Faraday Street has become somewhat of a cultural hub in across the past year, with a host of creative residents who sit outside of the ‘typical’ design destinations to offer something unique. This Friday, the street is once again pooling their collective offerings — hosting an evening of design, drinks, and discovery.
Jaimie Webster Haines (right) wearing her eponymous label
Jaimie Webster Haines — who implicitly understands the joy of clothing that is not only aesthetically pleasing, but wearable, functional, and durable, is once again set to bring her eponymous label to the street. The designer is popping up this Friday at My Exhibition showcasing her beautifully considered collection and offering styling advice and insight into the brand. As well as the clothing edit, shoppers will also find cushions from Yuva, bows from My Exhibition, beeswax candles, and tchotchkes galore — all perfect for gifting this festive season.
Ne Guerra’s selection of 20th century Ikebana baskets
Elsewhere in the vicinity, My Exhibition’s Faraday Street compatriots Ne Geurra and Föenander Galleries will both be open on Friday afternoon and into the evening. Ne Guerra is offering an evening of Ikebana — inviting those curious to indulge in an evening of Japanese floral arranging as they showcase their stunning new vessels, while Föenander Galleries is unveiling its final exhibition of the year. Dubbed ‘The Daylight Show‘, the showcase exhibits the diverse perspectives and innovative approaches of 13 early career artists connected to Aotearoa.
So, with so much to see (and shop) in the area, who not make a bee-line for Faraday Street this Thursday or Friday, taking the opportunity to explore what is fast-becoming the city’s preeminent design destination.
In the year since its grand opening, Ayrburn has flourished, transforming into a vibrant destination where expansive grounds, a lively rota of events, and an array of culinary offerings invite those visiting to linger longer, indulging in the idyllic precinct’s many delights.
A map of Ayrburn’s expansive grounds playing host to their array of culinary offerings
This summer, adding to its ever-present allure, Ayrburn is opening the doors to The Bakehouse and R.M Prime Produce, elevating the precinct to new heights. More than just a café or bakery, The Bakehouse is an all-encompassing culinary retreat where visitors can begin their day with artisanal pastries and coffee, or settle into the evening with crafted cocktails and seasonally inspired dishes, each infused with the signature Ayrburn touch. R.M Prime Produce presents a curated selection of the region’s finest, from expertly crafted deli meats to dairy, fresh flowers, baked goods, and Ayrburn’s own wines. Both new openings give diners the option to take their fare al fresco — to enjoy on the sprawling communal lawns.
The appeal of Ayrburn stretches beyond its culinary offerings alone, with the precinct capturing the magic of summer through a continuous line-up of immersive experiences. With the gardens in full bloom and events ranging from European-inspired Christmas Markets to convivial jazz evenings, each moment here feels like an invitation to savour the season. Families can unwind as little ones revel in specially curated activities, while couples and friends can toast to a new year on the horizon.
From dawn till dusk (and beyond), Ayrburn beckons as the ultimate summer destination — where hospitality and heritage meet, and days are spent immersed in the picture-perfect surrounds of what has fast become spectacular world-class destination.
Ayrburn’s bistro-style eatery that promises day-to-night fare for all to enjoy. Here, the philosophy is simple: quality reigns supreme, which means you’ll find delicious, uncomplicated food with a seasonal twist that is utterly enjoyable, served in a classically elegant setting. Find a cosy nook indoors or revel in the spectacular natural environment and settle in for the day in a sunny spot near the stream, or under the shade of the weeping willow trees.
When the sun sets and the mood elevates, The Barrel Room is the perfect spot for exploration. Combining an elegant bar, restaurant, wine tastings, and private event space into one intriguing destination, The Barrel room is Ayrburn’s dedicated home of revelry. With the dining room nestled among 56 ageing wine barrels and the bar’s grand piano, The Barrel Room sets the scene for both intimate seated soirées with a sophisticated ambiance or an evening of fun and indulgence.
Nestled in a beautifully restored farm building with a distinctive sloped roof, this lively venue offers a unique dining experience centred around shared plates. With a specialty focus on wine, there’s plenty of palate-pleasing surprises to leave you thirsty for more. Whether you’re perched outside overlooking the resplendent gardens, or tucked into a quiet corner inside, every inch of The Manure Room invites you to relax, immerse yourself in the world of Ayrburn wine, and savour the moment.
Ayrburn’s new store — R.M Prime Produce, which boasts a world-class butcher, and offers dairy produce, freshly baked bread, deli meats, fresh cut flowers, baked goods, and Ayrburn wine, was conceived with casual, summertime dining in mind. Here, you’ll find all that you need for meals al fresco — whether you’re stocking up for a soirée at home, or packing a hamper to enjoy whilst lounging on a deckchair in The Dell, you’re sure to find what you’re looking for, and more.
At the newest jewel in Ayrburn’s crown, breakfast slips seamlessly into lunch and stretches luxuriously into the evening. Perfect for a quick bite on the go or a lingering afternoon with friends, it’s an all-day affair featuring an elevated take on cabinet classics and casual fare, from wood-fired pizzas to fresh pasta and more. As much a spot for a quick coffee as it is a venue for milestone celebrations, The Bakehouse offers it all with Ayrburn’s signature considered design and exceptional hospitality. Grab your weekend essentials, treat yourself to a crisp glass of wine, or settle in at the long, rustic table overlooking The Dell for a convivial evening with friends. Whether it’s a quick dash or a long stay, The Bakehouse is sure to deliver.
Once the original homestead of the farm’s founding owner, William Paterson, The Burr Bar has been transformed into an intimate, luxurious watering hole. Capture the last of the day’s sun on the upper terrace, and take in the spectacular mountain surrounds. Order one of the expertly-crafted libations (the cocktails here are amongst the best we’ve had) paired with a selection of delicious snacks, and you have all the makings of an utterly idyllic summer evening.
Catering exceptionally well to littles and their charges alike, at Ayrburn there is all manner of things to keep both entertained. The Dairy is a destination filled with whimsical sweet treats that promise to hit the spot every time. Grab an icecream and make for The Dell — Ayrburn’s social lawn and a more than perfect spot to spend an afternoon.
With less than 50 days to go until Auckland takes centre stage for the ITM New Zealand Sail Grand Prix, anticipation is building for one of the most exciting events on the sailing calendar. Fresh off a victorious start to the 2025 Rolex SailGP Season Championship in Dubai, New Zealand’s Black Foils are poised to make waves on home waters this January.
At a celebratory breakfast event in Auckland, the team — including driver and co-CEO Pete Burling— reflected on their recent triumph and shared the team’s excitement for the upcoming high-octane races on the Waitematā Harbour. Burling emphasised the thrill of competing in front of a home crowd, noting, “The Waitematā Harbour is a special place for the whole team…we can’t wait to secure the win for the Kiwi fans.”
Known for its high-speed, high-tech F50 foiling catamarans, SailGP is revolutionising sailing with breathtaking races at iconic venues worldwide. Auckland’s debut promises to deliver an unforgettable spectacle, complete with an 8,000 capacity grandstand for fans to immerse themselves in the action. To mark the occasion, we caught up with Burling to discuss the recent Dubai victory, the team’s evolution, and the electrifying prospect of racing at home.
Exclusive Q&A
Pete Burling
Firstly, congratulations on the America’s Cup win. Can you tell me a bit about how that felt and what that history-making victory meant to you and the team?
We had absolutely amazing time in Barcelona. We lived there for quite a while, and to get it wrapped up in that style and get a win on the board was incredible for the team. It was a really special time for everyone involved.
No rest for the wicked, though, with the SailGP season off to a great start for you and the team with an early win in Dubai. How are you feeling about it all, and what are you most excited about in this competition?
I’m feeling really good. To get our first win on the board in Dubai was probably a little unexpected, to be honest — we went in there with relatively low expectations. A lot of the teams have been doing a lot of work in the off season, where we’ve come straight off the back of the America’s Cup, and have been trying to recharge and go on with a good amount of energy, which I think we managed to do really well. Everything came together perfectly, and we brought our best race to the final. It was a great confidence boost for the team.
What does life look like for you in between competitions? Do you get much time to celebrate and recharge?
Before Dubai, after the Cup, we managed to enjoy a bit of downtime in Barcelona. The nature of sailing often means you don’t know exactly when you’ll get a break, so it was nice to get quite an early win and then have some breathing room to recharge and spend some more time with my family.
How has fatherhood been for you while juggling such a demanding schedule?
It’s been an amazing experience, though definitely a bit of a juggle at times. Having a supportive partner has made it all possible. It’s ultimately about finding balance, and making the most of the milestones along the way.
Obviously the style of racing is a lot different in the SailGP than it is in the America’s Cup, what do you enjoy most about the SailGP competition?
It’s an amazing competition because it’s a Grand Prix, so has these regular stops where we get to perform against some of the best athletes in the world — and the SailGP is just going from strength to strength. It’s going to be amazing to have our first event in Auckland, and the team is super excited about what the race course looks like out there for us. It’s been a slightly transitional period, as we’ve got a couple of new faces on the team, and it’s been an amazing time to see everyone coming together and growing and learning.
How are you feeling about the new team?
The team’s kind of been growing since its inception, and it’s always exciting to have a couple of fresh faces to bring a bit of fresh energy and fresh ideas. I think it’s really healthy for the group, for sure, and I’m looking forward to seeing what this team can achieve.
Tell me about what the team’s pivot to the Black Foils moniker represents.
The rebrand was about creating a stronger identity that aligns with New Zealand’s sporting legacy. The Black Foils feels like a name that fans can really connect with, and it speaks to our unique place in the world.
The competition is hitting our shores in mid-January, what’s your favourite thing about racing at home?
There’s nothing like racing at home. The Waitematā Harbour is going to be an incredible amphitheater for SailGP. Having friends, family, and Kiwi fans right there is going to make this event so special for us all.
Your charity, Live Ocean, is a partner of the Black Foils. Can you tell me a little about your work with ocean preservation?
Live Ocean is a huge part of the Black Foils, and everything we do. It’s been incredible to celebrate its fifth anniversary and see the impact we’re making — and to bring additional purpose to the racing. Every team within the SailGP now has a charity parter, and we now race for an impact league, so it’s also been amazing to see that aspect of it grow.
From promoting ocean health to reducing our carbon footprint, it’s rewarding to be part of a bigger purpose, and Live Ocean is going from strength to strength. The oceans are such a huge part of us having a healthy planet — from absorbing 90% of the heat, to creating over half the oxygen we breathe. It’s an area where New Zealand can really step up and have a massive impact on the world stage. As someone that works out on the ocean and lives on the ocean, it’s really disappointing to see how far behind we are here in NZ — and our goal is to really continue to shine a lot on the issues and create positive change.
What are some of the biggest changes you’ve seen in the sailing world in recent times? The good and the bad?
Technology has transformed both the competition and how it’s broadcasted, and really allowed the sport to evolve. SailGP’s consistent schedule and incredible production make it so much easier for fans to follow and understand the action, which is bringing more and more people into the sport and expanding its audience. It’s an exciting time for sailing as the sport continues to evolve.
It’s hard to deny that Auckland’s unique proximity to the ocean fuels our passion and pride. Celebrate the season, and the city, by getting (at the very least) your feet wet this summer.
There’s something about summer in Auckland — a season when the city’s unique connection to the sea is celebrated to its fullest, and every coastline, cove, and harbour comes alive. In Tāmaki Makaurau, we’re never far from the water; it’s woven into our daily rhythm, our history, and our identity. This season, Aucklanders are invited to embrace the warmth right here in the city, as the calendar fills with epic events that showcase the incredible interplay of urban and ocean life.
At the heart of this summer’s festivities is the Moana Auckland Festival presented by Tātaki Auckland Unlimited, returning for its second year and promising a six-week-long celebration of the city’s oceanic treasures, beginning on Auckland Anniversary Day and running until March 9th. A tribute to Auckland’s love affair with the sea, this festival is a jewel of the season, bringing together over 30 on- and off-water events that honour the vibrant marine heritage and diverse coastal culture we share.
“Against the stunning backdrop of the Hauraki Gulf, festival-goers can indulge in fresh kaimoana, marvel at luxury superyachts, and gain insight into Māori traditions.”
From thrilling yacht races to family-friendly ocean days to opportunities to learn about our taonga (treasures) through educational workshops and activities with a focus on ocean conservation and sustainability, Moana Auckland is an immersive experience that calls to all Aucklanders. Against the stunning backdrop of the Hauraki Gulf, festival-goers can indulge in fresh kaimoana, marvel at luxury superyachts, and gain insights into Māori traditions and the importance of protecting our precious marine environments. Sustainability takes centre stage, with Moana Auckland partnering with eco-conscious organisations to reduce waste, promote ocean conservation, and spark community conversations.
As the ocean’s tides shape our shores, Moana Auckland reminds us of the profound role the sea plays in our lives. So, dive into the events, savour the kaimoana, and celebrate the essence of Auckland — where the city meets the sea in a spectacular collision of culture, tradition, and pure summer delight.
As the season of relaxation and connection with family and friends approaches, our focus naturally shifts to the comfort and style of our private sanctuaries. The good news? The ultimate solution to elevated lounging is landing soon at Studio Italia.
The Camelot seating system, by Antonio Citterio for Flexform, is an undeniably chic and supremely comfortable sofa that is destined to transform your living space into a haven of relaxation.
Camelot is designed with advanced modularity in mind, allowing you to configure it to suit any room or lifestyle. Its striking design contrasts the formal elegance of its metal supports and cylindrical bar — crafted in premium wood or clad in luxurious cowhide — with the plush, goose-down padded cushions that invite endless hours of relaxation. Perfectly tailored piping and an extensive selection of upholstery options, from sophisticated fabrics to fine leather, ensure a bespoke look that complements any interior.
Flexform’s Camelot seating system from Studio Italia
Whether you’re lounging with a book, enjoying casual conversations, or hosting intimate gatherings, the Camelot seating system embodies both aesthetic refinement and functional comfort. With its arrival this January, it’s the perfect time to rethink your sofa and embrace a new era of home lounging — elevated, customisable, and unmistakably stylish.
Ayrburn continues to add to its ever-present allure, soon to unveil two exceptional new additions to its culinary oeuvre: The Bakehouse — a refined, family-friendly, all-day dining destination, and R.M Prime Produce — a boutique store boasting an in-house butcher, deli delights, and fine wines. Together, these venues elevate Ayrburn to new heights, bringing a new dimension to the idyllic retreat.
Sweet treats from The Bakehouse
More than just a café or bakery, The Bakehouse is an all-encompassing culinary haven that invites guests to linger. From morning coffees paired with freshly baked pastries to relaxed family lunches of wood-fired pizzas and handmade pasta, or evenings spent enjoying signature cocktails and seasonal dishes, this lively locale caters to every occasion. Its charm extends outdoors, with options to dine on the terrace, by the creek, or even grab and go — ensuring every meal is a unique experience.
R.M Prime Produce
Just steps away, R.M Prime Produce redefines boutique shopping. This meticulously curated artisan store features expertly cut meats (with an in-house butcher), deli treats, Ayrburn wines, fresh-cut flowers, and thoughtfully sourced merchandise. With an emphasis on provenance and quality, it’s a treasure trove for food lovers and connoisseurs alike.
As Ayrburn’s gardens bloom and summer stretches out in front of us, these new venues seamlessly integrate into the hum of life at the precinct — adding further vibrancy to the existing eateries and Ayrburn’s full rota of events. Whether seeking an evening of indulgence, a spot for a convivial get-together, or simply a laid-back day out with the family with a picnic basket brimming with quality produce, Ayrburn promises a destination where hospitality, heritage, and the joyful essence of summer meet.
For anyone who has decided not to escape the city for the New Year period, there’s an array of rousing events, delicious dinners and unmissable parties taking place on New Year’s Eve guaranteed to ensure a very warm welcome to 2025. Whether it’s a long, languid lunch, a delightful dinner with family, or an entirely uproarious party that you seek, here’s where to celebrate New Year’s Eve in Auckland come December 31st. Secure your spot now, and bid adieu to 2024 in style.
Following a sell-put event last NYE, Bivacco will also be hosting a convivial New Year’s Eve affair, bringing in 2025 with the house tunes of the ever-iconic Nice ‘n’ Urlich. Enjoy an evening of great music, endless dancing, flowing drinks and good food. Headliners Nice ‘n’ Urlich will be joined by Alisha and General Lee, ensuring the dance floor continues into the early hours. VIP booths are available but very limited, so we’d suggest securing your spot ASAP.
Savour the final hours of 2024 in Kingi’s stunning dining space, indulging in a tasty, three-course lunch or four-course dinner. The seafood-focused degistation-style meal will celebrate seasonal, local produce and sustainably caught seafood, alongside hand-picked wines from Kingi’s impressive cellar and a selection of celebratory beverages. Menu highlights include Te Matuku Bay oysters, yellow belly flounder, and the Britomart eatery’s signature kina toast. Toast the New Year at the lunchtime seating ($85 per person), or at one of the two evening seatings ($159 per person).
This year, SkyCity and its dazzling array of dining experiences and event-hosting facilities are promising to take any and all festivities to another level. Come New Year’s Eve, SkyCity’s vibrant venues promise a night to remember, from Michael Meredith’s Metita’s bespoke NYE menu sure to surprise and delight to a tantalising five-course Japanese feast at MASU by Nic Watt to Orbit 360’s sky-high celebrations, and plenty of options for private dining, SkyCity is the place to be come December 31st.
Holding prime position, with tables overlooking Viaduct Harbour, there is simply no better place to park up and celebrate the year that’s been than at Soul. Revellers can delight in delicious cocktails, a plate or two of delicious food from 11am, and tunes sure to get the party started. DJ Nyntee is on the decks from 4pm, and DJ Tom is taking over from 10pm to see us in to 2025.
Celebrate New Year’s Eve in Parisian style at Rooftop at QT’s Le Moulin Rouge-themed soirée. Indulge in French bites, an hour of free-flowing Perrier-Jouët Champagne, and DJ entertainment under the spell of Belle Époque decadence. From 8pm, toast la vie en rose with cocktails and canapés in a night of dazzling revelry.
At this utterly delicious Commercial Bay restaurant, you can welcome in the new year with celebratory Champagne and a four-course feast. Known for its delectable fare and inspired take on classic Kiwi cuisine, Ahi is the perfect place to settle in for the final night of 2024. For $275 per person, diners are promised a crisp glass of champagne, a tasting menu, snacks, and a damn good time.
Celebrate New Year’s Eve at Advieh with an evening of exceptional dining and festive cheer. Nestled in the InterContinental Hotel Auckland and led by lauded chef Gareth Stewart, enjoy a curated sharing-style menu that delights the senses. For $199 per person, start with bubbles and savour a culinary journey to welcome 2025 in style.
Celebrate New Year’s Eve at Gilt Brasserie — where the martinis are poured from 11.30 am and the Champagne is always flowing — and bid farewell to 2024 in style. Whether it’s your ultimate destination or a stop before or after the city’s fireworks, Gilt is a great spot for celebrations. Indulge in an exclusive $175 set menu, timeless cocktails, and immerse yourself in the always-lively vibe as you toast to 2025.
Mark the end of the year with an impeccable lunch or dinner at the Park Hyatt Auckland’s lauded restaurant, Onemata. For $385 per person, festive punters will be greeted with a cocktail hour and canapés, before indulging in a three-course dinner (and cheese table) with a four-hour wine package. With live DJ entertainment and breathtaking views of the fireworks at midnight, it’s an unforgettable black-tie evening to welcome 2025.
Ring in the New Year at Commercial Bay’s sprawling French bistro, Origine, where the clever chefs will be serving up a decedent, multi-course French menu, with some special additions available on the night. Whether it’s an early pre-party dinner you’re after, or a convivial meal that takes you well past midnight, Origine promises to deliver on all fronts. Tickets are $200 per person and include champagne on arrival, and with bookings already proving popular, we’d advise you get in quick.
Celebrate New Year’s Eve with a night of glamour and gastronomy at Wallace Mua’s Trivet. Indulge in a gourmet menu paired with a glass of NV Ruinart Champagne on arrival before savouring exquisite dishes like Te Matuku oysters, beef cheek cromesquise, and decadent dark chocolate mousse. At $139 per person, it’s a sophisticated start to your New Year’s celebrations.
Welcome 2025 in style at Sunset Rooftop Bar’s exclusive New Year’s Eve celebration. Enjoy breathtaking city views, live DJ beats, and curated cocktails, kicking off with a glass of Moët & Chandon. From sultry house grooves to disco-fuelled energy, revel in a vibrant atmosphere with gourmet bites and signature drinks. Tickets are limited — secure your spot for an unforgettable night above the city.
Ring in 2025 at Somm Wine Bar & Bistro, nestled on Auckland’s vibrant Princes Wharf. With waterfront views, live DJs, and an à la carte menu, celebrate with $20 glasses or $100 bottles of G.H. Mumm Champagne. Enjoy Somm’s epic food and a buzzing atmosphere as you toast to the New Year in style. Secure a table at this relaxed yet lively setting for an unforgettable countdown.
From neighbourhood locals to city hotspots, Auckland’s vibrant café scene offers so much more than a quick caffeine fix — with many of our city’s coffee shops run by those whose passion lies in bringing together communities. In fact, among the bustling array of cafés, a new wave of coffee shop owners is making its mark. These visionaries bring a distinctive purpose, having left behind careers in other fields — from architecture to finance, or other facets of the restaurant world, to embrace their love for the art of coffee and connection. Their journeys are varied, but they all share a common thread: a love for bringing people together and elevating everyday rituals into something more meaningful.
This new breed of coffee shop owner embodies the spirit of reinvention, pouring years of experience into their unique spaces. Whether it’s a design-led aesthetic drawing on global travels, a focus on premium local roasts inspired by their community, or menu innovations that merge collected skill with artistry, these venues are redefining what it means to grab a cup of coffee.
Here, we chat to six local coffee shop owners who’ve traded corporate ladders or life behind the pass to pursue their passion.
Everyday Coffee Co-owners Sarah and Janusz Choromanski
Everyday Coffee is a welcoming haven in Morningside, blending exceptional coffee with heartfelt community spirit. This cosy, intimate space was crafted by Sarah and Janusz Choromanski to feel like home, featuring thoughtful design with recycled materials and a warm, inviting atmosphere. Coffee takes center stage, with expertly brewed blends and seasonal filters complemented by Daily Bread pastries and hearty deli-style bagels. Proudly Māori and Pasifika-owned, Everyday Coffee embodies inclusivity and quality, creating a space where everyone feels connected and cared for. Here, we talk to Everyday co-owner, Janusz Choromanski, about the reason behind the couple’s career pivot.
Tell me about your own background. What were you doing previously? My background is in architecture — I’ve been in the industry for now 20 years, spending 13 years working in Melbourne, where I started my own practice, NATIVE Design Workshop. Whilst living in Melbourne, my wife Sarah and I opened a small coffee shop alongside our design studio which was fun, but the call to come home and raise our children in Aotearoa was strong, so we came back to Auckland after signing a lease and got moving on our new shop, Everyday Coffee.
Why the pivot into hospitality? What inspired you to make the switch? Sarah and I have always loved people, community and keeping things simple — making coffee and looking after people allowed us to do this. We dreamt of running our own coffee shop many years ago and when we finally took the plunge, we really enjoyed the fact that it took us out of the corporate environment and enabled us to engage with our local community. Coffee allowed us to get to know people, make a small impact with our local communities, and create a space where they can meet and hang.
What is your favourite thing about what you do? What makes you so passionate about it? Whilst we love coffee through and through, for us it’s all about the people. We love seeing people from all walks of life in our space. From our amazing customers to our brilliant collaborators, such as Oatly and Allpress, our enjoyment in the hospitality industry always has and always will be driven by the people we meet.
What have you carried over from your previous career that gives you a unique point of difference? It’s all about the details — design really teaches you that, nothing is too small to be considered, and we really try and bring that work ethic into our space and foster it among our team. We have made very deliberate choices when it came to design, namely, not doing what everyone else is doing ‘no white, minimalist interior here’ — we pushed to make a warm, inviting space. A space that sort of feels like ‘home’ and hope that our customers feel this when they come through. We play our combined family record collection and encourage our customers to make requests if they want to play a vinyl — so yeah, don’t be shy!
Pilar, nestled in the heart of Ponsonby, offers a relaxed reprieve from Auckland’s fast-paced energy. With Rocket Coffee at its core and a menu blending Asian-fusion flair with European brunch classics, Pilar invites diners to savour every moment. Founded by chef Siyuan Sheng, the café champions relaxation and connection, creating a ‘home away from home’ for the local community. Signature dishes promise a unique yet comforting dining experience, making Pilar a must-visit spot for food and coffee enthusiasts alike. Here, we talk to Pilar owner, Siyuan Sheng, about the reason behind her career pivot.
Tell me about your own background. What were you doing previously? I used to be a chef in a small café. It was there that I really began to realise the passion I have for the hospitality industry, but being back of house just wasn’t quite enough for me.
Why the pivot into café ownership? What inspired you to make the switch? I wanted a new challenge, and I felt that when I was in the kitchen, I didn’t have the opportunity to communicate directly with customers and engage with them. I wanted the opportunity to move to the front of house and speak to customers every day, learn their stories, and feel part of the wider community.
What is your favourite thing about what you do? What makes you so passionate about it?Honestly its being front of house — I just love everything about it. I love the small talk with customers and staff, remembering regular customer’s orders, and building a community. I feel so happy seeing customers happy — it brings me such joy when they enjoy our space at Pilar.
What have you carried over from your previous career that gives you a unique point of difference? My time as a chef has really enabled me to create an interesting menu that pairs well with our coffee and drinks offering. All in all, it adds up to a great experience for the customer.
D.O.S.E on High, owners Reinaldo Tanudjaja and Connie Chung
D.O.S.E on High, owned by Reinaldo Tanudjaja and Connie Chung, is a sleek, 30-square-meter café inspired by Japanese cocktail bars. This intimate space offers a creative twist on coffee culture, blending bar-style techniques with specialty brews and signature infusions crafted from fresh, seasonal produce. Pooling their diverse skill sets and drawing upon the dynamism of their collective heritage, the duo brings a unique perspective, focusing on innovation and connection — with D.O.S.E standing out as a stylish, experimental café redefining the way Aucklanders experience coffee. Here, we talk to D.O.S.E on High co-owner, Reinaldo Tanudjaja, about the reason behind his and Connie’s career pivot.
Tell me about your own background. What were you doing previously? We are an interesting pair! My partner Connie is from Tahiti and previously worked in finance, whilst I have been in the hospitality scene in Auckland for years but for the last couple, had been focussed working in bars — which is how we saw the opportunity in the market to create our concept of cocktail coffee.
Why the pivot into café ownership? What inspired you to make the switch? My partner Connie grew up in Tahiti where her parents ran a restaurant, and when she moved to New Zealand, she ended up pursuing a career in finance — but her love for the nature of the hospitality world brought her back to the industry. My move from the bar to the coffee scene was a bit of an accident. I actually trained as a barista, but had ended up in the bar scene because it was an opportunity to learn new skills. When Connie and I decided to open our own place, I wanted to combine all those skills together.
What is your favourite thing about what you do? What makes you so passionate about it? The connection with our customers is so important to us. We also have such freedom in our creativity and that really feels incredibly exciting too.
What have you carried over from your previous career that gives you a unique point of difference? The bar influence is so huge for us, from the menu down to our approach to our drinks. The way we use fresh seasonal produce and craft everything in-house, even going to the extent of making our own syrups, sets us apart.
Stone Oven, in the heart of Devonport, is a cherished café blending heritage with quality. Housed in a stunning art deco building, this community hub offers freshly baked breads, pastries, and an extensive menu crafted by in-house chefs. Owners Brendan and Dani Kyle bring a passion for coffee and hospitality, partnering with the likes of Eighthirty Coffee Roasters and Oatly to deliver perfection in every cup. The atmosphere is warm and welcoming — quintessential to Devonport. Here, we talk to Stone Oven co-owner, Brendan, about the reason behind the duo’s career pivot.
Tell me about your own background. What were you doing previously? Dani and I first met when I was working for Nick Honeyman at The Commons in Takapuna. Dani was managing a pizza restaurant next door, which was owned by the same hospitality group. Not long after we got together, Dani joined me on my OE and we ended up spending a winter in Val d’Isère in the French Alps, running a chalet, skiing every day, and enjoying cheap French wine every night. When summer came, we moved to London, where we both landed jobs at The River Café — a renowned Italian restaurant famous for launching the careers of Jamie Oliver and many others. After a year there, we helped open a north London pub for Camden Town Brewery before deciding to return to New Zealand.
Why the pivot into caféownership? What inspired you to make the switch? When we came back home, we did a brief stint at The Engine Room before Dani began working with Nick Honeyman again at Paris Butter, and I joined Cazador as sous chef, quickly becoming Head Chef. I stayed there for five years, focusing on wild game cooking. During the pandemic, we started a family and decided to create something more flexible for ourselves. That’s when we launched Crate Kitchen, a food truck inspired by my years at Cazador, which I ran while Dani worked behind the scenes and raised our daughters. After three years of running the truck, we felt it was time to settle down and create something more consistent and permanent. When we discovered the lease for Stone Oven — a Devonport icon we were already familiar with — was up for grabs, we jumped at the opportunity.
What is your favourite thing about what you do? What makes you so passionate about it? My favourite thing is meeting and getting to know our customers. As a chef traditionally I have been chained to the stove, so it’s great now to see the other end of hospitality and experience the front of house. I know my partner Dani has also been loving helping our young team learn and develop as well.
What have you carried over from your previous career that gives you a unique point of difference? I would say coming from the restaurant world has meant that at Stone Oven we have very a different approach to hospitality standards, and this informs everything from our staff training to our menu offering.
Parnell’s newly-opened Young Dandy is a vibrant café helmed by James Prendergast, whose two decades of global hospitality experience shine through in every detail. Inspired by European café culture, James has created a cosy, intimate space with exposed brick and handcrafted furniture, brimming with charm. Here, the focus falls on specialty coffee, featuring a consistent house blend from Ozone Coffee and intriguing single origins for aficionados. The menu offers elevated classics, and the hospitality in this community-driven space is always warm and welcoming. Here, we talk to Young Dandy owner, James, about the reason behind his career pivot.
Tell me about your own background. What were you doing previously? For the past eight years, I worked in different areas of the coffee industry for Ozone Coffee between London and New Zealand. After managing one of their Shoreditch locations, Ozone relocated me to Auckland to set up the Grey Lynn site as Restaurant GM and introduce the brand to the Auckland market. For the past three years I have been in a sales role with Ozone which connected me deeper to the coffee community here in Auckland helping people set up their cafes, staff trainings, etc. During this time, I was also approached to take on the catering for the Aotearoa Art Fairs at The Cloud which took place in 2022 and 2023. Prior to this, I have previously worked stints in New York, Byron Bay, and within the Whistler hospo scene.
Why the pivot into café ownership? What inspired you to make the switch? It was inevitable that I wanted to open my own space — it has been a dream of mine from the very beginning. I have worked all over the world, and felt like this was the right time for me to get it done. I would have regretted not doing it.
What is your favourite thing about what you do? What makes you so passionate about it? A big part of this is how personal it all feels — I was involved in the design and fit-out myself, so the café feels like a real extension of me. For people to come in and enjoy the space with enthusiasm, that’s pretty cool to reflect on.
What have you carried over from your previous career that gives you a unique point of difference? Having worked in lots of different avenues of the hospitality industry, all around the world, I have been fortunate to have learnt from some amazing people over the years. I wanted to create a space to share that knowledge and showcase some good old fashioned hospitality.
Billy’s Espresso in Queenstown is a rustic, homely café where hospitality meets heart. Owned by a seasoned chef and coffee connoisseur, it’s a joyful space with a relaxed, family-style vibe, soundtracked by eclectic tunes from hip hop to old school rock. The coffee here is a labor of love, crafted with a bespoke blend, delivering elevated comfort in every cup. Here, we talk to Billy’s Espresso owner, Bevan Higginson, about the reason behind his career pivot.
Tell me about your own background. What were you doing previously? My dad purchased a restaurant when I was 18 and said, “Here son, run this”. So, I did. I quickly discovered that I was good at cooking and creating flavours and recipes. I didn’t have a clue how to run a restaurant or manage people, but I quickly learnt.
Why the pivot into café ownership? What inspired you to make the switch? I stopped cheffing after a few hard years in Sydney and worked for Phoenix Drinks, watching the Aussie café and coffee scene grow and boom as I learnt to make coffee myself. My boss’ mantra at the time was ‘once you’ve messed up 200 coffees, then you’re a pro,’ and I think that environment of learning really helped me. So, when I got a chance to buy the café Birichina in Bondi, I grabbed the opportunity with both hands, and I am proud to say Birichina is still trading to this day.
What is your favourite thing about what you do? What makes you so passionate about it? I love meeting new people and talking with them about their life and experience — I also like the vibe of working in a busy café and pumping out coffee with loud music. I’m passionate about coffee and making good coffee, and take it seriously. or example, at Billy’s, we won’t use trim milk as it tastes bad in coffee, but we all drink oat lattes made with our preferred oat milk — Oatly.
What have you carried over from your previous career that gives you a unique point of difference? I look at coffee the same way I look at cooking food. The simpler the better — keep everything clean and fresh. I also think atmosphere is important, and music helps us create this in our space and sets us apart. Billy’s Espresso is a quiet little rustic café that serves up amazing coffee and chai and a few other things thrown in the mix.
Beyond incredible passion for their craft, the things these creative coffee shops all have in common is their partnerships with the original oat milk purveyor — Oatly. Around since the 90s, and always focused solely on oat milk, Oatly is not only the best tasting oat drink on the market, but the best performing in coffee too (and that’s us speaking from personal experience). Creamy, smooth, and perfect for heating or pouring into hot (or cold) drinks, Oatly doesn’t just taste great, but the brand strives to deliver products with maximum nutritional value and minimal environmental impact too.
Celebrating 30 years of design excellence, Powersurge is marking the milestone with the launch of the limited edition Colour Fall Table Collection — a testament to their enduring legacy of innovative metal craftsmanship.
Since its inception in 1994, Powersurge has established itself as one of New Zealand’s premier design destinations, blending engineering and art to create bespoke metal works that find a place in the country’s finest commercial spaces and homes.
Todd Stevenson and Andrea Harradine of Powersurge
Under the visionary leadership of Todd Stevenson and Andrea Harradine, Powersurge began as a small Grey Lynn workshop and has since played a pivotal role in shaping the interiors of some of the country’s leading brands, and design-led homes across the country.
Eventually, the brand expanded into The Home Collection — offering a concise edit of pieces that enliven Powersurge’s design ethos — minimalist yet sophisticated, bold yet timeless. “The Home Collection is the distillation of 30 years of dedicated craftsmanship, the refinement of a career in bespoke creation,” says Harradine.
“Brass is a fascinating material. Dynamic, robust, and organic, it exemplifies the timeless luxury that Powersurge has become synonymous with”
The genesis of the collection was the pair’s immersion in Italian industrial design, and was inspired, in large part, by a career-defining visit to the Salone Mobile in Milan. “The decision to work with brass actually emerged during a formative trip to Milan. The incredible history of Italian industrial design was all around us, and at the heart of that heritage was brass, a material that exuded beauty and luxury,” Harradine says, adding “Brass is a fascinating material. Dynamic, robust, and organic, it exemplifies the timeless luxury that Powersurge has become synonymous with.”
The Home Collection by Powersurge
Known for deftly combining form and function, Powersurge’s work is as durable as it is visually impactful. The Colour Fall Table Collection — conceived to mark three incredible decades in business — celebrates both artistry and craftsmanship, embodying the minimalist aesthetic and timeless elegance that has long- defined Powersurge. The Fall Side Table and Fall Coffee Table embody minimalist design with angular structures and clean lines that highlight the beauty of negative space — the Side Table offering a chic, versatile surface for daily use; the Coffee Table providing practicality with a sturdy, elegant form. Both pieces seamlessly blend industrial durability with timeless style — perfect for modern living.
As Powersurge celebrates three decades in the industry, their work continues to push the boundaries of metalwork, collaborating with top architects and interior designers to create enduring, design-forward pieces. Their latest collection is a fitting tribute to a legacy built on craftsmanship, collaboration, and creativity.
Powersurge x Monmouth Glass Studio’s one-of-a-kind fruit bowl
To mark their 30th anniversary, Powersurge have created a beautiful, bespoke homage to their original Classico Fruit Bowl made in collaboration with Monmouth Glass Studio. As part of the brand’s Christmas giveaway — which offers the chance to win over $30,000 worth of Powersurge, the lucky recipient will also receive this one-of-a-kind fruit bowl (valued at $5,000) — a life-long keepsake. Shop Powersurge’s 20% Best Sellers Sale now, and you’ll automatically go in to the draw to win.
Come summer, we find ourselves craving smoothies around the clock — be it for a quick breakfast on-the-go or an afternoon pick-me-up, and the Ninja Blast Portable Blender offers the perfect solution for every and any occasion. Whether you’re looking for a protein hit post-workout, heading away on a road trip, camping, looking for a health hit on holiday, or need a quick and easy snack for the kids, this compact, cordless blender ensures a healthy smoothie or protein shake is always within reach.
Designed for sheer convenience, the Ninja Blast features Ninja’s unique BlastBlade Assembly — a powerful combination of stainless steel blades that effortlessly crush ice, frozen fruits, and veggies into silky-smooth blends. It’s the perfect size, and its compact, lightweight form fits seamlessly into your handbag, a car cup holder, or the kid’s backpacks.
Charging with its USB-C rechargeable battery means the Ninja Blast is always ready to go, and can be charged on-the-go, too. A smart LED indicator keeps you informed of its status, while the straightforward two-button interface makes operation a breeze. The easy-open sip lid and carrying handle add to its portability, ensuring you can blend, sip, and carry with ease.
Available in a chic array of colours, from denim blue to forest green, white or black, and summery cranberry or passionfruit, the Ninja Blast has been crafted for minimalists and maximalists alike. Plus, cleanup is hassle-free with its self-cleaning function and dishwasher-safe lid and vessel.
Sleek, efficient, and practical, the Ninja Blast Portable Blender is the ultimate summer companion.
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