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.
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.
As one of New Zealand’s most renowned silver screen actors, Sam Neill has enjoyed a career paved with iconic films, Hollywood encounters and interesting characters that have made him into a household name. From his big break as Dr Alan Grant alongside Jeff Goldblum and Laura Dern in Steven Spielberg’s 1993 classic, Jurassic Park (a role he is set to reprise with the original cast for Jurassic World: Dominion) to more quirky roles in films like cult comedy Hunt For The Wilderpeople, Neill is, if not a traditional leading man, certainly a relatable one.
Alongside his acting success, Neill’s second passion is winemaking, something in which he has been deeply invested since establishing his Central Otago vineyard, Two Paddocks, as a modest five-acre Pinot Noir operation in the early ‘90s. Since then, Two Paddocks has grown to incorporate three other vineyards, has produced widely-acclaimed Pinot Noir, and is now focused on cultivating organic, sustainable practices. For Neill, who, when not filming offshore, lives on his farm in Queenstown, caring for the land is paramount. And despite having spent most of 2020 overseas working with some of the biggest names in show business, he always looks forward to coming home.
Here, the down-to-earth actor dishes out some wise words on his process, his passions and who he would love to meet.
When I was young I was very shy and stuttered. I grew out of the stuttering thing and I think the shyness is gradually evaporating. Anyway, no lasting damage.
I’d like to be known for being kind. I’d like to be remembered for being a gentle spirit. But it’s unlikely I will be remembered for anything at all.
People would be surprised to know that I can still — believe it or not at my advanced age — sprint. Well, you have to when pursued by dinosaurs. All my friends who were good at sport back in the day, are virtually immobile now, and are on their third set of hips. Last laugh for me.
Life is short. And you need to live it as fully and as meaningfully while you can. I am now becoming of an age when it’s clear there is not a lot of time left on the clock. So I won’t be sitting around daydreaming. There’s still much to be done.
A common misconception about acting is that actors are narcissists and vain. I’m not sure why, given that most actors I know are riddled with insecurities. This is not surprising given the precarious nature of our work, and most of us live hand to mouth. Every time I finish a job I think “well, that’s it – I will never work again”. Then, to my delight, the phone rings with another opportunity, and I’m never more excited than when I’m off to do another job.
As a father I probably wasn’t the absolute best. I gave it a pretty good shot when I could. I’m pleased to see my children are themselves better parents than I was. I think I grew up with parents who were fond of me but rather distant. It was a sort of British thing. I probably wasn’t that much better. Nevertheless my children seem to be reasonably fond of me to this day, so that will do. I certainly adore them.
I have one close acting friend who I would love to work with. Timothy Spall. I remember seeing him as a neophyte with the Royal Shakespeare Company in 1979 and I’ve never forgotten that performance. I have followed his career ever since and we became friends some 25 years ago. I value his friendship enormously, we’re very close, but no one has ever put us in a film together. Still, you never know.
I admire Jacinda Ardern’s mettle. I am comforted by her empathy and I think she handled the pandemic in an exemplary fashion. She has a tremendous amount of political capital at the moment, and I hope she spends it wisely. Like everywhere New Zealand needs a lot of fixing – social inequity, environmental problems, poor housing, the list is very long. But she and her government can begin to address much of it if they have the will.
My acting processcould be described as a shambles. I am never sure whether it is better to think things out or just wing it. I’ve just worked with Chris Pratt on the Jurassic World movie and I was agog with the extent he’s given to thinking about how to actually be a hero in the movies — something I’ve never actually stopped to consider. However it does seem to also involve quite a bit of hard work — getting fit and buff and looking generally ace. I am not quite sure if I’ve ever had the time or the motivation for that.
When you make it big in the movies don’t be a prick. Some find this impossible to resist. Don’t have an entourage, don’t be demanding and above all mind your manners. You are not entitled. And remember it can all just evaporate tomorrow.
Work and Covid have kept me away from my farm [in Queenstown] since February, and a lot has happened in the interim. We are onto a new vintage, I’ve built a new house and it’s almost summertime already. The first thing I’ll do [when I’m home] is have a swim in the dam.
I’d love to meet Jeff Bridges. We almost met when we were both working in Richmond, Virginia but it didn’t happen. I really like what he does and how he does it. And now I hear he is battling with cancer so I’d like to wish him well.
I’m pretty sure that I know what is going to happen next. But if nothing else, 2020 has taught us that absolutely nothing can be taken for granted. Again one must remember the importance of living for the day. Life is not just full of surprises, it’s landmined with shocks and starts.
I’m outraged by the increasing disparity everywhere between the haves and the have nots. When I grew up in New Zealand it was, in all fairness, a pretty monotone kind of place, but it was a sort of benignly socialist country. Nobody had much money. Nobody was in dire poverty. And I think it was a happier place for all that. We all made do. And now so much politics and life as we know it, is driven by avarice. I suspect all this happened about the time of Margaret Thatcher and Milton Friedman, but I am not an historian. Money and greed seem to make the world go round now. The bankers, the Trumps, the Oligarchs — these are the people that seem to dictate how things work. But as the poet said: ‘A Change is Gonna Come’.
My definition of success is having enough clout to get you a good seat on a plane, but not so much fame that you need a bodyguard beside you on that plane.
The best piece of advice I’ve ever received is “Never wear a brown suit, my boy” [my father].
And the worst; “You need to be a lawyer, you were made for it”. [“Clicks” McClelland – Barrister].
Acting is something you either have or you haven’t. You can go to drama school and learn skills most certainly. But rather like being a painter — if you ain’t it, there is just nothing to be done. It is also the most precarious of careers. And you need to get used to constant rejection to survive at all. But it is also about as much fun as you can imagine.
Happiness is elusive. Appreciate it when it turns up. Relish it. To expect to be happy all the time — that is where madness lies.
My family would describe me as ‘the old fart’.
One of the most surreal moments of my professional life was standing around with Tom Jones, Herbie Hancock and Sting talking rugby in the Hollywood Hills.
Reuniting with the team for Jurassic World: Dominion was really great fun. And the fact we were all locked up together for five months was even more bonding than before. The ‘new’ cast are great too — Chris, Bryce, Mamoudou, DeWanda and so on: funny as a fight. We had our dark days of uncertainty, but overall it was a blast.
Owning a vineyard is addictive. I now own four, and each one I prize and nurture. And once you start, you just want to make the best wine in the world. We are getting closer every day.
Home is my farm. I like everything about it. I hate doing nothing, and there are always a thousand things to do there. It’s also a beautiful, peaceful place to be.
I’m most proud of the immense effort we have put into turning everything we do at Two Paddocks organic and sustainable.
The biggest thing I’ve had to overcome in my career is being confused for Hugo Weaving. And maybe not having much of an obvious personality. I am always surprised to come across people with ‘big’ personalities. I much prefer to be the quiet one in the room.
I look back on my life and think you lucky bastard. I don’t think I had any great talent to speak of but I got some lucky breaks, met some delightful people, worked in countless fascinating countries, had so many wild adventures, made wonderful friends, grew wine of which I am particularly proud, and had some really happy times. I have no idea why I was so fortunate.
At the end of the day we all turn to dust. But not just any old dust. Stardust.
While Wānaka is famously known for luring visitors near and far to its celebrated adventure scene, those seeking an adrenaline rush will be pleased to know post-action appetites will be well and truly satisfied in this breathtaking alpine town. From cosy cafes and tempting bakeries to iconic pubs and impressive restaurants, Wānaka ticks all our boxes for an epicurean escape.
Bistro Gentil Modern French cuisine takes centre stage at this exquisite bistro bringing indulgent gastronomy to Wānaka. Located in town, the restaurant itself is a tranquil space, surrounded by lavender and boasting views out to the lake. From the kitchen, dishes like French onion soup and beef tartare are expertly prepared, while a five-course ‘Trust The Chef’ tasting menu with wine pairings is available for anyone struggling to make up their mind.
Fedeli There is a good reason why lines can be expected at this Wānaka institution. Fedeli is known for serving up some of the best-brewed coffee and tastiest cabinet food in town. Come for your morning cuppa, stay for a warming housemade pie or one of Fedeli’s famous cheese scones.
Scroggin Coffee and Eatery.
Scroggin Coffee and Eatery Enjoy hearty, wholesome fare and delicious coffee at this laid-back Wānaka eatery. With a simple, modern interior inspired by the idea of a backcountry hut and a menu that puts unexpected twists on classic brunch dishes (the Herbed Hash is a highlight) Scroggin is serving pre-ski fuel-ups and laid-back afternoon bites.
Federal Diner The dine-in component of the aforementioned Fedeli, Federal Diner has been serving Wanaka with tasty fare for over a decade and is a sure bet for breakfast, lunch and dinner with a mixture of classic and contemporary dishes on offer. The company has also just opened FuDog, a modern Asian restaurant, right next door.
Wee Tart This recently-opened coffee shop and milkbar is wooing Wānaka locals and visitors alike. Centrally located, and with its own cosy courtyard, this welcoming spot serves a wide variety of coffees, milkshakes (made the old-school way), delectable bites from breakfast until lunch and a line-up of alcoholic beverages for a relaxed afternoon tipple.
Pembroke Patisserie.
Pembroke Patisserie Delicious, artisanal pastries abound at this specialty bakery in Albert Town — a few minutes’ drive from central Wānaka. A classic French patisserie with a modern Kiwi twist, this is the perfect place to pop into for a savoury bite, a freshly-baked baguette or even a cheeky cheese roll-inspired croissant.
Big Fig Committed to using seasonal, locally sourced ingredients, Big Fig has built its reputation on serving slow food, fast, and its modern take on classic Middle-Eastern flavours has made it a hit with both locals and tourists. Tender slow-cooked meats meet tangy dips, spicy meatballs and a raft of vegetarian and vegan dishes in a flavourful menu designed to keep us coming back for more.
Kika.
Kika Owned and operated by award-winning chef, James Stapley, Kika delivers flavours from all around the world, from its charming Wānaka location. With hyper-seasonal sharing dishes like Yucatán roasted half chicken and tea smoked duck waffles, designed as the perfect accompaniments to its carefully-curated wine list, Kika has been touted as a must-visit for all New Zealanders, and rightly so.
Ode At Ode, local organic produce, ethically-caught seafood and wild shot game meats combine on a menu that heroes modern New Zealand cuisine. With a strong emphasis on ingredients, the dishes served at this restaurant are innovative, progressive and undeniably delicious, and promise to provide a memorable culinary experience. After the tumultuous last year, chef and owner Lucas Parkinson has made the brave call to close the doors to his award-winning restaurant, with the final service occurring on the 29th of August. So, if you want to have the chance to dine at this special eatery, make sure you prioritise booking in before then.
Burrito Craft.
Burrito Craft Touted as serving Wānaka’s best tacos, Burrito Craft has grown from its single taco-truck beginnings to now, boasting two trucks on the go and a more permanent location on Brownston Street. Making flavourful Mexican food from the freshest ingredients, it’s no wonder these guys are such a universal hit.
Urban Grind A great place to head to at any time of the day, Urban Grind is open from 8am until late into the night. Whether you go for your morning coffee, a satiating lunch or an evening pizza (with a glass of wine, perhaps) this spot is sure to leave you satisfied.
Francesca’s Italian Kitchen
Francesca’s Italian Kitchen Passionate about providing warm hospitality and classically Italian flavours, this lauded Wānaka restaurant offers a raft of hearty dishes designed to leave you feeling entirely satisfied. From housemade potato gnocchi to quatro formaggi pizza, Francesca’s has become the go-to for a soul-warming meal.
Cardrona Distillery Already lauded for its locally produced, carefully-cultivated spirits, Cardrona Distillery (located around 20 minutes from Wānaka) has recently launched its own food offering. Calling on chef Kim Kuruvilla to create an exceptional menu of small seasonal plates, the distillery’s foray into dining is designed to highlight its tantalising, bespoke cocktails and the bountiful produce of the area.
Candrona Hotel.
Cardrona Hotel What is a day of skiing at Cardrona without an après mulled wine at the Cardrona Hotel? Universally loved for its delightfully cosy interior, expansive outdoor space and historic nature, this wildly popular spot has long been the perfect place for a post-slope debrief.
Cork Located in the heart of Wānaka, this cosy, welcoming wine and spirits bar offers tasty drink options to suit any proclivity. From lauded local drops to a number of international wines, Cork invites everyone to settle in for some live music and a glass or two of the best.
Lipsky & Sons.
Lipsky & Sons Although also a restaurant, Lipsky & Sons boasts a separate bar known for serving local and international wines, crisp beers-on-tap and a wide variety of tasty cocktails. Enjoy your tipple either in the sunny courtyard outside or curled up by the large fireplace, and indulge in a tasty share plate.
Rhyme and Reason Brewery Get amongst Rhyme and Reason’s expertly-brewed craft beers at its purpose-built Wānaka beer garden. Beer enthusiasts can pop in for a pint, a tasting paddle or to pick up a take-home bottle, while the brewery’s family and dog-friendly ‘Hoppy Hour’ offers the perfect opportunity to enjoy beer, wine and cider with some friends and family.
There’s no denying that, in our collective psyche, a reignited passion for the state of our home environment is one of the more positive impacts left by Covid’s lockdowns. Whether it’s our main residential address, or our holiday homes, all have been put under the microscope, after more time at home gave us the opportunity to contemplate whether or not these spaces met our needs, both functionally and aesthetically.
With the demand on housing higher than it’s ever been, and the number of properties on the market at an all time low, the only solution for many is to remodel, redesign and refit their current abodes — elevating them to an ultimate representation of the inhabitants that live within.
After 13 years of publishing this magazine, we are often seeking to share the next big theme. In the past this has been an easier task. But today’s homes, as you’ll see in our extensive Projects section, represent ideas that are more than just a passing idea. Instead what reigns supreme is a beautiful symphony of diversity that goes beyond being designated as a ‘trend’.
Today’s homes are a reflection of the owners that reside within, and in the majority of cases, have involved a symbiotic relationship between architect, designer and homeowner. The result is a truly personal reflection of both the needs and the aesthetic passions of those who ultimately get to call the project home.
The 2021 issue of Denizen Modern Living delivers an utterly inspiring round-up of both international and local interior design ideas, along with direction on how to implement them locally.
While Arrowtown may be a short drive away from Queenstown’s main centre, it is common knowledge that the quaint, historic gold mining town is the place to seek out if you are a culinary connoisseur. From ground-breaking, fine dining fare and lauded wine to exquisite Italian; soul-warming baked goods and hidden gems, these are Arrowtown’s must-visit bars, restaurants and daytime eateries.
Amisfield No visit to Queenstown should be made without indulging in the experience that is Executive Chef Vaughan Mabee’s creative and truly exceptional cuisine. Under Mabee’s direction, Amisfield has grown to become a restaurant that has well and truly earned a place as one of the world’s greatest eateries.
Celebrating the nuances and delicacies of the region, Mabee seeks out the often strange and overlooked edibles from the natural environment to masterfully manifest an ever-changing hyper-seasonal degustation menu that promises to blow both the mind and the senses.
Amisfield’s oyster mushrooms.
Come fully prepared for an exploration into the wild, which will include such exotic, yet utterly delicious dishes as mutton bird hearts, or Mabee’s take on huhu grubs, that are artfully presented within a purposefully constructed tree trunk, and extracted via tweezers as they would be in the wild. Lunch or dinner here is a gastronomic experience like no other, and deserves to take top billing on any dining plans you may have in the region.
This year, Amisfield is also offering a lighter wine bar menu that is part of their newly developed evening bar, that still sings of Mabee’s creativity, yet can be enjoyed with ease alongside any one of the winery’s delicious drops. We can highly recommend the Amisfield Brut with a healthy portion of Bluff oysters or the RKV Reserve Pinot Noir after a hard day on the slopes.
Recently erected outdoor glasshouses, set on the grass, are designed to fit up to six diners and offer a memorable and winter-friendly al fresco experience day or night.
La Rumbla.
La Rumbla Delivering sunny Spanish flavours from the heart of Arrowtown, La Rumbla has become a firm favourite among locals and visitors alike. With a tapas-style menu of dishes like Mariscos Fritos, shaved Iberico Jamon de Cebo, patatas bravas, delicious seafood paella and Fiordland octopus, La Rumbla never disappoints with both sensational food and outstanding service.
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.
Aosta.
Aosta Led by renowned chef Ben Bayly, Aosta combines the culinary philosophies of Northern Italy with the fresh, local fare of Central Otago and Southland. From its intimate setting to the way it executes complex flavours in a simple, unpretentious way, Aosta is a must-visit. Our tip: the exquisite Kina pappardelle is a must-try.
Akarua Kitchen Set in the historic ‘Walnut Cottage’ on Arrowtown-Lake Hayes Road, this laid-back eatery is as good for breakfast as it is for lunch, with a menu that showcases the finest ingredients sourced from the region. The Cedarwood Mt Cook Alpine salmon and Central Otago lamb oyster shoulder are exceptionally good, and very hard to share, as the menu suggests.
The Balcony Bar.
The Balcony Bar at Dorothy Browns Until now, this has been strictly a locals-only spot. But it’s high time you were made aware of Arrowtown’s new gin bar on the balcony at Dorothy Browns. Enjoy being hosted by the delightful Alice as she fashions you a cocktail made from a top-quality gin of your choice (although you can opt for wine or beer if gin isn’t your thing) and share one of Dorothy’s famous cheese boards or platters. Designed as much for cold nights as it is for long, summer evenings, the balcony has been turned into a super cosy spot with plenty of heaters and blankets and the capability of being screened off from the weather if it turns sour. On Friday evenings, settle into one of the plush booths and have fish and chips delivered by Unwind Cafe & Bar, while on Saturdays expect pizzas provided by Arrowtown’s Terra Mia Italian. Heaven!
Fan Tan.
Fan Tan East meets west at this tasty, relaxed Arrowtown eatery, perfect for a casual family dinner. From sticky honey popcorn chicken to Peking Duck pancakes to freshly-harvested sashimi, Fan Tan’s menu combines Asian and New Zealand-Pasifika flavours in a series of fusion-style dishes designed for sharing.
Provisions Serving up some of the best homemade treats in the region, Provisions is an iconic bakery and cafe in Arrowtown. Our recommendation: do not go past either the freshly-baked sticky buns, or its rendition of the South’s famous cheese rolls.
Goldie Cafe Named after Arrowtown’s 1862 gold-rush, Goldie Cafe is the historic town’s cute new coffee spot. Serving up warming cups of Wolf Coffee Roasters java and a concise menu that heroes classic tasty brunch fare, this is the perfect perch for your morning pick-me-up.
The Chop Shop.
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).
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.
Blue Door.
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.
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.
Smithy’s Smoke House.
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 and gazing at the star-studded skies above.
Ranked as one of the greatest places in the world to visit, New Zealand has long been staking its claim as one of the most appealing holiday destinations for the world’s one-percenter travellers, thanks largely to our iconic luxury lodge scene.
For decades, Huka Lodge, Eichardt’s, Kauri Cliffs, Wharekauhau, Cape Kidnappers, Millbrook and Kinloch Manor — to name just a few — have positioned New Zealand as a destination of both isolated beauty and unique luxury.
Much of this attraction can be attributed to the work of interior designer Virginia Fisher. Since her initial foray into designing lodges some 38 years ago, with the supremely iconic Huka Lodge, Fisher has gone on to develop what is widely considered the New Zealand luxury vernacular. A look and feel that leaves both local and international tourists utterly enamoured and at-one with our very special environment.
Fisher’s acclaim is also global with significant projects completed internationally including Fiji’s Dolphin Island, Grande Provence in South Africa and a luxury hotel in Dartmouth in the UK. Not one to celebrate or dwell on her achievements, we sat down with the doyenne of New Zealand design to discuss her process, and just what it takes to make a space feel truly memorable.
Kinlock Manor, Taupō.
Nature and nurture I grew up in a family of home renovators, my father was an engineer, so I would spend hours with him understanding and reading plans. My mother was wonderful with the details and finishes, whether it was paint, wallpaper or carpets. She had an innate ability to create magic, layering the details as she went along.
I think by the age of 10, I was already working alongside them with their various renovation projects, or going to auctions with my mother. So the design process was absorbed by osmosis from a very young age. My parents always included me in their work.
The path to success is not a straight line I started my working life as a primary school teacher specialising in art. I was great at art at school, so it seemed like the right progression. But once I escaped New Zealand and travelled overseas, I made my way doing sales jobs. Understanding the sales process from a young age has been integral to every job I do now.
At 26 when I decided I wanted to be an interior designer, I hawked my way around Auckland’s finest stores at the time and secured a job at Cherrywood in the city. Working there was my apprenticeship for my career really. I brought a huge amount of enthusiasm to the job, but also learned the fundamentals of quoting and ordering.
I stopped working when I had my son Ben, and then designed and built our family home in Pakuranga, putting into play all the ideas I had fostered while working at Cherrywood. This really was the beginning of me developing my own interior style.
Alan Pye Cottage, Huka Lodge.
Fake it ‘til you make it I did Huka Lodge 38 years ago, it was an enormously big step for me, my first big project. I undertook it with such supreme confidence, which came from the naivety of knowing so little of what could go wrong. I was definitely batting beyond my capabilities, but when a very good friend suggested me to Alex Van Heeren (the then, new owner) as a potential interior designer, a very green 34-year-old took on the job with an abundance of enthusiasm.
It was already an outstanding location, but what was built on it was essentially a series of fibrolite buildings with hideous, orange shag pile carpets. We were told we couldn’t change the footprint, but by sheer accident the bulldozer’s foot slipped and we had to start again. Looking back, I can’t quite believe how little I knew, but how much I achieved.
“Starting out, I wish I knew that this job involves a lot of hard work, but there’s an immense amount of joy in it too. At the beginning, I didn’t know what I didn’t know, and that gave me a great amount of confidence. As you learn more you can limit yourself by being too sensible.”
Be resonant of history I like to think I have developed a unique look that embraces the heritage of a site, the people and the area’s history. In most of my jobs I’ve started with the history of the surrounding area.
When I did Wharekauhau, the architectural reference was the early twentieth century, so we used an arts and crafts theme because a successful farmer would have embraced this new style at the time in their homes. Eichardt’s was Victorian, and was owned by a Prussian, so I used subtle references to give it meaning and make it feel an honest reflection of its origins.
Millbrook was once a wheat farm so I integrated that into the design alongside referencing the historical Chinese gold miners settlement in the Arrowtown area, which saw me use a lot of blue and white. I often start with just one object and/ or central colour and things build organically from there.
Eichardt’s Bar, Queenstown.
Hotels should feel like a much better version of home The charm of Huka Lodge is that it’s like a home, it feels cosy. You could say that one of the main things people say about my work is that it makes them feel relaxed and comfortable. That’s why I like to have my own furniture designed and made. I want things to be special just to that project. I also think it’s extremely important to create depth and layering within a space, creating a signature idea for each project makes it unique and leaves a great lasting impression on guests.
A suitcase should never be on show Probably my biggest claim to fame is that I give all the hotel rooms I design space for a dressing room. I found it absurd when I travelled that no hotel — regardless of the room rate — had a place to put a suitcase. So, as a guest it’s almost expected that the bedroom or living area is to be used for displaying opened suitcases — which in my mind is an aesthetic disaster.
When I first did the interiors at Huka Lodge it was essential that each of the rooms had their own dressing rooms with enough space for two suitcases. This continues to be non-negotiable in all of my projects ever since.
The balance of space is supremely important There are a few simple rules that I employ when it comes to ensuring the best use of a space. For example, a bedroom needs to be at least 3.6- to 4-metres wide (any wider and it becomes grotesque) in order to fit quality, king sized beds and bedside tables in.
Bathrooms are also incredibly important. They must have a bathtub, fine fixtures, and the toilets should always be hidden. You should never walk into a bathroom and see the toilet first. It all probably sounds quite simple, but really, it’s incredibly challenging getting just the right amount of space allocated to each room, particularly in hotels where you are trying to get the maximum amount of rooms without compromise.
Owner’s Cottage bathroom, Kauri Cliffs.
Enthusiasm is essential for success I bring a great sense of joy to my work. I find the ability to sell a new concept, and seeing it come to life, really exciting. Working on hotels, you don’t have unlimited budgets and things need to be practical. Time and experience has allowed me to hone my craft and understand what works, what is actually noticed by guests, and what doesn’t. I am driven by making things simple, easy and pleasurable for guests.
I think the perception is that the interior designer of a hotel just takes what the architect provides and fills in the blanks. This couldn’t be further from the truth. I work with the architect from the outset to specify spaces that are needed (even for the most mundane, yet essential things) to ultimately ensure the most desirable outcome.
Procrastination is important to my process There have been so many times that I have needed to make a decision, and I sit on it for days or weeks. And then, something serendipitously happens that helps me to know exactly what to do. So I’ve learned that if I just hold off, the right thing will come in time and it’s always worth waiting for.
Alan Pye Cottage bedroom, Huka Lodge.
New Zealand has a vast and talented pool of artisans I am forever astounded by what can be done in New Zealand. I have amazing tradespeople that I collaborate with to make my own designs.
I source and manufacture locally for everything because not only is it supporting the local industry — and there are definitely some incredibly talented artisans here — but you’re never going to get the same outcome if you try and replicate the look offshore.
The international guests who stay at our lodges also adore and appreciate the local aesthetic, they often make contact to source pieces for their own homes. I also wholeheartedly support local importers such as ECC, who have been in the market for so long here, they deserve to have their business supported by New Zealanders.
“People are surprised to learn that I am very good at camping. My good friend and collaborator, the architect Andrew Patterson invited me to his property, which is essentially a farm with very few facilities. He was so nervous to have me. But I am very practical and I just love it.”
Don’t be a slave to trends I’d advise anyone renovating an interior to embrace the story of the people who live in the space, make sure that there is age and depth to some things. (Not everything has to be brand new.) Try not to follow trends too slavishly. Look to create balance by layering textures. The best rooms are about embracing the light as much as possible. So if it is dark, be very clever about lighting, it will make all the difference. Light-filled spaces just make you feel so good.
The ‘insignificant’ details are everything It’s not all beer and skittles. There are so many fiddly aspects to the work that I do. Are there enough conveniently located power points? Is the lighting working properly? Can you see your face nicely in the mirror without shadowing? These are the essential details that many people don’t even notice when they stay at a lodge for the weekend, but will certainly notice if they’re not done right.
I have a huge bugbear with tiny bedside tables the size of a handkerchief. Where on earth does one put their essentials? I’m forever thinking about these very small details.
In fact, I just looked at a plan where the bed had been placed next to the wall, and you couldn’t see out of the window. Being able to read plans is an essential skill, so you can understand the spaces. And having a really good relationship with the architect where you both work in sync, results in the very best outcome for all.
Grade Provence, South Africa.
I am not Superwoman I would be nowhere today if it wasn’t for the immense support of my family, in particular my husband, Steven, who has forever been my biggest cheerleader. For 40 years I’ve been a one woman band. A year and a half ago I hired a very good friend’s daughter. She has all the skills to help me with the business side of things which has been an incredible help.
Leave a legacy I have had strangers write to me about my work and how much they have been moved by staying at a place I have designed. It’s moments like that, you realise how much people do notice. Which makes my work very rewarding. Really I just want people to enjoy themselves in the lodges I have created. And I love the way a number of the spaces I have done get more polished as they age.
I set out to design things that are timeless, so people can enjoy them forever. With age, I can look back and be proud of how some of my earlier projects such as Huka Lodge and Eichardt’s are still the most loved places for people to stay today.
Adrenaline runs high with every new project We just received sign-off for an exciting new project; a 20-room luxury urban lodge right on Queenstown’s lake front which has certainly fired up the adrenaline. I have all these new ideas already that I can’t wait to implement.
Queenstown and its surrounding areas are typically evangelised for their sweeping scenery, snow-capped mountains and high octane adventure tourism. And while that all remains a solid drawcard, it’s the area’s hospitality scene that has evolved to the point that it is now globally revered as a destination for its food and wine experiences alone.
Off the back of what has been a particularly challenging period for the region, what better time than now to round up a comprehensive list of the best places to eat, drink and be merry? These are the places you should make sure to check off your list in Queenstown.
Yonder’s bao.
Yonder Offering wholesome fare to suit every persuasion, Yonder is the health-focused eatery we can’t get enough of. Perfect for when you feel like food that doesn’t come from a fryer, its menu consists of a range of dishes free from gluten, dairy, nuts, sugar, and animal products and its stone-cottage setting offers a cute, inviting atmosphere.
Joe’s Garage While you might have seen various Joe’s Garages dotted around New Zealand, the Queenstown outpost is where it all started. Having quickly built a name for its delicious coffee and hearty, filling food, breakfast at Joe’s never disappoints. For those hitting the slopes, fuel your first tracks with a takeaway bacon and egg bun — the perfect early-morning bite before heading up the mountain.
Vudu Larder’s pancakes.
Vudu Larder Located in the heart of Queenstown with seating overlooking picturesque Lake Wakatipu, Vudu Larder is a wildly popular spot — for good reason. With a menu of fresh take-away or dine-in options that put a tasty twist on classic brunch (think double chocolate pancakes, Eggs Benedict and ‘Fancy Avo’), this bustling, lively spot will get anyone’s day off to a roaring start.
Fergburger For over 20 years, people have been willing to wait in line, day and night, just to get a taste of Fergburger’s internationally-renowned offering. Known around the globe for making some of the world’s greatest burgers (a message that has long passed between impressed international tourists), it’s Fergburger’s simple, straightforward and no-frills approach that keeps everyone coming back for more. From the double beef-packed ‘Big Al’ to the chicken-filled ‘Cockadoodle Oink,’ these burgers do not mess around.
Hawker & Roll At this casual spot, expect a range of Malaysian-style street food dishes that combine big, bold flavours with locally-sourced ingredients. Its hero is the Hawker Roll, a dish that sees a variety of mouth-watering Malaysian flavours wrapped in flaky roti canai or a crisp lettuce cup. There are also plenty of vegan, vegetarian and gluten-free options to ensure something for everyone.
Fergbaker.
Fergbaker Serving some of the best baked goods we’ve ever had, from melt-in-your-mouth flaky croissants and traditional French pastries like mille-fuille, through to an extensive selection of insanely good pies (think classic mince and cheese; steak, field mushroom and blue cheese or lamb, kumara and horopito) and hearty baps, bagels and sandwiches, Fergbaker is the place to go for a seriously satiating bite on the run.
Balls and Bangles Fancy breakfast on-the-go in the form of a hot, stuffed brioche bagel with fillings like Kransky sausage, pickles and cheese, bacon, egg or hash brown? Or are you looking for something a little sweeter to kick start your day? Either way, Balls and Bangles is a Queenstown must-visit for its indulgent doughnuts and shakes that are as tasty as they are Instagram-worthy. From hearty fillings to sweet treats teeming with the kinds of sugary delights that would put Charlie and his chocolate factory to shame, this is one spot you don’t want to skip.
Grass-fed beef steak tartare from Jervois Steak House.
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 accompanied by soulful sides like truffle mac and cheese and baked candied kumara, JSH is where we keep coming back to for a cosy and delicious dinner.
The Sherwood Lauded for its menu that highlights fresh, local ingredients, many foraged from the wider Central Otago region, The Sherwood’s restaurant has become renowned for its delicious, hyper-seasonal fare and dishes inspired by the offerings of the land. Go for the wood-fired flatbread with toppings like spiced-pork sausage or Te Mana lamb, and stay for the chicken oyster skewers, the smoked moki croquettes and the whole flat fish (all made that much better when enjoyed with a bottle of natural wine).
Roasted blue cod from Rātā.
Rātā With a modern but inviting interior that emits a neighbourhood bistro vibe — similar to something you might find in Sydney — Rātā has become one of Queenstown’s premier foodie destinations. Renowned for its food inspired by New Zealand cuisine, robust, perfectly-balanced flavours and original approach to fine dining, this is the perfect place for an indulgent dinner.
Ferg’s Bar Ferg’s Bar — open from 7am serving a decent breakfast menu of West Coast whitebait fritters, coconut rice porridge and eggs on toast — remains open until 2am, catering to the after-dark crowd with an extensive list of wines and cocktails. After 11:30am, breakfast is replaced with a tasty menu of sharing plates which lend themselves perfectly to late night snacks. From charcuterie platters to cheese boards, Ferg’s Bar is great for a tipple and a taste.
Margo’s Mexican Fajitas, tacos and mouth-watering Mexican flavours abound at this Central Queenstown eatery. Offering a downright fiesta of bold dishes that take the Mexican food we know and present it with fresh, interesting twists — think Coca Cola BBQ pork ribs, goat barbacua empanadas and Baja-battered cauliflower tacos — this fun, modern spot is exactly where to go for a salt-rimmed margarita and a seriously tasty spread.
The Lodge Bar.
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.
White + Wong’s Serving an array of tasty Asian-fusion dishes, this central Queenstown spot is wildly popular. From its flavour-packed menu, where succulent dumplings, warming noodles and flavourful curries collide, to its thirst-quenching cocktails, White + Wong’s is as suited to an easy, date-night meal as it is to a fun, group affair.
Botswana Butchery.
Botswana Butchery An undisputed stalwart of the Queenstown dining scene, this restaurant, centrally-located in the historic lake-front Archer’s Cottage, has been delighting customers for over 12 years with its warm, welcoming ambiance and classically decadent food. From its roaring log fires to its expert customer service, this is one place we return to time and time again.
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.
Taco Medic.
Taco Medic Offering a divine collision of Kiwi and Mexican cuisine, Taco Medic’s traditional, hand-pressed masa tortillas shine a light on fresh, local ingredients, and are easy-to eat, filling and packed full of flavour. If you’re after a bite that is super relaxed and good for kids, this is the place to go.
Eichardt’s Bar Located in the iconic Eichardt’s Private Hotel is the deliciously cosy Eichardt’s Bar. A Queenstown institution, Eichardt’s has been serving après ski drinks for decades. With its crackling fireplace and large sumptuous sofa, this place is not only one of the undeniable gems of Queenstown but is guaranteed to hit the spot, every time.
Nest Kitchen & Bar.
Nest Kitchen & Bar Part of the exquisite Kamana Lakehouse luxury accommodation, Nest Kitchen & Bar can lay claim to one of the most spectacular views in Queenstown. Overlooking Lake Wakatipu, the art-deco-inspired dining room is framed with floor-to-ceiling windows, which means that guests can enjoy a tipple from the Nest’s extensive list of Japanese whisky and local wines, or indulge in one of its modern Mediterranean bites while gazing out across a picture-postcard vista. Our advice: make the most of the view by posting up here to watch the sun go down.
Habana Boutique Rum Bar The warming, lively properties of rum are heroed at Queenstown’s only dedicated boutique rum bar, Habana. With a menu that comprises over 70 types of rum from all around the world (rum flights are available to anyone who wants to learn more) and an atmosphere that is friendly and colourful, this is a great spot in which to settle for a cocktail or two. Note: if rum isn’t your thing, Habana boasts a raft of beer, wine and other cocktails too.
Little Blackwood Perched on the Steamer Wharf overlooking Lake Wakatipu, Little Blackwood is a well-loved classic. Known for serving what has been hailed as Queenstown’s best cocktails, this place also offers a mouthwatering line-up of grazing platters, hearty bites and artisanal pizzas as well as a heated deck, allowing you to take your tipple al fresco, all year round.
Long time readers of Denizen magazine will be well aware of my somewhat macabre propensity to subject myself to painful cosmetic procedures, all in the name of youth preservation. But 80 to 120 needles in your face at once? That’s quite possibly a new record, even for me.
With my increasing interest in natural medicines, and a desire for a more natural outcome to facial rejuvenation, the burgeoning trend of facial acupuncture as an alternative therapy seemed worthwhile investigating.
Traditional Chinese Medicine has been around for centuries. More recently, the art of facial massaging using a purposefully shaped piece of jade or rose quartz known as gua sha has grown immensely popular. But the ancient practice of acupuncture for its facial enhancing benefits is relatively new to New Zealand.
As an acupuncture virgin, I undertook some research. Being from the school of scepticism around natural remedies, I was interested to learn that the practice actually dates as far back as 221 BC in the Qin Dynasty when acupuncture and herbal medicines were provided for emperors and empresses to enhance their natural beauty and delay ageing.
I guess we humans haven’t evolved our penchant for seeking out eternal youth. But in modern times, cosmetic acupuncture hasn’t really become well-known among the general population.
Auckland-based acupuncturist Amy Chen of Origins Acupuncture has been practicing medical acupuncture for five years and has focused more specifically on the cosmetic practice for the past two years, to great success. Chen employs the Miso F.A.C.E technique, which is a Korean medical acupuncture treatment that is designed to naturally enhance and improve the skin’s elasticity and texture.
After our initial consultation, I learned that Chen uses needles that are extremely thin, 0.10 – 0.14mm, making them thinner than our hair (and much thinner than your typical acupuncture needle).
So while they are less painful to insert, it requires a serious degree of technique and training to ensure that each of the 80 to 120 needles she inserts into the face and scalp stimulates the muscle, fascia, acupuncture meridians, muscles along the meridians and the dermal layer of the skin. Thus improving the facial skin’s circulation and elasticity, giving a glow and gentle lift, that over time will result in long-term effective facial enhancements.
“Something to do” I say. A phrase I’ve been known to use on occasions when I’m feeling a tad nervous about what is to follow. Yet what does follow is far less intrusive than I anticipated. As I lay on the bed, Chen goes about inserting needles into the left side of my face, starting behind my ears and into my scalp — areas that I feel an immediate tightening from — followed by a customised-for-my-issues insertion of needles around my eyes, lips, cheeks and jawline.
I must admit, my first experience was a little challenging, purely because of the tightening I experienced. But Amy knows her stuff, and after filling half of my face with needles, she wisely and promptly shows me the results of what the needles have achieved. And I have to be honest, I was pretty gobsmacked.
The symmetry of my face was completely off. The side without needles is down and slightly droopy, with a very prominent nasal labial fold. While the other side, which is still filled with needles, is puffy, free of lines and wrinkles — definitely a vast improvement.
After all of the needles are inserted, I am left to lie in peace and quiet (or sleep as I have done on one occasion) for 20 minutes while the ancient mastery works its magic. At the end of this time, it’s a relatively swift process to remove the needles.
Amy recommended a course of four weekly sessions, followed by a monthly maintenance session. At the time of writing I have completed the four weekly sessions, and I can say that I can see a definite improvement in the elasticity and quality of my skin.
I’d conclude by saying that despite my long term propensity for the likes of Botox and fillers, there is a part of me that is tending towards procedures that result in a more natural outcome. The days of the pillowy lips, overly high cheekbones and waxy over-lasered skin are, I hope, behind us, or at the very least destined to be administered painlessly via phone filters.
Perhaps the ancient Chinese did have a point? I for one am sold on the idea of reducing the amount of rubbish I’m putting into my face and instead opting for a more natural approach.
As the saying goes, “don’t leave home until you’ve seen the country”. So, why not set your sights on a weekend getaway to the winterless north? From awe-inspiring accommodation to luxuriate in, to the best places to eat and activities to keep the whole family occupied, consider this your essential Bay of Islands itinerary.
How long does it take to get there? -Driving — 3 ½ hours from Auckland to Russell via the Opua car ferry. -Domestic Flight — 40 minutes from Auckland to Kerikeri followed by a 40-minute drive from Kerikeri airport to Russell. -Helicopter — 1 hour from Auckland to Russell or 10 minutes from Kerikeri airport to Russell.
Where to Stay: Enjoy the stay of a lifetime at Eagles Nest When you can lay claim to having hosted the likes of Bill Clinton, Mick Jagger, Harrison Ford, Demi Moore and Ashton Kutcher, you know you’re obviously doing something right. Northland’s Eagles Nest has long been considered by many as the crowning glory in the bejewelled Bay of Islands. Set among 75-acres of native bush with two private beaches, there is more on offer than just the breath-taking, Instagram famous ‘Rahimoana’, positioned on the property’s most impressive vantage point.
The resort boasts a grand total of five luxurious villas, each with its own one-of-a-kind experience. One of Eagles Nest’s most notable qualities — aside from the awe-inspiring vistas from each and every villa — is the uniquely ‘Kiwi’ level of professionalism that is both friendly and efficient, no doubt a side effect of dealing with the calibre of clientele who demand nothing but the best.
The fact that renting any one of the villas affords guest amenities including a private chef, butler, personal shopper, chauffeur, personal trainer or beauty/massage therapist, arranged on a whim, leaves the sort of impression you don’t typically expect from a weekend away in the far north. So, while we can’t travel further afield, isn’t it time you rallied the troops for a well-deserved escape in our own backyard?
Where to Eat: The Gables Located on the beach front in Russell, The Gables holds the esteemed title of being New Zealand’s oldest operating restaurant, built from pit-sawn Kauri in 1847 on whalebone foundations. Whether seated inside this historic building or on table on the foreshore, here you’ll enjoy a menu of delicious food that celebrates the region’s bountiful seafood.
The Duke of Marlborough.
The Duke New Zealand’s oldest legitimate pub, The Duke of Marlborough is something of a legend in Russell. Located directly on the waterfront, The Duke has been peddling great hospitality since 1827. With a something-for-everyone menu that includes burgers, delicious fish and chips, local tua tuas, cockles, Waikare Inlet oysters to name but a few, lunch or dinner here never disappoints. What’s more the many familiar faces from the Auckland hospo scene who have escaped city life for Russell, make The Duke feel like a home away from home.
Charlotte’s Kitchen Sister eatery to The Duke, Charlotte’s sits on the wharf at Paihia. Take a short, charming ferry ride from Russell, on the Happy Ferry and enjoy a range of dishes from pork boa buns, prawn and pork siu mai, slow roasted pork knuckle and wood-fired pizzas that rival anything you’ll find in Auckland.
Hone’s Garden.
Hone’s Garden Located in the heart of Russell and ensconced within a flourishing leafy green courtyard, Hone’s Garden always provides a warm welcome. Open from lunch through until dinner, the wood-fired pizzas here are as authentic as you can get. Settle in with a pizza, calzone or fish tacos with local craft beer on tap and a selection of excellent wines from the northland region.
Sage at Paroa Bay Winery If you’re after something more elevated (literally), we suggest heading to Sage, situated high on the hill overlooking the Bay of Islands. Offering outstanding food with a five-star view, Sage’s mouthwatering menu comprises plenty of fresh, expertly-cooked seafood (crayfish risotto, anyone?), and the likes of organic sirloin or beef eye fillet; pan-roasted Cambridge duck breast; venison loin and more. We highly recommend the paua pie, served with true free-range pork belly, creamed watercress, puff pastry, harakeke flax seeds, pickled puha, and semi-dried heirloom tomato ketchup.
Don’t mind a chardonnay? Sought-after for its buttery composition, Northland is home to some of the best chardonnays in the country. Our picks are the Omata EstateMarsden Estate or The Landing chardonanny. You’ll likely find them taking pride of place on most menus, however you can also pay a visit to Omata or Marsden estate for wine tastings and purchases to bring home.
Other things to see and do while you’re in the area: Spot some Dolphins While the area has many commercial operators offering Dolphin tours, avoid the crowds and charter Carino, the only sailing vessel in the area to carry the necessary permits to view and research dolphins, this is your chance to learn and be inspired by our local wildlife and crew. Aside from dolphins, expect to spot penguins, gannets and a variety of seabirds. It’s a day of fun and adventure with the inquisitive local sea life. www.sailingdolphins.co.nz
Paroa Bay.
Walking and hiking According to Eagles Nest’s Samantha Duff, hiking tracks and walking trails are one of the most requested activities by all guests. Surrounded by native flora and fauna, there are literally hundreds of hikes available in the region for all capabilities. Samantha suggests getting dropped off by boat onto one of the uninhabited islands for a day of exploring on foot.
Beautiful beaches With numerous beaches in the area, our picks are either Long Beach (also known as Oneroa), or Tapeka Point, both offer great swimming for children and adults, with large grass areas to sit, if the idea of sand is off-putting.
Forage your own Pipis and Tua Tua Pipis and Tua Tua are readily available (particularly in winter) at low tide on Long Beach. Foraging for them is a great activity for both young and old. Make sure you flush them with saltwater in a bucket overnight to rid them of sand, before preparing a simple vongole for lunch the next day.
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