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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
New Zealand Fashion Week is once again upon us, and this year is shaping up to be one of the best yet with a renewed vision and format, and a real sense of ambition coming through from all who are involved. While there’s a whole line-up of events that are worthy of your attention, here, we share a handful of the designers whose shows and showcases we’re most looking forward to.
Rebe Healy
The Apartment by Rebe
When & Where: Offsite, Wednesday 27th August
In partnership with Partridge, Rebe is rewriting the fashion week rulebook with The Apartment — a four-day immersive experience that swaps the runway for something far more intimate. Set high above Auckland in a light-filled penthouse at the newly completed 51 Albert Street development, the project distils designer Rebe Healy’s quietly luxurious world into a space that feels part private salon, part gallery, and part home. Here, you’ll discover Rebe’s refined womenswear alongside heirloom jewels by Partridge, collectible art, sculptural furniture, fragrance, and beauty — every detail considered, every element telling a story of contemporary New Zealand luxury.
Programming unfolds through layered moments. A live campaign shoot will unfold in place of a traditional runway, an intimate dinner hosts friends of the brand, and trunk show appointments are available for those wanting to shop the collections firsthand. With its curated blend of fashion, design, and art, The Apartment offers an entirely new way to experience Rebe, grounded in the idea that true luxury is as much about how you live as what you wear.
Harris Tapper is set for a defining moment this August, making its long-awaited debut at New Zealand Fashion Week. Known for its modern tailoring, quiet restraint, and thoughtful approach to design, the brand has spent the past seven years building a loyal following both here and offshore. Now, its first NZFW presentation marks a shift for Harris Tapper, marking a moment of recognition for one of Aotearoa’s most influential labels.
Rather than a high-octane runway, Harris Tapper will present in the intimacy of Blue, echoing the elegance of 1960s couture salons. Guests can expect a presentation that speaks directly to the brand’s ethos and the women they design for — refined, intelligent, and quietly powerful.
For founders Lauren Tapper and Sarah Harris Gould, this debut is a statement of maturity, momentum, and a distinctly New Zealand perspective on global luxury. It’s both a celebration of how far Harris Tapper has come, and the beginning of all that’s yet to unfold.
Show is by invitation only and available to watch via livestream.
Claudia Li, founder of her eponyms brand
Claudia Li
When & Where: Shed 10, Wednesday 27th August
Claudia Li makes her long-awaited return to the runway this August with her NZFW debut — and her first show in three years. Titled A Different Place and Time, the show marks a new chapter for the designer, rooted in the brand’s signature sculptural silhouettes and emotional storytelling, while quietly evolving toward a more intentional, reflective vision.
Founded in New York in 2015, Claudia Li has long been a highlight of NYFW, known for its bold forms, painterly use of colour, and whimsical sensibility. Her work has graced the Met’s In America: A Lexicon of Fashion and been worn by cultural icons from Michelle Obama to Lady Gaga, cementing her as a designer with both global reach and deeply personal resonance.
Now splitting her time between New York and Aotearoa, Li brings her world home with a show that feels both international and intimate — a moment that situates her practice within a new creative landscape while staying true to the poetic spirit that defines her brand.
When & Where: Britomart, Monday 25th — Saturday 30th August
Rory William Docherty brings his distinctive vision to NZFW 2025 with a creative installation in the heart of Britomart. Known for merging the poetic with the practical, Docherty’s work transcends seasons and trends, blending fluid forms, original hand-drawn prints, and time-honoured craftsmanship into garments that feel both familiar and aspirational.
This installation offers a window into his process, where sketches become sculptural textiles and genderless, seasonless pieces are crafted from silks, Italian wools, Japanese suiting, and more. The result is thoughtful, enduring, and deeply expressive clothing, designed for true individuals.
Open to the public from Monday to Saturday.
Yu Mei founder Jessie Wong
Yu Mei
When & Where: Offsite, Tuesday 26th August
This NZFW, Yu Mei steps off the runway and into conversation with Matters of Material — a live discussion on the power of provenance in design. Founder Jessie Wong will be joined by Dahlia Ghani and Isaac Te Awa in a conversation moderated by Australian Fashion Editor & Commentator, Jonah Waterhouse, which explores how material choices shape culture, craft, and sustainability, set against the backdrop of Yu Mei’s new Leather ’25 collection.
Known for its utilitarian leather goods and commitment to regenerative design, Yu Mei has built an international following for bags that balance practicality with understated luxury. At the heart of it all is South Island Deer Nappa, prized for its softness, strength, and circular origins — a material that speaks to the brand’s belief in responsibility as much as refinement.
Sarah Hapgood, Managing Director & Eloise Shanahan, Co-Founder & Creative Director of Sonnie
Sonnie
When & Where: Shed 10, Saturday 30th August
Covetable kids’ label Sonnie is bringing a whole new kind of energy to New Zealand Fashion Week 2025 with a debut that is set to redefine the runway. Teaming up with youth dance company Neverland Studios, the Auckland-based childrenswear brand will transform Shed 10 into a stage buzzing with the vibrant energy the label has become known for.
Dancers aged three to eleven will showcase Sonnie’s Spring/Summer 2025 collection through a series of vignettes capturing the spirit of everyday Kiwi kids — clothes designed for real life, brought to life in motion. Known for its focus on organic fabrics, longevity, and pared-back yet aspirational design, Sonnie’s ethos of quality with attitude is set to come to life at this one-of-a-kind showcase.
Spring has sprung, and so has a feast of flavours at the Savor Food Festival. For a limited time, select Savor restaurants are offering $35 lunches and $55 dinners, inviting diners to rediscover familiar favourites and indulge in a few exciting new creations. From the rustic charm of Bivacco to the refined elegance of Azabu, there’s a menu to match every craving.
Offering: Two courses Available: Monday — Friday, 11am until 3.30pm Price: $35
Share sourdough with local butter, mushroom arancini, and tuna crudo, then choose between pipe rigate, char-grilled snapper, or roasted lamb rump. Perfect for a light midday escape or a quick indulgence in spring flavours. Book lunch here.
Dinner
Offering: Two courses Available: Monday — Thursday & Sunday, from 4pm Price: $55
Start with cured meats, stracciatella, and tuna crudo before choosing a main of pasta, snapper, or lamb rump. Finish with optional sides and oysters (available to add on) for a truly indulgent Italian experience. Book dinner here.
Offering: Two courses Available: Monday — Sunday, 11am until 3pm Price: $35
In Britomart’s Ortolanta’s charming courtyard, enjoy ricotta gnocchi, braised lamb pappardelle, or chicken cotolette, finished with tiramisu, chocolate crémeux, or vanilla panna cotta. Book lunch here.
Dinner
Offering: Three courses Available: Tuesday — Saturday, from 5pm Price: $55
Three courses bring stracciatella, market fish crudo, or duck liver parfait, followed by gnocchi, pappardelle, or cotolette, with the same luscious desserts to round out the meal. Book dinner here.
Offering: Two courses Available: Monday — Friday, 12pm until 4pm Price: $35
Start with house-made focaccia, then spaghetti meatballs, Tuscan chicken, or truffle risotto, paired with the NSP green salad on the side. Book lunch here.
Dinner
Offering: Four courses Available: Monday — Sunday, from 5pm Price: $55
Expand the indulgence with calamari fritti, tuna crudo, warm beetroot and orange salad, followed by secondi of your choice, and seasonal sorbet to finish. Book dinner here.
Bento boxes with either ginger and soy braised pork or sashimi, served with the likes of tempura, gyoza, miso soup, salad, and pickles. Book lunch here.
Dinner
Offering: Three courses Available: Monday — Friday & Sunday, from 5pm Price: $55
Three-course set menu with udon, and your choice of omakase sashimi or beef tataki, paired with chicken karaage, miso chicken, miso warehou, or garlic and black pepper tofu. Book dinner here.
Bento boxes with pork belly croquette, chirashi sashimi, or ginger miso chicken, complemented by omakase hosomaki, gyoza, miso soup, pickles, salad, and edamame. Book lunch at Ponsonby here or Mission Bay here.
Dinner
Offering: Three courses Available:Ponsonby: Monday — Thursday & Sunday, from 5pm | Mission Bay: Wednesday — Friday & Sunday, from 5pm Price: $55
A three-course journey of Japanese flavours, from edamame, miso and pickles to beef tataki and salmon & prawn maki, and your choice of miso-glazed salmon, ginger miso chicken, or agedashi tofu, all served with rice. Book dinner at Ponsonby here or Mission Bay here.
AJP Studio founder Anna Miles is known for her refined, form-focused approach to Pilates — one that delivers both burn and balance. As she opens the doors to her first dedicated studio on Jervois Road in Herne Bay, she shares what we can expect to discover in the new space, and what makes her sessions stand out.
Tell us about your new studio, and how it reflects your wider ethos or philosophy as a movement coach.
I have dreamt about an AJP Studio for years. This is my dream location and my dream fit out. The space is light, elevated, and sophisticated and is truly an extension of our home. My hope is that everyone who comes to Anna Jane Pilates feels welcome, inspired, and appreciated (with an AJP burn included!).
What benefits do your clients typically experience from your practice? Is there anything specific to your approach that differs from other trainers?
An AJP class supports you physically, mentally, and emotionally. Anna Jane Pilates helps you tone, build strength, and improve mobility and flexibility, but also provides amazing mental and emotional benefits. The difference with an AJP class is the tempo and control I require from my clients. The burn is more intense, the shaking is longer, the fatigue is stronger, and my focus for every single class is purely on form.
Anna Jane Miles
Why does spring feel like a particularly powerful time to commit (or recommit) toPilates?
Spring is a shift in energy for everyone, and many of us decide to prioritise our wellness at this time of year. The amazing thing about Pilates is it’s for everyone. Whether you want to enhance your posture and agility, support your postpartum recovery, feel your best in a swimsuit, or improve your golf swing, Pilates is amazing for everybody, at every age. Spring is the perfect time to commit to regular Pilates as I find most clients see noticeable improvements after a month of regular classes. So by summer you should be feeling your best.
What sets your one-on-one sessions apart from a group class experience? What are the benefits of both?
I truly love both, which is why I have always taught private and group Pilates. A private class allows you to have undivided attention from your instructor and you tend to progress faster. However, a small Pilates group class with an experienced instructor is a perfect solution for those that don’t want to pay private fees, but still want the attention to detail and form and expertise that Pilates requires. The energy in a group class is always super fun and uplifting too.
Can you walk us through what a typical session with you looks like, and how itevolves over time?
AJP classes are 45 minutes, with only nine reformers in the class, and the time truly does fly by. A typical class consists of a warm up, glutes, inner thighs, upper body and lots of core! I’m known for being incredibly particular about form and technique, and it’s something I’m very passionate about.
What’s your approach to tailoring sessions — how do you meet clients where they are physically, energetically, or emotionally?
Honestly, I love private Pilates because of the amazing connections you make with people. I have been beyond lucky to have the most beautiful group of private clients over the last three years. Having said that, many of my group clients have been with me for 5+ years and I will always personalise their classes to meet them where they are at. Sometimes clients will need more support, but more often than not, my clients need to be pushed, challenged, and encouraged to get to the next level of fatigue that achieves amazing results.
What are the most noticeable shifts you see in clients who commit to a regular practice?
Twice a week you feel a difference. Three times a week you see a difference. Of course wellness is nutrition, sleep, stress management, and much more, but most of my clients do Pilates 2-4 times a week and the results show.
Find the Anna Jane Pilates studio at 171 Jervois Road, Herne Bay, Auckland.
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