18/10/2026
An understatement to say we’ve been a bit busy around here, and we’re about two months late to post our August highlights, but better late than never… swipe through to see what we’ve been up to. 💙
As part of the Auckland Mushroom Festival, we created a truffle mushroom dish with smoked scamorza cheese, truffle, and drenched in ají sauce. Served with toasted corn consommé on the side. Delightful!
A group of diners came in for Auckland Mushroom Festival and had brought some homemade mushroom hats. They left one for us, so we all had some fun with it. 🍄
This delicious 10 year Tawny Port is now on the menu - the perfect nightcap!
We celebrated RAUL FUKUNAGA’s birthday! 🦁 and our resident baker Parmida made a delicious cake!
Tempero was awarded TWO HATS at the cuisinegoodfood awards!! It was great to have most of the team there to celebrate with us. 🙏🏼
A great night out at the cuisinegoodfood 2026 awards. Thank you K E L L I B R E T T Kerry Tyack mia and Cuisine team for always putting on this great event to celebrate the NZ hospitality industry.
Nour Daichoum and Parmida collaborated to make a delicious staff meal! YUM!
Beautiful line up of some new w**es by the bottle on our w**e list… Petit Chablis, White Bourgogne, Chateauneuf-du-Pape, and a Sancerre Rouge. Something for everyone 😏
Mole Misto! A combo of our famous Mole Negro and our Mole Blanco. On every single table order these days.
Thankful for all your continued support 🙏🏼
P.S. We will never be “too cool for school”. Two nights ago, a diner had paid and right before she left, she walked back towards the till to say, “I came the first week you opened and have been back a few times since then and I want to say ‘please keep it up and never change.’” I told her we would never and that’s a promise we intend to keep. 💙
