Undoubtedly our most trusted of accessories, sunglasses will help you stay cool as the season changes. We recommend skipping fickle trends and finding frames that are the most flattering for you. From chicly proportioned cat-eyes to curvaceous aviators and shield-like shades, it’s time to meet your match.
Clockwise: Celine Cat-eye acetate sunglasses from Parker & Co., Side Cat-Eye Acetate sunglasses from Balenciaga, Christian Dior Signature cat-eye sunglasses from Parker & Co., Garrett Leight Juvee sunglasses from Parker & Co.
This vintage, angular shape has had many modern makeovers. An artful combination of curves and lines will find a balance on your features.
Clockwise: Stella McCartney Aviator-style gold-tone sunglasses from Net-A-Porter, Cutler And Gross1394 Black sunglasses from Parker & Co., Victoria Beckham Brow Aviator sunglasses from Parker & Co., Christian DiorDiorSignature aviator sunglasses from Parker & Co.
A classic style that can suit every face shape, the Aviator is a first-class design. Land the right look with contrasting frames and lenses.
Clockwise: Brooke sunglasses from Burberry, Christian Dior DiorSignature oversized sunglasses from Parker & Co., Low nose bridge fit rectangular sunglasses from Gucci, Victoria Beckham VB629s sunglasses from Parker & Co.
Epic optical proportions are stronger than ever this season. Mix things up with either colourful transparent lenses or dramatic shaded ones. And remember, big is always better.
A common addition to your morning coffee, the base for smoothies, vegan ice cream and even beauty products, oat milk is staking its claim everywhere. And while in New Zealand, there’s no denying that our love for dairy runs deep, an increasing number of people are opting for oat milk as a plant-based alternative.
Auckland-based entrepreneur Morgan Maw founded Boring, the country’s first 100 percent New Zealand-made oat milk to be sold on supermarket shelves. According to her, the uptake so far (which has been “overwhelmingly good”) is just a drop in the creamy ocean of potential for the beverage category. “I want New Zealand to become as synonymous with oat milk as we are with dairy,” she says. “We have good land and incredible scientists, and I think we have an opportunity to be a leader in this plant-based space.”
Boring was launched on the 19th of August, 2021, two days after Auckland was plunged into its longest lockdown to date. The timing, however, hasn’t hindered the brand’s success; now stocked in supermarkets and cafés nationwide, the response has been so ardent that the company experienced supply shortages after selling more than double their expectations.
While there are several oat milk brands to be found on shelves, none are both grown and manufactured here. Boring’s grain comes from Otago-based oat processor Harraways, and is then processed by Hawke’s Bay juice company The Apple Press. It is packaged in recyclable PET plastic bottles rather than Tetra Pak and, crucially, can be stored at room temperature before opening, which reduces waste and expands its shelf life.
Also crucial, is that it’s deliciously creamy and thick enough to ensure it’s a versatile accompaniment that doesn’t split when frothed for coffee or poured into tea. As for the Boring branding, Maw worked with Kelvin Soh of DDMMYY agency to create an identity that would stand apart from the rest. Eschewing cutesy cartoons and cliché images, the name is a nod to the fact that milk shouldn’t be the extrovert of the meal or beverage — it should be the trusty backup singer, not the lead.
Maw has long cultivated a love for oats and, more broadly, sustainable growing and farming practices. Having grown up in New Plymouth, she would help out on her Aunt’s dairy farm, doing riparian planting along the waterways to prevent run-off. “That sparked my interest in, and appreciation for, farmers and growers, and having a good understanding for what they do and how much they love the land,” she says.
Moving to Wellington to do a business course at Victoria University, Maw got a job in Coffee Supreme’s roastery. “That was when I really started to learn about a small business that could have a great impact — a business that creates a really good community. I knew that one day, that’s what I wanted to create.”
It was during a stint living in Scotland that Maw started noticing the widespread use of oats in the U.K., and recognized that Aotearoa could embrace this clever crop. “We grow oats super well in New Zealand. They’re such a sustainable grain, they’re good for you — why can’t we be using them for things other than just porridge and cereal?”
Back here, she founded and ran oatcake cracker brand Bonnie Goods, but wanted to expand into doing something more environmentally impactful. Seeing how well Scandinavian company Oatly was doing in America and the U.K., Maw travelled to Sweden to learn as much as she could about the process. On returning home, she received a Callaghan Innovation R&D grant and, along with excellent beverage technologist Jacqui Rota, began the journey of creating her own oat milk.
The process of developing and perfecting Boring took three years, a timeframe that even the most dedicated and tenacious would surely find trying. “There were many times where I was like ‘am I crazy? No one’s done this…’” Maw reminisces. “I knew it could be done, but it was just about really how long I was going to stick at it for.”
Working with the factories to implement all-new methods of creating excellent milk from oats was a challenging process. “There were a lot of failures. Every step was a failure, and we’d learn from that and do something different — then that wouldn’t work, and we’d learn something new again”.
At the time, when she wasn’t on the factory floor Maw was working out of Coffee Supreme’s shared office space. Each time she had new formulations, she’d bring them into the office to go through stress-testing on the machines, seeing how well (or not) the milk paired with the coffee.
“They were really great with what they thought, and brutally honest as well,” says Maw of the Supreme team. “Some times were just absolute failures and we’d be like ‘okay, back to the drawing board’.”
Eventually, the wins outweighed the fails and they had something they were very happy to release.
The beloved coffee company is a big fan of Boring as a premium oat milk option and even stocks it on its website. According to Coffee Supreme Auckland Manager Nat Guest, the recipe for a great cuppa lies in a pairing of the absolute best ingredients.
“Naturally, anything else that goes into a cup with our coffee has to be of the same great quality. Boring has got it all going for it — it’s delicious, pairs perfectly with Supreme Coffee and we love that it’s made right here in NZ.”
According to upcoming plant-based beverage manufacturer New Zealand Functional Foods, our country’s oat milk sales grew 230 percent in the Fast Moving Consumer Goods category, quarter on quarter as of August 2021.
Having successfully tapped into this growing market, Maw is only just getting started. “Complacency is the enemy of good brands in business, so I’m always looking to what’s next,” she says.
This year, rather than jump straight into trendy flavoured milk or overseas exporting (a challenge right now with Covid), she’s focusing on building awareness around sustainability in farming. She’s keen to be a driver in creating more biodiversity on the land, in ways that will also be commercially viable for local farmers.
It’s big-picture stuff but, as she’s demonstrated so far, Maw is more than adept at milking every opportunity for good — and we’ll be eagerly watching her progress as she continues to do so.
Craving a cuppa after reading this? We are delighted to be giving away an entire year’s worth of Coffee Supreme coffee and Boring oat milk, to be delivered to the home of one very lucky winner.
Head to our Instagram and follow the directions to enter the draw. Remember, we only have one legitimate Instagram account, and we will never ask you for your credit card details in conjunction with a giveaway.
From big-hitters on the hotel scene to exciting new hospitality hot spots, these are the places to add to your next Sydney itinerary.
WHERE TO STAY
Kimpton Margot From San Fran to Sydney, the five-star luxury hotel has just opened its doors in one of the city’s most exquisite Art Deco buildings. The corner site at number 339 Pitt Street has undergone a richly realised refurbishment to meld modern Australian style with characterful heritage, and the resulting accommodation is plush and harmonious for those looking for a sumptuous stay.
Ace Hotel For its first address south of the equator, the renowned Ace Hotel has set up in quintessentially impeccable style — comfortable with just the right amount of cool. Located in Surry Hills, Ace Hotel Sydney is accepting bookings for its 264 rooms from the start of May and, in keeping with its global counterparts, will have a stellar hospitality offering including both ground-floor and rooftop restaurants and bars.
Aiden For a central, compact yet utterly chic place to lay your head, look no further than Aiden — the newest accommodation addition to Darling Harbour. This boutique hotel features artful touches like original murals throughout, and thoughtfully crafted food and beverage offerings that reflect the freshness of Australia’s much-lauded cuisine.
WHERE TO EAT
Left: King prawns with roast pepper salsa and mozzarella with grilled nectarines from Margaret. Right: Lola’s Level 1.
Margaret Double Bay has welcomed an elegant new restaurant helmed by Neil Perry, the founder of Sydney institution Rockpool and one of Australia’s most prominent chefs. Margaret’s menu comprises plenty of seafood (there’s even a specialist oyster fridge), and contemporary Australian flavours with both Mediterranean and Asian influences. Seek out this polished gem in the Eastern suburbs for a delicious lunch or evening meal.
Lola’s Level 1 From the veteran hospo team behind 10 William and Fratelli Paradiso comes a relaxed yet expertly realised bar and eatery with plenty to love. Located right next to Bondi Beach, Lola’s menu riffs off the flavours of Italy, Spain, Greece and the Mediterranean Coast; combined with its excellent cocktails and substantial wine list, we’re predicting a sunshine state of mind.
Left: Ursula’s. Right: KFC hot cakes from Soul Deli Cafe.
Ursula’s Another acclaimed chef, Phil Wood has opened his first solo venture in Paddington. The menu invokes both nostalgia and innovation, and in the dining space, saturated tones of ochre (and blue upstairs) make the white linen tablecloths pop in what has become a neighbourhood favourite.
Soul Deli Cafe Head to Surry Hills for Soul Deli Cafe’s well-rounded offering of daytime-skewed Korean fare. The owners are husband-and-wife team Daero Lee and Illa Kim, whose modern Korean restaurant Soul Dining is nearby. Their deli’s aim is to be both a dine-in spot and a destination for takeaway jars of kimchi, sauces, ceramics and more.
Steamed savoury pancakes with kingfish from Lucky Kwong.
Lucky Kwong Kylie Kwong’s new South Eveleigh eatery caters to the lunchtime crowd. A Cantonese-style cafeteria that only takes walk-ins, expect a warm, energetic vibe paired with moreish dishes like steamed prawn dumplings with Sichuan chilli sauce, pork Sung Choi Bao (lettuce cups) and fragrant steamed Hokkien noodles.
Left: Smoked Aquna Sustainable Murray Cod from The Blue Door. Right: Bistrot 916.
The Blue Door At this 22-seat Surry Hills restaurant, you can be sure your meal has been prepared with utmost care and attention — from farm to plate. Chef-owner Dylan Cashman originally opened The Blue Door in the Gold Coast, where it garnered much praise, and has made sure it’s even better in its new iteration. It is hyper-focused on local producers, sustainability and ethical farming practices, as well as utterly delicious dishes.
Bistrot 916 Irreverent yet intelligent, this neo-French bistro is the place to go in Potts Point for rubbing shoulders with the cool crowd while dipping into some steak (or duck) frites. The dishes at Bistrot 916 are delicious and complex, while the intimate atmosphere will have you channelling your inner Parisian.
Left: Kisuke. Right: Sweet pork betel leaves from MuMu.
Kisuke With just six seats, you’d do well to make a reservation at this Potts Point Japanese restaurant as soon as you book your flights, such is the demand. Helmed by chef Yusuke Morita, Kisuke just serves omakase-style — a sublime set menu through which he demonstrates his decades of experience, love and passion for Japanese cuisine.
MuMu Australian hospitality behemoth Merivale needs no introduction, and its latest outing is a cheeky eatery that joins its multi-faceted Ivy Precinct on George Street. Slinging South-East-Asian-inspired street food and seriously sippable cocktails, MuMu is designed to play host to late night parties — make sure you’re wearing your dancing shoes.
If there’s one design trend that transcends all shifts in time, it’s the value of a truly comfortable sofa. When you can find one that’s both beautiful and user-friendly, you’ve struck interior gold. That’s the reason why Living Divani’s Extrasoft Sofa has remained a much-loved home addition for 14 years; it’s as versatile as it is pleasing on the eye, and you can sink into it while the hours turn into days.
The Oak House by Alexander & Co.
Truth be told, it’s unusual to find a sofa that thrives in so many interiors. From a bach by the beach to an industrial loft in the heart of the city, there’s nowhere that this modular sofa isn’t at home. Since its release in 2008, the sofa has found its place in a magnitude of spaces, reflecting its adaptability, while remaining the centrepiece of a room.
From Left: Light Play House by Mariele Cluyse; Amélie, l’Atelier by Batiik Studio.
This lends itself to the modular composition of the sofa, where design elements of the 70s have been introduced to the low-slung furniture found in the Middle East, creating the ultimate ‘upholstered landscape’. Given its nature, the sofa can easily be arranged to suit any space, or any need; from a cosy reading nook to a place for unexpected guests to rest. In retail showrooms, it can be used to divide and section the space, while remaining a focal point for clientele to gather.
Villa Mandra by K-STUDIO.
Yet the shapes are not the only versatile element of the sofa. As endless as the options are for shape and purpose, there is a list just as long for upholstery. Linen typically lends itself to the laidback nature of a bach or open home, where leather offers a sharp contrast to polished concrete floors and pared-back joinery.
In a world where sofas have become staple pieces of interior design, many of the market’s offerings value design over usability. Ultimately, that’s what sets the Extrasoft Sofa apart from the rest. And its versatility is what will ensure the design remains timeless for decades to come.
As we see a return of the classic Sunday roast regaining popularity in the city’s bars and eateries, newcomer Goldie is a concept that simply makes sense.
Good comfort food is hard to come by. Yet when I think of the foods that nourish my soul, mum’s lazy night pasta and my grandma’s Sunday roast immediately come to mind. After all, what feels more like home comfort than a hot roast dinner and a bottle of wine, shared between loved ones.
Goldie’s Pork Belly Roast.
Capturing that fuzzy feeling was what Angus McLeanhad in mind when Goldie began as a pipe dream some 18 months ago. He had built a 26-year career as a chef, starting his career working in London under the guidance of Yotam Ottolenghi and Peter Gordon. And while you’ll taste the flavours of these celebrity influences at Goldie, the idea began out of something more simple — elevating the classic Sunday Roast. In the chef’s own words, he just wanted to make “good, healthy, comfy food”.
The Dominion Road outpost was born to be fuss-free. The offering is simple in nature but rich in flavour; a daily roast, where you can choose to take the lot, or mix and match the menu with your favourite sides. But don’t expect to be served out of a bain-marie, Goldie has elevated and modernised the traditional roast. McLean has looked to harness local produce and free-range meats and draws inspiration from the culturally diverse surroundings (making use of the ingredients on offer at nearby Dahua Supermarket).
The roast chicken comes in quarter, half or whole offerings — the tandoori is an inspired take, the lamb shoulder is slow-cooked and the pork belly melts in your mouth, with crackling of course. Non-meat eaters are covered with crispy fried squid, grilled halloumi, deep fried spicy cauliflower and your favourite roast veggies. Think duck fat potatoes, honey roasted parsnips and classic cauliflower cheese.
A selection of Goldie’s salads.
A cabinet offers an abundance of salads, where Ottolenghi’s influence truly shines, fresh charcuterie from nearby Cazador and lunchtime offerings like fresh pork belly rolls. And naturally, like all good Sunday roasts, there’s dessert to follow. Think sticky toffee pudding, a homemade apple crumble and Duck Island ice cream to drown it in — because what else.
Goldie’s roasts are designed to be taken home and shared around the family table, but there are also long communal tables where you can sit down and enjoy the food in-store. Our destination of choice is anywhere with comfort and company.
Hand on heart, we all thought 2022 would be the year many of us would get to return to some sense of normality. Alas, with omicron still thriving in the community, it looks like another year where much of our days will be spent working from home offices and kitchen tables. But when the four walls of your own home start to get too much, where do you go?
Our laptops aren’t the only things that have taken a hit in the last couple of years; the local hospitality industry has too. That’s why we’re always an advocate for taking your work to these nearby cafés, where you can revel in the small luxuries of barista-made coffee and the dining experience you’ve missed so much, all while clocked in for the day. As long as you can hotspot, in 2022, you really can work from anywhere.
Ozone, Grey Lynn A one-stop-shop for great coffee and delicious breakfast, this industrial venue makes for the perfect workspace if you need hustle and bustle to find your motivation. The ‘lockdown feta’ makes for a perfect mid-morning snack, and with cold brew on tap, you’ll never go short on stamina. (1/18 Westmoreland Street West, Grey Lynn)
Daily Bread, Ponsonby Of all the outposts across the city, Daily Bread’s Ponsonby café makes the perfect spot to set up for remote work. With a long communal table where anyone’s welcome, and a cabinet of fresh croissants, there’s no need to go anywhere else. (108 Ponsonby Road, Ponsonby)
Amano, Esther.
Amano, Britomart Britomart’s Amano is one of those transcending spaces that can be whatever you need, when you need it most — including your new office. From a quick bite and a couple of emails to meeting a client for a long lunch, there’s really nothing the team at Amano can’t do well. We would probably move in there if we could. (66-68, Tyler Street, Britomart)
Esther, QT Auckland, Viaduct Esther may seem an intimidatingly beautiful space to work for the day, but the nature of this hotel restaurant makes it the perfect space to get some peace and quiet, while still feeling among the thick of it. Nestled into the incredible QT Auckland, Esther plays host to a blend of locals and travellers just passing through, and the juxtaposition of open space and cosy nooks caters to every need. (4 Viaduct Harbour Avenue, Auckland CBD)
Bestie Cafe, K’Road If you find yourself in need of an office around the K’Road area of town, your first and last stop should be Bestie Cafe. The tables at the end of St Kevin’s Arcade offer an almost iconic view of the city you can draw on for inspiration, and the Towpath cheese toastie rounds off the best work lunch. (179/183 Karangahape Road, Auckland)
Allpress Caffetteria, Freeman’s Bay For open spaces, an inner-city location and an everlasting scent of roasting coffee, the Allpress Roastery & Studio in Freeman’s Bay couldn’t be a better place to work for the day. With lots of space to accommodate your set-up, and a seemingly endless supply of coffee (and great sandwiches too), the Caffetteria is the perfect blend of inspiration and action. (8 Drake Street, Freeman’s Bay)
Williams Eatery, Kind Stranger.
Williams Eatery, Wynyard Quarter Wynyard Quarter is an often-forgotten area of the inner city, especially as the offices that surround it are offering their employees the opportunity to work from home. But it does make this hugely popular Eatery all the easier to find a spot at. And when knock-off time comes around, you can order a glass of rosé, because why not celebrate a successful day. (G03/85 Daldy St, Wynyard Quarter)
Knead on Benson, Remuera Remuera’s newest dining experience brings so much more than just great pastries to the table. The outdoor dining area is the perfect place to set up your laptop and watch the world go by — if you need a momentary distraction. (76 Benson Road, Remuera)
Kind Stranger, Eden Terrace You’ll be forgiven for driving straight past Kind Stranger, given its spot on New North Road, but next time you need a new backdrop call into this city-fringe café. Here, the coffee is always delightful and the strangers are always kind. Dogs are an added bonus. (66 New North Road, Eden Terrace)
Honey Bones, Grey Lynn Brainchild of a rising hospo hero, Hugo Baird, the Grey Lynn café is the ideal home-away-from-home-office. With the signature dishes that the city knows and loves, it’s nearly impossible to fault a WFH day at Honey Bones. (480 Richmond Road, Grey Lynn)
After all the care, attention and detail that goes into a harvest, the moment when you can sit down and share a bottle of the best is incomparable for a winemaker. As a nod to pioneer Tom McDonald, Church Road’s TOM range captures the Hawke’s Bay region as it has been respected and refined for 125 years. For 2022, Church Road has realised three age-worthy bottles of exceptional character and quality — the Chardonnay Vintage 2020, Merlot Cabernet Vintage 2018 and Syrah Vintage 2019. It’s the first time in years they have felt satisfied enough with the quality to put out the full range.
When Church Road’s Chris Scott and Andiamo’s Gareth Stewart got together recently, it was a chance to converse about their comparable passion for craft, as well as revel in the latest vintage of Church Road’s TOM range.
From left: Gareth Stewart, Chris Scott.
Gareth: I’m not just saying this because you’re in front of me, Chris, but Church Road is definitely our favourite wine in our house. When it comes to wine, I definitely know what I like and what pairs with food, but I’m still so green, it’s unbelievable. With food, when I taste something, I can tell exactly how the chef was standing while he was making it.
Chris: I think that’s part of the experience of honing your craft, isn’t it? You see nuances that only come from the experience of having done it over and over again.
Gareth: It’s the repetitiveness that makes you better. You need to cut yourself at least 10 times to know where not to put your finger. You need to peel an onion a thousand times. It’s about getting that right way of doing something, and that only comes through repetitiveness. And you’re right, you build a relationship with your craft and it’s almost an obsession. Are you in your vines daily?
Chris: I am, particularly at this time of year. Once we start harvest, I drive around the region and walk rows in the vineyards — tasting fruit and looking at their condition. There’s a whole lot of work that leads up to getting the fruit into a condition that’s going to make the best wine possible. And a lot of it is still done on foot and by hand for those top blocks.
Gareth: It’s similar for me, it’s about touching the products. I try to get out to all the suppliers to make sure I’m happy with what they’re sending me — because once it gets to me, it’s almost too late. I think that’s what is similar to winemaking, you don’t accept anything but the best.
Chris: It’s so important. One of the things that I always contrast being a chef versus being a winemaker with is that you get pretty much unlimited goes with it. The average winemaker gets 40 goes in a lifetime. That’s it. And everything happens in that harvest, so if you don’t get it right, then you basically wait ‘til next year and you try again.
Gareth: No pressure.
Chris: Understanding your vineyards is so key because every year the weather behaves differently and every vineyard behaves differently in those weather conditions. There’s no replacement for experience in your region.
Gareth: We tasted the wines yesterday and took some notes. I think that you could almost link the TOM range with any restaurant. But with Andiamo being an Italian restaurant, it’s all produce-driven, and it’s about simplicity and bold flavours, and it’s seasonal too. So we got quite excited, certainly about the TOM Chardonnay. It’s got quite a lot of creaminess in there with toasted cashew and it was just dripping with peaches — and all these flavours work perfectly for Andiamo.
Chris: Hawke’s Bay Chardonnays are stone fruit and citrus-driven. Ultimately, the TOM range is the culmination of everything that we know about our craft, everything we know about the region, everything we know about our vineyards, and it’s no expense spared. We’re pretty fussy when it comes to TOM and we’ll only put out a variety if we think that it worked particularly well in that vintage, and that we’ve got something pretty special.
Gareth: Wine adds so much to food. It changes the palate level — rather than just being horizontal, it’s vertical as well. It keeps that mouth feel going. But it’s about getting that smart match. And having the staff knowing exactly what to choose and help customers not feel intimidated by wine, but to learn how to enjoy the experience, because it’s always a journey.
Chris: Every now and then, if we do a really, really good match, the wine pops things in the food that you don’t normally see and vice versa. It makes the wine sing in the glass. It’s fascinating.
Gareth: Because you don’t want either one to overpower the other. But they come in harmony, like you say, when you get those good matches. When you get it right and you’re singing, it’s something to be celebrated.
To celebrate Church Road TOM’s latest release, we are giving away the ultimate TOM dining experience for four valued at over $1,300. The winner and three guests will enjoy dinner at Andiamo, including both food and drink.
This competition is now closed.
The latest vintage of Church Road TOM wines are available to taste and explore at Andiamo Eatery in Auckland, and can be purchased at retail stores nationwide and online.
If diamonds are a girl’s best friend, there’s something to be said for the pieces that hold them together. The latest in diamond jewellery has a platinum lining, with thoughtful designs that reflect the beloved stones.
For those who consider themselves classic, Partridge’s White Diamond Ring is home to a cluster of sparkle, and Sutcliffe’s Gorgeous In Graphic Bracelet lends its design to the tennis bracelets of ages past. Partridge’s Sunflower Drop Earrings offer an ethereal take on traditional diamonds, and, of course, the Open Hoop Earrings from Tiffany & Co. are effortlessly cool.
However you take your diamonds, make sure they’re worn with platinum this season.
Clockwise from top left: Schlumberger Sixteen Stone Circle Pendant from Tiffany & Co., GORGEOUS IN GRAPHIC BRACELET from Sutcliffe, lucky in love earrings from Sutcliffe, Open Hoop Earrings in White Gold with Diamonds from Tiffany & Co., SERPENTI VIPER NECKLACE from Bulgari, Piaget POSSESSION OPEN RING from Partridge jewellers, vienna star ring from Sutcliffe.
By now, many of us are dab hands at working from home, but that doesn’t mean a home office has to become drab. Creating a dedicated working space with thoughtful furniture will make clocking in something to look forward to, as you smooth your hands over a welcoming walnut desk.
The Tanis desk is a classic. First released by acclaimed French furniture designer Pierre Paulin as the ‘CM 141’ in the 1950s, the desk was re-issued by Ligne Roset in 2008 under its new name. The Tanis desk stays true to the respected design, but the ‘self-effacing’ finishes of its era have been updated and enriched for a timeless feel. The writing surface is made from soft-touch, scratch-resistant Fenix laminate, in black to match the black lacquered steel base, whilst the two drawers are finished in natural walnut veneer. As such, sitting down at the Tanis is always conducive to good work.
The Ursuline desk by Pierre Paulin from Ligne Roset.
Another Paulin, the Ursuline desk is a feminine and graceful take on the usual wooden workhorse. The cross-shaped base and the soft curves mean this apartment-appropriate desk can carve out its own space when placed in a shared room. The desktop is available in walnut veneer or white lacquer and paired with a satin chocolate or white lacquered steel base respectively, with matching niches for storage.
When your desk looks this good, no run-of-the-mill desk chair will do. While it’s technically a dining chair, the Ettoriano by Claudio Dondoli and Marco Poccioffers is a comfortable and contemporary seat. An enveloping piece that is moulded to support and hug the body, this chair is menial yet sumptuous. The cushion seat is optional, made to order, and highly recommended by us.
In terms of accessories, the Temoto desk pad from Ligne Roset will ensure your tasks continue running smoothly with its full-grain leather surface, vegetable-tanned at the Degermann in Alsace. Completed at the French luxury leather craftsmen Le Feuillet in Lyon, with a microfibre suede backing, every exacting detail will ensure you perform at work peak.
Forget WFH, we’re all about the HHO: Haute Home Office.
It truly feels like Easter when we begin to indulge ourselves in treats of every egg shape and colour (with a freshly baked hot cross bun thrown in for good measure), and it’s just our luck that this time of year is popping up in the Auckland hospitality scene again.
Our go-to Easter inspiration place of the moment is The Pantry at Park Hyatt, where after last year’s successful season, Executive Pastry Chef Callum Liddicoat has given the traditional hot cross bun a makeover in his signature extravagant style. It’s best served with lashings of Lewis Road Creamery butter, alongside his fresh take on the popular crème egg that just begs to be shared.
The Pantry’s Traditional Hot Cross Buns.
While many good hot cross buns are beginning to pop up around the city, when looking for a truly great one, Liddicoat’s hits the mark. Made with a buttery brioche base that quite literally melts in your mouth, the bun is packed with Earl Grey-soaked currants and sultanas, and spiced with the traditional cinnamon, ginger, and allspice. But it’s the welcome surprise of lemon zest, citrus peel and a hint of tonka beans that elevates these buns to a heavenly tier.
And if the traditional twist leaves you hungry for more, The Pantry’s new bun, the Pecan Valrhona Dulcey Chocolate and Caramel, promises to soothe even the sweetest tooth.
The Pantry’s crème egg.
Liddicoat and his team have gone on to create an egg to share, a fresh take on the popular crème egg. Reminiscent of fine French pastries, the egg has a centre of salted mango caramel and a lightly whipped caramel chantilly. This is then delicately dunked in a 55 percent Valrhona Itakuja chocolate, and the egg is adorned with colourful chocolate designs in an artistic touch.
A Good Friday Feast For the ultimate in Easter elegance, reservations are now open for Onemata’s Seafood Feast. The menu pays homage to the tradition of the holiday for both those who observe the traditional seafood meals and those who simply appreciate good food. And this seafood feast is like no other; a six-course set menu of mouth-watering seafood dishes at the Park Hyatt’s signature restaurant. Think green-lipped mussels, whiskey cured salmon, scampi risotto, whole fish with lime beurre blanc and more — with all seafood sourced from local fisheries.
Lunch and dinner courses will be served on Friday the 15th and Saturday the 16th of April, at $95 per head. For bookings, contact Mai on (09) 366-1234 oremail here.
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