All posts tagged: offal

6. Cazador

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In celebration of Auckland Restaurant Month, I will be posting 31 quick-fire reviews on 31 restaurants and cafes in the Auckland CBD and city fringe. The atmosphere is… A charming kitschy restaurant complete with round archways, plastered walls and more taxidermied beast and fowl than some diners will feel comfortable with. The bar area was packed and boisterous at 6pm when we arrived, the dining area quietly well behaved. Come here for… Game meat (and vegetable) dishes served in an unfussy style. Simple clean flavours using unusual ingredients. The menu of about 5 starters and 5 mains changes frequently with daily specials to entice. The most interesting thing on the menu… Crumbed lamb’s brains with sauce gribiche (current menu) Poussin hearts with pancetta and parsley (daily special) Unexpectedly wonderful… Braised ox tail Crumbed lamb’s brains with sauce gribiche I would come back to try… Everything. They menu is updated every 2-3 weeks to keep things interesting, though favourites will re-appear in various forms. Catering to… Omnivores and adventurous meat eaters. Free range, ethically sourced meat eaters. …

Devouring the beast

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  Last Saturday, my friends Coco, Miss A and The Koala and I enjoyed a day of activities related to the beast. Observing the beast First, the girls and I joined up mid-day and went to the Wildlife Photographer of the Year exhibition at the Auckland Museum. 100 photos from both professionals and amateurs wielding professional cameras amazed and inspired us. Devouring the beast Later that day, we joined up again, this time with The Koala in tow and feasted on beasts at Cazador – Auckland’s only game meat restaurant. I’d been dreaming of this animalistic day for a while. Looking at photos of beautiful birds and beasts and eating birds and beasts later. It’s a macabre pairing so I’m glad we let a good 6 hours pass between the two activities. Cazador comes highly recommended by anyone that visits and was a wonderful experience. The food is cooked simply, letting the unusual ingredients shine. More on Cazador in my dedicated quick-fire review later today. Like any good food blogger, I had studied Cazador’s latest menu prior to our visit. Their …

Duck Liver, Cognac and Sage Pâté

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This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Leah from Sharing The Food We Love is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. ‘Gnac Merry Christmas and happy holidays everyone! It’s a great season for eating and drinking. Let’s begin with a little shout out to Cognac. The Koala and I have been enjoying Cognac since winter. At 40% alc/vol it’s a serious tipple but goes down smooth as silk. I also love how low maintenance it is. Just pour and enjoy. No ice, no mixer, no fluff and cheaper than I would have guessed. With Cognac in the house, I wanted to do something else with it this month and perusing my foodie bucket list, I found just the thing. Years ago, I was a little obsessed with liver after I read about the super rat science experiment: “A group of scientists that have been …