Tiffany & Co. unveils two new rings to commemorate their 50-year collaboration with the legendary designer Elsa Peretti. The Bone and Split Rings celebrate Peretti’s enduring influence on modern jewellery, seamlessly blending timeless elegance with contemporary style.
Peretti, renowned for her minimalist yet organic designs, has been a cornerstone of Tiffany’s legacy since 1974. Her creations, characterised by flowing lines and sculpted forms, embody sophisticated simplicity. These new rings continue her legacy, offering pieces that are both striking and versatile.
Left: Elsa Hosk wearing Tiffany & Co.’s Elsa Peretti Bone Ring, Bone Cuff & Split Ring. Right: Caroline Daur wearing Tiffany & Co.’s Elsa Peretti Split Ring
One of Peretti’s most celebrated designs, the Bone Ring, receives a subtle update that enhances its original beauty. Crafted in sterling silver and 18k gold, the ring’s sensuous curves and ergonomic fit make it a standout addition to any jewellery collection.
Another signature Peretti piece, the Split Ring, features a sleek, open silhouette that elegantly wraps around the finger. This design embodies Peretti’s philosophy of “form meeting function.” “Every jewellery piece should be captivating and comfortable to wear,” she once stated.
These meticulously crafted rings, testaments to Peretti’s innovative approach, can be worn alone for a bold statement or stacked for a personalised touch. Their timeless design and exceptional quality ensure they’ll be treasured pieces for years to come, a fitting tribute to Peretti’s remarkable career and lasting impact on the world of jewellery.
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Elsa Peretti Rings
Kelsey Merritt wearing the Elsa Peretti Split Ring & Cuff from Tiffany & Co.
Words Sjaan Askwith | PHOTOS A.McVinnie | 5 Jul 2024
“Bon Pinard is inspired by the quintessential European wine bar that serves a neighbourhood,” Sarah Macdonald tells me of her and her husband’s new venture, a chic wine bar in the heart of Birkenhead, “it’s a place to catch up with old friends, eat, drink and let time pass by.”
Right: pickled mussels, preserved lemon aioli
Hospitality maestros (and husband and wife) Sarah and Jordan Macdonald are no strangers to the industry, with the talented pair currently running both Duo — an intimate, elevated bistro, and Osteria Uno — the couple’s much-loved Italian eatery (sitting side-by-side on the main drag in Birkenhead). But before teaming up to take over Birkenhead’s dining scene, the pair were already well-known culinary forces, with Jordan behind CBD haunts Culprit, Lowbrow and Little Culprit, and Sarah’s substantive experience including stints in the kitchen at Woodpecker Hill, Culprit and Fed Deli, and an appearance on Masterchef. So, it’s little wonder that the spots these two have so far collaborated on have been wildly successful, and we have no doubt Bon Pinard will follow suit.
Left to right: marinated aubergine & peppers, selection of local & imported charcuterie and salmon rillette with crostini
Occupying the spot a few shops down from Osteria Uno, Bon Pinard (which translates to ‘good wine’ in French slang) is a low-key, incredibly well-appointed, quaint neighbourhood wine bar with a stunning selection of wines and unpretentious bites, “Bon Pinard is casual and cosy,” Sarah tells me, “it’s the perfect place to drop by for a quick wine and snack or settle in and stay a few hours, and it really feels like it’s always been a part of the neighbourhood.” And from what we’ve seen, it not only feels like it has always been part of the neighbourhood but also as if it could just as easily call any quaint European town home, with an elevated yet low-key vibe that is often hard to emulate.
When it comes to the space itself, the team’s vision of a European wine bar has been perfectly realised, with one of Sarah and Jordan’s partners, Ash from Blanc Industries, conceiving and bringing the design to life, “It features a reclaimed kauri bannister and dado from an old bank in Kingsland, Sarah tells me, “The bar appears to be a hundred years old, but was handmade by his team out of French oak and a lot of detailed panelling. It really brings the vision to life.” There’s also a sun-drenched deck offering protection from the elements — to be enjoyed all year round, and a melange of vintage finds adding to the lived-in ambience.
Left: oritz anchovies, ritz & soubise
Naturally, as a wine bar first and foremost, the offering is extensive and considered — and from what I’ve seen, offers one of the best curations in the city. “The wine list is heavily European- and Kiwi-centric, with a smattering of wines from around the world,” says Sarah. “We’ve curated the list with Olivia, our restaurant manager, with around 40 wines available by the glass and over 100 in total, with a few rare gems thrown in for good measure.”
The offering will be ever-evolving to reflect the magnitude of delicious wines from across the world, but for now, at launch, you’ll find familiar favourites such as Black Estate’s ‘Damsteep’ Riesling Pet Nat alongside an extensive Champagne offering (with a few tasty magnums and rare drops such as a 2003 Dom Perignon), many a crisp, French rosé, a number of interesting varietals spanning both rich reds and textural whites, and a veritable spectrum in between — including what is, in my humble option, the best edit of orange wines in town.
There are also cocktails, aperitifs, a conscience beer list, and tasty ‘lo and no’ options — including NON’s salted raspberry and chamomile natural wine alternative.
riesling sabayon & chocolate mousse
On the food front, Sarah tells me they’re keeping things low key, with bread and butter, charcuterie, truffle-stuffed olives and the like, with several tasty small plates on offer — made for sharing. Oritz anchovies come with Jatz crackers and soubise (a French onion sauce), the macadamia nut hummus with crisps, and the smoked salmon rillettes with crostini. A much-loved Duo favourite, the whipped chicken liver parfait has made it onto the Pinard menu too, but with a twist. And for something sweet to finish there’s a rich and creamy chocolate mousse served with refreshing riesling sabayon. Sarah’s favourite dish? “The standout for me is the Vadouvan spiced braised pork cheek croquette — the perfect dish with a heavy red.”
Bon Pinard, with its tasty food, exceptional drinks, and low-key yet elevated vibe has all the makings of a go-to neighbourhood haunt, and, considering the duo bringing it to life, we have no doubt it will add yet another welcome layer to Birkenhead’s vibrant dining scene.
Opening hours: Wednesday — Thursday, 3pm until late Friday — Saturday, 12pm until late Closed Sunday — Tuesday
MoVida’s acclaimed founder, Frank Camorra, recently spent some time back in the Britomart eatery’s kitchen, crafting a delectable new menu centred on the inventive Spanish-inspired fare he’s globally know for. As always, the focus is on made-to-share, tapas-style dishes, crafted with passion and precision. Joining many of the iconic dishes MoVida has become known for, both locally and globally, is an edit of tasty newcomers which marry the depth of flavour and diverse textures typical of Spanish cuisine, with an inherent simplicity and focus on quality ingredients.
From a trio of tasty new skewers to elevated sliders, Catalan canelones, and an unmissable dessert, here, we round up our picks from the enticing new menu. Salud.
01. Bocadillo De Pescado
We’re reluctant to refer to these tasty morsels as sliders, but we’re also not sure what else to call them, given they are a mini burger-sandwich hybrid, of sorts. Light, crispy gurnard, housemade aioli, and guindilla peppers are sandwiched in a pillowy soft bun, making for an entirely satisfying starter or share plate for the table.
Pincho De Buey
02. Pincho De Buey
A duo of delectable skewers, here, flavourful slow-cooked wagyu beef rib with sherry and onion glaze is finished in the Josper, resulting in a sticky, smokey, satiating snack.
03. Pincho De Cerdo
The Korobuta Whitehart pork on these decadent skewers is marinated in Adobe spices — beautifully cut through with the accompanying pickled garlic and crème fraîche.
Pincho De Pollo & Pincho De Cerdo
04. Pincho De Pollo
And, perhaps the tastiest iteration of all on the skewer front, is the barbequed Moorish spiced chicken thigh with horopito salsa picante, sesame, and yoghurt. Served in a set of two, trust us when we say you’re going to want to keep both to yourself, with perhaps another round on the cards.
Canelones
05. Canelones
Everyone loves canelones (or cannelloni, as it’s often referred to), and MoVida’s iteration takes the beloved pasta dish to new heights. Here, Catalan-style canelones are filled with slow-braised duck and porcini, baked in a nutmeg brandy velouté. Simply sublime.
Arroz Con Leche
06. Arroz Con Leche
And no visit to MoVida is complete without indulging in one of the eatery’s delectable desserts. This newly added delight is Camorra’s take on a rice pudding, served with a beautifully tart and subtly sweet poached rhubarb compote, and topped with rose ice cream.
Embarking on a première (or even sophomore) attempt at the slopes requires much more than strapping your feet into a piece or two of wood. If you’re smart, you’ll leave the ski field with your relationships still intact and the foundations to build toward that graceful virgin alpine run NEXT time. So THIS time remember:
Slope Etiquette
10 Rules of Engagement
01. Have fun
The perfect first day is having fun and learning something, the second best day is having fun and learning nothing.
02. Sharing is caring
The spectrum of beginners is vast on the slopes, yet often confined to one area. Always give a wide berth where possible. Wave gingerly to the mum who is worse than her kids, nod warmly to the dad with his kid between his skis, smile discreetly at the dad worse than his kids, wave cordially to the mum with her kid between her skis, high-five the fumbling parents who barely remember their years of ski lessons and raise your glass to the townies who have never set foot on a ski field. As for the mismatched couple of attractive, advanced expert and clumsy débutante time bomb, give them your prayers.
03. Take a lesson
Much like flat-pack furniture, instruction is really important if you don’t want to waste a day making a desk that can’t stand up. If you’ve ever attempted to put together furniture with a loved one, you’ll know your relationship is immediately at stake. And like that time you thought you were learning basic Japanese but ended up with a vocabulary made entirely of cuss words… new skiers must take the time to learn the proper techniques from qualified instructors first, or risk a lifetime spent breaking bad habits (and offending others).
04. All for one and one for all
While group lessons may seem like a good idea, in reality, everyone is different and your rate of learning may not compare to that of others. Stick to the one-on-ones.
05. Sustenance
When it comes to food, it is essential that you eat breakfast. We must also take this time to advise you never to hit the ski town supermarket after a day on the slopes. This is where you will find the rest of the previously skiing public (hungry and disorganised). In high season, the ski town supermarket between 3:30pm and 6:30pm is Black Friday Walmart. Every time.
06. Check the weather
You wouldn’t head to Piha after a westerly storm rolled by… so don’t expect to have a good time learning how to ski when the weather is anything other than calm (for the clarity) and close to zero degrees (for the snow quality).
07. Dress appropriately
Wearing cotton is a bigger no-no than white at a wedding. Layer up with synthetic and wool fabrics which pull moisture away from your body so it can’t freeze right through you. The most important element of your attire will be the pants. As you’ll be spending most of the day on your rear, try to make it a well insulated one. A helmet is a must, as are very waterproof gloves/mitts. Lastly, the goggles are the window to the soul, if your goggles are foggier than Jack and Rose in that vintage town car, there won’t be a happy ending.
08. Rent accordingly
Second hand equipment is by all means usable, but don’t learn on your friend’s skis from the 80s. Consider renting updated equipment that will come (mostly) clean, waxed, sharpened and crucially: in your size. Many first timers are embarrassed to try on five pairs of boots while their friends or family anxiously wait outside the rental shop (taking selfies). If that is the case, head to a ski shop in advance to try on a few pairs and feel confident about your fit.
09. Map it out
Explore the piste-maps of your ski field of choice online before you set boot on snow. Be mindful that ‘go big or go home’ does not apply to learners and set realistic goals. If you exhaust yourself on the gentle hills and then try an intermediate trail in the same day, it’s easy to become intimidated and leave feeling defeated. Your ‘go big’ will literally turn into a ‘go home.’
10. As for the kids
Skiing can be like a virus similar to chicken pox — the older you are, the harder it can be to conquer. As such, parents are inclined to lock their children in a room full of other infected hosts at the youngest plausible age until it catches on; this is known as ‘ski school’. Speaking for all youth instructors, your child should be potty-trained and able to follow basic directions before even considering planting them on skis. Enrol in advance, put snacks in their pockets, their names on their equipment, your details around their necks and disappear. Escape their tiny clutches for some well-earned time off (or on the piste).
Slope Etiquette
On-field Specifics
Right of way
While it’s true that the skier in front has the right of way, it may also be true that they are in the way, if this is the case pick a lane and swiftly shoop by, making absolutely no eye contact. Remember, much like driving, in the case of a collision, the skier at the back is always the responsible party.
Assisting others
While it may be somewhat amusing when someone eats snow on the mountain, it must be noted that accidents of this variety can happen to the best of us (particularly those who are new to the slopes). Next time you approach a wipe out and consider gliding past, pause to consider that this very pile-up could be absolutely anyone — always provide assistance.
Lift line cutting
Lift lines can be notoriously long at even New Zealand’s less popular ski fields, we get it, but cutting in is a big no-no. Instead of loudly sighing, complaining, eye-rolling, and kicking snow, come prepared with snacks, AirPods and, ideally a non-dull slope partner.
Exiting the lift
Directly after your exit from the chair continue your descent. Communal clusters have no place here.
Pausing on piste
At times you may be affected by fatigue or come across the perfect photo opportunity while on piste. However, stopping directly in the middle of the slope isn’t recommended if you do not wish to end up in a snowballing pile-up.
Going off-piste
Telling others you’ve been skiing off-piste is much easier than actually skiing off-piste, and wouldn’t be wise for a novice. ‘Traversing a little in search of fresh powder’ isn’t a phrase that you should be uttering, ever.
Slope Etiquette
The Art of Aprés
Whether it’s been a successful or a mortifying day on the slopes, how you perform at the aftermath function is what truly defines your holiday. While New Zealand’s aprés-ski culture is stunted by our geography, thanks to the minimum 40-minute drive down the mountain, it’s no wonder Aotearoa’s aprés-ski scene is a limp courgette in the garden of European refinement.
The venue
General consensus is that you should be able to ski, stumble or stroll your way quickly after (or during) the final run of the day. The perfect venue acts as a pit stop between skiers and their personal hygiene, sipping into a drink is far more important than such banal activities as showering.
The drinking
Any physical activity requires re-hydration, and most hard work deserves some sort of alcoholic beverage. Aprés-ski is where these outcomes collide. But be warned even the good ones can get destroyed in these environments, The high altitude and the likelihood of actually being dehydrated already, means care should be taken to avoid fast becoming the not-so-hot mess.
The fashion
The expectation to continue festivities in your base layer or ski gear is the foundation of the aprés-ski uniform, and the very fabric of its carefree sentiment. If you go home to change, not only will you miss the fun, you’ve missed the point entirely.
Slope Etiquette
Those to Avoid
Spontaneously combustible family units
Usually led by an overly confident adult family member, these groups can range in size from four up to twelve and encompass a variety of ages and skill levels. Give them a very wide berth as they are known to be explosive at freezing point.
Snowboarders
All of them. A varied group who have a tendency toward clothing two sizes too big and are attached to a single board. Snowboarders will constantly annoy you and get in your way. Not to be confused with mono-skiers, as below. This group has no grounds for their blanket disdain of all skiers and as such should be avoided at all costs.
Mono-skiers
Skiers attached to one ski. Tell them to find a lake, or get another ski.
Go-bros
Guys who are taking their Go-Pro-ing far too seriously. They will do whatever it takes to get the perfect shot regardless of their own safety, your safely, or your line down the mountain. They are most often seen awkwardly holding their Go-Pro on the end of a short ski pole, following it down the mountain like a snake following its charmer. True go-bros will also have a Go-Pro permanently attached to their head, even while taking a break for lunch. Some may even have a third at the back of their head. No one will ever care to watch any of their videos.
With the sobercurious movement gaining significant ground, more and more people are (when it comes to drinks) opting for the teetotaller-friendly alternative — whether in the name of virtuous health or simply to drink a little less. So, if you too find yourself on this bandwagon, or somehow at the mercy of Dry July, and it’s a delicious, alcohol-free drink you’re seeking, we have rounded up the best non-alcoholic cocktails in Auckland. So good, in fact, that you’ll never miss the real thing.
Passionstar Martini from Soul Bar & Bistro
Passionstar Martini from Soul Bar & Bistro
Leave it to this grand old dame to concoct what might just be the drink of Dry July — a sober flip on this most loved cocktail. Soul’s Passionstar Martini marries London Dry, passionfruit and pineapple with whites and bubbles for a sweet and delicious sip that calls you back for another round.
Lyre’s Enzoni from Hotel Ponsonby
While we’d much rather be living out our European Summer mood board, drinking one too many of these in the motherland, Hotel Ponsonby’s version is sans-alcohol, which feels surprisingly more uplifting than one would think. For those unfamiliar, the Enzoni is a distant cousin of the Negroni and the Gin Sour, with the vermouth component removed and replaced with fresh muddled grapes — delightfully summery, we think.
Advieh’s beautifully balanced, and not at all too sweet ‘Verdant Harvest’ cocktail
Verdant Harvest from Advieh
Beautifully balanced, and not at all too sweet, Advieh’s ‘Verdant Harvest’ offers a refreshing blend of Seedlip’s herbaceous Garden 108 complemented by tangy sorrel and lime syrup, and finished with a delightful fizz for a sparkling sensation.
Masu (featuring) – Virgin Yuzu & Passionfruit Margarita, Japamoni, Ko-Ume Berries, Raiko, Southern Beach Sling & Open sesami
Virgin Yuzu & Passionfruit Margarita from Masu
When cutting back the alcohol, there are fewer things we find ourselves sad to part with than a classic margarita, and slightly less so their spiced counterpart. Refreshingly tart and vibrantly hued, the Virgin Yuzu & Passionfruit Margarita from Nic Watts’s Masu presents as a tantalising twist on a classic cocktail. Boasting a blend of Lyre’s Agave Reserva Spirit and Lyre’s Orange Sec, the mocktail is elevated with the addition of passionfruit, yuzu, chamomile and vanilla, resulting in a sip that’s both sophisticated and satisfying.
Aperol Spritz from Andiamo
Effervescent and effusive, the Aperol Spritz has become the quintessential sip of summer we still crave, even now. With its incomparable hue and distinctive blend of bitter orange, rhubarb and herbs, Andiamo‘s non-alcoholic take on this Italian aperitif is the perfect choice for those seeking a refreshing and sophisticated libation (or observant children hoping to imitate their parents).
the utterly refreshing ‘Cetriolo’ cocktail
Cetriolo from Bivacco
Sidle up to Bivacco’s lively bar and indulge in the utterly refreshing ‘Cetriolo’ cocktail — a heady mix of Seedlip 108 infused with crisp cucumber juice and elderflower, enhanced with a hint of zesty lemon, and finished with velvety egg white. With a smooth and vibrant taste, this is a libation perfect for sobercuriosos possessing a sophisticated palate.
Amaretto Sour from Depot
Al Brown’s Depot has made a virtuous take on this crowd favourite. Employing Lyre’s Amaretti, for a spirit that could almost be mistaken for its alcoholic counterpart, and the necessary lemon juice and sugar syrup, aquafaba (read: chickpea brine) is used here as a foamy egg white substitute, making it a mixture for all.
Amano’s Grapefruit & Seedlip Garden Cocktail
Grapefruit & Seedlip Garden from Amano
Sure, we go to Amano for the food but let it be known (if you didn’t already) that their bar always provides. Harnessing Seedlip’s frighteningly close range of non-alcoholic gins, the mocktail menu here is something to be revered. Our favourite draws on the bitter flavours of grapefruit and the tartness of lemon and finds a fun layer of foam from egg white (which can be omitted for any vegans in the room), topped off with fresh mint.
Peach Me from Sìso
While some non-alcoholic cocktails earn a reputation for being far too sweet, Sìso finds the perfect balance. Their hero, Peach Me, marries yellow peach and white peach for a naturally light and slightly summery drink, and the addition of soda keeps the finish fresh and crisp. A welcome addition to any long lunch.
the light and delicate ‘White Peach’ cocktail from Anise
White Peach from Anise
At Sid and Chand Sahrawat’s Anise, rich, vibrant flavours reign supreme, and this light, delicate cocktail is just the tonic to accompany the multifaceted dishes on offer. Reminiscent of a sun-kissed orchard in summer, the eatery’s ‘White Peach’ melds citrus-forward Seedlip Grove 42 with lychee and white peach — offering a delicate sweetness. This refreshing and aromatic cocktail is further enhanced by lemon’s bright acidity and a touch of green citrus oil.
NAmeretto Sour from Ahi
At Ahi, the tremendous talents behind the bar have answered a need with the addition of their delightful NA-maretto Sour. Employing Lyre’s American Malt, paired Lyre’s Amaretti, falernum, lemon and egg white, in a rendition strikingly close to the real deal.
Swarovski has been on a spellbinding journey across the past year, reimagining the brand and retail stores. Beginning with the unveiling of its ‘Instant Wonder’ stores across the globe, the transformation has evolved into a striking new retail concept dubbed ‘Wonderlux’ — the newest of which has opened its doors on Queen Street, inviting Aucklanders to immerse themselves in a world of wonder.
“Our new store concept is an incredible ode to the creativity, and the result of Swarovski’s strong new vision, a realm where science and magic meet. Playful, aware, and always boldly chic, our aim is to reflect desires and dreams in the physical space of our stores, and to underline our new age of crystal living,” says Giovanna Engelbert, Creative Director at Swarovski.
As such, the stores are designed to ignite imaginations, with each entrancing space paying homage to the shimmering beauty of crystal, and reflecting the uniquely captivating charm of the city itself. The new Queen Street store is a true feast for the senses, as mesmerising metallic finishes and fluted glass combine with chrome and silk touches throughout, culminating in a truly wondrous experience.
Situated on the ground floor of the Heritage-listed Dilworth Building, the store slots perfectly into its luxurious surrounds, sitting alongside a wealth of other luxury brands such Hermes, Dior, Prada and Bulgari.
Swarovski’s newly reimagined visual identity is referenced throughout the striking space, with areas delineated with colour blocking in the brand’s signature hues, with myriad octagons adorning the walls in a breathtaking display of product and pattern, with the entire concept paying tribute to the wonder of crystal itself. Carrying the highly anticipated Swarovski Create Diamonds Assortment upon opening, the sumptuous new store, much like all of Swarovski’s spaces, and pieces themselves, beckons you in; promising a world filled with magic and special moments.
If you have plans to attend one of the All Blacks games at Eden Park across the upcoming season, why not make an afternoon of it with a pre-game bite and beverage nearby? Not only will you avoid the traffic and any parking debacles by arriving well ahead of kick-off, but you’ll also have the chance to enjoy one of the many tasty eateries, low-key gastro pubs, and convivial bars in the area.
Kingsland boasts a slew of epic spots perfectly suited to a casual afternoon drink. Here, we round up the top bars and eateries in the neighbourhood for a satisfying pre-game bite and beer (and perhaps, celebratory beverage post-win).
For the inside word on upcoming events, both at Eden Park and across the city, Auckland NZ has all of the details. And if you’re looking to get your hands on tickets to one of the upcoming All Blacks games, we suggest getting in quick, here.
TheUrbanaut Brewery and Taproom in Kingsland is known for its colourful craft brews, and the brewery’s eatery — an epic Smashburger kitchen dubbed Burgernaut, is loved city-wide for its simple yet sensational burgers. With all of the classics on offer, as well as an ever-evolving specials offering, and extensive vegetarian and vegan menu, there really is something for everyone, and, when paired with Urbanaut’s icy cold full-pour beers from the twelve rotating taps on offer, there are no shortage of feel-good ordering configurations that will keep you coming back.
Occupying an ex-factory in the heart of Kingsland, Garage Project’s Taproom & Cellar Door is a vibey spot for a bite and tipple any day of the week, but Saturdays and Sundays are when this lively location really comes into its own. Pared-back, sleek, and contemporary, the sprawling space houses a number of the much-loved brewery’s beers on tap, rotating frequently, with a focus on tasting flights, served alongside a concise, tasty small menu of share plates.
At Umu, specially fermented sourdough bases are dressed with delicious toppings — wood-fired in the eatery’s epic hallmark pizza oven. Umu’s pizzas hit the spot every time — petite enough to eat a whole one to yourself (although, they’re definitely not stingy), with exceptional dough and beautifully fresh ingredients that help to ensure you don’t feel weighed down afterwards.
For a taste of Jordanian cuisine, look no further than Kingsland’s Petra Shwarma. Take your pick from dishes such as Jordanian mandi (spiced rice with grilled meat, raisins and cashew nuts), a cheesy Jordanian-style fajita and Jordanian shawarma with pickles. With a dedicated vegetarian menu, there’s plenty of vege-friendly options to choose from. Try the mixed platter with salad, haloumi stuffed pita pockets, falafel and hummus.
From hazy IPAs to epic sours, and everything (and anything) in between, Saint Leonard’s Brewing is a lively, weekend-only spot with a large on-site brewery and sprawling beer garden. Here, you’ll find the brewery’s own, ever-changing drops available alongside a conscience but considered menu of epic tacos and tasty Mexican sides.
Located in the heart of Kingsland, right beside the train station, Taiko is a laid-back Japanese eatery known for its authentic sushi and Izakaya (a Japanese take on tapas). The experienced skilled chefs serve a range of authentic Japanese dishes accompanied by Japanese beer, fine wine and sake.
This unpretentious sake bar and eatery serves both traditional and contemporary Japanese fare crafted with expert precision, specialising in incredibly fresh sashimi, and a number of familiar favourites — from Agedashi Shiki Tofu to Icco Special Karaage, alongside experimental takes, such as the eatery’s infamous, must-order White Fish Tempura with curried sweet & sour sauce. There are also, of course, a host of satiating sakes on the menu — a more than perfect pairing for the umami dishes on offer.
An always lively spot serving epic food and even better drinks, Citizen Park is one of the Kingsland stalwarts we turn to time and time again for consistently good vibes. On the food front, the influence is Modern American, and as such you’ll find a number of tasty delights on offer — from Sticky BBQ Pork Belly Bites to Crispy Chicken Wings, tasty Poke Bowls, Burgers, Ribs and more, while, when it comes to drinks, there are plenty of tap beers, wines, and ciders alongside an extensive list of convivial cocktails. With a sprawling outdoor area with plenty of shared tables, it’s a perfect place to park up pre (or post) game.
You can’t call yourself an Aucklander if you haven’t been to a BYO at Kingsland’s Canton Cafe. The ambience is fun and lively and most importantly, the food is on point. Showcasing a huge variety of meat, seafood, vegetables, rice and noodles, there’s something for everyone at Canton, but make sure to order the iconic black chilli prawns.
Serving the best in Caribbean cuisine, Nanny’s Eatery is a laid-back eatery with a laissez-faire vibe, turning out hearty, belly-warming dishes with bountiful flavour, best shared with family and friends. Here, you’ll find the likes of satiating jerk chicken served alongside BBQ wings, mac ‘n’ cheese, burgers, and a slew of tasty rice dishes packed full of flavour — best washed down with an ice-cold beer or a refreshing rum from the vibrant eatery’s extensive list.
The Portland Public House is a cheap and cheerful local go-to serving western-style bites and refreshing libations, with live music come the weekend. From indulgent poutine to buttermilk chicken wings, fish & chips, steak, burgers, pizza and more, this low-key spot delivers on all fronts, with an extensive gin list, bespoke spritzes, and a bottomless brunch on Saturday to get the party started.
With 40 taps of rotating beer, The Beer Spot’s Kingsland locale is a beer aficionado’s dream, and one of the best spots in the city for a pre-game beverage. Enjoy a tasting paddle or pint on-site, or grab your favourite brew to go to enjoy pre- or post-event. You’ll also find ciders, wines, spirits and non-alcoholic options, and an ever-changing rota of food trucks serving up tasty fare.
With an intimate courtyard, a huge range of local craft beer, live music and good food, this local spot is a more than perfect place to park up for pre-gaming. An always lively vibe, 605 is a casual yet convivial spot where you can grab a drink or two and a bowl of the Drinkery’s famous fries en route to your destination, or turn to later in the peice for an evening of revelry.
Setting up shop on the corner of Ponsonby Road and Williamson Avenue is Bodega — an epic, laid-back, New York-style deli by the clever trio behind ever-popular burger joint, Parade and pizza drop-in Rosalita’s (with decades of hospitality experience between them).
Bryan Anderson, Nick Fury and Sean Bone have once again pooled their collective skills and experience to bring a much-welcomed new style of eatery to Auckland’s dining scene. Nick got his start as a chef, while Bryan and Sean’s diverse hospo backgrounds, including a stint as coffee roasters, have set the team in good stead for the style of eateries they’ve been drawn to. The trio seem to have a knack for knowing what will hit home with local foodies, with both Parade and Rosalita’s consistently drawing crowds, and while Bodega is somewhat of a departure from the quick and easy style eateries they’ve so far opened, the laid-back vibe remains. “Our travels to the States and Europe inspired Bodega,” Anderson tells me. “We saw a gap in the market here for made-to-order style sandwiches that the delis overseas do so well.” And that’s exactly what you’ll find at Bodega — epic, made-to-order sandwiches with a decidedly American slant, served alongside baked goods that would do an Italian Nonna proud.
Right: Sausage ragu Sandwich
In the mornings, the deli will serve a variety of Italian pastries made in Bodega’s bakery. Lobster tails, maritozzo, and cannoli are just a few of the traditional delights on offer. Then, from 8am until 10.30am, punters will find build-your-own New York-style Kaiser rolls. And from 11am, the sandwiches become the focus, with everything made fresh, to order — something Anderson feels will really set Bodega apart.
The menu is concise and considered, with good, honest food made well served alongside quality coffee. As far as flavours go, The French Dip is Anderson’s favourite, “I sat in a San Francisco park last year on a sunny day and tried my first French Dip, and it changed my life,” he tells me. French Dip, for those unfamiliar, is a hot sandwich on a French roll traditionally filled with slow roast beef and melted cheese, eaten with the flavourful juices of the meat for dipping — although Bodega’s version is a little more upper crust, with with sliced braised beef, onion jus, horseradish sauce, and provolone, served with beef consommé. Sublime. There’s also a Sausage Ragù number which looks particularly appealing, pairing creamy sausage ragù with roasted red peppers, sautéed greens, rocket, and balsamic glaze.
The Lobster Tail
In a few weeks, Bodega will be moving into afternoon service too, with charcuterie, beer, wine, and cocktails on offer. Then, come September when the weather warms, there are plans to open for night service, with a wine bar-style offering in the works.
The space lends itself perfectly to both a casual, daytime drop-in and a laid-back spot for a drink and snack come afternoon. “The feel inside is warm, and the place is not huge but we have tried to re-create an old-school Brooklyn-style deli vibe,” Anderson tells me. A true labour of love, the deli was transformed by the team themselves with the help of Anderson’s father-in-law, “We were very hands-on with the fit-out. Undertaking the change of usage of a run-down, 150-year-old building was a far bigger challenge than anticipated,” he recounts, “But it’s been amazing to watch it take shape, and we’re so happy with the finished product.”
The deli has an undeniable heritage feel, with old pictures adorning walls, subtle wooden accents, and a deep colour palette, all combining to create a space that feels lived-in — a refreshing take in an era of sparse and ultra-contemporary fit-outs.
Left: Cannoli’s. Right: Sausage ragu Sandwich
Ultimately, what Anderson, Fury and Bone have created in Bodega is an unpretentious, laid-back spot that caters to Aucklanders looking for a good, honest meal or an easy go-to for a drink with friends. And, from what we’ve seen so far, it’s set to be a very welcome addition to the local dining scene indeed.
At Ayrburn, the sprawling hospitality precinct on the outskirts of Arrowtown, nothing is done by halves. The Southland hotspot has quickly become the place to be in the area, and, while we’re never short on reasons to plan a visit — given the locale, winter is when Ayrburn truly comes into its own.
This year, founder Chris Meehan and his clever team have stepped things up a notch — transforming Ayrburn into a spectacular winter wonderland. The precinct’s inaugural mid-winter ‘Christmas Wonderland’ experience has seen the grounds adorned in striking light displays and larger-than-life decorations, with an ice skating rink popping up to fully enliven the white Christmas experience.
There are a number of events taking place across the coming month suited to every age and proclivity — from Après-ski sessions to bespoke brunches to elf hunts and more, here we round up everything taking place at the precinct this July.
Après-ski at Ayrburn
When: Open now until September 22nd, The Manure Room at Ayrburn Bookings:book here
With rousing DJ sets, winter specials, and delicious food, Ayrburn has become the home of Après, inviting slope-goers to round off the day well with daily drink deals from 4pm, food specials to refuel post-exertion, and, come Thursday, Friday, and Saturday, DJs taking to the decks to get the party started.
Christmas Bubbly Brunch
When: The first Saturday of every month, The Woolshed at Ayrburn Bookings:book here
Ayrburn’s Bubbly Brunch Saturdays is an uproarious weekly shindig not to be missed, where the bubbles are flowing, the brunch banquet is exquisite, cocktails are boundless, and donning your best wares is encouraged. Be warned, this event sells out quick, so secure a spot ASAP to get in on the action.
When: In-situ now until the end of July at Ayrburn Bookings:free event
Inspired by the iconic light displays of Oxford Street, Ayrburn’s Christmas Wonderland sees the striking grounds adorned with oversized ornaments, towering Nutcrackers, and festive decorations, lit by spectacular light installations that will transport you to another world. For families planning a visit, there are plenty of activities to keep kids entertained for hours, including elf hunts and many a hot chocolate station.
Ice Skating at Ayrburn
When: Open from the 6th — 23rd of July at The Dell at Ayrburn Bookings:Purchase tickets directly at the rink, or add to your reservation at checkout when booking online in any of Ayrburn’s venues.
Glide across Ayrburn’s enchanting ice rink or watch on the sidelines with a mulled wine or hot chocolate to warm your hands, inspired by the elegance of St. Moritz. For experienced skaters, as well as beginners, this activity is perfect for all ages — bringing a touch of European winter charm to the South.
July is serving up a range of tasty new menus, delicious pop-ups, uproarious parties, new openings and more. So whether you’re an enthusiastic foodie, or are simply wanting to switch up your routine, look no further than our comprehensive July Dining Guide below.
Soul Punch at Soul
Dust off your cowboy hats and pull on your dancin’ boots, because Soul Punch is back on Sunday July 28th with an unmissable, uproarious Soul-style hoedown. Wet your whistle with a glass of Mumm Grand Cordon on arrival, followed by some of the best food this side of Alabama. Revellers will be treated to Southern-inspired cocktails as they dance the day away — with DJs playing boot scootin’ tunes from 12pm-6pm. For $125 per person, you’ll be treated to a three-course menu and glass of Mumm Grand Cordon, plus, the first 24 bottles of Mumm purchased on the day will be upgraded to a magnum. Tickets are on sale now, and we suggest you get in quick, as these events sell out fast.
Secure your spot by calling Soul on 09 356 7249.
Advieh’s On The Fly Menu
This July at Advieh, you can enjoy a delicious three-course feast on the fly, with the eatery introducing a menu designed to get guests in and out within an hour. For a modest $55 per person, diners in a rush can enjoy freshly baked bread with hummus, a light starter, and a tasty main, topped off with a chocolate dessert, all within the hour.
Running from 8pm onwards at select venues within the vibrant SkyCity dining precinct, you’ll find a number of ‘Winter Warmer’ menus, curated to inspire Aucklanders to bundle up and venture out this winter. From Cassia’s famous Tandoori Chicken Taco to a flavourful bowl of scampi miso soup at MASU by Nic Watt, here, you’ll find something to lure even the most winter-adverse diners out of the comfort of home.
SkyCity’s The Sugar Club has unveiled a new menu, inspiring city-siders to make for the Sky Tower’s 53rd floor and while away and evening in culinary bliss overlooking the stunning Hauraki Gulf. Start with fresh bread and smoked butter, followed by Quail Wellington with cumin and sesame or Market Fish with paua, leek, and sea grapes, before moving on to one of the eatery’s delectable desserts. If you’re looking for a recommendation, the Yuzu Pain D’Epices with passionfruit, honey, and cardamon is a delight.
For the intimate dining room’s latest chef-in-residence, Roses’ has called on the expertise of Quentin Ville-Renon, who you’ll usually find on the tools at Margot in Wellington. The clever chef will be taking charge of the kitchen for the month of July, with a focus on low-waste and seasonal dishes — and from what we’ve seen, you don’t want to miss this one.
Kyle Street from Culprit is taking over the kitchen at Bonita
A Fresh New Menu at Bonita
Kyle Street from Culprit is taking over the kitchen at Ellerslie eatery Bonita this July, bringing a fresh perspective to the vibrant spot with his uniquely Kiwi take on Spanish and Mediterranean-inspired share plates. Kyle is crafting a tantalising new menu filled with inventive, tasty fare, and, as always, exceptional drinks will be flowing.
Fresh from an illuminating trip to the Big Apple, Soul’s Executive Chef Gavin Doyle has delved into the melting pot of cuisines that New York is known for and has come up with some exciting new menus that capture the flavour combinations of the city that never sleeps. From timeless classics to innovative twists, each dish is a love letter to the spirit of New York. Discover something new each week as Doyle spotlights a different culinary heritage, bringing you the best of New York’s diverse tastes and encapsulating the essence of this fabulous city’s vibrant food scene. Starting with fresh French flavours, followed by with Asian influences, Italian inspiration, and finally, a celebration of sensational seafood.
There truly is no better way to end the week well than gathering your loved ones for a comforting, hearty feast and a rich glass of red, and one of our favourite neighbourhood eateries happens to be running the ultimate Sunday series — Sìso Slow Sundays. This weekly event offers a curated take on the traditional roast, with a mouthwatering menu of dishes on offer for lunch and dinner that are reminiscent of a meal made at home (although with a decidedly elevated spin).
Bar Magda’s ‘Eat It’ offering, left: Devil’s medicine cocktail. Right: baked celeriac
Celebrate K Rd Restaurant Month at Bar Magda
Bar Magda is getting amongst ‘Eat It’ — K’ Road’s restaurant month, running across July. For $65 per person, discerning diners can indulge in a two-course bespoke set menu and a cocktail or glass of Magda’s fantasy wine (the eatery’s latest release). The first course offers Grilled Chicken and Duck Liver Parfait with Barrys bat parmesan custard and house bread, while the second course sees squid stuffed with crab and prawn, served with plum sweet chilli sauce, baked celeriac, garlic tofu, chilli almonds, and Magda’s signature parsnip crisp. The bespoke menu is available every day but Tuesdays, until the end of July. For every booking made, go into the draw to win another dinner with Bar Magda valued at $300.
If you’re heading to Central Otago for a spot of skiing this winter, then a stop at the iconic Mt Difficulty is a must. This winter, they’re offering a Platter & Pinot special at their spectacular Restaurant & Cellar Door. Enjoy a lavish shared platter for two, featuring a selection of charcuterie, pickled vegetables, olives, dukkah, hummus, sourdough & flatbread, alongside a bottle of Mt Difficulty Bannockburn Pinot Gris for just $110, or swap to their Bannockburn Pinot Noir for $130. The perfect excuse to relax and savour exquisite wine with great company while enjoying the picturesque views across the beautiful Mt Difficulty winery and landscape.
Parisian-inspired restaurant and wine bar Paname Social is celebrating Bastille Day on July 14th in fitting style with their La Table de la Bastille event with Aix Rosé. The lively inner-city spot is bringing an exquisite day of French cuisine to the city, with a mouthwatering 5-course set menu including a glass of Aix Rosé and tasty canapés on arrival, lively entertainment that will keep the vibes high all day long, and the camaraderie of new friends at a grand communal table seating 100. This exclusive event is part of the eatery’s French weekend, which also features a Masquerade party on the evening of July 13th.
Left: Alla Prossima’s newly appointed Executive Chef, Gabriele Marangoni
Alla Prossima Opens in the City
Ex-Pasta & Cuore head chef Gabriele Marangoni has been appointed Executive Chef at an exciting new opening in the city — Alla Prossima, a new restaurant in Nigel McKenna’s Abstract Hotel on Upper Queen Street. Alla Prossima, meaning ‘until next time’, will feature Emiliano-Romangnola Cuisine, bringing something exciting and novel to Auckland’s vibrant dining scene.
Ortolana is hosting a delectable Truffles & Alpha Domus Night this month, featuring special guest winemaker Barry Riwai. Indulge in an evening of exquisite Alpha Domus wines, perfectly paired with decadent Perigord truffles showcased in a menu created by our Head Chef Nathan Chester. There is limited availability for this event, tickets are $160 per person and include a glass of bubbles on arrival, followed by four Truffle-inspired courses with matched wines.
Check into your own chic Champagne chalet room at the QT Queenstown
QT Queenstown’s Champagne Parlour Returns
QT Queenstown has brought back The Champagne Parlour just in time for the snow season. Set for sparkling dreams and rosé themes, The Champagne Parlour has been designed in collaboration with New Zealand creative, Evie Kemp, and in partnership with G.H. Mumm. For two months only, guests can check into their own chic Champagne chalet room at the design-led hotel, set amidst the picturesque snowy landscape of New Zealand’s majestic Southern Alps.
Taking place on July 26th and 27th at the Viaduct Events Centre, Winetopia offers an in-depth exploration of the world of New Zealand wine. Celebrating the richness and diversity of our country’s vineyards, here, you’ll find a selection of Aotearoa’s best wineries and pop-up eateries, with a diverse mix sure to satisfy every taste and proclivity.
Flame-grilled, sensationally seasoned, and perfectly paired with a winter-warming red — Esther’s Steak Night is carnivorous dining at its finest. Masters of the grill, Chef Sean Connolly and Executive Chef James Laird know a thing or two about a good steak. Fired by Sean’s passion for sourcing the best beef in the world, Esther has crafted a menu of epic proportions, 4-courses, available only on Tuesdays. Begin with two of Sean’s iconic dishes, Yorkshire pudding and steak tartare, followed by Lake Ohau wagyu rib eye drizzled in red wine jus with duck fat roast potatoes and grandma’s carrots. Finish with a flaming crêpes suzette crafted tableside. This delectable offering is $130 per person, and available on Tuesdays from 5.30pm across July.
Local matcha purveyors, Matcha Made, are tapping into the tasty trend sweeping the globe — Strawberry Matcha, launching a strawberry-infused iteration of its organic Japanese ceremonial grade matcha this month — sourced sustainably from Uji, Kyoto. Pop into Daily Bread or Williams to get your matcha fix, or grab a tin for home from Superette in Commercial Bay.
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