Sergio Maglione is the co-owner of Farina restaurant in Ponsonby. Nick Honeyman is the owner and executive chef of Paris Butter in Herne Bay. Megan May is the founder of Little Bird Organics. She will be part of the new Electrolux Chefs’ Secrets initiative at Taste of Auckland on Saturday 19 November.
Sergio Maglione will be showcasing Italian delights at Taste of Auckland in partnership with Electrolux from 17-20 November. He will also be hosting a live cooking demonstration at the Electrolux Taste Theatre on Friday 18 November.
How has Italian cuisine evolved since you first arrived in New Zealand 20 years ago?
I try to maintain my food based on what I can find in New Zealand - especially incorporating fresh ingredients. When I first arrived you couldn’t find artichoke or zucchini flower or even the basics of Italian food, like good imported olive oil. Now New Zealand makes good olive oil - and now we can source the best flour to make breads or wood fire pizza. Obviously cuisine evolves, Italian food has evolved over the past 20 years but we always maintain our roots and to do that we need to find the right products. Now we have access to those right here in New Zealand.
What brought you to New Zealand originally?
It was for a work-experience holiday, initially for one year. I have an uncle here in New Zealand who is the owner of Toto’s and Non Solo Pizza in Parnell. My sister was here working for him so I came to work for him too. I involved myself in his company, and things progressed and I’ve been here forever now - for over 20 years.
How did you come to own Farina?
I was working for my uncle and then I bought shares in both NSP and Toto’s and then when Toto’s went up for sale, I decided to buy the whole restaurant. We developed Toto pizza by the metre and that became really successful. Then I expanded and made my move to Farina in Ponsonby.
What does Farina mean?
Farina means flour. It is a completely different brand for me from Toto’s, the pizza we do differently - Farina is part of the AVPN which stands for Association Vera Pizza Napoletana. To be part of this association, we need to maintain the culture and authenticity of a product that has been the same for hundreds of years. We use ingredients that have a certain characteristic. There are about 600 restaurants that are part of this association around the world and they are quite strict. The pizza you eat at Farina will have the same characteristics as the pizza you get in Naples.
Can you explain how Italian food has changed here?
Twenty years ago people weren’t used to Italian foods and the people that owned Italian restaurants didn’t know authentic Italian food. Now people are more knowledgeable and they are more open to trying new things. If I had done a Napoletana pizza 20 years ago, it probably wouldn’t have been accepted by the public. Now they are educated and want to see authentic Italian cuisine just as you would get in Italy.
How would you describe the experience at Farina?
Farina for me is a modern-style trattoria pizzeria. Italian food is designed to bring people together. With shared dining, everyone leaves after trying each other’s dishes - having had same experience, and with the same feeling. I found in New Zealand that everybody would go out and have their own little plate in front of them with roast potatoes, green beans and a cut of meat which can be done really well, but people never really connect. I think in Farina you can connect with your friends, through the food, conversation and through the vibe.
What are you most looking forward to at Taste of Auckland?
I love the buzz, and the fact that so many people come and enjoy a celebration of cuisine all together. It’s a celebration of the best of Auckland. It’s a celebration of flavour.
How does Ponsonby compare to your hometown?
People who live in Ponsonby love food so it’s quite nice to deal with customers. Ponsonby is evolving, it’s a modern village and a tight community so in a way it is a bit Italian, in an Italian village you know pretty much everybody - you see the same person walking by at the same time every day. You have the guy who comes to have a beer at Farina at 3 o’clock.
So what’s next for you?
We’re opening a couple of restaurants, one is going to be close to Toto’s and will be
a mix of Toto’s and Farina. We are hoping to open after Taste of Auckland. The new one is going to be my baby, it is on the waterfront on Quay Street in the PWC building.
How would you describe your ‘taste of summer’?
I love eating outside, I love to barbecue and entertain. I love cooking with the fresh ingredients of summer. People think Italians eat lots of pasta and pizza, and we do, but it’s about moderation - that’s just one element of Italian food.
What is your favourite thing about Ponsonby?
I love the community. There are so many options in Ponsonby now but my favourite part is still in the middle - Blue Breeze Inn. I love Asian food.
Nick Honeyman is the owner and executive chef of Paris Butter in Herne Bay.
What do you love most about the Ponsonby food scene?
With out a doubt it’s the Ponsonby and Herne Bay community. From day one we have had the support of locals and they are always such a pleasure to serve. They have really embraced what we are doing at Paris Butter and we have built very special relationships with our customers. This personal touch is something I have never encountered before.
How do you think French cuisine has evolved over the past five years? Where to from here?
French cuisine and techniques are the base of all western cuisines. I think we are going back to the roots of it now and implementing old techniques and styles, using local produce. Maybe a little lighter and fresher in style, which adapts to our modern heath conscious lifestyles.
I think if anything Kiwis are becoming better cooks and all of these French classics will start to become part of our everyday food culture at home.
Describe your ‘taste of summer’.
I guess I am an expert on this not having had a winter in three years. I live for summer and all of the goodness that comes with it.
Cold champagne and oysters... asparagus, fresh seafood, strawberries, complex salads, long lunches, twilight dinners, lots of ice-cream. My list could go on forever!
What are you most looking forward to about Taste of Auckland?
As always, getting to meet fellow foodies at the event and catching up with my industry peers. It's a chance for us to be more social whilst getting on with what we love doing. Don't be shy to come and see what we get up to on the taste kitchen and say hello to the Paris Butter team!
Megan May is the founder of Little Bird Organics. She will be part of the new Electrolux Chefs’ Secrets initiative at Taste of Auckland on Saturday 19 November.
What do you love most about the Ponsonby food scene?
Ponsonby keeps going from strength to strength, what I love most is the diversity of the Ponsonby food scene. There are these amazing established business like Prego, Dizengof and SPQR that are so quintessentially Ponsonby (of course there are many others) that have been there for a long time who continue to deliver great food and exceptional service which I so admire. Then there are smaller cafes, restaurants and food trucks with unique offerings opening up all the time that keep bringing new people to the area. They keep everyone excited about food and what Ponsonby as an area has to offer.
How do you think the raw food movement has evolved over the past five years? Where to from here?
The plant-based raw food scene in Auckland has really blossomed in the past five years - when we started seven years ago not many people had any idea what a raw food meal would entail and now pretty much everyone has heard of it and how eating raw food might be a good idea for your health. I think while raw food as a food philosophy is fantastic and leaves you feeling amazing, it can seem a bit extreme to people who are new or just can't see how it could fit into their diet so they dismiss it.
What I advocate for is not an all or nothing approach - everyone can benefit from adding more plant -based raw food into their day. You don't need to be totally raw to experience some of the benefits of eating raw foods. I see the future of the raw food movement as one that focuses on getting people to add more whole organic plant-based fresh food to their kitchens, no matter what else they eat. Hopefully as a result a few less meat-based meals hit the table each week. From a health and environmental standpoint, it's essential we all start putting more plant-based meals on our tables.
Describe your ‘taste of summer’.
Summer is all about fresh food for me, the abundance and variety of produce available makes eating healthy so easy. This summer I’m looking forward to making my easy Watermelon & Peach Granitas.
What do you love most about Taste of Auckland in partnership with Electrolux?
Taste of Auckland really know how to celebrate good food and great chefs from the area - the atmosphere at Taste is one of the things I love most, everyone from the customers to the people working at the event are always in great spirits - with all that good food it’s hard not to be.