November update from Brewed

Hello, coffee lovers and valued patrons! We're excited to present the newest issue of our monthly newsletter, packed with thrilling updates, delightful news, and plenty of energizing excellence. We've got quite a few events coming up at Brewed As from food trucks, poetry open mic nights, sustainable workshops and coffee workshops.

Whether you're a long-time visitor or new to our café, we're grateful to have you with us as we continue to create memorable moments and celebrate the love for exceptional coffee.

Sip, savour, and share the magic of coffee with us.

In this months newsletter, we've got some;

New music to share,

Interview with our new Head Chef,

More food truck nights

Music is a big part of what we enjoy here at Brewed, and we make it a point to keep our playlists fresh. I, along with the team, listen to music every day, and to ensure a dynamic musical experience. Lately we've been listening to the radio generated by a song by The Spy From Cairo- Nafas.

The Spy From Cairo is the musical project of musician and producer Moreno Visini, he is a multi instrumentalist/ producer who has released many and remixes albums for almost 20 years. He is known for blending various genres such as dub, reggae, electronic, and Middle Eastern music in his work. The Spy From Cairo's music often features a fusion of traditional Middle Eastern instruments with modern electronic production techniques, creating a unique and eclectic sound.

As we leave the business disruptions of COVID-19 behind us and witness the reopening of borders along with the shift in government, the landscape of hospitality is undergoing a positive transformation.

In this new chapter, we are delighted to welcome a Head Chef who has become a valuable addition to our community at Brewed.

From the very first interview, we felt a sense of excitement about collaborating with this individual. His approach to food, coupled with a friendly and humble nature, aligns perfectly with the ethos of our wonderful crew. To shed light on his journey to Mangawhai, we posed a few questions to Enes, and his responses provide insight into his background and passion for culinary excellence. I have added links/more information into some of his answers so you can find out more in italics.

Quick fire questions:

Cats or dogs? Dogs

Books or movies? Books

Movies: Comedy, Drama or Action/Adventure? Action

Travel: Adventure or Relaxation? Adventure

Summer or Winter? Winter

Favourite Colour? Blue

Other Questions:

Where are you from?

Alacati, Turkey
Alaçatı is a neighbourhood in the municipality and district of Çeşme, İzmir Province, Turkey.[1] Its population is 10,386 (2022)

Where have you been?

All around the world

Where would you visit again?

Montreal, Canada

Favourite spice or herb?

Fresh Thyme

Beef, Chicken, Fish or Vege? What's your favourite protein to work with?

Veggies!

Cooking soundtrack? What's your go-to music or playlist when you're in the kitchen?

Vivaldi Winter during prep, Carnal Emotion on service

Kitchen Superpower? If you could have one kitchen superpower, what would it be?

Always wish I could talk with veggies

Dream dinner guest? If you could cook for any celebrity or historical figure, who would it be?

Anaximander (Wikipedia Anaximander was a pre-Socratic Greek philosopher who lived in Miletus, a city of Ionia. He belonged to the Milesian school and learned the teachings of his master Thales. He succeeded Thales and became the second master of that school where he counted Anaximenes and, arguably, Pythagoras amongst his pupils)

Guilty pleasure food? What's your guilty pleasure food you can't resist?

Calamari/Squid

Cooking challenge? Sweet or savoury? What do you find more challenging? Sweet

Kitchen Hack: Share a quick kitchen tip or hack that everyone should know.

If you wanna peel garlic, put them in a jar and shake like crazy!

Kitchen rituals: Do you have any unique rituals or habits in the kitchen?

I always wash my knife myself.

Adventurous eats: Weirdest/unique or most adventurous dish you've created or tasted?

Baked a huge tray of Bosnian Borek(pastry) from my Bosnian grandmas recipe.

When/where did you know you wanted to be a chef?

When I was 12-13 years old, helping my mom to prep meze’s (Turkish & Balkans version of hor dóuvre plates) for our family restaurant in my hometown

Can you share a memorable moment or experience that shaped your culinary journey & influenced your cooking style?

Once while I was cooking soup with my grandpa, and he told me that if you not enjoy cooking the soup, taste will be very bad. I think I’ll never forget that.

Kitchen team dynamics: How do you foster a positive and collaborative environment within your kitchen team?/what's your approach to leading the kitchen team.
One team one dream! forget about the titles when cooking. Lets do our best together to make our food delicious and enjoy it

What's the most challenging aspect of being a chef, and how do you overcome it?

Trying to cook almost everyone will enjoy is super exciting challenge for me. That’s why while cooking/trying, I dream like forgetting that I’m a chef and taste it with same thought.

Favourite quote or inspirational saying?

(Hope I can translate correctly) A good chef may not know how to cook every dish in the world. But he knows how not to do them :) Love it

We're thrilled to welcome Enes to our team and anticipate exciting collaborations on new dishes in the upcoming months. Despite diving headfirst into the chaos of summer, he has seamlessly acclimated to our kitchen. We're gearing up for menu development and even considering hosting some pop-up evenings, building on the positive reception you all had for our previous evening menus.

Food truck's coming up

We welcome Truck Yeah to the Brewed As courtyard as they serve up a menu that offers a vibrant and diverse selection of Asian-inspired street food with a modern twist.

Friday, 19th January (THIS FRIDAY!)
5pm - 8pm

Brewed As courtyard

The Hawker Rolls feature enticing options like Pork Belly with Asian BBQ sauce, Crispy Chicken with General Tso sauce, Crispy Tofu, and Crispy Cauliflower, each served with a delightful combination of paratha, coleslaw, greens, pickled edamame, Kewpie, sesame seeds, and micro herbs.

The Poke bowls provide a fusion of flavours with choices such as Pork Belly, Crispy Chicken, Crispy Tofu, and Crispy Cauliflower, accompanied by rice, coleslaw, pickled edamame, pink onions, Kewpie, and sesame seeds. For those craving a zesty option, the Thai Beef Salad showcases beef strips tossed in a secret Thai sauce with greens.

Sides include classic Chips, and additional protein options like Pork, Chicken, Tofu, and Cauliflower are available. Even the little ones are catered to with Kids Meals featuring Crispy Chicken Strips & Chips or a Hot Dog with Chips. This menu promises a fusion of bold flavours and textures, making it a delightful culinary adventure.

Time: 4:30pm - 8pm

When: 27th & 28th Jan (Saturday & Sunday)

Where: Brewed As courtyard

Amaranto food truck was established in 2018 with the aim of bringing authentic, high-quality, gluten-free Italian cuisine to the streets of Auckland.
 

Pasta holds a special place in the hearts of every Italian family, so when Luisa discovered her gluten intolerance, Tommaso dedicated himself to devising a gluten-free pasta recipe that was not only delicious but also had a satisfying texture. After over a year of relentless effort and determination, he succeeded in gifting Luisa the joy of having delicious pasta in her life once again. Amaranto is now on a mission, via their food truck, to share this gift and prove that gluten-free food can be just as scrumptious, if not better, than "regular" food.
 

At Amaranto food truck, they prioritize using fresh, seasonal, and free-range ingredients as the foundation of their dishes, making everything from scratch. Whenever possible, they source Italian and organic ingredients to preserve the most authentic flavours. Their recipes embody a blend of family traditions infused with the innovation of being entirely gluten-free, reflecting the culinary influences of Piedmont, Marche, and Campania—three Italian regions that have greatly influenced Tommy's cooking. Their passion lies in crafting one of Auckland's finest food trucks by offering quick, healthy fare that is exceptionally flavourful.

After multiple successful nights at Brewed and a much needed holiday, Amaranto are back at Brewed. Mark your calendars and join us on the following dates for our upcoming Food truck events:

Due to the incredible demand we experience, we highly recommend booking a table to guarantee the best possible experience. While we do reserve some tables for walk-ins, securing your spot in advance allows us to accommodate you and your group more efficiently.