Having published and edited some of the most influential lifestyle magazines both in New Zealand and in New York, it’s little wonder Claire has an excellent ability to create inspiring editorial content. As Denizen’s Editor-in-chief, she is firmly placed at New Zealand’s authority on the art of living well. In addition to The Denizen (website and magazine), Claire also publishes and edits New Zealand’s leading design magazine and website Design Folio, and is widely regarded as an authoritative figure in the design community.
Denizen’s Editor-in-chief Claire Sullivan-Kraus hosted an intimate evening at the Van Cleef & Arpels Auckland boutique, introducing guests to the maison’s exquisite Perlée collection — a celebration of all things small, spherical, and spectacular. Among the display of golden beaded jewels, guests indulged in an aptly decadent champagne and caviar tasting, a playful homage to all things petite and bubbly. The collection’s signature rounded forms proved irresistible, with each piece embodying the elegance and lightness that defines Van Cleef & Arpels’ expert artistry.
Fresh off the back of a rather testing time — our Auckland home had just suffered extensive damage in the never-ending downpours, and my husband was recovering from shoulder reconstruction surgery after a particularly nasty accident — I didn’t need much persuading when the invitation to Flockhill arrived. The promise of a weekend in the South Island’s wild, wondrous high country, combined with our two great shared loves, Ruinart champagne and caviar, was too tempting to ignore.
The trifecta was made even sweeter by the setting. Flockhill sits proudly among the Craigieburn Ranges, a working sheep station since 1857 with an edge of luxury that’s hard to articulate. Think cinematic vistas, sophisticated design, and a team that makes you feel like you’re the only guest who’s ever mattered. This was somewhat of a homecoming for me; having grown up in North Canterbury, I spent winters skiing the nearby slopes of Porter’s Heights and Craigieburn. The sense of nostalgia ran deep.
We arrived late afternoon, driving from Christchurch through the breathtaking Porters Pass, although a helicopter is very much an option here. Our suite, one of the new villas tucked into the landscape, was everything you’d want from an alpine retreat: warm, chic, and designed for maximum comfort and views. A chilled bottle of Ruinart and a goodie bag immediately indicated that this would be no ordinary weekend.
Claire Sullivan-Kraus and Pablo Kraus with Ruinart’s charismatic Brand Ambassador, Dean O’Reilly
The evening began with an intimate fireside introduction hosted by Andrew Cullen, the lodge manager; Dean O’Reilly, Ruinart’s charismatic Brand Ambassador; and Hal from Caviar Mafia. Each guest was poured a glass of Ruinart Blanc de Blancs as Dean began to unravel the incredible history of this storied maison — the oldest established champagne house in France, dating back to 1729. He spoke about the unique characteristics of the Chardonnay grapes used in Ruinart’s portfolio of exceptional Champagnes and even the significance of the maison’s distinct bottle shape, which nods to its 18th-century origins.
The tasting, where Each Ruinart variety was paired with one of Caviar Mafia’s exceptional caviars
The real magic came with the tasting. Each Ruinart variety—Blanc de Blancs, Rosé, the vintage, and the prestige cuvée Dom Ruinart—was paired with one of Hal’s exceptional caviars. River Beluga, with its buttery richness, was a natural partner to the creamy Blanc de Blancs. The imperial oscietra, nutty and refined, brought a new dimension to the rosé. Each pairing was a revelation in how texture, salinity and effervescence can play together so elegantly. Relocating to the outside firepit at sunset, we bumped caviar off the back of our hands while savouring more of the special bottle of Dom Ruinart.
savouring bumps of caviar and Dom Ruinart by the outside firepit at sunset
Dinner that night was nothing short of sublime. Served in Flockhill’s restaurant, Sugarloaf, the setting was elegant but relaxed, with mood lighting, an open fire, and a buzz of anticipation from the open kitchen with its wood-burning fire. Chef Taylor Cullen’s menu took us on a journey across the region’s land and sea: dry-aged blue cod cooked over open flame and topped with Siberian caviar; wild-foraged mushroom tarts finished with crème fraîche and pearls of trout roe; and a perfectly aged lamb rack served with a delicate Ruinart rosé reduction. Each course came with a tailored champagne pour. A roaming caviar and Ruinart trolley made timed appearances to top us up at precisely the right moments. A live DJ played vinyl in the background, adding warmth and energy without disrupting the intimacy of the meal.
Chef Taylor Cullen’s menu will take you on a journey across the region’s land and sea
After dinner, we wandered down the path to the old miner’s cottage, which has been cleverly transformed into a games room and the perfect spot for a whisky. My husband and I rediscovered our competitive spirit here, playing round after round on the shuffleboard; my husband doesn’t like to lose, before wandering back to our villa under the kind of starlit sky you forget exists when you live in a city. The night air was crisp, the Southern Alps loomed dark and mighty, and the Milky Way was so incredibly bright I’d forgotten how beautiful the night sky is.
On Sunday morning, we took it slow. A walk to the lake. Coffee by the fire. Scrambled eggs (yes, topped with more caviar, because why not?). And time to reflect on just how restorative the weekend had been. This wasn’t just a getaway but a masterclass in how indulgence, nature, and culinary brilliance can align to create something truly unforgettable. So with the next indulgent Ruinart and Caviar Mafia weekend scheduled for Friday, 17th — Sunday 19th October, I can promise you, this experience is the palate cleanser your soul didn’t know it needed.
Book this exceptional experience for yourself,here.
Drawing inspiration from a beloved literary masterpiece, Van Cleef & Arpels recent High Jewellery showcase in Thailand was an immersive, fantastical journey into the world of exquisite treasures.
Robert Louis Stevenson’s Treasure Island, a swashbuckling tale of buried gold, treacherous pirates, and the courageous young Jim Hawkins, has captivated imaginations since its publication in 1883. This enduring classic, with its yellowed maps, memorable characters like Long John Silver, and the allure of uncharted lands, has cemented its place in literary history, influencing countless works of art across various mediums. It seems almost serendipitous, then, that Van Cleef & Arpels chose the exotic shores of Phuket, Thailand, as the backdrop for their high jewellery showcase, ‘Treasure Island’. This sun-drenched paradise, with its history steeped in seafaring tales and the promise of hidden beauty, felt like the perfect real-world embodiment of Stevenson’s fantastical island. The warm air, thick with tropical scents, and the turquoise waters lapping at the shore created an atmosphere ripe with the spirit of adventure, setting the stage for a truly dazzling discovery of new treasures.
The collection, presented as a trilogy, began its narrative journey with the very act of ‘Setting Sail’. The Hispaniola brooch, a miniature marvel, captured the grandeur of the ship that carried Jim Hawkins and his companions towards their destiny. Its diamond-pavéd sails, meticulously outlined in white gold, billowed with an almost palpable sense of movement, the golden hull tilted as if battling the very waves that lapped gently against the shore just beyond the resort. The level of detail, the delicate stripes of the laminate and the intricate rigging spoke volumes of Van Cleef & Arpels’ unwavering commitment to craftsmanship. The very spirit of adventure, the anticipation of the unknown, had been captured in this single, stunning piece. As the Hispaniola ventured further into the narrative, the ‘Adventure At Sea’ unfolded in a riot of colour and motion.
The Poissons Mystérieux brooch, with its traditional mystery-set sapphires transitioning from deep blues to vibrant purples, perfectly evoked the dynamic underwater world encountered on the journey. You could almost see the schools of fish darting and weaving through the depths. The Onde Mystérieuse jewellery box, inspired by the vastness of the seven seas, was a treasure in itself. Its base of carved blue quartz, topped with hammered white gold and an enamelled ocean cover depicting swimming fish, was a miniature diorama of the ocean. Two interchangeable clips, one featuring Mystery Set sapphires and diamonds and the other set with diamonds, blue tourmalines, and sapphires, are shaped with shell-like curves and can be attached to the lid of the box, adding an element of transformability. But the final treasure was a hidden diamond-paved watch dial beneath the clips — an elegant secret waiting to be discovered.
The arrival at the fabled “Exploring The Island” chapter brought with it a shift in scenery and a new palette of vibrant greens and earthy golds. The Palmeraie Merveilleuse necklace, inspired by the lush canopy of a palm leaf crown, was a breathtaking centrepiece. The magnificent 47.93-carat egg-shaped emerald, suspended as a detachable pendant, held the verdant heart of the island within its depths. The articulated design of the necklace, with its organic, irregular lines, draped around the neck like the very foliage it emulated. Accompanying this was the Ondulations Marines earrings, their spiralling gold structures punctuated by the delicate hues of lilac and pink sapphires, mirroring the marine life found along the island’s shores.
The final act, ‘The Treasure Hunt,’ was a dazzling culmination of the entire adventure. The Carte au trésor brooch, a meticulously hand-engraved gold map tied with a rose gold rope and playful tassels, was a work of art in miniature. Each location — Tourmaline Corner, Pearl Island, Ruby Valley, Sapphire Island, and Emerald Lagoon — was carefully marked, with a ruby pinpointing the ultimate prize. Even the compass on the reverse, a detail often unseen, spoke volumes of the Maison’s dedication to perfection. And then, of course, were the treasures themselves, manifested in a breathtaking array of rings, bracelets, necklaces, and brooches. The Coffre précieux ring, with its intricately engraved hollow setting showcasing sapphires, rubies, emeralds, and diamonds, was a miniature treasure chest, its 14.32-carat cushion-cut sapphire the ultimate jewel within.
I have had the immense pleasure to witness several Van Cleef & Arpels’ high jewellery showcases, and once again, the Treasure Island collection proved the Maison’s remarkable ability to translate a concept (in this case, a beloved literary work) into exquisite one-of-a-kind, wearable jewels. Years of meticulous sourcing of exceptional gemstones and the creation of truly one-off designs have resulted in a collection that not only reflects the narrative of Stevenson’s classic but embodies its very spirit of adventure and discovery. Each piece stands as a testament to Van Cleef & Arpel’s enduring vision and their unparalleled ability to capture the essence of a theme in the most breathtakingly beautiful way.
With changing dietary preferences and growing awareness of food intolerances, Auckland restaurants continue to adapt, remaining highly mindful of allergies, and most venues appreciate advance notice so they can tailor dishes where possible. But while genuine dietary needs are always considered, many hospitality professionals express frustration over diners who are simply fussy for the sake of it. At least 22% of industry workers report regularly encountering guests who demand changes that compromise a dish’s integrity. Showing respect for the creativity that’s gone into creating the dish is paramount.
Vegan and vegetarian requests ranked lower than general fussiness, suggesting that plant-based dining has become so well integrated into menus that it’s no longer seen as a significant challenge. Most restaurants now offer thoughtful, plant-based options as standard, meaning requests for meat-free modifications have naturally declined.
❝ We have created a specialty menu full of gluten-free options, so no one needs to miss out on our chef’s delicious food. ❞
of eateries cite gluten-free as the most common dietary request
❝ Pacific cuisine typically emphasises meat and seafood. However, Chef Michael Meredith and I have just collaborated to develop a new vegetarian and vegan menu, available for both à la carte and tasting menus, that showcase the flavours of Pacific cuisine. ❞
encounter guests demanding changes to a dish out of pure fussiness. If you don’t like mushrooms, don’t order the fungi risotto
Industry Insider
❝ I’ve been at Bivacco since day one, and seeing our guests regularly return to our venue warms my heart the most. I appreciate their support and love for us, it means a lot! A must for our team is making our guests leave with a bigger smile and a memorable experience. ❞
When our Editor-in-chief headed to Melbourne for the Australian Open, the recently opened Ritz-Carlton rolled out the red carpet.
It would be fair to say that in my decades-long career, I’ve had the privilege of experiencing some pretty fabulous hotels. But my recent stay at the Ritz-Carlton, Melbourne stands out as one of the finest, thanks to their complete mastery of my travelling trifecta: exquisite design, intuitive service and exceptional food and drinks.
Soaring 80 stories above the city, Ritz-Carlton offers unparalleled 360-degree views of Melbourne, from the majestic Dandenong Ranges to the sparkling waters of Port Phillip Bay. The moment I stepped out of the elevator and into the opulent lobby, I knew I was in for a special treat.
Ritz-Carlton, Melbourne
Atria restaurant
In addition to the world-class amenities and impeccable service, the Ritz-Carlton, Melbourne, is home to several exceptional dining experiences.
Of course, luxury isn’t just about aesthetics — it’s about experience. The Ritz-Carlton, Melbourne delivers on every level, not least when it comes to its exceptional dining. Perched on the 80th floor, Atria, the hotel’s signature restaurant, is a must-visit. Whether it’s an indulgent breakfast with a view or an elegant dinner showcasing the finest local, seasonal produce, every dish is a testament to refined taste. For an intimate celebration, Atria’s private dining room, framed by floor-to-ceiling windows, is simply unbeatable.
Cameo Bar
Then there’s the Cameo Bar, also located on the 80th floor but with a coastal view. This supremely stylish bar offers a spectacular array of tantalising cocktails and a carefully curated selection of wines and champagnes.
Ritz-Carlton Executive Suite
Our room was a masterpiece of modern design, with floor-to-ceiling windows that framed the breathtaking views. The luxurious amenities and thoughtful touches, such as the curated minibar and the marble bathroom with a deep soaking tub, made us feel like we never needed to leave.
Club Lounge
For those who want to elevate their stay further — as if 80 floors above the ground is not enough—the Ritz-Carlton’s incredible Club facilities genuinely set it apart from any other hotel in the city. Offering a haven of tranquillity and indulgence, my husband and I spent many hours here, enjoying the continual array of delectable dishes and drinks, relaxing by the fireplace, or catching up on some work in the private library.
The highlight of the stay, however, was the spa. The Spa at The Ritz-Carlton, Melbourne, is a sanctuary of serenity, with an extensive menu of treatments and therapies. Swimming as the sun dipped below the horizon was an unforgettable and truly magical experience.
The Ritz-Carlton, Melbourne was nothing short of extraordinary. Everything was designed to create a truly memorable experience, from the impeccable service to the world-class amenities. If you plan a trip to Melbourne, look no further than the Ritz-Carlton. It’s the only place to stay for those of us who appreciate the finer things. And why wouldn’t you?
For over a century, Van Cleef & Arpels has imbued its creations with movement — graceful, fluid, eternal. Now, in a landmark moment for Oceania, The Art of Movement: Van Cleef & Arpels, Living Instants, Eternal Forms brings this dynamic artistry to Sydney’s Watersedge at Campbell’s Stores from now until the 8th of May.
I was honoured to be one of the first to preview Van Cleef & ArpelsThe Art of Movement exhibition now on in Sydney. If you love exquisitely created jewellery with a fascinating history, then this free exhibition that features over 100 pieces from the storied Maison’s private collection is well worth a visit. The exhibition showcases Van Cleef & Arpel’s unparalleled craftsmanship and the evolution of jewellery design since their foundation in 1906.
The exclusive preview event showcased Van Cleef & Arpel’s affinity with classical music
As well as ballet
Julie Clody Medina, President of Asia Pascific, and Julie To, Managing Director of Oceania Julie Clody Medina, President of Asia Pascific, and Julie To, Managing Director of Oceania welcome guests
Ahead of the exhibition, we spoke with Alexandrine Maviel-Sonet, the Maison’s Director of Patrimony and Exhibitions, about her role in curating this exceptional showcase. “Movement, by nature ephemeral, is made eternal in jewellery,” she says. “Van Cleef & Arpels has always brought a touch of liveliness to its creations. In our collection, flowers are blooming, animals are facetious, and bows inspired by couture unfold in a loop — each piece captures a sense of motion, infused with wonder and poetry.”
Each display included a combination of archival sketches
alongside the spectacular jewellery
Van Cleef & Arpels Five Flower set with Mystery Set rubies and diamonds (1951)
Van Cleef & Arpels Dancer clip (1992)
Van Cleef & Arpels Mystère IV Plane necklace (1956)
Van Cleef & Arpels Bird clip (1945)
Divided into four themes — Human Odyssey, Nature Alive, Elegance, and Abstraction — the exhibition reveals the Maison’s storied relationship with motion. “We spent six months selecting over 100 pieces that truly epitomise movement,” Maviel-Sonet shares. “The Silhouette clip, for instance, created in the 1930s, is at the crossroads of nature, couture, and abstraction as it represents both a bow and a flower in an abstract way, epitomising the Maison’s signature fluidity.”
Van Cleef & Arpels Art of Movement exhibition in Sydney
With sketches, gouache designs, and dazzling high jewellery on display, The Art of Movement offers an intimate look at Van Cleef & Arpels’ enduring pursuit of movement. “We hope visitors — through this specific exploration of the Van Cleef & Arpels creations — see jewellery as part of the decorative arts world, and as art in general, discovering the ingenuity of the craftsmen behind each piece.”
According to those surveyed, consistency is the ultimate marker of success. Auckland diners have high expectations, and reliability in food, service, and overall experience is paramount. Hospitality professionals also cite their location as the key driver of repeat visits. Whether it’s a prime waterfront spot in Viaduct Harbour, directly opposite the beach on Waiheke Island, or a sunny corner in a bustling suburb, it’s all about atmosphere and creating an environment that feels effortlessly inviting.
❝ The team at Soul Bar & Bistro love to create a fun and memorable experience for our guests. We love what we do, and the fact that we have so many wonderful regulars shows that we really care. ❞
of industry insiders say that being dependable is the ultimate marker of their continued success
❝ What makes Andiamo special is that it feels like a natural extension of the neighbourhood — familiar, welcoming, and conveniently close for locals. The consistency of service reinforces that sense of familiarity, making it essential to maintain. ❞
When it comes to libations, wine remains the undisputed favourite. Whether it’s a creamy chardonnay to accompany a ceviche or a Central Otago pinot noir enjoyed with a fine Wagyu cut, diners continue to enjoy a well-curated wine list to enhance their dining experience. Interestingly, specialty cocktails are also proving more popular than ever, with diners more than happy to start an evening with bespoke cocktail creations that showcase the creative flair of the bar staff.
❝ Wine remains a favourite, as there’s a glass for every taste and occasion. From bold, structured reds to crisp, mineral-driven whites, the diversity is endless. We’re incredibly fortunate in New Zealand to have access to world-class producers and a thriving wine culture, and at Somm, we love bringing that to the table. ❞
of diners look to a well crafted wine list to accompany their meal
❝ Our signature cocktails are crafted to offer our guests an experience that’s both creative and playful, delivering a depth of flavour that goes beyond the classic drinks and simpler options. Each cocktail is thoughtfully designed with complex yet balanced ingredients, taking you on a journey of taste. For example, our Te Tunutunu Old Fashioned, served at The Grill, is made with Pōkeno whisky, mānuka smoked maple, and black walnut bitters, finished with a dramatic cloud of mānuka smoke at the table. It’s a nod to the exceptional grilled meats our chefs expertly prepare here at The Grill. ❞
❝ We are excited to create an environment where our passion for what we do shines. A place where people return not just for the drinks and food but for the connections they make and the warmth they experience. We want every guest to leave with a smile, forgetting the bad day they may have had, and feeling uplifted by the atmosphere we create. ❞
With economic considerations still having an impact on shaping spending habits, industry professionals believe that cheap and cheerful eateries will remain popular. That said, the desire for affordability isn’t at the expense of quality. Classic dishes done well continue to resonate with diners, proving that thoughtful execution of time-honoured favourites still holds weight. But what really stood out as a trend are menus that go deep into a single style of cuisine, reflecting an increasing preference for menus that introduce us to new flavours and cuisines, beyond the typical catch-all offerings.
❝ Guests are looking for a truly authentic experience, especially with Japanese food. Our diners love the fact that we can serve delicious authentic Japanese food at Ebisu using locally sourced ingredients. ❞
❝ What resonates for our guests at Advieh, are local ingredients that have been cooked with heart, employing my passion for Middle Eastern flavours. When you cook food from the heart my hope is that our guests can experience that journey with you. ❞
of hospitality professionals see new international flavours and cuisines as a trend
❝ We are slowly seeing a positive shift in New Zealand’s dining culture, where diners are rising above stereotypical trends like fried chicken and potatoes. At Bar Magda, we create a unique offering cooking seasonal dishes steeped in nostalgia from my Filipino upbringing. ❞
Diners are increasingly opting for dishes designed for sharing. Whether it’s a selection of small plates or large dishes, the emphasis is on connection and communal experiences and it also helps with the economics of the evening.
Meanwhile, provenance has become more important than ever. Guests want to know where their food comes from, who produced it, and how it made its way onto the plate. Expect to see more menus proudly showcasing locally sourced ingredients, reinforcing New Zealand’s reputation for world-class produce.
❝ Shared plates go beyond a trend — they bring people together, and no one does it better than the Italians, or NSP. ❞
Justyna White, Operations Manager, Non Solo Pizza
74%
enjoy the philosophy of sharing is caring when it comes to a meal
❝ Our locally sourced menu connects diners to the community, supporting local farmers and reducing environmental impact. We believe food tastes better when you know where it comes from, so we make a concerted effort to engage and inform our guests about the fishing techniques, methods, and locations of the anglers and farmers sourcing our produce. Our fish is line-caught from surrounding waters, ensuring the future abundance of fish stocks. ❞
Andrew Lautenbach, Executive Chef, The Hotel Britomart / Kingi
68%
of diners are keen to celebrate our world-class locally produced ingredients
❝ The most exciting part is experimenting and sharing the best that New Zealand has to offer. We have the ability to become world-renowned, thanks to the quality and diversity of our local ingredients. ❞
Ben Bayly, Executive Chef, Ahi
AI in hospitality: A friend, not a foe
While AI has sparked plenty of debate across industries, Auckland’s hospitality professionals are embracing it — not as a replacement for human talent, but as a powerful tool to drive cost efficiencies and minimise food waste. With rising costs continuing to challenge restaurants, AI is being leveraged to streamline processes, optimise inventory, and reduce unnecessary waste — a crucial shift in an industry where margins are notoriously tight. From predictive ordering systems that ensure kitchens are stocked just right to thoughtful menu planning that adjusts based on seasonality and availability, technology is proving to be a silent but powerful force in keeping restaurants running smarter. This integration is largely invisible to diners, but its impact is tangible. Tighter cost control means restaurants can continue offering value-driven menus without compromising quality, while more intelligent ingredient management means fresher, more sustainable dining experiences.
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