Australian Gourmet Traveller - (08)August 2020 (1)

PHOTOGRAPHY

GETTY

IMAGES

(MAIN),

JOSH

GRIGGS

(SIDART),

EMILY RAFFERTY (CAZADOR) & TEZ MERCER (LILLIUS).

ChefandwinebarownerLESLIEHOTTIAUXshares

her top tips for eating and drinking in NZ’s biggest city.

A CHEF’SGUIDETO...

Auckland,

New Zealand

I

t’sfittingthatKiwichefandone-timeSan

PellegrinoBestYoungChefPacificwinner

LeslieHottiauxtalkssomuchaboutcommunity

andneighbours.Apero,theAucklandwinebar

sheopenedwithmaîtred’partnerIsmoKoski,is

a cosyhangoutthatwelcomesandcomfortsguests

andlocalswithhomelyFrenchflavours.Hottiaux

believesthatthepeopleyoubreakbreadwithareas

importantasthebreadyoubreak,asdemonstrated

by her guide to New Zealand’s City of Sails.

Refined Japanese

Cocorois myabsolutefavourite

restaurant.MakotoTokuyamais

sucha talentedchefwhocooks

refinedJapanesecuisine– the

sashimiplatteris nextlevel.It has

anamazingwineandsakelist,

whichturnedmeintoa sakedrinker.

I lovethatyoucangoherefor

a big-splurgeandcelebration

orjustpopinfora low-keylunch.

It really is my special place.

A French affair

If chefsarevisitingmeinAuckland,

I’lltakethemtolunchatMaison

Vauron.Thechef– oneofmyold

headchefs– is fromFrance,but

helovestocookold-schooldishes.

Terrines,rillettes,whateverthe

platdujourmaybeonthatday;

everythingonthemenuis awesome.

Whileyoueat,you’resurrounded

bywinewhichyoucanliterallypull

off the shelf and drink with lunch.