뉴질랜드 타우랑가에서 내륙으로 1시간이 채 걸리지 않고 갈 수 있는 유명 관광지 로토루아는 우리 타우랑가의 조기유학 가족들도 아이들과 자주 , 쉽게 다녀올 수 있는데요. 거기에 가면 놀거리 무궁무진하지만,,, 금강산도 식후경이고 놀다보면 배고파지기도 마련. 뉴질랜드 사람들은 어디에서 먹을까요? 뉴질랜드 퀴진 매거진이 추천하는 로토루아 맛집 카페 .레스토랑 소개입니다. 물론 한식당도 있습니다. 야키야키, 종가집, 리틀코리아, 그리고 갠기스 등이요. 중식당과 인도식당, 터키케밥, 일실당 등도 있는데 일단 뉴질랜드 사람들이 여행하면서 찾는 맛집입니다. 겨울 청명한 날씨에도 유황 증기가 뿜어져 나오는 로토루아 카페 주방장들은 하얀 모자를 가다듬고, 주인장들은 오래된 나무 문을 열겠지요. 야외 테이블 위에는 다를 덮을 담요가 준비되어 있을거예요. 지열로 익히는 마오리 전통 음식 항이는 포후투(남반구에서 제일 거대한 분출구)를 보면서 맛볼 수 있고, 테 아라와 부족들이 펄펄 끓는 유황탕 속에 음식을 넣고 삶아먹는 전통도 로토루아에서 볼 수 있다. 테 푸이아 (Te Puia (tepuia.com)에서는 이런 독특한 두가지의 마오리 음식을 맛볼 수 있다. 고구마, 옥수수, 닭고기, 포테이토, 양배추 등을 넣어서 만드는 항이를 먹으면서 로토루아의 음식 역사에 대해 알아볼 수 있을 것이다.
Zippy 카페 바로 옆에는 Be Rude Not To (berudenotto.co.nz) 가 있다. 명랑한 복고풍 카페로 채식요리가 특별하다. 이곳에서 핫초콜릿을 홀짝이며 건너편 로토루아 어드벤처 관광 산업을 그려놓은 벽화를 구경한 뒤에는
Lifting the hangi at Te Puia Steambox Experience. Around the corner under a lime green awning is Capizzi Pizzeria (capizzi.co.nz), which serves some of the best pizza we've had anywhere, and where you'll be greeted by friendly chef Deep Kumar. Kumar ended up in Rotorua because, despite being from one of the world's most populous countries (India), he doesn't like crowds. His pizzas are to be treasured – the thinnest, crispiest bases around and high-quality toppings. You can sit down for a meal in the dining room and be transported to a hole-in-the-wall joint in Naples, or head out back to the pleasant beer garden. And if you're in a hurry, Kumar also sells his pizza by the slice to take away, something hard enough to find in Auckland, let alone Rotorua. On Thursday nights you'd be forgiven for thinking Rotorua was observing curfew, but follow the fairy lights through the abandoned streets and you'll reach the stretch of Tutanekai St where seemingly the city's entire population shows up at the night markets each week (facebook.com/rotoruanightmarket). Be Rude Not To cafe. The range of stalls rivals any other night market in the country, with everything from local fruit and veg (the queue is the length of the block) to burritos, Matariki lantern-making, Chinese dumplings and paella. The local Ciabatta Bakery is here too, selling many excellent baked goods including the "world's longest hot dog", served on a 43cm ciabatta bun. Pulling ourselves away from the tempting market offerings is made slightly easier by the promise of a visit to a locals' secret – Sabroso (sabroso.co.nz), a South American-style restaurant run by Sarah Little and her husband John. Little was born in Venezuela, then moved to the US for work. What brought her to New Zealand? "Bush got re-elected and we needed a lifestyle change." Dining room of Capizzi. The menu's full of delicious South American-inspired offerings, given Little's own signature spin. We begin with the rollos sabroso – fried tortillas stuffed with black beans, spinach and salsa – followed by the night's special, confit duck tostados with lashings of lime. There are also house-made hot sauces on every table – a warning on the side of the bottle counsels against using it as a bomb accelerant. Mention Sabroso to anyone in town and their eyes will light up at the thought of one of Little's margaritas. A couple of blocks towards Lake Rotorua is Eat Streat (rotoruanz.com/eatstreat), Rotorua's dining precinct. Ingeniously, thermal heating pumps underfoot along the street to warm your toes in the colder months. Sarah Little and husband John of Sabroso. A newcomer to the precinct is Leonardo's Pure Italian (facebook.com/LeonardosPureItalian), a Rotorua institution that recently moved to much bigger premises on Eat Streat. Here, I manage to squeeze in a serving of Leonardo's famous tiramisu. Next, we head for Brew (brewpub.co.nz), the headquarters of the award-winning Croucher Brewing Co, which is packed with locals on a Thursday evening. We sit beneath a mural illustrating the beer-brewing process while deciding on the perfect tasting paddle – as well as Croucher's portfolio, there are beers available from brewers throughout the country. If we weren't already replete with Latin American fare, this would be an ideal place to settle in for the evening with a plate of Cajun fried chicken and more great beer. Alex Burge of Ciabatta Bakery. However, duty calls, and continuing the bar crawl we head next door to Ponsonby Rd (ponsonbyrd.co.nz), a cocktail bar opened earlier this year by Tamati Coffey and partner Tim Smith. Aiming to bring a bit of Ponsonby cool to Eat Streat, it's a red-velvet-curtain-lined moody, glam space with an extensive cocktail list and lounge music four nights a week. We settle into a couple of red velvet chairs, sip on a Ponsonby Kwencher cocktail and reflect on a day well spent eating. Rising early the next morning, we're rewarded with stunning views of the sun rising at Lake Tarawera. If you fancy a visit at a more civilised time of day, the Landing Cafe (taraweralanding.co.nz) sits right on the water's edge, and boasts fantastic views up the length of the lake. Following a local tip, we stop on the way back to town at Mistress of Cakes (mistressofcakes.co.nz) for a piece of fabulous white choc raspberry slice. Spring Cover, Cuisine magazine Next, we pull off the main road in search of local gem Ciabatta Bakery (ciabattabakery.co.nz), run by Swiss import Alex Burge and wife Sue. Having established themselves in Rotorua as a wholesale bakery (run out of their backyard, with Sue doing the deliveries), Burge set up the cafe for a bit of a change of pace. Since then though, the pair have given up the wholesale side of their business to focus on the cafe full-time. The evidence of Burge's active imagination is everywhere – he made almost every bit of furniture in the place himself, including the workshop table in the shape of the North Island. When he was looking for something to sell at the night markets, he hit on the idea of the aforementioned world's longest hot dogs. Are they really? "I've done some research," he says. When a CrossFit gym opened next door, he turned his mind to paleo options, and now his "paleoccino" has a cult following. "It's like drawing," he says. "Some people are happy to stay with stick figures. We're not in the business of stick figures here." The 43cm hot dog is engineered with a thinner bun and lighter mayonnaise, so that despite its size, "you don't feel disgusting when you finish". Burge's enthusiasm is infectious, and he holds regular workshops around the table in the room next door ("the shape of the North Island is very conducive to conversation"). While a walk around the lake is a very pleasant way to spend an afternoon and work off some of your eating, the best way to appreciate the landscape of Rotorua is from about 200m up the side of Mt Ngongotaha. Volcanic Hills winery opened in 2009 (volcanichills.co.nz) and sits at the base of the mountain. After it's been bottled, the wine itself makes the scenic journey up the Skyline gondola to the tasting room at the top, in the old gondola station. Take a seat on the old chesterfield with a cheeseboard and let winemakers Sean Beer or Brent Park take you through a pleasingly friendly and informative tasting. The men met while working for large wineries, both in New Zealand and internationally, and their grapes are sourced from some of the oldest vines in the country's best wine regions. So why base the winery in Rotorua? "Why not?" Beer laughs. If you've worked up an appetite for dinner (trip down the luge optional), head next door to the newly renovated Stratosfare (skyline.co.nz/rotorua). You'll be rewarded with those same stunning views along with a sleek interior and numerous options to take your fancy at the smart buffet. The restaurant cleaned up at the recent Rotorua Hospitality Awards (including Best Waiter for my lovely waiter Te Aroha), and pretty much anything you might feel like is on offer – highlights include a dumpling bar, and Mangatu Gisborne wagyu beef, aged on site. Heading out of town the next day, we still have a couple of key food stops to make – first at Patrick's Gold Star Bakery (89 Old Taupo Rd, 07-349 1959), the bakehouse home of Patrick Lam's award-winning pies (the shelves above the cash register positively heave with his trophies). Egg and bacon pie in hand, we continue north-east, sights set on the Okere Falls Store (okerefallsstore.co.nz). Hosting a Beer Fest each October (they even make their own souvenir steins), the store sells everything from fresh local produce to Spanish delicacies and craft beer (you can find the same goodies in the sister store back in town, attached to the Rotorua library). Many things have traditionally put Rotorua on the map, from the hot pools, luge and gondola to the famous Polynesian Spa and the Redwood Forest on the outskirts of town – it's rewarding to discover that there's also a strong local food scene. - Stuff
Having trained as a patisserie chef in Switzerland, Burge has long since mastered the classics, and these days likes to focus on more quirky offerings.
However eccentric his creations, from go-nuts (his take on the cronut) to banoffee coffee (several tradies stopped in during the course of our conversation to order these), Burge does them to the best of his ability.
'뉴질랜드 여행·골프 > 뉴질랜드 여행' 카테고리의 다른 글
| 뉴질랜드 화려한 봄날 여행은 루핀화와 함께 (0) | 2015.10.11 |
|---|---|
| 뉴질랜드 타우랑가의 마운트 망가누이 해변 풍경 (0) | 2015.09.12 |
| 뉴질랜드 타우랑가의 맛집 세곳 - The Grange cafe, Gangy's 그리고 스시Q (0) | 2015.08.27 |
| "Mainland 뉴질랜드" 타임랩스 동영상 - 환상적이네요 (0) | 2015.08.19 |
| 타우랑가, 타우포 열기구(Hot air ballon) 축제 - 10월2일 (0) | 2015.08.19 |