Countdown to the new decade: 15 quickfire predictions for 2020

A degree of reminiscing is expected on the last day of the year, but today also affords us an opportunity to think about the future and all of the exciting things 2020 has in store. What will we be wearing? Eating? Saying? Watching? Who will we become as we head into the new decade?

And while here at Denizen, we don’t purport to be able to tell the future, we have rounded up some quickfire predictions about things that we think could become big in 2020. From fashion to wellness to food, these are the trends we’re predicting for next year… what do you think?

1.The Colour: Sage green

2. The Fashion Trend: Seasonless dressing

3. The News Story: US Politics

4. The Beauty Look: No makeup

5. The Hairstyle: Extreme bob

6. The Label: Christopher John Rogers

7. The Winner: Tokyo Olympics

8. The Loser: Facebook

9. The Fitness Fad: HIIT Yoga

10. The Wellness Movement: Restorative biohacking

11. The Headline: Climate Change

12. The Streaming Service: Apple TV+

13. The Gig: Elton John

14. The Film: Christopher Nolan’s Tenet

15. The Food Trend: Eat Local

Culture

We talk to author Trent Dalton on his dark childhood, finding light between the cracks, and the girl who saved him
Meet Kura Kai, the local charity addressing food poverty in Auckland’s high schools
Ain’t no party like an Ayrburn party! See inside Ayrburn’s inaugural Winter Ball

Dare to bare in the new season trend that reveals just the right amount

Advocating for various states of undress, the translucent trend remains stronger than ever this season, seeing a number of tasteful twists on ‘nearly-naked’ take centre stage.

There are some of the pieces we’re adding to our wishlist.

Coveted

Chaumet’s exquisite tiaras are the luxury jeweller’s crowning glory — here, we explore the maison’s history of haute headpieces
Leather weather is here, and these are the sleek jackets to add to your wardrobe this season
Add a flash of bling to your daily classics with these everyday diamonds
Parasol & Swing

Soak up the last rays of the day at these sensational sundowner spots

Dr Rudi’s
Offering an incredible view across the waters of Viaduct Harbour, this rooftop bar (and bowling alley) has been a summertime favourite since it opened. Pick a scenic spot on the deck and enjoy the sunset with a crisp Dr Rudi’s brew in hand. 

Parasol & Swing
Another Viaduct Harbour spot that promises to have you soaking up every minute of the golden hour. Indulge in one of Parasol & Swing’s signature cocktails, like the Tiki-Birds of Paradise, and you’ll be setting yourself up for a perfect evening. 

Andiamo
Sunset can be enjoyed from places other than just a rooftop. Herne Bay’s favourite restaurant, Andiamo is perfectly positioned to soak up the last few moments of sun as it kisses the horizon, bathing its outdoor tables in a warm pink and golden glow. 

Soul Bar & Bistro
If looking out onto the sun-speckled water isn’t blissful enough, Soul Bar & Bistro elevates the fantasy further with its (now iconic) ceiling of beautiful blooming florals. This waterfront institution is sublime and makes for an idyllic date-night spot.

The Churchill
As the highest rooftop bar in Auckland, The Churchill offers unparalleled views across the Auckland City skyline and is a luxurious place to park up for a sunset tipple. With its vast selection of Champagne and gin, this is an elevated experience in more ways than one.


Gastronomy

The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
Denizen’s definitive guide to the best toasted sandwiches in Auckland
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Tamsin Johnson Interior

8 creatives to start following for some serious design inspiration

Garner an insight into the world’s most inspiring design by following these Instagram accounts that are abundant with fresh ideas. 

@studiolowsheen
A goldmine for those with a penchant for muted palettes, lavish outdoor areas and purist architecture, @studiolowsheen — aka architectural designer Brent Lee — boasts inspiration in spades.

@carawoodhouseinteriors
New York City-based Cara Woodhouse Interiors has an impressive repertoire of projects, each of which showcases alluring furniture in Woodhouse’s distinctive, modernistic style.

@ashleytstark
Checking off decor, furnishings and even minor home accoutrements, Ashley Stark, influencer and Creative Director of Stark Carpets, delivers finished projects that serve as full room inspiration. 

@mdezeiner
Interior architecture student Marlene Zeiner Borthen posts a revolving door of projects bursting with refined home decor, each of which makes a bold case for simple minimalism.

@ninatakesh
Whether it’s showcasing a slick blue lacquered kitchen, unexpected use of marble or simply a standout lighting fixture, interior designer Nina Takesh is reminding us that the devil is in the details. 

@roseuniacke
London-based Rose Uniacke offers her followers an arsenal of simple but luxurious interiors, utilising her roles as designer and antiques dealer to bring a glorious blend of antiques and new pieces to the fore.

@ianschrager
As one of the most sought-after visionaries, it comes as no surprise that hotelier, real estate developer and Co-Founder of Studio 54, Ian Schrager, has an Instagram worthy of poring over. 

@tamsinjohnson
Sydney-residing Tamsin Johnson is responsible for a number of fine interiors, all of which display her distinctive effortless and elegant style. Her impeccable taste makes for an incredibly inspirational ‘gram.

Design

Bathroom in need of an update? Create an elevated escape with our edit of the furnishings and fixtures to shop now
Sambonet’s Madame collection is a masterclass in stunning serveware — these are the pieces we’re coveting
Deftly blending grandeur and simplicity, Marianna Tomlenovich’s private residence is a masterclass in restraint

These accessories are giving the classic summer look a sophisticated twist

Beachside basics are fine, but it’s time to elevate your summer accessories with a more elegant palette. These pieces will take the every day up a notch.

Left to right: Ecru Dior Global boots from Dior, Hat from Gucci, Pomellato Iconica bracelet from Orsini, Zippy wallet shades from Louis Vuitton, See by Chloé Helena sandals from Scarpa
Left to right: Loewe Puzzle shoulder bag from Net-A-Porter, By Far Tanya Snake sandals, coming soon to Workshop, earrings from Gucci, Sophie Buhai Pearl Orb earrings from Simon James, Nappa leather bucket bag from Miu Miu

Coveted

Chaumet’s exquisite tiaras are the luxury jeweller’s crowning glory — here, we explore the maison’s history of haute headpieces
Leather weather is here, and these are the sleek jackets to add to your wardrobe this season
Add a flash of bling to your daily classics with these everyday diamonds
Beetroot with crème fraîche and chevril
Kahawai crudo with New Zealand spinach soy butter
Dan Gillett (left) & Brendan Manning (right)

Say hello to the new natural wine bar shaping up to become a K’Rd favourite

Dan Gillett and Brendan Manning first met at a wine bar in London, where they bonded over a shared belief that Auckland’s dining scene was in need of something similar. Fast-forward to this year, and Gillett and Manning have finally turned those musings into reality with Clay — a sleek, new wine bar on K’Rd.

From its food to its fit-out, Clay is simple but sophisticated. Inside, a long, 32-seater wooden table (built by Gillett) takes up the entirety of the intimate space. And while there are a few tables out back, mostly, punters are encouraged to sit community-style around the wine bar’s impressive centrepiece. The flooring is also a highlight. Made by Manning who conceived it by assembling an assortment of broken seconds from Middle Earth Tiles, Clay’s floors are a unique mosaic that lends the otherwise pared-back bar a quirky, fun edge.

Devilled eggs (on the left) and Campari soda (on the right)

Around the periphery of the space sits a number of wine fridges, holding over 200 bottles of natural wine — their prices ranging from $50 to $500. Clay is as much a bar as it is a retailer, inviting customers to purchase bottles to-go until 10pm. While for those dining in, Clay’s elaborate wine list offers a vast and varied selection of wine-by-the-glass — from light and fresh to rich and weighty — alongside wine on tap, too.

In the kitchen, chefs Ralph Jenner and Ray O’Connor have created a number of tasty dishes that are apparently subject to change nightly. Having previously worked for renowned London establishments, Esters and Padella, the duo are showcasing their culinary skills through the unique flavours of the plates and pizzetas they have created to accompany Clay’s delicious beverages. Expect dishes like beetroot with crème fraîche and chevril, choy sum with sweet tahini, devilled eggs with asparagus, capers and tarragon and our favourite — kahawai crudo with New Zealand spinach and deliciously rich soy butter.

Choy sum with sweet tahini

Even the pizzetas deviate from the usual. Each boasts a sourdough base that, while thicker and chewier than the normal pizza base, is still airy and fluffy — the perfect foundation for its tasty toppings that will change according to what is seasonally available. Despite the fact that the toppings will likely be different with every visit, Clay is promising to always have a meaty option and a vegan one on the menu, to ensure there’s something for everyone to enjoy.

Potato with fonduta and rosemary pizzeta

Although technically, Clay is a new opening, having Gillett as a co-owner has allowed it to quickly cultivate a reputation as one-to-watch. Being the man behind Wellington’s Everyday Wine, Malborough’s Scotch Wine Bar and Wine Shop and the natural wine distribution company, Wine Diamonds, Gillett’s knowledge of wine is extensive and respected. And while this is Manning’s first official foray into hospitality ownership, his passion for gastronomy meets Gillet’s experience in what seems to be a harmonious meeting of minds.

With its warm, welcoming atmosphere and friendly staff, Clay is removing the typically snobby stigma that often surrounds high-brow wine bars, instead, inviting customers to simply pop in for a casual bite and a seriously good drop. It might be new, but we’re predicting it will become a new K’Rd favourite in no time.

Opening hours:
Tuesday to Saturday: 4pm until late
Sunday & Monday: Closed

Clay

366 Karangahape Road,
Auckland

www.366krd.co.nz

Image credit: Clara-Jane Follas

Gastronomy

The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
Denizen’s definitive guide to the best toasted sandwiches in Auckland
Embrace the season with our edit of all of the compellingly great reasons to head out this winter

Denizen’s guide to the best new restaurant openings of 2019

Auckland’s hospitality industry has had a stellar year. Already-existing establishments have pushed gastronomic boundaries with creative dishes and new menus and a number of new restaurants have burst onto the scene to raise the bar. And while the restaurant scene in Auckland is becoming increasingly competitive, here at Denizen, we can confidently say that we’ve eaten at enough places to be able to form an opinion on which ones were the standouts. Here is our list of the best restaurant openings of 2019 (in chronological order).

Soho Kitchen
It’s not every day that Auckland gets a new Thai restaurant and Soho Kitchen at the Smales Farm dining precinct, Goodside proved to offer so much more than just your regular Thai fare. Taking authentic Thai flavours and marrying them with premium ingredients and touches of Western influence, Soho Kitchen serves some of the tastiest Thai we’ve ever had. The king prawn Pad Thai spiced with tamarind boasts the ideal balance of sweet, spicy and savoury and tastes even better when matched with the house tom yum negroni. Not to mention, Soho Kitchen’s slick fit-out makes it as perfect for a casual lunch with friends, as it is for a lovely date night.

Pad Thai from Soho Kitchen

Wise Boys Burgers
In 2015, brothers Luke and Tim Burrows dominated the food truck scene with their plant-based burger truck, Wise Boys Burgers. Earning a cult following and a reputation that was so prolific, even meat-eaters were seeking out the truck at events and food festivals, the demand for Wise Boys’ vegan burgers was outgrowing the vehicle. Fast forward four years and the duo has finally opened up a permanent space in Grey Lynn. And of the delicious burgers on offer — the most popular is The Morrocan.

The Morrocan burger from Wise Boys

Bar Céleste
Nick Landsman and Emma Ogilvie first burst onto Auckland’s dining scene by hosting a number of epic pop-up restaurants under the name La Pêche. Not only did the couple know how to cook delicious food, but they also knew how to facilitate a seriously good time for their customers. So when they finally decided to open a permanent neo-bistro and wine bar on K’Road, it was news that was welcomed warmly by anyone who had experienced their hospitality before. At Céleste, the duo showcases the knowledge of modern French cuisine they cultivated over five years living in Paris. With dishes like a whole flounder, veal sweetbread pané and filet-o-market fish burgers (available on the late-night menu that kicks in at 10pm) this charming new spot has become an Auckland favourite, and we’re looking forward to watching it continue to evolve into 2020.

Blanched asparagus with beurre blanc from Céleste

Everybody Eats
Nick Loosley has been on a mission to feed bellies not bins since launching his groundbreaking pay-as-you-feel dining concept, Everybody Eats as a pop-up in 2017. Since then, Loosley and a roster of helpful volunteers have been providing hearty, three-course meals from the kitchen of K’Road restaurant Gemmayze street, every Monday night — each dish made entirely from rescued ingredients (food that otherwise would have gone to waste). This year, Loosley opened a permanent space for Everybody Eats in Onehunga, allowing him and his team to provide dinner to the food insecure and anyone who wants to head along from Sunday to Thursday while continuing Monday nights on K’Road.

Everybody Eats

Elmos
Taking over what was formerly Mr Toms, Elmos is Ponsonby Road’s new burrata and pizza bar with a spacious fit-out, energetic ambience and top-notch offerings when it comes to food and cocktails. With a section on its menu dedicated to different variations of burrata, as well as an endless range of pizzas, from the traditional classics to the fun and modern, this restaurant has something to entice every taste. Also home to one of the most indulgent espresso martinis with the creamiest and frothiest foam topping, Elmos easily makes it on to our list of best new openings of the year.

Mama-gherita pizza from Elmos

Barbarino’s Spaghetteria
Located in Avondale, this family-friendly restaurant has an affordable and casual approach to authentic Italian cuisine and its menu has so much variety that choosing a dish is the only struggle you’ll have. From the powerhouse group behind Auckland eateries Winona Forever, Just Like Martha and Sugar at Chelsea Bay, this accessible eatery is serving simple well-portioned dishes and a menu that can be customised to suit any taste. Our favourites dishes include the gorgonzola rigatoni, the schnitzel and the spinach and ricotta ravioli.

Gorgonzola rigatoni from Barbarino’s Spaghetteria

Lilian
It’s no secret that Honey Bones is one of our all-time favourite cafes. So it’s hardly surprising that owner Hugo Baird’s new osteria and wine bar (located just a few doors down), a venture he launched with Willy Gresson and Otis Gardner Schapiro has also become a fast favourite. Specialising in pizza and share plates of authentic Italian bites, Lilian has it all from fresh Crudo and chicken liver parfait to hearty feasting dishes like bavette steak prosciutto and grape pizza and woodfired octopus. Not to mention its impressive wine list. This is one place we can guarantee you’ll return to again and again… and again.

Lamb ribs from Lilian

Clay
Natural wine has been steadily rising in popularity, cultivating a loyal following who swear by the minimum-intervention drink. Clay on K’Road, despite having only opened its doors a week ago, has quickly established itself as a go-to spot for natural wine lovers. With over 200 pet nats on offer and two chefs from London working in the kitchen, Clay is the perfect spot for both eating and drinking. The menu is set to change regularly and in line with seasonal availability, but you can expect to find pizzettas (with thicker, fluffier crusts than the usual Napoli-style pizza) a pasta dish or two, and deliciously fresh raw fish.

Beetroot with crème fraîche and chervil from Clay

Lobster & Tap
Auckland Fish Market’s newest resident, Lobster & Tap, is finally filling a missing piece in Auckland’s dining scene. Serving up the classic lobster roll using premium, wild-caught Canadian lobster, impossibly-soft brioche rolls and the option of having it served ‘Classic’ (with New England mayo) or ‘Hot Buttered’ (with clarified butter, lemon and chives), Lobster & Tap is the perfect place to go for a summertime bite. Also on the menu are oyster po boys, lobster kiwi dip with Proper Crisps and fresh lobster salad.


Gastronomy

The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
Denizen’s definitive guide to the best toasted sandwiches in Auckland
Embrace the season with our edit of all of the compellingly great reasons to head out this winter

We talk to an expert colourist on how to go blonde for summer

Acclaimed M11 Studio Stylist, Kristle Sullivan is regarded as the go-to blonde colourist for those in the know. We consult her on how to achieve and maintain the perfect blonde this season.

What to ask for
Focus on adding highlights only where the hair would naturally lighten — around the face and on the ends. A multi-toned look that contrasts lighter and darker blondes in a layered fashion results in a look that’s more natural.

Keeping it fresh
Use a toning conditioner in beige, such as Kevin Murphy’s Blonde Angel every other wash to keep the gold tones at bay. A leave-in treatment such as Young Again oil by Kevin Murphy, or Miracle Hair by Eleven, will ensure longer lasting colour.

Be sunsmart
If you’re planning to be in the sun and ocean, adding a barrier protection like System Professional Solar Hello Spray will be your saviour.

Kristle was responsible for highlighting Atlanta’s hair for our fashion editorial Golden Days. See the photos here.

Wellbeing

Could this be the new benchmark for anti-wrinkle treatments?
Denizen’s definitive guide to Auckland’s best yoga studios
Ask an expert: We chat to Sarah Mitchell Weston on all things winter immunity
Atlanta wears Paris Georgia Charlotte top and Bond-Eye The Scene bikini briefs from Virtue Swim. Ben wears Working Style stripe slub shirt and white linen shorts

Immerse yourself in the golden days of summer with our laidback, new-issue editorial

For the main photoshoot of our summer issue, we wanted to evoke the quintessential Kiwi summer, stir some seasonal nostalgia and remind everyone that at this time of year, it’s the simple things that count.

Photographer Olivia Kirkpatrick
Stylist Margie Cooney
Photographer’s Assistant Oliver Crawford
Hair & Makeup Virginia Carde
Talent Atlanta Applin @ Unique Models, Ben Mischefski @ 62 Management.

Ben wears Ermenegildo Zegna Couture cotton knit polo and Couture cotton trousers and Gucci aviator sunglasses from Parker & Co.
Atlanta wears Paris Georgia Charlotte top and Bond-Eye The Scene bikini briefs from Virtue Swim Ben wears Working Style stripe slub shirt and white linen shorts.

The models sit on a Virtueswim white sarong.
Ben wears Working Style stripe slub shirt and white linen shorts.
Atlanta wears Gucci hat, Wynn Hamlyn Memory shirt and Maggie Marilyn Cool as a Cucumber bralette.
Atlanta wears Gucci hat, Wynn Hamlyn Memory shirt and Maggie Marilyn Cool as a Cucumber bralette.
Atlanta wears Helen Cherry Swann shirt from Workshop and Peony Sangria bikini from Virtue Swim. Ben wears Dadelszen Brera chinos.
Ben wears Dadelszen Brera chinos and Garrett Leight Calabar sunglasses from Parker & Co.
Atlanta wears Dadelszen Munroe silk dress. Ben wears Gucci hat and trousers.
Atlanta wears Dadelszen Munroe silk dress. Ben wears Gucci hat and trousers.
Atlanta wears Louis Vuitton dress. Ben wears Ermenegildo Zegna T-shirt and Dadelszen Brera chinos.
Atlanta wears Paper London Barbuda swimsuit from The Luxe Edit Online
Atlanta wears Paper London Barbuda swimsuit from The Luxe Edit Online
Atlanta wears Paper London Barbuda swimsuit from The Luxe Edit Online
Atlanta wears Paris Georgia Bella bra and knit cardigan and Bond-Eye The Scene bikini briefs from Virtue Swim. Ben wears Prada shirt and shorts
Ben wears Prada shirt and shorts

Coveted

Chaumet’s exquisite tiaras are the luxury jeweller’s crowning glory — here, we explore the maison’s history of haute headpieces
Leather weather is here, and these are the sleek jackets to add to your wardrobe this season
Add a flash of bling to your daily classics with these everyday diamonds

15 food trends we hope to say goodbye to in the new decade

Auckland’s dining scene has come a long way in the last decade, seeing a number of new cafes and restaurants delivering dishes that are nothing less than world-class. But with the good, often comes the bad, and if there’s one thing we can’t abide by, it’s gratuitously ‘trendy’ foods creeping onto the menus of our favourite places. So, without further ado, here are 15 food trends that we’re waving goodbye to as we move into the new decade.

Smoothie bowls
You can’t go a day on Instagram without scrolling past a bowl filled with a colourful smoothie that’s been topped with fruit, granola and occasionally, a hefty scoop of peanut butter. These bowls, which are literally smoothies poured into bowls instead of glasses, promise a raft of health benefits, and generally don’t come cheap. But if it’s a healthy alternative you’re after, bear in mind that these bowls contain far more sugar than you think, so think twice the next time you go to order one.

Poké bowls
Look, this is basically just a bowl of rice covered with vegetables and raw fish. And although it originally became trendy as part of a wellness craze, the poke has evolved to now offer toppings like fried chicken covered in lashings of creamy sauce. We’ve reached peak poké people, time to move on.

Freakshakes
Luckily, this one is already on the decline. Although we still see the occasional Instagram showing a milkshake topped with a panoply of cakes, cookies, sprinkles, ice cream and sauce. And while they might look impressive and attention-grabbing, when you break down the components, you’ll realise that they’re made up of nothing more than store-bought, stale treats. By the time you get to the milkshake itself, it’s bound to be lukewarm and lacklustre.

Activated charcoal
The powder that turns everything pitch-black but does almost nothing as far as flavour or aroma needs to go. And while some people point to its health benefits (it supposedly assists in kidney function and digestion) for justification, most of the activated charcoal ice creams and burger buns we see these days only incorporate a tiny amount — not nearly enough to help with anything,

Edible flowers
Just because something is safe to be eaten, doesn’t mean it should be, and the whole edible flowers trend is a testament to that. We’ve said it once and we’ll say it again — edible flowers are bitter, unpleasant and don’t belong on food.

Low-carb burger buns 
This year was most definitely the year of keto, which is also a trend we hope to say goodbye to in the new decade. Almost as much as we want to farewell low-carb burger buns. If you’d rather have your burger with lettuce or avocado ‘buns’ instead of bread, here’s an idea, don’t get a burger. You’re also bound to feel unsatisfied and have raging food envy when the people around you are enjoying the full experience.

Brioche dough
While we’re on the topic of buns, let’s talk about brioche. Renowned for its rich, buttery flavour and slightly dense texture, many burger restaurants around town have swapped out their buns for this distinctly French iteration. Sometimes, however, all you want is a good old sesame bun that’s light and fluffy. Especially when you’re dealing with hefty fillings. Bring back the old school bun, we say.

Unicorn food
Whatever happened to the days of ‘less is more’? This technicolour food trend might look impressive at first glance, but take a closer look, have a taste and you’ll realise that unicorn food is just an array of food colouring and sprinkles. It’s unnatural and quite frankly, overwhelming.

Baos on every menu
It doesn’t matter whether it’s an Asian-fusion restaurant or a casual pub, nowadays there’s bound to be at least one bao on every menu. And while a good bao goes a long way (by ‘good’ we mean house-made and freshly steamed), most non-specialised restaurants use frozen, store-bought baos which are dry and bready. If you can’t do it right, you’re better off not doing it at all.

Millennial toast
Smashed avocado was only the beginning of the overpriced toast trend that’s taken over a number of eateries. Now, it’s acceptable to pay almost $10 for a slice that’s as small as a piece of Vogel’s and while less might be more, we need to start getting realistic about value for money.

Crazy French toast 
On the sweet side of the toast spectrum, the classic breakfast delicacy — french toast seems to be getting crazier and crazier. With toppings of fairy floss, meringue and pannacotta we’re craving the simplicity of powdered sugar and a drizzle of maple syrup.

Raw vegan desserts
Why are people still raving about raw vegan slices? Made from dates, nuts and a copious amount of coconut oil, most raw cheesecakes taste like candle wax actually contain a lot more sugar than you think. So if you’re trying to help your waistline, think again.

Funky flavoured chips
Enough with the macaroni and cheese, yakitori, spag bol chips, prawn cocktail chips. Stop trying to fix what was never broken. New Zealand is one of the rare countries around the world to have salt and vinegar chips stocked at every supermarket and convenience store, so we should just be grateful and embrace the great, classic chips we already have.

Grazing tables
“I don’t even know where to start” is the most common thing people say at events where a table is covered with all sorts of food. Seeing cheese, chocolate, cookies, lollies, crackers, cured meats, fruit, sometimes even doughnuts, all touching and mixing together, it’s a hellish smorgasbord of jumbled flavours and soggy textures. People don’t know where to start, not because they’re impressed, but because there’s too much going on and nothing that entices them.

Doughnut walls
Because… what’s the point?

Gastronomy

The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
Denizen’s definitive guide to the best toasted sandwiches in Auckland
Embrace the season with our edit of all of the compellingly great reasons to head out this winter