We are really excited to have Tatsushi cooking with Kelda at Nikau on the 8th of November.
Tickets are limited to 50 guests and are on sale now.

Send us an email to secure your tickets. nikaucafe@xtra.co.nz

Summer Hours 2015

Christmas 2014
We are closing on the 24th and reopening on Tuesday the 6th.
Merry Christmas and we  hope you have a safe summer break.

A day in our life...

Rajeev Mishra is one helluva talented chap.
When he approached us with a proposal to produce a short film chronicling a day at Nikau we jumped at the chance.

Here is what he came up with....

Sandor Katz - Sold Out (sorry)

We are very excited that Sandor Katz is coming to Wellington in March.

We will host him at the café on Friday 7th of March for an evening introducing us to the art of fermentation, including demonstrations and tastings and a look at fermentation’s place in our culinary traditions.

I have found his books to be a treasure trove of information and stories; demystifying, encouraging and inspiring. This is a great opportunity to learn more first hand, both on a practical but also on a cultural level.
I am especially inspired by how fermentation can help us preserve our harvest, helping us use more local food.
As I have started working with fermentation it has been exciting to observe how interesting and complex flavours can be created with simple, age old techniques

We were lucky enough to see his talk at the MAD symposium last year, we’re really happy that  Wellingtonians will get this opportunity too.

                          An Evening with Sandor Katz
         Nikau Café  -  Friday 7th march  5.30-8.30pm   $100

       A little something to drink and some tasty(fermented) treats 
                                      will be provided
           Enquiries and registration to nikaucafe@xtra.co.nz

Sandor Ellix Katz is a fermentation revivalist.

His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.”
 His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places.
 For more information, check out his website www.wildfermentation.com

Judy Rodgers, Zuni and her cookbook

There is constant development in what we do in the Nikau kitchen. Looking back at menus from 2 or 5 or 10 years ago we see the growth we have made, as we explore new ideas and ingredients or as we refine techniques. Some changes are an evolution, a gradual improvement, and some have been more quantum leaps.  But despite the change, there are some constants to life in the Nikau kitchen. On our shelves are many cookbooks written by chefs we respect and admire. Even as we change these books remain with us, in constant use, their pages a dog-eared and oil stained tribute to the chefs who wrote them.

One of our long-term companions is The Zuni Café Cookbook, by Judy Rodgers. 

Needless to say we were all sad to hear of her recent death, aged 57, after a battle with cancer.  Judy was born in St Louis in 1956.  As a 16 year old she travelled to France as an exchange student, and in the introduction to her book recounts living with the family of well-known French chef, Jean Troisgros, owner of a 3 Michelin star restaurant in the Loire. She writes of learning the importance of tradition, of ingredients, of simplicity and respect, and how “within a very few months, I had succumbed to the philosophy that guides Zuni cooking today”.

Judy’s cookbook is one of our bibles. Every recipe works, every introduction is thoughtful and elegantly written. The beliefs she espoused are echoed in our beliefs here at Nikau.  Respect for tradition and for the seasons. Respect for ingredients and for flavour. Simple dishes prepared and presented to show food at it’s best.

As we talked about the news of Judy’s death, we realised that our current menu contained no less than four Zuni Café recipes.  From asparagus and rice soup with pancetta, to the breadcrumb salsa adorning our kingfish, or the hazelnut picada that garnished the prosciutto, cherries and buttercrunch and the espresso granita in our freezer, Judy’s influence was all around us. Yet this was no conscious choice. We hadn’t set out to write a Zuni menu, it was simply a reflection of how much Judy’s recipes resonated with us. 

We will continue to come back to the Zuni Café Cookbook time and again. Even as Nikau continues to evolve, we will hold to the beliefs that epitomise Judy Rodgers and her food. Simplicity, integrity and quality. Judy finishes the introduction to her book with these words.

“I hope in this volume I can honour and convey some of their collective wisdom and passion. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart”.

Judy Rodgers, we at Nikau hope this post has paid tribute to your wisdom and passion. If our food is delicious it is in no small part due to you, and we embrace you with heart.

John Speak

our best review ever...

The Nikau Big RB

It was a rainy old wellington day, but it wasn’t raining at Nikau. They have a roof. And because they think of everything, my companions and I were in for a treat: the redundancy banquet. (Recommended if you are ever made redundant. Ask for it by name: the Nikau Big RB.)
Kelda and Paul, the dynamic duo behind this classy joint, knew we were too tired to read a menu. But it was all part of service. They did the reading for us. We were in their hands, and because this joint is so classy, we barely noticed that Paul’s hands weren’t even there. He had played soccer in the rain and was in bed with the flu (despite the fact this link is an old wives tale … we suspected man flu). Thankfully, he was there in spirit: in the gleaming cutlery; in the ice that bobbed in our green tea soda; in the well-scrubbed faces of the friendly waiters he has reared from chicks. 
The asparagus was expected. Kelda is a notorious sucker for the seasons. But the matching sauvignon was not. One of my companions last drank wine with lunch back in ’98, possibly on the day she was hired by a certain company that shall remain nameless (Learning Media Limited). But she managed. We all did. And surprisingly, it got easier. 
The soup was celeriac, that hoary old beast of the soil only a chef could love. Blended with nettles and dill and surely plenty of cream, it slipped down a dream. I could barely remember why I have always hated celeriac. The matching pinot gris didn’t help. 
But there was no time to dwell on blurred memory. It was time for our salmon, which had swum all the way from the deep south straight into Kelda’s pan. She respected that journey, making our friend a comfy bed of red-wine lentils with marinated turnip for pillows. Talk about being lulled into a false sense of security. In fact, we suspect that’s what the Nikau Big RB is all about. And the matching pinot noir certainly helped. 
There was pudding. Buttermilk ice-cream churned on the premises and marbled with rhubarb sorbet. Only Kelda would think of that. It was so delicious, my companion’s eyebrows shot up six inches. Thankfully it’s beyond even the staff of Nikau to match wine with ice-cream, which meant my companion was in a position to retrieve his eyebrows and carry on. He even managed a double espresso. 

There’s nothing more to say, other than our asparagus came with bread and our salmon came with roast potatoes. And the toilets were very clean. And we very much liked being Nikau Big RB VIPs.