Technology and fashion collide with these stylish designer AirPods cases

Enough to convert even the most ardent supporter of headphones to the AirPod phenomenon, these petite, designer cases from the likes of Dior and Prada are the tiny tech-ccessories you need.

Clockwise from bottom left: Saffiano leather AirPods case from Prada; Black smooth calfskin case from Dior; 3.1 Phillip Lim AirPod Pro holder from Farfetch; Off-White grained calfskin case from Dior; Fendi snake AirPods case from Net-a-Porter; Bottega Veneta Intrecciato leather AirPods case from Net-a-Porter.

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Artist Jade Townsend photographed by Ollie Trenchard

Artist Jade Townsend on exploring her heritage through art, anti-racism and the importance of unity

As Black Lives Matter throws the visceral reality of historic racism into a starkly honest light, we’re taking the time to listen to the voices better-versed by experience. Those of us not directly impacted by the inter-generational trauma that began hundreds of years ago, now have a responsibility. We need to listen to the stories of those still suffering the systemic hangovers of institutions that were built on prejudice. And we need to be open to learning. Here, New Zealand artist Jade Townsend (Ngāti Kahungunu, Liverpudlian) asks us all to consider how we will keep the fires of change alive, long after rally-cries become quiet.

“Pantone colour code 15-1460 TN is arguably the closest colour to Finding Nemo’s orange-striped-skin, according to various online forums. Forums where māmās are looking for paint for children’s bedroom furniture and where I was searching for paint for my body. I wanted to test a theory – that my son would love me more if my skin was the colour of his beloved movie friend. I believe children see skin colour just as they see every other hue in nature.

However, we are told they do not; that it is their naivety and inability to scope danger that makes them vulnerable enough to befriend a stranger or in other words: make friends with everybody. Then, something happens along the way to adulthood and we find ourselves herded into narrow fields of like-minded parents and friends who are academically-, spiritually- and economically-aligned with us. And in our fields, most people are of the same colour. In our fields, we feel safe and supported, so we build fences and close the gate to ensure that nothing changes. 

Arriving home. Made from fishing rope, washing line rope, postcards found in Ibiza, glass beads from China, cotton thread from Germany and acrylic paint from America. Made in Ferry Landing (NZ). Photo: Ryan McCauley. Courtesy of the artist and Page Galleries

I recently attended a Black Lives Matter rally in support of anti-racism, where I listened as a group of fascinating teenage girls stood on the steps of Auckland’s Aotea Square and spoke with a conviction beyond their years. “We are Ngā Hinepūkōrero and we are a spoken word group that talks to Māori injustice as well as other political issues going on in our communities”. This particular march ended a week of big news, both in New Zealand and overseas, including the New Zealand Police Commissioner cancelling the gun trial; the removal of the Hamilton statue; George Floyd’s tangi in the United States; and the ongoing, grim toll of Covid-19.

There has been no time to heal yet we are beginning to reflect. Hearing the young activists sharing their connection to the trauma of oppressive colonial and racist tactics experienced by their families, which continue to deny them the opportunity to exist equally in their native country, I felt emotional. The poetry of Manaia, Matariki and Arihia paralleled their battle between the worlds of Māori and Pākehā by switching between English and Te Reo Māori, and it spoke to the same dichotomy in me. 

Ko Jade Townsend toku ingoa, I am a visual artist working at the intersection of my Māori and Pākehā heritage. It’s a non-fixed duality that ebbs and flows with contradictory cultural forces every day. My spirit – my wairua – connects to many seemingly disparate fields. From Aramoho, Whanganui, where I was raised as a child, to Huyton, Liverpool in the United Kingdom, where I lived as a teenager.

They are half a world away from each other but share the same reputation and statistics of any low socio-demographic and ethnic minority area. Through art, I record my experiences of looking inside and peering out from the cracks in these societal backyards: exploring unity-by-way-of-materiality to become collage, painting and textiles. 

The final speaker at the protest was Will ‘Ilolahia, a founding member of the Polynesian Panthers. “I have been doing this for 25 years,” he declared, closing the kōrero on a sobering note, as we picked up our placards and marched to the US Consulate. His lifelong commitment to something that, for many, felt like a newfound call to action, made me think.

Photo: Ollie Trenchard for Visceral World

I knew the members of Ngā Hinepūkōrero would be still doing this work in 25 years but would I? What would happen when I grew richer, older, more gentrified: would I give up brunch at my favourite cafe on a Sunday for issues that wouldn’t directly improve my life? It’s something I am genuinely worried about, because the cafes in Ponsonby were full on June 14, 2020. The streets of Auckland city centre were not. Not full enough in my opinion – I thought there were more us.

When I joined the rally on Queen Street and became part of a bigger body of movement, I immediately understood that my work did not end there. That I wanted to talk about my experience with those who were not present, those who might need me to light the fire for change in them and keep it going. The Māori term to describe this action is ‘ahi kā’ – ‘keep the fire burning.’ It is an old term for occupation and a contemporary expression for the health of our relationships or conceptual ideas; they don’t keep going on their own.

I know Pākehā are fundamentally open to doing their bit by seeking out opportunities to re-learn the pre-European history of Aotearoa, to learn Te Reo Māori, to ensure there is diversity in the workplace and to reacquaint themselves with Te Tiriti o Waitangi. These gestures are important and vital and they benefit the change-makers first — knowledge and learning does that. But what then? 

My work leads me to consider the origin of things – materials, concepts, language and genealogy. This knowledge allows me access to a culture of which I am not a denizen. My whanau, which includes my husband Adam and my two-year-old son, Hayes-Anaru, has recently settled in Takapuna after years living overseas. While researching the history of our new home, I read about how the land of Ihumātao would feed the growing number of multicultural bellies arriving on the North Shore.

It was a sacred site where Māori transferred ancient gardening knowledge into the modern techniques for new crops from the 1840s onwards. Māori have many words for soil and the early Māori gardeners could differentiate its qualities simply by holding it in their hands. It was this land and this knowledge that sustained the lives of all of our ancestors, but developers now want to build the fences there.

Swim, between the flags. Made from fishing rope found on Phuket’s Banana beach, aquarium decorations from Bali, beads from London, Erica van Zon (NZ) and Bangkok, a plastic shopping bag from Beijing, cotton thread from India and acrylic paint from America. Made in Phuket.
Photo: Ryan McCauley. Courtesy of the artist and Page Galleries

A perfect landscape, to me, is border-less and boundaryless. The wonder of seemingly disparate entities existing side-by-side. In my work, acrylic rope meets pearls, plastic bags are embellished with shiny glass beads and expensive silk is dipped in house paint. I think about displaying these experiments in museums, galleries, on the marae and in the whare to prove that there are other ways to be together that haven’t even been explored enough.

One observation I have yet to make art about, is that of the relationship between the rubber tree and the pineapple. The rubber tree fertilises the soil in such a specific way that it creates the perfect conditions for the pineapple plant to grow. In turn, the pineapple plant does the same for soil around the rubber tree. In between each tree grows a pineapple; both plants thriving separately but alongside one another in a symbiotic relationship. 

So, when you next gather with your friends and whanau to share kai, ask yourself who is at your table? Who is not? Let us start a journey into cultivation to recognise the synergies and reveal the spaces between our nature that we are still to grow into. Let us feed the belly of our people from our own ancient gardens once more. Naku te rourou nau te rourou ka ora ai te iwi. With your basket and my basket the people will live.”

Culture

The 2024 Auckland Writers Festival kicks off next week, and these are sessions you need to book
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From artistic monographs to explorations of the world’s most dazzling destinations, these are the coffee table books worth poring over

Have you tried Dirt Bombs? This is the doughnut recipe du jour

From time to time, on our travels around the World Wide Web, we stumble on gems that stop us in our tracks. This is one such track-stopper. Bestowed on us by the foodies in the know at Bon Appétit, you ain’t lived until you’ve had one (or one dozen) Dirt Bombs. The churlish name aside (which we’ve yet to uncover the origin of but will continue investigating), these cinnamon sugar doughnuts disguised as muffins are easy to whip up in the weekend sans vats of oil, and are best devoured in private.

Ingredients (Makes 12 muffins)
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
1 large egg
1 cup whole milk

Topping
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted

Method
1. Preheat oven to 190°C. Coat a standard 12-cup muffin pan with nonstick spray.

2. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.

3. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about four minutes.

4. Beat in egg.

5. With mixer on low speed, add dry ingredients in three additions alternating with milk in two additions, beginning and ending with dry ingredients.

6. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into centre comes out clean, 30–35 minutes.

7. Let cool for five minutes in pan, then transfer to a wire rack.

8. Mix sugar and cinnamon in a medium bowl.

9. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

Image credit: Matt Duckor

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

Lend an ear: 8 podcasts to listen to for learning and personal growth

Nowadays, there’s a podcast for just about everything — from serious to light, hilarious to highbrow. If you fancy listening to something that will be engrossing not only at the time, but will impart wisdom or insight that sticks around longer than the length of the episode, give these podcasts a go.

From left: Unlocking Us with Brené Brown; Ten Percent Happier with Dan Harris

Unlocking Us with Brené Brown
Bestselling author, Brené Brown, unpacks the universal human experience in this thoughtful podcast, that reminds us to embrace our vulnerability and be kind to ourselves. 

Ten Percent Happier with Dan Harris
On his podcast, Ten Percent Happier, acclaimed author Dan Harris discusses happiness from every angle, always returning to the idea that the mind is trainable, for better or worse.

From left: Teenager Therapy; Seek Treatment

Teenager Therapy
Five teenagers sit down to talk about the arduous journey of growing up. Whether you’re a parent of teens or a teen yourself, this podcast is packed with heartwarming, informative stories to keep you engaged.

Seek TreatmentRecommended by comedian Chris Parker
“A fun, playful and light-hearted podcast where comedians Catherine Cohen and Pat Regan discuss boys, sex, dating and love. Just “two, shy, slutty psychos,” who talk only to “non-boring” guests.”

From let: Bobo and Flex; This Podcast Will Kill You

Bobo and Flex
On a “quest to decolonise your minds,” Bobo Matjila and Flex Mami deliver an informative weekly discussion that delves into topics like sex and lifestyle through the lens of race and feminism. 

This Podcast Will Kill You
Pointedly relevant, this podcast is from two disease ecology graduate students who want to share their knowledge of epidemics and medical mysteries with the world. 

From let: Every Little Thing; Talking Politics: History of Ideas

Every Little Thing
Fans of quirky knowledge, this podcast is for you. Ever wondered how nail polishes are named? Or the truth about airplane mode? All will be revealed.

Talking Politics: History of Ideas
Host David Runciman explores some of the most important minds and ideas behind modern politics in a bid to put current events into a helpful historical context. 

Culture

The 2024 Auckland Writers Festival kicks off next week, and these are sessions you need to book
Wondering what to watch this week? Discover these unmissable new shows & films
From artistic monographs to explorations of the world’s most dazzling destinations, these are the coffee table books worth poring over
Hotteok from The Candy Shop

Up your breakfast game with the most delicious pancake dishes in Auckland

Everybody has a soft spot for pancakes. It may not be your breakfast of choice but it is a dish that nobody could dislike. A stack of fluffy, spongy and warm flat cakes drizzled with sweet maple syrup and melted butter — what’s not to love? However, the number of cafes serving our beloved pancakes is dwindling. And while waffles and brioche French toast seem to be on the rise, we have rounded up the cafes in Auckland that continue to pay pancakes the respect they deserve.

Griddle cakes from Federal Delicatessen
Renowned for its poutine and Reuben sandwich, The Fed’s brunch menu often gets overlooked, which is a damn shame when it features some of the eatery’s best dishes, including griddle cakes. The soft cakes are loaded with blueberries and topped with blueberry compote for extra juiciness. The game changer on these pancakes is the addition of butter infused with cinnamon and the sprinkle of strudel crunch for added texture and a nutty aroma.

Gluten-free pancakes from Ozone

Gluten-free pancakes from Ozone
The team at Ozone know their way around an anything-but-boring brunch, and while the cabinet usually has any number of delectable baked treats to satisfy a sweet craving, the dine-in menu’s pancakes are worth a try. The default batter is gluten free, and is presented under a cloud of creamy labneh topped with stewed local quince and topped with Fijian dark chocolate crumble for textural contrast. 

Buttermilk pancakes and hotteok from The Candy Shop
If you’re seeking pure indulgence,  The Candy Shop’s buttermilk pancakes are for you. The plate is lined with sweet strawberry mascarpone and dollops of Nutella foam while the cakes themselves are garnished with coffee meringue, freeze-dried berries and candyfloss. And just when you think the decadence stops there, you’re given the option of adding a scoop of Duck Island ice cream and bacon. The Candy Shop also offers a Korean take on the breakfast staple with its hotteok. The batter is mixed with rice flour and slowly pan-fried for a crispy exterior while achieving a chewy texture inside. It’s filled with mixed seeds, nuts, brown sugar and cinnamon and served with a generous scoop of vanilla Duck Island.

20-minute pancakes from Domain & Ayr Cafe
The “good things take time,” is personified at this Parnell cafe. Staying true to their name, these pancakes require some patience but the end result makes it all worthwhile. Different from the usual stack we’re familiar with, this version is served as kind of pancake and soufflé hybrid making them light and as fluffy as a cloud.

Ricotta pancake from Honey Bones

Ricotta pancake from Honey Bones
Honey Bones may not serve the traditional tower of pancakes but it makes up for the lack of stack with a whole ricotta hotcake as thick as a whole sponge cake. Drenched in lemon curd and complemented with sweet, seasonal poached fruit, a large dollop of Greek yoghurt is also scooped on top to lend the hotcake some slightly-more-healthy creaminess.

Whole wheat pancakes from Kind
Situated in the popular Morningside precinct, Kind has built a reputation for itself as an eatery putting healthiness at the heart of its menu. You wouldn’t expect a nutritious cafe that features zero carb noodles and pulled jackfruit tacos to serve some of the tastiest pancakes in town but Kind has its pancake game down-pat. Its fluffy whole wheat cakes take inspiration from a comforting apple pie, accompanied by homely stewed apple, complemented with an apple cider caramel sauce, cinnamon and sprinkles of toasted pecans. 

Coconut pancakes from Oak Eatery

Coconut pancakes from Oak Eatery
With a batter that’s largely comprised of egg whites, Oak Eatery’s pancakes are like a tower of thick, plush clouds on your plate. Served with a side of cinnamon and vanilla-infused cream and slices of seasonal fruit to give the dish some natural sweetness, it’s a favourite amongst Royal Oak locals. The earl grey granola adds a floral-infused, crispy texture to the concoction, while coconut mascarpone adds even more creaminess.

Blueberry hotcake from Seabreeze
The friendly neighbourhood cafe has you sorted if a pancake craving strikes, offering a blueberry hotcake paired with mascarpone, banana, berries, and shaved chocolate. The perfect mix of healthy and decadent.

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House
Business advisor Toss Grumley of Wolf and Fox

Meet Toss Grumley, the business advisor behind some of New Zealand’s most well-known brands

When we see a successful business or brand, rarely are we afforded a glimpse into the methods and contributors that have worked behind the scenes to make it so. 

Goal-setting, strategy and planning don’t come naturally to everyone and chances are, if your strengths are more on the creative side of things, structure and accountability might not be your forte. 

That’s where Toss Grumley comes in. 

“I help people succeed”, says the business advisor and founder of growth business coaching and advisory firm Wolf & Fox

Having started the company in 2015 when he was 25, Grumley made his first million at age 27 and now has a roster of 170 regular clients in its stable – the biggest group for a business advisor in New Zealand. 

Typically working with small-to-medium-sized companies, Grumley advises owner-operated businesses across a wide variety of industries from legal to fashion, construction, professional services, retail and design. 

Tim Webber

Within this raft of clients are some of New Zealand’s most well-loved fashion, beauty and design brands, including Paris Georgia, Jasmin Sparrow, Lash Noir, Wynn Hamlyn and Tim Webber.

All are companies with ambitious brand-focused owners, and Toss Grumley’s modus operandi revolves around individually tailored strategies, which help build and grow businesses that fit these ambitions: “That usually involves making something more profitable,” says the advisor, who completed an MBA specialising in business coaching at Warwick Business School in the UK. 

“I’ve always been passionate about business,” he enthuses. “I’ve always had a creative business mind, which has given me an ability to come up with innovative strategies and solutions across a wide variety of businesses and industries.”

When it comes to new clients, Grumley’s initial step is to create a full strategic plan, going over every aspect of the business. This includes looking at the unique selling proposition (or USP), goals, HR strategy, market analysis, strengths and weaknesses, marketing and financial forecasting. 

From here, accountability templates are set up to give clients targets or goals to work on between quarterly meetings, where progress is reviewed. 

“It’s a results-driven process and is heavy on accountability,” says Grumley. “I find this is the most effective way to build and maintain momentum.”

Lash Noir

Rebecca Hutchinson, co-owner of leading beauty company Lash Noir, has worked with Wolf & Fox for several years and says without a doubt they have been the company’s best years in business. 

“Toss balances some of our more risky moves that are creatively driven, and pushes back and encourages us to track return on investment in these areas,” she attests. “We both have incredibly high expectations and no ceiling on what we think is possible. I really thrive in that kind of thinking and it’s not often I meet or interact with someone on that wavelength.”

Recently, the pandemic threw up a huge number of barriers and challenges for local businesses, both large and small, with the economy still likely to be weathering the storm for some time. 

Gratifyingly, many of Wolf & Fox’s clients have fared well over this period, especially those that took strong strategic actions early, and invested in e-commerce platforms and marketing. 

Jasmin Sparrow

One such business is jewellery label Jasmin Sparrow. Founder Jasmin Scott says Grumley has been instrumental to the growth and success of her business over the past 12 months, offering a fresh perspective, original ideas and fundamental structure. “Toss has given me real reassurance in my small business, a confidence I hadn’t had beforehand.”

Going from a self-described ‘one-man band working from home’ to leading a team and operating a showroom has been an advancement made possible by working with Grumley, says Scott, who has supported her in shifting into a management role and delegating tasks in order to focus on growth and the creative.

Proactivity is one of the most vital attributes for navigating through this time, says Grumley. “A soft market is not the time to fence-sit or expect the world to deliver an outcome to you,” he says. “You have to go out and take it.”

Customer connection is one of the most important aspects of brand success, pandemic or no. “Companies that have great brand equity and a loyal customer base have really flourished post-lockdown,” says Grumley. “Their consumers back them and have supported them heavily. This also means that any marketing undertaken actually converts much more efficiently across both service and retail businesses.”

Paris Georgia

As consumers, it’s second nature nowadays to do our own, thorough research before purchasing from or engaging with a brand. In order for said brand to come out on top, everything needs to hold up under sustained scrutiny. Good reviews, case studies, great imagery and product descriptions are all essential parts of marketing any product to buyers within the first instance. 

“If you’re a business owner, put your customer hat on and think about how you make purchasing decisions, and whether you’re ticking all those boxes in your own business.”

Even in challenging times such as these, Toss Grumley remains optimistic about both his clients’ businesses, and other local businesses that are run by savvy operators. 

“I think anyone who is being proactive and working hard has every opportunity to do well. Just because the market isn’t as certain, doesn’t mean your business can’t thrive,” he asserts. “What it does mean, is just that you as a business-owner need to be focused on doing more of the right stuff.”

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Bang Bang Kitchen is the bold, punchy new addition to Auckland Fish Market

A brand new eatery is giving us yet another very appealing reason to head down to Auckland Fish Market.

Opening tomorrow, Bang Bang Kitchen centres on Asian-fusion flavours, garnering inspiration from Hawker markets in Singapore and Malaysia and distilling the moreish flavours into explosively fresh dishes.

Bang Bang Kitchen’s lobster fried rice

Boasting an appealing culinary selection including six styles of dumplings, Peking duck by the half or whole and a signature lobster fried rice, Bang Bang Kitchen’s menu sings with the best local produce and the freshest seafood from its neighbours in the market.

The Peking Duck is a particular highlight, arriving with cucumber, pancakes, spring onion, hoisin & sambal.

Additionally, diners will find plenty to love with the likes of a hearty seafood laksa, prawn toast, coconut poached chicken salad, and the Bang Bang sashimi plate which incorporates ultra-fresh market fish, served with soy-mirin dressing, spring onion, lemongrass, chili and Thai basil.

The Bang Bang sashimi plate

The perfect place for those who crave vibrant, punchy flavours, textures and aromas, Bang Bang Kitchen is a welcome new addition to the bustling Wynyard Quarter venue.

Opening hours:
Monday to Sunday 11am — 8pm

Bang Bang
Auckland Fish Market
22 Jellicoe St, Freemans Bay
Auckland 1010

www.afm.co.nz/

Image credit: Yuki Sato, Clara Jane Follas

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

Allpress Studio celebrates reopening with a new exhibition by Jake Feast and Sam Dean

A new body of work from Jake Feast and Sam Dean, together known as Killaseek, explores the modern world’s short attention span.

Titled ‘Easily Distracted’, the exhibition is showing at Drake Street’s Allpress Studio to coincide with the gallery being able to host art lovers once more.

Jake Feast

Encompassing painting, illustration and design, Easily Distracted taps into Killaseek’s signature modern pop art style, presenting a bright and pleasingly chaotic collection of slogans, and skews on well-known cartoon characters, all seeming to clammer for the viewer’s attention.

Describing it as an ‘incoherent and inspired stream of consciousness’ melded into one cohesive offering, Feast and Dean have created a show that provides viewers with plenty to take in, and a fair amount to ponder about what deserves our attention in a society enamoured with the newest, biggest, brightest, loudest thing.

Attend Allpress Studio’s opening event tonight, Tuesday 7th of July, from 5:30PM until 8:30PM.

Easily Distracted is available to view until July 20 at 8 Drake Street, Freeman’s Bay.

Allpress Studio
8 Drake Street,
Freemans Bay

www.jakefeast.com

Culture

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Wondering what to watch this week? Discover these unmissable new shows & films
From artistic monographs to explorations of the world’s most dazzling destinations, these are the coffee table books worth poring over
Cacio e pepe from Euro

These are the best restaurants to go to if you’re a vegetarian with meat-eating friends

In a group of friends, there’s usually at least one person that is vegetarian. But whether it’s due to health reasons, moral obligations or just a matter of personal preference, somebody’s choice to be vegetarian should not mean that they miss out on what Auckland’s dining scene has to offer. A number of the best restaurants in this city feature meat-free dishes that are so good, even the carnivores rave about them. And if you’re trying to decide where to go out for dinner, someplace where as much care is put into the vegetarian dishes as it is into the meat ones, here is a list of our favourite vegetarian-friendly dishes from some of the tastiest restaurants around to hopefully set you in the right direction.

Euro
The iconic waterfront stalwart, Euro Bar and Restaurant is another dining spot that offers a menu dedicated to vegetarian dishes, with the fresh burrata a particular favourite. Although each dish is unbelievably delicious, this season it’s the salt-baked celeriac, nasturtium, pecorino risotto and the cacio e pepe-style roasted cauliflower with Parmigiano-Reggiano that have us flocking back.

Ebisu
Japanese cuisine doesn’t only feature fish. Vegetables are also highly prioritised, which explains Ebisu’s swathe of options when it comes to vegetarian cuisine. This is how we would recommend getting the perfect vegetarian meal at Ebisu. Firstly, get a bowl of rice to have as your base and order the miso glazed eggplant, teriyaki tofu and broccolini with yuzu hollandaise. Each dish pairs perfectly with the bowl of warm fluffy rice as the sauces soak right through. Or you could swap out the rice for the vegetarian sushi roll and switch the tofu and broccolini with the tasty vegetable tempura and shredded cabbage salad. Never trade the miso-glazed eggplant for anything.

Brussels sprouts (on the left) and Gorgonzola kumara gnocchi (on the right) from Cotto

Cotto
Believe it or not, some of the best, most renowned dishes from this Italian restaurant on K’Road are in fact, vegetarian. Its spinach and goats cheese dumplings with fried sage have garnered Cotto something of a cult following. The gorgonzola kumara gnocchi and Brussels sprouts are dishes that come and go with the seasons but are always highly-anticipated when they haven’t been on the menu for a while. Cotto always makes sure to have at least one vegetarian main dish on the menu, so vegetarians are sure to find something that suits.

Ima Cuisine
Meat eater or not, you can never go wrong with a meal at Ima Cuisine. The mezze platter is the best way to begin your Ima experience but beware of over-filling yourself with housemade pita bread. We understand that it’s moreish beyond words but you must save room for what’s ahead. On the lunch menu, try the sabich pita. Described as the ‘Israeli king of sandwiches’, it’s filled to the brim with a smooth hummus, charred eggplants, slices of fried potatoes, boiled eggs, tahini and a fragrant Iraqi condiment called amba. All the side salads that come to the table are vegetarian and the fried halloumi cannot be faulted.

Vegetarian bibimbap from Han

Han
Korean BBQ is not all that Parnell’s Han Restaurant brings to the table. Meat is a very prominent component in Korean cuisine but vegetables have equal importance. The modern Korean restaurant is home to the tastiest tofu tacos and the best bibimbap this city has to offer. Different to any bibimbap we’ve ever seen, this bowl features an array of sautéed vegetables and a fried kimchi leaf, followed by seed crackers to add a heavenly crunch to the dish. To make it even better, this can be turned vegan on request which opens it up for even more people to enjoy.

Cassia
Chef and restaurateur Sid Sahrawat is renowned for his efforts in crafting both vegetarian and meat dishes at all of his prolific restaurants. However, Cassia is one that shines particularly bright as it is home to delicious dishes like the mild and heavenly combination of roasted carrots, vindaloo cream, macadamia masala and coconut; the smoked potato and paneer kulcha, a type of Indian flatbread, served with coriander chutney; and the delightfully organic-looking smoked mushrooms punctuated with balls of bocconcini, drizzled with a green chilli cream and truffle oil.

Mac and cheese from Soul

Soul Bar & Bistro
Infamous for their mac and cheese with ham off the bone, Soul Bar & Bistro offers a vegetarian version of this dish as well. In fact, Soul offers a wholly vegetarian menu, filled with meatless renditions of their regular dishes. The mozzarella toast is a wise way to start any Soul feast and is loved by many.
For mains, fries might be a cliche but Soul’s skinny fries are unparalleled. Each and every shoestring is perfectly seasoned and crispy and anyone who tries these agrees that they are some of the best in town.

Peach Pit
This K’ Road bar and eatery has long been flying the flag for vegetable-focused fare. While chef and owner Lukrecya Craw certainly knows her way around meat-centric dishes like the current menu’s veal shank with xi’an spices or Brussels sprouts with lap cheong ⁠(a type of Chinese sausage), Peach Pit’s vegetarian dishes are just as satisfying, including the legendary whole roasted cauliflower with ‘strange flavours’, nuts and coconut. Our tip is to make sure you leave room for this, as it usually comes out last and is huge. The other must-order is the unabashedly spicy vegetarian mapo tofu ⁠— some of the best in Auckland, even sans meat.

Gastronomy

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Model Izzi Zigan wears Rory William Docherty Double breasted oversized coat, Double lined trousers, Phoenix feathers hand rolled silk scarf

Rory William Docherty is the artistic New Zealand fashion designer you need to know

Out to make his own, uniquely-artistic mark on the fashion landscape, New Zealand designer Rory William Docherty is the creative talent we’re keeping our eyes on. 

Left: Hope shrouded sleeveless shirt, Waisted pleated trousers; Right: Hope shrouded skirt dress, Classic shirt, Hope hand rolled silk twill scarf

“I wanted to do something purely creative and conceptual,” Rory Docherty tells me, “not constrained by commercial expectations.” We’re discussing his eponymous brand (now in its third collection), and he is explaining the mechanics behind his singularly creative approach. 

Left: Dark phoenix long sleeve gown; Right: Dark phoenix feathers seraph sleeve gown

Like an increasing number of his contemporaries, Docherty wants to make fashion that stands the test of time. To produce collections that side-step trends to deliver style that never goes out of fashion. It’s hardly surprising, then that he uses art as his creative springboard.

At the very beginning of his brand, Docherty started with drawing and painting, before moving into sculpture, which then led him to engage with conceptual pattern-making, and designing his own prints and embroideries (which included once spending over 50 hours hand-stringing glass beads to make fringing on a jacket). As he says, “I was making pieces, really just for the love of it.”

Phoenix feathers seraph sleeve gown

Realising that maintaining this level of attention to detail would not translate into a commercial setting, Docherty took his underlying creative imperatives and applied them to his first full-size collection — Hame —
a soft, romantic ode to his Scottish heritage. The designer’s new collection feels, in its approach, like an extension of its predecessor. But its aesthetic feels more like a reaction.

Left: One wing sheath dress; Right: Shrouded shirt, Waisted pleated trousers

Inspired by the Phoenix and evoking a sense of cool indifference, Hope (pictured) is a collection that balances architectural shapes and liquid textures with unapologetically assertive silhouettes drawn from gentleman’s tailoring motifs.  The message — one of rising from the ashes — couldn’t have come at a more poignant time. And that, combined with Docherty’s considered, curatorial approach, offers a good foundation on which the designer can build his brand for longevity. 

Left: Shrouded cardigan, Rolled hem beanie, Pleat front trousers; Right: Draped back jersey dress, Rolled hem beanie

With pieces available at Scotties, Christchurch store NG, and made-to-order, we’re predicting this designer will become a fast favourite here and further afield.

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