Journal

Ponderings and musings on the topics of eating, drinking and sharing

Life beyond flat white

The call for a flat white is so common that many see it coming before it arrives. Do we even ask ourselves anymore: “What do I feel like?” We slip into routine with our morning cup of joe – Flat White, Long Black, Cappuccino with Cinnamon.

At Opera Kitchen we have been playing with some alternatives. Spring seems a good time to break habits, take up new hobbies, develop fresh tastes. We’ve been inspired by the goodness of turmeric root and so have introduced a Golden Latte to our hot drinks offering. With honey, spices and almond milk this is breakfast in a glass!  But it’s also a relaxing brew for late afternoon. For a real caffeine hit we now offer pour over coffee. It doesn’t have the bite of a standard long black and it does deliver a wake up and take note statement!  Rethink your regular and give your taste buds a taste buzz!

First tastes of Spring

That taste of the first asparagus of the season – is that Spring? Or is it lamb? And that delicious contradiction of enjoying the bouncing of baby sheep in the fields around us and equally enjoying the taste of them served up with fresh mint.
Your first spring mouthful can set the standard for the tastes of the season to come. Get inspired and shout your tastebuds a treat with our Spring Feast @ Smiths on Friday 23 September. Book your place at info@operakitchen.co.nz.
Asparagus, Lamb, Whitebait, New Vintage Wines, Picnic Puddings, Shared Multicourse Dinner. $55pp

Dessert Bar best bar none

Fads are like butterflies. We net the nice ones, keep them in our collection, and so fads become classics. Others we admire but leave to float off. One that we have added to our offering is the dessert bar. It’s particularly perfect for weddings – although other celebrations benefit from this way of delivering deliciousness to guests –  and here’s seven golden reasons why:

  1. Nostalgia

Celebrations are about throwing out the everyday, being a bit silly and fun, dessert bars can help you re-acquaint yourself with your inner child. Our dessert bars are bespoke so we can bring back your halcyon days in a sweet and tasty way.

  1. Personality

A particular passion for hundreds and thousands? A penchant for peanut butter or nutella? Crazy over caramel? We can incorporate your favourite flavours into a dessert bar that suits your tastes and your style.

  1. Theming

Tying dessert into your event theme is a clever way to bring clarity to your vision. Colour choices or flourishes that reflect your special day mean there’s an overarching, integrated style that represents you.  Plus when everything is tied together the impact is unbeatable.

  1. Gifts and favours

Gifting a slice of your special day is a great way to thank your guests. With dessert bars there’s all sorts of ways to let people enjoy the spread and take a little something away for later. Whether it’s boxed favours or individual treats, dessert bars can serve up the perfect way to say “Thanks for being part of this special day”.

  1. Mix and mingle

Bite-sized morsels from a range of flavours can give your guests the opportunity to circulate through your party. With so many friends to reconnect with a selection of desserts that allows people to pop in a mouthful then chat is perfect.

  1. Portions and dietary requirements

Supporting guests to eat the way they want is an important part of playing host. There’s a range of reasons why people choose to eat, or not eat, certain things and we can work with you to make sure everyone is catered for. Another choice people make is to limit their portion size, or indulge on a special day. Whether you’re playing it safe or letting it all hang out, with a dessert bar we’ve got you covered.

  1. Diverse tastes

There’s no better way to cater for a wide range of guests and their diverse desires than with a dessert bar. You can have a number of different flavours, all available in one place. Chocoholic or fruit freak, nutty over berries or an affogato aficionado, we’ve got your yumminess needs sorted.

IN THE CHRISTMAS MOOD

We’re in the Christmas dip, half way between the two festive seasons. With the rise of mid-winter Christmas we’ve got a great excuse to don a frock and pull a cracker with friends. But it’s also a great time to start thinking about where to hold the end-of-year office bash. It doesn’t need to be just chips, beers and crepe-paper streamers in the photocopy room, it can be candlelight, fine cuisine with matching wines, ambience and a little bit of decadence.

The Christmas ‘work do’ needs to be more than simply the obligatory get together before the real festivities begin, it should celebrate a year of hard grind, commitment to the cause, the highs and lows of work life. We spend 2000 hours a year working, we should get to have a real shin dig to mark that.

Good places go fast and November/December bookings can be mad, so get in early. Book a venue – we have Opera Kitchen, Parlour Projects and Smiths – to host your team, then spend the next few months looking forward to enjoying the evening.

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Hawke's Bay, New Zealand
info@operakitchen.co.nz
+64 6-870 6020

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