KOMBUCHA 101
LET'S EAT OUT
SPICE ALLEY
84
It seems gut health is all the craze at the moment, with probiotics, fibre, and fermented foods filling up health-food sections across the world. And, jumping on this bandwagon is kombucha, a low-sugar fermented tea drink filled with living cultures that work to protect the gut. An ancient drink hailing from China, it is only recently that it has shot to international fame, and it’s easy to see why. So what exactly is kombucha and how is it made? Basically, kombucha, also known as 'booch', is a living health tonic created by brewing different types of tea. The brewing period lasts for anywhere between a week to a month, and the result is a sparkling drink tasting somewhere between champagne and cider—without the high levels of alcohol or sugar. Filled with enzymes, cultures, and immune-boosting nutrients, it’s one nutrient rich beverage! So what’s not to love? While it’s not a miracle cure for any old health ailment, it can support many bodily functions such as: liver detoxification, digestion, nutrient absorption, immunity, and mood regulation, which are all connected to the health of your gut. As a long-neglected area of medicine, gut health has been popping up in health headlines as research reveals how essential it is for overall wellbeing. Linked to mental health, digestion, mood, and weight management, it’s becoming increasingly obvious that looking after one’s gut is essential to maintaining good health. There’s plenty of companies around New Zealand creating different types of booch, but if you’re interested in trying your luck at making your own brew at home, then don’t be deterred by the process. Perhaps the most unattractive part is dealing with the scoby, a rubbery disc that is essentially the living colony of microbes that assists the brewing process. But, once you’ve tried, you become a seasoned kombucha drinker who appreciates the magic this scoby works. Aside from learning a new skill, brewing at home means you can get creative with your tea flavour combinations and create your own unique blend. Choosing from green, black, white, or red teas will create entirely different flavours and health benefits to fit your own requirements. Being extremely low in alcohol (there’s a hint leftover from the brewing process) and in sugar, it’s easy to see why kombucha is fast becoming a go-to alternative to alcohol and soda. Whether you gravitate towards this health tonic for its taste or for health, then get on the bandwagon and check it out in the chilled section in your local health food store or supermarket. — Words: Georgina Shearsby-Roberts Photography: singleo.com.au
Menu: 7.5 Cuisine: 7.5 Service: 7.5
Décor: 8 Value for Money: 8
Crossing culinary borders can be dangerous but cultural revolution is what Auckland’s newest restaurant is all about with its leap forward into Asian treats. Deep within Sky City’s complex some of Auckland’s best food is hitting the tables. If you’re looking for something different, Spice Alley, their newest restaurant, should be high on your agenda. The casino’s philosophy of taking traditional ingredients and flavours, adding decor, atmosphere, and serving it all up in a hospitable manner is what they do well. The dining area is eye-catching with its own brand of chic with food that matches the Ming surrounds. And there’s plenty of zest in the menu with offerings of salads, soups, little tastes, crispy things, curries and wok dishes. Start with Vietnamese rice paper rolls ($14), duck confit, vegetables, rice noodle, coriander, mint and nuoc cham sauce, or chicken and pork sate ($3 each) served with garlic, soy, oyster sauce, condensed milk, or green rice tiger prawns ($18) served with a roast capsicum dip. And don’t be afraid to step into the realm of the unusual with crispy pork hock ($18) served with nam jim and chili sauce, or salmon wings ($15) with sweet and sour sauce, or the fish madras curry ($25), with okra, toasted spices, coconut and roti, or lamb shank curry ($38) with pandan leaf, cinnamon, chilli, lime pickle and roti bread, or fried soft shell crab ($18) served with lettuce, capsicum, coriander, garlic and butter. The only weakness is desserts, most of which are traditional, but fried banana, vanilla bean ice cream and caramel sauce isn’t exactly a bastion of la cuisine minceur. And the verdict? It’s easy to see the appeal with a menu that delivers sophisticated comfort food with flair rather than flamboyance. Friendly service, value for money and generous servings underscores the experience and one worth seeking out. _ Words: Dennis & Rosamund Knil
SPICY ALLEY 78 VICTORIA ST, SKYCITY LICENSED | LUNCH 7 DAYS | DINNER 7 DAYS 09 363 6000 | SKYCITYAUCKLAND.CO.NZ/RESTAURANTS
