May 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.
  

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

We appreciate your understanding during our recent period of quietness. We faced unexpected changes that required our team’s full attention. However, as they say, great challenges lead to great rewards! We’re thrilled to introduce our new Head Chef and an entirely revamped menu. Anna and I couldn’t be more excited, combining our love for wholesome hearty food infused with our love of Asian cuisine. With that in mind, also means we'll be opening back up for evenings once this new menu is released...oh yes yes.

NEW BRUNCH/LUNCH MENU OUT FRIDAY 3RD MAY

In this months newsletter, we've got some more tunes to add to your playlists, Mother's Day ideas, an interview with our new Head Chef Lou (yes, we now have two Lou's in our kitchen), and upcoming events.

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. This month we've been listening to a radio made from a song from Salsangroove, Their sound is from the ancestral drum to the sub bass, from the soneros pregón (Soneros pregón refers to a musical style that combines elements of son (a traditional Cuban music genre) with the lively and rhythmic street pregón singing) singing to the jungle beat, from a saxophone with jazz melodies, to an electronic dub or dancehall. This is the ritual of music, tradition and creation, which go straight to the dance floor and to the heart of those who want to move their bodies with electronic and powerful rhythms. After the success of their first album nominated to the Latin Grammy Awards, Salsangroove appears in the scene of Latin American music reinventing the way of playing salsa.

Mother's Day is just around the corner, and for thousands of years, cultures worldwide have honoured mothers and motherhood. It’s a timeless tradition that transcends borders and generations.

We've got a few gift ideas, a new batch of Pottery For The Planet reusable cups have arrived, delicious cacao drops from Seleno.

Gift Vouchers are also available here if you're not in Mangawhai,

Or if you're like us and loving eating food with mum, why not book a table with us and share time with her, I know my mum values time with me over any gift, you can do that here.

As Brewed As celebrates its 5-year anniversary, we reflect on a journey marked by challenges—from tsunami warnings to equipment malfunctions, power outages, storms, and a global pandemic. Despite these hurdles, we recognize the many facets essential to running a successful business: top-notch ingredients, skilled staff, diverse menus, inviting ambiance, swift service, community involvement, sustainability, and consistency. Central to it all is the leadership of a capable chef. We're thrilled to introduce our new Head Chef, Lou Kennerley, who brings her expertise to our culinary experience.

Meet Lou, a culinary virtuoso with over 17 years of globe-trotting experience. From bustling city kitchens to serene island retreats, she has honed her craft, calling Great Barrier Island home for the past seven years.

Lou's culinary journey is a testament to her dedication to sustainability and community. Through forging connections with local producers, she crafts dishes that celebrate the island's bounty of organic, locally sourced ingredients.
 

Her repertoire is diverse, blending breakfast classics with Asian fusion and Māori flavours. Lou's reverence for indigenous ingredients adds depth to her creations, elevating them beyond mere sustenance.

Yet, it's not just about the food for Lou. She thrives on challenges, transforming simple ingredients into culinary masterpieces with her playful spirit and unwavering work ethic.
 

Now, as Lou ventures beyond Great Barrier Island, she joins the Brewed As family, where her passion for sustainability and transformative power of food align perfectly with their ethos.
 

Join us for a lively Q&A session with Lou, where we'll delve into her culinary passions, globetrotting adventures, and the secrets behind her creative flair. From her love of travel to her eclectic taste in music, get ready for a flavourful journey into the essence of Lou's culinary magic.

Quick fire questions:

Cats or dogs?
Dogs, no cats, no dogs...both.

Books or movies?
There's a time for both, but nothing like a good book and cup of tea.

Movies: Comedy, Drama or Action/Adventure?
Adventure ! Movies about travel and overcoming resistance to succeed, also quirky travel films are the best... favourite : The secret life of Walter Mitty and Chef (funnily enough).

Travel: Adventure or Relaxation?
There's a theme here... both, it all depends on current state of mind.

Summer or Winter?
I've always chased Summer. Water baby.

Favourite Colour?

Rainbow.

Where are you from?

Kaitaia originally, Northland girl
 

Where have you been?

Physically ? Spiritually ? Emotionally ? Metaphysically ? ... such general questions
 

Where would you visit again?

I spent a good 13 years backpacking the world, picking a favourite place to go back to is tricky. Most likely New Orleans though. The food, the music, the vibes, the people. A class.
 

Favourite spice or herb?

Digging fenugreek right now. But anything spicy. All the chilli's. 
 

Beef, Chicken, Fish or Vege?

All of them

What's your favourite protein to work with?

Duck, Venison, Fish.

Cooking soundtrack?

After watching Chef and spending time in the Southern States of the US I became obsessed with Latin cooking beats.

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

Anything upbeat, from Latin funk to Groovy Deep House to Liquid dnb to 90s Hiphop... music is key.

Kitchen Superpower?

Give me 5 ingredients and I can make a 3 course meal...

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

With the help of a magical crab all dishes cooked and eaten by guests grants them the powers to live their dreams and have no fear in doing so... wait that's the synopsis of a 90s movie...

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

Frida Kahlo, Billie Holiday, Katharine Hepburn, Janis Joplin, Ella Fitzgerald, Grace Jones, sense the theme...

Guilty pleasure food?

Espresso dusted dark chocolate almonds. Obsessed.

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

Mezcal Margheritas, its a food right?

Sweet or savoury? What do you find more challenging?

Sweet, pastry has way too much finesse for my cooking style.

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

Taste everything ! Simple but you'd be surprised at how many chefs and cooks don't taste their food.

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

Its a secret.

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

I lived in Asia for 4 years, I've tasted a lot of weird things.

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

Living in New Orleans was my first time working in a kitchen, learning to cook Cajun, Creole, French Caribbean inspired cuisines with Southern influence was a game changer. There was no turning back.

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

See above. But also Asia, and the quality of street food is next Level. Converting street food into a restaurant setting is always fun too.

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.

Like life. Treat everybody with respect. Everyone just wants to be heard and seen. Respect that. Promoting a culture of hard work and how you want things to run in a kitchen with an air of seriousnessness. Yes its a word. And it is paramount. No one wants to work somewhere thats not fun and exciting. It translates into the food aswell. People can taste it.

What's the most challenging aspect of being a chef, and how do you overcome it?
The admin side of it. Cooking and service is great and fun, but keeping it all organized, in flow and the team on the same page is crucial. Like anything, if its challenging then you have to to work on it and practice more. Part of that inner growth.

Favourite quote or inspirational saying?

"Its not about perfection, its about flavour" Gordon Ramsey (seems fitting in this context) 

Upcoming events

Poetry 'Open Mic' Night

We're thrilled to announce the upcoming poetry night, promising another memorable evening filled with shared short stories, laughter, a selection of fine wines, and delectable bites to savour from our cabinet.
Wednesday 8th May

6pm - 8pm