GIFT VOUCHERS

Category Archives: Food Glorious Food

A place for you to get to know our team, our place and our restaurant a wee bit better. Plus we love to share great recipes, events and the odd laugh right here from our General Manager, Eddie Parker, our Operations Manager, Nelson D'sa, our Consultant Chef, Martin Bosley and more.

Decisions, decisions, decisions

Posted by Eddie Parker on September 21, 2016

Hey Team, Ed here. Today I'm going to talk to you about one of those tough decisions that I have to make each day. That's  right, we're talking about breakfast. Each day, I wake up I'm going to cruise across the road from the apartment and I'm going to walk along to Alongside. Alongside is open for breakfast from 8 AM and serves it all the way through to 11.30am. Sometimes it gets a bit wet, so we'll move down under the canopy, chuck the heaters on, make it pretty comfortable. The tough decision I'm talking about is breakfast. Once I get to Alongside, tough decision number 1, do I want to have breakfast at a table with all the views of the Bay of Islands around me, or do I wish to have breakfast on one of the comfy couches, again with all the views of the Bay of Islands around me? Again, that's a tough decision and one that I face each day.

Once I make this tough decision, do you know, going to go straight for a coffee. I need that first coffee in the morning as soon as I can get it. I'd put it through an IV if I could. The coffee at Alongside is done by Toasted Espresso. All roasted on site in Auckland. You can always guarantee that they're always going to take home a decent stash of medals from all the barista & coffee awards.

Back to another decision, my coffee could be a latte, could be a flat white. The selection is just all there. The only thing we don't do is decaf coffee. Unfortunately, that's just due to the number of coffees we put out there, we try to keep it as simple as possible to get your coffee to you as quickly as possible, we all know how important that caffeine hit is in the morning. You like your long blacks, you like your espressos, you want a flat white, cappuccinos, hot chocolates? All on offer.

Now I've had that boost I am then awake and we get to the main decision, breakfast. What am I going to have? Looking over the menu, it's designed by Martin Bosley . You got choices all the way from just simple toast, jam on toast, marmalade on toast, to eggs, bacon and eggs, some waffles, granola, paleo granola, for you paleo fans out there, smoked fish and potato hash. Again, the first to use fresh sustainable [inaudible 00:03:05], or maybe even that's devil-may-care attitude and going for a North African Shakshouka.

Tough decision number 2. We've got all the sides here that you could want: fresh avocado, haloumi, pork sausage, bacon, mushrooms, salmon; all your favorites and all locally found. What more could you ask for in the morning, so next time you're around the Bay of Islands, [pop on down 00:03:38] 8 AM, you'll see us. We're the only place doing breakfast over the water. Come and join me, I'll be there that person there just awakening from my slumber, probably a latte in front of me. Come and join me down for breakfast.

My Love Affair with Lamb Ribs

Posted by Eddie Parker on July 27, 2016

Is it just me or has the whole world stepped up its game when it comes to what we eat? Dinner was very standard when I grew up and followed simple guidelines. Monday nights were sausages, potato & vegetables. Tuesday nights, chicken, potato & vegetables. Wednesday nights, chops (Could be lamb, could be pork, depending on how “ris-kay” Mum was feeling,) potato & yes you guessed it vegetables.

The rest of the week followed the same principle except for Fridays. we all loved Fridays, “Takeaways Night". Dessert was something we only got if we had friends or family visiting. Not to mention how breakfast stepped up from toast and spread or porridge to bacon & eggs on those same occasions. But now with the back drop of shows like Master Chef & My Kitchen rules, a greater awareness of what we should be eating and whole television channels dedicated to food, the domestic cook is now able to turn their kitchen into their very own 5 star restaurant. We are just so spoilt now with tastes, flavours and options.

I’m going to share with you today one of my favourite dishes at Alongside & 35 Degrees South.  Two words people, “Lamb Ribs”. For those of you out there that know me, would know how I treat my body like a temple.  I make sacrifices to it daily. Normally I spread the sacrificial love around not wanting to snub a certain type of meat for another.  Living by the unshakeable principle that if you are a meat sitting portioned up at a restaurant or a super market your days are numbered, no use trying to hide. You have just booked a one way ticket to the temple of Ed.

Anyway back to Lamb Ribs, take a seat and let me paint you a picture. Lamb breast with ribs still attached placed in a casserole dish with white wine, peeled and then finely sliced garlic, rosemary and a dash of seasoning placed in an oven for around 2 hours. After cooking we are going to take that casserole dish and separate into individual ribs and then gently apply with a brush (as Michelangelo did when creating the Sistine chapel) some our very own home made BBQ sauce (a secret recipe but we will let you know there is a splash of beer in there just to get the party started). They then get roasted again for another half hour until the sauce is a rich brown in colour and sticky to the touch and the lamb just falls away from the bone.

Enough said I’m off to order some Ribs! Care to join me?

Orb's of Joy, Fresh Fish and Martin Bosley

Posted by Sarah on June 10, 2016

With the colder weather setting in it was definitely time for a new menu. First up for the overhaul treatment is Alongside. The team here wanted to make more of our location and with that more of fresh seafood in our menu. To do this we reached out to Martin Bosley, an long time family friend & one of New Zealand’s finest chefs. With a food philosophy that we should eat what's in season, what's local and what's fresh. Martin has won every major food award NZ has to offer and loves working our stunning New Zealand seafood.

With this in mind Martin has designed a menu heavy on fresh New Zealand seafood. From a raw bar featuring local oysters, the ever popular Ika Mata (raw fish marinated with coconut, lime & lemon juice) and our market fish.  Our kitchen team are getting into the home smoking both on the grill & on the BBQ out at Alongside. Giving us gorgeous smoked fish for our smoked fish chowder & pie both perfect for these colder days. Don't stress though the good, old favourites like Fish and Chips and our green lipped mussels are still there to keep you happy.

For those not keen on seafood I can't go past the Lamb Ribs with our secret Alongside BBQ sauce & roasted sesame dressing, I have to fight Scarlett for them now she's discovered them! For those worried about the appearance of the winter belly you can always grab the superfood salad full of everything you need for a healthy lunch. 

For me having the healthy option leaves me free to indulge in our 'Orbs of Joy, fluffy donuts filled with your choice of house made filling or maybe a warm chocolate brownie complete with chocolate sauce & icecream. We have managaed to tick off a few paleo options both on the breakfast menu & the all day dining options plus plenty of meals for our gluten free & dairy free friends.

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