Where to find Auckland's best Mediterranean food...
Those not well-versed in the world of Medetterianian cuisine can be forgiven for assuming its all kebabs and meat on a stick, but get a taste of Nazar Group founder, Alex Isik’s food, and you’ll realise just how wrong you are...
There’s a lot to love about Nazar Group’s eateries. Appealing drinks lists, enthusiastic staff, and textured fit-outs, for starters. But, undoubtedly, the inventive cooking is the main draw. Tradition is held close, but it’s made modern, laden with spice, full of colour and bursting with flavour. It’s precise, original stuff that puts a clever twist on long-established Mediterranean inspired dishes, with emphasis on his Turkish heritage.
The group is now responsible for nine of Auckland’s top restaurants, having just opened Bodrum Market in Westfield Newmarket’s rooftop. A beautiful setting for celebrations, or a romantic evening for two, the space has tradition woven into the fabric, and the staffs dignified and warm demeanour speaks to justifiable pride. On all accounts, you can tell this isn’t the groups first venture, it’s a seriously slick operation. But it wasn’t all smooth sailing for Turkish-born Isik. In fact, he spent three months washing dishes in New Zealand before landing his first chef gig. Remix spoke with the restauranter about the journey from dishwasher to chain owner…
Tell us about the first time you stepped foot in a professional kitchen.
When I came to New Zealand in 2002, I started as a dishwasher within hotel management in Newmarket. I worked for 3 months, then I moved to a chef position, I switched jobs twice within three years, before opening our first business in 2005.
Did you and your wife both want to leave Turkey?
Yes – for work and life experience. My wife came six months before me, and at that time, we were just engaged. We married here because, in Turkey, we did not have enough money to marry…after that, we opened our first business, after being married for one month. For the first two years, we worked every day with no day off. Customers would come in asking us to take a day off, because they were sick of seeing us. After two years at our first business in New Lynn, we opened a second business in Albany, then our third and fourth after that. My wife, Nigar, and I are happy that we have a strong team.
Tell us about your latest restaurant venture, Bodrum Market…
Bodrum Market has to be different from others. Many restaurants have the same cutlery, same glasses… I just tried to be different and it makes it feel like you’re in a market. My top chef Pratik is Indian, he’s a great chef, but he’s always cooking Turkish, New Zealand, and Italian cuisine, which is why we’ll soon be adding Indian to the mix, too. It’s this melting pot of cultures that brought about the idea of the market.
Other than your own venues, where is your favourite place to eat in Auckland?
Oyster & Chop – I have been there five or six times, even though it’s not easy to repeat going to a restaurant. As a restaurant owner, you can be very fussy about where you revisit.
How important is local produce to your business?
It’s very important, specifically with meat. People like to know the history of where the food has come from, and we try to use New Zealand produce as much as we can.
Here are a few eateries where you can sample Isak's contemporary creations...
DECO EATERY
Located in Titirangi’s most iconic historic building, Lopdell House, and aptly named after the art culture that the building is famed for, Deco is cleverly and tastefully laid out. The gravlax salmon is a perfectly balanced way to begin a meal. Gusty main’s include more traditional Turkish offerings, from Fattoush salad to their take on a bolognese pizza ‘Lahmajun’ which sees spiced mince paired with flavoursome salsa Roja and rocket pesto.
418 Titirangi Road
BODRUM KITCHEN
Bodrum Kitchen’s food is a vibrant mix of authentic Greek and Turkish cuisine, focusing on flavours that are a true celebration of Mediterranean life. It’s worth making a visit for the breakfast menu, the Turkish baked eggs are in a league of their own for tasty morning dishes. Brimming with flavour and served with a phenomenal Turkish pide bread.
Multiple Locations
DEVON ON THE WHARF
Only a short trip over the bridge will make you feel a world away at this waterfront outpost. Devon on the Wharf follows the same menu principles as the group’s other eateries, located in the Devonport ferry building, offering diners uninterrupted views of the harbour. If you’re adventurous, try the Breakfast in Turkey, we guarantee you won’t have seen anything like it in your life…
1 Queens Parade, Devonport
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