Meet Bowler — the healthy new grab-and-go eatery from the clever duo behind Williams

“More food, more value, and less fuss around it. Just your new local food company, setting out to make a positive impact on what people eat,” is, in co-founder Charles Williams’ words, what you’ll find at Bowler — an epic, nutritious new takeout spot serving delicious salad bowls that you’ll actually want to eat.

Growing up around good food, “in a busy household with a mum who could cook up a storm,” brothers Patrick and Charles Williams were naturally pulled towards hospitality, and have both been running cafes for nine plus years, slinging (in their words) “coffee, pasta, eggs, and negronis.” Charles tells me that the pair also have wonderfully talented partners who are on hand to help with the things that might not come so naturally to them, “like marketing, brand, and spelling!”

Housed within the foyer of Les Mills Victoria Park, Bowler’s space takes cues from 70s and 80s interiors, typography, and photography, harnessing earthy tones to represent the natural offering, sitting in contrast to the modernism of the stainless-steel and concrete surrounds. The Bowler app, website ordering platform, and soon-to-launch Kiosk are all nods to fast-food service. Yet for Bowler — while food is made fast, it’s grown slow, and that’s their key point of difference.

Zac Suvalko from Studio 024 was integral in helping the pair to bring the Bowler brand to life. “We had to be a lot more patient this time round, as we really wanted to nail down the details,” Charles tells me, “Blink Boys brought the brand into physical form, with vintage-inspired brown acrylic signage used throughout.”

The idea for Bowler came about super organically, with Patrick whipping up bowls similar to what’s on the menu for dinner most nights. Inspired by salad/bowl-leaning, fast-casual brands around the world (such as Australia’s infamous Fishbowl), the pair saw an opportunity to bring their own version to New Zealand. Since Patrick had been making 80% of the menu already, the foundation was already there, and the more they talked about it, the more it sunk in that they might be onto something great.

“We agreed that fast food sucks,” Charles tells me, “There is far too much of it in New Zealand, and we want Bowler to be another choice — a more nutritious choice — for a wider audience.” The duo quickly realised that, to meet their mark, they needed to make the offering fast and affordable. As such, for under $17, you can get a jam-packed salad bowl with quality, local ingredients and proteins, made fresh and from scratch, everyday. 

Bowl #2 — GRASS FED BEEF BRISKET
Right: Bowl #1 — Free-range Chicken

Running with the theme of less fuss, the menu is small — but intentionally that way. “It allows us to focus on doing a few things really, really well,” says Charles, “It also takes away the choice paralysis so many bigger menus induce.” By only having seven (utterly delicious) salad bowls on the menu, it allows room for plenty of personalised additions or customisations to get your fill — including options to up protein intake or control macros (Bowler is, after all, located within a gym). While I already have my own go-to order, Charles tells me that the most popular bowl so far is the #2 Beef Brisket, which comes brimming with juicy, slow-cooked, grass-fed brisket and harissa, pickles, dukkah, hummus, beets, kale, and a flavourful herb dressing, with the #3 Mt Cook Salmon bowl with edamame, crunchy furikake, avo, ginger, and a ponzu dressing coming in a close second. But, speaking from experience, they’re all delectable, and the perfect wholesome lunch or dinner, not to mention great for feeding a crowd (catering is up and running, and a great option for meetings or events).

Left: Bowl #3 — Mt Cook Salmon

There’s also a concise breakfast menu of acai and protein oat bowls. Much to my delight, you’ll also find the tahini choc chip cookies that fly out the door at Williams (which are, in our humble opinion, the best cookie in town), and the already-infamous protein cookies that are a perfect pick-me-up when the afternoon slump hits.

On the drinks front, coffee comes first, “Coffee is a big part of who we are, so is naturally the platform of our drinks offering,” says Charles, adding that being in a humming environment with a wide range of people coming through, the drinks menu has been created cater to everyone and anyone, offering a bit of everything. From mushroom lattes to iced matcha, acai smoothies, and even a bone broth hot chocolate, as well as damn good Supreme coffee, at Bowler, there’s something for any time of day, and taste or proclivity. There’s also a grab-and-go fridge stacked full of functional beverages from local suppliers.

When I ask Charles what kind of experience he and Patrick want people to have at Bowler, he tells me a fulfilling one. “Too long have we have suffered with mediocre salads that leave you wanting more. We want our customers to grab life by the bowl!”

Ultimately, what Charles and Patrick have created is not only an epic, nutritious, quick and fuss-free offering that is both nourishing and wholly satisfying, but an energetic, fun, fast-paced dining experience for everyone. “We’re here for any and all of it, taking on life one salad bowl at a time.”

Opening hours:
Monday — 6.30am — 2:00pm
Tuesday — Friday 6.30am — 8:00pm
Saturday — Sunday 7.30am — 2:00pm

You can also find Bowler on Uber Eats

bowlerbowler.com

Bowler

186 Victoria St West
Auckland

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New & Noteworthy: Everything on our radar this week

From a new design destination to a number of notable collaborations, and a must-have advent calendar, this is everything that has our attention this week.

curated edit
Kayu Store Opening

Kayu Studio, renowned for its contemporary, effortlessly elevated furniture and homewares, has opened a stunning new showroom on Westmoreland Street in Grey Lynn. The expansive space (which once housed Città) showcases both Kayu’s own covetable collections and a curated edit of makers, from Baya Living to Special Studio. Known for prioritising fair trade practices and exceptional craftsmanship, Kayu Studio’s latest showroom offers discerning shoppers a considered edit of furniture and homewares that enhances the experience of home.

kayustudio.co.nz

Perfect Pairing
Christopher Esber x Frank Green

To celebrate Christopher Esber’s second Paris Fashion Week show, the designer has teamed up with frank green to create the exclusive Ydra 595 Reusable Bottle. This limited-edition collection features three stunning chrome finishes—Beluga, Cola, and Olive. Combining innovation and artisanal craftsmanship, the bottle is an extension of Esber’s Resort 25 collection, embodying both brands’ commitment to mindful production.

christopheresber.com

Elevated essentials
Maggie Marilyn x Fella Swim

Maggie Marilyn has once again collaborated with iconic Australian swimwear brand, Fella, on an exclusive capsule of swim separates and one-pieces in bespoke fabrics and colourways. This summer launch marks the beginning of the brand’s 2024 offerings, with upcoming releases including striped shirting and Marilyn’s first venture into accessories in December. Crafted for both style and function, these pieces elevate swimwear essentials.

maggiemarilyn.com

Art of Dining
Louis Vuitton Dinnerware

Louis Vuitton has launched its first permanent tableware collection, featuring two complete dinnerware sets—Constellation and Splendor — along with a new cutlery range. The collections include porcelain, handblown glass, carafes, and decanters, blending Monogram flowers with modern design. The cutlery, named Rivet, is crafted from stainless steel with tubular handles. These luxurious pieces are designed to add a luxurious edge to both everyday dining and special occasions.

louisvuitton.com

Treasured Scents
Diptyque Advent Calendar

This year’s Diptyque advent calendar comes in a striking design modelled after a sewing box and inspired by the world of artist Lucy Sparrow. Featuring golden accents and hidden compartments brimming with the best of Diptyque’s range, this limited-edition piece offers a daily festive surprise. Beyond the holidays, it transforms into a keepsake box for cherished items, blending artistry with functionality for a timeless, collectible treasure.

mecca.com

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Celebrate Diwali at Cassia

Celebrating Diwali Festival? This inner-city eatery should be on your dining agenda

The latest iteration of Auckland’s Diwali Festival is kicking off this weekend, and we’re already counting down the days to the epic event. Although Diwali is originally a celebration of lights, it’s the Indian delicacies on offer that we always look forward to the most. And, this year, it’s inner-city modern Indian eatery Cassia’s offering that has captured our attention.

Cassia is celebrating Diwali in fitting fashion, with a special event, running alongside an extended celebration. A special 10-course menu (to continue Cassia’s 10th birthday festivities) takes centre stage, curated by award-winning chef Sid Sahrawat this Diwali. Here, you’ll experience a culinary journey like no other, crafted specially for the festival of lights.

Showcasing an array of vibrant and flavourful dishes, this bespoke menu is sure to transport your taste buds to the heart of Diwali, from Dahi Kebab to the famous chicken taco. Whether you’re a long-time fan of Cassia or new to the exquisite culinary creations, this limited-time menu features never-seen-before dishes (as well as familiar favourites) in a gastronomic experience you won’t want to miss. Running for a limited time, this special menu is on offer from the 22nd of October until the 2nd of November.

Or, enjoy the longer days in the eatery’s courtyard area and indulge in Diwali-themed street snacks and drink specials, including Cassia’s famous Cassia Cart serving up $5 Pani Puri’s between 5.30pm-6.30pm, with live entertainment from Basant & Friends, from 5.30pm on 18th – 19th, 25th – 26th October and 2nd November.

Book a table here.

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Elevate your downtime with this stylish sleepwear collaboration

There’s something to be said about updating your sleepwear as frequently as you do your wardrobe. After all, you likely spend more time in it than anything else, and luxurious fabrics and chic cuts go a long way. Perfectly timed to coincide with springtime clear-outs and wardrobe refreshes, this month sees the unveiling of the highly anticipated Papinelle x Karen Walker sleepwear collection, designed to elevate moments of rest and relaxation to new heights.

This limited-edition, luxury collection — affectionally dubbed the ‘Happy Dreamer Experience’ — invites wearers to unwind in style, with a series of pieces that celebrate and elevate leisurely living. Karen Walker’s signature bold prints and vibrant florals take center stage, effortlessly pairing with Papinelle’s renowned lightweight, eco-friendly fabrics across a range of separates — from short and full-length pyjamas to nightgowns and robes.

Seersucker Stripe Boxer PJ Set
Love Letter Silk Wrap PJ Set

The collaborative collection is both quintessentially refined and utterly relaxed — a line of sleepwear that not only looks chic but feels like a soft, airy dreamscape. Whether you’re lounging on a sunny morning or drifting off for peaceful night’s sleep, this edit brings a splash of playful elegance and contemporary whimsy to downtime.

Canopy Long Sleeve Shirt

Going beyond aesthetics alone, the collection was conceived to conjure a serene sense of relaxation, and a momentary escape from the bustle of life. “Each piece is designed to transport you to a state of serenity, whether you’re awake or asleep,” says Karen Walker, with Co-creative directors Renae James and Nicole Kelly adding, “We’ve introduced newness while bringing back favourites that sometimes sell out before lunchtime.”

Across the range you’ll find something for everyone, from bold prints to subtle stripes, bright hues to muted tones, with a wide range of cuts to choose from — dependant on what makes you feel your best, and will inspire relaxation.

Seersucker Stripe Long PJ Set
Runaway Girl Boxer PJ Set

Perfect for both home lounging and casual outings, the ‘Happy Dreamer Experience’ collection cleverly blurs the line between sleepwear and daywear, offering versatility with an elevated twist, and turning downtime into a luxurious escape.

The collection can now be purchased online and from Papinelle boutiques.

papinelle.co.nz

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Celebrate Halloween at Ayrburn, where two epics events await

There’s never a shortage of reasons to visit Ayrburn, from the stunning grounds to the exceptional hospitality to the ever-lively vibe, and their convivial parties that are fast-becoming infamous. Now, in celebration of the spookiest night of the year — Halloween, the precinct is putting on a spectacle, with two events you (and the kids) won’t want to miss.

Halloween at Ayrburn
Scary Adventure (for the little monsters)

When & Where: The Grounds at Ayrburn, October 31st between 4.30—7.30pm

Taking trick or treating to new heights, Ayrburn is pulling out all of the stops this Halloween with an exciting and electrifying evening of sweet-hunting and mischief-making. Come Thursday, October 31st between 4.30—7.30pm, the grounds at Ayrburn will come alive with ghosts and ghouls, wizards and witches, as kids embark on a fun adventure.

Grab a map and explore the trail, collecting treats along the way — with the occasional trick, of course. Costumes are encouraged, so let your little ones enjoy the Halloween fun in fancy dress while you sip on a blood-red Pinot in The Manure Room or a ‘Green Lady’ cocktail in The Burr Bar.

All families dining at Ayrburn on Halloween can join the festivities at no extra cost — just remember to quote ‘Trick-Or-Treat’ in your online booking notes to secure your spot. For those not dining at one of Ayrburn’s eateries, admission for the event is just $5 per child.

So, don your scariest wares, pack your cauldron, and make for Ayrburn where an unmissable adventure awaits.

Halloween at Ayrburn
A Memorable Halloween Experience (for the young at heart)

When & Where: The Barrel Room at Ayrburn, November 1st from 8.30pm

An unforgettable experience awaits at Ayrburn’s The Barrel Room this Halloween, where, on November 1st from 8.30pm, a night of spooky revelry awaits. Guests, encouraged to dress to impress in their frightening finery, will indulge in a lavish long supper, complemented by a welcome drink, while a number of live performers set the mood for an extraordinary evening.

The evening will feature captivating performances by Saxy Lady, DJ Teo, and Dracula on the piano, while drinks flow and debauchery ensues. Tickets are $149 per person, including access, a welcome drink, and a meal, and with limited availability, we suggest securing your spot now (here) to ensure you don’t miss out.

ayrburn.com

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We talk to sailor Blair Tuke on the 37th America’s Cup, his storied career, and his desire to give back to the world’s oceans

Having achieved the kind of enduring professional success only afforded to few, Blair Tuke has spent the better part of the past two decades solidifying himself as one of the country’s sporting greats. Steadfast and resolute in his pursuit of excellence, Tuke takes his mantle as a representative of our country very seriously indeed. We sat down with Tuke in a sun-soaked room overlooking the Waitematā Harbour before he left for Barcelona — a more than fitting backdrop to discuss the sailor’s storied career, his drive to give back to the world’s oceans, and finding calm in the chaos and busyness of life.

At present, Blair Tuke is battling it out with his teammates for a hat trick at the 37th America’s Cup. But when we met a few months back, the sailor was cool, calm, and collected, wholly focused on the job ahead. But nonetheless generous with his time. On first impressions, you could be fooled into thinking that Tuke is just an everyday Kiwi — all rugged good looks and self-deprecating charm. But once the subject of sailing comes up, something switches in him, and it’s clear that this is someone dedicated to their craft in a way that is all-consuming, stretching out to touch every corner of his life.

Emirates Team New Zealand in Barcelona

Tuke fell in love with sailing as a boy, in his hometown of Kerikeri (a place he still calls home today), where, he tells me, he grew up in and around the ocean. His introduction to sailing was on the family yacht when, aged 11, he began joining his father on yearly pilgrimages to Fiji. Around this same time, Tuke was entrusted with a boat of his own — a P-class that his parents gave him one Christmas. By his own account, he got the hang of it pretty quickly, and the rest, as they say, is history. The boat not only ultimately led to him becoming one of the world’s most revered and successful sailors, but instilled in him a fundamental sense of pragmatism that saw him in good stead, “Being in charge of a sailing boat at 11 years old, that you have to launch into the water, take out, bring back in — everything sits with you, and you have a lot of freedom in that, but also a lot of responsibility,” Tuke recalls, “As a kid, that was pretty cool, and it taught me a lot at a young age.” 

Once he got the hang of things, it wasn’t long before he was spending much of his spare time sailing, getting into competitions quite organically at about 14, which is when he realised he was “relatively good at it” (his words). “At that stage, I had no idea where it was going to go. But when Pete [Burling] and I teamed up to take on the 2012 Olympics when I was 19, I decided to go all in and see where it took me.” Tuke recalls, “It was only when we returned with an Olympic medal and signed with Team New Zealand that I realised I could really make something of myself as a sailor.” And make something he did. In fact, Tuke has seen the type of incredible, enduring success that many athletes only dream of, with an unfathomably lengthy list of accolades under his belt with, I’m certain, many more still to come. I point out to Tuke that his Wikipedia page drew my attention to the fact that he hasn’t stopped for the better part of two decades. He laughs, shrugs, and tells me that he’s definitely not “the young guy” anymore, indicating that it’s not as easy as it once was. I ask how he manages to keep operating at such a high level, relentlessly, without burning out, and his answer is “not standing still for too long,” before adding that there have been a number of different challenges across his career, at different stages of his life, and a willingness to adapt and change is the key to keeping going.

Pete Burling (left) and Blair Tuke (right) Underwater for Live Ocean 2019. Photo credit Blair Millar

“Anything we take on, we now do with a lens of how we’re going to use that platform or the hype that’s generated around an event to drive awareness and action for the ocean.”

But it’s not just tackling challenges in the sailing world that keeps Tuke motivated these days. He and Burling founded a charitable foundation, Live Ocean, in 2019, and it’s clear in how he lights up when discussing their progress in bettering the state of Aotearoa’s oceans, that this is important work particularly close to his heart. “Live Ocean has been a huge motivator for us,” Tuke tells me, “Anything we take on, we now do with a lens of how we’re going to use that platform or the hype that’s generated around an event to drive awareness and action for the ocean.”

Blair Tuke (right) and Peter Burling at the 2019 49er World Championships in Auckland

Spending so much of their lives on the water, Tuke and Burling are privy to the many issues the ocean faces — most of which are out of plain sight. But it was sailing around the world in the 2017-18 edition of The Ocean Race (known then as the Volvo Ocean Race), when the pair realised just how urgent an issue ocean health is. Upon returning home, the sailors didn’t want to simply use their collective profile to raise awareness, they wanted to leverage their position to incite substantive change (“Aotearoa has a special role to play as guardians of one of the largest and most significant ocean spaces on the planet, and as New Zealanders, we need to step up and act with urgency and decisiveness.” Tuke says ardently). How does he feel about making a real difference to the state of our oceans? “It’s a huge privilege.” Sport plays a significant role in bringing people around the biggest issues of our time, and for Tuke and Burling, if they can use their platform as sportsmen to make even a small difference, it’s worth it.

The ocean, it seems, is the anchor point to Tuke’s life; a central axis that everything is, in one way or another, tethered to. “I race sailboats for a living, but it was always the ocean first for me,” he admits, “And if I wasn’t doing this, I’d be doing something else connected to the sea.” Tuke’s connection to the water is something that began as a child and has only deepened in time. So much so, that it seems the sailor spends his entire life on, near, or in the ocean. “I’ll spend, you know, 150 to 200 days a year racing boats, but then I’ll also spend at least half of that time again on or in the water.” I jest that it seems like all of his hobbies are ocean-based, too, “I guess all of them are, yeah,” he laughs in his easy manner, telling me that fishing, diving, and surfing are what he does to relax.

Blair Tuke sailing around the world in the 2017-18 edition of The Ocean Race

I’m intrigued as to whether he ever finds time to sail, just for fun. He doesn’t, at the moment, but he assures me that his love for the sport is very much still there, and when life slows down a little, he’ll “get back to it.”

As someone who has never stepped foot on a sailboat, I’m interested in what it is that he loves most about the sport, and, expecting something specific or technical relating to his craft, his winsome answer is so beautiful it catches me off guard. “When you’re on the water, life slows down,” he reasons, “there’s this incredible sense of freedom and presence you have when you’re on the ocean. It’s forever changing, with the currents or the wind or the weather; when it comes to the wildlife you see, or the experience you’ll have, it’s always different,” he pauses, adding, “you’ll never experience the exact same thing twice, and I think that’s what’s so special about it.” Not a mention of strategy or competition or physical challenges in sight, and I start to get the sense that the sea has given Tuke much more than simply a career. 

Blair Tuke wearing Omega’s SEAMASTER PLANET OCEAN DEEP BLACK ETNZ EDITION

When it comes to what’s next, or whether there are any plans to slow down or stop, Tuke is focussed on what lies immediately ahead in Barcelona, and mentions his work as Co-CEO of the Black Foils, New Zealand’s SailGP team which he’s committed to growing alongside Burling. And (maybe), finding some respite post-Cup. Beyond that, it very much sounds like it’s full steam ahead, as I’ve quickly come to find isn’t at all surprising. 

Tuke begins telling me about the importance of rest and balance when it comes to what he does, and finding time to either celebrate or recalibrate post a big competition, but cuts himself off as the World Ocean Race pops into his mind. “That loss was a tough pill to swallow,” he recalls, “I’d say that there’s definitely unfinished business there,” he hints at plans to give it another go, saying that his love of ocean racing is no secret.

But that can wait. For now, post-Cup, he’s heading home to enjoy the Kiwi summer. Most of which, I imagine, will be spent in the place that has offered him an incredible, history-making career, and so much more — the ocean.

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Perennial favourite Takapuna Beach Cafe is launching a fish & chip pop-up for the summer

Fish & chips is a quintessentially Kiwi summertime staple, particularly when enjoyed straight from a paper parcel on the beach (with a tin of Wattie’s tomato sauce on the side). And, while there is no shortage of exceptional fish & chipperies in Auckland, another is always welcome — particularly when an eatery as exceptional as Takapuna Beach Cafe is on the tools. To celebrate the longer, warmer days, this go-to eatery is launching a pop-up shop for the summer, simply dubbed Fish & Chip Shop by Takapuna Beach Cafe, serving delicious beachside takeaways.

the CHIP BUTTY

Opening its doors today, with food being served out of a dedicated space within the eatery, the pop-up will serve fish & chip takeaways, designed to be enjoyed on the beach located just a stone’s throw away.

On the menu, you’ll find familiar favourites like battered or crumbed fish of the day — which is either tarakihi or snapper, dependant on the day’s catch, with premium options too — from john dory to blue cod and hapuka, alongside fritters, with mussel, oyster, and potato variations up for grabs. And, for those partial to the classics, battered sausages and calamari feature, alongside slightly more modern takes — from panko crumbed buffalo halloumi to prawn toast with wasabi creme.

FISH YOUR WAY & Chips

The clever chefs at Takapuna Beach Cafe have made their mark on the menu too, with specials such as brioche fish sliders, epic oyster butties, and a house-made doughnut filled with Valrhona ganache, served with gelato made on-site.

the DOUGHNUTs

Underlying the food menu is a focus on quality, with all the fish sustainably line-caught and brought in daily, while the bread found in specials such as the fish sliders, is baked fresh and delivered each day from sister bakery Knead on Benson in Remuera.

the FISH SLIDERS

“Fish & Chip Shop is about having that nostalgic feeling of unwrapping a parcel of fish & chips on the beach. We wanted to maximise our beachfront location and bring that timeless experience to Takapuna over the summer,” says Takapuna Beach Cafe Director James Bryant. “With Takapuna Beach Cafe already offering gelato by the beach, it made sense to compliment this with fish & chips, another Kiwi summer essential.”

Orders can be placed and picked up from the takeaway section of the cafe, or made online.

Fish & Chip Shop is here for a good time, not a long time. It will operate during daylight savings hours, shutting up shop on Sunday April 6th.

Opening hours:
Monday — Sunday, 3pm until 8pm (last orders 7:45pm)

takapunabeachcafe.co.nz

Takapuna Beach Cafe

22 The Promenade
Takapuna

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Outdoor patio at Northbrook Launch Bay

We chat to Winton’s core design team about the secret to the property development company’s success

In discussing Winton’s design philosophy with the development company’s core design team — James Burgess and husband-and-wife duo George and Alex Watts, I quickly note that a refusal to rush and an unfaltering dedication to longevity underpins everything the developer does — and it shows. 

Time, I’ve come to learn, is what sets Chris Meehan’s property development company apart. From taking the time to get things right across the entire spectrum of a project, to labouring and re-labouring over every minute detail to deliver a finished product that will hold up over the decades — time, it seems, is Winton’s modus operandi. It’s providing an incredible tool indeed. 

Residence balcony at Northbrook Arrowtown

Chris Meehan has become known for his penchant for perfection, but I discover it’s not only this that drives Winton’s emphasis on considered design — unmatched in not only the development space but across the full spectrum of architectural pursuits. It’s also a steadfast commitment to bettering the future. Winton factors longevity into every planning decision, which seems a given when working in the property sector — but, as with everything this company does, Meehan and his team take a meticulous approach, with a considered eye to elevating daily life for decades to come. “Winton and Chris hold a longer view than the project,” James tells me, with George adding, “In Northlake, Wanaka, for example, from the start we implemented design guidelines and a review process to protect everyone’s investment, the benefit of which is now showing.” It’s these rigorous high standards that, James tells me, are integral to Winton’s success. Meehan is a “student of design,” as James puts it, with an incredible eye, a commitment to progress, and a deep reverence and passion for quality design that has formed the foundation of a company that goes well beyond developing properties, to create thriving communities. 

At Winton, things are done differently. The team approach enormous projects with design at the heart, prioritising experience over short-term economics, with a steadfast belief that quality not only creates but holds enduring value. This focus comes from the top down, with Meehan having an unrelenting resolve to get the design right, but is upheld and executed by the exceptional wider team at Winton. A group who, according to Alex, are all at the top of their game and have an incredible ability to get things done, with George adding, “The number eight wire attitude is multilateral across the entire company.”

Lobby at The Villard

With some of the country’s most significant residential, commercial, and hospitality developments in their oeuvre, Meehan and his team are undoubtedly shaping the future of our urban landscape — a charge they take very seriously indeed. A set of instantly-observed features tether all of Winton’s projects to the business’ broader design ethos, with each of the three core designers placing particular emphasis on a different (but equally fundamental) pillar, dependent on their roles within the business. Where James, Head of Vertical, is focused on the big picture; the company’s ability to deliver on a vision, George, Senior Design Manager, is honed in on the merit of quiet, considered details across the breadth of each development, with an eye to how each project will function and present itself at different scales. Alex, on the other hand, as the company’s Visual Stylist, is wholly focused on creating meaningful experiences within all of Winton’s spaces, “From the beginning of each development, the design discussions are mostly about how we want people to interact with the space,” she tells me, “It’s about holding on to the experience at all times.”

The Barrel Room at Ayrburn

But whether it’s a sprawling hospitality precinct, or a residential development on the outskirts of Auckland, according to Alex, “From a project’s conception through to completion, every aspect has time dedicated to it.” Time to centralise the human experience through carefully considered design; time to research, finesse, perfect, and continue to set the bar high and higher again; and ultimately, time to realise the end goal long before anyone picks up a hammer. 

Looking at how this materialises in practice, there are a number of projects in various stages of development delivering on Winton’s vision to stunning (and incredibly impressive) effect. Take Ayrburn, for example — Winton’s sprawling hospitality precinct on the outskirts of Arrowtown, the company’s first large-scale food and beverage project. Here, the concept of high-quality design is taken to new heights, with every detail meticulously considered to inspire those visiting to leave their schedules behind and “be in the moment,” as Alex puts it. “With Ayrburn, every design decision came back to how we can keep people engaged, inspiring those visiting to put their phones away (not an easy task, given how ready we all are for easy and immediate entertainment) and switch off to enjoy themselves for a few hours.” She tells me, “With so many venues in one precinct, we needed to really think through each space, outlining who will be using them, when, and with whom, so as to ensure each is unique and a perfect response to these questions.” This is an objective the team has delivered on implicitly across every facet of the Ayrburn experience. From the jaw-dropping gardens (something George spent many months/years perfecting) to the series of carefully restored historic farm buildings, to the spatial layout, planned and re-planned to create the perfect experience for everyone who visits, Ayrburn is an incredible showcase of Winton’s extraordinary vision and unmatched execution. But perhaps the most impressive thing about the eye-wateringly large undertaking, that I notice the design team modestly fails to note, is that in this precinct, Winton has created something truly profound from nothing at all. From the incredible dining and entertainment venues to the public spaces, gardens, and a series of later living residential developments to come, Ayrburn stands as a newfound community; an entire mini township that has seemingly popped up out of thin air. For me, this is what’s so impressive about what Winton is doing. Their ability to create these incredible, novel places that weave together public and private, living and leisure, harnessing the power of great design to enrich the lives of not only those with a slice of the pie, but everyone else, too. 

Grounds at Ayrburn

Northbrook, the company’s later-life offering, takes this on in a different capacity. “The clientele of Northbrook knows quality, so this is crucial to every design decision that is made,” Alex tells me. Quality, it seems, touches every edge of these developments, which are setting a new benchmark for sophisticated retirement living and will, I think, change the face of later life living in New Zealand. In each Northbrook development (there are sites underway in Auckland’s Wynyard Quarter and Launch Bay, as well as Wanaka, Queenstown, and Christchurch, with many more to follow), residential offerings are combined with commercial hubs, with every aspect of the private and public areas following a strict set of creative codes and design guidelines across all venues which ensure an unmatched level of luxury that is usually only reserved for single dwellings. From the location of the sites themselves to the materials and finishes to the thoughtful design of shared spaces — imagined to foster social connection, Northbrook is in the business of not only changing where people live, but how they live, and in doing so, adding to the overall experience of a city. 

The fact is that Winton, through its work and meticulous and thoughtful approach, is already improving the lives of many. By remaining steadfast in the belief that quality design is the bedrock of meaningful and enjoyable experiences, and staying true to its people-over-profits attitude — instead focusing on investing in the future — Meehan and his exceptional team are profoundly impacting how we live. And while the vision for Winton’s projects presents itself through Meehan’s eye, it’s ultimately the incredible team around him that bring the ideas to life — a task they’re proving very adept at indeed. 

winton.nz

Design

Master the perfect serve with this luxurious caviar set
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Meet Bite Burger — the tasty new burger joint in Herne Bay from the team behind Dear Jervois

Serving simple but mouthwatering burgers, Bite Burger has opened its doors in a pint-sized spot within Herne Bay village, much to the delight of locals. A new offering from the clever team behind Dear Jervois, occupying the spot directly adjacent to the long-standing eatery, Bite Burger specialises in epic, decadent smash burgers — available alongside a few other tasty variants, sliders, fries, fried chicken, and milkshakes.

Following a successful series of burger nights at Dear Jervois, it became clear that there was real demand in the neighbourhood for a good, honest takeaway spot — and people loved the food that the team were turning out. From there, it was simply a case of finding a dedicated venue and, luckily, one opened up right next door.

The menu is concise, with only six burgers in total, but what it lacks in volume it makes up for in substance. The exalted smash burgers are unsurprisingly the star of the show, with three iterations to choose from. The classic ‘Smash Bite’ is remnicient of an elevated cheeseburger, pairing two smashed burger patties with American cheese, pickles, caramelised onions and Bite’s secret sauce, while the ‘BBQ Bite’ follows a similar format, swapping out the pickles for crispy onion rings and secret sauce for BBQ — adding crispy rashers of bacon to the mix. There’s also a truffle smash burger with peppered mushrooms and decadent truffle aioli.

The two chicken burgers hero crispy fried chicken, one of which is infused with spicy Gochujang, the other drizzled in creamy ranch with American cheese and pickles. And a veggie burger makes six — a Mediterranean take which pairs falafel with hummus, fresh salad, sumac, and Bite’s creamy tahini sauce.

And, if you, like us, struggle to choose just one, Bite’s sliders mean you don’t have to — with both chicken and beef on offer side-by-side — the best of both worlds. Fries also feature on the menu of course, with both cheese and fully-loaded options available. Hot honey chicken tenders are a must-order, and the milkshakes — available in double chocolate, vanilla, cookie crumble, and mango peach ripple, are the perfect accompaniment to the fare on offer.

With limited space to dine in, and plenty of spots in the area to enjoy a Bite Burger al fresco, we’re certain this new spot will be a hit over the summer months and beyond — filling a void in Herne Bay’s local dining scene for quick, easy, delicious fare. And, given the longevity of Dear Jervois’ success, Bite Burger is sure to become a go-to fixture on Auckland’s dining scene in no time.

Opening hours:
Tuesday — Thursday, 5pm until 8:30pm
Friday — Saturday, 5pm until 9pm
Sunday, 5pm until 8:30pm

instagram.com/biteburgernz/

Bite.

236 Jervois Road
Herne Bay
Auckland

Gastronomy

Meet Normanby Fine Wine & Spirits — the new wine retail destination, bar, and café you need to know
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Left to right: Endive salad and Buttercup pumpkin with tamarind & chilli
Dough boys with mozzarella, nduja & pecorino
Pizzette salami picante with kalamata olives, mozzarella & rocket

Wondering where to dine this weekend? Make reservations at Sìso, where a new spring menu awaits

When planning how we’d like to spend our weekend, we could think of no better spot to while away an afternoon in gastronomic bliss than Remuera’s beloved Sìso. One of the city’s most consistent dining establishments, Sìso continues to deliver exceptional Mediterranean fare that is enjoyed by locals and those coming from further afield wholeheartedly — and their new menu is making a visit all the more appealing.

top to bottom: raw Ruakaka kingfish & whipped gabarnzo bean hummus
Bone marrow with sourdough

On the spring-focused new menu, diners will find a number of inventive, fresh, and vibrant dishes on offer. To start, whipped gabarnzo bean hummus paired with crispy chilli oil and parsley is joined by smoked eggplant puree with toasted sesame. The Small Plates menu sees local burrata given a unique spin, paired with crispy eggplant, Ortiz anchovy, and chilli crisp, alongside decadent bone marrow with preserved lemon pistou, fried capers, and sourdough. The raw Ruakaka kingfish with blood orange, caperberry, and serrano chilli is a delectable take on crudo, while a fresh endive salad has been added to the sides menu — topped with toasted buckwheat, verjus, and a creamy whipped buffalo curd. A buttercup pumpkin dish also features as a side, paired perfectly with tamarind, chilli, and smoked labneh.

Left: Burrata with crispy eggplant. Right: New cocktail additions
12-hour beef cheek raviolo
market fish ‘vongole’ with Little Neck clams

Sìso’s Larger Plates offering now sees the likes of 12-hour beef cheek raviolo, with onion caramel and parmigiano reggiano feature alongside market fish ‘vongole’, with chilli, pork sausage, jumbo cous cous, and little neck clams, and a melt-in-your-mouth Hurunui flat iron steak, cooked to perfection, and paired with fried broccolini, and whipped bagna couda. All best enjoyed with a crisp glass of champagne, or one of Sìso’s famous cocktails. Sublime.

sisobarandeatery.co.nz

Gastronomy

Meet Normanby Fine Wine & Spirits — the new wine retail destination, bar, and café you need to know
SO/ Auckland and Mt Cook Alpine Salmon have teamed up for the caviar event of the season
Helping us end any week on a high note, Bivacco’s Sunday Feast isn’t to be missed