The new arrival we’ve been waiting for — MoVida opens the doors to its new Auckland outpost

Since the news broke that iconic Melbourne institution, MoVida would be opening an outpost in Auckland, we have waited in anticipation for our chance to sample the delicious food that has made this restaurant so globally acclaimed. So it is with great pleasure that we mark MoVida’s official opening — its arrival in the space that once was Ostro (on Level 2 of the Seafarers Building) not only a boon for the industry, but symbolic of the ways in which Auckland’s hospitality is maturing into something more indicative of our international appetites. Having been treated to an early preview of its Spanish-influenced cuisine, we can tell you with confidence that this is a new opening that everyone should be excited about, and with bookings open now, is one that we expect will be popular from the get-go.

Left: Anchoa – Hand-filleted ortiz cantabrian artisan anchovy on crouton with smoked tomato sorbet. Right: Restaurant Founder and Executive Chef Frank Camorra.

MoVida’s Head Chef and Founder, Frank Camorra first brought his popular, Bourke Street restaurant to our shores nearly a decade ago with a pop-up at the restaurant whose place it has now taken. From there, a collaborative relationship blossomed between Camorra and hospitality pioneer (and one of the minds behind Savor Group) Lucien Law. So naturally, when looking for an international destination to set up MoVida’s next global outpost, the site where the restaurant had its first taste of New Zealand was an obvious choice. Reimagined by lauded local design studio Izzard Design, the Britomart space is unrecognisable, finished with gorgeous booth seating and a warm and welcoming vibe that feels distinct while still being inherently connected to the MoVida aesthetic we all know and love.

Left: MoVida interiors by Izzard Design. Right: Salmon – lightly cured Big Glory Bay salmon, beetroot & tamarillo gazpacho

Food-wise, the MoVida menu is filled with joy, passion and creativity, where the cuisine is treated like a conversation, and diners are served flavoursome fare that plays into MoVida’s signature made-to-share, tapas style. Alongside a line-up of iconic MoVida dishes like Anchovy with Smoked Tomato Sorbet and Carrillera De Buey (very soft beef cheek braised in spiced red wine and sweet Pedro Ximenez sherry and served with cauliflower puree), sits a selection of wood-fired seafood dishes like paella, designed to capitalise on New Zealand’s abundant kai moana. The wood-fired oven is a MoVida first, but is something that Camorra tells me he is excited to utilise as a new vehicle for his culinary vision (as well as a way to show off the talent he has in his Auckland kitchen). As such, it has informed most of the dishes on the menu.

Paella de Marisco – Wood fired, seafood paella, scampi, banana prawns, ling, calamari cooked in bomba rice.

While nowadays, most dining establishments ground their menus in plates designed to share (it is almost impossible to find a place that doesn’t), when MoVida opened two decades ago, this idea was a novel concept. True to Camorra’s vision for the space, the original restaurant quickly became a pioneer in tapas-style dining, where guests were more than happy to sit at its bar and share food — while still enjoying a refined and polished experience.

Left: Tartar – Wagyu rump, beef tartare & pickled kohlrabi, cured egg, on an almond & horseradish cracker. Right: MoVida bar by Izzard Design.

“I think that was the most surreal moment in my career: realising that it worked and that by sticking at it, the MoVida bar became the place people wanted to sit,” Camorra reflects. “I think Auckland’s restaurant is very much of its own style and is different to the other restaurants, but still offering something that hasn’t been done very often outside of Spain.”

Left: MoVida interior by Izzard Design. Right: Alcachofa – Jerusalem artichoke with lardo & Ōra king caviar.

At its core, MoVida is a restaurant that offers vibrancy in every sense of the word. Drawing on nearly 20 years of success in Melbourne, the new Auckland destination offers a take that pays homage to its origins while feeling grounded in its own, individual context. When considering the MoVida legacy, two decades down the track, it feels like this is the beginning of something great.

Opening hours:
Tuesday — Saturday, 12pm until late.
Closed Sunday & Monday.

MoVida Auckland

Level 2 Seafarers, 52 Tyler Street,
Britomart, Auckland


Embrace the season with our edit of all of the compellingly great reasons to head out this winter
The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
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Celebrating the bold and the brave, our inspiring new Spring Issue is here

When we sat down as a team to plan our Spring issue, it was the collective desire to harness a spirit of resilience that inspired our overarching theme. With everything that has been going on in the world and even closer to home, as well as the various challenges we had to overcome just to bring this issue to you, ‘The Bold & The Brave’ felt an appropriate cover line for our time.

In the pages of this issue, we celebrate ideas of boldness and bravery via interviews with people like cover star Julie Pelipas (the former fashion director at Vogue Ukraine and founder of upcycled fashion platform Bettter), who speaks to us about launching Vogue in her home country, reimagining the global fashion system, fleeing Ukraine after Russia invaded in February and why winning the war is the only way forward for the world. We also speak to Anna Mowbray (the co-founder of Zuru Toys Co.) who offers an exclusive interview in which she offers rare insight into her fascinating career trajectory, a journey that has seen her go from a small Waikato farm to becoming one of the most successful, self-made entrepreneurs globally (the toy company she co-founded with her brothers now garners billions of dollars in annual revenue).

Elsewhere, our Editor-in-chief offers a guide on some of the most tantalising tipples around Auckland in a cocktail-centric edition of her ongoing ‘My Year of Magical Eating’ series, and we sit down with local Instagram sensation Polly Markus of Miss Polly’s Kitchen, to talk about growing her social media side hustle into a fully-fledged cookbook — out now. We also pick the brain of Australian hospitality legend Frank Camorra, as he opens the doors to his new MoVida outpost in Auckland (a very exciting addition to our local dining scene).

Of course, we have also delved into all of the important trends to know about in the realms of design and fashion (including a deep dive into the most significant moments from Fall Haute Couture Week) alongside a number of thorough round-ups of the new and noteworthy pieces to add to your homes and wardrobes.

Those seeking escapism will find a version of it in our spring culture pages, where we detail the books to be reading, the shows and films to be watching and the podcasts and albums to be listening to over the next few months. Or for a more literal interpretation, our navigator section presents a line-up of the most exquisite new hotels that have recently opened in Paris, London, New York and Los Angeles (as if you needed any more reason to plan an overseas trip).

Ultimately, this issue is a celebration of those who work tirelessly to contribute something of substance to this world. Be it on a small, local scale or a more global, far-reaching one. We hope that its pages deliver some kind of inspiration as you move out of winter and into the season of growth, new beginnings and fresh perspectives.


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From the brains behind Gochu comes a delicious Korean restaurant and wine bar

According to Korean culture, the most auspicious sign of the zodiac is the rabbit, which is a symbol that, for local Korean chef (and rising hospitality star) Jason Kim, has become something of a recurring motif. Now, Kim is harnessing the lucky symbol for his new culinary venture, Tokki (Korean for ‘rabbit’), a delicious restaurant and wine bar serving the kind of Korean food you’re unlikely to have ever tried before.

Born in Korea but raised in New Zealand, Kim’s cuisine is beloved for the way that it straddles the two cultures in which he was raised — where authentic bites are delivered in a contemporary way, and fresh New Zealand produce is harnessed to create truly unique dishes.

You may be familiar with Kim’s Commercial Bay outpost, Gochu, famous for its milk buns that regularly sell out. Otherwise, you might know him from his tenure in the kitchens of some of Auckland’s best restaurants, including Sidart, Cassia, The Grove and Clooney. Tokki offers something different. Its menu heroes pared-back but delightfully inspired cuisine that puts an unexpected twist on authentic flavours, while its inviting space is set in the heart of Milford’s bustling main street (a northern suburb not previously known for its culinary offering). In a way, Tokki marks a return to Kim’s roots, and the result is pretty special.

Left: Jason Kim serving Flat Noodles with Chilli Pork. Right: Tokki Toasties with Mortadella & Oiji.

Kim describes the Tokki menu as authentic fare, with none of the fried chicken, bubbling clay pots or lashings of chilli and cheese one might expect from a typical Korean restaurant. While still a casual affair, the food here offers a more playful take on Korean cuisine without losing its refined edge. Ultimately, Tokki grounds itself in a menu of considered and elevated traditional dishes that reimagine classic street-food tropes and snacks that speak to the chef’s heritage.

“Korean cuisine is not just strong flavours and cheap and cheerful,” he shares. “Traditional Korean is more subtle and elegant. It’s about highlighting beautiful produce and the flavour and freshness of the ingredients and not messing around with it too much.”

Left: Crispy Chicken Wing stuffed with Prawn & Mushroom. Right: Beef Short Ribs with Black Garlic Jus & White Kimchi.

You can find this homage to traditional foods in dishes like the crispy chicken wing, carefully stuffed with prawn and mushroom, or the Tokki toasties, filled with layers of mortadella and oiji (pickled cucumbers). And, of course, the mouth-watering beef short ribs with black garlic jus and white kimchi. For dessert? Melona smores, of course — a traditional Korean ice cream, presented as little works of art.

This ode to traditional cuisine is concerned with more than just flavour alone, seen in one dish made of noodles up to a metre long, something that Kim tells me is believed to be beneficial for your health in Korean culture. This attention to detail is seen at every level of Tokki’s menu, with many of the ingredients made and fermented in-house, including the kimchi, soy sauce and soybean paste, and a strong focus placed on traditional foods, with specialist produce sourced from Korean growers in Silverdale.

Left: Melona Smores. Right: Tokki interior.

As far as drinks are concerned, Tokki’s menu comprises an impressive offering of wines curated by Hiro Kawahara, a sommelier and friend of Kim’s. Showcasing a range of exceptional New Zealand and French wines, alongside a selection of fine natural wines, exquisite Japanese whisky and authentic soju digestifs, the libations on offer run the gamut from classic drops to specialised spirits and promise to complement the food perfectly.

Despite its North Shore neighbourhood, we’re expecting news of Tokki’s delicious food to draw people from all over Auckland to sample its unique offering. Our advice? Book a table now to experience it for yourself, you won’t be disappointed.

Opening hours:
Tuesday — Saturday, 5pm until late.
Closed Sunday & Monday.

Is there a new opening you believe should be on our radar? Let us know at [email protected]


87 Kitchener Road,
Milford, Auckland


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Auckland’s innovative fitness studio XI Labs has opened its doors in Parnell

For fitness trainer Xi Cao, wellbeing has always been a focus — both personally and professionally. Over the years, this passion has seen her undertake a range of training, including in TRX suspension, reformer Pilates and EMS (Electro Muscle Stimulation), driven by a desire to understand functional movement, science-based fitness and the latest technology. Now, having long applied her philosophy of targeted training to help her clients harness their full potential, Xi has opened the doors to her very own studio, and we have your exclusive chance to try it first.

XI Labs is a beautiful, new boutique space in Parnell that offers a wellbeing haven grounded in the goal of helping people transform their bodies and reimagine their health. Filled with natural light and finished in beautiful furnishings and a cool, contemporary palette, the studio is the perfect setting in which to escape the daily grind, recalibrate and recharge.

Described by Xi as a “technology-driven fitness studio,” XI Labs’ offering is all about training smarter, not necessarily harder. For those interested in Pilates, the studio offers bespoke classes with either Xi herself (an Elite trainer) or Meech Aspden (a Master trainer who specialises in clinical Pilates) centred around the classic Pilates tenets of stretching, toning, strength and posture, using state-of-the-art equipment.

Elsewhere, EMS sessions are available for those seeking something more rigorous. Touted as one of the most effective ways of achieving a tighter, leaner and more toned body without spending hours in the gym, EMS training is used by elite athletes the world over and offers the same (if not more) benefits as a 90-minute gym session in just 20 minutes of work — seeing the user hooked up to a machine that sends pulses through their muscles as they move.

Or, if it’s a more traditional style of training you’re after, XI Labs also offers one-on-one personal training tailored to your specific needs and goals. Here, Xi will use resistance and weight training in conjunction with TRX suspension bodyweight exercises to challenge her clients.

And when the hard part is over, XI Labs offers the option of recovery sessions with the studio’s Air Pressure Recovery System — a technology that uses a multi-chamber, air-pressure compression system to aid in a faster recovery, as well as a targeted, soothing massage to promote relaxation.

From its varied training options and recovery sessions to its wonderfully calm environment, XI Labs is the perfect spot to kickstart your fitness journey in the lead-up to summer. After all, what better time than now to put your health at the forefront?

XI Labs

Level 1
125 The Strand
Parnell, Auckland

(09) 302 0435


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Workshop Denim’s collection is trans-seasonal, timeless and effortlessly cool

When you consider menswear over the decades, quality essentials have remained at the forefront of shifting trends. As such, it is pieces rendered in durable, well-made fabrics (like denim) and styles that are universally flattering and inherently timeless that signal success for any closet, which is why the latest menswear collection from Workshop Denim is a welcome addition to our wardrobes.

At the heart of this sleek collection sit pieces that epitomise high-casual, tailored, men’s streetwear, fashioned from a raft of new fabrics. Carefully chosen for their quality and weight, textiles like a military cotton flannel, a wool blend and a Japanese Calvary twill result in pieces designed to be layered, that will last for many seasons to come.

As far as hero pieces go, one highlight is definitely the new Leather Collar Chore Jacket, cut from a wool blend melton with a genuine leather collar — the perfect, versatile outerwear. Also offered in a Japanese cavalry twill and military cotton flannel, it draws on traditional suiting elements with a modern aesthetic, integrating classic utilitarian styling with a clean, tailored fit. We think it is best paired with the matching cavalry twill Minimal 5 Pocket Straight Leg or the Slim Fit Selvedge jeans, a simple, elegant combination that will work for any kind of personal style.

Elsewhere, the Classic Engineer Shirt in a Japanese heavy cotton herringbone and military cotton flannel is a piece that speaks to the essence of the collection, embodying the ideas of elevated everyday wear, meticulous craft and thoughtful design that make this collection feel so timeless. After all, as people increasingly demand durability, sustainability and substance in their personal fashion, what could be more appealing than timeless design?

Encapsulating Workshop Denim’s focus on creating authentic clothes for real life, this new collection offers the perfect trans-seasonal line-up to see you through to next year, and beyond.


74 Mackelvie Street,

(09) 361 3727


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These cute Versace vases are exactly what your interiors have been missing

Anyone who says that pastel is passé clearly hasn’t encountered Versace’s most recent homeware collection with Rosenthal. Where typically, Versace’s coveted homewares are defined by their gilded, baroque aesthetic (evoking its rich, Italian history) here, all the ornamental details we might expect have been pared back for a finish that is fresh, modern and undeniably eye-catching.

Meet the new Rosenthal meets Versace vase collection. Crafted in Germany from premium porcelain under Rosenthal’s meticulous eye, these vases were modelled off Versace’s iconic ‘La Medusa’ handbag, and come in two distinct styles. While both are emblazoned with the brand’s Medusa plaque — a time-honoured signature — one iteration features monochromatic macro studs and a unique, rounded shape, while the other is a cylindrical vase with fine, decorative stitching details (as on the bag), rendered in three different sizes.

Available in shades of pastel pink and green, these vases promise to deliver just the right amount of colour to any space — their soft, understated presence a simple way of lifting the tone without making too bold a statement.

So if you’ve been feeling like your interiors need a little pop of colour, look no further than this cute new collection. Available locally from The Studio of Tableware, these vases are the accessories your space has been missing, as perfect for showcasing fresh, spring blooms as they are as striking, standalone objects.


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With her first recipe book out now, meet the personality behind Miss Polly’s Kitchen

Polly Markus has always loved food. It’s something she traces back to her Dad’s culinary skills and his penchant for entertaining. The memories of her parents having friends over for dinner were some of Markus’ fondest and were (in hindsight) what laid the crucial foundations for Markus’ own foray into the food realm via her wildly successful Instagram account and now cookbook, Miss Polly’s Kitchen

For those who don’t know her, or count among the 48,000 people (at time of writing) who follow her food-dedicated Instagram (@miss_pollys_kitchen), Polly Markus is a person who should definitely be on your radar. Commercial real estate agent by day and dedicated, self-taught cook in her own time, Markus used the disruption of the last few years to turn her passion into a burgeoning business, something that has led to the recent release of her first recipe book — a huge feat for someone whose culinary skills were only known to a close circle of friends and family until about a year and a half ago. 

Crispy Tofu Laksa

It was during 2020’s first lockdown, in fact, that Markus launched @miss_pollys_kitchen as a way to fill her time while real estate was on hold. Discovering a new way to share her love for food (that went beyond simply preparing a plate for someone), Markus’ effortless approach, relatable banter and recipes that put easy, flavoursome twists on classic dishes quickly made her stand out from the onslaught of food content being touted at the time. “I think cooking is really daunting for a lot of people,” Markus tells me, “so part of what I enjoyed about starting @miss_pollys_kitchen was that it felt like a little bit of fun… I wanted people to know that cooking doesn’t have to be serious, and it can be easy if you know the basics.”

The basics (like chopping ingredients properly, seasoning and combining the right flavours) are exactly what Markus covers in her timelapse kitchen videos, which provide a step-by-step guide on how to create her recipes at home. “I’ve had a lot of feedback from people saying that they can follow a recipe but it’s really nice to actually see how I cut the onion or the zucchini or how I put things together.” And while Instagram quickly became a creative outlet for Markus, it was the brands who approached her with partnership proposals that turned her passion project into a bona fide side hustle. “All of a sudden my weekends were filling up with shooting,” Markus reveals, “and I realised that I could actually turn this into something.” 

Something then became something more, and at the start of last year, Markus was approached by a publisher who wanted to put Miss Polly’s Kitchen in print. And after months of trialling and perfecting her recipes (sometimes four different ones a day) and seeking feedback from those who have long been privy to her talent, Markus’ debut recipe book has finally arrived — a bible for anyone who loves entertaining. 

Lamb Rump with pomegranate Salsa & Soft Roasted Eggplant

Now, Markus finds herself increasingly having to reconcile the demands of her day job with those of Miss Polly’s Kitchen. Because despite her burgeoning success, as she tells me, “I still just consider myself just a little old Instagram cook in my kitchen, with my little tripod and my iPhone, and that’s what I love.” It is this love for cooking that not only inspired Markus to put herself out there but has long been the driving force behind the food she makes — even if it is just for friends who pop over for lunch. It’s what makes her particular kind of food content so compelling — she exudes a passion that you can feel through the screen (and through the pages of her book). 

As for the future, Markus tells me she is just getting started. Having recently done a cooking course in Italy and with a few projects up her sleeve, Markus wants to continue to share her culinary inspiration, and expand her own capabilities. “I feel like there are still so many things that I need to learn,” she tells me, “and even if my Instagram went away tomorrow, I would still be doing the same things… learning about food, making food and sharing it with the people I love.” 

Miss Polly’s Kitchen For the Love of Eating, is officially out now, and available to order here.


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At last, our annual design bible Denizen Modern Living is here — and it’s better than ever

During the process of collating our annual issue of Denizen Modern Living, I find myself in the position of being more cognisant of the idiosyncrasies of interior design than ever before. While I may have had more than 20 years at the helm of design magazines, this issue is my first that is being completed while I simultaneously renovate my own home.

Like many, the overwhelming desire to elevate my own surroundings came as a result of far too many hours spent in that idiom of our times, ‘working from home’. And now, two years on, it has resulted in a much larger than anticipated, overhaul of my family home.

What I’ve learned during this entire period, from design conception and development to implementation and installation, is that there is far more that goes into creating the beautiful images that appear on the pages of our magazine than meets the eye. It is imperative that each individual element — from sofas to refrigeration, light switches to pendant lamps — all must work in harmony, to ensure the ultimate, seamless expression of one’s personal tastes. And successfully achieving this is, as I have come to learn, far more complicated than it appears at face value.

My appreciation for the creative talent that goes into conceptualising and implementing these impeccable builds is immense. The sheer number of people, from extremely talented interior designers and architects, to builders, electricians, plumbers and more, all of whom are required to bring their heads together to resolve solutions throughout the process, make me appreciate the complexities of achieving the perfect outcome even greater. While we may like to think of tradies as the people with great mechanical skills, the level of creativity that is also employed by and expected of them, should not go unacknowledged.

The symphony of all parties working together is what creates the sort of design excellence that is evident on the following pages. The immense creative enjoyment I have uncovered by working alongside and harnessing the skills of many of the great designers, suppliers and manufacturers featured in our latest issue (many of whom have been wonderful supporters of Denizen Modern Living for more than 14 years), is thrilling.

Home is the heart and soul of any family, so creating a space that is on the one hand, so extremely personal, yet on the other, still requires the collective creative thinking of so many external contractors and suppliers, who deeply appreciate how immensely important the personal outcome is, is impressive.

I hope you find as much inspiration, as I have, in this issue — on sale today.


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Perched 38 floors above the city, Auckland’s rooftop bar is elevated in every way

On the top floor of Wyndham Street’s Voco Hotel, the most understated, sweeping view of the city has been hiding — until now. Building on Auckland’s burgeoning roster of rooftop bars that all seem to be one-upping each other with grandeur, views, and how many flights of stairs it will take to arrive, Bar Albert is the newest and most elevated addition, that proudly carries the title of the highest in the country.

Left: Bar Albert interior. Right: Signature cocktails.

But it is not just height that matters; if anything, Bar Albert is proof that the best bar of this kind considers all elements of its offering, its focus firmly on what Auckland’s thirsty punters are really there for — a tempting list of cocktails and delectable snacks. The expansive outlook across the city is just a bonus.

Thirty-eight floors above Auckland, Bar Albert’s cocktail menu finds inspiration in the recognisable streets below. Expect to see cocktails like the Napier Street, the Chancery Street and the Market Place, or the signature Eden Crescent cocktail, featuring The Roots dry yin, yellow chartreuse, house-made pistachio & rosewater orgeat and a spray of rhubarb bitters, served in a coupe glass and garnished with dried rose petal. It truly is a delicious tipple.

Left: Strange Nature, Classic Martini. Right: Pumpkin & Goats Cheese Arancini with Watercress Pesto, Duck Fat Roasted Potato with Onion & Chive Dip.

As far as the food is concerned, the offering is uncomplicated but inherently divine. House-made arancini are served alongside crispy duck fat potatoes, with oysters and platters of charcuterie and cheese curated as the perfect snack to accompany a list of local hero wines.

And where interiors are considered, two words that come to mind are sophisticated and sleek. This new bar is the kind of space that feels more typical of somewhere like New York than the City of Sails. Although the crowd that awaits its opening speaks to our collective desire for venues of substance — something that bars like this are keenly aware of, seen in the quality of experience they offer.

Bar Albert courtyard.

In short, Bar Albert is upping the ante in more ways than one, and as such, is poised to become our next go-to spot, putting an elevated twist on after-work drinks or catch-ups with friends.

Opening hours:
Tuesday — Thursday, 4pm until midnight.
Friday — Saturday, 4pm until 1am.
Closed Sunday & Mondays.

Bar Albert

38th Floor, Voco Auckland City Centre
13 Wyndham Street
Auckland Central


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The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
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Left: Pumpkin Carpaccio with Rose & Saffron. Right: Pumpkin & Nasturtium Taco. Images by Aaron McLean

Vegetarians rejoice — Pasture is hosting a limited dinner series built entirely around vegetables

Pasture is famed for its multi-course degustations that showcase hyper-seasonal flavours and harness techniques like wood-firing, fermentation, and dry-ageing to create meticulously-considered dishes. Renowned for the way its chefs use every part of the animals and seafood they cook, Pasture provides some of the most sustainable, sophisticated dining in the City, while its intimate space can only seat six guests at a time. But because this restaurant’s offering is so specific and so seasonally planned, it is also not typically able to cater to dietary requirements, making it difficult for vegetarians to partake in the full Pasture experience — until now.

Left: Pasture interiors. Right: Choy sum with radish flowers.

For three nights only, Pasture will put on a special menu that heroes one thing and one thing only: vegetables. Designed to showcase the culinary power of vegetables, these immersive, multi-course dinners will uncover their full, flavoursome potential. “Working with vegetables is one of the most rewarding challenges,” says Pasture’s Owner and Chef, Ed Verner, “they provide so much diversity of flavour depending on how they are treated.” For Verner and his team, it is Pasture’s tried and true vegetarian dishes that are often cited as favourites, with the chef divulging that most of their staff meals are vegetarian too. “We feel that our vegetarian dishes are some of our most creative,” Verner continues, “with many diners telling us that the vegetable dishes are the most surprising on the menu, or even their favourites — meat-eaters included.”

As such, Pasture’s upcoming vegetarian dinner series will highlight exceptional, local produce via an innovative tasting menu that harnesses a variety of techniques (including fire and fermentation) to underline the luxurious nature of vegetables. Expect dishes like Pasture’s already-beloved tomato and raspberry, or its choy sum with radish flowers, alongside a delicious array of entirely new creations.

Of course, there will also be a curated drinks menu to pair perfectly with each course, including Champagne, cocktails, cider, beer, sake and other house made beverages. There will even be an alcohol-free pairing option, consisting of various fresh juices, fermentations and mocktails.

Left: Green broth. Right: Kitchen prep.

With the Pasture team driven by the culinary creativity that can be harvested from treating vegetables, not as an afterthought or a side, but as carefully and as respectfully as they might an animal, this limited dinner series will offer vegetarian food unlike any you’ve probably tried before. And with the evenings now locked in for the 14th of September, the 21st of September and the 5th of October only, we suggest you book your place STAT. Vegetarian or not, is one you don’t want to miss. Bookings are available here.


235 Parnell Road,
Parnell, Auckland


Embrace the season with our edit of all of the compellingly great reasons to head out this winter
The Alderman is the laid-back and light-filled new eatery in Henderson you need to know
Denizen’s definitive guide to the best toasted sandwiches in Auckland