Following the launch of our definitive resource to the finest eateries across New Zealand, we now introduce the people behind the places. Championing the owners, operators, and teams responsible for our exceptional hospitality industry, we’ve hand-picked seven industry insiders to divulge their dining favourites, from celebrated classics to under-the-radar gems.
Dining Diaries — Michael Meredith
Executive Head Chef and Owner of Metita at SkyCity and Mr Morris
A defining figure in Auckland’s dining scene, Michael Meredith has spent decades shaping the city’s culinary identity. Through acclaimed restaurants past and present — now Metita and Mr Morris — he continues to set the benchmark with food that’s both ambitious and deeply personal. We caught up with the chef to discover the eateries that inspire him most — from casual favourites to the enduring restaurants he believes set the benchmark.
When asked to name the best dish in Auckland, Meredith doesn’t hesitate — though the answer is telling. “I’m a snacky person,” he admits, before declaring Depot’s famous fish sliders his ultimate comfort food. “They’ve been there a long time. Grilled fish, soft white bread, it’s almost iconic, a Kiwi thing. You eat it and it just brings comfort.”
That philosophy — food as memory, threads through his choices across the city. For something casual and satisfying, he finds himself at First Mates, Last Laugh, where the tacos are a summer staple. “You can’t beat sitting outside with a fresh plate of tacos. They’re done so well — simple, fresh, and delicious.”
Special occasions call for something a little more polished. Paris Butter tops his list, alongside Tala in Parnell.The latter, he says, resonates on a personal level. “Henry’s storytelling is unique, and with my Polynesian background I love the way they’re elevating those flavours.” For guests from out of town, Ahi is a given — “a stable restaurant with a great location, telling the story of New Zealand.”
When it comes to drinks and atmosphere, he cites both Esther— “great Mediterranean flavours, a brilliant drinks list, a lively hotel vibe” — and Tempero on K’ Rd, where the energy matches the food. He’s quick, too, to highlight under-the-radar gems like Lillius on Symonds Street, praising the talent behind the pass.
His dine-around day in Auckland might start with breakfast at Honey Bones in Grey Lynn, before lunch at Alma and dinner at The French Café. For unwavering consistency, it’s Apéro that wins his admiration. “Leslie’s been operating for more than 12 years. The team, the offering — it’s always on point.”
Beyond Auckland, Queenstown holds sway, with Amisfield and the sustainably minded Sherwood both earning a place on his list. “Amisfield really showcases New Zealand, it’s a food story place. And Sherwood — the whole package is inspiring.”
In the end, what connects all of his favourites isn’t just flavour, but dedication to the industry that he’s clearly so passionate about. “The ones who’ve invested long term, who’ve committed to hospitality. That’s what inspires me. Food that’s delicious will always stay with you, but it’s the passion behind it that makes a restaurant truly great.”
Following the launch of our definitive resource to the finest eateries across New Zealand, we now introduce the people behind the places. Championing the owners, operators, and teams responsible for our exceptional hospitality industry, we’ve hand-picked seven industry insiders to divulge their dining favourites, from celebrated classics to under-the-radar gems.
Dining Diaries — Geeling Ching
Group Operations Manager at Foley Hospitality
Few figures in Auckland’s hospitality scene are as instantly recognisable, or as enduringly respected, as Geeling Ching. For more than two decades, she’s been in hospitality operations, largely at the helm of beloved Viaduct institution Soul Bar & Bistro. Now, she leads ops for Foley Hospitality — a group that counts some of the city’s top dining destinations as their own. But when she steps outside of Foley’s oeuvre, Ching’s relationship with Auckland’s food scene is one of deep familiarity and long-held affection. Here, she lets us in on her go-to spots and essential orders.
“Grand Harbour will always have my heart,” she says of her top dining destination in the city. “I’ve been going there since I was a child. Yum cha is part of my DNA, and I think of Grand Harbour as the OG.” Another sentimental favourite is Pearl Garden in Newmarket, run by distant family members. “The ladies there must be in their eighties now — but they’re still cooking the same great food. And I’ve always loved a lazy Susan.”
Ask her to name the best dish in Auckland, however, and she won’t be drawn. “That’s like asking someone to pick their favourite child. There are too many. What I can say is how incredible it is that Auckland has evolved to the point where you can dine at every level — and do it well.” She’s quick to champion the chefs she admires most, from Gareth Stewart at Advieh to Tom Hishon and Wallace Mua at Trivet, through to Soul’s “fabulous” Gavin Doyle.
When she craves something casual, it’s to Prego that she escapes. “I love going alone and sitting up at the bar with a pizza and a couple of glasses of red. The wine list is ever-changing, the bartenders are wonderful, and it’s just such a well-oiled machine.” For something a little flashier, Tala is next on her hit list.
Out-of-towners, of course, are ushered straight to Soul. “It has everything — the view, the food, the cocktails, the flowers, the people. It’s trustworthy, and that’s what makes it so special.” But she’s equally fond of exploring beyond her own patch. Rooftop at QT is her pick for drinks — “I love that it’s not too high, you can still hear the hum of the street below” — while below ground, GhostStreet and Nightcar are two spots she insists deserve more attention.
When it comes to dining for the people rather than the plates (or both), she singles out K’ Rd’s Apéro. “Mo has this incredible intuition. He never gets it wrong. You walk in, tell him how your day was, and he’ll just know exactly what you need. And Leslie’s food is beautiful.”
Her ideal day on a plate spans both Auckland and Wellington: a cheese scone with fresh butter and truffle at Pravda (“heaven”), a sunlit lunch with a flight of wines at Somm, a casual bite and glass of something delicious at Beau, and then dinner at Esther, where she describes James as “such a great cook.” For reliable excellence, First Mates, Last Laugh is her go-to. “Judith’s created something so international — casual yet refined, with this incredible lightness. It’s perfect.”
And when she leaves the city? Arrowtown’s Swiftsure made a lasting impression. “We’d been skiing, the sky was blue, the food was great, and the terrace looked out onto the most magical view. It was a pinch-me moment. You don’t get that in many places in the world.”
For Ching, the true measure of a great restaurant lies not only in the food, but in the hospitality — the sense of welcome familiarity, and of really being seen. And, if Soul is anything to go by, she’s well and truly perfected the formula.
Following the launch of our definitive resource to the finest eateries across New Zealand, we now introduce the people behind the places. Championing the owners, operators, and teams responsible for our exceptional hospitality industry, we’ve hand-picked seven industry insiders to divulge their dining favourites, from celebrated classics to under-the-radar gems.
Dining Diaries — Gareth Stewart
Partner Chef at Advieh
Few chefs have left a mark on Auckland’s dining scene quite like Gareth Stewart. With a career spanning close to three decades and two continents, he’s helmed some of the city’s most iconic kitchens, from Soul Bar & Bistro to Andiamo, Jervois Steak House and Euro, before opening his latest venture, Advieh, in 2024. For the past 10 years, he’s also been at the helm of the Nourish Group as Executive Chef, cementing his reputation not only as a brilliant cook, but as one of the most respected and likeable figures in the industry.
Ask him where he eats when he’s not in his chef whites, and Stewart is quick to cite Hello Beasty as a firm favourite, “It’s so consistent, and every time I dine there I know what I’m in for. What Stu has done with the food is just incredible, and the service is always informative, friendly, and intuitive — the staff apprehend everything you want before you even know it yourself.”
When it comes to favourite dishes, his 12-year-old son has the deciding vote. “He’s always pulling my arm to go to Ragtag, and we’ll never go past the duck carnitas tacos with beetroot salsa. They come as a three, but we always order four.” Ragtag, too, is Stewart’s local comfort spot. “The service is great; you’re treated like an old friend the minute you walk through the door, and all of the food is just delicious — it’s spicy, it’s smoky, it’s full of flavour. For comfort food, Ragtag ticks all the boxes.”
For something a little more elevated, Ben Bayly’s Ahiis his first port of call. “Every time I’ve gone there, I’ve left feeling like I’ve experienced something special.” Alma, meanwhile, is where he takes visiting guests. “I love the fact they cook everything with fire. It’s just a different experience. And the food really is something exciting — Jo is amazing, she’s so committed and really raises the bar.” Culprit also earns a mention as a destination that never fails to both surprise and delight the chef, “It’s just so impressive. The way Kyle puts things together is great, it’s always a bit of fun, a bit nostalgic, and just unique. It deserves all of the praise it gets.”
His dream day on a plate reflects both his love of food and his loyalty to the industry around him. Breakfast would be at Advieh, the Turkish eggs with pita, yoghurt and butter. Lunch would be by the water at First Mates, Last Laugh. “Judith Tabron is an incredible owner-operator, and a long lunch there always goes down well.” In the afternoon, Culpritwould re-enter the line-up for drinks and snacks, and dinner would be at Sid Sahrawat’s Cassia. “I’m a huge curry fan, so it’s the perfect way to end the day.”
Lastly, Stewart shares his favourite eateries outside of Auckland, and unsurprisingly (given his own pedigree and the slew of accolades the world-class eatery has earned), Amisfield tops the table. ”Vaughn, he’s just a mad man in that kitchen — he really is pushing boundaries, and to be recognised as one of the world’s top 50 eateries is testament to his skill.” When in Queenstown, Aosta is also an essential stop-off, “I’ve had some great experiences at Ben Bayly’s Aosta. It’s comforting food, a cool setting, and a consistently good experience.” And Embra in Taupō has recently made a lasting impression.
Above all, it seems that for Stewart, what makes a great dining experience isn’t just the food on the plates, but the people behind the scenes. The chefs, operators, front of house staff, and the wider team that turns a good dining experience into a great one — and something much more personal at that.
From the outset, Australian native Richard Jarman’s brand, Commas, has marched to the beat of its own drum. The label’s DNA is woven with an authenticity that feels both rare and necessary. For Jarman, Commas was never about chasing trends or disrupting fashion calendars; its inception was an exercise in bringing personal inspiration to life. “We’re not a brand that’s doing something avant-garde or provocative,” he tells me, “But we have a really authentic inspiration.” That inspiration, rooted in Australian beach culture, is elevated into something elegant and universally resonant at the deft creative hand of Jarman.
Much of the brand’s distinctiveness stems from its founder’s unbridled creativity — a guiding force that threads through every collection, shoot, and experience Commas curates. It’s a creativity that feels pure and authentic in a world of sameness, and stands out for its undeniable clarity. “Selfishly,” Jarman admits, “I love that I get to pull all of my inspirations together. Everything I’m captivated by — art, film, nature, books, even a specific print or fabric — comes together to form the basis of a collection.” In a world that often demands specialisation, Jarman’s wide-eyed curiosity is his secret weapon, allowing him to build a brand that evolves as organically as his own, ever-expanding passions.
Jarman’s path to a career in fashion was far from preordained, however, his path to a creative pursuit certainly was. Growing up in Cronulla, a beachside suburb south of Sydney, he was immersed in a household that valued the arts. His father, once an art teacher who later ran an engineering business, exemplified the dualities that would later define Jarman’s own approach: the interplay between creativity and structure, art and practicality.
Yet, despite this nurturing and inspiring environment, he admits he didn’t have a clear blueprint to follow when it came to his brand’s inception. “At the start, I really didn’t know what or who to look to for inspiration,” he admits. Instead, he learned by doing, by figuring things out on the fly, drawing inspiration from both the past and present, “I come from a family of swimmers,” he tells me, “And all I wanted to do with Commas at the start, the singular vision, was to create the perfect pair of swim shorts.”
So, the brand began humbly, with Jarman crafting a single pair of shorts based on his own personal needs. With the ocean having long played a pivotal role in his day-to-day life, he had spotted what he felt was a clear gap in the market for a pair of swim shorts that not only looked good and reflected his own personal style — something he says was sorely lacking — but performed well too. “I just thought that the swimwear my friends and I had access to felt so disconnected from the rest of our wardrobes — it was almost like, at the time, you had to be a completely different person at the beach.”
But, with no formal training in fashion or design (Jarman’s background was in property at the time, having just obtained his masters and taken on his first corporate job), it wasn’t as simple as whipping up a pattern and sourcing fabrics. “I negotiated a work from home agreement, so I would start work at 5am in the morning, get my inspections for the day done, and then go back to type reports at a factory where I was making Commas in Sydney. And then in my lunch break and as soon as I could finish work, I would just jump on the machines and start to cut patterns, and I somehow convinced the factory owner to help me. So, for the first 12 months, that’s how it went — I was just situated in the factory trying to figure everything out.”
When Jarman first conceived Commas, he kept it close to his chest. A piece of advice he received early on shaped this: “Don’t be someone who talks too much before you’ve actually done anything.” That discipline — the refusal to seek validation before the work was real — formed the foundation of a brand that now speaks volumes without ever feeling loud.
But even in those early days, he was meticulous, determined to get every detail right. Jarman tested the product locally before landing in a few stores in Sydney where Commas resonated well, and soon the brand had been picked up by Matches Fashion. The rest, as they say, is history.
Over time, Commas grew into a full lifestyle offering, celebrated for its considered approach to luxury and its evocative storytelling through striking imagery.
Social media, often a chaotic and noisy space, became an unexpectedly powerful tool for Jarman early on. Living in Australia, it provided a bridge to the global creative community. “It kind of takes a lot of formality out of being able to reach out to someone,” he explains. Through Instagram, Commas connected with stylists, stores, and collaborators, finding a place on the international stage without sacrificing the brand’s inherently Australian soul.
Emma and Richard Jarman
Part of what sets Commas apart is the way in which Jarman and his team build a universe around the brand. Events are far from an afterthought or obligatory marketing exercise; they are extensions of the Commas story and essence, which speaks so beautifully to connection and community. When Commas staged a sunrise fashion show on Tamarama Beach — where Jarman and his wife, Emma, once lived and swam every morning — he invited the fashion world to step directly into his creative mind and, by proxy, witness the direct inspiration for the collection. “I didn’t have to give this big spiel to explain the concept,” he says. “I could just bring people into what actually inspired me, and let it speak for itself.” It was a risk: few believed anyone would attend a 7am show. But they showed up, and witnessed his unbridled vision first-hand.
Other occasions, like a dinner on a secluded beach in a national park, followed the same philosophy. Friends of the brand gathered in a dramatic, untouched landscape, from emerging creatives to a septuagenarian artisan who had once lived with Salvador Dalí. It’s the kind of guest list that speaks volumes about Jarman’s values: authenticity over celebrity, substance over style.
Today, Commas feels less like a solo vision, and more like a family endeavour. Emma, Jarman’s partner in life and business, is deeply entwined with the brand’s story, acting as a Director at Commas’. Their young son, George, has also quietly reshaped Jarman’s worldview. Parenthood, he says, has deepened his appreciation for presence — the very ethos at the heart of Commas. Each morning, the family swim together, a daily ritual that acts as a grounding force. “It’s almost our meditation to start the day,” he says. Watching George experience the ocean with such joy and abandon has been a vivid reminder of what matters. “George has probably spent more time in the ocean this summer than most kids’ do in a lifetime,” Jarman laughs. But behind the humour is a profound awareness: life moves quickly, and the moments that anchor us are fleeting if we don’t consciously hold onto them.
While Commas remains deeply rooted in its Australian identity, its vision is global. Jarman and his team travel to Paris multiple times a year for showroom presentations, hosting small, meaningful gatherings that mirror the authenticity they’ve cultivated at home.
There are also plans to open flagship stores, expanding Commas’ physical footprint in key markets while maintaining the brand’s intimate spirit. Recent forays into the Middle East have proven exciting, bringing together unexpected communities and fostering a new wave of creativity. Through it all, Jarman remains committed to growing at a pace that feels authentic. Not dictated by fashion week calendars or industry churn, but by the internal rhythms of creativity and community.
Another aspect of the brand that feels entirely authentic is the prioritisation of sustainability. For Jarman, this has always naturally sat front and centre, and an emphasis on the quality of garments and well-made fabrics that don’t just feel incredible to wear, but last, is evident across collections since day one. “I think the most sustainable thing you can do, that people don’t talk about enough, is to simply design clothes that will stand the test of time. That’s always been our priority at Commas.”
Ask Jarman what he’s learned through building his brand, and his answer is characteristically humble. “Just how much I have to learn,” he says with a smile. Over time, he’s come to embrace the power of seeking advice and collaboration, leaning on mentors who have walked paths he admires — not necessarily in fashion, but in life. “I think you can look at and draw inspiration from people who you admire, even when it’s not directly related to business,” he reflects. “Their relationships, their health. It’s about making sure you listen to the right people — not just those who speak the loudest.”
It’s a principle that’s quietly evident in the way Commas has grown: with steady, thoughtful resonance.
In the next five years, Jarman envisions Commas continuing to expand its international presence while deepening its core values. The dream is not just about bigger numbers or wider reach, but about crafting a global community that shares in the brand’s philosophy of presence and authenticity. “We just want to keep growing this brand that represents an elegant version of Australian beach culture internationally,” he says. “A really exciting aspect of the brand is that Commas is usually discovered by people going on a holiday, where they’re creating memories, feeling great, and surrounded by loved ones. And I think just being a part of that moment where people feel their best, look their best, and have such a special, memorable time is incredible.”
At its heart, Commas — like the punctuation mark it’s named for — is about taking pause. A moment to catch your breath amid the rush of life. It’s an ethos that feels increasingly urgent in today’s world, and one that Jarman not only preaches, but embodies wholeheartedly. “So often we go through life, and it only gets faster and faster,” he says. “More responsibility, more distractions. But if you can stop and be present, the ride is so much more enjoyable.”
For Jarman, the ocean — the tenet for the beginning of Commas — remains his ultimate anchor. Each morning, swimming with Emma and George is a catalyst for creativity, inspiration, joy — they all begin when we allow ourselves to be fully in the moment.
In a world spinning ever faster, Richard Jarman, through Commas, invites us to step into the stillness — and there, find something infinitely more enduring.
The holidays are here, which means a well-deserved break for all of us — including those in the hospitality industry. Fortunately, there are a handful of establishments keeping their doors open over the break, so if you do find yourself wondering where you can go for a bite out in Auckland, these are the places to visit.
From its delicious food to its sprawling space, Bivacco has found fast popularity with discerning Auckland diners — and for good reason. Thankfully, this summer, Bivacco Bar & Grill will open every day except for Christmas Day. And with plenty of long, summer afternoons on the horizon, we recommend booking a table in advance — especially if you’ve managed to rustle up a crowd for a joyous lunch in the new year. (Although there’s usually always room to squeeze in at the bar.)
Luckily, for anyone hanging around over the break, Andiamo has generously decided to keep its doors open for most of the holidays, aside from the 25th and the 26th of December, and the 1st til the 5th of January. Any other day, you can stop in for some of its delectable Italian-style fare and perhaps nab one of the sought-after street-side tables.
Heading south for the holiday break? In between the turkey and ham, make sure to schedule in a visit to Billy’s in Ayrburn, which has quickly become one of the area’s go-to spots. The most recent addition to Ayrburn’s growing oeuvre of impressive eateries, Billy’s serves up elegant, modern Chinese cuisine in a restored heritage building and will be open every day apart from Christmas Day to feed hungry revellers all festive season long.
Somm is shutting its doors from 22nd December until Boxing Day, opening up again between 27th — 31st December for those staying in the city and looking for a perfect spot to enjoy a festive tipple and a celebratory afternoon in the sun, before taking a break during the 1st and 2nd of January.
Aside from Christmas Day, Soul Bar & Bistro’s hours are remaining more-or-less normal. Despite being closed for Christmas Day, Soul is back open on Boxing Day, with the bar open from 11am and DJs kicking off from 5pm, set to play through to the wee hours to keep the festive spirit going. Soul will also close on New Year’s Day, to give its team some much-needed R&R. Might we suggest you do that too?
Michael Meredith’s impeccable restaurant serving elevated Pacific fare is keeping its doors open throughout the break, only closing on 22nd December and 28th December. With a special Christmas offering available on the day itself, a New Year’s Eve menu, and their usual fare and delightful drinks available throughout the festive period, Metita will be a lively spot to spend a long lunch or convivial dinner over the break.
All of Commercial Bay’s wonderful eateries are staying open for the entirety of the break, only shutting down for Christmas Day, meaning you’ll be able to dine at the likes of Advieh, Ahi, Origine, Gochu, The Lodge Bar, Gemmi and more all summer long.
Securing a table at Amano is not typically an easy task, so while most people are out of town, use this time as an opportunity to dine at this widely-loved, modern Italian restaurant. Amano will only be closed on Christmas Day, before returning to its regular hours for the rest of 2025 and into the new year.
We’re never short of reasons to visit Bar Magda — from their delicious fare and inventive cocktails to the aperitivo hour and more, and we’ll be heading in over the summer (likely for all of the above) and suggest you do, too. They’re shutting up shop for a much-deserved break on the 21st of December after their annual Noche Buena dinner, and opening their doors again mid-January.
The carnivorous amongst us will be delighted to find that Jervois Steakhouse is open for most of the holidays, only shutting its doors between the 25th and 27th of December, then again from January 1st until 5th. Visit the Herne Bay stalwart at any other time and it’ll be business as usual.
Dine in at Park Hyatt’s Onemata and Living Room eateries right through the holidays, with only slight changes to their usual scheduling. The Living Room will suspend its high tea service from the 21st of December, otherwise, you can book as usual, as Park Hyatt is open on Christmas Day, Boxing Day, New Year’s Eve, both the 1st and 2nd of January and beyond.
Our go-to Parnell institution Non Solo Pizza will still be serving its delectable Italian fare and (importantly, given the timing) pouring all manner of lively libations across the festive period, only shutting up shop on Christmas Day and Boxing Day to give their team a well-deserved break.
The Hotel Britomart’s flagship restaurant is welcoming patrons most days over the holidays, including Christmas Day (find details for its Christmas lunch here) and New Year’s Eve (find here). For those seeking a much-needed staycation, we happen to think The Hotel Britomart’s adjacent dining offering is perfect.
The QT Hotel’s Mediterranean must-visit, Esther, is open right through the holidays and is also offering a fabulous Christmas Day feast and a delicious New Year’s menu — find details here — on the 31st of December. The Rooftop at QT is also putting on a fun New Year’s Eve party not to be missed.
Blue: Closed 22nd — 25th December. Open from 2pm until late 26th December — 31st December with a special NYE party. Closed again from 1st January — 14th January.
Bon Pinard: Closed from 22nd December — 2nd January
C — D
Cassia: Closed on 22nd December, 25th December, and 28th December.
Daily Bread: Ponsonby, Point Chev, Britomart, Belmont, Newmarket, New Lynn — Closed 25th — 26th December & 1st — 2nd January. Federal St — Closed 25th December and open from 8th January. Botany, Stonefields, Takapuna — Closed 25th December and 1st January.
Olle: Closed 25th–29th December and 1st–5th January. Open for dinner only on the 23rd, 24th, 30th, and 31st of December, with service starting from 5:00 pm and the last table at 8:00 pm.
Words Sjaan Askwith | PHOTOS Anson Smart | 5 Dec 2025
Set within Melbourne’s leafy inner suburbs, Malvern Residence III by Studio Tate is a home that speaks to connection, to landscape, to family, and to the quiet luxuries of everyday life.
In Malvern Residence III, Studio Tate has crafted a home that is both playful and refined, weaving together tactile finishes, layered colour, and unexpected design details that breathe life into each and every corner. The L-shaped plan embraces a central courtyard, pool, and tiered garden, while a series of terraced floors nestle the home into its natural slope, creating a dialogue between form and landscape.
Inside, the design draws on the soothing principles of Wabi-Sabi, celebrating the tactile, the handmade, and the imperfect. Textural surfaces, from palladiana flooring to hand-glazed tiles and veined marble, lend depth and warmth, while Studio Tate’s signature colour accents infuse spirit, spanning soft blush tones, powder blues, and deep verdant greens. Each shade is carefully placed to enhance mood, enrich function, and inspire emotional resonance.
Togo Fireside Chair from Ligne Roset. USM Haller Bookcase from ECC
The home’s flow begins with a dramatic double-height entry void, leading into an open, inviting kitchen and dining hub where brass detailing and a hidden bar lined with Yves Klein blue cabinetry bring glamour to moments of family life. Beyond, a sunken lounge framed by exposed brick and garden views grounds the scheme in comfort and connection. Upstairs, bedrooms and private living zones balance serenity with adaptability, designed to evolve as the children grow. A ‘cosy corner’ invites play and togetherness, while the primary suite offers calm reprieve, enriched by crafted stonework and layered textures.
Throughout, craftsmanship is elevated, with joinery, stone inlays, bespoke lighting, and artisanal hardware introducing notes of refinement against a warm, homely canvas. The result is a residence that balances luxury with liveability — a home that feels both timeless and deeply personal, perfectly befitting the ebbs and flows of family life.
Malvern Residence III is built on the lands of the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations.
When the mood strikes for bánh mì or a beautifully balanced phở, trawling through Auckland’s endless eatery options can be half the challenge. Vietnamese food has earned its place on our weekly rotation year-round, rain, hail or shine. Thankfully, we’re truly spoilt for choice when it comes to world-class Vietnamese fare. From authentic Hanoian delicacies to mouth-wateringly good street eats — we’ve done the fieldwork to ensure that a stale baguette never graces your plate again. Here’s our guide to the very best Vietnamese food in town.
Finding an interior designer with a distinct vision and capacity for versatility can be challenging. Sarah Foote, the Auckland-based designer known for her work across an array of scales, budgets, and contexts, understands this implicitly, and across the past eight years, has proved her mettle on both fronts.
Despite having renovated houses for over two decades, interior designer Sarah Foote only decided to turn her passion into a career eight years ago, tapping into her experience in management roles and time at Stanford Design School to bring a unique perspective to her practice. It was the ever-evolving nature of interior projects and the always winding path to great design that captivated her, “The process of creating and solving the complex puzzle that unfolds in every project drew me to interiors initially,” she tells me, adding, “My initial focus of villa renovations has evolved into multi residential projects and new builds, however the intent to create a seamless experience for clients still remains the same.”
For Foote, despite the context or client, her core philosophy is always the central axis around which everything evolves: “Every project is rooted in understated elegance,” she shares, “Spaces should have personality, but not feel too trendy.” As such, the sought-after designer looks to the honesty of materiality and the humanness of her clients for inspiration, drawing heavily on each inhabitant’s unique story and the materials that organically speak to her once she has an idea of requirements and restraints.
“Every project is rooted in understated elegance. Spaces should have personality, but not feel too trendy.”
Advocating strongly for enduring design, Foote places a firm emphasis on education up front, providing her clients with expert guidance on what will withstand long-term, and what might look great in the moment but won’t translate in a decade’s time. “Not everything needs to be a feature,” she states pragmatically, “In a world of Instagram and Pinterest, clients become overwhelmed with ideas. My role is to establish how to create cohesion.”
The designer has become an expert in creating elegant yet liveable spaces, crafting quietly luxurious homes that feel like a reprieve from the busyness of everyday life. Materiality plays a central role, and certainly brings an obvious grounding quality to the homes she works on, but there’s more to it than that; Foote is adept at cultivating a real sense of peace and belonging, “A home, above all, needs to be livable,” she shares.
Elysian Apartment 301
Most recently, Foote has been working with Crosson Architects on her first multi-unit project in Elysian — a premium development of 16 architecturally designed apartments in the heart of Parnell. The project aligned with her own ideals and ambition, and the clarity of the design spoke to her ethos of quality and restraint. This shift in scale, moving from free-standing villas to multi-level apartments, was an opportunity the designer relished and has been preparing for in the background for some time. “I’m more process-driven than ever before,” she shares, “Something that my previous career has been an invaluable support for.”
In quintessential style, the Elysian’s interiors are elegant and understated while maintaining a distinctly luxurious edge. But this project is just a singular example of a wider body of work that speaks so beautifully to the New Zealand lifestyle — laid-back, with an edge.
Elysian Apartment 303
Despite the scale she’s working to, Foote’s work is steeped in a reverence for materiality and respect for the individual needs of the inhabitants she’s designing for, bringing her unique penchant for functional and character-rich design to each and every project. “I love that with all AI and other emerging technologies I’m able to constantly improve the process side of my business, however, what I love most and get most excited about is that it’s still a people-centred business,” she states with pride, “We’re there to enhance the lives of clients with beautiful homes.” And in that respect, it’s evident that Foote’s practice extends well beyond spatial design alone.
In the heart of Britomart, two adjoining new venues have opened their doors, combining exceptional hospitality from Savor Group (famous for eateries such as Amano, Non Solo Pizza, and Bivacco), and the latest in golf simulation tech to create a venue for play, competition, and connection.
At Bar Ziti, a laneway bar and Italian kitchen, you’ll find casual, produce-led fare sure to satisfy. Small plates take centre stage, with the likes of pizzas, hand-rolled pastas and perfectly crisp calamari available from lunch ‘til late. The menu leans into Italian classics with a modern edge — think brisket lasagne croquettes finished with Parmesan, prawn spaghettoni rich with lobster bisque and nduja butter, and a comforting lamb shank ragù pie. For something to share, the cured meat plate or a round of garlic pizza bread makes the perfect start. It’s generous, flavour-packed food designed to mix, match, and linger over.
But it’s not just about the food. Bar Ziti is your new Britomart go-to, where ice-cold Peroni pours straight from the tap, cocktails are playful with a polished edge, and the wine list balances local drops with international intrigue. The atmosphere blends laneway ease with sharp service, making it just as suited to an after-work spritz as it is to a long weekend dinner.
Grilled Rib-Eye
For Britomart locals, city workers, and travellers alike, it’s a space to unwind with a drink in hand and something delicious on the table. And, in true Italian style, Ziti is also bringing Aperitivo culture to town. From Monday to Friday, kick things off with complimentary small bites and drinks in the early evening, starting Wednesday, October 1st.
Be it a pre-golf bite and beer, a post-swing meal and debrief, or just a lively spot to settle in for something delicious (even if you’ve never swung a club in your life), Bar Ziti delivers on all fronts.
Flush Golf
Right next door at Flush Golf, a Trackman golf simulator awaits. The gold standard in golf tech, Trackman is tour-proven and player-approved, combining radar and high-speed cameras to capture every nuance of your swing and ball flight, delivering instant feedback, stunning visuals, and the most realistic indoor golf experience you can have — without stepping onto a fairway.
Trackman golf simulator
Designed as a true golfer’s playground, Flush redefines urban golf, with everything from exclusive memberships and private coaching to high-energy leagues and social nights (complete with post-round drinks). Marcus Wheelhouse — one of New Zealand’s most respected golf coaches — and a dedicated team are also on hand to offer world-class golf coaching. Regardless of whether you’re brand new to the game or chasing your personal best, they’ll help you unlock your full potential. And, if you like to level up your social golf and get competitive, there are plenty of opportunities to prove your prowess — from a weekly Wednesday night cup after work, to the six-week spring league, kicking off on October 6th.
If you prefer to keep your dining course-side, too, a dedicated Flush menu delivers everything you need to feed your possie on the virtual course, from bite-sized burgers, pizza, and fried chicken to cold beer and cocktails, so you won’t miss a beat.
If Flush Golf sounds like a bit of you, make sure to secure a foundation membership in the coming weeks, or simply turn up any time you fancy to give it a go — walk-ins are always welcome. And if you’re looking for a tasty bite in the heart of the city, we’ll see you at Bar Ziti.
Bar Ziti Opening Hours: Monday — Sunday, 6:30am until 11pm
If you’ve ever winced while tossing out a stale croissant, stone-cold spring roll or wilted spinach, there’s a new free-to-download app that you’ll definitely need to download. Too Good To Go — the world’s largest marketplace for surplus food — has officially landed in New Zealand, launching first in Auckland.
Born in Denmark and already a runaway success throughout Europe and the UK, Too Good To Go is a mission-driven company that’s saved more than 500 million meals from ending up in the bin. In the UK alone, it’s currently sitting at #3 in the Food & Drink App Store, outranking the likes of food delivery juggernauts Uber Eats and Deliveroo, with TikTok users (nearly 90,000 videos and counting) documenting their “Surprise Bag” hauls of bargain baked goods and café quality fare.
The concept is deliciously simple: local bakeries, restaurants, and grocers list their unsold food at the end of the day, users reserve a “Surprise Bag” via the app for as little as $8 then swing by to collect it. The catch? You don’t know exactly what you’re getting until you open your surprise bag — but that’s half the fun.
Left: Catroux. Right: Pie Rollas
Everyone from Westmere favourites Beabea’s and Catroux, to Ponsonby Road’s Beau Deli, Daily Bread, Pie Rollas and more are among the first local heroes to get behind the launch, with more partners rolling out nationwide in 2026. App users are granted access to good food at a great price, hospitality businesses minimise their footprint, and we all make a dent in the staggering 2.5 billion tonnes of food waste that’s generated each year — it’s a win-win.
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