Azabu Mission Bay’s unmissable new Saturday series is serving up cocktails, eats and beats

Ensuring we don’t pull the curtain on summer too early (despite most of us being back at work), Azabu Mission Bay is keeping the good times rolling with its lively new series, Cocktails, Eats & Beats.

Set to start this Saturday and run from 3pm until 6pm every Saturday for the next six weeks, the series, presented by Roku Gin, will deliver seriously good music (thanks to DJs like Bobby Brazuka, Frank Booker, Manual Bundy, Hudge, Chip Matthews and more), refreshing drinks and tasty food. A potent combination, particularly when enjoyed in Azabu Mission Bay’s sprawling, sun-drenched courtyard.

Bobby Brazuka

So, make the most of the season by grabbing some friends and indulging in a cocktail or two to ease into the weekend. We’ll be there… will you?

Cocktails, Eats & Beats will take place from 3pm until 6pm every Saturday from the 23rd of January until the 27th of March.

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Matt Benns in New York. Photo: Emma Anderson

Top hairstylist Matt Benns is back in town (and on the salon floor) for a limited time only

One of our top talents in the hair industry has been making significant waves overseas, and is now back on home turf (and, more importantly, in a local salon) for a limited time only. Matt Benns got his start as a trainee at renowned Auckland salon Stephen Marr in 2007, working his way up to Creative Director for the company by 2014 and moving to London in 2016, then New York in 2017. Having built a formidable portfolio of both in-salon and editorial work already in New Zealand, Benns’ roster of dream jobs, and dream clients, is now fit to burst. 

He’s a master O&M colour trainer based at the company’s New York headquarters, and has also been assisting top hairstylist Jawara Wauchope on editorial and commercial shoots since early last year. Through this, Benns has tended to the tresses of Beyoncé for British Vogue and several of the world’s biggest movie stars for Vanity Fair’s 2020 Hollywood issue — plus he was in charge of grooming for Anwar Hadid’s recent Numéro Magazine cover, and so much more.

We caught up with Benns to hear a bit about how he’s doing, and some of his key inspirations. Read the Q&A below — and, if you’d like to have the very same hands that have coloured Beyoncé’s hair colour yours, we suggest you contact Stephen Marr where he’s taking clients today, the 22nd and 26th of January.

Hi Matt! Welcome back to Aotearoa. How are you feeling upon your return?
Thank you, it’s honestly a crazy feeling. I’m feeling really blessed to be able to return.

What is one of the biggest things you’ve learned?
To be okay with not having long term plans. Before the pandemic, I was constantly thinking about what was next — I still do of course, but at a much healthier pace. The pandemic has changed the way we’re able to work especially in the beauty industry, our jobs require touch and human interaction so it has affected the pace that we can work. Also, the importance and value of community. We all have been through it, some more than others, and as New Yorkers we pulled through and supported each other in many ways. I felt very privileged to be a part of that.

Talk us through a typical day for you if you have a big shoot in the works. 
Depending on the shoot, the brief is emailed through a day before and we research, sourcing from historical moments, films, art, and books. We have a library of pre-researched works that we draw from that’s updated constantly. If needed, we pre-colour wigs, pre-style wigs and sometimes we travel too — all our kits need to be ready. Once on set, we unpack and begin working, however we usually have about 85 percent of work pre-done to make time on set as smooth as possible. This leaves room to make quick changes if something isn’t working. There are loads of things that are getting ready at this time, like set-build, styling, lights, photo, etc. so efficiency is crucial. 

Any strong hair trends emerging that you can pinpoint?
At this moment in time because of the pandemic and major shifts in beauty norms, there is nothing I can define as a trend. I really don’t think this type of forecast is overly relevant in beauty, which is actually really exciting. We’re expressing ourselves with more fluidity and confidence, looking internally and pulling from our own backgrounds. 

Could you share some key advice for taking care of your tresses in summer?
I think the biggest advice I could give anyone over summer is to avoid heat as much as possible, the less you work your hair the better. I do a lot of “fake haircuts” which is a very quick dusting of the ends.

Who or what inspires you?
People and books are heavy sources of inspiration. I’m lucky enough to be in New York where there are libraries of books I can access. I can spend hours in a bookstore or a library. 

And what else are you planning on getting up to while you’re here?
Spending as much time at the beach as possible, this trip was very last minute and unexpected — I’ve worked on a few shoots already while I’ve been back, hoping to collaborate with this new influx of talent we have here.

In recent times, what is the best…

Podcast you’ve listened to?
I listen to The New York Times The Daily ritually.

Book you’ve read?
Assata: An Autobiography 

Show you’ve watched?
I’ve started HBO’s Veneno and recently finished the Netflix Fran Lebowitz documentary by Martin Scorsese Pretend It’s a City — brilliant!

Meal you’ve eaten?
Brunch yesterday at Honey Bones, the Istanbul eggs.

Item you’ve purchased?
A USM Modular cabinet from my favourite NYC furniture store Lichen.

Social media account you follow?
@samyoukillis is my favourite.

Song you’ve heard?
‘Love Me Tonight’ by Fern Kinney (my summer jam).

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Crayfish tail with tarragon and samphire
The kitchen is helmed by Executive Chef Jo Pearson (far right)
Rabbit empanada with cucumber and toum

From the team behind Amano, Alma is the new restaurant bringing a taste of southern Spain to Britomart

When we heard the formidable team behind Amano, Ortolana and The Store were opening an Andalusian restaurant in Auckland, needless to say our bellies were already rumbling in anticipation. Named Alma, the new venture from Hip Group opened its doors just before Christmas at 130 Quay Street, Britomart, and centres on the delicious flavours and warm, relaxed energy of the southern Spanish region. 

Borne from a trip to Andalusia undertaken two years ago by the company’s founder and CEO Jackie Grant, COO and Executive Chef Jo Pearson and General Manager Natasha Parkinson, the founding of Alma has been a welcome opportunity for their offering to expand and for the team to explore a new cuisine, Parkinson tells me.

Cucumber, aioli, pepitas

The site appealed because, similar to Amano, it is a historic building with a great sense of space, she explains. “The feel of the room was incredible from the get-go.” Jack McKinney Architects once again worked on the fit-out, which was kept timeless and classic rather than too themed. “We wanted it to feel really homely, with the amazing brickwork and tiling, and the beautiful open fire and hearth,” says Parkinson. 

It is on this fire that the majority of Alma’s dishes are cooked, allowing a thread of smokiness to underpin the menu — the conception and execution of which is in the capable hands of Jo Pearson. Having fallen in love with the south of Spain the first time she visited in 2006, Pearson says she was especially intrigued by the ingredients of the region. Andalusian food is a harmonious blend of cultures, she explains, and the Moorish (Arabic and North African) influences are what have made it so rich.

Left: Mussel escabeche with kohlrabi

This amalgamation is what she likes about it; plus the fact that it’s an enjoyment-focused cuisine rather than being too serious. “That’s what inspired Alma; I love the food and where it’s come from, but I’m also passionate about New Zealand products and the provenance of them.” 

As to be expected, the menu centres on small plates or tapas, with Pearson’s spin imparting a fresh take. Open for breakfast, lunch and dinner, it is possible to pop in for a quick snack, a satisfying bite to eat or a long and languid meal enjoyed for hours — and while the menu is, of course, great to share, it is possible to eat in a more traditional entree-mains-dessert type of way if that’s your style. If sharing, you might start with Olasagasti anchovies and tomatoes on toast, some Iberian ham and a mussel escabeche with kohlrabi; followed by crayfish tail cooked with tarragon and samphire, a rabbit empanada with cucumber and toum (a type of garlic sauce), and maybe even finish with lamb chops or a rib eye steak.

The drinks offering is as considered as the food, with Parkinson having crafted a list that stays true to the region. You’ll find plenty of imported Spanish wines, and New Zealand-grown Spanish varietals like Tempranillo and Albariño. Sherries and vermouths are also championed, with the former a delicious (and underrated) drop to sip throughout a meal, and the latter ideal for before and after. Gin and tonics, popular in Spain, have also been given special attention, with an extensive list and customisable garnishes and tonics.

The name Alma means “feeds the soul, lifts the spirit”, and with this new venture we have no doubt the team responsible will succeed in doing both.

Opening hours:
Monday to Sunday: 7am — late

Alma
130 Quay Street,
Britomart

09 801 6021

alma.nz

Gastronomy


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From left: Steamed dumplings; Shochu sesame sour cocktail
Southern Thai yellow curry
Gado gado and som tam salad

Meet the innovative new inner-city eatery delivering a delicious take on vegetarian dining

East, an intriguing new eatery on Nelson Street, is the realisation of a passion project for its vegetarian owners, the Jhunjhnuwala family. Armed with a love for the vibrant and complex flavours of Asian cooking and a desire to create an eatery that heroed taste as much as it upheld an ethos of sustainability, the Jhunjhnuwala family assembled a team of experts to help bring their vision of an entirely vegetarian venture to life.

Advising on the menu and helping to develop the eatery’s creative presence was renowned hospitality consultant Andrew Glenn (co-founder of Waiheke’s The Oyster Inn), while on the drinks side, Simon Kelly lent his years of experience in the wine and spirit industry to developing East’s beverage offering (which has seen it become one of the few restaurants in New Zealand to boast a 100 percent organic and vegan wine list).

From left: Design firm Luchetti Krelle are behind the sleek interior; Seventy-five percent of the menu is vegan

In addition, Ben Legget took up the post of consultant mixologist, offering his impressive expertise to East’s comprehensive cocktail list. (Highlights include the Umeshu Dandy — a mix of Mars Cosmo Maltage whisky, sweet vermouth, houraisen kanjuku umeshu, coffee, pimento bitters and lapsang souchong atomiser — and the Shochu Sesame Sour — combining hombo shuzo shocho, lemon juice, honey, sesame grapefruit and hops bitters.)

Not forgetting the fit-out, East’s sleek interior was created by award-winning architecture and design firm Luchetti Krelle (responsible for restaurants like Longrain in Tokyo and Acme in Sydney). Inside, a modern monochromatic palette offers an oasis of calm, lent depth and originality by geometric flooring and tonal moments like lush, forest green seating and jewel-toned walls.

From left: Dan Dan noodles; The interior features forest green seating and jewel-toned walls

On the menu, flavours are vast and varied but presented in a way that feels carefully curated and concise (the sign of an experienced hand at the helm). Head Chef Harmeet Singh (formerly the head chef at one of Mumbai’s leading Asian restaurants, Bamboo), leads an experienced team in the kitchen, representing the culinary traditions of Japan, Hong Kong, China, Sri Lanka, Thailand and India. This diverse spread has materialised in dishes like Dan Dan noodles, Peking jackfruit pancakes with tapioca chips and plum sauce, Southern Thai yellow curry, steamed mushroom Cheung fun and ginger caramelised bang bang shitake mushrooms. Seventy-five percent of the menu is vegan, 70 percent of it is gluten-free, and all of it is designed to share.

What seems to set East’s food offering apart, is the process of meticulous experimentation and the development of special techniques undertaken by those in the kitchen, which has resulted in dishes that deliver the necessary flavours and textures without having to rely on meat. The chefs even created all of their own sauces, including a nham jim, a prik man pla and a special vegan ‘XO.’ As such, the menu is a treat for the tastebuds, running the full gamut of pan-Asian flavours, from the sweet to the sour, to the piquant, to the all-important umami — and everything in between. Importantly, you don’t have to be a vegetarian or a vegan to enjoy a meal at East. Its food is delicious, inclusive and certain to find fans among the ranks of meat-eaters as much as it is to delight the herbivores who now have another tasty option in Auckland.

East

63-67 Nelson Street
Auckland Central
Auckland

(09) 399 2361

www.easteats.co.nz

Gastronomy


Denizen’s definitive guide to the best pizza in town

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America’s Cup got you lost? Brush up on the most important rules before the big race

Now that the Auld Mug is back in New Zealand and the 36th America’s Cup is well underway, we thought it high time we outlined the rules to know, explored the new technology and underlined the key races to help keep everyone’s heads above water. We’ll be dusting off our red socks when Emirates Team New Zealand finally takes to the harbour… will you? 

What you need to know
First and foremost, the 36th America’s Cup will be a little different from the last few. In many ways, it will mark a return to more traditional notions of the sport (and sportsmanship in general) with the Kiwi hosts positioning themselves as arbiters of the spirit of the America’s Cup. Some might see this as a reaction to the innovation-at-any-cost approach taken by American software mogul, Larry Ellison, who set the agenda of the two previous events. (His ‘modern’ ideas made the America’s Cup feel more about deep pockets than sailing prowess.)

The protocol that governs the 36th America’s Cup has been agreed upon by the ‘Defender’ and the ‘Challenger of Record’ (C.O.R), in this case, Emirates Team New Zealand and Prada Group’s Luna Rossa Challenge. Made in the spirit of the event’s Deed of Gift, defining the race as ‘a perpetual challenge cup for friendly competition between foreign countries,’ these rules ensure a fair and exciting field of play. Terms of engagement for the main event are set by the Defender, who defines the parameters of the overall competition and decides on the location for the final match.

The Prada Cup (currently taking place until the 22nd of February) sees the challenger teams race one-on-one to accumulate points to determine which will face Emirates Team New Zealand in the America’s Cup, a best-of-seven showdown taking place from the 6th until the 21st of March. Here, there has been a return to the classic defender-challenger split, where the defender stays well away from the Challenger Selection Series. At the 35th America’s Cup, Larry Ellison’s Team Oracle were the first defenders to compete in a challenger series. While they won a point which they took with them to the final, it was a controversial move that went slightly against the spirit of the event, and ultimately, didn’t guarantee their victory.  

Alongside the Defender and the C.O.R, the other teams competing for the next America’s Cup are American Magic and Ineos Team UK. Importantly, the new rules have been very specific about the nationalities of crew members. Teams are allowed to have sailors from other countries, provided their crews are made up of 20 percent citizens and the rest, proven residents, meaning those who have physically lived in the country they’re representing for a minimum of 380 days over a two year period.

The Boats
The high-performance vessels of the America’s Cup sit at the heart of its competition. For the 36th America’s Cup, teams have revived the monohull — a style of boat that was part of every America’s Cup competition from 1851 until 2007. And while it might feel like a return to the ways of old, it certainly hasn’t made the sailing any less exciting. The new AC75 yachts have been putting on a serious (and at times heart-stopping) show. And while they’re larger than the dynamic catamarans of the last few years, their size has demanded bigger crews, a focus on smarter, more tactical manoeuvres and racing that is a little more about skill and a little less about speed alone.

That said, in a bid to level the playing field and put some universal constraints on costs, The Royal New Zealand Yacht Squadron and Il Circolo Della Vela Sicilia introduced The Class Rule.

This rule limited the number of parts that could be built by individual teams and also required more research and development to be done in simulation rather than on the water. It set clear parameters. Teams could use their brightest minds to create the fastest boats within these constraints while having certain components supplied across the board.  

While teams were allowed to build two boats each, their first vessels used as an opportunity for testing and tweaking in preparation for their second vessels (to be raced in the main events), no two-boat testing was allowed. Designers had to utilise all the data they gathered from the first iteration, to inform any design changes on the second.  

Monohull AC75 Stats:
Mast height: 26.5m
Weight: 6,500kg
Length: 20.7m + bowsprit 2m
Sail area: 145m2
Sailors: 11
Max speed: 89km/h

The Racing
There are five different courses on which teams will race over the Prada and America’s Cup (see the full line-up here). This is chosen on the day of racing by Race Management, based on conditions, but at every site, the course itself is roughly three kilometres long, and about one and a half kilometres wide. Known as a ‘windward-leeward’ course, teams race directly into and away from the wind as they complete their required laps (the number of which is decided by the Race Director on the day depending on the wind). Due to the speed of the AC75s, the boat coming in from the left-hand side will enter 10 seconds ahead of its opponent to reduce the chances of a collision.

The goal is for teams to time their arrival to the start line perfectly — an early arrival will result in a head start, with the perpetrator immediately penalised and required to slow down to get behind their opponent. After crossing the start line, teams must race directly into the wind on their way up to the first mark, around which they must decide how to sail, before heading back downwind to the bottom gate and completing their first lap. This is repeated until all laps are completed and the winner crosses the finish line at the final downwind gate.

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This idyllic new North Shore development offers the best of both worlds

We feel we can safely say, there’s no better place to be in the world right now than Aotearoa. The many merits of our biggest city certainly have a lot to do with this notion, and now an exciting new property proposition promises to make the best of all Auckland has to offer. 

The Reserve is a stunning north-facing site overlooking the Long Bay-Okura marine reserve and the islands of the Hauraki Gulf in the east. Comprising 29 lots of unspoilt land spread over 130 hectares, this patch of North Shore heaven has been elegantly refurbished by Todd Property Group to make sure it sensitively complements its waterfront setting.

New entrances and roads make for ultimate ease of access, while the technology and amenities are world-class — think lightning-fast fibre, smart street lighting, comprehensive CCTV coverage and gate automation. 

Plus, extensive planting supports the local ecology and overall land management, with riparian planting of native species along the area’s natural streams helping to maintain their purity.

Residents of this idyllic site are to be in possession of the best of both worlds: a harmonious lifestyle that is enhanced considerably by the close proximity to nature, and an easy 10-minute drive to Long Bay village and its convenient facilities, or a 10-minute drive to State Highway 01. Downtown Auckland is also accessible in under half an hour from The Reserve, where all its humming culture, retail and hospitality offerings await. 

With each of the lots within The Reserve sitting at around four hectares, there is ample space to inspire residents’ imaginations to run free and create a home to be treasured for decades to come. Picture a plethora of outdoor wonders close to hand to make the most of your downtime; from bush walks to beach runs, kayaking or paddle-boarding on the estuary to cycling on the bike trail.

If all the aforementioned doesn’t wholly sum up the meaning of ‘quality of life’, we don’t know what does. 

All lots within The Reserve are available now — register your interest on the website at thereserve.estate.

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Searching for your next inspiring read? Make it a memoir with these recently-released masterpieces

Through reading in detail about the lives of inspiring people, we can often learn about ourselves and absorb important life lessons by proxy. These recently-released memoirs are inspiring indeed, from a war zone reporter to a famous comedian; a superstar diva to a former POTUS — step into the shoes of these fascinating industry leaders this summer.

On All Fronts: The Education of a Journalist by Clarissa Ward
Globally-renowned for her war zone reporting, award-winning journalist Clarissa Ward pens a riveting account of her life and a career that has taken her from one conflict hotzone to the next, from Beijing to Baghdad, Moscow to Syria. Using her ability to speak seven languages to find the real stories in these foreign lands, she tells heartbreaking tales with the empathy that made her such a beloved voice in journalism, and underpins why work like hers is absolutely vital in our understanding of the complexities of the world.

Is This Anything? by Jerry Seinfeld 
Over the course of his five-decade-long career, comedian Jerry Seinfeld has saved all of his material. Now, he has selected some of his favourite bits, organised by decade, to turn into a hilarious book that (beyond its comedy chops) offers insight into the evolution of a comedic genius. 

The Meaning of Mariah Carey by Mariah Carey with Michaela Angela Davis
Told in Mariah Carey’s own words, this unfiltered memoir offers a glimpse inside the storied life and career of one of the most iconic divas of our time. From the abuse she suffered as a child to becoming a household name, even sharing some of her most infamous diva moments, this revelatory read is Mariah as we’ve never heard her before.

A Promised Land by Barack Obama 
The man himself needs no introduction, but many of us might not be familiar with former POTUS Barack Obama’s backstory and the process of his ascension to becoming the 44th president of the United States, the first African American to hold the nation’s highest office. In this deeply personal first volume of his presidential memoirs, Obama both reflects on the beginnings of his political aspirations and brings readers inside the Oval Office, sharing his thoughts from key moments throughout his eight year tenure.

Friends & Enemies: A Life in Vogue, Prison and Park Avenue by Barbara Amiel
Barbara Amiel is a journalist of particular renown. Her life has been dramatic and glamorous, peppered with extravagant parties, prolific legal battles and famous friends (alongside more than a few enemies), but until now, no one has been privy to the true story of this journalistic legend — a woman who was well ahead of her time. 

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Upgrade your iced coffee with this utterly delicious and totally decadent frappé recipe

Known for its impressive variety of coffee blends, Nespresso is meticulous and considered when creating its barista-quality capsules, all of which have become integral to our daily routines. Now, as we emerge from the haziness of summer to be thrown unceremoniously back into the working week, Nespresso has released a distinctly cool new range and it couldn’t have come at a better time.

Barista Creations For Ice is the culmination of five years of research into the perfect iced coffee, over which time, the brand examined coffee blends from around the world that come alive when served cold. The result? Two new capsules designed to be enjoyed exclusively over ice.

Distinctive and refreshing, the Freddo Delicato and Freddo Intenso are ideal summertime pick-me-ups, the former a lightly-roasted, fruity blend, the latter, an indulgent, more full-bodied variety. And while it’s impossible to pick a favourite, it’s with the Freddo Intenso that we have recently started making this choc-coconut frappé — a drink so good we’re wondering how we’ll ever go back to our regular order.

Arguably the only way to really enjoy coffee over summer, this frappé is a little bit sweet, entirely satiating and the perfect way to keep spirits lifted on a warm afternoon. Here’s the recipe — you can thank us later.

Choc-coconut frappé recipe
Makes 1

Ingredients:
1 capsule of Nespresso Freddo Intenso
90g ice cubes
100ml coconut milk
1 scoop of chocolate ice cream
50ml whipped cream
1 tsp chocolate powder
1 tbsp toasted coconut flakes

Method:
1. Put ice cubes, coconut milk and ice cream into a blender.
2. Extract the Freddo Intenso using the espresso cup size and pour into the blender after the cold ingredients.
3. Blend until smooth and pour into a tall glass.
4. Add a garnish of whipped cream and top with sprinklings of chocolate powder and toasted coconut flakes.

Enjoy!

Gastronomy


Denizen’s definitive guide to the best pizza in town

new

Global milk tea sensation, Machi Machi, opens its first store in Auckland

Comfort food and bottomless coffee collide at Avondale’s delicious new cafe

Watch: The Lodge Bar’s Matt Lambert shows us how to make the ultimate grilled summer dessert

Internationally venerated, New Zealand-born chef Matt Lambert has recently returned to our shores to helm Rodd & Gunn’s The Lodge Bar & Dining in Auckland and Queenstown’s The Lodge Bar. Having overseen operations from New York since 2017, Lambert is now able to do so directly, and is excited to evolve the offering even further now he’s back on home soil.

To celebrate his homecoming just in time for summer, Lambert shares three easy recipes to cook on the grill — beachside or at home. Deep, smoky grilled flavours are a huge part of The Lodge Bar’s offering, and Lambert is as expert as they come at utilising the delicious caramelisation of cooking over charcoal.

This grilled strawberry, pea and cream dessert might sound unusual, but trust us — the grill brings out the beautiful sweetness of fresh peas in a delightful way; when combined with grilled strawberries and charcoal-caramelised cream, it’s a match made in heaven.

Ingredients:
Strawberries
Fresh peas, shelled
Cream

Method:
1. Grill some strawberries, to bring out and intensify the sugars in the fruit.
2. Put your peas inside an all-metal sieve and cook them directly over the embers. This also amplifies the sugar within the pea, and gives a smoky sweetness.
3. Using tongs, take your coals and put them in a metal pot. It’s important you put something under the pot like a board.
4. Pour your cream directly over the coals. You don’t want to submerge the coals, if you’re doing that, you’re using too much cream.
5. To serve, arrange the grilled strawberries on a plate, with the grilled peas on top, and drizzle the caramelised cream on top.

Gastronomy


Denizen’s definitive guide to the best pizza in town

new

Global milk tea sensation, Machi Machi, opens its first store in Auckland

Comfort food and bottomless coffee collide at Avondale’s delicious new cafe

Broaden your horizons with contemporary poetry books you simply must read

Finding that biography a little too dense, or that novel too lengthy? Why not dip into a book of modern poetry? From satire to reflective, lyrical to culturally important, these poem volumes might just have you inspired to pick up the pen yourself.

Trumpty Dumpty Wanted a Crown: Verses for a Despotic Age by John Lithgow
Award-winning actor, author and illustrator, John Lithgow, has delivered a follow-up to his widely-acclaimed Dumpty, in which he once again pens a number of hard-hitting, darkly funny satirical poems in response to Donald Trump’s America.

Violet Bent Backwards Over the Grass by Lana Del Rey
Comprising 30 original poems, this debut book by acclaimed singer Lana Del Rey is an extension of her romantic, poetic songwriting. The anthology has an accompanying audiobook featuring each piece as a spoken word poem, with music by renowned producer, Jack Antonoff.

Home Body by Rupi Kaur
From the number one New York Times bestselling author of Milk and Honey and The Sun and Her Flowers, comes a new anthology. Home Body sees Rupi Kaur embark on a reflective, intimate journey into her past as she traces its lineage in her present, and encourages us all to have raw, honest conversations with ourselves.

African American Poetry: 250 Years of Struggle & Song by Kevin Young
The most comprehensive anthology of Black poetry ever published, this book features over 250 poets from the colonial period to the present, underlining the crucial importance of Black poetry and highlighting why African American poetry is flourishing now more than ever.  

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