WHERE WE ATE

In Auckland, the ‘Food Embassy for Aotearoa and the Pacific’ and some punchy Italian flavours, next-level café fare in Whangamatā and flavourpacked daytime dining in a historic Arrowtown setting.

The Cuisine team checks out restaurants around the country.

AUCKLAND Homeland IN BRIEF

Quintessential Kiwi fare given world-class treatment. WHY CHOOSE THIS RESTAURANT?

Already gaining traction as the ‘Food Embassy for Aotearoa and the Pacific’, this prime Westhaven spot delivers pure New Zealand flavour. It’s casual, easy and comfortable, and provides that perfect mix of the feel good and the delicious.

‘Something for everyone’ is a term that is often overused, however with diverse options from sweet and savoury bites at the counter to something more substantial in the glorious garden amid beds of luscious herbs and edible plants, you really will find something good at Homeland. The menu is an everchanging and exciting celebration of community and those who grow and produce our food, putting focus on the intensity and quality of our regional and seasonal ingredients with clever creations that include Chatham Islands blue cod, greens, nam phrik num mango dressing, wok-fried wood ear and shiitake or stunningly roasted kūmara with house-made kawakawa pesto. Finish up with one of chef Petra Galler’s extremely popular desserts, such as her chilli-poached pears in chocolate cremeux, and life will be feeling pretty fabulous.

We suggest you snap up one or two of the outrageously good cheese scones if there are any left, and grab a jar of that magical kawakawa pesto to bling up your mid-week meals once you get back home.

ABOUT THE CHEF

Peter Gordon hardly needs an introduction, having set up the original Sugar Club in Wellington. He then established Notting Hill and Soho branches in London, along with the much-loved Providores and Tapa Room in Marylebone, which became an unofficial showcase for Kiwi food, wine and drinks. As that famous door in London closed in 2019, a plan was hatched for a showcase closer to home. Lucky us!

Peter’s career has spanned the globe to combine ingredients, techniques and flavours in unique dishes that have earned him a reputation as the absolute king of fusion. His ability to infuse ingredients and challenge the norm has contributed greatly to our understanding of the need to remain open and curious in our culinary endeavours and not be constrained by politically or geographically drawn borders.

ABOUT THE TEAM Peter and partner Alastair Carruthers are building and nurturing a cast of culinary stars within this impressive space. With Anna Weir as interim head chef and Petra Galler on desserts, the cast of Homeland characters looks bright.

OF NOTE Homeland is a cooking school, too, and a thriving hub for showcasing artisan producers as well as an all-day restaurant. Keep a sharp eye out for the opportunity to take part in a class and make sure you take a tote bag with you so you can stock up on plenty of goodies from the shelves and cabinets.