It is an outdated thought that a wedding is purely about the bride. Yes, a few decades ago the bride might have taken it upon herself to organise the venue, send out invitations, finesse the catering, write the vows, book the photographer and have an exceptional dress made, while her husband-to-be simply slapped on a black suit and showed up on time; but that isn’t the case any more. In modern weddings, the groom often has as much to do with the process as his future wife, including putting a comparable amount of effort into cultivating a particularly special suit for the day. A suit that truly captures the gravitas of the occasion.
One person who knows this better than most is Edward von Dadelszen who, under his eponymous label, has created some of the most exquisite, bespoke wedding suits for grooms seeking to take their wedding-day attire to the next level. Really, Dadelszen’s work in this realm is tantamount only to luxury labels operating at the top of their game overseas, despite the fact that the whole process is based out of his beautiful Parnell showroom. “We really do offer the best in market for a complete wedding outcome, bar none,” Dadelszen explains, “our clients would previously have gone abroad to organise their wedding attire so being able to see them locally gives much more certainty and takes a lot of the logistical stress away.”
And while Dadelszen (the brand) is predominantly known for its collections of exquisite mens and womens ready-to-wear (made using the finest European textiles and by some of the best makers overseas), its founder explains that venturing into weddings has been enormously rewarding. “It’s a huge privilege to have our clients and friends of the brand dressed in Dadelszen on such a momentous occasion,” Dadelszen tells me, “it makes me incredibly proud.”
Here, we sit down with Dadelszen, who explains why his offering is truly unlike anything else, and gives insight into the process behind the incredible suiting that came out of his showroom last wedding season. Ultimately, Dadelszen’s meticulous approach proves why bespoke groom attire is on the rise. When done well, it can be almost as showstopping as any white gown.
In your opinion, why is it important for men to be purposeful and creative when it comes to their wedding-day attire? I think there are many reasons why, but most importantly it’s about respect, both for yourself and especially for your partner. Brides put an extraordinary amount of time, thought and energy into their wedding attire, so the very least a groom can do is try and do the same. But it’s also an opportunity to really take pride in yourself and wear something special that elevates you and empowers you to feel your best as well. It doesn’t need to be about wearing something shouty — a beautifully cut, understated garment that flatters you perfectly can be absolutely transformational. A dark suit can look like a suit of armour or a sack of potatoes, it’s all down to how it’s cut and how it fits the wearer. And fundamentally, all eyes will be on you at your wedding so if you don’t want to look astonishingly good for that, then when?
Tell me about your process of creating a bespoke Dadelszen wedding suit. Everything takes place at our showroom in Parnell. We work almost exclusively by appointment as a business, simply because we like to be able to take our time with people and have them feel relaxed and like they’re the absolute centre of our attention. Our job is to understand a client’s vision for their wedding and craft an outfit for them that embodies that vision whilst making the client look their absolute best. There’s a lot of trust being put on you, so we’re pretty rigorous when it comes to getting everything absolutely right. The make process can take a couple of months and we’re often involved right up to the wedding day, helping with last-minute bits of styling. There’s always something. Personal tailoring has a bit of a stigma of being a very intimidating, fussy process but once clients find us and have the chance to experience the showroom and our product and how we operate as a contemporary alternative, they realise we’re not like that at all. We make a beautiful product and we offer peerless service, but the process of having something made with us is also very easy and fun (if our clients are to be believed).
What makes Daddelszen’s bespoke wedding service unique from others of its kind? We can offer a level of make that’s pretty unique on an international level, let alone domestically, and that does translate directly into how good the clothing feels to wear. An incredible amount of time has gone into getting that right at a construction level. We’re also a young brand with a much more contemporary vision for tailoring. Rather than doing things the English way or the Italian way, we’ve developed a handwriting that’s unique and frankly a bit more fun. Easy-wearing, elegant, timeless, a little bit brash. Good clothes to be bad in, as the saying goes.
What styles are trending for weddings at the moment? On a macro level, fashion is swinging back around to our way of thinking — timeless luxury, premium materials and really rigorous craftsmanship over busyness and excessive ornamentation. That extends to the wedding sector. Lots of couples are looking to nail something that feels timeless and chic rather than gimmicky. In practice, for grooms, that means a lot of very elegant evening wear (tuxedos, velvet, and so on). Luckily, these are all things we’re pretty handy with.
Tell me about some of your favourite custom Dadelszen suits you’ve created for grooms. We recently dressed the wedding party of a close friend of the brand in beautiful navy shawl-lapel tuxedos, with the groom himself in a show stopping off-white cashmere smoking jacket. It brought the house down.
What advice do you have for future grooms thinking about their big day? Creating a bespoke wedding suit can be a slower, more intense process than other kinds of personal tailoring, often with partners involved and many people to dress. My best advice is always to start as early as possible. Cutting and construction can take six to eight weeks and with multiple people to wrangle for various fittings, you’re better to make it easy on yourself and build some flexibility into your timeline. It’ll be one less thing to worry about as you approach your big day.
Having been raised surrounded by the profound effects of conservation in practice, Suzan Craig has dedicated the last 20 years of her life to regeneration and biodiversity. Purchasing a beautiful piece of land on a remote part of Northland’s coastline just under two decades ago, Craig embarked on the painstaking process of restoring it to its biodiverse origins, proving in the process the immense impact that just one person with a bold idea can have on our precious environment. Called Tahi, Craig’s land is now home to a breathtaking array of native plants and animal species (thanks to the half-a-million native trees she has reintroduced) and stands as a beacon of biodiversity that its steward hopes will offer a blueprint for similar projects here and around the world. At Tahi, Craig not only offers tours, luxury eco-stays and educational programmes but she also has a thriving mānuka honey business and has recently launched a powerful natural skincare line, expertly formulated using botanical ingredients. Here, we sit down with the Switzerland-based New Zealander to talk about her incredible commitment to conservation, and why we need systemic change if we are to build a truly sustainable future and safeguard our environment for generations.
It has been said that a society grows great when old men plant trees in whose shade they shall never sit. Well, I don’t know about old men, but I recently met a woman who proves why this ancient proverb still rings true, and why its sentiment is now, more important than ever.
But Suzan Craig has done more than plant trees. Almost twenty years ago, the Switzerland-based New Zealander purchased a remote piece of land by the water near Whangarei that, in her words, was nothing more than a “dilapidated cattle farm.” Armed with a bold, ambitious vision and a passion for conservation, she transformed the 780-acre site into Tahi, spending years painstakingly restoring the ecosystems and bringing its rich, natural biodiversity back to life. Here, not only has Craig planted nearly half a million native trees, but she and her team have reintroduced 15 wetlands, and now, Tahi is home to 72 native species (from fewer than 20), attracts more bird species than most national parks in New Zealand and has a thriving, on-site mānuka honey business (exported around the world and available in stores like Harrods and Selfridges). It has also become one of the biggest employers in the region, establishing itself as a significant and respected part of its Northland community and draws people from around the country and all over the world to its exquisite nature sanctuary. If all that wasn’t enough, Craig also recently launched her first skincare line, Kaeā, a collection of expertly-formulated, clinically proven products that harness the power of active, botanical ingredients, (some of which are sourced from Tahi itself).
And while Tahi is already a multi-faceted business, is sustainable on a number of levels and is award-winning for its conservation efforts, if Craig is to see her ultimate vision realised, then Tahi’s immediate work will have far bigger implications than what we can see and experience now. She wants to plant the kinds of trees in whose shade we can collectively take refuge for decades (for generations, really). And she wants others to understand why embracing a long term vision is so crucial, particularly when it comes to biodiversity, climate change and the idea of planting trees as a widespread strategy for saving our environment.
But first, a look back to where it all began. Suzan Craig was raised surrounded by conservation in practice. After all, her father is Dr. John Craig (ONZM), a prominent conservation biologist and landscape ecologist who was one of the instigators and central figures of the Tiritiri Matangi Island restoration project. In 1974, a group affectionately called the ‘spade brigade’ launched the Supporters of Tiritiri Matangi, which saw them plant more than 280,000 trees on the small island off the coast of Auckland. They also mapped out an action plan to create a world-class wildlife sanctuary that would inspire new generations of conservationists. It was groundbreaking, and as word of its work spread, so too did the number of people volunteering to be a part of its story. Soon, the restorative effects started showing and now, the Island is a richly-diverse destination that is carefully cared for and full of rare native species. It was an ahead-of-its-time example of why biodiverse ecosystems are so important, and created something of a blueprint for how to reintroduce them successfully.
As a young girl, watching the Tiritiri Matangi project come to life, Craig was afforded a front row seat to the immense impact that strategic conservation could have on even just a small ecosystem. “I saw what regeneration could do,” she tells me, “and the huge power of one tree.” And when she eventually went off to work in commodities trading overseas (creating a revolutionary system for risk management), conservation remained close to her heart. “It had always been there,” she explains, “so when I was fortunate enough to be able to buy a piece of land back home, it was with restoration in mind. I wanted to slowly restore the ecosystems, and that’s what we have done at Tahi.”
“… there is currently no financial incentive comparable to pine for land-owners to regenerate or restore their land to its natural biodiversity, which ironically, is exactly what is needed if we’re to create an environment that is truly sustainable ”
Now, Tahi has been a work in progress for almost 20 years, and while its achievements to date are significant, its nature is ever-evolving. (The reality of any conservation project and certainly the case for Tiritiri Matangi which is still enacting new Biodiversity Plans and introducing new species.) For Craig, moving from the fast pace of the trading floor to the glacial pace of life as an ‘ecopreneur’ was certainly a shock but also, she tells me, hugely rewarding. It’s a mindset shift that we should all be thinking about when considering any work that impacts the environment. “With regeneration, you have to really plan 10, 20, 30 years into the future,” Craig explains, “it can take up to five years for the soil to heal so that it can facilitate and nurture native plants and species.” She continues, “Now, at Tahi, to see the incredible bird life returning and the fish flourishing in the sea that borders the land has been so inspiring… It offers a massive sense of hope I think, because what we have done here could be done globally, and while that seems like a really big, ambitious idea which it is, if you look at where we started and where we are now, it’s achievable. If we can influence a few people beyond our borders then we’ve succeeded.”
To look at Tahi as a model of conservation within the context of the carbon credit system propelling New Zealand’s pine plantations, is interesting. The idea of planting trees to save the environment is a familiar concept but there is far more nuance to the issue than most people understand. For starters, while there is a huge push at government level to plant trees that will sequester carbon (both here and around the world), most if not all of the financial incentives are tied in with carbon credits, and here, the most economically viable crops to plant are pinus radiatus — a non-native species that, long term, offer very little to our natural ecosystem. Even so, crops are being planted across New Zealand every day because they are cheap to grow and easy to manage.
Unfortunately, there is currently no financial incentive comparable to pine for land-owners to regenerate or restore their land to its natural biodiversity, which ironically, is exactly what is needed if we’re to create an environment that is truly sustainable for decades to come. If you analyse biodiversity as a prospect on paper, the numbers just don’t stack up. (Which unfortunately isn’t at all representative of its huge value off paper — in the real world.) And, as carbon credit value drops (which some experts predict will happen around 2040) there will need to be another solution in place for long term environmental and economic sustainability — a call that biodiverse regeneration is perfectly equipped to answer, if only it could get the support it needs from the top. New Zealand’s move to permanent pine plantations, which can deliver huge financial windfalls for land-owners all in the name of environmental regeneration, is an issue for our future, and is something about which Craig feels passionately.
“We need to start placing economic value where the real value is,” she explains. “Biodiverse, native forests not only give more back to the environment over time, but they support native species to thrive, which has a measurable impact on our lives, too… but it takes a lot of time and money to manage, so the change here has to be systemic.” Craig argues that if New Zealand could just back biodiversity in a big way through our Emissions Trading Scheme (ETS) then perhaps the significant set-up and maintenance costs of regenerating a biodiverse forest could be subsidised. And if Tahi is anything to go by, not only does biodiversity benefit the land, it cultivates a community and delivers jobs to people, too. It just takes a bit of innovative, creative thinking. “New Zealand is playing the short term when we could be leading in this space,” Craig emphasises. “We need some more bold, brave people to showcase what is possible and to demonstrate that there is actually a viable financial model here, if you go deeper.”
This message is something that Craig is focused on expanding on through her work at Tahi. Not only via direct advocacy, but by creating the conditions in which people can learn more, including offering walks and tours of Tahi, luxury eco-stay accommodation on the property and running programmes for children in schools. Beyond New Zealand, Craig’s message of sustainability has been taken to the world via her premium Tahi mānuka honey products, and more recently, her new skincare line too. “That’s why I have the birds on our packaging for both,” Craig reveals, “not only are birds the single biggest indicator of biodiversity, but they are the symbol that takes our message to the world.”
For anyone unfamiliar, Tahi mānuka honey is exceptional. This biodiverse-positive honey is kept as close to the raw product as possible, harvested using only ethical bee-keeping practices and undergoing no overheating or pasteurising to ensure its potent properties can deliver a full spectrum of benefits. Every jar is fully traceable, and is free from GMO and GE with no added water, sugar and certainly no chemicals. As pure and authentic as mānuka honey can get, it is the perfect vehicle for Craig to spread Tahi’s message, a physical representation of the integrity with which she stewards her land.
Similarly, Craig’s newly-launched skincare line Kaeā has been a true labour of love, offering something unique in what is fast-becoming a highly-saturated but sought-after space. Kaeā’s products are potent and multipurpose, and with only four in the line at the moment, are easy to add into any routine or tailor to individual skin types. But it wasn’t a straightforward road to launch, with Craig explaining how she had to approach the process meticulously and in collaboration with global experts at every stage.
“I was suffering from terrible rosacea,” Craig reveals, “and I had gone through this really long journey of trying every cream and nothing worked, so I was about to go on prescription medication when I thought that I would try some of our Tahi mānuka honey. It made a huge difference.” Knowing she couldn’t very well wear honey on her face every day, Craig decided to create a minimalistic, natural skincare line that harnessed the makuna’s healing and protective powers, calling on world-renowned formulator Daniele Ryman to help her bring her vision to life. “I had very clear, non-negotiable baselines,” she explains, “which were to take the purest, most powerful botanical ingredients and turn them into high-performance products using waterless formulations and no additives.”
The whole process took five years. But not only was Craig able to meet the high standards she set for herself, she managed to get all of Kaeā’s products clinically tested and proven, and now, has a skincare line that is making waves both here and overseas. “We were recently picked up by a new spa in Switzerland,” she tells me, of the luxurious new space at the Villars Palace Hotel. In fact, Craig says, the hotel team loved the line so much that they put Kaeā in their official spa name — a testament to the way she has balanced efficacy with luxury in each of her products.
Importantly, Craig reinvests 100 percent of all profits made from her honey and Kaeā, back into Tahi. That has always been her pledge. Because ultimately, what she is advocating for through her various eco-ventures, is an approach to sustainability free from the green-washed buzzwords that have been so widely and casually co-opted by corporations. To her, true sustainability is as much about caring for people as it is about caring for the land. You can’t have one without the other. It’s an idea that only really works when its environmental schemes run in parallel with economic considerations; and when communities can be created and cultures cultivated around it. Because in order to get buy-in from people at every level, sustainability needs to be more than just a badge or a byline. It has to feel real, tangible and lasting. Suzan Craig knows this better than most.
“Tahi is a micro example, but we’re expanding” she explains, “and now we are looking at ways we take the rigorous methodology they use in forestry, for example, and apply it to a biodiverse context.” She continues, “eventually I’m hoping that Tahi can be made fully financially sustainable, so that it doesn’t require any one person to support the restoration and regeneration, it becomes a whole ecosystem within an ecosystem — the community, the financial model and the actual land, and that ultimately, our version of sustainability becomes a financial model that can be replicated here and around the world.”
It’s an ambitious goal indeed. But what Craig is aiming for is something that will benefit all of us, and our children, and their children. She is reimagining the model of regeneration, and hopefully building something that will shift the dial on our approach to sustainability, collectively and systemically. Beyond the honey, beyond the skincare, it’s a message of very real hope for the future, and that’s something we can all get behind.
There is something truly irresistible about a spot that combines mouthwatering food with a laid-back, unpretentious vibe. The kind of place you could justify dining at more than once a week (if you wanted to) and leave feeling totally satisfied every time. Well, the newest addition to Ponsonby Central’s diverse stable of eateries is offering just that, as Chao Vietnamese Canteen brings its utterly flavoursome fare to Ponsonby’s discerning locals.
Having opened his first Chao Canteen in Mission Bay three years ago, Owner Ben Huh (also the driving force behind The Kimchi Project on Lorne Street) explains that the original concept was born from his love of fresh, Vietnamese cuisine. Huh together with his friend and business partner Isaac Yim, combined their passions and skills to create something that reimagined the casual Vietnamese eatery as we knew it. For Huh, the opportunity with Chao was to take what he loved about traditional Vietnamese food and fuse it with other Asian flavours, from Korean barbecue to Sichuan Chinese (a formula that had already proven popular at The Kimchi Project).
The result is a menu of moreish, Asian-fusion dishes with a definitively Vietnamese twist, each one born from hours of work undertaken by Huh and his chefs, who extensively researched ways that they could improve on Vietnamese staples, soups and sauces. A thorough and meticulous process, he tells me.
One of the highlights of Chao Canteen’s tasty offering is its pho, with a broth that, Huh explains, is made by simmering 20 whole chickens, massive beef briskets and an array of herbs for half a day. “It’s something we’re incredibly proud of,” he says. Elsewhere, the meats in dishes like the Banh Mi, the BBQ Pork Rice and the 2-Ways Chicken have been specially marinated using the Korean barbecue method, which renders them particularly tender and bursting with flavour. Chao also offers housemade Asian sodas like Yuzuade and Green Plumade alongside its popular Pineapple Slush — made from and served in whole pineapples.
Now, with its second outpost open in Ponsonby Central, Chao Canteen’s flavoursome fare is available to a fresh group of discerning diners, who are sure to welcome this new spot with open arms. Ultimately, even if you head along to Chao for its casual atmosphere and laid-back vibe, you’ll stay for the exceptional food. As Huh says, “Once you try our food, you’ll be hooked… it’s an experience you won’t soon forget.”
Words Margie Riddiford | PHOTOS James Tolich | 13 Jun 2023
Known for her modelling and acting careers (spanning Europe, North America and Australia), a series of ventures into health and wellness entrepreneurialism (including the book Strong: How to Eat, Move and Live with Strength and Vitality and fitness app Centr), and of course, for being married to Thor, Elsa Pataky is far more than just the sum of those parts. But there is a depth to her that belies her perfect bone structure and effortlessly tousled hair. In fact, behind Pataky’s pretty, petite facade is a woman who is tough, intelligent and boasts an admirably strong sense of self. Fearless and fiercely protective of her family, Pataky harbours a zest and enthusiasm for life that has allowed her to take its various challenges and use them to propel her forward. And despite being born and raised in Spain, she carries herself with the kind of simple elegance and easy manner that makes her immediately at-home in her antipodean context (her husband, Chris Hemsworth, is Australian and they have settled in Byron Bay). That, coupled with her disarming honesty and particular ability to speak from the heart, makes for a compelling character. Sitting down with Pataky in her beachside hometown, we discussed the dichotomy of having it all, the process of building an independent career, and the importance of loyalty in life and all its most crucial parts.
Elsa wears Serpenti Viper earrings, Serpenti Viper rings, Serpenti Spiga watch with malachite face from Bulgari. Loewe shirt from Faradays.
I’ve always been a bit of a tomboy,” Elsa Pataky admits, her green eyes twinkling. “At school I wanted to do what the boys were doing, and do it better. If they climbed high, I wanted to climb higher,” she continues, with a laugh, while I try to picture Pataky as a scruffy, scrappy teenager. It’s an image that feels a far cry from the perfectly-preened, sun-kissed blonde, adorned in exquisite Bulgari diamonds on the set of our cover shoot. But what I came to understand over the course of our conversation is that, underlying Pataky’s famously photogenic face is the steely determination of a woman who has spent her life making bold choices, embracing tough lessons and remaining steadfastly true to herself. “I have always felt really driven to chase my dreams,” she tells me, “and I do believe that everything is possible, if you are willing to go through the struggle.”
For Pataky, who was born and raised in Madrid and spent her childhood in a densely urban environment, the idea of becoming an actor carried the promise of travel and of immersing herself in other cultures. It speaks to Pataky’s inherent curiosity that her willingness to embrace the various twists and turns of life saw her kick off her film career in first France and then Italy — both places where she had to learn the local languages from scratch. “I didn’t know any French or Italian when I got those jobs,” she tells me, “but I knew I could do it so I threw myself into it and never looked back.” Pataky now speaks five languages, including English, which she reveals was the one she found most difficult to master. “Even now when I do movies in English I have to work twice as hard with a dialect coach to prepare,” she explains, which when you look at her recent work (like last year’s epic action flick Interceptor for Netflix) adds a whole other dimension to what I can imagine is already a gruelling preparation process.
Elsa wears Serpenti Viper necklace, Serpenti Viper earrings, Serpenti Viper bracelets, Serpenti Tubogas watch with black dial from Bulgari, Long tunic from Christian Dior.
Alongside the language barrier throwing a major spanner in the works for Pataky’s English projects, she explains how her determination to be as physically involved as possible for her roles has led to a number of injuries in the past. Taking up the mantle of ‘action star’ in your 40s will do that. “I always wanted to do action movies when I was young,” she reveals (citing Indiana Jones as an early idol), “but now it’s like, I’m taking all these hits and falling on the floor over and over again and I have a knee injury that I have to get surgery on… but I’m happy to pay the price. If this is my time, it’s my time and I’ll do what it takes.”
“Underlying Pataky’s famously photogenic face is the steely determination of a woman who has spent her life making bold choices, embracing tough lessons and remaining steadfastly true to herself.”
As we talked, I saw more than once Pataky’s steely determination bubble up to the surface. She did Interceptor to show her daughter, India, that it wasn’t just Dad who could be the superhero (proving beyond all doubt that she could more than hold her own in that particular boys club). And while it certainly didn’t sound like a walk in the park, it was a project that thrust her back into the spotlight with a bang (literally) and underlined how her willingness to step outside her comfort zone was a strategy that ultimately paid dividends.
After her time as an actor in Europe, she moved to New York and then Los Angeles, where she won her green card in the lottery and took it as a sign to stay (at least for a while). Her stint in America saw her involved in a slew of major projects, including Snakes on a Plane, and a number of films in the now-iconic franchise, Fast & Furious, as central character Elena.
Elsa wears Serpenti Spiga watch with malachite face, Serpenti necklace, Serpenti bracelet, Serpenti ring from Bulgari, Alaïa dress from Faradays.
Eventually, after connecting with an up-and-coming Australian actor by the name of Chris Hemsworth (and getting married in a romantic, spur-of-the-moment ceremony on a family trip to Bali after being together less than a year) Pataky was faced with another major change — moving to Australia to raise a family. “When Chris brought up the idea of moving to Australia, I just said why not?” she tells me with a grin. “And now I feel really connected here… I’ve kind of been adopted,” she says laughing, “I love the people and the culture and I love how there are so many incredible places that I can go and just be by myself to connect with nature… it’s something I’ve always been drawn to.”
Home for Pataky and Hemsworth is a beautiful piece of land just outside Byron Bay, overlooking the ocean. There, they have created a haven for themselves and their children where Pataky has the space to pursue her passion for riding horses (something her daughter shares in too), and she can give her family the kind of barefoot-in-nature childhood that she craved growing up. “It was important for us to move away from LA,” she says. “I wanted to give my kids something different, where they could be around animals and a farm and grow up in a more peaceful, calm energy… living outside all the noise gives you a different perspective.”
Elsa wears Serpenti Viper earrings, Serpenti Viper bracelet, Serpenti Viper necklace from Bulgari, Cardigan, bralette and shorts from Valentino.
The move to Byron Bay also signalled a shift in Pataky’s career as she stepped back from work to focus on her three children. It required her to grapple with the classic dilemma that so many women face as they weigh up successful careers with raising kids — in theory, a simple balance but in reality, often fraught with guilt and complex questions of identity. “Nobody tells you what it is really going to be like once you have kids,” Pataky explains, “and for me, I found it really hard because I thought I could do it all, but when I was working on films I couldn’t be there 100 percent for my family, so Chris and I decided that he would focus on work for a while and I would focus on the kids.” She pauses, “I know that not everyone can have one parent at home, so I really made the most of it, and I did love it… you know, I hope that one day my children will look back and think about how I was always there to get them from school… but now as they grow more independent, I know it is time for me to start exploring other projects.”
“She did Interceptor to show her daughter, India, that it wasn’t just Dad who could be the superhero (proving beyond all doubt that she could more than hold her own in that particular boys club).”
As such, Pataky is once again focused on cultivating her career in the industry she has long been passionate about. And, having already made waves for her aforementioned foray into action, I wondered what was next. Alongside holding a supporting role in the upcoming film adaptation of Carmen, in which she will appear with Paul Mescal and newcomer Melissa Barrera (and will also, apparently, sing and dance), Pataky tells me that there are a number of projects in the works, although she still likes to take her time when choosing which jobs to commit to. “I want to feel that connection the moment I read the story or script,” she explains, “it starts with that… and then I want to be moved by the character.” She pauses, “I also want to do work that my kids will be proud of.”
Elsa wears Serpenti Viper necklace, Serpenti Viper ring from Bulgari, Alaïa hooded bodysuit from Faradays.
Touching on her husband’s recent hiatus from acting, she explains that the two of them also want to start focusing on producing their own projects as they return to work, with Pataky hinting at a book she has been writing that she would eventually like to turn into a film.
Beyond the work itself, in anything she does, there is an underlying integrity that seems to inform the way Pataky makes her most important decisions. Her values are steadfast, and she has long sought to instil in her children the same ideals that have kept her grounded in her own life. “Respect is a huge one,” she says, “I want my kids to understand the importance of respect for others, for themselves and for the world around them,” emphasising how, through her advocacy work with various environmental causes, she ensures that her children are clued up about the perils our natural world is facing. She encourages them to take action in their own ways, for the sake of their futures. After all, Pataky isn’t one to sugar-coat the realities of the world, carefully walking the line between protecting her children and teaching them the importance of squaring up to challenges with courage and grace.
Elsa wears Serpenti Viper earrings, Serpenti Viper necklace, Serpenti ring from Bulgari, Alaïa hooded bodysuit from Faradays, shorts from Valentino.
“I also think that the idea of loyalty, to me, is so important,” she continues, “being loyal to yourself and to the things you are passionate about, and being loyal to the people you love.” For Pataky, despite having already achieved what many can only dream of, there remains a sense that the best is yet to come. And while we might not know exactly where her path will lead next, what we do know is that she certainly has the passion and determination to get there — whatever it takes.
Styling by Claire Sullivan-Kraus. Makeup by Sarah Tammer. Hair by Brad Mullins.
Wondering how to spend your days this weekend? Why not pay Commercial Bay a visit? At this sprawling downtown precinct, cultural events, exceptional shopping and unparalleled dining experiences are all a mere hop, skip and jump from one another, meaning that you could start your day at a stunning exhibition before spending a few hours perusing through various luxury fashion boutiques (and maybe picking up some beautiful new winter cashmere) before finally ending your day at one of Auckland’s best restaurants. Here, we round up five very compelling reasons to pay Commercial Bay a visit right now.
Wax and Wane – Hamish Coleman
Experience Hamish Coleman’s new exhibition Wax and Wane at Season
Known to explore portraiture’s relationship with abstraction in his work, Wellington-based painter Hamish Coleman has taken over the beautiful Season gallery in Commercial Bay with an exhibition, Wax and Wane.Here, Coleman’s new works emphasise the interplay between brightness and obscurity, light and shadow and see the artist draw on traditions of painting and lens-based art to produce an utterly exquisite, almost haunting series that ponders the complex relationships between lived experience, memory, and imagination. Wax and Wane is on now until the 17th of June, and is one exhibition you don’t want to miss.
Elle & Riley
Shop Elle & Riley’s new collection
What better time of year than right now to pick up some new cashmere pieces to stand you in good stead for the chilly season ahead? Luckily, local purveyors of exceptional, luxurious cashmere Elle & Riley have an exquisite new collection that has recently landed in its Commercial Bay store, offering everything we need for padding out our winter wardrobes. From simple layering pieces to chunky knitwear and all of it in a colour palette of warm neutrals with a few soft pops of colour (a light blue here, a baby pink there), there really is something to suit everyone.
Doe Donuts
Drop into Doe Donuts’ cute new spot
If you haven’t already, pay Commercial Bay’s foodie hub, Harbour Eats, a visit this weekend and discover Doe Donuts’ very cute new outpost. Found at the entrance to Harbour Eats, this kiosk-style shop fits the Doe Donuts vision perfectly, with a hot-pink-and-white awning that feels almost Barbie-like, it’s cutesy, cool, and, most importantly, hard to miss.Here, you can indulge in all of Doe’s seriously delicious doughnut flavours, like its signature vanilla glazes and cinnamon sugars, as well as the far more decadent, ever-changing filled doughnuts, which are individually handmade daily and are available from lunchtime.
Origine
Book a table at Origine and take in the beauty of Auckland Harbour
Park up at one of the tables in Origine’s stunning dining room and indulge in a delicious lunch or dinner while taking in some of the best views of the Waitematā Harbour in the city. With a comprehensive menu of mouthwatering French fare, Origine truly has something for everyone. That said, we think that one should never pass up the chance to try something authentically French while dining here (after all, that is the core culinary philosophy at the heart of this restaurant). Origine’s Vol-au-vents starter is one such dish. It sees tasty little delicate pastry bites filled with fresh mushrooms and topped with juicy Burgundian snails, then finished off with the crème de la crème of French cheeses, an 18-month-aged Comté. Delicious.
Aotea
Pick up some premium mānuka honey at Aotea
While the immune-boosting and anti-bacterial benefits of high-quality mānuka honey are widely known, not all iterations are created equal. One of our favourite places at which to stock up on this winter essential is Aotea, with a beautiful shop in Commercial Bay that sells jars of its 125+, 300+ and 500+ MGO mānuka honey, all of which has been meticulously cultivated and left raw and untreated (as nature intended) so that we can reap the full benefits. Such fans are we of this product, in fact, that we recently included Aotea’s mānuka honey as one of our crucial products for staying healthy through winter. As a bonus, this season’s batch of honey can be shopped with a 20% discount at Aotea’s concept store and online.
Seeking to expand its unique offering, popular Ponsonby restaurant Khu Khu has opened a brand new space in Milford, bringing its flavoursome style of vegan Thai food to the North Shore.
The original Khu Khu, on Ponsonby Road, was born from the experiences of Owner Michael Khuwattanasenee, who was inspired to open a vegan restaurant after undertaking a 30-Day Challenge. Over that time, he had struggled to find plant-based options when dining out, particularly at Asian eateries, given their proclivity for meat and for subtle animal-based ingredients like fish and oyster sauces. Khuwattanasenee, who is Thai, decided to take matters into his own hands. He assembled a team of Thai chefs who share his dietary values and together, they developed innovative, plant-based food that remains true to Thai flavours, made with only fresh, vegan ingredients. Unsurprisingly, it was quickly popular, and now, Khuwattanasenee has opened the doors to a second outpost that is set to charm Milford locals in the same way.
The menu at the new spot still adheres to Khuwattanasenee’s ‘quality over quantity’ mantra, and heroes a number of mouthwatering Thai dishes, from small spring rolls made with kumara glass noodles and a sweet carrot sauce to Thai curries, a delicious Pad Thai made with tempeh, and even a mind-blowing vegan ‘duck’ Drunken Noodles (that really has to be tasted to be believed).
While most of these dishes can also be found at the Ponsonby restaurant, there are newcomers on the menu at Milford, too. A Massaman Curry with tender vegan ‘beef’ chunks sits alongside a zesty Thai Beef Salad with lemongrass ‘beef’ chunks and fresh red onion and cucumber. Also, on the dessert menu, a moreish Pandan Cheesecake is set to satiate any sweet tooth, comprising a salty and sweet coconut-vanilla cake with a butter-cookie base and a caramel sauce, alongside a new Raspberry Panna Cotta, where a coconut-based panna cotta is topped with fresh berry and cookie crumb.
The Khu Khu Milford space is intimate and elegant, with a simple palette and contemporary fixtures. It is modern, and welcoming and speaks to the forward-looking, inclusive philosophy of its owner. So, whether you’ve already dined at (and loved) Khu Khu Ponsonby or are simply a Milford local, looking to try something new, Khu Khu’s new outpost is now open and taking bookings. From its flavourful food that offers something completely different to its great, laid-back vibe, this new spot is a must-try in our books.
Opening Hours: Tuesday, Wednesday, Thursday & Sunday — 5pm until 9pm Friday & Saturday, 5pm until 10pm
Long gone are the days when drivers had to choose between powerful performance and practicality, something that has been made abundantly clear with the recent unveiling of Maserati’s new Grecale SUV. In fact, I would argue that some of the best cars on the road now are SUVs — plucked from the soccer-mom sidelines to become sought after by drivers of all kinds, from those who seek speed and grunty performance to those who want comfortable space and luxury, to those for whom practical pursuits are the only priority. Dubious? Let me explain.
The Maserati Grecale plays into its tagline of ‘Everyday Exceptional’ for the way it expertly balances the luxury and technical prowess of an Italian sportscar with the space and functionality of an SUV. Designed to offer a slightly smaller profile when compared to its larger sibling, the Levante, the Grecale is available in three distinct iterations — the GT, the Modena and the Trofeo — each offering different things to different drivers.
In its GT form, the Grecale is Maserati’s expression of a minimalist, urban vehicle that, from its sophisticated interiors (anchored by sleek, leather detailing and burnished inserts) to its four-cylinder, mild hybrid engine (capable of 300 horsepower) is ideal for the design-minded driver. Perfect for an everyday city-ready drive, the Grecale GT offers a balance of performance and poise, and will likely attract a whole new category of driver to the historic marque.
The Modena, on the other hand, has been designed for those who like driving out of the city, for fans of the great outdoors. Sporting the innate, timeless elegance that is expected from Maserati, the Grecale Modena is powered by a four-cylinder, 330-horsepower mild hybrid engine and delivers an eye-catching interior thanks to its recurring, stitched graphic motif that weaves across the dashboard, panels and seats.
Rounding out the trio is the undeniably impressive Trofeo — an embodiment of the most extreme aspects of Maserati, offering pinnacle performance and power. This is the peak of Maserati’s SUV offering. It is the car for sports enthusiasts seeking comfort and luxury, yes, but above all, a driving experience that is second to none. Under the hood of the Grecale Trofeo hums a breath-taking 530-horsepower petrol V6 engine, which (for those who know) was based on Maserati’s iconic MC20 Nettuno engine — an impressive feat indeed. Inside the cabin, the Trofeo oozes cool, from its three-dimensional carbon fibre to its perforated leather, to its chevron motifs that emphasise the car’s dynamism and speak to its eye-catching presence on the road carried by 21-inch alloy wheels with sporty, contrasting callipers.
It’s fitting that the Grecale was named after a prevailing, Italian wind (following the time-honoured Maserati tradition) because it really has blown every other SUV of its kind out of the water. For me, who loves performance but needs practicality, it offers the kind of balance that is truly hard to come by, drawing me in for its striking good looks and unparalleled driving experience and keeping me hooked for the attention to detail.
Here, nothing has been left to chance. The Grecale takes into consideration the lifestyle and comfort of its driver via innovative technology, a best-in-class sound system and a level of customisable comfort that means you can pack your lanky teenagers into the back with zero complaints or embark on a lengthy road-trip without needing multiple leg-stretching stops. When I was lucky enough to take the Grecale Trofeo for a drive, highlights included the immersive experience of the car’s award-winning Sonus Faber multi-dimensional sound system, the generous, 12-inch digital display on which I could control all the features of the car with a simple touch, and the way that I could change the shape of my driver’s seat so that it hugged my form perfectly, allowing me to feel even more comfortable behind the wheel.
On the road, the Grecale offers a driving experience that feels almost bespoke, allowing me to switch between Comfort Mode (perfect for my morning coffee run) to GT Mode (upping the ante for my drive to work), to Sport Mode (which made my expedition to the other side of town a thrilling experience), and finally, to Corsa Mode, which I was privileged to experience by virtue of the fact that I was driving the Grecale Trofeo (exclusive to the most luxurious iteration of the Grecale, this mode transforms the SUV into the truest expression of Maserati’s exceptional performance and history, offering a power and a sound that is almost indescribable). There is also an Off-Road Mode which, being city-bound I didn’t experience first-hand, although I have heard great things.
I could go on about the technical prowess of Maserati’s newest addition, but for someone like me, it is the sum of all those parts, plus the marque’s meticulous design that make the Grecale such an appealing prospect. For those seeking something that will set pulses racing but is still perfectly acceptable for the morning school run, this is the car for you.
There is a plethora of tasty delights for foodies to enjoy this June — each the perfect, indulgent antidote to these cold winter days. From whisky celebrations to pop-up dinners to culinary collaborations, here is everything happening on Auckland’s dining scene this month.
Left to right: Bar Magda’s ube puto souffle and ube sour
Bar Magda Turns Two
Mark the two-year milestone of one of our favourite dining destinations by booking a table at Bar Magda and enjoying a raft of special birthday offerings. First and foremost, the restaurant will be bringing back its iconic (and widely beloved) ube puto souffle and ube sour, which land back on the menu today (the 1st of June). It will also be offering two special, Bar Magda feasting menus available for parties of four or more on Sunday, Monday, Wednesday and Thursday throughout the month of June. Diners will receive a bottle of wine and can choose between the two-course (at $70 per person) and the four-course ($95 per person) sharing menu, with the latter option including Bar Magda’s famous soufflé as part of the dessert.
In addition, on the 10th of June, Bar Magda will be relaxing its Vision of Pinot 2022 the second vintage made by Brood Fermentation from Moutere, Nelson. This wine was specifically made to complement the unique flavour profile of Bar Magda’s culinary offering. On the evening of the release, Head Winemaker Jim Brown will be in the restaurant to pour and showcase the wine, with special glass pour prices on the night.
Suntory’s Hibiki
Suntory Time
Lovers of whisky, take note. The purveyor of some of the finest Japanese whisky around, Suntory, is celebrating 100 years of its pioneering spirit with a pop-up bar on level six of the Seafarers building in Britomart. The House of Suntory Bar will host four special tasting nights for enthusiasts of the brand on Friday the 23rd, Saturday the 24th, Thursday the 29th and Friday the 30th of June. There, New Zealand’s House of Suntory Brand Ambassador Rory Donnelly will take guests through the history of the individual distilleries and a range of expressions including an exclusive tasting of the limited-edition 100-Year Anniversary Yamazaki 18-year-old valued at $4,599 per bottle. This will be accompanied by an exclusive viewing of the Suntory Anniversary Tribute Film, by Sofia Coppola, as well as a selection of delicious snacks made to pair perfectly with the whisky, prepared by the Executive Head Chef of Ebisu and Azabu. Spaces for this exclusive event are limited and tickets are on sale now, so book with haste, we say.
Mor Pop-Up at Annabel’s
This Sunday the 11th of June, head to Annabel’s Wine Bar from 10am for a delicious Italian celebration with the clever pastry maestros from Mor Bakery. There, you’ll find Italian-inspired pastries and a selection of moreish sandwiches made with Mor’s special focaccia, alongside plenty of tasty drinks and spritzes to end your week on a high note.
Ginger Kiss at The Brit
Dubbed the ultimate, winter-warmer drink, The Brit’s new, seasonal cocktail (made to celebrate World Gin Day on the 10th of June) is a spicy, sweet and satiating affair, inspired by the Ginger Kiss biscuit — an iconic Kiwi classic. Harnessing the exceptional flavour profile of Lighthouse Gin’s signature double-distilled drop, the ‘Gin-ger Kiss’ cocktail is made with decadent white cacao liqueur and cream and served in a coupe glass with a sprinkle of nutmeg. Only available until the 30th of June, get down to The Brit to enjoy this cosy drink while you can.
Tala at Bar Magda
TALA at Bar Magda
Another notable happening at Bar Magda this month is the Tala pop-up, bringing modern Samoan cuisine to discerning Auckland diners. On the nights of Tuesday the 13th and Tuesday the 20th of June, Chef Henry Onesemo (ex-Meredith’s, Apero and East St. Hall) will be taking over the Bar Magda kitchen to showcase traditional Samoan flavours through an innovative, modern dining experience. For $90 per person, diners will be treated to an array of snacks, alongside a three-course menu that sees Onesemo tell his own tales of Samoa through familiar ingredients presented with a fresh twist. The pop-ups are a “taster” as we have heard that Onesemo and his partner are looking for a space in which to launch Tala as a standalone restaurant later this year with more pop-up events planned for the coming months. Bookings for its first event at Bar Magda can be made here.
Ata Rangi x Onslow Dinner
Set to host an unforgettable night of fine wine and tasty food, Onslow is welcoming Helen Masters of Ata Rangi wines to the restaurant for a special, one-night-only dinner. On Wednesday the 14th of June, diners will be able to immerse themselves in the award-winning wines of one of New Zealand’s most esteemed wineries, paired with a bespoke,. five-course menu crafted by Josh Emett. Tickets are $260 per person, and can be secured here.
Alex Davies of Gatherings & James Opie of Bryterlater Wines at Roses
In yet another stellar series at Roses Dining Room on K’ Road, Alex Davies of Gatherings is teaming up with James Pie of Bryterlater Wines for a remarkable, two-night-only dinner you don’t want to miss. Davies’ restaurant Gatherings, in Christchurch, is an innovative, farm-to-table concept that, when it opened, was a pioneer in a city that really had no dining scene at all (alongside serving low-intervention natural wines long before they became cool). Opie has been working with Davies for a long time, and after doing seasons at a number of vineyards around the world and across Canterbury, decided to start his own label, Bryterlater Wines. There, Opie adheres to minimal intervention practices in an endeavour to offer wines that speak for themselves. He acknowledges whatever the season gives and uses it to guide his process, using organically-farmed grapes from select sites within the North Canterbury region. Together, these two culinary minds have been collaborating (and good friends) for a number of years, so to be able to experience the expertise of both together at Roses will be something special. The Alex x James dinners will take place on Friday the 16th and Saturday the 17th of June. Book here.
Express lunches at Gochu
If it’s a quick but delicious lunch you’re after, head down to Commercial Bay dining destination Gochu for an unmissable midday deal. From Monday to Friday, diners can discover a delicious Express Lunch menu for $45, comprising four courses of small plates with a rotating cast of dishes — all prepared in 30 minutes or under. Taking the idea of a quick bite and elevating it, Gochu’s new lunch offering is the perfect excuse to escape the office for a midday break.
Alta Seafood Platter
Alta Is Closing Its Doors
Given how hard our clever hospitality operators work to keep their venues humming, it’s always a sad day that a dining destination announces its closure. But, after a few years of highs and lows, the time has come for Alta on K’Road to close its doors, with the last service set to happen on Saturday the 17th of June. Until then, Alta has announced that over the next two weeks, it will be showcasing a menu of its greatest hits with wines to match, inviting everyone in for one last chance to experience the clever culinary stylings of Owner and Head Chef, Georgia Van Prehn. Book your spot here before it’s too late and let’s ensure that this great little spot goes out with a bang.
Poppies x Oyster Inn Dinner
Head over to lauded Waiheke Island restaurant, Oyster Inn for a special, one-night-only dinner with Poppies Martinborough, held on Thursday the 22nd of June. There, diners will be guided on a delicious culinary journey by Josh Emett and acclaimed winemaker, Poppy Hammond, through four courses that combine the finest seasonal ingredients with Poppies exceptional wines. With limited seating, this one-time event is a must for any foodie or lover of fine wine. Tickets can be booked here.
Left to right: Hapunan Ube Donut and Tinola Fried Chicken
Hapunan Pop-Up at Goodside
Lauded Filipino food truck, Hapunan is popping up in a temporary kitchen space at Takapuna’s Goodside from today for the whole month of June. From Tuesday to Friday, 11:30am until 2pm (or sell-out) the team will be serving up a raft of our favourite, flavoursome Filipino bites. Don’t miss your opportunity to find out what all the fuss is about and support some excellent, local culinary talent.
Since opening, MoVida has delighted discerning Auckland diners with its mouthwatering menu, bringing a touch of exquisite, Spanish cuisine to the City of Sails. From flavoursome tapas to larger sharing dishes that serve tender meat and satiating seafood to sides and desserts that round out any meal perfectly, MoVida’s cult-followed culinary philosophy has made a significant impact on the dining scene here, and for very good reason.
Now, the acclaimed destination is launching a special, ticketed dining series, and is bringing none other than MoVida’s Founder, Frank Camorra, over from Melbourne to kick the very first iteration off with a bang. The inaugural ‘Paella and Pincho Saturdays’ is set to take place on Saturday the 17th of June, and will comprise a series of fun, foodie delights including a showcase of over 15 of MoVida’s most popular pincho and tapas, followed by Camorra’s famous Seafood Paella and other tasty treats from Basque Country and beyond, all served alongside a selection of delectable Spanish wines and sherries.
Tickets for this unmissable event are on sale now and are set to be very popular, so we suggest you get in quickly. Beyond this specific event, ‘Paella & Pincho Saturdays’ will continue throughout the rest of the year, with MoVida promising to put on a delicious spread every Saturday from the 24th of June, with paella and pincho served up from midday to 4pm — the perfect way to while away a weekend afternoon with flavoursome food, great drinks and excellent company.
Succession, the show that for four seasons has kept us enthralled, entertained and on the edge of our seats, is finally coming to an end (the long-awaited Succession finale is on tonight). And while we won’t spoil the storyline for anyone who hasn’t watched the series yet (although why you haven’t is beyond us) we have decided to round up a few of the most outrageous, most humorous and most brutal one-liners from across Succession‘s four seasons. What better way to honour the show that has been deemed one of HBO’s best-written to date?
From the ‘ludicrously capacious bag’ to ‘you can’t make a Tomelette without breaking some Gregs’, here are 20 memorable one-liners from Succession that prove why this show will go down in history.
“Are we talking to each other on the deck of a majestic schooner? Is the salty brine stinging my weather-beaten face? No? Then why the f**k are you wearing a pair of deck shoes man?” — Tom Wambsgans, Season One
“It was supposed to be choreographed. That was about as choreographed as a dog getting f****d on roller skates.” — Logan Roy, Season Two
“You can’t make a Tomelette without breaking some Gregs.” — Tom Wamsgans (as read by Gil Eavis), Season Two
“My mum’s getting remarried to a bowl of porridge.” — Roman Roy, Season Three
“She’s brought a ludicrously capacious bag. What’s even in there? Flat shoes for the subway? Her lunch pail?” — Tom Wambsgans, Season Four
“I was wondering, just, in your view do you think it’s possible to sue a person, a grandparent for example, in a way which is like… like in an affectionate way? That might convey, like, ‘I love you and I’m glad you’re a part of my life, but I am taking legal action against you’?” — Greg Hirsch, Season Three
“You don’t hear much about syphilis these days. Very much the MySpace of STDs.” — Tom Wambsgans, Season Two
“What I think he meant to say was that he wished that mum gave birth to a can opener, because at least then it would be useful.” — Roman Roy, Season One
“She’s one of the hard b**ches, right? She’s going to do 36 hours of maternity leave, emailing through her vanity caesarean.” — Shiv Roy, Season Four
“’The ‘Logan Roy School of Journalism’? What’s next, the ‘Jack The Ripper Women’s Health Clinic’?” — Ewan Roy, Season Two
“It’s like Jaws. If everyone in Jaws worked for Jaws.” — Greg Hirsch, Season Four
“What’s that, ‘Date Rape’ by Calvin Klein?” — Shiv Roy, Season One
“Hey hey hey, it’s the Grim Weeper. Tiny tears.” — Jaryd Mencken, Season Four
“Someone could fit through that window. A small person. An attack child.” — Greg Hirsch, Season Two
“Organise a little coup down in old Peru? Put me in a van to Tajikistan? Couldn’t I just be our fun guy in Uruguay?” — Connor Roy, Season Four
“I’m about to take a s**t in your husband’s mouth and I’m pretty sure he’s going to tell me it tastes like coq au vin .” — Lukas Matsson, Season Four
“He occasionally has expressed a distaste in the past for my particular flavour of me.” — Greg Hirsch, Season Four
“If a deal collapses in a wood and no one hears it, is it an SEC violation?” — Roman Roy, Season Four
“So sue me — my lawyer used to work for the justice department, who’s your lawyer? Mr F***ing Magoo?” — Logan Roy, Season Two
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