In a cohesive collaboration, Porsche New Zealand and Emma Lewisham have joined forces to redefine what it means to blend luxury, innovation, and sustainability. Known for her revolutionary approach to skincare, Lewisham’s brand is synonymous with luxurious, science-led, environmentally conscious beauty — a perfect counterpart to Porsche’s pioneering heritage in high-performance automotive engineering. This partnership exemplifies a shared commitment to crafting exceptional products while championing sustainable practices, setting new standards across both industries.
Porsche’s new ambassador, Emma Lewisham
Lewisham, Porsche’s first New Zealand ambassador, reflects on the synergy between the two brands, “Both Emma Lewisham and Porsche share a relentless pursuit of innovation, quality, and design, and are genuinely solving sustainability challenges in our industry in unique and pioneering ways,” she notes, “I admire Porsche’s bold moves in sustainability, all while not compromising quality and performance, something that has always been at the heart of Emma Lewisham. We’re focused on shaping a future where excellence, craftsmanship, and environmental responsibility define luxury.”
Porsche’s marketing manager, Caitlin Ryan
Similarly, Caitlin Ryan, Marketing Manager for Porsche New Zealand, celebrates the partnership as a bridge between premium automotive and lifestyle innovation, connecting with an audience that values excellence in every facet of their lives, “This partnership with Emma Lewisham not only aligns with our sustainability goals but also allows us to connect with an audience that values premium quality and innovation in their lifestyle choices,” says Ryan, “Emma has become an inspiration for women in business; the same entrepreneurial spirit we see amongst many of our customers.”
Make-A-Wish Foundation’s CEO, Anne Fitisemanu
The collaboration launched in style with an exclusive event at Auckland’s Ada Restaurant. Guests gathered to celebrate Porsche’s The Drive campaign, which spotlights inspiring New Zealand women. During an intimate Q&A session, Lewisham shared insights into her partnership with Porsche, offering attendees a glimpse into the collective vision. The occasion also presented an opportunity to raise funds for the Make-A-Wish Foundation, as new CEO Anne Fitisemanu shared her story and vision for the foundation — underscoring the ethos of purpose-driven excellence that defines this dynamic partnership.
Auckland is a city renowned for its world-class coffee culture, and our vibrant coffee shops continue to elevate the humble cup to an art form — producing thoughtfully prepared brews that go well beyond simply a pick-me-up. In keeping with this, many of our local coffee shops are pushing the envelope when it comes to perfecting their pour, roasting in-house or partnering with local roasteries to develop bespoke blends, driven by a passion for coffee preparation and a desire to reflect their unique character and the community they serve.
From bustling urban corners to tucked-away gems, these purveyors of great coffee are storytellers of origin and process, and, whether you’re a connoisseur of single origins or simply a pleasure-seeker with an appreciation for good food and drink, these cafés invite you to savour the bold, rich, unique flavours of coffee as vibrant and diverse as the origins of the beans.
A cosy yet contemporary coffee shop nestled in Mount Eden, Holiday was dreamt up by hospitality veteran Josh Kim, who set out to create a warm, relaxed space where locals and visitors alike could feel at home. With in-house roasted specialty coffee and freshly baked bread and pastries, at Holiday, every detail reflects a commitment to quality — right down to the minimalist, timber-clad interiors. A simple concept, executed perfectly. Here, we talk to Holiday owner, Josh Kim, about the coffee shop’s approach to coffee-making.
Tell me about your coffee and approach? Our coffee is roasted in-house so that we can create a really balanced flavour with the right depth, sweetness and acidity to let the beans sing.
Tell us about your roastery? Why was it important to you to roast in-house? Having an in-house roastery means we can really bring the very best in specialty coffee to our customers. We can have careful quality control of the process, ensuring we are creating a fantastic flavour at every step.
How does roasting in-house impact the coffee? Roasting in-house means we can control all the variables involved in making a cup of coffee. From purchasing green beans to roasting and brewing coffee, we manage the entire process from A to Z. As a result, we are able to serve our customers the best cup of coffee possible.
How is your roastery unique? I think it’s our consistency that makes us stand out. We taste and roast a lot of the coffee beans and at every step of the process we are doing quality control to ensure that time and time again we are achieving the same great balance of flavours for every cup. At our café, you can compare and taste coffees from various origins and varieties. We also offer the opportunity to enjoy coffee beans from different roasteries through our daily batch brew selection.
Birkenhead’s Coffee General is a neighbourhood gem that’s been serving up beautiful brews since 2013. Known for its relaxed, welcoming vibe, this café champions quality coffee — roasting on-site and offering a rotating selection of beans for coffee enthusiasts to explore. The food menu is simple yet satisfying, with pastries, tasty sandwiches, and salads made from fresh, local ingredients served in a laid-back environment that makes you feel right at home. Here, we talk to Coffee General owner, Hans Pronk, about the coffee shop’s approach to coffee-making.
Tell me about your coffee and approach? Our concept is all about providing good quality coffee, good service, and in a timely fashion. Our coffee roasting brand, Allies, is all about community and shining a light on the partners (or Allies) who work with us — like Oatly, our oat milk partner. We really see Allies as a way in which we can unite so many different areas of the coffee community and industry.
Why was it important to you to roast in-house? We started roasting coffee first; it’s our heartland and how we have been able to bring people and community together. We have designed the flavour profile of our coffee to one that I personally really like, and luckily, I’m not the only one. It’s been awesome to see so many people jumping on board and drinking our coffee.
How does roasting in-house impact the coffee? Our technique is very hands on — it’s not a mechanically automated process, which allows us the most flexible way possible to respond to the coffee and how it is tasting at any given time. We taste our product daily for quality control, so if something isn’t tasting quite right, we can re-calibrate and amend. Our main house blend has been a staple product as it works well as a black coffee but also with alternative milks like Oatly’s oat milk, too.
How is your roastery unique? We are able to create small batch single origin coffees easily because we are a small roastery, so we have the capacity to bring in new things all the time and be super creative.
Tucked into a cosy corner in Glenfield, Little Things, owned by Indika Koggalahewa, is a welcoming café and artisanal micro-roastery that celebrates connection, creativity, and exceptional coffee. Originally from Sri Lanka, Koggalahewa blends a passion for storytelling with a sommelier-like approach to coffee, crafting complex, specialty-grade brews roasted in-house. With features like a communal guitar, and air-roasted coffee tailored to perfection, Little Things creates an intimate space where every cup is a unique experience. It’s a hidden gem redefining Auckland’s coffee culture. Here, we talk to Little Things Roastery owner, Indika Koggalahewa, about the coffee shop’s approach to coffee-making.
Tell me about your coffee and approach? I almost view coffee in the same way a sommelier views wine. Its wild the way coffee can affect the palate and the notes you can taste dependent on the variety and where it was grown, you can really taste everything from deep rich chocolate flavours right the way through to floral top notes. We like to work with partners who really value this approach, which was why partnering with Oatly just made sense to us as they really understand how great coffee tastes, their oat milk allows our in-house roasted coffee to sing.
Tell us about your roastery? Why was it important to you to roast in-house? When we launched the roastery five years ago, initially, the main driver for roasting in-house was to ensure quality control. Now, I realise as well that we were looking to create something unique as well, because roasting allows us to work with some awesome speciality coffee that no one else has. You get to make your own product and stamp your own mark on the coffee scene.
How does roasting in-house impact the coffee? It hugely affects the coffee, and it gives us a USP for our business. From a beans perspective, it gives you the ability to have an artisanal approach so that you can really remove things that affect the flavour and create a consistency through the quality control process. It really enables us to produce a better cup of coffee to match our very exacting standards. It also gives us access to a lot of speciality beans so that we can trial some interesting beans from all over the world and get creative with our offering.
How is your roastery unique? Our roastery is unique as an artisanal micro roastery — it’s in a 50sq meter space and we can have customers come in and see the full process. We air roast our coffee instead of using an old school drum roast coffee. By roasting in small batches, we can tweak and amend the coffee at any time to make sure the flavour is consistent and delicious.
Talk us through your offering? We use speciality grade, higher altitude coffees because they give you a more complex flavour profile for your palette to enjoy.
Nestled in the vibrant City Works Depot precinct, Chur Bae is where nostalgia meets modern café culture. Owned by the dynamic Bae brothers, this cosy spot serves up a seasonal menu infused with comforting, familiar flavours that celebrate the simplicity of good food. This ever-welcoming locale has a bespoke coffee blend — dubbed Homebody Coffee, which the brothers crafted with a mind to their local community. Those visiting can expect warm hospitality, a lively yet laid-back vibe, and the kind of coffee that turns first-time visitors into regulars. Here, we talk to Chur Bae co-owners, Johnny and Chowder Bae, about the coffee shop’s approach to coffee-making.
Tell me about your coffee? We use our very own Homebody Coffee. We started Homebody earlier this year with the goal of creating something new and special that truly suits our customers at Chur Bae, whilst offering something unique in the coffee scene. We’ve crafted a blend that aligns with our customers’ taste preferences, and it’s been super rad to see such a positive response. The blend itself boasts a rich, dark chocolate flavour with toffee and fruity notes, complemented by a touch of Ethiopian beans. It’s complex and versatile, perfect for any time of day. It pairs really well with Oatly’s creamy oat milk too.
Tell us about your bespoke Homebody blend, who did you partner with to create it? We partnered with Lee from Atlas Coffee, who runs a roastery close to our home. We’ve always admired Lee for his genuine passion for coffee and his drive to push the boundaries of Aotearoa’s coffee industry. Working with him has truly been a dream come true for us.
Beyond their dedication to the art of coffee preperation, the things these creative coffee shops all have in common is their partnerships with the original oat milk purveyor — Oatly. Around since the 90s, and always focused solely on oat milk, Oatly is not only the best tasting oat drink on the market, but the best performing in coffee too (and that’s us speaking from personal experience). Creamy, smooth, and perfect for heating or pouring into hot (or cold) drinks, Oatly doesn’t just taste great, but the brand strives to deliver products with maximum nutritional value and minimal environmental impact too. Cheers to that.
As we look ahead to another beautiful Kiwi summer, the sound of corks popping and ice cubes clinking becomes the sound of the season — heralding the beginning of party season, as a host of thrilling events begin to fill our calendar. An event that we look forward to year-round is the ASB Classic — the most exciting tennis tournament in New Zealand, which is returning to Auckland on 30th December, running through until 11th January.
This longstanding competition attracts some of the best players from around the world, promising thrilling competition, athletic excellence, and the joy of summer socialising. And while it is the perfect place for tennis fans to park up and enjoy some exhilarating on-court action, the ASB Classic will have plenty of off-court action too. Schweppes, in the spirit of their motto — Born Social, is inviting tennis lovers and those simply wanting to get in on the action to revel in the delights of the brand’s Schweppes Cocktail Lounge at the Classic, where guests are invited to enjoy signature cocktails and embrace the art of mixing — and mingling.
This summer, Schweppes invites you to elevate your social game with freshly crafted cocktails that go beyond the pre-mixed convenience of RTDs. Whether it’s a lively soirée, a backyard BBQ, a chic garden party, or courtside at the ASB Classic, the art of making a drink is as much about connection as it is about refreshment — and knowing the basic rules of drink etiquette is key to ensuring you’re the host (or guest) everyone remembers for all the right reasons.
To help you on your way, we’ve compiled a civilised etiquette guide to drink preparation, elevating your summer social prowess to new heights. Start with a Gin & Tonic — the epitome of simplicity and sophistication, and a cocktail that perfectly embodies the art of summer sipping.
An Etiquette Guide
The Art of Mixing
01. Keep it clean
Spotless glassware is the first and most essential step when it comes to drink preparation. Residue or smudges can impact both the flavour and presentation of your drink (and your social standing). A crystal-clear glass — that also happens to be made of crystal, signals attention to detail and sets the tone for what’s to come. Which, if you know what you’re doing, is a damn good drink.
02. Ice, ice, baby
Ice isn’t just a garnish — it’s an essential ingredient to any well-conceived beverage. Keep it classy (and practical) by opting for large cubes or spheres that melt slowly, keeping your drink cool without watering it down (no one likes a weak drink). A well-iced drink maintains its chill and its charm, making every sip as refreshing as the first.
03. Perfect the pour
As with most things in life, precision matters. Taking a well-balanced G&T as an example, fill your glass halfway with ice, then pour your gin, followed by tonic water in a two-to-one ratio. Pour gently to preserve the tonic’s carbonation, ensuring your G&T sparkles as brightly as your summer soirée. Use a jigger to ensure the balance of your drink is just right, and remember, too much or too little of any element can shift a cocktail from sublime to subpar.
04. Garnish with intention
A drink’s garnish isn’t just an aesthetic addition for social content — it’s an essential aromatic addition. With a G&T, a wedge of lemon is classic (snooze), but a sprig of rosemary or a refreshing slice of cucumber goes a long way in showcasing your drink-making prowess. Always cut garnishes fresh and handle them with care — presentation is everything, after all.
05. Keep it simple, stupid
Maximalism is out, minimalism is in. Stick to quality ingredients and avoid overcomplicating your drinks with a parade of syrups, liqueurs, or obscure infusions. A great Gin & Tonic showcases the quality of the gin and the freshness of the perfect tonic (enhanced by a simple, singular garnish) — nothing more, nothing less.
06. Master your mixers
A good mixer can make or break a drink. So, don’t risk social ruin and play it safe every time by opting for the original (and most reliable) mixer: Schweppes. Whether it’s a Perfect Match (Schweppes’ take on a Whiskey & Dry), a G&T with a twist, or a Rosa Hugo Spritz (a inventive take on a summer spritz), Schweppes’ mixers ensure every sip is as refreshing as the last.
07. Select your glassware wisely
Any host worth their salt has a glass for every drink and any occasion — and knows which to use when. For those in need of a refresher: a tall Collins glass is for refreshing spritzes, a tumbler works for a neat spirit with a splash of Schweppes, and a coupe is for something celebratory.
08. Sip responsibly
There’s a fine line between enjoying a drink and overindulgence. Pace yourself, stay hydrated (a glass of water between drinks is always a good idea) and make sure you eat plenty of food. Being a gracious host — or guest, means staying composed and considerate at all times.
09. It’s about enjoyment, not perfection
Finally, don’t sweat the small stuff. While precision and quality are important when it comes to crafting the perfect drink, the true essence of enjoyment lies in fostering joy and connection. Whether your G&T is expertly crafted or slightly improvised, the aim is to savour the moment with good company.
But, if you’d rather leave the drink preparation to the pros, head to the ASB Classic and experience the Schweppes Cocktail Lounge at The Serve. Between matches, sip on expertly crafted signature cocktails like The Courtside Classic, Perfect Match, or — our pick, a classic G&T with a twist. Watch the action unfold with a drink in hand, surrounded by a vibrant atmosphere where the art of socialising is redefined.
Mix your way, where you want to, with Schweppes — the original NZ mixer. Whether you’re at home or courtside, freshly mixed beats pre-mixed, and Schweppes is here to prove it.
A quaint yet lively spot with plenty to keep you busy, Parnell is a historic suburb brimming with epic eateries, design destinations, picturesque parks and more. Here, we look at the central suburb’s best spots for food and drink — from quaint cafés to elevated eateries, breweries to bistros, and everything in between.
Rhu opened its doors earlier this year and has since, very swiftly, established itself as a place that should be on everyone’s radar. Set in the Parnell space that once housed Alpha, Rhu is an all-day eatery serving impeccably crafted but refreshingly uncomplicated fare that reimagines classic dishes with finesse and flavour. Open all-day, from brunch to dinner and a night cap, here, you’ll find inventive yet inviting menu, largely centred on seafood and fresh produce.
A beautiful Greek dining experience in the heart of Parnell village, Gerome heroes modern greek Cuisine utilising the best of New Zealand produce. Here, meat, fish and seafood and fresh vegetables are cooked on the chargrill and wood-fired, paired with Aegean cheeses and herbs to offer a truly vibrant dining experience. Take it from us: the Spanakopita is an essential addition to any table, and the seats upstairs are worth fighting for.
You’d be hard-pressed to find a better spot to while away a sun-soaked afternoon than Parnell’s Non Solo Pizza. Everyone’s favourite Italian institution, Non Solo Pizza has been around for more than two decades, serving easy yet elevated Italian fare and simple, fresh flavours. The long lunch here is world famous, as is the aperitivo, and every visit is just as enjoyable as the last. Nab a coveted seat in the garden bar, if you can.
Twofold in Parnell brings a fresh twist to the classic pub experience, blending retro Americana charm with a curated drink selection, including tap beers, wines, and inventive cocktails. With an approachable menu of bright bites, hearty plates, and elevated bar snacks, this light-filled spot is perfect for gathering with friends, indulging in great flavours, and unwinding in a laid-back setting.
Set opposite the rose garden’s in Parnell, Rosie is perhaps Parnell’s best-known café, famous for turning out some of the best food in town. From breakfast to brunch, lunch to dinner and drinks, no matter when you visit, you’re bound to be pleasantly surprised and leave well-satiated.
And, if you’re short on time, head next door to Rosie’s grab-and-go offshoot, Little Rosie, where you’ll find a vast array of tasty morsels — from fresh sandwiches and rolls to sweet treats and expertly prepared coffee.
Located in one of the city’s most iconic heritage buildings with views across Fraser Park, 46 & York is an Auckland institution, and a great one at that. With an unpretentious, always lively vibe, a number of sun-soaked outdoor tables, crowd-pleasing fare, and an extensive drinks list with something for everyone — from craft beer to local wines and cocktails that change with the seasons, 46 & York is a spot that should be on everyone’s radar.
Bringing modern Samoan cuisine to discerning Auckland diners, Tala, helmed by lauded Chef Henry Onesemo, showcases traditional Samoan flavours in an immersive setting, paying homage to the Chef’s native South Pacific. Purposefully intimate — with just 28 spots in total, here, diners watch on as Henry and his team prepare food on an Umu (open fire), as they offer fresh insight into Samoa’s traditional dishes and hospitality.
“Vibes, vibes, vibes indeed” is what you’ll find at Young Dandy, a laid-back café in the heart of Parnell that opened its doors this June. That, and an entirely welcoming spot that turns out epic food and great coffee, with consistently excellent service. On the food front, the focus is on everyday food, done well. As such, you’ll find breakfast and brunch classics that we all know and love, with the addition of lunch specials to appeal to the local business community. The coffee is some of the best in town, too.
Boasting a comprehensive cocktail list and an intimate setting with a touch of eclectic character, this Parnell Road bar is ideal for a cosy drink. Brimming with sumptuous, old world charm and boasting one of the best cocktails in town (if you can find the covert entrance), this is the perfect spot for a pre- or post-date tipple — where revellers are encouraged to don their finest wares and get lost in the whimsy.
Nestled away in an old chocolate factory in Parnell, stalwart eatery Cibo is an intimate, cosy space to settle in for a long lunch or delicious dinner. Whether tucking into a nook in the private courtyard or ensconced in the warm hospitality inside, diners at Cibo always feel like the most important person in the room, indulging in elegant, seasonal cuisine and fantastic drinks to match.
This café and bagelry has three locations city-wide, and its Parnell spot is always humming at brunch time — so irresistible are the made-to-order bagels. Peruse the large selection of New York-style grilled bagels with delicious sweet and savoury toppings, and get your caffeine hit with a cup of in-house roasted coffee.
The award-winning Parnell pastry and baked-goods experts have delectable pastries mastered — the cabinet ever-brimming with seasonally-inspired pastries (alongside the classics), and some of the most beautifully crafted cakes and sweet treats in town. You’ll also find filled rolls (in house-made baguettes, of course), flavourful quiches, and savoury tarts too, all of which is a perfect precursor to a decadent morsel.
Parnell fusion eatery Simon&Lee has become a go-to for satisfying fried chicken cravings. The Korean-inspired spot sure knows how to fry up an extra-crispy morsel, and brings together contemporary classics and modern Korean cuisine to deliver a food and drink experience like no other. The food, coffee and drink offerings are forever changing, making every visit a delight. Just don’t leave without first indulging in the Korean fried chicken nibbles.
What began as a humble tapas bar on Parnell’s Faraday Street is now one of the city’s most-loved neighbourhood eateries, consistently serving elevated Spanish-influenced fare. From homely favourites such as patatas bravas to inventive tapas and flavourful share plates (with a few decadent desserts thrown in for good measure), Barulho is a great place to perch for a convivial catch up with friends as much as it is for a romantic date night. They do food to go, too, if you’re looking to impress guests.
Tucked away in a subterranean spot on Parnell Road, this under-the-radar Japanese eatery turns out what might just be the best sushi in town. If you can go past the teriyaki chicken rolls, you’ll also find the freshest sashimi and delectable bento boxes, paired with ever-friendly service. A destination worth seeking out, in our opinion.
Come for the cabinet treats, stay for brunch at Parnell’s popular Winona Forever cafe. Alongside offerings like soft shell crab chilli scrambled egg, you’ll find the insanely decadent seasonal Eton ‘rifle’, served with burnt maple bread, banoffee, dulce la leche panna cotta, and other brunch and lunch favourites with a tasty twist.
With undeniably perfect coffee and cabinet fare from the likes of Scratch Bakers, Daily Bread and Bread & Butter, Parnell’s two Red Rabbit outposts are hard to go past. The St Georges Bay Road locale is home to both a coffee bar and full-service café with a cook-to-order kitchen, tasty cabinet food and sweet treats, while the Espresso Bar on Parnell Road — an offspring of Red Rabbit Eatery, focuses on coffee and cabinet food.
In Auckland, coffee isn’t simply a pick-me-up; it’s a cornerstone of culture, deeply embedded in the city’s vibrant daily rhythm. From the bustling cafés of Ponsonby to the hidden gems of K’ Road and the neighbourhood go-tos, Auckland’s coffee scene thrives on its ability to innovate while honouring tradition. As the city’s love affair with coffee only deepens, the clever, creative coffee shop owners and their staff across town are continuing to challenge conventions with adventurous brews that surprise and delight the palate.
From Biscoff-infused oat milk cold brews to creative tonics to floats topped with intriguing foams and creams, these unique creations reflect a growing curiosity for flavours that go beyond the classic flat white, embracing global influences and the fine art of coffee preparation. With local baristas, roasters, and coffee shop owners leading the charge, Auckland is proving to be a playground for coffee enthusiasts seeking bold, boundary-pushing experiences.
Here, we explore the most creative cups in the city — each a testament to Auckland’s world-class coffee culture.
Little Things — Espresso Ale
Tucked into a cosy corner in Glenfield, Little Things, owned by Indika Koggalahewa, is a welcoming café and artisanal micro-roastery that celebrates connection, creativity, and exceptional coffee. Originally from Sri Lanka, Indika blends a passion for storytelling with a sommelier-like approach to coffee, crafting complex, specialty-grade brews roasted in-house. With features like a gratitude wall, a communal guitar, and air-roasted coffee tailored to perfection, Little Things creates an intimate space where every cup is a unique experience. It’s a hidden gem redefining Auckland’s coffee culture.
Little Things’ Unique Brew: “We have a few different things, but a personal favourite of mine is our espresso ale which is a double espresso over ginger ale with a touch of elderflower syrup. It sounds unusual but it’s delicious, by the third sip it all makes sense — the coffee, and ginger are delicious together.”
D.O.S.E on High — Biscoff-Infused Oat Cold Brew
D.O.S.E on High, owned by Reinaldo Tanudjaja and Connie Chung, is a sleek, 30-square-meter café inspired by Japanese cocktail bars. This intimate space offers a creative twist on coffee culture, blending bar-style techniques with specialty brews and signature infusions crafted from fresh, seasonal produce. Pooling their diverse skill sets and drawing upon the dynamism of their collective heritage, the duo brings a unique perspective, focusing on innovation and connection — with D.O.S.E standing out as a stylish, experimental café redefining the way Aucklanders experience coffee.
D.O.S.E on High’s Unique Brew: “We have a number of signature drinks on our menu,” says Reinaldo, “We have partnered with Oatly, the original oat milk, to create an awesome Oat Cold Brew, where we infuse Oatly’s creamy oat milk with Biscoff and then use that to make a tasty cold brew coffee. It’s pretty special!”
Remedy — Earl Grey & Oat Iced Coffee
Nestled in a space that once belonged to a pub, Rich O’Hanlon’s Remedy is an eclectic café with a vibrant, artistic vibe. Combining UK-inspired creativity with New Zealand coffee culture, here, the walls showcase local art, plants, and quirky merch designed by Rich’s brother, creating a lively, welcoming atmosphere. Known for its diverse coffee offerings, Remedy embraces individuality, featuring global blends and exciting brewing techniques. Music, from hip-hop to Daft Punk, completes the café’s bold, non-minimalist charm and sets the tone for the vibrant brews on offer.
Remedy’s Unique Brew: “We have a drink called the Dirty London Fog, that are our head barista created, which is made with earl grey syrup, double espresso and oat milk and is served over ice,” says Rich, “It’s delicious.” He adds, “This summer, we are also working on coffee slushy that we’re hoping to launch in December, which will see us infuse orange flavours into our coffee and top it with a whipped passion fruit foam.”
Young Dandy — Blood Orange & Saffron Cream Float
Parnell’s newly-opened Young Dandy is a vibrant café helmed by James Prendergast, whose two decades of global hospitality experience shine through in every detail. Inspired by European café culture, James has created a cosy, intimate space with exposed brick and handcrafted furniture, brimming with charm. Here, the focus falls on specialty coffee, featuring a consistent house blend from Ozone Coffee and intriguing single origins for aficionados. The menu offers elevated classics, and the hospitality in this community-driven space is always warm and welcoming.
Young Dandy’s Unique Brew: “Our brand new Cold Brew Float features speciality-brewed coffee which is topped with a blood orange and saffron cream — it’s incredible,” says James.
Stone Oven — Grapefruit Cold Brew
Stone Oven, in the heart of Devonport, is a cherished café blending heritage with quality. Housed in a stunning art deco building, this community hub offers freshly baked breads, pastries, and an extensive menu crafted by in-house chefs. Owners Brendan and Dani bring a passion for coffee and hospitality, partnering with the likes of Eighthirty Coffee Roasters and Oatly oat milk to deliver perfection in every cup. The atmosphere is warm, welcoming — quintessential to Devonport.
Stone Oven’s Unique Brew: “Our barista Jenny is a real coffee nerd,” says Brendan, “She has created a beautiful grapefruit cold brew with agave syrup, and it’s blown me away. It’s a combo that I wouldn’t have thought of myself, and it’s so great to see our team constantly challenging expectations and levelling up.”
Ground Coffee — Espresso Tonic
Sam Boniface’s Ponsonby-based Ground Coffee brings a minimalist, London-inspired vibe to Auckland’s coffee scene. With a deep passion for coffee cultivated during his time at Kaffeine in London, Sam focuses on delivering consistently excellent cups, partnering with the likes of Be Specialty Roasters and Oatly for quality and sustainability. A true family affair, Ground Coffee also offers baked goods crafted by Sam’s mum, in the laid-back atmosphere. Expect expertly brewed coffee, homely hospitality, and a taste of London’s vibrant café culture.
Ground Coffee’s Unique Brew: “During the summer months, we have a specialised Iced Espresso Tonic,” says Sam. “It tastes like a coffee cola, and this year we’re using a coffee from Ethiopia that has notes of vanilla and rum which are then counterbalanced by the tonic water. It’s very refreshing and tasty.”
Beyond an incredible ability to innovate, the things these creative coffee shops all have in common is their partnerships with the original oat milk purveyor — Oatly. Around since the 90s, and always focused solely on oat milk, Oatly is not only the best tasting oat drink on the market, but the best performing in coffee too (and that’s us speaking from personal experience). Creamy, smooth, and perfect for heating or pouring into hot (or cold) drinks, Oatly doesn’t just taste great, but the brand strives to deliver products with maximum nutritional value and minimal environmental impact too. Cheers to that.
Auckland has long claimed its place on the map of vibrant global cities, finding a place alongside the likes of Melbourne, New York, and London for its thriving culture and world-class dining. A true metropolis isn’t just about its skyline or restaurants; it’s about the culture that enriches the lives of those who live there — from the art that challenges and inspires, to the nights where conversation lingers over a glass of wine, inspired by a live performance or shared experience.
Auckland Theatre Company’s 2025 season captures this essence, offering six extraordinary productions that blend timeless classics with groundbreaking new works. From breathtaking poignancy to uproarious laughter, these plays invite you to be part of something greater — where ideas collide, histories are reimagined, and the human experience is laid bare.
Having long contributed to the vibrancy of the city and the local culture scene, Auckland Theatre Company bolsters our thriving arts community (which, as we all well know, feeds the dynamism of a city). And, whether you’re a steadfast patron of the arts, or simply looking for a lively night out with friends or to broaden your horizons, supporting ATC by engaging with their work is always a worthwhile endeavour. “The theatre is a place for ideas, enlightenment, education, disagreement, reflection and entertainment,” says ATC artistic director and CEO Jonathan Bielski, “In 2025, we go to all those places at the behest of an array of great playwrights.”
Beyond attending a show (which is undoubtedly a great way to dip your toe in the water), ATC’s subscriptions not only afford you the best seats in the house, but place you at the centre of what makes our city so great.
Ahi Karunaharan’s A Mixtape for Maladies
A Mixtape for Maladies by Ahi Karunaharan
4th — 23rd March
Ahi Karunaharan’s A Mixtape for Maladies is a poignant exploration of love, loss, and the enduring power of music. Set against the backdrop of 1950s Sri Lanka, Sangeetha’s world revolves around family, romance, and a love of songs — until civil war shatters their lives. Now, decades later living in Aotearoa, her son Deepan discovers a mixtape, uncovering the layered memories of his mother’s past. Featuring 17 evocative tracks, from Tamil rom-com hits to Dusty Springfield, the music bridges generations, unraveling the tale of a family caught in history’s crossfire. The final chapter of Karunaharan’s acclaimed trilogy, this intimate and powerful work offers both a new understanding of identity, and a testament to resilience through time and melody.
Step aboard Agatha Christie’s Murder on the Orient Express
Agatha Christie’s Murder on the Orient Express — adapted by Ken Ludwig
22nd April — 10th May
Step aboard the luxurious Orient Express for a thrilling winter mystery in this stage adaptation of Agatha Christie’s classic whodunnit. The year is 1934, and the train’s journey from Istanbul to London comes to an abrupt halt in a snowdrift. Among the stranded passengers is famed Belgian detective Hercule Poirot, played by Cameron Rhodes (King Lear, North by Northwest). When a man is discovered murdered in his cabin — stabbed eight times with no footprints in the snow — the case takes a sinister turn. Poirot must unravel a web of secrets and lies to uncover the truth. Cleverly adapted by Tony-nominated Ken Ludwig, this gripping tale promises suspense, intrigue, and Christie’s signature twists at every turn.
Roger Hall’s hilarious and heartfelt tale, End of Summer Time
Roger Hall’s End of Summer Time
17th June — 5 July
Sir Roger Hall’s latest comedy brings back one of his most beloved characters, Dickie Hart, in a hilarious and heartfelt tale of change and family. Now in his 70s, retired farmer Dickie reluctantly moves to Auckland with his wife, Glenda, to be closer to their grandkids. Struggling with city life, vegan in-laws, and screen-obsessed children, Dickie hilariously grapples with a world that feels alien yet surprisingly endearing. Originally introduced in C’mon Black nearly 30 years ago, Dickie remains as cantankerous — and loveable — as ever. Featuring audience favourite Andrew Grainger (Peter Pan, North by Northwest), this entertaining solo show is a warm, witty exploration of modern life, proving that even old dogs can learn new tricks.
A thriller-inspired take on William Shakespeare’s Romeo & Juliet
William Shakespeare’s Romeo & Juliet
15th July — 9th August
Step into 1960s Verona with Auckland Theatre Company’s electrifying new thriller-inspired take on Romeo and Juliet — Shakespeare’s timeless tale of star-crossed lovers. Set against a backdrop of Missoni and Pucci-inspired fashion, this fast-paced production brims with passion, danger, with the original cinematic score by Robin Kelly. Theo Dāvid (Shortland Street) and Phoebe McKellar (One Lane Bridge) make their ATC debuts as ill-fated lovers Romeo and Juliet, navigating a world where love and death collide at breathtaking speed. Directed by Benjamin Kilby-Henson (The Effect, King Lear), the play explores love in all its forms — romantic, familial, and spiritual — while highlighting the tragedy of entrenched hatred. A thrilling, visually stunning reimagining of Shakespeare’s greatest love story, as potent today as it was when it was written more than four centuries ago.
Step into the stormy night in MARY — a captivating and visceral reimagining of the night Mary Shelley conceived Frankenstein. Set in 1816 at the Villa Diodati, this phantasmagoric thriller plunges audiences into darkness, where thunder roars, lightning strikes, and an 18-year-old Mary faces the chilling consequences of her imagination. As blood pools and her words take on life, she knows there is death to come. Award-winning playwright Jess Sayer and director Oliver Driver (Amadeus) weave historical intrigue with gothic terror, creating a theatrical experience like no other. With haunting visuals, poetic storytelling, and an unforgettable cast, MARY delves into the psyche of the mother of horror in a masterpiece of fear and fascination.
Tiri: Te Araroa Woman Far Walking by Witi Ihimaera
4th — 23th November
Experience the extraordinary journey of Tiri Mahana, a 185-year-old matriarch born at the signing of Te Tiriti o Waitangi. Directed by Katie Wolfe (Ngāti Mutunga, Ngāti Tama) (The Haka Party Incident), this groundbreaking adaptation of Witi Ihimaera’s (Te Whānau a Kai and Ngāti Porou) epic tale explores themes of memory, family, and the enduring spirit of Te Ao Māori. Award-winning actor Miriama McDowell (Ngāti Hine, Ngāpuhi) and Nī Dekkers-Reihana (Ngāpuhi, Te Rarawa, Ngāti Porou) lead this unprecedented and astonishing new production, performed for the first time in both English and te reo Māori. Woven into a deeply emotional tapestry, Witi Ihimaera’s extraordinary play will shine once again: a national treasure that continues to resonate across time and place.
‘Tis the season for indulgence and celebration, but often December sees our schedules so jam-packed that by the time the merry day itself rolls around, we’re exhausted and less than inspired to turn it on. Luckily for us all, perennial favourites Amano Bakery and Savor Supplies are delivering on all fronts this year, making it simpler than ever to put on an impressive festive feast.
Pavlova
Left: Christmas Mince Pies. Right: Seasonal Fruit Tart
Consider this your tip-off that both Savor Supplies and Amano Bakery’s highly coveted Christmas orders are now open, and once again a selection of decadent desserts, perfectly glazed, free-range hams and roasts, and the ultimate Christmas morning feasts are on offer.
Christmas Morning Breakfast
When it comes to starting your Christmas Day in an entirely delicious way, we suggest it’s Amano Bakery’s at-home breakfast offering that you turn your attention to. From freshly baked sourdough and a selection of pastries to handmade granola, freshly squeezed Kumeu orange juice, Christmas cookies and a selection of pastries (plus the option to add on an entirely essential bottle of Moët & Chandon and the infamous mince pies), there is simply no better way to ease into the day’s festivities.
Porchetta
For an exceptional lunch or dinner, take the pièce de résistance off your own metaphorical plate and secure one of Savor Supplies’ highly sought-after hams or roasts. Available in half or full size, their free-range, Manuka wood-smoked ham glazed with maple and citrus and served with pineapple chutney is a failsafe crowdpleaser sure to be enjoyed. Or, if you’re looking to impress with something more imaginative but still entirely festive, opt for the rolled, roasted porchetta filled with soft herbs and kale, topped with a zesty salsa verde. Divine.
Free-range, Manuka wood-smoked ham
And finally, when it comes to the grand finale of any delectable Christmas feast — be it a champagne breakfast, long languid lunch or a traditional formal dinner, Amano Bakery’s lauded bakers have crafted a lengthy list of decadent deserts to choose from. From trifles that are anything but traditional (the tiramisu iteration is truly show-stopping) to seasonal fruit and custard tart where a sweet pastry case is filled with vanilla pastry cream and topped with fresh Kumeu strawberries, and Bay of Plenty blueberries, to pavlova three ways, mince pies, and the ever-popular cookie sampler box, there’s something for every taste and proclivity.
We’d suggest securing yours as soon as possible, as, if previous years are anything to go by, they won’t be available for long.
When I ask David Nash to tell me about his new venture, The College Hill Wine Room by David Nash, he sums it up in one sentence, “The College Hill Wine Room is a wine (and spirit) lover’s home away from home. One that happens to come with a private dining room, a Michelin-starred chef in Ryan Moore, and boasts some of New Zealand’s most experienced wine professionals.”
For those unfamiliar with Nash’s work, he is one of New Zealand’s most experienced and trusted wine professionals and one of the country’s foremost wine personalities. From co-founding Helio, The Malborist, and Alpine Rift wines, and the Bluff Distillery, to writing and directing acclaimed NZ wine story film A Seat at the Table, Nash’s career has been vast and varied, with no shortage of success. Now, he’s turning his hand to a space of his own in The College Hill Wine Room by David Nash — an innovative new venue set to elevate and re-shape the way Aucklanders enjoy wine.
Set across above ground and subterranean spaces in the heart of Freemans Bay, the venue combines a vibrant wine bar with over 350 expertly curated drops (available to sip by the glass in the bar or on the sundeck, or take home to enjoy with a meal), a luxurious private dining room with a private, dedicated chef in The College Hill Wine Room part-owner, Ryan Moore, and expert staff (some of the top talent in the country across food and beverage), exclusive cellars with personalised cellar management and a concierge, and a fine wine retail space that celebrates both local and global producers. With Wine Director Joe Costello shaping the beverage program, those visiting can expect an unmatched level of care and detail — his expertise combining with Nash’s to create a hub for connoisseurs and casual enthusiasts alike.
David Nash (left) with Executive Chef and part-owner, Ryan Moore (right)
Complementing the wine offerings is Executive Chef Ryan Moore, whose Michelin-starred pedigree shines through in his menu of European-inspired share plates. From duck liver profiteroles to crayfish crumpets, the menu raises the bar when it comes to pairing bold flavours with exquisite wines. The ‘by the glass’ food selection ensures that every sip finds its perfect match.
The space itself is a masterclass in contemporary design, created in partnership with the experts at Space Studio. Featuring a sun-drenched deck, subterranean cellars, and beautifully crafted private dining rooms, The College Hill Wine Room marries luxury and functionality. Furniture by Woodwrights and custom pieces by Seear-Budd Ross only enhance the refined yet inviting ambiance.
Below ground, the venue houses New Zealand’s premier subterranean wine storage vaults. Built and managed in collaboration with Storage King, they provide seasoned wine collectors, or those with a bourgeoning investment interest, state-of-the-art cellar options of varying sizes, all expertly managed by The College Hill Wine Room Concierge. “We’re for both seasoned collectors and the curious,” says Nash.
the subterranean wine storage vaults
The College Hill Wine Room by David Nash isn’t just a venue — it’s a destination. Here, we chat with the wine expert about his career to date, his aspirations for the future of wine in New Zealand, and the most exceptional wine-related experience of his life.
INTERVIEW WITH DAVID NASH
My journey to date has been an organic one; I’ve had two principles that have guided everything: ‘do great work and the money will come,’ and ‘work with interesting people doing interesting things’. It’s led to a pretty fascinating life — I’ve been a creative director for a global ad network, screenwriter and film director for a multi-award-winning feature-length documentary film, wine director at New Zealand’s most awarded hotel, co-founded a handful of brands and businesses and had a massive amount of fun along the way.
My first ‘job’ in wine was as a passionate consumer. I got the wine bug while living and working in London; I was working for the Saatchi brothers and was taken to a few fancy Soho lunches (this was pre-GFC), listening to the incredible wine staff tell stories about families from Rioja, Rheingau, Burgundy and Bordeaux — I was hooked. And then you could jump on EasyJet for forty quid and visit. I guess my first job was as a researcher for a job I didn’t know existed yet.
I didn’t come from a wine family or even a family that drank wine; beer and spirits are all my early alcohol-related memories. I do recall, rather controversially, taking a few bottles of Riesling to a house party in my early 20s, where everyone else had boxes of beer or vodka cruisers. So, I always had a preference for wine, I just didn’t understand it.
I started studying wine with the Wine & Spirit Education Trust of London, when I knew I wanted to work in wine, but just didn’t know how. Returning to New Zealand to an advertising role, one of the first briefs to come through the agency was the re-brand of Montana Wines to Brancott Estate. That was an epiphany moment — I could see my way into a life of wine.
When beginning my career, I set out to make a positive impact on the New Zealand wine industry — here and around the world. To give the great producers a stage to tell their story, share their love and drive to craft something really special on the edge of the world. After working on a few big wine brands, in particular Penfolds in South Australia, I turned to my focus to uncovering great New Zealand wine stories. That led to a five-year journey of writing, directing, funding and producing ‘A Seat at the Table’, a film that charts New Zealand’s rise and rise in the world of wine. After opening as one of the headline films at the New Zealand International Film Festival, it toured Vancouver, Edinburgh and New Port Beach Film Festivals along with many others before Samuel Goldwyn of MGM fame acquired the rights to the film, which you can now watch on almost every platform in almost every country in the world. I still get a ‘cheque in the mail’ every few months. That really set in motion the next chapter of my career uncovering and sharing great wine stories, on film or in person at great fun wine tastings and events.
The people are what I love most about my work. I get to travel a lot with my work, and the people you meet are the most infectious part. No one really works in wine because they need a job, they work in wine because it’s their life’s work. That creates some fascinating personalities; winemakers and viticulturists spend a huge amount of time in isolation as well and are, for the most part, incredibly big thinkers, intelligent and open-minded — which makes for a great group of people to share a few glasses of wine with.
Of all the places I’ve travelled and worked, a visit to Marlborough was the most exceptional wine-related experience of my life. I had just got back from touring all around France. One of the places we’d been to, in a little town called Chavignol, was a place called Henri Bourgeois. The Bourgeois family also have a domaine in Marlborough called Clos Heri. As a Kiwi, visiting the property in Sancerre before Marlborough was a fairly surreal experience. Damian Yvon, the estate manager and winemaker in Marlborough, is from Loire Valley; we sat in the Cellar Door on the Marlborough vineyard (which is an old church), drinking his wines, talking about France, eating homemade terrine and French cheeses. The sun was going down, it was an absolute moment.
I think while the wine world is grappling with a lot of issues, New Zealand just gets better and better. New Zealand’s fine wine story is probably the most exciting storyline, and it’s been playing out for about five years now. We have producers like Kumeu River, Felton Road, Ata Rangi…the list goes on, that are only just now (40 years on) coming of age, being held up by some serious critics as the very best wines in the world. Not just as good as, but the best. Fast forward another five years, and that’s a pretty exciting future.
In terms of the world of wine sometimes being viewed as esoteric and inaccessible, I think any industry with some perceived specialist skill set or ‘natural gift’ required to be involved has that stigma. I meet so many people who tell me they know nothing about wine, then proceed to tell me a huge amount about wine. The wine world is probably the most accessible in terms of collective knowledge — from critics sharing reviews online to hundreds of publications, and any winemaker anywhere in the world will talk your ear off about the world of wine if you ask. Or pop into your local wine bar and start learning, one glass at a time. It’s a fun university to be a part of.
When it comes to my aspirations for the future of wine, it’s a big question. Certainly, for New Zealand wine, it would be to value and protect our product. Our wines, in some cases, are as good if not better than many of the Old World wines, and are half or a quarter of the price. Value in the wine world is like the art market — quality, scarcity, and authenticity drive prices up. All the best vineyard sites are planted in New Zealand; those vines are coming of age, and the winemaker experience is there — now, we need to market ourselves, believe in ourselves and show the world we make some of the very best premium wines, as well as Marlborough Sauvignon Blanc.
I think Wine Tourism is still largely untapped in potential in New Zealand; and developing a few ideas in that space to raise the bar would be a significant next phase now we have the world coming back. Also, getting back out with our story to the world is high on my priorities list. I previously held a wine tasting in the Bellagio in Las Vegas for 120 people, and they all left booking flights to New Zealand. It’ll be great having a tourism body with the resources it needs to showcase really our beautiful part of the world.
I think I already have my dream job. I have an incredible team and amazing clients, all of whom are great friends, and I get to work all over the country — from creating brands to making wine to distilling gin and hosting people who want to learn more. Bringing that all together in The College Hill Wine Room really is the culmination of everything we’ve done to date, and I can’t wait to see how it plays out.
Opening Hours: The Wine Room Shop: Monday — Sunday, 11am until 9pm The Wine Room Bar & Sundeck: Wednesday — Sunday, 11am until late The Private Dining Room & Event Spaces: Monday — Sunday The Wine Room Cellars: Private, secure 24-7 keypad access
Embrace the festive spirit this December Azabu Mission Bay’s exclusive wreath-making workshop, hosted by the talented floral artists from Blush. Set amidst an inspiring atmosphere, this workshop offers a unique blend of artistry and indulgence, as is sure to set the tone for the season ahead.
Choose from two sessions: Sunday, 1st December at 11.30am or Tuesday, 3rd December at 6.30pm, and immerse yourself in a world of festive charm, learning from the experts how to craft your very own handmade Christmas wreath. Guided by Blush’s expert team, you’ll learn to layer lush green foliage, textured stems, and elegant leaves, creating a bespoke wreath that’s perfect for your door or as a centrepiece to elevate your holiday décor.
As you craft, guests will enjoy a crisp flute of Mumm Champagne, alongside a light meal from Azabu Mission Bay and a glass of Gwen Rosé, elevating the experience further.
Whether you’re a seasoned DIY enthusiast or a first-time crafter, this workshop is the perfect way to welcome the season with style. Spaces are limited, so book your spot early here to secure a place at this delightful celebration — tickets are $220 per person, and include a flute of Mumm Champagne on arrival, a glass of Gwen Rosé, a light meal by Azabu, and your own finished 40cm Christmas wreath to take home.
Inviting nature into our homes, Bremworth’s design-led rugs are made of 100% New Zealand wool — harnessing the tones and textures unique to Aotearoa to imbue homes with warmth and tactility.
When imagining a home’s interiors, threading a sense of continuity throughout is a sure-fire way to elevate any space, weaving a total narrative and creating a sense of cohesion. Flooring — one of the touchpoints we interact with most frequently, is a simple way to achieve this, linking spaces seamlessly.
Bremworth’s wool flooring collections offer endless options to do exactly that, transforming floors into architectural surfaces that are as functional as they are striking. Wool, a natural, long-lasting, hardy material, not only offers unparalleled warmth and a delightful tactility underfoot, but boasts natural durability and sound absorption properties, making it a perfect material for any room of the home.
Moreover, Bremworth’s extensive collection encompasses a wide range of wool rugs available in entirely bespoke shapes and sizes, ensuring a stylish solution for even the most novel of room configurations. Taking a design-led approach to flooring, Bremworth offers unique colours and finishes, with four new collections introduced this year — each designed to showcase the brand’s commitment to innovation and aesthetics, inspired by New Zealand’s natural beauty.
The Āhuru collection — the colours of which were designed by a cohort of Kiwi creatives — features a plush pile with a velvety texture in seven stunning colourways inspired by the local landscape. Te Aroha, with its bold and neutral mineral tones, brings depth and richness to any room, offering a chunky cut-pile texture that’s both sumptuous and durable. Meanwhile, the Aoraki collection draws inspiration from Mount Cook’s alpine palette, featuring loop-pile carpets with versatile neutrals and subtle design details. And the latest collection, Glenburn, a textured loop pile carpet meticulously designed to evoke the rugged yet serene landscape of the Wairarapa coast, offers a series of classic, muted hues, carefully selected to capture the subtle nuances of the coast— from the soft greys of morning mists to the warm beige of sun-kissed sands.
Bremworth’s design-led approach extends to customisation, allowing homeowners to select colours, textures, and shapes that perfectly complement their interiors. By opting for Bremworth’s wool flooring early in the design journey, you ensure a seamless and sophisticated finish, crafted from New Zealand’s finest wool.
Nestled within the quaint Ōrākei Bay Village, OYF Remuera redefines wellness with an innovative fusion of fitness, community, and healing. As the first Oxygen Yoga & Fitness studio in Australasia, sister company OYF Remuera emulates the acclaimed method, combining considered movement with the therapeutic benefits of Far Infrared Heat Therapy.
The studio — a community-focused space, is a sanctuary of rejuvenation, where self-care is prioritised amidst life’s unyielding demands. Conveniently located in the elegant Ōrākei Bay Village — a boutique shopping centre with ample free parking and excellent city connections via the nearby train line, here, members enjoy well-maintained showers, bathrooms, private changing rooms, and a welcoming community area designed for relaxation and connection before and after classes.
Employing an innovative approach, OYF blends the many benefits of Far Infrared Heat Therapy with an array of classes, from high-energy cardio and core sessions to balanced flexibility and strength-focused yoga, Pilates, and barre. Guests flow or strengthen in a soothing, candle-lit studio, embraced by gentle, detoxifying heat that aids circulation, eases pain and tension, promotes weight loss, and offers an unparalleled sense of calm. The carefully curated atmosphere, from the ambient lighting to the Bali-inspired décor, invites visitors to shed the chaos of daily life and reconnect with themselves.
Nera Fernando, owner and Master Franchisor for North New Zealand, realised her vision of creating this unique wellness space after falling in love with the OYF concept during a visit to her family in Toronto in 2023. Inspired by the powerful, therapeutic impact of the classes, she became determined to introduce this transformative experience to her community in Auckland. As a mother of three, Nera understands the challenges of balancing everyday pressures with self-care, making her studio a sanctuary for those seeking wellness amidst the demands of modern life. Having lived in Sri Lanka, Canada, the U.K., and now New Zealand, Nera brings a global perspective, effortlessly connecting with people from all walks of life.
Studio Manager Benton Morris (front) with owner Nera Fernando (back)
The diverse, international team at OYF Remuera embodies Nera’s vision of creating a safe, supportive, and innovative studio environment. Each member of the team brings unique energy, whether they are instructing classes, attending each other’s sessions, or engaging with members at the front desk. The studio is a joyful space, not just for the members, but for the staff as well. Benton Morris, the dynamic Studio Manager and instructor with a background in Broadway performances is a key figure in fostering this vibrant atmosphere.
With a welcoming community spirit and a diverse team embodying the owner, Nera Fernando’s commitment to inclusivity and connection, OYF Remuera is more than a fitness destination — it’s a transformative space where wellness comes to life.
Whether you’re in search of strength, serenity, or simply an uplifting escape, OYF Remuera offers a distinctly restorative experience, nurturing the mind, body, and soul.
There are a range of membership options and trials on offer for those looking to experience the benefits of this innovative approach for themselves. Experience the full range of OYF Remuera’s offering with a one week trial — with access to all 40 classes across a seven day period for $40 (available to purchase online, in studio, or through email or by phone).
OYF Remuera’s regular weekly membership is $65 per week, which includes unlimited classes (some members come multiple times a day!) and can be paused when on holiday. The studio also offers five, 10, or 20 class punch passes, and monthly, three, six, and 12-month pre-paid memberships. Nera and her dedicated team also run monthly community and social events which the community relish, ranging from mental health workshops to events centred on wellness-focused topics such as gut health and sleep, plus social events that bring the community together with food, drink, and music.
The barely there trend has taken on a whole new life the season, pivoting to reflect the world’s current obsession with all things boho chic — with a heavy focus on lace in all of its myriad forms.
Dare to bare it all and ignite the night with these risqué pieces that reveal more than just your décolletage.
With summer fast approaching, festive season plans are front of mind — and the time is nigh to lock in those all-important venues for end-of-year celebrations. In seeking a place that can cater to every kind of occasion, we find ourselves turning to SkyCity and its dazzling array of dining experiences and event-hosting facilities, promising to take any and all festivities to another level.
At the heart of SkyCity’s allure is the selection of premium dining options. Whether it’s for an end of year gathering with friends, or an all-singing, all-dancing office Christmas party, there’s a culinary delight for every proclivity, and space for all. From tantalising Japanese at MASU by Nic Watt, to the refined Pacific flavours of Metita, to contemporary Chinese cuisine at Huami, to the very best steak and seafood at newly-reopened, iconic eatery The Grill, and more, every restaurant promises an exquisite journey for the taste buds and a spectacular setting for a festive affair.
And, if you’re yet to settle on plans for Christmas Day or New Year’s Eve, SkyCity has you covered on all fronts, with all of the precinct’s exceptional dining destinations open for business for both occasions, and taking bookings now.
Here, we round up what is on offer at SkyCity this festive season, and why it really is the ultimate end-of-year destination, no matter what kind of event you’re planning.
Private Dining & Events
If it’s an intimate dinner you’re seeking, look no further than the selection of refined private dining rooms across SkyCity’s impressive venues. From Metita’s beautifully appointed space, in which you can enjoy Chef Michael Meredith’s exquisite, Pacific cuisine, to Cassia’s chic, contemporary hideaway, to MASU by Nic Watt’s renowned private room, in which you can partake in the restaurant’s award-winning Japanese fare, to newly-reopened The Grill’s sumptuous private room, to Huami and SkyBar; the former offering a sprawling private room that can either seat 24 or be divided to accommodate two parties of 12, the latter, providing an elegant and elevated space in the Sky Tower that boasts breathtaking views over Auckland.
Beyond private dining, if you want to look into exclusive venue hire, SkyCity has plenty of options for that too. SkyCity’s iconic Sky Tower (one of our country’s most recognisable landmarks, with breathtaking views 220 metres high) is also available for private events. Whether you’re planning a morning corporate reception, drinks and nibbles, or a private party 186 metres above Auckland. Of course, if you are interested in hiring out any of SkyCity’s exceptional restaurants exclusively, simply reach out to the team here with your requirements.
See SkyCity’s private dining options here, and its venue hire options here.
Private Dining at SkyCity
The Grill
Celebrate the festive season at much-beloved, newly-reopened Auckland institution The Grill, housed in Auckland’s newest 5-star hotel — Horizon by SkyCity. The brand-new location, with a spacious outdoor courtyard, is the must-visit destination for those looking to celebrate the festive season and indulge in the best of New Zealand beef, lamb, and seafood, cooked to perfection over the Montague grill. The Grill celebrates Aotearoa’s culinary treasures, sourcing locally from artisans, fishermen, and farming families, who are dedicated to quality. Expect the finest grass-fed steaks, from 100% New Zealand owned and operated suppliers, and sustainable, line-caught fish, as well as an exceptional edit of wine showcasing New Zealand’s top vineyards.
The Grill’s brand new private dining space, ideal for gatherings of between six and 12 guests, offers a sophisticated yet inviting spot to wine and dine, with bespoke set menus, an striking cellar, and a private bathroom further adding to the exclusive experience.
Quickly solidifying itself as a more than perfect spot for convivial meals and elevated gatherings alike, Michael Meredith’s Metita has become known for its exceptional hospitality, and nowhere is this more evident than in the eatery’s Private Dining Room — the perfect backdrop for an intimate get-together. Here, diners will find a fresh exploration of Pacific cuisine, with a menu that celebrates Meredith’s heritage and offers a unique take on traditional Pacific flavours and dishes.
Metita was designed as a place of discovery and connection, and as such, offers SkyCity’s largest group dining space, suitable for between eight and 24 guests — perfect for hosting an intimate formal meal, or a more celebratory evening with friends, family, or colleagues. The award winning space is enveloped in dark wooden panels, with an enclosed cellar housing an incredible collection of fine wines lining one wall and a striking, Pasifika-inspired artwork by Amanda Stowers of Masina Creative adorning another.
Or, if you’re looking to celebrate with a smaller group, experience the multi-award-winning interior design by CTRL Space in Metita’s main dining room, where you’ll have front-row seats to the action unfolding in the kitchen.
At Cassia, modern Indian flavours abound, in a contemporary, intimate, and chic eatery — within which you’ll find Cassia’s private dining room, suitable for between eight and 22 guests. Whether casual or corporate, Cassia offers a warm and welcoming atmosphere to make any occasion truly memorable. The menu, which is designed to share, is rich in flavour and diverse textures and tastes, encapsulating renowned Chef Sid Sahrawat’s signature modern Indian flare.
For larger groups of up to 40 guests, the mezzanine area is the perfect location for a group. For all bookings for groups of 13 or more, Cassia offers a selection of set menus that can be tailored to suit your group’s requirements.
If you’re looking for a larger space, Cassia’s mezzanine level accommodates between 23 to 40 guests. Enjoy a warm and welcoming atmosphere that is completely separated from the rest of the restaurant, with the option to select a set menu that can be tailored to suit your group’s bespoke requirements.
Indulge in a culinary journey that marries traditional Japanese flavours with contemporary innovation at MASU by Nic Watt. With set menus perfect for group dining, that feature the finest in fresh sashimi, seafood, meat and vegetables straight off the Robata grill, as well as a selection of maki rolls, here, there’s something for everyone.
If you’re planning a larger celebration with family, friends, or colleagues this festive season, enjoy MASU’s inviting and stylish ambiance in the Obi Room. Accommodating up to 18 guests, The Obi Room is a striking, semi-private space anchored by a solid wood table crafted from two pieces of suar hardwood and earthen walls decorated with spectacular vintage Japanese obi kimono prints. The Obi Room is framed by bubble glass which creates the impression of privacy and seclusion without being completely separated from the main dining area.
Or experience MASU’s Chef Kotastu Table, accommodating up to 12 guests, another semi-private area set at the back of the main dining room and backdropped by the restaurant’s single piece of art, a large Japanese Dragon created by calligraphy master artist Ushio Sekiguchi.
Huami invites guests to immerse themselves in the vibrancy of China, with an exquisite menu showcasing dishes from regional provinces including Canton, Sichuan, Huaiyang and Beijing.
With a number of private rooms to choose from, Huami is the perfect spot for either an intimate family gathering, or corporate cocktail function — and everything in between. The Chinese restaurant, which boasts traditional cuisine with a modern twist, has three elegant private dining rooms. Rooms one and two seat 12 guests each and are adjoining, but can be divided. Room three caters up to six guests.
Or, for larger groups, Huami’s Perrier Jouet outdoor garden accommodates up to 40, and is the ideal spot for summer events or casual alfresco dining.
New Zealand’s highest champagne lounge, SkyBar, can always be relied on for convivial experiences, set against striking, panoramic views of Auckland’s skyline.
For daytime celebrations this festive season, SkyBar’s Sky Tea is a must — with guests invited to indulge in 10 delectable bites featuring five savouries and five desserts by the award winning team at SUCRÉ by SkyCity, along with hot and cold drinks. For an extra touch of luxury, upgrade your experience to include a glass of Moët and Chandon Champagne or Tāmaki Tea cocktail. It’s the perfect way to celebrate of end of 2024 with friends or family.
Or, if you’re in search of an impressive event venue with a view, this is the spot. Tailor the space to match your needs, pick from the array of platter options, and trust the team to execute and bring your dream event to life.
At The Fishmarket Grill by Sanford, the concept is simple: bring fresh, high-quality fish directly from the fishmonger to the grill, with a focus on creating a memorable dining experience. As such, the menu is a celebration of all things seafood, with plenty of variety to tempt every taste — showcasing the true variety of Sanford’s local catch.
Sanford is New Zealand’s oldest fishing company, delivering the freshest, best quality catch to people locally and globally for 160 years. Situated in the historic Auckland Fish Market in Wynyard Quarter since 1923, their mission has always been to bring the ocean’s bounty to more people, and The Fishmarket Grill is a further extension of this ethos, offering premium seafood at accessible prices in a casual environment that invites exploration.
Here, hungry punters can (unsurprisingly) find fresh fish grilled to perfection, whether it’s seared in fragrant garlic butter or cooked over the roaring flames — a display customers can witness via the grill window. The star of the show is The Fishmarket Grill’s take on ‘steak and chips’, with a variety of grilled fish steaks to enjoy alongside caper-salted fries and a side of seasonal salad.
There are also plenty of tasty small plates on the menu, all of which are brimming with flavour. From smoked fish pâté topped with crunchy pickles and served with freshly grilled sourdough to vibrant fish crudo with a creamy coconut sauce and crispy curry leaves, to the utterly indulgent grilled scampi with chilli garlic butter — a must try. There are a few more inventive options, from flavourful off-cuts like salmon bellies to more unique species like Toothfish and Orange Roughy.
You can also opt to simply browse the day’s catch at the fish monger, and select a fillet or whole fish which the team will drop straight onto the grill (for a modest additional cost). Add a side of caper salted chips and seasonal salad for $5, and you’ve got yourself a cost-effective, healthy, and entirely delicious feast.
Auckland Fish Market’s bar, The Wreck, is located just steps away from The Fishmarket Grill in the courtyard, offering a perfect place to kick back with a plate of fresh seafood and an ice-cold drink.
The vibe at the Auckland fish market is always buzzing with energy — whether you’re a local or a tourist, it’s the ultimate seafood destination in the city. The atmosphere is relaxed yet lively, with something for everyone, and, with live music every weekend from 1 — 4pm, plus school holiday entertainment, it’s a perfect spot for families, friends, or even a solo seafood date. The Fishmarket Grill only adds to the locale’s allure, and presents a perfect opportunity to explore the local bounty — discovering new flavours along the way.
In our latest three-part series on Hawke’s Bay, we delve into everything this beautiful destination has to offer, from world-class wine to delicious food, exciting happenings, and all of the most special places to stay. Offering a truly multi-faceted experience to anyone who visits, Hawke’s Bay will quickly feel like a home away from home — provided you know all the best places to go. That’s where we come in.
Given the beauty of Hawke’s Bay, it makes sense that there are so many exceptional, boutique accommodation offerings, each designed to deliver a unique slice of the region to their guests via personalised hospitality, bespoke experiences and escapes into nature.
From luxurious lodges to standalone guesthouses and glamping, the accommodation in Hawke’s Bay is vast and varied, with experiences to suit any kind of getaway (whether that’s an off-the-grid escape or a weekend of pampering). Here, we outline some of the best places to stay that will take your Hawke’s Bay experience to another level. And, given the region was recently awarded one of the world’s most immense accolades for wine tourism destinations — becoming the newest Great Wine Capital of the world, make sure to explore a few of the exceptional wineries while you’re visiting. Enjoy.
The extensive accommodation portfolio that falls under the Black Barn banner includes a number of exceptional properties around Hawke’s Bay, each offering its own, cosy and beautifully appointed interior. From the cosy Black Barn Retreat and Rush Cottage, set on the sprawling grounds of Black Barn’s Havelock North vineyard to The Beach House, overlooking the iconic Waimarama Beach, Black Barn offers a number of options to suit any need. The group also added a new accommodation to its stable in recent years — Euchre Lodge, a luxury, modern-country house overlooking the spectacular Tuki Tuki River and set against the backdrop of Mt. Erin Kohinerākau.
Offering a variety of generous suites that provide every guest with their own, unique experience, any stay at Rosewood Cape Kidnappers is uber luxurious and utterly unforgettable. Boasting large bedrooms, and balconies with sweeping views, each of Cape Kidnappers’ suites is connected to the lodge’s facilities (which include a gym, a pool, a spa and a library) and are designed to offer guests a real sense of comfort and ease — thanks to Linda Beddell’s impeccable design. While you’re there, enjoy elevated dining experiences at Cape Kidnappers’ restaurant, or take to the links for a round or two of golf on the property’s world-renowned course.
At this historic homestead in Central Hawke’s Bay, guests will be treated to a warm, hospitable, luxurious experience with a distinctly personal touch. From the generous bedroom suites that open out to expansive, private gardens, to the exquisite restaurant, serving simple but elevated fare with a focus on hyper-seasonal ingredients (including herbs and vegetables from the garden and meat from the on-site farm), Wallingford truly is the ultimate boutique escape — a place where classic luxury meets friendly hospitality to make anyone feel immediately at home.
Another exceptional boutique accommodation option is The Cottage. Purpose-built by Te Mata House, this architecturally-designed guesthouse offers a laid-back, luxurious place to stay in the heart of Hawke’s Bay. From its soaring ceilings to its sleek, contemporary fit-out, The Cottage marries the best of old-world cosiness with all the modern amenities you might need, from its fully-equipped kitchen to its pool and tennis court, to its bikes, on which guests can explore the beauty of the surrounding area.
Immerse yourself in Napier’s iconic Art Deco architecture at The Dome — offering a series of luxurious, boutique apartments set in the heart of Napier. From sprawling waterfront studios (with spectacular views) to large, self-contained apartments (able to accommodate up to six people), The Dome is the perfect base from which to explore Napier’s burgeoning food and cultural scene.
There are a range of accommodation options on the beautiful Millar Road Estate, including the three-bedroom Haumoana House (entirely self-contained with a full-size swimming pool) and two, two-bedroom villas, which can be booked out separately or (if you have a larger party in tow) can be booked all together with the main house, The Estate, allowing exclusive use of the 20-hectare property.
The ultimate luxury accommodation for large groups, Lawn Road Retreat is a sprawling property with a beautifully-designed house that offers eight-to-nine bedrooms (each with their own ensuite), a large dining area, two kitchens, multiple living areas, private gardens, an outdoor area perfect for al fresco entertaining and amenities like a pool, a tennis court, a volleyball court and a spa.
Nestled amid vineyards and farmland, Kiwiesque offers luxurious, versatile accommodation ideal for special events, retreats, or extended stays. The property features two exceptional dwellings — the Luxury Lodge and Vineyard Villa — available individually or booked together. Each boasts spacious double bedrooms, fully-equipped kitchens, and seamless indoor-outdoor living areas, complemented by beautiful swimming facilities and expansive views. With its open grassy spaces and stylish décor, Kiwiesque is an enchanting choice for memorable weekend escapes, family gatherings, or a romantic vineyard getaway.
At this globally-lauded property, guests stay in a sprawling French-colonial-style villa set on 16 acres of spectacular grounds that offer views out to the ocean. Comprising the main Homestead and an adjoining Cottage, Cape South often plays host to a range of Luxury Wellness Retreats or can be booked exclusively, with similar wellness-focused treatments including therapeutic massage, holistic facials, yoga, sound healing, reflexology, reiki and more available for guests to book.
Glamping
For anyone seeking something a little different, Hawke’s Bay boasts a number of elevated, glamping experiences that will see you sleeping under the stars — sort of. From Clifton Glamping’s luxurious (and very popular) huts, nestled in the luscious rolling hills of Clifton Station, to Tuki Glamping, where you will wake up in nature, overlooking the striking vista of the Tuki Tuki River and the sounds of tui, to Villas & Vines Glamping‘sluxury safari-style tent nestled amongst the vines of a sweeping vineyard with cosy campfires, to Te Aratipi Cabins‘s off-grid cabins and farm cottage tucked away alongside native remnant bush atop a century-old farm, there really is a plethora of elevated, modern-camping options for those who would prefer to make the most of Hawke’s Bay’s natural beauty.
Heading to Hawke’s Bay? Consult Denizen’s Insider Guide on all the best wineries in the region here.
The wellness revolution has undoubtedly changed the way we live day-to-day. From how we eat to how we exercise to how we manage stress, we’re more equipped than ever to navigate the ebbs and flows of life — and the health challenges that come with modern-day stressors. But there’s a burgeoning trend that takes self-optimisation to new heights, going beyond treating ailments to instead focus on prevention in a bid to stop a host of health issues cropping up. Colloquially dubbed ‘Preventative Health’ — this new approach to holistic wellbeing may just be the key to living longer, and better, lives.
While it may be true that the rise of wellness over the past decade has provided us with endless opportunities to improve our overall wellbeing, we’re now grappling with a new host of health challenges thanks to the fast-paced, overloaded, and increasingly isolated lives we now lead. Throw in the additional pressure that the infinite number of new, ‘must-try’ wellness practices has added to our already bursting-at-the-seams daily to-do lists, and, far from ‘well’, we find ourselves more strung out than ever. And while the average lifespan has increased in the past two decades, our collective mental health has declined at a rapid pace, greatly impacting our quality of life day-to-day.
Once your health (physical, mental, or both) is in decline, it’s incredibly hard to get back on top, so it’s little wonder that there’s been a collective push-back to shift the focus, both in the medical and holistic spaces, from a solutions-focused outlook to a more preventative approach. By eschewing jam-packed routines and endless products promising the world and lacking in results, for simple yet effective strategies scientifically-proven to bolster our health (think: movement, nutrition, sleep, and stress reduction), we can positively impact the frequency and severity of illness, increasing our chances of a vital, healthy future.
TRUST YOUR GUT
It’s amazing what an impact being more mindful and considered with your diet can make to your overall health, and it’s no secret that good nutrition equals good health. But, in recent times, it’s also become widely known that gut health equals good health. Eating fermented foods such as kimchi, yogurt, kefir, kombucha, and sauerkraut, or taking a high quality probiotic, will decrease inflammation in the body and support the proper functioning of the immune system, not to mention positively impact mental health. Win, win, and win.
It’s hardly surprising that staying physically active does wonders for your health, but exercise also has the power to add years to your life. In fact, it’s been said that as few as 15 minutes of exercise per day could add up to three additional years to your life, and the more the better. If you’re looking to set goals, 150 minutes of exercise per week is recommended, but the more you do, the better you’ll feel (within reason), so get moving.
Looking at the world’s Blue Zones — where populations live markedly longer lives than anywhere else in the world, one of the key factors associated with longevity is community. Studies have linked healthy social networks to positive changes in heart, brain, hormonal, and immune function, decreasing the risk of chronic diseases. So, get social, and reap the rewards, both physically and mentally.
TAKE A BEAT
Given the fast-paced, overloaded lives we live, stress is at an all-time high — leading to a host of health issues from chronic fatigue to inflammation, poor gut health, and a slew of mental health challenges. Mastering the art of stress management through mindful practices (breathwork, meditation, or slow-paced, meditative exercise) impacts health on an unprecedented scale, and is perhaps the most beneficial daily practice for preventative health. Carve out time to find your Zen, however that looks for you.
Good sleep improves your brain performance, mood, and overall health, and not getting a sufficient amount of z’s regularly raises the risk of a host of diseases and disorders. When we’re asleep, our bodies rest and recover, while our brains remain active, laying down memory, restoring daytime mental functioning, and carrying out processes that lead to physical growth. So, it’s hardly surprising that getting the recommended seven to eight hours a night is fundamental to preventing poor health long-term.
Consuming a wide variety of plant foods, such as fruits, vegetables, nuts, seeds, and whole grains may decrease disease risk and promote longevity. Many studies link a plant-rich diet to a lower risk of premature death, as well as a reduced risk of cancer, heart disease, depression, and brain deterioration, attributed to plant foods’ nutrients and antioxidants. So, as mum always said (she does know best), eat your greens.
“At Olle, you can wander through a menu that’s both familiar and adventurous, with a focus on simple, fresh ingredients that invite you to take a culinary journey without leaving your comfort zone,” is how Kevin Choi describes his new co-venture, a beautifully conceived fusion eatery in the heart of Milford.
Here, the focus falls on inventive yet approachable modern-Asian/Kiwi fare served in a space that feels at once luxurious and laid-back, contemporary and cosy. “We’re passionate about creating a space that feels like a home away from home.” says Choi, “Olle is not just about food and drink — it’s about community, bringing people together, and introducing them to something new in a welcoming and approachable way.”
Left: SCALLOP & CRAB RAVIOLI with sweetcorn beurre blanc
The restaurant’s fit-out was left in the capable hands of February Design — a studio with a reputation for creating beautiful, functional, and innovative spaces. “Their ability to create unique, memorable environments that also prioritise the customer experience really stood out to us.” says Choi, adding that February didn’t just take charge of the design; they also took care of manufacturing the furniture, which allowed Choi and his team to have full control over the aesthetic and quality of the pieces within the eatery. “The furniture, carefully crafted in-house by their team, ties the whole space together” he tells me, “Each piece was thoughtfully designed to be both visually striking and highly functional. From the custom-made seating to the unique light fixtures, every element was chosen with the intention of creating an inviting atmosphere that would feel both sophisticated and accessible.”
As such, at Olle, the vibe is sophisticated yet relaxed — “Each visit feels like a little escape” according to Choi, and I have to agree. Olle is the perfect spot to indulge in some quality food and drinks and unwind, leaving feeling nourished — in every sense of the word.
Right: HAWKES BAY LAMB RIB
ASPARAGUS on Gribiche sauce
The menu sits at the intersection of modern Asian flavours and the best of local produce — with a twist, featuring fresh, high-quality ingredients prepared with somewhat traditional techniques. As has become synonymous with dining culture in Auckland, the majority of the dishes are designed to be shared, making it easy for groups to explore a variety of flavours.
According to Choi, highlights include Olle’s signature double glazed wagyu galbi, which is paired with wasabi, confit garlic, and pickled kale, as well as the crispy eggplant with sichuan caramel, and cashew nut cream. But there are a host of creative share plates that bring something new to the table, and we’re enthusiastically eyeing up the Hawke’s Bay lamb rib with aged balsamic and cumin, and a very tasty and decadent looking scallop & crab ravioli with sweetcorn beurre blanc. Sublime.
The drinks menu at Olle was designed to complement the food and elevate the dining experience, and as such, you’ll find a list centred on carefully curated wines, local craft beers, and creative cocktails that bring out the flavours of our dishes.
“Our signature cocktails combine local spirits with unique Asian ingredients, such as Umeshu & Limoncello Spritz, giving them a distinctive edge,” Choi tells me. There is also a thoughtful edit of non-alcoholic beverages that reflect Olle’s ethos of fresh, bold flavours. The team at Olle feel passionately about supporting local producers, and every dish and drink is carefully crafted with that in mind.
CHOUX PUFF with strawberry salsa
With over 20 years experience — working in restaurants in different countries, gaining exposure to a wide range of culinary traditions and techniques, combined with obvious passion, Choi is throwing everything into Olle — and it shows. “I’ve always felt that New Zealand’s food scene is unique, its proximity to both the Pacific and Asia gives it an incredible culinary diversity that I wanted to explore further,” he tells me, adding, “At the core of my work, I focus on creating dishes that are not only delicious but that also bring something new to the table. I’m excited to bring everything I’ve learned to Olle and share that journey with our customers.” Watch this space, we’re predicting a bright future for this new dining destination.
Opening hours: Wednesday — Friday, 12pm until 3pm & 5pm until 9pm Saturday, 11am until 9pm Sunday, 11am until 6pm
As summer is just around the corner, we’re celebrating the last few weeks of spring in style — and what better way to do exactly that than to indulge in the season’s bounty via the many eateries around town showcasing it in all of its glory. From Andiamo’s celebratory menu brimming with delectable share plates to Cassia’s vibrant take on modern Indian cuisine, there is no shortage of reasons to get out and about this weekend.
Soul Bar & Bistro’s spring menu celebrates fresh, seasonal flavours with inspired dishes ideal for sunny afternoons and breezy evenings. Highlights include a delicate prosciutto and burrata starter with a zesty pineapple twist, a vibrant spring pea risotto, and handmade spinach and mascarpone tortelli with asparagus and brown butter. Simply sublime (as always).
Beloved Remuera eatery Sìso’s new spring menu is a true celebration of Mediterranean flavours, perfect for sampling over a leisurely weekend meal. Begin with whipped garbanzo hummus and smoked eggplant purée before exploring inventive small plates like burrata with crispy eggplant and bone marrow with preserved lemon. Larger plates feature the likes of 12-hour beef cheek raviolo and market fish ‘vongole’ — each dish an unforgettable taste of freshness and finesse.
Andiamo’s spring menu is a vibrant celebration of seasonal flavours. Highlights include house-made ricotta ravioli with fresh herbs, stracciatella with crisp peas and charred sourdough, and a unique bruschetta topped with taleggio and artichoke. Standout mains feature a rich crab risotto with sugar snap peas and a tender lamb shoulder with green harissa. Ideal for sharing, this menu presents yet another reason to park up at one of Andiamo’s ever-coveted street-side tables this weekend.
Federal Street’s award-winning modern-Indian eatery, Cassia, has a number of inventive new menus on offer. Monday through Saturday, the new ‘Journey Through India’ menu offers Cassia’s signature dishes for a shared dining experience, while — to celebrate the beloved eatery now opening its doors for Friday lunches (starting from the 11th of November — just in time for the festive season), guests can savour a delectable new lunchtime menu crafted by Sid Sahrawat and his talented team. The ‘Sid’s Voyage Friday Lunchtime Menu’ showcases dishes like crayfish and prawn cone with ossetra caviar and Hawke’s Bay lamb chops, and is a true feast for the senses.
Bar Magda, Left: Bbq chicken satti. Right: Bbq octopus and squid
Bar Magda wraps up the year with its boldest menu yet, brimming with inventive, snack-centric takes on its signature new-wave Filipino fare. Designed for sharing, this new selection is perfect for groups eager to explore diverse flavours. Highlights include wild venison tartare with caramelised soy yogurt, BBQ octopus and squid with crispy potato and whipped duck fat, and a unique Magda salad of curious croppers tomatoes, strawberry, radish, and coconut green goddess. A sweet treat to finish? The decadent almond dacquoise sans rival with cacao buttercream and rhubarb compote is an essential way to finish any meal.
This spring, The Lodge Bar & Dining is serving up a delectable snacks special, serving as the perfect accompaniment to a few afternoon drinks looking out over the sparkling Waitematā. Here, you’ll find meat pie croquettes with smoked cheddar, a selection of cheeses with quince, honeycomb and crackers, marinated olives, and (of course) a hearty bowl of fries with spicy ketchup and blue cheese aioli, all for $82 — serving two to four, depending on how hungry you are.
Somm. Left: Market fish Kokoda. Right: Crab toasts
This month, adding to our list of reasons to visit, Somm has unveiled a brand new food menu, brimming with seasonal delights. From prawn, harissa, lemon, and coriander pizza to honey-coated crispy fried chicken with aioli, moreish crab toasts with yuzu kosho and chive, and a delectable market fish kokoda with chilli, lime, and coconut — this new menu celebrates the season in all of it’s glory, with something for every taste and proclivity.
Darling on Drake’s new spring menu celebrates fresh, vibrant flavours with globally inspired dishes crafted by Chef Ryan Moore. Highlights include a decadent wagyu tartare with nasturtium pesto, ricotta salata, and quinoa crisps, as well as a delicious duck breast with fermented blueberries. Kiwi classic are reimagined, with a paua and pork sausage roll with tangy apple sauce joining the fold, alongside baked snapper topped with warm tartare and salt and vinegar chips, while, a new barbecue addition to the kitchen broadens the menu and brings the easy going feel of summer straight to the table with dishes like BBQ asparagus with egg yolk and miso sauce and BBQ rumina lamb rump with mint and parsley gremolata and macadamia hummus.
Queens Rooftop’s new summer menu, crafted by Chef Maia, invites guests to savour the best of the season against the stunning Waitematā Harbour backdrop. With highlights like prawn and octopus salad with white balsamic, Freedom Farms pork skewers with miso mayo and papaya and carrot slaw, a decadent linguine aglio olio with hand-rolled saffron pasta, tiger prawns, tomato and chilli, and grilled Hawke’s Bay lamb chops, the menu balances lightness with indulgence. Pair dishes with refreshing cocktails like the watermelon and jalapeño margarita for an unforgettable dining experience in the heart of Auckland.
David Beckham is an undisputed and enduring style icon. From the early days of his career to solidifying his sartorial standing alongside wife and designer Victoria Beckham, Becks’ style — while ever-changing — has never failed to garner attention. Here, we explore the life and style of one of the world’s most iconic sporting greats.
David Beckham burst onto the scene in 1992, taking to the field for Manchester United at just 17 and quickly earning a name for himself for his on-field victories. But, as it would transpire, it was his fashion wins (or, some would say, faux pas) that began landing him in the tabloids.
From frosted tips to square-toed shoes, track pants paired with blazers, Becks never shied away from experimentation when it came to his wardrobe, and once he met Victoria in 1997 (marrying her quickly after in 1998) the couple began to find their collective fashion footing. The rest, as they say, is history.
From the all-black leather Versace co-ords the pair wore to a New Year’s Eve party in 1999 to the all-white, bedazzled ensembles the couple donned at the 2003 MTV Movie Awards, to perhaps their most memorable collective look of all — their wedding attire, an ever-iconic poppy purple suit and matching floral-festooned dress (with a baby Brooklyn Beckham donning a suit in the same hue), the duo have never failed to turn heads. But much has changed since then, and it’s fair to say that Becks’ style, much like the sporting great himself, has matured marvellously.
As Beckham’s stardom grew, the footballer streamlined his aesthetic, turning to quintessentially British suiting in the early noughties and never looking back (no one can pull off a suit quite like David Beckham can). Bringing woollen cheese cutters back into cultural consciousness, making head-to-toe chocolate look incredibly appetising, and inspiring millions of Brits to sharpen up, Becks, with his rugged good looks and worldwide following, changed the way men approached their wardrobes — reshaping the face of men’s fashion in the process.
In the 2010s, as Victoria’s standing in the fashion world grew, Becks too became a regular fixture on the fashion circuit, evolving his style further still to find a place amongst the UK’s fashion set, sitting front row at his wife’s shows. At the same time, the couple were growing their family, with Brooklyn, Romeo, Cruz and Harper changing the couple’s lives, and the now-father-of-four’s style, irrevocably.
Fast-forward to 2024, and now in his 50s, as a father, sporting great, and co-owner of Florida’s football team, Becks’ style is polished and refined. It comprises impeccably tailored suiting, well-cut outerwear, a neutral, tonal palette, denim, exquisite jewellery (more sleek watches than the gold crosses he was known for in the 90s), and luxury accessories — continuing to prove why he will always be an undisputed fashion icon — and one that has undeniably impacted the fashion zeitgeist across the past three decades.
With its prime position within Princes Wharf, Somm Wine Bar & Bistro not only affords its guests incredible, waterfront views but is also home to what is perhaps the city’s most impressive collection of wine. Couple this with consistently tasty food and a laid-back vibe, and you’ve got a more than perfect place to spend a relaxed few hours at any day of the week.
Top to bottom: Crispy fried chicken, Eggplant parmigiana & Crumbed market fish
This month, adding to our list of reasons to visit — and highlighting Sunday as the perfect day to stop by, Somm has launched Sunday Socials, inspiring us to unwind in style. Not only this, but the harbour-side eatery has unveiled a brand new food menu, brimming with seasonal delights — from prawn, harissa, lemon, and coriander pizza to honey-coated crispy fried chicken with aioli.
Right: the Prawn pizza
Here, every Sunday from 2 — 7pm, DJ Spence will curate a mellow afternoon soundtrack as guests are settle in for a laid-back afternoon with friends. Savour handcrafted cocktails and curated drink specials in a relaxed setting, grabbing a few bites off Somm’s freshly-updated tasty share plates menu as and when you feel peckish — seeing off the week in low-key fashion.
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