cafe

Eva Dixon’s to get the boot from the Zoo

by noizyboy February 18, 2008

The DomPost reports that Eva Dixon’s Cafe is being given the old heave-ho from Wellington Zoo. The contract for the running of the Zoo’s cafe came up last October, and, as co-owner John Heald said…

We were under the impression it wouldn’t have been a problem and were waiting for the paperwork to come through …

But no! The Zoo weighed up their options, and have decided to go with faceless, characterless corporate catering outfit Spotless.

Says Karen Fifield, chief executive of the Zoo…

We wanted to make a commercial decision which was going to result in value for the zoo.

Given that Eva’s is ‘predominantly family-run and locally owned’, and Spotless, well, aren’t (and hardly have a, err, ‘spotless’ reputation with regards to treating their staff well), it might be argued that the Zoo is flying in the face of one of their own stated goals, which is to “generate lasting community support by raising the profile of the Zoo and making the Zoo relevant to all Wellingtonians.” (Admittedly, it does fulfill their goal of increasing “…financial sustainability by increasing revenue…”).

Whatever the case, if you’d like to vent your opinion on this particular issue to someone who has some sway in the Zoo’s affairs, drop Celia Wade-Brown a line – she’s the WCC Councillor in charge of the Zoo Trust.

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Kai in our puku

by Joanna November 13, 2006

bread bowlsRecently we asked you where the best places to eat on Lambton Quay are, and naturally, the internet word-of-mouth answered: Kapai Salads in Lambton Square.

There’s plenty of reasons to love Kapai, including:

  • Whānau: Everyone knows someone who knows the owners, hence the mass emails and bulletin board postings about the shop.
  • Mata: Your salad will be freshly made right in front of you, and you will get to choose the ingrediants yourself. No droopy lettuce and skankyass grated cheese here, no no.
  • Taiao: The soup is served in bowls made out of bread, while salads are served in potatopaks (which you probably wouldn’t want to eat, although technically they’re safe enough to), minimising environmental damage. Plus, the coffee’s fair trade.

We’d like them to offer lists of available ingrediants and make it a little clearer which are the gourmet ones that’ll set you back an extra $1.50, but when you can get a rocquette, falafel and feta salad with aioli in less than five minutes and feel good about doing it, you’ll definitely be going back.

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