Whether it’s for a morning cardamom bun, a lunchtime curried kumara pie or for a loaf of sourdough over the weekend, Daily Bread (from the culinary minds behind Orphans Kitchen) has become our go-to every day of the week. And it’s only getting easier for us to get our daily dose of the bakery, now that it has (in collaboration with Ockham Residential) opened a new outpost in Ponsonby — The Greenhouse.
Situated on the corner of Pollen St and Williamson Ave, The Greenhouse will eventually be the site of a special high-rise apartment project which is currently in the works. In the meantime, the wide showroom space has been taken over by Daily Bread for approximately six-months, and will see it offering an array of its infamous baked goods along with freshly brewed Coffee Supreme.
The selection of pastries and bread includes all of Daily Bread’s finest, such as loves of kumara sourdough, hazelnut croissants, kimchi cheese toasted sandwiches and bolognese pie. The open space is fitted out with large tables and bench seating, making it feel friendly, comfortable and communal. From solo diners seeking downtime to groups looking for a new meeting spot to social gatherings of friends, The Greenhouse is perfect for anyone wanting to park up for a pastry and a coffee, and is fast becoming the new favourite for Ponsonby locals.
Words Albert Cho | PHOTOS Clara-Jane Follas | 5 Aug 2019
The chowder is a hero of the cold season that is often, unfortunately, underrated. With most eateries at this time of year offering various daily soups and stew dishes, very few serve up the warming chowder, which makes satisfying our cravings a difficult task. Enter Charlie Farley’s. Proving just how tasty a chowder can be when done right, Charlie’s seafood iteration is giving the humble dish the attention it deserves, and it has become one of our favourite meals of the season.
For those who think that chowder is more or less the same as soup, let us set you straight. Chowders are generally chunkier and more hearty than regular soups, and they also include more butter in their recipes — and we all know that butter makes anything better. Charlie Farley’s seafood chowder comprises an ocean medley, including mussels, prawns and fresh market fish. To offset its richness and to add an extra crunch, Charlie’s serves its chowder with a topping of chilli lime salt crisps and a side of crusty baguette.
So this winter, cosy up at this Waiheke institution and indulge in a bowl of Charlie’s seafood chowder while looking out to the stunning views the eatery is afforded from its beachside location. The scenery and ambience are just as magical in the wintertime as they are in summer and we’re already booking our next ferry back.
The first half of the year has flown by and Auckland has already been treated to a number of stellar new openings. From tasty cafes to all-day eateries to lively bars, this year has served up an array of gastronomic treats, each leaving their own mark on this city’s already impressive dining scene. If you’re looking to try something new but don’t know where to start, here are some of our favourite new openings of 2019 so far. If you haven’t yet paid them a visit, now is the time.
Duck Island Ice Cream Prior to Duck Island opening its first Auckland store on Ponsonby Road, it wasn’t out of the ordinary for Aucklanders to drive down to Hamilton for a couple of scoops of the delicious ice cream. No matter the weather, there is always a line outside the pastel-hued parlour and when you experience Duck Island’s flavours, it’s easy to see why. With a selection that is creative and sophisticated but that still captures the nostalgic magic of the icy treat, the options range from classics like cookie dough to more inventive combinations like strawberry miso cornflake and fairy bread.
Duck Island Ice Cream
Wise Boys Burgers In 2015, brothers Luke and Tim Burrows took to the streets of Auckland with their food truck and delivered unprecedented vegan burgers that totally dominated the dining scene. Four years later, the brothers have opened their first permanent burger joint in Grey Lynn and so far, it’s carried on the success of the truck and then some. Constantly packed with patrons, you don’t have to be vegan to enjoy a burger from Wise Boys as its plant-based patties have been crafted to provide maximum flavour and its housemade vegan aioli is as tasty as its conventional counterpart. The ultimate Wise Boys hack is to order a side of onion rings and add them to whatever burger you order, for a beastly creation.
Wise Boys Burgers
Cheese on Toast Another food truck that recently made its long-awaited transition to a permanent store is Cheese on Toast, formerly known as Guerilla Grill. Now, with its larger kitchen space, owners Stephen Kennedy and Yang Yang have expanded its menu to include a selection of delectable toasts with toppings, fresh loaves of sourdough and sweet treats, like Yang Yang’s decadent chocolate fudge brownies. The new spot is located on the outskirts of Mt. Eden, and the locals of the area have already labelled Cheese on Toast a ‘go-to’ — as it never fails them.
Cheese on Toast
Soho From the chefs behind popular Newmarket cafe, Billy, came this new Thai restaurant located in Takapuna’s The Goodside precinct. With its menu showcasing modern renditions of traditional Thai cuisine, Soho immediately captured our heats for its delicate, authentic flavours and hearty dishes. Head Chef, Jenny Hongthong (originally from Thailand) whips up dishes like massaman curry with lamb and kumara and one of the best pad Thai in Auckland. Recently Soho has expanded its offering into breakfast, during which it offers unique dishes like coconut kaya jam French toast.
Soho
Clipper Having travelled the world, participating in beverage-making competitions and representing Bacardi as ambassadors, mixologists Barney Toy and James Millar decided to put some roots down in Auckland, and took over the space of what was previously Mea Culpa on Ponsonby Road. The drinks menu is vast and varied, going beyond simply quenching patrons’ thirst and focusing on unique flavour combinations and modern takes on classic cocktails. The Pan Am cocktail is definitely one of our favourites on the menu but it’s the flat white martini that has us returning to the bar more often than we should.
Clipper
The Churchill This bar is, in our opinion, one of the most exciting new additions to Auckland this year, and is the highest rooftop bar the city has ever seen. Located on the 20th floor of the recently refurbished Four Points Sheraton on Queen Street, The Churchill offers unprecedented urban views, as well as a selection of champagne and gin that is second to none. Lofty drops like Pol Roger (Winston Churchill’s champagne of choice) are served on The Churchill’s champagne cart, while the gin selection totals over 160 bottles. With food that measures up to the standard of drinks, The Churchill’s menu showcases the likes of Kingfish sashimi, beef eye fillet tataki and salmon tartare, to name a few.
The Churchill
Ozone Coffee Roasters This all-day Grey Lynn eatery is one of our favourite new openings this year. From its premium roasted coffee, to its top-notch food to the warm and welcoming ambience it creates, Ozone Coffee Roasters can do no wrong. Whether it’s for a quick takeaway coffee, family brunch or dinner with friends, Ozone really is able to cater to any and all occasions. The daytime menu showcases the best of local, seasonal produce and the evening menu includes wood-fired pizzas that are loaded with tasty toppings. Our pick is the Capricciosa which comprises ham, smoked mushroom, artichoke, kalamata and hen’s egg.
Ozone Coffee Roasters
Lily Eatery Although Lily opened back in January, we certainly haven’t forgotten about the Devonport gem as its tasty food and friendly environment definitely left a lasting impression. The menu exceeds the usual cafe fare and offers more sophisticated and creative dishes such as market fish and asparagus gnocchi but it’s the sweet treats that steal the show. The custard loaf with its buttery biscuit, sweet medley of fruity freshness and rich custard cream is divine and was, as the Owner/Head Chef Lily Ng told us at the time, her “favourite”. Recently, however, Ng has created a new, tiramisu dessert loaf with rum-soaked espresso sponge cake and mascarpone — and apparently it’s even better.
After only a year inside Queen’s Rise, Kyle Street and Jordan MacDonald’s Lowbrow has cultivated a reputation for frying up some of the best wings in town as well as serving the tastiest hot sandwiches. It didn’t take long at all for the duo to dominate the CBD and as such, they have decided to expand their horizons and are about to open their second Lowbrow outpost in K’Road’s St. Kevins Arcade.
Taking over the space of what was formerly Egg & Spoon, Street and MacDonald are set to shake up the strip with their delicious offerings. Although large plates like the clam puttanesca and ceviche aren’t included in the K’Road menu, there’s no need to be concerned as all the crown-favourite sandwiches, wings and sides will be on offer at the new spot, as well as a raft of new side dishes that are exclusive to the K’Road outpost.
The newly introduced “Killa Sides” will feature classic dishes with a contemporary twist. Instead of a regular iceberg lettuce salad, Street and Macdonald’s rendition will be laced with crumbled blue cheese and savoury crispy chicken skin. The pair have also made the wise decision to put the chicken nuggets which were originally a temporary special, as a permanent staple on K’Road’s menu and you can trust us when we say that these are the best chicken nuggets in town.
Desserts will also feature on the Lowbrow K’Road menu because no visit to Lowbrow is complete without having at least one of their sundaes. Our favourite would have to be the fried birthday cake. The tempura batter is unbelievably light and crispy while the cake is moist, dense and laced with sprinkles for extra colour and crunch. Finished off with cornflake-flavoured soft-serve, and more sprinkles for good measure, this is a dessert that feels so wrong but is oh so right.
Left: chicken wings, right: garlic bread
So clear your schedules this weekend as Lowbrow’s K’Road restaurant will finally be opening its doors. With neon lighting to lend the space a lively atmosphere, whether you’re wanting a casual dinner and drink or are after a delicious takeaway, pop in and soak in the ambience of the new Lowbrow, a welcome addition to K’Road’s ever-growing line-up.
Opening hours: Monday – Sunday, 10:30am until late
Words Albert Cho | PHOTOS Clara-Jane Follas | 31 Jul 2019
After three years of dominating Auckland’s food truck scene with some of the most delicious dumplings we have ever tasted, The Rolling Pin has finally found a permanent space in Wynyard Quarter which has also given it an opportunity to expand its menu. Situated on Pakenham St, right around the corner from a couple of our favourite lunch spots, Williams Eatery and La Petite Fourchette, The Rolling Pin is bringing Eastern Asian fare to the precinct and locals are already beginning to talk.
Ever since the first day The Rolling Pin switched on its engines in 2016, foodies in Auckland dubbed the truck as serving some of the best dumplings in town. Each morsel is handmade with care, with casings that boast the perfect level of doughiness and chewiness and fillings that are a unique and modern rendition of the traditional Chinese flavours.
Instead of the usual pork and chive, The Rolling Pin offers slightly more enticing options such as Penang pulled beef with sweet sambal, vegan tofu shiitake mushroom with pumpkin, bok choy and cabbage and our favourite, the Tsingtao spicy pulled pork. The slow-cooked pork has been infused in Tsingtao beer to lend a more savoury flavour and is marinated in a spicy Sichuan broad bean chilli paste for an extra kick. The slaw on top adds an element of freshness and crunch while finishing off the meal perfectly.
Pulled pork and apple bao (on the left) & vegan zha jiang mian (on the right)
Prior to setting up shop in a permanent space, The Rolling Pin was also renowned for its bao buns which were only an occasional occurrence due to their lack of kitchen capacity. Now, the bao has become a staple on the menu and are just as heavenly as the dumplings. The bao buns are made from what the owner, Gordon Kong says is a secret recipe and they have an unbelievably soft texture. The fillings come down to two different options, the vegan Beijing zha jiang which includes soy meat, vegan mayo, pickled cabbage, peanuts and slaw, and the pulled pork and apple — which for us, was the standout. The juiciness of the pork was enhanced by the sweet caramelised apple and sour green apple slaw while the five-spice chilli mayo enriched that plushie bao for an indulgent experience.
Kong has also added noodles to The Rolling Pin’s offering for the first time, which come with either tender braised beef or vegan pork mince, the latter of which was an unexpectedly delicious treat. The soy-based ‘meat’ is drenched in chilli and complemented with smoky corn, crunchy peanuts, green apple slaw and pickled cabbage and is so tasty that you’d be forgiven for forgetting this dish was entirely meat-free.
Telling us that this permanent store was a long time coming, Kong explains how the whole process, from scouting the location to mustering the courage to branch out was a challenge, but that the new spot in Wynyard Quarter feels appropriate. Being surrounded by offices, The Rolling Pin’s new spot is the perfect place to stop in for a quick and easy takeaway lunch, as the food is not only delicious but also fresh and fast. The cosy space also has seating for up to five people, for anyone who would like to take a moment to sit down, savour and appreciate every bite.
Opening hours: Mon — Fri, 10am until 4pm Closed on weekends
Sustainably farmed, Big Glory Bay Salmon is continuing to take over the culinary scene of our city. The team at Big Glory Bay nurture their salmon from sea to plate, which results in delicious produce that the team is renowned for, Big Glory Bay salmon truly rises above the rest. Delightful in any dish, whether raw, cured, smoked or grilled. If you’re yet to experience the Big Glory Bay difference, we have lined up three of our favourite salmon dishes around Auckland, that you need to try right now.
Big Glory Bay salmon, white bean, apple and parsleyfrom Odettes Eatery The all-day, bistro-style eatery Odettes is no stranger to Big Glory Bay salmon, with its menu always featuring the fish in some way or other. Where previously, the salmon has been complemented with freekeh, peas, green olives and cashews, we thought it couldn’t get any better until we tried the latest version. This season, the succulent salmon has been placed on a bed of creamy white bean purée and has been given a touch of sweetness by the addition of apple sauce. Finished off with fresh parsley, the newest salmon dish from Odettes boasts a delicious melange of flavours and is the brunch we keep going back for.
Big Glory Bay salmon, white bean, apple and parsley from Odettes Eatery
Salmon pastrami on ryefrom Euro Bar & Restaurant Auckland’s iconic waterfront restaurant, Euro Bar & Restaurant has recently introduced a brand new salmon dish onto its menu and it has quickly become one of our favourites. Head Chef, Adam Rickett has a fondness for humble dishes that offer an elevated twist on classics, and don’t necessarily require utensils to consume. As such he has created an exquisite rendition of toast and toppings using Big Glory Bay salmon. Taking crispy slices of rye toast, Rickett has carefully and delicately placed the pastrami cured salmon on top and paired it with dollops of decadent herb cream and salmon caviar which burst in the mouth with saltiness.
Salmon rillette from Ampersand Eatery Although rillettes are usually made from pork meat, the rich fattiness of salmon also lends itself beautifully to this French delicacy. For those unfamiliar, it’s a dish with a spreadable consistency similar to pâté. Here, Ampersand’s Executive Chef, Mikey Newlands has nailed the unique dish by smoking the Big Glory Bay salmon used in the rillette which enhances and deepens the flavour, before serving it with rye toast to add a delightfully crunchy texture.
I am someone who is proud to call the cringe-worthy mantra ‘work hard, play hard,’ my motto. I make sure to cross off each task and goal that I have personally set throughout the week and I reward myself on the weekend by completely letting loose and doing what I love to do most. Some people love to cosy up on the couch at home with a book and a hot cup of tea and I respect that. But some people are like me. The night owls who thrive off socialising and shredding the dance floor — a lifestyle which I think everybody can adopt, with a few useful tips and proper guidance, that is, which is exactly what I am about to offer. Without further ado, here is how you can be the life of the party.
Thursday is the new Friday You don’t want to be labelled as one of those people who is overly-thirsty and lives for the weekend, that’s just an unhealthy mindset. Treat Thursday as your warm-up to the weekend and it will benefit you in the long run. It will keep you from feeling overwhelmed when suddenly switching from an office environment to crowds of dancing bodies and eardrum-piercing music in the club.
The weather cannot rain on your parade Bad weather is never an excuse to keep you inside. The next time someone tells you that they refuse to go out because of the rain, ask them when the clubs and bars in Auckland remove their ceilings? Realistically, you would only spend a maximum of five minutes outdoors, making the weather a factor not even worth considering on a night out.
Friendly and feral is the weekend version of fabulous The last person you want to be on a night out is that one who acts as though they’re above everyone else, who clenches their teeth to make their jawline more prominent and just stands to the side and stares at the crowd with judgmental eyes. Relax the jaw, smile, converse, be friendly, embrace the overcrowded dance floor and show your best moves.
What goes around, comes around Stinginess is a trait that is unappreciated and unwanted, not only in the nightlife scene but life in general. Treat your friends to a round of drinks simply because you love them and you want everyone to have a good time. However, as you also love having money in your bank account, keep your generosity limited to close friends. Don’t be that person who buys rounds for groups of strangers because you’re in a good mood as you will most certainly regret it the next morning.
Slay the small talk After a couple of nights out, people who you think you’re seeing for the first time will start coming up and saying hi to you. It’s almost guaranteed that the two of you were best friends a week ago and you don’t remember their name, but don’t panic. Simply say hello back, introduce your friend to that person and wait for them to tell your friend their name — it’ll seem as though you knew it the entire time. Instead of asking the vague “how are you?” ask “how have you been?” followed with a “what are you up to these days?” When in doubt, ask questions. People love to talk about themselves.
Never say goodbye When exiting a session of small talk, never say goodbye. You’re bound to bump into them again and it just gets awkward, especially when you share a forced smile. Instead of bidding farewell, say “I hope you have a good night and I’ll see you around.” This is a genuine way to conclude a conversation as you really do mean it when you say that you hope they have a good night as we’re all about good vibes and you will, in fact, see them around. Even if you’re making your exit for the night, there’s no point in bidding farewell to everybody in the room. Unless you’re wanting an excuse to stay around longer, it’s a time-consuming process of explaining your departure and a waste of your energy.
“Jason” is your new best friend Crowded spaces are a given on a night out and in order to survive them, you need a few clever tactics. This one was taught to me by one of my colleagues and it has never done me wrong. When you’re at a concert or on a dance floor and you want to go front left pronto, all you need to do is yell out “Jason!” in a slightly panicked tone and pretend you’re searching for a mate. We all know a Jason, we all have a soft spot for Jason and we all move for Jason.
Know your limits and go over it just a little bit Think of partying as a form of endurance training. Similar to exercises such as long-distance running, at the end of the day, it’s all about mindset. When you think you’re ready to call it a night and go to bed, hold your fire and just wait it out. Something brand new and exciting might come up which will reignite the flame to keep the night going on for longer.
You can sleep when you’re dead Between Friday night and Saturday night, it is usually advised to get a good rest so you can recharge your body. However, I would almost argue against this. You can’t deny that a night out takes a lot out of you (if you did it correctly) and all your body will want is rest. Therefore, you risk losing the willpower to get back up to do it all over again, so I suggest you aim to be productive and active on Saturday. Meet up with friends for brunch, clean your room, go on a day trip and act as if the previous night never happened. It’s all about your mindset.
As focused on the sustainability of their food as they are on the wellbeing of their staff and customers, these chefs are turning the tide on longstanding taboos in the hospitality industry and driving significant change in the process.
Samir Allen, Gemmayze Street In 2018, we honoured the efforts of Nick Loosley, the founder of Everybody Eats, a dining initiative that sees food waste turned into restaurant-quality meals for all, regardless of their ability to pay. Playing an integral role in the success of Everybody Eats is Executive Chef and Owner of Gemmayze St, Samir Allen. Not only has he been committed to the ongoing development of K’Road, but he’s also strongly connected with Loosley’s mission of both reducing food waste and hungry stomachs while utilising food as a tool to break down social barriers. Allen has supported Everybody Eats since the beginning of its journey two years ago, and continues to donate the use of his restaurant for the cause every Monday evening. Loosley credits Allen and Gemmayze St as “the reason Everybody Eats started,” stating that they were “absolutely essential in the creation of the concept.”
Ben Bayly, The Grounds Depression, anxiety and overall mental instability have long been prevalent within the hospitality industry, and yet they are issues that remain largely unaddressed. Executive Chef Ben Bayly is committed to changing that, by shining a light into the darker corners of the kitchen. From opening a restaurant, The Grounds, that prioritises family values (with fellow chef, Mike Shatura), to joining a Wellness Panel established by St. John and the Lewisham Foundation, Bayly is not only facilitating discussion around mental health taboos in hospitality but is also actively seeking solutions. More than being conscious about the sustainability of the food he serves, this chef is focusing on the sustainability and sound mental health of those sourcing, cooking and serving it — a worthy cause indeed.
Since opening its doors in 2008, the contemporary Middle Eastern restaurant, MahaRestaurant quickly became one of the most highly acclaimed and reputable restaurants in Melbourne. From after just one year of operations, the chef and owner, Shane Delia was awarded One Chefs Hat in The Age Good Food Guide annually for ten years and the celebrated gastronomist is bringing his crafts to Auckland’s iconic Soul Bar & Bistro for one night only this August.
Chef Delia’s other work comprises of two more notable restaurants — Biggie Smalls and the recently opened Maha East, all showcasing Delia’s modern and cutting-edge culinary skills, as well as hosting his own television shows such as Spice Journey and Recipe For Life. Being able to experience and taste the food created by the celebrity chef and cookbook author is not a regular occurrence and his Soul Bar & Bistro takeover is not to be missed.
Shane Delia
Bringing influences and inspiration from his Maltese upbringing, Delia’s creations comprise of fresh and bold flavours which we have never tasted before. His signature taramasalata filled fried buns are what he’s renowned for as well as his classic hummus which has been elevated with cauliflower and enriched with roast beef fat. The menu for A Taste of Maha at Soul Bar & Bistro is designed as a sharing style of four courses which includes 12 dishes in total. New Zealand sparkling wine on arrival is most definitely included in the agenda, as well as matching wines and San Pellegrino water on pour throughout the evening.
Further details of the dishes on the menu are yet to be revealed, but Soul Bar’s Executive Chef, Gavin Doyle and his team will be supporting Delia in the kitchen and guarantee that it will be a night to remember.
A Taste of Maha, which is part of American Express Restaurant Month, will take place on Wednesday the 21st of August from 6pm, tickets are $199 per person. For more information and bookings call 09 356 7249 or click here.
Soul Bar & Bistro
16-18 Lower Hobson Street and Customs Street West
Viaduct Harbour
Auckland
Words Albert Cho | PHOTOS Clara-Jane Follas | 17 Jul 2019
Taking over the space that was previously Mea Culpa, a team of mixologists and bartenders looking to redefine classic cocktails as we know them, have established a unique bar, destined to be the next neighbourhood hotspot. Clipper, as its unmissable neon signage announces, is the brainchild of a team that comprises two award-winning bartenders, Barney Toy and James Millar, Bacardí’s Global Advocacy Director, Jacob Briars and the hospitality expert, Richard Wood. Together, they have created a cute, kitschy locale with an eye-catching interior, and an impressive drinks menu.
From its pale pink interior to its compact capacity (able to accommodate up to 22 people), Clipper’s ambience is warm, cosy and inviting which is exactly what you’d hope for from a local bar. Its concept was inspired by the golden era of travel, when flying abroad was a luxurious form of leisure, and it’s an idea that’s most clear on its drinks menu. Sectioned into three categories — long-haul, short-haul and layover, the list varies from the lighter elixirs, designed to ensure longevity for an extended journey, to the stronger hits for the moments you might be in need of something quick and powerful and also includes a number of familiar classics — all with a unique twist.
The Pan Am Cocktail, a revered creation of bartender Barney Toy, was awarded second place at the Bacardí Legacy Global Cocktail Competition, and is one of the most delicious drinks on Clipper’s menu. Seeking to evoke the luxurious lifestyles of those who would be seated in first-class on Pan-American Airlines in the 1920s and 1930s, Toy has combined all the elements that embody the elegance of that era. The cocktail comprises Bacardí Carta Blanca, Aperol, Orgeat almond syrup, lemon juice, egg white and Angostura Bitters, giving it a distinct flavour that moves from sweet to bitter and back again.
Flat white martini (on the left) & Old fashioned pina colada (on the right)
Those looking for something lighter to keep them going the entire night, the Autumn Spritz from the Long-Haul menu can do no wrong. The simple mixture of Hennessey VS Cognac, apple vermouth and soda makes for a refreshing drink that could brighten any day. Finished with a garnishing of grapefruit, the semi-sweet and sour cocktail is one of those beverages that you could sip on forever.
The pina colada old fashioned marks a different approach to the typically tropical cocktail we all know and love. Removing the rich and heavy coconut cream from the original formula, the drink showcases the pineapple and coconut flavours through a housemade cordial which is enriched with Bacardí Reserva Ocho, Carta Blanca Rum and Tiki Bitters. And while that was undeniably delicious, it was the flat white martini that stole the show for us. Staying true to Kiwi coffee culture and its obsession with the flat white, Toy and Millar discovered a way to split the milk and coffee so all that was left was the whey, which is turned in to a creamy syrup and mixed with Belvedere Vodka, coffee liquor and espresso.
In terms of food, Clipper’s menu goes beyond the regular pub grub of beige finger food. Ratatouille, sticky smoked pork hock, chicken and leek terrine are just a few of many dishes on offer. The sophisticated menu also has some classic guilty pleasures, including a mac and two-cheese dish which is served with crispy shallots, parmigiano reggiano, truffle oil and crostini. Clipper also has a Mile High Session Lager on tap and a small selection of quality beers, wine, prosecco and champagne in its fridge, ensuring that anyone from the neighbourhood can find something to their taste, and walk out of Clipper feeling content and satisfied.
Opening hours: Tuesday — Thursday, 5pm until late Friday — Sunday, 2pm until late Monday, closed
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