WAITER THERE IS A TWIT IN MY RESTAURANT

We reported recently on our experience with twittering our concerns about a substandard fish pie we had in a cafe recently and the fact that the restaurant was monitoring twitter and sorted out the issue in short order.

Now the Herald is carrying a story on how Twitter is being used by restaurants. Hospitality by its very nature is a great place to capitalise on the benefits of social media. Wellingtonians are joining up Four Square in droves as it points the social butterflies to the best deals around the place.

One of best examples on the Wellington scene of social media use is St Johns. the normally laconic owner Jason is having some fun on twitter offering deals on beer and wine every time the wind gets up . His latest effort is a total pisstake of himself but already he has had 3500 people view the vid on Youtube.

Well done him.

We are really expecting that the hospitality will be huge users of social media. Its immediacy and ability to target are a marketers wet dream.

BEST SIT DOWN FISH AND CHIPS MEAL IN WELLINGTON

Today we dined at McGinnitys restaurant at the Wellesley Hotel.

It just keeps getting better.And the word is spreading, its starting to get pretty crowded at lunchtime.

In reality, its one of Wellington's best kept secrets. McGinnitys has a wonderful old world feel, and charm.

While the boys dined on rump steak with Mushroom Tapenade and Steak and kidney hotpots - we opted for the battered fish and chips - it was spectacularly good. Tarakihi at its best. The batter was light and exquisitely crisp the fish quiveringly fresh - the chips tasty and crunchy.

And the price? $19.50.

It is the best fish and chips dish of all the good restaurants in Wellington.

And the boys? Well they also declared their dishes some of the best ever.

Its the sort of place you go to get the best food we all love- done exceedingly well.

The Wine? Well it was a great match for the boys sacrifices to the alter of King Carnivore. Aspire Cab Merlot.

PARTWITTERLY GOOD SERVICE

We have been looking at the various ways that Twitter is starting to make in roads into our daily lives as it picks up more and more users. And today was a classic example of how it can work.

We had lunch at Cafe L'affare. Not a place we normally go simply because we have an aversion to untamed rugrats and the place is their spiritual home. So being a bit peckish we ordered up the fish pie $18 with salad. We love fish pie. We have written a lot about who has the best fish pie in Wellington so without calling for a vote on it - we think we can claim the title of Wellingtons number one fish pie expert. and Arbitrageurs pie is still the best.

So it was with much sadness that when we lifted the lid on the L'affare smoked fish pie today that it was not an affair we wanted to remember. It was solid and sticky in a wallpaper paste kinda way. It was so overcooked and dried out that the pieces of egg within were a goldy colour and could have served as the innards of a good golfball.

So we decided that this was a tweetworthy event.

So we sent out our tweet missive that the pie at Laffare was not good and commented on its wallpaper paste consistency. We put down our phone sighed and forked over the stodgy remains and looked at the lovely salad. Sadly we are not really a salady kinda chick.

Then suddenly the lovely young man about the house was at our side.

"So what are we going to do about this" he said.

Lordy, it took a second to work out that he was indeed talking about our pie.

We were surprised and delighted with the instant response.

And we hasten to add that we have sent back food if its not up to standard and were just about to do that anyway.

He then swept up the bill and told us lunch was on the house. He told us they have a search on L'Affare on twitter and thats how they picked my tweet up. He also told us that the fish pie was being taken off the menu.

So big ups to L'Affare.

They do have a reputation of being a good eatery and coffee house to protect. And they did it in style today. So we will go back.

We have been watching the exponential growth and practical use of Twitter and Foursquare and Facebook with a great deal of interest.

Used well it is definitely a fantastic marketing tool. And more and more restaurants and bars in Wellington are using it.

JUST DRINKIN AND EATIN ...

The Beaujolais orphans have found a new home.. We are all in heaven. It's little, out of the way ( so the boss will have a bloody hard job finding you, unless you are of course with the boss), a bit smoky, foods better than good and wont break the bank, wine list is great, its warm, stylish and comfy...We have made it ours.

So for all of the out of towners who are missing the " Boj" email us and we will let you know where to go....

We also had occasion to dine at the splendid Foxglove the other nite... We had been invited to the opening but sadly were in the Wairarapa. The guys who own Foxglove also own the Matterhorn and its clear they know what they are doing. They have turned a cold, uninviting, badly run barn of a pub called the Loaded Hog - that was legend for its crap food, into what we think will become a very popular top end restaurant. It is all class and no pretensions.

We had the duck - sticky, salty and delightful moist and melty it was. (gosh that almost sounds rude). We love the decor - a bank of ferns grace the wall at the entrance. The little cosy Window on the Waterfront dining room is fab. It really is a great addition to the Wellington Harbour eateries. We will be back .

We have also heard that the Dockside has undergone a bit of a facelift. We haven't been there for months because we decided that the food was mediocre and didn't match the exorbitant prices. And apparently there has been some sort of change in ownership.

We also note that some of the prices have been reduced.

So we will be off to have a visit soon to see if it has improved.

We are also pleased to report that the Green Parrot food is still pretty damn good. Mind you after a great night of carousing one wonders if it is possible to be a good judge of the quality of the nosh. But the flounder was a stunner - well we think it was.

And the place is always spotless - including the toilets. We like that in a restaurant. Well BustedBlonde did.....

DAM FINE FOOD

We had lunch at Shed Five late last week. It was interesting to compare it with its sister restaurant Euro. The maitre de at Shed Five is a lovely Basil Faulty wise cracking laugh a minute man who knows food and wine. We started with Southern Glory Oysters. They are huuugggee! They are Bluff oysters farmed in the sheltered waters of Big Glory in Paterson Inlet. We had a dozen between three of us.

Even BB, known for her ability to open throat beer faster than anyone she has been pitted against, could not swallow these buggers whole. They are stunning. We texted Cactus and I swear we could hear her scream of outrage across a couple of oceans. We matched the oysters with a lovely Yealands, Sauvignon Blanc. Then we had a flounder for main. It was simply the finest flounder I have ever had at any restaurant in NZ. I eat a lot of flounder, I buy it about once a fortnight so I reckon I am a bit of a connoisseur. It was in a light asian styled broth. We will endeavour to get the recipe.

We then asked for a stinky, hard and blue cheese board.. It was fantastic - all smelly and rich . We could go into the descriptions but you can find them on the menus here

And we have no relationship with Shed Five or the Nourish Group. We just like their food.

GREAT WELLINGTON WEBSITE

We found this site - Texture today - its a nice round up of whats on and food and wine commentary.

We were delighted to find that the old Dorothys Pastiserre is going to be the new Expressaholic.

Wont have far to get a caffiene injection!

LEFTIES ONLY KNOW THE TROUGH

We occasionally dip into the dark side to see what the left is saying. The Standard the blog of spotty boys is all agog at Wellington businessman and successful restaurateur Mike Egan telling a recent local economic summit that if workers didn't shape up they would find workers who did.
He puts it like this.

Mr Egan, who runs five Wellington restaurants and a service apartment business, told about 100 people at a regional economic and employment summit that industries such as his that relied on youthful workers were now more consumer focused. "Whilst Generation Y has been analysed quite comprehensively and we think we may know what makes them tick, we have to make sure their expectations are tempered to match our expectations."

Concessions had been made in the past to match the labour shortage, but "if some of our employees cannot adapt fast enough we will drag them out of the cave and leave them to the sabre-tooth tigers and find staff who can and will adapt".

Anyway the little spotty boys are calling for a boycott of Mike's restaurants. Yeeha we say. The lefty wankers are low brow arrogant diners at best and trough feeders who wouldn't know a pad thai from a bad tie, at worst.

We are more than happy to support any restaurateur who wants to ensure the highest standards for his guests and that in turn ensures more people will dine at his restaurants and then he will make more money and, god forbid, hire more people. Can any little lefty wanker tell me what the hell is wrong with that?

For the record we think that Egan's restaurants are very bloody good and there is a a range of them from the cheap and cheerful Monsoon Poon to the elegant and iconic Boulcott St Bistro. . And for the record, we have dined at his restaurants and been served by the owner himself. He is that sort of hands on bloke - he leads by example.Just the sort of bugger we need to get this country kick started again. So to the wee spotty boys - go chow down at McDonalds - its where you belong. You are what you eat.

KOI CLASS ACT

Wellington's newest restaurant Koi has opened quietly in the lovely space once occupied by Copita. It is part of the growing Dermot Murphy empire.

Anyway we dined there with the mustachioed (he not a she) big brown fella prawn for lunch.

He had been there before and was well versed with the menu.

For lunch you start with a range of stunning nibbly bits - We had the squid - which was the softest squid we have had in ages and then had beef tongue which was a bit chewy but tasty and chicken livers - again yum. We then tried some of the octopus sashimi - delicate and juicy!

The big brown fella had the lunch plate with mackerel. It is a lovely plate of fillets and a number of Japanese inspired condiments. You can have a vegetarian, 0r meat option. It looked yum but we opted for more squid. We had a lovely Yealands Sauvignon Blanc which was light and elegant.

We finished the meal off with a cheese board.Served simply with muscatels and figs.

We think that Dermot is on to a winner with Koi. The surroundings are lovely - warm white with touches of eastern decadence. And he has retained the lovely comfy chairs from Copita.
Koi is a little different and there are quiet elements of kiwi fusion layering the offerings. We understand that they have had a Japanese consultant in to assist with the menu.

The other feature of Dermot's foody fiefdom is the staff. They are always attentive, knowledgeable and efficient.

Anyway a mate and client was at the next table and he picked up our tab. You cant get better than that!

WHO GIVES A TOSS IN WELLINGTON?

A well known Italian Restaurant we frequent often, is owned by a lovely bloke who has had a bit of tooth trouble. His dentist refers him on to another tooth specialist for some special work. He rings the specialist who gives him the address for his appointment.

Our favourite food maestro gets to the inner city Wellington building in question at 10am in the morning bracing himself for an expensive treatment. He knocks on the door. It is opened by a woman wrapped only in a dressing gown.

"Sorry" she says "we are fully booked for the day"

The door closes. He stands in the corridor for a few minutes checking the address - it matches the number on the door so he rings the specialist, who horrified realises that he has given his new customer the wrong address . Instead he directed our man to some lovely ladies who offer executives an inner city haven that specialises in offering relief from the stresses and strains of Wellington corporate life.

Our favourite food maestro Harbours no ill will.

You may remember we took some delight ribbing Christchurch about its lunch time corporate relief service a few weeks back and now we are overjoyed to find out that when public servants find all this slashing and burning a bit much , they can get some mid city relaxation at the hands of some fair maidens.

That will make our job a lot easier.

OUCH

If you front up to Tulsi in the next few days - you might find that the bon vivant owner Monty Patel is absent. You see our favourite Wellington Indian restaurant proprietor has been on tour with the Indian Cricket team. He has had fun. Lots and lots of fun. Way too much fun in fact. He can't walk.
We understand that he is afflicted by the Curse of Kings.
However the performance of his beloved countrymen is apparently soothing his savage pain.

SAD DAY, BAD DAY AND OYSTERS

On the way to the Dockside we discovered that Rex Morgans lovely restaurant Citron is going to eventually be based in the new WaterMark building at the wharf end of Taranaki St.

The good news today was that the Bluff oysters served up by "Norm the oyster shucker" at Dockside were superb. Interestingly we were expecting them to be around the $55 a dozen. They were plated at $40 a doz any way you liked. We had a doz natural and a doz tempura.

The bad news was that Dockside was only half full. Now we have been at most "Start of the oyster season" days at the Dockside and we have in the past had to settle for being on the waiting list. So times are getting tough. Even tough for us, as it will be our last visit to Dockside for some time but with the sun shining good company and the chance to eat one of the finest seafoods of the world, it was a nice day to reminisce of better times.


The sad news is that Sealords is laying off about 160 staff. We were a bit shocked when we heard this earlier today but are confident that rationalisation will put the company in a stronger position to weather the economic storm on the horizon.

SATURDAY ROUND UP

SEVENS
We had a great day at the sevens. It was good to catch up with people we hadn't seen for a while. the crowd heaved with good humour and the lengths that some people go to to dress up is mind boggling.
DOCKSIDE
We had a very average lunch at the Dockside choosing pork belly which should be all sticky and moist and gooey and melty but it was dry and bordering on cold and the potatoes were overcooked as well. However the company was great.
BACK TO THE SEVENS
But Dockside was the place to be to watch the crowds migrate their way to the stadium along the waterfront. Arabs and tutus seemed to dominate. The Loaded Hog was pulsing with hundreds of people enjoying the great weather and the costumes. It is staggering to see the number of normally staid men dress up as women. Sadly, the fun police were out in force at the Stadium removing all helmets and plastic swords, and a few other bits and pieces. We also think that just about every bar and restaurant was surcharge free. That raises a very interesting point - if it was good enough for all bars and restaurants not to charge it why the hell did the Stadium continue to charge it? ? What did happen was the people were tanking up on the way to the stadium so they didn't spend much while they were there.

WAITANGI
John Key showed that one of his finest attributes is his ability to think on his feet and judge the moment. After being jostled by protestors - he then adopts a couple of kids and tells the crowd that the future is all about them. It was a wonderful gesture, from the heart that will be the enduring memory for many at Waitangi.
We have talked to many Maori and everyone is just simply ashamed at what happened. It was also very unexpected. Everyone was very relaxed about this Waitangi day so the protestors came out of left field.

SMART RESTAURANTS = NO SURCHARGE

Today we dined at Beaujolais - one of our regular haunts. We had the duck parfait - stunning it was accompanied by Trinity Hill Merlot. Any way they are advertising being open on Waitangi Day and there is no surcharge. As we wandered up town thru Manners and Cuba St we notice a few more places advertising no surcharge on Waitangi Day. Times are getting tighter and restaurants are getting smarter.

And D4 is also scrapping the surcharge.

HORSE SHOT?

Apparently the town's most expensive dead meat palace is closed due to "technical difficulties".

And Ohakune means " place to be careful" - Seems someone wasn't and consequently fell over. We are not sure of the "technical details" of the incident.


Hat Tip Wellingtonista

BELLISIMO

Today we had lunch with the Gun Runner one of my mates and a good woman.
Anyway, we tend to head to Bella Italia . It is superb.

We had the Baked Cannelloni with fresh spinach, Ricotta filling and bechamelle sauce and seriously we wanted to turn up my plate and lick off the last of the sauce.

The GR had her usual -Spaghettini with prawn garlic, chilli and rocket leaf . It looked yum - it always does. It has a nice deck and you can watch out for really famous people as they ply their various trades down the artery of Wellingtons bureaucracy, better known as The Terrace.

NIGHTMARE ON WILLIS ST

Crazy, someone does shoot horses.



Apparently because someone rode away on a cloud of white dust.

See C9 of todays Dom - its public.

Update - the Dom serves up the Crazyhorse story

A very meaty issue.

Hat Tip to PB

the baby prawn.

WELLINGTON CITY COUNCIL HAS RESTAURANT FOOD SAFETY UNDER CONTROL

We lilke it when people talk back and Richard MacLean the councils comms czar has been quick to stamp out any impression that the council needs to name and shame restaurants.

Thanks Richard.

Greetings Roarprawn
At Wellington City Council we've generally found the idea of a 'name and shame' list or similar to be largely pointless. Our preferred approach is to inspect restaurants and other food premises regularly - and really get on the case of places that aren't shaping up. This means lots of visits. Usually the recalcitrant owners get the message about hygiene etc very quickly and problems go away.
On the rare occasions that we prosecute, the resulting media publicity almost always proves fatal to the business - they see their customers disappear overnight and they are closed within weeks. Just the threat of prosecution focuses the attention of restaurant owners very, very quickly.
cheers!
Richard MacLean - WCC Communications

16 January 2009 17:36

NAME AND SHAME SHITTY RESTAURANTS

OOh yuck - Perth does a name and shame on some restaurants - what a bloody good idea. Now we reckon that most of Welly's restaurants are up to scratch and we always check their ratings. But we like the idea of listing the ones who have been prosecuted. We have in the past had a range of food poisonings so anything that can prevent that is a winner in our book.

WELLINGTON FOODY GOSSIP.

Today the rugby prawn and I had a nice business lunch at St Johns Bar and Restaurant . Turbot is a special favourite fish of mine and I was delighted it was on the menu. It was the best fish I have had in ages. Settled on a heady garlic mash, and dressed with a lovely julienne carrot salad the fish was cooked to perfection. I will be going back for more. He was a bit more reticent about his Sirloin Steak - declaring it a tad too tough. We drank a lovely bottle of of Arcadia bubbles from Central Otago. Its light and girly - like Pol Roger without the citrusy zing and length.
As for food gossip - It is time one of the Wellington main stream media did a story on who owns what in the Wellington hospitality scene. We hear that while the Trinity Group remain one the main players in bar management , many of their previous bars are now owned by a big Aussie company.
And the word is that DB has so much money buried in the basement of the failed Temperance Bar complex that some of the company wags have suggested that it be turned into the Brewery giants offices. And everyone is watching anxiously to see who will close next. Times are pretty tough we are told.

And anyone walking down the west side of lower Willis St can't fail to notice that it has become a shopping ghetto. While the fashionistas dominate the east side, the West Side looks like it has been bombed. It was busy enough prior to Xmas but all with shops on short term, sell shit quick, leases. Now we counted at least 6 empty shops in a row. It is hoped the area will be developed.

SHED FIVE NEEDS A NEW CHEF AND THE DANCE OF TANGAROAS BUTTERLFIES.

A trio of us went to Shed 5 today for lunch. We had a good table- good enough to watch some nubile topless boys jump off the lower wharf at Dockside and emerge - rippling muscles glistening. The guy candy was so good that we contemplated paying them to do it all again.

Anyway, back to the food. We had breads to start - nice rolls - marscapone laced with truffle oil, and good Olive oil and reduced balsamic. Excellent - 8/10

Next Snow crab on a wasabi pea puree - very very moist -maybe just a hint too much salt but that was balanced by a lovely Spy Valley Sav Blanc 2008. crisp - The crab entree at $26 was a treat.

Sadly the main of steamed terakihi was not up to scratch. It was terakihi with a gazpacho carpaccio jelly , sweet kumara cubes and a very light chilli dressing. It was way too firm. No spring, bordering on dry. We were hungry so we ate it but it was far from Shed 5 at its finest. At
$34 - we expect perfection.

We shared a cheese platter - strong and bold was the theme, so it was Gorgonzola picccante, Gorgonzola dolce, Italian provolone, and an Aussie Tarago triple brie- the heart stopper. They were sublime and we moved to a thicker, spicy Cental Otago Bannockburn Akarua Pinot Gris , a wine that is much more sophisticated that the early vintages.

The company was fantastic, the weather sublime. The bill was $434 for the three of us. We did drink a bit.

And on the way home past the Frank Kitts lagoon, I introduced the Aussie Rock to one of Wellington's best kept secrets. The dance of Tangaroa's purerehua ( butterflies). Large stingrays come in and swim right up to the edges of the lagoon and feed. On a still day people line the lagoon mesmerised. They are simply extraordinary to watch as they glide through the shallow waters. They should be marketed as a Wellington attraction.