GIFT VOUCHERS

35 South Blog | Keep up to date with the Paihia Waterfront happenings

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.

Cooking for Gordon Ramsey (well, kind of)

Posted by Martha & Sophie on August 01, 2017

The pressures of dating!

One half of our personal administration team, Sophie Adams, talks about the pressures of dating and trying to impress her trained chef date with her home cooked meals.  

My husband Johnny is actually a trained chef, as well as being a boat skipper, so when we first started dating, I felt really pressured when I was cooking meals, thinking this guy is going to have a really refined palate and I was always really nervous at the idea of cooking a meal for him. I had this structure in place that when he used to come over for dinner at my place, I'd start cooking and then I'd find some kind of an excuse, going out for some wine or I'd ask him to finish up the meal while I was busy with "other" things.  In my mind, if he contributed to the cooking, then it was like a shared kind of meal, so he wouldn't complain too much if it went pear-shaped.  That seemed to be working out okay for me and his plate was always clean when dinner was finished so I wondered if he was just being polite or genuinely enjoyed his meal? I was never sure, but I seemed to be getting away with my little plan.  

One day we got home back from the beach and Johnny said, "Oh, I'm really hungry. I'm just going to go make something to eat," and then I find him in the kitchen and he's got this horrible processed white bread and those cheese single slices and he's putting it in the microwave for like a minute!  I think to myself "Gosh, this guy is actually eating that?" From that moment on, I was like, "Well, crikey - if he's going to eat that, then I've got no pressure for the meals I create for him anymore!" Seriously, I was worried that Gordon Ramsay was coming over to my house for dinner - that's how intense the pressure was for me!  After that, meals were a lot less stressful and needless to say, there is no processed white bread or cheese singles in my home. Maybe he has a secret stash somewhere on the boat, I don't know, but we don't have that at home. Yeah, no worries, with me cooking anymore at home for my husband and kids anymore!

Sophie's favourite meal

Posted by Martha & Sophie on August 01, 2017

Being a Mum, I'd have to say any meal that I haven't cooked would have to be my favourite meal. When you're a Mum,  it feels like you're the catering department a lot of the time.  If I'm cooking I'd have to say a good family roast would be my absolute favourite. There's nothing better than watching your kids sit down and eat a whole heap of veggies and meat and all of that good stuff.  

In our house it's a really quick process of getting the roast meal together; roasted carrots are considered a treat. The kids seem to fight over those too.  Roasting is a real tradition in our home.  When it comes to Christmas lunch, we still have a full on roast turkey and all the trimmings. It can be blistering heat outside (being a Kiwi summer and all), but I will still be in the kitchen cooking a roast. I really like to keep some of those English traditions alive for my family. My husband thinks I'm bit mad, but he really enjoys it as well. Things like that are really important. I know it sounds a bit cliched, but just sitting down as a family together over a lovingly made roast meal is really important for us.

 

 

Family Culture at our Waterfront Restaurant

Posted by Eddie Parker on June 14, 2017

We Thrive on our Vibrant Culture

Eddie Parker, our general manager shares one of the things that he loves about being part of the team here at 35 Degrees South & Alongside. 

One of the things that I really love about working at 35 Degrees South and Alongside.  That's about our family culture.   I've worked at a lot of different places throughout my time, from little gaming bars to restaurants to pubs, you name it. I've been in and around most top venues and worked with privately owned, public owned, board of trustees, executive committees, the works. One of the things that I love about 35 Degrees is the structure and the leadership.   It comes from the owning family, and their core values and beliefs, everything from antiquity, a very upfront and honest people.Mike, Gayle & their 4 daughters Sarah, Katie, Lisa & Amy who own & operate 35 Degrees South in Paihia Restaurant

Core Values 

Community, which is also one of our values, is something that's been instilled in us again by the owning family, who are huge supporters of the community.  I think if you look at the work that the family does in their communities, you'd be really amazed at what they do. It's a sort of a work hard, play hard sort of atmosphere. We work hard but we have fun too. We have a joke and there's always someone that's pulling a sly one, with a smile on their face.  Passion, been really passionate about what we're doing. Again, you can see this in the family ... They're really passionate about everything they do.

If you look at our last value – teamwork, again, probably there were a lot of places where you see the owners and they're great owners but they leave the day to day operations generally to ... To be honest, I think you get two sorts.  We get the ones that leave the restaurant to their own devices, and they sort of pop down when there's some sort of large thing going, or you get the ones that are fully in there - 100%, and there's no real point in actually having any management because they're running the show.  I found that this family is a really good balance, a balance of support, but also a freedom to do what needs to be done. The family are always hell bent, probably down to help clean. The time that you see the family they're generally doing the dishes. They're in there with the team, shoulder to shoulder. If need be they can also be found peeling carrots or peeling potatoes.

Walking the Talk

Kyra serving cocktails over the bar at our Paihia RestaurantIt filters down. I think this is worth mentioning, just because you don't get that a lot in the industry, and you don't get a lot of what people say and what they do matching. I've been really privileged and honoured by working with this family. I've definitely improved during my time here.  A 100% improvement and that's due to the training and support of working with this family. You can see it with the team. Ask any other team member at  Alongside or 35 South what it's like to work for the McMasters and I think they'll reiterate what I say every single time. I think that's what makes us a place that's amazing - a place which we are always going to improve on, and being a huge part of this community with a lot to offer.

A chat with Violet

Posted by Eddie Parker on October 06, 2016

Eddie Parker:

Hey folks, Ed here again. Today I'm going to be hunting down one of our team members, we're going to have a little bit of a chat to her. Now a lot of you look over at Alongside and you're probably thinking this is a well-oiled machine. There's some people who make this a well-oiled machine, trust me. There are a lot of easier places you can work. It takes a lot of time, a lot of commitment, and that means we're really proud of about our team and where they come from, and really hit it.

The person we're going to be talking to today is Violet Rose. Violet Rose started as one of our junior sales and now she's the Assistant Manager of 35 Degrees South and Alongside so, she doesn't quite know that we're going to be doing this and here we're going to sneak out to her mid-shift. I think that's probably the best way to go about it, so that we get the most honest reaction from her.

Here she is.

Right, Violet, a few words to tell me, one thing that you love about working at 35 Degrees and Alongside what would that be?

Violet Rose

The opportunities. Ongoing opportunities.

Eddie Parker:

Also you've got to be talking about the opportunities of working alongside me, I can that in your eyes. What opportunities are there that people could enjoy by working with us?

Violet Rose:

Getting to know people around the community. 

Eddie Parker:

Now, do you want to tell us a little bit about yourself, so to begin with, where did you come from, what made you apply for 35 Degrees, and where are you now as far as your career is going and where would you like to be?

Violet Rose:

Originally I worked in retail for about two and a half years. We've done going to Australia looking for a change, didn't quite like it. Had a few arguments with my sister so I moved back to New Zealand. Told myself I was never going to work with people, but then I decided to take a challenge and go into hospitality, something like I never thought I would. Mainly probably the opportunities and the front sector of the industry.

Eddie Parker:

Where do you want to be?

Violet Rose:

Where do I want to be? It's not a national position, hopefully on a cruise ship, relaxing, sipping piña coladas. More professionally, hopefully just somewhere coaching other people on the skills that I've been privileged to learn throughout the few years here.

Eddie Parker:

Thanks Violet. Now obviously you know, especially when someone comes and we get to say a period, where you really just got two thousand people just marching on and for coffees and meals or what not. You know, obviously there's going to be there, that little bit of crazy there, that little bit of crazy gets you through and obviously there's a bit of fun that keeps the team going and working so we'll have to give up, what's some examples of what makes working here fun?

 

Violet Rose:

What makes working here fun ... My ideal day would probably be walking and probably hearing Mark sing, and that's kind of fun, or pretty much just when everyone's having a laugh on the floor even though we've got two thousand capacity. We're at a delay, but fun, the team's what makes it that much more enjoyable.

 

Eddie Parker:

One last question. What is Violet's guilty pleasure?

 

Violet Rose:

Violet's guilty pleasure would probably be procrastination. Yeah, I'm really bad at it. I learned that from Eve though, so yeah. I'm working on it.

 

Eddie Parker:

Obviously chose the wrong person then here, the first time I've done that. I know you'll be hearing a lot more from our team, I'm going to be dedicating the rest of this year to just stalking them down and getting all those answers you've been wanting to hear from the team at 35 South and Alongside.

 

 

Oh, actually I just remembered one more question, let's go Violet again.

 

 

Violet, last question, fairly last question. What's your favorite dish at 35 or Alongside?

 

Violet Rose:

The Chicken Breast and nocky, yeah you can never, ah probably just the most flavors, I'm not a fan of carrots but they pretty much caramelize them too so yeah. Can't go wrong with chicken, I'm a sucker.

 

Eddie Parker:

Awesome, thanks Violet.

 

 

Thanks again for listening to the blog. Hopeful seeing you down at 35 South and Alongside.

 

Cocktails & Dreams

Posted by Eddie Parker on September 28, 2016

Who remembers the movie Cocktail? One of cinemas all-time greats in my opinion. What more could you ask for… Tom Cruise, Bryan Brown and Elizabeth Shue, cocktails and dreams from the seedy night life of the United States to the sunshine and sands of the Caribbean all with the melodic tones in the background of the Beach Boys singing Kokomo. A movie which proved to the world you could walk away from a MBA and strike it big in a local Bar or Pub. Unfortunately the Academy didn’t see things my way and such as Bette Midler was robbed of a Grammy for song “The Rose” so was my beloved Cocktail robbed of Oscars. 

I will always remember Tome Cruise atop a bar of a night club reading aloud his poem to the crowds

“I am the last barman poet, I see America drinking the fabulous cocktails I make, Americans getting stinky on something I stir and shake. The Sex on the beach, The schnapps made from peach, velvet hammer, The Alabama slammer. I make drinks so sweet and snazzy, the ice tea, the kamakazi, the orgasm, the death spasm, the Singapore sling, the dingaling. America you’ve just been devoted to every flavour I got. But if you want to get loaded, why don’t you just buy a shot – Bars Open.” Movie made me want to be a Bar Tender. Except for the last part… tut, tut I am a responsible host after all.

Now imagine you’ve finished work for the day or even the week, let’s shed off those uncomfortable work clothes and get into something more comfy. Pants? Shorts? Shoes? Jandals? Theres no judgement here, what ever is most comfortable for you, lets pull on that favourite shirt your partner frowns at but you have spent years wearing in. Now imagine you jump in the car or bike, or even walk and you make your way down to join us at 35 South & Alongside over the water for a Cocktail, better yet make it a Thursday and enjoy our Thursday Cocktail Extravaganza and let us and the team delight your taste buds with some of the flavours of the Bay of Islands. What could be better? Now if you even want to take that imagination of yours a little further and say… picture Myself as a young Tom Cruise and Nelson D’Sa as an Indian Bryan Brown then who are we to stop you and let’s be honest you wouldn’t be far off the mark now would you (Wink, Wink, smarmy smile).

You won’t find the boring old classics at these restaurants we prefer to give our own twist as lets live a little dangerously people, try something new. Well… we can make on request for those a little nervous to jump out of the box to begin with, however you would be much better off sipping away at a Pirates Gold or a Ka Pai or even relaxing on the large sun bed or couches Alongside with a Pohutakawa.

I’m going to leave you with a couple of my Recommendations this week

For those of us with the “devil may care” feeling try the Midsummer Night’s Dream– Served in Grandmas old Jam or Marmalade Jar and filled with Vodka made locally in the Matakana region with Lychee Liqueur and topped with some Cranberry, Lemon and Blue Berries.

For those of us looking for something without the taste of alcohol try this Mocktail we call the Paihia Punch, Served in a stemmed goblet and topped with a concoction of Cranberry, Blue Berries and Apple. You will not be disappointed sipping away with one these two options on a nice sunny day or evening with your feet up, over the water, looking out over the bay, need I say more.

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