A foodie's guide to Splore Festival

Heading along to Splore Festival at Tapapakanga National Park? Get acquainted with this year's food vendors before you hit the open road.
On February 17, festival-goers from all over New Zealand will make a beeline for Tapapakanga National Park, to celebrate the annual Splore Festival.
The three-day music gig and the country's "largest dress-up party" will kick off this Friday, bringing with it a whole host of eclectic arts, culture and foodie offerings. From Ponsonby Road's beloved Fatima's to traditional Jamaican Jerk, there will be plenty on offer for hungry music lovers.
1. Fatima's
For Ponsonby locals, Fatima's reigns supreme as the go to for inexpensive and tasty Turkish fare. Offering nutritious mezze bowls and vege-packed wraps to go, Fatima's is bound to leave you satisfied.
2. Jamaican Me Hungry
While traditional Jamaican cuisine is a little harder to find than most, Jamaican Me Hungry is one foodtruck to keep an eye out for. Boasting traditional, slow-cooked jerk chicken, beef and pork, if you have a penchant for spice, you certainly won't be disappointed.
3. The Tin Kitchen
For the time poor, consider The Tin Kitchen your first port of call. Here you'll find mouth-watering Soft Shell Crab Burgers and Pulled Lamb Paratha among the tasty food offerings. If you're after something substantial that'll keep you going throughout the afternoon, chances are you'll find it here.
4. Gozleme
We're big fans of the traditional Turkish gozleme and the dedicated team here have mastered the art of delivering fresh, fast and filling flatbread. For the uninitiated, gozleme is a savoury Turkish pastry dish, made of hand-rolled herbs of yufka dough, lightly brushed with butter and eggs and filled with various toppings, sealed, and cooked over a griddle. Think of the gozleme as a tidy toastie that isn't going to fall apart on you.
To secure your tickets to Splore Festival, see their website here.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





