Tempero

Our Pork Mole Blanco has been one of the most popular dishes with our diners. The pork is gently smoked over the fire, giving it a beautifully tender and juicy finish. Served atop a Mole Blanco - a traditional Mexican sauce made with nuts, seeds, spices, and white chocolate. Rich, savoury, and full of flavour, the fragrant white sauce is lifted by the delicate nuttiness of toasted pine nuts. Jerusalem artichokes round out the dish with their subtle sweetness and earthy character. Top it up with some black Périgord truffle shavings, and match with a Chilean Pais red wine. Absolute perfection.

April was definitely a month full of highlights for us. Continuing on from March where Fabio and Tiffany were in New York for only 6 days.

2. For those that don’t know, I (Tiffany) lived in NYC for 8 years before returning to NZ. It was my first time back since leaving in 2020; Fabio’s first time to the city. So, touristy things had to be ticked off
3 - 5. We eloped at Manhattan City Hall! True to our typical fashion, everything was last minute. My dress arrived in the mail the Friday before we flew out (on a Sunday) and Fabio bought his pants at 5:30pm the day before. It was a 7 degree day but the best day ever
6. Wedding day lunch at which was everything you could imagine and more
7. We even got a little tour of the kitchen
8. For our wedding dinner celebration, we went to and by chance, the legend was in that night! This was probably more exciting to Fabio than getting married and they say “never meet your heroes” but Chef Daniel was so genuine, he even brought up Moqueca in conversation! It was an amazing evening
9. Fabio and his old colleague from days, Mitch who is now managing operations at another Boulud establishment
10. We had to visit our friends at after they came to Tempero, brought in by our friends at . The caviar roll was epic!
11. Of course, Fabio had to do some shopping 🔪
12. While we were away, our team held down the fort and reading this review was bittersweet. It made us proud to see how they made this guest feel so welcome during a tough time
13. Once we were back in town - the cold days here felt somewhat dull after such an energizing trip, we had to bring some colour back so we brought a new iteration of our Chile Relleno onto the menu. It’s a bit of Mexico meets Peru
14. We added a new cocktail “Gringo Peligroso” to the menu, which translates to Dangerous Foreigner
15. A sneaky BTS of something we shot for
16. Trialing our new Mezcal Baba dessert
17. Our new Smoked Pork Mole Blanco is on fire
18. ANZAC long weekend on Waiheke with friends
19. New friends who came two nights in a row before flying home to Mexico
20. Grateful, always 💙

WE ARE HIRING: Full-time Server and Full-time Chef de Partie. Must be eligible to work in New Zealand and must speak English. Hospitality experience in a similar establishment is also required. Send your CV to [email protected] if interested or share this with someone who you think would be great!

Who remembers our Apple Tart? Should we bring it back?

Fun fact: Before Fabio returned back to New Zealand, he was living jn São Paulo. When the pandemic hit and restaurants shuttered, he was confined to his small apartment. He took the initiative to start a small business, selling sweet and savoury tarts and would deliver all his orders around the city, by motorbike. Hey - you gotta do what you gotta do!