Looking for a fabulous brunch, Vicki checks out an Italian style brunch at The Trading Post
Words Vicki Ravlich-Horan Images by Billie Blue
A few years ago, I began to hear good things about the couple who had bought The Trading Post in Paengaroa. Great Italian Osteria vibes was what I was told, and so naturally I was keen to check them out.
Impatient that I could not wrangle my calendar to get there for dinner, I invited a fellow foodie friend for brunch. Our long overdue catch up began in the car as we drove from the Mount to Paengaroa, both of us barley taking a breath as we caught each other up on life. That was until we arrived at The Trading Post.
Seated in their courtyard on a beautiful sunny Saturday morning, we both exhaled. Silence followed as we studied the menu. This was no ordinary brunch menu with predictable dishes but one that had me intrigued and already contemplating my next visit.
Fast forward a few years and I have got to know Kylie and Simone, the owners of The Trading Post. While Kylie is a Kiwi, Simone hails from the Peidmont region in Italy. The pair met in Melbourne before moving to New Zealand to raise their young family.
Growing up in Italy Simone says brunch was not a thing. “We would most certainly head to a bar [cafe] and have an espresso, but this would be accompanied by a pastry – custard or jam filled cornetto, Bombolone or Danish. Which is why you find our cabinet full of them,” says Simone, smiling.
It is in Melbourne that Simone says he was first introduced to the concept of brunch. Kylie points out, “Australians love a brunch as much as we do, and he was quickly converted.”
As caffé and pastry are the typical way to start your day in Italy, Kylie says, “Expect to find a lot of pastries, and panini style dishes on our menu.” These are made in house using a mix of flour from Naples and Farmers Mill from Timaru to closely connect the flavours you get in Italian panetteria.
Kylie says, “We also believe that if you’re going out for breakfast you should try something that you wouldn’t have at home, or that you don’t find everywhere else.” The Trading Post’s menu pays homage to some of the typical dishes you don’t get to enjoy unless travelling in Italy.
Travelling through Italy you can almost guarantee you’d come across a variation of a rustico panini at an Autogrill or train station cafe. Simone explains this half-moon shaped sandwich “is made from pizza style dough. We fill ours with a pancetta, mozzarella and provolone.”
Their Italian Club Sandwich pays homage to the panettone gastronomico – a tall, brioche-style bread (just like sweet panettone you get at Christmas time) but instead of using sugar or candied fruit, it’s layered (or filled) with savoury ingredients like prosciutto, smoked salmon, cheeses, or creamy spreads. This is a typical dish you’d see at a family baptism, Christmas or New Year celebration. The Trading Post’s version has crumbed duck, bacon, grilled zucchini, capsicum and other delicious salads.
Kylie says, “Italian food often gets pigeonholed into pasta and pizza, and don’t get us wrong, we love these dishes as much as the next person, but there is so much more to Italian cuisine. There are regional dishes and everyday nuances that never make it into the spotlight.”
Experience these dishes along with the warm hospitality of The Trading Post for brunch on the weekend throughout the summer months. “We’re aware that we are definitely a destination cafe”, says Kylie. “So we make sure there’s no rush to leave once you arrive. We’ve spent a lot of time in the garden growing different herbs and fruit trees. Many of the details in the restaurant are made from Simone’s nonna, so there’s beautiful tapestry to be admired. We’ve also got beautiful neighbours, so you can come out for brunch and then have a shop at the beautiful homewares at Silkwood next door.”
I also recommend finding a way to get there for dinner on a Thursday, Friday or Saturday night. But book ahead to avoid disappointment.
Shakerato
Italians love their coffee but like a cappuccino after 11am. An ice coffee is not a thing. Introducing the Shakerato, which is. And in my opinion a better option!
double shot espresso
15 ml vanilla syrup
30 ml Amaretto di Saronno
Three quarter fill a cocktail shaker with ice.
Add the coffee and vanilla syrup along with the Amaretto di Saronno (if you want alcohol free ad extra vanilla syrup).
Shake until the shaker is too cold to hold.
Slowly pour into a tumbler glass and watch the layers separate.
Enjoy!
www.thetradingpost.nz
