At chef Nic Watt’s latest dining concept, Cāntīng, old world Chinese cuisine meets modern Asian innovation, with a menu that traverses traditional boundaries to transport the tastebuds through the diverse culinary landscapes of Asia.
Here, within an intimate space nestled on Level 1 in Commercial Bay’s bustling dining precinct, Cāntīng (pronounced ‘can-ting’) offers an elevated take on the traditional yum cha experience seven days a week. The eatery’s interiors, conceived by the hospitality experts at Izzard Design, are cosy and contemporary, with myriad seating options suited to any and every occasion.
Steamed Cāntīng Selection
The space exudes warmth and charm, with oak partition screens creating a sense of intimacy and rich red accents evoking the rich history of Asian cuisine. A striking terracotta-tiled duck oven takes center stage, embodying the kitchen’s devotion to craft and flavour. Soft lighting, plush blue velvet seating, and textured glass elements add layers of sophistication to the setting. Seating options run the gamut from cosy banquettes to convivial large round tables, or diners have the option to nab a front-row seat at the kitchen counter, watching on as the culinary magic unfolds.
On the food front, Cāntīng offers a contemporary yum cha and lunch service from midday, Monday through Friday, with weekend yum cha on Saturday and Sunday available from 11am — 3pm, where diners will find traditional favourites alongside more modern takes. The dim sum section spans dumplings — with flavours such as pork, shrimp and crab roe, mushroom and black truffle, and spicy crayfish and scallop all featuring, alongside the likes of laos spring rolls with fragrant herbs, snow peas, and chilli jam, Cāntīng tiger prawn toast, and soft-shell crab, pickled radish, and spicy mayonnaise baos.
Crispy Duck wonton, Yusheng Salad and Lucky Cat Tuna Tartare
Watt has spent much of his career in Asia, including a stint in Beijing learning about the history and art of Peking Duck, which means that the duck you’ll find on the menu is the best you’ll come across anywhere, with quarter and half ducks featuring on the yum cha menu, and whole ducks available on the à la carte menu.
There is also a ‘wok and hot kitchen’ section of the menu, featuring a delectable king crab fried rice, and a number of vegetable dishes and sides worth ordering — from crispy eggplant with a fragrant sauce to spring onion pancakes and wok fried gai lun with sweet soy. The à la carte menu is comprised of dishes made for sharing, and, for those wanting to sample a number of culinary delights, there are two set menus options on offer.
Cāntīng Feast
When it comes to the drinks, there are plenty of cocktails to choose from, with a particularly satiating spicy lychee margarita on offer, alongside mocktails, sake, both tap and bottled beer including a Cāntīng hazy pale ale, an extensive wine list focused largely on local producers, all of the usual suspects on the spirits front and, perhaps most excitingly, a strong focus on whisky, with a number of hard-to-come-by bottles and casks — such as an 18-year-old Glenfiddich and 12-year-old Macallan.
Relish refined serves from global distilleries at Cāntīng’s Bar
Cāntīng also boasts a whisky keep offering. With only 15 lockers available, discerning diners can secure their favourite bottle from a curated selection of whiskys (or have something specific sourced), to store on-site in a bespoke labelled locker, to enjoy when you next return. Relish refined serves from global distilleries spanning Scotland, USA, India, Japan and more, to enjoy each time you visit — elevating the dining experience further.
Those looking to entertain will find a sumputuous semi-private dining room at Cāntīng, perfect for hosting. The Shuijing Room — also known as the Water View Room, has an uninterrupted tree-lined view of the harbour and Quay Street below, and is enclosed within an intricately designed timber framework, with a single sharing table suitable for up to 12 guests.
The Shuijing Room
Known for his inventive and elevated take on fusion, with SkyCity’s contemporary Japanese eatery MASU, and Nikkei-inspired INCA in Ponsonby Central already within his oeuvre, Watt’s Cāntīng is the culmination of a life spent travelling through Asia and time spent working in Hong Kong and Macau, “From a young age I gravitated towards the cuisines of Asia,” says Watt, “It was in Hong Kong that I developed a passion for the Sunday yum cha experience. The huge banquet halls had queues out the door, serving everything you can possibly imagine, and it all tasted incredible.” he adds, saying his hope is that Cāntīng’s weekend yum cha becomes a popular tradition for Aucklanders.
We have no doubt it will fast-become a go-to destination, and one where families, friends and colleagues alike can come together over great food time and time again.
Opening Hours: Yum Cha & Lunch: Monday — Friday, 12pm until 2pm, Saturday — Sunday, 11am until 3pm Dinner: Monday — Sunday, 5pm until close
As we look ahead to summer and the fresh start a new year presents, we do so with promise and purpose, and with plans to wholeheartedly embrace the possibility of brighter days just over the horizon.
Within our Summer Issue, covered by actress/model-turned-entrepreneur Maddison Brown, the focus falls on ordinary people achieving extraordinary things — highlighting just how much life there is to be lived just past the edge your comfort zone.
Beyond an illuminating interview with Maddison, which offers insight into the star’s decision to take a considered side-step from Hollywood’s spotlight in favour of the freedom and unbridled sense of purpose her sunscreen and skincare brand affords her, the issue features an exclusive conversation with world-renowned shark scientist, environmentalist, and New Zealand’s very own ‘Shark Man’, Riley Elliott, alongside an inspiring interview with young entrepreneur Izzy Whitley, who has built a 40-million dollar company from the ground up, overcoming a tremendous amount of adversity to do so. The individuals on these pages show just how much there is to be gained from pursuing your passion, embracing change, and being unafraid to create a life — and career — on your own terms.
In this issue, we also offer an extensive edit of everything worth enjoying across the summer, and all of the inspiration you need for the season ahead. From an overview of the exceptional happenings in the city across the coming months — from hospitality to entertainment and more, to all of the best beach reads and culture worth engaging in. Consider this your summer bible.
We also have a comprehensive gift guide, brimming with Denizen-approved gifting ideas for all, and, as always, an all-encompassing overview of the trends worth knowing. From design to fashion, wellbeing, gastronomy, travel, and everything in-between, we round up the new and noteworthy pieces to add to your homes and wardrobes, and the destinations worth adding to your wanderlust lists for 2025.
Our Summer Issue also heralds the launch of the Denizen Little Black Book — a curated, exclusive guide to the finest talent and most trusted names across a range of industries. A long-time authority on the art of living well, Denizen is perfectly primed to launch this resource as a go-to guide, curated with discernment, to support the Denizens of Auckland in seeking out the best operators in our fine city.
If nothing else, we hope that in this issue (ideally poured over on a beach somewhere), you find something that inspires you to embrace the new horizons that await in 2025.
Our Summer Issue is available at all good newsagents and supermarkets, or simply subscribe to the magazine below.
In a cohesive collaboration, Porsche New Zealand and Emma Lewisham have joined forces to redefine what it means to blend luxury, innovation, and sustainability. Known for her revolutionary approach to skincare, Lewisham’s brand is synonymous with luxurious, science-led, environmentally conscious beauty — a perfect counterpart to Porsche’s pioneering heritage in high-performance automotive engineering. This partnership exemplifies a shared commitment to crafting exceptional products while championing sustainable practices, setting new standards across both industries.
Porsche’s new ambassador, Emma Lewisham
Lewisham, Porsche’s first New Zealand ambassador, reflects on the synergy between the two brands, “Both Emma Lewisham and Porsche share a relentless pursuit of innovation, quality, and design, and are genuinely solving sustainability challenges in our industry in unique and pioneering ways,” she notes, “I admire Porsche’s bold moves in sustainability, all while not compromising quality and performance, something that has always been at the heart of Emma Lewisham. We’re focused on shaping a future where excellence, craftsmanship, and environmental responsibility define luxury.”
Porsche’s marketing manager, Caitlin Ryan
Similarly, Caitlin Ryan, Marketing Manager for Porsche New Zealand, celebrates the partnership as a bridge between premium automotive and lifestyle innovation, connecting with an audience that values excellence in every facet of their lives, “This partnership with Emma Lewisham not only aligns with our sustainability goals but also allows us to connect with an audience that values premium quality and innovation in their lifestyle choices,” says Ryan, “Emma has become an inspiration for women in business; the same entrepreneurial spirit we see amongst many of our customers.”
Make-A-Wish Foundation’s CEO, Anne Fitisemanu
The collaboration launched in style with an exclusive event at Auckland’s Ada Restaurant. Guests gathered to celebrate Porsche’s The Drive campaign, which spotlights inspiring New Zealand women. During an intimate Q&A session, Lewisham shared insights into her partnership with Porsche, offering attendees a glimpse into the collective vision. The occasion also presented an opportunity to raise funds for the Make-A-Wish Foundation, as new CEO Anne Fitisemanu shared her story and vision for the foundation — underscoring the ethos of purpose-driven excellence that defines this dynamic partnership.
Auckland is a city renowned for its world-class coffee culture, and our vibrant coffee shops continue to elevate the humble cup to an art form — producing thoughtfully prepared brews that go well beyond simply a pick-me-up. In keeping with this, many of our local coffee shops are pushing the envelope when it comes to perfecting their pour, roasting in-house or partnering with local roasteries to develop bespoke blends, driven by a passion for coffee preparation and a desire to reflect their unique character and the community they serve.
From bustling urban corners to tucked-away gems, these purveyors of great coffee are storytellers of origin and process, and, whether you’re a connoisseur of single origins or simply a pleasure-seeker with an appreciation for good food and drink, these cafés invite you to savour the bold, rich, unique flavours of coffee as vibrant and diverse as the origins of the beans.
A cosy yet contemporary coffee shop nestled in Mount Eden, Holiday was dreamt up by hospitality veteran Josh Kim, who set out to create a warm, relaxed space where locals and visitors alike could feel at home. With in-house roasted specialty coffee and freshly baked bread and pastries, at Holiday, every detail reflects a commitment to quality — right down to the minimalist, timber-clad interiors. A simple concept, executed perfectly. Here, we talk to Holiday owner, Josh Kim, about the coffee shop’s approach to coffee-making.
Tell me about your coffee and approach? Our coffee is roasted in-house so that we can create a really balanced flavour with the right depth, sweetness and acidity to let the beans sing.
Tell us about your roastery? Why was it important to you to roast in-house? Having an in-house roastery means we can really bring the very best in specialty coffee to our customers. We can have careful quality control of the process, ensuring we are creating a fantastic flavour at every step.
How does roasting in-house impact the coffee? Roasting in-house means we can control all the variables involved in making a cup of coffee. From purchasing green beans to roasting and brewing coffee, we manage the entire process from A to Z. As a result, we are able to serve our customers the best cup of coffee possible.
How is your roastery unique? I think it’s our consistency that makes us stand out. We taste and roast a lot of the coffee beans and at every step of the process we are doing quality control to ensure that time and time again we are achieving the same great balance of flavours for every cup. At our café, you can compare and taste coffees from various origins and varieties. We also offer the opportunity to enjoy coffee beans from different roasteries through our daily batch brew selection.
Birkenhead’s Coffee General is a neighbourhood gem that’s been serving up beautiful brews since 2013. Known for its relaxed, welcoming vibe, this café champions quality coffee — roasting on-site and offering a rotating selection of beans for coffee enthusiasts to explore. The food menu is simple yet satisfying, with pastries, tasty sandwiches, and salads made from fresh, local ingredients served in a laid-back environment that makes you feel right at home. Here, we talk to Coffee General owner, Hans Pronk, about the coffee shop’s approach to coffee-making.
Tell me about your coffee and approach? Our concept is all about providing good quality coffee, good service, and in a timely fashion. Our coffee roasting brand, Allies, is all about community and shining a light on the partners (or Allies) who work with us — like Oatly, our oat milk partner. We really see Allies as a way in which we can unite so many different areas of the coffee community and industry.
Why was it important to you to roast in-house? We started roasting coffee first; it’s our heartland and how we have been able to bring people and community together. We have designed the flavour profile of our coffee to one that I personally really like, and luckily, I’m not the only one. It’s been awesome to see so many people jumping on board and drinking our coffee.
How does roasting in-house impact the coffee? Our technique is very hands on — it’s not a mechanically automated process, which allows us the most flexible way possible to respond to the coffee and how it is tasting at any given time. We taste our product daily for quality control, so if something isn’t tasting quite right, we can re-calibrate and amend. Our main house blend has been a staple product as it works well as a black coffee but also with alternative milks like Oatly’s oat milk, too.
How is your roastery unique? We are able to create small batch single origin coffees easily because we are a small roastery, so we have the capacity to bring in new things all the time and be super creative.
Tucked into a cosy corner in Glenfield, Little Things, owned by Indika Koggalahewa, is a welcoming café and artisanal micro-roastery that celebrates connection, creativity, and exceptional coffee. Originally from Sri Lanka, Koggalahewa blends a passion for storytelling with a sommelier-like approach to coffee, crafting complex, specialty-grade brews roasted in-house. With features like a communal guitar, and air-roasted coffee tailored to perfection, Little Things creates an intimate space where every cup is a unique experience. It’s a hidden gem redefining Auckland’s coffee culture. Here, we talk to Little Things Roastery owner, Indika Koggalahewa, about the coffee shop’s approach to coffee-making.
Tell me about your coffee and approach? I almost view coffee in the same way a sommelier views wine. Its wild the way coffee can affect the palate and the notes you can taste dependent on the variety and where it was grown, you can really taste everything from deep rich chocolate flavours right the way through to floral top notes. We like to work with partners who really value this approach, which was why partnering with Oatly just made sense to us as they really understand how great coffee tastes, their oat milk allows our in-house roasted coffee to sing.
Tell us about your roastery? Why was it important to you to roast in-house? When we launched the roastery five years ago, initially, the main driver for roasting in-house was to ensure quality control. Now, I realise as well that we were looking to create something unique as well, because roasting allows us to work with some awesome speciality coffee that no one else has. You get to make your own product and stamp your own mark on the coffee scene.
How does roasting in-house impact the coffee? It hugely affects the coffee, and it gives us a USP for our business. From a beans perspective, it gives you the ability to have an artisanal approach so that you can really remove things that affect the flavour and create a consistency through the quality control process. It really enables us to produce a better cup of coffee to match our very exacting standards. It also gives us access to a lot of speciality beans so that we can trial some interesting beans from all over the world and get creative with our offering.
How is your roastery unique? Our roastery is unique as an artisanal micro roastery — it’s in a 50sq meter space and we can have customers come in and see the full process. We air roast our coffee instead of using an old school drum roast coffee. By roasting in small batches, we can tweak and amend the coffee at any time to make sure the flavour is consistent and delicious.
Talk us through your offering? We use speciality grade, higher altitude coffees because they give you a more complex flavour profile for your palette to enjoy.
Nestled in the vibrant City Works Depot precinct, Chur Bae is where nostalgia meets modern café culture. Owned by the dynamic Bae brothers, this cosy spot serves up a seasonal menu infused with comforting, familiar flavours that celebrate the simplicity of good food. This ever-welcoming locale has a bespoke coffee blend — dubbed Homebody Coffee, which the brothers crafted with a mind to their local community. Those visiting can expect warm hospitality, a lively yet laid-back vibe, and the kind of coffee that turns first-time visitors into regulars. Here, we talk to Chur Bae co-owners, Johnny and Chowder Bae, about the coffee shop’s approach to coffee-making.
Tell me about your coffee? We use our very own Homebody Coffee. We started Homebody earlier this year with the goal of creating something new and special that truly suits our customers at Chur Bae, whilst offering something unique in the coffee scene. We’ve crafted a blend that aligns with our customers’ taste preferences, and it’s been super rad to see such a positive response. The blend itself boasts a rich, dark chocolate flavour with toffee and fruity notes, complemented by a touch of Ethiopian beans. It’s complex and versatile, perfect for any time of day. It pairs really well with Oatly’s creamy oat milk too.
Tell us about your bespoke Homebody blend, who did you partner with to create it? We partnered with Lee from Atlas Coffee, who runs a roastery close to our home. We’ve always admired Lee for his genuine passion for coffee and his drive to push the boundaries of Aotearoa’s coffee industry. Working with him has truly been a dream come true for us.
Beyond their dedication to the art of coffee preperation, the things these creative coffee shops all have in common is their partnerships with the original oat milk purveyor — Oatly. Around since the 90s, and always focused solely on oat milk, Oatly is not only the best tasting oat drink on the market, but the best performing in coffee too (and that’s us speaking from personal experience). Creamy, smooth, and perfect for heating or pouring into hot (or cold) drinks, Oatly doesn’t just taste great, but the brand strives to deliver products with maximum nutritional value and minimal environmental impact too. Cheers to that.
As we look ahead to another beautiful Kiwi summer, the sound of corks popping and ice cubes clinking becomes the sound of the season — heralding the beginning of party season, as a host of thrilling events begin to fill our calendar. An event that we look forward to year-round is the ASB Classic — the most exciting tennis tournament in New Zealand, which is returning to Auckland on 30th December, running through until 11th January.
This longstanding competition attracts some of the best players from around the world, promising thrilling competition, athletic excellence, and the joy of summer socialising. And while it is the perfect place for tennis fans to park up and enjoy some exhilarating on-court action, the ASB Classic will have plenty of off-court action too. Schweppes, in the spirit of their motto — Born Social, is inviting tennis lovers and those simply wanting to get in on the action to revel in the delights of the brand’s Schweppes Cocktail Lounge at the Classic, where guests are invited to enjoy signature cocktails and embrace the art of mixing — and mingling.
This summer, Schweppes invites you to elevate your social game with freshly crafted cocktails that go beyond the pre-mixed convenience of RTDs. Whether it’s a lively soirée, a backyard BBQ, a chic garden party, or courtside at the ASB Classic, the art of making a drink is as much about connection as it is about refreshment — and knowing the basic rules of drink etiquette is key to ensuring you’re the host (or guest) everyone remembers for all the right reasons.
To help you on your way, we’ve compiled a civilised etiquette guide to drink preparation, elevating your summer social prowess to new heights. Start with a Gin & Tonic — the epitome of simplicity and sophistication, and a cocktail that perfectly embodies the art of summer sipping.
An Etiquette Guide
The Art of Mixing
01. Keep it clean
Spotless glassware is the first and most essential step when it comes to drink preparation. Residue or smudges can impact both the flavour and presentation of your drink (and your social standing). A crystal-clear glass — that also happens to be made of crystal, signals attention to detail and sets the tone for what’s to come. Which, if you know what you’re doing, is a damn good drink.
02. Ice, ice, baby
Ice isn’t just a garnish — it’s an essential ingredient to any well-conceived beverage. Keep it classy (and practical) by opting for large cubes or spheres that melt slowly, keeping your drink cool without watering it down (no one likes a weak drink). A well-iced drink maintains its chill and its charm, making every sip as refreshing as the first.
03. Perfect the pour
As with most things in life, precision matters. Taking a well-balanced G&T as an example, fill your glass halfway with ice, then pour your gin, followed by tonic water in a two-to-one ratio. Pour gently to preserve the tonic’s carbonation, ensuring your G&T sparkles as brightly as your summer soirée. Use a jigger to ensure the balance of your drink is just right, and remember, too much or too little of any element can shift a cocktail from sublime to subpar.
04. Garnish with intention
A drink’s garnish isn’t just an aesthetic addition for social content — it’s an essential aromatic addition. With a G&T, a wedge of lemon is classic (snooze), but a sprig of rosemary or a refreshing slice of cucumber goes a long way in showcasing your drink-making prowess. Always cut garnishes fresh and handle them with care — presentation is everything, after all.
05. Keep it simple, stupid
Maximalism is out, minimalism is in. Stick to quality ingredients and avoid overcomplicating your drinks with a parade of syrups, liqueurs, or obscure infusions. A great Gin & Tonic showcases the quality of the gin and the freshness of the perfect tonic (enhanced by a simple, singular garnish) — nothing more, nothing less.
06. Master your mixers
A good mixer can make or break a drink. So, don’t risk social ruin and play it safe every time by opting for the original (and most reliable) mixer: Schweppes. Whether it’s a Perfect Match (Schweppes’ take on a Whiskey & Dry), a G&T with a twist, or a Rosa Hugo Spritz (a inventive take on a summer spritz), Schweppes’ mixers ensure every sip is as refreshing as the last.
07. Select your glassware wisely
Any host worth their salt has a glass for every drink and any occasion — and knows which to use when. For those in need of a refresher: a tall Collins glass is for refreshing spritzes, a tumbler works for a neat spirit with a splash of Schweppes, and a coupe is for something celebratory.
08. Sip responsibly
There’s a fine line between enjoying a drink and overindulgence. Pace yourself, stay hydrated (a glass of water between drinks is always a good idea) and make sure you eat plenty of food. Being a gracious host — or guest, means staying composed and considerate at all times.
09. It’s about enjoyment, not perfection
Finally, don’t sweat the small stuff. While precision and quality are important when it comes to crafting the perfect drink, the true essence of enjoyment lies in fostering joy and connection. Whether your G&T is expertly crafted or slightly improvised, the aim is to savour the moment with good company.
But, if you’d rather leave the drink preparation to the pros, head to the ASB Classic and experience the Schweppes Cocktail Lounge at The Serve. Between matches, sip on expertly crafted signature cocktails like The Courtside Classic, Perfect Match, or — our pick, a classic G&T with a twist. Watch the action unfold with a drink in hand, surrounded by a vibrant atmosphere where the art of socialising is redefined.
Mix your way, where you want to, with Schweppes — the original NZ mixer. Whether you’re at home or courtside, freshly mixed beats pre-mixed, and Schweppes is here to prove it.
A quaint yet lively spot with plenty to keep you busy, Parnell is a historic suburb brimming with epic eateries, design destinations, picturesque parks and more. Here, we look at the central suburb’s best spots for food and drink — from quaint cafés to elevated eateries, breweries to bistros, and everything in between.
Rhu opened its doors earlier this year and has since, very swiftly, established itself as a place that should be on everyone’s radar. Set in the Parnell space that once housed Alpha, Rhu is an all-day eatery serving impeccably crafted but refreshingly uncomplicated fare that reimagines classic dishes with finesse and flavour. Open all-day, from brunch to dinner and a night cap, here, you’ll find inventive yet inviting menu, largely centred on seafood and fresh produce.
A beautiful Greek dining experience in the heart of Parnell village, Gerome heroes modern greek Cuisine utilising the best of New Zealand produce. Here, meat, fish and seafood and fresh vegetables are cooked on the chargrill and wood-fired, paired with Aegean cheeses and herbs to offer a truly vibrant dining experience. Take it from us: the Spanakopita is an essential addition to any table, and the seats upstairs are worth fighting for.
You’d be hard-pressed to find a better spot to while away a sun-soaked afternoon than Parnell’s Non Solo Pizza. Everyone’s favourite Italian institution, Non Solo Pizza has been around for more than two decades, serving easy yet elevated Italian fare and simple, fresh flavours. The long lunch here is world famous, as is the aperitivo, and every visit is just as enjoyable as the last. Nab a coveted seat in the garden bar, if you can.
Twofold in Parnell brings a fresh twist to the classic pub experience, blending retro Americana charm with a curated drink selection, including tap beers, wines, and inventive cocktails. With an approachable menu of bright bites, hearty plates, and elevated bar snacks, this light-filled spot is perfect for gathering with friends, indulging in great flavours, and unwinding in a laid-back setting.
Set opposite the rose garden’s in Parnell, Rosie is perhaps Parnell’s best-known café, famous for turning out some of the best food in town. From breakfast to brunch, lunch to dinner and drinks, no matter when you visit, you’re bound to be pleasantly surprised and leave well-satiated.
And, if you’re short on time, head next door to Rosie’s grab-and-go offshoot, Little Rosie, where you’ll find a vast array of tasty morsels — from fresh sandwiches and rolls to sweet treats and expertly prepared coffee.
Located in one of the city’s most iconic heritage buildings with views across Fraser Park, 46 & York is an Auckland institution, and a great one at that. With an unpretentious, always lively vibe, a number of sun-soaked outdoor tables, crowd-pleasing fare, and an extensive drinks list with something for everyone — from craft beer to local wines and cocktails that change with the seasons, 46 & York is a spot that should be on everyone’s radar.
Bringing modern Samoan cuisine to discerning Auckland diners, Tala, helmed by lauded Chef Henry Onesemo, showcases traditional Samoan flavours in an immersive setting, paying homage to the Chef’s native South Pacific. Purposefully intimate — with just 28 spots in total, here, diners watch on as Henry and his team prepare food on an Umu (open fire), as they offer fresh insight into Samoa’s traditional dishes and hospitality.
“Vibes, vibes, vibes indeed” is what you’ll find at Young Dandy, a laid-back café in the heart of Parnell that opened its doors this June. That, and an entirely welcoming spot that turns out epic food and great coffee, with consistently excellent service. On the food front, the focus is on everyday food, done well. As such, you’ll find breakfast and brunch classics that we all know and love, with the addition of lunch specials to appeal to the local business community. The coffee is some of the best in town, too.
Boasting a comprehensive cocktail list and an intimate setting with a touch of eclectic character, this Parnell Road bar is ideal for a cosy drink. Brimming with sumptuous, old world charm and boasting one of the best cocktails in town (if you can find the covert entrance), this is the perfect spot for a pre- or post-date tipple — where revellers are encouraged to don their finest wares and get lost in the whimsy.
Nestled away in an old chocolate factory in Parnell, stalwart eatery Cibo is an intimate, cosy space to settle in for a long lunch or delicious dinner. Whether tucking into a nook in the private courtyard or ensconced in the warm hospitality inside, diners at Cibo always feel like the most important person in the room, indulging in elegant, seasonal cuisine and fantastic drinks to match.
This café and bagelry has three locations city-wide, and its Parnell spot is always humming at brunch time — so irresistible are the made-to-order bagels. Peruse the large selection of New York-style grilled bagels with delicious sweet and savoury toppings, and get your caffeine hit with a cup of in-house roasted coffee.
The award-winning Parnell pastry and baked-goods experts have delectable pastries mastered — the cabinet ever-brimming with seasonally-inspired pastries (alongside the classics), and some of the most beautifully crafted cakes and sweet treats in town. You’ll also find filled rolls (in house-made baguettes, of course), flavourful quiches, and savoury tarts too, all of which is a perfect precursor to a decadent morsel.
Parnell fusion eatery Simon&Lee has become a go-to for satisfying fried chicken cravings. The Korean-inspired spot sure knows how to fry up an extra-crispy morsel, and brings together contemporary classics and modern Korean cuisine to deliver a food and drink experience like no other. The food, coffee and drink offerings are forever changing, making every visit a delight. Just don’t leave without first indulging in the Korean fried chicken nibbles.
What began as a humble tapas bar on Parnell’s Faraday Street is now one of the city’s most-loved neighbourhood eateries, consistently serving elevated Spanish-influenced fare. From homely favourites such as patatas bravas to inventive tapas and flavourful share plates (with a few decadent desserts thrown in for good measure), Barulho is a great place to perch for a convivial catch up with friends as much as it is for a romantic date night. They do food to go, too, if you’re looking to impress guests.
Tucked away in a subterranean spot on Parnell Road, this under-the-radar Japanese eatery turns out what might just be the best sushi in town. If you can go past the teriyaki chicken rolls, you’ll also find the freshest sashimi and delectable bento boxes, paired with ever-friendly service. A destination worth seeking out, in our opinion.
Come for the cabinet treats, stay for brunch at Parnell’s popular Winona Forever cafe. Alongside offerings like soft shell crab chilli scrambled egg, you’ll find the insanely decadent seasonal Eton ‘rifle’, served with burnt maple bread, banoffee, dulce la leche panna cotta, and other brunch and lunch favourites with a tasty twist.
With undeniably perfect coffee and cabinet fare from the likes of Scratch Bakers, Daily Bread and Bread & Butter, Parnell’s two Red Rabbit outposts are hard to go past. The St Georges Bay Road locale is home to both a coffee bar and full-service café with a cook-to-order kitchen, tasty cabinet food and sweet treats, while the Espresso Bar on Parnell Road — an offspring of Red Rabbit Eatery, focuses on coffee and cabinet food.
In Auckland, coffee isn’t simply a pick-me-up; it’s a cornerstone of culture, deeply embedded in the city’s vibrant daily rhythm. From the bustling cafés of Ponsonby to the hidden gems of K’ Road and the neighbourhood go-tos, Auckland’s coffee scene thrives on its ability to innovate while honouring tradition. As the city’s love affair with coffee only deepens, the clever, creative coffee shop owners and their staff across town are continuing to challenge conventions with adventurous brews that surprise and delight the palate.
From Biscoff-infused oat milk cold brews to creative tonics to floats topped with intriguing foams and creams, these unique creations reflect a growing curiosity for flavours that go beyond the classic flat white, embracing global influences and the fine art of coffee preparation. With local baristas, roasters, and coffee shop owners leading the charge, Auckland is proving to be a playground for coffee enthusiasts seeking bold, boundary-pushing experiences.
Here, we explore the most creative cups in the city — each a testament to Auckland’s world-class coffee culture.
Little Things — Espresso Ale
Tucked into a cosy corner in Glenfield, Little Things, owned by Indika Koggalahewa, is a welcoming café and artisanal micro-roastery that celebrates connection, creativity, and exceptional coffee. Originally from Sri Lanka, Indika blends a passion for storytelling with a sommelier-like approach to coffee, crafting complex, specialty-grade brews roasted in-house. With features like a gratitude wall, a communal guitar, and air-roasted coffee tailored to perfection, Little Things creates an intimate space where every cup is a unique experience. It’s a hidden gem redefining Auckland’s coffee culture.
Little Things’ Unique Brew: “We have a few different things, but a personal favourite of mine is our espresso ale which is a double espresso over ginger ale with a touch of elderflower syrup. It sounds unusual but it’s delicious, by the third sip it all makes sense — the coffee, and ginger are delicious together.”
D.O.S.E on High — Biscoff-Infused Oat Cold Brew
D.O.S.E on High, owned by Reinaldo Tanudjaja and Connie Chung, is a sleek, 30-square-meter café inspired by Japanese cocktail bars. This intimate space offers a creative twist on coffee culture, blending bar-style techniques with specialty brews and signature infusions crafted from fresh, seasonal produce. Pooling their diverse skill sets and drawing upon the dynamism of their collective heritage, the duo brings a unique perspective, focusing on innovation and connection — with D.O.S.E standing out as a stylish, experimental café redefining the way Aucklanders experience coffee.
D.O.S.E on High’s Unique Brew: “We have a number of signature drinks on our menu,” says Reinaldo, “We have partnered with Oatly, the original oat milk, to create an awesome Oat Cold Brew, where we infuse Oatly’s creamy oat milk with Biscoff and then use that to make a tasty cold brew coffee. It’s pretty special!”
Remedy — Earl Grey & Oat Iced Coffee
Nestled in a space that once belonged to a pub, Rich O’Hanlon’s Remedy is an eclectic café with a vibrant, artistic vibe. Combining UK-inspired creativity with New Zealand coffee culture, here, the walls showcase local art, plants, and quirky merch designed by Rich’s brother, creating a lively, welcoming atmosphere. Known for its diverse coffee offerings, Remedy embraces individuality, featuring global blends and exciting brewing techniques. Music, from hip-hop to Daft Punk, completes the café’s bold, non-minimalist charm and sets the tone for the vibrant brews on offer.
Remedy’s Unique Brew: “We have a drink called the Dirty London Fog, that are our head barista created, which is made with earl grey syrup, double espresso and oat milk and is served over ice,” says Rich, “It’s delicious.” He adds, “This summer, we are also working on coffee slushy that we’re hoping to launch in December, which will see us infuse orange flavours into our coffee and top it with a whipped passion fruit foam.”
Young Dandy — Blood Orange & Saffron Cream Float
Parnell’s newly-opened Young Dandy is a vibrant café helmed by James Prendergast, whose two decades of global hospitality experience shine through in every detail. Inspired by European café culture, James has created a cosy, intimate space with exposed brick and handcrafted furniture, brimming with charm. Here, the focus falls on specialty coffee, featuring a consistent house blend from Ozone Coffee and intriguing single origins for aficionados. The menu offers elevated classics, and the hospitality in this community-driven space is always warm and welcoming.
Young Dandy’s Unique Brew: “Our brand new Cold Brew Float features speciality-brewed coffee which is topped with a blood orange and saffron cream — it’s incredible,” says James.
Stone Oven — Grapefruit Cold Brew
Stone Oven, in the heart of Devonport, is a cherished café blending heritage with quality. Housed in a stunning art deco building, this community hub offers freshly baked breads, pastries, and an extensive menu crafted by in-house chefs. Owners Brendan and Dani bring a passion for coffee and hospitality, partnering with the likes of Eighthirty Coffee Roasters and Oatly oat milk to deliver perfection in every cup. The atmosphere is warm, welcoming — quintessential to Devonport.
Stone Oven’s Unique Brew: “Our barista Jenny is a real coffee nerd,” says Brendan, “She has created a beautiful grapefruit cold brew with agave syrup, and it’s blown me away. It’s a combo that I wouldn’t have thought of myself, and it’s so great to see our team constantly challenging expectations and levelling up.”
Ground Coffee — Espresso Tonic
Sam Boniface’s Ponsonby-based Ground Coffee brings a minimalist, London-inspired vibe to Auckland’s coffee scene. With a deep passion for coffee cultivated during his time at Kaffeine in London, Sam focuses on delivering consistently excellent cups, partnering with the likes of Be Specialty Roasters and Oatly for quality and sustainability. A true family affair, Ground Coffee also offers baked goods crafted by Sam’s mum, in the laid-back atmosphere. Expect expertly brewed coffee, homely hospitality, and a taste of London’s vibrant café culture.
Ground Coffee’s Unique Brew: “During the summer months, we have a specialised Iced Espresso Tonic,” says Sam. “It tastes like a coffee cola, and this year we’re using a coffee from Ethiopia that has notes of vanilla and rum which are then counterbalanced by the tonic water. It’s very refreshing and tasty.”
Beyond an incredible ability to innovate, the things these creative coffee shops all have in common is their partnerships with the original oat milk purveyor — Oatly. Around since the 90s, and always focused solely on oat milk, Oatly is not only the best tasting oat drink on the market, but the best performing in coffee too (and that’s us speaking from personal experience). Creamy, smooth, and perfect for heating or pouring into hot (or cold) drinks, Oatly doesn’t just taste great, but the brand strives to deliver products with maximum nutritional value and minimal environmental impact too. Cheers to that.
Auckland has long claimed its place on the map of vibrant global cities, finding a place alongside the likes of Melbourne, New York, and London for its thriving culture and world-class dining. A true metropolis isn’t just about its skyline or restaurants; it’s about the culture that enriches the lives of those who live there — from the art that challenges and inspires, to the nights where conversation lingers over a glass of wine, inspired by a live performance or shared experience.
Auckland Theatre Company’s 2025 season captures this essence, offering six extraordinary productions that blend timeless classics with groundbreaking new works. From breathtaking poignancy to uproarious laughter, these plays invite you to be part of something greater — where ideas collide, histories are reimagined, and the human experience is laid bare.
Having long contributed to the vibrancy of the city and the local culture scene, Auckland Theatre Company bolsters our thriving arts community (which, as we all well know, feeds the dynamism of a city). And, whether you’re a steadfast patron of the arts, or simply looking for a lively night out with friends or to broaden your horizons, supporting ATC by engaging with their work is always a worthwhile endeavour. “The theatre is a place for ideas, enlightenment, education, disagreement, reflection and entertainment,” says ATC artistic director and CEO Jonathan Bielski, “In 2025, we go to all those places at the behest of an array of great playwrights.”
Beyond attending a show (which is undoubtedly a great way to dip your toe in the water), ATC’s subscriptions not only afford you the best seats in the house, but place you at the centre of what makes our city so great.
Ahi Karunaharan’s A Mixtape for Maladies
A Mixtape for Maladies by Ahi Karunaharan
4th — 23rd March
Ahi Karunaharan’s A Mixtape for Maladies is a poignant exploration of love, loss, and the enduring power of music. Set against the backdrop of 1950s Sri Lanka, Sangeetha’s world revolves around family, romance, and a love of songs — until civil war shatters their lives. Now, decades later living in Aotearoa, her son Deepan discovers a mixtape, uncovering the layered memories of his mother’s past. Featuring 17 evocative tracks, from Tamil rom-com hits to Dusty Springfield, the music bridges generations, unraveling the tale of a family caught in history’s crossfire. The final chapter of Karunaharan’s acclaimed trilogy, this intimate and powerful work offers both a new understanding of identity, and a testament to resilience through time and melody.
Step aboard Agatha Christie’s Murder on the Orient Express
Agatha Christie’s Murder on the Orient Express — adapted by Ken Ludwig
22nd April — 10th May
Step aboard the luxurious Orient Express for a thrilling winter mystery in this stage adaptation of Agatha Christie’s classic whodunnit. The year is 1934, and the train’s journey from Istanbul to London comes to an abrupt halt in a snowdrift. Among the stranded passengers is famed Belgian detective Hercule Poirot, played by Cameron Rhodes (King Lear, North by Northwest). When a man is discovered murdered in his cabin — stabbed eight times with no footprints in the snow — the case takes a sinister turn. Poirot must unravel a web of secrets and lies to uncover the truth. Cleverly adapted by Tony-nominated Ken Ludwig, this gripping tale promises suspense, intrigue, and Christie’s signature twists at every turn.
Roger Hall’s hilarious and heartfelt tale, End of Summer Time
Roger Hall’s End of Summer Time
17th June — 5 July
Sir Roger Hall’s latest comedy brings back one of his most beloved characters, Dickie Hart, in a hilarious and heartfelt tale of change and family. Now in his 70s, retired farmer Dickie reluctantly moves to Auckland with his wife, Glenda, to be closer to their grandkids. Struggling with city life, vegan in-laws, and screen-obsessed children, Dickie hilariously grapples with a world that feels alien yet surprisingly endearing. Originally introduced in C’mon Black nearly 30 years ago, Dickie remains as cantankerous — and loveable — as ever. Featuring audience favourite Andrew Grainger (Peter Pan, North by Northwest), this entertaining solo show is a warm, witty exploration of modern life, proving that even old dogs can learn new tricks.
A thriller-inspired take on William Shakespeare’s Romeo & Juliet
William Shakespeare’s Romeo & Juliet
15th July — 9th August
Step into 1960s Verona with Auckland Theatre Company’s electrifying new thriller-inspired take on Romeo and Juliet — Shakespeare’s timeless tale of star-crossed lovers. Set against a backdrop of Missoni and Pucci-inspired fashion, this fast-paced production brims with passion, danger, with the original cinematic score by Robin Kelly. Theo Dāvid (Shortland Street) and Phoebe McKellar (One Lane Bridge) make their ATC debuts as ill-fated lovers Romeo and Juliet, navigating a world where love and death collide at breathtaking speed. Directed by Benjamin Kilby-Henson (The Effect, King Lear), the play explores love in all its forms — romantic, familial, and spiritual — while highlighting the tragedy of entrenched hatred. A thrilling, visually stunning reimagining of Shakespeare’s greatest love story, as potent today as it was when it was written more than four centuries ago.
Step into the stormy night in MARY — a captivating and visceral reimagining of the night Mary Shelley conceived Frankenstein. Set in 1816 at the Villa Diodati, this phantasmagoric thriller plunges audiences into darkness, where thunder roars, lightning strikes, and an 18-year-old Mary faces the chilling consequences of her imagination. As blood pools and her words take on life, she knows there is death to come. Award-winning playwright Jess Sayer and director Oliver Driver (Amadeus) weave historical intrigue with gothic terror, creating a theatrical experience like no other. With haunting visuals, poetic storytelling, and an unforgettable cast, MARY delves into the psyche of the mother of horror in a masterpiece of fear and fascination.
Tiri: Te Araroa Woman Far Walking by Witi Ihimaera
4th — 23th November
Experience the extraordinary journey of Tiri Mahana, a 185-year-old matriarch born at the signing of Te Tiriti o Waitangi. Directed by Katie Wolfe (Ngāti Mutunga, Ngāti Tama) (The Haka Party Incident), this groundbreaking adaptation of Witi Ihimaera’s (Te Whānau a Kai and Ngāti Porou) epic tale explores themes of memory, family, and the enduring spirit of Te Ao Māori. Award-winning actor Miriama McDowell (Ngāti Hine, Ngāpuhi) and Nī Dekkers-Reihana (Ngāpuhi, Te Rarawa, Ngāti Porou) lead this unprecedented and astonishing new production, performed for the first time in both English and te reo Māori. Woven into a deeply emotional tapestry, Witi Ihimaera’s extraordinary play will shine once again: a national treasure that continues to resonate across time and place.
‘Tis the season for indulgence and celebration, but often December sees our schedules so jam-packed that by the time the merry day itself rolls around, we’re exhausted and less than inspired to turn it on. Luckily for us all, perennial favourites Amano Bakery and Savor Supplies are delivering on all fronts this year, making it simpler than ever to put on an impressive festive feast.
Pavlova
Left: Christmas Mince Pies. Right: Seasonal Fruit Tart
Consider this your tip-off that both Savor Supplies and Amano Bakery’s highly coveted Christmas orders are now open, and once again a selection of decadent desserts, perfectly glazed, free-range hams and roasts, and the ultimate Christmas morning feasts are on offer.
Christmas Morning Breakfast
When it comes to starting your Christmas Day in an entirely delicious way, we suggest it’s Amano Bakery’s at-home breakfast offering that you turn your attention to. From freshly baked sourdough and a selection of pastries to handmade granola, freshly squeezed Kumeu orange juice, Christmas cookies and a selection of pastries (plus the option to add on an entirely essential bottle of Moët & Chandon and the infamous mince pies), there is simply no better way to ease into the day’s festivities.
Porchetta
For an exceptional lunch or dinner, take the pièce de résistance off your own metaphorical plate and secure one of Savor Supplies’ highly sought-after hams or roasts. Available in half or full size, their free-range, Manuka wood-smoked ham glazed with maple and citrus and served with pineapple chutney is a failsafe crowdpleaser sure to be enjoyed. Or, if you’re looking to impress with something more imaginative but still entirely festive, opt for the rolled, roasted porchetta filled with soft herbs and kale, topped with a zesty salsa verde. Divine.
Free-range, Manuka wood-smoked ham
And finally, when it comes to the grand finale of any delectable Christmas feast — be it a champagne breakfast, long languid lunch or a traditional formal dinner, Amano Bakery’s lauded bakers have crafted a lengthy list of decadent deserts to choose from. From trifles that are anything but traditional (the tiramisu iteration is truly show-stopping) to seasonal fruit and custard tart where a sweet pastry case is filled with vanilla pastry cream and topped with fresh Kumeu strawberries, and Bay of Plenty blueberries, to pavlova three ways, mince pies, and the ever-popular cookie sampler box, there’s something for every taste and proclivity.
We’d suggest securing yours as soon as possible, as, if previous years are anything to go by, they won’t be available for long.
When I ask David Nash to tell me about his new venture, The College Hill Wine Room by David Nash, he sums it up in one sentence, “The College Hill Wine Room is a wine (and spirit) lover’s home away from home. One that happens to come with a private dining room, a Michelin-starred chef in Ryan Moore, and boasts some of New Zealand’s most experienced wine professionals.”
For those unfamiliar with Nash’s work, he is one of New Zealand’s most experienced and trusted wine professionals and one of the country’s foremost wine personalities. From co-founding Helio, The Malborist, and Alpine Rift wines, and the Bluff Distillery, to writing and directing acclaimed NZ wine story film A Seat at the Table, Nash’s career has been vast and varied, with no shortage of success. Now, he’s turning his hand to a space of his own in The College Hill Wine Room by David Nash — an innovative new venue set to elevate and re-shape the way Aucklanders enjoy wine.
Set across above ground and subterranean spaces in the heart of Freemans Bay, the venue combines a vibrant wine bar with over 350 expertly curated drops (available to sip by the glass in the bar or on the sundeck, or take home to enjoy with a meal), a luxurious private dining room with a private, dedicated chef in The College Hill Wine Room part-owner, Ryan Moore, and expert staff (some of the top talent in the country across food and beverage), exclusive cellars with personalised cellar management and a concierge, and a fine wine retail space that celebrates both local and global producers. With Wine Director Joe Costello shaping the beverage program, those visiting can expect an unmatched level of care and detail — his expertise combining with Nash’s to create a hub for connoisseurs and casual enthusiasts alike.
David Nash (left) with Executive Chef and part-owner, Ryan Moore (right)
Complementing the wine offerings is Executive Chef Ryan Moore, whose Michelin-starred pedigree shines through in his menu of European-inspired share plates. From duck liver profiteroles to crayfish crumpets, the menu raises the bar when it comes to pairing bold flavours with exquisite wines. The ‘by the glass’ food selection ensures that every sip finds its perfect match.
The space itself is a masterclass in contemporary design, created in partnership with the experts at Space Studio. Featuring a sun-drenched deck, subterranean cellars, and beautifully crafted private dining rooms, The College Hill Wine Room marries luxury and functionality. Furniture by Woodwrights and custom pieces by Seear-Budd Ross only enhance the refined yet inviting ambiance.
Below ground, the venue houses New Zealand’s premier subterranean wine storage vaults. Built and managed in collaboration with Storage King, they provide seasoned wine collectors, or those with a bourgeoning investment interest, state-of-the-art cellar options of varying sizes, all expertly managed by The College Hill Wine Room Concierge. “We’re for both seasoned collectors and the curious,” says Nash.
the subterranean wine storage vaults
The College Hill Wine Room by David Nash isn’t just a venue — it’s a destination. Here, we chat with the wine expert about his career to date, his aspirations for the future of wine in New Zealand, and the most exceptional wine-related experience of his life.
INTERVIEW WITH DAVID NASH
My journey to date has been an organic one; I’ve had two principles that have guided everything: ‘do great work and the money will come,’ and ‘work with interesting people doing interesting things’. It’s led to a pretty fascinating life — I’ve been a creative director for a global ad network, screenwriter and film director for a multi-award-winning feature-length documentary film, wine director at New Zealand’s most awarded hotel, co-founded a handful of brands and businesses and had a massive amount of fun along the way.
My first ‘job’ in wine was as a passionate consumer. I got the wine bug while living and working in London; I was working for the Saatchi brothers and was taken to a few fancy Soho lunches (this was pre-GFC), listening to the incredible wine staff tell stories about families from Rioja, Rheingau, Burgundy and Bordeaux — I was hooked. And then you could jump on EasyJet for forty quid and visit. I guess my first job was as a researcher for a job I didn’t know existed yet.
I didn’t come from a wine family or even a family that drank wine; beer and spirits are all my early alcohol-related memories. I do recall, rather controversially, taking a few bottles of Riesling to a house party in my early 20s, where everyone else had boxes of beer or vodka cruisers. So, I always had a preference for wine, I just didn’t understand it.
I started studying wine with the Wine & Spirit Education Trust of London, when I knew I wanted to work in wine, but just didn’t know how. Returning to New Zealand to an advertising role, one of the first briefs to come through the agency was the re-brand of Montana Wines to Brancott Estate. That was an epiphany moment — I could see my way into a life of wine.
When beginning my career, I set out to make a positive impact on the New Zealand wine industry — here and around the world. To give the great producers a stage to tell their story, share their love and drive to craft something really special on the edge of the world. After working on a few big wine brands, in particular Penfolds in South Australia, I turned to my focus to uncovering great New Zealand wine stories. That led to a five-year journey of writing, directing, funding and producing ‘A Seat at the Table’, a film that charts New Zealand’s rise and rise in the world of wine. After opening as one of the headline films at the New Zealand International Film Festival, it toured Vancouver, Edinburgh and New Port Beach Film Festivals along with many others before Samuel Goldwyn of MGM fame acquired the rights to the film, which you can now watch on almost every platform in almost every country in the world. I still get a ‘cheque in the mail’ every few months. That really set in motion the next chapter of my career uncovering and sharing great wine stories, on film or in person at great fun wine tastings and events.
The people are what I love most about my work. I get to travel a lot with my work, and the people you meet are the most infectious part. No one really works in wine because they need a job, they work in wine because it’s their life’s work. That creates some fascinating personalities; winemakers and viticulturists spend a huge amount of time in isolation as well and are, for the most part, incredibly big thinkers, intelligent and open-minded — which makes for a great group of people to share a few glasses of wine with.
Of all the places I’ve travelled and worked, a visit to Marlborough was the most exceptional wine-related experience of my life. I had just got back from touring all around France. One of the places we’d been to, in a little town called Chavignol, was a place called Henri Bourgeois. The Bourgeois family also have a domaine in Marlborough called Clos Heri. As a Kiwi, visiting the property in Sancerre before Marlborough was a fairly surreal experience. Damian Yvon, the estate manager and winemaker in Marlborough, is from Loire Valley; we sat in the Cellar Door on the Marlborough vineyard (which is an old church), drinking his wines, talking about France, eating homemade terrine and French cheeses. The sun was going down, it was an absolute moment.
I think while the wine world is grappling with a lot of issues, New Zealand just gets better and better. New Zealand’s fine wine story is probably the most exciting storyline, and it’s been playing out for about five years now. We have producers like Kumeu River, Felton Road, Ata Rangi…the list goes on, that are only just now (40 years on) coming of age, being held up by some serious critics as the very best wines in the world. Not just as good as, but the best. Fast forward another five years, and that’s a pretty exciting future.
In terms of the world of wine sometimes being viewed as esoteric and inaccessible, I think any industry with some perceived specialist skill set or ‘natural gift’ required to be involved has that stigma. I meet so many people who tell me they know nothing about wine, then proceed to tell me a huge amount about wine. The wine world is probably the most accessible in terms of collective knowledge — from critics sharing reviews online to hundreds of publications, and any winemaker anywhere in the world will talk your ear off about the world of wine if you ask. Or pop into your local wine bar and start learning, one glass at a time. It’s a fun university to be a part of.
When it comes to my aspirations for the future of wine, it’s a big question. Certainly, for New Zealand wine, it would be to value and protect our product. Our wines, in some cases, are as good if not better than many of the Old World wines, and are half or a quarter of the price. Value in the wine world is like the art market — quality, scarcity, and authenticity drive prices up. All the best vineyard sites are planted in New Zealand; those vines are coming of age, and the winemaker experience is there — now, we need to market ourselves, believe in ourselves and show the world we make some of the very best premium wines, as well as Marlborough Sauvignon Blanc.
I think Wine Tourism is still largely untapped in potential in New Zealand; and developing a few ideas in that space to raise the bar would be a significant next phase now we have the world coming back. Also, getting back out with our story to the world is high on my priorities list. I previously held a wine tasting in the Bellagio in Las Vegas for 120 people, and they all left booking flights to New Zealand. It’ll be great having a tourism body with the resources it needs to showcase really our beautiful part of the world.
I think I already have my dream job. I have an incredible team and amazing clients, all of whom are great friends, and I get to work all over the country — from creating brands to making wine to distilling gin and hosting people who want to learn more. Bringing that all together in The College Hill Wine Room really is the culmination of everything we’ve done to date, and I can’t wait to see how it plays out.
Opening Hours: The Wine Room Shop: Monday — Sunday, 11am until 9pm The Wine Room Bar & Sundeck: Wednesday — Sunday, 11am until late The Private Dining Room & Event Spaces: Monday — Sunday The Wine Room Cellars: Private, secure 24-7 keypad access
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