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.
During the process of collating our annual issue of Denizen Modern Living, I find myself in the position of being more cognisant of the idiosyncrasies of interior design than ever before. While I may have had more than 20 years at the helm of design magazines, this issue is my first that is being completed while I simultaneously renovate my own home.
Like many, the overwhelming desire to elevate my own surroundings came as a result of far too many hours spent in that idiom of our times, ‘working from home’. And now, two years on, it has resulted in a much larger than anticipated, overhaul of my family home.
What I’ve learned during this entire period, from design conception and development to implementation and installation, is that there is far more that goes into creating the beautiful images that appear on the pages of our magazine than meets the eye. It is imperative that each individual element — from sofas to refrigeration, light switches to pendant lamps — all must work in harmony, to ensure the ultimate, seamless expression of one’s personal tastes. And successfully achieving this is, as I have come to learn, far more complicated than it appears at face value.
My appreciation for the creative talent that goes into conceptualising and implementing these impeccable builds is immense. The sheer number of people, from extremely talented interior designers and architects, to builders, electricians, plumbers and more, all of whom are required to bring their heads together to resolve solutions throughout the process, make me appreciate the complexities of achieving the perfect outcome even greater. While we may like to think of tradies as the people with great mechanical skills, the level of creativity that is also employed by and expected of them, should not go unacknowledged.
The symphony of all parties working together is what creates the sort of design excellence that is evident on the following pages. The immense creative enjoyment I have uncovered by working alongside and harnessing the skills of many of the great designers, suppliers and manufacturers featured in our latest issue (many of whom have been wonderful supporters of Denizen Modern Living for more than 14 years), is thrilling.
Home is the heart and soul of any family, so creating a space that is on the one hand, so extremely personal, yet on the other, still requires the collective creative thinking of so many external contractors and suppliers, who deeply appreciate how immensely important the personal outcome is, is impressive.
I hope you find as much inspiration, as I have, in this issue — on sale today.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
A lot has been written about the challenges that Queenstown and its surrounding lake areas have faced over the past two years. Not only do these communities rely heavily on international tourism, but the continual influx of semi-skilled workers from abroad (who are keen to work while enjoying the magic of the area) have long gone. You don’t have to travel far to see just how hard it remains for many well-established operators in the region to obtain decent staff. I frequently heard stories of both restaurants and hotels having to limit their capacity — despite the increase in demand thanks to the arrival of the Aussies — because they just don’t have the employees. Businesses have worked so hard to survive the plight of two years of internment closures and it’s incredibly frustrating and sad to see the number of operators unable to run at full capacity despite the demand being there. We can only hope that with the recent reopening of our boarders to visa-waiver countries, this great region will benefit from an influx of people ahead of the winter ski season, and the powers at be will make it easier for hospitality workers to return to our country and take up their critical posts once more.
My companion for this 48-hour eating marathon was the equally food-savvy, Rachelle Duncan (of Driving Miss Duncan fame). Having recently purchased a home in the region, she wanted to educate me on everything new and the noteworthy in her new locale. Thanks to her deft abilities behind the wheel, she was also (handily) my driver. Thelma and Louise were off.
A visit to the Arrowtown/Lake Hayes region cannot go without a feast at the globally-renowned Amisfield. After almost 10 years at the helm, Executive Chef Vaughan Mabee (pictured left) heads up a team of 18 in his kitchen that is part food prep, part experimental R&D space. I had sent a message to Mabee when I landed to say that I was on my way for lunch. He joined us when we arrived, sharing that he had just been nominated as one of the World’s Top 100 chefs — the first NZ chef to have received such an honour, and something that is long overdue. It’s clear that there is some serious genius at play in Mabee’s kitchen. The thought and consideration that goes into conceptualising every dish borders on the scientific.
Over lunch we talked about his insistence on presenting a truly seasonal menu at all times, which in an area with such a dramatically changing climate, comes with a number of inevitable challenges. But you get the feeling that Mabee prefers it that way. “There needs to be more understanding about the importance of eating from the land,” says Mabee in reference to his passion for both foraging, hunting or fishing for many of the items that appear on the menu at Amisfield. “When you’re eating something that’s lived a natural life in the wild in its ideal environment, it should be an honour to eat and enjoy it.” And he’s not wrong, the flavour profiles on his menu are so authentically regional, you can see how Mabee and his team are doing all that they can to honour both the specialness of the environment and the species that live there.
Recognising the changing needs of its diners, Amisfied now offers both an a la carte menu for lunch, and a shorter version of its famed degustation, while evenings are dedicated solely to the full degustation experience. If you haven’t indulged in one of Mabee’s gastronomic journeys of discovery around Central Otago, I insist that you do. Examples of his immensely creative mind are at play everywhere. Even a simple bread service includes small black loaves crafted from black truffle with Japanese milk to create an impossibly soft brioche bun, served with truffle butter and three-year-old cultured butter, shaped to look like river stones. It’s a game in itself to find which of the stones on the plate are actually butter and which are literal stones. The bread is served with a selection of NewFish (a venture in which Mabee is involved and that was featured in our Winter 2021 issue) delicacies, including pāua saucisson — basically a salami crafted from pāua and pig fat — alongside his latest plant-based creation, an incredible ‘mortadella’ made from ocean wakame and sea lettuce, with white chunks (as per a traditional slice of pork mortadella) made from coconut and nut oils, smoked to replicate the flavour. If you close your eyes, you would swear it was a traditional mortadella, yet it’s 100% plant-based and includes none of the nasty fillers or preservatives that many meat-alternatives do.
With the season’s abrupt changes on the horizon, Mabee and his team have turned to the ocean for their winter menu, along with introducing things that have been artfully preserved or aged from the abundant harvests of previous seasons via some impressive scientific mastery. Thanks to the harsh climate of this region and Mabee’s commitment to remaining local, a lot of preservation work (using various vinegars and fats) is required in the months leading to winter, which is now paying off with a unique menu that will delight diners in the months to come.
After Ben Bayly shared his concept for Little Aosta with me earlier in the year, I have been recommending it to friends visiting Arrowtown ever since. So it was finally time to try it for myself. An extension of Bayly’s rapidly-growing empire, Little Aosta is tucked behind its larger, more refined sibling, and as the name suggests, offers a more casual homestyle family take on the Northern Italian cooking Aosta is loved for (also making it a great place to take little people).
Helmed by Executive Chef Steven Sepsy, who oversees both Aosta operations, the kitchen houses a woodfired oven, which informs much of the delicious smoky food on the menu. A selection of woodfired pizzettes — with options as varied as barbecued pineapple and Havoc ham, through to a more adventurous and exotic pāua, purple potato and lardo — are all cooked in the woodfire oven, as are the meatballs, sausages and steak. Even an antipasti serving of Sicilian green olives are given the woodfired treatment to remarkable success.
We kicked things off with the highly recommended Julie’s Frito Misto — a hand foraged selection of vegetables, herbs and flowers that the kitchen staff pick each morning from Julie’s Garden in the Gibbston Valley. Fried to crispy perfection and served with a refreshing “salsa tartara” this is a fantastically naughty way to get your five plus requirement in before you’ve even started on the serious stuff.
The pasta bowls are impressive to say the least, and are most definitely designed to share. The ‘Pac n Cheese’ is a mac n cheese, cacio e pepe hybrid with pancetta and pecorino and is not to be missed, and we were told that the slow cooked beef brisket bolognese is another crowd favourite. All pastas are served in large bowls, enhancing the ‘famiglia Italiana’ experience to its fullest.
We ordered the Wakanui beef tagliata, which again, was roasted to perfection in the woodfired oven and served with Rocket Man’s rocket, which had that wild peppery taste that will never be found in a bag from the supermarket.
All-in-all, the experience at Little Aosta was perfect. I can see we’ll be spending plenty of time here in the forthcoming ski season. And, if getting a table is a challenge, they’ve very wisely added a takeaway option, which is sure to come in handy for those who can’t face the public after a long day tackling the slopes (adults included).
With Rachelle’s new home conveniently located within walking distance of Akarua Wines & Kitchen by Artisan, this is our first stop. Renowned for its magical outdoor courtyard and its cottage garden festooned with flowers, Akarua is the ideal spot to dine with a group. The menu largely consists of shared plates such as Central Otago Te Mana slow cooked lamb shoulder and Mount Cook Alpine salmon (neither of which should be bypassed), served with an array of seasonal sides. This is the sort of family style dining that is ideal after a morning on the slopes.
With a long day of eating ahead of us, we instead opted for a light starter of seared prawns served with squid ink mayo and toasted buckwheat that added a delightful texture, along with some (omnipresent in these parts) Bluff oysters, because you can’t get much closer to the source than here.
But the real standout was a new addition to the menu in the form of a seafood chowder. Not shy on seafood, this one seems to include the entire ocean’s bounty to fantastically decadent effect. Served with toasted ciabatta, this hot velvety soup is a great nourishing option for those who don’t want to share. And we both agreed it was a taste sensation.
Over my many years of being a regular visitor to Arrowtown, the fine folks at La Rumbla have become friends. (I am making some assumptions here — they have witnessed some rather raucous behaviour, without judgement, which leads me to think of them as more than just acquaintances.) The camaraderie that exists among the floor staff is immediately felt when you walk in the door. Sam Maxwell, the ever delightful waiter is always happy to warble a little ditty to entertain the table, while Ben Crowson is one of the funniest and nicest guys around, who always has some cheeky intel on what’s been happening in ‘the village’ (as Arrowtown is commonly referred to by locals). Arrowtown and its denizens have a reputation for enjoying a good time regardless of what day of the week it is, so if you’re feeling upbeat, I highly recommend setting your sights on La Rumbla for an evening that’s fuelled by excellent Latin American cuisine, sensational cocktails prepared by the talented Jordan Lazzopina and the kind of la vida loca vibe that being on holiday should bring.
We kicked things off with a round of spicy margaritas — arguably the best in town, washed down with an order of locally caught Blue Cod ceviche, habanero and orange tiger mil, avocado, kumera and sesame-masa tostadas. These were a taste sensation. Next up was the Calamari Frito, which is a long-standing favourite with anyone who visits, followed swiftly by the Grilled Fiordland Octopus, served with roasted new potatoes, sweet peppers, salami and ancho-garlic oil.
Well-and-truly satiated, but keen for more fun, we followed the ‘Pied Piper’ — Sam, to his gig at the nearby Blue Door. Sam is an excellent musician (which, as I mentioned, you may hear touches of during service at La Rumbla) and he and his band put on a great after-dinner show.
Tucked off the main Arrowtown drag and nestled down beside the old Chinese Village, The Dishery is a great off-the-beaten-track spot for morning coffee, brunch and lunch. With both indoor and outdoor seating, the view here across the river and through to the mountains beyond is breathtaking. At the time of my visit (at the end of April) the vibrant autumn leaves were dramatic and utterly spectacular.
While The Chop Shop will always be a great spot for a hearty brunch, The Dishery’s menu is equally as solid and crowd-pleasing. We opted for the chorizo hash, with crispy potatoes, sautéed broccoli, poached free range egg and hollandaise, and sesame banana bread with hokey pokey, miso caramel, mascarpone and banana. Need I say more?
Come lunchtime, there is a great selection of hearty salads, pastas and more. The Dishery is definitely worth seeking out.
With a mere 48 hours to get around a rather extensive list of eateries, it would be remiss of me to not include the following places that, while I didn’t dine at this time, I always enjoy and most definitely recommend.
Slow Cuts, The Chop Shop.
Slow Cuts Dubbed the place where locals love to eat, this Arrowtown favourite is where tender and flavoursome slow-cooked meats, rotisserie chickens, burgers, ribs and other hearty food is served by operators renowned for their friendly service.
The Chop Shop Quirky and different, with food that packs a punch, The Chop Shop is tucked away above Arrowtown’s main street. We would call it a hidden treasure, but almost everyone knows how good it is, which makes waiting for a table expected (but worth it).
Blue Door, Smithy’s Smoke House.
Blue Door A hidden gem in the heart of Arrowtown, Blue Door offers a cosy, intimate setting in which to enjoy an after-dinner tipple or a drink with friends. With comfortable chairs, a roaring log fire and often, live music providing the perfect après-ski soundtrack, trust us when we say that after a long day on the slopes it will be almost impossible to leave.
Smithy’s Smoke House What could be better on a crisp winter’s afternoon than sitting near an open fire and indulging in a wood-fired pizza? Smithy’s Smoke House (at Millbrook Resort) offers just that. Here, you can enjoy a decent array of whisky, beer and wine, all while being warmed by the open fire while admiring the sunset.
The Fork and Tap, Kobe at Millbrook.
The Fork and Tap This classic Arrowtown watering hole is as beloved for its charming, historic location as it is for its consistently lively atmosphere, delicious craft beers, wine and menu of tasty, easy-to-share food. Laid-back, approachable and (on a good day) drenched in sun, this is the perfect spot to mingle with the locals and share stories of the day’s adventures.
Kobe at Millbrook For those staying in Millbrook, Kobe is always a great family dining option and the only Japanese restaurant in the area. We received word that they have recently updated their menu, so it’s sure to be worth a try this winter season. Secure your table well in advance, as they do book out.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
A lot has been written about the challenges that Queenstown and its surrounding lake areas have faced over the past two years. Not only do these communities rely heavily on international tourism, but the continual influx of semi-skilled workers from abroad (who are keen to work while enjoying the magic of the area) have long gone. You don’t have to travel far to see just how hard it remains for many well-established operators in the region to obtain decent staff. I frequently heard stories of both restaurants and hotels having to limit their capacity — despite the increase in demand thanks to the arrival of the Aussies — because they just don’t have the employees. Businesses have worked so hard to survive the plight of two years of internment closures and it’s incredibly frustrating and sad to see the number of operators unable to run at full capacity despite the demand being there. We can only hope that with the much-anticipated reopening of our boarders on the 31st of July, this great region will benefit from an influx of people, and the powers at be will make it easier for hospitality workers to return to our country and take up their critical posts once more.
My companion for this 48-hour eating marathon was the equally food-savvy, Rachelle Duncan (of Driving Miss Duncan fame). Having recently purchased a home in the region, she wanted to educate me on everything new and the noteworthy in her new locale. Thanks to her deft abilities behind the wheel, she was also (handily) my driver. Thelma and Louise were off.
It was time for a journey to Queenstown, and our first stop was lunch at Sherwood. Loved for its passionate commitment to being both organic and 100% sustainable, the Sherwood kitchen is very much focused on a homegrown ethos. With a philosophy of things “not having to travel far” to make it onto your plate, the team at Sherwood have converted a large piece of land on the hillside that was covered in bracken and a few wilding pine trees into a large ever-changing vegetable garden, which is farmed by organic principles. On the day we dined, we could see a few people toiling the soil through the windows, giving us a strong sense of the commitment to the cause of doing the right thing. It’s a principle that most eateries in this area are not only embracing, but are stoically standing by, which is something to be admired given the harsh, ever-changing climate.
With another long day of eating ahead, we opted for a selection of lighter plates from the reduced lunch menu. Pickled Stewart Island Mussels served with carrot and saffron offered a light tang, while the smoked Moki croquettes made us both feel nostalgic for the smoked fish patties of our childhood. The chicken oyster skewers did a marvellous job of harnessing the most moist, tender part of the bird, and were lathered in a delicious barbecue laque — a serious standout. The drinks menu here is also worth noting — a plethora of fantastic natural wines from the barrel, alongside an inventive cocktail list. With a long day ahead, I threw caution to the wind and ordered the chocolate mint espresso martini which was not only delicious but certainly aided in putting some wind back into my sails.
You’d be hard pressed to find anyone that hasn’t had a Fergburger at some point in their lives. These are the stuff of local legend, their popularity proven by the lines of patient punters that continue to form from morning until well into the night. Even the recent addition of Fergbaker — which in my opinion is the only place one should buy any bread, pastries or pies, because they are just so damned good — has a cult-following of its own. But we were there for Ferg’s Bar. Open from morning until late night, there you’ll find both a great selection of cocktails and wine, along with a menu of delicious local fare. Perusing the menu, we were immediately struck by the ‘Ferg’s Bloody Caesar’. After my companion read out the ingredients; vodka, Clamato juice, Worcestershire, Kaitaia Fire, buttermilk fried chicken, maple glazed bacon, tempura prawn, beef slider with cheddar and chipotle mustard, pickled egg, onion rings, bocconcini, pickles, pork and fennel salami, we were, needless to say, a tad confused as to whether this was listed on the wrong part of the menu, and was not a cocktail, but in fact some sort of dish. Giving into our curiosity we ordered it regardless — and boy were we surprised with the outcome. If you’re looking for the ultimate day after cure, then this is undoubtedly it. While much has been documented about the life-reviving abilities of a Bloody Mary, throw in some tasty complements and you’ll have yourself back on the road to recovery in no time. We guarantee it.
It would be remiss of me not to mention this artfully-prepared nostalgic treat. We stumbled across this small cart manned by a delightful Chinese man, who explained that his candy floss creations were traditional in his home country. A definite winner for kids, or those who (like me) can never pass up candy floss, this particular iteration was created in shapes that were out of this world, the owner’s deft technique delivering artful masterpieces.
It’s been a while since I pulled up a fireside seat at the original Eichardt’s Bar. On this sunny but crisp afternoon, the fireplace was a welcome draw card for a couple of tipsy birds looking for a warm place to roost prior to our dinner plans. Alongside an extensive menu of local wines and unique cocktails, the team here have always been known for their ability to craft a decent mulled wine. Not to be mistaken for those bitter renditions we’ve all been guilty of slugging back on the mountain, Eichardt’s version sees the rather cunning addition of either Grand Marnier or Hennessy, to give it that much needed kick. Because after simmering all day, it’s likely that most mulled wines have little to none of the good stuff left. A cheeky glug of spirits, it gives it a wonderful boost. We enjoyed ours with a side of locally caught and cured Stewart Island smoked salmon served with crispy capers and aioli.
With new Executive Chef Michael Bickford on the tools at Rātā, I was keen to experience what he had brought to the much loved fine dining eatery, (that just happens to be celebrating 10 years of operation this year). The wonderful thing about turning up at Rātā is the immediate recognition by the staff, Claire Abbott has been Restaurant Manager here since it first opened, while assistant manager Joe Daniels has been working the floor for eight years. It’s a testament to owner Fleur Caulton’s leadership that she’s maintained such loyalty from her staff, you can tell they love to work here, and that passion ultimately enhances the diner’s experience.
We started with a selection of snacks; dainty duck-parfait-filled profiteroles, Apatu smoked eel and Te Kouma Bay oysters with ginger and bonito vinaigrette and yuzu, which were all exceptionally flavourful bites. The most outstanding, however, was probably the least photogenic (so much so that Miss Duncan described it as resembling something her dog might leave on the lawn) — marmite butter served with Speights Old Dark Sourdough. This creamy, coiled mastery should be jarred and sold as a takeaway option, it’s just that good. So good in fact, that I refused to allow anyone to remove it from the table for the entire evening to allow me to keep going back for more.
We then launched into starters by way of an artichoke dish with pickled cabbage, confit garlic and almond coffee. For a vegetarian option, it was nutty, smooth, and utterly delicious. I was keen to try the scallops, and despite Miss D’s hesitation, Joe convinced us that they were worth it. He was not wrong. The picture-perfect arrangement of ever-so-lightly seared scallops with cucumber, fennel, hemp seed and finger lime showcased just how worthwhile scallops can be. Too-often people are put off by their richness, but Bickford has done a sensational job of showcasing their more delicate, flavoursome side.
Hesitant to order more (thanks to our already-stretched appetites) we were persuaded to extend ourselves just a little further, which turned out to be the right decision. The lemon sole, with Café de Paris, agria and burnt lemon, came as a perfectly-formed fillet balanced on top of a crispy potato rosti, with butter sauce as the ideal accompaniment. The portion size was not too overwhelming and prepared us for the next dish: Black Origin beef, both an oyster blade and short rib cut, cooked two ways and served with spring onion and pickled and seared kohlrabi. Unsurprisingly, the meat was melt-in-your-mouth soft, while the spring onions and kohlrabi did a wonderful job of freshening the palate.
A rousing call for a side order of Brussels sprouts from a couple of gals who love them delivered exactly what we were looking for, charred sprouts, served with chorizo, smoked yoghurt and baharat — perfection.
With a mere 48 hours to get around a rather extensive list of eateries, it would be remiss of me to not include the following places that, while I didn’t dine at this time, I always enjoy and most definitely recommend.
Jervois Steak House, Hawker & Roll.
Jervois Steak House One of the jewels in Nourish Group’s crown, the South Island chapter of Jervois Steak House (JSH), is arguably one of the best restaurants in Queenstown. Offering premium cuts of meat with all the trimmings accompanied by soulful sides like truffle mac and cheese and baked candied kumara, JSH is the best steak restaurant in the region. Equally perfect for a large group as it is for an intimate cosy and delicious dinner.
Hawker & Roll Here, expect Malaysian-style street food dishes that combine big, bold flavours with locally-sourced ingredients. Do not go past the Hawker Roll, a dish that sees a variety of mouth-watering flavours wrapped in flaky roti canai or a crisp lettuce cup.
Margo’s Mexican, The Lodge Bar.
Margo’s Mexican Fajitas, tacos and tasty Mexican flavours abound at this Central Queenstown eatery. Offering a downright fiesta of bold dishes that present the Mexican food we know with fresh, interesting twists — think Coca Cola barbecue pork ribs, goat barbacoa empanadas and Baja-battered cauliflower tacos — this fun, modern spot is exactly where to go for a salt-rimmed margarita and a seriously delectable spread.
The Lodge Bar From its lakefront position alongside the Rodd & Gunn store, The Lodge Bar exudes the ambience of an elevated mountain cabin. With animal hides strewn over plush, fire-warmed armchairs, this restaurant’s exceptional fare and curated wine and cocktail list makes it the perfect place to relax and take in the view.
The Winery With over 1000 wines in stock (from all over the world) and 80 available for tasting, The Winery is a great place to visit if traipsing around the wider Central Otago wine region feels simply too much. Wines can be ordered by the glass or bottle, and are best when enjoyed alongside The Winery’s varied selection of delicious cheese boards and flavoursome tapas.
Madam Woo, 11th Avenue by Frank’s.
Madam Woo If it’s a touch of spice you’re after, or flavours that pack a punch, look no further than Queenstown’s Madam Woo. Serving a range of Malaysian-inspired dishes from tasty beef rendang with nasi lemak to five-spiced fried chicken, this laid-back eatery is as good for those who want to dine in, as it is for an easy takeaway.
11th Avenue by Frank’s This is a new addition to the region that we unfortunately ran out of time to visit. We have, however, heard good things. Serving breakfast through to dinner, the menu features simple fare such as tacos, souvlaki, Buddha bowls, steak and chips and fish and chips, in a relaxing environment. Which sounds worthy for those looking for something a little more low key.
When the notoriously picky David Beckham puts his name to something, it generally tends to be of impeccable lineage. Protecting his status as an iconic man of style, it takes a lot to garner Mr Beckham’s attention, or his endorsement, because that’s just how valuable he views his personal brand to be.
So when Maserati debuted their carbon-fibre, butterfly-door MC20 at the MMXX International Car Show in Modena, Italy, in 2020, the supercar not only took home the impressive accolade of the most beautiful car at the show, it also caught the attention of one very discerning, retired footballer.
In its 107-year history, Maserati has taken a giant leap of faith with the new MC20, leading the marque away from the saloons and SUVs that Maserati has become synonymous with more recently, and pivoting back to its much-admired supercar roots. Glamour is certainly the order of the day, with the resulting MC20 having re-established Maserati in the top tier of prestige car makers.
Taking a minimalist approach to its design, the MC20 is at its most stylish when opening its impressive butterfly doors. The proportions of the car are also suitably wild; at just over two-metres wide and under 1.3 metres tall this is a serious sports car of distinction. Rather than following the usual outsized wings of other marques, the MC20’s butterfly wings are what supercar dreams are made of.
After a considerable 2000 hours spent in a wind tunnel, honing the aerodynamics which are an integral part of any supercar’s dynamic capabilities, the elegantly waisted rear proportions and LED rear lights leave onlookers aghast at its impressive street presence.
Inside, the emphasis on purity continues. The display is dominated by a rev counter, while the infotainment lives in a small secondary display, and the drive control references high-end chronographs in its design. Imperative in cars that ride so low to the ground, is a digital rear-view mirror that employs a camera to broaden the overall visibility.
When it comes to performance — which to be honest is why you’re really looking at a supercar — it’s hard not to be seduced by the nimble speed of the new Nettuno engine, a premier creation of the Maserati Lab in Modena. Calling upon its long history in racing, the MC20’s Nettuno combustion engine uses Formula 1 technology, resulting in a V6 engine that sits in the middle of the car’s body. The full surge of power — with a top speed of 325km/h — will take your breath away.
All of this hefty acceleration is aided by the use of carbon fibre, in the form of a body that weighs under 1500kgs — an extremely effective way to maximise the 630 horsepower engine, that has no problem gaining enough fire-power to get you from 0-100km/h in under three seconds.
It’s easy to see why the fussy Mr Beckham crafted his own bespoke version of the MC20, the car he chooses to drive when in Florida, where he owns the Major League Soccer team, Inter Miami.
Adorned in a simple black colourway inside and out, the signs of personalisation come in the infusions of pink, a nod to the neon lights of the Floridian city, and his teams colours. The Brembo brake callipers, seat stitching and custom logos also all shine in pink, contrasting with a chic combination of both glossy and matte black panels, which give the car a sleek and sporty air. The personalised plate, with a glossy-matte effect reads “For David”.
The first of the long awaited new Maserati MC20s arrives in New Zealand in May, with a waitlist already eager to view this supercar in the flesh. With the 2022 allocation sold out and orders being taken for 2023 models, it’s fair to say that this car will have immense appeal with those passionate about utilising New Zealand’s long roads and optimal driving conditions to put the supercar through its paces, or simply those who are keen to secure an exceptional example of automotive history.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
My family and I have been dining at Azabu since it first opened its doors in Ponsonby in 2016. During the winter months, it is our Sunday evening go-to, but on a hot and steamy summer Thursday, we instead opt to head to the beach to take in the salt air, have a swim and then retire to our old faithful, Azabu — Mission Bay style. The open air courtyard is just perfect for when you’re dining with children. It’s the ultimate family dining experience. There’s something comforting about the consistently exceptional food served at Azabu, which is probably why we — along with the majority of food fanatics in Auckland — return to it week after week.
Must order: No visit to Azabu is complete without a few rounds of Tostadas; whether with lobster, tuna and jalapeño or seared beef and truffle, these are the real deal.
Hot tip: I challenge you to find a better kids dinner in town. The bento box is filled with every child’s dinner dreams; fried chicken, salmon avocado sushi, dumplings, fried rice… If your child doesn’t devour this, you’re doing something seriously wrong.
Siso is to Remuera what Andiamo is to Herne Bay; a beloved local where the food is consistently good, the interior is warm and inviting, and everyone seems to know your name. And despite the fact that we actually live in Herne Bay and should not know anyone here, having children that go to schools in the area means we definitely have a new place to call our local in the Eastern suburbs. Embracing a Mediterranean vibe with a strong emphasis on Greek food, Siso’s menu is so delicious, we find it hard to get beyond all of the tasty baked pita, dips and small plates such as market fish crudo with pickled chilli, cucumber and crème fraîche; spinach pie with goat feta and filo pastry; local octopus in a puttanesca-style sauce. You get the jist — Siso is a one-way ticket for your tastebuds to the shores of Mykonos, and let’s be honest, it’s probably the closest we’ll get to the real thing for a while.
Hot tip: The private dining room is perfect for a gathering of friends and family. Unlike many private rooms, you’re still connected to the main restaurant and can enjoy the people watching (or the people watching you), while still remaining connected to your group.
There’s an unspoken battle going on in the kitchens of the city’s top bakeries, and that’s the tenuous question of who in fact creates the best sourdough. While most of you thought you had perfected the best loaf during lockdown — lord knows you’ve had two years to master the art and idiosyncrasies of keeping your starter alive and demanding that it produce the perfect fluffy bread — I would be VERY surprised if you have managed to actually get anywhere close to the superb Sprouted Wheat Sourdough from Amano. It’s crusty on the outside with a soft ever-so-slightly chewy centre. There is simply no better sourdough in town in my opinion. So throw the towel in honey, there’s seriously no point when there’s this level of superiority on offer. The Kraus’ have ours on Sunday mornings at home, served with avocado and tomato — or with another firm family favourite, fresh hot smoked salmon from the Kotare Smokehouse in Westmere.
Hot tip: Sprouted wheat makes for a more complex and highly textured loaf, that stands up well to just about any topping and toasts like a dream.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
Feeling a tad cavalier (with all the talk of Omicron on the doorstep) after arriving back in Auckland after four weeks of essentially isolating on our boat over the summer, my husband and I decided to hold our heads high and head out to support the world of dining. Our first stop, the newly christened Pōni to celebrate our wedding anniversary. In a supremely wise decision, the powers that be at Commercial Bay have handed over the reins to what was once Poni Room, to the immensely talented (and extremely busy) David Lee. With a fresh new interior that is light and bright, and a menu that’s taken inspiration from Head Chef Fred Wong’s Cantonese upbringing in Hong Kong, there’s a distinct mixture of Chinese and Japanese flavours that dance on the palate. New dishes like a ‘Hong Kong Vongole’ with Cloudy Bay clams speak loudly to the innovation that’s at play here.
Must order: The charred octopus, cauliflower, chipotle kimchi sauce and nam jim dressing. Sure I’d been eating a lot of seafood over summer, but the flavour combinations in this dish make it a taste sensation. It’s exactly the type of zing my palate loves.
I have been going to Ponsonby Road Bistro since it first opened under its original name Magnum, back when the dynamic duo of Mark Wallbank and Blair Russell were the stars of the show. Fast forward some 16 odd years and it’s Blair and his wife Gina at the helm of what is arguably one of the most consistently fantastic bistros in town. Come for the food, stay for the excellent drinks and banter with the highly entertaining Blair. He may like to bemoan how he’s too long for this hospo malarkey, but that’s what makes him so hilarious. The Russells still have some of the same loyal staff they’ve had for decades, which is a testament to how respected and loved they are. It’s probably also worth acknowledging that I met my husband here 12 years ago, so if you’re on the hunt for a fine young man, PRB could well be the place where dreams and futures are made.
I took my family on a Thursday evening. The menu here, while tweaks and substitutions are made, consistently remains the same. The majority of the dishes are variations on items that have been on the menu for as long as I can remember. Clams are a mainstay — typically served with a flavourful broth that certain members of my family can’t resist drinking straight from the bowl. Apparently it’s a German thing. The other hot contender every visit is the perfectly cooked scotch fillet served with a lob of exceptional herb butter and thick cut chips.
Must order: The incredible mescal and jalapeño margarita. If chilli margaritas are your drink du jour then this rendition has to go down as one of the most spectacular in town, thanks to the large muddled jalapeños and perfect use of mescal over tequila.
Hot tip: I love an early dinner as the sun is setting, and PRB is quite possibly the best place to enjoy the remaining hours of a sunny day. Many years ago before children, it was a common occurrence to sight a young Miss Sullivan holding court outside glugging endless bottles of Chablis. Hilariously, at the time a nasty food critic took umbrage at this, and made a dig at PRB for being the home of ‘ditzy blondes who sit outside all day drinking Chablis’. So true my friend, so true. But why the bad attitude?
I suspect by the time you read this, the infamous-to-boaties Pizzeria may have closed for the season. But it’s well worth noting it for the future. The sheer fact that one has to wait upwards of two hours for a pizza should be proof enough that there is some magic at work inside the confines of Alf’s pizza shack. Located just a short walk up from the beach, the pizza shed serves a small selection of utterly delicious wood fired Neapolitan style pizzas. The tomatoes and herbs are grown on the island, and the bases are crafted from a two to three day fermented dough. For those who don’t like their glass half full, I suggest the Paradiso, a margarita pizza topped with pepperoni, Italian fennel sausage, prosciutto, olives, anchovies, mushrooms, capers and red onion. It’s a taste sensation. Order two — the leftovers are always welcome the next day on the boat.
Hot tip: Follow Woody Bay Pizzeria on Facebook for updates on their opening hours. If the weather isn’t great they may be closed. It’s also worth noting that they often host bands or local singers to add to the good-times vibe.
While we may consider ourselves a cosmopolitan city, there are a few of life’s culinary necessities that are missing on many of the finer menus around town, and one of those is caviar. A rarity in these parts, perhaps due to our proximity to its source? But local French culinary purveyors Maison Vauron have been supplying me with their French sustainably farmed sturgeon caviar for many years, and now thankfully it’s available at Faradays’ resplendent Champagne bar. Here it is served beautifully on a polished shell and bed of ice with shell spoons, which you employ to dump a small pile of the delicacy on your hand at the base of your thumb and eat. Paired with a bottle of either Ruinart Blanc de Blancs or Krug Grande Cuvée Champagne Brut (169th Édition), there is no chicer way to spend the afternoon, or simpler passage to appease your yearnings for foreign lands.
It’s a little known fact that I was once anointed with the rather prestigious title of a “Bentley Girl”. Despite what you may be thinking, it did not involve the waving of flags, nor the use of silks to unveil cars, though I do have a striking Bentley driving suit with my name on it as a result.
Sometime back in 2014, when I was well into the pregnancy of my second child, I was invited on what was one of the most exhilarating journeys of my career, a visit to Crewe in the UK, the home of Bentley, to drive the storied Continental GT around the official Bentley race track with their official racing team. A group of glamorous women were plucked from all corners of the world, as representatives of some of the world’s loftiest magazine titles (Tatler, Vanity Fair, Vogue… and Denizen), to experience the thrill of driving these insanely beautiful vehicles around the race track, just as their creators had intended them to be.
The experience, which also involved touring the factory, where each Bentley is made to order, and in many areas, crafted by hand, left me with a lifelong desire to one day spec my own Bentley Continental GT, complete with the Sullivan-Kraus family crest emblazoned on the headrest, obviously.
Aside from the exquisite craftsmanship of each Bentley, what I really took from this memorable experience was just how damned fast (290km/h) these cars could go without losing the grip of the tarmac on the chicanes, leaving me with a sense of complete fearlessness. Though I do recall my daughter kicking my insides like crazy, no doubt fuelled by my body’s internal adrenaline.
So when presented with the opportunity to drive Bentley’s newly released 2021 Continental GT V8, I immediately rallied my daughter to see if she was up for a revisit of the experience, this time from the outside world.
Having already seen first-hand the expertise and precision that goes into crafting each and every car produced at Crewe, the new Continental is no different. It’s indisputably beautiful, sleek, refined, and pure class. The interior is so absurdly comfortable with its Beluga leather and contrasting red hand-stitched detailing that I am reminded of the person I met at Crewe whose sole responsibility was to use a fork (crafted from the finest silver, I expect) to make the small holes in the steering wheel leather, before hand-stitching the leather onto the wheel. It really is a study in pure craftsmanship, and adds to the overall feeling of being ensconced within the confines of the world’s chicest hotel room. The deep-pile overmats underfoot, the massaging seats, the convenient inductive phone charger, and the ambient lighting — this is a place you could easily stay the weekend and come home refreshed.
Almost everything is powered electronically, giving off an air of superiority over me. And for once, I am happy to be outwitted by a car, if it comes in the form of a well-trained butler, turning on the window wipers at the onset of rain, assisting me to change lanes without really even looking, and the best yet, ensuring that I don’t curb the wheels — an act from God really, if you saw the state of my current car’s rims.
From the expression on onlookers’ faces, I can tell this car has an extraordinary presence. The stunning, sculpted aerodynamic curves are a nod to the fact that this car was designed on aerospace principles to deliver genuine speed and power. And from where I’m sitting, just glancing in the side mirrors delivers a sense of road ownership with its aggressive stance thanks to the beautifully flared rear guards.
This new impressive incarnation of the Continental GT still honours the brand’s DNA. The digital display, for example, can at the push of a button, be rotated into a new facade that features the elegant dials of the original marques. So too with the air conditioning pulls, which are classic and chic. But despite the nods to the old, this is definitely a bold new ride. There are clear elements of evolution, like the fact that the GT V8 is powered by a new generation 4 litre twin-turbocharged V8 engine that outputs 404kW, and reaches a swift 100km/h in just four seconds. Push the sport mode button, and you’ll really not just feel the ultra sleek quad exhaust pipe, your belly will rumble with excitement at the guttural roar one expects from a car of this calibre.
So has my love and devotion to this beautiful marque waned over the years you may ask? Unfortunately not — the magic, the majesty, and the hand craftsmanship all collide to make this quite possibly the most extraordinary car of my dreams.
Words Claire Sullivan | PHOTOS Olivia Kirkpatrick | 18 Mar 2022
In this new regular column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
Let me start by introducing myself — well, not myself exactly, because that would be silly, but rather let me regale you with a plethora of reasons as to why this new column of mine has come to exist. A little under 14 years ago, I created a ‘blog’, titled Denizen. Launched on the back of a career in publishing both online and in print in New York, I returned to Auckland with an insatiable appetite for the hospitality scene. Life in New York, you see, was just as it was told in the (only then) brilliant Sex in the City. I ate out at every meal possible, and as such, having an acute understanding of the latest breathlessly cool and trendy hot spots in which to be seen became a full-time vocation and a large part of my New York publishing career.
My passion and understanding of the hospitality sector started much earlier however — without putting a date on it, because ladies don’t reveal their age — while funding myself through university, I secured my first restaurant job, as a silver service waitress at the Christchurch Town Hall restaurant. These were very haughty times indeed, and knowing your duck l’orange from your chicken cordon bleu was of the utmost importance. It was at this impressionable and tender age, that my love for food and service became deeply ingrained in my psyche. But after one too many (narrowly avoided) #metoo moments with overly excitable travelling Japanese businessmen, I moved on to what was then one of Christchurch’s most iconic hotspots, Bardellis (if you know, you know). Here, I absorbed every fine detail of the food construction from the magnificent chefs, I learnt how to make delicious cocktails and I educated myself on the nuances of wine varietals. It was at this time that hospitality began to fill me with the most immense pleasure, and working among it, navigating the balancing act of all parts working in unison to create harmony, was where I truly felt the magic happen.
My love of food and the people associated has been long and fruitful. Moving to Auckland, prior to escaping to New York, I ingratiated myself with the city’s finest eateries, and can proudly say that the owners of each of these stalwart restaurants are some of my very closest friends today. Spending my weekends in the company of these incredibly passionate and fun-loving people has given me the opportunity to learn more than your average foodie, not just about the nuances of food, but an educated insight that goes far beyond the food itself, to consider such things as the viability of running eateries, particularly in the era of Covid.
Thankfully, the last two years has seen the horrid restaurant critics put down their poison pens (momentarily, I imagine) while we all just got on with the business of supporting the small miracles that were being proffered by our favourite eateries.
But this year, Omicron, or not, I’m planning to make up for lost time. I shall be swilling chilli margaritas, devouring the best burgers, ‘snorting’ lobs of caviar, and dining on the finest cuts of steak, shellfish, broths, noodles, street meat and everything in between. This shall be my year of magical eating.
After all the restrictions, this old restaurant veteran will be celebrating the very best our city, and our country, has to offer in my usual upbeat, humorous, yet never negating manner. I’ll be embracing the comfort and simplicity of a freshly baked loaf of bread, or a bowl of hearty broth, with just as much gusto as an authentic street-side taco stall. I’ll be scaling the upper echelons of the city’s finer establishments too, taking my tastebuds to countries I long to visit, yet still cannot.
There will be plenty to cover, and I aim to cover it all, because if there is one thing we’ve all learned from the last two years of restrictions, the one salve that keeps us connected is our appetite for a good meal.
Image credit: Hair & Makeup: Alexandra Stanworth. Claire wears Christian Dior off-the-shoulder jacket and beret with veil, Bulgari Serpenti Viper necklace, earrings, bracelet and rings. Krug Champagne and Caviar from Faraday’s Bar.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
Since opening its doors back in 2018, Stu and Emma Rogan’s Viaduct Harbour eatery, Hello Beasty, has been garnering widespread acclaim, albeit in a quiet and subtle manner. When you have food and service that’s this good, you really don’t need to shout it from the rooftops, the people just come. And this Friday was no exception. As per usual, my husband and I were at a loss as to where to spend our child-free evening, and with no plans in place, we rocked on up to Beasty, assuming we would get a table. How wrong we were. By 5.30pm the place was at capacity. Lucky for us, we could dine at the kitchen counter — a favourite spot to watch the culinary masters at work. Rogan’s creative employment of Japanese, Korean and Chinese flavours culminate in magic both on the plate and the palate. There are very few dishes here that I don’t enjoy.
Must order: The potstickers are quite simply one of my favourite dishes in town, as are the extremely decadent prawn and crab toasts. Artfully presented with seared Wagyu eye-fillet with Japanese mayo and sweet n’ sour sauce on top — if you like turf with your surf, this dish is guaranteed to knock your socks off.
The children are on a playdate so we embrace the freedom and make like the youthful and the wise, and escape to a bar for some much needed respite from our reckless minors and the relentless humidity. This is my first visit to Beau, a small local Ponsonby Road bar with a sweet little courtyard out the back. At 4pm, the place is already full, a good sign in these times I do believe. To beat the heat, a refreshing cocktail is all I want, and the ‘Drink Your Greens’ is a standout. A delicious concoction of gin, cucumber, yuzu, coriander, chilli and soda basically covers all of my favourite flavours in a drink. Why imbibe a plain old GST (gin, soda and tonic — my usual) when you can pimp it up with fresh Asian-inspired flavours. After swiftly downing a couple of these — because they really were the perfect heat antidote — we ordered ‘The Freaky Chicken’. Quite possibly the most freakin’ delicious fried chicken I’ve tried since my youthful days of worshipping the almighty Colonel (a university dietary staple, might I clarify).
Hot tip: The cocktail list is teeming with enticing rifts on classic tipples. I suggest expanding your horizons and trusting the bartender for a drink that’s sure to tantalise.
Widely considered by most to be a special occasion eatery, for the Kraus family — who, as you are probably garnering, dine out regularly — adding some pizzazz to your palate becomes a necessity. I’ve been a fan of Ben Bayly’s work for many years. And I get the feeling that Ahi has given him the much longed for chance to truly showcase his impeccable talent. The menu is Kiwi-centric with a tongue-in-cheek play on classic comfort food; corn dogs filled with scampi and served with a ‘Big Mac’ flavoured mayo, lasagna toppers, completed with soft slow roasted beef, even the classic Trumpet ice cream gets a moment in the limelight thanks to Bayly’s genius use of buffalo milk. Each dish is executed with precision and perfection, and with Bayly’s love for provenance, each ingredient here is the star of the show. Flavour is paramount, but so is the back story. I recently took my 80-year-old-father to Ahi, where we sat at the kitchen counter while Ben talked us through his process from sourcing the ingredients to conceiving each dish. To hear his passion first hand elevates the experience that much further. And I’m so grateful that my dear old dad embraced this chance to banter with Ben.
Hot tip: If you are dining as a couple or even three, take a seat at the bar. It’s akin to watching an excellent cooking show live.
My husband LOVES pizza. If he could, I’m pretty sure he would eat it every single day. So despite the fact that we had already indulged in an enormous lunch at Ahi, it was Commercial Bay’s Green Door Pizza that was delivered to the Kraus Haus for dinner. Merging two classic styles, Green Door sees the New York pie married to Napolese pizza for what can only be described as a matrimonial triumph. Chef Rennie (whose provenance is Melbourne’s famed Leonardo’s Pizza Palace) has most definitely refined the art of the perfect pizza pie boasting delicious ingredient combinations that don’t skimp on flavour, served on a base that retains an essential puffy yet crunchy texture.
Must order: The Mortadella, combined with stracciatella, roasted red peppers, and finished with guindilla chillies. It’s a taste sensation.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
I’m informed by my colleague — who knows these sorts of things — that Bar Magda’s location used to be called the Doll House… though I don’t think they sold dolls as such, perhaps more the services of doll like ladies. Anyway, that’s the wonderful thing about life around K’ Road, (Bar Madga is on Cross Street), it’s a continuing evolution of diversity, and of late, it seems to be home to a variety of exceptionally good eateries, Magda being one of them. Embracing his Filipino and Peruvian roots, co-owner Carlo Buenaventura (alongside partners Craig Thompson and Matt Venables) has turned this below-street-level spot into a charming space that feels like it’s straight out of Melbourne. The inimitable Buenaventura has really brought the magic here. After a decade long career at some of the city’s brightest eateries, it’s clear he’s found his footing with his own unique style, which he describes as “seasonal produce through a Filipino lens”. The night we dined, Bar Magda is already buzzing with a varied crowd of old and young, all of whom have clearly cottoned onto this utterly delicious, yet somewhat hidden secret. Cocktails are inventive and creative and the food is nothing short of a gastronomic sensation. The cat is most certainly out of the bag, Bar Magda could well be a contender for one of the city’s best new eateries.
Must order: The lamb ribs ‘pyanggang’ with herbs and green sambal. The ribs are cooked until tender, meltingly soft and slightly charred and topped with a pile of herbs that cut perfectly through the fat.
Auckland’s unequivocal home to the finest of good times, Soul Bar & Bistro has played host to some of the city’s most memorable evenings for decades. Helmed by one of the city’s brightest hospo stars, Olivia Carter, it’s no surprise that French Champagne house G.H. Mumm chose Carter to be the New Zealand ambassador for their exclusive RSRV collection; a reference to the mark used by Cellar Masters to select and identify the best wines only from the Grands Crus during harvest and bottle ageing. The RSRV stands for ‘ReSeRVed’ and is a limited release only for a privileged circle of Maison Mumm’s friends. To celebrate her newly anointed and enviable role, Liv hosted a black tie dinner for some of Soul’s most infamous female patrons. Myself being one. It’s been a long time between glamorous dress-up occasions for some, so no holds were barred for this spectacular affair.
The evening unfolded with an introduction to just how special and exclusive these Champagnes are, an exceptional RSRV Blanc de Blancs 2014 paired with freshly shucked oysters and smoked trevally toasts was a testament to the unique characteristics of the Champagne. It’s times like these when this old hack takes stock of her life-long vocation and appreciates the opportunities it affords her. Yes goddamn it, my life can be truly bloody glamorous at times.
Hot tip: If you want to ignite some serious surprise and raise a few eyebrows on your next visit to Soul, I suggest you order the scotch fillet with a bottle of Mumm RSRV Rosé Foujita non vintage. What, you say? Trust me, the pairing of this pinot-based Champagne with an expertly cooked steak will blow your mind, and convert even the most critical of wine snobs to this unlikely combo.
It’s my daughter’s delayed birthday party, and at the ripe old age of seven, her adventurous mother decided it was a stupendous idea to take her and several of her friends for High Tea at Park Hyatt Auckland to channel their inner Fancy Nancys (if you know, you know). There’s a spectacular array of treats from savoury tomato flavoured marshmallows and black bao buns filled with seared beef to start, to utterly delightful ‘strawberries’ filled with a deliciously creamy filling, the teeniest soft doughnuts and much, much more. This is the sort of fantastical abundance served upon pretty plates that any spiffy Tiffany would devour with utter delight in seconds.
Hot tip: Call ahead and employ the services of the award-winning Executive Pastry Chef Callum Liddicoat to create a masterfully decadent birthday cake, just to make sure the sugar spirits are at their highest peak. You will not be disappointed by his spectacular creations, nor the madness that ensures in children thereafter.
Words Claire Sullivan | PHOTOS UP Studios | 9 Jan 2022
Cutthroat and not for the weak of heart — even before Covid restrictions destroyed the ability to operate— leadership in the hospitality industry is notoriously a male domain. Despite a lifelong career in hospitality and owning and operating nine restaurants across the country— Rātā in Queenstown, and Madam Woo and Hawker & Roll in Queenstown, Christchurch, Waikato and Auckland — Fleur Caulton has remained relatively under the radar. Here she shares a few truths about her determination, having no fear and the big picture thinking that has contributed to her success.
I realised early on that you are in charge, and it’s up to you to do what makes you happy. You’re never going to know where the path will take you, so you need to enjoy it along the way. I didn’t set out to have a life in hospitality, but that’s where my path has taken me. I am passionate about it and I have enjoyed the journey immensely.
My mum is an amazing cook. We were eating chickpea curries in the 70s. From the age of 10 we were lucky enough to travel internationally regularly, so eating out was something we did plenty of, which ultimately sparked my lifetime love of food.
My hospitality career started when I was 15. I got a job at a very popular little lunch restaurant in Parnell, and I thought I was going to work on the floor — I can even remember exactly what I was wearing on my first day. But instead, I was thrown in the kitchen where I washed dishes for eight hours. I nearly fainted, the work was so gruelling. Obviously, things got better from there, and somewhat amazingly, I didn’t run a mile.
The first eatery I owned was Solera Vino in Queenstown. It was a tapas wine bar. I was 21 and had just returned from working on a boat in Spain and was full of ideas. Solera was well ahead of its time. Looking back, I’m not sure if the Queenstown region was really ready for it, but they loved the food nonetheless and the community had an appetite for more.
It was a pretty life-changing moment. I had no business or management experience and everyone who worked for me was quite a bit older than I was. What I did have was no fear of risk, determination, and big picture thinking — which are definitely still my strengths.
I had worked in plenty of restaurants and bars by this stage and was not afraid of hard work: I worked seven days a week for five years and learned on the job. I have a list in my head of the incredible people that worked alongside me and helped to make Solera the huge success it was. A lot of those people were very generous with their time and taught me some of the finer elements of hospitality, and I will be forever grateful for their support and patience.
The experience of opening Solera set me up for a lifetime of success. I learned how to communicate well with customers, staff, and suppliers. I learned that when things were quiet, I needed their support. Trust me, in the early 90s there were plenty of months when Queenstown had tumbleweed rolling down the streets, so building valuable relationships was key. I’ve been able to draw from a lot of those experiences more recently, in the wake of Covid-19 as the tumbleweed has made an unwelcome return.
I was an incredibly fussy eater as a child. I was the kid who had to sit at the dining table until midnight because I hadn’t eaten my vegetables. I wouldn’t eat anything with mince in it because I didn’t like the texture. On skiing trips to Mount Ruapehu, I’d refuse to eat fish and chips, and instead always had the battered hot dog on the stick.
Things started to change when I tried crumbed scallops with tartare sauce at Cobb & Co. in Taumarunui sometime in the 70s. I realised I was missing out by not trying things. Now, I am an incredibly adventurous eater and will try most things. Our extensive travelling is always focused around trying anything new.
When I go to bed, my mantra is “tomorrow is another day”. Sleep is too important to me.
People have this perception about working in hospitality, that it is always fun and a party every night, a great lifestyle. But in reality, the industry is very unforgiving, gruelling and incredibly demanding.
Having nine eateries around the country is both challenging and exciting, with Rātā, Madam Woo and Hawker and Roll being three very different brands in very different locations. The diversity keeps it dynamic and interesting. Each spot has its quirks, and you can never think one size fits all. Demographics vary massively from site to site — from customers, to staff, and our suppliers. We work hard to take the time to acknowledge the individuality of all the above.
I’m proud of the fact that I continue to learn on the job. I actively seek learning opportunities, and that attitude keeps me grounded and engaged in my work. Taking time to step back and approach the day-to-day with fresh eyes feeds my creativity, which is so essential for success.
I define my success by a few things: Being healthy first and foremost, because when I’m at my best, I can best serve others. How happy my family is, is incredibly important to me. The humbleness of the friends that surround me keeps me grounded. And how often I can be outside enjoying being active feeds my soul.
The biggest challenge of restaurant ownership is having the right team. The toughest part of any business is nurturing, empowering, and leading people. You don’t always get it right, but I try to be a good role model for the people around me every day.
A career in hospitality requires a lot of sacrifice. The hours are long, and the work can be hard. I think a lot of women feel that choosing a career in hospitality will require family sacrifice. But it doesn’t need to.
It is very easy to start a restaurant, but monumentally more difficult to create a strong brand and be successful. There are so many moving parts, the details are insane, and you have to be across all of them all the time to deliver an amazing overall experience to each and every guest.
The best advice I’ve ever been given was from my mum, which was: “Keep looking forward.” And the worst? When someone suggested I eat a Balut egg (fertilised developing egg embryo) in Vietnam because it’s ‘a delicacy and it’s delicious’. Couldn’t do it. I tried.
I am currently working on keeping sane while adjusting to lockdowns and ever-changing alert levels. But we have exciting plans afoot for Madam Woo with a new Auckland location coming soon.
After 10 consistent years as a part-time Russell dweller, this area of the Bay of Islands has become my spiritual home. I got married here, I brought both of my newborn children here, and we continue to celebrate birthdays, long weekends and life in general in this magical place. In recent years, as my children have grown old enough to understand, I’ve also enjoyed introducing them to the rich Māori culture and history of the area. The historical trials and tribulations of the area are an important part of New Zealand’s history, so it’s a definite bonus to take the time to understand and learn more about the place we love to call our second home.
Eagles Nest
Where to stay It would be remiss for me not to encourage you to stay at any one of Eagles Nest’s spectacular properties. There is something for everyone on offer here — from the globally revered Rahimoana, with its 360-degree views of the Bay of Islands from Waitangi to Flagstaff. Or the divine First Light cottage that offers the ultimate romantic escape for couples. Much like a hotel, villas are serviced daily, and with fantastic breakfast provisioning on offer. You can either head out to one of the many local eateries for lunch or dinner, or call upon one of the on-call chefs to take the hassle away for you.
Left: Terra Restaurant. Right: Hone’s Garden.
Where to eat Russell has come a long way in 10 years, but The Duke of Marlborough still proudly upholds its front row position as New Zealand’s first pub. It’s also one of the places we visit most regularly, along with another equally historic eatery in Russell, The Gables. Both offer great food and drinks and the opportunity to sit on the waterfront and take in the picturesque Bay. Hone’s Garden serves some of the tastiest authentic pizzas in the north and is ideal for families or large groups.
A bit further afield (but definitely worth the drive) is Paroa Bay Winery and its restaurant, Sage. Set back from the Bay, and high on the hill overlooking vineyards, it’s an idyllic spot for a delicious long lunch, and has become one of our favourite places to take guests who want to experience life beyond the confines of Russell. On a more laid back scale is Omata Estate Vineyard & Kitchen, which not only makes one of the best creamy chardonnays in the country (in my opinion), but also has a fantastic platter and pizza offering that can be enjoyed on the lawn paired with its delicious wines.
A short and quaint passenger ferry ride across the harbour to Paihia, you’ll find another perennial favourite Charlotte’s Kitchen, which offers a selection of great dishes from pizza to oysters and locally caught seafood. A new and exciting entrant is Terra. Having opened in 2020 with bold plans to bring an upmarket fine dining experience to the Bay, the menu does not disappoint with some incredible dishes that celebrate the food of the region.
Russell is also home to three reliable and decent coffee spots, Hell Hole (where you can also snag a good bagel with a variety of toppings), Oso, a new entrant in recent years that sees long queues in the summer months, and the Coffee Cart on Long Beach, which is the perfect pitstop after a morning beach stroll.
The Bay of Islands Trading Company
Where to shop In recent years, Russell has become a more cosmopolitan holiday destination, attracting the type of people that not only like a decent flat white, but are also partial to a bit of retail spending that’s not restricted to craft markets and souvenir shops. Caravan opened two years ago, selling the sort of resort wear someone like myself would be interested in. And to complement it, The Bay of Islands Trading Company located just around the corner offers a fantastic mix of art, sculpture, and fashion with a semi nautical vibe, referencing the locals’ love of the ocean.
Urupukapuka Island
Where to walk There are so many wonderful walks in the wider Bay of Islands region. Take a scenic day trip to Urupukapuka Island (via the ferry from Paihia) where you can swim in the lagoon, spot dolphins near the beach and walk any one of the island’s numerous tracks. My family’s favourites are closer to home. The walk from Flagstaff into Russell via Titore Way, where a track winds down through the bush, serves stunning vignettes of the bay along the way. A good local tip is to walk the track at nightfall, at the lower streams you’ll spot glow worms — an experience that my children love.
There are also two great walks on the Fladgate family’s properties, one which takes you to Waihihi Bay with a small swimming beach sheltered by pōhutukawa trees, and the other, known as Jim’s Walkway, winds through bush and native wetlands with plenty of birdlife, and pops out at Tapeka Point Beach, which has two good swimming beaches to enjoy depending on the wind direction.
Birdlife Waiheke might try to stake its claim as having more than its fair share of birdlife, but Russell takes the gold medal, in my opinion. Not only is the area rife with kiwis (which loudly scream their presence on any given night), we also have daily sightings of weka, tūī, pheasants, kingfishers, fantails, swallows, quails, albatross, parrots, doves, and many more I haven’t yet identified.
Words Claire Sullivan | PHOTOS Nick Paulsen | 3 Jan 2022
When it comes to determining New Zealand’s most culturally significant artists with the widest appeal, it would be hard not to consider Jordan Luck. Whether it’s a rugby game at Eden Park, or the local pub in Te Awamutu, Jordan Luck and his band have been belting out, with the greatest enthusiasm, songs that we all know every single word to. In times when the country can feel divided, Luck’s songs and gregarious stage performances are the sort of binding salve that we need to feel connected. We speak to the musician to learn a little more of his process and life story to date.
I was born in Fort St. James in British Columbia. When I was young, I very much enjoyed watching ice hockey. We had hot dogs. I relished mustard. I also enjoyed walking on ice and picking up a handful of crunchy snow. Watching moose follow their trails from previous years. A favourite memory is of getting my tongue stuck to an outdoor tap. Freezing cold. You could spit and make marbles.
As a father I only hope I can be as worthy as my father was. Is. Over the years, I am amazed how many folk have approached me and informed me, “Your father was the best teacher evah! Best evah!” He had stories of the Sasquatch that seem to have had his classes riveted.
A common misconception about being a musician is that you are one. A dear friend on a Brisbane bus was sat beside a young lady. “What wonderful fingernails you have,” she commented. “You must be a classical guitarist,” she stated. “No sweetheart, I’m a poofter,” he merrily responded.
I’m so grateful to Joe Walsh. During these Covidicular times he has kept everything together. Joe is our Guitarist and Manager. Various shows are on their fourth rescheduling. We love you Masterton.
The rules are dependent upon who set them.
My performance process is genuinely unprocessed. At a jig in Paihia I was asleep in the hotel. I wakened. Five minutes to start the intro tape. Three minute walk to Zane Grey’s. “Heya Lads,” I calmly unqualm. “You were asleep!” sez Joe smilingly. “Yup,” sez I. Gem night. Unforgettable.
My songwriting process is curious. I often thought of left, right and centre. Having recently watched Law & Order: Organized Crime, I have learned that I perhaps write in an Oloid fashion. In 2029, I prognosticate a wee Oloid year.
Having songs that I have written that resonate so strongly with New Zealanders is encouraging, and hopefully enthuses other songwriters to resonate as other New Zealanders/Aotearoans have me.
My best on stage moment was at Gapes Valley Hall. I am in our school band Basement. During our third set I see these tables being set up. One hundred or so orders of unheralded fish and chips are being placed to the band’s and the audience’s magical full loving surprise. Glorious. “This musical lark may have some merit,” I mentioned to myself. I have another best stage moment. Shared. Those little mini-pie thingy-thangs are being handed around at a jig at Lake Hawea. I am listening to Beaver (the drummer) keeping this rock steady snare beat. Anticipating a roll, I turn around to see our man a-merrily mini-pie munching with one hand, stick in the other. Savouries. That’s what they are named. Apologies.
My worst moment has been described as more entertaining than other events of the day.
I look back on my life and think that I have dwelt little upon it. It is more the way ahead that I tend to ponder.
The most memorable moment in my professional career was realising that the memorable moment would lead to further memorable moments.
The worstadvice given was my own. “You see that tap?” “Yes” “Thirsty?” “Yes!”
I never set goals. I am still too young. Perhaps when I am 91, I shall find one. That is a fine goal. An own goal.
My favourite song to perform is the one I have not performed yet.
Happiness is music. Music can be every spectrum of emotion. Birdsong. Yes, birds will hit notes to compose song to. Take your Moby out into the bush, whack your guitar tuner application on; mine is actually GuitarTuna. A Tui will hit a G note, a Piwakawaka, an E. Bamm, done. But flip, birds can be evil. I love the Takahe. We did some jigs on Motutapu. The Takahe, while we try to save them, will undo their own. Nevertheless, a paddock full of Takahe is my happiness, I did not hear them sing, I just knew straight away they were the biggest looking Pukeko. Could they run? Flip, pretty much straight up a hill in a straight line.
My family would describe me as a dependable, amiable, fullest full loving soul. And very modest. While my bandmates would no doubt say I am a handsome devil, not unlike themselves.
Performing on stage consistently for 40+ years has been remarkable. In 1992 at a jig in Hastings I was informed by a group of folk that were 10-12 years my junior of how much they loved the song ‘Victoria’. “Flip,” I thought. “I have been singing this song for ten or so years.” “Another ten?” “Indeed in deed. Another ten.”
Performing used to be in a room full of smoke and now it’s a wee bit easier to espy our sound and lighting technicians.
The personality traits that have contributed to my success are, I may presume, from being upbeat, jovial to a degree, optimistic. If you work with and love the folk you create with, those traits become stronger and are merrily attained. Maintained.
Aotearoans are very fine singers. We opened for Elemeno P on a tour in 2017/18. Flip, could that audience sing their songs. Not just choruses, verses and all. We presently play The Mockers, ‘Forever Tuesday Morning’. Killer. Krankin’!
The biggest thing I’ve had to overcome in my career is the loss of fellow musicians. They may be gone physically, but they still are here with me though.
At the end of the day love will sing a song.
A favourite line from one of my songs ‘Brodelia The Cat’ is, “with chasms of spasmodic charm you’ve got somewhere to go”. I enjoy it for its assonance, and its truth. If you mispronounce it, you’ll get alliteration too, ha.
I love this lyric from Nick Cave’s ‘The Curse Of Millhaven’. “Then Professor O’Rye from Millhaven High found nailed to his door, his prize-winning terrier. The next day the fool brought little Biko to school and we all had to watch as he buried her”. I enjoy this as in one couplet it near tells a Stephen King book and has an amusing rhyme to boot.
One person I’d love to collaborate with is Kerei Ruru. If there is a project on, he would be my first call. Kerei served our nation in the military for many years overseas. He is brilliant at everything. He can fix juke boxes and is very modest.
Claire Sullivan-Kraus experiences the new incarnation of Rolls-Royce’s Cullinan Black Badge, and learns that extreme luxury can also be found on the dark side.
It’s hard to believe that two and a half years have passed since my family and I had the pleasure of experiencing life in the extremely luxurious lane, behind the wheel of Rolls-Royce’s first foray into the SUV realm with its aptly titled Cullinan — named after the world’s largest gem-quality rough diamond (a whopping 3106 carats). The experience of being ensconced within such opulent environs has remained firmly embedded in my children’s psyche, to the point that when we see Cullinans in the school drop off zone (and we do see a few), they declare with outright rage, “when are we getting our car back Mummy?”
Back then, I rather short-sightedly suggested to my young and impressionable offspring the old adage; ‘you get what you work for, not what you’re given.’ Fast forward to what has been almost two of the most harrowing years of my business career, in the eyes of the young, Mummy has been working harder than ever, but the fruits however, have not been juicy.
So it was with immense glee that my offspring’s faces contorted into the proverbial Cheshire Cat when I arrived at our home in the 2021 Rolls-Royce Cullinan Black Badge. If turning heads is high on your agenda — and to be fair when you’re spending close to three-quarters of a million dollars on a vehicle, you definitely deserve a few nods of acknowledgement of your success — then this striking new incarnation of Rolls-Royce’s Cullinan is definitely for you.
Presented in a bright, metallic ‘Salamanca Blue’ with polished black badge 22 inch alloy wheels and — a first for the marque — a dark chromo Spirit of Ecstasy, you get the feeling that this new model has been designed around those with a penchant for exclusivity. While earlier models may have attracted buyers of Goldies or McCahons, this is a car for those whose art collection comes in the form of a digital wallet full of NFTs. It’s a suitably slick step-up for those who’ve achieved immense success and deservedly live their lives in the fast lane.
From the front, the new Cullinan does not shy away from the brand’s highly identifiable DNA. The large grille and LED headlights make no mistake of its genealogy, while the side profile and trademark carriage doors ensure the entrance to the ample and extremely opulent back seat is carried out with grace and ease. What’s more, once you’re enveloped in supple, soft leather, the convenient door button closure requires no exertion or unsightly hanging from the car to reach the door to close it.
Rolls-Royce is the best in the business at conjuring up an atmosphere of exclusivity, and the interior of the Black Badge Cullinan is a testament to this. Not only does it coddle passengers in luxury, the elegant and utterly beautiful ‘Starlight Headliner’ is the gold leaf frosting on this moist, fluffy cake.
The Black Badge model is the first in the Cullinan family that offers this technology. When fully illuminated, the roof recreates a beautiful night sky thanks to 1344 fibre optic lights. The effect is pure magic, only elevated further by the presence of… wait for it… a random shooting star effect that, like all shooting stars, is a rare sighting that was enough to have me pull the car over to find out what all the squealing was coming from my overly excited passengers. It really is a magical experience like no other, and should be reason alone to invest in this marvellous new vehicle. What’s more, I’ve since learned, that should one wish to, Rolls-Royce will tailor the lighting to match the night sky on a certain date. Magic.
Behind the wheel, the 2021 Rolls-Royce Cullinan Black Badge does an excellent job of pushing the SUV into a higher plane of performance without sacrificing the elegance, style and flair that has come to define the modern Rolls-Royce experience, especially when the newly tweaked V12 is allowed to sing at full song. The new exhaust system provides the sort of guttural growls one wants when taking the car from 0 to 100kms in less than 5 seconds. The wolf in vicuña clothing — as it rightly should — produces the sort of pops and crackles from the exhaust that demarcate the bold difference. This car may exude luxurious restraint, but when required will exert a level of ‘don’t f*** with me’ enthusiasm and presence.
The verdict on the new 2021 Rolls-Royce Cullinan? This SUV is a hand-crafted rarity that is as much an automotive artwork as it is sublime, blissful transportation. And while that infamous magic carpet ride still exists (or as I have referred to it previously, the feeling of driving a marshmallow), so too does a down low sport mode that belies the muted restraint of its exterior. It’s hard not to be charmed by something that takes luxury so extremely seriously.
Words Claire Sullivan | PHOTOS ALISTAIR GUTHRIE | 25 Nov 2021
After the shocking news of Euro’s permanent closure in October as a result of the challenges caused by the pandemic, Auckland’s on-going CBD roadworks, severe staffing shortages due to locked borders and working visa issues, the couple behind one of the city’s most loved stalwart eateries share some of the memorable highlights of their 20-year ownership.
My first introduction to Euro was in late 1999. I’d returned for a short holiday in Auckland while residing full time in New York. Back then, the Auckland hospitality scene was tightly held by a few leaders in their field, many of whom — Chris Rupe at SPQR, Kelvin Gibson at Prego, Mark Wallbank, and Jeremy Turner at Cibo — are still operating today.
To say that I was greatly affected by the cosmopolitan life I was leading in New York at that time, would be an understatement. Living across the street from such famed institutions as Keith McNally’s Pastis, and being an almost too regular patron at Balthazar, left me with what I can sagely look back on as delusions of grandeur. So, when presented with the proposition of Auckland’s shiny new hotspot of hedonism, Euro delivered in spades a renewed enthusiasm for a city I once viewed as being well below my lofty international standards.
First opening in 1999 in the lead up to the America’s Cup, Euro fast became the place to be. It attracted lawyers from Shortland Street, advertising executives from Parnell, and financial pundits behind what turned out to be some of the country’s dodgiest Ponzi schemes, all wielding expense accounts and gold cards with never-ending spending limits. Deals were made here over the longest lunches imaginable. Back then, long lunching was an art form; those with the greatest stamina and cunning, generally got the deal signed, sealed and delivered on the spot.
Richard Sigley was involved in Euro from its inception, initially in his capacity as general manager of on-premise operations at Dominion Breweries, who provided the funding for the first owner, before he took full ownership in 2000.
Richard and his wife Paula, have become much loved friends of mine in the years since, and it was with immense sadness that I witnessed them make the very personal and heartbreaking decision to shut the doors to their iconic eatery after more than 20 years of consistent operation.
Anyone who knows the Sigleys will immediately regale them as solid, great people; the ultimate duo, who care greatly for each other, and equally for their staff. Which is why it’s important to note here, that it was the ability to keep all of their staff employed — during an utterly devastating period for the hospitality industry — that forced them to close the doors on their first child, Euro, rather than to lose valuable employees that they consider part of the family.
I caught up with my old friends recently to reminisce about the good times, and celebrate the resounding success that they had built together.
“Looking back, we really grew up at Euro,” says Paula. “It initially started with the crazy party days, then we had two children (now aged 11 and 14), and have come out the other side of it with a group of 13 eateries. We lived and breathed it, we actually lived in an apartment above the restaurant for a while, along with one of our maître d’s. We also had one bedroom set aside for the office lady to use too. We were on call 24/7 and we loved every minute of it.”
Paula and Richard met at Euro, friends at first, as most things start. They soon caught the attention of the rest of the staff with their flirtations. Richard wryly jokes that “it was pretty easy pickings when you’re a successful restaurateur, Paula really got the golden ticket.” But Paula likes to suggest that she was in fact more attracted to one of her fellow waiters, who turned out to be gay. A fact that Richard knew well, after being on the receiving end of a long and lingering buttock squeeze from behind. Assuming it was his new love interest, he turned around to learn it was instead Paula’s gay male ‘friend’.
Their courtship lasted for several years, before culminating in a memorable wedding celebration held at Euro, which signified just how big a part of their lives the establishment was.
We talk about the good old days of hospitality, and how Euro led the way with a new direction that was about more than just the food. Paula describes the early days as “pure hedonism, anything goes, with no limits. It really was one of the first big international propositions. I mean, it was the first restaurant in Auckland to spend $100,000 on the bathroom fitout!” I can vouch for the fact that this became a big trend for Auckland eateries thereafter; ‘but what are the bathrooms like?’ was the first question anyone asked about a new opening.
“The design of Euro was truly international; a beautiful space that attracted those who wanted to be seen. There were no other precincts at the time, Parnell was our only competition, and we were, in theory, the first restaurant on the water,” says Richard, “we very quickly developed our own culture, which had a sort of wild brazenness about it. For the first time there were other factors at play than just a good menu.”
Aside from the glamorous environs, the Sigleys both agree that the staff were the ultimate attraction. “They created a sense of belonging for guests, people loved the recognition that the floor staff gave them. They would always remember your favourite drink and order you one as soon as you arrived. These were waiters who chose this path as a lifelong career, and it showed. They had all worked overseas and brought an international sensibility and an incredible sense of fun,” says Paula, before Richard adds, “Euro definitely had the best staff in the country. People used to joke that Euro was a place where waiters came to die, because they made so much money (more than $1000 a week in tips alone) they never left us. Many of them worked for us for decades.”
Paula looks back fondly on the “absolute magic” that came during a busy service. “The hum and the rhythm of it, feeling tension from the kitchen, watching the floor staff bounce and smile through it all. Knowing the customers are blithely unaware that we are getting slammed. Everything is on a knife edge — and then pulling through it — the camaraderie and high of the staff at the end of the night are some of my best memories ever.”
It’s not hard to imagine the balancing act required to run an eatery that seated 90 inside and another 30 out on its popular waterfront terrace. Richard stresses, “we would have easily had 500 people in that place on a busy day, people standing at the bar, outside on the terrace… that’s before the council got gnarly on it. But, we had an incredibly strong trade of people that enjoyed having a very good time. It was not unusual for a table of eight to spend upwards of $5000 in one sitting, with the midweek shifts being some of the biggest, and dare I say it, sometimes with the same people coming three days in a row.”
Paula says that her favourite regulars were those with great manners and who genuinely appreciated their staff, but also those who came knowing that they were there to have fun. There was no place for the stiff upper lip here. Understanding that at some point during your dining experience revelry would ensue around you, made it even more enticing. So enticing that the likes of Robbie Williams, when he was in town, was desperate to score a table for him and his entourage. Unfortunately for Williams, the restaurant was fully booked, revelry was already well underway without the requirement of his notorious (at the time) bad boy influence.
One of Richard’s favourite moments came on an evening he was walking down the waterfront and spied the chef, Gordon Ramsay. Richard, having had a drink or two, boldly approached him and asked him where he’d been. Ramsay said “that place in there.” (Pointing to Euro) “What did you think?” To which Ramsay quipped: “Bloody world class mate.”
After the first round of lockdowns in 2020, the Sigleys alongside their celebrated Executive Chef, Gareth Stewart, set out to identify what the Euro of 2000 could be 20 years on. “We all put so much energy, grit and determination into rebuilding and identifying the new face of Euro,” says Paula. “Gareth added so much value with his instinctive and true cuisine, he’s undoubtedly the most talented chef we’ve ever worked with. The resulting Euro 2.0 was a moment we really felt proud of.” Richard adds “We’ve always tried to lead, always been consistent in being innovative, fresh and international.”
So how do they feel now about the Grand Old Dame’s closure? “We’ve made peace with it. We were definitely very upset at the time, it certainly wasn’t an easy decision,” says Richard. “But once we posted the news on social media, the outpouring of support from people far and wide was very moving.”
“It actually made Richard cry, reading the comments from patrons and staff,” says Paula. Richard laughs recalling a recent conversation he had with a tradesperson, who asked what industry he was in, when Richard replied “hospitality”, the guy was quick to reply with, “well at least you don’t own Euro”.
So what now for the dynamic duo? “We can’t wait to be able to have one last hurrah with all of our fantastic staff to bid farewell in the manner Euro deserves,” says Paula. “It’s been as much a part of their lives as it has ours, so we really want to give her a proper send off.”
With Covid restrictions (enviously!) relaxed enough in Europe to herald the return of the much-loved parade of pomp and circumstance that is the International Fashion Week circuit, the luxury brand designers staged a series of mesmerising ‘welcome-back-from-exile’ shows.
An unmistakable desire to banish the sartorial restrictions that the lockdowns necessarily imposed was clear, replaced with a sense of fun and frivolity. Designers heralded a new era of glamour that celebrates both positivity and inclusivity, and we here in New Zealand are more than ready for it.
With the plethora of new international luxury brands opening in New Zealand in the coming months, we have all this and more to look forward to in the seasons that lie ahead.
Words Claire Sullivan | PHOTOS Jono Parker | 27 Oct 2021
With the recent arrival of Audi’s highly anticipated Gran Turismo e-tron GT quattro and RS e-tron GT, our Editor-in-chief Claire Sullivan-Kraus, an SUV EV devotee, takes the coupé through its paces.
I challenge you to ignore my exterior appearances and any preconceived notions you may have about me. Despite the fact that I did not vote for our current leader, I am in fact an eco-warrior. The majority of you who see me riding high in my current car (a Range Rover Vogue), will make the usual assumptions that I am a zero f***s given kind of SUV Mum. But oh how very wrong you are. Because despite your opinions, you’ll be shocked to learn that my Vogue is in fact a hybrid that gets me 50kms per day on a full electric charge.
There are several reasons for my conversion to driving an electric vehicle. I am the first to admit, that aside from its environmental rewards, one of the major benefits is the convenience it offers not having to fill up on gas. When you’re a live-life-on-the-edge (or the tank is below 0kms) kind of gal, you’ll appreciate this fact alone.
So while my current mode of transport does the job of getting me from home to office to the school pick-up all on one overnight charge in my garage, the recent arrival of a new fleet of luxury full range electric vehicles has this right-leaning eco-princess excited to experience their offerings.
I spent many years as an avid Audi convert, a relationship that started in the early noughties with my penchant for the A4 Cabriolet… I call it my post-New York, living in a clean-air environment phase, where popping the top (of the car that is) brought about the sort of mental freedom one needed after living for eight years in a concrete jungle.
The interesting thing about a car marque, is that much like mobile phones, once they get you hooked on their functionality and design quirks, you find it very hard to change. It’s almost like learning a new language. So stepping inside the new Audi RS e-tron GT, I am immediately nostalgic for my past love affair with the brand. There’s something about Audi’s ability to make the cockpit feel luxurious, with red topstitched detailing, carbon fibre dashboard, and in my opinion the winner of the interior, red seat belts — you know you’ve arrived in familiar luxurious territory. The new twist however, in keeping with the environmental attributes, is that you have the option of a leather-free interior, superbly crafted from a high percentage of recycled materials.
While many other luxury marques launching EVs are following in the footsteps of Elon Musk, creating hyper technological computers on wheels, that require the sort of stealth understanding and navigation of a tablet that can only be comprehended by my eight-year-old son, Audi has instead opted to keep the majority of the e-tron GT’s interior functionality in keeping with the rest of Audi’s fleet. There are (pleasingly) actual buttons and toggles for climate and sound control, where one might expect to have to swipe through unlimited confusing screens.
Audi is a brand well known for its high performance sports coupés. So the arrival of the e-tron GT quattro and RS e-tron GT (as I drove), will no doubt be wildly popular with fans of the Audi R8 supercar, or just those with a penchant for sophistication and speed, delivered in a convenient four-door package. Audi has successfully reinterpreted the much loved Gran Turismo as a fast and dynamic vehicle, that also happens to deliver zero emissions.
The new RS e-tron GT is seriously spicy from the outside — taking some design cues from the R8 supercar, but also undeniably genetically related to its familial marque’s new EV offering the Porsche Taycan. The Audi RS e-tron GT has flared guards, wide rear proportions and dramatic rear lighting that immediately turns heads. Interestingly, the extremely sporty proportions all contribute to the car’s overall efficiency. No one wants to look better from behind, but this certainly is the case here. The RS e-tron GT has quite possibly the best looking rear end (albeit inanimate) that I’ve ever seen.
To the EV naysayers — of which there are still many — the most important factors are not how an EV looks — which is ridiculous when you consider the Mickey Mouse visage of some marques — but how long its range is. The new Audi RS e-tron GT has an impressive 472km range, which for someone who travels to the Bay of Islands on the regular, means I could make it there and back without having to charge it at all. But if I did need to charge it, the onboard fast-charging system offers incredibly short charging times of just five minutes for a distance of roughly 100kms.
And for those times when you just have to ‘get the hell out of dodge’ which, let’s be honest, can happen to us all, the RS e-tron GT will have you hitting the speed limit (100kms) in just 3.3 seconds. All conveniently achieved in the stealth quiet whisper that EVs are renowned for. Though the optional e-tron sport sound that’s available for both exterior and interior noise most certainly has its place when you’re needing to make a point with your swift departure.
So after several days of going about my business in this new dynamic four-door electric vehicle, I’m left with an undeniable urge to ditch the SUV in favour of the GT.
From an unconventional start to heading up a global sportswear empire, Pip Edwards has never been one to follow the pack. As Co-founder and Creative Director of sport luxe brand P.E Nation, Edwards’ tenacity is undeniable, with an intuitive yet sharply honed nous for both business and creativity that has seen the brand clock hugely impressive milestones in just five years since it launched. Dynamic and passionate, her love of movement extends far beyond just the physical, ensuring she’s running into the future with her sights firmly set on achieving both her own goals and those of her business.
Gathered outside your local café, collectively posing in downward dogs at the yoga studio, or assembling on ski fields countrywide, the groundswell of dedicated devotees of P.E Nation is impressive to say the least. Since the inception of the brand in 2016 by Edwards and business partner Claire Tregoning, P.E Nation now reaches countless women and men the world over, with a team of 55 working to reach over 500 touchpoints in more than 50 countries and 95 retail outlets.
Despite this, Edwards’ journey to this point did not follow a typical fashion trajectory. Edwards has no formal fashion design training — instead, her working career commenced with a Bachelor of Commerce and Law and a corporate job with PwC. It wasn’t long, however, until she shifted her career to where her passions lay. Cutting her teeth at iconic Australian brands such as Ksubi, General Pants Co. and Sass & Bide, Edwards worked around the clock in P.E Nation’s infancy to launch the brand in her downtime. The founders’ dedication has seen the brand reach often unprecedented heights — including becoming the first Australian fashion house ever to partner with Swedish retail giant H&M in 2020.
The global appetite for athleisure has grown to the point where it has far surpassed being merely a ‘trend’, and is firmly entrenched in our everyday fashion parlance. From Australia to the world, P.E Nation has undeniably played a large part in this. Here, Edwards gives a glimpse into her world and the fundamental factors that she relies on to make magic.
When I was young, I very much lived in my parents’ world. I was quite studious and really focused on my academic achievements.
While I wasn’t born in New Zealand, to me I consider it my fatherland. I have a strong affinity for its stealth landscape because of my father’s heritage. New Zealand is my second home.
I developed a passion for fashion and design when I was three years old when I was adamant I knew what to wear. I would constantly draw outfits and I would pull out my trusty scissors and DIY my whole wardrobe. I had an early passion for all things fashion.
Fashion is based on my gut intuition and my personal feelings. My love of fashion history and the breadth of my research means I have a back catalogue of knowledge. While I don’t have an official fashion design qualification, and I don’t necessarily know the ‘design rules’ per se, I follow my innate understanding of aesthetics and I constantly source inspiration from around the world in order to continually drive our designs into something unique.
The journey to where I am now has been somewhat convoluted. I have crossed multiple industries; hospitality, finance and the corporate world and then to fashion. Having this career history has allowed me to have a holistic view of how business comes together. It’s been my varied skill set combined with a burning passion that has led me to where I am today.
I would describe the birth of P.E Nation as the re-birth of me. I guess it’s me arriving at who I am, unapologetically. Combining my study, years of working knowledge, life experience and inspiration has led me to my ultimate ‘Ikigai’ or ‘reason for being.’ It’s a Japanese philosophy meaning, when your mission, your vocation, your profession and your passion combine, and are all in alignment, you can create magic.
Creating a fashion brand from scratch is no easy feat. And it’s not at all what you see on social media. It’s much much more than cool clothes and a great image. It involves a lot of dedication, planning and structure. One of the biggest challenges people don’t really see or consider comes from ensuring we are manufacturing at our very best, and this can be a difficult thing to achieve.
I’d like to be known for creating a community of like-minded people who are all wanting to tap into who they really are to find their inner strength.
People would be surprised to know that I play the piano. I played religiously for 12 years.
The most important lesson that life has taught me is resilience, and to be solution focused, and to bring your team on the journey with you.
Being a mother has taught me selflessness and responsibility and an acknowledgement that life is precious and to always think of the bigger picture. My son Justice is my biggest inspiration. He is my benchmark for love and my benchmark for progress.
My designing process is chaotic, ad-hoc and constant. I also believe strongly that you should make your own rules in work, and in life.
Gaining global notoriety through collaborations with the likes of H&M enhanced P.E Nation’s exposure in untapped markets and aided with brand recall. The next thing we would like to do is take over the US market. And maybe meet Madonna in the process!
I’m immensely proud of both my business and my son, but running parallel to that is my spiritual and emotional journey. Getting to where I am as a single mother, how I juggle being a mum and a business owner at the same time hasn’t been easy, but I’m proud to be doing it, supporting both of us and ticking boxes for both of us.
This doesn’t come without its challenges, though. The biggest thing I have to overcome is my own head. My own self noise and thoughts can get the better of me sometimes. This is a constant work in progress and is the only thing that ever holds me back from doing more. I’m really working hard at the moment on striving towards an inner peace.
At the end of the day, you really should do what you love and you’ll always do it well.
With escapism high on our collective agendas and plenty of time on our hands, settle in for an evening of international travel, courtesy of the beautiful locations of these classic films. Prepare for the best of Europe, America and Asia, without the queues thanks to this carbon-neutral cinematography.
Lost in Translation This classic drama, also by the visually-gifted Sofia Coppola, deftly romanticises the infinite possibilities of solo travel. An American actor Bob (Bill Murray), lands in Tokyo to film a whiskey commercial and ends up meeting Charlotte (Scarlett Johanssen), who’s left behind by her photographer husband. Gradually a relationship develops, with the metropolitan landscape of the Japanese capital and its unique culture fuelling an unexpected friendship.
The Talented Mr. Ripley Anthony Minghella’s bewitching 1999 film adaptation of Patricia Highsmith’s novel, starring Matt Damon, Jude Law, Gwyneth Paltrow and the coast of Italy, has become a cult classic, providing inspiration for many Italian holidays. Tom Ripley (Damon) is a calculating chameleon who believes it is better to fake being somebody than live as a nobody. Opportunity knocks in the form of a wealthy US shipbuilder who hires Tom to travel to Positano (standing in for the fictional town of Mongibello) to bring back his playboy son, Dickie (Law). Ripley worms his way into the idyllic lives of Dickie and his girlfriend Marge (Paltrow), plunging into a daring scheme of duplicity, lies and murder.
Marie Antoinette If running across the expertly groomed gardens of the Palace of Versailles in an extravagant corseted-gown is the first thing on your post-quarantine agenda, then Sofia Coppola’s 2006 cinematic love letter to the outrageously decadent Queen of France is for you. Champagne-fuelled dance parties, and proclamations of ‘Let them eat cake’ are sure to be on the cards for us all in a few months. Let’s just hope we can also do it in Paris.
The Wolf of Wall Street Depressed about losing your highfalutin’ lifestyle after your investment portfolio went south, momentarily, with the stock market? You can wistfully reminisce about your past life of helicopters and illicit drug use in this 2013 classic by Martin Scorsese. Jordan Belfort’s outrageous story of fortune and demise showcases the upwardly mobile and glossy side of New York City and New York State, brought vividly to life by Leonardo DiCaprio and Margot Robbie.
Vicky Cristina Barcelona Actors in Woody Allen’s films must be prepared to share billing with incredible locations, and the award-winning Vicky Cristina Barcelona from 2008 even places the beautiful Spanish city in the title. Exquisite locales provide the backdrop for two young Americans, Vicky (Rebecca Hall) and Cristina (Scarlett Johanssen), who during a steamy Spanish summer meet a flamboyant artist and his beautiful but crazy ex-wife (Oscar-winning Penelope Cruz). Vicky is strait-laced and about to be married. Cristina is a sexually adventurous free spirit. Comedic and harrowing results emerge from the romantic entanglements.
Life is Beautiful Both a love story and a tragic recounting of events, this 1997 Italian comedy-drama follows a Jewish Italian bookstore owner (director and star Roberto Benigni) who employs his vast imagination in an effort to protect his son from the horrors of internment in a Nazi concentration camp. The lavish scenes in Arezzo dominating the first half of the film are simply beautiful, but be warned these do eventually give way to bleaker scenes. This is an important journey to take.
Bill Cunningham New York A heartfelt documentary following the late, great New York Times contributor, Bill Cunningham. The film follows the eccentric chronicler of fashion as he emerges from his home atop Carnegie Hall to tirelessly document the fashionable get-up of New York’s denizens. From exquisitely dressed celebrities arriving at black-tie events to ordinary New Yorkers dressed to thrill on the subway, Cunningham made Fifth Avenue his own personal runway.
New Zealand designer Jamie McLellan first met Allbirds founder Tim Brown in 2011, when Brown came to him with the somewhat unconventional idea to craft a shoe from merino wool. Already an established, well-respected designer on the global stage, McLellan had spent time working at Fisher & Paykel and in Italy, Hong Kong and Hawaii, before working closely with acclaimed furniture designer Tom Dixon in London. He had also run his own design consultancy in New Zealand, where he created a diverse portfolio of work including lighting, water craft, Olympic bicycles and beer taps, as well as working with brands such as Cathay Pacific, and designing furniture for Resident.
In 2016, the Allbirds Wool Runner launched to serious global acclaim, and saw McLellan’s career enter a new stratosphere. He moved to San Francisco to take up the position as Allbirds’ Head of Design, where he still resides today. A rarity in that he is able to work successfully across multiple design disciplines, McLellan’s ability to define brand direction as well as hone individual products, makes him a bona fide virtuoso in his field.
Here, McLellan delves into the key factors that have informed his career thus far.
Pivotal moments collectively define a successful career My career could be broken up by a series of epiphanies; light bulb, penny dropping moments. And each time my passion, curiosity, and clarity increased. Sometimes it has been catalysed by a person or a mentor, other times a place or experience. On leaving Fisher & Paykel and immediately realising how formative it was, and how fortunate I was to have cut my teeth under the leadership of Mark Elmore. Hisham Kulhanek, my boss in Italy, taught me about the design ‘maestri’ or masters. My time living in Hong Kong and Southern China confronted me with the true scale of Western consumption.
Tom Dixon invited me into his world, to learn to ‘read his mind’ and, sink or swim, exposed me to a multitude of new design processes and outputs. Then finally coming home to New Zealand, naive again and having to figure out what I stood for myself. Tim Brown (of Allbirds) walking into my studio with ‘that’ piece of wool. And Joey Zwillinger speaking vocally about driving petrochemicals out of an industry. I look back on each of these moments as pivotal to my ongoing development and evolution as a designer.
Design products that have a right to exist I have been lucky, for the most part, to pursue work that involves things I am directly interested in. Consciously choosing work that I felt had the right to exist. Figuring out where my skills lay, becoming comfortable in my own skin as a designer, and not compromising on my beliefs.
Spar Junior lamp designed by Jamie McLellan for Resident
There is always a singular idea that starts the design process An opportunity, a curiosity, something missing, something unanswered that can fuel an idea. From here it’s often about understanding what is the minimum needed to solve this problem. And what is the mechanism or the material employed to perform the required function, how do we reduce this and at the same time celebrate it, find something special and visually memorable in the process. There is always a singular idea present in all my work.
For example, when designing the Allbirds Wool Runner, stripping away all detail, all seams, all logos, all components allowed the wool to truly shine, to be the hero. On a beer tap it might be about celebrating the simple billboard function on the front and exposing the plumbing through the back, honestly and beautifully.
Success is not just about money The lovely thing about working for Allbirds is that the success of any individual product design can be measured very tangibly and almost in real-time, given our direct connection to the customer. But the other metric we pay extremely close attention to is carbon; the lower the carbon footprint, the more successful a product is.
Words of wisdom from wise people are invaluable Early in my design career, Tom Dixon imparted several mantras that I still hold in high regard today.
• “If a sphere will do the job, make it a sphere”, i.e. reduce, reduce, reduce.
• “Learn to read my mind”, i.e. get used to the ambiguity.
• “Don’t be afraid of getting your sketchbook dirty on the workshop floor”, i.e. get out from behind the computer!
More recently, the leadership and mentorship I have received from Allbirds CEOs Tim Brown and Joey Zwillinger as I learn to navigate the fast moving, high growth, ambitious environment of Allbirds, has been critical to my ongoing design and career development.
The best client is one who is trusting But also not afraid to push, to question, to be brutally honest. One who invites you to embed with them and shares everything with you. One who you become friends with, where the transaction is secondary, one who wants to grow and evolve with you. Also, it’s the one you want to have a beer with at the end of the day.
You’ve got to trust your ability Know that design inspiration will ebb and flow, that there will be slow times and there will be periods of prolific creativity. Learn to identify moments when the energy isn’t there and do something different to stimulate your mind rather than heaping more pressure on yourself.
A good brief can still be hard It can be a conundrum, but often within it lies the opportunity. A bad brief on the other hand is often too prescribed, too predetermined, too informed by what has gone before, and not ambiguous enough.
I continually educate myself by being curious Staying visually and tactically stimulated. Living with the objects I am trying to design. Cleansing my palate by thinking about diverse problems, and also by emptying my brain by getting into nature.
Design is a broad career category Working in Silicon Valley, being a product designer usually means designing software, apps, coding — not physical products. People are always surprised when I tell them I am actually a product designer, and especially surprised when I tell them I work for a company that makes wool shoes.
It’s fundamental that design has a purpose That it is authentic, humble, refreshing and inclusive.
Kayak 1 designed by Jamie McLellan in collaboration with Andy Jacobs
Designing is best approached with no rules or limitations When you’re not even aware of them. A good dose of naivety, up to a point, can be really helpful in unlocking successful creative outcomes.
Make design relevant to the culture of the times Recognise one’s own blindspots and trust others with different and better skills than your own. It’s also really important to stay true to your course, don’t chase new ideas for the sake of new. And definitely don’t fall into the trap of designing for designers.
Embrace the joy in what you’re doing Humour, or more specifically joyousness, is something I have learned to embrace since working with Allbirds. Irreverence and whimsy as a way of engaging with a wide audience, but also as a way of making the subject of sustainability not as scary and as heavy as it can sometimes be perceived.
My favourite works are the designs that came easily Almost unconsciously. There are a few of these where I look back and think “where did that come from?” I think especially when I was younger, greener, less aware of commercial pressures and imperatives, some blind youthful confidence resulted in some rather brave solutions.
Be proud of your achievements In the early days, I was proud of the washing machine button panels I designed at Fisher & Paykel, in fact I was so proud of them that I would pop onto the factory line and take sheets of these stick-on buttons and give them to family and friends, signed no less! I was really proud of my work with Tom Dixon too, most notably the cast iron work we began in around 2006, that started with the Spin Candelabra.
Never stop wanting to do more Allbirds has so much potential, we’ve only just scratched the surface, and we are only just getting started really. I can’t share too much more with what’s in the pipeline, but the future definitely looks very exciting.
Celebrate others Practising design, it’s easy to become competitive. The most successful designers I have met are the ones who recognise the talents of their peers.
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