R.M. Prime Produce

Savour the flavours of Ayrburn your way with our exclusive R.M Prime Produce giveaway

This spring, we’re giving one lucky Denizen the chance to indulge in the spoils of Ayrburn’s R.M Prime Produce with a $500 voucher — allowing you the freedom to select an edit of your choosing, to enjoy at your leisure. Enter below.

For those unfamiliar with this particular destination within Ayrburn’s oeuvre, R.M Prime Produce is no ordinary store. Nestled within Ayrburn’s picturesque grounds, it’s a haven for food lovers, oenophiles, and discerning shoppers alike. Inside, you’ll find a world-class butcher offering premium cuts, a delicatessen brimming with house-made delights, freshly baked breads, vibrant flowers, and of course, Ayrburn’s exceptional edit of award-winning wines. Each detail has been carefully curated with provenance and quality in mind, ensuring that every visit feels like a natural extension of the exceptional experience of Ayrburn.

Winning means you’ll have the opportunity to handpick your bounty in-store before finding a spot in the surrounding area to settle in for an idyllic spring day. Roll out a rug, stocked picnic basket in tow, and enjoy all manner of delectable fare — from handpicked antipasti to freshly baked breads, enjoyed alongside a bottle (or two) of Ayrburn wine.

Or, if home is where you prefer to celebrate, let the expert team at R.M Prime Produce guide your selection. With their help, you can curate everything from restaurant-worthy charcuterie boards to a perfectly paired dinner menu, recreating the magic of Ayrburn in your own kitchen.

Whether you make a day of it in the idyllic surrounds or carry a piece of Ayrburn home with you, this is a giveaway designed to be savoured.

Be In To Win

Full terms & conditions here.

ayrburn.com/rm-prime-produce

Gastronomy

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Lydia Cowpertwait

We sit down with Gallerist Lydia Cowpertwait to discuss investment pieces, intuition, and the introduction of Sanderson’s bold new identity

There’s a certain type of person who seems destined for the art world, not because they set out with a ten-year plan, but simply because their intuition pulled them in that direction and refused to let go. Lydia Cowpertwait sits firmly in this camp, though her journey from a high school darkroom to the helm of Sanderson has been anything but linear.

Born in the UK, Lydia Cowpertwait grew up in Aotearoa, and discovered her love for art by accident. “I didn’t enjoy my fifth form year at high school at all, and quickly realised I had taken all of the wrong subjects,” she recalls. “So in sixth form, I requested to study art and design, and despite having not studied it prior, they let me in. If they hadn’t, I honestly don’t know where I’d be today.” Photography was her first love, and it was then that a creative spark was lit. Elam School of Fine Arts was the only tertiary institution she wanted to attend, and when she got in, her future was set in motion.

Flex I by Ray Haydon, 2025, carbon fibre, marine grade black pleather, 1900 x 800 x 150 mm from Sanderson

After graduation, she returned to London to complete a masters. She ran her first gallery at just 27, completed a curatorial internship at the esteemed Whitechapel Gallery, and, in what she describes as her career highlight thus far, co-curated a landmark all-women artists exhibition with American collector and curator Marcelle Joseph. “The exhibition showcased over one hundred contemporary artworks made by women artists, and represented the art collections of six prominent female collectors from London, Europe, and North America,” she tells me. “The response and attendance was overwhelming, and we were supported by figures like Iwona Blazwick and Sacha Craddock. It was a real privilege.”

Fast forward to 2023, and a serendipitous opportunity saw her take ownership of Sanderson, after managing the gallery for nearly two years prior. “It felt meant to be. I was already at the helm, and I felt ready for the next step.” She acknowledges the legacy she’s inherited with a quiet reverence. “It’s a privilege and a responsibility. I’ve tried to keep a balance of showing respect to the way things have been, while fostering changes that will help the gallery to grow and embrace the future.”

“I’m drawn to artists who are truly passionate about their practice — those with a real authenticity to what they’re making.”

That includes a refreshed identity, as well as a renewed energy around artist representation. Sanderson currently has a stable of 25 artists, alongside annual emerging artist showcases and guest exhibitions. “I’m drawn to artists who are truly passionate about their practice — those with a real authenticity to what they’re making,” she says. “I believe that art is a vehicle that can create change and help people to think differently. I will always want to share art that makes me feel something and moves me in some way.”

Kāryn Taylor, Fuzzy logic, 2022, cast acrylic, unique work, 800 x 800 mm from Sanderson

This September, she’s taking Sanderson to the Sydney Contemporary art fair, with a presentation that feels like a statement of intent: fresh, dynamic, and considered. “We’re taking four artists — Kate van der Drift, Ray Haydon, Loren Marks, and Kāryn Taylor. Each of these artists offers something unique, and all of the works will be either new or unseen.”

Bromeliad Garden Nightscape by Molly Timmins (Detail), 2025, oil and embroidery on canvas, 1500 x 1000 mm from Sanderson

When asked for advice on works or artists to invest in now, she lights up, “We have two great young female artists showcasing at the moment: Molly Timmins and Hanna Shim. “Timmins’ paintings are beautiful abstract renderings of plants and gardens, and Shim’s works are playful, soft sculptural works exploring working in a corporate environment. We’re also excited about Loren Marks — her dream-like, vivid paintings are both figurative and abstract.” You get the sense that it’s never just about the work on the wall for her, but a belief in and reverence for the people making it.

And in a world where people often overstate their ambitions, her quiet clarity is refreshing. She believes in the slow build, the long view, and the emotional impact of a single artwork well-placed. Sanderson may have 20 years behind it, but in her hands, its next chapter feels thrillingly wide open.

sanderson.co.nz

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Azabu

Win a culinary escape to Tokyo at this year’s Savor Festival

If you’ve ever dreamed of wandering the neon-lit streets of Tokyo with a plate of perfectly grilled yakitori in one hand and an ice-cold drink in the other, now’s your chance. As part of this year’s Savor Food Festival, one lucky gastronome (or duo) could win a trip of a lifetime to Japan’s capital.

The prize includes return flights for two, three nights’ accommodation, and a hand-picked selection of foodie experiences to savour the city like a local. From bustling izakayas to hidden ramen gems, the winner gets to choose their curated experiences, each of which are designed to offer a true taste of Japan.

Entering couldn’t be simpler. Dine at Ebisu, Azabu Ponsonby, or Azabu Mission Bay during the festival period and fill out the entry form. Every visit counts — whether you’re indulging in the festival’s lunch or dinner menus, sampling Oki No, or enjoying Sip & Savor sessions. And if you’re planning a Father’s Day outing, bring him along for an extra entry.

Thanks to Asahi, this epic culinary adventure is an opportunity to experience Tokyo through the lens of its vibrant food scene in a true feast for the senses.

Whether it’s a foodie pilgrimage you’ve been craving or the perfect excuse to indulge in some of the city’s best Japanese fare, the Savor Food Festival is your ticket to Tokyo. Entries close on October 17th.

savor.co.nz/azabu-ponsonby

savor.co.nz/azabu-mission-bay

savor.co.nz/ebisu

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Éclair Studio

Éclair Studio is the new patisserie in Parnell you need to know

Parnell recently gained a sweet new dining destination in Éclair Studio, a boutique pâtisserie where pastries are treated less like desserts and more like works of art. Nestled amongst the galleries and vibrant hum of the neighbourhood, this decadent new spot sees each éclair meticulously handcrafted, balancing artistry with indulgence.

Here, delicate custards, vibrant fruit purées, and glossy finishes catch the eye as much as they captivate the taste buds. Everything is made in-house, with premium ingredients and a dedication to technique that elevates a simple éclair into something extraordinary. Seasonal flavours rotate through the menu, offering a surprise with every visit, and ample gluten-free options ensure no one misses out on the experience.

Éclair Studio’s delectable creations are equally suited to a quiet coffee break, a sweet gift to share, or a centerpiece for your next celebration. The space itself is light, inviting, and quietly elegant, allowing the pastries to take centre stage.

Balancing precision and whimsy, this alluring destination in the heart of Parnell offers a moment of indulgence that feels entirely unique.

Opening Hours:
Monday — Sunday, 9am — 6pm

instagram.com/eclairstudio

Éclair Studio

279 Parnell Road
Parnell
Auckland

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Van Cleef & Arpels’ Frivole creations capture the beauty of a garden in full bloom

Van Cleef & Arpels’ Frivole collection unfurls like a sunlit garden, where heart-shaped petals shimmer with mirror-polished brilliance. Delicately asymmetric, these floral creations play with light — their radiant surfaces amplifying the sparkle of diamonds.

The Frivole 7 flowers bracelet graces the wrist with a luminous garland, while the 8 flowers ring captures the vitality of a glittering bouquet. Expertly crafted, each petal is sculpted to enhance the diamonds’ brilliance, allowing light to pass through and dance across the skin.

Expressing Van Cleef & Arpels’ poetic interpretation of nature, Frivole captures the beauty of a perpetual springtime in gold and diamonds.

Shop the edit
Frivole Between the Finger ring from Van Cleef & Arpels
Frivole Between the Finger ring from Van Cleef & Arpels
Frivole necklace, 9 flowers from Van Cleef & Arpels
Frivole bracelet, 7 flowers from Van Cleef & Arpels
Frivole pendant, 3 flowers from Van Cleef & Arpels
Van Cleef & Arpels Frivole Collection ring
Frivole ring, 8 flowers from Van Cleef & Arpels
Frivole Pendant from Van Cleef & Arpels
Van Cleef & Arpels Frivole Collection earrings
Frivole Earrings from Van Cleef & Arpels
Van Cleef & Arpels Frivole Collection earrings
Frivole earrings from Van Cleef & Arpels
Van Cleef & Arpels Frivole Collection pendant
Frivole Pendant from Van Cleef & Arpels

vancleefarpels.com

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Gather

Gather is the light-filled new eatery at Smales Farm from the team behind Ripe Deli

A space to slow down, connect, and savour great food and drink, Gather is the latest addition to Smales Farm — a beautiful glasshouse café from the trusted team behind Ripe Deli. After over two decades of bringing vibrant, fresh food to Aucklanders, founders Angela Redfern and Greg Snelgrove are beginning a new chapter, one that leans into slower moments and the joy of dining in. “After 24 years of running Ripe Deli, the team at Smales Farm offered us the opportunity to try something new and set up a dine-in eatery,” says Redfern. “We’re excited to offer the same incredible food and service we’re known for, but in a venue where customers are invited to sit down and enjoy, not takeaway.”

Gather is led by two long-serving members of the Ripe family: General Manager Gemma Heffernan and Head Chef Patrick Schmitt. Both bring decades of hospitality experience, shaped by early beginnings in family restaurants and honed through years on the tools at Ripe. “We’re taking everything we’ve learned in our years at Ripe and building something new,” says Heffernan. “Gather is a place to feel at home, to enjoy great food, warm service, and take a moment to breathe.” For Schmitt, it’s about balance, “Our vision is simple: exceptional food and drinks, served in a space that feels both special and comfortable.”

Left: Green Warrior Smoothie. Right: Nourishing Chia Bowl

On the menu, seasonal, nourishing dishes reflect Ripe’s signature approach — comforting yet full of flavour. Breakfast might be paired with an expertly brewed Ozone coffee, while lunch encourages sharing and conversation. A boutique wine list, small-batch cocktails, craft beers, and hand-crafted fermented fruit shrubs round out the drinks offering, alongside matcha, hojicha, and smoothies. “Gather’s menu will reflect Ripe’s signature approach to food – seasonal, nourishing, and full of flavour, served alongside expertly brewed coffee, smoothies, and a curated list of local wines and beers,” says the team.

The interiors elevate the experience further. Designed by architectural studio Izzard, the striking glasshouse structure is wrapped in recycled French brick and expansive red scoria glass windows. Inside, Jonathan Goss (Ellegard/Goss) and Ripe’s creative director Amy Melchior have crafted a space that balances elegance with ease, layering natural textures, handcrafted details, and cosy nooks. The result is warm, relaxed, and welcoming; a setting that invites you to stay a while.

Whether you’re dining solo, gathering with friends, or celebrating with family, the ethos is the same, to slow down, connect, and savour. “Our goal is to create a beautiful, welcoming space where everyone feels catered for, and where both the food and atmosphere reflect the very best of what we love about this industry,” says Heffernan. “Gather is really about taking a moment from your day and giving yourself time to enjoy the simple pleasures.”

Eggs on toast with smoked tomato butter, house pickles on toasted foccacia or seedy rye

Open seven days a week for breakfast and lunch, Gather is also licensed until 1am and available for private bookings and catered events — making it as versatile as it is inviting. More than just an eatery, it’s a space designed to bring people together.

Opening Hours:
Monday — Friday, 7am — 3pm
Saturday & Sunday, 8am — 3pm

gathereatery.co.nz

Gather

79 - 94 Taharoto Rd
Takapuna
0622

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Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co. Poliform Ernest sofa from Studio Italia

Oceania’s fastest woman, Zoe Hobbs, on milestones, momentum, and managing the mental load

Photography — Luke Foley-Martin | Styling — Claire Sullivan-Kraus | Creative Direction — Anna Saveleva | Hair & Makeup — Emily Zganiacz


In partnership with Tiffany & Co.


Zoe Hobbs has long been running her own race. The sprinter, Olympian, and fastest woman in Oceania has been competing since she was five — and now, at 27, her focus is sharper than ever. As she prepares for the World Championships in September and continues to break records (including many of her own making), we sit down with the athlete to talk inner strength, becoming the role model she once needed, and why, sometimes, slowing down is the only way to pick up speed. 

Reaction, acceleration, transition, and top-end are four phases a 100m sprint could be broken down into, but you could just as easily use the same language to describe the trajectory of New Zealand sprinter Zoe Hobbs’ life thus far — although acceleration has been the through-line.

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co., Shorts and Blazer from Courtney Zheng

To an outsider, a race can be over in less than 11 seconds — but few know that preparing for a 100m sprint at this level is an always-on, all-consuming, year-round pursuit that requires decades of dedication. Hobbs trains or actively recovers seven days a week, with double sessions twice weekly, alongside constantly considered nutrition, mental resilience training, and relentless travel. The margins are minute, and as a result, the mental load is immense. Unlike team sports such as rugby, which operates in seasons and stretches out over an 80-minute game, sprinting is singular — no teammates, no bench, and largely self-driven. 

“To an outsider, arace can be over in less than 11 seconds — but few know that preparing for a 100m sprint at this level is an always-on, all-consuming, year-round pursuit that requires decades of dedication.”

Her momentum began in rural Taranaki, where Hobbs grew up with her parents and older brother. Typical of small-town New Zealand, her childhood was largely spent outdoors, in and amongst the community, with sport playing a naturally central role in daily life. 

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamond from Tiffany & Co. Leather Jacket from Chloé

Hobbs was just five-years-old when she joined the local athletics club, and it wasn’t long before her natural talent was recognised. Her parents, both sporty but not pushy, encouraged her athleticism in a low-key way. “I felt as though my upbringing in sport was supported in all of the right ways,” she says. “My parents encouraged me without ever putting pressure on me. Of course, they loved to see me win, but it was also about giving things a go, working hard, and always showing good sportsmanship — those were central to everything I did.” It stuck. Even now, Hobbs’ approach to competition isn’t fuelled by ego, but by a natural pull towards what lights her up. And only five minutes into our conversation, I can confirm that for Hobbs, running has been, is, and always will be exactly that. It’s fascinating to encounter someone whose passion has remained constant from such a young age, but that singular focus has proved foundational to her career, which has only gone in one direction: forward. 

Her brother, she tells me more than once, was a significant motivator in her early years — his drive, ambition, competitive nature, and support set the tone. He was also unwittingly an active participant in kick-starting her career. Revelling in his sister’s undeniable speed, he’d set up races during school lunch breaks, pitting her against older kids who thought they could easily beat her (she always won). But it would be remiss to give him all of the credit. I quickly gather that Hobbs possesses an incredible natural drive, and her competitive spirit — even at such a young age — quickly propelled her forward. However, she’s quick to point out that an athlete’s journey is always far from linear. 

“My dream had always been to compete in the Olympics; it’s the pinnacle of track and field, but having never seen any other women make it from New Zealand made me doubt whether it was
even possible.”

She began slowly but surely, gaining momentum at her local athletics club, Eltham Athletics, then slightly further afield. Things really began to accelerate in 2016 when she moved to Auckland for university and connected with her coach, James Mortimer. The same coach has been by her side ever since. 

In those early days, the now record-breaking athlete never saw athletics as a professional path. Instead, it was simply the sport she loved and excelled at — one that offered her community, clear markers of improvement, and ultimately, a challenge (she wanted to see how far she could take it; to see if she could make it onto the world stage). But when she met Mortimer, things changed quickly. “I didn’t even think it was possible to go professional,” she tells me. “That wasn’t even on my radar. In my mind, I always had to get a degree and work alongside sport. I never envisioned that I’d one day be doing this full time.” 

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co.

That shift also marked the first time Hobbs trained within a structured group environment — a stark contrast to her high school years, where most sessions were solo and often run on the local rugby field. “It was a game changer,” she says. “Being in a high-performance environment and training alongside others brought a new level of accountability and structure, that’s when I really started to see steady year-on-year progress.” It all built towards 2023 — the year she broke the elusive sub-11 barrier and turned professional. “That race changed everything. Suddenly, the idea of going full time wasn’t just a dream — it became my reality.”

Ahead of this, Hobbs pursued a degree in sport and recreation, landing a Prime Minister’s Scholarship through HPSNZ. However, just over a year in, she decided to make the switch to nutrition, pivoting to study a Bachelor of Science majoring in Human Nutrition. At the same time, training was ramping up, and the juggle became trickier to manage. “I had to be quite strategic,” Hobbs tells me, “One year I was doing seven papers, and another I was doing one, based on what was on internationally and how much I was away from the course. It was a real balancing act, particularly in a science degree where I had to be physically present in a majority of my classes for labs, requiring a lot of forward planning. It certainly demanded a level of resilience.” 

Looking back, Hobbs says balancing university and elite sport was one of the most formative challenges of her life. “It taught me so much — about time management, forward planning, flexibility, and pushing through even when things felt overwhelming,” she reflects. Those same skills, honed through the juggling act, have proved invaluable in her sporting career. “There were definitely moments where I worried I might regret the sacrifices — not going through uni with the same cohort, missing milestones, missing out on the things most of my peers were doing… but it’s rewarding now to see that it was all worth it.” Her degree also offered obvious practical advantages, “Having that background in nutrition has genuinely helped — it’s a huge asset to be able to apply that knowledge directly to my training, recovery, and performance.”

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co. Amiya Coco soft cotton dress from Muse. Poliform Ernest sofa from Studio Italia

There came a time when Hobbs had to decide to go all in and turn the sport into a career, and in characteristically ambitious fashion, she dug deep and took the leap. “I went professional in 2023. Opportunities changed, funding changed, and a host of factors allowed me to propel into making it a full time thing.” The feedback she was given early on didn’t help. According to the conventional paths, the federations, and the algorithms, it was suggested that she was better placed to shift her energy to the 200m or the hurdles if she wanted to make it onto the senior world stage as an individual athlete. But Hobbs, now 27 and the fastest woman in Oceania, has made a career out of eschewing what doesn’t sit right with her — and backing what does. “I was told on a few occasions that the 100 metres wasn’t the best path for me if I wanted to continue in the sport at an elite level,” she says, seated somewhere between gratitude and grit. “But the 100m has always been my favoured event in this sport. Without question, it’s what I’ve always loved the most. And that, to me, trumps everything — you need to love what you’re doing first and foremost,” she continues, “That’s what was going to carry me — to be invested in the training and the work required to get to that next level.”

 “[Breaking the sub-11 second barrier] changed everything. Suddenly, the idea of becoming a full-time sprinter wasn’t just a dream — it became my reality.”

But, no matter how much she loved it, I don’t think she could have ever anticipated that she would be running 100m in sub-11 seconds, continuously breaking records as she gears up for her second Olympic Games in Los Angeles in 2028. Hobbs said she never had a local benchmark or role model growing up. Track wasn’t exactly mainstream, and women’s sprinting in Aotearoa had no clear blueprint (before her, a female hadn’t represented New Zealand in the Olympic 100m sprint since 1976), which certainly impacted her confidence. “My dream had always been to one day compete in the Olympics; it’s the pinnacle of track and field, but having never seen any other women make it from New Zealand growing up, that challenged me time and time again and made me doubt whether it would be possible.”

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co.

But in the end, drive overruled doubt, and her dream was realised in Paris in 2024, when she not only made her Olympic debut, but qualified for the semi-finals with a 11.08 time. While she narrowly missed the finals, Hobbs was still deemed New Zealand’s fastest ever female 100m sprinter, and is now gearing up for LA — sights set on the leader’s board — in 2028. 

While Hobbs’ achievements are immense, it’s clear that in her mind, she’s just getting started, “I just want to see how far I can really take it.” That deep focus has carried her through a string of record-breaking performances and into a new stratosphere entirely. She was the first woman in the Oceania region to break the 11-second barrier in the 100m. She’s held the Resident Record since 2019 — breaking her own mark on numerous occasions — and now holds the majority of the fastest times ever run by a New Zealand female. She also went on to break the NZ record in 2021. And yet, for Hobbs, success is measured just as much by resilience as it is by a stopwatch. On a couple of occasions now, she’s missed major milestones. The year prior to the Olympics, she missed the World Championships final by 0.01 seconds. In the 2024 World Indoor Championships, she then missed out on medals by the same mark. “It was bittersweet,” she says, “But even getting that close — that was a massive moment for me. And it fuelled my hunger to go further.”

Her strategy is to stay in her own lane — both literally and mentally. “I remind myself that I’ve done the work. I deserve to be here.” That mindset has helped her navigate the rising media attention too. “It’s easy to compare yourself or feel pressure, especially with growing expectations. But I’ve realised that what people think or expect doesn’t actually change how I run.” She smiles, “It sounds simple, but it’s taken me years to get to that point.”

Behind the scenes, Hobbs’ training schedule is as finely tuned as her mindset — a year-round programme built around major championship targets, planned almost a year in advance with her coach, physical therapist, strength and conditioning lead, and biomechanics expert. “We mapped out the entire season back in November,” she says, referencing this year’s peak events. Since then, aside from a few days off post-World Indoors, she’s barely paused. “Everything we do ladders up to those peak moments. From general prep phases to taper phases, it’s all about building the base and then sharpening up when it counts.”

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co. Staud Phare silk dress from Muse. Knoll Womb armchair from Studio Italia

Her off-season is marked by heavier training loads and less rest, while in-season pivots toward high-intensity speed work and more recovery. A typical week at home might involve an acceleration session on Monday (focused on block starts), gym and tempo on Tuesday (a chance to refine technique under lower intensity), with performance therapy and additional gym sessions worked in twice weekly. Thursday brings max velocity sprint work, followed by either recovery or another key session on Saturday. At least two full rest days are non-negotiable. “Recovery is just as important as the training itself,” Hobbs explains. “You can’t hide in athletics. If I’m not well recovered, I’m compromising the session — or worse, risking injury.” Her approach leans into the “boring basics”, spanning mobility, fuelling, hydration, and sleep. While tools like Normatec boots, magnesium salt baths, or sauna sessions are sometimes in the mix, simplicity is key. “I’ve learned that doing the basics well, consistently, is what really pays off. It’s not about doing everything — it’s about doing the right things with purpose.”

“Behind the scenes, Hobbs’ training schedule is as intense and finely tuned as her mindset — a year-round programme built around major championship targets, planned almost a
year in advance”

Behind the scenes, Hobbs’ growth has been just as deliberate. “As an individual athlete, I have to drive the bus and own the operation,” she says. “From choosing which competitions to race in, to how much time I spend overseas — even navigating solo training blocks when my support team isn’t physically with me — my campaign is, in many ways, self-driven.”

Still, she’s the first to acknowledge the role of others. “It’s also collaborative. It’s precise, and it takes a team behind me,” emphasising the importance her support team has on her success as an athlete. Late last year, just ahead of her Olympic lead-in, Hobbs made one of the biggest changes of her career, bringing two new members into her tight-knit performance team. “On paper, it probably didn’t make sense to most people. I’d just come off the best season of my career, I’d broken the sub-11 barrier. But I knew to reach the next level, I had to address a few gaps — even if it meant taking a few steps back before moving forward.”

With that shift came a new level of scrutiny — not just over sprinting technique or gym sessions, but everything. “We zoomed out and looked at how I moved in everyday life. At this level, especially in the 100m, gains come from the smallest margins,” she explains. “I used to muscle my way through things without necessarily understanding the mechanics or the intent behind the movement. Now, I’m much more aware of what I’m doing, how I’m doing it, and most importantly, why I’m doing it.”

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co.

That self-awareness is paying off, and some positive changes have started to shine through, “We still have plenty of work to do, which is the exciting part, but I’m starting to feel stronger and more efficient, and the performances are beginning to reflect that.” For Hobbs, strength means drive, resilience, perseverance — and a whole lot of hard work. Now, more than ever, it also means slowing down to pick up speed. 

And it’s not the first time that the athlete has had this realisation. After tearing her hamstring in 2023, Hobbs was forced to slow down and reconsider. She returned to competition with modest expectations — only to then run sub-11 for the first time in her life. “I surprised myself,” she says. “And I realised, wow. I’ve been putting limits on myself, even subconsciously. That was the moment I started to shift how I saw myself.”

More recently, she tells me (perhaps as a result of this shift), she’s hit a great stride with her training and feels better than ever — something she credits to honing in on consistency, placing high importance on the basics, and ensuring every session has a purpose. “I also think I’ve developed a new level of self-awareness in what I feel in training and races, so that I can either re-tap on the same effective cues, or recognise where changes are needed. And overall, some of the things we’ve been slowly and patiently chipping away at in the background are just clicking into place.”

“I always feel proud to represent Aotearoa. Coming from a small town, I want kids to see that big things can come from humble beginnings.”

Hobbs is still based in Auckland, but now spends much of the year competing internationally. “No matter where I’m competing, I always feel proud to represent Aotearoa,” she says. “Coming from a small town, I want kids to see that big things can come from humble beginnings.” Her schedule is relentless — training, travel, recovery — but she’s learning how to create pockets of stillness within it. When she’s not on the track, she’s usually recharging with friends, family, or her partner (Kiwi sailor Stewart Dodson). “The sport can be isolating, so I really treasure the moments I can just be around my people and the time I get to spend at home.”

She’s also passionate about using her platform to elevate the next generation — especially young girls coming up through the sport. “Visibility is so important,” she says. “I used to feel uncomfortable sharing achievements on social media — growing up, I was taught to be humble. But I’ve realised that if you’ve worked really hard for something, you deserve to celebrate it. And more so, by sharing your story, you give permission for others to dream bigger.”

Zoe wears HardWear by Tiffany Collection in 18k Yellow, Rose and White Gold with Pavé Diamonds from Tiffany & Co. Shorts from Courtney Zheng

Her own dream, of course, is still unfolding. With the World Championships in September, the Commonwealth Games in 2026, the World Champs again in 2027, and the LA Olympics in 2028, Hobbs has a packed few years ahead. Plenty of room for progress. Coaches believe she can shave another two-tenths of a second off her time — a seismic leap in the 100m. Hobbs believes it too. “I know what I’m capable of,” she says. “It’s just about putting the pieces together, one step at a time, and trusting in the team behind me who have the expertise to get me there.”

Still, she’s careful not to let the outcome overshadow the process. “You’re not going to see linear progress,” she says. “There are setbacks, there are flat patches. But if you love what you’re doing, and you keep showing up, you’ll get there.”

In a sport defined by milliseconds, Zoe Hobbs has learned the value of patience. Of consistency. Of tuning out the noise and trusting the work. She may be Oceania’s fastest woman — but her journey is a masterclass in going slow, staying grounded, and letting belief build. “Even on the hard days (and there are many), I remind myself that this is my dream job,” she says, “I get to run for a living… and that’s pretty special.” As she always has, Zoe Hobbs is running her own race — only now, the whole world is keeping pace. 

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Oenophiles, take note — this elevated destination should be on your radar

When it comes to wine, passionate collectors know that the value of a bottle is measured in much more than dollars alone. Beyond the meaning, story, and nuances of the wine itself (which all have a part to play), the finest vintages are only as good as the care they receive along the way. Which is where The Wine Room comes in, New Zealand’s premier wine storage facility, created to both protect your collection and elevate the life you build around it.

But The Wine Room is about much more than simply storage. It’s a place where bottles are safeguarded under state-of-the-art conditions, and where collectors can enjoy the thrill of sharing them in exactly the right setting. From a concierge who can catalogue and prepare wines for your table, to 24/7 access, state-of-the-art climate control with double redundancy, a wine shop curated by wine expert David Nash, and cellars that grow with your collection (whether it holds 150 or 10,000 bottles), it’s an exercise in both preservation and pleasure.

And, while the storage is the best in the country, a key element of the allure lies in what happens beyond the vault. Collectors can pop upstairs with friends to enjoy unlimited corkage at the wine bar, host clients over a private dinner prepared by chef Ryan Moore, or deepen their knowledge with tastings led by David Nash and his team of seasoned professionals. The Wine Room has created a home for wine (and spirit) lovers that feels equal parts serious and celebratory, with experiences that ensure your collection isn’t just admired, but actively lived with.

With over 450 individual subterranean cellars to choose from, The Wine Room is where investment and lifestyle meet. Because wine is made for enjoyment, and there’s no greater pleasure than opening the right bottle, at the right time, in the right company. Thanks to expert storage and a full-service facility that brings everything together under one roof, The Wine Room makes those moments not just possible, but effortless — turning collecting into an experience that’s as enjoyable as the wine itself. 

Book a tour with David Nash of the cellars and The Wine Room via [email protected].

thewineroom.nz

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Darklight

From thrilling theatre to unmissable exhibitions, our September Culture Guide has everything to book this month

Spring has sprung, and with it comes an exceptional line-up of cultural events inspiring you to get out and about. From theatrical events to exhibitions you won’t want to miss, our September Culture Guide is filled with everything you need to keep you happily busy this month.

Mary: The Birth of Frankenstein

When & Where: Now until Wednesday 17th September, ASB Waterfront Theatre

Step inside the storm-soaked night that birthed a legend. From playwright Jess Sayer and director Oliver Driver comes Mary: The Birth of Frankenstein — a blood-soaked, fever-dream reimagining of Mary Shelley’s infamous creation. Gothic horror collides with raw ambition and creative obsession in this unflinching and unmissable world premiere.

Liam Gerrerd, ATHENREE ROAD, WAIHI BEACH, 2025

Liam Gerrerd — Diurnus

When & Where: Now until Sunday 14th September, Sanderson

This month, Sanderson presents Diurnus, a mesmerising new exhibition by Liam Gerrard. Drawing on the overlooked beauty of the natural world, Gerrard’s detailed works transform suburban gardens into intimate still lifes, where moths flutter, cats doze, and flowers bloom — a contemplative reflection on life’s fleeting moments of wonder.

Mother Play

When & Where: Thursday 4th — Saturday 20th September, Q Theatre

Hot off its critically-acclaimed run on Broadway, Mother Play is Paula Vogel’s searing take on family, identity, and the American dream unravelling. From 1950s denial to 1980s defiance, it’s a time-warping, gin-soaked rollercoaster with a whole lot of heart. 

Jonathan Van Ness

When & Where: Saturday 27th September, Auckland Town Hall

Jonathan Van Ness’ Hot & Healed is an unfiltered, high-energy comedy celebration packed with laughs, self-love, and surprises. Showcasing dazzling new sides of the Emmy-winning star, this wildly entertaining performance blends wit, joy, and iconic JVN flair into one unforgettable night.

Artland: An Installation by Do Ho Suh and children

Artland

When & Where: Saturday 20th September — Sunday 19th July 2026, Auckland Art Gallery Toi o Tāmaki 

Step into a world of wonder at Artland, the Auckland Art Gallery’s playful new installation by renowned Korean artist Do Ho Suh and his young daughters. Crafted from colourful modelling clay, this evolving, hands-on experience invites families to shape their own fantastical landscapes. 

A Century of Modern Art

When & Where: Now until Sunday 28th September, Auckland Art Gallery Toi O Tāmaki

September is the final chance to view Auckland Art Gallery’s A Century of Modern Art — a landmark exhibition of visionary painting. On loan from the internationally-renowned Toledo Museum of Art, the exhibition features 57 masterworks by 53 groundbreaking artists — including Monet, van Gogh, Cezanne, Picasso, and Frankenthaler — charting the evolution of modern art from Impressionism to Abstract Expressionism.

World of Wearable Art

World of Wearable Art

When & Where: Thursday 18th September — Sunday 5th October, TSB Arena, Wellington

Imagination becomes reality in the 2024 WOW show: Rise. Explore an unforgettable experience where the boundaries of arena spectacle, live music, dance, aerial choreography, and world-class wearable art are pushed to the extreme. Every night of the show season is a visual feast, offering a theatrical spectacle unmatched in both scale and impact. 

Diva

When & Where: Now until Sunday 19th October, Auckland Museum

Direct from London’s V&A and showing exclusively at Auckland Museum, DIVA is a glittering tribute to the performers who’ve defined — and defied — culture. With over 280 iconic pieces spanning fashion, film, music and more, this landmark exhibition showcases the ambition, power, and legacy of stars from Maria Callas to Madonna, Cher to Rihanna. An unmissable celebration of the diva in all her forms — flamboyant, fabulous, and forever fascinating.

Solstice by Commercial Bay

Solstice by Commercial Bay

When & Where: Thursday 18th — Sunday 21st September, TSB Arena, Wellington

Returning to Commercial Bay this September, Solstice is a four-day celebration of fashion, music, and dining that captures the energy of spring’s arrival. Inspired by the power and renewal of the summer solstice, the precinct-wide event invites you to embrace bold style, indulge in vibrant flavours, and step into the new season. From exclusive shopping offers to live entertainment, curated dining experiences, and more, Solstice transforms Commercial Bay into the city’s ultimate stage — an unmissable fashion and lifestyle event to welcome longer days and brighter wardrobes.

The Monster in the Maze

When & Where: Friday 5th — Saturday 20th September, various locations country-wide

Presented by New Zealand Opera with the country’s leading orchestras and directed by Anapela Polata’ivao ONZM, The Monster in the Maze reimagines the myth of the Minotaur as a story of resistance, justice, and collective power. Young and community singers join professional performers in a groundbreaking, community-driven opera where every voice is essential — a bold, immersive celebration of courage, hope, and the transformative power of music.

Darklight

Darklight

When & Where: Tuesday 2nd — Friday 5th September, Okahu, Auckland

Following its sold-out debut earlier this year, this September, Darklight: The Edge of Light transforms Auckland’s historic Okahu Bay Wharf into a glowing stage where art, light, and history converge. Over 100 metres of illumination, immersive installations, and collaborative works from Aotearoa’s leading artists create a sensory journey that moves from intimacy to scale. On Friday, 5th September, Darklight will close with Resonate, a one-night music experience which extends the sensory journey into sound.

Freida Market

When & Where: Saturday 6th September, Freida Margolis, Auckland

Kickstart your weekend at the lively Freida Market, held on the first Saturday of every month at Freida Margolis in Grey Lynn. Discover a curated selection of pre-loved and vintage clothes, unique finds, freshly baked goods, seasonal flowers, vinyl, handmade crafts, and more. Enjoy tasty bites as vinyl spins in true Freida’s style, adding to the warm, community feel.

Jon Tootill, STUDY FOR HARAKEKE II, 2025

Jon Tootill — Peita Waikano

When & Where: Now until Sunday 14th September, Sanderson

At Sanderson this month, Peita Waikano has a stunning exhibition of watercolours exploring Aotearoa’s seasonal landscapes. Through intricate grids and careful study of flora and fauna, Tootill blends indigenous knowledge, lunar cycles, and contemporary art, capturing the subtle colours, rhythms, and beauty of the natural world across the year.

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Te Ihi is the new wellness brand you need to know

From the remote East Cape comes Te Ihi, a brand setting a new benchmark in wellness. Born in Te Araroa, on Ngāti Porou land where the first light touches Aotearoa, Te Ihi embodies vitality, resilience, and connection to nature. More than a product line, it represents a legacy, distilling ancestral knowledge into high-performance wellness essentials, crafted with respect for both and and community.

At its core is mānuka honey — UMF-certified, sustainably harvested, and long celebrated for its healing power. Te Ihi reimagines this taonga (prized resource) for modern life, bringing both everyday nourishment and targeted care into one elevated range (with more products soon to be released). Here, we round up the products we’re weaving into our routines, from the raw honey itself to go-to wellness essentials.

The Te Ihi Range


UMF 5 Mānuka Honey

The daily ritual. Raw, unpasteurised, and rich in vitamins, minerals, and amino acids, UMF 5 is an everyday superfood to steady and strengthen overall wellbeing. Think of it as daily nourishment, straight from the hive.

Skin Heal

A nourishing beeswax-based cream infused with 20% medical-grade mānuka honey, zinc oxide, and native botanicals. Designed to restore balance, protect sensitive skin, and reinforce the natural barrier, it hydrates while offering breathable coverage for minor irritations. A daily defence against dryness and discomfort.

Oral Spray

A soothing mouth spray combining mānuka honey with peppermint, clove, aniseed, myrrh, and menthol. Designed for immediate support, it helps protect the mouth and throat while naturally freshening breath. Easy to carry, pleasant-tasting, and perfect for on-the-go relief.

UMF 15 Mānuka Honey

Valued for its distinctive properties, UMF 15 offers robust support for those seeking a premium boost to daily wellness. Raw, unpasteurised, and naturally nutrient-rich, it’s a superfood with serious staying power.

Mānuka Heal Gel

A wound care gel crafted with medical-grade mānuka honey, mānuka oil, and hydrocolloids. This formulation helps maintain a moist, protected environment for minor skin injuries, supporting the body’s natural healing process while delivering the antimicrobial benefits of mānuka. Ideal for everyday scrapes and grazes.

UMF 10 Mānuka Honey

A step deeper in potency. With higher concentrations of mānuka’s unique natural markers, UMF 10 supports resilience and immunity, making it the go-to for those who want more from their wellness routine.

Pet Heal

Because wellness extends to every member of the whānau, this gentle balm blends mānuka honey, mānuka oil, and hydrocolloids to help maintain moisture and protection around minor wounds and irritations on pets’ skin. Naturally soothing, safe, and effective, it’s formulated specifically for pets’ unique needs.

In the depths of winter, when immune systems falter, skin feels the cold, and throats grow dry, Te Ihi comes into its own. Setting a new standard in performance wellness, it carries the strength of the East Cape out into the world, setting a new standard in healing.

Exclusively available online via teihiwellness.com

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Masu

Denizen Dining Guide: We round up all of the unmissable foodie happenings across the month of September

Spring is finally here, and with it comes a raft of delicious dining experiences that are set to help lift us right out of our winter slump. From unmissable high teas to mouth-watering events, cocktail-centric celebrations, seasonal set menus, long lunches and more, here we present our definitive September Dining Guide.

Metita

Metita’s Tahiti Menu

Metita is bringing the spirit of Tahiti to Auckland this September, with a special menu inspired by chef Michael Meredith’s recent travels through the islands. In partnership with Tahiti Tourism, Meredith has crafted a menu that captures the spirit of the Pacific with traditional flavours reimagined through a contemporary lens, presenting a rare chance to experience the depth, freshness, and cultural richness of Tahitian cuisine.

Secure your spot here.

Guest in Residence at Somm

Later in the month, Somm is set to host an exclusive evening with Rockburn Wines, pairing a bespoke set menu with a curated wine flight that showcases the Central Otago label’s signature elegance. With the winemaker in attendance, it’s a rare chance to experience Rockburn’s craftsmanship alongside dishes designed to complement every pour.

Secure your spot here.

Bianca

Monday Nights at Bianca

Every Monday at Ellerslie’s beloved Bianca, there’s even more reason to gather around the table. For just $50, diners can enjoy a set menu featuring warm, house-baked focaccia, a choice of signature pasta, and a decadent dessert to finish. It’s the perfect way to start the week, offering exceptional value without compromising on quality. While the full à la carte menu is also available, this irresistible offer makes Mondays at Bianca an occasion worth marking in your calendar.

Secure your spot here.

$12 G&T’s

This September, a lineup of the city’s favourite spots — from The Grill and SkyBar to Cassia, Metita, Masu, Huami, Depot and Fed Deli — will be serving $12 G&Ts in partnership with Four Pillars Gin. A month-long excuse to get out and about and slip into spring.

The Hotel Britomart

Aotearoa High Tea in The Libraries

This Father’s Day, The Libraries at The Hotel Britomart open their doors for an exclusive Aotearoa-inspired High Tea. Hosted in the richly layered heritage spaces, guests will begin with a glass of No1 Family Estate Assemblé before savouring teas from Zealong and three courses of seasonal savoury and sweet delicacies — crafted by Executive Chef Andrew Lautenbach and inspired by his favourite childhood treats. Taking place on Sunday, 7th September at 12pm, this special High Tea experience is $95 per guest.

Secure your spot here.

The Wine Room

Winemaker Series: At The Wine Room

Celebrate the artistry of Martinborough winemaking this September with The Wine Room’s Winemaker Series: ‘At the Table’ with Te Kairanga. On Wednesday 24th September, join winemaker John Kavanagh for a hosted tasting of Te Kairanga’s latest releases ($79pp), complemented by canapés from Executive Chef Ryan Moore. Then, on Thursday 25th September, experience an intimate five-course dinner in the Private Dining Room ($199pp), where John and David Nash will guide guests through Te Kairanga’s finest wines in perfect culinary harmony.

Secure your spot to the tasting here, and the dinner here.

Hanoi Haven’s New Menu

Takapuna’s Hanoi Haven is marking its first year in business with a refreshed menu that celebrates the vibrancy of Vietnamese cuisine. Alongside beloved favourites, new dishes like Crispy Pork Belly, Five-Spice Roasted Duck, and caramel-glazed Stuffed Squid bring fresh flavour and flair to the table, joined by zesty salads and creative cocktails. It’s a delicious evolution that makes revisiting Hanoi Haven more tempting than ever.

Secure your spot here.

Masu

Masu Bar Series: Kaza to Hana

Masu’s Bar Series returns this September with Kaza to Hana — an intimate evening of cocktails and cuisine celebrating spring’s arrival. Seated at the bar, guests will watch award-winning bartender Akira Ohki craft three seasonal cocktails, each paired with a bespoke dish — taking place on Thursdays across September.

Secure your spot here.

A Celebration of Tom’s Kingi Classics

On Wednesday, 4th September, Kingi is set to host a special four-course dinner honouring the dishes that have defined Tom Hishon’s five years at the helm. From snacks through to dessert, the menu revisits Tom’s favourite creations, celebrating Kingi’s enduring commitment to sustainable and innovative dining. Tickets are $140pp, and include four delicious courses.

Secure your spot here.

Cassia

Seasonal Plates at SkyCity

This season brings fresh inspiration across the kitchens at SkyCity. The Grill showcases tender lamb with beetroot purée and kingfish crudo with mandarin and ponzu; Cassia introduces tandoori paneer and sesame chicken with green chilli and cashew; Masu delivers vibrant sashimi and gochujang lamb cutlets; and Metita highlights kingfish with lolo and wood-fired snapper.

Secure your spot here.

Soul Bar & Bistro

Soul’s Ladies Lunch Returns

The original Ladies Lunch is back at Soul Bar & Bistro just in time for spring, and trust us when we say there is no better way to while away an afternoon with your girlfriends. From a delectable three-course meal to a glass of Nautilus Estate Sauvignon Blanc (all for a modest $49pp) to the picture-perfect water-side setting and floral-festooned entrance, and, of course, an ever-lively vibe, there truly is nowhere better to celebrate the season in style. Now running from 11am — 3pm daily until October 5th, bookings are essential, so rally the troops and lock in long lunch, Soul style.

Secure your spot here.

Kol

Pay As You Feel at Kol

Ponsonby’s Kol is adding a playful twist to dining this September, introducing a ‘Pay As You Feel’ set menu every Thursday evening. Created by husband-and-wife duo Ruchi and Sapan Parikh, the initiative invites guests to enjoy Kol’s vibrant cooking while supporting a good cause, with 20% of proceeds donated to KiwiHarvest, Starship Foundation, Auckland City Mission, and Make-A-Wish.

Secure your spot here.

High Tea at JW Marriott

JW Marriott Auckland has reimagined its High Tea, unveiling an elegant new experience at Forum Bar, the hotel’s lobby lounge. Inspired by the beauty of the Waitākere landscapes, the menu balances refined patisserie and savoury bites with seasonal specialties, served alongside tea, coffee, or optional champagne and caviar. With treats like spanakopita cannoli, Fromage Blanc sandwiches, Opera Cake and scones, plus a dedicated kids’ menu, it’s a refined ritual designed for all ages.

Secure your spot here.

Bossi

Tiramisu Coffee at Bossi

Downtown, Deli di Bossi (two doors down from Bossi restaurant) has captured the flavour of Italy in a cup with its must-try Tiramisu Coffee. The perfect weekend indulgence, the drink blends espresso, mascarpone, and milk, with a dusting of chocolate and a house-made biscotti, resulting in an indulgent treat that’s already become the talk of the town.

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Four chic ways to style a simple white tee

Few items in a wardrobe work harder than the humble white tee. Universally flattering, endlessly versatile, and eternally stylish, it’s the foundation every outfit deserves. Whether dressed up or pared back, this staple proves time and again that simplicity is the ultimate statement. Here, we share a few fresh ways to style it for any occasion.

The Effortless Accent

Classic Pairing

Elevated Activewear

Tailored Contrast

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Grilled leeks with garlic chilli oil, yoghurt and maple glazed chorizo

Meet Parable House — a cosy new café in the heart of Eden Terrace

Eden Terrace’s Parable House is part café, part living room, and part refuge — a place to slow down. Created by husband-and-wife duo Danny Lee and Dianne Cho (previously of Rumours Coffee), it’s a project close to their hearts, steeped in both experience and sentiment. For Lee, it builds on eight years in specialty coffee; for Cho, it’s a continuation of her shift from the corporate world to a career in hospitality. Together, they’ve translated their journey into something tangible, “Parable House is a place for shared moments, new beginnings, and stories waiting to unfold,” they tell me. “We want people to feel at home — to relax, enjoy good food and coffee, and take their time.” That ethos shines through everything here — from the menu to the design to the ambience.

hibiscus-poached pear with yoghurt

Food is thoughtful and comforting, with light meals and cabinet treats that lean seasonal. Morning regulars will appreciate the hibiscus-poached pear with yoghurt, or the pillowy potato bun stuffed with egg, cheddar, and chive-garlic mayo. Later in the day, the grilled leeks and the house-made meatballs are a standouts. The focus is on dishes that are simple on paper, but quickly become favourites worth returning for.

potato bun stuffed with egg, cheddar, and chive-garlic mayo

Given Lee’s background, exceptional coffee, unsurprisingly, is at the heart the offering. Parable’s brew bar rotates filter offerings from both New Zealand roasters and rare international lots, giving enthusiasts a chance to try something new every visit. Currently, espresso drinkers will find a Washed Colombian Gaitania on bar, roasted to showcase clarity and sweetness — something that will change as Lee and the team discover alluring new roasts.

The space itself feels lived-in but elevated — flooded with natural light, softened by sofas, and grounded with communal tables, “We designed Parable House to feel warm and welcoming — like stepping into someone’s home,” says Lee. Creative collaborator Young Do (behind Rumours, Dose, and Richmond) helped shape the interiors, striking a careful balance between café and sanctuary.

In addition to the food and coffee on offer, Lee and Cho have curated an edit of homewares to shop, each of which reflect the spirit of Parable House.

More than simply a spot to grab a bite, this alluring new space offers a place to pause. And, with further menu items, drinks, and interior touches to come, Parable story is just beginning.

Opening Hours:
Monday — Friday, 7am — 3pm
Saturday, 8am — 3pm
Sunday, closed

instagram.com/parable.house

Parable House

45 New North Road,
Eden Terrace,
Auckland

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Mitch Orr

Ahead of revered chef Mitch Orr’s New Zealand debut, we look at the storied career of Sydney’s King of Cool

This October, Auckland diners are in for a rare treat. As part of Savor Festival, Bivacco is set to play host to one of Australia’s most exciting culinary voices, Mitch Orr — presented by Penfolds. For one night only, the revered chef, best known for his cult restaurants Acme and Kiln, will bring his irreverent, flavour-first approach across the Tasman. Orr will craft a bespoke menu that captures the creativity and energy that have made him a defining figure in Sydney’s dining scene. Ahead of his one-night-only New Zealand debut, we look at the storied career of Sydney’s King of Cool.

There are chefs who master tradition, and then there’s Mitch Orr — a culinary shape-shifter who’s made a name by breaking all the rules and still coming out on top. Affectionately dubbed the ‘Prince of Pasta’, Orr has spent the better part of two decades reimagining what a bowl of noodles can be — not with reverence, but with irreverent, flavour-first flair that blends Italian structure with the deep, addictive umami of Japanese and Southeast Asian cuisines.

“He’s a connector, a challenger, and a charismatic disruptor who brings people together — often over something deceptively simple, like a Jatz cracker dressed to the nines.”

From humble beginnings in a Western Sydney pub kitchen, Orr’s trajectory has been anything but expected. He trained under some of the city’s most lauded chefs at Pilu at Freshwater and Sepia, before heading to the culinary mecca of Italy to join the team at Osteria Francescana — an experience that added depth and daring to his already electric style. It was here that he sharpened his precision while absorbing the artistry of a kitchen that balanced tradition and innovation in equal measure. These lessons would later become the backbone of his own approach: technical mastery paired with a refusal to be boxed in.

The OG macaroni from Acme, Sydney
Charcoal calamarata from Acme, Sydney

But it was back home, in the thick of Sydney’s dining scene, where he made his biggest mark. At Acme, the cult-favourite Rushcutters Bay spot he co-owned and helmed, Orr built a loyal following and racked up an armful of accolades. It was one of those rare restaurants where everything just clicked: food, wine, music, design, the attitude of the floor staff — all of it curated with the same meticulous thought. The pasta was playful yet polished (think pig’s head macaroni or linguine laced with black garlic and burnt chilli), and the atmosphere invited everyone in, from industry insiders to curious first-timers. Acme wasn’t just a place to eat; it was a full-throttle expression of what a modern, inclusive, and exciting dining experience could be. Its influence, in menu style, service approach, and even soundtrack, continues to ripple through Sydney’s most progressive kitchens today.

Jatz from Kiln, Sydney

Then came Kiln — a rooftop revelation at Ace Hotel Sydney that flipped the script on what hotel dining could look like. With fire at its core and a menu that echoed Orr’s signature fusion of finesse and comfort, Kiln was a hit from the jump. It earned a slew of awards, including Best New Restaurant and a Good Food Guide hat in its first year, reaffirming the chef’s position at the forefront of Australia’s food culture. It was the kind of restaurant that reminded diners how thrilling it could be to eat somewhere that was both unpretentious and uncompromising — where a plate of anchovy-garnished Jatz could sit comfortably alongside wood-fired marron or aged duck.

Mitch Orr

Orr’s reach extends far beyond his own kitchens. His pop-ups and collaborations have taken him to London, Singapore, Denmark, Melbourne, and Perth, each time bringing a taste of Sydney’s boundary-pushing dining scene to a global audience. Back home, he’s a mentor to young chefs and a respected voice in the industry, frequently lending his insight to media outlets and podcasts. His commitment to community runs deep, with considered ambassadorships for organisations like Two Good Co, OzHarvest and Plate It Forward, where he donates his time and skills to support vulnerable communities.

Whether collaborating with chefs overseas, mentoring the next wave of talent, or championing accessible dining, Orr has always been about more than just the plate. He’s a connector, a challenger, and a charismatic disruptor who brings people together — often over something deceptively simple, like a Jatz cracker dressed to the nines.

Now, as he steps away from Kiln and into the next phase of his career as culinary director of the soon-to-open 25hours in the Olympia Hotel in Sydney, one thing’s certain: wherever Mitch Orr goes, flavour follows — and the industry watches closely.

Sample Mitch Orr’s mastery first-hand on Thursday, 15th October as he steps into the kitchen at Bivacco for one night only, curating a menu for Penfolds as part of Savor Group’s annual Savor Festival.

Book here.

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Peptides are beauty’s hottest ticket — and these products live up to the hype

Peptides are fast-becoming a hot commodity in beauty, and for good reason. These powerhouse amino acid chains form the building blocks of powerful proteins essential for visibly youthful skin, and brands are taking note. Legacy beauty company Elizabeth Arden, for one, has harnessed the potent power of peptides in its latest innovation — the new HA + Peptides Ceramide Capsules Serum and HA + Peptides Ceramide Water Cream, both of which are proven to visibly firm and restore skin’s youthful bounce.

Delivering long-lasting plumping hydration, the newly improved Hyaluronic Acid + Peptides Ceramide Capsules Hydra-Plumping Serum, and the all-new Hyaluronic Acid + Peptides Ceramide Hydra-Plumping Water Cream build on the original (much-loved) formula, with enhanced hydrating and volumising ingredients to hydrate, plump, and improve skin elasticity by retaining moisture.

Hyaluronic Acid + Peptides Ceramide Capsules Hydra-Plumping Serum

Best For: Definition, smoothing, radiance

Think of this as filler in a capsule. This powerhouse serum combines Size-Shifting Hyaluronic Acid with collagen-supporting Peptides to deliver visible plump and firming power. Micro-HA penetrates deep before expanding to smooth and volumise from within, while Peptides support natural collagen for enhanced contours and lasting bounce. Each biodegradable capsule ensures optimal potency, with skin looking instantly plumper and more defined.

Shop now.

Hyaluronic Acid + Peptides Ceramide Hydra-Plumping Water Cream

Best For: Hydration, firming, plumping

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Hyaluronic Acid has long been touted as the pinnacle of modern skincare, celebrated for its ability to hydrate and plump. Now, peptides are stepping into the spotlight as the industry’s next powerhouse ingredient, supporting collagen and visibly restoring firmness. Elizabeth Arden’s new HA + Peptides innovations seamlessly unite these two forces, making them the perfect introduction for anyone looking to elevate their routine with advanced benefits that deliver both instantly and over time.

Shop the range here.

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Juno has expanded into night service — here’s what you need to know

When Juno first opened, it filled a void in Auckland’s dining scene — an all-day eatery that felt both casually sophisticated and unmistakably big-city. Now, the duo behind it (John Yip and Jamie Yeon of Omni fame) are leaning even further into that distinctly international sensibility with the launch of Juno Nights, an evening offering that draws inspiration from the chic hotel lounges and Champagne bars of New York and London.

Left: Shoreline cocktail. Right: First light cocktail

Here, the mood shifts once the sun dips, with candlelit tables, shadowy corners, and a hi-fi soundtrack to complement the mood, “We wanted a space where you could pause,” says co-owner John Yip. “Somewhere you can settle in for a solo martini at the bar, or gather with friends in a cosy corner.”

The menu takes the same less-is-more approach that’s become Juno’s signature. Seasonal snacks arrive simply but with polish, from the cult Omni sando reimagined to yuzu snapper rostis, chicken liver parfait on fried bread, and steak tartare spiked with nduja XO. Everything is snack-centric, and designed to complement what’s in your glass.

Raw snapper on Potato hash with Yuzu
Chicken Liver Parfait on Fried Bread with pickles

And those glasses are taken very seriously indeed, as is what fills them, “Classics done right, sharp, no fluff,” Yip explains. From a perfectly cold Martini to a crisp Kir Royale, the drinks list honours timeless cocktails while weaving in Juno’s personality via signatures like the Shibuya Meltdown (miso butter rum, banana, amaro) or the Night Cap with coffee, rum and walnut cream. Even the ice and glassware have been agonised over, ensuring your drink doesn’t just taste great, but the entire experience is a moment worth savouring.

There’s also a smattering of decadent desserts on the menu, rounding out the offering exceptionally. The sticky date pudding with butterscotch and crème diplomat is already being touted as the best in town, and the chocolate mousse with maraschino cherry is an essential order.

Sticky date pudding paired with the Night Cap cocktail

It all comes together in a way that feels quietly elevated — no excess, just quality. Juno by day might be your go-to for a tartine and Vienna coffee, but by night, it’s a different story, transforming into a dimly lit, globally-informed hideaway for anyone craving an intimate atmosphere, great food, and a perfectly made drink.

Juno Nights Hours:
Tuesday — Thursday, 5pm — 11pm
Friday — Saturday, 4pm — midnight
Closed Sunday & Monday for evening service

junoauckland.com

Juno

The Greenhouse
20 Williamson Avenue
Grey Lynn
Auckland

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Designers Left to right: Claudia Li, Lauren Tapper & Sarah Harris Gould, Rory William Docherty & Rebe Healy

The designers whose shows and showcases we’re most excited about this NZFW

New Zealand Fashion Week is once again upon us, and this year is shaping up to be one of the best yet with a renewed vision and format, and a real sense of ambition coming through from all who are involved. While there’s a whole line-up of events that are worthy of your attention, here, we share a handful of the designers whose shows and showcases we’re most looking forward to.

Rebe Healy

The Apartment by Rebe

When & Where: Offsite, Wednesday 27th August

In partnership with Partridge, Rebe is rewriting the fashion week rulebook with The Apartment — a four-day immersive experience that swaps the runway for something far more intimate. Set high above Auckland in a light-filled penthouse at the newly completed 51 Albert Street development, the project distils designer Rebe Healy’s quietly luxurious world into a space that feels part private salon, part gallery, and part home. Here, you’ll discover Rebe’s refined womenswear alongside heirloom jewels by Partridge, collectible art, sculptural furniture, fragrance, and beauty — every detail considered, every element telling a story of contemporary New Zealand luxury.

Programming unfolds through layered moments. A live campaign shoot will unfold in place of a traditional runway, an intimate dinner hosts friends of the brand, and trunk show appointments are available for those wanting to shop the collections firsthand. With its curated blend of fashion, design, and art, The Apartment offers an entirely new way to experience Rebe, grounded in the idea that true luxury is as much about how you live as what you wear.

Buy tickets to The Apartment by Rebe here.

Harris Tapper founders Lauren & Sarah

Harris Tapper

When & Where: Offsite, Tuesday 26th August

Harris Tapper is set for a defining moment this August, making its long-awaited debut at New Zealand Fashion Week. Known for its modern tailoring, quiet restraint, and thoughtful approach to design, the brand has spent the past seven years building a loyal following both here and offshore. Now, its first NZFW presentation marks a shift for Harris Tapper, marking a moment of recognition for one of Aotearoa’s most influential labels.

Rather than a high-octane runway, Harris Tapper will present in the intimacy of Blue, echoing the elegance of 1960s couture salons. Guests can expect a presentation that speaks directly to the brand’s ethos and the women they design for — refined, intelligent, and quietly powerful.

For founders Lauren Tapper and Sarah Harris Gould, this debut is a statement of maturity, momentum, and a distinctly New Zealand perspective on global luxury. It’s both a celebration of how far Harris Tapper has come, and the beginning of all that’s yet to unfold.

Show is by invitation only and available to watch via livestream.

Claudia Li, founder of her eponyms brand

Claudia Li

When & Where: Shed 10, Wednesday 27th August

Claudia Li makes her long-awaited return to the runway this August with her NZFW debut — and her first show in three years. Titled A Different Place and Time, the show marks a new chapter for the designer, rooted in the brand’s signature sculptural silhouettes and emotional storytelling, while quietly evolving toward a more intentional, reflective vision.

Founded in New York in 2015, Claudia Li has long been a highlight of NYFW, known for its bold forms, painterly use of colour, and whimsical sensibility. Her work has graced the Met’s In America: A Lexicon of Fashion and been worn by cultural icons from Michelle Obama to Lady Gaga, cementing her as a designer with both global reach and deeply personal resonance.

Now splitting her time between New York and Aotearoa, Li brings her world home with a show that feels both international and intimate — a moment that situates her practice within a new creative landscape while staying true to the poetic spirit that defines her brand.

Buy tickets to Claudia Li here.

Rory William Docherty of his eponyms brand

Rory William Docherty

When & Where: Britomart, Monday 25th — Saturday 30th August

Rory William Docherty brings his distinctive vision to NZFW 2025 with a creative installation in the heart of Britomart. Known for merging the poetic with the practical, Docherty’s work transcends seasons and trends, blending fluid forms, original hand-drawn prints, and time-honoured craftsmanship into garments that feel both familiar and aspirational.

This installation offers a window into his process, where sketches become sculptural textiles and genderless, seasonless pieces are crafted from silks, Italian wools, Japanese suiting, and more. The result is thoughtful, enduring, and deeply expressive clothing, designed for true individuals.

Open to the public from Monday to Saturday.

Yu Mei founder Jessie Wong

Yu Mei

When & Where: Offsite, Tuesday 26th August

This NZFW, Yu Mei steps off the runway and into conversation with Matters of Material — a live discussion on the power of provenance in design. Founder Jessie Wong will be joined by Dahlia Ghani and Isaac Te Awa in a conversation moderated by Australian Fashion Editor & Commentator, Jonah Waterhouse, which explores how material choices shape culture, craft, and sustainability, set against the backdrop of Yu Mei’s new Leather ’25 collection.

Known for its utilitarian leather goods and commitment to regenerative design, Yu Mei has built an international following for bags that balance practicality with understated luxury. At the heart of it all is South Island Deer Nappa, prized for its softness, strength, and circular origins — a material that speaks to the brand’s belief in responsibility as much as refinement.

Buy tickets to Yu Mei here.

Sarah Hapgood, Managing Director & Eloise Shanahan, Co-Founder & Creative Director of Sonnie

Sonnie

When & Where: Shed 10, Saturday 30th August

Covetable kids’ label Sonnie is bringing a whole new kind of energy to New Zealand Fashion Week 2025 with a debut that is set to redefine the runway. Teaming up with youth dance company Neverland Studios, the Auckland-based childrenswear brand will transform Shed 10 into a stage buzzing with the vibrant energy the label has become known for.

Dancers aged three to eleven will showcase Sonnie’s Spring/Summer 2025 collection through a series of vignettes capturing the spirit of everyday Kiwi kids — clothes designed for real life, brought to life in motion. Known for its focus on organic fabrics, longevity, and pared-back yet aspirational design, Sonnie’s ethos of quality with attitude is set to come to life at this one-of-a-kind showcase.

Buy tickets to Sonnie here.

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Azabu

A host of the city’s top eateries are offering exceptional $35 & $55 dining deals — here’s what you need to know

Spring has sprung, and so has a feast of flavours at the Savor Food Festival. For a limited time, select Savor restaurants are offering $35 lunches and $55 dinners, inviting diners to rediscover familiar favourites and indulge in a few exciting new creations. From the rustic charm of Bivacco to the refined elegance of Azabu, there’s a menu to match every craving.

Bivacco

Bivacco

Lunch

Offering: Two courses
Available: Monday — Friday, 11am until 3.30pm
Price: $35

Share sourdough with local butter, mushroom arancini, and tuna crudo, then choose between pipe rigate, char-grilled snapper, or roasted lamb rump. Perfect for a light midday escape or a quick indulgence in spring flavours.
Book lunch here.

Dinner

Offering: Two courses
Available: Monday — Thursday & Sunday, from 4pm
Price: $55

Start with cured meats, stracciatella, and tuna crudo before choosing a main of pasta, snapper, or lamb rump. Finish with optional sides and oysters (available to add on) for a truly indulgent Italian experience.
Book dinner here.

Ortolana

Ortolana

Lunch

Offering: Two courses
Available: Monday — Sunday, 11am until 3pm
Price: $35

In Britomart’s Ortolanta’s charming courtyard, enjoy ricotta gnocchi, braised lamb pappardelle, or chicken cotolette, finished with tiramisu, chocolate crémeux, or vanilla panna cotta.
Book lunch here.

Dinner

Offering: Three courses
Available: Tuesday — Saturday, from 5pm
Price: $55

Three courses bring stracciatella, market fish crudo, or duck liver parfait, followed by gnocchi, pappardelle, or cotolette, with the same luscious desserts to round out the meal.
Book dinner here.

Non Solo Pizza

Non Solo Pizza

Lunch

Offering: Two courses
Available: Monday — Friday, 12pm until 4pm
Price: $35

Start with house-made focaccia, then spaghetti meatballs, Tuscan chicken, or truffle risotto, paired with the NSP green salad on the side.
Book lunch here.

Dinner

Offering: Four courses
Available: Monday — Sunday, from 5pm
Price: $55

Expand the indulgence with calamari fritti, tuna crudo, warm beetroot and orange salad, followed by secondi of your choice, and seasonal sorbet to finish.
Book dinner here.

Ebisu

Ebisu

Lunch

Offering: Bento
Available: Monday — Friday, 12pm until 2pm
Price: $35

Bento boxes with either ginger and soy braised pork or sashimi, served with the likes of tempura, gyoza, miso soup, salad, and pickles.
Book lunch here.

Dinner

Offering: Three courses
Available: Monday — Friday & Sunday, from 5pm
Price: $55

Three-course set menu with udon, and your choice of omakase sashimi or beef tataki, paired with chicken karaage, miso chicken, miso warehou, or garlic and black pepper tofu.
Book dinner here.

Azabu

Azabu Ponsonby & Azabu Mission Bay

Lunch

Offering: Bento Box
Available: Ponsonby: Thursday — Friday, 12pm until 4pm | Mission Bay: Wednesday — Friday, 12pm until 4pm
Price: $35

Bento boxes with pork belly croquette, chirashi sashimi, or ginger miso chicken, complemented by omakase hosomaki, gyoza, miso soup, pickles, salad, and edamame.
Book lunch at Ponsonby here or Mission Bay here.

Dinner

Offering: Three courses
Available: Ponsonby: Monday — Thursday & Sunday, from 5pm | Mission Bay: Wednesday — Friday & Sunday, from 5pm
Price: $55

A three-course journey of Japanese flavours, from edamame, miso and pickles to beef tataki and salmon & prawn maki, and your choice of miso-glazed salmon, ginger miso chicken, or agedashi tofu, all served with rice.
Book dinner at Ponsonby here or Mission Bay here.

savor.co.nz/festival

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Anna Jane Pilates Studio

As AJP Studio opens its doors, we sit down with founder Anna Miles to get the scoop on the stunning new space

AJP Studio founder Anna Miles is known for her refined, form-focused approach to Pilates — one that delivers both burn and balance. As she opens the doors to her first dedicated studio on Jervois Road in Herne Bay, she shares what we can expect to discover in the new space, and what makes her sessions stand out.

Tell us about your new studio, and how it reflects your wider ethos or philosophy as a movement coach.

I have dreamt about an AJP Studio for years. This is my dream location and my dream fit out. The space is light, elevated, and sophisticated and is truly an extension of our home. My hope is that everyone who comes to Anna Jane Pilates feels welcome, inspired, and appreciated (with an AJP burn included!).

What benefits do your clients typically experience from your practice? Is there anything specific to your approach that differs from other trainers?

An AJP class supports you physically, mentally, and emotionally. Anna Jane Pilates helps you tone, build strength, and improve mobility and flexibility, but also provides amazing mental and emotional benefits. The difference with an AJP class is the tempo and control I require from my clients. The burn is more intense, the shaking is longer, the fatigue is stronger, and my focus for every single class is purely on form. 

Anna Jane Miles

Why does spring feel like a particularly powerful time to commit (or recommit) to Pilates?

Spring is a shift in energy for everyone, and many of us decide to prioritise our wellness at this time of year. The amazing thing about Pilates is it’s for everyone. Whether you want to enhance your posture and agility, support your postpartum recovery, feel your best in a swimsuit, or improve your golf swing, Pilates is amazing for everybody, at every age. Spring is the perfect time to commit to regular Pilates as I find most clients see noticeable improvements after a month of regular classes. So by summer you should be feeling your best.

What sets your one-on-one sessions apart from a group class experience? What are the benefits of both?

I truly love both, which is why I have always taught private and group Pilates. A private class allows you to have undivided attention from your instructor and you tend to progress faster. However, a small Pilates group class with an experienced instructor is a perfect solution for those that don’t want to pay private fees, but still want the attention to detail and form and expertise that Pilates requires. The energy in a group class is always super fun and uplifting too. 

Can you walk us through what a typical session with you looks like, and how it evolves over time?

AJP classes are 45 minutes, with only nine reformers in the class, and the time truly does fly by. A typical class consists of a warm up, glutes, inner thighs, upper body and lots of core! I’m known for being incredibly particular about form and technique, and it’s something I’m very passionate about.

What’s your approach to tailoring sessions — how do you meet clients where they are
physically, energetically, or emotionally?

Honestly, I love private Pilates because of the amazing connections you make with people. I
have been beyond lucky to have the most beautiful group of private clients over the last three
years. Having said that, many of my group clients have been with me for 5+ years and I will
always personalise their classes to meet them where they are at. Sometimes clients will need more
support, but more often than not, my clients need to be pushed, challenged, and encouraged
to get to the next level of fatigue that achieves amazing results.

What are the most noticeable shifts you see in clients who commit to a regular practice?

Twice a week you feel a difference. Three times a week you see a difference. Of
course wellness is nutrition, sleep, stress management, and much more, but most of my
clients do Pilates 2-4 times a week and the results show.

Find the Anna Jane Pilates studio at 171 Jervois Road, Herne Bay, Auckland.

annajanepilates.com

Anna Jane Pilates

172 Jervois Road
Herne Bay
Auckland
1011

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The Grill

We present Denizen’s definitive guide to Father’s Day dining

It’s universally known that the way to a man’s heart is often through his stomach — and on Father’s Day, a meal shared is not only the perfect gift, but the perfect way to spend some quality time connecting with our beloved dads.

This year, there is a number of exciting (and very tasty) happens sure to make Dad feel special — from special set menus to bespoke dishes and flavourful feasts galore. Or, keep it simple and head to Dad’s go-to haunt. Either way, you’ll be putting your siblings (and their yearly sock bouquet) to shame.

The Best of Father’s Day Dining


Jervois Steak House’s Gochujang-glazed calamari with kimchi and gochujang aioli

Jervois Steak House

This Father’s Day, JSH is opening its doors for Sunday lunch (between 12—4pm) with a special offering worth treating dad to. Enjoy a two-course set menu of seasonal dishes, premium cuts, and a signature side for $79pp, or explore the full à la carte menu. A kids menu is also available, making it the perfect way to share a memorable meal with the whole family.

Book here.

Gilt’s Wagyu Sirloin, sauce au poivre

Gilt

This Father’s Day, Gilt invites you to enjoy a lunch made for lingering. Enjoy the full à la carte menu alongside indulgent classics crafted for the occasion — from fruits de mer tartare and old-school prawn cocktails to Harmony pork rack and warm steamed pudding. Thoughtful, delicious, and just the right amount of indulgent, it’s the perfect excuse to forget the socks and give Dad something he truly wants.

Book here.

Azabu Father’s Day Platter

Azabu

Celebrate Dad with Azabu’s one-day-only Father’s Day Platter ($150 for two), featuring sashimi, wagyu tartare on crispy rice, popcorn shrimp tempura, yakiniku beef fillet, and more. Available at both Ponsonby and Mission Bay. Plus, if you dine at any of Savor’s Japanese venues, you’ll also go in the draw to win a foodie escape to Tokyo.

Book here for Ponsonby.
Book here for Mission Bay.

Soul Bar & Bistro’s tuna tartare with calabrian chilli, oyster mayo and potato galette

Soul Bar & Bistro

This Father’s Day, Soul has a three-course set menu feast worthy of any deserving dad. From tuna tartare and prawn & saffron casarecce to Speckle Park sirloin and indulgent chocolate Irish coffee, the menu is packed with flavour and a few treats he definitely won’t cook at home. Available all day for $55pp, with a kids’ menu and full à la carte also on offer. Bookings essential.

Book here.

Masu’s Kagoshima Waygu tsukune sliders

Masu

This Father’s Day at Masu, celebrate Dad with a Japanese feast featuring all his favourites. Enjoy fresh sashimi, tsukune sliders, South Waikato lamb cutlets, and Kagoshima wagyu beef — a dinner that’s as generous in flavour as it is in thought.

Book here.

Ebisu’s Oki No Sushi buffet

Ebisu

This Father’s Day, Ebisu is serving up something truly special. Across the weekend, the ever-popular Oki No sushi feast takes centre stage — an abundant spread designed to spoil Dad. Think endless sashimi and freshly rolled sushi, alongside rotating hot dishes, a live noodle station, and decadent desserts to finish. Available for lunch on both Saturday and Sunday, it’s the ultimate way to celebrate Dad.

Book here.

The Grill’s signature beef wellington

The Grill

At The Grill, you’ll find a dinner truly deserving of the occasion. Enjoy the eatery’s signature Beef Wellington, expertly crafted and served with two sides of your choice, finished with a rich red wine jus. Pre-order by 31st August for a special price of $150 — the best way to spoil the old boy this Father’s Day.

Book here.

The Lodge’s 28-day dry aged NY strip, steak jus, confit garlic

The Lodge Bar & Dining

This Father’s Day, make it a celebration to remember at The Lodge Bar. Enjoy a leisurely lunch with wine or a relaxed dinner with a view, all from the delcious à la carte menu. Savour each dish, soak up the surroundings, and spend the day in good company — exactly what Dad deserves.

Book here.

Bivacco’s Raw & Roast with Cloudy Bay Pelorus

Bivacco

Treat Dad to Bivacco’s Raw & Roast feast — endless plates of succulent roasts with all the trimmings, fresh pizza, pasta, and antipasti to start. Go big with the new Raw Seafood Platter, and toast the occasion with $10 Peroni, $15 cocktails, or $65 bottles of Cloudy Bay Pelorus. Salut.

Book here.

Huami’s squid ink dumplings

Huami

Celebrate Father’s Day with a yum cha lunch at Huami. Enjoy signature dim sums, from steamed prawn and squid ink dumplings to Peking duck pancakes and wok-fried dishes, for an authentic family feast. Mention Father’s Day when booking, and Dad will receive a complimentary sample dish from the chef, too!

Book here.

Esther’s Roast with a Mediterranean twist

Esther

The father of all roasts is back this Father’s Day. Esther’s Mediterranean twist on the classic Sunday roast brings slow-roasted Speckle Park rib-eye, duck-fat roast potatoes, char-grilled leeks with pistachio pesto, and Grandma’s carrots to the table. Finish with a Yorkshire soufflé with rhubarb strawberry compote and Chantilly, all for just $49pp (with $10 beers).

Book here.

Onslow’s Awatoru Red Deer Wellington, Creamed Spinach, Pickled Blackberry 

Onslow

Celebrate Father’s Day at Onslow with a specially curated four-course Long Lunch. From 11.30am–3.30pm, savour seasonal flavours and generous portions, from Bluff pāua and Venison Wellington to warm Sticky Date Pudding. At $125 per person, it’s the perfect way to slow down, raise a glass, and enjoy a memorable Sunday together.

Book here.

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