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TASTE after TASTE

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A taste of our life, after our life at Taste. We hope you’ll keep coming back for more.

01/11/2026

WOW!

Thousands of you viewed last week’s “Honeycomb Ice Cream” post. Thousands. WOW. 🤩

As a result, many familiar faces have arrived for dinner at the Cashmere Lounge. So lovely to see you! They came to get their taste of the old classic pudding from our Taste days. A bit of nostalgia. A bit of WOW factor. 🥳

Other diners who hadn’t tried it before, also spotted it being delivered to nearby tables. WOW. They just had to try it too. There was a real sense of FOMO! 😋

Chef Rowan may be regretting suggesting putting it on the menu. He’s been kept very busy making all the components that make up this pudding this week. Very! 😬

Owner Mark has nearly got the description off pat, when verbally running through the dessert special to each table. Nearly! 🤪

Add some WOW factor to your life. Come along & join us at the CASHMERE LOUNGE. Dinner Tuesday-Saturday nights. 😍

Now’s the time for a bit of WOW. 🤩

Gary & David. 👬🧡

25/10/2026

A TASTE OF TASTE.

Remember these?! They’re back. A pop-up dessert special at the Cashmere Lounge.

Homemade Honeycomb Ice Cream in a choux pastry puff, topped with chocolate sauce & honeycomb crunch.

Those of you who dined at TASTE will certainly remember them. They were a permanent fixture on our Pudding Menu. Our biggest seller for 20 years.

With Gary now working FOH at the CASHMERE LOUNGE, Chef Rowan asked him if he could put them on as a dessert special. Sure. Owner Mark was consulted too. Hmmm. OK.

Gary shared the recipes & gave a “honeycomb how to” class. Just like the classes we gave here a few years ago. And here they are.

Come along for dinner at the CASHMERE LOUNGE & order the dessert special. Relive old times. Or maybe it’ll be a new taste experience for you.

A taste of TASTE. Available for a limited time only. Don’t delay. Book today.

Gary & David. 👬🧡

18/10/2026

DELUXE.

The first thing you notice when you open this packet of “deluxe” biscuits isn’t the biscuits. It’s the deluxe packaging.

The thickness of the biscuits is matched by the amount of space between them. Deluxe spacious packaging indeed!

The biscuits have travelled in comfort to their place of purchase. They must have the same deluxe feeling that you get when you travel business class on a plane.

With only 8 passengers in this spacious deluxe cabin, it’s the business class of biscuit travel.

Gary & David. 👬🧡

11/10/2026

YAHOO FOR WAGYU.

Simply described on the menu as “Wagyu Salt Beef Toastie”, this completely understates this delicious sandwich.

It’s on the menu at the fabulous Prefab - Eatery & Events, a cafe we visit often for their great food & service from Bridget & her team.

It’s their interpretation of the Reuben Sandwich, a classic American diner dish that we’ve enjoyed often.

They use Wagyu Salt Beef instead of the usual corned beef or pastrami. It’s layered with sauerkraut & cheese between two slices of their house made seeded sourdough, then pan toasted in butter. This results in a gorgeous, golden, crispy crust.

Instead of being in the sandwich, they serve a dish of Russian dressing - a chilli spiked mayonnaise - plus a dill pickle on the side.

Now on the menu. Yahoo for this Wagyu Reuben.

Gary & David. 👬🧡

04/10/2026

JUST THE ONE!

While out at a cafe last week, Gary ordered a muffin to go with his coffee.

It was advertised as a Blueberry Muffin. Gary is quite partial to a Blueberry Muffin.

It was as advertised. Technically. It included A Blueberry. Yep. Just the one!

No end of hunting unearthed any more. Nope. Just the one.

Don’t be fooled by the photo. Cutting the muffin in half also cut the one & only Blueberry in half, meaning each half of the muffin was still a Blueberry Muffin. Technically. Just.

Why do places have to be so mean? We thought hospitality was all about generosity!

Gary & David. 👬🧡

27/09/2026

BOBOTIE.

Have you ever tried this classic dish from South Africa?

It’s a spiced minced meat dish, topped off with an egg custard before baking in the oven.

In a pan, fry off some onion with curry powder. Add some fruit chutney. We used a mango chutney. Add the minced meat, along with some torn bread that has been soaked in milk. We used beef mince.

The other addition is some dried fruit. We used sultanas, but some recipes we saw suggested dried apricots.

Once cooked, put into a baking dish & pour over an egg & milk custard mixture with a pinch of turmeric. Top with some bay leaves. Bake in the oven until the custard is golden, puffed & set.

Have a look online for an exact recipe. There’s quite a few variations to choose from.

It made for a tasty Sunday night tea, served with some extra mango chutney on the side & a simple salad of sliced iceberg lettuce, spring onion & diced tomato.

Try this bobotie. We reckon it’s a beauty.

Gary & David. 👬🧡

20/09/2026

A BUNCH OF ASPARAGUS TIPS.

Asparagus is in the shops. It must be spring. Here’s a bunch of asparagus tips to inspire you.

To us, the most important thing is to prepare your asparagus properly. Don’t use the whole spear. The tough ends are woody, stringy, bitter & hard. They ruin the whole eating experience.

The spears will naturally “snap” at their tender point when bent, leaving the sweet, tender tips. Yes. Sorry, there’s a bit of wastage. Now you can proceed.

We prefer to blanch our asparagus in a single layer in a large frypan of boiling salted water. They’re done when they turn a lovely bright green & you can prick the point of a sharp knife easily in the thickest end. Don’t overcook.

Then you can use them in so many ways. Drain & serve them hot or plunge them into iced water to refresh them if using them in a cold dish.

Perfect hot when tossed in butter, with chicken, fish or steak. Or smothered with tasty cheese sauce or lemon hollandaise.

Who remembers the toasted asparagus rolls with cheese sauce & poached eggs we served every season for Brunch at Taste?!

Cold, they make a wonderful addition to a spring salad too, with avocado, grapefruit, rocket, shaved parmesan or crumbled goat’s cheese & a red currant & poppy seed dressing. Add some prosciutto too & a slice of crusty sourdough.

They make delicious fresh asparagus rolls too. Buttered soft white bread, crusts removed, a smear of lemon mayonnaise. Quite different from the tinned version.

There’s so many other uses. What are your tips? We’ll be making the most of asparagus during it’s short season. You should too. You might see some other ideas here.

Use our bunch of asparagus tips to make the most of your bunch of asparagus tips.

Gary & David. 👬🧡

13/09/2026

CATCH ‘EM WHILE YOU CAN.

It’s whitebait season. In September & October, are you one of the people who flock to your favourite “secret” fishing spot to catch ‘em while you can?!

It will come as no surprise that we’re not one of those people. Sitting patiently on the banks of a stream or at an estuary in the cold isn’t our idea of fun. Plus we don’t have the outfits. No waders or Swandris in this house.

So we’re grateful to those who do enjoy setting out day after day during the season in the hope of catching these elusive little fish. We’re happy to pay the price for their efforts.

We had our first taste of whitebait last week. It appeared on a restaurant menu as an entree. Simply a single fritter, served with lemon. Egg, whitebait, salt & pepper, cooked in butter. Perfect. Just how we like it.

They’ll be on restaurant menus for a limited time only. Better catch ‘em while you can.

Gary & David. 👬🧡

06/09/2026

EGG SANDWICH.

We do love an egg sandwich. What about you?

This is the egg sandwich “recipe” Gary shared with his friend & food hero Lois Daish. She was kind enough to print it in her 1997 cookbook “Fuss Free Food For Two”.

It’s the method Gary learnt from his mother many years ago. She was famous for her delicious finger sandwiches. Particularly the triple layer egg, tomato & ham clubs. Yum.

Unlike most egg sandwiches, this method doesn’t include mayonnaise for moisture. Butter is combined with the eggs while they are still warm. It softens & amalgamates with the egg yolk to make a rich, soft, creamy spread.

While Lois recommends eating it while still warm, it’s equally delicious made in advance & eaten later. We have to admit that we also butter the bread. Yes. Lots of butter involved here, but that ensures the sandwich sticks together.

We used this method in our “Downtown Catering” days, where egg & tomato club sandwiches were always included as part of any lunches we dropped off to various advertising agencies & corporate offices. Downtown.

Try it for yourself. It might become one of your “meals for me” in the same way it did for Lois.

Gary & David. 👬🧡

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Khandallah
Wellington
6035

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