Four years ago, before my two children arrived on the scene, one of life’s simple pleasures involved venturing into the city with my partner, taking in a leisurely stroll before settling in for the morning to enjoy brunch at one of Auckland’s various great cafes.

That was four LONG years ago – relaxation (and to a certain degree, quality), has now taken a back car-seat to efficiency and containment.

It’s not that my two are terribly behaved, although they do have their moments. No, it’s the realization that other patrons are forking over their hard earned dosh to relax and enjoy the freedom that we took for granted whilst foot loose and fancy free.

I’m endlessly complaining to my better half about going to another Child-friendly café, so you can imagine my trepidation and surprise when we rolled up to Dida’s Vic Park, kids in tow.

It was Father’s Day after all, so rather appropriate, don’t you think?

Dida’s Foodstore in Victoria Park is one of two new additions to the successful Dida’s empire, the other being along Hurstmere Road in Takapuna.

Arriving early to avoid the assumed Father’s Day rush, we took up a spot down the far end of the long, narrow venue (see, always thinking containment).

The deli/counter options looked very tasty, however it was a special occasion so only a cooked brekkie would suffice for this Dad. For an extremely reasonable $15.50, a mountain of Spanish scrambled eggs greeted me. Packed full of chorizo, olives feta and roast peppers, this breakfast option could easily be a regular choice.

My partner’s selection of the Ricotta cakes with berries and yogurt was equally as satisfying, and at a shade over $13.00, could well be one of the most value-for-money breakfast options in Auckland.

The girls – well, they were quite content with their gingerbread men and smoothies.

The young staff were both welcoming and attentive and most importantly, energetic.

With the Dida’s pedigree, it’s hard to imagine the Victoria Park venture being anything but successful and on the evidence of our experience, it already is.

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