Roast season is well and truly here. Instead of creating a stack of dishes at home, we suggest you call upon the expertise of Herne Bay stalwart, Jervois Steak House, to do the heavy lifting for you — so all that’s left to do is enjoy the Sunday ritual.
Every Sunday, Jervois Steak House’s Auckland location will be serving up what has now become known as (arguably) the best roast in town, available weekly across June and July to see us through the winter months in satisfying style. The next two weeks are already sold out, so we suggest you make your booking ASAP to avoid missing out.
Unsurprisingly, the delectable offering is centred on beef, cooked to perfection. For $49 per person, guests will be treated to expertly-roasted Ōhau Farm Wagyu beef, complimented by a creamy potato gratin, seasonal vegetables, house-made Yorkshire puddings, and JSH’s signature gravy. And if you fancy a tipple, there’s the option to add a house wine for $10.
Jervois Steak House’s infamous roast dinner is available every Sunday across June and July, from 5.30pm onwards. Reservations are essential* (for a minimum of two people), and pre-payment is required — so round up the family and secure your spot now to round out the week well.
*To be eligible for the Sunday Roast promotion, it must be selected during the booking process.
Words Sjaan Askwith | PHOTOS Libby Owen | 7 Jun 2024
Celebrate truffle season at Sìso throughout June with the eatery’s delectable ‘Shuffle in for a Truffle lunch’ offering. From now until the end of the month, those partial to the winter delicacy will be treated to a bespoke, two-course menu centred on truffles hand-dug by head chef Michael at Ohiwa Truffle Farm.
Beef tartare with freshly grated truffle, potato and smoked yolk
Left: Truffle, wild mushroom and sage risotto. Right: Fresh truffle
To start, a glass of Church Road Series wine will be paired with your choice of either creamy burrata with truffle artichoke purée, or a delicate and flavourful beef tartare with freshly grated truffle. While, when it comes to the main event, you’ll have two exquisite dishes to choose from — a truffle, wild mushroom, and sage risotto, or a decadent, truffle braised beef cheek paradelle, topped with a generous helping of finely shaved truffle.
And for those looking to put their own spin on things, freshly shaved truffle can be added to any dish you wish from Sìso’s a la carte menu, at any time of the day, offering endless opportunities for indulgence.
Truffle braised beef cheek paradelle
Available from 12pm – 3pm, Wednesday through Sunday, Sìso’s bespoke, truffle-themed lunch is $55 per person, which includes a glass of wine and a two-course menu, inspiring us to celebrate the very best culinary season in style.
Hana, the incredible wellness destination conceived by former pharmacist Sara Higgins, was one of the country’s very first venues to offer infrared saunas, red light therapy, and contrast therapy — with Higgins calling on her extensive expertise and personal learnings to bring a unique offering to Aucklanders. Now, it seems everyone has cottoned on to the incredible benefits of these treatments, with infrared saunas and ice baths popping up everywhere you look — but no one does it quite like Hana, and their new Parnell locale promises to take self-care to new heights.
Hana’s new Parnell Wellness Space
Hana’s serene new spot, over two years in the making, offers a welcome respite for those seeking rejuvenation, balance, and a ritualistic escape from the daily grind. Taking the decision to open the doors to a second venue is hardly surprising, given the incredible success of their first location and the overwhelmingly positive response to the unique blend of healing services on offer. And as more people learn of the undeniable benefits of holistic wellness practices, Hana’s fanbase — and clientele, only grows.
Alongside infrared saunas, red light therapy, ice baths, and massage therapy, Hana’s new outpost will be offering a personalised service to support client’s specific health goals, with tailored programmes designed by highly experienced naturopaths and nutritionists to address client’s specific health goals. With a career background as a pharmacist, with nutritional and environmental medicine training, Higgins is perfectly placed to bring a more health-focused slant to Hana’s beauty and wellness offering. “I love that we are expanding treatments to create bespoke wellness pathways to support our clientele,” Higgins tells me, “From fertility to pregnancy, sports injuries, skin concerns, nutrition and immunity, everyone’s health needs are unique.”
Hana’s new Parnell private contrast therapy rooms
The space itself, as has become a given when the door reads Hana, is stunning, serene, and thoughtfully-designed. Collaborating with Pennant & Triumph, Higgins conceived the new Parnell location to cultivate calm, reflecting the elevated ambience of Hana’s Grey Lynn flagship. Here, a signature palette of travertine and rendered plaster is complimented in treatment rooms by sage green Japanese textured tiles, and brass fixtures, with soft lighting casting the space an enchanting glow.
In terms of the benefits of the treatments on offer, we asked Sara to break down everything you need to know.
01. Hana Treatment
Red Light Therapy
Red Light therapy, celebrated for its rejuvenating properties, has become a favourite among clients seeking to enhance their skin’s appearance and overall health. Full-body Photobiomodulation therapy pods utilise red and near-infrared light to optimise mitochondrial function, the powerhouse of cells. Enhanced mitochondrial performance translates to increased energy and a reduced risk of disease. Scientifically backed, this treatment also repairs sun damage, reduces wrinkles, speeds muscle recovery, heals scars and stretch marks, reduces inflammation, boosts testosterone levels, and enhances collagen production.
02. Hana Treatment
Contrast Therapy
Contrast therapy, which combines a hot sauna with a two-minute ice bath immersion, offers numerous benefits such as reducing inflammation and boosting metabolism. In the Parnell location, one of the contrast rooms features a traditional sauna with elevated heat settings, allowing clients to experience a more pronounced contrast between hot and cold.
03. Hana Treatment
Massage
Hana also provides healing therapeutic and pregnancy massages to reduce tension and promote recovery and overall wellbeing. These treatments utilise techniques tailored to individual needs to alleviate muscle soreness, improve circulation, and enhance relaxation. By targeting specific areas of tension and stress, Hana’s skilled therapists help clients achieve a state of deep physical and mental rejuvenation, contributing to a holistic approach to health and wellness.
04. Hana Treatment
Infared Saunas
While traditional saunas elevate the air temperature to high levels, infrared saunas heat the body directly, with only about 20 percent of the heat warming the air. Instead, infrared waves penetrate deeply into the body, promoting deep heating that activates sweat glands and facilitates toxin elimination.
Post-sweat, clients can enjoy showers with filtered water—a crucial step post-sauna—and conclude their spa ritual with premium beauty collections and luxury towels.
Hana Parnell also offers a dry bar — a new addition to the studio, giving clients the tools to freshen up post-treatment. And as found at Hana Grey Lynn, the new space will continue to showcase a highly curated selection of health, beauty, and ritual products to shop pre, or post treatment.
Hana’s new Parnell Wellness Space
What Sara Higgins has created in Hana Parnell is a sanctuary for calm amidst the busyness of modern life. Inspiring a moment of self-care and respite, this new wellness destination is the perfect antidote to daily stressors, harnessing the potent power of light, temperature, and touch to rejuvenate and restore.
Photography by Olivia Kirkpatrick Styling by Claire Sullivan-Kraus Creative Direction by Anna Saveleva
Following a captivating portrayal of Jin in Netflix’s 3 Body Problem earlier this year, Kiwi actor Jess Hong quickly rose to fame, enjoying the kind of break-through that most actors can only dream of. With a big, bold, and brilliant personality, Hong was a joy to shoot for our Winter Issue cover story on location at Ayrburn, with a unique ability to bring anything she wore to life. Here, taking sartorial notes from the rising star, we have curated a ‘shop the look’ line-up of exceptional pieces to introduce a little necessary glamour to all of our wardrobes. Shop the look now.
Bivacco is embracing winter truffle season wholeheartedly, offering a number of tasty ways to celebrate the arrival of these delectable morsels in fitting fashion.
Not that we’re ever short on reasons to pay a visit to Bivacco, but this month, there are a number of exceptional dishes highlighting freshly shaved Périgord Truffles that are making a trip to the Viaduct Harbour favourite all the more appealing.
new hand-cut pasta with egg yolk, prosciutto, truffle and chives
From decadent mushroom and truffle arancini with parmesan and chives to a delicate beef carpaccio with truffle, salsa verde, pickled baby onion, chive and ricotta salata on the Antipasti section, to mushroom pizza with truffle, gorgonzola, walnut and rocket, and the unmissable new hand-cut pasta with egg yolk, prosciutto, truffle and chives, there’s something sure to appeal to even the most discerning truffle connoisseurs amongst us.
Or, if you prefer to stick to your go-to when visiting, but still want to indulge, simply add freshly shaved truffle to any dish you please.
One of our favourite eateries in the city, Bar Magda, is known for its exceptional new-wave Filipino fare (Carlo Buenaventura, Matthew Venables, and their clever team never miss), but a perhaps lesser-known fact about the K-Road hotspot is that they know how to put on a damn good party. In celebration of three great years in business, during which time they’ve firmly established themselves as one of Auckland’s most-loved venues, Bar Magda is hosting a month-long celebration filled with exceptional events not to be missed.
Right: FOUNDER OF BAYSIDE RUM CO. & BAR MANAGER AT AHI, EGOR PETROV
01.
To kick things off, Buenaventura has invited one of the city’s top mixologists, Ahi’s bar manager and founder of Bayside Rum Co., Egor Petrov, to join himself and Venables on the 14th of June to host an evening of convivial cocktails, fantastic fare, and a rousing DJ set inspiring revellers to make a night of it. We have all of the details here.
On June 21st, celebrate South Island flavours with a Filipino twist at Bar Magda’s *official* third birthday party. Guest chef Floyd Lyttle, renowned for his work at Michelin-starred restaurants and head chef of Christchurch’s lauded daytime bistro, Miro, joins Carlo to offer a four-course sharing feast, blending typically southern dishes with Southern Filipino flair. On the food front, Grey Lynn Butchers are supplying top quality cuts, while, when it comes to the drinks, a number of niche producers are showcasing the very best of the South Islands’ unique landscape — from Mineral & Bryterlater Wines to Great Little Vineyards & Rockferry Wines, Cahns Wines & Moko Hills, Unkel Wines, and the much-loved Brood Fermentation. Guests attending the dinner will also get a first taste of the new Bar Magda vintage. Tickets are $95 per person, and matching wines are $50 per person if purchased before the event, or $60 per person on the evening. In typical Magda fashion, a DJ will hit the decks from 10pm to get the (birthday) party started.
As well as hosting these two epic events inspiring us to get out and about as winter rears its head, Bar Magda is also launching a hotly anticipated new menu, crafted to hero local producers, suppliers, and champion exceptional seasonal produce. Offering a more accessible take on the inventive fare Bar Magda has become known for, here you’ll find the likes of wild venison tartare with caramelised soy yogurt, preserved plum, and potato skin cracker, the ‘Magda Salad’ which we had the absolute pleasure of tasting last week (and can confirm it’s a must-try), featuring golden beets and persimmon with a delicious green goddess dressing and sweet lime citronette, and a Maja Blanca souffle with sweet corn and a caramelised coconut sherry sauce, alongside a host of exceptional new cocktails such as the Plum and Champagne Spritz, a heady Feijoa Sour, and a Saison rhubarb vermouth and grapefruit number that is perfectly tart and subtly sweet — the ideal drink to accompany the fantastic fare on offer.
Lauded designer Ken Fulk is known for his whimsical, eclectic designs spanning homes, hotels, hospitality and highly coveted collaborations. His latest partnership — an exclusive collection for The Rug Company, has a tale to tell.
Ken Fulk’s work is instantly recognisable. Be it a contemporary hotel design, the opulent reimagining of a private jet, a celebrity home, or one of his famous, uproarious themed parties, or even, perhaps, a headdress inspired by Elizabeth Taylor, that he designed for a Dolce & Gabbana fashion show, Fulk’s calling cards remain consistently elaborate whatever the subject matter. Theatricality, modern whimsy, big, bold colours, a sense of old world elegance, and designs that tether to both the past and present are all ubiquitous in Fulk’s work, but when asked, he would tell you that the essence, no matter the context or content, is the story each design tells.
Nowhere is this more evident than in his new, debut collection for The Rug Company, within which the San Francisco-based designer looked to the ‘rituals of life’ for inspiration. Harnessing the enduring power of storytelling, Fulk imagined a six-strong series of transcendent rugs with nods to art, music, nature and reflection. The collaboration with Fulk was an obvious one for The Rug Company, considering the emphasis the business places on not only outstanding quality and craftsmanship, but celebrating uniqueness and creativity. With a shared reverence for ritual and sacred geometries, the decision to craft each piece around a distinct, ancient method of storytelling came quickly at the collaboration’s inception, and from there, ideas flowed freely and the partnership was synergistic.
Surrealist Garden by Ken Fulk for The Rug Company from Design Central
The stunning Surrealist Garden rug, inspired by traditional folklore tapestries, boasts an enchanting scene of silk hues woven into the intricacies of the characters against wool, while the Sonic Wave rug draws inspiration from soundwaves, evident in the organic ribbon motif rendered in a tranquil teal hue set against a neutral backdrop, and the illustrative Saint Joes Dome rug transposes the historic San Francisco church architecture that Fulk famously shaped into a creative hub. What’s evident across the collection is Fulk’s unique penchant for giving ideas form, weaving together his interest in ritual, storytelling, and natural geometry to expand the visual narrative of its new home.
“The captivating scents of coffee brewing and the zestful taste of street food dominated our early life,” co-founder Sam Doan tells me of the eatery he co-founded with his sister Tira, Phin — a casual new spot within the vibrant City Works Depot specialising in Vietnamese coffee and banh mi. “Growing up in Hanoi, we came to value the process of coffee making and the importance of sharing meals at an early age, fostering a strong love of Vietnamese food and coffee which became an integral part of who we are.”
At Phin, the offering is simple but delicious, focused on two cornerstones of Vietnam’s vibrant culinary scene, with a concise edit of traditional sandwiches and an extensive drinks list bringing something novel to Auckland’s dining landscape.
Left: Traditional banh mi and Coconut Iced Coffee
Founded by a brother and sister duo who grew up in the vibrant city of Hanoi, Phin was conceived to bring a taste of Vietnam to Auckland’s culinary scene and inspire Kiwis to share in Vietnam’s authentic street food culture and unique coffee-drinking habits. “Coffee for us is not just a drink – it is part of our life,” Doan tells me, “From early morning rushes at sidewalk coffee stands to leisurely afternoons on cosy patios, the coffee and street food culture in Vietnam holds a special place in day-to-day life that brings joy and connection,” he continues, “Our aim [with Phin] is to replicate this unique and cherished tradition, introducing the richness of flavours and customs that make Vietnamese coffee so special.”
Left to right: Egg Coffee, Brown (Iced), Coconut Matcha Cloud and Coconut Iced Coffee
A ‘Phin’ is a traditional Vietnamese metal brewing tin used in extracting Robusta coffee grounds; a method that has become a symbol of Vietnam’s coffee culture, and we can confirm that the coffee offering is as authentic as it comes. With a menu that goes well beyond the classics, here you’ll find ‘Coco Ice Cream Coffee’ — an iced, coconut blend coffee that is subtly sweet and tastes like a milkshake, plus traditional ‘Egg Coffee’ (a speciality in Hanoi which combines strong Vietnamese coffee with a whipped egg yolk custard mixture to create a rich, velvety coffee with a sweet and frothy top), and a ‘Coconut Matcha Cloud’ which is like a creamy coconut water that is equal parts refreshing and indulgent, served alongside espresso and typically Vietnamese coffee served with condensed milk. There’s also ‘Yogurt Blend’ drinks that we’re yet to try, but sounds divine, and a whole section dedicated to brown sugar milk boba, plus a range of hot teas.
Traditional banh mi
On the food front, the menu is concise — focused on doing the classics incredibly well. The traditional bahn mi is served with the choice of regular (featuring all of the typical trimmings, from Vietnamese cold cuts to pâté, pickled carrots and daikon, cucumber, coriander, and a dash of chilli sauce), grilled pork, charsiu pork, teriyaki chicken, or tofu, with the option to swap out the fresh bread roll for sticky rice.
The space itself is laid back with an obvious Vietnamese influence, with woven bags and fans lining one wall, traditional coffee pour-overs (Phins) sitting pride of place, Vietnamese newspapers on display, and plenty of cosy corners to settle in for a delicious meal or tasty coffee and moment to yourself. “The ambience at Phin is crafted to foster a sense of community and cultural exchange,” Doan tells me, “Whether you’re stopping by for a quick coffee, meeting friends for lunch, or simply looking for a cosy spot to unwind, Phin promises a great experience.”
Left: Phin’s banh mi with Brown (Iced) and Egg Coffee
“Phin is more than just a coffee shop; it’s a celebration of Vietnamese culture and a testament to our passion for sharing our heritage with others,” says Doan. “We believe that food and drink can bring people together,” he continues, “Whether you’re a coffee enthusiast, food lover, or simply looking for a cosy place to relax, Phin offers a unique and authentic taste of Vietnam in the heart of Auckland.”
Serving traditional Vietnamese with a few tasty twists, Phin is a very welcome addition to the local food scene, and well worthy of your attention come lunchtime.
Opening hours: Monday to Friday, 7am until 4pm Saturday & Sunday, 8am until 4pm
Words Sjaan Askwith | PHOTOS Amanda Thomas | 28 May 2024
This month, in collaboration with Seedlip, Azabu Mission Bay is hosting a series of intimate workshops inviting guests to immerse themselves in the beautiful, ancient Japanese tradition of Kintsugi. The perfect excuse to escape the bustle of the city, this series, led by the talented Ema Frost, inspires a moment of thoughtfulness and repose, learning the art of repairing what’s broken and finding beauty in imperfection.
Left: Ancient Japanese tradition of Kintsugi. Right: Onsen Bento with Seedlip’s Jikasei and Toropikaru Cocktails
Seedlip’s Toropikaru Cocktail
Kintsugi, for those unaware, is the art of repairing broken pottery with precious metals like liquid gold or silver, turning flaws into exquisite features. At this event, guests will be offered a broken item and the tools and materials to repair it, adding their own, unique touch, while enjoying four no or low-alcohol Seedlip Cocktails, paired with a delightful Omakase menu created by Azabu Executive Chef Darren Johnson.
Onsen Bento with Seedlip’s Jikasei and Toropikaru Cocktails
Left: Seedlip’s Cherigurepu Cocktail and Azabu’s Chocolate Tart. Right: ancient Japanese tradition of Kintsugi
Azabu Mission Bay’s Kintsugi experience runs on Thursdays and Sundays from June 13th to July 17th. Tickets are $125 per person and include four Seedlip cocktails, canapés on arrival, a delicious lunch or dinner, and the class led by Ema Frost, with all materials included. Offering a unique way to catch up with friends, or just the promise of something different and interesting, the Seedlip Kintsugi workshops are set to be an unmissable series, so secure your tickets now.
Spots are limited to only 18 guests per workshop, and are bound to sell out fast (two classes already have!), so we suggest getting in quickly.
If there’s one person who epitomises the beauty of serendipity, it’s New Zealand-based Hollywood rising star Jess Hong. The lead actor in Netflix’s biggest show of the year, 3 Body Problem, was plucked from small-town New Zealand — the result of a serendipitous series of events, where everything fell into place to present the opportunity of a lifetime in the blockbuster series. Hong’s enigmatic personality shines on our cover, photographed at the picturesque Ayrburn precinct in Queenstown — the ultimate winter paradise. We could speak similarly of writer Trent Dalton‘s journey, who we talk to in our Culture section — his unfathomable upbringing setting the stage for his award-winning novels that deftly blend fact and fiction, one of which is now the basis of Netflix’s acclaimed series Boy Swallows Universe. While Chris Meehan, Winton founder and CEO and the developer behind Ayrburn, has a life story that is filled with serendipitous sliding door moments, but also a whole lot of grit, determination and hard work. Much like many others gracing this issue’s pages, his success lies in a unique ability to embrace the unknown, lean into opportunities, and ultimately, make his own luck.
In this issue, we also offer an extensive edit of everything worth enjoying this winter — from relishing Central Otago’s many spoils, to what to wear — both on and off the slopes, alongside a dedicated Watch and Jewellery special that is sure to inspire. You’ll find an extensive round-up of the many compelling reasons to get out of the house to support our local hospitality industry this winter, and, as always, we lay out the design trends worth buying into, the latest in Wellbeing, and a whole winter’s worth of books, films, shows, and live events to fill your cultural calendar.
If we have one hope for this issue, it’s that it inspires you to throw caution to the wind and step outside of your comfort zone (and the comfort of your home) this season. There’s so much to explore and experience in our corner of the world, and you never know what might come of it — serendipity has a way of favouring the curious.
Our Winter Issue is available at all good newsagents and supermarkets, or simply subscribe to the magazine below.
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