The humble cauliflower in cheese sauce receives a makeover.
A whole roasted cauliflower is an unexpected dinner party show-stopper, an edible centrepiece that your friends and family can hack away at, using the florets to scoop up extra cheese. We solicited the expertise of Orphans Kitchen head chef Tom Hishon to give the classic cauliflower dish an update, upping the ante by introducing an indulgent white truffle oil as well as a variety of herbs. This dish is deceptively easy to prepare, and will impress come serving time.
Whole Baked Cauliflower
Ingredients
1 whole cauliflower (stems on, rinsed well)
30ml virgin olive oil
Sea salt
Flour for dusting
Cayenne pepper
White truffle oil to finish
For the cheese sauce 60g butter
50g standard flour
Half a shallot
2 cloves
1 bay leaf
600ml blue top milk
3g sea salt
30ml white truffle oil
50g aged edam or other hard cheese (grated)
50g Grana Padano or Parmesan cheese (grated)
White pepper
METHOD 1. Preheat oven to 180 degrees Celsius on fan bake.
2. In a large oven tray, place the whole rinsed cauliflower, drizzle the olive oil over the cauliflower and grind sea salt over it, evenly covering the florets.
3. Cover the oven tray with foil and place in the preheated oven for 70 minutes or longer, depending on the size of the cauliflower.
4. Remove the cauliflower from the oven and take off the foil, letting it rest for 5-10 minutes before covering in cheese sauce.
Cheese sauce 1. While the cauliflower bakes, put the bay leaf, shallot and cloves into a saucepan. Pour the milk over the top, being sure to set aside an extra 100ml of milk for later.
2. Add salt, bring to a simmer and then take the saucepan away from heat. Melt butter in a separate saucepan on medium heat, and add the flour, stirring with a wooden spoon until it is smooth.
3. Add 1/4 of the warm milk to the pot and stir continuously until the mixture has returned to a smooth consistency, then slowly add one ladle of milk at a time until finished. Add in the grated cheese little by little to the sauce, still stirring continuously to ensure a thick, velvety texture.
4. Once all the cheese is mixed in, add the truffle oil and stir. The sauce should now look glossy. Finish with a few grinds of white pepper.
Set 1/4 of the sauce aside for later, dust the top of the baked cauliflower with flour, and while the sauce is still hot, pour it over, covering the whole head. Place in the oven for 7-10 minutes, or until golden. While it cooks, add the 100ml of milk back into the sauce you’ve set aside to serve on the side for dipping purposes. Place the whole cauliflower on a serving dish and sprinkle with a few pinches of cayenne pepper, before drizzling with more truffle oil.
The challenges of working as a fashion designer come easily to young designer Caitlin Crisp, which can be put down to a healthy dose of genetics, with her great grandfather working as a tailor and grandmother as a seamstress. Add to this her Diploma in Fashion Technology from the Ara Institute of Technology, a memorable stint on Project Runway New Zealand and battling through the Covid-19 lockdown by releasing her second collection and you have a fashion force to be reckoned with. Here we have taken a moment to stop admiring her stripped back feminine aesthetic to share her mental mood board.
My personal style can be defined by: Forever changing, always modest, respectful and reflective of what is going on in my life on any given day.
The last thing I bought and loved was: A pair of gorgeous Celine heels from The Real Real.
An unforgettable place I visited was: A cabin on a farm just out of Mangawhai. My boyfriend surprised me with a weekend there and it was a whole other world. I think it’s more the company than the place itself but that weekend was just perfect.
Next place I’d like to travel to: If Covid had never happened I would be on my first trip to Europe, and in Paris with one of my best friends right now! Fingers crossed that I’ll be able to have that Europe trip next year when things settle down a bit.
An object I would never part with is: My Grandma’s jewellery. She passed away when I was two and my mother has slowly started giving my pieces of her collection. I think Mum gets as much joy from me wearing it as I do. It’s pretty special.
The last thing I added to my wardrobe was: Every piece from my latest collection. But I’ve been getting the most wear out of my Horizon tops, the sleeves are to die for.
The design (building, person, item) that inspires me is: My quirky wee studio, it’s filled with light and has an amazing energy about it. Although, it’s not so much the room itself that inspires me but I feel inspired when I’m in it.
Caitlin Crisp knit
On my wish list is: Our latest Caitlin Crisp knit in Ivory, an absolute staple wardrobe piece. But they’ve been selling so well I may not get to keep one for myself (a good problem to have).
My favourite app is: Solitaire. I’m obsessed, it’s a great way to stop me thinking about the busyness of the day and slow down before bed.
An indulgence I would never forgo is: My mind jumps to food here and I go through phases. At the moment I’m obsessed with hot chocolates.
If I had to limit my shopping to one neighbourhood in one city it would be: Auckland, and.. Ponsonby. Muse Boutique with a side of Allpress coffee from Pat is all this girl needs.
I can’t miss an episode of: The O.C. I’m re-watching it at the moment and it gets me every time (don’t know if I should be admitting that).
In my fridge you’ll always find: My boyfriend Josh and our flatmate Tim’s beers… I’m never home so the fridge is their territory.
My favourite room in my house is: The lounge, I live with people with very serious jobs that come with fantastic work stories (think, intensive care paramedic) so it’s very grounding to come home after a day of ‘fashion’ and listen to some real-world problems.
I recently discovered: That taking a bit of time out does wonders for the soul.. you were right, Mum!
The people I rely on for my wellbeing are: Tied in first place would be my family, my boyfriend and my best friend Holly. I wouldn’t be who or where I am without them.
The podcasts I listen to are: I’m not loyal to one channel or even genre, lately it’s been jumping between Fashion In Focus and anything Brene Brown.
The beauty/ grooming product I can’t live without is: My hairbrush. These locks don’t tame themselves. One of the darling boys I nanny for also has an obsession with plaiting my hair so it’s often left a mop of knots.
Music I’m listening to currently: It’s a constant cycle of finding some good new ones and then reverting back to the playlist I’ve had going since 2010-ish, much to my friend’s dismay.
If I wasn’t doing what I am, I would be: Wishing I was doing what I’m doing! I never knew working retail and nannying would fit into my dream of being a designer and having my own label. But somehow they all came together to make for a very happy life. I couldn’t ask for more than that.
Lilian
The last meal out I had that truly impressed me was: Lilian! Everytime. I couldn’t pick a favourite on the menu. It’s all so good.
I have a collection of: Buttons which I inherited from my Grandmother and my Nana Margaret and which my mother adds to as she finds interesting buttons.
A great piece of advice I have received: Life is 10 per cent what happens to you and 90 per cent what you do with it. Another golden nugget my old boss Anna gave me was “we’re selling clothes, not saving lives”. It keeps everything in perspective when facing the inevitable challenges that come with being in the fashion industry.
The last book I loved was: A toss up between Daring Greatly by Brene Brown and Acid For The Children by/about Flea. I learnt a lot about myself from one and laughed hysterically at the other, a good balance.
They’re the dishes that keep us coming back and with good reason; whether they’ve been on a menu for decades or are fresh additions, these restaurants serve up what we want to be eating now – and what you should eat this weekend.
Grass-fed Beef Steak Tartare from Jervois Steak House A classic combination of raw yolk, minced onion, hot sauce and mustard makes this beef tartare utterly delicious, especially when transported hand-to-mouth on crunchy house-made crisps.
Kombu-Cured Salmon Salad from Golden Nest at Woodpecker Hill For something fresh, look no further than Golden Nest at Woodpecker Hill’s kombu-cured salmon salad. A crowd favourite brought over from The Blue Breeze Inn and tweaked for this new venture, this version incorporates pumpkin seeds rather than peanuts, and house-made pickles for extra zing.
Chilli Cheese Dog from Good Dog Bad Dog When only a hot dog will do, this chilli cheese dog is the pick of the pack with a traditional frankfurter sausage topped with house-made chilli mix and cheese with chives.
Lamb Chuleta from Azabu Thanks to a dusting of cumin, ginger, garlic and shichimi (a common Japanese seasoning known as seven spice), these tender lamb cutlets are beautifully aromatic and served on a bed of smoky aubergine and coriander purée.
Ebi Mayo Roll from Ebisu Texture and flavour meet in absolute harmony with this dish of compressed rockmelon and black tiger prawn with avocado, red tobiko (fish roe), mayonnaise and chives, topped with a crunchy sprinkle of tempura.
Beef Wellington from Ostro Ostro’s Beef Wellington is a thing of beauty, served to share with a field mushroom duxelle, fine herb crepe, confit garlic and Kōkihi — also known as NZ spinach.
Pig Face from Culprit Culprit’s famous pig face is a mainstay on the restaurant’s menu, with regular updates. The latest iteration sees the Freedom Farms, Southern Alps braised pork jowl paired with black garlic, topped with puffed crackling accompanied by a persimmon, radicchio salad.
Fried Calamari from Andiamo No meal at Andiamo is complete without the establishment’s famous fried calamari. A drizzle of chorizo oil, the ‘bagna cauda’ dipping sauce and a squeeze of lemon takes this dish to the next level.
Lobster Roll from Lobster & Tap Perfection in a buttery brioche bun, Lobster & Tap’s lobster roll takes wild-caught lobster and mixes it with creamy mayo, herbs and spices for a simply gobble-worthy bite.
Caramel Semifreddo from Euro Leave room for dessert with this sweet course from the geniuses at Euro – a divine creation of caramel semifreddo, peanut butter mousse, peanut brittle and popcorn.
Ooh-la-la, when a French pastry craving strikes it’s hard to shake. Whether it’s a purely plain croissant, a pain au chocolat or a something stuffed with a savoury mixture of ham and cheese, here are the places to find the best version of each.
La Cigale French Market Why mess with perfection? La Cigale’s delicious classic croissants are even better consumed amongst the hustle and bustle of the French market.
Amano Authentic and artisanal, you’ll be hard-pressed to find a better plain croissant anywhere else in the central city.
VANIYÉ Patisserie The award-winning Parnell pastry and baked-goods experts have the pain au chocolat down pat.
Fort Greene Delightfully indulgent, Fort Greene’s almond croissants are, of course, made fresh by hand every day. To take it to the next level, we also recommend trying their almond pain au chocolat.
Daily Bread Incorporating fruit into your diet has never been easier, with Daily Bread’s delightful fruit danishes. The fillings change depending on the season, but no matter what variation of nature’s candy is placed in the centre of the pastries, deliciousness is always guaranteed.
La Voie Française The Dominion Rd favourite’s pan au raisin pastries are second to none. A word of advice: if you’re planning on visiting on a Saturday, make sure you get there early as the goods sell out fast.
The Real Bread Project Driving out to Helensville just to get a taste of Daniel Cruden’s pastries at his bakery, The Real Bread Project is well worth it, and after you bite into his ham and cheese croissant, you’ll understand why. Filled with thick cuts of ham and swirled with cheese, it proves that not all indulgence has to be sweet.
Head on was the approach of architect Shaun Lockyer and interior designerJustine Hugh-Jonesto meet the challenge of creating a capacious five-bedroom home, with all the facilities of a six-star resort, to feel welcoming for a family with two teenage children.
Tom Dixon Beat Black Floor Light from ECC, Minotti Andersen Quilt sofa from ECC,
Removing the existing home on the prime position overlooking Sydney’s magnificent harbour and Taylor Bay, the committed team, along with leading landscaper William Dangar, set about creating a home that integrated with the prime landscape, offering much-needed privacy while still capitalising on the multi-million dollar views.
To achieve this balance Lockyer used Brailian Modern styles as a starting point. Popularised from the 1930s in Brasilia and Sao Paulo, the movement borrowed from the European approach to modernism but expanded on its teachings to accommodate the country’s sub-tropical demands. Here this comes into play with smooth concrete walls, French Oak floors and ceilings giving way to terrazzo and an intricate doors and window system that manipulates the facade.
Knoll Saarinen Conference Chair from Studio Italia, Contemporary chandelier from Ochre
Inside Hugh-Jones played against the solidity of the structure by tapping into the owner’s love of drama and detail with a jewel-toned palette that offered warmth and scene-stealing pendant lights for a welcome element of surprise.
Even the enormous kitchen, designed with entertaining in mind, makes the most of the views, with a frameless window above the cooktop capitalising on Dangar’s dab hand with the greenery.
The pool, spa, gym and grand wine cellar make the required statement of success for the owner but it’s the generous light, play of materials and inviting furnishings that make it a home.
Apparatus Cloud Pendant from ECC (left); Tom Dixon Tank Decanter from ECC
Inner-city multi-functional workshop, gallery and work space The Tuesday Club has welcomed a second outpost of cult favourite Eden Terrace sandwich shop Hero Sandwich House.
Situated in the downstairs of the versatile building, Hero at the Tuesday Club awaits to serve those who appreciate a truly delicious sando with a tempting array from the cabinet, filling the gap of quick yet fresh and chef-made lunch options in the CBD.
“I want it to be like a fast-paced deli”, says Hero founder Huri Neill, who plans on opening a third shop in Auckland by the end of the year. “Really good sandwiches you can find around the city.”
Hero Sandwich House’s first location opened in 2017 to rave reviews, and while locals will be relieved to know it’s still in action, the new venue is the much-anticipated final addition to owner Nick Worthington’s unique Airedale Street complex.
“It’s been about four years since we first moved in here”, says Worthington of The Tuesday Club. “The cafe was the last thing to go in, but it’s the best thing. We got introduced to Huri at just the right time; everything he was doing felt effortless and we’re like-minded.”
Clockwise from left: Philly Cheese, Mushroom and CBJ sandwiches
Hero at the Tuesday Club’s succinct-yet-mighty menu includes all the generous and flavourful fillings the sandwich house is known for.
One of the most popular choices is the Philly Cheese: a brioche bun stuffed with skirt steak, jalapenos, buttered onions, pickles and cheddar and toasted to perfection.
Beef brisket sausage roll
The CBJ or chicken, bacon jam and cheddar is another crowd favourite with its incredibly generous slathering of filling on toasted Wild Wheat sourdough, and the balsamic glazed mushroom, mozarella and griddle onion more than holds its own amongst meatier options.
There’s also a delicious brisket sausage roll on offer, plus a cheeseburger pie – both of which come served with pickles.
Additionally, Hero at the Sandwich Club is bringing a taste of another Eden Terrace favourite closer to the central city as it offers Coffee Pen‘s delicious cheesecakes and spiced apple caramel pie, all to be washed down with hot coffee from Allpress.
The industrial yet polished fit-out centres around a large metal table with velvet-topped stools, and was the combined effort of some of The Tuesday Club’s regular collaborators, including Worthington who has a motorbike and welding workshop on the same floor, and Leon McKay of Saint Leo metal workshop.
In such a varied and bustling location, the addition of Hero at the Tuesday Club is a welcome one and is sure to be as popular as its first iteration – we are certainly excited to return as soon as possible.
Opening hours: Monday to Friday from 7:30 until sold out Closed Saturday and Sunday
If you find yourself in Ponsonby with a craving for a cold drink and some hot dumplings, we’ve got just the place for you. Midnight Gardener, which opens today, is bringing popular inner-city dumpling spot Sumthin Dumplin to the suburb in a relaxed and down-to-earth beer garden setting.
Named for the corner site it occupies which used to hold the Ponsonby Rd Garden Centre, Midnight Gardener boasts a casual and comfortable backyard vibe, the ideal setting for those looking to while away an evening with friends over a few beers.
“We’ve always wanted to put our mark down in Ponsonby, ” says Sumthin Dumplin owner Shane Liu. He’s opened the venue in collaboration with Luke Dallow of Chapel Bar and Bistro and Phill Clark, both of whom bring their many years of hospitality experience to the new venture.
With an open-air vibe that, now it’s winter, will be cosy and convivial with multiple heaters and a fireplace, Midnight Gardener is anchored by sturdy shipping containers, one of which houses an indoor eating space, bordered by a stool-lined balcony. Astro turf tops the additional outside area, and a light-decorated maple tree stretches its branches in the centre — behind which, the container roof is primed for any future live DJ sets.
On offer food-wise, customers will be treated to Sumthin Dumplins mouth-watering Shanghainese dumplings. Traditionally made but contemporary flavoured, the menu is a happy fusion of traditional tastes with a modern twist.
Vegan monk dumplings with chilli
‘The OG’ sees the classic combination of pork and cabbage served in an original wrap (which is a soft, fluffy casing similar to the consistency of bread); whereas the Beef & Cheese offers a dumpling incarnation of our beloved meat and cheese pie, as premium beef, onion, mozzarella and parmesan are combined in a surprising blend. Vegetarian and vegan options are, of course, also available, with ‘The Monk’ dumplings — comprising tofu, shitake mushroom and bok choy ensconced in a spinach wrap.
Craft beer fans will be pleased to find a curated selection on tap, as well as ice cold Asahi, a wine list with local and international additions and of course non-alcoholic options.
The ‘OG’ dumplings with sriracha mayo
The venture is all about the prime corner site, and bringing a fresh bout of positivity to the neighbourhood with the casual ease and affordability of street food — we can already tell it will be the place to be.
Opening hours: Tuesday and Wednesday, 3pm – late Thursday to Sunday, 12pm – late Closed Monday
In this jaw-dropping Upper East Side duplex, evocative architecture and considered design produce a truly aspirational home, where exquisite interiors are accented by extraordinary views. Sitting on 5th Avenue, across from New York’s famed Metropolitan Museum of Art, this two-level apartment is a haven of calm in the heart of the city that never sleeps. What was previously three smaller apartments was reworked by the architects at Workshop/APD and Jenny Store of JGSK design, resulting in a beautiful family home that combines practicality with a serious dose of sophistication.
The bottom level of the 348-square-metre home features a foyer, two living spaces, three children’s bedrooms, a media room and the kitchen, where sculptural furnishings in a simple colour palette of grey, black and white lend elegant finesse. Touches of green are introduced in the communal spaces on soft furnishings with the verdant theme carried through the rest of the home. A fitting colour scheme that reflects the apartment’s sweeping views across the leafy tops of Central Park’s trees.
Two Atollo lamps from ECC, Pierre Paulin Ribbon chairs UFL
Recurring curves are introduced through the furniture, coffee tables and smaller details like lamps and accessories, a visual motif that reaches its peak in the spectacular spiral staircase leading from the main area to the master suite. A breathtaking feat of design, the stairs sit in front of a five-metre travertine backdrop and boast wooden treads that gently circle upwards, supported by painted steel and a white shell.9
Upstairs, the master suite offers an oasis in which to relax and unwind, where views across the park temporarily transport the occupier out of the bustle of urban life and into a place of calm contemplation.
Since 1995 Icebreaker has been a pioneering force both within the lifestyle and performance-wear space and in the wider industry as a business at the forefront of sustainability and innovation.
Now, as one of the 120 retailers to join the Commercial Bay precinct, its new Touch Lab store is perfectly timed with winter’s arrival.
We think it’s fair to say everyone gained a new level of appreciation for well-made, comfortable activewear during lockdown (whether or not you were particularly active) and Icebreaker’s offering epitomises a harmonious balance of form and function centring on principles of simplicity, versatility and longevity.
Icebreaker at Commercial Bay
Our picks from the latest collection are crucial layers you’ll be happy to have on show. Crafted from that all-important premium New Zealand-sourced merino, we can already see the women’s Waypoint roll neck sweater being in high-rotation, along with the Waypoint half-zip sweater for the stylish man.
The brand’s sixth Auckland Touch Lab store revolves around environmentally-conscious construction featuring suitably earth-friendly materials throughout.
Icebreaker’s Waypoint merino half-zip sweater
Prototype paper mâché mannequins are being tested as an eco-friendly update for the formerly ubiquitous plastic version, and shoppers can interact with educational touchpoints in the space, like Icebreaker’s ‘grower map’, showing each of the South Island stations from where the brand’s merino is sourced.
Within the mix of high fashion, high street and boutique labels on offer at Commercial Bay, Icebreaker holds its own as a formidable advocate for natural yet high-tech design and its presence is a welcome addition to this exciting shopping precinct.
Grab a bunch of your best and make a day (or night) of it at The Poni Room, the ultimate spot to unwind and have some fun.
Having originated in New York City, The Poni Room is bringing a taste of the Big Apple to our shores as one of the cheekiest additions to Commercial Bay’s roster of world-class bars and restaurants.
The all-day eatery boasts a sundrenched, panoramic outlook, a lighthearted spirit and a Japanese and South-East Asian-inspired menu.
New York-based, Michelin-starred Executive Chef Brad Farmerie designed the dishes with a seafood focus to celebrate the best of the catch and produce on offer in New Zealand, with Fred Wong taking the reins as on-site Head Chef.
Within the flexible and flavourful menu, salmon tartare, coconut laksa, half or whole crayfish and szechuan lamb shoulder sit harmoniously alongside a selection of skewers. Ranging from chicken to octopus and potato, and aged sirloin, we can guarantee you won’t be able to stop at just a couple of these delectable snacks.
The Poni Room’s beverage offering only adds to its appeal, championing everyone’s favourite fun pink wine: rosé. Available by the glass or bottle, on tap and, if you’re in the mood to take things to the next level, in a fish pitcher.
The rosé selection will be largely New Zealand-focused, with frozé also on offer along with ready-made cocktails for ultimate convenience.
We’re also intrigued (and excited) by what The Poni Room dubs a “unique interactive beverage program” — essentially, self-serve.
With the latest licence within Commercial Bay’s offering, a menu that’s served until midnight, and sets by Auckland’s hottest DJs on rotation, Poni Room is a convivial space that encourages its patrons to have fun, priding itself on being event-friendly with much of the space designed for large, private bookings.
The unbeatable views of the harbour are just another bonus that will keep you going back.
Picture this: stomach rumbling with hunger, you sink gratefully onto a comfortable bar stool. Your retail therapy lies forgotten at your feet as a friendly face delivers a hot burger, fries, and a cold drink. Blue sky and blue water shimmer beyond the window as the sun streams in. You take a bite of your burger. All is bliss.
With Burger Burger’s new Commercial Bay site, this dream can now be a reality. Situated in a prime ocean-facing site, the iconic burger restaurant’s sixth venture joins the unparalleled selection of eateries in the precinct.
“Waitematā Harbour is one of the most magical outlooks in Auckland,” says Burger Burger’s co-founder and creative director Mimi Gilmour Buckley. “We are so grateful and excited to get to open a joint where you can enjoy a really good burger and cold beer while taking in that view.”
When it came to arranging the space, the team divided it into four separate ‘cabanas’, each designed around a certain type of customer; from families to friends enjoying a round of drinks and “anyone looking for a reflective moment by the sea,” patrons will be welcomed with Burger Burger’s signature irreverent spirit.
With a selection of murals, neon signage and works by local artists, Burger Burger’s new space makes for a fun and colourful environment to enjoy a bite from its delicious menu and watch the world go by.
As well as a prime selection of our favourite local stores and designers, Commercial Bay welcomes an exciting array of top international talent to its roster of retailers.
Premium Australian brand Aje takes up residence in the form of a luxury pop-up store. As it’s initially intended to be a short-term venture, devotees of the label’s undone yet polished style would do well to make a prompt visit.
The epitome of Parisian chic, Sandro combines streetwear pieces with an effortless and feminine sensibility. A go-to for elevated everyday wardrobe staples, fans of the aesthetic will also find plenty to love in the offering of Maje, a slightly more bohemian French label from Moroccan-born designer Judith Milgrom.
Heritage French fashion house Dior needs no introduction; beauty buffs will fall for its dedicated Dior Beauty cosmetics offering on the ground floor.
Tommy Hilfiger brings its all-American charm to the line-up, providing a fresh take on preppy separates, while Calvin Klein‘s outpost is a must-visit for those looking to stock up on the iconic fashion house’s high-quality underwear, sleepwear and loungewear.
There’s no better way to experience the full scope of the unparalleled selection of eateries at Commercial Bay than in the Harbour Eats food hall. With more than 650 seats available, innovative shared space Harbour Eats is inspired by international food precincts in New York, London and Barcelona.
Encompassing a wide range of local and international cafes, bars and restaurants, it’s sure to satisfy not only the daytime, downtown work crowd and weekend shoppers but also those purely looking to wine and dine. With the hardest part being settling on where to eat, suffice to say every Commercial Bay trip could be supplemented with a different meal and setting.
Wise Boys
Embrace the international atmosphere underneath the eat-in dining area’s soaring ceilings.
At Public, a bar concept by Bedford & Soda’s Matt Nicholls, huge windows take in the downtown ferry building and there’s a bookable area for larger groups. Serving coffee and fresh smoothies during the day and expertly-crafted cocktails after dark, visitors can also expect various pop-ups in the same area. Currently, bluff oysters are on offer, best appreciated when washed down with a glass of champagne.
Fans of Malaysian flavours need look no further than Hawker & Roll which is dishing up Malaysian-inspired street eats centred on the hawker roll – a stuffed roti filled with your favourite flavours.
The ingenious team behind Simon & Lee and Gochu have opened up Good Dog Bad Dog, an American-inspired hotdog shop where Oliver Simon and David Lee’s loaded toppings are irresistible.
Oji Sushi
Sushi lovers need look no further than Oji Sushi, helmed by Yukio Ozeki of beloved Japanese eateries Ebisu and Azabu, with two separate outposts for both eating-in and on-the-go takeaway, and herbivores can relax; Wise Boys is opening its second Auckland location in Commercial Bay, with all the fun and fast plant-based dishes we know and love.
After launching a spectacular flagship store in London last year, global menswear brand Rodd & Gunn returns to its firmly-planted New Zealand roots with its highly-anticipated new opening: a fully immersive retail and dining experience located within Auckland’s Commercial Bay development.
The Lodge Bar & Dining draws on the success of Rodd & Gunn’s previous foray into what it calls ‘experiential retail’. The first iteration – Queenstown’s The Lodge Bar – is an essential visit for travellers to the alpine destination, and now for Auckland-dwellers there’s no need to jump on a flight to enjoy the brand’s incredible new offering.
Encompassing a 90-seat all-day eatery integrated with a flagship Rodd & Gunn retail space, The Lodge Bar & Dining is helmed by globally revered chef Matt Lambert, who has designed a menu that celebrates New Zealand’s unparalleled local produce.
“The Rodd & Gunn experience is a celebration of the best of New Zealand’s products, whether it’s fabric or fennel,” Lambert told Denizen earlier this year. “We source the very best, we treat them simply and with respect, for the ultimate elevated experience.”
Clearly inspired by the new site’s waterfront location, The Lodge Bar & Dining menu captures the essence of the glittering harbour visible from the restaurant’s expansive windows.
Prawns, oysters, clams and scallops are all mainstays on the menu, as is the increasingly popular whole grilled flounder, and a Josper charcoal oven is on site to imbue many of the dishes with a delicious depth of flavour.
A dedicated pasta section boasts traditionally-inspired favourites such as cacio e pepe, lamb shoulder rigatoni and sausage spaghetti, and the Kiwi-centric bar snacks are not to be overlooked, like the ‘meat pie croquette’ or grilled oysters with smoked bone marrow.
Master sommelier Cameron Douglas has selected a diverse curation of both international and New Zealand wines, and Logan Clarke from Bracu will execute Lambert’s menu as head chef.
Providing an elevated escape from the hustle and bustle of downtown Auckland, The Lodge Bar & Dining is an exciting concept pushing the boundaries of a both a traditional retail and dining experience, showcasing the best that New Zealand has to offer.
When Elle Pugh and her mother Yolande Ellis founded cashmere brand Elle + Riley in 2016, their aim was to make timeless, luxurious knitwear available for New Zealanders year-round.
Fair to say, the duo has realised this goal and the opening of their third Elle + Riley store in Commercial Bay this week solidifies their position as a go-to destination for cashmere lovers.
Following the success of Elle + Riley’s Ponsonby and Queenstown boutiques, plus a loyal online following, Pugh says opening in the exciting new CBD precinct was a no-brainer.
“We chose Commercial Bay because we truly feel the centre is going to be the hub of Auckland City,” she says. “The time and care that has been put into curating an incredible mix of retail and food brands is unparalleled and we were thrilled to be given the opportunity to be part of it.”
Having previously tapped the skills of Katie Lockhart for their Queenstown store, Pugh and Ellis worked with the renowned interior specialist again for Commercial Bay, to create a similarly luxurious look and feel.
Built-in shelving offers a sense of permanence and solidity, while the restrained palette makes the store a serene destination within the varied and exciting retail offering of Commercial Bay.
“As cashmere is a timeless heritage product, the space needed to feel calm and welcoming,” explains Pugh, “with the warmth that cashmere offers.”
If you’ve ever wondered what a room full of Ecoya would smell like, now’s your chance to find out as the renowned luxury home fragrance brand has opened its very first New Zealand boutique in Commercial Bay this week.
We already know the answer (divine) and are over the moon that there’s now a dedicated space for one of our favourite beauty and lifestyle companies to showcase its excellent products.
A contemporary and intimate store on the ground floor, the Commercial Bay space houses Ecoya’s natural soy wax candles and botanical bodycare.
Having made a very welcome move into the world of kitchen products this year, Ecoya’s new Kitchen Collection will also be available, as well as the sell-out car diffusers and another recent release: the fragranced hand sanitiser and sanitiser spray.
An eye-catching central island is a focal-point for the space, holding new fragrances for customers to peruse and each week will feature a fresh floral installation by Blush Flowers, making Ecoya’s first New Zealand boutique a serene (and beautifully scented) downtown haven.
Leading fashion destination Superette is making it’s first move into Auckland’s CBD as an exciting addition to Commercial Bay’s considered retail offering.
Celebrating 18 years in business this year, it’s an admirable milestone for the beloved boutique which takes up residence in an expansive corner site.
In a bid to cater to discerning city-based shoppers, Superette co-founder Rickie Dee says the Commercial Bay location was expertly curated, as all the Superette stores are, to offer new and hard-to-find labels.
New designers joining the store’s fold include Australian labels Matin and Manning Cartell; minimalist footwear brand A.Emery; menswear from The North Face and more.
They’ll be joining Superette’s existing selection of beloved brands such as Bassike, Camilla & Marc, Anine Bing and P.E Nation.
Visitors to the downtown shopping precinct are also treated to a selection of the boutique’s concept store Superette International, only available in Newmarket before now.
Encompassing coveted designers and labels from further afield, the capsule stocks Alexander Wang, Rough Studios, Maison Kitsune and Silk Laundry, and is yet another reason to make the trip to Superette’s new Commercial Bay outpost – not that we needed one.
Casual and cool is how we’d describe Ockhee, a brand new Korean eatery and welcome addition to Ponsonby Rd.
Owners Paulee and Lisa Lee have been planning their latest venture since 2018, and in opening Ockhee aim to bring authentic Korean food to Kiwis in a relaxed and contemporary setting.
With many years of hospitality experience between them – Paulee previously worked for the now-closed Camper Coffee in Newmarket and Simon & Lee, while Lisa was a chef at Grey Lynn’s Honeybones – Ockhee is the culmination of both their expertise and a desire to offer a fresh take on the cuisine.
“The base of the food is authentic Korean,” says Paulee, “but the toppings and plating-style will be very Kiwi so it harmonises.”
Chef Lisa has created a menu revolving around fresh, local and seasonal ingredients, and the diners will find plenty of enticing options to choose from.
On the lunch menu is a range of Deopbap or Dubbap which translates to “stir-fry on rice” — a satisfying one-bowl dish featuring a protein on rice.
Gochujung Pork
With options ranging from premium beef marinated in the traditional Korean style with pickled radishes or Gochujung (Korean chilli paste) pork and bean sprouts to fresh tofu or either soy or spicy marinaded chicken, midday goers will find plenty of choice for a filling and healthy lunch meal at Ockhee.
The flavourful Gochujung pork is particularly delicious; rather than arriving with white rice, it came served on a bed of Korean black rice which has a lovely nutty and slightly earthy flavour. Garnished with bean sprouts, spring onion, sesame leaves and sesame oil, the freshness of the ingredients makes for a satisfying yet not heavy dish.
The Chun Sa Chae noodle salad
For dinner, there’s a variety of hot and cold dishes and sides. Winter is the perfect time to order the Jeon Gol, a piping hot stew served bubbling over a flame in a mini hotpot.
The beef Jeon Gol is served with dangmyeon or kumara noodles, which have a similar texture to vermicelli, enoki mushrooms, onion, carrot and incredibly tender cuts of beef in a flavourful broth.
The Chun Sa Chae noodle salad is a must-try: comprising steamed seaweed noodles – a glass-clear noodle with a moreish and unusual texture – and thinly-sliced raw vegetables, it’s the dressing that packs a punch of fresh, vinegary flavour. We think it’s the perfect side to pair with the salty and savoury notes found in many of the main dishes.
There are, of course, plenty of vegetarian options including a Korean-style potato pancake dish called Potato Jeon, and a “Tofu Steak” which comes as a sort of fritter of tofu mixed with carrot, mushroom, zucchini and turmeric served under a mixed salad – if you haven’t tried a chocolate tomato before, we can confirm they are delicious.
Fully licensed, the drinks menu features Cass, a Korean lager, plus beers from Sawmill and Garage Project. There is a house-blended soju and a cocktail of the month – right now, it’s a Korean take on a classic negroni called a Seoul Yuja which is 20% Soju, Aperol and Sweet Vermouth.
Ultimately, Paulee wants visitors to Ockhee to become regulars for the whole package it offers – atmosphere, music, service and, of course, the food. We’re already looking forward to our next visit.
The saying goes “if it ain’t broke, don’t fix it”, and while Mark Wallbank is aware his pumping Parnell eatery Woodpecker Hill was far from broken, he was ready for a change.
Six weeks of rumination provided the spark to give Woodpecker Hill a makeover, five years after its doors opened for the first time, once again bringing a new offering to Parnell.
The Golden Nest at Woodpecker Hill, as the site is now known, is a “new incarnation” of the previous restaurant, with eye-catching chartreuse upholstery, a versatile and convertible space and an exciting new menu.
Wallbank’s longtime chef and collaborator Che Barrington embraces the fun and fresh influence of Japanese and Korean food within The Golden Nest’s extensive offering.
Toasted Rock Lobster & Prawn Roll
Moving away from the restaurant’s previous Thai-infused American BBQ style, the innovative new dishes are a little less spicy and a little more shareable thanks to smaller, snacky-style portions.
“We just wanted a more cost-effective menu, so people can come twice a week as opposed to twice a year,” says Wallbank. “Even if you’ve got 50 bucks in your pocket, you can still have a couple of baskets of dumplings and a couple of drinks.”
Cheese Burger Bao
There are so many appealing dishes on the menu, you’re going to want to come with a group. A dedicated dumpling and steamed bun section espouses some of the best morsels in town thanks to the kitchen’s expert dumpling chefs who make everything to order.
As well as more traditionally-inspired favourites, Barrington brings new meaning to the term ‘fusion’ with a particular dish: the cheese burger bao. A stuffed steamed bun with a side of dipping mayo that tastes uncannily like a cheeseburger, we can already tell it will be a must-order dish for every table.
Another essential is the karaage fried chicken with kimchi hot sauce: gluten free thanks to a coating of potato starch and impossible to stop at just one piece.
“There are a lot of fermented aspects to the menu, and we make all our own kimchi and hot sauces,” says Barrington. “Making the sauce with the kimchi juice imparts flavours that are more alive and adds a bit more of freshness to it.”
For some fresh to offset the fried, look no further than the beloved kombu-cured salmon salad, a favourite brought over from The Blue Breeze Inn and tweaked for the new venture.
Pork Ramen
Parnell locals will also be delighted to learn that ramen hotspot Chop Chop has been set up as a second outpost within The Golden Nest, so it’s essentially two restaurants in one with patrons being presented with both menus on arrival.
The drinks menu is suitably extensive, and when it comes to cocktails we can’t go past the Elwood: The Golden Nest’s take on an Old Fashioned served in a beeswax-coated bottle that imparts a delicious honey-tinted infusion into the drink.
The refurbishment includes a revamp of either side of the restaurant’s front section, which larger bookings have the option to close off for a private party all of their own.
“Basically, I want to have a very versatile space to break up into lots of different areas,” says Wallbank.
Having come through Covid, Wallbank and Barrington are keen to inject some colour and irreverence into The Golden Nest at Woodpecker Hill and now’s the perfect time to pay them a visit.
And if you were looking for three words describe the spirit of the place, Mark Wallbank’s about keeping it simple. “It’s fresh, fun and uncomplicated.”
Opening hours: Tuesday to Sunday: 12 noon until late. Monday: Closed
The Golden Nest at Woodpecker Hill 196 Parnell Road, Auckland
The brilliant minds at Cheshire Architects are to thank for some of central Auckland’s most significant spaces, including Britomart, City Works Depot and many other high-profile commercial and residential sites. For 16 years, co-founder Nat Cheshire has channelled his passion and versatility into the firm’s various offerings, moving effortlessly across development strategy and architecture, branding and product design on a day-to-day basis. With Cheshire’s latest project Hotel Britomart set to open later this year, the award-winning creative delves into what makes him tick.
My personal style can be defined by: Pre-lockdown: Slimane without the sparkly bits. Lockdown: Frozen II’s Ana to my daughter’s Elsa, with all the sparkly bits. Post-lockdown: Confused. Missing Elsa.
The last things I bought and loved were: From friends: A pair of deep indigo linen pyjamas from Greta at General Sleep and a diver pendant by Maeve at Hera Saabi – both for my wife. I already have special things.
An object I would never part with is: A decade ago my wife and parents bought me a folded steel Cité chair by Jean Prouve. I would fight for it and the generosity it embodies.
Cité chair by Jean Prouve
An unforgettable place I visited was: The razorback crossing on the Kepler Track in a snowstorm. For a few hours we ran on whiteness, through whiteness, into whiteness. The drop either side vanished into whiteness, white crystals clouded eyelashes, snatches of the surrounding alps gleamed bright white through swirling dull white. Every sound muffled except the filling and emptying of lungs, the whistling of wind through rocky crags. I am a beach person. Being up here was like being on another planet. And I was a little bit scared. It was perfect.
Next place I’d like to travel to: What a country to be trapped in. So now to explore it with the awe of our visitor; to find someplace special made by people who care, and help them keep it alive. For me, a small old shepherd’s hut in the fold of a hill in the high country. A little fire, a heavy pot and a safe filled with ice and food. Perhaps a tiny creek for water. Some mountains to run in. I’m sure there’s such a thing to be found.
An indulgence I would never forgo is: I can live without all of them, but a small shard of darkest chocolate has become a ritual – Miann’s, made of beans from Tokiala in Papua New Guinea, is all smoke and tobacco and really, really good. I also get to eat Bo’s dumplings in the lane next door whenever I need to restock, and watch our little Morningside hum and grow.
Bo’s dumplings
The last things I added to my wardrobe were: They were gifts: Murray Crane made me a special shirt with a rolled club collar; Eddie von Dadelszen give me a pair of dark waxed boots after George Gregory and I finished his atelier, and most recently my tattooist brother Hal gave me a black, reaper-emblazoned ‘Cheshire Tattoos’ tee. I treasure Hal’s entire back catalogue.
The person who inspires me is: I look into my daughter’s tiny slumbering face each night, nestled between blanket and teddy. Often I see my grandfather in the curl of her lip, sometimes some memory of my infant self. I see something continuous passing through us – a thing that precedes us and outlasts us. Something like the baton in a relay race, only we get to run alongside each other for a while, sharing it, handing it over carefully, preparing for the time when one day our children will run without us. I want to run so fast for that little girl.
Also: my father, who sees having one leg as a perfectly good reason to live only in places accessible by climbing steep hills, and to pursue the balance-intensive art of surfing. His is a good model for life.
I can’t miss an episode of: Country Calendar…Rick and Morty…
Rick and Morty
My favourite app is: Sunseeker. It is old, and good.
If I had to limit my shopping to one neighbourhood in one city it would be: I love the Marais and I love Omotesando and so on but right now fuck the Marais, you know? I will shop instead wherever our own sisters and brothers are working and fighting to hold together a dream, to keep each other employed, to create something where once there was nothing, to keep the culture moving forward. We do extraordinary things here. We are capable of so much more. Repurposing a fraction of our expenditure on generic global luxuries would supercharge so many parts of this little culture and its economies.
In my fridge you’ll always find: Lewis Road butter, Cathedral Cove yoghurt, Batchwell Kombucha and a bunch of East Imperial tonics to go with the Scapegrace Gin.
Hotel Britomart
I recently discovered: What our little clay brick and glass Hotel Britomart looks like naked. And that it is satisfying to make tall buildings that have the qualities of tiny buildings. In the next couple of months we’ll finish the rest of the city block and unfurl what we hope to be a delight full chaos. Dajiang Tai – its architect and my collaborator – says it is all of the things he wanted to grow up and do.
My favourite room in my house is: It’s a fight between my bathroom and my library. The bathroom is dark roasted oak and a little creamy stone. It smells like cedarwood, and the light is soft and pooled. It is peaceful. But in my heart I still think the best room on earth is a room made of books. When I work really hard there is, in ours, a little felt daybed to sleep on every now and then; a saffron niche cut into a wall of words and pictures and little momentos. So I guess the library wins.
The people I rely on for my wellbeing are: Many. Our studio for their extraordinary energy and care. Katie Lockhart and Rufus Knight for their camaraderie of all kinds. Maggie Carroll and her partner Jessica Walker, who is somehow the best at every part of being a human. Nick McCaw for convincing me that we are lucky to have found more stairs to climb. Mimi Gilmour for the nakedness of her heart and the fervour of her husband. The Cheshire family for so many reasons. I am just a person in a thousand pieces held together like a rock by these people.
The one artist whose work I would collect is:Kate Newby. She and a group of extraordinary young women gently adopted me when I was 16 and a late arrival to their art class; her work carries that gentle, observant generosity still. After that, my art obsessions start getting heavy.
Kate Newby
My favourite website is: Our friends Andy Campbell Design and Blake Ramage of The Artistry Online just finished collaborating with us on our own, so that’s my new love right now. They took such care.
The last meal out I had that truly impressed me was: Han. Careful, intelligent, unfamiliar, dark, generous, crunchy, slurpy, unctuous, fucking delicious. Also my last Burger Burger chocolate thickshake was just as impressive as my first. It might be perfect. Like any drink I ever have at Caretaker, and the dumplings at Xuxu, or Bo’s in Morningside.
The grooming product I can’t live without is: DDMMYY made a beautiful tin for Triumph and Disaster, and called the sticky grey earth inside Coltrane Clay – a basic hair product. I can live just fine without it, but you’d look at me funny.
The podcast I am listening to is:13 Minutes to The Moon. A story about, amongst other things, little donuts of iron. Metal beads woven into a tapestry of filament wire by unemployed textile workers. Each thread of the weave delineating a one or a zero. Coding when it was a tangible thing. Coding you could feel with your fingertips; that you could physically wrap around a little capsule atop a thirty-storey high gas tank; that would set fire to that gas with such force and precision that it would fling three of we humans out of our heavy planet to land softly in the Sea of Tranquility, three hundred and eighty four thousand kilometres away. Then we get out and walk about on another planet. And then we do it all backwards and go home for a hug and dinner with the kids. All driven by a tapestry of beads, the coordinated endeavours of four hundred thousand people and a mission control whose average age was…27. It’s devastating.
It’s also a story of what this species is capable of when it fights not for land or resources or cultural imposition, but for the expansion of what it is to be human. So now we need an Apollo programme for the ecological resurrection of our own planet…and the dismantling of all mechanisms and drivers of systemic prejudice, both passive and active. Ours is an extraordinary responsibility in a time of unprecedented, but asymmetrically distributed, empowerment.
The last music I listened to was: Terribly noisy and angry sounding. My favourite.
If I wasn’t doing what I am, I would be: Trying to.
I have a collection of: Unrequited but not yet impossible dreams.
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