The pull of the coast doesn’t fade easily and continuing our journey, we ventured from Auckland’s lively cityscape to the peaceful haven of rural Hahei. With its breathtaking beaches and relaxed vibe, Hahei offers a refreshing change of pace.
Our bags were packed and we were bound for Hahei in our sturdy Forrester. Smaller, quieter, and wrapped in even more blue, Hahei isn’t just a destination but a retreat.
What can get better than a stunning beach view right from one’s room at Hahei Resort! The fully equipped villa at the resort had a functional kitchenette for holiday cooking.
Hahei General Store is worth a mention because it stocks local produce, baked goods and essentials for a weekend or bread, cheese and fruit for a beach picnic.
A leisurely soak in the spa like hot tub on the lush lawns of the resort, followed by Costco bought Oishi prawn crackers made it blissful.
The boats and water taxis to Cathedral Cove were closed, so we set off on foot, taking the scenic route along the coastline. We passed charming sea villas and cabins with breathtaking beachfront views. The walk stirred a thirst, quenched by Bundaberg lemon, lime & bitters.
Lunch was yet another delicious round of barbecued chicken, lamb, and a platter with Camembert cheese, grapes and crackers.
While Hahei doesn’t have a huge number of eateries, the few that are there punch well above their weight. Here are the recommended food spots and local highlights:
The Church Bistro, set in a converted church, is upscale with a relaxed vibe. The food is seasonal European fare – lamb, market fish, handmade pasta. Perfect for a sunset dinner, with a refined dining experience.
The Pour House is where microbrewery meets beach-town pub, offers pizza, burgers, fish & chips and home-brewed craft beers including “Cathedral Cove” pale ale.
The weekend ended as soon as it had started. We were back in Auckland and after our sun-soaked escape to Hahei, we found ourselves craving something savoury and grounding. While Hahei fed our souls with sea breeze and coastal calm, the city welcomed us with its enticing range of cured meats and deli-style delights that reflect its European heritage.
Smokeland BBQ – Cured & Smoked Meats
I met Amaresh Kumar at a house party and learnt that he was the grillardin behind the finely crafted barbecued and cured meats offered at Smokeland BBQ, Dominion Road. This eatery is known for its slow cooked (nearly 18 hours long!) American style barbecue resulting in soft and succulent meat.
Some of the classic meats on offer are:
Beef Brisket: Salt-and-pepper rubbed and slow smoked.
Hot Links: Cured and spicy sausages,
Pulled Pork: Shoulder smoked low and slow, seasoned and hand-shredded.
Bacon and Ribs: Dry-rubbed pork ribs, sometimes baby back or spare ribs, with BBQ glaze or sauce on the side.
Takeaways – Chinese and Korean
Some days, however, you just want to stay home – and that’s when takeaways feel like a lifesaver. One go-to spot for this is Onehunga in the central-south suburb of Auckland & 8 km from the CBD, known for its diverse food scene.
Yet another no-frills local spot is Fong Kee, a Chinese restaurant located within the Dress Smart Auckland outlet mall in Onehunga. Fong Kee is known for its roast pork and BBQ duck and affordable combo meals with big portions and fast service.
As for us, we went in for the Chinese buns that sat like little white clouds in the dish, with savoury fillings of BBQ pork.
The dumplings – white and translucent and as smooth as ever had a filling of ground pork, garlic and chives served with chilli oil.
While dim sums are common, it’s interesting to note that the small portions were once designed to ‘touch the heart’ in Chinese. They once served as appetisers until they evolved to what they are today.
Dim sum is the category while dumplings are an item within that category with variants like har gow (shrimp), Sui mai (pork and prawn), Jiaozi (pan-fried or boiled).
Ensconced among the buns, were some wontons – thinner than regular dumplings, almost translucent when cooked and square or triangle shaped.
Mr. Zhou’s Dumplings at New Lynn and Mt. Eden at Auckland are authentic Chinese takeaway hot spots known for their handmade, pan-fried buns, noodle soups, pork & chive dumplings.
Auckland’s vibrant multi-cultural scene brings a diverse array of cuisines from around the world, making it easy to enjoy something new and exciting every other day.
Daamso Restaurant (recently rebranded as New Seoul Korean Restaurant) in East Tamaki is a Korean restaurant-cum-takeaway whose sizzlers deliver an authentic Korean dining experience.
From Korean sizzlers to Mexican tacos, the city offers a wide variety of flavours and cuisines to explore.
Mexican Taco
When I wanted to go out, I found these as being the top two options for Mexican fare:
Tacoteca – City Works Depot, CBD has a modern, vibrant stylish décor boasting authentic flavours with creative meal presentations. The must try dishes are its beef short rib tacos, guacamole with pomegranate, house margaritas and mezcal cocktails.
Mr. Taco – Fort Street, CBD is a no-frills, very authentic Mexican street food run by authentic Mexican chefs. The must-try dishes are Al pastor (marinated pork) tacos, Quesadillas, Horchata (Mexican cinnamon rice drink)
The taco shells are air-fried to harden them, which is my preference, even if soft tacos are traditionally a Mexican fave.
They are layered with the meat mince, salsa, guacamole (made from buttery avocados, chopped onions, tomatoes, paprika, lime, pickled jalapenos. Shredded veggies (cabbage and lettuce cups) fill the taco pockets, while Tasty cheese complements the tortilla-taco story.
So much flavour in such a small package! The taco bursts with a variety of ingredients, from the seasoned meat and guacamole to the shredded veggies and cheese, all wrapped up in a perfectly crisp shell. After savouring those bold Mexican flavors, we thought – why not switch it up and go all-American next?
Beef Burgers
Dinners at home are often an exciting time of the day, with each night outdoing the previous. Some evenings feature American beef burgers made with hand-shaped patties seasoned with salt, cracked pepper, chopped onions, a touch of mustard, and a dash of Worcestershire sauce. Grilled on a cast iron pan, the burgers develop crisp edges while keeping the centre juicy. Soft, sesame-topped burger buns are lightly toasted to provide the perfect crunch. The burger is then layered with crisp iceberg lettuce, a generous dollop of garlic aioli, a seared beef patty, a slice of melty cheddar, fresh tomato slices, and thin rings of red onion, even beetroot cubes.
To complete the dish, Tasty cheese, mayonnaise, and chili jam are added, along with a squirt of ketchup and Dijon mustard, all perfectly paired with sweet and crispy kumara fries.
Cocktails
I’d come to identify Friday nights as cocktail nights as weekends are taken seriously in this city of Auckland. I’ve enjoyed refreshing cocktails of Beefeater blood orange gin mixed with chilled cucumber tonic water and cucumber slices, with orangey and bittersweet tones.
Some of the top Kiwi cocktails I’d sampled were:
The Kiwi Mule: Made with vodka (or local ging), ginger beer, fresh lime, muddled kiwifruit and served in copper mugs is refreshingly zingy and very Kiwi.
Feijoa & Gin Smash: This one showcased the beloved feijoa fruit, made with feijoa juice or puree, local gin, mint, lime, soda. Its fragrant, slightly tart taste made it perfect for a summer garden-party.
Hibiscus Margarita: This is a floral twist on the classic Margarita, made with tequila, lime juice, hibiscus syrup. It’s vibrant and tropical, garnished with dried citrus or edible flowers.
Manuka Honey Whisky Sour: An American classic, this is made with whiskey or bourbon, lemon, egg white, and manuka honey syrup. Nice and smooth, rich with a subtle herbal depth.
The Pavlova Martini: This is where dessert meets cocktail and in goes vodka or vanilla liqueur, passionfruit, cream or egg white foam. This drink is inspired by the iconic Kiwi pavlova which is light, sweet and cheeky.
When I wanted to enjoy cocktails over the weekend, here were the top haunts I tried in Auckland:
Caretaker (Britomart): With its underground speakeasy atmosphere, it offers custom cocktails tailored to your mood.
Deadshot (Ponsonby): There’s no menu and if you just tell them your vibe, they’ll mix you something bespoke.
The Churchill (SkyCity): This is a gin-focused bar with rooftop views.
Swashbucklers (Westhaven Marina): This one’s more casual, nautical-themed, and great for sunset drinks.
The Glass Goose (off Federal Street): This is open-air, has a modern menu and the crowd’s buzzy.
Wines
Mudbrick & Cable Bay Vineyards
Wine tasting at Mudbrick Vineyards in Waiheke Island was an unforgettable experience. It is located in the Hauraki Gulf, just off the coast of Auckland, and set among breathtaking panoramic views of vineyards, vegetable patches, and the ocean. The rustic setting, with weathered wooden tables and sun canopies, creates a perfect atmosphere for tasting exceptional wines. Among the offerings were Bubbles (a champagne-like NZ wine), a Methode Traditionelle (NZD 15 per glass), and a Syrah with berry aromas (NZD 14 per glass). However, the Pinot Gris, with its citrus and spice flavour, was the standout for me at NZD 13 per glass, although it was cheaper to take home a bottle. The Rosé (pronounced Rozay), while fruity, wasn’t my favourite but tastes differ.
The wine tasting was interactive, and basic wine knowledge is encouraged even if not a requirement. The experience was made complete with a cheese platter featuring brie, blue cheese, gouda, and cheddar, complemented by dried figs, apricots, almonds, honey, and quince. We savoured everything slowly before strolling through the herb and vegetable beds, capturing photos, and enjoying the peaceful surroundings before moving on to the next leg of our journey at Mudbrick.
Of all the lamb chop preparations I have sampled, the Harissa Lamb Chops served at Cable Bay was unrivalled. It was apparent that practised hands had gone into its creation. Tender to the ribbed bone, rubbed well with vegetable oils, sauces and condiments it would’ve been marinated a day ahead perhaps, to allow the meat to well absorb the juices. There certainly was a hint of red wine to it, so tenderised was it. Accompanying the lamb chops was a spicy harissa sauce. I didn’t mind this level of spice; on the contrary I welcomed it. What with being Indian and all, am game for some zest to spike up the palate. After a gratifying meal, we explored the green lawns and vineyards.
Incidentally Cable Bay is a premium restaurant in Oneroa, featuring among the top ten things to do at Waiheke Island. It is in the vicinity of ‘Verandah’ but oh so crowded, even more so than Cable Bay. Don’t miss it, though, if you are at the island.
And of course, no experience in Auckland would be complete without a taste of its wines. There are innumerable options for wines but here are the top three.
Marlborough (South Island) is NZ’s largest and most famous wine region whose signature wine is its crips, tropical and zesty Sauvignon Blanc and also quality Pinot Noir and sparkling wines.
Central Otago (South Island) is the world’s southernmost wine region which is known for producing bold, complex and elegant Pinot Noir due to its extreme climate and unique soil.
Hawke’s Bay (North Island) has signature wines like Syrah, Merlot-Cabernet blends, Chardonnay which is helped by its warm climate and varied soils allowing for diverse styles.
While Waiheke Island (Auckland) and Martinborough also produce great wines, the above three stand out for their global recognition, unique soils, and signature grape varieties.
Auckland Wines
Auckland is one of New Zealand’s oldest wine regions, with a winemaking history dating back to the 19th century. The region is known for boutique wineries and a mix of varietals, particularly Bordeaux-style reds and Chardonnay.
Whether sipping a sun-drenched red on Waiheke or sampling a zingy Sauvignon Blanc in Marlborough, Auckland, offers wines that match its stunning landscapes – vibrant, expressive, and refreshingly unique.
Chocolates
If you’re in New Zealand, you can’t miss its chocolates. Of the assorted ones available in the city, I’d cite these as the top three:
Whittaker’s (Wellington): New Zealand’s most iconic family-owned chocolate brand – famous for peanut slabs, creamy milk, artisan collections with ethically sourced coco.
Bennetto Natural Foods Co. (Christchurch): Vegan, organic, and fair trade – popular for Mint & Cocoa Nibs, Raspberry, Orange Chilli and loved for its eco-consciousness and stylish packaging.
OCHO – Otago Chocolate Company (Dunedin): Bean-to-bar, ethical, small batch – grown in the Pacific, made in NZ and known for its rich dark chocolate for purists
A light after meal my common indulgence was the Pepero chocolate coated almond sticks, ten a pack and crunchy as ever.
Ice-creams
If you’re one for chilled desserts, here are the top three ice-cream spots in Auckland – based on popularity, taste, and overall experience:
Giapo – Auckland CBD: A world-famous ice cream experience like no other with a creative, high-end vibe and a perfect show off to NZ visitors. Its must try is The Colossal Squid, Kūmara Coconut, and Chocolate Evolution.
Duck Island – Ponsonby & Newmarket: Boasts Inventive flavours and has a fun, trendy vibe, inclusive options (vegan, gluten-free), and reliable quality. Don’t miss its Fairy Bread, Salted Caramel Cacao Crumb, and Toasted Marshmallow.
Island Gelato Co. – CBD: Has a relaxed, scenic vibe & a good spot for tourists and known for its smooth, traditional gelato with uniquely Kiwi flavours. Its must try flavour are Manuka Honey & Fig, Passionfruit Cheesecake, Chocolate Sea Salt.
After indulging in unique gelatos we found ourselves craving something more dynamic – an experience that would ignite all of our senses. While artisan gelato offers a quiet satisfaction, there’s something truly exciting about the vibrant energy of street food.
With this in mind, we traded the calm of dessert bars for the lively buzz of the night market, ready to explore a whole new world of flavours and aromas in the Night Market in Auckland.
Night Markets: A Feast for the Senses
It was my foodie of a nephew who introduced me to the underground Night Market at Pakuranga. Tucked away in one of Auckland’s lively corners, this hidden gem revealed a different side to the city’s food scene.
From the moment I stepped in, I was surrounded by a swirl of colours, sounds, and aromas. The air was alive with the scent of sizzling meats, fried delicacies, and spices that transported me across continents. Every stall seemed to promise a new adventure – grilled kebabs, freshly steamed dumplings, skewered bites, sweet desserts.
Each evening, a different suburb hosts the market – Botany on Wednesdays, Mt. Wellington (Sylvia Park car park) on Tuesdays, Henderson (WestCity Mall) on Wednesdays, Papatoetoe (Old New World Car Park) on Thursdays along with various other night markets around the city.
The markets typically run from 5:30pm to 10:00pm, with early arrival recommended for popular dishes described above.
Pacific and Māori influences shine through with hangi-style meats, taro chips, and island donuts. Latin American stalls serve up tacos, burritos, and churros, while dessert lovers will find bubble waffles, crepes, ice cream rolls, and fruit juices with bubble tea. Indian and Middle Eastern flavours are also well represented, with butter chicken, biryani, naan, falafel wraps, and kebabs.
It’s best to come hungry, and bring cash (though many stalls accept cards), and be ready for queues at popular stalls, especially on weekends. The atmosphere is casual, family-friendly, and perfect for food lovers and groups exploring Auckland’s multicultural flavourful scene.
Conclusion: The Essence of New Zealand
New Zealand is a land of contrasts – where rugged beauty meets tranquil serenity, where rich traditions coexist with modern innovations. It’s a country where every meal tells a story, every person has a history, and every landscape captures the imagination. From the bustling streets of Auckland to the serene beaches of the Coromandel, New Zealand left an indelible mark on my soul.
As I reflect on my time here, I know that New Zealand isn’t just a place to visit – it’s a place to experience, to feel, and to return to. Whether it’s the food, the culture, or the landscapes, New Zealand offers something for everyone. And as I leave, I know that this is a country I’ll return to, a place that will never truly leave me.
