MOUTH-WATERING Mediterranean

From Boccadillos to Dolmades, Moroccan Lamb and Paella – the cuisine spans Morocco, Greece, and Turkey, to name a few.

Traditional dishes are known to be super healthy and common flavour notes include lemon, basil, bay leaf, cloves, mint, sa ron, and turmeric.

It’s perfectly paired with a vino, too. Try a red alongside lamb, white with seafood dishes, and a rosé with rice-based meals.

This delicious fare dates back to Ancient Egypt, and it’s a fine art to get it right. Enter Mosaic by Simo – the team here know the food and they do it brilliantly. Their signature dish is Boccadillos – a traditional Moroccan toasted wrap that is bursting with meat, veggies, salad and sauce. They have a wide variety of vegan and gluten-free options, too.

The Lincoln Road restaurant also boasts a great atmosphere, and specialises in wine and food pairing. You can ask the knowledgeable team for recommendations to go alongside your meal or alternatively you can BYO. www.mosaicbysimo.nz

Pop by for a takeaway Boccadillo or treat yourself to a night out and indulge in a Sumac beef kofta, falafel dishes, or couscous – yum.

The mantra of Twentyfour Catering is “have kit, will travel”. They specialise in weddings across the South Island, o ering customised menus and personal attention to each couple. The company’s owner and chef, Chantelle Quinn, can create an outstanding feast anywhere. “We are very versatile, and we have said yes to every location so far,” she says. Chantelle makes sure everything runs smoothly, and the menu reflects each couple’s unique tastes. One example was a groom who requested a salted caramel and pistachio cheesecake made from his grandmother’s recipe, which Chantelle transformed into mini portions for guests. www.twentyfourcatering.co.nz

The cuisine o ered is a fusion of French and Kiwi flavours, with a rustic, protein-rich menu. Six di erent types of meats can be served, which goes down extremely well at rural weddings, and, where possible, the produce is locally sourced.

Chantelle says she finds joy in seeing guests in elegant attire savouring her team’s dishes and going back for more.