PlanetEye

Local Expert: Liz Lewis

Liz is a freelance travel, health, and lifestyle writer. Having lived various places in the world (Hawaii, Crete, California, Germany, and Saudi Arabia), Liz now resides in New Zealand.

But living in such a remote location has not stopped...

 

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Latest posts from our Auckland expert:

May 10, 2008
Attraction

Minus 5 Bar.

 

Want a drink with your ice?

Most bars serve the ice in a glass, but at Minus 5 the bar, the chairs, and even the glasses are made of ice. Guests are outfitted with survival gear prior to entering and can only stay for a maximum of 30 minutes, time enough to enjoy Minus 5's unique vodka based cocktail. You can sit (the ice couches are covered in deer skin) or stand. But watch out for the wild animal ice sculptures placed strategically around the lounge. They appear so life like that you have a sense that they are watching you. 

If this is what it's like at the Antarctic, send me there.

Established first in New Zealand, the Minus 5 bars are starting to creep around the globe. Currently, you can find them in New Zealand (Auckland and Queenstown), Australia (Gold Coast and Sydney), and the Caribbean (Grand Caymans). And the good news is that a new one will be opening in June in Las Vegas.

Location: Princes Wharf, Quay Street

Open Hours: from 1030am

Cost: $27 (with free drink)

Contact: (09) 377-6702

 

 

 

April 28, 2008
Food

Kelly Tarlton's Antarctic Encounter & Encounter.

It used to be the city's sewage storage tanks. Now it's an ocean tunnel populated with marine life - sharks, stingrays, and all types of fishes.  

Established by renowned diver and treasure hunter Kelly Tarlton, the ocean tunnel has become a popular tourist stop.  Once you enter the tunnel, a conveyer belt transports you along the length of the tunnel. Giant perspex glass separates you from the sea and it's creatures.

And along with the aquariums, there is also an Antarctic Encounter section where you can ride the Snow Cart through a replica Antarctic, home to a colony of gentoo and King penguins.

Kelly Tarlton's Antarctic Encounter & Underworld Experience is located at 23 Tamaki Dri, Orakei.

Open 9 am - 6m

Admission: Adult/child $26/12

 

 

April 28, 2008
Food

Auckland Museum.

The Auckland Museum is a must stop for anyone interested in history, culture, and art. Sitting on a hilltop overlooking the city, the musuem has been educating locals and tourists since 1929.

Interactive and kid-friendly, there is plenty to see and do. Naturalists can get inside the mind of a moa, historians will love the War Memorial on the top floor, and the culturalist will appreciate the theme galleries with social history displays.

Auckland Museum  is located off Domain Road, Auckland Domain.

Open 10 am - 5 pm daily, admission free

 

 

April 09, 2008
Food

Out of Town: Driving Creek Railway and Potteries.

New Zealand may not have Paris but it does have it's own ‘Eyefull' Tower. It's found at the top of the Driving Creek Railway and Pottery Complex just outside Coromandel Town in the Coromandel Region.

Located just 2.5 hours east of Auckland, the Driving Creek Railway evolved through the vision and determination of potter Barry Brickell. A rail enthusiast, Barry started building the narrow gauge rail tracks back in the 1970s as a way of transporting the clay and pine wood located high up the hill down to his pottery studio.

Becoming a tourist attraction might not have been part of the original plan but as the railway and the pottery studio grew, so did Barry's vision. He began a major forest restoration by planting 14,000 native trees, then established a sculpture and pottery studio and workshop, and transformed the working rail track into a tourist attraction.

These days, the train chugs slowly up the hill, carrying visitors through tunnels and over viaducts and bridges. Slow enough, in fact, that you can read all the little nametags nailed to the trees and learn about the areas goldmining history. This part of the Coromandel, after all, was the location of New Zealand's first gold rush in 1852.

The 3 kilometer track twists and turns through native bush and forest. There's a lot of stops and starts and forwards and reserves along the way as the train driver (and entertaining commentator) manoeuvres the train along it's narrow tracks. Along the way, you might surmise that not only did it take a lot of sweat and muscle to create this rail track but also a whole lot of wine. The banks on either side of the track have been shored up recycled wine bottles. But they must have run out of the vino at some stage, because some banks are missing the wine bottles and are shored up with used tyres and clay bricks instead.

Eventually, the train arrives at the Eyefull Tower, where, it is true, you will get an eye full of the spectacular New Zealand landscape.

Location:  380 Driving Creek Road, Coromandel
Contact:    Ph/Fax: 07 8668-703

 

 

April 08, 2008
Attraction

Auckland Bridge Climb

For outdoor adventure and exercise right in the heart of the city, nothing beats the Auckland Bridge Climb. It's run by AJ Hackett Ltd, the same company that introduced New Zealand and the world  to bungy jumping. But fear not, the bridge climb does not require 'nerves of steel.' It's actually a relatively relaxing stroll amongst the metal pyelons and girders. 

So you don't have to do any jumping and you don't have to be superfit. The one and a half hour tour states with everyone dressing up in overalls and safety harnesses and receiving a safety lesson. Then it's on to the bridge where your guide will connect everyone to a static line. The walk begins on the underside of the bridge and you gradually make your way along and up the bridge. Eventually, you'll be standing 65 meters above the harbor looking out at a picture perfect view of the city skyline.

Tour guides offer a running commentary on the history, architecture, and colorful past of Auckland bridge, as well as discussing the region's Maori mythology.

Location:   Westhaven Reserve, Westhaven Marina - 5 minutes from downtown Auckland  

Requirements: Age (min = 7 yrs old), Height (min = 115cm), Weight (min = 35kg)

Pregnancy: Sorry ladies but once past the first trimester you can not take part in this activity. 

Contact:

Phone: +64 9 361 2000 or 0800 462 5462 (Within New Zealand) Fax:  +64 9 361 6186 Website: http://www.aucklandbridgeclimb.co.nz/ Email:   @aucklandbridgeclimb.co.nz

And for those who are looking for a bigger adrenalin rush, there is the Auckland Bridge Bungy on offer.

Insider's Rating:
Auckland Harbour Bridge Climb
Curran Street, Westhaven Reserve, Herne Bay, Auckland, 1011, New Zealand

Web Site
December 27, 2007
Food

The invention of the paper pot

Tucked in a corner-store spot of a St. Heliers residential neighborhood plaza is a little Japanese restaurant called Eiji. It’s an unassuming place. I even drove by it several times when we lived around the block from it and commented to my wife on how unassuming it was. Until one day I looked at the menu.

Pasted onto the inside of the front window were two pages. One was a pretty standard a la carte sushi selection. Rainbow rolls, dragon rolls, veggie rolls, all the usual new-world avant-garde makis. The second was more unusual. It promised a few things seldom found on the typical Japanese restaurant menu. Chawan-mushi for example is a savory custard steamed in chicken broth with small chunks of chicken, shrimp, and shitaki mushroom. There’s also a selection of kushiagi which are lightly battered skewers of lamb, steak, fish, and root vegetables. Most intriguing however, are Eiji’s repertoire of kaminabe—paper pot stews. These are cooked at the table over a small kerosene gel flame in a kind of oregami parchment paper suspended inside a wire-mesh basket. Flavors range from a simple clear  mushroom broth to a thick deep sukiyaki sauce.

Although Eiji-san told me kaminabe was his invention, I suspect perhaps in his limited English vocabulary he meant it was something he introduced to Auckland. Other sources claim it was pioneered by an imperial cook for the emperor. Either way, it’s a culinary experience unique to Eiji and certainly something I haven’t come across anywhere else. This gives Eiji an advantage in a country where your average airport sushi take-out beats the sushi bars in cities where they have to freeze the fish to get it there. Still, food is delicious in this part of the world and a restaurant in Sydney, Melbourne or Auckland must deliver more than exclusivity to stand-out.

Eiji’s kaminabe certainly stands-out when stacked against other cuisines, but this is comparing apples to oranges. You need to take, for example, my friend Melvin’s Japanese restaurant down at the Viaduct and ask what Maya—here from Japan for some OE work experience at Melvin’s for the day shift, and at Eiji for the night shift—asked me: “So which do you like better?”

This was harder to answer than I expected. Lots of places offer the usual assortment of bento, ramen, and sushi, and quite a few places like Melvin’s do a decent job. When I want some tempura and a box of sashimi, I hop over to Melvin’s and am rarely disappointed. Very few however have stretched beyond the usual predictability of what is essentially fast-food. That puzzles me. After all, Japanese cooking isn’t complicated. In fact, like design, it’s on this simplicity that it thrives. Then again, like design, perhaps it’s the elegance in this simplicity that’s hardest to achieve. Which may be the reason why only three places, that I’ll mention very briefly in this review, have succeeded in breaking new frontiers and pose themselves as Eiji’s more appropriate differentiators.

The first is Hashimoto’s kai-seki dinner in Toronto, prepared a week ahead completely from scratch using only the freshest seasonal ingredients. The second is Sala-Sala’s shabu-shabu, in Christchurch of all places, where I celebrated my 35th birthday. The third is the home-made black-sesame ice-cream served at Yuji’s in Vancouver that’s so much fun to eat because it turns your lips and teeth into a deep shade of purple.

Whether Eiji hit the mark was a bit of a toss-up. See, according to another Japanese friend we took there while she was visiting, a place like Eiji wouldn’t exist in Japan. Restaurants normally specialized rather than trying to offer such a disparate selection of dishes. Sushi, kushiagi, and kaminabe are never found on the same menu. It occurred to me then that the dining experience at Eiji depends heavily on what you’re there for and how you order your food.

Eiji had been open for a few weeks when I made my maiden visit. There were two other customers there and they were a bit shy about explaining everything on their menu. So I went for the set-course chalked on the specials black-board. This began with an assortment of fresh sashimi and progressed in flavor with grilled black-cod followed by karage fried chicken, then finally to a pork belly kaminabe that was actually cooked in a clay pot instead of a paper pot.

When I dragged my wife along for the second visit, the place was buzzing. The new waitress initially turned us away in the absence of a reservation, but Eiji-san personally chased us halfway down the street to apologize and tell us he would make a special table for us. Dinner this time was a lighter affair in which we shared two kaminabe along with a side of tofu salad between us.

My preferred way however is to go omakase, which is the practice of asking the chef to make up the course for you. I love being unexpectedly delighted by something I wouldn’t have normally chosen, even more so when it isn’t on the menu. We discovered, for example, aburi salmon—which my wife now asks for every time—when Eiji-san brought it to our table and seared it with a hand flamer. On another occasion we were offered home-made ramen that had been pulled earlier in the day for themselves. They served it in a clear shitaki broth and the noodles were smooth as silk.

In the spectrum of Japanese cuisine, Eiji doesn’t pretend to even come close to some of the delicate morsels you’ll find at a kai-seki restaurant. No paper-thin slices of the freshest seasonal fish. No octopus braised for three days. No apple sorbets boiled, baked, then chilled and reassembled with its peel. But it manages to find a sorely neglected gap somewhere in between.

There’s one little thing that matters less to me than to others. For months now, Eiji’s been plagued by an elusive liquor license that refuses to arrive even though its been approved. In the meantime, it’s a BYOB policy.

Oh, and my answer to Maya, in front of Melvin, with of course some explaining: “Eiji.”
Eiji Japanese Restaurant
64 Waimarie Street, St. Heliers
09-575-2827

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