The fresh feijoa X Smirnoff caipiroska

We pay homage to the abundant feijoa with this delicious Smirnoff creation.

For many of us, the juicy feijoa is a quintessential yet short-lived gift of the gods that marks the end of the kiwi summer — a delicious little ephemeral fruit that does not know the meaning of moderation. For a month every year, laden trees make it rain with buckets of juicy green nuggets, ripe and ready to be served with ice cream, baked into cakes, bottled as jam or chutney… in fact, we naïvely thought we had run out of things to do with these delicious beauties until someone had the genius inspiration to make Caipiroskas. Bearing soft, sweet flesh and a subtle tangy flavour, they’re perfect for mixing with three simple ingredients — Smirnoff vodka, sugar, lime — over ice. We couldn’t think of a better way to salute the end of summer. Here’s a quick step-by-step recipe on how to make your own:

Ingredients:
60ml Smirnoff vodka
2 feijoas
1 lime (cut into 6 wedges)
1 tsp raw sugar
1 sprig of fresh mint to garnish
Crushed Ice

Method:
Scoop out the flesh of two feijoas per Caipiroska and whiz in a blender for several seconds. Pour into a glass, add the sugar, squeeze in juice from lime wedges, add the wedges to the mix, then muddle just enough to dissolve the sugar. Add vodka and stir together. Fill another glass completely with crushed ice and strain contents over top. Garnish with a sprig of mint and extra lime if desired. 

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The Organic Mechanic sets up shop

A visit to the new OM shack is enough to set us on the straight and organic, probiotic narrow.

Having accumulated a cult following by virtue of their health-giving smoothie concoctions alongside their refreshing ‘walk the walk’ approach to wellbeing, we weren’t all that surprised to hear of the Organic Mechanic’s plans to go permanent a few months back. Graduating from their well-frequented market stall, the team have recently taken up residence at what used to be the coffee shack at La Cigale’s weekend markets, officially christening it the ‘OM Shack’.

The affable folk who run the show are serving up their raw organic superfood smoothies — the Athenas, the Hercules’, the Aphrodites’ and the rest of The Organic Mechanic’s smoothie family — alongside cashew mylks, a selection of their favourite health food products in their typical good-natured fashion (and with free hugs if so desired). The probiotic kombucha keg refill station is also pumping out the good stuff from their new ‘brick and mortar’ residence, the concept of which is to minimise one’s carbon footprint by reusing, refilling and recycling old bottles.

With their endeavour being to encourage us to take full responsibility of what goes into our bodies and our minds, we dare say that a visit to OM’s new digs might just be enough to set us on the straight and organic, probiotic narrow. Pondering ideas of having a wider ranging organic menu available during the week and a ‘conscious kombucha bar’ at night, we’re keeping our eyes on this health-inspiring team of individuals.

Open Saturdays and Sundays, 8am-1pm.

La Cigale Markets

69 St Georges Bay Road
Parnell

www.organicmechanic.co.nz

Bon Vivant


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The delicate art of handling a breakup online

Breaking up is never easy, especially when it comes to changing your relationship status online. Make the process as painless as possible with these expert tips that will have you getting back on your feet in no time.

1. Deactivate
First and foremost, deactivate your account. This way, you can go incognito for a while until the dust settles, and it will prohibit you from doing anything you might regret.

2. Unfollow
When your online presence is restored, instead of immaturely blocking the ex in question, a less passive-aggressive approach is to unfollow them. This way you won’t see any updates on their newsfeed allowing you to continue your day-to-day scrolling with ease.

3. Refresh
You need to move on yet you don’t want to come across as a psycho by pretending your partner of five years never existed. A rule of thumb is to delete all couple-y photos together going three months back, and to keep all photos where other people feature in the image.

4. Renew
Refresh your 5-year-old profile picture with a more recent image of you candidly laughing — always a fail-safe option. You also want to project an image of being A-OK so it’s important to make regular appearances at social gatherings and document such excursions by taking a snap to prove you haven’t been hibernating (even if you are only there for 10 minutes).

5. No Status
Our advice is to keep your private relationships private — that way you don’t have people meddling around in your business, and you don’t have to explain to nosy acquaintances why you and Mr or Mrs Right just weren’t so… right.

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Rose refinement

A slender and elegant addition to any bathroom environment, the HIM collection designed by the talented duo Ludovica and Roberto Palomba for Zucchetti is characterised by the radical, compact and streamlined design of the flat spout and cascade jet. A product of pure refinement, HIM’s no-frills design has a green soul by reducing the use of metal and creating a lightweight object that controls the water’s cascade for maximum efficiency. The paired-back design is available in chrome as well as a unique and striking copper finish, making this tapware stand out from the rest.

Zucchetti.Kos is available locally from Robertson.

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Homestead

This historic Hillsborough estate is now a hidden Mecca for food enthusiasts and lovers of contemporary art.

For gallery lovers and those who live in the Hillsborough area, you will likely have made the acquaintance of the historic Pah Homestead. Built in 1879, the grande dame has housed a gentlemen’s club, an orphanage, a primary school, and now the dignified manor is home to an impressive private art collection, the James Wallace Arts Trust, which showcases over 8000 rotating contemporary artworks collected since the 60s with an emphasis on emerging talent.

While the stately home, gallery and perfectly manicured grounds overlooking Monte Cecilia Park is more than enough reason to visit, there is now another element luring us to make the surprisingly short 15 minute drive across town for — a new eatery by the name of Homestead. Located on the ground floor, the new space is helmed by a talented trio: Conner Nestor and Charles Williams of Grafton’s Ceremony and a new addition, chef, food writer and cookbook author, Sam Mannering. Upon entry, you’ll notice that each wall features a curation of diverse pieces different to that of any other room in the house. Minimal yet tasteful accents of red, white and marble are smattered throughout the room in a design direction by Nick Sayes of Daniel Marshall Architects in collaboration with Nestor and Williams. However, it’s the terrace that will win your heart when it comes to seating. Whether rain or shine, the glossy white shaded deck overlooks the lush surrounds and the eye-catching sculptures dotted around the gardens.

The menu is inspired by what a treasured mentor once told Mannering: “it’s not what you can add to the dish, it’s what you can take away”. As such, expect to see soft Italian influences while remaining pared back and unfussy, like the utterly mouth-watering salt cod and parsley or silver beet and prosciutto bruschetta — both simple yet effective. And while the crumpets took a while to master, a divine balance of sponginess, chewiness and crispiness has been achieved. Other notables on the menu include the sweet lemon curd, labneh and fresh coconut, or the smoked kahawai, caper beurre blanc and parsley with a poached egg. Also on offer are fresh salads and delicious small plates, while those who’re keen to share can enjoy. The larger dishes encompass house terrine and kumara sourdough with fresh radish and nectarine chutney, or the lamb scottadito with white bean, cauliflower and rosemary purée and artichoke pesto, all ready to be accompanied by the concise yet adequate selection of wines on offer.

What’s more is that we hear this is merely the beginning. The team have set their sights on hosting monthly dinners, events, and opening on the weekends for dinner — one can only hope that these ideas come into fruition sooner rather than later. A cultural Mecca where food and art live in perfect harmony, we’re ecstatic to have so many reasons to visit this mesmerising Auckland property.

Opening hours:
Tuesday to Friday: 8am-3pm
Saturday to Sunday: 8am-5pm 

Homestead

72 Hillsborough Rd
Hillsborough

www.pahhomestead.company

Gastronomy


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In Store: Bottega veneta sunglasses

When asked to describe their aesthetic, the Italian atelier of Bottega Veneta summed it up perfectly in five words: “discretion, quality, and unsurpassed craftsmanship”. And so it comes as no surprise that the range of sunglasses — now available on our shores care of the discerning optical maestros at Parker and Co — made by the hands of the finest artisans in the Italian town of Montebello Vicentino, are nothing short of highly covetable.

From hand-polished acetate frames in the classic cat-eye to the semi-matte burnished metal edges circumnavigating the frames, what we love the most is how the brand’s iconic intrecciato motif (most often seen on their lush line of leather toteables) has been seamlessly melded into the frames’ design. The interwoven pattern hinted by way of engraving on the temples in the leather and rubber mix material, makes a quietly confident fashion statement that will no doubt withstand the test of time.

To peruse the Bottega Veneta collection, you’d be wise to pop in to Parker and Co before they fly out the door.

Parker & Co Eyewear

26 Nuffield Street,
Newmarket,
Auckland

(09) 524 8828

www.parkerandco.nz

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Coreano
Citizen Park

Auckland’s best loaded fries

With crispy spud sticks locked and ‘loaded’, ready to be doused in all manner of delightful toppings — from classic gravy to lashings of kimchi cheese — we hereby declare this the only list you need to get your loaded fries fix in Auckland. You’re welcome.

1. Kimchi Fries from Coreano
This Korean homage to poutine from one of our favourite street food vendors features French fries topped with an epic combination of slow-braised pulled pork, Korean-style salsa roja, sautéed kimchi cheese and the all necessary drizzle of sour cream, followed by a sprinkling of red onion and coriander.

2. Montreal Poutine from Federal Deli
A favourite amongst poutine purists, the fries here are suitably topped with house pastrami then doused in cheese curds and gravy just like they do at Jewish delicatessens in the Big Apple. You’d be wise to BYO sleeping bag in preparation for a carb-induced comma that will likely ensue.

3. Patat Oorlog from Double Dutch Fries
Dubbed the fries specialists entrusted with the task of bringing authentic Dutch fries to our fair shores, the hand-cut fries here have been treated with the utmost care before being topped with creamy mayonnaise, tangy satay sauce and finely chopped onions for garnish.

4. Burnt Ends Poutine at Citizen Park
This Kingsland locale pays homage to the classic fries and gravy with a version made better by slow-smoked brisket, liquid cheese and meat gravy.

5. Epic Fries at Better Burger
Living up to their name, we would gladly dive into a pile of these spuds doused in melted cheese, special sauce, caramelised onion and mustard.

Gastronomy


This new Miann opening is bringing the sweet life to Ponsonby Central

From perfect pasta to mouthwatering mezze, these are the best comfort food takeaways to order right now

Treat yourself to a Powersurge online shop, and receive a generous restaurant voucher for paying it forward

5 kitchen tools you didn’t know you needed

Making it our mission to ensure all culinary tasks call for as little effort as possible without sacrificing on wow-factor, we’ve rounded up a quintet of kitchen and dining table allies that you may not yet have met, but you henceforth will be unable to live without.

1. The Pineapple Corer and Cutter
While many have been quick to dub this a novelty rather than a necessity, if you’d like to avoid the juicy mess that often ensues when pineapple cutting, there really is no better tool. Working like a corkscrew, with its assistance you will core, peel and slice like a boss all while retaining the juice in the pineapple and minimising wastage. Buy here.

2. The Olive Stoner
While well worth the effort, de-stoning olives can be fiddly and time-consuming. Sure to get the job done while keeping hand fatigue to a minimum, the olive stoner (that also doubles as a cherry pitter) won’t bruise, deform, waste or make a mess so you’ll be ready to get on with baking, canning, freezing or, quite simply, eating. Buy here.

3. The Gourmet Herb Mill
Equipping one with the ability to quickly mince large quantities of fresh herbs for flavourful salad dressings, sauces and of course, the final flurry of freshness to be sprinkled just before serving, the herb mill will do the job with just a few turns of a handle doing away with the dull blades that all too often bruise rather than cut the delicate leaves and stalks. Buy here.

4. The Egg Topper
Whether you’re serving soft boiled eggs in their shells or simply wanting to ensure the shell stays intact (ready to hold truffle or vanilla infused custards elegantly served in an egg shell) this sleek tool will cleanly crack off the top. Simply place the topper on your boiled egg, pull the handle up, then release — the spring-loaded mechanism causes just enough vibration for the sharp blade to cut through the shell. Buy here.

5. The Nutmeg Mill
Known to be a secret ingredient toted around by some of the best in the industry, the nutmeg is a beloved spice that easily elevates everything from sauces, pie fillings to eggnog and hot chocolate. Ideally kept whole and freshly grated when needed, rather than getting out the grater for a hint, the small metal prongs of this specialty mill will hold and store your nutmeg, just rotate for a shave of airy flakes. Buy here.

Shop now at The Studio of Tableware

Studio of Tableware

www.thestudio.co.nz

Gastronomy


This new Miann opening is bringing the sweet life to Ponsonby Central

From perfect pasta to mouthwatering mezze, these are the best comfort food takeaways to order right now

Treat yourself to a Powersurge online shop, and receive a generous restaurant voucher for paying it forward

Recipe: Mushroom Bacon

While we’re all inclined to tell the person advising us to cut down on our bacon consumption to kindly keep their opinions to themselves, since the World Health Organisation put processed meats like that of the porcine kind in the ‘carcinogenic to humans’ category, we think cutting back might not be such a bad idea after all.

Here to make that transition as painless as possible, we’re sharing a ‘mushroom bacon’ recipe. Now, in no way are we suggesting that this is going to replace one’s love affair with the almighty cured meat product but the texture and savouriness of the crispy shiitake mushrooms sing of essence of bacon. Treat it as a delectable nibble to accompany a glass of white or add it alongside real bacon to make up half of the recipe’s required rashers and your taste buds won’t even notice the health-saving measures you’ve put in place.

Ingredients:
230g fresh shiitake mushrooms
1 1/2 tbsp olive oil
Sprinkle of smoked salt (if available)
1 tbsp maple syrup
1 tsp smoked paprika
1 dash chipotle powder (to taste)
1/2 tsp black pepper

Method:
Crank the heat to 200 degrees°C. Place a baking sheet in the oven to heat up. Clean off the mushrooms with a cloth but don’t wash them. You don’t want them water-logged. Remove mushroom stems reserving just the caps (you can also slice them sideways). In a bowl, mix the caps with olive oil and salt. Spread the caps in a single layer on the pre-heated baking sheet. Cook for 8 minutes. If they look nice and toasty roasty, remove them from the oven and set aside. Mix together maple syrup, smoked paprika, chipotle powder, and black pepper. Combine the caps with the maple syrup mixture, and spread them out again on baking sheet. Bake again for about 3 minutes or until beautifully browned and crisp.

Mistake to avoid:
You’ve already taken care not to wash your mushrooms so they don’t get soggy. But also be careful not to saturate them with too much olive oil. The key is to make them as crispy as possible.

Via All Recipes. 

Gastronomy


This new Miann opening is bringing the sweet life to Ponsonby Central

From perfect pasta to mouthwatering mezze, these are the best comfort food takeaways to order right now

Treat yourself to a Powersurge online shop, and receive a generous restaurant voucher for paying it forward

No.6

A team of seasoned experts are bringing us brag-worthy coffee, baking and brunch from this small-but-smart North Shore café.

Going further to summon us to the sun-drenched precinct of Takapuna is yet another new opening with brunch-worthy potential. Something of a bakery-cum-daytime eatery, No.6 (referring to their address on Hurstmere Road) is the product of industry ‘veteran’ Alice Au-Yeung and her business partner, Daniel Ren, wanting to embark upon a venture of their own.

With the expertise of ex-Pyrénées and Olaf’s master baker Thomas Tureau on board, No.6 have a selection of artisan bread baked fresh everyday alongside a series of pastries and patisserie items including our favourite, the artfully rounded ‘pêche’ (The Peach), taking up eye-catching real estate in the cabinet. So while we’d urge locals to pop in and pick up their daily loaf, we’re further enticed by the succinct menu of dishes that can be enjoyed on site and that Au-Yeung vows will be changing fortnightly if not every week.

Bringing her culinary prowess from time spent crafting the well-reputed meals at Mt Eden’s Olaf’s (where she met Trudeau) alongside various other establishments including Modicum in Eden Terrace, the talented chef is producing a medley of exquisitely flavoursome dishes including the Spanish fried eggs with tangy chorizo, potatoes, paprika and a perfect salsa rojo, alongside various other international flavours such as the Middle Eastern lamb and Thai chicken salad with coconut, chilli, peanuts and plenty of greens.

With everything made in house and from scratch, you can rest easy that what you’re devouring from No.6 is of the utmost quality. With limited tables available in their cute, fresh store, we’d suggest you get in sooner rather than later to soak up the goods at this sunny new nook on Hurstmere Road.

Opening hours: 
Monday to Friday – 7am till 4pm
Saturday & Sunday – 8am till 4pm

No.6

6 Hurstmere Road
Takapuna

Gastronomy


This new Miann opening is bringing the sweet life to Ponsonby Central

From perfect pasta to mouthwatering mezze, these are the best comfort food takeaways to order right now

Treat yourself to a Powersurge online shop, and receive a generous restaurant voucher for paying it forward