The start of a campaign to lift the tea to the high standard of food and coffee at this otherwise-excellent local cafe.
Afternoon tea at New Day Cafe is irresistible. Not for the tea, but for the cake, which is, quite frankly, to die for.
And after two weeks of being confined to barracks with the ‘flu, I was more than ready for a sumptuous tea out.
It was election day in New Zealand when we decided to make this particular tea-and-cake run, so after performing our democratic duty at the local hall, we zipped the few minutes to the Parua Bay shopping centre.
Fondly, I think of New Day Cafe as die Konditerei (German for pâtisserie), mainly because I have loved the word since I first heard it in a high-school German class, but also because of the wonderful cakes make by Michelin chef Sabine, who owns New Day Cafe with husband Frank.
My marks out of 10?
CUP 8: White fine-bone china with a gold rim. Good shape and feel. Pretty.
TEA 6: English breakfast. Sadly, the tea doesn’t live up to the standard of the food or the coffee. It’s flat. I talk about this with Frank, and he says that at home in Germany they always had good loose-leaf tea. “But people here don’t seem to care about tea as much as they do about coffee,” he says. But there is hope; New Day stocks a range of Kerikeri Tea’s loose-leaf herbal teas, and Frank is thoughtful when I suggest adding one of the company’s black teas to the menu. The campaign continues.
SETTING 9: New Day Cafe is charming, despite being located in a block of suburban shops. It’s the little things that do it; checked tablecloths and flowers in an old teapot. Pots of fresh herbs. Wicker chairs with throws. And did I mention the food?