This luxurious home in Sydney’s Northern Beaches proves the case for custom-made furniture and art

In Sydney’s Northern Beaches lies Pavilion House by Nina Maya, a sleek bungalow that capitalises on its surroundings while showcasing an impressive collection of custom-made furniture and art to offer the ultimate escape from city life.

With the entire design realm at your fingertips, creating a home that answers your personal needs could seem like an insurmountable task. But this was not the case for Nina Maya, the design doyenne behind Nina Maya Interiors, who, upon acquiring a single-storey pavilion house in Avalon, on Sydney’s Northern Beaches, set out to transform it into a breathtaking beach retreat that captures the essence of her design philosophy. The interior of the house exudes a sense of minimalism, relaxed sleekness and neutrality, providing the perfect canvas to showcase the meticulously-crafted custom lighting, furniture and artworks.

Nina Maya Pavillion House

Being both the designer and client, Maya had the freedom to transform the simple existing structure into her dream beach house. Every detail of the address, from the initial design concept to the commissioned pieces, was thoughtfully curated to create an utterly serene home. The result is a haven of tranquillity that not only reflects Maya’s unique design approach but also highlights the exceptional talents of the collaborators involved in the project.

“The kitchen joinery seamlessly merges with the walls, creating a minimalist backdrop that allows the exquisite Brescia green marble kitchen island and benchtops to take centre stage.”

Nina Maya Pavillion House

Maya’s personal design philosophy is evident throughout the interior, which emphasises clean lines and a harmonious material palette, where detail is purposeful and poised. The walls, ceilings and living room floor are adorned with a velvety-textured micro-cement coating that delicately shimmers when bathed in light. The kitchen joinery seamlessly merges with the walls, creating a minimalist backdrop that allows the exquisite, Brescia green marble kitchen island and benchtops to take centre stage.

Nina Maya Pavillion House

Yet it is the curated selection of distinctive artworks that add a touch of individuality and charm to the house. The dining room is graced by the mesmerising ‘Infinity Works’ light, a creation by artist Max Patté, while the kitchen features a playful resin form crafted by local artist Tan Arlidge. Each piece of furniture, lighting and artwork was custom-designed or commissioned exclusively for the house, showcasing Nina Maya Interiors’ unwavering commitment to delivering truly exceptional and unique pieces (and the designer’s incredible Rolodex of contacts). The furniture boasts rounded and voluminous forms, while the lighting fixtures, fastidiously crafted by Canadian designer Randy Zieber, are adorned with luxurious materials such as alabaster, marble and bronze.

“Maya’s personal design philosophy is evident throughout the interior, which emphasises clean lines and a harmonious material palette, where detail is purposeful and poised.”

Outside, the house is surrounded by a multi-faceted space that includes a pavilion with an outdoor bathroom, an inviting alfresco dining area, a circular fire pit and a lush garden with majestic gum trees and swaying palm trees. These sanctuaries seamlessly blend with the interior design, offering residents a luxurious extension to immerse themselves in the coastal landscape.

Nina Maya Pavillion House

Nina Maya Pavillion House

The Pavilion House perfectly complements Maya’s recent project, The Glasshouse in Paddington, serving as a testament to the designer’s ability to create bespoke designs, unparalleled craftsmanship, and extraordinary living experiences in both coastal and urban settings. It is an approach that sees her design vision continue to redefine the essence of luxury living, with an unwavering dedication to creating exceptional spaces that are a true reflection of her clients’ desires and aspirations.

Architecture Maya Sternberg Architects
Interior Design Nina Maya Interiors
Photography Felix Forest

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Meet Bar Beluga — the cute bar at the centre of Ponsonby’s new hospitality precinct, Rose Alley

While the Three Lamps quarter has received a much-needed revival of late, the southern end of Ponsonby Road (and edging into Grey Lynn, really) has been crying out for a bit of attention. This month, it comes in the form of Rose Alley, a cute new food and drink precinct, where its cornerstone establishment, Bar Beluga, offers everything we’re seeking in a new watering hole.

Bar Beluga is the brainchild of Patrick Dillon, having most recently finished up an eight-year Beverage Manager tenure at Savor Group to embark on this vision. In Bar Beluga, he wanted to create a place that was friendly and down to earth. The Bar Beluga drinks menu is a concise edit of Dillon’s favourite wines and local craft beers (which we’re told will be everchanging), and the cocktail menu is small but mighty (boasting only concoctions at a time), where innovation reigns supreme.

Right: School Camp Cocktail.

Here the vibe was always to be approachable and a touch nostalgic. So much so that Dillion’s marinated goats’ cheese is served with Meal Mates, and one of the bar’s signature cocktails (aptly named School Camp) features Raro foam set atop ample measures of rum. The latter is on offer alongside bonafide classics, like a dirty martini (one the best we’ve ever tried). Other delicious additions to the snack menu include a warmed Daily Bread sourdough with herb butter and the charcuterie tray, which features fresh deli cuts sourced from locally-produced L’Authentique.

Left: Goats’ Cheese and Meal Mates.

And while the bar is relaxed and casual, with pared-back furnishings, plants everywhere, and a glass ceiling through which the colours of sundown stream through, Dillon tells me that the vision, come warmer days, is to have DJs on Fridays and Saturday evenings — a notion that lends itself to the covered-courtyard style space.

Bar Beluga comprises just one of a few select tenancies in the just-opened Rose Alley, an address that was formerly The Vodka Room. Gutted and refurnished entirely, the space currently houses Pizza Monkey and bubble tea destination TwenteaWe’ve also heard that soon the spot will open a Spanish tapas-style food truck, a small cafe and a gallery space. The intention, as Dillon explains, is for guests to flow freely through the spaces; maybe grabbing a slice of pizza and having it with a cold beer in Bar Beluga — a nice community-like feel, we think.

For now, the bar will open Wednesday through Saturday, from 3pm until late, making it the perfect new destination for some end-of-week knock-offs.

Bar Beluga

Rose Alley,
5 Rose Road,
Grey Lynn, Auckland

www.instagram.com/barbelugabar

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We’ve found the perfect product to elevate your morning deep cleanse routine

Achieving radiant skin is the dream of many, but it can be a challenge. After all, our skin is constantly exposed to pollution, dirt and makeup, which can build up and clog pores, leading to breakouts and other skin problems.

That’s where deep cleansing comes in. Deep cleansers are designed to penetrate deeper into the skin than regular cleansers, removing all the impurities that can cause your skin to look dull and congested. But not all deep cleansers are created equal. If you want to achieve radiant skin, you need to use a deep cleanser formulated for your specific skin type.

For example, if you have oily or acne-prone skin, you’ll need an non-comedogenic deep cleanser. This means that the cleanser will not clog your pores and will help to prevent breakouts. But this doesn’t mean the cleanser needs to be oil-free, as sometimes certain oils can be beneficial for the skin too. If you have dry or sensitive skin, you’ll need a deep cleanser that is hydrating and gentle. This will help to remove impurities without stripping your skin of its natural oils.

But on rare occasions, you can find a cleanser that addresses every skin’s need, like the Sothys Morning Cleanser, a foundational skincare product that forms the basis of our daily regimes. The gentle daily enzyme cleanser, designed to wash away the night’s impurities, is formulated with soothing chamomile (a half-strength alternative to the brand’s coveted Desquacrem cleanser) — designed to target superficial clogging in drier or delicate skin types, as well as nourish sensitive skin types.

Morning Cleanser from Sothys

Just important as the product is the ritual. A deep cleanser should form the basis of your morning routine. While there have been trends of late that encourage us to move away from over-cleansing and, at times, ditching the morning cleanse altogether, our ever-busy lifestyles, use of daily makeup (in most instances) and use of overnight products are the reason such an effective deep cleanse is essential so early in the day.

Designed to soften the skin with simple, uncomplicated use (simply emulsify in your fingers, allow to penetrate damp skin for three minutes, and rinse), it’s the kind of product that easily folds into your daily routine and allows you to deep cleanse your skin with ease.

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Why these simple, chic chains might just be the missing link in your accessory wardrobe

A chain is a minimalist’s go-to accessory, partly because of its simple aesthetic but also because of its potential for layering. The best chains are the ones that not only make a subtle statement but that one can wear over and over again. From chunky, circular loops to subtle, asymmetrical shapes, these chic chains are the perfect foundation on which to build the rest of your accessory collection. Don’t be afraid to mix styles and metals (the more the merrier). Shop our favourites here.

Chain necklace edit
Elsa Peretti Aegean Toggle Necklace from Tiffany & Co.
Chain necklace edit
Link to Love chain necklace from Gucci
Chain necklace edit
B.ZERO1 necklace from Bulgari
Chain necklace edit
FopÉ Panorama Necklace
from Partridge
Chain necklace edit
Ole LyngGaard Love Collier necklace from Partridge
Chain necklace edit
Clash De Cartier Necklace from Cartier
Chain necklace edit
Empreinte Transformable Sautoir from Louis Vuitton
Chain necklace edit
Vintage Alhambra necklace from Van Cleef & Arpels
Chain necklace edit
Eternal Gold necklace from Prada

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This beer-battered eggplant bao recipe is guaranteed to impress any dinner guest

A feast for the eyes as well as the stomach, these beer-battered eggplant bao buns hit all the right flavour notes every time. Fresh and umami, soft and crunchy, tangy and creamy, they’re a moreish meal for any night of the week — no meat required. Amelia Ferrier of Melie’s Kitchen shares her recipe below.

Melie’s Kitchen Crispy 5-Spice Eggplant Bao Buns with Peanut Chilli Mayo, Hoisin & Pickled Radish

Makes 8 to 10 buns


Ingredients


Peanut Chilli Mayo
1/4 cup mayonnaise (I used Best Foods, Kewpie would be even better)
1 Tbsp smooth peanut butter
1 tsp sriracha chilli sauce (add more to taste)
1/2 tsp soy sauce
1/2 tsp maple syrup or honey
1 tsp chilli oil (optional)

Pickled Radish
4-5 radishes, thinly sliced into rounds
Pinch of sugar
Pinch of salt
2 Tbsp rice wine vinegar

Crispy Eggplant
2 medium eggplants
Salt for seasoning
4 cup Fogdog beer batter mix
About 3/4 cup beer
1/2 tsp Chinese 5-spice
Canola oil, for frying (about 1 litre)
4 Tbsp Lee Kum Kee hoisin sauce (plus extra to serve)

To serve
8-10 bao buns
1 cucumber, peeled into ribbons
Coriander, spring onion & toasted sesame seeds

Method

Make chilli peanut mayo
1. Combine all peanut chilli mayo ingredients together in a bowl and set aside to serve.

Make pickled radish & prep garnishes
1. Thinly slice radish and toss in a bowl with rice vinegar and a big pinch of sugar and salt. Set aside to serve. 
2. Peel the cucumber into ribbons and thinly slice the spring onion. Set aside to serve. 

Prep & cook eggplant
1. Cut eggplants in half lengthwise, then cut into half-moons roughly 1cm thick. Add to a large heat-proof bowl and season well with salt. Cover the bowl with a plate. Microwave on high in 2-minute intervals, giving the eggplant a toss after each interval, for 5-6 minutes in total. The eggplant should be softened, but not completely tender (it will finish cooking when fried). 
2. Combine Fogdog beer batter mix, beer and Chinese 5-spice together in a medium bowl with a pinch of salt. The batter should be quite runny, similar to the consistency of double cream. You may need to add a little more beer, 1 Tbsp at a time, to get the right consistency. 
3. Heat canola oil in a large frying pan with high sides on medium-high heat (the oil should be about 2cm high, I used about 4 cups). Test the oil is hot enough by drizzling in a little bit of the batter — if it bubbles up immediately, it should be ready to go. 
4. Working in batches, toss eggplant pieces in the batter then fry in the oil for about 1 minute each side, until golden (I did mine in about 3 batches). Adjust the heat as needed while frying. It should be quite hot so the batter cooks in about 2 minutes — if the oil is not hot enough, they will take longer to cook and soak up more oil. 
5. Transfer fried eggplant to a wire cooling rack between batches. This will allow any excess oil to drip off, and also prevents them from steaming and losing their crispiness. 
6. Just before serving, add fried eggplant to a large bowl, drizzle over hoisin sauce and toss gently to coat. 
7. Steam bao buns according to packet instructions. I heat mine in the microwave, you only need about 30 seconds for one bun (unless they are frozen). 

Serve the bao buns spread with peanut chilli mayo and a little extra hoisin sauce. Top with eggplant, cucumber, pickled radish, spring onion and coriander. Sprinkle with sesame seeds, if desired. 

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Pick up your next slice from Pizza Monkey — Ponsonby’s tasty new by-the-slice pizzeria

There is nothing in this world so simple and so satisfying as a slice of perfectly-made pizza. From the chewy crust to the plethora of topping options and of course, the generous helpings of cheese that bring everything together, a slice of pizza can sometimes feel like it will solve anything. And now, there’s a cute new pizzeria in town that, from its woodfired bases to its hearty, flavoursome toppings, is set to satisfy all of our pizza cravings. Meet Pizza Monkey.

Located in Rose Alley (the newly-opened food and drink space in Grey Lynn) Pizza Monkey was started by Nikhil Satam who honed his hospitality expertise over years in renowned kitchens and venues around the world, and who wanted to start something that reimagined a traditional culinary art through a more innovative, modern lens. Pizza was the perfect vehicle.

At Pizza Monkey, as Satam explains, “our philosophy revolves around blending the finest elements of tradition and modernity,” which results in pizzas that feel classic and delicious but that also offer something a little different. Harnessing fresh, premium ingredients, the Pizza Monkey pizzas are made with mouth-watering fior di latte cheese (a semi-soft Italian mozzarella) and cooked in a purpose-made pizza oven, powered by Manuka wood to infuse every pizza with appealing smokiness.

In terms of toppings, the offering is vast and varied. Immediate standouts include the Miso Mushroom pizza and the Three Cheese Truffle pizza, the former of which is made with creamed kale, charred onions and mushrooms topped with delicious miso cream, the latter of which comprises white sauce, ricotta, parmesan, fior di latte and truffle cream and topped with housemade chimichurri. The pizzas here are able to be ordered as a whole pie, to share with friends, or by the slice, if you just want to pop in for a quick bite or sample more than one iteration.

Alongside the pizzas, Pizza Monkey also offers a range of satiating sides including thick-cut fries with paprika salt and garlic aioli, jalapeño bites with sriracha sauce and pesto and pea arancini balls.

From its cute fit-out to its very delicious pizza toppings, Pizza Monkey is the perfect place to pop into to satisfy any and all pizza cravings. And given its Rose Alley location, surrounded by a variety of other food and drink vendors (with more still to come) this pizzeria sits at the heart of what is fast becoming a bustling new hub of hospitality.

Rose Alley
5 Rose Road
Grey Lynn

021 0246 8616

www.instagram.com/pizzamonkeyponsonby/

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Right: Steak topped with grilled crayfish
Right: Free range chicken breast

Auckland’s most popular steakhouse gets a refresh perfect for cold winter nights ahead

During the long, drizzly Auckland winter, nothing is quite as appealing as cosying up in front of an open fire and tucking into a satiating steak. Because really, is there anything more seasonally appropriate? Well, it just so happens that our favourite place to do just that (Jervois Steak House, of course), has recently undergone an interior and menu refresh that is giving us every reason to book a table immediately.

The understated but undeniably chic new fit-out blends rustic elements from Jervois Steak House’s original design with a contemporary palette of warm colours alongside fresh fixtures and furnishings (including some very comfortable, plush leather dining chairs, perfect for sinking into over a delicious meal). A glow-up that honours the spirit of the heritage building but still delivers the cosy dining experience JSH’s die-hard fans know and love and reflects the premium quality of the food being served, this timely facelift has cemented Jervois Steak House as exactly the kind of place you want to while away wintry nights. Even better when you can secure the coveted table by the restaurant’s open fire.

Left: Pan-fried market fish Right: Burrata

Alongside the interior refresh is a new, refined menu where a variety of impeccable cuts of steak take centre stage. Several new, seasonal dishes have been added, including entrees like chicken liver parfait and grilled crayfish with lemon butter and mains like handmade gnocchi and pan-fried market fish (good enough to tempt even the most enthusiastic carnivores away from their go-to order). That said, customers now also have the option of topping any steak with a grilled half-crayfish in a luxurious take on the classic surf ‘n’ turf. There is also a line-up of new desserts, including brûleed coconut rice pudding and Manjari chocolate torte with caramelised white chocolate ganache.

From its refreshed but still familiar interior to its reimagined menu and cosy atmosphere, Jervois Steak House is offering the ultimate escape from this inclement weather and is a reminder of why the winter season really isn’t all that bad. So gather some friends or lock in a date night, and make your next booking here.

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Between scalp spas and hydrating essences, here’s how we’re embracing Japanese beauty trends

The Japanese have long been known for their love of wabi-sabi interiors, but the concept of yūgen (profound grace and subtlety) is present in all aspects of their lives, including wellbeing and skincare. Now, this philosophy is starting to seep into the mainstream, encouraging us all to embrace a slower pace and more holistic approach, grounded in Zen principles.

The Japanese have always had a deep appreciation for the beauty of imperfection, impermanence and simplicity — and this philosophy, known as wabi-sabi, has stood the test of time. Drawing from traditional Zen teachings, wabi-sabi places a premium on mindfulness, respect for nature and inner harmony. And in a world that moves at breakneck speed, these principles have become all the more essential. From lifestyle to health and beauty, the wabi-sabi ethos encourages us to slow down, savour the moment, and find joy in life’s simplest pleasures. In embracing this more mindful approach to living, we may just find the peace and contentment we’ve been searching for all along.

“Japanese skincare feels like a welcome antidote — one that sees the industry returning to a slower, more considered pace”.

Perhaps one of the best ways to apply this philosophy in our lives (and an area in which it is increasingly called for) is our beauty routines. It encourages us to slow down our skincare, and focus on holistic treatments that leave us with a more well-rounded understanding of what it means to be well. Here, we delve into some simple but central Japanese skincare principles to fold into your everyday regime. Your skin and sense of wellbeing will thank you for it.

Skincare Spotlight: Hydration

When considering the simple addition of new products, rather than reinventing the wheel, essences are the best place to start. Likened to a toner, these products embed an additional hydration-delivering step into your daily skin routine that gives a serious glow. With similar benefits to a serum, an essence has a lower molecular weight than a moisturiser and will (when formulated correctly) penetrate the skin more deeply. Hailey Bieber, for instance, is one prominent voice in beauty that sings the praises of this in her routine, while Japanese beauty influencers like model Kiko Mizuhara regard it as essential, especially when travelling. Add this step into your routine daily and you will quickly notice the difference. Some essences that we have been trying and loving at the moment include Tatcha’s The Essence and SK-II’s The Facial Treatment Pitera Essence, for an additional, luxurious step. 

Kiko Mizuhara

Haircare Spotlight: Scalp

The Japanese scalp spa is a luxurious, multi-step hair ritual that currently has the beauty industry captive. It involves a combination of scalp massage, deep cleansing and conditioning treatments that work together to promote healthy hair growth and improve scalp health. By exfoliating the scalp and stimulating blood flow to the hair follicles, the scalp spa can help revitalise even the most lacklustre hair, leaving it looking and feeling thick, soft and full of life. It’s a little known fact that the skin on your scalp ages six times faster than that on your face, and as we’ve recently discovered, the health of your scalp impacts the health of your hair.

These treatments, undertaken in speciality salons, start by examining your scalp. This puts factors like oil production, blocked follicles, dryness and product buildup under the microscope, so your therapist can tailor your treatment. From here, rigorous scrubbing and invigorating steam treatments begin, matched with ritualistic water baths and all-round pampering for the head. Unblocking the pores is great for hair health, and with an added blow dry, it’s the kind of treatment that will instantly transform your locks. If you want to try it in Auckland, Morgan & Morgan offers the full service from its salon in Takapuna, and the Chloe Zara Scalp Facial at M11 offers a similarly nourishing and enriching ritual.

Japanese skincare feels like a welcome antidote to the busyness and pressure of our daily lives — one that is encouraging the industry to return to a slower, more considered pace. About time, I think.

Shop Essential Essences


Japanese Skincare
tatcha The Essence from Mecca
TATA HARPER Hydrating Essence from Sephora
Japanese Skincare
Augustinus Bader The Essence from Spring Store
Sk-II Facial Essence from Strawberrynet
mutha Cell Rejuvenating Essence from Ssense
Japanese Skincare
LA MER Genaissance De La Mer from Smith + Caughey’s

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Broke Boy Taco at Neil Cafe
Taste of Sidart Menu

From culinary workshops to tasty pop-ups this is everything to have on your August dining agenda

August is serving up a range of one-off lunches and dinners, delicious pop-ups, burger nights, fresh menus, cute new openings and more. So whether you’re an enthusiastic foodie, or are simply wanting to switch up your routine, look no further than our comprehensive August dining guide below.

Lebanese Grocer Chicken & Toum Night

Currently open limited hours, with its cult-followed culinary offering only available until sold out, we still can’t get enough of Elie Assaf’s Lebanese Grocer. Here, the chef serves food authentic to his native Lebanon, with a mouthwatering menu and ever-changing specials, including Chicken & Toum nights, which the restaurant’s most loyal followers will likely have tried. With the next one hosted this Thursday, the chef will take care of dinner with whole and half-roast chickens available to takeaway. More info here.
Thursday the 3rd of August, from 5pm.

Taste of Sidart Menu

Taste of Sidart Menu

For those seeking a shorter format but no less luxurious dining experience, Sidart has introduced a four-course Taste of Sidart menu to see you through the winter months. We’ve been told that the menu changes daily depending on the availability of produce but expect finely-crafted dishes showcasing a portion of what can be experienced with Sidart’s three main tasting menus. This comes alongside a non-alcoholic pairing menu for those who may want to carry July’s virtuous habits on a while longer. Reservations and further information can be found here.

Left: Bread & Butter Sourdough Right: Broke Boy Taco’s famous birria

Broke Boy Taco at Neil Cafe

Having gained some serious street cred since his Ponsonby Road residency began, Sean Yarborough’s Broke Boy Taco has since asserted itself as the tortilla to have in the City. This month, you’ll find him outside his usual confines at Te Atatū Peninsula’s Neil Cafe for one night only. Expect the usual classics (including the famous birria) and hopefully some tasty surprises. Click here for all the details.
Sunday the 13th of August, from 5pm.

Bread & Butter Sourdough Classes

Founder of this iconic Auckland bakery, Isabel Pasch, who opened Bread & Butter in 2013, is celebrating its 10-year milestone with a series of organic sourdough masterclasses beginning this month. The classes started in 2016 but had lapsed due to staff shortages, but with a full team now on board, the new series of classes will take place at Bread & Butter Café every Wednesday evening from the 9th of August until the 27th of September. Each class promises to teach enthusiasts a simple yet versatile recipe to elevate their loaves, rolls, pizzas and cakes. Bookings are essential and can be made here.
Classes weekly from Wednesday the 9th of August, 5pm until 8pm.

Left: Go Ramen Right: Fankery’s Chinese-style Cheesecakes

Fankery at Hello Beasty

A fortuitous collaboration has emerged as part of Hello Beasty’s Restaurant Month offering, which sees Fankery (Cathy Fan’s fantastic Chinese-style cheesecakes) served as part of the five-course menu all August. These cheesecakes are mochi stuffed, which lends them a distinctly pillowy texture, and boast brownie bases and burnt basque toppings. Seriously delicious; we’ll be back for seconds… and probably thirds. More information here.

Go Ramen

Down an unassuming back alley in the CBD, Go Ramen is a tasty spot that has recently opened, serving what might be one of the most authentic noodle bowls in Auckland. The food here speaks to ‘the true essence of Japanese cuisine’, and those who’ve tried it already will attest to this. The noodles are all housemade, and the toppings are virtuous enough to make this feel like true soul food.

WoodSpirit at The Beer Spot Whangaparāoa

One of the new players on the pop-up circuit, WoodSpirit is swiftly finding a loyal following for its delicious, woodfired Turkish food. The early days of this month see it making an appearance at Whangaparāoa’s The Beer Spot for those who find themselves in the northern reaches. You’ll also find them at Neil Cafe later in the month and at their permanent Papakura home in Broadway Food Hall.
Serving daily, midday until late.

Domo Bakery

Domo Bakery

Late last month, this cute little bakery opened on Hurstmere Road, and alongside serving eightthirty coffee (one of the best brews on the block), Domo’s speciality is its showstopping menu of stuffed croissants. Self-professed croissant enthusiasts, these guys show dedication to pushing the traditional pastry beyond its bounds. Pastries come regular-sized or sometimes cubed-shaped, stuffed with fillings like matcha (which sells like hotcakes), rose, yuzu and cream cheese, and sometimes even topped with lemon meringue — the perfect, post-beach walk fuel.

Auckland Restaurant Month

Auckland’s Restaurant Month really needs no introduction. Every August, dressed for the occasion, the restaurants within the inner city all celebrate via limited-edition, prix-fixe menus, exclusive dining events and chef’s table events to celebrate our rich cultural dining landscapes. If you’re yet to take a close look at the extensive lineup, we’d recommend doing so here, but a few that we’re looking forward to include Culprit’s four-course Kiwiana menu, MoVida’s four-course dinner and Bonfire at Esther.

Megan May’s Feel Good Plant-Based Curries and Dosa

Megan May’s Feel Good Plant-Based Curries and Dosa at Homeland

Known for Summer Street institution, Little Bird Organics, Megan May will this month lead a workshop at Peter Gordon’s food embassy. This Homeland cooking class invites its students to the ultimate comfort food experience, where you will spend an evening learning how to make wholefoods curries, dosa (a delicious fermented lentil crepe) and chutneys to match. It speaks to the larger food philosophy of Little Bird too, where these soul-warming foods can be nourishing, too. Spots are limited, book here with haste.
Thursday the 10th of August, 5.30pm until 7.30pm.

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From left: Louis Vuitton Fall 23, Givenchy Fall 23, Saint Laurent Fall 23

How to power dress: Meet the timeless, tailored pieces giving our looks a competitive edge

Nothing says ‘power dressing’ like a tailored suit. Offering the perfect balance of fierce femininity, tempered by a strong masculine silhouette, the power suit is a must-have for any wardrobe. This season, the waists are small, the trousers pleated, the shoulders wide and the breasts better doubled.

Double-Breasted blazer from Saint Laurent
Givenchy Cape jacket from Faradays
Houndstooth Double-breasted Jacket from Alexander McQueen
Yuna Oversized Suit Blazer from Sandro
Valletta Tuxedo Jacket from Dadelszen
THE ROW Wool vest from Net-a-Porter
Flared Miniskirt from Christian Dior
Campbell Vest from Dadelszen
Matteau Relaxed Tailored Trouser from Muse
Single-breasted jacket from Prada
Alexandre Vauthier
Pleated Wide Leg Trousers from Faradays
The Row Flash Pleated Shorts from Moda Operandi

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