American designer Kelly Wearstler’s Crescendo collection — her 10th collaboration with The Rug Company — harmonises bold geometry with organic rhythm. Inspired by music, six hand-knotted designs blend fine wool, silk, nettle, and linen, creating sculptural textures and tonal depth. Meticulously crafted by artisans in Nepal, each piece, available exclusively in New Zealand at Design Central, is a masterful interplay of material and form, embodying Wearstler’s signature aesthetic: daring yet elegant, tactile yet refined.
A silk scarf is the ultimate style chameleon — timeless, versatile, and endlessly chic. Here, we explore five modern ways to style this versatile accessory, from the unexpected elegance of wrapping it around your waist as a makeshift belt, to the effortlessly cool concept of pairing it with a cap. However you wear it, the silk scarf proves itself a wardrobe essential this season.
PonsonBurger returns to Ponsonby’s main strip from 26th May — 8th June, celebrating International Burger Day (Wednesday May 28th) with two weeks of delicious dining. There are upwards of 30 locations participating, all putting their best foot forward with delectable creations that run the gamut from wildly inventive to mastery of the classics, with something for every taste and proclivity.
If it’s Asian flavours that appeal, Azabu is serving up a refined wagyu katsu number on a brioche bun with Tokyo katsu sauce, cabbage, and Japanese mayo, while, over at perennial favourite The Blue Breeze Inn, you’ll find an irresistible take on a bao, combining the flavours of a classic American cheeseburger with the soft, fluffy texture of a bao bun.
Elsewhere, venues are serving up mouthwatering burgers that speak to each location’s unique essence. At Daphne’s, macadamia-crusted market fish is paired with baby cos and sauce gribiche, nestled in a soft brioche bun. Farina has reimagined the classic schnitzel, pairing a crisp breaded veal cutlet with eggplant parmigiana made with tender eggplant, rich tomato sauce, and gooey buffalo mozzarella, and newcomer Edie’s has perfected the chicken sandwich, crafting a juicy chicken schnitzel with iceberg and super creamy housemade chive mayo, housed in a freshly-baked sourdough ciabatta roll.
While the full line-up looks delectable, we’ve rounded up up our tops picks below. The countdown begins…
Take a break from the city and head to the rock for some old school comfort in the time honoured form of a succulent roast with all the trimmings. Waiheke’s Ki Māha offers an impressive Sunday Roast, served fireside, overlooking Onetangi beach. Sunday’s look very good from here.
Ki Māha
This autumn and winter, Ki Māha invites you to indulge in a luxurious take on the classic Sunday Roast, available all day in their stunning beachside setting. Nestled on the golden sands of Onetangi Beach, this renowned Waiheke Island restaurant offers a fireside dining experience that perfectly balances comfort and sophistication.
Lumina Lamb Shoulder
The centrepiece of this offering is a succulent Lumina lamb shoulder, slow-roasted to perfection and served with all the traditional trimmings: crispy duck fat potatoes, golden Yorkshire pudding, and pan-seared broccolini. To elevate the experience, the meal is paired with a bottle of Ki Māha’s own Black Label Syrah, a wine that reflects the restaurant’s commitment to showcasing the essence of Aotearoa’s winemaking craft. Priced at $169 for two, this is an ideal way to unwind and savour the weekend in one of New Zealand’s most picturesque setting.
Left: Ki Maha Black Label Syrah. Right: pan seared broccolini
Ki Māha is celebrated for its commitment to sustainability and local sourcing, combining ethically farmed meats with seasonal produce to create dishes that express the very essence of distinctly Aotearoa cuisine. With its contemporary yet warm ambiance and sweeping ocean views, the restaurant provides an exceptional dining experience that delights the senses. Whether you’re a local or visiting Waiheke Island, this Sunday Roast offering is a must-try for those seeking a memorable culinary experience
There’s something undeniably seductive about a well-kept secret — and Josh and Helen Emett have just unveiled theirs. Introducing The Vault at Chancery Chambers — an impossibly chic, whisper-worthy hideaway tucked just beyond the buzz of Gilt Brasserie. It’s intimate, exclusive, and poised to become Auckland’s most coveted spot for those in the know.
Left to right: 8 hour braised short rib with escargots, Pomme frites, Whole Snapper with bouquet garnie & Confit potato squares
Located discreetly behind Gilt’s main dining room, The Vault is the Emett’s newest venture — a sumptuous, private dining room made for sophisticated soirées and intimate celebrations. With seating for 26 (or space for 45 if you’re leaning more canapé-and-champagne over sit-down supper), it’s the kind of place where martinis and champagne are summoned at the push of a button, and the Baked Alaska towers like a monument of indulgence.
Co-owner & Chef, Josh Emett
Serving fare with the same polished flair that defines Gilt — think brasserie classics reimagined with unapologetic generosity — The Vault takes things up a notch. The menu reads like a love letter to long, luxurious feasting: a 1kg T-bone with bone marrow butter, duck and morel en croûte, and short ribs with escargot and parsley sauce. It’s food that encourages lingering longer.
“The Vault draws on the signature dishes from Gilt’s classic brasserie menu, but we’ve dialled everything up: bigger flavours, larger formats, and dishes designed for sharing. One of our favourite touches is the martini call button, a playful detail that adds to the sense of occasion,” says Helen of the exquisite offering.
8 hour braised short rib with escargots, à la bourguignonne & lions mane
Josh Emett’s culinary lineage is the kind that spans Michelin-starred kitchens and beloved local haunts, and here, that refinement meets a certain after-dark elegance. As Helen puts it, “We wanted to create a space that felt secretive, a place where you can enjoy great food and drinks in a way that’s both personal and made for celebration.”
The Vault at Gilt Brasserie
The space itself feels part-cosy, at-home formal dining room, part-convivial cocktail lounge, with sumptuous furnishings, tactile touches, and heritage details that nod to the space’s storied past. There’s plenty of natural light during the day, and, come nightfall, the space comes into its own — with candles and dim lighting setting the perfect after-dark tone.
On the drinks front, the venue’s curated wine list features rare cuvées, magnums, and larger formats, along with exclusive vintages only available at The Vault, perfect for making any occasion feel that little bit more special.
To finish, Continental Cheeses, served with fennel tortas & baguette alongside a Martini & Negroni
Whether it’s a business breakfast, a milestone birthday, or simply an excuse to gather your favourite people, The Vault delivers something few spaces in Auckland can: privacy, polish, and a little thrill of discovery.
The Vault is open now, and accepting bookings Monday through Saturday.
This week, we were fortunate enough to indulge in a preview of Masu’s brand-new lunch offering — and we’re calling it, this is your new midweek go-to. Available Wednesdays and Thursdays from 12–2pm, Masu’s Express Lunch distils everything we love about Nic Watt’s contemporary Japanese institution into a fast, flavour-packed midday escape.
Wagyu Kimchi Gyoza
The menu centres around modern donburi — generous rice bowls layered with standout proteins and crisp vegetables — each served with white miso soup and housemade pickles. We tried the Tekka Don, a pristine assembly of tuna akami, spicy tekkadon sauce, and glistening ikura: light, clean and intensely satisfying. For something heartier, the Pork Katsu Don hits the spot, pairing a golden, crispy cutlet with soy egg and edamame atop fluffy rice.
Tekka Don
Sashimi Section
Other highlights include the shabu-shabu wagyu with tenkasu crunch, a delicately smoky grilled eel donburi, and the fresh diced sashimi bowl with citrusy yuzu and takuwan. Round things out with a spicy tuna maki roll or Masu’s signature wagyu and kimchi gyoza — crisp, juicy and deeply umami.
Katsu Don
Priced from $29.90 and designed to have you in and out in 45 minutes, it’s polished without being fussy, ideal for impressing clients, catching up with colleagues, or just treating yourself midweek. Diners spending $40 or more also get complimentary parking until July.
Bookings are now open for this limited weekly service, and our advice is to get in early. Masu’s lunch might be express, but it’s executed with the same care and detail that’s made it a longstanding downtown favourite.
When it comes to dining across the cooler months, seafood might not be the first thing that comes to mind — but trust us, it should be. From rich pastas to fragrant fish curry, and seafood-centric dumplings, we’ve found the most comforting, soul-warming seafood dishes to seek out this season.
A rich, indulgent twist on a comfort classic, Jervois Steak House’s crayfish mac and cheese layers silky béchamel with generous chunks of sweet cray, finished with golden breadcrumbs.
Served sizzling in a donabe pot, Masu’s crab hotpot is fragrant and flavour-packed, with tender Alaskan king crab, zesty lemon, a kick of ginger, and pops of wasabi tobiko.
Amano’s housemade chitarra pasta is perfectly al dente, tossed with sweet scampi, a punchy tomato and chilli sauce, and finished with olive oil for a deeply warming, flavour-forward winter dish. An Amano classic, for good reason.
Charred and succulent, Soul’s black tiger prawns are bathed in smoky harissa butter and brightened with a splash of citrus. It’s rich, fiery and fresh — winter seafood with serious heat and flair.
A luxurious winter dish layered with texture and brightness — this Hello Beasty creation pairs perfectly roasted hāpuku with a delicate seafood wonton, swimming in a silky yuzu and tobiko butter emulsion, with crispy curry leaves for aromatic crunch.
Dark, dramatic, and umami-rich, Kingi’s squid ink tagliatelle is a masterclass in depth, featuring tender shellfish, flash-seared squid, and a gentle chilli warmth. Comforting and unmistakably refined.
These delicate dumplings are bursting with flavour, balancing delectable clams and buttery Hokkaido scallops in a clear, fragrant broth. A quiet luxury with deep, wintery warmth at Bar Magda.
Gochu’s market fish is pan-seared until crisp, nestled into a bold, fermented chilli and doenjang butter sauce that’s rich and spicy. A Korean-inspired winter hug on a plate.
These silky dumplings are packed with juicy prawns, served with ginger-soy and house chilli oil and topped with crispy shallots and shaved almonds for crunch. A playful, warming take.
We’ve long looked to Flos to illuminate our spaces, seeking the brand’s minimalist yet contemporary aesthetic that slots seamlessly into any interior vision. This season, the covetable brand has unveiled a series of striking new lights, from pendants and floor lamps to tabletop illuminators, all available to shop now at ECC.
Superwire T
by Flos
The SuperWire table lamp by Formafantasma for Flos is a poetic fusion of planar glass and polished aluminum. Emitting a warm, even glow via an innovative flat LED strip, its minimalist form recalls glassmaking heritage while offering modular versatility and refined stage presence in a sculptural, hexagonal design.
This sophisticated pendant blends mood and task lighting with sleek precision. Crafted from glass and aluminium, it features a smart base opening with a coloured ring, ideal above dining tables or in spacious interiors. Available in three finishes.
SuperWire by Formafantasma for Flos is a modular lighting system combining poetic design with technical innovation. Made from planar glass and polished aluminium, it emits warm, even light via a flexible LED strip. This floor version echoes classic design, resting on a steel tripod inspired by Castiglioni’s Luminator.
Bellhop by Barber & Osgerby evolves into a large-scale glass lamp, reimagining the iconic design with new materiality. This latest iteration expands its aesthetic and technical reach, continuing Bellhop’s transformation from compact portable to a versatile family of indoor and outdoor lighting.
The tables have turned: paving the way to the best seat in the house now takes more than a simple phone reservation.
For most of us, the prospect of making a dinner booking should be as simple as calling the eatery several days out and securing a table for four at 8pm on Friday. However, with the rise of first-come-first-served table availability system becoming the norm at some of our most desirable restaurants, a change of approach is required if you really want to bag that covered position in any of Auckland’s in-demand spots.
So how does one go about ensuring that your favourite corner seat is available at whim? Well, it takes more than a little intense eye contact and charming repartee before unleashing a fully fledged bout of hands-clasped, knees-to-ground grovelling. We consulted some of the town’s most popular dining establishments to gather an arsenal of tips on how to beat the heat.
Go off-peak
It’s not rocket science but it is a very antipodean thing to want to eat dinner at 7 — 7.30pm. If you think you can survive without dining at such a bourgeois hour, your chances will improve tenfold. Try either earlier or later to improve your chances, i.e. at 6pm or 9pm.
Check-in regularly
Perseverance pays off. Those who have come in, put their name down then left shalt be considered your target for all intents and purposes. It’s not a good look to have tables sitting empty and people ready and waiting to use them. If the original party has been called but has not arrived within ten minutes of being notified, try your luck at convincing the floor manager that these tardy folks ought to be given the boot.
Call and order…
A good bottle of champagne ahead of time. If you’re going to be sipping on Krug all night (or at least you make the manager believe as much) you’ll be surprised at how quickly a table opens up — and a good one at that.
Show loyalty
Elementary perhaps, but if you frequent one restaurant enough to establish a rapport with the staff, you’re more likely to have strings pulled for you in future. Especially if you are known to tip well.
Order yourself a drink, even if they’re slammed
You’ve been told you’ll be waiting a while but make the commitment anyway. There’s nothing more unnerving to front-of-house staff than to know that there’s a backlog of customers waiting in the bar. If you show no sign of going away, they’ll simply have no choice but to serve you, no less apologising for the wait while doing so.
Have friends in the right places
Because if you don’t know someone who knows someone in Auckland, you may as well just give up now. All Maître d’s are undercover megalomaniacs; if you make them believe in their own power — “our good friend Rachel… you know her? She sent us here and said you were just the best” — they’ll be more inclined to make things happen. Alternatively, if you know the proprietor, dropping his/her name into conversation is a good idea. Even if you only ever met once at a New Years party at Stoneyridge in the 90s, most staff will want to play it safe and avoid offending anyone who might report back to the boss.
What not to do?
Don’t pass it off as a special occasion; you will receive no sympathy for trying to make arrangements at the 11th hour. Anyone seen be making a negligent boyfriend’s problem a front-of-house’s staff problem will promptly be shown the door.
Ecostore’s hand and body washes are packed with skin-loving botanicals, with every formulation containing a selection of ingredients which nourish and care for your skin. Here are five to look out for, and the benefits of each.
1. Harakeke
Prized for its ultra-hydrating properties, this native flax extract has the capacity to soothe and heal the skin, harnessing natural nutrients and skin-conditioning compounds for a fresh, gentle clean.
2. Shea Butter
Extracted from the nuts of the shea tree, this nourishing ingredient — rich in fatty acids and skin-loving vitamins, is perfect for smoothing, soothing, and conditioning your skin.
3. Betaine
Derived from sugar beets, betaine helps to balance moisture levels while strengthening the skin barrier. Known for its soothing properties, it leaves skin feeling soft and replenished.
4. Jojoba
This lightweight yet deeply conditioning oil extracted from the seeds of the jojoba plant mimics the skin’s natural sebum, delivering lasting hydration and a silky-smooth finish without clogging pores.
5. Glycerin
A powerhouse humectant, glycerin draws moisture into the skin, helping to maintain a plump, dewy complexion. Its protective properties reinforce hydration, leaving skin supple and radiant.
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