EDIBLES
A L OA F YO U K N E A D Wellington Sourdough was born from the development of the house bread served at Whitebait. Catherine Adams still bakes it out of their kitchen, arriving at 2 am, when the maitre d’ has had a couple, and leaving at 11 am. However in midNovember Wellington Sourdough moves into new premises on the Left Bank in Cuba Mall. The nooks, crannies and alleyways of Melbourne were an inspiration for choosing the new spot. It will be open to the public and there will also be a selection of cabinet food available.
SALUT, TOAST
GUILT FREE BUSINESS
The annual celebration of Wellington (can we claim that?) wines happens on Sunday November 19, with the annual Toast Martinborough event. This year there are nine wineries and 13 caterers taking part. Five of the caterers are from Wellington, including Capitol, 3littlepigs, the Crab Shack, and House of Dumplings.
At 161 Willis St, Innocent Foods is providing locally sourced organic foods to go. They include cold-pressed juices, salads and breakfast bowls, and soup for lunch. Their organic Turkish pistachios (they charge by the kilo) are proving extremely popular. Treats like vegan Snickers slices cater to those with a sweet tooth.
SOUTHERN CROSS G ARDEN B AR R ESTAU RANT W W W.THECROSS.CO.NZ 39 Abel Smith Street, Te Aro, Wellington cu@thecross.co.nz | (04) 384 9085 Open 7 days: 8am weekdays | 9am weekends thecrosswellington
thecrosswellington
LASHINGS Meant insults in the early 90’s. But Jackie Lee, who recently moved home from working as a pastry chef in a Michelin-starred restaurant in the UK, has made them the ultimate gift. She is creating luxurious chocolate brownies, using Wellington Chocolate Factory 70% cocoa chocolate. Among the flavours are Fix & Fog PB & J, and coconut salted caramel. Currently she sells solely online, with an overnight delivery service nationwide. The brownies come packaged in a beautiful box. Find more at www.lashingsfood.com