It’s a beautiful juxtaposition of street food and fine dining. Every time I go to Ahi I have to have them, I think my record is currently four in one sitting. My favourite memory of the dish is on one instance I was sitting at the kitchen leaner, and being so upset they weren’t on the menu anymore (inflation with the cost of scampi) and Ben Bayly making my day by making me a secret menu item on the house which was in fact, the scampi corndog. Awarded by Anna McCrory.

Truly as advertised, “the milkiest buns in town”. The spicy kimchi pork filling encased in a soft buttery brioche dough, swimming in a luscious pool of beurre blanc sauce makes this the milkiest bun in town and also an iconic eat. Awarded by Isaac Ortiz.

My family moved to Auckland when I was 10 years old, we had been living in many countries before this, mostly Taiwan and Singapore. One of my earliest memories of my new home was visiting the many little bakeries in our neighbourhood and tasting the unusual treats on offer, so different from what I had grown up with. Very quickly I found my favourite: the brightly coloured pink lamingtons! These treats always stood out from the range of beige doughnuts, yellow custard pies and pale brown hot savoury items in the bakery display cases. So you can imagine my delight when I discovered, quite recently, the lamingtons served up at the beautifully preserved Chelsea Sugar Factory in Birkenhead, still a working factory, indeed the only sugar works in the country, operating since 1884. Their raspberry lamingtons are huge, made from a fresh, lightweight sponge with a generous slab of decadent fresh cream and yummy, rich and aromatic raspberry coating. It’s an exquisite spin on the local bakery treats I first came to associate my new country with. There’s some contention over where lamingtons first originated from, New Zealand or Australia. Regardless, the lamington is a national treasure for New Zealand and it’s only fitting they have a starring role here in Auckland, my adopted hometown, showcased to luxurious perfection at this iconic location. Awarded by Ben Binkle.

When Daily Bread announced they were launching a custard square, patrons actually lined up before opening to ensure they didn’t miss out. And for good reason too. The pastry is flaky and crisp, and the custard is silky and rich. The difference here is the addition of raspberry which adds a lovely tart element to balance it out. Only available on Friday, Saturday and Sunday, so plan accordingly. Awarded by Ashlee Gen.

Sticky. Messy. Cheesy. And unreasonably more-ish. What better combination is there? A Kiwi twist on an American meal, with all the multicultural, multisensory, multifaceted, complexity that it implies. It’s Auckland in a bun – it’ll grab you with that first bite, and you’ll never quite get over it. A mix of tastes that leaves you feeling great about your choices – and probably needing a few extra napkins – that really makes a meal into an event. Awarded by Jt Bailey.

​​Listen, listen, listen! You’ve GOT to try the ugly carrot dish at Culprit – it’s chef’s kiss epic and has my vote as the hailing prince of the Auckland dining scene. Let me describe it: smoked yoghurt, salty pumpkin seed dukkah and exotic paprika oil all coming together on the one wee plate. It’s mouthwatering delish, packed with flavour and fun. Culprit has nailed it, taking a plain old regular carrot (yawn) and turning it into an absolute local legend. This playful dish is a lot like Auckland itself – a mix of cultures all chillin’ together, making something better by coming together. The restaurant is my go-to for special occasions with fam and friends, and always such a memorable time together, in huge part because of this tasty little wonky carrot dish. Nom nom! Awarded by Asher Newman.

The cinnamon bun I experienced was a true masterpiece. It’s appearance was a visual delight, the texture was a joy to bite into, the flavour was a heavenly balance of sweetness and cinnamon, and the aroma was simply irresistible. If you’re a cinnamon lover, this pastry is an absolute must-try. It’s a heartwarming treat that will leave you craving more, and it’s the embodiment of the perfect cinnamon bun. Awarded by Clarissa Natac.

The Aucklahoma burger at Kane’s Burger Club isn’t just a dish on the menu for me; it’s a culinary journey that mirrors my own connection to Auckland. This burger, inspired by the classic tastes of Oklahoma, holds a special place in my heart, intertwining local flavours with a touch of nostalgia. Every bite of the Aucklahoma is a reminder of the diverse culinary experiences that have shaped my time in Auckland. Beyond the ingredients, the Aucklahoma resonates with me on a personal level. It’s not just a meal; it’s an embodiment of the shared moments, laughter and connections made at Kane’s Burger Club. The vibrant atmosphere and the friendly faces that greet me each time I walk through the door add a layer of warmth to this culinary experience, the moments spent there with friends are special and through the story of Kane it’s a reminder that through tough times we can persevere and something great can come. This burger has become a part of my Auckland story, a symbol of the city’s diverse culture and the joy of discovering unique and delicious dishes. The Aucklahoma isn’t just a classic on the menu; it’s a part of my own culinary journey in this vibrant city. So, when I indulge in the Aucklahoma, it’s not just about the flavours – it’s about relishing the memories, the people and the sense of belonging that this burger brings to my Auckland experience. It’s my go-to dish, a personal connection to the heart and soul of this incredible city. Awarded by Caleb Webb.

Brazilian Café & Bistro’s coxinha is without a doubt the best I have ever tasted. As a Brazilian, I have tasted many different coxinhas throughout my life, and it is funny that the best one I have tried would be prepared so far away from Brazil, which brings back not only the taste of a traditional Brazilian dish, but also a small piece of home at every bite. Awarded by Pedro Giollo

One of the great things about immigration I feel is how Asian flavours have made their way into pies. But some are hits and misses, I would say the rendang pie by Manis Cafe in Ponsonby has found a match made in heaven. The thick curried tender beef in flaky pastry, you can taste the lemongrass, galangal, candlenut, spices and roasted coconut. Kudos to the Indonesian chefs who have brought the best of both their worlds together and made something that is truly iconic and uniquely Auckland. Awarded by Bee Keng Koh.

In a rather unassuming block of shops in Panmure lies a hidden gem – Yans Brothers Food Station. It is certainly a no-frills establishment – DIY tea and water, food served in disposable plates and bowls with disposable cutlery and a handful of tables to eat at – but don’t let this put you off! Yans serves up the best rice rolls (cheung fun) that I’ve ever had. Their chefs make each one to order with a traditional cheung fun steamer machine that produces the perfect layers of rice roll with your choice of protein dotted throughout. My favourite is the classic BBQ pork rice roll (char siu cheung fun) but there are vegetarian (egg or tofu) and various meat (pork mince, beef etc.) options too. It comes doused in a sweet soy sauce and you can add a wickedly spicy chilli sauce for an extra kick of heat. Each bite is a wonderful balance of texture and flavours, with the silky rice roll layers soaking up the sauces. An added bonus? Yans also makes other Chinese meals – think dumplings and beef hor fun (rice noodles), a selection of fresh dim sum, frozen dumplings and bao buns – so there is plenty to choose from to suit all tastes! I was hesitant to enter Yans as an Iconic Auckland Eat since it’s a bit of an ‘if you know you know’ hidden place, however it also deserves to be recognised. I love that this small, humble place has made a name for itself amongst the Chinese community by specialising in, and nailing, one of the most beloved dim sum dishes. It just goes to show that you don’t have to be the biggest, loudest or most high-tech place out there; if you stick to what you know and do it well, people will recognise that and you’ll grow organically from that. Awarded by Natalie King-Hughes.

A pie a day keeps the doctor away, right? We all wish this was true, don’t we! If only, then I would be able to eat this amazing pie every day before going to work. Nestled in a tiny village up in the mountain, The Mill Bakehouse has been serving amazing pies and friendly services ever since I could remember. However, the cherry on top is their steak jalapeño cheese pie – a classic with a twist and a bit of spice. If anyone is on their way into west Auckland anytime soon, you must try this place and it will forever change your taste bud for pies. You’re welcome. Awarded by Sivvy.

There’s a reason this is never taken off the menu!! This elevated version of prawn toast finished with seared fillet and jalapeño mayo has all the textures you want from a moreish mouthful. Crunch and succulent texture creates a balanced flavour bomb. It’s hard to share and it’s deeply satisfying. Awarded by Janine.

IYKYK. The potato cheese pancake has probably been experienced by most centrally based university students in Auckland in the 2010s. It was a rite of passage. Super affordable and one of the most delicious lunch options too. Their move to Albany hasn’t stopped me from getting at least one pancake every time I’m over that way. All of their pancakes are spot on but there is something about the potato cheese. Every time you get mashed potato with your dinner, you hope it tastes like what they put in their pancakes, but nothing can compare. The potato is silky smooth, perfectly flavoured with something special – who knows what – maybe onion or sour cream and chives? And the melted cheese lets out that tiny bit of oil to make it ooey gooey. I don’t know why my cheese at home doesn’t taste as good but whatever ingredients they use, they are just superior. The people are SUPER nice – customer service is top notch. You are always served with a smile, and you can see the appreciation on their faces of you being there. You just leave feeling better inside, knowing you are supporting a small business that has a sustainable feel to it. It doesn’t feel like they aim for maximum profit, they just look like they love what they do for their customer base. No.1 Pancake is an analogy for a wholesome life. I hope they get to stay in business for as long as they want to be there. Awarded by Amy.

The iconic gold bar dessert is more than just a sweet indulgence, it is an edible work of art that pays homage to Auckland’s diverse culture and natural beauty. At its foundation, a coconut chocolate streusel crumbles gently, representing the city’s proximity to the ocean. The ocean’s embrace brings a unique coastal charm that is undeniably Auckland. Layered atop is a velvety coconut mousse, as soft as the white sand beaches that dot the city’s coastline. Next, a carrot brownie adds a touch of earthy sweetness, a nod to the lush green landscapes that Auckland is famous for. The orange hue of the brownie resembles the sunsets over the Waitakere Ranges, casting a warm, golden glow but the pièce de résistance is the carrot chocolate ganache, a luscious creation that celebrates the region’s agricultural heritage. Auckland’s fertile land provides the freshest produce, and the carrots in the ganache pay tribute to the city’s farm-to-table ethos. To complete this culinary masterpiece, a thin layer of golden chocolate covers the dessert, symbolising Auckland’s vibrant spirit and the golden opportunities it offers to all who called it home. Each bite of the gold bar dessert is a sensory journey through Auckland’s culture, landscape and history. Awarded by Grace Sugiandi.