Iced Coffee: an excursion

Coffee, with iceBucking the trend, this has fast become an iced-coffee summer in Heatherland (umm, a subset of Auckland, although the boundaries are a bit blurry). In London I got very used to the frappes at one of the coffee chains (London only does coffee in chains, except for the handful of cafes run by kiwis) but I get the impression that’s a Starbucks invention. I’ve heard a few people commenting that they hate Starbucks, but are addicted to the frappes (or whatever grandefrappilattewhackoccino name they have for ’em). WELL, turns out you don’t have to resort to Starbucks to indulge your frappe addiction, but you do have to choose the right cafe. The term is open to a lot of interpretation depending on one’s cafe of choice, and I have no idea if this is a relatively recent thing or I just never drank any iced coffee in NZ before. Continue reading

French Toasting in the A U (c) K

As a person who hates eggs in egg form, breakfast out can occasionally be very problematic. Yes, nice places will let you have avocado instead of eggs in their big breakfasts, but you know, a girl likes to have options. As a non egg fan, I always wrote off french toast as an option, until I was brunching at the New Gallery’s Reuben one day, and Heather ordered the french toast. Her plate was a revelation to me, and as such, I am now in a position where I can offer reviews of some french toasts available around the 09.

Reuben
(36 Lorne St, City)
As a standard-setting breakfast, this ranks very very high. The bread is a baguette, egged only on one side, which is ideal as a gateway drug for the non-believer. It’s served with grilled banana, served in the half-shell, and stacks of crispy bacon, with a jug of maple syrup in addition to being pre-drizzled. The coffee’s great at Reuben too, and the balconies divine, so it comes very very highly recommended.

Gloria
(97 Anzac Ave, City)
Gloria has a lot going for it as a cafe – an interesting space, lots of reading material and fast service, but their French toast, sadly, is not attractive. It’s made from brioche, which sounds tasty, but ends up being too eggy, too stodgy and just sort of tasteless. The bacon could be crisper as well. Order something else if you come here.

Occam
(135 Williamson Ave, Grey Lynn)
If you’re not a maple syrup, bacon and banana fan, or just feel like a change, Occam is the place for you. Their french toast is made from thick, rich bread, sandwiched together with CHOCOLATE, and served with raspberry compote and vanilla marscapone. Mmmmmmmmmmmmmm! It might be a bit sweeter than some people can deal with in the morning, but damn it’s good.

Where do you get your french toast from? Or is there some other breakfast wonder that the Aucklandista should be investigating? Let us know!