Someday Somewhere is a few doors along the road from my office and it didn’t take both me and our staff long to find this little gem of a café that serves delicious food and great coffee from 8am until 2pm five days a week.
Having sampled her food reasonably regularly and observing this very determined woman doing everything; from making bread, sweet treats, coffee and even serving each person who comes in, I wanted to know what motivates her to work so hard in a very competitive hospitality market.
Edited article from TopTastes.co.nz | written by Neil Hodgson for Nelson Mail
This early love of food and first part-time job led her to London and then Australia where she worked in the five star resort realm, managing resort restaurants all over Australia. From the Qualia Resort in the Whitsunday Islands; to Uluṟu; to an Eco resort close to Broome, Western Australia and to Tasmania, Kimberley absorbed as much knowledge from a range of chefs as she could.
Kimberley was able to work alongside great chefs like Frank Comorra from Movida (one of our favourite restaurants in Melbourne), Shannon Bennet from Vue du Mond in Melbourne and Matt Moran. “I learned a huge amount from these chefs, often when they visited as guest chefs for the showcase Great Barrier Feast degustation dinners we hosted at the Qualia Resort. It was a privilege to work alongside these hugely talented chefs.”
Then it was back to Nelson where she saw Jaks was for sale, “I remember driving past the building and thought what a fantastic building, I saw there was a café and thought it was the sort of place I would like to have a business. When I noticed it was for sale I just had to take on the challenge. I just love the building and location. I almost feel like I’m in the city, there’s a buzzy vibe with the other tenants in the building and customers who come in.”
One of the things that has made her famous among those in the know is the focaccia bread she makes fresh each day. “Calvin from Piermont gave me the focaccia recipe as his gift to me when I left because I couldn’t stop eating it when I worked with him. Now I need his green olive tapenade recipe to use in my sandwiches too.”
She makes all her sauces and dressings, her own pickles for most things and her own fresh mayonnaise. “There’s nothing better than homemade mayo.”
There’s always gluten free options, “the savoury gluten free bacon and egg muffin with a whole egg inside is so popular I can’t take it off the menu.” She says she has lots of ideas and recipes for other products, but she just needs time to make them.
If you haven’t discovered Someday Somewhere yet it is time you did. My top tip is to buy your sandwich mid-morning because if you wait until lunchtime you may miss out!