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The Weekend Sun
Kawerau drop 1800 years in the making Mata Beers are brewed and bottled locally in the Bay in Kawerau by Aotearoa Breweries NZ Ltd.
As beer is made up of over 90% water, it has long been recognised that the quality of the water in the brewing process is very important. All Mata beers are brewed using pure artesian water sourced specially from the Eastern Bay of Plenty region. The water has been protected in an underground aquifer 1000ft underground at the Otakiri Springs aquifer and is one of the deepest, highest quality water sources in New Zealand and in the world. It has been carbon dated at more than 1800 years old. During its journey to the earth’s surface, the water undergoes natural rock filtration, resulting in one of the best tasting waters in New Zealand. I caught up with Gloria recently at the craft beer show; it was great to have the opportu-
nity to try a couple of the new beers. The Mata Brown Boy amber ale is a full flavoured ale with malty characteristics balanced by a refreshing dash of New Zealand’s indigenous horopito magic! Next time you get the chance, try a Mata, an excellent local beer, available from Liqourland Mount Maunganui and Tauranga. Check out the video with Gloria on www. sunlive.co.nz. If you have a product that you would like me to feature and review, please email claire@thesun.co.nz
Mata Brown Boy Amber Ale is made from some of New Zealand’s purest water.
In praise of great food Tasty food, good prices and friendly service – complete with a scenic view, the Chapel St Café offers everything you could ever want. Only four months on since the busy café in the Bay Central shopping centre changed ownership the eatery is even more popular than ever. New owners Linh and Jason Lee have kept on the same great staff and are building on the café’s Chapel St Café owner Linh top reputation. They are also drawing on 15 years’ experience in the family (left) and chef Kimmy bakery in Panmure. (right) show some of the “We just wanted a change and to café’s great dishes, while get away from Auckland and we are manager Rhonda and owner Jason Lee look on. very happy with how everything is going,” says Jason. Photo by Bruce Barnard.
In keeping with their bakery background everything is made on-site – from the cakes and muffins, to the wraps, filos, quiche and soups. While all their customers have their own favourite items, Jason says one of the most popular dishes on the menu would have to be eggs benedict. “Customers love it – I think it’s because of the special hollandaise sauce we make ourselves.” The cafe has also earned a great reputation as a venue for after-hours functions with its ability to put on a special menu to suit different budgets and tastes. The venue can cater for up to 60 and has become popular for club dinner meetings. Chapel St Café is licenced and sells a range of beer and wine. The café is open seven days from 7.30am3.30pm over winter.
By Hamish Carter