We sit down with shark scientist Dr Riley Elliott to talk science, social impact & the shifting landscape of entertainment

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. 

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Meet LussoMare — Auckland’s exclusive new luxury yacht experience

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.

lussomare.co.nz

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Cocktails and harbour views collide at Portside, the city’s newest rooftop bar

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

www.tylerstreetsport.co.nz/the-portside

Portside Cocktail Bar

Above Tyler St Sport
46 Tyler St
Britomart

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Meet Café Richmond — the cool new Grey Lynn coffee spot you need to know

“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

instagram.com/richmond.akl


Café Richmond

Unit 3
483 Richmond Road
Grey Lynn
Auckland

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Unearthing new depths of flavour, Louis Vavasour debuts a Methode Traditionnelle aged below the ocean’s surface

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!

lvwine.co.nz

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Get in the Christmas spirit with Commercial Bay

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.

commercialbay.co.nz

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Pizza lovers, there’s a new slice in town — Meet Brave Pizza

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

bravepizza.co.nz

410 Great North Road
Grey Lynn
Auckland

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Skip the stress this festive season with the City’s most enticing Christmas Eve and Christmas Day dining events

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.

Book at Onemata here

Living Room

Open for: Christmas Day

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.

Book at Living Room here

Andiamo

Andiamo

Open for: Christmas Eve

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.

Book at Andiamo here

Masu

Masu

Open for: Christmas Eve & Christmas Day

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.

Book at Masu here

Advieh

Open for: Christmas Eve & Christmas Day

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.

Book at Advieh here

Jervois Steak House

Jervois Steak House

Open for: Christmas Eve

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.

Book at Jervois Steak House here

Kingi

Kingi

Open for: Christmas Eve & Christmas Day

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?

Book at Kingi here

Esther Restaurant

Esther

Open for: Christmas Eve & Christmas Day

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.

Book at Esther here

Soul Bar & Bistro

Soul Bar & Bistro

Open for: Christmas Eve

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.

Book at Soul here

Orbit 360° Dining

Open for: Christmas Eve & 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.

Book at Orbit 360° Dining here

Non Solo Pizza

Non Solo Pizza

Open for: Christmas Eve

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.

Book at Non Solo Pizza here

Metita

Open for: Christmas Eve & Christmas Day

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.

Book at Metita here

Huami

Huami

Open for: Christmas Eve & Christmas Day

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.

Book at Huami here

Bivacco

Bivacco

Open for: Christmas Eve

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.

Book at Bivacco here

Ki Māha

Ki Māha

Open for: Christmas Eve

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.

Book at Ki Maha here

Mudbrick

Open for: Christmas Eve & Christmas Day

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.

Book at Mudbrick here

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Skip the socks and give your Secret Santa the gift they actually want this Christmas with a personalised bottle of Glenfiddich whisky

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!

gflables.co.nz

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Faraday Street is the place to be this evening, where you’ll find a curated collective of objects & art

Faraday Street has become somewhat of a cultural hub in across the past year, with a host of creative residents who sit outside of the ‘typical’ design destinations to offer something unique. This Friday, the street is once again pooling their collective offerings — hosting an evening of design, drinks, and discovery.

Jaimie Webster Haines (right) wearing her eponymous label

Jaimie Webster Haines — who implicitly understands the joy of clothing that is not only aesthetically pleasing, but wearable, functional, and durable, is once again set to bring her eponymous label to the street. The designer is popping up this Friday at My Exhibition showcasing her beautifully considered collection and offering styling advice and insight into the brand. As well as the clothing edit, shoppers will also find cushions from Yuva, bows from My Exhibition, beeswax candles, and tchotchkes galore — all perfect for gifting this festive season.

Ne Guerra’s selection of 20th century Ikebana baskets

Elsewhere in the vicinity, My Exhibition’s Faraday Street compatriots Ne Geurra and Föenander Galleries will both be open on Friday afternoon and into the evening. Ne Guerra is offering an evening of Ikebana — inviting those curious to indulge in an evening of Japanese floral arranging as they showcase their stunning new vessels, while Föenander Galleries is unveiling its final exhibition of the year. Dubbed ‘The Daylight Show‘, the showcase exhibits the diverse perspectives and innovative approaches of 13 early career artists connected to Aotearoa.

So, with so much to see (and shop) in the area, who not make a bee-line for Faraday Street this Thursday or Friday, taking the opportunity to explore what is fast-becoming the city’s preeminent design destination.

Ne Geurra Showroom

7-15 Faraday Street
Parnell
Auckland

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Pete Burling

With SailGP debuting in Auckland next month, we sit down with Pete Burling to chat racing at home, the evolution of sailing, and winning the Cup once again

With less than 50 days to go until Auckland takes centre stage for the ITM New Zealand Sail Grand Prix, anticipation is building for one of the most exciting events on the sailing calendar. Fresh off a victorious start to the 2025 Rolex SailGP Season Championship in Dubai, New Zealand’s Black Foils are poised to make waves on home waters this January.

At a celebratory breakfast event in Auckland, the team — including driver and co-CEO Pete Burling— reflected on their recent triumph and shared the team’s excitement for the upcoming high-octane races on the Waitematā Harbour. Burling emphasised the thrill of competing in front of a home crowd, noting, “The Waitematā Harbour is a special place for the whole team…we can’t wait to secure the win for the Kiwi fans.”

Known for its high-speed, high-tech F50 foiling catamarans, SailGP is revolutionising sailing with breathtaking races at iconic venues worldwide. Auckland’s debut promises to deliver an unforgettable spectacle, complete with an 8,000 capacity grandstand for fans to immerse themselves in the action. To mark the occasion, we caught up with Burling to discuss the recent Dubai victory, the team’s evolution, and the electrifying prospect of racing at home.

Exclusive Q&A
Pete Burling

Firstly, congratulations on the America’s Cup win. Can you tell me a bit about how that felt and what that history-making victory meant to you and the team? 

We had absolutely amazing time in Barcelona. We lived there for quite a while, and to get it wrapped up in that style and get a win on the board was incredible for the team. It was a really special time for everyone involved.

No rest for the wicked, though, with the SailGP season off to a great start for you and the team with an early win in Dubai. How are you feeling about it all, and what are you most excited about in this competition? 

I’m feeling really good. To get our first win on the board in Dubai was probably a little unexpected, to be honest — we went in there with relatively low expectations. A lot of the teams have been doing a lot of work in the off season, where we’ve come straight off the back of the America’s Cup, and have been trying to recharge and go on with a good amount of energy, which I think we managed to do really well. Everything came together perfectly, and we brought our best race to the final. It was a great confidence boost for the team.

What does life look like for you in between competitions? Do you get much time to celebrate and recharge?

Before Dubai, after the Cup, we managed to enjoy a bit of downtime in Barcelona. The nature of sailing often means you don’t know exactly when you’ll get a break, so it was nice to get quite an early win and then have some breathing room to recharge and spend some more time with my family.

How has fatherhood been for you while juggling such a demanding schedule?

It’s been an amazing experience, though definitely a bit of a juggle at times. Having a supportive partner has made it all possible. It’s ultimately about finding balance, and making the most of the milestones along the way.

Obviously the style of racing is a lot different in the SailGP than it is in the America’s Cup, what do you enjoy most about the SailGP competition? 

It’s an amazing competition because it’s a Grand Prix, so has these regular stops where we get to perform against some of the best athletes in the world — and the SailGP is just going from strength to strength. It’s going to be amazing to have our first event in Auckland, and the team is super excited about what the race course looks like out there for us. It’s been a slightly transitional period, as we’ve got a couple of new faces on the team, and it’s been an amazing time to see everyone coming together and growing and learning.

How are you feeling about the new team?

The team’s kind of been growing since its inception, and it’s always exciting to have a couple of fresh faces to bring a bit of fresh energy and fresh ideas. I think it’s really healthy for the group, for sure, and I’m looking forward to seeing what this team can achieve.

Tell me about what the team’s pivot to the Black Foils moniker represents. 

The rebrand was about creating a stronger identity that aligns with New Zealand’s sporting legacy. The Black Foils feels like a name that fans can really connect with, and it speaks to our unique place in the world.

The competition is hitting our shores in mid-January, what’s your favourite thing about racing at home? 

There’s nothing like racing at home. The Waitematā Harbour is going to be an incredible amphitheater for SailGP. Having friends, family, and Kiwi fans right there is going to make this event so special for us all.

Your charity, Live Ocean, is a partner of the Black Foils. Can you tell me a little about your work with ocean preservation? 

Live Ocean is a huge part of the Black Foils, and everything we do. It’s been incredible to celebrate its fifth anniversary and see the impact we’re making — and to bring additional purpose to the racing. Every team within the SailGP now has a charity parter, and we now race for an impact league, so it’s also been amazing to see that aspect of it grow.

From promoting ocean health to reducing our carbon footprint, it’s rewarding to be part of a bigger purpose, and Live Ocean is going from strength to strength. The oceans are such a huge part of us having a healthy planet — from absorbing 90% of the heat, to creating over half the oxygen we breathe. It’s an area where New Zealand can really step up and have a massive impact on the world stage. As someone that works out on the ocean and lives on the ocean, it’s really disappointing to see how far behind we are here in NZ — and our goal is to really continue to shine a lot on the issues and create positive change.

What are some of the biggest changes you’ve seen in the sailing world in recent times? The good and the bad? 

Technology has transformed both the competition and how it’s broadcasted, and really allowed the sport to evolve. SailGP’s consistent schedule and incredible production make it so much easier for fans to follow and understand the action, which is bringing more and more people into the sport and expanding its audience. It’s an exciting time for sailing as the sport continues to evolve.

sailgp.com

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Ayrburn welcomes two exceptional new venues just in time for summer — Meet The Bakehouse and R.M Prime Produce

Ayrburn continues to add to its ever-present allure, soon to unveil two exceptional new additions to its culinary oeuvre: The Bakehouse — a refined, family-friendly, all-day dining destination, and R.M Prime Produce — a boutique store boasting an in-house butcher, deli delights, and fine wines. Together, these venues elevate Ayrburn to new heights, bringing a new dimension to the idyllic retreat.

Sweet treats from The Bakehouse

More than just a café or bakery, The Bakehouse is an all-encompassing culinary haven that invites guests to linger. From morning coffees paired with freshly baked pastries to relaxed family lunches of wood-fired pizzas and handmade pasta, or evenings spent enjoying signature cocktails and seasonal dishes, this lively locale caters to every occasion. Its charm extends outdoors, with options to dine on the terrace, by the creek, or even grab and go — ensuring every meal is a unique experience.

R.M Prime Produce

Just steps away, R.M Prime Produce redefines boutique shopping. This meticulously curated artisan store features expertly cut meats (with an in-house butcher), deli treats, Ayrburn wines, fresh-cut flowers, and thoughtfully sourced merchandise. With an emphasis on provenance and quality, it’s a treasure trove for food lovers and connoisseurs alike.

As Ayrburn’s gardens bloom and summer stretches out in front of us, these new venues seamlessly integrate into the hum of life at the precinct — adding further vibrancy to the existing eateries and Ayrburn’s full rota of events. Whether seeking an evening of indulgence, a spot for a convivial get-together, or simply a laid-back day out with the family with a picnic basket brimming with quality produce, Ayrburn promises a destination where hospitality, heritage, and the joyful essence of summer meet.

Open now:
Monday — Sunday, 8am until late

ayrburn.com

The Bakehouse

Ayrburn
Ayr Avenue
Arrowtown

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From passion to profession — we chat to six coffee fanatics who have pivoted into café ownership

From neighbourhood locals to city hotspots, Auckland’s vibrant café scene offers so much more than a quick caffeine fix — with many of our city’s coffee shops run by those whose passion lies in bringing together communities. In fact, among the bustling array of cafés, a new wave of coffee shop owners is making its mark. These visionaries bring a distinctive purpose, having left behind careers in other fields — from architecture to finance, or other facets of the restaurant world, to embrace their love for the art of coffee and connection. Their journeys are varied, but they all share a common thread: a love for bringing people together and elevating everyday rituals into something more meaningful.

This new breed of coffee shop owner embodies the spirit of reinvention, pouring years of experience into their unique spaces. Whether it’s a design-led aesthetic drawing on global travels, a focus on premium local roasts inspired by their community, or menu innovations that merge collected skill with artistry, these venues are redefining what it means to grab a cup of coffee.

Here, we chat to six local coffee shop owners who’ve traded corporate ladders or life behind the pass to pursue their passion.

Everyday Coffee Co-owners Sarah and Janusz Choromanski

Everyday Coffee

Everyday Coffee is a welcoming haven in Morningside, blending exceptional coffee with heartfelt community spirit. This cosy, intimate space was crafted by Sarah and Janusz Choromanski to feel like home, featuring thoughtful design with recycled materials and a warm, inviting atmosphere. Coffee takes center stage, with expertly brewed blends and seasonal filters complemented by Daily Bread pastries and hearty deli-style bagels. Proudly Māori and Pasifika-owned, Everyday Coffee embodies inclusivity and quality, creating a space where everyone feels connected and cared for. Here, we talk to Everyday co-owner, Janusz Choromanski, about the reason behind the couple’s career pivot.

Tell me about your own background. What were you doing previously? My background is in architecture — I’ve been in the industry for now 20 years, spending 13 years working in Melbourne, where I started my own practice, NATIVE Design Workshop. Whilst living in Melbourne, my wife Sarah and I opened a small coffee shop alongside our design studio which was fun, but the call to come home and raise our children in Aotearoa was strong, so we came back to Auckland after signing a lease and got moving on our new shop, Everyday Coffee.

Why the pivot into hospitality? What inspired you to make the switch? Sarah and I have always loved people, community and keeping things simple — making coffee and looking after people allowed us to do this. We dreamt of running our own coffee shop many years ago and when we finally took the plunge, we really enjoyed the fact that it took us out of the corporate environment and enabled us to engage with our local community. Coffee allowed us to get to know people, make a small impact with our local communities, and create a space where they can meet and hang.

What is your favourite thing about what you do? What makes you so passionate about it? Whilst we love coffee through and through, for us it’s all about the people. We love seeing people from all walks of life in our space. From our amazing customers to our brilliant collaborators, such as Oatly and Allpress, our enjoyment in the hospitality industry always has and always will be driven by the people we meet.

What have you carried over from your previous career that gives you a unique point of difference? It’s all about the details — design really teaches you that, nothing is too small to be considered, and we really try and bring that work ethic into our space and foster it among our team. We have made very deliberate choices when it came to design, namely, not doing what everyone else is doing ‘no white, minimalist interior here’ — we pushed to make a warm, inviting space. A space that sort of feels like ‘home’ and hope that our customers feel this when they come through. We play our combined family record collection and encourage our customers to make requests if they want to play a vinyl — so yeah, don’t be shy!

Pilar founder, Chef Siyuan Sheng

Pilar

Pilar, nestled in the heart of Ponsonby, offers a relaxed reprieve from Auckland’s fast-paced energy. With Rocket Coffee at its core and a menu blending Asian-fusion flair with European brunch classics, Pilar invites diners to savour every moment. Founded by chef Siyuan Sheng, the café champions relaxation and connection, creating a ‘home away from home’ for the local community. Signature dishes promise a unique yet comforting dining experience, making Pilar a must-visit spot for food and coffee enthusiasts alike. Here, we talk to Pilar owner, Siyuan Sheng, about the reason behind her career pivot.

Tell me about your own background. What were you doing previously? I used to be a chef in a small café. It was there that I really began to realise the passion I have for the hospitality industry, but being back of house just wasn’t quite enough for me.

Why the pivot into café ownership? What inspired you to make the switch? I wanted a new challenge, and I felt that when I was in the kitchen, I didn’t have the opportunity to communicate directly with customers and engage with them. I wanted the opportunity to move to the front of house and speak to customers every day, learn their stories, and feel part of the wider community. 

What is your favourite thing about what you do? What makes you so passionate about it?Honestly its being front of house — I just love everything about it. I love the small talk with customers and staff, remembering regular customer’s orders, and building a community. I feel so happy seeing customers happy — it brings me such joy when they enjoy our space at Pilar.

What have you carried over from your previous career that gives you a unique point of difference? My time as a chef has really enabled me to create an interesting menu that pairs well with our coffee and drinks offering. All in all, it adds up to a great experience for the customer.

D.O.S.E on High, owners Reinaldo Tanudjaja and Connie Chung

D.O.S.E on High

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. Here, we talk to D.O.S.E on High co-owner, Reinaldo Tanudjaja, about the reason behind his and Connie’s career pivot.

Tell me about your own background. What were you doing previously? We are an interesting pair! My partner Connie is from Tahiti and previously worked in finance, whilst I have been in the hospitality scene in Auckland for years but for the last couple, had been focussed working in bars — which is how we saw the opportunity in the market to create our concept of cocktail coffee. 

Why the pivot into café ownership? What inspired you to make the switch? My partner Connie grew up in Tahiti where her parents ran a restaurant, and when she moved to New Zealand, she ended up pursuing a career in finance — but her love for the nature of the hospitality world brought her back to the industry. My move from the bar to the coffee scene was a bit of an accident. I actually trained as a barista, but had ended up in the bar scene because it was an opportunity to learn new skills. When Connie and I decided to open our own place, I wanted to combine all those skills together. 

What is your favourite thing about what you do? What makes you so passionate about it? The connection with our customers is so important to us. We also have such freedom in our creativity and that really feels incredibly exciting too.

What have you carried over from your previous career that gives you a unique point of difference? The bar influence is so huge for us, from the menu down to our approach to our drinks. The way we use fresh seasonal produce and craft everything in-house, even going to the extent of making our own syrups, sets us apart.

Brendan and Dani, owners of Stone Oven

Stone Oven

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 Kyle bring a passion for coffee and hospitality, partnering with the likes of Eighthirty Coffee Roasters and Oatly to deliver perfection in every cup. The atmosphere is warm and welcoming — quintessential to Devonport. Here, we talk to Stone Oven co-owner, Brendan, about the reason behind the duo’s career pivot.

Tell me about your own background. What were you doing previously? Dani and I first met when I was working for Nick Honeyman at The Commons in Takapuna. Dani was managing a pizza restaurant next door, which was owned by the same hospitality group. Not long after we got together, Dani joined me on my OE and we ended up spending a winter in Val d’Isère in the French Alps, running a chalet, skiing every day, and enjoying cheap French wine every night. When summer came, we moved to London, where we both landed jobs at The River Café — a renowned Italian restaurant famous for launching the careers of Jamie Oliver and many others. After a year there, we helped open a north London pub for Camden Town Brewery before deciding to return to New Zealand.

Why the pivot into café ownership? What inspired you to make the switch? When we came back home, we did a brief stint at The Engine Room before Dani began working with Nick Honeyman again at Paris Butter, and I joined Cazador as sous chef, quickly becoming Head Chef. I stayed there for five years, focusing on wild game cooking. During the pandemic, we started a family and decided to create something more flexible for ourselves. That’s when we launched Crate Kitchen, a food truck inspired by my years at Cazador, which I ran while Dani worked behind the scenes and raised our daughters. After three years of running the truck, we felt it was time to settle down and create something more consistent and permanent. When we discovered the lease for Stone Oven — a Devonport icon we were already familiar with — was up for grabs, we jumped at the opportunity.

What is your favourite thing about what you do? What makes you so passionate about it? My favourite thing is meeting and getting to know our customers. As a chef traditionally I have been chained to the stove, so it’s great now to see the other end of hospitality and experience the front of house. I know my partner Dani has also been loving helping our young team learn and develop as well. 

What have you carried over from your previous career that gives you a unique point of difference? I would say coming from the restaurant world has meant that at Stone Oven we have very a different approach to hospitality standards, and this informs everything from our staff training to our menu offering.

Young Dandy’s owner James Prendergast

Young Dandy

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. Here, we talk to Young Dandy owner, James, about the reason behind his career pivot.

Tell me about your own background. What were you doing previously? For the past eight years, I worked in different areas of the coffee industry for Ozone Coffee between London and New Zealand. After managing one of their Shoreditch locations, Ozone relocated me to Auckland to set up the Grey Lynn site as Restaurant GM and introduce the brand to the Auckland market. For the past three years I have been in a sales role with Ozone which connected me deeper to the coffee community here in Auckland helping people set up their cafes, staff trainings, etc. During this time, I was also approached to take on the catering for the Aotearoa Art Fairs at The Cloud which took place in 2022 and 2023. Prior to this, I have previously worked stints in New York, Byron Bay, and within the Whistler hospo scene.

Why the pivot into café ownership? What inspired you to make the switch? It was inevitable that I wanted to open my own space — it has been a dream of mine from the very beginning. I have worked all over the world, and felt like this was the right time for me to get it done. I would have regretted not doing it.

What is your favourite thing about what you do? What makes you so passionate about it? A big part of this is how personal it all feels — I was involved in the design and fit-out myself, so the café feels like a real extension of me. For people to come in and enjoy the space with enthusiasm, that’s pretty cool to reflect on.

What have you carried over from your previous career that gives you a unique point of difference? Having worked in lots of different avenues of the hospitality industry, all around the world, I have been fortunate to have learnt from some amazing people over the years. I wanted to create a space to share that knowledge and showcase some good old fashioned hospitality.

Billy’s Espresso owner, Bevan Higginson

Billy’s Espresso

Billy’s Espresso in Queenstown is a rustic, homely café where hospitality meets heart. Owned by a seasoned chef and coffee connoisseur, it’s a joyful space with a relaxed, family-style vibe, soundtracked by eclectic tunes from hip hop to old school rock. The coffee here is a labor of love, crafted with a bespoke blend, delivering elevated comfort in every cup. Here, we talk to Billy’s Espresso owner, Bevan Higginson, about the reason behind his career pivot.

Tell me about your own background. What were you doing previously? My dad purchased a restaurant when I was 18 and said, “Here son, run this”. So, I did. I quickly discovered that I was good at cooking and creating flavours and recipes. I didn’t have a clue how to run a restaurant or manage people, but I quickly learnt. 

Why the pivot into café ownership? What inspired you to make the switch? I stopped cheffing after a few hard years in Sydney and worked for Phoenix Drinks, watching the Aussie café and coffee scene grow and boom as I learnt to make coffee myself. My boss’ mantra at the time was ‘once you’ve messed up 200 coffees, then you’re a pro,’ and I think that environment of learning really helped me. So, when I got a chance to buy the café Birichina in Bondi, I grabbed the opportunity with both hands, and I am proud to say Birichina is still trading to this day. 

What is your favourite thing about what you do? What makes you so passionate about it? I love meeting new people and talking with them about their life and experience — I also like the vibe of working in a busy café and pumping out coffee with loud music. I’m passionate about coffee and making good coffee, and take it seriously. or example, at Billy’s, we won’t use trim milk as it tastes bad in coffee, but we all drink oat lattes made with our preferred oat milk — Oatly.

What have you carried over from your previous career that gives you a unique point of difference? I look at coffee the same way I look at cooking food. The simpler the better — keep everything clean and fresh. I also think atmosphere is important, and music helps us create this in our space and sets us apart. Billy’s Espresso is a quiet little rustic café that serves up amazing coffee and chai and a few other things thrown in the mix.

Beyond incredible passion for their craft, 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.

oatly.com

Gastronomy

Win the ultimate experience as Church Road brings its Cellar Door to Somm Wine Bar & Bistro
This local favourite just got a beautifully considered refresh
Where to go after dinner in Auckland: Kureta’s Nezake Nights
Left to right: Bar Non Solo, Queens Rooftop, Gilt Brasserie

Wondering where to eat, drink and be merry this month? Our December Dining Guide has everything worth enjoying

Summer is finally, officially here, and with it comes a raft of delicious dining experiences that are set to help us slip into the festive season in style. From the city’s best happy hours to exceptional new openings, mouth-watering Christmas feasts, jazz evenings, lunchtime specials, sundown sessions, mental health mornings and more, here we present our definitive December dining guide.

Esther

A Taste of Morocco at Esther

Embark on a culinary escape to Casablanca with a three-course Moroccan feast that brings the Atlantic coast to the heart of Auckland at Esther. Part of the dining destination’s Food of the Sun series, this immersive lunch — taking place from 12 — 4pm on Saturday 14th December, celebrates bold flavours and coastal culture with dishes like za’atar flatbread, spiced kofta, and zesty lemon cake. Paired with an arrival cocktail, for $85 per person, take a decadent through Morocco’s vibrant cuisine, where every bite is a celebration.

Broke Boy Taco

Broke Boy Taco, at Home

December is a busy month, and sometimes you just need a night at home with some great food — sans cooking (and dishes). Perfect, then, that viral culinary sensation Broke Boy Taco has partnered with DoorDash to bring their famous birria tacos, ramen, and cheese pulls directly to your door every Taco Tuesday. Chef Sean Yarbrough’s bold Mexican flavours, inspired by his time in San Francisco, have captivated a cult following, and now, you can skip the cues and indulge in some of the best food in town from the comfort of your home. Delicious.

Bar Non Solo

Weekday Lunches at Bar Non Solo

Britomart favourite Bar Non Solo‘s workday lunch special makes it the ultimate spot for those seeking a mid-day escape. From Tuesday to Friday from 12 — 3pm, Bar Non Solo offers an unbeatable lunch special, featuring one of their famous dishes alongside a choice of wine, beer or spritz, all for a mere $25. Ideal for those seeking a quick yet satisfying meal during their hectic workday, this express lunch deal is as suited for a quick catch-up amongst friends as it is for sharing with colleagues.

Bar Magda

Noche Buena at Bar Magda

Join Bar Magda on Sunday 15th December 15, for Noche Buena — a festive Filipino-inspired Christmas feast honouring the late Lola Ludy’s legacy of generosity and hospitality. In collaboration with Bare Wine Imports and Nick Candy of Tincan Wine, the evening features a sumptuous spread paired with a beautiful bottle of Pinot Noir. Highlights include whole roasted chicken relleno, wild venison roulade, and saffron crab fat rice. Tickets are $90 (min. 4), and spaces are filling fast. Celebrate the season, Filipino style, at Bar Magda.

Bivacco’s Christmas Feast

Celebrate the festive season in style with Bivacco’s Christmas Feast, running Sundays from now until 22nd December. Indulge in a holiday spread featuring maple glazed ham, Big Glory Bay salmon, whole sirloin, and an abundance of fresh seafood. The dessert station delights with pavlova, boozy trifle, and traditional mince pies. Spaces are limited weekly, so book now to enjoy epic fare, Christmas-themed cocktails, champagne specials, live entertainment, and one of the most lively atmospheres in the city.

Christmas at Gochu

Festive Season at Gochu

With an array of dining options this summer season, from easy express lunches to set menus for gatherings of any and all sizes, Korean favourite Gochu isa destination worthy of your attention. The express lunch — perfect for a midday escape, offers five plates across two courses for a modest $39, while, if you’re seeking a lively locale for a festive gathering, the eatery’s five- or six-course set menus are a delight. Gochu can accommodate anything from a small gathering to a large, exclusive event, with either full hire (up to 80 guests), semi-private (14 to 24 guests), or half hire (up to 38 guests).

Bodega

Aperitivo Hour at Bodega

Bodega, the New York-style deli by the team behind Parade and Rosalita’s, has quickly become a favourite on Auckland’s dining scene. Now open for aperitivo evenings, it offers a curated menu of share plates — think focaccia, prosciutto with house crisps, and beef croquettes — paired with spritzes, craft beers, and hand-selected wines. Available Thursday to Saturday from 4–7:30pm, Bodega is the perfect spot for casual drinks and bites in the sun with friends.

Aryeh

Aryeh Piha Reopens for the Summer

Aryeh Piha is reopening it’s doors for summer, welcoming diners back with extended hours, a refreshed menu, and new takeaway Fish & Chips — perfect for enjoying at Piha’s iconic black sand beach. Offering set menus, à la carte options, and the popular Wednesday Test Kitchens, as well as laid-back fish & chips, Aryeh is the ultimate summer destination for locals and day-trippers alike.

Ayrburn

Christmas Markets at Ayrburn

Celebrate the festive season at the Ayrburn Christmas Markets on Saturday 7th and Sunday 8th December, from 2–8pm at The Dell. Explore Ayrburn wines, deli treats, local fragrances, floral artistry, and more, with live music, a Santa’s Grotto, and face painting adding to the holiday cheer. Find unique gifts, enjoy festive indulgences, and wrap it all up at the dedicated gift-wrapping station. Don’t forget to pick your own Christmas tree — perfect for a magical celebration.

Left: Hello Beasty. Right: Queens Rooftop

Dining for a Cause with DineAid

This festive season, over 60 restaurants across Aotearoa are joining the DineAid Christmas campaign to support City Missions nationwide. From now until 31st December, diners can add $2 to their bill or selected dishes, with 100% of funds aiding local food banks. Now in its 12th year, DineAid hopes to raise $80,000, providing crucial support during a time of increased need. This festive season, choose to dine at participating venues (a list of which you’ll find here), to help those in need this Christmas.

Gilt Brasserie

Gilt’s Martini Mondays

With its decidedly European slant, convivial vibe no matter the day, and delicious menu, Gilt is the perfect spot to while away a summer evening. Adding to our long list of reasons to visit are the elevated establishment’s Martini Mondays, where, from 11.30am ’til late, thirsty patrons can enjoy $15 martinis. Vesper, Gibson, French, Dirty — whatever your proclivity, Gilt has you well-satiated, ensuring every week is started in style.

Trivet

A Festive Four-Course Feast at Trivet

Celebrate the season with Trivet’s exquisite four-course sharing menu, available for dinner throughout December (excluding the 25th, 26th, and 31st). Savour the finest local and international cuisine, crafted with fresh, seasonal ingredients and innovative flavours by chef Wallace Mua and his clever team. Complemented by a glass of New Zealand Méthode Traditionnelle sparkling, this festive dining experience is the perfect way to indulge this holiday season. Spaces at $95 per person, and include four delicious courses and a glass of bubbles.

Gastronomy

Win the ultimate experience as Church Road brings its Cellar Door to Somm Wine Bar & Bistro
This local favourite just got a beautifully considered refresh
Where to go after dinner in Auckland: Kureta’s Nezake Nights
Left to right: Queens Rooftop, San Ray & Gilt

Dine out and do good this festive season at these eateries that are raising funds and giving back

This festive season, over 60 restaurants across Aotearoa are joining the DineAid Christmas campaign to support City Missions nationwide. From now until 31st December, diners can add $2 to their bill or selected dishes, with 100% of funds aiding local food banks. Now in its 12th year, DineAid hopes to raise $80,000, providing crucial support during a time of increased need.

This festive season, choose to dine at participating venues (a list of which you’ll find here), to help those in need this Christmas.

Dining for a cause
Our Picks

Gastronomy

Win the ultimate experience as Church Road brings its Cellar Door to Somm Wine Bar & Bistro
This local favourite just got a beautifully considered refresh
Where to go after dinner in Auckland: Kureta’s Nezake Nights

Muse has officially set up shop in Arrowtown — here’s what you need to know

Nestled in the heart of the quaint Arrowtown village, Muse has opened the doors to its first South Island location, marking an exciting new chapter in the brand’s expansion. Known as a sanctuary of style, stocking curated collections of luxury fashion since 1996, Muse has long been synonymous with elegance and exclusivity — with the new space set to elevates this standing to new heights.

Joining the brand’s existing locations in Ponsonby, Newmarket, and Havelock North, the Arrowtown store promises an extraordinary shopping experience, showcasing renowned international and local designers from Victoria Beckham, Khaite, Tibi, and Theory, to Christopher Esber, Paris Georgia, and Maggie Marilyn. Each piece — selected with an innate understanding of how women love to dress, shop and live — reflects Muse’s enduring commitment to providing customers with the latest in luxury fashion, while, amidst the ever-shifting tides of sartorial trends, offering timeless pieces that are both contemporary and classic.

For Muse owner and director Olivia Vincent-Healy, the decision to expand into Arrowtown was both strategic and sentimental, “Arrowtown has long been a dream location for us, and we are thrilled to finally bring our vision to life here,” she shares. With it’s unique blend of heritage charm and discerning visitors and residents, Vincent-Healy believes it’s the perfect environment for the brand to thrive, “While opening in a smaller market might seem bold, we are confident that Arrowtown’s consistent growth and its status as a luxury destination will provide the ideal backdrop for our next chapter.”

The boutique’s fit-out — a collaboration between Vincent-Healy and local interior architect and design studio, Nikki Wilson, blends the town’s rich heritage with understated luxury to offer a refined escape. With a striking Oamaru stone fireplace and rich walnut flooring and cabinetry, the Arrowntown store boasts a warm, intimate ambiance that complements Muse’s signature style perfectly.

Arrowtown’s growing reputation as a sought-after destination for luxury tourism makes it the ideal backdrop for Muse’s latest destination — primed to offer both locals and those visiting a truly world-class shopping experience.

museboutique.co.nz

Muse Boutique

12/50 Buckingham St,
Arrowtown,
Queenstown

Coveted

Van Cleef & Arpels adds to the Perlée collection with elegant three-row rings
Bvlgari revisits one of its boldest signatures with Gold & Steel
All tied up: The bow-detail handbag trend taking over this season

Rediscover K’ Road’s diverse dining scene with Bar Magda and Candela’s ‘Sip & Snack’ street crawls

This December, K’ Road is set to come alive with Calle to Kayle — a spirited collaboration between Bar Magda and Candela — two of the city’s top dining destinations. Designed to inspire discerning diners to rediscover the charm of Auckland’s vibrant K’ Road, this sip-and-snack street crawl series is more than a dining experience — it’s a coming together of community, culture, and cuisine.

Running on the first three Wednesdays in December (4th, 11th, and 18th) and culminating on the last Saturday before Christmas (21st), the series, dubbed Calle to Kayle (translating to ‘street to street’ in Spanish and Filipino), invites locals and visitors alike to rediscover K’ Road as Auckland’s most diverse and vibrant dining destination.

Each evening promises an indulgent journey comprising three expertly-prepared, generously portioned snacks — created in partnership with the likes of Ora King Salmon, paired with curated drinks from both venues, with a rotating weekly theme — from festive bubbles to margaritas. Tickets are $100 per person, and offer diners the freedom to start or finish at either venue, kicking off at 6pm and wrapping up at 9pm. There will also be specials on drinks in line with each week’s theme, to expand on the offering and showcase local suppliers and producers, such as K’ Road-based Mineral.

This series highlights K’ Road’s distinct identity — a hub of locally owned businesses and a diverse melting pot of cultures, encouraging Aucklanders to embrace the street’s revitalisation and embrace the evolving neighbourhood. The Mercury Lane train station is nearing completion, making accessing the street simpler than ever.

Secure your spot now via Bar Magda or Candela’s websites. With limited spaces, you’ll want to get in quick.

Gastronomy

Win the ultimate experience as Church Road brings its Cellar Door to Somm Wine Bar & Bistro
This local favourite just got a beautifully considered refresh
Where to go after dinner in Auckland: Kureta’s Nezake Nights
COLIN MCCAHON Urewera Triptych, 1975

‘Tis the season for getting out and about — consult our December Culture Guide for everything to enjoy this month

As we enter the final month of 2024, there is plenty to sink your teeth into in the cultural space, from live music to comedy shows, plays, ballets and more — with a number of fun events to keep the kids entertained, too. Whether you want to get into the festive spirit or are simply seeking your final fix of culture before the end of the year, here is our guide to everything to book tickets to in December (in chronological order).

Royal New Zealand Ballet’s A Midsummer Night’s Dream

When & Where: Now until Tuesday 14th December, various locations country-wide

The Royal New Zealand Ballet’s enchanting A Midsummer Night’s Dream returns for the festive season, set to captivate audiences across the country. Within this stunning performance, the timeless tale of love, mischief and fantasy is given new life in a whimsical take guaranteed to enchant bardolators of all ages with its clever choreography, unexpected humour and Mendelssohn’s iconic music.

Colin McCahon: A Journey

When & Where: From now until 21st December, Gow Langsford Gallery, Onehunga

Gow Langsford gallery is hosting a compelling solo exhibition celebrating Colin McCahon, one of Aotearoa’s most influential modernist artists. Spanning four decades, from 1947 to the 1980s, the showcase explores McCahon’s evolving artistic voice and the social, cultural, and personal contexts shaping his practice. Highlighting his iconic integration of text, image, and existential themes, this exhibition underscores McCahon’s enduring legacy, challenging viewers to reflect on the human condition and our connection to land, faith, and society.

Troye Sivan

When & Where: Monday 2nd December, Spark Arena

Trailblazing global pop icon Troye Sivan is back in New Zealand for the highly anticipated Something To Give Each Other Tour. Known for his dynamic stage presence and chart-topping hits, two-time Grammy-nominated Sivan promises an electrifying show, not to be missed.

John Bishop — Back At It

When & Where: Monday 2nd December, Kiri Te Kanawa Theatre, Aotea Centre

Touted as one of Britain’s top comics, John Bishop’s engaging brand of observational humour mines his varied and colourful life experience — from fatherhood to playing semi-professional football, to deliver a side-splitting performance.

Vector Lights Christmas Show

When & Where: Thursday 12th December — Wednesday 25th December, Auckland Harbour Bridge

Join Little Kiwi’s magical Christmas adventure as she helps Santa fix his sleigh and soars through the skies. Sing along and enjoy the dazzling new light show every 15 minutes from 9pm to midnight. Top viewing spots include Little Shoal Bay, Westhaven Marina, and Silo Park. A collaboration by Vector, Auckland Council, and Waka Kotahi, this festive display is a must-see for all ages.

Barfoot & Thompson Twilight Summer Night Races

When & Where: From 3pm on Thursday 12th December, Ellerslie Racecourse

After a four-year break, Ellerslie’s electric evening races are back. Known for its buzzing crowd and top-tier people watching from the hospitality precincts, with six thrilling back-to-back races, this season starter is a must-attend event. The fashionable amongst us will have the chance to be recognised for their efforts, with a style spotter award determined by roaming judges (no runway necessary), and those partial to a party will find it post-races, as the evening heats up with the renowned Birdcage Bash, featuring Sweet Mix Kids. Glamorous and action-packed, it’s a raceday like no other— perfect for those looking to welcome the season in fitting fashion.

Outdoor Screening: How the Grinch Stole Christmas

When & Where: Saturday 14th December, Auckland Live Digital Stage, Aotea Square

Embrace the holiday spirit with a free screening of Ron Howard’s 2000 classic, How the Grinch Stole Christmas, at Aotea Square’s Outdoor Cinema on the Auckland Live Digital Stage. Arrive early, secure your spot, and indulge in drinks and delicious treats from Container in the Square as the Grinch attempts to steal Christmas — the perfect evening under the stars for the whole family. See here for more information.

Tunes 4 Tamariki — Christmas

When & Where: Sunday 15th December, Bruce Mason Centre

Join the Auckland Philharmonia Orchestra for a magical family concert led by Conductor Ingrid Martin and award-winning children’s singer/songwriter Rainbow Rosalind the Fairy. Perfect for under-sixes, enjoy festive tunes, sing-alongs, and interactive fun, including a unique walk-through of the orchestra. Celebrate the season with music, laughter, and holiday cheer.

Naughty — A Christmas Drag Extravaganza

When & Where:  Tuesday 17th — Saturday 21st December, Basement Theatre

Get in the (raucous) festive spirit with Naughty, a hilarious drag cabaret bursting with outrageous costumes, raunchy humour, and high-energy performances. Featuring Ruby Reveal, Slay West, and Hugo Grrrl, this fierce and fabulous show is a not-so-silent night you won’t forget. Open to all, it’s Christmas like you’ve never seen it before.

Dan and Phil — Terrible Influence

When & Where: Thursday 19th December, Kiri Te Kanawa Theatre, Auckland

Internet legends Dan and Phil are back with Terrible Influence — their biggest world tour yet, hitting Auckland in December 2024. This hilariously unfiltered stage show dives into scandalous stories, theatrical twists, and a roast of social media, their fans, and themselves. With over a decade of iconic content and a cult following, this is a must-see for comedy and nostalgia lovers alike.

Christmas Movies at Stardome

When & Where: Wednesday 18th — Friday 20th December, Stardome Observatory & Planetarium

Embrace the holiday spirit with a screening of one of three beloved Christmas film sat Stardome this December — from John Hughes’ timeless Christmas classic, Home Alone, to Elf — starring Will Ferrell as Buddy, to everyone’s favourite Christmas spoilsport film, The Grinch. Settle in under the stars for a perfect festive evening with the family.

Hartfield Jewellers’ Festive Community Celebration

When & Where: Saturday 21st December, Hartfield Jewellers, Parnell

Spread holiday cheer at Hartfield Jewellers’ free community event on Saturday, 21st December, from 3.30 — 5.30pm at 327 Parnell Road. Enjoy complimentary coffees, hot chocolates, and Christmas cookies, with stunning Lamborghinis on display out front. Be serenaded by the award-winning Auckland Greater Chorus singing festive carols. Bring family and friends for an afternoon of joy and connection — celebrating the season and local community.

SkyCity Boxing Day Races feat. Fashions in the Field

When & Where: Thursday 26th December, Ellerslie Racecourse

There’s no better way to celebrate Boxing Day than at Ellerslie’s iconic SkyCity Boxing Day Races. After a pause, this beloved event is back, bringing its signature carnival atmosphere. Ellerslie transforms into a vibrant sea of colour as racegoers celebrate the year’s end. The Paddock, in association with The Grand Tour, is a hotspot for under-30s, featuring beats from Beccie B and Bon Tempo, while satorialists will have their time in the spotlight at the ever-popular Fashions in the Field. Families enjoy free entry for under 15s, with activities, games, and more for all.

Auckland Anniversary Day Regatta

When & Where: 27th January, various locations Auckland-wide

The Auckland Anniversary Day Regatta, New Zealand’s oldest sporting event, celebrates the region’s rich maritime heritage and sailing innovation. First held in 1840, it features a dazzling array of vessels, from restored classic yachts to cutting-edge multi-hulls, along with waka ama, dragon boats, and more. Spanning venues citywide, this vibrant spectacle unites mariners and spectators to revel in Auckland’s nautical history and the future of sailing, set against the shimmering waters of the Waitemata Harbour.

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Cāntīng is Nic Watt’s delicious new modern Chinese eatery in the city serving yum cha seven days a week

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

canting.nz

Cāntīng

7 Queen Street
Level 1, Commercial Bay
Auckland CBD

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Celebrating the beauty of embracing change and discovering new horizons, Denizen’s Summer Issue is here

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.

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