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.

Gastronomy

Michelin-starred chef Matt Lambert opens his new Ponsonby restaurant
This long weekend, Ki Māha makes the case that the best holiday is 35 minutes away
The votes are in: These are the finest buns in town, as decided by you

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.

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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

Gastronomy

Michelin-starred chef Matt Lambert opens his new Ponsonby restaurant
This long weekend, Ki Māha makes the case that the best holiday is 35 minutes away
The votes are in: These are the finest buns in town, as decided by you
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.

Gastronomy

Michelin-starred chef Matt Lambert opens his new Ponsonby restaurant
This long weekend, Ki Māha makes the case that the best holiday is 35 minutes away
The votes are in: These are the finest buns in town, as decided by you

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.

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Hyaluronic Acid + Peptides Ceramide Hydra-Plumping Water Cream

Best For: Hydration, firming, plumping

This lightweight cream also has a filler effect, drenching skin in up to 240 hours of hydration. Advanced 5D Hyaluronic Acid penetrates multiple layers for both instant and lasting plumpness, while phytoceramides, peptides, and exosomes reinforce the barrier and support collagen. Skin is left firmer, smoother, and radiantly refreshed.

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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

Gastronomy

Michelin-starred chef Matt Lambert opens his new Ponsonby restaurant
This long weekend, Ki Māha makes the case that the best holiday is 35 minutes away
The votes are in: These are the finest buns in town, as decided by you