Whether you prefer to dust off the record player or hit the stream now button, push play on these exceptional new albums. From fresh new faces to music legends, these albums belong on your listening list.
On the Tender Spot of Every Calloused Moment — Ambrose Akinmusire In his latest album, Ambrose Akinmusire establishes himself as one of the best jazz trumpeters in the world. A magnificent, musical ode to ‘otherness,’ the undulating, unexpected melodies of this album were inspired by the artist’s own experiences.
The New Abnormal — The Strokes Packed with nostalgia and self-reflection, The Stroke’s sixth album balances a fan-pleasing return-to-form, with moments of experimentation. Produced by Rick Rubin, the album might have been seven years in the making but by all accounts, the wait was worth it.
Rough and Rowdy Ways — Bob Dylan Six decades into his career, musical icon Bob Dylan has released his 39th studio album to much acclaim. A dynamic, truthful outing where Dylan’s strikingly personal lyrics are heroed against his hypnotic melodies, the artist is inviting us to see the world through his eyes, before everything falls apart.
Græ — Moses Sumney From his shimmering voice to his honest lyrics, singer-songwriter Moses Sumney puts all of himself out there for his latest album. Harnessing his gift for tapping into a raw, emotional power, the artist has produced a sprawling R&B album rich with mood swings and enticing sentiments, ready to induct us into his world.
Women In Music Pt. III — Haim Far-reaching, intimate and filled with personality, the third studio album from this band of sisters sees the trio hit their typically-groovy stride. Growing from their previous outings, this new album is Haim as we haven’t heard them before — more nuanced, more interesting and more prepared to embrace their flaws.
Lianne La Havas — Lianne La Havas The third outing by British singer-songwriter Lianne La Havas, this eponymous album presents an evolution of her widely-acclaimed, R&B sound. Tracing an arc of romance, the album deals with matters of the heart as the artist takes us on a cynical, impassioned journey into and out of a relationship.
Sanación — María José Llergo With transcendent, Flamenco-style vocals that seem to shimmer with layers of ancestral Romani heritage, young Spanish musician, María José Llergo, has produced an EP that recalls the history of her country in exquisite, emotional form.
Having long been the breeding ground for independent thinkers and those who eschew the traditional, Karangahape Road’s new generation of hospitality operators are contributing exuberantly to the area’s vibrant heart and soul, firmly establishing it as a destination for both gastronomic pleasure and rollicking good times.
Sprawling across the prime spot at the back of St Kevins Arcade, framed by the building’s recognisable bay windows, Gemmayze St opens its doors five nights a week to share the rich history, warmth and hospitality of Lebanese cuisine — their infamous silky hummus has garnered cult status — with its captivated patrons.
Founded by chef Samir Allen in 2016, Gemmayze St pays homage to both Allen’s Lebanese heritage and his experience in some of Auckland’s top kitchens; a harmonious expression of modern Middle Eastern dishes and flavours created with New Zealand’s unparalleled produce.
“I always knew I wanted to end up cooking Lebanese food,” he says. Having worked as a sous-chef at both The Grove and Baduzzi, Allen travelled to Lebanon in 2014, and connected with the origin of his culture passed down to him on his mother’s side. It was here that a menu started to take shape, and while overseas he was offered a lease in St Kevins Arcade — an opportunity he gladly jumped at, having loved living in the same arcade in prior years.
“When I was at university, I lived at St Kevins Arcade and spent all my free time on K’ Road. I always felt far more comfortable here than anywhere else — it’s a place where everyone can be themselves.”
Allen’s modus operandi has always been to give people an insight into what Lebanese food is, outside of what was a fairly basic view back in 2016. “It seemed to be a food and a culture that wasn’t being allowed to move forward like other cuisines,” he says. Growing up, he was shown a sense of unprejudiced hospitality at his Nana and Jiddi’s table — everyone was welcome. Allen wanted to honour his ancestry by offering people a similar experience, how food and community are often so beautifully intertwined.
Hummus from Gemmayze Street
Allen agrees Karangahape Road’s evolution into a dining destination is a positive one. “It’s really cool to see people that would not normally come to Karangahape Road, [who have] come here to dine,” he enthuses. “It’s one of the best places to eat in Auckland, a place where you can go to have a real dining experience and be served by people who really care about what they’re doing.” He namechecks Apéro’s Leslie Hottiaux and Mo Koski, and Pablo Arrasco Paz and Patrick Schmitt of Madame George as other K’ Road owner/operators embodying this dedication. “As long as K’ Road doesn’t lose its authenticity, it will continue to be one of the best dining strips in Tāmaki Makaurau.”
Looking back since his restaurant’s inception, Allen feels humbled that people have embraced his modern interpretation of Lebanese food with such enthusiasm. “[I feel] Even prouder than I was of my Lebanese heritage, and grateful to all the amazing people who have worked at Gemmayze St and made it what it is. I’m excited about taking it even further.”
Gemmayze St’s neighbours in the arcade are well-acquainted with growth. Since opening their first restaurant, Culprit, on Wyndham Street in 2016, chefs Kyle Street and Jordan MacDonald’s stable of eateries has progressed to encompass five venues, two of which reside within the soaring openness of St Kevins Arcade.
Jordan MacDonalad (left) and Kyle Street of Culprit, Lowbrow and Nook.
Bringing the fun of both Lowbrow’s contemporary fast food, and the freshness of Nook’s Japanese-inspired yakitori concept, felt to the duo, like an excellent complement to what was already on offer.
“We had an idea of what this [Lowbrow] was going to be while we were first working on Culprit,” says Street. “It was a refuge for some of the ideas that were more “lowbrow” than what Culprit was, and we just kept putting them to the side as we refined Culprit. We ended up getting an opportunity to do it downtown but we always thought we wanted to do another one that had its place a bit better.”
Lowbrow’s Karangahape Road diners tend to embrace the full service, sitting down to enjoy the craft beers and natural wines on offer with a meal. And the opening of Nook barely two months ago has served to boost the arcade’s abundant food offerings even further.
A selection of Yakitori from Nook
“It’s a nice place to be, and a completely different crowd of customers,” says MacDonald. “They’re not in a rush. Lowbrow fits — it’s found its home a lot more here.”
There are so many things to love as a customer dining on Karangahape Road, says the duo. “There’s variety. You can get anything from K’ Road,” says MacDonald.
Street adds: “It’s unique and independent points of view; the people that are congregating here are unique thinkers.”
Community support is vital in supporting these owner/operator businesses, he says, prompting more would-be business owners with creative ideas to see others succeeding and follow suit. “That’s how the community feeds more and more independent people coming into K’ Road and continuing to grow.”
Post lockdowns, Street and MacDonald have seen business return strongly, aided by the opening of Nook as they have been able to fully craft a cohesive atmosphere in their section of the arcade. “We’ve got a lot of reinvigorated enthusiasm, which is great and what we need right now,” says Street.
“Everyone needs to double down on what they do, and really commit to it,” adds MacDonald.
Identifying some of the habits that have helped them be successful in business, the duo cites their propensity for saying ‘yes’, clarifying it can also be a double-edged sword.
“We want to say yes to everything, but we’ve learned when we get there sometimes they’re not giving us the reward that we’re wanting from it,” says Street. “We love what we’re creating — it’s self-motivating. If we didn’t like what we were doing, the food that we were putting out, we would scrap the food. We don’t have to drag ourselves to work. There’s definitely stresses as restaurateurs and things that come with it, but overall if we didn’t love moment to moment, why would we be here?”
“Every day’s a great day,” agrees MacDonald with a grin. “Even a shit day’s a great day.”
From supporting our inner health to making sure the outside is just as radiant, New Zealand wellness brand Me Today has launched an extension of its skincare range with six new, targeted products.
Encompassing four new vitamin serums and two new botanical oils, all formulated for specific uses, the range is a harmonious continuation of the brand’s philosophies, utilising effective yet naturally-derived ingredients that are vegan and cruelty-free.
Those wanting to address sun damage will gravitate towards the Me Today Vitamin Glow C Serum, enriched with vitamin C-rich botanicals strawberry and kiwi seed, while Vitamin Bounce B5 Serum aims to improve hydration using 2% vitamin B5, vegan hyaluronic acid and watermelon, aloe vera and cucumber.
Smooth and firm the skin with the help of the Vitamin Renew A Serum’s enriched vitamin A, bakuchiol and rosehip, and Vitamin Purify B3 Serum wields niacinamide and Gigawhite™, promising to clarify and refine the skin, reducing the appearance of hyperpigmentation and blemishes.
If you’re not familiar, Gigawhite™ is a curated blend of seven skin-purifying, organic, sustainable and fair-trade certified botanicals. Clinically proven to target multiple steps in the skin pigmentation process, it limits tyrosinase (which is the enzyme that controls the production of melanin) and intercepts the migration of melanin to the upper layer of the skin — in this way, assisting with anyone wanting to reduce hyperpigmentation.
Facial oils have undoubtedly exploded in popularity over the last few years, thanks to their ability to deliver intense hydration and lipophilic state — meaning they generally support the lipid layer of the skin, protecting it from external factors like pollution and potential irritants.
Me Today’s Botanical Miracle Facial Oil and Botanical Organic Rosehip Oil are sourced sustainably and developed to feel and smell great on the skin. The former combines nine Omega 3, 6 and 9-loaded botanical oils, antioxidants and vitamins to restore and moisturise the skin, while the latter is certified organic and cold-pressed to target stretch marks and visible signs of ageing.
The idea for these products has been in the works since day one, says Me Today Product & Innovation Manager, Celeste Peh, and through countless tests and trials the team has launched products they proudly consider the best in the market, ensuring the brand’s offering is even more well-rounded than ever before.
The transcendence of a household object into an ingenious melding of form and function is a noble — and beautiful — pursuit. One would be hard-pressed to find a more harmonious example of this union than the lights offered within the Powersurge Lito Series; epitomising understated complexity, these luxurious statement pendants enhance any space.
Having recently been announced a finalist in this year’s Best Design Awards, the Lito Series lights are handcrafted to order by Powersurge’s team of artisans from solid brass, finished with a clear satin lacquer. Designed to work across both residential and commercial interiors, the lights harness the innate luminosity of the brass; when partnered with glowing LED beams, it creates a welcoming warmth. The combination of the soft light within the golden lineal lengths means the pendants feel more like illuminated sculptures than standard lighting – and without comprising their intended function.
From left: Lito Series, Lito Trio
Powersurge directors Andrea Harradine and Todd Stevenson say they have always been drawn to art deco architecture and objects, and in designing the Lito series found themselves referencing some of the movement’s lines, reimagining them in a contemporary context.
When one thinks of a lightbulb, or even a lamp, chances are the first form to spring to mind is one of roundness, but the Lito lights turn this interpretation on its head while cleverly nodding to a curved form.
“What’s so interesting about the Lito Series,” says Stevenson, “is that despite being made from vertically suspended rectangular lengths, the final profile is actually rounded and projects light cylindrically — so, although not necessarily obvious, those spherical forms are present within.”
Despite their refined silhouette, the Lito Series lights are complex and intricate to assemble with each component made and finished by hand. “Although the process of construction is laborious, the craftsmanship on each piece is reflected in the meticulous end result,” explains Stevenson.
From left: Lito Petite Trio; Lito Dual Trio
The series can be suspended individually as captivating statement pieces or en masse in clusters, creating luxurious and immersive illuminated sculpture. The Lito Dual Trio works beautifully in a hallway or stairwell, while the Lito Trio and Petite Trio are popular in the intimate nooks of lounges and bedrooms.
Lighting’s effect on the overall home environment and ambiance should never be underestimated, emphasises Stevenson. A well designed interior has clever architecture that harnesses natural light when it’s available, and otherwise is strategic and selective in its light fittings.
“When lighting is treated with the same significance as all the other elements of a build, it feels integrated and permanent just like the walls and floors,” says the Powersurge director. “This is what we had in mind when designing the Lito Series; we wanted to create lighting people would have for a lifetime, that would remain contemporary and timeless amidst the ebb and flow of interiors.”
Having dressed our floors with premium, hand-made rugs since 2015, natural rug atelier Nodi now has an appropriately beautiful space in which to showcase its wares, with a newly-opened flagship showroom in Ponsonby.
Located on Mackelvie Street, the new showroom is an exciting next chapter for the brand and the business, says Nodi founder Olivia Moon, after they outgrew their first small space in Parnell. “It feels like we’ve grown up a lot and created a space that reflects our DNA — being authentic, curated, natural and elegant.”
Born from Moon’s love of natural textures and background in textile design, Nodi (meaning knots in Italian) specialises in rugs using only natural fibres. From New Zealand and Himalayan wool, to jute sustainably sourced from West Bengal, Nodi uses hand spun yarns for a unique and soft finish underfoot. While the rugs are visually simple, they’ve managed to cut through a crowded market thanks to an authentic philosophy, the aforementioned natural fibres and the curated modern range that’s not driven by seasonal trends.
Aiming to create an environment to express the essence of Nodi, Moon transformed the Mackelvie Street location to a tactile space using a calm, muted palette, providing a gentle backdrop for the textured rugs to shine. “I enjoyed the tension of keeping it very simple and refined while adding just enough layers for it to feel like home — without adding too much,” she explains. “The space really came together by sanding back the floors (which had been painted black) and uncovering the beautiful natural timber, as well as combining new and antique furniture to make the space feel like a beautiful home. The feel is modern, layered, soulful and pared back.”
Moon’s driving impetus is introducing people to natural rugs, showing them how a rug can ground spaces and define areas within the home. “I emphasise the word natural here, a lot of people are unaware of what’s on their floors be it carpet or rugs and fill their homes with polyester — which is plastic!”
Despite the year being challenging for everyone, many people are spending so much time at home and it has meant a lot more energy is going into the home and updating interiors. “This has subsequently meant it’s been a really busy few months for us, which was an unexpected and welcome surprise,” says Moon.
For some, it might be easy to underestimate the effect a rug has on the home environment, but anyone with any interior design nouse should know better. This power is something Moon hopes to be able to further convey with the new showroom.
“For me, without a rug in a lounge room or space where people gather, there is no soul. The new space is designed to connect people with that soul and inspire them to create that in their own spaces.”
When dining out, one of the most important aspects of any well-rounded offering — aside from the culinary element — is heart. With the opening of their new restaurant Onslow, renowned New Zealand chef Josh Emett and his wife and business partner Helen Emett have that in spades.
Situated on the entrance level of highly-anticipated, luxury residential development The International, Onslow will open on 15th October, bringing a sophisticated yet welcoming fusion of tradition and modernity to the prime Princes street location.
Earlier this year, the Emetts took over Waiheke Island institution The Oyster Inn, and with this opening they are firmly establishing themselves as a key part of Auckland’s varied, world-class food scene. And, while Josh’s impeccable culinary credentials are widely-respected, this is the first restaurant either of them will have established from the ground up.
The central location resonated for several reasons: the proximity to Albert Park, the Northern Club and Auckland Art Gallery, as well as the main business hub of the city. British-born Helen feels the surrounding streets have something of old England about them, wider than the rest of the city with history-rich buildings.
Josh’s key experiences cooking in the UK occurred at Michelin-star restaurants alongside Gordon Ramsey at the Savoy and Claridge’s hotels, two London institutions. It’s fitting, then, that Onslow’s position was once home to the revered Grand Hotel, which the Earl and Countess of Onslow opened at 9 Princes Street in 1889.
The soaring lobby of The International makes for quite the impressive entrance; as one enters, a sashay rather than a mere walk seems appropriate for the journey to the back of the space where the 100-seater Onslow awaits through striped glass doors. The building’s interiors are designed by Rufus Knight of Knight Associates, and inside Onslow the feeling is one of elegant warmth and comfort, large windows at the rear framing the cityscape.
Described as ‘refined but not fine-dining’ Onslow is dedicated to quality and provenance. “It needs to be classic and quite timeless,” explains Josh. “We’re focused on providing a really nice level of warm and attentive service.”
“One thing we’ve really tried to get across to our staff is we want people to feel something,” adds Helen. “Rather than just having great food and saying the service was really good.” Both owners are passionate about Onslow patrons feeling that their time at the restaurant went above and beyond, tailoring the experience for each and every diner to be special and memorable. It doesn’t have to be fine dining for this to happen, they say. “You want to walk into a restaurant as a regular, and for people to know your name. That goes such a long way.”
The menu, as per Josh’s preferred style of cooking, starts with incredible New Zealand produce.“The food will be very simple, very approachable, which is the way I love cooking, but it’ll be packed full of flavour.” With exquisite local ingredients as the base, he’ll be creating food that’s timeless and classic — “Dishes you’ll recognise, but me doing them in a way I think is their best possible version.”
A highlight is the salmon trolley service, whereby your waiter will carve 48 hour-cured Big Glory Bay salmon gravadlax at your table. Served with fennel, honey mustard dressing, pickled cucumber and dark toasted Swiss rye bread, it’s sure to be unmissable.
Other dishes include an olive oil-poached Hapuka with spring peas, wild garlic, onion fries and flowers; aged Wakanui beef roast; a moreish snack of fried bread with stracciatella and a starter of confit yellowfin tuna with endive hearts.
For dessert, one of the signatures is a nostalgic chocolate soufflé served with hazelnut ice cream.
Regardless of the challenges that have been faced by the hospitality industry this year, the duo are excited about Onslow. “The truth is, forget any point in history, people want to go out and eat,” says Helen. “We’re teeth-grittingly determined to make it bloody good — from how they feel when they’re here, to the service, to the wine.” Every tiny detail within Onslow has been touched by the Emetts to make it as outstanding as it can be, aiming to resonate with diners for far longer than just the length of a meal.
Onslow is open from 15th October and taking reservations now, click here to book.
If you’re looking to welcome a pup into your life, it’s well worth considering adopting one of many abandoned dogs before you opt to visit a breeder. Albany-based dog and animal shelter Last Lamp Post rescues dogs and puppies in the hopes of helping them find their forever home, making sure these animals have the safe and loving future they deserve.
During the first lockdown they managed to re-home more than 40 unwanted dogs that would otherwise have been euthanised. Pictured above is Ted, who was one such pup, who now has a loving family that adores him.
Founded by Auckland property developer and dog lover Andrew Davies, Last Lamp Post was opened in 2018 after Davies, a longtime SPCA volunteer, had his eyes opened to the magnitude of abuse and neglect dogs are often exposed to.
Having found a property in the upper reaches of the Waitematā Harbour, Davies set to re-building the farm house and renovating the shed to make it a manager’s cottage, with an adjoining kitchen and nursery for puppies. In addition to secure areas for older dogs, there is accommodation and a four garage utility shed for the caretaker, plus a purpose-built clinic with the intention of having a vet on site in the future.
Even more vital since the SPCA started reducing their frontline services throughout the country, Davies works closely with Summer Johnson from the Bay of Island Rescue Centre and Ros Stewart of Bridge Bully Rescue. Over the past three years, Last Lamp Post has been involved in the rescue and re-homing of over 200 dogs and puppies
Unlike many other rescue centres, at Last Lamp Post the dogs spend most of their time out of cages, running free on the secure property, enjoying the ponds and paddocks. “The puppies learn from the older dogs what they can and can’t get away with,” says Davies, “and with a bit of love and attention, we see them developing the confidence they need to be able to integrate successfully with their new families.”
With their motto “adopt, do not shop” Davies and centre manager Louise Burgess ensure the adoption process is thorough and strive to find the right match between their pups’ personalities and the lucky families they go to. Declining homes if they don’t think it’s in the animal’s best interests, they’ll look after a dog for as long as it takes to find the perfect home.
Follow Last Lamp Post on Facebook for updates on new dogs that require homing.
Since establishing his eponymous label Wynn Hamlyn in 2014, Auckland-based designer Wynn Crawshaw has seen the demand for his highly sought-after designs only increase. Going from strength to strength both on our shores and internationally, stocked on global e-commerce giant Moda Operandi, in Bloomingdales in Kuwait and Harvey Nichols in Dubai, the focus has now shifted closer to home with arrival of the very first dedicated Wynn Hamlyn boutique, opening today in Commercial Bay.
Taking up residence in the precinct’s Little Queen Street laneway, where the brand will be joining the already-established selection of premium New Zealand designers, the opening is a declaration of optimism towards the end of a very challenging year. For the team at Wynn Hamlyn, it could certainly have been worse. “This year has been good, which is a relative term,” says Crawshaw. “There have been ups and downs, and lots of challenges — but, on the whole, we’re really grateful to still be going and have this opportunity to try different things. So, good in that sense.”
The store is a result of a changing of circumstances for the business; while a large part of Wynn Hamlyn’s growth has been from the international wholesale side of the business, now’s a good time to diversify and focus on direct-to-customer local sales, rather than being so reliant on an international market. “Secondarily, it’s a great place to control the message of our own identity,” explains Crawshaw. “We can put our whole collection in here, and have it displayed the way it was intended.”
The shop itself is unconventional in the best kind of way, with around three quarters of the space and floor painted a vibrant, yet not fluorescent, yellow. Buster Caldwell from concept and interior design studio Wonder Group worked on the initial structural design with Crawshaw, with the brief to create a kind of haven where customers could feel like they were in a private, Wynn Hamlyn world.
This involved constructing a wall, painted that same yellow, to sit in front of the existing large glass windows of the store front. “We want people to feel like you can come in here and have a little session, and walk around and try things on,” says Crawshaw. Anto Yeldezian and Jack Roy of spatial design studio Stockfile helped to conceptualise the feel of the space, with the walls a slightly rough-textured finish compared to the vinyl floor, contrasting with long, heavy cream curtains. The strong structure of the space, and that yellow — shade name: Sweetcorn — allow the fluidity of Crawshaw’s designs to stand out nicely against them.
In terms of where the brand’s at, Crawshaw is enjoying the fact that Wynn Hamlyn now has a very defined aesthetic after just over five years. It’s the perfect time to introduce menswear, he says, which is arriving with the spring/summer 2021 collection early next year, and the store gives them the opportunity to do made-to-measure and alteration services as well.
With the Wynn Hamlyn studio only a few hundred metres away on Anzac Ave, the boutique’s location within Commercial Bay makes sense in more ways than one. “It’s perfect for us,” says Crawshaw. “It kinda feels like our own neighbourhood store.”
Wynn Hamlyn
Commercial Bay
7 Queen Street
Auckland 1010
For a healthy meal that delivers a full-on flavour punch, look no further than this chermoula chicken skewer recipe from Miss Polly’s Kitchen. Simple yet irresistible, this dish makes the most of herbs and spices to create a tasty chermoula sauce that’s bound to become a forever favourite. Pro tip: Pre-soak skewers in warm water for 10-30 mins before cooking to prevent burning.
Chermoula chicken skewersrecipe Serves 3
Ingredients: Chermoulasauce ¾ tsp cumin seeds, toasted ¾ tsp coriander seeds, toasted 2 garlic cloves ½ tsp smoked paprika Pinch of salt Pinch chilli flakes Zest of one lemon ¼ cup lemon juice ¾ cup olive oil 1 cup parsley 1 cup coriander
Skewers 500g chicken thigh ½ red onion, cut into quarters 1 large red capsicum, cut into small chunks 1 cup of yoghurt for the dipping sauce
Method 1. Turn the oven to 200°C fan bake. 2. Blitz the cumin and coriander seeds in a food processor until they are mostly ground up. Add the garlic, paprika, salt, chilli flakes, lemon zest, lemon juice and oil, then add in the herbs. Whizz together into a nice paste. 3. Chop the chicken pieces into bite-sized pieces, as well as the onion and capsicum. Using half of the chermoula, coat the chicken, onion and capsicum and then thread it onto pre-soaked skewers. I did chicken, onion, capsicum — repeat. 4. Bake for 15-17 mins depending on the size. 5. Mix the remaining chermoula with a cup of yoghurt and enjoy as a dipping sauce. 6. For the salad, try combining ½ a sliced fennel bulb, cherry tomatoes, peas, blanched beans and a ribboned zucchini along with a big handful of basil and a squeeze of lemon juice. Enjoy.
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