Karl Johnstone at the Ruawhetū Charitable Trust’s Māori carving school in central Tāmaki

We sit down with curator, creative director & strategist, Karl Johnstone, to discuss what te ao Māori can bring to Aotearoa’s built environment

Even if you don’t recognise Karl Johnstone’s name, you would have felt his impact. Responsible for bringing a heightened cultural perspective to some of New Zealand’s most defining design projects — from St John’s Waka Manaaki ambulances, to Precinct Properties’ newest downtown development, to a pavilion at the Dubai World Expo — Johnstone draws upon the inherent dynamism of te ao Māori to enrich our cultural fabric, bringing a unique perspective to the creative pursuits that sets us apart on the world stage. With close to three decades’ experience working in the arts, Johnstone’s enduring success is down to a profound desire to contribute to our country’s forward momentum — and even with so much behind him, it seems he’s just getting started. We sit down with the multidisciplinary creative to discuss his philosophies, the future of Aotearoa’s built environment, nurturing our next wave of creative talent, facilitating enduring change, and the power of indigenous knowledge and design.

The New Zealand pavilion at the Dubai World Expo, designed in partnership with Whanganui iwi and a close-up of the Moulded Floc panels that illustrate the rauponga pattern

Karl Johnstone’s upbringing in Tūranga (Gisborne) was typical of those hailing from the East Coast — where the sunshine hours were spent outdoors; exploring, swimming, and surfing. It was an early relationship with the ocean that proved foundational to Johnstone’s career, as this is where he first developed a connection to the taiao (natural world). He talks of the meditative qualities of being in the water as the sun rises over the horizon; its light being captured in the folds of the local landscape, and this experience informing a deep connection to his place of origin — something that has influenced much of Johnstone’s work to date. “That moment of the day when the sun severs the night is where you connect to the intrinsic, inextricable link between people and place,” he muses. “There’s something special about looking back toward the land you descend from, while experiencing a greater connection to the revolutions of the world around us. In that moment, you realise you are bound to something much bigger than yourself,” Johnstone continues. 

It’s also here, in his hometown, that Johnstone first discovered material culture and the arts, developing his passion for pigment and paint, and using this medium to strengthen and express his emerging whakaaro (identity-based philosophy). His love for creative expression and pūrākau (knowledge frameworks) inspired him to attend art school at Elam, before stepping into teaching back in Gisborne; a role he connected with, but felt restrained in due to the prescriptive nature of educational frameworks. “For me, it was never really about the singular process of painting, but about the process of putting ideas into form,” he muses. Next, he pivoted to institutionalised work, spending a decade at Te Papa — following which, he consolidated his voice in the cultural heritage sector as the director of the New Zealand Māori Arts and Crafts Institute.

This was all before starting his self-determined practice, Haumi; a specialist studio which initiates, develops and delivers projects of national and international significance in partnership with major organisations, iwi Māori and a network of international connections. Given the breadth of his scope, and the somewhat extrinsic tenet that informs much of his work, when asked to describe the nature of his creative studio’s output the answer is somewhat complex. “Our work has a foundational dimensionality and can’t be defined accurately within typical industry classification — it isn’t something that can be labelled in a binary sense,” he says with earnestness. The anchor, though, as has always been the case for Johnstone, is his origin and the connected lens with which he looks at the world: te ao Māori (an indigenous Māori world view). 

Curator, Creative Director & Strategist, Karl Johnstone

At the inception of a collaboration, Haumi builds a creative strategy by considering provenance, context, and the intangible domain; storytelling and materiality are then nuanced through an iterative process. Harnessing the connectivity of te ao Māori is a partial, but fundamental part of these outcomes. The Māori lens helps to grow and strengthen a sense of identity, ultimately elevating our social and cultural dynamism as a nation. This has become an uncompromising aspect of Haumi’s work, much of which now centres on the articulation of identity — including within the built environment. In this space, Haumi collaborates with developers and architects to add a deeper sense of purpose to projects beyond their practical functions and creative forms. “Buildings are delineated spaces; they are a source of refuge; an opportunity to strengthen association; and are highly conscious in every aspect.” says Johnstone, “Our role is to ensure not only a positive aesthetic outcome, but a tenable depth to these spaces; creating an immutable sense of association,” he continues. “We use elements such as tone, colour, texture, form and fundamentally, a central narrative, to create and bind a building and its inhabitants.” 

“Johnstone’s narrative direction inspired the ‘carved’ tower forms, acknowledging the three harbours framing Tāmaki Makaurau.”

Given Aotearoa’s bicultural foundation, ensuring indigenous voices are not only represented but celebrated — particularly within the built environment, is essential. And as such, Johnstone and his team are finding themselves working on increasingly more high profile projects. In 2022, Haumi was approached by Precinct Properties to collaborate on their latest downtown development. This impressive addition to Auckland’s cityscape, led by Warren & Mahoney Architects, is a project particularly close to Johnstone’s heart and an impactful example of Haumi’s work in practice. “With the foresight of Precinct and the support of Ngāti Whātua Ōrākei, this will be a space that becomes emblematic of the whenua’s history. It will be a symbol of confluence: of land and ocean, history and present; people and place.” Johnstone tells me. Working with mana whenua, Johnstone and the architects developed a unique narrative inspired by the Māori practice of whakairo (carving) — an approach that resulted in distinctive ‘carved’ tower forms that acknowledge the three harbours framing Tāmaki Makaurau.

The design of Precinct’s newest downtown development where the building’s external shape is influenced by the Māori art of wood carving

Highly cognisant of the ability of art to unite people, Johnstone sees Māori narrative and artforms as having an important function in setting New Zealand apart on the world stage, and as such, has plans to extend Haumi’s scope further. When it comes to the immediate future, Johnstone and the team under his tutelage have many irons in the fire, but when I push him further on specifics (outside of hinting to a culinary project and the exploration of music as a medium of narrative building) he tells me that no matter the project, big or small, for him it all boils down to challenging and recalibrating conventions, and tethering to history in a way that maintains its integrity. “If we can inspire [those we collaborate with] to take risks and challenge the status quo, acknowledging intergenerational complacencies, we’ve done our job,” he says. Adding that, for him, the next stage of his career is about fostering the new wave of creative talent — passing the baton to the next generation to further this important work. 

“The Māori lens helps to grow and strengthen a sense of identity, ultimately elevating our social and cultural dynamism as a nation.”

These days, Johnstone finds himself using any spare, quiet moments (there aren’t many) to think about what’s next for Haumi. Furthering the educational offering is likely on the cards (Johnstone already runs Ruawhetū, a charitable trust in central Auckland which includes a Māori wood carving school). It’s on a long list of possible endeavours whose common theme is to further strengthen the capabilities of rangatahi, and the development and perpetuation of Māori culture. “The challenge is to relearn what we know, and to move from systems of teaching that are at odds with the fabric of our culture. Knowledge derived from observation, lived experience, and the elevation of mana sits at the heart of the Ruawhetū kaupapa and will continue to inform our work for decades to come”, Johnstone tells me.

St John’s Waka Manaaki ambulances

From deepening community connection to tangata whenua with the Waka Manaaki ambulances, to crafting narratives that inspire our country’s most notable buildings, and curating billboard installations that bring considered design and whakaaro to Aotearoa’s streets, Johnstone’s work is having a profound impact across all scales and disciplines. As our conversation draws to a close, I ask him if there are any misconceptions around what Haumi does. He considers for a moment, before saying, “Weaving cultural diversity and te ao Māori into design isn’t just about indigenous communities, it’s about enriching our collective identity as a nation.” 

I finish by asking Johnstone what’s on the horizon for him personally. He says he’d like to find time to paint again, before launching passionately into his hopes and aspirations for the team at Haumi, and it’s glaringly obvious that Johnstone has his eyes trained firmly on the future — just not his own.

Design

Don’t miss your chance to own a rare slice of paradise in Beachhouse — a trio of apartments designed by Cheshire Architects
Taking the everyday drive to new heights, Maserati’s new model is the epitome of Italian excellence
The best of Milan Design Week 2025
Ebisu's Enticing New Bento Boxes & Noodle Sets

Weekend Dining Agenda: Where to go and what to eat this weekend

From an exceptional autumn feast to an elevated BYO, exciting new openings, delicious new menus and more, here, we round up everything worth adding to your dining agenda this weekend.

Bivacco’s Autumn Feast

Savour Bivacco’s Autumn Feast

Every Sunday from 11am-4pm, Bivacco are inviting discerning diners to join them for a buffet experience like no other. For $85 per person, dozens of dishes with all the trimmings await, from a seafood station with a selection of prawns, seared tuna and green-lipped mussels with tomato & cucumber salsa to a stunning selection of lovingly sourced meats including porchetta and flame grilled rib eye steak, to plates of locally sourced roast vegetables and roast potatoes (which are worth making the trip for alone). Make your feast stretch on into the afternoon with an exclusive Bivacco Bloody Mary station, cocktail specials, margaritas, loads of Italian wines, large format rosé and plenty of champagne.

The Taramasalata on Toast from Daphnes’ new breakfast menu

Start the Day Well with Breakfast at Daphnes

Daphnes, the elevated gastronomic destination nestled on Ponsonby Road, has just unveiled its latest offering: Daphnes Morning Menu. Now offering delectable, Mediterranean-inspired cuisine from dawn till dusk, this new offering highlights the very best of Med cuisine and brings something entirely new (and decidedly chic) to Auckland’s morning dining scene. The likes of Taramasalata on Toast are sure to delight, pairing smooth and rich roe with anchovies, capers, a velvety soft-boiled egg, or if you’re more of a start-the-day-sweet type, the Preserved Peach Toast with chamomile and whipped ricotta is not to be missed.

BYO at Bar Magda

Bring Your Own to Bar Magda

We’ve said it once but we’ll say it again, if you haven’t paid Bar Magda a visit yet, you’re seriously missing out. Giving us yet another reason to add this new wave Filipino spot to our weekend dining plans, Bar Magda is now offering BYO on Sunday and Monday nights, with a corkage fee of $15 per person. Or, for diners opting to enjoy the four-course Magda Feast (which is hard to pass up), you can bring your own wine to enjoy in the eatery’s cosy dining room free of charge.

Head to Newly-Opened Modern Asian Eatery & Bar, Nuuna

Nuuna is a new fusion eatery in the heart of Wynyard Quarter, bringing a delicious new culinary experience to city-siders. Drawing on the vibrant tastes of various regions, from Japan and China to Thailand and Korea, with a particular emphasis on Vietnamese cuisine, Nuuna’s expertly-crafted dishes, such as DIY Salmon Rolls, flavourful Shanghai Duck Egg Noodles, or aromatic Market Fish Maeuntang  showcase the complexity and depth of Asian fare.

Non Solo Pizza’s Italian Long Lunch

Enjoy a Convivial Long Lunch at Non Solo Pizza

The team at Non Solo Pizza are masters in the art of the long lunch, and their Italian Long Lunch only furthers their standing in this area. Running on Saturdays and Sundays, you’ll find an entirely delicious three course menu plus drinks, featuring the very best of NSP’s exceptional, fresh and always tasty Italian fare, with both classic dishes and inspired takes to choose from.

Heading to The Effect? Stop Off at Baduzzi

The Effect is showing at the ASB theatre until mid-May and, given the name on the writer’s credits (Succession’s Lucy Prebble) and stellar cast, its a show not to be missed. If, like us, you have plans to head along, why not stop off at Baduzzi pre-show for a tasty feast and tipple? Here, Italian-inspired food and wines fill the menu, and the likes of Beef Short Ribs with silky fennel, marinated shiitake, and Dijon mustard, Karitane Crayfish Meatballs with goats curd, brown butter, almonds & fig confit (there’s a whole section in the menu dedicated to the eatery’s hand-crafted meatballs), and Saffron & Potato Tortellini are amongst the must-try dishes. Washed down with a glass of Italian Bianchi, of course.

Huami’s Yum Cha

Get Your Yum Cha Fix at Huami

If you’re not already aware (where have you been?) SkyCity-based Huami is home to what is arguably the best Yum Cha in Auckland. With a menu influenced by cooking styles from regional provinces across China, including Canton, Sichuan, Huaiyang, and Bejing, the clever team in the kitchen fuse traditional techniques with the freshest seasonal New Zealand produce to craft modern Chinese dishes that deliver on all fronts. Round up the family and secure a spot for this coming weekend.

Enjoy a pre-show bite at Bar Non Solo

Enjoy a Pre-Show Bite at Bar Non Solo

When it comes to Auckland’s cultural happenings, there’s a bit on across the month of April. Those venturing out and looking to make a night of it should make for Britomart’s Bar Non Solo, the ultimate convivial pre-event venue who have a delectable new pre-show menu featuring a selection of antipasto snacks and pizza (plus drinks, of course) on offer from 4pm-7pm on all Spark Arena event dates.

Pay Farina’s New Space a Visit

Since Farina decided to temporarily close its Ponsonby Road restaurant at the end of last year, we have suffered from a Farina-shaped hole in our dining agenda that nothing else has quite been able to fill. Luckily, after many months and much anticipation, the delicious Italian stalwart has reopened with aplomb after an extensive renovation, showcasing a significantly revamped space and an exciting menu upgrade, and we suggest adding a lunch or dinner here to your weekend plans, stat.

Plus, if you’re looking to get a jump on the week ahead…

Lock in Lunch at Ebisu & Try The Enticing New Bento Boxes & Noodle Sets

Make a weekday lunch date at Britomart Institution Ebisu, who have brought two new enticing additions to the table: Shokado Bento Boxes and Soba Noodle Sets. Inspired by traditional kaiseiki seasonal cuisine, the Shokado Bento Boxes feature eight delicious dishes — with four rotating monthly to showcase fresh seasonable flavours. From Tuna Sashimi, Karaage Chicken Nanbanzuke, Beef Tartar Gunkan and Temari Sushi, there is something for everyone, with guests able to choose from seafood, meat or vegetarian options. The Soba Noodle Sets feature Japanese buckwheat noodles in kombu dashi broth with spring onion, daikon oroshi and nori, with one of three sides to accompany, including a pork, tempura or vegetarian set.

Ebisu’s new noodle sets & bento boxes

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

Three reasons why you should be heading south to Ayrburn this autumn

Ayrburn, the spectacular dining destination on the outskirts of Arrowtown, has quickly made a name for itself thanks to its swathe of exceptional hospitality venues and picture-perfect setting — and this is just the beginning. After revelling in the delights ourselves only last week, we thought it fitting to share a few of the many reasons to visit this sublime spot — from family-friendly activities to unmissable events, new openings, and more.

Left: The Dairy. Right: The Dell

Enjoy a perfect family day out

If you’re down south with the family these school holidays, Ayrburn is the place to be. Catering exceptionally well to littles and their charges alike, at Ayrburn there is all manner of things to keep both entertained and well satiated. The Dell is the destination’s social lawn and a more than perfect spot to spend an afternoon, soaking in the peaceful setting. Here, you can roll out a blanket and grab a picnic basket from one of the surrounding eateries (if the weather allows). Time your visit well and you’ll also find live music, pop-up eateries, markets and events the whole family will enjoy. The kids will also do well to discover The Dairy nearby; a destination filled with whimsical sweet treats (including gelato) that promise to hit the spot every time, while parents can keep their glasses full at The Burr Bar or The Manure Room nearby.

The Woolshed’s Outdoor Area

Fill your calendar with Ayburn’s many upcoming events

We can attest to the fact that a simple stroll through Ayrburn’s surrounds are reason enough to plan a visit, and the world-class eateries only add to it’s draw. But, perhaps lesser known to non-locals, is the precinct’s vibrant events roster, which is jam-packed with unmissable goings-on this autumn (and beyond). ‘Bubbly Brunch Saturdays’ is an uproarious weekly shindig not to be missed, where the bubbles are flowing, the brunch banquet is exquisite, cocktails are boundless, and donning your best wares is encouraged. Live music is always on come the weekend, with a rotating schedule of DJs, soloists, bands and more, and on Mondays, Ayrburn put on a locals night for those working in hospo, with epic deals on food & drink, live music, and free transport home. Beyond this, there’s also a host of impressive seasonal happenings worth keeping an eye out for — from a morning with Ferrari on Saturday the 13th, to Bluffies & Bubbles at The Woolshed, wine flight happy hours, high teas, fundraisers, Pilates classes and more.

Dishes and bar at The Woolshed

Revel in Ayrburn’s many culinary delights

It would be remiss of us not to mention the reason that many of us make for Ayrburn — to experience the delights of the exceptional eateries. From delicious, family-friendly restaurants to intimate bars, picnic spots, a gelateria, and more venues soon to open their doors, here, you’ll find something for every taste and proclivity. The Woolshed is Ayrburn’s casual, bistro-style eatery that promises day-to-night fare that the whole family will enjoy wholeheartedly. There, the philosophy is simple: quality reigns supreme, which means you’ll find delicious, uncomplicated food that is utterly enjoyable, served in a classically elegant setting. The Manure Room invites guests to immerse themselves in the world of Ayrburn wine within the dedicated wine bar and tasting space. Park up on one of the outdoor tables and soak in the sights while sampling a selection of truly exceptional wines and delectable bites. For those seeking an intimate, cosy and quietly luxurious space to settle in for a drink or two, paradise is found at The Burr Bar. And if you’ve got an event on the horizon, or are simply seeking an intimate date night spot sure to impress, The Barrel Room — the precinct’s exquisite new subterranean bar & event space should be on your radar.

ayrburn.com

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

To celebrate the launch of The Effect, we sit down with co-stars to discuss chemistry, comfort zones, complex subject matter and more

From the writer of Emmy-winning cultural satire Succession comes The Effect — an exquisite play presented by Auckland Theatre Company set to captivate New Zealand audiences this April and May. With a stellar cast and Lucy Prebble’s name on the credits, this theatrical masterpiece which calls into question the role of pharmaceuticals in matters of the heart is one of the most highly-anticipated cultural events of the year, and for good reason.

Co-stars Zoë Robins as Connie Hall & Jayden Daniels as Tristan Frey

Exploring complex and captivating themes — from mental health to human attraction, medical ethics and more, The Effect (fresh from a critically acclaimed 2023 season at London’s National Theatre) promises to transport guests into the hearts and minds of the starring cast, with British playwright Lucy Prebble (Executive Producer of Succession and Co-Writer of I Hate Suzie) imbuing the narrative with her razor-sharp flair and incredible knack for exploring the intricacies of the human condition.

Left: Sara Wiseman as Dr Lorna James. Right: Jarod Rawiri as Dr Toby Sealey

Here, we sit down with co-stars Zoë Robins & Jayden Daniels as they begin their four-week run, to discuss on-stage chemistry, the joys of live performance, and the magic of stepping outside of your comfort zone.

The Effect is on now until the 11th of May at ASB Waterfront Theatre. Book tickets here.

Exclusive Q&A
Zoë Robins & Jayden Daniels

Firstly, tell me about The Effect — in your words, what’s the play about?

J: The Effect is about two people who fall in love, paralleled by two others who seem to have fallen out of love. It deals with the feelings and emotions of the head and the heart, and questions whether we have a firm grasp on what causes these emotions, and what affects them. It tackles and tries to unpack big questions around love, depression and pharmaceuticals, without necessarily trying to answer them.

What drew you to the play initially? How did your casting come about?

Z: Our amazing Director, Ben Kilby-Henson, approached my agent last year. I had been wanting to do a play for a while, as I’d been feeling the need to challenge and stretch myself as an actor. I think The Effect has definitely has done that for me. And I love Ben and Lucy Prebble’s incredible writing.

J: My agent reached out and told me that Director, Ben Kilby-Henson, was interested in seeing me for the role of Tristan. As soon as I read the script I knew I wanted to do it. I spent a long time trying to unpack what I had just read, and when I tried to imagine anyone else playing the role of Tristan I would get envious. I knew I couldn’t pass up the opportunity to work with this amazing team.

The play tackles big themes, from mental health to the nature of human attraction, love, and even medical ethics — how do you prepare for broaching this kind of subject matter? Did you draw on personal experience, or seek inspiration elsewhere?

Z: I try to seek inspiration from everywhere — all of it is useful. Our first week of rehearsals involved a lot of research and discussions, exploring those bigger, more complex topics. I had very little knowledge about drug trials in general, so learning about them was pretty eye-opening.

J: With any role I try to build the base of the character from my lived and experienced emotions. I then have this to heighten or pull back on. In this case, I also watched, read and listened to real people’s experiences to add depth to my portrayal of Tristan.

Your characters have incredible on-stage chemistry, what influences this, and how hard is it to achieve?

Z: I think we all knew what we were signing up for having read the play, so that helps — there was never any confusion around how intimate we would need to be on stage. There is a level of trust that’s required, and we’ve found that with each other.

J: Chemistry with another actor is always something I’m nervous about, especially in this instance given the play’s subject matter, but luckily with Zoë there was a willingness and trust there that made it feel easy.

How important is it to gel with your co-star? How does this impact your personal performance? 

Z: It’s important but it’s not a given. We rarely get a say when it comes to who we work alongside, so as an actor you need to stay as open as possible. With that said, it does make the job a whole lot easier and much more enjoyable when you like each other! It’s wonderful that our cast for The Effect have such strong love and respect for each other, we’re super lucky.

As an actor, what’s the most challenging part of a production like this? And what do you enjoy the most?

Z: Working with some truly inspiring creatives has been the highlight. This group of people are so motivated to make something beautiful and moving. The most challenging aspect for me has been feeling out of my comfort zone many times, but it’s been necessary.

J: The fact that we will be doing the show something like 25 times is new to me — I’ve never run a piece that long. Usually with screen, I’m doing a scene on a day and then never touch it again, so it’ll be a great challenge to constantly inject newness in the work and keep it alive for the audience.

Having both worked across TV, film, and the theatre, what’s unique about plays? What do you love most about performing for a live audience?

Z: The live aspect of plays means that there is no such thing as a solidified performance — each performance is different from the last. I think as an actor there is so much more freedom in that, and I think it’s more tailored towards the actor’s process.

J: A live audience is a beautiful thing. You are constantly getting instant feedback and an audience adds so much to the play — helping you to discover things that you otherwise couldn’t.

What exciting things are on the horizon for you both? What are you most looking forward to right now?

Z: Right now I’m looking forward to The Effect! And for people to experience how incredible it is.

J: Currently, I’m looking forward to getting this show in front of audiences. I’ve also been given funding to write a film, which is exciting and another huge challenge.

The Effect’s Cast

Finally, tell us why we need to see The Effect

Z: You may laugh. You may cry. Hopefully you will be moved. Our production design team has made something spectacular, so prepare to be wowed. 

J: This is truly a play that will take you on an emotional journey and have you moved by the end of it. It will leave you with questions and thoughts to take away and discuss and mull over. It’s also just a really cool piece of work, and has been crafted with love by a group of very talented people.

atc.co.nz

Image credit: SIGNY & Andi Crown

Culture

The nostalgic TV series to watch now
The Art Market — this is the art to buy now
Can ChatGPT really replace your therapist?

Meet Grape & Olive — Viaduct Harbour’s new Mediterranean-inspired bar & eatery

Nestled within Sofitel Auckland, located within the vibrant Viaduct Harbour precinct, sits Grape & Olive — an intriguing new tapas bar bringing the delicious flavours of the Med to the city. And just as the Sofitel offers a unique oasis where exceptional hospitality and thoughtful design collide, Grape & Olive promises to further this ethos — bringing a taste of convivial, casual and considered Southern European dining to a striking setting.

In the eatery’s elegant dining room, you’ll find Mediterranean-influenced tapas-style fare on offer, approached with a contemporary lens. With a strong focus on showcasing seasonal produce, diners can expect a diverse selection of dishes designed for sharing and savouring — each crafted with care, honouring both the freshness of the produce and quality of the ingredients. From Te Kouma Bay Oysters to Truffle Fries with Grana Padano, Le Fromage Cheese & Charcuterie, and Bostock Chicken Liver Pâté with crunchy French baguette, here, the menu reflects the rich culinary heritage of the Mediterranean region — incorporating exceptional local ingredients to deliver something distinct. Whether you’re craving something light and refreshing or hearty and indulgent, Grape & Olive promises something to satisfy every appetite.

When it comes to the all-important drinks offering, the options are vast and varied, but the pièce de résistance is the cocktail list which invites revellers to embark on a sensory journey around the globe. The signature cocktails are meticulously crafted to evoke the exotic flavours and vibrant cultures of their origins — from the tropical shores of the Caribbean to the smoky mezcal distilleries of Mexico, each cocktail tells a story through its unique blend of ingredients. For instance, the Mai Tai features spiced rum, adding a Caribbean twist a classic, while the Oh Papi! incorporates tequila infused with smoked chipotle, delivering a bold and smoky flavour reminiscent of traditional Mexican libations. Additionally, the Bora Bora combines white rum and Blue Curacao with pineapple and coconut, transporting diners to the sun-kissed beaches of the South Pacific.

Elsewhere, there’s an extensive selection of wine on offer, carefully curated to showcase the best of New Zealand’s renowned Waiheke Island vineyards, as well as fine wines from French origins (paying homage to Sofitel’s heritage). Here, the focus is on excellence, offering a diverse range of varietals and vintages for every occasion — be it the perfect pairing while dining or simply a delicious drop to savour while unwinding.

The space itself is laid-back, yet refined, with interiors crafted to evoke the tranquil ambiance and natural beauty of the Mediterranean coast. Here, you’ll find mosaic wall tiles that nod to the intricate craftsmanship found in traditional Mediterranean architecture, alongside hand-drawn wallpapers inspired by the vibrant colours and patterns of Southern European landscapes — with cosy blue and green hues conjuring a sense of calm; thoughtful furnishings, and and warm lighting, with all elements coming together to create a welcoming and inviting space that transports guests to a sun-drenched terrace overlooking the sea.

Whether you’re dining indoors or soaking up the waterfront views from the sun-soaked terrace, enjoying a quick post-work drink or settling in for an evening of tasty tapas and convivial cocktails, at Grape & Olive, the vibrancy and tranquillity of the Mediterranean collide, bringing an elevated escape to central Auckland.

sofitel-auckland.com

Grape & Olive

21 Viaduct Harbour Avenue
Auckland CBD

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland
FRIED CHICKEN Burger

My Fried Chicken is bringing its delicious Korean street food to Britomart

Since opening its doors in Ponsonby Central in 2019, My Fried Chicken has solidified itself as a go-to for those looking to get their Korean fried chicken fix in the city. Now, with five locations across Newmarket, Mission Bay, Ponsonby, Takapuna, and now, Britomart, it’s obvious that My Fried Chicken’s inventive, comforting and utterly delicious fare has become a beloved staple on Auckland’s dining scene.

Right: Fried Chicken Bowl

City-siders looking for a tasty spot to grab a comforting bite will find a newly-opened My Fried Chicken outpost in the heart of Britomart. Much like the Newmarket eatery that opened its doors in 2023, this laid-back new spot offers much more than Korean free-range fried chicken and soju. Here, you’ll find all manner of epic fusion fare on offer, from street food to vegan options, plus inventive cocktails, natural wine, and so much more.

Japchae Noodle

Here, beloved signature dishes will be available alongside a whole new offering, including the likes of Dumpling Soup — a warming mix of flavourful beef broth, housemade dumplings, herbs and a fragrant green sauce, Japchae Noodle (kumara noodles) with sweet soy dressing, and rice bowls with plenty of tasty toppings — from fried chicken (of course) in myriad flavours including original, hot & sweet, soy & maple, sweet & sour, extreme spicy and more, to vegan chicken and pork belly.

The team has also introduced a new way to dine at all five outposts. The newly available ‘Lunch Specials’ menu offers a quick, easy, and satisfying option come midday, featuring the best dishes for a quick lunch fix, meaning even if you’re on a time crunch, squeezing in a delicious feast is still entirely possible. Or, if you have a little extra time, make sure to opt for the epic, now-famous ‘Lunch Boxes‘, which, for a modest $25, offer 10 delectable morsels to try.

Lunch Box Menu

And, perhaps best of all (particularly for those amongst us with big appetites), with the opening of My Fried Chicken’s Britomart outpost comes the introduction of ‘Endless Chicken’. Available at all locations, this exceptional offer lets hungry diners enjoy 90 minutes of endless chicken drumsticks. 

There’s also a boozy bottomless brunch or dinner on offer, allowing revellers to select three tapas to enjoy with endless drinks (including cocktails) — perfect for get-togethers with friends or work events.

Left: Korean Fried Chicken. Right: Dumpling Soup
My Fried Chicken’s Britomart Store

In addition to the food, My Fried Chicken boasts an exceptional drinks offering, with an extensive natural wine list featuring local and international drops sure to satiate. There is also a delightful range of cocktails that pair perfectly with the food on offer, including the unmissable Butterscotch Lychee, a sweet sensation that sees Korean soju paired with creamy butterscotch and lychee in all of its fruity, floral glory.

So, whether you’re craving the comfort and indulgence of fried chicken or looking to try something new, My Fried Chicken’s new Britomart location is the place to be. From a menu showcasing the best of contemporary Korean cuisine to a welcoming and cosy space and lively list of libations, this tasty spot continues to earn its place on our dining agenda.

myfriedchicken.co.nz

Opening hours:
Monday to Thursday, 11am until 9pm
Friday to Saturday, 11am until 11pm

My Fried Chicken, Britomart

9 Britomart Place
Britomart
Auckland CBD

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

These are the best brown mascaras for subtle yet defined lashes

While we all know that a good mascara can change a beauty look entirely — adding definition to the eyes and more than a touch of glamour depending on your choice of product and desired effect, there’s a lesser-used coloured mascara that adds volume, length and lift in a much more subtle way.

If you’re after a more naturally defined daily look, a brown mascara is sure to do the trick. While black mascara is a classic for defining your lashes, switching it out for a brown colour, we’ve discovered, offers a much softer, more subtle and natural look — and is perfect for those with lighter hair.

Though not every good mascara is available in a decent brown (some offer black-brown options that are more black than anything versus the chocolate shades we’re coveting), brands are catching on, and there are now plenty of options to choose from.

In our humble opinion, these are the best brown mascaras to shop now.

Shop The Edit
The Best Brown Mascaras
Lash Slick from Glossier
diorshow buildable volume mascara from Dior Beauty
Too Faced Better Than Sex Mascara from Mecca
CHARLOTTE TILBURY Pillow Talk Push Up Lashes from Net-A-Porter
Yves Saint Laurent Lash Clash Mascara from Mecca
MECCA MAX Whip Lash Tubing Mascara from Mecca
BURBERRY Ultimate Lift Mascara from Sephora
Tower 28 Makewaves Mascara from Revolve

Wellbeing

The peel-off mask is back, and more effective than ever
Want to improve your skin from the inside out? Sunekos is changing the game
Sober curious? We explore the Gen Z-led movement gaining multi-generational ground

From Wagyu rigatoni to a cocktail that doubles as dessert, these are the 5 must-order dishes & drinks from Andiamo’s new menu

There are endless reasons why our favourite Herne Bay haunt is known as a city stalwart — from its cosy, relaxed vibe to an incredibly delicious menu that changes with the seasons, to an extensive list of libations that set the mood come Friday. We can say, with confidence, that Andiamo is nothing if not reliable, and as we settle into the chill of autumn, the teams both within the kitchen and behind the bar are giving us yet another reason (or five) to book a table this coming weekend — adding four new dishes and an utterly indulgent cocktail to the menu.

Maritozzi
Butternut Girella

Given Andiamo is known for their contemporary spin on Italian fare, its unsurprising that they’ve reimagined one of Italy’s most beloved dishes — putting a unique spin on the classic. Typically served as a sweet bun brimming with cream, Andiamo’s Maritozzi is instead a savoury delight, boasting a pillowy soft bun filled with parmesan crema and topped with ora king caviar.

That said, if you’re more of a pasta fan, you’ll be hard-pressed to pass up the Butternut Girella. Here, delicate ribbons of fresh pasta are paired with nutty butternut (an autumn staple), crisp sage, and a flavourful burnt onion brood delivering a warming depth and unbelievable flavour.

Left: Wagyu Beef Rigatoni. Right: Tiramisu Martini.
Ricotta & Fig Genovese Sponge

The third new addition is the Wagyu Beef Rigatoni — and it’s our pick of the bunch. This delectable dish pairs succulent Wagyu beef, slow-cooked to tender perfection, with creamy buffalo curd, topped with a tasty horseradish gremolata adding a welcome kick.

And lastly, when it comes to sweet satiation, it’s almost impossible to choose a favourite, but luckily, given the nature of these tempting delights, you can opt for both. The Ricotta & Fig Genovese Sponge is a sight to behold. Arriving at the table like a work of art, this tasty dessert pairs an impossibly soft, light and airy sponge with chestnut crema and pear sorbet, with fresh figs further adding to its vibrancy. While on the drinks list, an entirely indulgent Tiramisu Martini now features, complete with house made savoiardi biscuit.

So whether you consider yourself an Andiamo devotee or only visit occasionally, here are five very compelling reasons to book a table now.

andiamoeatery.co.nz

Andiamo Eatery

194 Jervois Road
Auckland

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

Occupying a coveted spot on Auckland’s Westhaven Marina, First Mates, Last Laugh is the laid-back new all-day eatery you need to try

“Kiwis love the ocean. We naturally gravitate toward the water when thinking about dining and where we feel relaxed,” Judith Tabron tells me when discussing her new venture, First Mates, Last Laugh — a new all-day eatery opening its doors this month at Auckland’s Westhaven Marina.

Taking up one of the city’s most coveted positions, Tabron’s new eatery marks the hospitality stalwart’s much-anticipated return to the industry, promising to bring something fresh to Auckland’s vibrant dining scene. “I’m thrilled to say First Mates, Last Laugh is a concept that is much different from my previous ventures,” Tabron tells me. “We set out to create a warm, friendly neighbourhood spot that is elevated yet relaxed — somewhere to go for occasional dining, or pop into for a drink and snack after a stroll along the marina.” she continues. And from what we’ve seen so far, First Mates, Last Laugh delivers on all fronts.

Tuna Sashimi Taquitos

The space itself, set in the midst of the sheds lining Westhaven Drive, is pared-back and unfussy, conjuring the easy, breezy vibe of a beach house. The interiors were designed by the clever team at Material Creative, who perfectly captured the essence of what Tabron set out to create. With a palette centred on warm, inviting tones — incorporating the vibrant colours of the nearby ocean, here, the ambience is calming; the vibe inspiring repose. “It wasn’t an easy brief,” laughs Tabron, “But we’re stoked with the result.”

Spicy Salmon

When it comes to the food, the team placed a strong emphasis on heroing exceptional local produce, with quality, seasonality, and accessibility at the fore. At the helm in the kitchen is Executive Chef Cezar Takahashi, whose 15 years’ experience in Japanese restaurants — both within New Zealand and overseas, shines through in the expertly curated menu. A master of his craft, Takahashi draws upon his Brazilian-Japanese heritage and long history of working with seafood to develop dishes that are unique and inventive, weaving in nods to traditional techniques and flavours — with a strong focus on locally-sourced produce.

Tabron herself is also no stranger to a kitchen, cheffing for many years before stepping into the owner/operator role, including a stint as head chef at her now-neighbouring eatery Sails Restaurant. Tabron and Takahashi collaborated closely on the opening menu, which draws on a multitude of cuisines, from Brazilian to Japanese, Asian, South American and, of course, also features Tabron’s much-loved Kiwi classics.

Fresh Sashimi Selection
Left: First Mates Colada Fizz. Right: Prawn Taquitos

When asked which dishes Tabron is most excited about, Cezar’s fresh sashimi and Whitebait Tamagoyaki instantly come to mind. While the taquitos — a delectable crowdpleaser, are sure to be a First Mates, Last Laugh staple. And, while there will certainly be some inventive and elevated fare on offer, classics will feature too.

Hiramasa Kingfish Ceviche
Left: Cured Salmon. Right: Black Forest Espresso Martini

On the drinks menu, the beloved Spritz will appear in many iterations, and the ‘Tiny-Tini’ (a mini martini made with either gin or vodka), we’re told, is a heady delight. Given the location, there will of course be crisp, cold beer on tap, including local craft drops. While elsewhere on the menu, the wine offering has been curated by Tabron herself, drawing inspiration from her vast travels — both locally and globally, to offer something unique.

Tiny-Tinis (vodka & gin)

Harnessing Tabron’s extensive and varied experience, First Mates, Last Laugh is a fresh hospitality hotspot with all the makings of a future icon.

First Mates, Last Laugh opens officially on April 18th at 121 Westhaven Drive.

Opening Hours:
Tuesday to Sunday, 11am until late

firstmateslastlaugh.co.nz

First Mates, Last Laugh

121 Westhaven Drive
Westhaven Marina

Image credit: Kayle Lawson

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

From high tea and live music to some of the city’s most thoughtful fare, elevated inner-city bar & eatery Cooke’s is the place to be this autumn

It was recently brought to our attention that, while Cooke’s — Fable Auckland’s in-house restaurant & bar, is much-loved amongst city dwellers and those who work nearby, many outside of this cohort aren’t familiar with its elevated offering. So, in a bid to educate the masses, we’ve laid out the many reasons why you should pay Cooke’s a visit. From an unmatched locale to its contemporary fare, unmissable events and more, we round up why Cooke’s is a dining destination worthy of your attention.

Located within Fable Auckland — a boutique hotel nestled within the storied Windsor House, Cooke’s is directly in the heart of the city, and brings a touch of old-world elegance and charm to Auckland’s central city dining scene. Occupying the chicest of spaces, the restaurant and bar (much like the hotel itself) is 1920s-inspired, paying homage to the site’s heritage. An Art Deco building sets the scene for a luxurious dining experience, unlike anything else in the city, boasting ornate architecture and interiors that instantly transport diners to the roaring twenties — with the convivial vibe to match.

When it comes to the food, however, the old world influence is nowhere to be seen. Under the helm of esteemed head chef Jay Edejer, Cooke’s culinary offering is utterly modern, with innovative, inventive fare centred on the highest quality seasonal, organic produce — Cooke’s collaborating with local suppliers to ensure each carefully considered dish shines a spotlight on only the best ingredients.

Outside of sophisticated day-to-night contemporary fare, Cooke’s boasts one of the city’s most delicious high teas. Running daily, this elevated affair offers a delightful blend of tradition and modernity, with the likes of prawn brioche rolls and egg truffle sandwiches featuring alongside an array of sweet delights — from lemon glaze scones to pistachio financiers with rose chantilly, a decadent strawberry cheesecake with brown butter crumb, and an entirely satisfying streusel choux with chocolate cremeux and vanilla sugar, served alongside tea, coffee, and of course, champagne.

And, while the culinary offering is reason enough to visit, the Friday live music nights are when the vibrant spot truly comes to life. Each week, Cooke’s promises an unforgettable evening of soulful tunes, turning an end-of-week meal into something else entirely. Settle in for the night, grabbing a handful of tasty small plates off the bar menu, or opt for something a little more hearty from the all day menu — choosing from the likes of house made pappardelle with porcini and scallops and lumina lamb loin with baby beets, cannellini puree and mint jus. But first, before the food arrives, select a pour from the cellar, or a cocktail from the curated list — spanning everything from familiar favourites to inventive takes. While the classic martini is hard to pass up, the ‘Luxetails’ — Cooke’s experimental cocktail edit, offers handcrafted libations that promise an eclectic journey of artisanal flavours.

If all of this combined hasn’t persuaded you to make for Cooke’s, the upcoming Gin Degustation event promises an unforgettable evening not to be missed. Patrons will be invited to enjoy an exquisite three-course feast of delectable delights, including succulent oysters, a delicious salmon trio, and savoury confit quail, elevated further with the addition of two specially crafted gin cocktails and two tasting shots from the National Distillery. While live jazz rings out through the Fable’s hallowed dining space, guests will be guided through a fascinating exploration of gin while enjoying delectable fare. Secure a spot here.

From unmissable events to live music in the liveliest of locations, contemporary fare, inventive drinks, and high tea fit for a Queen, set in one of the City’s most stunning heritage buildings, Cooke’s delivers on all fronts — making it the perfect spot to while away a cosy evening this autumn and beyond.

cookesrestaurant.co.nz

Cooke's Restaurant

58-60 Queen Street
Auckland CBD

09 368 9603

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland