<br />
A little cream, some gorgonzola and some grated pecorino and into the oven to be served with some lightly toasted walnuts.<br />
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Dessert was all comfy and nursery school-like.<br />
Warmed gingerbread, seville orange marmalade ice cream and some warm chocolate sauce.about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-83088684955292409112012-03-26T12:40:00.002+13:002012-03-26T12:40:41.895+13:00Nikau class of 2012<div class="separator" style="clear: both; text-align: center;">
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-35855695861320463572012-03-15T12:44:00.001+13:002012-03-15T12:44:45.352+13:00good honest books<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPhTAeoVoTogXHDMvPmFKcAbw60hOvu8sOJjrAwSsf9qQyF_aFEuVpdXbQ95W1T6FMADVVFDI2rbsq-zSwC3-I7OcxDE14dGMZz8YbwZHqDNSNQUWMYm_du7DSeDLVRLzgYtPHIWRkr0/s1600/P1010380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPhTAeoVoTogXHDMvPmFKcAbw60hOvu8sOJjrAwSsf9qQyF_aFEuVpdXbQ95W1T6FMADVVFDI2rbsq-zSwC3-I7OcxDE14dGMZz8YbwZHqDNSNQUWMYm_du7DSeDLVRLzgYtPHIWRkr0/s320/P1010380.JPG" width="240" /></a></div>
One of the many satisfying elements of running a business like Nikau is discovering the talents and creative outlets that exist within your staff.<br />
Georgia is one of those staff members who over the past few months has been producing these beautiful hand crafted and bound notebooks.<br />
I have become a frequent user of my smaller notebook and have delighted friends and family with presents of the larger books.<br />
They are for sale at the cafe.about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-18962398519680710312012-01-31T17:27:00.001+13:002012-01-31T17:27:10.316+13:00a courtyard garden.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mZatlFrIzVD3-B9754Ty2MGo5bTUmi_8rbtT_urVe_y5Gd7h2Bx4gaKjG1wyY9Ao9e3v0tw7nmZYjbfpvk4fd-eEiq7hyTRSJ-MTEe8oEKK6wj6l19TMhVV6XHTuOZDptazFrZAeBBI/s1600/P1310007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mZatlFrIzVD3-B9754Ty2MGo5bTUmi_8rbtT_urVe_y5Gd7h2Bx4gaKjG1wyY9Ao9e3v0tw7nmZYjbfpvk4fd-eEiq7hyTRSJ-MTEe8oEKK6wj6l19TMhVV6XHTuOZDptazFrZAeBBI/s320/P1310007.JPG" width="240" /></a></div>
We have for sometime thought it would be a good idea to 'green' the courtyard.<br />
With this in mind we talked to Veronica Alkema from Vero Design about our ideas to introduce a courtyard garden.<br />
We were keen on a modular approach allowing for some movement of the planters and also allowing us to replace harvested or tired plants with new, lush seasonal plantings. To this end she came up with the concept of three large plastic planters in each unit that can be removed and replaced with another tub .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKtPdx_xT1nomS0vdht4z_5UVPkimxa-V-a3Z-_IBZ2Z3rBZ6DWVrxAf_00ypmqvWOPT0LDfblJ_aWdnH2r66J6tZ8KKGLS4Bk2Iqi3hpFt0cp27mI9tyW4dfAAvpjfjMsUYyA2RSHYI/s1600/P1310010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKtPdx_xT1nomS0vdht4z_5UVPkimxa-V-a3Z-_IBZ2Z3rBZ6DWVrxAf_00ypmqvWOPT0LDfblJ_aWdnH2r66J6tZ8KKGLS4Bk2Iqi3hpFt0cp27mI9tyW4dfAAvpjfjMsUYyA2RSHYI/s320/P1310010.JPG" width="240" /></a></div>
Steve King Builders and his crafty boys built these sweet planter boxes on wheels . Macrocarpa was chosen for its aging quality and removable slated seats were added so they could double as extra seating<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz4VjNGAaErJvoAkzFg3ofQKqerYhyphenhyphenU7baofvNA2wVavT4GxWEHQ_DvSblru6bF6oEJ99iW3en1dz28tPNC7gJHDuGrHaC2vE6QydLIFJI431Hj39X0bXuUt7k6dUngeQPrOkiKnurzA/s1600/P1310017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz4VjNGAaErJvoAkzFg3ofQKqerYhyphenhyphenU7baofvNA2wVavT4GxWEHQ_DvSblru6bF6oEJ99iW3en1dz28tPNC7gJHDuGrHaC2vE6QydLIFJI431Hj39X0bXuUt7k6dUngeQPrOkiKnurzA/s320/P1310017.JPG" width="240" /></a></div>
We now have close to two dozen plastic planters filled with all sorts of seedlings sitting in a sunny sheltered spot away from the courtyard. Red Opal basil, Rainbow light beets, Little gem lettuces and Rocket are just some of the plants biding their time before they are introduced to the courtyard.<br />
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We can't be too far from harvesting our first crop from the garden, some good looking white cos lettuce.<br />
Look out for them and future produce on the menu.<br />
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1tag:blogger.com,1999:blog-1997309660558578342.post-70236251620362512012012-01-11T10:10:00.001+13:002012-01-11T10:10:13.858+13:00Looking through Kalya's lensKalya has been a member of the Nikau family for quite some time now.<br />
She has a keen eye and here are some of her images taken in the last month.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR6Bw2kluSD4jEYLaTgRdlg-Z_FygoWu9H58C4YBJBKh-vxNW0zjuxgSpDddhQDQu9Lh86XIAuENx05NmgUSYGTnXTSkXdhHxdreA8BfpPLc1rNnjGCuwHr3_HE7agakw_ctdweFgiIY/s1600/IMG_1581_1015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR6Bw2kluSD4jEYLaTgRdlg-Z_FygoWu9H58C4YBJBKh-vxNW0zjuxgSpDddhQDQu9Lh86XIAuENx05NmgUSYGTnXTSkXdhHxdreA8BfpPLc1rNnjGCuwHr3_HE7agakw_ctdweFgiIY/s320/IMG_1581_1015.jpg" width="212" /></a></div>
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<br />about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com2tag:blogger.com,1999:blog-1997309660558578342.post-55224139001149165432011-12-29T11:10:00.000+13:002011-12-29T11:26:02.306+13:00Summer hours<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nXRA7DFS_lSmW5RRLMveluBl0R6rZrB9i5MYf_rnCkyoA32BbwO9UY3IGwiSJUqyLwkJUSCYwMzcJ2m3XWtWYTVEjr-4slfLIALbVChoDWJT521IhxeszMX7rzy25vMngKharM616AQ/s1600/IMG_2365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nXRA7DFS_lSmW5RRLMveluBl0R6rZrB9i5MYf_rnCkyoA32BbwO9UY3IGwiSJUqyLwkJUSCYwMzcJ2m3XWtWYTVEjr-4slfLIALbVChoDWJT521IhxeszMX7rzy25vMngKharM616AQ/s320/IMG_2365.jpg" width="239" /></a></div>
Here are our hours between Christmas and New Year.about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-14940794444021587092011-08-05T13:49:00.002+12:002011-08-05T14:03:07.091+12:00Rocco rollo....<iframe src="http://www.youtube.com/embed/EawNgrH7loo" allowfullscreen="" frameborder="0" height="349" width="560"></iframe><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kelda</span> secured this sweet little <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cavatelli</span> machine whilst in San Fransisco early this month.<br />On the menu with pork sausage, radicchio and cream these little parcels of extruded pasta are proving quite <span class="blsp-spelling-error" id="SPELLING_ERROR_2">scrummy</span>.<br />As well as the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cavatelli</span> winch she bought a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chitarra</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tagliapasta</span> which translates as guitar and is not too <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">dissimilar</span> in appearances. Also in her carry on luggage an electric version of the home pasta machines we have been using at the cafe which will hopefully make Rocco's job a tad easier.about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1tag:blogger.com,1999:blog-1997309660558578342.post-36438073087327814472011-07-25T15:50:00.003+12:002011-07-25T15:55:48.809+12:00TV dinner<style>@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p style="font-weight: bold;" class="MsoNormal"><span lang="EN-US">Sage fried eggs with radicchio, pancetta and jerusalem artichoke salad</span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US">Just in case you saw the show and wanted to make the<span style=""> </span>whole recipe! And just in case you don't want to make it, we'll have it on the menu for the week.<br /></span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US">First, make the radicchio salad.</span></p> <p class="MsoNormal"><span lang="EN-US">Per person:</span></p> <p class="MsoNormal"><span lang="EN-US">2 T diced pancetta </span></p> <p class="MsoNormal"><span lang="EN-US">2-3 jerusalem artichokes</span></p> <p class="MsoNormal"><span lang="EN-US">Olive oil</span></p> <p class="MsoNormal"><span lang="EN-US"><span style=""> </span>A good handful of radicchio leaves</span></p> <p class="MsoNormal"><span lang="EN-US">Sherry vinegar</span></p> <p class="MsoNormal"><span lang="EN-US">Salt and pepper</span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US">Preheat oven to 200 degrees </span></p> <p class="MsoNormal"><span lang="EN-US">Scrub the jerusalem artichokes. If the skin is tender you don’t need to peel them. Slice thinly and place in a single layer on a tray. Drizzle with a bit of olive oil and season. Roast until the artichokes are crisp. As they have a high sugar content rotate the tray and mix the artichokes so they crisp evenly.</span></p> <p class="MsoNormal"><span lang="EN-US">Tear the radicchio into a bowl.</span></p> <p class="MsoNormal"><span lang="EN-US">Put the pancetta into a dry pan and cook over a low heat so the fat is rendered and the pancetta crisps up.<span style=""> </span>Tip in a splash of sherry vinegar and swirl the pan. Quickly tip the contents of the pan into the radicchio. Add the jerusalem artichokes and toss the salad. Taste the salad to check the pancetta-vinegar-salt balance. Place on a plate ready for the eggs</span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p> <p class="MsoNormal"><span lang="EN-US">Tender fragrant eggs…</span></p> <p class="MsoNormal"><span lang="EN-US">Per person:</span></p> <p class="MsoNormal"><span lang="EN-US">2 eggs</span></p> <p class="MsoNormal"><span lang="EN-US">1 ½ <span style=""> </span>tablespoons salted butter</span></p> <p class="MsoNormal"><span lang="EN-US">10 large sage leaves</span></p> <p class="MsoNormal"><span lang="EN-US">salt and pepper</span></p> <p class="MsoNormal"><span lang="EN-US">Preheat grill or oven</span></p> <p class="MsoNormal"><span lang="EN-US">Put a small nonstick pan on a low to medium heat and add butter and sage straight away. Slowly cook until the sage has slightly lightened in colour and is crisp, but the butter hasn’t browned. Carefully crack in eggs and use a spoon to baste the eggs with a bit of butter. Season with salt and pepper. Place under grill or in oven for two minutes basting at least once. The eggs are ready when the whites are set, but the yolks are still runny. Slide the eggs onto the salad. Serve with fresh bread<br /></span></p> <p class="MsoNormal"><span lang="EN-US"> </span></p>about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com2tag:blogger.com,1999:blog-1997309660558578342.post-50088723140437352522011-07-21T17:31:00.007+12:002011-08-02T17:57:40.001+12:00Balmy Street - Mission, San Francisco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU4LhQ9Nwg8toUhurU8ytBpXa6OL7Jb5dp_dQBE9C7jtoyO1zA9EmsVzSq2jeB6rCqIUE-a2QWMGIQ9wL0ORj_trP3ymSVxWqoFiLxybrHhbRudLQgI4-2hXCQrjnzGSW1rljon_EPu4/s1600/IMG_1507.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU4LhQ9Nwg8toUhurU8ytBpXa6OL7Jb5dp_dQBE9C7jtoyO1zA9EmsVzSq2jeB6rCqIUE-a2QWMGIQ9wL0ORj_trP3ymSVxWqoFiLxybrHhbRudLQgI4-2hXCQrjnzGSW1rljon_EPu4/s320/IMG_1507.JPG" alt="" id="BLOGGER_PHOTO_ID_5631675554915631474" border="0" /></a>Whilst wandering down 24th street on our way to get a scoop of <a href="http://www.humphryslocombe.com/%7C_Flavors_%7C.html">Humphry Slocombe</a> ice cream we were drawn to this little lane way.<br />200 metres long and not a bare fence pale in sight it was a charming back street gallery of joyous colour and political murals.<br /><br />As for the ice cream shop around the corner we were confronted by a queue about fourty deep.<br />This seemed to be a relatively normal occurrence to have the line snaking out the shop and around the corner.<br />With flavours ranging from sweet summer corn, eight ball stout, pink grapefruit+tarragon or kumquat poppy seed it was quite the scene.<br />What we didn't realise was that when you got to the front of the queue having waited for twenty odd minutes, everyone then proceeded to ask for tastes of different flavours.<br />Try before you buy.<br />No wonder the wait took so long but this seemed a natural enough process to all in line so who were we to complain.<br />For the record we had scoops of carrot, coconut, malted vanilla and honey thyme.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5HcxBGCb6PdFXosvebEUu8s74bZcHvI3gYwjwKXRI5PYAtKpAOtARqM-yOWyLDgXQ6v4rjJKTVKFASa0FR_kIA-qpPVQY9V5_ew72hi6OiMM_NUoLb3V2N5MTvmc1Ga47PN3Q-m-JyU/s1600/IMG_1505.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5HcxBGCb6PdFXosvebEUu8s74bZcHvI3gYwjwKXRI5PYAtKpAOtARqM-yOWyLDgXQ6v4rjJKTVKFASa0FR_kIA-qpPVQY9V5_ew72hi6OiMM_NUoLb3V2N5MTvmc1Ga47PN3Q-m-JyU/s320/IMG_1505.jpg" alt="" id="BLOGGER_PHOTO_ID_5631675552417957010" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAJbs_0xTvbeByAgX7nc9dxGwVjpwIotyeC3CwkllJSv7PCemkfWh5dXj7tf77bV4obXPXI_H_Is9qpnIgJktEbKgJEcIPBI5e_bPv5dsPcFByWGMMqbmHHNFhe_ZNJSr45LrLJxEBIQ/s1600/IMG_1498.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAJbs_0xTvbeByAgX7nc9dxGwVjpwIotyeC3CwkllJSv7PCemkfWh5dXj7tf77bV4obXPXI_H_Is9qpnIgJktEbKgJEcIPBI5e_bPv5dsPcFByWGMMqbmHHNFhe_ZNJSr45LrLJxEBIQ/s320/IMG_1498.JPG" alt="" id="BLOGGER_PHOTO_ID_5631675540785509842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwNZXZdBwbM4KyKONdGIyRAbfB9iu6i-g4jmw_kG59eIEvIEZ_nDRK5j9E7t4NHPY33CoalSmterkKyBDUsomRq1RCW23HeSk-dpn5QybyWa2kt_2EQw9eecC7oVBmS4LOMERVDKAKLo/s1600/IMG_1497.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwNZXZdBwbM4KyKONdGIyRAbfB9iu6i-g4jmw_kG59eIEvIEZ_nDRK5j9E7t4NHPY33CoalSmterkKyBDUsomRq1RCW23HeSk-dpn5QybyWa2kt_2EQw9eecC7oVBmS4LOMERVDKAKLo/s320/IMG_1497.JPG" alt="" id="BLOGGER_PHOTO_ID_5631675539220931538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_rQTQyjtHPfRHHtVHJS64hh7tWTtxBH6HzR-JNUMd3RGnPBdn7LjiPjV4UvNPxwxWCoZKmGX5f_rrXvXtLDSbHQhM239XdiSQlQ1rS3qX5HCknqTDWu8rCjIAyMZ0IYF_-Bwtw_apl0/s1600/IMG_1496.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_rQTQyjtHPfRHHtVHJS64hh7tWTtxBH6HzR-JNUMd3RGnPBdn7LjiPjV4UvNPxwxWCoZKmGX5f_rrXvXtLDSbHQhM239XdiSQlQ1rS3qX5HCknqTDWu8rCjIAyMZ0IYF_-Bwtw_apl0/s320/IMG_1496.JPG" alt="" id="BLOGGER_PHOTO_ID_5631675534238662178" border="0" /></a>about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1tag:blogger.com,1999:blog-1997309660558578342.post-32436855029562125062011-06-15T12:39:00.001+12:002011-06-15T12:40:24.750+12:00giant pumpkin meets gravity<iframe src="http://www.youtube.com/embed/GVMhmAMRwRg?fs=1" allowfullscreen="" frameborder="0" height="344" width="425"></iframe>about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com0tag:blogger.com,1999:blog-1997309660558578342.post-1370240354313459962011-06-11T09:27:00.002+12:002011-06-11T09:46:43.332+12:00yellow belly flounder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCHuhx4YsLHZNNTyjUW369pYABQHOC_dIbl2dseQ5oxAmPSM8G0A3mWZV2kCYqLoLgnqNiydobL7LEkOV11CFwjX6uVzwufZO9bZJ0wxUQBJfIr_Nr9XCyDJIddUyG91R1oTfGyW3XYk/s1600/IMG_1445.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCHuhx4YsLHZNNTyjUW369pYABQHOC_dIbl2dseQ5oxAmPSM8G0A3mWZV2kCYqLoLgnqNiydobL7LEkOV11CFwjX6uVzwufZO9bZJ0wxUQBJfIr_Nr9XCyDJIddUyG91R1oTfGyW3XYk/s320/IMG_1445.jpg" alt="" id="BLOGGER_PHOTO_ID_5616707264885186594" border="0" /></a>Once again we received a poly box of scrummy seafood from Rachel at <a href="http://www.yellowbkroad.com/">yellow brick road</a>.<br />Rocco had the job to trim and clean these flounders caught in some muddy estuary way up north.<br />Then into the hot pan, bubbling brown butter awaiting the flesh and a squeeze of lemon, capers, parsley, dill and crispy leeks before sliding them onto a hot plate .<br />Lunchtime sole food!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyHyRZMNteeLIicBqEsBzw8OndCfi0_oOH8SQgZX823Sewh0z4WY_SN_8lMFHqcvCzBClI16MoC___9lyGi-wBP4j2QAZpbEH2i7umXkfQG3f9o8XDDv9cXz4TP_iyMx-oUgTYmRNsls/s1600/IMG_1447.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyHyRZMNteeLIicBqEsBzw8OndCfi0_oOH8SQgZX823Sewh0z4WY_SN_8lMFHqcvCzBClI16MoC___9lyGi-wBP4j2QAZpbEH2i7umXkfQG3f9o8XDDv9cXz4TP_iyMx-oUgTYmRNsls/s320/IMG_1447.JPG" alt="" id="BLOGGER_PHOTO_ID_5616707261712218018" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Uhj4moH833oc9aWTI7-7bKJnbu9y2VMtvYWheORXv8Obvt7GRd_5pbCYvfGx89BAXv6bsExpPbyVOdEK1uJ2aPaB14x0NhzncatYjOQrDOjYIEP9xGfEGY7PEG522N29KHsawR1GMkc/s1600/IMG_1441.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Uhj4moH833oc9aWTI7-7bKJnbu9y2VMtvYWheORXv8Obvt7GRd_5pbCYvfGx89BAXv6bsExpPbyVOdEK1uJ2aPaB14x0NhzncatYjOQrDOjYIEP9xGfEGY7PEG522N29KHsawR1GMkc/s320/IMG_1441.JPG" alt="" id="BLOGGER_PHOTO_ID_5616707253460778098" border="0" /></a>about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com2tag:blogger.com,1999:blog-1997309660558578342.post-33625982624944772272011-06-02T12:17:00.002+12:002011-06-02T12:22:54.359+12:00Matt's observationsMatt works for us a couple of days a week whilst he studies among other things Spanish and Sociology at Victoria University.<br />This is the unedited version of his observations of Nikau as part of one of his Sociology papers.<br />I thought it has captured a nice take on cafes and Nikau in particular.<br /><br />It’s freezing outside. Howling rain is driven sideways by damaging winds that can only be described as arctic. As I approach one of the three entrances to 101 Wakefield Street, the very aspect of escaping the elements excites me and I am almost enthusiastic about the prospect of starting my observation. From outside and through the foggy glass, I can make out a number of figures, some seated, some appear to be standing waiting, while the rest dressed predominately in black rush about with purpose and determination. This is a familiar place, a place where I am recognized and where I recognize faces. As I enter I am greeted with assorted hellos, brief smiles (some resemble the generic kind everybody gets when entering a café) and one look of confusion. As if to help rectify this look of confusion I imitate the very same look, and to that the Maître D inquires, “what are you doing here on your day off? I smile and reply, “school work” and take a perch at the bar, remove my pad, my pen, and order a coffee (she understands that when I say coffee, I want a flat white, only through repetition does she know this).<br /><br />Nikau gallery café is an architecturally designed space inside the city gallery. Four days a week nikau is where the majority of my everyday life activities take place, however today I intend to observe and document the everyday activities of the staff and customers that inhabit and navigate this busy space. Through this observation I intend to offer and insight into how supposedly naturally occurring action is a foundation for understanding behavior and the way we act within certain social settings. Often the most mundane externalities of life are expressions of the wider social and cultural order. The boundaries that establish nikau as a space separate from the art works hanging inside the city gallery or the giant globe in civic square are walls, windows and doors. Some glass, some concrete, some state opening hours and others simply state ‘staff only’. In society we understand that walls and doors act as silent signposts establishing one thing or place from another.<br /><br />From my stool I can see nikau consists of one bar, eight stools, one coffee machine, four sinks, one dishwasher, one glass cabinet, five fridges, three tills (all complete with cordless eftpos), various tables, chairs and benches. There is one barista making coffee, a handful of waitress’s and three chefs who move hastily around a stainless steel kitchen. In New Zealand we identify this space as a café, although I can see no evidence stating this. Inside there are two areas that harbor the vast majority of tables, chairs and customers. These seated areas are designed around consumption in the form of eating and drinking. From what I can see it also appears that these areas encourage numerous other aspects of socialization often associated with eating and drinking, for example chatting, flirting, waiting, etc. Nikau is an aesthetically pleasing space; exposed pipes, tasteful light fixtures and the sweet sound of the fleet foxes create an enjoyable and relaxing environment. This space can be identified not only as a cafe, but also as a business.<br /><br /><br />My position at the bar can be considered an area indiscriminate of specifically dinning or drinking. Customers use it as place to wait for friends, coffee or for an available table. The gentleman two stools to my left, waits patiently for this bacon and eggs while browsing the dominion post. I notice him listening to me explain what I’m working on to another member of staff and he seems interested. I return to writing but cannot help notice he remains focused on me. I look up and meet his confused gaze with my eyes as if to answer his stare. He looks perplexed and appears to be wondering why I’m where I am, doing what I’m doing, as if a café is simply a place to eat. He indicates too what I’m writing and inquires “couldn’t you just make it up?” I think for a second and then reply “yeah I suppose I could, but that’s not really the point.” After another brief explanation about what I’m trying to accomplish, he replies: “oh, so its like thirty minutes inside the life of a barista.” In order to avoid another lengthy explanation (third so far) I reply “yeah kind of” and return to writing again. Already it appears that for some people cafes are simply places orientated towards food and coffee rather than alternative activities. This raises an interesting point in regards to the different activities two objects (that share the same purpose) encourage, for example a table and a bar. Both are used for eating, drinking, reading, etc. A bar can be labeled a communal space that encourages interaction and communication with strangers that share one thing in common, location. A table on the other hand is isolated somewhat from others. Waitress’s can be heard showing customers to ‘their table’. It appears that in this setting a table possesses a far more private and personal function.<br /><br />Inside nikau there is a constant buzz of communication; people laughing, chatting, explaining and ordering. It would appear communication is an integral part of this space. The very presence of customers suggests that they know or rather recognize this space and the service it provides. New customers are greeted by the same smiles and assorted greetings such as “hey, how ya doing? You after some coffee or some food?” Communication in the form of a question is used to decipher which. Terms such as ‘flat white’ and ‘dolly’ are used to express preference in regards to coffee. To an individual not familiar with such terms, they would appear alien, which suggests that participating in this particular space requires a certain amount of commonsense and local knowledge. New forms of participation are constantly being reconstituted and reproduced. Everyday people create alternative uses for spaces and discover new ways of fleshing out their everyday lives.<br /><br />It is almost 11am and I am surprised at the unusual amount of customers. From the end of the bar, next to the door, I can count about twenty people. Of those twenty people I can see men in suits, mothers with children and also pairs of diners. 11am is not traditionally associated with breakfast or lunch and it appears that the majority of customers simply sits and chats over coffee. However this is not the case for all. I recognize two familiar faces from the city gallery next to me at the bar and one alternatively dressed unfamiliar face (who I assume to be an artist). All three huddle over a piece of a4 paper that looks like an email and discuss its content. They do not order coffee and do not order food. They are not berated by an overly eager waitress and almost seem non-existent. It would appear that in this situation this space labeled as a café, acts as an alternate location for work. In contemporary society the boundaries between work and pleasure have been blurred. Everyday individuals create new ways of navigating their daily lives that make them appear more bearable.<br /><br />This raises an interesting question, that in order to participate in this space, does one have to actively participate in purchasing? If we refer to the gallery staff previously mentioned who bought nothing, it would appear not. However, I understand that in society it is considered somewhat of a ‘faux pas’ to sit inside a café and not buy anything. What’s interesting is that nowhere does it state (that I can see) you must buy something. In order to avoid disruption or confrontation it appears people conform to unspoken rules regarding purchases. Therefore we can make the conclusion that the vast majority of individuals need money to participate in this space.<br /><br />The torrential rain and persistent wind show no sign of letting up and batter the glass wall to which I have my back. There is a constant flow of customers who on entering discard heavy jackets and scarfs often with a grunt or slight ‘whoa’. I over hear our Maître D mutter to one customer “pretty horrible out there huh.” It appears that on cold, wet, miserable days nikau acts as a place of refuge rather than a specific destination. Individuals identify nikau as familiar space where one can escape the elements. Nikau can be viewed as an escape route, even if it is only a temporary one.<br /><br />At almost 12 30 the atmosphere inside nikau has changed dramatically. Changes are reflected in the shear amount of diners, bustling atmosphere, and intensity of production. People inside the kitchen wearing checkered pants, we recognize as chefs, shout numbers that front of house appear to understand as tables. Front of house can be seen rushing off and returning relaying information regarding diner’s progress. There is an unspoken sense of urgency in everything the staff do. Customers who mill around the bar waiting to be seated shuffle out of the way, helping to form a clear path for waitress’s laden with plates to travel. It appears that this influx of customers conform to generic hours associated with ‘lunch’. This conformity may be directly related to other integrated aspects of everyday life, such as work constraints. For example the majority of organizations and companies in New Zealand structure their working day around the hours of 9am to 5pm. These hours are often associated with companies and businesses rather than trades who may start and finish earlier. Considering nikau’s location (101 Wakefield street) and judging by the amount of men in suits and woman in office attire one can make the connection that the vast majority of customers work nearby. Limited time constraints in regards to work, in conjunction with everyday life externalities such as eating create a situation where nikau acts, as a venue for the integration of activities deemed enjoyable and necessary.<br /><br />It been almost three hours and four free flat whites since I arrived. It appears most of the lunch crowd have been seated and are enjoying there lunch. Front of house staff pace around the till and scour the seated customers, almost specifically looking for someone or something lost. In this setting it appears that eye contact acts as a form of silent communication, a way of asking for assistance without actually asking for assistance. Through socialization and repeated exposure to such settings customers understand or rather learn how cafés work and the role a waiter or waitress plays. In this case, customers actively participate in this space by using their bodies to relay the idea of assistance. However if this glance lasts anything more than briefly the meaning can be interpreted entirely different. A look that lasts longer than a second (in this setting) can be interpreted as annoyance or displeasure, a silent signpost signifying or rather suggesting incompetence and annoyance. This can be compared with passing a stranger on the street. A brief glance signifies acknowledgement while a longer stare my signify aggression or confrontation.<br />In order to successfully participate in the setting, without causing confusion or disruption, individuals must be able to distinguish appropriate times for employing unspoken and unconscious forms of communication. It appears that in spaces like nikau where noise is a constant factor, individuals use their bodies in alternative ways to communicate more proficiently.<br /><br />After watching what seems like half of Wellington consume their lunch, I realize that I am also reasonably hungry. I ask my neighbor at the bar if I could possibly borrow his redundant menu and browse the two-sided slip of paper. One side titled ‘lunch menu served between 11 30am and 3pm’ lists meals and accompanying prices. I see interesting words like radicchio, chestnuts and ricotta gnocchi that sound appetizing. I flip the paper over to reveal a page titled ‘wine list’. My eyes wander over assorted chardonnays and pinot noirs available by the glass or by the bottle and settle on one Emerson’s pilsner. I look around and notice a large number of diners sit at tables accompanied by bottles of wine and handles of beer, which is bit surprising given its two o’clock on a wet Wednesday afternoon. Does this space and those similar, encourage the idea of extravagance and indulgence? And if so, is this the appeal for individuals? Does this space, and the everyday activities that encompass it justify other acts that in other situations may be seen as inappropriate? For example a tradesman opening a bottle of wine over lunch in between fixing your roof may be frowned upon. Where in this setting a businessman can share a bottle of wine over lunch and return to work without anybody batting an eyelid. It appears that nikau and other similar settings justify activities not traditionally acceptable in New Zealand, like drinking during the day. I mentioned New Zealand specifically because in other nations, such as France, drinking during the day is a far more common and traditionally acceptable act.<br /><br />I decide against ordering lunch and begin to assemble my hastily and messily written notes. The last three hours have been an interesting experience and have raised some thought provoking questions. I am surprised at the large extent communication plays in this space. I have witnessed unspoken forms of communication incorporating bodies that rely on commonsense understandings to provide meaning. It appears that individuals understand this space and actively participate in the activities associated with socializing that it encourages and promotes. Individuals also realize that these activities are not specific and not set in stone, rather they are open for negotiation. Individuals previously mentioned, such as the gallery staff are beginning to push the boundaries. Other aspects of socializing generally associated with different times of the day, such as drinking are being incorporated and justified in this setting. Nikau acts as a venue where individuals can participate and manipulate the integrated aspects of their daily lives, in order to make them seem more bearable.about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com2tag:blogger.com,1999:blog-1997309660558578342.post-88962580075980541742011-05-23T12:26:00.003+12:002011-05-23T12:49:57.994+12:00next stop earth flowers.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-lLg7ii_bCcEP32LSOd8oZ3ihty-KF7JZ9PKHXKFSXsqJ7kwNUD3XpAdjXT4uyfqzGCr8ccN7GdDwfuEN-PUTIa5LaWorRb43MqZpPBfUB5iBJ9ZT7cjumEON48VY36SRzx_fHQPvrI/s1600/IMG_1406.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-lLg7ii_bCcEP32LSOd8oZ3ihty-KF7JZ9PKHXKFSXsqJ7kwNUD3XpAdjXT4uyfqzGCr8ccN7GdDwfuEN-PUTIa5LaWorRb43MqZpPBfUB5iBJ9ZT7cjumEON48VY36SRzx_fHQPvrI/s320/IMG_1406.JPG" alt="" id="BLOGGER_PHOTO_ID_5609701780116512866" border="0" /></a>I may be the only one in the cafe that awaits the fifth or sixth delivery on a Thursday with a little inkling of excitement<br />Thursday ,apart from other things, is the day Jeanie at <a href="http://www.wellingtonnz.com/shopping/next_stop_earth">Next Stop Earth</a> sends us our latest batch of flowers.<br />From Baby Moses like reeds to spring time blossoms, she never fails to send us something unusual and fitting for the cafe.<br />As well as the flowers she is only too willing to supply the right vase for the job.<br />The last bunch of flowers and foliage included the Moses reeds that were just right for a Studio Ceramic Tiki vase we purchased from her .<br />We should also mention the glass battery container that was bought from Cameron at <a href="http://www.flotsamandjetsam.co.nz/">Flotsam and Jetsam</a> up in Grey Lynn .<br /><br />Lois used to use these battery cases to display flowers at the Brooklyn Grill so it feels right to continue using them.<br /><br />Next Stop Earth is open Thurs - Sat from 9am until 6pm at 76 Constable Street Newtown.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsjIjLNa4sFdgUYXy-0FsBgNGrnhVYhAWtBlpn8jffC8eMlWb9AeM52-zYay8fcN1TsDepcmhPVU5qKFD6wCQBcgOcPkvyMPFwA7ThJ5bxCzeaVUxyX61fwW92C5H8hIOlZiMIN1oVo4/s1600/IMG_1407.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsjIjLNa4sFdgUYXy-0FsBgNGrnhVYhAWtBlpn8jffC8eMlWb9AeM52-zYay8fcN1TsDepcmhPVU5qKFD6wCQBcgOcPkvyMPFwA7ThJ5bxCzeaVUxyX61fwW92C5H8hIOlZiMIN1oVo4/s320/IMG_1407.JPG" alt="" id="BLOGGER_PHOTO_ID_5609701777795368082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzkapHOAG6WMjKBfSWD0-LaEJVy7zRuhhB91ZhS0AOEVrPvcrHICV50o6nZK18wCt47Dd1snnjcVf9sQ4er_oBNCNCkm6TF9Bh-ZNIoXB-5Qmz5vQ9TYyQ0lKwox4Pytq3-23_m3m-0w/s1600/IMG_1405.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzkapHOAG6WMjKBfSWD0-LaEJVy7zRuhhB91ZhS0AOEVrPvcrHICV50o6nZK18wCt47Dd1snnjcVf9sQ4er_oBNCNCkm6TF9Bh-ZNIoXB-5Qmz5vQ9TYyQ0lKwox4Pytq3-23_m3m-0w/s320/IMG_1405.JPG" alt="" id="BLOGGER_PHOTO_ID_5609701777786729554" border="0" /></a>about ushttp://www.blogger.com/profile/15408962259473613726noreply@blogger.com1