Pro You founder Anna Thompson-Ford was working hard, playing hard, and getting by on convenience foods, when she became stressed and burnt out. The wick’s end was when she was diagnosed with a debilitating autoimmune condition that was attacking her body.
Thompson-Ford knew something had to change, but between reading the small print on wellbeing product packets and scrolling through endless conflicting information online, she decided she needed one special supplement to streamline her journey back to health.
In a career pivot, she set out to create a high-quality, locally made, sustainable supplement, not just for her but for all women who want to have it all, or at least have the best when it comes to their health.
“Our research showed many women face the same daily challenges: a lack of time, low energy, poor sleep, stress and anxiety symptoms. Our goal with Pro You was to come up with an all in one product to address these issues,” says Thompson-Ford.
Pro You founder Anna Thomson-Ford.
“But we wanted more than just a great product. We wanted to make women’s lives better and easier — for them to feel good and be on top of their health so they can do more of the things they love.”
Developed with the help of a New Zealand scientist, naturopath and herbalist, the Pro You Protein Blends are made with a focus on locally sourced ingredients.
A whole new category of supplement, they combine a plant-based pea or whey protein powder with multivitamins including all of the B-complex vitamins and vitamin C, as well as magnesium, zinc, ashwagandha, prebiotic acacia fibre and New Zealand organic flaxseed fibre. All in a 30g daily dose, the blend is proven to improve sleep, skin, hair, nails, mood, muscle tone, and mental clarity.
“We wanted to take a holistic approach, that’s why our blends are based on science, naturopathic principles and the health benefits of plants,” says Thompson-Ford. “All our high potency ingredients have proven health benefits with published research to back up their effectiveness.”
Sustainability is another focus for Pro You, with each blend presented in aluminium canisters that can be recycled indefinitely, and pouches that are home compostable. “I’m really proud of that,” says Thompson-Ford.
Getting everyone together for a destination stay takes tenacity as you line up calendars and personal preferences. Fortunately, the newly opened Mt Isthmus premium accommodation is where you will find a meeting of minds — as well as the meeting point of two of the world’s most astounding mountain lakes, Lake Wānaka and Lake Hāwea.
Situated on a thin strip of land that separates these two serene bodies of water, the private villa looks out from its spot on a 7000-acre high-country station to Lake Hāwea, with Mt Isthmus looming over. From The Lindis Group, known for its spectacular accommodation offerings around the country including the spectacular The Lindis and Paroa Bay Winery in the Bay of Islands, its clever design incorporates both the calming effect of the lakes and drama of the mountain ranges climbing straight out of the icy shores.
To create a synergy with the surrounding topography, local architecture studio Ground Up has designed the lines of the villa to flow like the contours of the river when viewed from above, while the copper finished roof is designed in geometric cornices of different heights when sighted straight on.
Inside, the four-bedroom space is finished with polished concrete and softened with snug decor. Each suite features super king-size beds, private ensuites and incredible views.
It’s the ideal place for getaways with family and friends, with a state-of-the-art kitchen — which comes with a personal chef service — a media room, spa pool, striking gas fire pyramid and several spacious entertaining areas.
In the heart of the adventure tourism region, guests can enjoy skiing, mountain biking, jet boating and skydiving as well as fly-fishing and hiking all in the neighbouring regions. And for those who are looking for a slower pace or a luxurious escape with friends, that’s like no other, can simply relax with a Central Otago pinot noir in hand, while taking in the incredible vistas of unparalleled southern beauty.
While getting ready for ski season, no doubt a flurry of planning has gone into perfecting one’s ensemble for ample time spent speeding down the mountain. While considerations for the main event may be more practical than fashion-led, when it comes to après ski, a certain degree of polish will help you create a feeling of differentiation for evenings spent catching up with friends and family, and perhaps a spot of wining and dining.
Even if you’re mostly rugged up in comfortable garb, a well-cut coat or jacket can instantly elevate your look, and that’s where Dadelszen excels. For the cold season, we love the local luxury brand’s outerwear in neutral colourways; less heavy than black, they have an inherent elegance that is both versatile and effortless.
Dadelszen’s Copenhagen coat is unbelievably sumptuous; pure Loro Piana cashmere rendered in the warm, camel-hued Honey shade with a leather waist belt and relaxed fit. Wear open and loose or belted with the snapdomes closed and collar up against a stiff breeze. Generously-sized pockets are ideal for enveloping both hands in their soft interior.
Left: Dadelszen’s Copenhagen coat; Right: The Pernille coat.
With a cropped silhouette that oozes textural cool, the Roosevelt jacket is reversible and can be worn with the oh-so-soft shearling side facing outwards, or the equally velvety, smooth finish turned out, depending on what look you are after. Imparting an injection of je ne sais quoi into both daytime and after dark ensembles, the Roosevelt manages to make a statement even in Beige.
For an all-occasion staple, the Pernille coat in the light Beige tone will pay dividends. With a minimalist, elongated silhouette, military pockets and a notch collar, as with all of Dadelszen’s pieces its fabrication, craftsmanship and cut is exquisite.
So, should you be looking to update your outerwear collection, we suggest you make your way to Dadelszen for some of the season’s most beautiful pieces that will keep you both feeling snug and looking stylish.
While Arrowtown may be a short drive away from Queenstown’s main centre, it is common knowledge that the quaint, historic gold mining town is the place to seek out if you are a culinary connoisseur. From ground-breaking, fine dining fare and lauded wine to exquisite Italian; soul-warming baked goods and hidden gems, these are Arrowtown’s must-visit bars, restaurants and daytime eateries.
Amisfield No visit to Queenstown should be made without indulging in the experience that is Executive Chef Vaughan Mabee’s creative and truly exceptional cuisine. Under Mabee’s direction, Amisfield has grown to become a restaurant that has well and truly earned a place as one of the world’s greatest eateries.
Celebrating the nuances and delicacies of the region, Mabee seeks out the often strange and overlooked edibles from the natural environment to masterfully manifest an ever-changing hyper-seasonal degustation menu that promises to blow both the mind and the senses.
Amisfield’s oyster mushrooms.
Come fully prepared for an exploration into the wild, which will include such exotic, yet utterly delicious dishes as mutton bird hearts, or Mabee’s take on huhu grubs, that are artfully presented within a purposefully constructed tree trunk, and extracted via tweezers as they would be in the wild. Lunch or dinner here is a gastronomic experience like no other, and deserves to take top billing on any dining plans you may have in the region.
This year, Amisfield is also offering a lighter wine bar menu that is part of their newly developed evening bar, that still sings of Mabee’s creativity, yet can be enjoyed with ease alongside any one of the winery’s delicious drops. We can highly recommend the Amisfield Brut with a healthy portion of Bluff oysters or the RKV Reserve Pinot Noir after a hard day on the slopes.
Recently erected outdoor glasshouses, set on the grass, are designed to fit up to six diners and offer a memorable and winter-friendly al fresco experience day or night.
La Rumbla.
La Rumbla Delivering sunny Spanish flavours from the heart of Arrowtown, La Rumbla has become a firm favourite among locals and visitors alike. With a tapas-style menu of dishes like Mariscos Fritos, shaved Iberico Jamon de Cebo, patatas bravas, delicious seafood paella and Fiordland octopus, La Rumbla never disappoints with both sensational food and outstanding service.
Slow Cuts Dubbed the place where locals love to eat, this Arrowtown favourite is where tender and flavoursome slow-cooked meats, rotisserie chickens, burgers, ribs and other hearty food is served by operators renowned for their friendly service.
Aosta.
Aosta Led by renowned chef Ben Bayly, Aosta combines the culinary philosophies of Northern Italy with the fresh, local fare of Central Otago and Southland. From its intimate setting to the way it executes complex flavours in a simple, unpretentious way, Aosta is a must-visit. Our tip: the exquisite Kina pappardelle is a must-try.
Akarua Kitchen Set in the historic ‘Walnut Cottage’ on Arrowtown-Lake Hayes Road, this laid-back eatery is as good for breakfast as it is for lunch, with a menu that showcases the finest ingredients sourced from the region. The Cedarwood Mt Cook Alpine salmon and Central Otago lamb oyster shoulder are exceptionally good, and very hard to share, as the menu suggests.
The Balcony Bar.
The Balcony Bar at Dorothy Browns Until now, this has been strictly a locals-only spot. But it’s high time you were made aware of Arrowtown’s new gin bar on the balcony at Dorothy Browns. Enjoy being hosted by the delightful Alice as she fashions you a cocktail made from a top-quality gin of your choice (although you can opt for wine or beer if gin isn’t your thing) and share one of Dorothy’s famous cheese boards or platters. Designed as much for cold nights as it is for long, summer evenings, the balcony has been turned into a super cosy spot with plenty of heaters and blankets and the capability of being screened off from the weather if it turns sour. On Friday evenings, settle into one of the plush booths and have fish and chips delivered by Unwind Cafe & Bar, while on Saturdays expect pizzas provided by Arrowtown’s Terra Mia Italian. Heaven!
Fan Tan.
Fan Tan East meets west at this tasty, relaxed Arrowtown eatery, perfect for a casual family dinner. From sticky honey popcorn chicken to Peking Duck pancakes to freshly-harvested sashimi, Fan Tan’s menu combines Asian and New Zealand-Pasifika flavours in a series of fusion-style dishes designed for sharing.
Provisions Serving up some of the best homemade treats in the region, Provisions is an iconic bakery and cafe in Arrowtown. Our recommendation: do not go past either the freshly-baked sticky buns, or its rendition of the South’s famous cheese rolls.
Goldie Cafe Named after Arrowtown’s 1862 gold-rush, Goldie Cafe is the historic town’s cute new coffee spot. Serving up warming cups of Wolf Coffee Roasters java and a concise menu that heroes classic tasty brunch fare, this is the perfect perch for your morning pick-me-up.
The Chop Shop.
The Chop Shop Quirky and different, with food that packs a punch, The Chop Shop is tucked away above Arrowtown’s main street. We would call it a hidden treasure, but almost everyone knows how good it is, which makes waiting for a table expected (but worth it).
The Winery With over 1000 wines in stock (from all over the world) and 80 available for tasting, The Winery is a great place to visit if traipsing around the wider Central Otago wine region feels simply too much. Wines can be ordered by the glass or bottle, and are best when enjoyed alongside The Winery’s varied selection of delicious cheese boards and flavoursome tapas.
Blue Door.
Blue Door A hidden gem in the heart of Arrowtown, Blue Door offers a cosy, intimate setting in which to enjoy an after-dinner tipple or a drink with friends. With comfortable chairs, a roaring log fire and often, live music providing the perfect après-ski soundtrack, trust us when we say that after a long day on the slopes it will be almost impossible to leave.
The Fork And Tap This classic Arrowtown watering hole is as beloved for its charming, historic location as it is for its consistently lively atmosphere, delicious craft beers, wine and menu of tasty, easy-to-share food. Laid-back, approachable and (on a good day) drenched in sun, this is the perfect spot to mingle with the locals and share stories of the day’s adventures.
Smithy’s Smoke House.
Smithy’s Smoke House What could be better on a crisp winter’s afternoon than sitting near an open fire and indulging in a wood-fired pizza? Smithy’s Smoke House (at Millbrook Resort) offers just that. Here, you can enjoy a decent array of whisky, beer and wine, all while being warmed by the open fire and gazing at the star-studded skies above.
It’s always refreshing when an established brand evolves their approach. Beginning with her latest collection, respected New Zealand designer Helen Cherry is eschewing the typical seasonal schedule that drives the fashion industry (often to its detriment). She will now release updates of her quintessentially sophisticated silhouettes with a more thoughtful, calmly-paced schedule of small drops landing instore throughout the year.
As a brand that is so deeply entrenched in the style sensibility of Aotearoa’s women, Helen Cherry epitomises effortless elegance, and the new release (in store at Workshop this week) has seen its eponymous designer sharpen and refine the shapes so beloved by their wearers.
Trousers have always been a key part of Helen Cherry’s offering and, new to the repertoire, the classic cigarette pant is rendered in a beautiful graphite shade. The signature slim, tailored pant is cut from Italian wool suiting, with a mid-rise cut that sits at the perfect place on the waist. It is a match made in fashion heaven with the Rae blazer — with its relaxed yet refined fit, this tailored, double-breasted jacket is also available in graphite-hued, 100 percent Italian wool.
Left: Cashmere Cardi and Drew Skirt. Right: Berlin Jacket and Keaton Trouser.
Another favourite piece, the romantic Willa blouse is the perfect foil for the structure for the Rae blazer or Berlin Jacket; cut from a semi-sheer cotton-silk voile, this versatile shirt features a ruffled shirred collar and sleeve cuffs, offering just the right amount of softness year-round.
Also arriving with this well-timed release is a sumptuous grey or neutral cashmere set — lounge pants and a sweater that are sure to make any at-home relaxing all the more luxurious — and the sophisticated Drew skirt, a below-the-knee tailored staple that looks just as elegant with Helen Cherry’s cashmere cardigan, as it does a crisp button-down shirt.
To celebrate Helen Cherry’s beautiful new release, we are delighted to have a graphite Rae blazer and matching classic cigarette pant suit to give away to one lucky Denizen.
Ranked as one of the greatest places in the world to visit, New Zealand has long been staking its claim as one of the most appealing holiday destinations for the world’s one-percenter travellers, thanks largely to our iconic luxury lodge scene.
For decades, Huka Lodge, Eichardt’s, Kauri Cliffs, Wharekauhau, Cape Kidnappers, Millbrook and Kinloch Manor — to name just a few — have positioned New Zealand as a destination of both isolated beauty and unique luxury.
Much of this attraction can be attributed to the work of interior designer Virginia Fisher. Since her initial foray into designing lodges some 38 years ago, with the supremely iconic Huka Lodge, Fisher has gone on to develop what is widely considered the New Zealand luxury vernacular. A look and feel that leaves both local and international tourists utterly enamoured and at-one with our very special environment.
Fisher’s acclaim is also global with significant projects completed internationally including Fiji’s Dolphin Island, Grande Provence in South Africa and a luxury hotel in Dartmouth in the UK. Not one to celebrate or dwell on her achievements, we sat down with the doyenne of New Zealand design to discuss her process, and just what it takes to make a space feel truly memorable.
Kinlock Manor, Taupō.
Nature and nurture I grew up in a family of home renovators, my father was an engineer, so I would spend hours with him understanding and reading plans. My mother was wonderful with the details and finishes, whether it was paint, wallpaper or carpets. She had an innate ability to create magic, layering the details as she went along.
I think by the age of 10, I was already working alongside them with their various renovation projects, or going to auctions with my mother. So the design process was absorbed by osmosis from a very young age. My parents always included me in their work.
The path to success is not a straight line I started my working life as a primary school teacher specialising in art. I was great at art at school, so it seemed like the right progression. But once I escaped New Zealand and travelled overseas, I made my way doing sales jobs. Understanding the sales process from a young age has been integral to every job I do now.
At 26 when I decided I wanted to be an interior designer, I hawked my way around Auckland’s finest stores at the time and secured a job at Cherrywood in the city. Working there was my apprenticeship for my career really. I brought a huge amount of enthusiasm to the job, but also learned the fundamentals of quoting and ordering.
I stopped working when I had my son Ben, and then designed and built our family home in Pakuranga, putting into play all the ideas I had fostered while working at Cherrywood. This really was the beginning of me developing my own interior style.
Alan Pye Cottage, Huka Lodge.
Fake it ‘til you make it I did Huka Lodge 38 years ago, it was an enormously big step for me, my first big project. I undertook it with such supreme confidence, which came from the naivety of knowing so little of what could go wrong. I was definitely batting beyond my capabilities, but when a very good friend suggested me to Alex Van Heeren (the then, new owner) as a potential interior designer, a very green 34-year-old took on the job with an abundance of enthusiasm.
It was already an outstanding location, but what was built on it was essentially a series of fibrolite buildings with hideous, orange shag pile carpets. We were told we couldn’t change the footprint, but by sheer accident the bulldozer’s foot slipped and we had to start again. Looking back, I can’t quite believe how little I knew, but how much I achieved.
“Starting out, I wish I knew that this job involves a lot of hard work, but there’s an immense amount of joy in it too. At the beginning, I didn’t know what I didn’t know, and that gave me a great amount of confidence. As you learn more you can limit yourself by being too sensible.”
Be resonant of history I like to think I have developed a unique look that embraces the heritage of a site, the people and the area’s history. In most of my jobs I’ve started with the history of the surrounding area.
When I did Wharekauhau, the architectural reference was the early twentieth century, so we used an arts and crafts theme because a successful farmer would have embraced this new style at the time in their homes. Eichardt’s was Victorian, and was owned by a Prussian, so I used subtle references to give it meaning and make it feel an honest reflection of its origins.
Millbrook was once a wheat farm so I integrated that into the design alongside referencing the historical Chinese gold miners settlement in the Arrowtown area, which saw me use a lot of blue and white. I often start with just one object and/ or central colour and things build organically from there.
Eichardt’s Bar, Queenstown.
Hotels should feel like a much better version of home The charm of Huka Lodge is that it’s like a home, it feels cosy. You could say that one of the main things people say about my work is that it makes them feel relaxed and comfortable. That’s why I like to have my own furniture designed and made. I want things to be special just to that project. I also think it’s extremely important to create depth and layering within a space, creating a signature idea for each project makes it unique and leaves a great lasting impression on guests.
A suitcase should never be on show Probably my biggest claim to fame is that I give all the hotel rooms I design space for a dressing room. I found it absurd when I travelled that no hotel — regardless of the room rate — had a place to put a suitcase. So, as a guest it’s almost expected that the bedroom or living area is to be used for displaying opened suitcases — which in my mind is an aesthetic disaster.
When I first did the interiors at Huka Lodge it was essential that each of the rooms had their own dressing rooms with enough space for two suitcases. This continues to be non-negotiable in all of my projects ever since.
The balance of space is supremely important There are a few simple rules that I employ when it comes to ensuring the best use of a space. For example, a bedroom needs to be at least 3.6- to 4-metres wide (any wider and it becomes grotesque) in order to fit quality, king sized beds and bedside tables in.
Bathrooms are also incredibly important. They must have a bathtub, fine fixtures, and the toilets should always be hidden. You should never walk into a bathroom and see the toilet first. It all probably sounds quite simple, but really, it’s incredibly challenging getting just the right amount of space allocated to each room, particularly in hotels where you are trying to get the maximum amount of rooms without compromise.
Owner’s Cottage bathroom, Kauri Cliffs.
Enthusiasm is essential for success I bring a great sense of joy to my work. I find the ability to sell a new concept, and seeing it come to life, really exciting. Working on hotels, you don’t have unlimited budgets and things need to be practical. Time and experience has allowed me to hone my craft and understand what works, what is actually noticed by guests, and what doesn’t. I am driven by making things simple, easy and pleasurable for guests.
I think the perception is that the interior designer of a hotel just takes what the architect provides and fills in the blanks. This couldn’t be further from the truth. I work with the architect from the outset to specify spaces that are needed (even for the most mundane, yet essential things) to ultimately ensure the most desirable outcome.
Procrastination is important to my process There have been so many times that I have needed to make a decision, and I sit on it for days or weeks. And then, something serendipitously happens that helps me to know exactly what to do. So I’ve learned that if I just hold off, the right thing will come in time and it’s always worth waiting for.
Alan Pye Cottage bedroom, Huka Lodge.
New Zealand has a vast and talented pool of artisans I am forever astounded by what can be done in New Zealand. I have amazing tradespeople that I collaborate with to make my own designs.
I source and manufacture locally for everything because not only is it supporting the local industry — and there are definitely some incredibly talented artisans here — but you’re never going to get the same outcome if you try and replicate the look offshore.
The international guests who stay at our lodges also adore and appreciate the local aesthetic, they often make contact to source pieces for their own homes. I also wholeheartedly support local importers such as ECC, who have been in the market for so long here, they deserve to have their business supported by New Zealanders.
“People are surprised to learn that I am very good at camping. My good friend and collaborator, the architect Andrew Patterson invited me to his property, which is essentially a farm with very few facilities. He was so nervous to have me. But I am very practical and I just love it.”
Don’t be a slave to trends I’d advise anyone renovating an interior to embrace the story of the people who live in the space, make sure that there is age and depth to some things. (Not everything has to be brand new.) Try not to follow trends too slavishly. Look to create balance by layering textures. The best rooms are about embracing the light as much as possible. So if it is dark, be very clever about lighting, it will make all the difference. Light-filled spaces just make you feel so good.
The ‘insignificant’ details are everything It’s not all beer and skittles. There are so many fiddly aspects to the work that I do. Are there enough conveniently located power points? Is the lighting working properly? Can you see your face nicely in the mirror without shadowing? These are the essential details that many people don’t even notice when they stay at a lodge for the weekend, but will certainly notice if they’re not done right.
I have a huge bugbear with tiny bedside tables the size of a handkerchief. Where on earth does one put their essentials? I’m forever thinking about these very small details.
In fact, I just looked at a plan where the bed had been placed next to the wall, and you couldn’t see out of the window. Being able to read plans is an essential skill, so you can understand the spaces. And having a really good relationship with the architect where you both work in sync, results in the very best outcome for all.
Grade Provence, South Africa.
I am not Superwoman I would be nowhere today if it wasn’t for the immense support of my family, in particular my husband, Steven, who has forever been my biggest cheerleader. For 40 years I’ve been a one woman band. A year and a half ago I hired a very good friend’s daughter. She has all the skills to help me with the business side of things which has been an incredible help.
Leave a legacy I have had strangers write to me about my work and how much they have been moved by staying at a place I have designed. It’s moments like that, you realise how much people do notice. Which makes my work very rewarding. Really I just want people to enjoy themselves in the lodges I have created. And I love the way a number of the spaces I have done get more polished as they age.
I set out to design things that are timeless, so people can enjoy them forever. With age, I can look back and be proud of how some of my earlier projects such as Huka Lodge and Eichardt’s are still the most loved places for people to stay today.
Adrenaline runs high with every new project We just received sign-off for an exciting new project; a 20-room luxury urban lodge right on Queenstown’s lake front which has certainly fired up the adrenaline. I have all these new ideas already that I can’t wait to implement.
Roast season is well and truly here. Instead of creating a stack of dishes at home, we suggest you call upon the following establishments to do all the hard work for you — all that’s left to do is to enjoy the familiar Sunday ritual.
Ostro Ostro’s classic Sunday roast is a must when you’re craving some variety. Round out the weekend with an expertly-cooked grass-fed Scotch fillet, Hawke’s Bay lamb rump or crispy skin pork belly — paired with all the essential trimmings including duck fat potatoes, Yorkshire pudding, honey-roasted baby carrots and more.
The famous Ostro Beef Wellington for two is also available, via essential pre-order 48 hours in advance. Taking in those sweeping harbour views, what could be better than this cosy winter indulgence? Hot tip: be sure to take advantage of the free parking in Britomart carpark if you spend over $50 at any Britomart venue. Ostro Sunday Roast, $45pp or $110 for Beef Wellington.
Jervois Steak House.
Jervois Steak House Coming from the meat maestros, it’s no wonder this signature Sunday roast is one of the best in town. Enjoy Jervois Steak House’s roast Wakanui beef rump served with duck fat roasted potatoes, seasonal vegetables, airy-as-a-cloud Yorkshire puddings, and house-made gravy. Bookings are essential to ensure you don’t miss out. Jervois Steak House Sunday Roast, $45pp, minimum two people. Bookings essential with 24 hours notice.
Azabu.
Azabu Mission Bay Putting a decidedly unique spin on the traditional Sunday spread, Azabu Mission Bay is introducing its Harajuku Roast — replacing the Harajuku Brunch for the winter months.
Available for a minimum of four people, this set menu comprises a very generous offering kicked off by miso soup with silken tofu, wakame seaweed and spring onion, a choice of two of Azabu’s famed tostadas — tomato, shiitake, tuna or lobster — followed by the main event, the abundant Azabu platter.
Expect this platter to include crispy pork belly with a spicy miso glaze, lamb chuleta with smokey aubergine and coriander puree; and Nikkei steak with garlic chips, among various other mouth-watering sides and trimmings. A choice of Roku Gin, Ginger and Tonic or Asahi Super Dry rounds out this delicious Sunday meal to remember. Azabu Harajuku Roast, $49pp. Bookings essential.
Botswana Butchery While this sumptuous downtown eatery doesn’t necessarily have a dedicated roast on the menu, its entire offering centres on expertly cooked cuts from the butcher’s block — year-round. If you pull up your chair at Botswana and find yourself overtaken with a roast hankering, may we suggest ordering the Romney lamb rack or one of the mouth-watering beef fillets, with a side of duck fat potatoes or potato puree with chicken gravy, and the green beans with macadamia nut dressing?
Hotel Ponsonby.
Hotel Ponsonby Roll up to the always-buzzing Hotel Ponsonby on a Sunday and you’ll be treated to three scrumptious varieties of Sunday Roast. Order from roast free-range pork, roast beef or — ideal for vegetarian eaters — roast celeriac. All served with Yorkshire pudding, Dutch carrots, leek, roast potatoes and gravy, everyone at the table will be satisfied with their warming winter meal. Hotel Ponsonby Sunday Roast, $35, available from 12pm until sold out.
Grangers.
Grangers One for East Auckland locals, Grangers is putting on a roast dinner from 5pm every Sunday throughout the cold season. While the exact components of the roast will change week-to-week, expect a delicious selection of tender, beautifully seasoned meat, satiating potatoes, Yorkshire pudding and perfectly cooked veggies drenched in tasty gravy. We’ll be pairing ours with a beverage from Grangers’ substantial drinks list, and that peaceful view out to the Half Moon Bay marina. Grangers Sunday Roast, $22pp.Bookings essential on 09 533 0950.
Galbraith’s Alehouse Lovers of homely and humble pub fare, look no further than Grafton institution Galbraith’s Alehouse. Pull up in the cosy yet spacious venue on a Sunday and you’ll be able to order roast beef rump with a side of triple-cooked potatoes, buttery seasonal greens, gravy, horseradish cream and, of course, the requisite Yorkshire pudding. Washed down with one of the many craft and traditional beers on offer, it’s a meal that is sure to satisfy, every time.
Queenstown and its surrounding areas are typically evangelised for their sweeping scenery, snow-capped mountains and high octane adventure tourism. And while that all remains a solid drawcard, it’s the area’s hospitality scene that has evolved to the point that it is now globally revered as a destination for its food and wine experiences alone.
Off the back of what has been a particularly challenging period for the region, what better time than now to round up a comprehensive list of the best places to eat, drink and be merry? These are the places you should make sure to check off your list in Queenstown.
Yonder’s bao.
Yonder Offering wholesome fare to suit every persuasion, Yonder is the health-focused eatery we can’t get enough of. Perfect for when you feel like food that doesn’t come from a fryer, its menu consists of a range of dishes free from gluten, dairy, nuts, sugar, and animal products and its stone-cottage setting offers a cute, inviting atmosphere.
Joe’s Garage While you might have seen various Joe’s Garages dotted around New Zealand, the Queenstown outpost is where it all started. Having quickly built a name for its delicious coffee and hearty, filling food, breakfast at Joe’s never disappoints. For those hitting the slopes, fuel your first tracks with a takeaway bacon and egg bun — the perfect early-morning bite before heading up the mountain.
Vudu Larder’s pancakes.
Vudu Larder Located in the heart of Queenstown with seating overlooking picturesque Lake Wakatipu, Vudu Larder is a wildly popular spot — for good reason. With a menu of fresh take-away or dine-in options that put a tasty twist on classic brunch (think double chocolate pancakes, Eggs Benedict and ‘Fancy Avo’), this bustling, lively spot will get anyone’s day off to a roaring start.
Fergburger For over 20 years, people have been willing to wait in line, day and night, just to get a taste of Fergburger’s internationally-renowned offering. Known around the globe for making some of the world’s greatest burgers (a message that has long passed between impressed international tourists), it’s Fergburger’s simple, straightforward and no-frills approach that keeps everyone coming back for more. From the double beef-packed ‘Big Al’ to the chicken-filled ‘Cockadoodle Oink,’ these burgers do not mess around.
Hawker & Roll At this casual spot, expect a range of Malaysian-style street food dishes that combine big, bold flavours with locally-sourced ingredients. Its hero is the Hawker Roll, a dish that sees a variety of mouth-watering Malaysian flavours wrapped in flaky roti canai or a crisp lettuce cup. There are also plenty of vegan, vegetarian and gluten-free options to ensure something for everyone.
Fergbaker.
Fergbaker Serving some of the best baked goods we’ve ever had, from melt-in-your-mouth flaky croissants and traditional French pastries like mille-fuille, through to an extensive selection of insanely good pies (think classic mince and cheese; steak, field mushroom and blue cheese or lamb, kumara and horopito) and hearty baps, bagels and sandwiches, Fergbaker is the place to go for a seriously satiating bite on the run.
Balls and Bangles Fancy breakfast on-the-go in the form of a hot, stuffed brioche bagel with fillings like Kransky sausage, pickles and cheese, bacon, egg or hash brown? Or are you looking for something a little sweeter to kick start your day? Either way, Balls and Bangles is a Queenstown must-visit for its indulgent doughnuts and shakes that are as tasty as they are Instagram-worthy. From hearty fillings to sweet treats teeming with the kinds of sugary delights that would put Charlie and his chocolate factory to shame, this is one spot you don’t want to skip.
Grass-fed beef steak tartare from Jervois Steak House.
Jervois Steak House One of the jewels in Nourish Group’s crown, the South Island chapter of Jervois Steak House (JSH), is arguably one of the best restaurants in Queenstown. Offering premium cuts of meat accompanied by soulful sides like truffle mac and cheese and baked candied kumara, JSH is where we keep coming back to for a cosy and delicious dinner.
The Sherwood Lauded for its menu that highlights fresh, local ingredients, many foraged from the wider Central Otago region, The Sherwood’s restaurant has become renowned for its delicious, hyper-seasonal fare and dishes inspired by the offerings of the land. Go for the wood-fired flatbread with toppings like spiced-pork sausage or Te Mana lamb, and stay for the chicken oyster skewers, the smoked moki croquettes and the whole flat fish (all made that much better when enjoyed with a bottle of natural wine).
Roasted blue cod from Rātā.
Rātā With a modern but inviting interior that emits a neighbourhood bistro vibe — similar to something you might find in Sydney — Rātā has become one of Queenstown’s premier foodie destinations. Renowned for its food inspired by New Zealand cuisine, robust, perfectly-balanced flavours and original approach to fine dining, this is the perfect place for an indulgent dinner.
Ferg’s Bar Ferg’s Bar — open from 7am serving a decent breakfast menu of West Coast whitebait fritters, coconut rice porridge and eggs on toast — remains open until 2am, catering to the after-dark crowd with an extensive list of wines and cocktails. After 11:30am, breakfast is replaced with a tasty menu of sharing plates which lend themselves perfectly to late night snacks. From charcuterie platters to cheese boards, Ferg’s Bar is great for a tipple and a taste.
Margo’s Mexican Fajitas, tacos and mouth-watering Mexican flavours abound at this Central Queenstown eatery. Offering a downright fiesta of bold dishes that take the Mexican food we know and present it with fresh, interesting twists — think Coca Cola BBQ pork ribs, goat barbacua empanadas and Baja-battered cauliflower tacos — this fun, modern spot is exactly where to go for a salt-rimmed margarita and a seriously tasty spread.
The Lodge Bar.
The Lodge Bar From its lakefront position alongside the Rodd & Gunn store, The Lodge Bar exudes the ambience of an elevated mountain cabin. With animal hides strewn over plush, fire-warmed armchairs, this restaurant’s exceptional fare and curated wine and cocktail list makes it the perfect place to relax and take in the view.
White + Wong’s Serving an array of tasty Asian-fusion dishes, this central Queenstown spot is wildly popular. From its flavour-packed menu, where succulent dumplings, warming noodles and flavourful curries collide, to its thirst-quenching cocktails, White + Wong’s is as suited to an easy, date-night meal as it is to a fun, group affair.
Botswana Butchery.
Botswana Butchery An undisputed stalwart of the Queenstown dining scene, this restaurant, centrally-located in the historic lake-front Archer’s Cottage, has been delighting customers for over 12 years with its warm, welcoming ambiance and classically decadent food. From its roaring log fires to its expert customer service, this is one place we return to time and time again.
Madam Woo If it’s a touch of spice you’re after, or flavours that pack a punch, look no further than Queenstown’s Madam Woo. Serving a range of Malaysian-inspired dishes from tasty beef rendang with Nasi Lemak to five-spiced fried chicken, this laid-back eatery is as good for those who want to dine in, as it is for an easy takeaway.
Taco Medic.
Taco Medic Offering a divine collision of Kiwi and Mexican cuisine, Taco Medic’s traditional, hand-pressed masa tortillas shine a light on fresh, local ingredients, and are easy-to eat, filling and packed full of flavour. If you’re after a bite that is super relaxed and good for kids, this is the place to go.
Eichardt’s Bar Located in the iconic Eichardt’s Private Hotel is the deliciously cosy Eichardt’s Bar. A Queenstown institution, Eichardt’s has been serving après ski drinks for decades. With its crackling fireplace and large sumptuous sofa, this place is not only one of the undeniable gems of Queenstown but is guaranteed to hit the spot, every time.
Nest Kitchen & Bar.
Nest Kitchen & Bar Part of the exquisite Kamana Lakehouse luxury accommodation, Nest Kitchen & Bar can lay claim to one of the most spectacular views in Queenstown. Overlooking Lake Wakatipu, the art-deco-inspired dining room is framed with floor-to-ceiling windows, which means that guests can enjoy a tipple from the Nest’s extensive list of Japanese whisky and local wines, or indulge in one of its modern Mediterranean bites while gazing out across a picture-postcard vista. Our advice: make the most of the view by posting up here to watch the sun go down.
Habana Boutique Rum Bar The warming, lively properties of rum are heroed at Queenstown’s only dedicated boutique rum bar, Habana. With a menu that comprises over 70 types of rum from all around the world (rum flights are available to anyone who wants to learn more) and an atmosphere that is friendly and colourful, this is a great spot in which to settle for a cocktail or two. Note: if rum isn’t your thing, Habana boasts a raft of beer, wine and other cocktails too.
Little Blackwood Perched on the Steamer Wharf overlooking Lake Wakatipu, Little Blackwood is a well-loved classic. Known for serving what has been hailed as Queenstown’s best cocktails, this place also offers a mouthwatering line-up of grazing platters, hearty bites and artisanal pizzas as well as a heated deck, allowing you to take your tipple al fresco, all year round.
Opening this weekend at Auckland Art Gallery Toi o Tāmaki, an exhibition by significant New Zealand conceptual artist Bill Culbert promises to give a well-rounded insight into the breadth of works he created.
Most notably known for his use of light, the late artist explored various mediums from painting to photography, installation and sculpture. Born in 1935, he was a contemporary of Ralph Hotere (the two collaborated often) and spent his life traveling between London — where he studied at the Royal College of Art — the South of France, and Aotearoa.
While he passed away in 2019, Culbert continues to be a seminal figure in the landscape of conceptual art. The purpose of Auckland Art Gallery’s exhibit, titled Slow Wonder, is to introduce new, potentially younger audiences to the ceaseless aptitude for experimentation from a man whose mantra was “I like to make brains move.”
“Culbert’s audiences have been so enamoured with his light works that, ironically, these may have blinded us from a fuller appreciation of his practice,” says Auckland Art Gallery Curator, New Zealand Art, Julia Waite.
She continues: “Slow Wonder acknowledges the appeal of glowing bulbs, but the exhibition draws attention to the significant role of photography and the camera obscura, as well as to Culbert’s deft use of paradox and the underlying presence of scientific method.”
Culbert also favoured the use of found and recycled materials, a practice that is of prime relevance particularly today. Using objects like plastic bottles and light bulbs, he repurposed objects that are ordinarily discarded after use, elevating them from detritus to works of art.
Bill Culbert | Slow Wonder
Saturday 3rd July to Sunday 21st November 2021
10am–5pm daily
10am–9pm Fridays
Auckland Art Gallery Toi o Tāmaki
Cnr Kitchener and Wellesley Streets
Get your gait on no matter how much of a battle the weather outside presents.
When the weather is nothing short of questionable, the world’s simplest sport is difficult. Running might supercharge the endorphins, massage out any stubborn creative blocks and act as a therapy session, but when you are cocooned in a feather duvet and the sun isn’t due to rise for at least another hour, it’s easy to see why bed conquers this much loved outdoor pursuit.
Mindset is what separates those who remain in the cocoon and those who charge out the door, facing rain, hail, sleet and wind. The benefits are largely psychological; battling the elements helps to keep the dreaded Seasonal Affective Disorder at bay, while the rush of endorphins encourages you to mull over life-altering decisions while you pound the pavement and frosty grass.
To get started, strategically organise running dates several days a week, as there’s no wimping out when a shivering friend is waiting. If that’s not doable, tell yourself that you can retreat indoors after five minutes if it’s really that bad. Chances are you’ll keep at it.
There’s more to see and do out running in the fresh, frigid air than there is burning rubber on the treadmill, but to keep from swaddling yourself in cashmere and watching box set after box set, you’ll need to be prepared. If it can be zipped up and zipped down, is waterproof and windproof — it’s suitable for a chaotic Auckland winter season.
Choose socks made from fabrics that wick away sweat, and if it’s really biting out there, running gloves too.
Once dressed, don’t go outside straight away, warm up inside to get the blood flowing. Run up and down stairs, pick up a jump rope, or prepare with a few leg swings. When you do start running, shorten your stride initially for more control while your body adjusts to the change in temperature. Do any sprint work or slippery hill climbs towards the end of your run when you’re really warm.
Our pledge to run through winter starts now and if you need to upgrade your running routes, check out our city guidehere. We’ll be the ones out there sporting frozen, euphoric grins on our faces.
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