A prolific waterfront rooftop destination is being taken over by the luxurious Veuve Clicquot for an entire month from the 19th July. SEVEN is set to be transformed into The Clicquot Chalet — Auckland’s edition of Queenstown’s iconic Clicquot in the Snow — and will give Aucklanders the perfect spot to cosy up in over the cold season.
The chalet will be festooned in Veuve Clicquot’s iconic yellow shade that will shine through the grey winter days and offer an exciting escape from what is typically the gloomiest month. Chalet-goers can treat themselves to glittering flutes of Veuve Clicquot Champagne along with divine food pairings that will be on hand to elevate the experience.
Those who have dined at SEVEN will be aware of how capable this eatery is at tantalising the tastebuds, but let us explain for the people who are yet to sample the delicious offering. The dishes featured at the chalet will be a line-up of SEVEN’s most popular items, including the popcorn shrimp, served with creamy yet slightly spicy sriracha mayo and finished with fragrant fried basil and chives, the beef tataki with black truffle dressing, the Big Glory Bay salmon taco and the infamous chicken katsu bao.
Taking things up a notch, Veuve Clicquot and SEVEN have also conceived the ultimate winter treat — a Valrhona chocolate fondue served with pillowy marshmallows which, alongside the blankets and throws that will be available to bundle up in, will really set the mood for the ideal wintry retreat. Crisp drinks, delicious food and rousing tunes spun by SEVEN’s resident DJ, Soraya LaPread, The Clicquot Chalet is set to transport us mountain-side and will be open from Tuesday to Saturday until 19th August.
If the chalet has you impressed, you’re bound to enjoy the main Clicquot in the Snow festival in Queenstown — missing out would be a missed opportunity. This is the ninth time the hotly-anticipated festival has been put on, and it’s not too late to buy tickets for this year’s iteration. Click here to find more information.
SEVEN
Level 7
Seafarers Building
52 Tyler Street
Auckland
A getaway doesn’t always have to include jetting off to exotic locations or staying in lavish accommodation. All you need to do, is simply escape your regular surroundings and take a breather. One of our favourite places to go for a day of R&R is up North and the re-opening of McLeod’s Pizza Barn and Brewery is giving us all the more reason to go. The scenic drive takes just under two hours and is the perfect distance for a quick road trip.
The renowned McLeod’s Brewery has earned a number of awards, including three gold medals at the 2018 Brewers’ Guild of New Zealand Awards and its signature craft beer can be found both on tap and bottled at its Pizza Barn in Waipu. After a month-long break, the barn is back in full swing with an impressive line up of small-batch brews. With 11 beers on tap, covering from pale ale to stout and a further four varieties offering something a little different, including a Barley Wine and a limited-edition Black Sour, this barn is the place to be for the lovers of a brewski.
The Globetrotter pizza — smoked venison sausage, mushrooms, streaky bacon, roasted garlic, caramelised onion and capsicum
Designed to pair with the pints is a pizza menu that exceeds all expectations. Filled with delicious options that are loaded with the freshest toppings, each pizza is packed full of flavour. Our favourite is hands down, the Cooper which features herb roased chicken, bacon, mushroom, sundried tomatoes and parmesan cheese on a crispy thin crust. The vegetarian pizzas at the barn are also not to be missed, especially the kumara, avocado and brie medley, otherwise known as the Herbalist
The specials change depending on the seasonal availability of ingredients, which means that patrons can rest assured in the knowledge that what they’re getting is nothing but the freshest. The specials offer the chefs a chance to delve into other pub classics such as burgers, wings and fish and chips — and boy do they do a good job of it.
Following your pub and grub session (please be sure to secure a sober driver for the day), combat the carb coma and explore the rest of Waipu such as the Waipu Caves. Or add another hour to the journey by heading towards the East Coast side of Northland and soak in the quaint ambience of Tutukaka to really make the drive well worth it.
Anybody who has fallen deep into the YouTube portal would have come across a video of someone sitting in front of a camera and filming themselves eat. Some of the videos consist of regular-sized, some are super-sized portions, but they all include the act of eating. They could be telling a story while they have their dinner, they could be doing a live Q&A or they don’t say a word and just eat with no distractions. These captivating eating videos are called ‘mukbang,’ (pronounced ‘mock bung’) a video category which started in South Korea and here is why they are so widely popular.
The word ‘mukbang’ is dissected into two different words, ‘muk’ short for ‘eating’ and ‘bang’ translating to ‘room’. Together, the words mean ‘eating room’ and the content stays true to its name. Over the years, the concept of mukbang has turned into a source of entertainment where small-framed people feast on abnormally large portions and this holds the audience until they finish the entire meal. However, the reasons for the popularity of mukbangs stem from the idea of using these videos to combat certain customs in Korean society.
Fueled by the economic boom in South Korea, working 12 hour days is not something that is considered unusual. In 2017, it was reported by the Organisation for Economic Co-operation and Development (OECD) that the average South Korean found themselves working a total of 2024 hours per year. To put that into perspective, New Zealanders spend, on average, 268 hours less in the office compared to the employees in South Korea’s workforce. Working over-time has led to the culture of dining alone to become highly prevalent in modern-day South Korea. Instead of eating alone, many people found themselves turning to the computer and eating with the person on their screen.
Dining etiquette is also a significant component of South Korean culture. There are rules to who at the table eats first, who serves, which side to put your rice bowl and which side to place your soup, the list goes on and it can be overwhelming. Mukbangs are an escape for people to relax and eat without having to abide by these strict rules, ultimately becoming a breathing space for many people of the country.
Mukbang videos have become a money-making industry with mukbang celebrities generating an income through viewers donating money via their live streams. However, this industry has also become somewhat problematic. The South Korean government announced that they will be releasing guidelines to regulate mukbangs as the consumption of unrealistically large helpings could potentially promote actions that are harmful to one’s health such as binge eating.
So there you have it. Now the next time you stumble across a video of someone staring directly into the camera while eating their way through 10 bowls of noodles, just know that there’s a reason to your captivation. Embrace it, continue to watch or better yet, fix up your own plate and join the person on screen.
Working Style has long been one of our go-to menswear brands, and with its new denim collection, it is proving exactly why. Living up to its reputation for effortlessly combining casual wear with formal attire and always presenting both with some kind of innovative twist — here, Working Style is reimagining the traditionally rigid nature of denim, and the result is something entirely unique.
Ballet dancer, Henry Seldon wears Working Style Indigo Jeans
Created by denim specialists in Turkey — a country internationally recognised for producing quality fabrics — who have been honing their craft since 1959, the jeans come in two different washes, indigo and dark stone. Both washes are versatile, meaning that they really lend themselves to any look depending on what they’re paired with. Wear them with a plain white tee for example, and you’ll exude an effortlessly cool, casual vibe. Or throw on a merino sweater and a blazer and the jeans will take on a more sleek, formal air.
Looks aside, comfort is the key when it comes to Working Style’s new denim. The jeans are made from 12 oz denim and 2% elastane, allowing every man to feel that they’re capable of anything. And while stretchy jeans are not necessarily a new concept (we all remember the jeggings trend), jeans that sport a completely casual and regular fit but that can also stretch are the ultimate hybrid of practicality, style and comfort and very rare.
Henry Seldon wears Working Style Indigo Jeans
Showcasing the jeans’ true capabilities, Working Style called on New Zealand dancer, Henry Seldon for its campaign. The impressive expat — he grew up in Christchurch — now dances full time for the most prestigious ballet company in Asia, The Hong Kong Ballet Company and was deemed the perfect person to demonstrate how truly flexible these jeans are. But whether you can do the splits or not, it’s nice to know that no matter how far you push these jeans, no matter how rigorously you hit the dance floor on a Saturday night or no matter how many times you have to climb the fence at home because you forgot your key again, Working Style’s new jeans have the strength and stretch to see you through.
It’s a sad truth that most men don’t commit to a regular grooming routine until they’re in their mid-20s, and even then, very few are open about it. It’s time that we stop calling men who take the time to groom themselves ‘high maintenance’ and start thinking about it as a critical step in preparing for life. I, for one, see it as nothing less than essential and have never felt any shame or embarrassment admitting that I spend at least half an hour pampering and preening myself before I leave the house. So it is with the confidence that comes from experience that I impart the five golden rules of men’s grooming and a lesson in the art of getting to a point where people think that Fucking Fabulous by Tom Ford is your natural scent.
Shower, every single day It baffles me that I even have to include this but the number of men I know who don’t wash on a daily basis is seriously concerning. Even if you don’t want to wash your hair with product every day (as that can actually be quite damaging) there is no reason you can’t just run it under some hot water. When it comes to the rest of your body, grab some body wash, a loofa and scrub away. If you have sensitive skin, opt for a hydrating and natural product that is not abrasive to the skin, such as Ecostore’s vanilla and coconut body wash.
Keep it at one spritz or two Overdoing the cologne is one of the most common mistakes a man can make. You would think that after a while, they’d learn to tone it down, but based on the number of times I’ve walked past fully grown men who reek of ethanol, it seems some will never learn. You don’t want your cologne to immediately permeate every room you enter. You want it to come out sporadically, such as in large movements like taking a seat or going in for a friendly hug. One or two sprays on the wrists and a few pats on the neck are enough. Over-spraying is also a waste of a good cologne and when your favourite scent is something like Tom Ford’s Noir, (my cologne of choice) you’ve got to make it last. But no matter how expensive a bottle is, too much of anything will give it a cheap, aerosol-spray-like quality (a la Lynx) and no grown man should smell the same as he did after his high school P.E class.
Ditch the gel Although the trend towards a ‘matte’ finish (cars, furniture, accessories) is nearing the end, matte-textured hair will never die out. Hair gel was made for punk era mohawks and creepy wet-look hair, and should really be reserved for the Fashion Week catwalks. Unless you’re a pre-teen boy on the cusp of attending your first school disco, ditch the hair gel immediately. A natural ‘I woke up like this’ look is what we all strive for and what you need to achieve this is a matte wax. A good wax like Coltrane Clay from Triumph & Disaster has little to no scent and helps to create a natural and effortless wave while maintaining a firm hold over rogue flyaways. It almost makes you look like you didn’t use any product at all which, if you’re adamant about keeping your grooming regime a secret, is a bonus.
Know your face Considering that everybody is different, it simply does not make sense that there is one look that will universally suit everyone. What I recommend, therefore, is taking some time to get to know your face. I’m talking about standing in front of the mirror and studying it before you decide what look to go for. I, for one, cannot grow facial hair and have therefore made peace with the fact that it’s not for me. If you can grow a beard (good for you), make sure that it’s shaped properly and kept even and tidy. All I can grow is annoying strays and whiskers and I shave them off straight away. My facial hair shortcomings are not reserved for my beard either, with my sparse and patchy eyebrows demanding daily attention. Luckily, I have a simple solution, which is to fill the gaps in with powder, like Billion Dollar Brows’ 60 Seconds to Beautiful Brows from Mecca Cosmetica. I’ve found a powder to be better than a pencil as it’s easier to blend out. And yes, men can also use makeup.
Prevention is key You might have clear, wrinkle-free skin right now but that won’t last forever. Prevention is key and it definitely pays to start early. If you’re old enough to legally enter a bar, a few splashes of water is simply not enough to balance out the impacts of the late night drinking. Keep your cleanser and moisturiser simple, don’t overthink it but be sure to get into the habit of applying sunscreen every day, no matter what the weather is like. Living in New Zealand, we are exposed to the sun and UV rays more than anywhere else in the world and although vitamin D is beneficial to an extent, too much sun is the main culprit when it comes to wrinkly and aged skin. Find something that’s light-weight such as Mecca Cosmetica’s To Save Face, so that the concept of a daily slip, slop, slap sesh becomes less daunting.
Established in 1896, Te Mata Estate is one of the oldest wineries in New Zealand and also one of the most acclaimed. The proudly family-owned winery has held a consistently strong presence in the New Zealand wine industry and has reached some impressive milestones in the past few decades. Including the release of Te Mata Estate Coleraine, internationally recognised as one of the finest red wines in New Zealand, alongside the release of the Bullnose Syrah and the Elston Chardonnay — both of which proved Te Mata Estate’s prestigious standing and superior know-how.
But in the midst of these achievements, the historic vineyard has been in the works of expanding its legacy even further. Introducing, Te Mata Estate’s Alma ’18. First planted in 1999 this premiere vintage of Alma has materialised as a world-class pinot noir and a quintessential expression of great New Zealand wine. A project that has taken decades to realise, Alma ’18 is the first pinot noir to be released by Te Mata Estate this century from their very own vineyards, which makes this a significant moment in Te Mata Estate’s rich history.
Under the careful guidance of Te Mata’s renowned winemaker, Philip Brodie — through the process of hand-harvesting single-vineyard, inland grown, low-cropped vines — a sophisticated wine has been carefully created, one that embodies the elegance of its Estate. The rich and deliciously ripe pinot boasts a blend of aromas that resonate with scents of black cherry, wild strawberry, currants, marzipan, sandalwood and sage. The dark wine sports a complex melange of flavours from decadent berries, Black Doris plum, an underlying taste of semi-bitter tannins and notes of cherry, truffle, cinnamon and warm smoke that linger on the palate.
A wine that was conceived in commemoration of the heroic Dr James Thomson, a forefather of the Buck family (who established Te Mata Estate) and a man who sacrificed his own life in order to save others, the history and origin of Alma ’18 is as rich as its tasting notes. Following the Battle of the Alma during the Crimean War, Dr Thomson volunteered to aid wounded soldiers despite the fact that they had contracted the highly infectious and deadly disease, cholera. The medal he received for his selfless acts of courage has been stamped on the labels of Te Mata Estate’s Alma ’18, as a reminder of the inspiration behind the name.
For those who seek a more energetic and expressive profile, Te Mata Estate has simultaneously released the Pinot Noir ’18. Rather than deep flavours of dark plum and rich cherries, this wine boasts a floral aroma and presents fresh boysenberry and cardamom with only a gentle touch of tannin and spice. Both of the Hawkes Bay pinot noir wines are available in selected stores and are extremely limited in stock, click here for more information.
Words Albert Cho | PHOTOS Clara-Jane Follas | 28 Jun 2019
A fine-dining institution, Kazuya Restaurant is renowned for the creative, carefully crafted dishes it offers on its degustation menu. The signature dish comprises of over 30 vegetables and although it made waves on the Auckland dining scene, Kazuya’s recent surge in popularity is for a very different reason.
Owner, Head Chef and Director, Kazuya Yamauchi opened the doors to his acclaimed restaurant almost seven years ago with a vision back then to expand on his baked goods offering — Kazuya’s bread is known for being particularly delicious. But it wasn’t until Yamauchi met Yuko Segawa — not only a talented baker but also a chef, having honed her skills at 3-Michelin starred restaurant, Esaki — that his idea to capitalise on Kazuya’s baking prowess started to take shape.
It was a match made in heaven, it seems. Segawa, with her experience working for the likes of Japan’s popular bakery, Levain alongside having previously operated her own outfit, Kinari Bakery for over a decade, had already set her sights on opening a spot in Auckland. So when Yamauchi invited her to use Kazuya’s kitchen and turn the restaurant into a bakery space during the day, it presented the perfect opportunity for her to flex her culinary muscles and start to build a name for herself before opening a standalone place on her own. Segawa’s approach to baking is delicate, her creations are beautifully refined and until she gets her own separate space, for now, her bakery is called Mizu Bread — and it’s utterly delicious.
Tiramisu
Every day, well before Kazuya’s doors open, customers line up, eager to get their hands a loaf of Segawa’s bread. Her signature is the Shokupan, a white bread that is made via the yudane method of baking, which basically just involves hot water and dough. The interaction between the hot boiling water and the dough allows the bread to ferment and achieve an unbelievable level of fluffiness. The simple, white loaf is bouncy and light, making it the perfect option for the sandwiches on offer.
Katsu sandos and tamago sandos are both extremely common delicacies in Japan and Segawa’s rendition does them justice (and then some). Seeing soft, supple slices of bread slathered with Dijon mustard and filled with shredded crunchy cabbage and a pork cutlet (otherwise known as ‘tonkatsu’) the delicious katsu sando is drizzled with a traditional brown Bulldog sauce — the condiment traditionally used for tonkatsu in Japan. It’s succulent and juicy, and while the sandwich is rich, the airy Shokupan bread works to balance out the heavier elements.
Tamago sandwich
The tamago sando is a type of egg sandwich that is sold in almost every convenience store in Japan but here, an intriguing twist has been added. Instead of the usual, simple mixture of egg, potato and mayonnaise, Mizu Bread’s rendition includes truffle aioli, Parmigiano and fresh slices of crunchy cucumber. Generally speaking, the tamago is lighter than the katsu, but still provides the same kind of layered, delectable flavour. And considering how expertly the two versions have been realised by Yamauchi and Sagawa here, we would highly recommend either.
The mochi breadstick is also something to take note of. And although it looks like a French baguette, it is anything but. From the texture to the flavour, the mochi breadstick is in a realm of its own, pillowy soft to the touch and boasting a chewiness in the centre that makes it more akin to the texture of a doughnut than a baguette, it’s unlike anything you will have tried before.
But Mizu Bread isn’t limited to just bread. The offerings also include speciality Ark Coffee, and freshly-made onigiri (rice balls) filled with prawn tempura, teriyaki mushroom and shiitake mushrooms, to name a few. Sweet treats are also tucked away in the cabinet and our favourite would have to be the tiramisu. The multilayered dessert consists of the freshest mascarpone alongside marsala, espresso-soaked sponge cake and a hefty dusting of cocoa powder.
L: Valrhona Chocolate Bun R: Mochi Breadsticks
Mizu Bread’s cabinet is compact as Segawa keeps her batches small in order to ensure consistency and control across all her creations. It pays to go early — as in, before the 11am opening time — because, despite the fact that Mize Bread is officially open until 1pm, it isn’t uncommon for the cabinet to be emptied out in as little as half an hour.
Words Albert Cho | PHOTOS Clara-Jane Follas | 26 Jun 2019
And just like that, Newmarket has another eatery to add to its ever-growing line-up. Welcome Newbie, a new cafe on Broadway serving classic brunch dishes with modern touches in both presentation and flavour. The space boasts a vibrant and eccentric interior, conceived by Material Creative, where technicolour tiling meets fun neon accents and dried flowers hang from the wall, a kind of three-dimensional incarnation of the colourful, leafy mural that adorns the wall overlooking the front counter. The bright ambience evokes the golden era of Newmarket when, in the 1960s, Broadway boasted the biggest collection of neon in the country, and highlights to the kind of vibrancy Newbie is seeking to offer in its experience.
In contrast to its bright and colourful surroundings sits a crisp, white La Marzocco Modbar espresso machine, tucked seamlessly under the countertop. The machine is managed by Newbie’s experienced team of baristas (which includes the two-time winner of the New Zealand Latte Art championship, Leo Li), who expertly churn out cups of Atomic Coffee Roaster’s Velcoe blend, and ensure the quality of the brews level up to the sleek aesthetics of the machine they’re being made on.
Newbie Cafe
The menu at Newbie comprises classic breakfast staples, made more interesting with creative twists. Owner Roger Liu, the mastermind behind Scout in Torbay and the widely-renowned Woolfy’s in East Tamaki, worked alongside Head Chef, Logan Wang (former sous chef at The Hunting Lodge and Pilkingtons) to create a menu that was simple, comforting and focused on flavour. Differing to Liu’s previous cafes, he and Wang decided that for Newbie, less was more, a mantra that saw the pair strip the complexity of the dishes back without taking anything away from their unique and eye-catching presentation.
Newbie’s Savoury Cabinet
From sweet treats to savoury bites, there’s something for everyone to enjoy at Newbie. Roger’s Hangover Hash sees fried potatoes, crispy and golden on the outside served with thinly sliced chorizo sausages for some extra spice. Dollops of creamy labneh and red capsicum salsa are scattered across the plate and the whole thing is topped with a fried egg, sunny side up so that the yolk can weave its way through the dish and enrich every element.
Corny Fried Chicks
If it’s a tasty lunch you’re after, the Corny Fried Chicks is a must-try. Cornbread, despite being something of an underrated delicacy in Auckland, is undeniably delicious when done right. And we’re glad to see Newbie doing it justice. Here, the cornbread is paired with delectably crispy fried chicken and is served with tangy fermented chilli aioli. Elsewhere on the menu, the Peppered Lamb Pappardelle (apparently both Wang’s and Liu’s favourite dish) is an absolute must-try. Seeing a plate lined with sweet date purée and al dente pasta ribbons doused in a smoky black pepper sauce, the dish boasts a slight Eastern Asian twist. Beautifully braised lamb is mixed in with charred onions which add depth in aroma and texture and elevate the peppery notes in the pasta sauce and jus.
Spiced Apple Cake (on the left) & the French Kissed Toast (on the right)
We can tell you one thing for sure, never leave Newbie without having had something sweet. The French Kissed Toast features an array of brioche pieces that have been crumbed with macadamia and sit atop rosewater Anglaise foam and fresh berry cream. And off the menu, the array of enticing cakes in the cabinet are almost impossible to pass up. Our favourites were the double layer chocolate cake filled with pumpkin cheesecake and the berry crumble slice with a centre layer of sour cream. Both tasted as good as they looked (in fact, even better) and went down an absolute treat with one of Leo’s warm and comforting coffees.
Opening hours: Monday — Friday: Coffee from 6:30am until 7am Breakfast menu from at 7am until 3pm Lunch menu from 11am until 3pm Saturday & Sunday: All day menu, 8am until 4pm
Our country’s leading brand in sustainability, Ecostore, released its first toothpaste last year which became a favourite among New Zealanders. As such, Ecostore decided to expand its offering so that every member of the family could use its eco-friendly range, recently releasing its Ecostore Kids Toothpaste and Toothbrush. Following in the footsteps of the Complete Care collection, Ecostore Kids Toothpaste boasts all-natural ingredients that have been selected with the support of the EWG (Environmental Working Group) Cosmetic Database and while its child-size toothbrush is made from 99% renewable, plant-based materials and is free from BPA, PVC and phthalates.
Not only has Ecostore managed to formulate a product that is especially gentle for children, but it has also managed to come up with a natural way to give the gel-based toothpaste a strawberry flavour — without using any artificial colours, flavours, fluoride, parabens, SLS, triclosan or any added sugar. All of the ingredients are listed in detail on the packaging. In fact, the low-foaming, minimally abrasive formula is so free from nasties, that it’s been deemed suitable for kids as young as six months.
Ecostore Kids Toothpaste and Kids Extra Soft Toothbrush
Even the design of the range has been carefully thought out by the team at Ecostore in order to make it more user-friendly for kids. The toothpaste comes in a stand-up tube with a flip-top lid which minimises mess and mitigates the hassle of a twist-top cap. The handle of the toothbrush has been taken down a few sizes to fit perfectly in a little hand and features a new monster design in two eye-catching colours — purple and green. The head has also been reduced in size with extra soft, end-rounded bristles to offer a pain-free experience for young gums.
The new Ecostore Kids Toothpaste and Extra Soft Toothbrush are available in selected stores, nationwide. As it’s an Ecostore product, of course, the packaging is made from 90% recycled cardboard and the toothbrush and toothpaste tube are both recyclable via Ecostore’s oral-care recycling programme whereby the products are collected through Freepost and collection bins in key retailers and the plastic from the toothbrush handles reused — contributing to the sustainable, circular economy.
Words Albert Cho | PHOTOS Clara-Jane Follas | 25 Jun 2019
With a number of new eateries landing in Newmarket of late and the grand opening of Westfield on the horizon, the area is clearly well on its way to reviving its glory days as a bustling Auckland hot spot. A recent addition to this new wave is Khao San Eatery & Bar, situated on Davis Crescent, which marks the second outpost for its original location on Symonds Street (a longstanding Eden Terrace favourite).
Owned and operated by Nat Harrington (who is Thai himself), Khao San prides itself on serving traditional Thai flavours with subtle, modern touches that don’t detract from its authenticity. Unlike the small and cosy Symonds St branch, the Newmarket eatery is a more expansive space, able to hold over 60 people and also offers a bar that is open late into the night. Khao San’s skilled mixologists create unique and delectable concoctions such as the Jungle Bird, a mixture of Campari, white rum, lime and pineapple juice and the Bangkok Kiss Kiss which is a medley of Maker’s Mark whisky, lime juice, sugar syrup, grenadine and soda (to name a few).
Wa zap sashimi (on the left) and tiger prawn one bites (on the right)
Named after the road in Bangkok that was formerly the main street for locals to purchase milled rice, Khao San strives to represent accurate, authentic Thai cuisine and flavours in all of its dishes. The menu is varied and offers sharing plates, curries, stir-fries and soups, all of which are delicious in their own right. The tiger prawn one-bite wraps were a definite highlight to start and managed to pack in intriguing layers of texture and flavour despite their small size. Comprising a plump prawn resting on an earthy leaf (subject to change depending on the season) and served with fragrant herbs, crunchy peanuts and sweet toasted coconut, we were pleasantly surprised at how many subtle flavours could be picked up in a single mouthful. The Mo Ping pork skewers were another favourite and had been grilled over a hot flame to not only lend the meat a crispy outer layer and juicy centre but a beautiful smoky flavour as well.
Mo Ping pork skewers
Although a traditional pad Thai and pad see ew both feature on Khao San’s menu, it’s the seafood drunken noodles that this eatery deems its ‘signature dish.’ This is a common street food delicacy in Thailand and is usually enjoyed as a late night, drunken feast (hence the name) designed to put you in a warm and comfy carb coma. The egg noodles are freshly made and doused in a chilli oyster sauce before being served with a seafood mix consisting of prawns and octopus. But if noodles aren’t your thing, opt for one of Khao San’s rich, saucy curries, loaded with different spices and succulent meat. The wagyu brisket Panang curry was a definite standout, with an especially tender brisket that worked beautifully with the peanutty, coconut sauce in which it was served.
Wagyu brisket panang curry (on the left) & tom yum hot pot (on the right)
But it was the classic Thai staple and ultimate winter-warmer, the tom yum soup that really stole our hearts at Khao San. Served slightly differently to other tom yums we’ve tried in Auckland, this version arrived at the table in a sizzling pot with a lit flame underneath to ensure it remained hot until it was finished. The soup was loaded with seafood and herbs to enhance its fresh, invigorating aroma and would be the perfect palate refresher between dishes or a great conclusion to any Thai feast.
The question of what to eat for lunch only gets more puzzling during winter. It’s cold, it’s grey, our levels of motivation to dine out have dropped to zero and when it comes to cooking at home… forget it. But whether you’re on the go and need a quick fix, or simply can’t be bothered to whip something up for yourself, these eateries offer the perfect solution. All you have to do is pop in and pop out, and only give up a couple of minutes of your time to get a soulful, heart-warming meal that will keep you comforted through the chilly season. Without further ado, these are our go-to lunch spots for a quick yet quality wintertime meal.
Caffetteria Allpress No matter what the season is, Caffetteria Allpress on Drake St never does us wrong. With a menu that offers simple flavours executed to perfection, everything that comes out of the Allpress kitchen just hits the spot. But despite the toasted sandwiches being a year-round favourite, it’s the daily soups that draw us in over winter. With ever-changing flavour combinations that include the likes of Pumpkin, ginger, miso and chickpea, hearty beetroot, and decedent mushroom, the delicious soups come paired with slices of perfectly toasted sourdough for a lunch that leaves us satiated without ever being too much.
Scarecrow Cafe From the moment you walk into Scarecrow Cafe, your day feels brighter and warmer. Its cosy ambience along with the wafting scents of the sizzling skillets coming from the open kitchen make this CBD gem a strong favourite. From its hot gourmet pies to its toasted sandwiches and the daily changing soups, there’s something for everyone at this cafe, but if you have a bit more time up your sleeve, we recommend waiting a few extra minutes for the shakshuka. The combination of the tangy tomatoes and creamy eggs paired with crisp, toasted bread for dipping is an experience well worth the wait — we promise.
L’Assiette Not only does this French cafe have one of the most authentic croissants in town (which tastes even better when heated and slathered in butter) but it’s also home to the tastiest French onion soup in town which is available to take away. The gloriously rich broth, topped with a decadent layer of cheese is the quintessential winter meal and only requires you to wait less than 10 minutes. If you simply don’t have the time or patience, L’Assiette also offers a soup of the day that will be ready for you to take away just a few seconds after ordering.
Amano Renowned for its beautiful pasta and seafood dishes (the grilled kahawai is next level), Amano is also widely popular for its quick lunchtime offerings. Over in the bakery side of Amano, the lunch cabinet is no joke, filled with various pastries, sandwiches and wood-fired pizza breads. Takeaway soups are also on offer and are some of the best we’ve ever tasted. With flavours ranging from white bean, kale and pancetta to cauliflower and blue cheese, these takeaway bowls are the epitome of warming, gourmet goodness.
Ripe Deli Situated in Grey Lynn as well as on the North Shore, there is no excuse not to drop into Ripe Deli at some point. This lunch spot has it all from sweet treats to savoury bites and most importantly a hot pot that is filled with something different every day. Regardless of what the daily concoction might be, Ripe Deli never disappoints, but our favourite has to be the macaroni and cheese. When this is on offer, you know it’s going to be a good day. Weather aside, a slice of one of the traybakes is compulsory when visiting Ripe — you will thank us after you bite into one of their unbelievable salted caramel brownies.
Brunch Cafe Tucked away on Sale St is Brunch Cafe, cooking up hot, ready-to-go lunches for the workers who spend their days in the many office buildings in the area (including ours). Recently, the cafe has introduced hot rolls to its offering, seeing a deliciously soft bread roll filled with various roasted meats. Brunch also has a soup of the day that packs an immense amount of flavour, our favourite is the hot Thai pumpkin.
Aperitivo is a time-honoured Italian tradition that consists of gathering with friends to sip on light, refreshing beverages over sharing plates and charcuterie platters. The key to doing aperitivo like the Italians do, lies in remembering that less is more, which also means that every component, from the meats to the cheeses and, of course, the drinks, must be of the highest quality.
Platters and sharing plates have become somewhat overcomplicated in this day and age, seeing tables and boards covered with overflowing piles of crackers, brie, camembert, fruits, sweets, chocolates and even, in some cases, heavy foods like doughnuts. But where these new-age platters are designed to leave you in a food coma, the more delicate aperitivo is designed as a late-afternoon treat that will carry you through to the evening and should never leave you feeling overly full. Satiation is what to strive for, and when done right, aperitivo should actually increase your appetite for dinner.
To adopt this more relaxed approach, pull together a few plates of cured meats, some ripe figs, a ball of fresh burrata and maybe some blue cheese, alongside a little tray of olives and some slices of sourdough, and what you’ll have will be delicious, purposeful and more than enough. This will leave only one question, what to drink?
Unique for its particularly light and refreshing nature, a chilled bottle of Peroni Nastro Azzurro will act as both an enhancer alongside the salty flavours of the cured meats and a palate cleanser when sipped after taking a bite of indulgent cheese, making it the ideal drink to accompany an afternoon aperitivo.
This traditional Italian ritual offers a beautifully simple way of connecting over delicious food and refreshing drinks, and we encourage you to create your own version of the culinary custom. Just remember: simplicity is key.
Walk into any cafe or bakery and you can guarantee that the shelves will carry a cinnamon roll of some sort. Whether its called a brioche, bun, scroll or roll, at the end of the day, it will be comprised of long strips of dough that have been coated in cinnamon sugar and rolled — so same deal. While there are a number places to get your cinnamon scroll fix in Auckland, there are definitely a few that stand out from the rest and here, we round up the ones you should be turning to when the cravings kick in.
Bestie Cafe All you cinnamon fiends, look no further than Bestie Cafe’s offering, as this is the scroll for you. There is no icing or glaze on the cinnamon scrolls at Bestie, but don’t let that fool you into thinking that they’re lacking in flavour. The scrumptious scrolls boast a number of decadent layers, each coated in copious amounts of cinnamon sugar and are baked in such a way that the top of the scroll is crunchy while the centre remains moist and soft.
Bestie Cafe
Revolver Considering how Revolver is a cafe that serves Sri-Lankan cuisine, you wouldn’t think that it would be home to one of the scrummiest cinnamon rolls in town, but you better believe it is. Using rich brioche dough means that Revolver’s version is slightly heavier than the norm, but with its topping of sweet cream cheese icing and a dusting of powdered sugar, it’s certainly one of the tastiest in town. So whether you’re after a little treat with your tea or an indulgent dessert, Revolver’s cinnamon rolls tick all the boxes.
She Bakes Dough For those who are seeking the classic, American Cinnabon-style cinnamon roll, with a hefty amount of sweet cinnamon sugar, lashings of butter and a soft roll that has been drenched in cream cheese icing, order a batch from She Bakes Dough. This Instagram-run business found quick popularity for its all-encompassing rolls that have perfected the balance of texture and flavour to become arguably the most decadent and indulgent in town.
Hare and the Turtle If you leave Hare and the Turtle without getting some cinnamon buns to-go, you didn’t experience this cafe to the fullest. These cinnamon buns are fluffy and moist without going overboard on the icing front. The flavours lean more towards showcasing the notes of cinnamon rather than the tart cream cheese frosting and sugar glaze, which makes these scrolls perfect for those with less of a sweet tooth.
Hare and the Turtle
Charlie & George Cafe Noting the subtle differences between a cinnamon bun and a cinnamon brioche (mainly the amount of icing that’s applied), Charlie & George Cafe bakes both versions daily. Its cinnamon brioche is ideal for an afternoon tea as it’s lighter than the cinnabun, which considering how it’s drenched in cream cheese icing that Charlie & George occasionally swap out for salted caramel, requires a touch more dedication to get through.
Petit Bocal Renowned for its coffee art, Petit Bocal offers the perfect thing to accompany its premium brews and that is its house-baked cinnamon rolls. Some refer to these scrolls as a hybrid between buttery, flaky croissant pastry and chewy, soft brioche. Rather than being dusted in powdered sugar, these scrolls feature a layer of caramelised sugar that gives them crunchy, candied exteriors and makes them truly a one of a kind.
Almost two years have passed since the announcement of the new Westfield development in Newmarket and with it set to open its doors in late 2019, the original vision is edging ever closer to becoming a reality. While over 200 retail stores have allegedly been confirmed, including the likes of Coco Republic and David Jones, it’s Westfield’s restaurant line-up that has us intrigued right now. With a number of known operators set to open new outposts in Westfield Newmarket, alongside some newer names too, these are the eateries that have been confirmed so far.
INCA The critically acclaimed New Zealand restauranteur, Nic Watt is collaborating with the other executive chef at his SKYCITY restaurant, MASU, Darren Johnson, to open INCA. A Peruvian restaurant that draws inspiration from East Asian cuisine, INCA’s menu will comprise common South American street food such as meat skewers (or ‘anticuchos’) grilled over manuka and coffee charcoal as well as dishes like house-pressed tacos and freshly fried churros. And if MASU is anything to go by, it’s safe to say that this restaurant will be delivering dishes of the highest quality. Setting itself up in a premium dining space that will apparently be able to seat up to 110 patrons, this is one that the foodies of Auckland are waiting for with bated breath.
Ceviche from INCA
Something & Social From the team behind the award-winning CBD bar — Pilkingtons, Something & Social is the rooftop bar that will surely be the talk of the town when it opens. Set to offer a dedicated gin garden, a menu of specialised gin cocktails, premium beers and pizzas this bar and its exceptional offerings will undoubtedly become a destination spot as well as the new social hub for the area.
Archie Brothers Calling Archie Brothers a restaurant would be an understatement. The maestros behind the incredibly successful mini-golf bar experience, Holey Moley are taking on Newmarket with a nostalgic 90s-themed arcade. There will be activities such as tenpin bowling, an array of gaming machines and a menu that resonates with the classic entertainments complexes of old. Think beastly burgers, decadent milkshakes and cocktails.
Archie Brothers
White + Wongs Any Auckland dining precinct would feel somewhat incomplete without the inclusion of a restaurant that serves Western and Asian fusion cuisine, and Westfield is set to get some of the best in town. White + Wongs is renowned for its Chinese roast duck and selection of baos and dumplings, becoming a quick favourite of Aucklanders as well as garnering a strong South Island following for its Queenstown outpost. Opening their third location in Newmarket, the operators behind White + Wongs are also apparently setting up a rooftop bar, Sardine, in the same precinct. Details about Sardine are yet to be revealed in full, but with a promised capacity of around 450 patrons, it’s set to be a bar of epic proportions.
Bird On A Wire The purveyors of free-range chicken rotisserie, Bird on a Wire, have dominated the dining scene since they started in Ponsonby, and have since expanded to locations in the likes of Takapuna, Orakei and even Tauranga — and they’re not slowing down any time soon. Whether it’s a quick and healthy lunch or a hearty dinner that you’re after, this eatery has got it all. From salads to schnitzel sandwiches to whole chickens, the varied selection makes each visit to Bird On A Wire a deliciously fresh experience, and we’re sure their imminent Newmarket outpost will be no different.
Here at Denizen, we encounter every kind of treat Auckland has to offer. Brownies? We’re there. Slices? You bet. But cheesecake is one delicacy we don’t seem to have covered in the past — a fact we would like to change. Very different from the regular variations of cake, the qualities that any cheesecake has to nail in order to be considered delicious include the base, the creaminess of the filling and achieving the right balance between sweetness and tartness. That said, there are a number of places around Auckland that have perfected their recipes to serve up some of the best variations of cheesecake we’ve ever tried.
Frasers Despite this all-day cafe serving delicious dishes for breakfast, lunch and dinner, its peak hours are in the evening, when people flock to try a slice of the cakes it’s so well-known for. Offering a variation of housemade cheesecakes (baked fresh every day) which include NY baked, cookies and cream, Bailey’s and a seasonal fruity flavour, Frasers has proven itself to be the fool-proof place to satisfy any and all cheesecake cravings.
The Fed The NY baked cheesecake from The Fed prioritises creaminess over anything else. The tall slice boasts a base that is thin and crispy and results in most of the attention being placed on the decadent cheesecake filling. Taking a fork to this cheesecake is like slicing through butter. Indulgently smooth, it melts deliciously as soon as it hits the palate and yet, the creamy texture doesn’t give way to a slice that is overly sweet. Boasting enough cream cheese flavour to make it just as well-suited to those without a sweet tooth, the cheesecake is also served with a side of berries to enhance the tartness while adding a subtle sour note to the dessert.
NY baked cheesecake from The Fed
Coffee Pen Cheesecake is second nature to the owners of Eden Terrace gem, Coffee Pen. Yasuji and Fumi’s fearless approach to the dessert sees them stray from the traditional graham cracker crust, switching it for smashed Oreo cookies instead. This lends their cheesecakes a richer and more intense flavour along with a crispier texture and perfectly complements every flavour they create, from matcha to original NY to the decadent dark chocolate.
Raspberry White Chocolate Cheesecake from Coffee Pen
Miann When it comes to desserts, Miann has it down-pat, from macarons to waffles, to gelato and even petit-gateaux. The cheesecakes from Miann are one of its lesser-known treats, and not because they fall short in quality, but because they sell out every single day. Freshness is the top priority for this artisanal dessert bar which is why the pastry chefs only bake one cheesecake a day — meaning that only 12 slices are available. As such, you should consider yourself lucky if slices of Miann’s glorious cheesecake (like its lemon, strawberry crumble) remains in the cabinet when you stop by.
Camper Coffee If you’re indecisive on whether you prefer the Japanese-style, fluffy and soft cotton cheesecake or the thick and decadent NY baked, look no further than Camper Coffee. Situated right next to The Candy Shop in Newmarket’s Osborne Lane, this newly opened space is providing some of the lightest yet most flavourful, creamy cheesecakes in town. Coming in two different flavours, original and caramel, there’s something for everyone to enjoy, from the cheesecake purists to the ultra-sweet tooths.
Hello Bliss Cheesecakes For those cheesecake connoisseurs who want to trade in the regular spongy celebratory cake for a whole, creamy cheesecake, look no further than Hello Bliss. This Instagram-based business specialises in cheesecakes, offering a range of delicious flavours that go far beyond the norm. Think the likes of dulce de leche, cookie dough and Snickers. Whatever the flavour may be, Hello Bliss’ cheesecakes are some of the best we’ve ever tasted. The signature base is thick, buttery and dense and the filling is sweet, tart and indulgent — the perfect combination.
Snickers Cheesecake and Dark Choc Cheesecake from Hello Bliss
Corelli’s Although this Devonport gem is renowned for its mega-sized carrot cake, its cheesecake should not go unmentioned. What differentiates this cheesecake from the rest is the topping — a fun, fruity affair that puts a unique spin on the typically beige dessert. The NY baked cheesecake is smothered in a berry coulis which elevates every slice, lending extra sweetness, tartness and sourness. The generous serving sizes at Corelli’s are another draw card and the staff know well enough that a side of whipped cream is mandatory.
Words Albert Cho | PHOTOS Clara-Jane Follas | 12 Jun 2019
Tucked away in the quiet streets of Westmere is a modest and humble smokehouse, serving up some of the most delicious smoked salmon in town. From Wednesday to Sunday, a couple opens the backyard of their Westmere home, which they have transformed into a neighbourhood market of sorts, selling house-smoked salmon, home-baked treats and fresh pasta.
The charming Kōtare Smokehouse uses Big Glory Bay Salmon as its fish of choice, which is renowned for being sustainably-farmed and boasting a mouth-watering, melt-in-your-mouth quality. The salmon is smoked with pōhutukawa and mānuka, lending the fish a unique and subtle sweetness and rich aroma. To ensure consistency and quality, the batches are mostly kept small and are sold straight from the smoker, delicately wrapped in paper instead of plastic packaging. But for those seeking to feed more than one (or if they simply can’t get enough of this delectable fish), whole fillets can also be made to order.
The smokehouse also sells other items to complement the fish, including fresh, un-pasteurised pasta from another neighbourhood artisan, The People’s Pasta (made in small batches), which we encourage you to pair with the salmon and some creamy garlic sauce for the ultimate lunch or dinner dish.
To end things on a sweet note, home-baked treats sit alongside the smokehouse’s more savoury offering. The cookies in a jar and homemade petit cakes strike something of a nostalgic chord, reminiscent of the kind of delicious, wholesome baking grandma would whip up back in the day.
At its heart, the Kōtare Smokehouse is all about delivering good-quality, comforting, hearty food whether that be perfectly smoked salmon, comforting cakes or pasta that will make dinner prep a breeze. But more than that, it’s a place that brings the community together, gathering in the sun-drenched courtyard surrounded by vine-covered walls, all in pursuit of something tasty. Delivering an authentic Kiwiana experience, where fresh produce meets quintessential Kiwi hospitality, whether you’re in the neighbourhood or not, this hidden gem is well worth a stop in.
Opening hours: Wednesday – Sunday, 8:30am until 3:30pm
You might think that your tastebuds are particularly sophisticated because you enjoy visiting restaurants that serve international cuisine. And while we applaud you for stepping outside your comfort zone, be wary of getting stuck in a cycle of only ordering the ‘safe’ options. Your newfound love for butter chicken or laksa is fine, but there’s still a whole world of flavour and texture to be discovered beyond the tried and true favourites. Taking a risk by ordering something you might have no idea about will more often than not pay off in a culinary affair to remember. So here is a guide to the dishes you should be ordering, in order to get the full experience.
Indian The infamous butter chicken, rice, naan and fizzy drink combo is one that goes way back and has remained a staple order since our University days. Too often, when dining at an Indian restaurant, do our eyes go straight to the classic butter chicken and while it’s delicious, it’s time to switch things up. Next time, try the balti paneer curry. With a slightly tangier base than butter chicken and much less sweetness, the curry is thickened with cubes of paneer cheese which melts, creating a rich and slightly tart flavour. Also, consider branching out to South Indian cuisine which tends to focus more on flour, lentils and rice rather than heavy curries and bread. Dishes such as a classic masala dosa is a great gateway to South Indian cuisine as it resembles the familiar French savoury crepe. Recommended restaurants: Paradise, Bawarchi & Oh Calcutta (North Indian) Satya and Venky’s (South Indian)
Chinese Chinese cuisine boasts an extremely varied and diverse range of dishes, meaning that life is far too short to just be eating sweet and sour pork every time you eat this cuisine. Next time you go to a Chinese restaurant, perhaps try the mapo tofu, which is perfect when paired with rice. It consists of silky tofu that has been mixed into a spicy Sichuan sauce and minced meat — usually rich and fatty pork. If it’s deep-fried food you’re after, boneless chilli chicken is a dish that is guaranteed to be a winner every time. Containing less than half the sweetness of the renowned sweet and sour pork but double the crispiness and addictiveness, it’s almost impossible to dislike this dish. Recommended restaurants: New Flavour, Sun World Chinese Restaurant, Spicy House and Jolin Shanghai
New Flavour Restaurant
Malaysian Ever since Josh Emett brought Madam Woo onto the New Zealand dining scene, Malaysian cuisine has hit the mainstream, particularly the char kuey teow, laksa and of course, the almighty roti. Although Emett created a menu that covered a wide variety of Malaysian dishes, there’s still far more to be discovered. Butter prawns, for instance, is a dish that, while it sounds simple, is anything but. The prawns are doused in a buttery egg floss that adds a heavenly crunch upon the first bite and melts away like cotton candy. Not every restaurant serves this dish as it requires expert culinary skill to execute properly, so if you see it on the menu, don’t think twice before adding it to your order. Recommended restaurants: Bunga Raya, Selera and Chef Rasa Sayang
Thai Pad Thai and green curry — been there, done that too many times. Most of us are guilty of repeatedly ordering the same thing when it comes to Thai cuisine (and those two dishes never do us wrong) but there is a panoply of flavoursome options on most Thai menus that you likely have never tried. If you’re a fan of fish, the pla rad prik is an absolute must. It consists of a whole snapper that has been deep-fried to produce a golden, crispy exterior and has been topped with a traditional Thai sauce which finishes the dish with a complex, intriguing flavour. Managing to be hot, spicy, sour, tangy and sweet all at once, this dish takes the tastebuds on a journey and makes for the perfect pairing with fluffy, freshly-steamed jasmine rice. Recommended restaurants: Red Elephant, Soho and Chom Na
Korean Korean cuisine has been on the rise as of late, with restaurants such as Han showcasing the hands-on dining experience of traditional Korean BBQ and modern renditions of the classic bibimbap. However, Korean food is comprised of more than just charcoal meats and fermented delicacies like kimchi. Soups are a large component of Korean cuisine and are hearty, homely, filling and soulful. Take the samgyetang, for example, comprising a large stone bowl that contains a whole chicken infused in a ginseng broth. The soup sees the chicken fall apart effortlessly and reveal its stuffing which includes sticky rice, garlic and chestnuts. Although it’s served with a bowl of rice, this soup is just as tasty on its own. Recommended restaurants: The Place,Totoya and Il Mee
Vietnamese Although a heart-warming bowl of phở is irreplaceable, Vietnamese cuisine needs to be explored in its entirety. And while summer rolls, vermicelli noodle salads and bánh mì sandwiches have all probably been ticked off the list, it’s time for the bánh xèo to get some recognition. Think of this dish as a crispy Vietnamese omelette, the eggs have been slow-cooked to achieve heightened crispiness around their edges and encase a generous filling of sprouts, pork and shrimp. Bánh xèo is served with a side of lettuce which you use to wrap the omelette and dip into the heavenly nước chấm sauce. Recommended restaurants: Try it Out, Viet Kitchen and Cafe Hung Viet
Viet Kitcehn
Japanese Japanese food is arguably the most popular of all the Asian cuisines in Auckland. And while restaurants such as Azabu, Ebisu, ramen joints, yakitoris and countless sushi spots have seen Aucklanders become quite familiar with various Japanese foods, there’s always more to explore. Take Sukiyaki, for example. This delicacy strays from the usual freshness of Japanese sashimi but boasts the same lightness. It consists of a deep hot pot filled with an assortment of vegetables, thinly-shaved beef and a subtly sweet soy broth and is, in our opinion, the perfect winter-warming meal. Recommended restaurants: Janken, Yuzu and Nishiki
Mexican Despite our collective penchant for nachos and guacamole, Mexican food is another cuisine with a number of dishes that have yet to go mainstream. Take Cielito Lindo in Henderson, for example. This hidden gem serves a vegetarian taco that is unlike anything we have ever had before. Instead of just using beans and cheese, the folks at Cielito Lindo incorporate sautéed cactus into the tortilla wrap which, while we had never experienced it before, is actually quite common in Mexico. Elsewhere, Nanita’s Cocina Mexicana in Northcote serves authentic corn husk or banana leaf-wrapped tamales which are morsels that pack an immense amount of flavour in their juicy meat and vegetables. Recommended restaurants: Cielito Lindo, Nanita’s Cocina Mexicana and Mexican Specialties
Words Albert Cho | PHOTOS Clara-Jane Follas | 22 May 2019
It’s been a long time coming, but Wise Boys Burgers has finally found a permanent spot to call home in Grey Lynn. The plant-based, vegan burger truck has earned a loyal following after roaming the streets, all around the North Island for the last three years and it’s safe to say that expectations for this new opening were high. Luckily, we managed to get the first, inside look at the store before it opens its doors to the public tonight (Wednesday, 22nd May) at 5pm.
In 2015, brothers Luke and Tim Burrows came together to build a food truck that only offered vegan options, differing from most eateries and food trucks, that often only had one vegan item on their menus (if any). What began as a side job quickly grew, leading to Luke Burrows eventually leaving his day job as a solicitor to dedicate all his time and energy to the burger business. Since then, Wise Boys has continued to draw the crowds, often the first vendors to sell out at events, and even being asked to cater weddings.
Now, the brothers are entering a new chapter in their Wise Boys journey by opening up their first permanent, take away space in Grey Lynn (conveniently situated directly opposite from the vegan bakery, Tart). Wise Boys’ new home was designed by Gerrick Numan who was also behind the fit-out of Umu Pizza — which explains the comforting and relaxed ambience. And with fun-loving and simplistic murals created by a friend, Ezra Whittaker-Powley adorning the walls, Wise Boys’ new take away joint is welcoming and approachable.
Onion rings with vegan BBQ sauce
On the road, Wise Boys’ menu would only consist of three or four burgers. But now that they have a permanent kitchen, a total of eight burgers are on offer, alongside fries, onion rings, kumara wedges and even peanut butter chocolate and banoffee milkshakes. The burgers include the classics such as the Spicy Mex, Kiwi, the new Classic Cheese and of course, the most popular, Moroccan. The vegan buns, crafted by The Dusty Apron, are slathered with sweet and tangy tomato relish and topped with red onion, cucumber, lettuce and tomato. But the magic is in the patty which consists of a Morrocan spiced kumara mash and then drizzled with Wise Boys’ signature vegan aioli.
Moroccan burger
Over the course of Wise Boys’ three years of operations, there has been a number of special burgers created, that each left such an impression, the Burrows brothers decided to bring them back for good. These include the Smoke & Fire, Hungry Jack, Crispy Fried Chick and The Dirty Boy. Unlike many plant-based burger joints, Wise Boys strays from creating chemical-rich, mock meats. Instead, the burgers boast natural ingredients that have been moulded in a way to offer a similar taste and experience to regular meat. The Hungry Jack, for instance, utilises pulled jackfruit to mimic pork while the Crispy Fried Chick comprises a mixture of chickpeas, spices and water. Wise Boys keeps its ingredients as simple and pure as possible while delivering maximum flavour — arguably even more than real meat could achieve.
Hungry Jack
Wise Boys is having its opening launch party tonight and fellow vegan joint, Tart Bakery is giving away 100 free doughnuts on a first in, first served basis. The Burrows brothers also assure us that their food truck will continue to roam the streets around town which means that getting our Wise Boys fix has never been easier.
Opening hours: Monday (Closed) Tues — Thurs, 5:30pm until 9pm Fri — Sun, 11am until 9pm
If you find yourself still up and about when the clock hits midnight, and the inevitable hunger pains start to kick in, the main issue you’ll run into is that the vast majority of restaurants in Auckland close their doors around 10pm. And while we’re all well aware of the fast-food chains that never close, some nights you want something a little bit more than just a sad burger and some soggy chips. Luckily, there are a few eateries around town that stretch out their hours far longer than the rest, and we have rounded up our favourite ones.
Federal Delicatessen On Friday and Saturday evenings, The Fed is the place to be. Fast becoming a favourite among late night revellers for its dedicated late night menu (which includes buffalo wings that are only available after 11pm) the only challenge is not falling into a food coma in one of its plush booths. But with its relaxed atmosphere and weekend live music, The Fed is as lively as it is delicious — and is one of the best places to head to when midnight strikes. Open until 1am (only on Friday’s & Saturdays)
Spicy House Late nights are run-of-the-mill for the folks at Spicy House. In fact, this Dominion Road restaurant closes around 2am and is usually heaving with hungry customers no matter what time it is. And considering its infamous chilli chicken offers the perfect conclusion to a night out, if Spicy House is on your way home, we strongly recommend you dropping in for a midnight feast. Open until 4am (Thursday – Saturday), 2am (Sunday) & 3am (Monday – Wednesday)
Free Bird After moving its Southern fried chicken fare from Massey to the bustling vibe of K’Road, Free Bird has quickly become a go-to spot for a late-night feed. Renowned for its Free Bird burger that consists of a juicy piece of fried chicken, Frank’s hot sauce, crunchy slaw, pungent mustard and creamy mayo, it’s the ideal feed to counteract any overindulging you did during your night out. Open until 3am (Friday & Saturday)
Free Bird
Pocha The drinking culture in South Korea is heavily based on food and Pocha embodies that by ensuring its kitchen remains open as late as its bar. Situated in Chancery Square, this place seems to get busier by the minute and by midnight, it is packed with people who are all there for two things: the almond crusted karaage chicken and a bottle of the notorious Korean drink, soju. Open until 4am (Friday & Saturday) & 3am (Sunday – Thursday)
Gogo Music Cafe Another Dominion Road gem, Gogo Music Cafe offers one of the best late-night feasts around. The menu has so much variety (to the point of being occasionally overwhelming) but it ensures that there is something for everyone to enjoy. Every meat you can think of, Gogo has it on a skewer with our favourites being the lamb and chicken gizzard which both go down a treat with a bottle of Chinese Tsingtao beer. Open until 2am (7 days)
Bang Bang China Cafe If you thought your night had come to an end, think again as Viaduct Harbour’s Bang Bang China Cafe (accessible through Saint Alice) leaves its doors open until 4am, churning out freshly-made dumplings while cranking up its karaoke system. The dumpling karaoke bar is run by former head chef of Depot, Maia Atvars with other chefs who had previously worked in premium Chinese kitchens around Auckland. Open until 4am (Friday & Saturday)
Previous only available online, Pizza Presto has opened its first bricks and mortar store in the heart of Auckland City. Located on Commerce Street (in the same space that was once home to New Zealand’s first Sal’s Pizza), Pizza Presto is continuing the building’s legacy, with its metre-long pizzas, specially made-dough and ever-changing, seasonal toppings.
Although the pizzeria opens at 7am, Head Chef and Owner, Mitchell Ross (also referred to as the ‘Dough Nut’) is in the kitchen from as early as five in the morning, rolling out his special dough recipe which only comprises four simple ingredients — flour, yeast, salt and olive oil. Ross’ dough is a source of pride for the chef and boasts a thick base and crust while managing to remain airy, fluffy and light.
When the business was online, it was offering whole pizzas only, but now, the walk-in shop has allowed Presto to sell by the slice, too. And while the toppings on the pizzas in the cabinet change daily, on the menu, classic combinations like tomato, cheese and oregano abound, while others err on the more creative side. One of our favourites is the smoked fish and cheese — Pizza Presto’s rendition of the classic fish pie. Imbued with a smoky flavour and enticing aroma, the toppings of this pizza are highlighted by the light and airy nature of the thick base. And despite the fact that cheese and meat are widely considered as pizza-topping staples, Presto always has vegan and vegetarian options available so anyone can get a slice to suit.
Pizza Presto has also managed to call on the crème de la crème of suppliers around Auckland to create its unique toppings. The different types of cheeses are sourced from gourmet food store Sabato and the meat is from Grey Lynn Butchers, renowned for its premium quality sausages which can also be found at acclaimed restaurants like Han and Saint Alice.
From early in the morning until 10:30 at night, Pizza Presto will be continuously churning out its tasty pizzas, so whether you’re in need of a quick lunch, some quality catering, or just want to try a different style of pizza, this pizzeria’s diverse menu and delicious offerings are bound to please.
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