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Tea and Chocolate Tasting Event, Second Edition 🍫🍵
New single-origin teas, new chocolates from New Zealand chocolate makers, surprising tasting notes and pairings

🗓️ Join us November 26th!

🔗 Get your tickets at teaatelier.nz

😍 Can't wait to hear about your favourite pairing!

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What a week! 🥇🍫

As we open the doors to our very first chocolate shop, we have another reason to celebrate - our Hazelnut, Orange & Sea Salt bar has won Gold at the 2026 New Zealand Artisan Awards!

A big thank you to the judges for the recognition and the farming communities in the Solomon Islands who grow the beautiful cacao that makes this bar possible.

We’re feeling very grateful and very proud 🤎

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And just like that… we’re OPEN! 🍫🤎

Come and discover our little world of bean-to-bar chocolate in Belmont.

📍 43B Eversleigh Road, Belmont, Auckland (next door to Daily Bread)

🕘 Wednesday–Sunday, 9am–2pm

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If you know Luke Owen Smith, you’ll know he is a big fan of single origin chocolate - he even eats it for breakfast! @lukeowensmith

We asked Luke what his perfect Saturday morning looks like....

“Saturday morning is my favourite part of the week. I love staying in bed reading with my partner for a couple of hours – usually old novels, although recently I’ve been reading some great books about tea, philosophy and Buddhism. We drink tea while we read and usually have some extra dark chocolate on the side. Foundry Chocolate’s Uganda 90% is a favourite morning chocolate in our house.

Breakfastwise, I’m a big fan of porridge in the colder months. I love how it’s a base that you can experiment with infinitely. One of my recent favourite creations was an Earl Grey porridge with whisky marmalade. I’ve thought about that one a lot since I ate it!

After breakfast we usually head out for a big walk around Wellington. We never get tired of roaming the hills and coastline around this beautiful city.”

@foundrychocolate | @abarapart.co

Hit the link in bio to see what else he has an appetite for in food in Aotearoa right now and to find his full story ‘Eat like a plant’.

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So many great photos from @nwchocolate – we had to do a second post! 🥳

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There were a few people I expected to see today. None of them were Volker Lehmann!

As most people in the craft chocolate world know, Volker is a legend of the industry. He's worked in Bolivia for over two decades and is best known for bringing the wild cacao of Beni/Tranquilidad to market in 2006. He later built the Flor de Cacao processing centre in Palos Blancos for fine-flavour Alto Beni cacao, which became the first @heirloomcacao Preservation designee in 2014.

He also features in the incredible book (and podcast) Wild Chocolate by @unrealrowanjacobsen which I reviewed for The Chocolate Professor last year.

It was such a surprise to learn that Volker was in Wellington today! Of course we had to meet up for chocolate chats and tasting. I love how this industry connects so many interesting and passionate people around the world.

Shout-out to Clayton at @baronhasselhoffs for the connect. Good times!

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We had the most amazing Foodie Friends gathering at @raglanruralretreats over the weekend. 🥰

What an honour to spend time with such an inspiring, creative and lovely group of people. It's so rare that we get to hang out like this, with new friends and old. The energy was so good!

Huge thanks to Pete for the epic tour of @raglanfoodco – and thanks so much to Fraser and Dana for showing us their amazing work at @myndmushrooms

Thanks most of all to @lateshahearth for organising everything and being generally wonderful. You're such an inspiration, Tesh!

Aotearoa has so many incredible food and beverage entrepreneurs, and I feel very lucky to call some of them friends. Thank you everyone! Much love. x

📷 @josiegibbsaotearoa

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A lovely weekend evening spent with @hungrywelly2.0 at @teaatelier.nz and @abarapart.co ‘s Tasting Table event 🥰 Such an informative (and delicious) event by Catherine and Luke. There’s so much to learn about pairing tea and choc 🫖☕️ and this certainly wasn’t my afternoon office English breakfast (made in a hurry) and Cadbury slab 🫣 The portions for the tasting were also perfect, just the right amount of tea and chocolate without overwhelming the palate.

If you missed out on this event, you can buy everything to recreate the Tasting Table at home from @teaatelier.nz ! Move over, wine and choc 💁🏻‍♀️

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On Saturday, @yumyumwelly and I attended @teaatelier.nz and @abarapart.co the tasting table workshop. They have curated tea and chocolate pairings for us to try. It was so much fun and was very insightful. There’s lots of delicious tea and chocolates out there that you never know tastes good together. The shimada whisky tea with the @coromandelchocolate choc was my fave! So much better than my usual green tea and dark chocolate evening treat. 🤭

@teaatelier.nz holds different workshop in her Petone studio so keep an eye out on her socials if you want to join in the future. And of course, for all things chocolate, check out @abarapart.co . 🍫🫖

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#wellingtonfoodie #teaandchocolatepairings #wellingtonfood #explorepage

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