Hummus with paprika oil
The new indoor seating area features a booth and cosy banquette seating
The menu features a more refined take on favourites
The pastry bar area where diners can observe desserts being made
Arnabeet with fried caulifower, golden raisin and Ben’s spice

With a new menu and fresh fit-out, K’ Road fave Gemmayze Street has finally reopened

For the last few months, there has been Gemmayze Street-shaped hole in our stomachs while the Karangahape Road favourite was closed for a revamp. Originally opening in 2016, Gemmayze Street garnered swift and widespread acclaim for its delectable modern-Lebanese menu and lively St Kevins Arcade location. So popular was it, in fact, that by the time it closed its doors, the 40-diners-an-evening that had been predicted by owner Samir Allen, had swelled to around 200 punters on busy weekends. After a while, it became clear that a change was needed to keep up with demand.

Despite having talked about reimagining the space as far back as 2019, Allen had to put his plans on hold due to Covid-19 disruptions, deciding to take the leap at the end of last year, and finally reopening his doors in early March — much to the relief of Aucklanders who had been deprived of his particularly delicious take on Middle Eastern fare for far too long.

From left: The new indoor seating area; Samak nayeh with market fish, radicchio, coriander and pomegranate

Inside, the new space is not only more interactive but stands as a much more accurate reflection of the type of food Allen serves and the community feel he seeks to cultivate. With a new pastry area where diners can watch desserts being made, a new bar, indoor banquette seating and importantly, a brand new kitchen (designed by Wonder Group) that is 50 percent bigger than previously, Allen explains that the overall effect is a restaurant that feels more connected, and facilitates the flow of service far better than before.

Aesthetically, the new Gemmayze Street features an interior of rich purple velvet with textured terracotta-toned walls and accents of copper and gold. An ode to the district of the same name in Beirut, the finishes are sumptuous without feeling over the top and offer a modern interpretation of more classical Middle Eastern design mores. (Think handblown glass lamps by Luke Jacomb to reference the iconic, multi-coloured lamps so often associated with the Middle East).

From left: Zalabia with funnel cake, cardamom, nectarine, cream diplomat, coconut; The outdoor dining area

On the menu, while the concept has remained more or less the same the dishes have been taken to a whole new level. Expect the same complex flavours you loved from Gemmayze Street before, but executed in a way that feels entirely more refined. This is still, as Allen puts it, his take on his grandmother’s table, and a love-letter to the traditional flavours of Lebanon, but it is also a dining experience that feels suited to our contemporary tastes, and one that meets our expectations of excellence with ease.

The reimagined Gemmayze Street not only improves on the experience of its diners, but its newer, bigger nature allows Allen the scope to push his concept further if he wants. Something that will surely be on the cards if Gemmayze Street’s popularity continues to surge.

Gastronomy

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Meet Future Co, the sportswear label creating slow fashion for fast people

On a mission to create clothing that didn’t cost the world, Oz Jabur — a seasoned entrepreneur with experience in impactful product design and innovation — combined his love for nostalgic sportswear with his passion for sustainability. The result is Future Co, a brand that plays by its own rules and displays a commitment to sustainable business practices, reducing its carbon footprint and becoming an advocate for a more circular economy in fashion.

Designed in New Zealand and realised in ‘capsules’ rather than in traditional collections, Future Co’s philosophy is one of simple practicality. Its sportswear is sleek, fit-for-purpose and mostly unisex (while the clothes in its first capsule, 001, were cut for men, Jabur explains that female-specific styles are definitely on the horizon) and everything is made from lightweight, fast-drying and comfortable fabrics.

Future Co’s fashion-savvy is matched only by its commitment to sustainability. The fabrics are Global Recycled Standards-certified and the pieces are all made via light manufacturing processes in Bangladesh, with Future Co working alongside safe, sustainably-run factories that offer fair wages and working conditions. Ultimately, the brand’s goal is to establish its own research and development facility locally, where it can work on textile and process innovation to continue driving its sustainable message forward. This is something it wants to achieve by 2025.

And if all of that wasn’t enough, Future Co has also teamed up with organisations like The New Zealand Native Forest Restoration Trust, r3pack and Carbon Click, to help it achieve carbon neutrality across its entire supply chain. 

Creating slow fashion for fast people, Future Co is breaking away from the mass-market norms of its competitors to offer something in the sportswear space that we can all wear with a clear conscious. This is one brand we’ll be following with interest.

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Louis Vuitton's Summer 2021 Capsule Collection

We’re holding onto summer a little longer thanks to Louis Vuitton’s exquisite new capsule collection

Nicolas Ghesquière’s latest Louis Vuitton capsule collection is touching down at the fashion house’s Queen Street boutique this Friday 19th of March, and it’s conjuring late-summer sunsets and a sunny disposition thanks to joyfully sorbet-tinged prints and fabrics. 

Within the ready-to-wear, relaxed silhouettes reign supreme, with this release embracing a polished spin on leisurewear, resulting in pieces that are both versatile and effortless. A monogram ombré silk sleeveless shirt dress lends a chic yet practical air to daytime dressing, while breezy silk straight-cut trousers are an instant wardrobe staple.

From left: LV Archlight Sneaker; Onethego MM tote

We’re also eyeing up the monogram ombré silk pajama shirt — although, quite frankly, we can see ourselves wearing it more out of bed than in. Trans-seasonal days are easily weathered with the grapefruit gradient bomber jacket, also rendered in 100 percent silk, or the Damier Azur Radzimir hooded parker for fans of a more monochromatic look.

An accessories update will surely be in order thanks to Louis Vuitton’s irresistible new styles of the iconic LV Archlight sneaker — available in special edition pink or blue, these instantly-recognisable shoes are now even more covetable. Fresh pastel shades of the Onthego MM bring a lighter touch to the emblematic tote bag, while

From left: Swarovski Neckline A-Line Mini Dress; Shiny Monogram Floor-Length Skirt

Also available from Friday are select pieces from Ghesquière’s unforgettable Spring/Summer 2021 runway show, which took us back to the future with eighties-inspired silhouettes and technicolour prints. Pieces like the Swarovski neckline A-line mini dress and the shiny monogram floor-length skirt demand a suitably glamorous occasion for their first outing, so we suggest you find one to attend, stat.

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Gin lovers rejoice, Azabu Mission Bay is hosting a dinner series just for you

In Japanese culinary culture, the concept of ‘shun’ refers to the exact moment at which a food has achieved its peak flavour. Crucial to the Japanese growing season, this concept helps to ensure that fruits, vegetables and meats are cultivated and enjoyed at their most delicious, and it’s something that Azabu Mission Bay is capitalising on for its upcoming Omakase dinner series, with Roku Gin.

Highlighting the six unique botanicals of Roku Gin, diners will be treated to a sensory experience as they are guided by the principle of ‘shun,’ through a culinary exploration of the seasons. Expertly-paired gin and food combinations will serve to offer delicious insight into the harvesting of each of Roku Gin’s botanicals, not only offering diners a deeper understanding of this gin’s complex flavour, but an immersive dining experience like no other.

Each of the three Omakase dinners, scheduled for the 25th of March, the 1st of April and the 22nd of April, are set to be unmissable, delectable affairs. That in mind, we suggest securing your spot now. Tickets are available here.

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Goldfin's small sashimi platter with fresh wasabi
California Sushi Roll
Right: Confit Duck special

Goldfin is the neighbourhood eatery serving up seriously tasty Japanese fare in Remuera

Nestled in a quiet patch of shops near Upland Road in Remuera, Goldfin is a sweet neighbourhood restaurant cooking up tasty, approachable Japanese fare six nights a week. Owned by Jane Kim and Suyoung Jin (known to all as Jin), locals might have seen a few incarnations of Goldfin over the years — initially starting life as Soi restaurant, Goldfin was taken over by the couple in 2018. Earlier this year, Goldfin underwent a rebrand in an effort from its owners to breathe new life into the space, now leaning more towards tastefully elegant rather than overly traditional.

Originally from South Korea, both Jane and Jin have a background working in hospitality and management (including Japanese restaurants) in New Zealand, and the couple has an abiding love for the beautiful simplicity of Japanese cuisine.

“We try to demonstrate our respect for Japanese food, and make it as authentic as possible,” says Jane. Jin’s domain is the kitchen where he creates and oversees the execution of the menu, and Jane looks after diners front of house.

On the menu, you’ll find a range of shareable entrées, salads and sushi rolls, plus sashimi platters, noodle soups and a substantial mains offering. There is also usually a selection of off-menu specials created by Jin — when we visited, these included a tasty soy-glazed confit duck leg, and honey-tender braised pork belly in a savoury broth with vegetables.

Even the small sashimi platter is quite generous, and was superbly fresh when we tried it. Comprising several different types of raw fish (dependent on what’s available), we had snapper, trevally, salmon, tuna, scallops and prawns. The fish is served on a bed of fresh shredded daikon and with freshly grated wasabi — a crucial component, as the stuff from a tube simply doesn’t compare when it comes to this dish.

Left: Honey-tender braised pork belly

From the sushi selection, we enjoyed the California Roll; again, it was very fresh, and didn’t taste overly complicated despite its filling of raw salmon, prawn tempura, avocado and tempura green bean, plus a dusting of flying fish roe all around the outside.

Come wintertime, the Goldfin team will also be offering ramen as another off-menu special, and while they’ve thus far avoided doing too much in the way of fusion, they’re open to experimenting with bringing in flavours from their home country here and there, after regulars have encouraged them to do so.

So, should you find yourself in Remuera (or if you’re a local) and are craving some tasty Japanese food made with love, we suggest you get yourself to Goldfin where Jane and Jin will look after you.

Goldfin Japanese Cuisine
596 Remuera Road,
Remuera

www.goldfinremuera.business.site/

Gastronomy

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What exactly is contrast therapy? Discover the wellbeing craze that has everyone running hot and cold

The therapeutic use of hot/cold therapy dates back to ancient civilisations where water was used as a medium for transferring heat and cold to the body for the treatment of various ailments. Drawing from the wisdom of early hydrotherapy practices and current scientific research exploring the many benefits of exposing the body to extreme temperatures, Grey Lynn’s wellbeing haven, Hana, has opened the first contrast therapy room in Auckland.

Adding to their offering of infrared saunas and red light therapy, a fourth sauna treatment room has been created which combines an infrared sauna and an ice bath. A session begins with a pleasant 20 minutes of relaxation in the infrared sauna set at an optimal temperature of 70 degrees Celsius, which gradually heats the body from the inside out. The idea is to get as hot as possible before plunging immediately into the cold bath.

Despite visions you may have of ice cubes floating about in the bath, the specialty tub that Hana has installed allows for the temperature to remain at a consistent six degrees Celsius, no ice cubes required. Clients immerse themselves in the bath for a period of 1-4 minutes, depending on their tolerance levels. I lasted a reasonable 2.46 minutes in this first dip.

The transition from hot to cold is then repeated once more by returning to the welcoming warm sauna for a further 20 minutes, followed by one last plunge in the cold bath for up to 4 minutes. Interestingly I found it much easier to last the full 4 minutes on my second immersion. My session then ended with a shower and one incredibly invigorated demeanour.

So why on earth would you expose yourself to such torture you ask? The science behind it is very much a yin and yang approach to wellbeing. As the infrared wavelengths of light from the sauna penetrate into tissues, toxins are dislodged and released through sweating. This heat supports the dilation of blood and lymphatic vessels, encouraging circulation to flow to the periphery whereas immersions in the ice bath constrict these vessels to redirect circulation towards vital organs. The pulsing pump-like action of vessels created by contrast therapy helps flush waste out of the body and reduces inflammation and pain.

Exposing the body to these temperature extremes also triggers the production of heat shock and cold shock proteins, which repair damaged proteins and cells, increase immune system response and speed up muscle recovery. In situations where there is injury to muscles and other tissues, contrast therapy reduces inflammation and alleviates pain. It helps to speed up muscle recovery post-workout as well as combating fatigue after an intense workout.

Furthermore, regular cold immersions also increase metabolism, supporting healthy weight management. The cold shock response induced by ice water immersions has a protective effect on the brain and may reduce the risk of neuro-degenerative diseases such as Alzheimer’s.

So the benefits are pretty compelling, but how often does one need to expose themselves to such extremes for results? According to Hana owner Sara Higgins, “this depends on what you are trying to achieve from the treatment. If it’s for improving general wellbeing, a session a week would be hugely beneficial. If it’s to support an inflammatory condition or speed up muscle recovery post work-out or training, then more regular treatments will be required.”

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Craving hot cross buns? Created by a dedicated pastry chef, these gourmet treats are seriously hitting the spot

‘Tis the season for some of our favourite treats of the entire year. We’re talking, of course, about hot cross buns; those delectably spicy, fruit-filled, bread-centric delights that ferry a generous spreading of butter most deliciously into our mouths.

Not all hot cross buns are created equal, but luckily the competition is stiff in Auckland with many bakeries and restaurants turning out topnotch buns annually.

New to the hot cross bun landscape are these from The Pantry at Park Hyatt Auckland, and we can vouch that they are scrumptious indeed. Created by Callum Liddicoat (Executive Chef, Pastry), there are two options on offer — one to appeal to those who prefer something more mild and savoury, and one that is more sweet and decadent.

Traditional hot cross buns from The Pantry at Park Hyatt Auckland

“Across my 21-year career as a pastry chef, I’ve tried and baked many different hot cross buns around the world at Easter,” says Liddicoat. “Using the very best ideas from these recipes and tastings, I’ve curated my own signature hot cross buns.”

His recipe combines the best aspects of a brioche and a milk bun to result in a bread that is marvellously light and not too dense. The traditional flavour contains raisins and all spice of course, however they have a lower fruit ratio than some others we’ve seen which makes them perfect for those who love the taste of hot cross buns but aren’t huge fans of dried fruit. They do also feature added lemon zest and citrus peel, plus Liddicoat adds freshly ground tonka beans which imparts a marzipan kick. The final delicious touch is The Pantry’s house-made butter, whipped with mānuka honey and sea salt.

After meeting the founder of Mahurangi-based chocolatier Foundry Chocolate, Liddicoat knew he wanted to work with the company and Easter provided the perfect opportunity. The Pantry’s chocolate hot cross buns are just the right amount of rich thanks to The Foundry’s Vanuatu signature chocolate, plus orange zest and tonka beans. They are flecked with crystallised ginger and Liddicoat says this bun is best served toasted with Lewis Road Creamery’s Artisan Sea Salt Butter — we happen to agree.

Chocolate hot cross buns

Baked fresh daily, these buns are available to purchase individually at The Pantry, or can be bought by the half-dozen in person or online at The Pantry’s online cake shop. While Easter might still be a couple of weeks away, we’re of the mind that it just gives us more time to toast and eat as many of these delicious buns as we can get our hands on.

Gastronomy

Meet Queens — The vibrant new rooftop bar & eatery in the heart of the city
We’re giving one lucky Denizen the chance to sample Somm Cellar Door’s Guest in Residence set menu with Church Road — Enter now
Mother’s Day snuck up on you? At Commercial Bay, you’ll find everything to make mum’s day memorable
Dry aged Peking duck breast, carrot, cherry and pomegranate from The Lodge Bar & Dining
Tahr tartare, summer flower and fermented hot sauce from Ahi
Soft shell crab, XO vinaigrette, buttermilk and leek oil from Gochu
Handmade sauced pork buns from Sunnytown
Crispy fried chick burger from Wise Boys

Here are five dishes we simply can’t resist from one of Auckland’s most delectable destinations

Since it opened last year, Commercial Bay has fast become a firm favourite dining destination thanks to its formidable selection of both casual and refined bars and eateries. From ingenious snacks to plant-based burgers, here are the dishes we just can’t get enough of.

Dry aged Peking duck breast, carrot, cherry and pomegranate from The Lodge Bar & Dining
This delicious duck is aged for 21 days, and flavoured with sweet fruity accents for a dish that lends a moreish and delectable depth of flavour. 

Tahr tartare, summer flower and fermented hot sauce from Ahi
A snack we keep returning to time after time, these morsels are the perfect way to kick off a meal at Ahi, comprising finely diced tahr and fermented hot sauce on small, undulating choux pastries.

Soft shell crab, XO vinaigrette, buttermilk and leek oil from Gochu
This dish centres on tasty soft shell crab with a crispy outer and tender, sweet meat inside. Drizzled in a spicy Korean XO pork, balanced with the richness and acidity of buttermilk and pickled onions, it’s a flavour bomb we’d gladly gobble any night of the week.

Handmade sauced pork buns from Sunnytown
Sunnytown’s sauced pork buns are something special. Made fresh daily, these buns have a rich, deeply savoury pork filling that oozes from the centre when they’re pulled apart, pillowy and steaming. 

Crispy fried chick burger from Wise Boys
Containing no actual chicken, you won’t know this is actually a plant-based beauty thanks to Wise Boys’ original recipe crispy fried ‘chicken’. It’s paired with tangy slaw, vegan cheese, pickles, their signature vegan aioli and sriracha mayo, all inside a toasted bun.

Gastronomy

Meet Queens — The vibrant new rooftop bar & eatery in the heart of the city
We’re giving one lucky Denizen the chance to sample Somm Cellar Door’s Guest in Residence set menu with Church Road — Enter now
Mother’s Day snuck up on you? At Commercial Bay, you’ll find everything to make mum’s day memorable
DADELSZEN 'THE OCEAN BETWEEN US'

Sail in style with these boat-day essentials that will have you looking undeniably dapper

When heading out on the water this weekend, be sure to pack the essentials. It might seem simple, but you would be surprised by the number of people who think a boat day is all laid-back leisure and lounging in the sun. Things can turn, fast. And when the action is as high-stakes as the Cup, you can bet on an electrifying day. Wondering what to bring? Start with these…

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Something Warm

Something Warm

Something Warm

Something Warm

Whether a luxurious knit or a failsafe pullover, having something with a bit of warmth is crucial or when winds are high and the weather turns, and it can happen faster than you think. 

Try this Full Jacquard crewneck from Louis Vuitton

Deck Shoes

Deck Shoes

Deck Shoes

Deck Shoes

While you should expect to be asked to remove your shoes on most boats, there are some exceptions if you’re wearing the right footwear (i.e. some variation that won’t do irreparable damage to the deck). 

Try these Fear of God x Zegna loafers from Ermenegildo Zegna

All-Day Shades

All-Day Shades

All-Day Shades

All-Day Shades

Ensure you have shades that are squint-proof but not so dark that you have to keep removing them as soon as the sun tucks itself behind the clouds. 

Try these Celine men’s sunglasses from Parker & Co

Wet-Weather Gear

Wet-Weather Gear

Wet-Weather Gear

Wet-Weather Gear

Avoid having to huddle inside in a downpour by ensuring you have a handy, wet-weather layer on standby. 

Try this Re-Nylon Blouson jacket from Prada

A Boat Bag

A Boat Bag

A Boat Bag

A Boat Bag

Need a bag to put everything in? Opt for something with a tote shape and in a practical, water-resistant fabric to ensure everything is kept safe. 

Try this Rains tote bag from Smith & Caughey’s

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The latest product from this cult New Zealand beauty brand is adding much-needed glow to our daytime beauty routine

Continuing in its (very successful) mission to offer incredible products for each aspect of our skincare routines, cult New Zealand beauty brand Emma Lewisham has proudly added a daytime moisturiser to its repertoire. The Illuminating Brighten Your Day Crème is both luxurious and lightweight, formulated with brightening properties front and centre in order to impart an unparalleled glow, hydration and plumpness to the skin’s complexion.

It joins the ranks of the high-performance Illuminating range, acting as the perfect following step from the Illuminating Oil Cleanser and the Illuminating Exfoliant. “We believe in creating fewer products that have a plethora of skin health benefits,” explains founder Emma Lewisham. “It’s pivotal to us that each new product has a specific purpose.”

Having been inundated with requests from many ardent fans of the brand for a day cream formulated without SPF, the team commenced rigorous research, development and consumer study regimes, and the result is nothing short of excellent.

In-keeping with Emma Lewisham’s ethos of 100 percent natural yet scientifically-backed skincare, the Day Crème is shown through in vitro testing to rebuild the skin’s natural collagen production synthesis — at a cellular level. This is crucial, given collagen is what gives our skin its bounce, strength and elasticity, the production of which naturally decreases as we age.

The first thing to notice on application is the Day Crème’s rich and almost iridescent particles, which impart a light-catching glow to the skin. This is thanks to the brightening synergy of Acerola (Barbados Cherry) and Kakadu plum; both of which are potent natural vitamin C extracts.

A blend of AHAs, including caviar lime and lime pearl, and BHA willow bark, work to gently exfoliate dead skin cells, revealing a radiant and healthy complexion. Additionally, to bolster all of these high-performance ingredients, Brighten Your Day Crème contains Saccharide Isomerate, which replenishes and maintains the skin barrier’s moisture reserves for up to 72-hours — no dry patches here.

In-keeping with Emma Lewisham’s eco-friendly ethos, the Day Crème is also available in a new circular-designed refillable jar. Customers have the option to buy refillable Day Crème pods, and send back empty pods for sterilisation and repurposing, or recycling, at no expense through the Emma Lewisham Beauty Circle.

After a six-week consumer study led by the brand, comprising 50 participants of all ages, ethnicities and skin types, 90 percent said the Illuminating Brighten Your Day Crème enhanced their skin’s glow, and 86 percent said it improved their skin’s hydration.

When applied daily after cleansing and before SPF, it’s easy to see why Emma Lewisham is one of our most sought-after beauty brands. From the first swipe of radiance-bestowing formula, we’re sure you’ll be just as hooked on this new product as we are.

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