June 30, 2026 • 14 mins
Three Wellington restaurants were awarded the highly sought, world famous Michelin stars last night.
Winners Steve Logan from Logan Brown, and Mark Limacher from Ortega Fish Shack join Nick on the show to celebrate the wins.
Logan (Logan Brown) says the business been hit by the tough economic times in Wellington, but the star reaffirms the work they've done over the last 30 years.
Limacher (Ortega Fish Shack) is buzzing over the star and shares how the team is feeling.
According to Limacher that team is what sets Ortega apart, "it's people that love what they're doing".
He says the stars are a huge win for the whole hospitality industry.
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Episode Transcript
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Speaker 1 (00:07):
You're listening to the Wellington Mornings podcast with Nick Mills
from News talks'd be.
Speaker 2 (00:12):
Well, We're very very pleased to welcome to the show.
Steve Logan, Good morning Steve.
Speaker 3 (00:18):
Good morning Nick.
Speaker 2 (00:19):
How do you feel well?
Speaker 3 (00:22):
I'm book daded today. Actually, we did a bit of
celebrating last night. It was a really good party after
the after awards ceremony.
Speaker 2 (00:30):
Did you go up?
Speaker 3 (00:31):
Yes, yes, it went up.
Speaker 2 (00:34):
How was it?
Speaker 3 (00:35):
I was fantastic. It was very special. I mean the
whole awards ceremony itself was you know, quite formal and
you know we're orchestrated, but afterwards it was we had
fantastic food. We have these amazing chefs doing their you know,
specialist dishes and or just Kenna Page and our logan
(00:57):
Brown Will Sean Kluston, my business partner. He was lucky
to be invised to be one of the one of
those chefs as well. So we're putting food it out
there to all the crowd there, you know, alongside three
star Michelin and two star Micheline chiefs in the United
States and and Taipei.
Speaker 2 (01:16):
Did you know you were going to win it?
Speaker 3 (01:19):
We did have an inkling, but we didn't know for sure,
because to be invited to do to be one of
the chefs, you know, for to cook at the extual event,
you know you're thinking would be a bit rude if
they didn't you know, we weren't in the stars. So
but but there was still very formal that you you
wouldn't get any any confirmation before the time.
Speaker 2 (01:39):
And I must have asked you what size the chefs
Whilst we've got the chef's jacket made, wouldn't.
Speaker 3 (01:44):
They I don't know. I don't know if that was
Sun that went up there to get the chef's jacket made.
It was all super secret, squirrel honestly.
Speaker 2 (01:53):
You know what I mean. You can't see me right now,
but I've got a tear in my eye. I'm so
so so rapped for you, you know, I think it's
I think it's an incredible story. And you know there
ain't nobody's been making zillions of dollars over the last
few years. It's been tough and you're you've just stuck
with it. You've kept going, kept your standards, keep generating,
(02:14):
you know, a fantastic place for Wellington.
Speaker 3 (02:17):
Oh, I thanks very much. It's lovely to hear that, Yeah,
it is any true. You know, it's of the thirty
years we've been open, there's probably only like a quarter
of them where we've been making good profit. The rest
of the time it's just spaken even or losing and
just catching up. So it's pretty cool, you know, there's
more difficult times for all of us and hospitality, you know,
(02:38):
to get get a star like that and kind of
reaffirms what we're doing. You know, still after thirty years,
we're still you know, doing a pretty good job and
recognize internationally.
Speaker 2 (02:48):
I guess, how will it change how will it change
your business model?
Speaker 3 (02:52):
Right now, I don't think it will change anything at all.
I think that maybe you know, some of the team
will you know, iron out a couple of creases before
they put their chefs checkered on, or you know, are
a bit of a spring, more of a spring in
the step. But it's like I think, getting a mission start,
it's not like you you know, you go on full
(03:13):
training and work really hard and make yourself really look
awesome and then then drop off. You know, we just
do what we do and we get recognized. So we
won't be changing much. We won't be changing anything. We're
just holding our team to the standards and the values
that we've always had, and if we continued to do that,
we'll be able to continue to operate at that one
(03:34):
Michelin star standard and still deliver the same experience to
our guests.
Speaker 2 (03:38):
We're speaking to Steve Logan from Logan Brown. Steve, can
I ask you this question because I had to sort
of explain it to one of my adult sons a
few months ago when he saw me going off to
work on a Friday night and he said, Dad, why
do you still do it? And I said, because I
love it? Do you still love it?
Speaker 4 (03:53):
Yeah?
Speaker 3 (03:54):
Yeah, that's factor right, That's the passion for our industry
is the fuel. And it's like, you know, I just
got a beautiful feedback from a custom from a who
there dining and the table next doors and they burst into
test because they saw something hadn't seen for a while,
(04:15):
whatever it's. And in a restaurant space, you'll see yourself
and that you see people coming together and being part
of the community or celebrating something. And that's what we
do in hospitality. We facilitate that. Without us, something really
go to meet the supermarket or something you know it
is and that's what we're all thoughtful. We're not doing
(04:37):
it for the mate, that's for sure. We're just doing
it because we love sharing what we sharing our hospitality
or our food experiences.
Speaker 2 (04:45):
You know what. I think that we're blessed by and
you know, sometimes we just get it right. Some things
actually are right, you know. And for you and Mark
Linka to get stars was just right for our city.
I mean, I don't know Pierre from Jenco at all.
I mean, I know he does a fabulous job and
he's been awarded and that's great, but I don't know
him personally, so I think it's amazing. But for you
(05:08):
and Mark, for me, is very very special for our city.
Speaker 3 (05:12):
Yeah, thanks very much. It does feel like that. I think,
you know, Wellington is a bit a bit downtrodden, it
I think it gives us a bit of a lift.
And you know, there was several other awards for Wellington
and Bi Gomon's and recognitions as well, so there was,
you know, good a good cluster of other operators in
(05:32):
the city you know, been recognized as well, which is
which is fantastic.
Speaker 2 (05:36):
It's weird because I celebrated for getting a boob, you
know what, I thought to myself. You know, I didn't think,
you know, I didn't think we'd have any chance of
doing that. So you know, I probably celebrated just as
much without the alcohol as much as you did. So congratulations,
well done.
Speaker 3 (05:48):
Yeah, thank you so much.
Speaker 2 (05:51):
And I'm looking forward to saving my pennies and coming
having dinner. But I probably have the book about six
months in the Vards now, aren't it.
Speaker 3 (05:58):
I wish that was the issue, but now it's you know,
I think we might have this. We expected to small
pick up. We don't expect to be you know, the
doors being banged down.
Speaker 4 (06:09):
You know.
Speaker 3 (06:09):
I think maybe when a tourist summer comes, tourist season
comes along, then we'll get a bit more of a
tourist than we normally get.
Speaker 2 (06:15):
I think your doors will be banged down. I'll be
very disappointed if your doors aren't bang danged. Thanks Steve,
have a great night, have a great night tonight. Again.
I know that you've probably got a bit of a
hangover now, but keep enjoying it. And and and please
say congratulations to Sean for me as well.
Speaker 3 (06:31):
Cutuly, what good on you. Thanks very much, nice talking
to you.
Speaker 2 (06:34):
Yeah you too, Steve Logan, there and if you can't
see me, I'm I'm I'm first pumping because I think
it's so great. And you know what, after the news,
we're going to talk to Mark Lineker and I'm first
pumping him as well as well as Pierre. I mean, gosh,
just so good, so good. We're talking Mitchell and Stars
and we're talking Wellington and to the two the three
you're going to speak to us. Mark Lineka joins us
(06:56):
this morning.
Speaker 4 (06:56):
Mark, congratulations, Well, thank you very much, make thank you
very much.
Speaker 2 (07:00):
Indeed, my gosh, Now people will be As soon as
this was announced, people said Otaga is defull they're going
to get one. How confident were you?
Speaker 4 (07:09):
Yeah, listen, the truth is, I still feel quite incredulous
about the whole thing because in my mind with a
sort of Kiwi casual joint net, I don't associate with
a sort of recognition. But having said that, I'm going
to tell you what. The staff are absolutely beaming this morning.
Speaker 2 (07:25):
I bet you. I've known you for a while from Afar,
I have respected you from Afar. We've known each other
for a long time. You're a pretty humble sort of
a bloke, but you're deserving of this. In every way,
and I can see your chest pumping.
Speaker 4 (07:41):
Well, that's very kind of you say that. What I
would say to that is that it's all about the
teamwork and the culture that people like Davy, my son
in law, who runs a restaurant, this culture that he sets,
our starf feel like they're part of the family members,
and I think a lot of our regular customers pick
(08:02):
up on that. They get that vibe. And we've got
a wonderful chef in the kitchen, Teresa, She's got a
hell of a She's an incredible and pickable palette, very
very dolled on palette. And all the people in the
kitchen are really hard working, and you know what, they
love cooking, And that's what it's about. If you love
what you're doing, you know you can usually got a
pretty good damned job at it. So that's what that's.
That's that's sort of, that's the sort of that's how
(08:26):
I see things.
Speaker 2 (08:26):
Anyhow, you'll be world famous for that bloody gravy that
you put on your steak. What do you call it?
You don't call it? You called it jew, don't you
you flash? People call it a jew. You don't it.
You don't call it like a gravy. But you're well
famous for that that everyone's tried to punch it and
no one's been able to do it. What's inner?
Speaker 4 (08:42):
Oh my god, I can't tell you that it's actually
it's not why I recently it's a caffe to Perry butter.
It's called Caffeta Perry butter, and we had we had
we had the caught on blue people in here a
number of years ago and they were surprised because we
put it on the steak like a sauce, whereas in
the caffet to Perry butter. Originally it's actually a little
place that Caafeta Perry was in Geneva, Switzerland. Was the
(09:03):
original recipe, just around the corner from where used to live,
and they used to put it under the cellarman of
the gril.
Speaker 2 (09:09):
Over here.
Speaker 4 (09:09):
Griel and I used to lially cook the hell out
of it and split this split the butter apart. We
like to keep it sort of homogeneous. And that's that's
how little it's one of our little secrets in there.
Speaker 2 (09:19):
I mean, it's quite a it's kind of weird. It's
called o tag a fish shack, right, and it's world
famous for its damn steak. I mean, I just can't
work that out.
Speaker 4 (09:27):
You're gotta try, and you're going to play the all market.
We've got quite a small concise medium fear, so you're
got to try. And we've got a beautiful vegetarian dish
on as well, vegetarian dishes real hammers. In fact, the
last time I was inner, I don't get any real
often for dinner, but I have that vegetarian entrops, like
holy hand, Theresa, this is just off the chain good,
you know. So there you go. We try and keep
(09:48):
everybody happy.
Speaker 2 (09:49):
That's the What do you reckon is the difference between
you know, your place and other places. I mean, you've
got Davy up front. I know he's world famous and
everyone knows you know, and he is your son in law,
so you've got to no one can pinch him more
for you. You've got that, as you say, You've got
Teresa as a cheft everyone respects and loves. And then
you've got the godfather of cooking out out the back,
(10:11):
who comes and down again and just sniffs around.
Speaker 4 (10:17):
I was down here at about six o'clock this morning
later getting ready for a big day, and Davy Davy
walked out of this place.
Speaker 2 (10:23):
It was hard.
Speaker 4 (10:23):
It's all about hard work, that's what it is. Davey
walked out of this place about one thirty this morning
and he was back here at seven thirty. Hasn't stopped
work since then. The phones has been going hot. And
you know, success comes from people that work really hard.
I'm not saying other people don't work hard, but that's
that's the prove requisite, isn't it. You know, you got
to really and as I said, as I alleged sated before,
it's people that love what they're doing. And that's what
(10:46):
Theresa and Davy and the rest of the rest of
the team, they're like family. That's what's like. That's what
sets us a part.
Speaker 2 (10:51):
I think was there any missions right through in New Zealand?
You thought, gosh, I thought they were going to get
a star and didn't get one.
Speaker 4 (10:58):
Oh, that's a great question. I don't know what to
say to that.
Speaker 2 (11:04):
You are you only worried about yourself? Got yours? You
don't give a damn.
Speaker 4 (11:09):
Now we've got to keep it. That's right now, the
hard work starts.
Speaker 3 (11:12):
Yeah.
Speaker 2 (11:13):
I don't think there's any chance of you losing. I
don't think you have that sort of bloke.
Speaker 4 (11:18):
Yeah, oh well, we'll see what happens.
Speaker 2 (11:20):
Anyhow well, you say I want to hear you, I
want to hear I want to hear from the star owner.
Speaker 4 (11:29):
I don't know. It's sort of like an Arear flight company. Now,
we've got a good mates across the other side of town,
Logan Brown and that little, lovely little restaurant to seventy
Waller Street. I don't whether you had him on today,
but that's a great you know what.
Speaker 3 (11:41):
You know what.
Speaker 2 (11:41):
We tried to get him on to be fair, because
otherwise people will be rigging up saying that you're looking
after the old boys from your old boy network. But
he you know what he said. He said he'd love
to be on. He'll come on sometime, but he's stupids.
He cooking. Pierre said he was too mate. He's got
a little crew and he's stupus he cooking.
Speaker 4 (11:57):
Oh how cool is that? That's really cool. I mean
it's good for the whole business. I think it's great
for tourism. It's great for the hospitality industry. You know,
there's a cadre of of tourists that carry the carry
the micheline guy like a like a Bible, and they
plan their trips about places are going to dine at literally,
(12:17):
and those people spend heaps and heaps of money doing it.
This is exactly what we need, we don't. I mean,
we've got lots of we've got lots of freedom campers
at the moment, which are great, but the people that
we wanted, the people who are going to come and
spend a bit of coin. So it's great for everybody,
and especially especially.
Speaker 2 (12:32):
Good for those who've got those other little awards that
you don't mention, like the bibs, and that you know,
like you know, there's a couple of those close to
you too, you know, we on on other.
Speaker 4 (12:40):
Side of me. So the bis, the bibs, I thought
that I thought that might be ours because we kind
of got that bistro vibe and in Europe you don't
get that many bistroys with the Michelin star. That's the
vibe we I think we've got. So yeah, so we're
said they were sort of a bit taken aback by the
whole business, but we'll take it for sure.
Speaker 2 (13:00):
Great to hear you laughing. It's been a tough old
type in hospital. I know, you've got your you've got
your little area, and you've got it well and truly nailed.
And you know, I.
Speaker 4 (13:08):
Always sell a bit guilty mack about grumbling about business,
and I know every reason.
Speaker 3 (13:12):
I know.
Speaker 4 (13:13):
We're all in the same boat, whether whether you're a
motor mechanic or a house paint or all with it.
You know, it's bloody, it's play to be bloody tough,
but it's good to have that. And then the sun's
out today, sounds like the sun's out on It's like
I'm going to make the most of it, that's for sure.
Speaker 2 (13:28):
Good idea. Enjoy it, absolutely, enjoy it. Love lovely to
talk to you. I know you're about to fly out.
You're probably going to Paris. You're probably getting some award
over there, probably nipping away.
Speaker 4 (13:40):
I was going to go to Rangatow and have a
couple of days up at the mountain, but looks like
that's been put off for a couple of days.
Speaker 2 (13:45):
Yeah, you'd be trying to make that bloody gravy of
that source for your steak.
Speaker 4 (13:50):
You draw a buy one day, I'll give you a
point of it take.
Speaker 2 (13:52):
Home, thanks very much. I'll just take sneak it down
the road and put it in my restaurant. Mark Broy's
good to talk to you. Thank you, Congratulations to you
and your whole family, your whole damn family, because it's
an amazing achievement, Like Steve Logan and like, yeah, congratulations,
I'm really, really really proud and rapped for you.
Speaker 4 (14:11):
Magic much appreciated that. All the best take here you two.
Speaker 2 (14:15):
What a great man, What a great man. Isn't it
great when things happen to good people? Doesn't always happen,
doesn't It doesn't always happen? Steve Logan, Mark Lineker and
Pierre Wow. Congratulations to them all.
Speaker 1 (14:31):
For more from Wellington Mornings with Nick Mills, listen live
to news talks It'd Be Wellington from nine am weekdays,
or follow the podcast on iHeartRadio
You're listening to the Wellington Mornings podcast with Nick Mills
from News talks'd be.
Speaker 2 (00:12):
Well, We're very very pleased to welcome to the show.
Steve Logan, Good morning Steve.
Speaker 3 (00:18):
Good morning Nick.
Speaker 2 (00:19):
How do you feel well?
Speaker 3 (00:22):
I'm book daded today. Actually, we did a bit of
celebrating last night. It was a really good party after
the after awards ceremony.
Speaker 2 (00:30):
Did you go up?
Speaker 3 (00:31):
Yes, yes, it went up.
Speaker 2 (00:34):
How was it?
Speaker 3 (00:35):
I was fantastic. It was very special. I mean the
whole awards ceremony itself was you know, quite formal and
you know we're orchestrated, but afterwards it was we had
fantastic food. We have these amazing chefs doing their you know,
specialist dishes and or just Kenna Page and our logan
(00:57):
Brown Will Sean Kluston, my business partner. He was lucky
to be invised to be one of the one of
those chefs as well. So we're putting food it out
there to all the crowd there, you know, alongside three
star Michelin and two star Micheline chiefs in the United
States and and Taipei.
Speaker 2 (01:16):
Did you know you were going to win it?
Speaker 3 (01:19):
We did have an inkling, but we didn't know for sure,
because to be invited to do to be one of
the chefs, you know, for to cook at the extual event,
you know you're thinking would be a bit rude if
they didn't you know, we weren't in the stars. So
but but there was still very formal that you you
wouldn't get any any confirmation before the time.
Speaker 2 (01:39):
And I must have asked you what size the chefs
Whilst we've got the chef's jacket made, wouldn't.
Speaker 3 (01:44):
They I don't know. I don't know if that was
Sun that went up there to get the chef's jacket made.
It was all super secret, squirrel honestly.
Speaker 2 (01:53):
You know what I mean. You can't see me right now,
but I've got a tear in my eye. I'm so
so so rapped for you, you know, I think it's
I think it's an incredible story. And you know there
ain't nobody's been making zillions of dollars over the last
few years. It's been tough and you're you've just stuck
with it. You've kept going, kept your standards, keep generating,
(02:14):
you know, a fantastic place for Wellington.
Speaker 3 (02:17):
Oh, I thanks very much. It's lovely to hear that, Yeah,
it is any true. You know, it's of the thirty
years we've been open, there's probably only like a quarter
of them where we've been making good profit. The rest
of the time it's just spaken even or losing and
just catching up. So it's pretty cool, you know, there's
more difficult times for all of us and hospitality, you know,
(02:38):
to get get a star like that and kind of
reaffirms what we're doing. You know, still after thirty years,
we're still you know, doing a pretty good job and
recognize internationally.
Speaker 2 (02:48):
I guess, how will it change how will it change
your business model?
Speaker 3 (02:52):
Right now, I don't think it will change anything at all.
I think that maybe you know, some of the team
will you know, iron out a couple of creases before
they put their chefs checkered on, or you know, are
a bit of a spring, more of a spring in
the step. But it's like I think, getting a mission start,
it's not like you you know, you go on full
(03:13):
training and work really hard and make yourself really look
awesome and then then drop off. You know, we just
do what we do and we get recognized. So we
won't be changing much. We won't be changing anything. We're
just holding our team to the standards and the values
that we've always had, and if we continued to do that,
we'll be able to continue to operate at that one
(03:34):
Michelin star standard and still deliver the same experience to
our guests.
Speaker 2 (03:38):
We're speaking to Steve Logan from Logan Brown. Steve, can
I ask you this question because I had to sort
of explain it to one of my adult sons a
few months ago when he saw me going off to
work on a Friday night and he said, Dad, why
do you still do it? And I said, because I
love it? Do you still love it?
Speaker 4 (03:53):
Yeah?
Speaker 3 (03:54):
Yeah, that's factor right, That's the passion for our industry
is the fuel. And it's like, you know, I just
got a beautiful feedback from a custom from a who
there dining and the table next doors and they burst into
test because they saw something hadn't seen for a while,
(04:15):
whatever it's. And in a restaurant space, you'll see yourself
and that you see people coming together and being part
of the community or celebrating something. And that's what we
do in hospitality. We facilitate that. Without us, something really
go to meet the supermarket or something you know it
is and that's what we're all thoughtful. We're not doing
(04:37):
it for the mate, that's for sure. We're just doing
it because we love sharing what we sharing our hospitality
or our food experiences.
Speaker 2 (04:45):
You know what. I think that we're blessed by and
you know, sometimes we just get it right. Some things
actually are right, you know. And for you and Mark
Linka to get stars was just right for our city.
I mean, I don't know Pierre from Jenco at all.
I mean, I know he does a fabulous job and
he's been awarded and that's great, but I don't know
him personally, so I think it's amazing. But for you
(05:08):
and Mark, for me, is very very special for our city.
Speaker 3 (05:12):
Yeah, thanks very much. It does feel like that. I think,
you know, Wellington is a bit a bit downtrodden, it
I think it gives us a bit of a lift.
And you know, there was several other awards for Wellington
and Bi Gomon's and recognitions as well, so there was,
you know, good a good cluster of other operators in
(05:32):
the city you know, been recognized as well, which is
which is fantastic.
Speaker 2 (05:36):
It's weird because I celebrated for getting a boob, you
know what, I thought to myself. You know, I didn't think,
you know, I didn't think we'd have any chance of
doing that. So you know, I probably celebrated just as
much without the alcohol as much as you did. So congratulations,
well done.
Speaker 3 (05:48):
Yeah, thank you so much.
Speaker 2 (05:51):
And I'm looking forward to saving my pennies and coming
having dinner. But I probably have the book about six
months in the Vards now, aren't it.
Speaker 3 (05:58):
I wish that was the issue, but now it's you know,
I think we might have this. We expected to small
pick up. We don't expect to be you know, the
doors being banged down.
Speaker 4 (06:09):
You know.
Speaker 3 (06:09):
I think maybe when a tourist summer comes, tourist season
comes along, then we'll get a bit more of a
tourist than we normally get.
Speaker 2 (06:15):
I think your doors will be banged down. I'll be
very disappointed if your doors aren't bang danged. Thanks Steve,
have a great night, have a great night tonight. Again.
I know that you've probably got a bit of a
hangover now, but keep enjoying it. And and and please
say congratulations to Sean for me as well.
Speaker 3 (06:31):
Cutuly, what good on you. Thanks very much, nice talking
to you.
Speaker 2 (06:34):
Yeah you too, Steve Logan, there and if you can't
see me, I'm I'm I'm first pumping because I think
it's so great. And you know what, after the news,
we're going to talk to Mark Lineker and I'm first
pumping him as well as well as Pierre. I mean, gosh,
just so good, so good. We're talking Mitchell and Stars
and we're talking Wellington and to the two the three
you're going to speak to us. Mark Lineka joins us
(06:56):
this morning.
Speaker 4 (06:56):
Mark, congratulations, Well, thank you very much, make thank you
very much.
Speaker 2 (07:00):
Indeed, my gosh, Now people will be As soon as
this was announced, people said Otaga is defull they're going
to get one. How confident were you?
Speaker 4 (07:09):
Yeah, listen, the truth is, I still feel quite incredulous
about the whole thing because in my mind with a
sort of Kiwi casual joint net, I don't associate with
a sort of recognition. But having said that, I'm going
to tell you what. The staff are absolutely beaming this morning.
Speaker 2 (07:25):
I bet you. I've known you for a while from Afar,
I have respected you from Afar. We've known each other
for a long time. You're a pretty humble sort of
a bloke, but you're deserving of this. In every way,
and I can see your chest pumping.
Speaker 4 (07:41):
Well, that's very kind of you say that. What I
would say to that is that it's all about the
teamwork and the culture that people like Davy, my son
in law, who runs a restaurant, this culture that he sets,
our starf feel like they're part of the family members,
and I think a lot of our regular customers pick
(08:02):
up on that. They get that vibe. And we've got
a wonderful chef in the kitchen, Teresa, She's got a
hell of a She's an incredible and pickable palette, very
very dolled on palette. And all the people in the
kitchen are really hard working, and you know what, they
love cooking, And that's what it's about. If you love
what you're doing, you know you can usually got a
pretty good damned job at it. So that's what that's.
That's that's sort of, that's the sort of that's how
(08:26):
I see things.
Speaker 2 (08:26):
Anyhow, you'll be world famous for that bloody gravy that
you put on your steak. What do you call it?
You don't call it? You called it jew, don't you
you flash? People call it a jew. You don't it.
You don't call it like a gravy. But you're well
famous for that that everyone's tried to punch it and
no one's been able to do it. What's inner?
Speaker 4 (08:42):
Oh my god, I can't tell you that it's actually
it's not why I recently it's a caffe to Perry butter.
It's called Caffeta Perry butter, and we had we had
we had the caught on blue people in here a
number of years ago and they were surprised because we
put it on the steak like a sauce, whereas in
the caffet to Perry butter. Originally it's actually a little
place that Caafeta Perry was in Geneva, Switzerland. Was the
(09:03):
original recipe, just around the corner from where used to live,
and they used to put it under the cellarman of
the gril.
Speaker 2 (09:09):
Over here.
Speaker 4 (09:09):
Griel and I used to lially cook the hell out
of it and split this split the butter apart. We
like to keep it sort of homogeneous. And that's that's
how little it's one of our little secrets in there.
Speaker 2 (09:19):
I mean, it's quite a it's kind of weird. It's
called o tag a fish shack, right, and it's world
famous for its damn steak. I mean, I just can't
work that out.
Speaker 4 (09:27):
You're gotta try, and you're going to play the all market.
We've got quite a small concise medium fear, so you're
got to try. And we've got a beautiful vegetarian dish
on as well, vegetarian dishes real hammers. In fact, the
last time I was inner, I don't get any real
often for dinner, but I have that vegetarian entrops, like
holy hand, Theresa, this is just off the chain good,
you know. So there you go. We try and keep
(09:48):
everybody happy.
Speaker 2 (09:49):
That's the What do you reckon is the difference between
you know, your place and other places. I mean, you've
got Davy up front. I know he's world famous and
everyone knows you know, and he is your son in law,
so you've got to no one can pinch him more
for you. You've got that, as you say, You've got
Teresa as a cheft everyone respects and loves. And then
you've got the godfather of cooking out out the back,
(10:11):
who comes and down again and just sniffs around.
Speaker 4 (10:17):
I was down here at about six o'clock this morning
later getting ready for a big day, and Davy Davy
walked out of this place.
Speaker 2 (10:23):
It was hard.
Speaker 4 (10:23):
It's all about hard work, that's what it is. Davey
walked out of this place about one thirty this morning
and he was back here at seven thirty. Hasn't stopped
work since then. The phones has been going hot. And
you know, success comes from people that work really hard.
I'm not saying other people don't work hard, but that's
that's the prove requisite, isn't it. You know, you got
to really and as I said, as I alleged sated before,
it's people that love what they're doing. And that's what
(10:46):
Theresa and Davy and the rest of the rest of
the team, they're like family. That's what's like. That's what
sets us a part.
Speaker 2 (10:51):
I think was there any missions right through in New Zealand?
You thought, gosh, I thought they were going to get
a star and didn't get one.
Speaker 4 (10:58):
Oh, that's a great question. I don't know what to
say to that.
Speaker 2 (11:04):
You are you only worried about yourself? Got yours? You
don't give a damn.
Speaker 4 (11:09):
Now we've got to keep it. That's right now, the
hard work starts.
Speaker 3 (11:12):
Yeah.
Speaker 2 (11:13):
I don't think there's any chance of you losing. I
don't think you have that sort of bloke.
Speaker 4 (11:18):
Yeah, oh well, we'll see what happens.
Speaker 2 (11:20):
Anyhow well, you say I want to hear you, I
want to hear I want to hear from the star owner.
Speaker 4 (11:29):
I don't know. It's sort of like an Arear flight company. Now,
we've got a good mates across the other side of town,
Logan Brown and that little, lovely little restaurant to seventy
Waller Street. I don't whether you had him on today,
but that's a great you know what.
Speaker 3 (11:41):
You know what.
Speaker 2 (11:41):
We tried to get him on to be fair, because
otherwise people will be rigging up saying that you're looking
after the old boys from your old boy network. But
he you know what he said. He said he'd love
to be on. He'll come on sometime, but he's stupids.
He cooking. Pierre said he was too mate. He's got
a little crew and he's stupus he cooking.
Speaker 4 (11:57):
Oh how cool is that? That's really cool. I mean
it's good for the whole business. I think it's great
for tourism. It's great for the hospitality industry. You know,
there's a cadre of of tourists that carry the carry
the micheline guy like a like a Bible, and they
plan their trips about places are going to dine at literally,
(12:17):
and those people spend heaps and heaps of money doing it.
This is exactly what we need, we don't. I mean,
we've got lots of we've got lots of freedom campers
at the moment, which are great, but the people that
we wanted, the people who are going to come and
spend a bit of coin. So it's great for everybody,
and especially especially.
Speaker 2 (12:32):
Good for those who've got those other little awards that
you don't mention, like the bibs, and that you know,
like you know, there's a couple of those close to
you too, you know, we on on other.
Speaker 4 (12:40):
Side of me. So the bis, the bibs, I thought
that I thought that might be ours because we kind
of got that bistro vibe and in Europe you don't
get that many bistroys with the Michelin star. That's the
vibe we I think we've got. So yeah, so we're
said they were sort of a bit taken aback by the
whole business, but we'll take it for sure.
Speaker 2 (13:00):
Great to hear you laughing. It's been a tough old
type in hospital. I know, you've got your you've got
your little area, and you've got it well and truly nailed.
And you know, I.
Speaker 4 (13:08):
Always sell a bit guilty mack about grumbling about business,
and I know every reason.
Speaker 3 (13:12):
I know.
Speaker 4 (13:13):
We're all in the same boat, whether whether you're a
motor mechanic or a house paint or all with it.
You know, it's bloody, it's play to be bloody tough,
but it's good to have that. And then the sun's
out today, sounds like the sun's out on It's like
I'm going to make the most of it, that's for sure.
Speaker 2 (13:28):
Good idea. Enjoy it, absolutely, enjoy it. Love lovely to
talk to you. I know you're about to fly out.
You're probably going to Paris. You're probably getting some award
over there, probably nipping away.
Speaker 4 (13:40):
I was going to go to Rangatow and have a
couple of days up at the mountain, but looks like
that's been put off for a couple of days.
Speaker 2 (13:45):
Yeah, you'd be trying to make that bloody gravy of
that source for your steak.
Speaker 4 (13:50):
You draw a buy one day, I'll give you a
point of it take.
Speaker 2 (13:52):
Home, thanks very much. I'll just take sneak it down
the road and put it in my restaurant. Mark Broy's
good to talk to you. Thank you, Congratulations to you
and your whole family, your whole damn family, because it's
an amazing achievement, Like Steve Logan and like, yeah, congratulations,
I'm really, really really proud and rapped for you.
Speaker 4 (14:11):
Magic much appreciated that. All the best take here you two.
Speaker 2 (14:15):
What a great man, What a great man. Isn't it
great when things happen to good people? Doesn't always happen,
doesn't It doesn't always happen? Steve Logan, Mark Lineker and
Pierre Wow. Congratulations to them all.
Speaker 1 (14:31):
For more from Wellington Mornings with Nick Mills, listen live
to news talks It'd Be Wellington from nine am weekdays,
or follow the podcast on iHeartRadio
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