This summer, Martinborough’s The Runholder invites visitors to an enjoy an unforgettable season. A packed calendar of events ensures there’s plenty to choose from, with highlights such as Lighthouse Gin’s new permanent distillery — where you can sip G&Ts or, indulge in an informative masterclass, and the unveiling of chef Tim Smith’s seasonal menu, which you can sample at a series of unmissable culinary experiences.
Those planning to celebrate Wellington Anniversary Weekend can do so with music, fine food, and wine at the NZ Symphony Orchestra dinner, a Gin Garden Party, and Toast Martinborough’s vibrant festivities.
Here, we round up everything happening at the exceptional destination across the coming months.
Festive Feasts & Lighthouse Gin’s New Permanent Home
The Runholder welcomes Lighthouse Gin to its new permanent distillery home this season, where, through floor-to-ceiling windows, those visiting will spot the custom-built Lighthouse Distillery copper still, handmade by Germany’s CARL — the world’s oldest still manufacturer. Sip a G&T while watching the distiller at work, or join an intimate masterclass to explore the Lighthouse story and gin-making process.
Meanwhile, those dining at The Runholder will discover a new a la carte menu by Chef Tim Smith celebrating summer with dishes like slow-cooked lamb shoulder with mint chimichurri and agria gnocchi with white truffle. Available daily for lunch and on Friday and Saturday evenings for dinner, guests can also indulge in a three-course tasting menu with paired wines.
And for anyone yet to make Christmas Eve or New Year’s Eve plans, celebrate the festive season with a three-course Christmas Eve lunch of fresh fish, lamb, and decadent dessert, or a four-course New Year’s Eve dinner, featuring optional festive additions like oysters and chargrilled crayfish. Expect fresh, seasonal ingredients and expertly paired wines, making these events an unforgettable culinary experience this festive season.
Looking ahead to Wellington Anniversary Weekend The Runholder also has a line-up of inspired events celebrating the iconic local wine and food festival, Toast Martinborough.
The Runholder is celebrating the opening of Toast Martinborough Weekend in style, with an evening of fine food and music on Friday 17th January, in collaboration with New Zealand Symphony Orchestra. A string quintet of NZSO musicians will perform upbeat Latin pieces alongside a summer feast of fresh Wairarapa produce prepared by chef Tim Smith and his culinary team. Guests will be welcomed with canapés and aperitifs before being seated in the dining room for the ensemble’s performance of hot, fiesta-inspired pieces between three sumptuous courses of fresh fish, local meat and decadent sweets.
Settle in for an afternoon of gin at The Lighthouse Gin Garden Party, back again with a new Wellington Anniversary Weekend date in 2025. Martinborough’s own craft gin, Lighthouse, is starting the Toast Martinborough party early with an afternoon of music, local fare, Lighthouse gin & tonics, and cocktails from 12pm-5pm on Saturday 18th January. Join Distiller Rachel Hall down at The Runholder’s cottage and shaded gardens for cocktails, and indulge in some tasty food from the local food trucks as live music provides the perfect backdrop for dancing away the summer afternoon.
Join the winemakers of pioneering Martinborough wineries Martinborough Vineyard, Te Kairanga and Palliser Estate for a special Winemakers’ Dinner on the eve of Toast Martinborough (January 18th) and discover the next layer of this region’s coveted wines presented by the winemakers themselves. John Kavanagh of Te Kairanga, Tom Turner of Martinborough Vineyard and Guy McMaster of Palliser Estate have expertly selected some of their finest varieties and vintages to pair with a culinary feast which will see guests treated to canapés and four courses of fresh, local fish, prime cuts and decadent sweets, designed by The Runholder head chef Tim Smith in collaboration with each winemaker.
Raise a toast to Martinborough on Sunday 19th January, as you stroll your way down the vineyard-lined Festival Road from 11am and explore eight iconic Martinborough wineries at your leisure, including Te Kairanga, Martinborough Vineyard, Palliser Estate, Poppies, Luna Estate, Moy Hall, Tirohana and Ata Rangi. Indulge in the exceptional wines, delicious food and live music at each winery location and make the most of the long summer afternoon — dining and dancing into the early evening.
Settle in at the Runholder’s shaded cottage gardens for for a day of delights where bubbles, rosé and pinot will be flowing from Martinborough Vineyard, Te Kairanga and Palliser Estate wines, alongside vintage and magnum wines. Fine festival food by Crabshack, Shed 5 and Mao &Co will be perfectly accompanied by the summer tunes of the Uptakes, Ricky Boyd and the Boomshack Band, and DJs Takas, Jen Kyle & Coda. Offering prime views of the rolling hills and vineyards, it’s the perfect vantage point to immerse yourself in Martinborough’s breathtaking landscapes. Tickets for all toast weekend events are available here
Martinborough presents the perfect long weekend getaway. A scenic 1.5 hour drive through the Remutaka Ranges, or quick 25 minute helicopter ride from Wellington, and boasting some of the country’s best vineyards, most exceptional scenery, and exquisite dining destinations such as The Runholder, it’s the ultimate escape.
Words Sjaan Askwith | PHOTOS Amber Jones | 17 Dec 2024
Scientist, environmentalist, activist, TV personality, producer, public speaker, ocean-lover, quintessential Kiwi and New Zealand’s very own ‘Shark Man’, Riley Elliott has achieved more in his 37 years than most do in a lifetime. With a novel approach to sharing what is often highly scientific information in a digestible and impactful way, Elliott harnesses the provocative power of photography and videography (coupled with his easy nature and relatability) to inspire action for the oceans and incite change. Here, he shares his journey thus far — from jaw-dropping shark encounters to social impact, how fatherhood has shifted his focus, and the deeper purpose behind his ‘science for the people’ approach.
Dr Riley Elliott has lived a life many could only dream of — though, for some, it may well be the stuff of nightmares. As a scientist focussed on the behaviour of sharks, Elliott’s work sees him regularly jumping into the ocean with some of the world’s most capable predators, although, as he’d quickly tell you — it’s not all Jaws theme songs and traumatising triangular teeth.
Elliott’s penchant for exploration and reverence for the natural world began when he was just a boy. As a ‘curious nature kid,’ the Vancouver-born, New Zealand-bred scientist had a very outdoorsy upbringing, spending his childhood with wilderness on his back doorstep, “I spent the start of my life on the northern edge of Vancouver, and the proximity to nature was incredible,” he muses, “But I was also at the forefront, I guess, of human-nature conflict.” He recounts the moment that, at just four-years-old, changed the course of his life, “Right in our backyard, there was a big pit with spikes at the bottom and a chain link cover. I can vividly remember realising that it was a bear trap. Even at such a young age, I couldn’t understand how you could kill an animal for just being itself.” He continues, “I think to be able to have a conscious mind to human-nature conflict at that age definitely hinted at where life might take me.”
Relocating to New Zealand at five (his mother, a Kiwi, wanting to raise her children at home), time spent in nature quickly became time spent in the sea, with the self-proclaimed ‘waterman’ discovering his love for not only the ocean itself, but all manner of water-based hobbies — eventually adding surfing, spearfishing, free diving and scuba diving to his oceanic oeuvre. Elliott’s upbringing, by his own account, was wholesome and largely grounded in academia. With a doctor-lawyer family of six, Riley was a born explorer of the body and mind — and his family have been his ultimate fount of inspiration since boyhood.
Throughout our time together, Elliott frequently quotes his father, who he later tells me instilled in him a fundamental drive and pragmatism, “Dad always said to me — figure out what your passion is, and then work really hard at it. If you do that, you can be successful at anything.” He adds, “I think that’s been my blind beacon of success ever since.” He also tells me of the commitment his mother showed her family, “Mum’s humanistic approach taught me a lot about hard work and dedication,” he says.
After finishing school, Elliott’s parents encouraged him to take a gap year, and it was during this formative period that he realised, definitively, that nature had his heart.
Returning to New Zealand to study, Elliott talks of knowing his direction, but not his path. With passion as his guiding force, he took courses in zoology and marine biology, geography and geology, accumulating various qualifications on the side — from diving certificates to marine licences, before, weeks out from graduation, as he sat questioning what came next, a poster on the wall captured his attention. Call it fate, or just good luck, but it was this sheet of paper that would change the course of his life — sending him on an adventure to South Africa to study the behaviour of sharks. With obvious passion and talent in the field, following a short internship, he was invited to stay on and help to run the Oceans Research Great White Shark program, and these apex predators have been foundational to his career, and life, ever since.
“As I sit in the boat preparing to go and hand-feed a great white, I definitely ask myself ‘am I up to this?!’”
Combining his learnings from university with this real-world experience, Elliott quickly proved himself in the field of shark research, turning his fear (“The first time I saw a shark in the wild, I panicked — scrambling to the surface and peeing in my wetsuit.”) to fascination, and finding his niche. But, for Elliott, while sharks are undeniably a love of his, they’re what he refers to as a ‘catalyst creature’ for his broader passion: preserving the ecosystem of the ocean. “They’re the pin-up boy; the easy sell. Like anyone who works in marketing will say — you use the glossy thing to attract attention.”
And sharks have proved an alluring drawcard indeed. Not only for the unique set of issues they face as a species (many of which Elliott works to combat), but the message that accompanies the irony of the fact that the animal we fear the most is one of the most fundamental on the planet. “Sharks are the oldest existing animal on earth, and the apex predator of every oceanic niche,” the scientist explains, “There’s 500-odd species of them that are the king of each of their little realms, and without them, you would see a collapse in the ocean ecosystem that they’ve created stability in for over 400 million years,” he adds passionately, saying that for him, sharks are the hero, not the villain.
A lot of Elliott’s frustration — and drive, as both a scientist and passionate environmentalist, stems from people’s disrespect for animals in their natural homes, “You can’t hate an animal for doing what it’s done long before we even existed.” He says, adding that without sharks, we wouldn’t be here, “The ecosystem of the ocean — from the sharks at the top to the phytoplankton at the bottom, affords us every second breath of air we breathe. I don’t think people realise how fundamental ocean ecology is to humanity.”
Following his time in South Africa studying these incredible predators, and a brief stint adventuring abroad, Elliott returned to New Zealand to undertake a PhD, taking the path less travelled (as I quickly come to learn isn’t at all surprising), and completing a non-conventionally funded body of research, largely supported by the public and later, his TV work. The scientist is candid about the lack of government backing he had, despite the positive impact his work would come to have on our country — and the world at large (his PhD was focused on the behaviour of blue sharks, and uncovered staggering insight into their decline). He talks of the few available scholarships being afforded to international students that were “solving problems for big corporations.” But ultimately, it was the very fact that his work was self-driven that opened his eyes and set him up for his unique career. Elliott’s prodigious PhD contributed to a change in government legislation both here and abroad, to stop the sordid practice of shark finning — a momentous milestone, and an incredible feat for such a young scientist only at the outset of his career.
It was ultimately the public getting behind Elliott that got the government’s eyes on the issue, and it’s instantly evident that Elliott’s uniqueness lies in his ability to communicate complex, scientific information to the masses in a way that actually captures people’s attention — and resonates. He takes a ‘science for the people’ approach, harnessing the provocative power of photography and videography (coupled with his laid-back nature and relatability) to inspire action and incite change. “If you do something with purpose and passion, people get behind you.” He tells me, adding that his wife, photographer, videographer, and director, Amber Jones — through her innate ability to capture emotion with her lens, has been foundational in communicating the message they collectively stand for. “[Amber] possesses this incredible talent for capturing a moment in a way that stirs emotion,” Elliott tells me with palpable pride, “and it’s through her captivating imagery that we’ve managed to get people’s attention — and ultimately, get eyes on these important issues.”
Elliott strikes me as someone who people are instantly drawn to, so likeable and down-to-earth is his nature, and it seems the people he’s welcomed into his orbit have been more than willing to support him in his purpose-driven endeavours. His foray into TV is a prime example — coming about by happenstance off the back of a friend seeing his potential during a bout of field work for his PhD.
Out on a tagging expedition, Elliott’s friend and mentor, Mike Bhana, who has a background in filmmaking and TV and is also a “mad shark man”, turned to him after seeing how he interacted with the sharks and said “I think you could be quite good in front of a camera.” He began filming, and that early footage ended up forming the basis for Elliott’s first show — Shark Man TV, an underwater adventure series which followed Elliott, as a new generation shark scientist, as he worked with shark researchers, divers, fishermen, and of course, the sharks themselves, as he set about disproving the myths that surround these apex predators.
Fast-forward a few years, and Elliott got his big break — landing a show on Discovery Channel’s Shark Week, watched by 30 million people during its week-long annual run. Off the back of his first docu-series, a call came in from the franchise asking him to narrate a show “for $500 and a dinner in Dunedin”. He jumped at the chance, and clearly, they liked what they saw, because the calls kept coming in year after year, as the volume of offers began increasing, and the names on the call sheet began to carry more weight.
It quickly became apparent to Elliott that there was more to these shows than simply being a front man, and he found himself becoming more heavily involved with logistics, ideation, writing, and, fast-forward a few more years, ‘Shark Man’ found himself on the producing credits, too, having proved his mettle and earned the respect he so deserved.
Resting on his laurels isn’t in Elliott’s nature (his high-achieving family may have something to do with that), and despite the success that he was seeing, he knew there were gaps in his skillset, and quickly set to work plugging them. He began taking masterclasses in business, and soaking up knowledge from those close to him. This observational quality that seems so innate to Elliott has undoubtedly been foundational to his success, both in and out of the water, and it’s also what allowed him to recognise where his passions lie, “I realised by observing those around me what I truly enjoyed, which was telling the stories — and with that comes writing them.” Thus, his career transitioned into a split of in front of and behind the scenes work, starring in and producing his own shows. But, he’s quick to tell me that, these days, it’s the team around him that makes what he does possible, “Just like the shark in the ecosystem, I’ve learnt to find my place in all of it, knowing capable, passionate people surround me — and I’ve learnt to put my trust in them.”
We discuss the shifting landscape of the entertainment industry, “Audiences now, they’re distracted and easily lose focus — they just want to be entertained. And that’s great if you’re watching Friends, but I’ve always done this for the animals and to shine a light on their issues.” Elliott reconciles, “But, as I learnt from [David] Attenborough, you can’t paint the negative,” he says, “I’m so privileged to have the biggest megaphone in the world on sharks, and to be able to create science-based shows that are both informative and dramatic by nature.” He continues, “Through the use of epic imagery and footage and impressive tech, you can, for example, figure out why a collection of shark attacks are happening in one area. And that’s compelling TV, but it’s also dispelling myths about sharks in a way that is only possible by scientific understanding.”
He’s adamant about balancing drama with scientific integrity, and he respects the line between education and entertainment. Shark Week — who are in the business of entertainment, are privy to the issues sharks face, contracting scientists to tell the stories that ultimately shift the dial, and are rooted in science. He adds that there’s a careful balance to be struck — something Elliott has, over the years, mastered the formula of, “If I just did the science, it would sit unread in a journal, and if I just did the dramatic TV, it would be exploitative and unhelpful to the animals,” he says. While acknowledging that things are changing, Elliot is resolute in the demands of viewers (and his career prospects) never superseding his morality, “It’s getting harder and harder to hold onto the moral fibre, because audiences are seeking instant gratification,” he pauses, “But I’m a scientist by trade, and would never cross the line for the sake of entertainment, at the risk of losing my credibility.”
About the future, despite the many challenges humanity faces — much of which is on clear display for Elliott daily, the scientist remains optimistic, “I do believe we can, and are, changing human nature,” he tells me, adding that he knows we have a long way to go before we see real change on a global level, and, while systemic change is fundamental, we all individually have more power than we acknowledge, “The biggest thing I’ve learnt is the power of the people.” Unsurprisingly, David Attenborough is his ultimate inspiration, “Like I learned from Attenborough, you disseminate complex scientific understanding and important messaging through this beautiful imagery,” And that, he tells me, is what shifts the dial — inspiring people to take small, collective steps towards the betterment of the natural world, and their own futures by proxy.
Elliott muses on what a privilege it is to interact with so many incredible creatures in the natural world, but, no matter how many hours he spends in the water, he’s still not — and perhaps never will be, immune to the fear that plagues us all, “As I sit in the boat preparing to go and hand-feed a great white, I definitely ask myself ‘am I up to this?!’.” He adds with refreshing honesty, “I’m afraid of sharks. You should be afraid of sharks. You’d be an idiot if you weren’t scared of a lion or a tiger or a shark, because they’re very capable.” But, he adds, it’s how you respond to that fear that’s important, and it should be from a place of respect, not malice.
I ask whether there have been any moments in his career where he’s felt unsafe in the water, despite knowing all he does about the behaviour of sharks and having spent the better part of the last decade sharing the water with them. Elliott describes a particular encounter, where he and a friend were filming with a large mako shark in relatively uncharted waters, when he got a gut feeling it was time to get out of the water. “We ended up getting back to the boat and turning around to see a huge mako skyrocketing from depths at the mako we’d been swimming with. We expect an atomic bomb of blood, but sharks can detect vibration using their lateral lines, so it avoided the attack, but we wouldn’t have, and two minutes earlier we were right there — the smaller, more incompetent targets. We likely would have been sliced in half,” he quickly adds that it wouldn’t have been the shark’s fault — that’s just how makos hunt.
While on the topic, I can’t help but to ask, with summer on the horizon, what advice Elliott would give to anyone who’s afraid of what lies beneath. “We’ve got to treat sharks as the intelligent animals they are, and the easiest way to do that is to understand a bit more about them,” he tells me matter-of-factly, emphasising the importance of education, and stating that, were we more educated about different species’ behaviours, we’d be much better-equipped to manage an encounter. “But, what I would say is go swimming! Enjoy the summer, enjoy the ocean. Sharks do not eat people, they very rarely bite people, and when they do, it’s generally because we’ve overlapped with or acted like their food.” The scientist states, “The reality is, if you go in the ocean, you’re going to see a shark at some point, because that’s where they live,” He pauses, “But, at the end of the day, a shark isn’t a demon; it’s a cautious, calculated, highly intelligent, and really cool animal that’s super capable and deserves respect.”
When the notion of respect comes up, I realise that one of Elliott’s most endearing qualities is the way in which he seems to operate from a place of respect — in all facets of his life. Respect for the natural world, respect for animals, and respect for his field.
Fatherhood, Elliott tells me, has stretched and challenged him in ways he couldn’t have anticipated, “[Becoming a father] is the hardest hurdle I’ve ever faced, and I’ve done some pretty gnarly shit!” He adds that his daughter has offered fresh perspective when it comes to his future aspirations, and only further fuelled his desire to do his part in preserving the natural world for future generations.
On the topic of parenthood, I’m curious as to whether, given his background and knowing what he does about the impacts of climate change, he second-guessed having a child; his answer is resolute: “I would never not have a child because I don’t think there’s a positive future, because that’s not who I am — I believe that change can happen.” He tells me he’s optimistic for a future that includes having all of the beautiful creatures in the ocean, and that there has already been some really positive industry change. Now, for him, it’s about empowering and inspiring future generations to take accountability, something Elliott thinks needs to happen by getting kids to step offline and immerse themselves in nature to get a true grasp on what they have to lose. If only they’d look up from their phones.
For Elliott, people disengaging with nature is one of the issues that keeps him up at night, and continues to motivate his work. As a result of our insular, phone-first lifestyles, we’ve lost touch with the exact thing we should all be desperately trying to protect and preserve, and, according to the scientist, time’s fast running out. “We need leaders to step up,” he states with conviction, “As a marine scientist, I’m telling you that, in my lifetime, we’ve already lost so much,” adding that he wishes those in positions of power — be it politically or by running a business or by being a person of influence, would realise what’s right and make change.
As such, Elliott will continue his work in ocean ecology, advocating for the ocean and inspiring change via his academic research. “We need to wake up to the reality of our part in the dissolving of the ocean’s complex ecosystem,” he states with passion, telling me that the issues are right on our doorstep, “In the Hauraki Gulf, sedimentation is a huge issue. The mussels are almost unable to form due to the acidification in the water from farm, forestry, and industry run-off, and if mussels disappear, the delicate ecosystem starts to fall down.” Ultimately, Elliott believes that the solution to inciting substantive change lies in education — something he has seen in practice when contributing to passing the bill to ban shark finning.
But, for now, while his work will always be a fundamental part of who he is, having just finished building his and his wife’s dream home in the Coromandel, his focus is carving out time to dedicate to his family (Elliot and his wife have a one-year-old daughter) and getting back to that ‘nature kid’ mentality that was the catalyst for it all. Recalling that foundational experience he had with the bear trap in Vancouver; it strikes me that Elliott possesses a special kind of compassion and understanding that I wish we were all born with. I’m sure the world would be a much better place if we were.
Throughout history, yachts have been synonymous with affluence, glamour, and the upper echelons of society. Today, yachts largely remain the vessels of the elite, with larger boats offering serene escapes for Hollywood stars seeking respite on the Mediterranean’s sunlit coasts, and the smaller iterations used as private modes of transport in the world’s most glamorous cities.
Yet, despite Auckland’s unique proximity to water and the islands, the luxury travel experiences to Waiheke and surrounding islands have remained limited — until now. Enter LussoMare, an exciting new venture that seeks to provide an exclusive, luxury alternative to the existing travel offerings.
At the heart of LussoMare’s offering is the exquisite Wally 43 dayboat, Incognito. A stunning embodiment of Mediterranean opulence, Incognito redefines the personalised on-water experience. Blending sleek design with peerless performance, this state-of-the-art yacht accommodates up to eight passengers and two crew, offering an intimate, discreet, and entirely bespoke voyage across the Waitematā Harbour, to Waiheke Island and beyond.
Crafted to embrace the Kiwi summer, Incognito is a marvel of thoughtful innovation perfectly suited to any and every excursion. Its sun-drenched decks, shaded retreats, and adaptable spaces transform seamlessly into a floating playground, delivering an experience as dynamic as the Auckland coastline itself. Advanced stabilisers ensure smooth sailing in any conditions, while air-conditioned interiors provide a haven of comfort, even on the warmest midsummer days.
LussoMare brings the legacy of European elegance to New Zealand. Whether for private charters — with the options to fully customise a day on the water island-hopping, visiting vineyards, or simply relaxing offshore with onboard catering, a vast swim platform, and a Seabob for added fun, to luxury transfers — offering an alternative to a helicopter ride and simply whizz across the harbour to Waiheke direct from Bivacco (champagne in hand), LussoMare bridges the gap between luxury and accessibility to offer a novel service set to change the way we think about water transport.
With a professional and attentive crew, LussoMare’s promise is one of personalised journeys, seamless comfort and ultimate discretion. Whether it’s a serene escape or an indulgent celebration, LussoMare delivers an unforgettable experience every time — tailored to discerning Aucklanders looking to live la dolce vita.
Perched atop Tyler St Sport, Portside Cocktail Bar is Britomart’s newest gem — a laid-back cocktail bar and rooftop terrace with breathtaking views of Auckland’s sparkling harbour. Intimate yet lively, this centrally-located retreat offers an elevated escape for cocktail connoisseurs in the city.
Tyler’s Nightcap, a blend of Whiskey, vermouth, honey & orange bitters
At the heart of Portside is its carefully curated menu of artisanal cocktails, including two delightful sharing options. For yourself, sip on the vibrant Crime of Kiwi — a bold mix of tequila, kiwi, and jalapeño, or savour the indulgent Golden Halo with its blend of gin, butterscotch, and white chocolate. For group gatherings, the Jasmine Oasis — made for sharing and infused with jasmine and green tea vodka — is a refreshing centrepiece.
Left: Golden Halo, a blend of gin, butterscotch, white chocolate, chilli and advocaat cream float
Sharing a kitchen with the newly-opened Tyler St Sport downstairs, the menu runs the gamut from crowd-pleasing bites (sesame prawn toast and fried pickles both feature), to moreish larger plates — from char siu pork rolls to a tasty take on a classic prawn cocktail.
Left: Azalea, a masterful blend of Monkey Shoulder, blackberry, cinnamon, Campari, cherry smoke, and old-fashioned bitters. Right: CHILLI PEPPER PRAWN TOAST
Portside is also available for private hire, offering an intimate space with stunning views for get-togethers of up to 50 people.
Open Thursday through Saturday from 4pm — late, Portside promises a memorable experience, from sunset to last-call. Enter through Tyler St Sport (located at 46 Tyler St in the heart of Britomart) and discover the city’s newest rooftop escape.
Opening Hours: (Enter through Tyler St Sport) Thursday — Saturday, 4pm — late
“I wanted to blend my experiences from Korea and New Zealand to craft a spot where tradition and creativity meet — a place where everyone feels welcome,” Daniel Kim tells me as we discuss his new coffee shop in the heart of Grey Lynn — Café Richmond. After spending around a decade in the industry, Kim wanted to draw on his experience to create something of his own — “a spot where anyone can relax and enjoy great coffee, warm vibes, and beautiful music.”
As such, the undeniably cool, ultra-contemporary café is inspired by Kim’s love for coffee culture and spaces that bring people together. Outside of the coffee itself (which is a cut above), music is a fundamental part of the experience, “We have turntable vinyl records spinning throughout the day, setting the perfect tone for a relaxed coffee experience,” says Kim. The space is tactile and pared-back, with a somewhat industrial vibe — the sweeping curved counter is a particularly striking feature.
After a slew of enticing-looking drinks piqued my interest, Kim tells me that his love for experimentation shines through on the menu, “Our drink menu ranges from classic favourites to more playful creations like Strawberry Matcha and London Fog. I love experimenting with new ideas, and my goal is for Café Richmond to be a space where traditional coffee culture meets exciting trends in a way that feels harmonious.”
On the food front, delicious cabinet food takes centre stage, with freshly-made sandwiches on offer alongside a delicious selection of pastries and sweet treats. In Kim’s words: “It’s simple, but everything is made with care to complement our coffee.”
Ultimately, Kim’s hope is that Café Richmond becomes a place where people can slow down, enjoy good food and great coffee, and connect — with friends, family, or to simply take a moment for themselves, “Whether it’s the music, the atmosphere, or the drinks, I hope everyone leaves feeling refreshed and inspired.” And, given the time of year, I think we could all do with scheduling a visit.
Opening hours: Monday — Friday, 7am until 2pm Saturday — Sunday, 7:30am until 2:30pm
LV by Louis Vavasour — a pioneering and spirited wine brand from Marlborough’s Awatere Valley, has upended tradition with the release of its LV Ocean-Aged Marlborough Methode Traditionnelle. New Zealand’s first sparkling wine aged in the depths of the ocean, this innovative experiment pushes the boundaries of sparkling wine production — exploring the influence of the ocean environment on the maturation process.
Inspired by a historical account of unearthed champagne bottles from a shipwreck still drinking beautifully, Louis Vavasour embarked on a controlled experiment to explore the potential effects of the ocean environment on premium sparkling wine. Vavasour submerged specially designed cages containing bottles of LV Methode Traditionnelle 25 meters deep in the waters of the Marlborough Sounds for an 18-month period, before a meticulously conducted retrieval.
Industry experts Master of Wine Simon Nash and Master Sommelier Cameron Douglas conducted a blind comparative tasting, with both surprised by the results. Compared to the cellar-aged LV Methode Traditionnelle, which maintained its classic elegance, the ocean-aged expression displayed remarkable freshness and drive. A definitive variation in the wine’s profile was clearly identified, influenced by the unique environment of ocean ageing on the sparkling wine’s characteristics — thus presenting an exciting new take on premium sparkling wine.
Now available to purchase, this limited-edition release features only 50 exclusive two-pack cases, offering a side-by-side comparison of the contrasting profiles of both the traditional cellar-aged Methode Traditionnelle, and the revolutionary ocean-aged Methode Traditionnelle from the same bottling. Each case offers a unique opportunity for discerning wine enthusiasts to experience a groundbreaking innovation in sparkling wine.
“We are excited to unveil this limited release and share the results of our exploration,” says Louis Vavasour. “The LV Methode Traditionnelle, both cellar-aged and ocean-aged, represents our ongoing commitment to quality and exploring new possibilities within the world of sparkling wine. This project underscores our dedication to continuous improvement and pushing the boundaries of what is possible.”
The LV Ocean-Aged Marlborough Methode Traditionnelle is more than a sparkling wine — it’s a testament to the spirit of innovation and the boundless potential of New Zealand’s winemaking legacy. By daring to challenge tradition, Louis Vavasour has not only crafted a novel wine, but also opened a new chapter in the art of sparkling wine production.
Available exclusively through the Gravity Cellars Cellar Door and the LV website, this limited-edition case is the perfect addition to any well curated collection, or thoughtful gift for enthusiasts this festive season.
Here, we chat to Louis Vavasour about his journey, the ocean-aging process, and what’s next for the innovative winemaker.
Exclusive Q&A
Louis Vavasour
Tell us about your background? I grew up in the lower Awatere Valley watching my parents, Peter and my late mother, Anna Vavasour, plant the first vineyard and build the first winery in the area in 1986. Their pioneering spirit ignited my passion for winemaking, setting the course for my future. I became a flying winemaker to expand my horizons, gaining invaluable experience working vintages across France, Australia, and the USA. Driven to refine my expertise, I then obtained my degree in wine marketing at the University of Adelaide before returning home to craft wine under my brand, Awatere River. This journey laid the foundation for my approach—blending tradition with innovation—to create exceptional wines that embody the essence of the valley I proudly call home.
What initially inspired the ocean-ageing process? My love of Champagne led me to craft Méthode Traditionnelle sparkling wines from the vineyard I planted in the hills surrounding my home. Growing up, I spent cherished time with my family in the Marlborough Sounds, a place that I always felt deeply connected to. Back in 2017, Shalom Rofe, my friend and trusty gardener, told me about a shipwreck off the coast of Croatia that had been discovered with 230-year-old Champagne still drinking beautifully. That story piqued my curiosity. The Marlborough Sounds seemed like the perfect place to explore the idea further—I had to find out what would happen if I used the sea as the cellar for my Méthode Traditionnelle. What effect would the ocean have on the wine?
How did you go about it, from idea to bottles in cases? After prepping the wine by triple-waxing the bottles, Shalom and I set to work designing homemade steel crates to cellar them in the ocean. After some trial and error, we eventually built two sturdy crates capable of securely holding and submerging just under 100 bottles.
Once ready, I rounded up a few mates—Shalom, Jono Bristed, and Kurt Lindsay, and we headed out to the Marlborough Sounds near my family’s bach to give it a crack. Eighteen months later, we returned with our dive gear, ready to locate and retrieve the crates. We had no idea if the wine would still be intact, nor were we entirely sure we’d even find them again—to be honest, I was just happy to find it all in one piece and not pirated! With some careful manoeuvring, a bit of Kiwi ingenuity and lift bags, we raised the crate of ocean-aged wine to the surface. Swimming it back to shore was an incredible moment, seeing that the experiment was one step closer—the wines were intact after 18 months on the ocean floor.
From there, I wanted to share the results of this experiment with those who wanted to be part of our story. That’s when the idea came to offer a limited release of bottles, presented in a two-pack case: one bottle aged traditionally in our winery’s cellar and the other aged on the ocean bed from the same batch. It’s a unique opportunity to experience the remarkable differences between the two and to celebrate this incredible journey.
What surprised you most about the process? What did you learn along the way? What surprised me most was the level of unpredictability throughout the process. From the uncertainty of whether we’d even find the bottles intact or if it was even there, I had tried to keep it a secret so after 18 months to discover it was not only there but to then work through just how much the ocean environment could influence the wine, every step revealed something unexpected. That unpredictability became part of the adventure—and part of the wine’s story.
One of the biggest lessons was how the ocean’s conditions, like tidal motions and consistent pressure, seemed to amplify the wine’s freshness and energy hugely. The visual contrast in the corks between the ocean-aged and cellar-aged bottles was striking, but the real revelation was in the wine itself. It challenged my understanding of maturation and opened my mind to the idea that something as dynamic as the ocean could play such a significant role in shaping a wine’s character. This experiment has been as much about learning as it has been about creating, and I’m excited to see where it leads next.
How did this unique style of maturation impact the wine? The unique underwater maturation process had a striking impact on the wine. Submerging the bottles 25 meters deep in the ocean created a stable environment with consistent temperatures, full darkness, and high pressure—conditions that closely mimic the ideal cellaring conditions of Champagne’s chalk caves. This environment slowed the ageing process while enhancing the wine’s freshness and energy.
The ocean-aged wine showed a remarkable drive and vitality, almost as if the bubbles were supercharged. This difference was immediately apparent from the corks—the ocean-aged corks were significantly more expanded in the bottles compared to their cellar-aged counterparts. The texture of the wine was electric, with more persistent and refined bubbles, while the flavour profile retained a crispness and vibrancy that set it apart from the traditionally aged wine. This maturation method delivered a wine that was both distinctive and exhilarating.
Is ocean-ageing something you will continue to build on within LV? Ocean ageing is definitely something we’re continuing to build on within our LV wines; in fact, we’ve just put another crate down this week as part of Experiment V2.0.
This time, we’re exploring a different stage of the Méthode Traditionnelle maturation process by ageing the wines on tirage, which means on their lees. We’re particularly curious to see how the motion of the ocean and tidal variations affect autolysis—the process in Champagne where the dead yeast cells that consumed the grape sugars and produced alcohol break down, releasing those iconic bread and toast flavours found in fine Champagne. This is a step beyond our first experiment, where we submerged finished wine to study the impact of Ocean cellaring and the tidal influence. By experimenting with lees ageing under the sea, we’re diving deeper into how the ocean environment could influence the development of complexity and texture in sparkling wine. It’s an exciting journey, and I’m eager to see what we learn from this next chapter.
What’s next for LV? The journey of innovation and exploration continues. We’re not stopping at ocean-aging; we’re pushing boundaries, exploring how the ocean’s unique conditions influence wines at different stages of their maturation. Beyond that, we remain focused on crafting exceptional wines that tell a story—of place, of process, and of passion. Whether through new experiments, collaborations, or simply perfecting what we already do, our mission remains the same: to create wines that reflect my pioneering spirit. Stay tuned— there is another project I am working on, but it’s even more elaborate, if we pull it off and that’s a big if, I’m sure you will hear about it!
With December on our doorstep, it’s time to start embracing the spirit of Christmas whole-heartedly, and this season, Commercial Bay is making it easier than ever. Over the next month, the downtown shopping precinct will be hosting an array of festive events and activities destined to add an element of fun to days spent Christmas shopping (and some welcome reprieve). Here, we round up everything happening in Commercial Bay in the lead-up to Christmas and showcase why this is exactly where you’ll find us in the weeks ahead.
Stress-free shopping (with a side of festive fun)
Shopping at Commercial Bay has never been so delightful — or convenient. With its curated selection of premium retailers and late-night shopping, you’ll find perfect gifts for everyone on your list. Once you’ve checked everything off, indulge in festive treats and exclusive menus from Harbour Eats’ top dining spots, designed to evoke the nostalgic flavours of Christmas past.
Meet Santa for a selfie
Selfies with Santa, face painting, and more
From December 8th, Commercial Bay turns into a festive playground every weekend. Between 11am and 3pm, kids can enjoy free face painting, transforming into reindeer, snowmen, or Christmas trees. Santa and his fairy helpers will also be roaming the precinct, posing for selfies and guiding little ones to the beloved Magic Mail Machine. Don’t forget to redeem your complimentary hot drink from Kōkako with every face painting session.
Candy Cane Lane & family scavenger hunts
Located near Public in Harbour Eats, Candy Cane Lane will keep young adventurers entertained with activity packs and scavenger hunts. Santa’s fairies will be on hand to sprinkle some extra magic, ensuring this zone becomes a favourite stop for families.
Send your letter to Santa straight to the North Pole with the Magic Mail Machine
The Magic Mail Machine returns
Auckland’s favourite Christmas tradition is back and bigger than ever. Now with two Magic Mail Machines — located on levels 1 & 2 — children can send their letters straight to the North Pole while watching the whimsical process unfold. This year, every letter enters you into the draw to win one of three $1,000 Commercial Bay vouchers. Holiday wishes, granted.
Live music & spectacular light shows
Adding to the festive vibe, Commercial Bay will feature live DJ sets from local talent every Thursday evening (4.30pm — 7.30pm) and Sunday afternoon (12pm — 4pm) throughout December. The beats will set the tone for joyful shopping sprees, while Te Manaaki’s nightly light shows cast a magical glow over the entire area.
Festive weekend market carts
On weekends, explore charming market carts offering seasonal goodies and exclusive samples. Whether you’re searching for unique stocking stuffers or festive treats, this market brings a touch of magic to your shopping experience.
the breathtaking 18-metre Christmas tree in all of its glory
Te Manaaki Christmas Tree
Kicking off the festivities this year was the unveiling of Te Manaaki — a breathtaking 18-metre Christmas tree aptly named by Te Manaaki by Ngāti Whātua Ōrākei (with manaaki meaning respect, care and hospitality). Situated in Te Komititanga, this impressive tree promises to captivate audiences for years to come. Throughout the festive period, its nightly light shows will transform the square into a wonderland of sparkle and colour — an unmissable sight for holidaymakers and locals alike.
This holiday season, Te Komititanga and Commercial Bay have everything you need to make the season merry and bright. From dazzling light displays to unforgettable experiences for the whole family, this is your one-stop destination for festive cheer — and exactly where you’ll find us in the lead-up to Christmas.
Drawing inspiration from pizza parlours through the ages and around the world, Brave Pizza is a nostalgic, new-wave pizza drop-in on Great North Road run by a duo with a penchant for turning out epic fast food. Here, the focus falls on high quality pizza made with good, honest ingredients — with a menu that’s short and sweet, yet inventive enough to keep you coming back for more.
Helmed by a chef who ran an infamous pizzeria in Seoul for six years, alongside his brother, Brave Pizza was conceived as a laid-back, unassuming takeaway spot that surprises and delights on the food front. As such, in a simple, functional space, you’ll find a menu that goes beyond the ordinary and traditional, with both classic takes (the pepperoni is a must, as is the classic marg) and more inventive iterations — from the ‘Popper’ with bacon, cheddar, cream cheese and jalapeño to the ‘White Shroom’ with confit garlic, button mushrooms and confit cream, available as a 16″, alongside crust dippers (AKA super creamy sauces) in dill buttermilk ranch and creamy garlic parmesan.
Ultimately, Brave Pizza is a welcome reprieve from the ultra-modern and overly complicated style of eateries dominating the culinary sphere, taking things back to basics — and a simpler place and time.
Opening hours: Wednesday — Saturday, 5pm until 9pm
While, for many, the festive season is usually packed to the rafters with fun traditions and celebrations, these don’t come without their fair share of work and effort. The trade-off is usually worth it, of course, but what if you could enjoy a sit-down meal on Christmas Eve or Christmas Day where the feast is piled high, the drinks are flowing — and you don’t have to lift a finger?
Some of Auckland’s best eateries have us all sorted in this regard, with their festive menu offerings. Should you wish to let the experts take care of the big day itself, there are excellent options available for you. Otherwise, we suggest making like the Europeans and booking in for one of the Christmas Eve extravaganzas, further stretching out the festivities. ‘Tis the season, after all.
Onemata’s Christmas offering
Onemata
Open for: Christmas Eve & Christmas Day
The luxury waterfront hotel has a comprehensive Christmas offering this year that will ensure you don’t have to worry either the night before or the day of. At Park Hyatt’s flagship restaurant Onemata, enjoy a three-course Christmas Eve dinner from 5.30pm on the 24th. At $170 per person, choose from delectable dishes like a starter of crayfish salad or lamb prosciutto grissini, for mains, there’s duck leg with orange sauce or Chatham Island blue cod with sides of Christmas ham mac ‘n’ cheese and strawberry salad — followed by dessert, of course.
Christmas Day itself sees a four-course lunch served from 11.30am, and dinner from 6pm. The lunch is $290 per person for a four-course menu and dinner is $220 per person for a four-course menu, with each including a glass of champagne. Both have similarly delectable dishes to the Christmas Eve dinner, yet with slightly more to choose from.
The hotel’s relaxed yet elegant Living Room restaurant has a Christmas Day extravaganza on offer too — at $240 per person for five courses and a glass of champagne. Dive into the likes of smoked kahawai with crispy brioche, crayfish and oysters, followed by a choice of snapper or lamb rump, and dessert.
Sneak in a final catch-up with friends before the festivities well and truly begin at Andiamo’s Otto Hour, where, between 4-5pm, you’ll find an elevated selection of libations priced at a modest $8 each. If you fancy staying for dinner, the beloved Herne Bay haunt is offering its usual Italiano fare all day long, so park up at a coveted street-side table, order a selection of sharing plates and a spritz, and while away a few hours in the late afternoon sun. Divine.
This inner-city Japanese gem is open on the 25th, and has quite a spread available as part of its five-course festive set menu. For $195 per person, enjoy a whole host of Masu’s moreish Robata dishes, from Wagyu beef tataki to dry-aged sancho salt duck breast, to pacific oysters with yuzu granita — and much, much more.
Opening its doors on both Christmas Eve and Christmas Day, and serving a delightful festive feast featuring the likes of wagyu beef wellington, rolled turkey ,and a decadent Christmas trifle, Advieh is a perfect spot to dine with the family. For $229 per adult, and $115 per child come lunch, and $249 and $125 respectively come dinner (both of which are complete with bubbles for the over-18s), you’ll be met with a multi-course, share-style meal that the whole family will enjoy wholeheartedly.
For the most carnivorous amongst us, paradise is always found at Jervois Steakhouse, and this Christmas Eve the beloved Herne Bay institution is open for business with plenty to inspire indulgence. Whether you’re looking for a casual pre-festive feast or a more convivial get-together, JSH has it all. Just make sure to book early — as we’re sure, come Christmas Eve, this beloved eatery will be packed to the rafters.
Head to Kingi for Christmas lunch, and you’ll be able to indulge in some exquisite fare, from swordfish with bisque butter to Christmas trifle with Central Otago berries. Beloved antipasti and raw bar dishes like oysters also make a delectable appearance. It’s $185 per person for a four-course family-style sharing menu. And, should you wish to be able to simply toddle to your bed, seeing as Kingi is in the same building as The Hotel Britomart, why not enquire about staying overnight?
Embrace a Mediterranean vibe for your Christmas meal with restaurant Esther’s Feasting Menu at QT Auckland. Available at both lunch and dinner, the set menu is $199 per adult and $90 per child (12 and under). Enjoy Esther’s delectable renditions of the classics, from Harmony Farm porchetta with apple sauce, to more indulgent dishes such as Alaskan King Carb risotto with salmon caviar, and baked saganaki with honey.
Although Soul’s staff are having a well-deserved break on the 25th, book in for lunch or dinner on the 24th and you’ll be able to enjoy the Viaduct Harbour treasure’s famous hospitality and delightful fare. Get ready for a classically Soul-ified buzzing vibe, just the thing to ease into a relaxing Christmas day.
If you fancy taking your Christmas meal to soaring new heights, look no further than Orbit 360° Dining. Putting on a four-course special menu for the festive period, the jewel in the Sky Tower’s crown will be sure to make a luxurious affair of the proceedings. For $195 per person, indulge in the likes beef wellington, pork & pistachio terrine, heirloom tomato carpaccio, and more.
Parnell’s Non Solo Pizza has all you need to celebrate Christmas Eve in the most delicious way possible with a leisurely long lunch. Kick off the festivities nice and early, securing a lunchtime table, and settle into a tasty feast of delectable Italian fare (which can always be guaranteed when dining at NSP) — and a drink or two to set the festive tone.
If it’s an entirely unique Christmas feast you seek, look to the refined Pacific flavours of Michael Meredith’s Metita. The SkyCity favourite is offering an exceptional four-course sharing menu this Christmas, with all the makings of a festive meal to remember. For $195 per person, you’ll be served a glass of champagne alongside a considered selection of Meredith’s experimental Samoan fare. Guests can expect the likes of fried pork belly with spiced caramel and shiso leaf, kingfish with tamarind, mandarin, and tomato jelly, and slow braised lamb shanks with spiced coconut gravy, rounded off with the exceptional passionfruit sasalapa dessert that has quickly earned cult status.
For an entirely satisfying Christmas lunch, Huami delivers on all fronts and is the perfect spot to take the family for a festive feast. Offering a selection of its elevated Chinese cuisine, this Christmas you can indulge in fruit wood-roasted peking duck, kong bao chicken, crispy tabasco prawns and more, washed down with a Huami gin, a whiskey from the restaurant’s impressive selection, or a crisp glass of champagne. End the day on a high note with a delectable dessert, and head off on your merry way well-satiated.
Bivacco has well and truly turned up the Sunday feast this Christmas, offering some of the most festive fare in the city with their Sunday Christmas Feast. On December 24th, while not on a Sunday this year, you can head down to the sun-soaked deck and indulge in all manner of great food and drink, including a host of festive libations to keep you well-watered.
What better way to kick off the Christmas festivities than with a jaunt over to Waiheke Island to indulge in Ki Maha‘s delectable fare (and a glass or two of bubbles or one of their quenching signature cocktails). Perch at one of the outdoor tables overlooking the sparkling water, and spend the afternoon enjoying a selection of share plates — from wagyu croquettes with smoked oyster mayo to crisp zucchini flowers with ricotta, chilli, lemon, and mint, settling into the festivities in fitting style.
If you find yourself on Waiheke Island this festive season (or simply want an excuse to leave the heart of the City), both of Mudbrick’s popular dining rooms are open on Christmas Day, serving variations on classic Christmas lunch and dinner from midday onwards. In The Mudbrick Restaurant, enjoy a spectacular, seven-course degustation while enjoying the vineyard’s sweeping views and stunning wines. While in The Archive Bistro, you can partake in a slightly more casual affair involving a set menu of chef’s-choice nibbles followed by an entrée, main and dessert of your choosing.
Any collector worth their salt possess a bottle of Glenfiddich within their collection — the world’s most awarded single malt Scotch whisky. This festive season, elevate your gifting game with Glenfiddich’s exclusive personalised label offering, transforming a cherished bottle into a bespoke masterpiece and special keepsake, perfect for a thoughtful gift this festive season.
Whether it’s the smooth 12-Year-Old, the refined 15-Year-Old, the robust 18-Year-Old, or the elegant 21-Year-Old, each Glenfiddich bottle tells a story of craftsmanship and tradition. Now, with personalised labels, you can add your own narrative — whether it’s a heartfelt message, a meaningful date, or simply the name of a loved one.
With Christmas fast approaching, there’s no better time than now to get the ball rolling on a bespoke bottle. The process couldn’t be easier — simply buy your chosen 700ml bottle from any good retailer, go to www.gflabels.co.nz and enter your bottle barcode, and create your personalised label. Once you’re happy with how it looks, hit send, and the good folk at Glenfiddich will pop it in the post ready to apply to your bottle pre-gift wrapping. Et voila!
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