Photo: Alan Gelati.

Rugby great Dan Carter on his legacy, building resilience and influential new career moves

He is the highest point scorer in international test rugby, a three-time International Rugby Player of the Year, and is widely touted as the greatest first five-eighth to ever play the game, but Dan Carter’s stellar career has been defined by more than just his achievements on paper.

His role in cultivating a sense of teamwork (in every team he has played for), his unparalleled resilience under pressure and the culture of winning he has whittled down to a fine art are all integral to Carter’s legacy and — now that the All Black great has officially hung up his boots — are coming to the fore as key parts of his post-rugby life, too.

“I’ve known that I wanted to finish playing rugby for a while now,” Carter tells me, “but being in lockdown in New Zealand with my family put everything into perspective.” He continues, “I just realised that I didn’t want to sign another contract overseas and I didn’t have the drive to play rugby here… so I knew I was done.”

For Carter, the need to explore new challenges coupled with a desire to spend more time with his young family, drove the decision to retire just shy of 39 years old, prompting an outpouring from the international rugby community of congratulatory odes to his historic career and lamentations that he was leaving the sport on which he had such a significant impact.

“To be able to retire on my own terms, with my body feeling fit and healthy so that I can still run around and play with my kids,” Carter says, “I feel very fortunate. Not every rugby player gets that kind of retirement.” 

Indeed, life after retirement is looking bright for Carter, even if (by his own admission) he is still figuring it all out.

“For the last 18 years, my purpose has been to be the best rugby player in the world… that’s what would get me out of bed in the morning,” he explains, “so when that finished, I had to look at what my purpose was now, and how I could take what I had learned playing sport at the highest level and put that to use in other areas, like business.” 

Surprisingly, the skills Carter honed as a sportsman are not only translatable to other fields, but fields that at first, feel far removed from the rectangular green ones he is used to.

“I’m doing some work with Oxford University,” he tells me, “they have an entrepreneurial centre for their students called The Oxford Foundry, and I’ll be working with them on an ongoing basis, helping to mentor some of their young students and lending my knowledge and learnings around leadership to the programme.”

He was also recently asked to speak to Oxford University’s surgical team, explaining how he addressed the correlation between their internal dynamics and those of the teams on which he had played, like the All Blacks.

“Whether you’re a sportsman or a scientist,” he says, “everyone is trying to succeed, and we all have pressures on us. Given my experience working with teams on the field, I think I can help bring a good perspective and speak to the ideas more broadly…. and it’s exciting,” he continues, “I feel like a whole new world is opening up.”

In a similar vein, Carter was also recently asked to address the scientists working tirelessly on creating the AstraZeneca Covid-19 vaccine. “I talked to them about performance under pressure and resilience,” he says, “to try and help them with what they’ve been going through over the last 10-or-so months.”

And while vaccine creation might feel a world away from professional sport, that feeling of having to perform under pressure is universal. In Carter’s case, being able to share his learnings around not only dealing with that feeling but getting to a place now, where he welcomes it, is helpful to anyone, in any situation. 

Dan Carter and Virgil Abloh after the Louis Vuitton Menswear Spring Summer 2019 Paris Fashion Week show.

“Building resilience is about accepting that things can go wrong, and that it’s okay to take some time to grieve before you establish new goals,” Carter tells me. “Some of my biggest learnings came when I was pulled out of the Rugby World Cup in 2011 because of an injury. So when I speak to people, I’ll tap into what I went through to deal with that disappointment before finally being part of the World Cup-winning side four years later, to offer them tools for when they come up against situations where their resilience is tested.” 

More than anything, retirement has put into sharp focus for Carter the ways in which he can take his rugby experiences and all that he misses from playing professional sport, and give them new focus.

He had his first taste of this when a stint living in Paris opened him up to the world of high-end fashion. Having established a relationship with luxury juggernaut LVMH, Carter was asked to conduct a Q&A with a conference of Louis Vuitton’s global GMs, in which he realised just how much his experiences around building a culture, encouraging strong vision, a mindset of growth and the importance of work ethic and humility were as applicable to the work of those in the audience as they had been to him in his career.

In the subsequent years, Carter continued to build on his interest in fashion, collaborating with LVMH on projects (like his monogrammed rugby ball) and sitting front-row at some of the company’s most important fashion shows (like Virgil Abloh’s debut as the menswear designer for Louis Vuitton).

When asked whether he’ll be putting his name to anything in the fashion sphere now, Carter remains equivocal but excited. “It’s still early days, but I have few projects on the go around retail, fashion and design which will be unveiled later this year” he says, not giving too much away, “I really enjoy working in this space.” 

Of course, Carter will continue to work alongside a number of entities with which he has longstanding affiliations, and as he tells me, takes his position as someone who can make a real impact, seriously.

“I have an amazing platform to give back, and so will continue to focus on the foundation that I started with Richie McCaw and Ali Williams, iSport, as well as continuing in my role as an ambassador for UNICEF, both here and globally.” 

Despite having already had a significant impact on a whole new generation of rugby players, Carter is aspiring to something similar in his post-retirement pursuits. But don’t expect this to be Dan Carter 2.0.

Rather than seeing his new opportunities as some kind of rebrand, Carter is simply seeking to redirect his influence, carrying his cache over from the insular world of sport to an assortment of projects that feel timely and intriguing. It is rare to encounter an ex-sports-star so willing to step outside their comfort zone.

In fact, Carter’s transition presents as a unique study of a sportsman for whom sport certainly won’t be the only defining career point and whose legacy will likely extend well beyond the bounds of rugby alone.

“I feel like I’m right back where I started,” Carter says, “before my first test match, and I need to get comfortable with being uncomfortable because that’s where the biggest growth is.” He continues, “if it’s all too easy over the next 10 years, I can tell you I won’t be achieving much, so I’m excited for the challenges that lie ahead.”

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The record-breaking 'Beeple' NFT sold for $69.3 million USD.

What exactly are NFTs? The buzziest new form of digital currency, explained

They may have been around since 2014, but NFTs exploded recently, as an extension of the Wild West world of cryptocurrencies. So, what exactly are non-fungible tokens and do you need some?

What are they?
An NFT is a unique digital asset, bought and sold online and built in a similar way to cryptocurrency. The non-fungible aspect basically means its totally unique, unable to be interchanged with something of its kind — unlike something like bitcoin, which is fungible, and can be traded like money.

NFTs are not currency, however, they are used as the digital answer to collectables, such as digital art, buying unique digital assets such as the first tweet made by Jack Dorsey and exclusive one-off sneaker designs. 

Paris Hilton collaborated with digital artist Blake Kathryn to create a range of NFTs.

Here’s the catch…
Say you bought an NFT for an artwork, you’re not actually buying a physical piece of art, you’re buying a digital file of the artwork. What you’re paying for is a certificate of exclusive ownership, the “digital bragging rights” as Forbes describes it, and for many collectors, this is just as exciting.

There is a way you could display an NFT like an artwork, however, given that they are largely built around digital art. Infamous heiress Paris Hilton has jumped on the NFT bandwagon with gusto, having sold over $1.11 million of her own, and also has NFT artworks she has purchased displayed on digital screens in her home — just like something out of The Jetsons.

Mason Rothschild and Eric Ramirez’s animated ‘Baby Birkin’ NFT.

Big money moves…
The phenomenon is no small thing — the NFT for a purely digital artwork by artist ‘Beeple’ sold recently at Christie’s for a record-breaking $69.3 million USD, the third biggest sale of any artwork by a living artist. An NFT for a 3D animation of an Hermès Birkin bag (printed with an image of an unborn baby) also just sold for the equivalent of $23,500, which is more than an actual, physical Birkin bag retails for.

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Twice As Nice Burger.

This virally popular burger spot may just be Auckland’s best-kept secret

When an out-of-the-way burger joint doesn’t publish its address anywhere publicly and still sells out, you know it’s doing something right. Such is the case with Lucky Gs, the mysterious yet veritably Insta-famous burger purveyor, now slinging bun encased beauties from a new (still secret, sorry) permanent Auckland location. 

Founded by Stan Gong almost a year ago, Lucky Gs was initially set up in an old Chinese takeaway shop on Rosebank Road. The tagline “NOT A BURGER JOINT BUT SERVING BURGERS” rings true, in that Gong’s original idea wasn’t going to be just burgers — he had envisioned setting up a luncheonette, serving filter coffee, pastrami sandwiches and cooked meals like hotcakes, kind of like an elevated Denny’s, he says. 

This will still be on the cards by the new year, but seeing as the initial outing of burgers proved so popular, that’s the focus for now. Gong’s background is in the coffee industry, however his natural inclination to put 100 percent of himself into any project he undertakes means Lucky Gs has been his full-time gig since it began.

Lucky Gs serves its signature burgers alongside the likes of fries, fried chicken, and pineapple fritters.

While it was just friends and family that were initially across Lucky Gs first iteration, word soon got out about these mysterious, delicious burgers that could be found in West Auckland. The new location is still under wraps and can be ascertained via word of mouth, a tactic intended to keep Lucky Gs manageable with a firm focus on looking after locals first. Mutual respect between customer and purveyor is of utmost importance to everyone at Lucky Gs, and the basic filtering system is a way of trying to manage this as well.

Hype is a funny thing, though, and this evasiveness has had perhaps the opposite effect of what Gong intended — when they opened in their new spot, customers came from as far away as Hamilton, and he has regulars who visit from Takanini and Manurewa.

So, what makes Lucky Gs burgers so good? They’re not the super-stacked, over-the-top style that has been popular in recent years, but their beauty is in their relative simplicity. “We focus on balance, rather than excessiveness,” says Gong. “The perfect burger is in the ratios; you could give different people the same ingredients, but the result would be completely different every time.”

Lucky Gs uses smash patties for its hamburgers and cheeseburgers, a technique whereby the patty is pressed firmly down on the grill to flatten it, the Maillard reaction creating plenty of caramelisation in the craggy edges. They leave them slightly thicker than the usual smashed standard, for a more juicy burger. The Twice As Nice (perhaps an exception to the “not so stacked” rule) comprises two of these perfectly seasoned patties, with cheese, sauce, salad, and a soft, toasted bun – just the right amount of everything to fully satisfy.

While the Cluck n Luck and Thigh Guy chicken burgers are fast becoming Lucky Gs most popular, we have to say the vegetarian burger was one of the best we’ve ever tried. Eschewing faux meat substitutes, which are often of varying quality, it contains a hash brown, melted cheese, salad, jalapenos and Lucky Gs signature sauce.

Sides are also extremely delicious — shoestring fries come with an addictive ‘special seasoning’ that’s tangy, salty and peppery all at once. Pineapple fritters make a feature of the juicy pineapple with a thin tempura coating rather than the typical heavy batter, and a side of spicy fried chicken is an absolute must if you’re in the mood to truly indulge.

Vegetarian Pocket Rocket burger.

Unsurprisingly, given how they like to operate, Gong tells us they also have a secret menu — almost like a reward scheme for regulars, turn up enough and you might just be given the tip. All these aspects make things quite fun, almost like a game that you have to play to keep levelling up.

Ultimately, Gong and his team are trying to spearhead a new type of hospitality business; one that gives the same level of great service to everyone, no matter their background, but also expects the same courtesy in return from its customers. Musing on why he thinks they’re so popular, Gong attributes Lucky Gs success to these good intentions. “We treat everyone equally. It doesn’t matter if you wear a suit or are homeless — everyone’s important.”

Is there a new opening you believe should be on our radar? Let us know at [email protected]

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Burning the candle at both ends? This all-in-one wonder supplement is here to help you beat burnout

Pro You founder Anna Thompson-Ford was working hard, playing hard, and getting by on convenience foods, when she became stressed and burnt out. The wick’s end was when she was diagnosed with a debilitating autoimmune condition that was attacking her body.

Thompson-Ford knew something had to change, but between reading the small print on wellbeing product packets and scrolling through endless conflicting information online, she decided she needed one special supplement to streamline her journey back to health. 

In a career pivot, she set out to create a high-quality, locally made, sustainable supplement, not just for her but for all women who want to have it all, or at least have the best when it comes to their health.

“Our research showed many women face the same daily challenges: a lack of time, low energy, poor sleep, stress and anxiety symptoms. Our goal with Pro You was to come up with an all in one product to address these issues,” says Thompson-Ford.

Pro You founder Anna Thomson-Ford.

“But we wanted more than just a great product. We wanted to make women’s lives better and easier — for them to feel good and be on top of their health so they can do more of the things they love.”

Developed with the help of a New Zealand scientist, naturopath and herbalist, the Pro You Protein Blends are made with a focus on locally sourced ingredients.

A whole new category of supplement, they combine a plant-based pea or whey protein powder with multivitamins including all of the B-complex vitamins and vitamin C, as well as magnesium, zinc, ashwagandha, prebiotic acacia fibre and New Zealand organic flaxseed fibre. All in a 30g daily dose, the blend is proven to improve sleep, skin, hair, nails, mood, muscle tone, and mental clarity.

“We wanted to take a holistic approach, that’s why our blends are based on science, naturopathic principles and the health benefits of plants,” says Thompson-Ford. “All our high potency ingredients have proven health benefits with published research to back up their effectiveness.”

Sustainability is another focus for Pro You, with each blend presented in aluminium canisters that can be recycled indefinitely, and pouches that are home compostable. “I’m really proud of that,” says Thompson-Ford.

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Dadelszen Roosevelt jacket in Beige.

Cut a chic figure off the slopes this winter with Dadelszen’s luxurious outerwear in versatile, elegant neutrals

While getting ready for ski season, no doubt a flurry of planning has gone into perfecting one’s ensemble for ample time spent speeding down the mountain. While considerations for the main event may be more practical than fashion-led, when it comes to après ski, a certain degree of polish will help you create a feeling of differentiation for evenings spent catching up with friends and family, and perhaps a spot of wining and dining.

Even if you’re mostly rugged up in comfortable garb, a well-cut coat or jacket can instantly elevate your look, and that’s where Dadelszen excels. For the cold season, we love the local luxury brand’s outerwear in neutral colourways; less heavy than black, they have an inherent elegance that is both versatile and effortless. 

Dadelszen’s Copenhagen coat is unbelievably sumptuous; pure Loro Piana cashmere rendered in the warm, camel-hued Honey shade with a leather waist belt and relaxed fit. Wear open and loose or belted with the snapdomes closed and collar up against a stiff breeze. Generously-sized pockets are ideal for enveloping both hands in their soft interior.

Left: Dadelszen’s Copenhagen coat; Right: The Pernille coat.

With a cropped silhouette that oozes textural cool, the Roosevelt jacket is reversible and can be worn with the oh-so-soft shearling side facing outwards, or the equally velvety, smooth finish turned out, depending on what look you are after. Imparting an injection of je ne sais quoi into both daytime and after dark ensembles, the Roosevelt manages to make a statement even in Beige.

For an all-occasion staple, the Pernille coat in the light Beige tone will pay dividends. With a minimalist, elongated silhouette, military pockets and a notch collar, as with all of Dadelszen’s pieces its fabrication, craftsmanship and cut is exquisite.

So, should you be looking to update your outerwear collection, we suggest you make your way to Dadelszen for some of the season’s most beautiful pieces that will keep you both feeling snug and looking stylish.

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Helen Cherry’s latest collection builds beautifully on the designer’s beloved, refined silhouettes

It’s always refreshing when an established brand evolves their approach. Beginning with her latest collection, respected New Zealand designer Helen Cherry is eschewing the typical seasonal schedule that drives the fashion industry (often to its detriment). She will now release updates of her quintessentially sophisticated silhouettes with a more thoughtful, calmly-paced schedule of small drops landing instore throughout the year.

As a brand that is so deeply entrenched in the style sensibility of Aotearoa’s women, Helen Cherry epitomises effortless elegance, and the new release (in store at Workshop this week) has seen its eponymous designer sharpen and refine the shapes so beloved by their wearers.

Trousers have always been a key part of Helen Cherry’s offering and, new to the repertoire, the classic cigarette pant is rendered in a beautiful graphite shade. The signature slim, tailored pant is cut from Italian wool suiting, with a mid-rise cut that sits at the perfect place on the waist. It is a match made in fashion heaven with the Rae blazer — with its relaxed yet refined fit, this tailored, double-breasted jacket is also available in graphite-hued, 100 percent Italian wool.

Left: Cashmere Cardi and Drew Skirt. Right: Berlin Jacket and Keaton Trouser.

Another favourite piece, the romantic Willa blouse is the perfect foil for the structure for the Rae blazer or Berlin Jacket; cut from a semi-sheer cotton-silk voile, this versatile shirt features a ruffled shirred collar and sleeve cuffs, offering just the right amount of softness year-round.

Also arriving with this well-timed release is a sumptuous grey or neutral cashmere set — lounge pants and a sweater that are sure to make any at-home relaxing all the more luxurious — and the sophisticated Drew skirt, a below-the-knee tailored staple that looks just as elegant with Helen Cherry’s cashmere cardigan, as it does a crisp button-down shirt.

To celebrate Helen Cherry’s beautiful new release, we are delighted to have a graphite Rae blazer and matching classic cigarette pant suit to give away to one lucky Denizen.

This competition is now closed.

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Ostro.

Denizen’s definitive guide to the best Sunday roasts around town

Roast season is well and truly here. Instead of creating a stack of dishes at home, we suggest you call upon the following establishments to do all the hard work for you — all that’s left to do is to enjoy the familiar Sunday ritual.

Ostro
Ostro’s classic Sunday roast is a must when you’re craving some variety. Round out the weekend with an expertly-cooked grass-fed Scotch fillet, Hawke’s Bay lamb rump or crispy skin pork belly — paired with all the essential trimmings including duck fat potatoes, Yorkshire pudding, honey-roasted baby carrots and more.

The famous Ostro Beef Wellington for two is also available, via essential pre-order 48 hours in advance. Taking in those sweeping harbour views, what could be better than this cosy winter indulgence? Hot tip: be sure to take advantage of the free parking in Britomart carpark if you spend over $50 at any Britomart venue. 
Ostro Sunday Roast, $45pp or $110 for Beef Wellington.

Jervois Steak House.

Jervois Steak House
Coming from the meat maestros, it’s no wonder this signature Sunday roast is one of the best in town. Enjoy Jervois Steak House’s roast Wakanui beef rump served with duck fat roasted potatoes, seasonal vegetables, airy-as-a-cloud Yorkshire puddings, and house-made gravy. Bookings are essential to ensure you don’t miss out.
Jervois Steak House Sunday Roast, $45pp, minimum two people. Bookings essential with 24 hours notice.

Azabu.

Azabu Mission Bay
Putting a decidedly unique spin on the traditional Sunday spread, Azabu Mission Bay is introducing its Harajuku Roast — replacing the Harajuku Brunch for the winter months.

Available for a minimum of four people, this set menu comprises a very generous offering kicked off by miso soup with silken tofu, wakame seaweed and spring onion, a choice of two of Azabu’s famed tostadas — tomato, shiitake, tuna or lobster — followed by the main event, the abundant Azabu platter.

Expect this platter to include crispy pork belly with a spicy miso glaze, lamb chuleta with smokey aubergine and coriander puree; and Nikkei steak with garlic chips, among various other mouth-watering sides and trimmings. A choice of Roku Gin, Ginger and Tonic or Asahi Super Dry rounds out this delicious Sunday meal to remember.
Azabu Harajuku Roast, $49pp. Bookings essential.

Botswana Butchery
While this sumptuous downtown eatery doesn’t necessarily have a dedicated roast on the menu, its entire offering centres on expertly cooked cuts from the butcher’s block — year-round. If you pull up your chair at Botswana and find yourself overtaken with a roast hankering, may we suggest ordering the Romney lamb rack or one of the mouth-watering beef fillets, with a side of duck fat potatoes or potato puree with chicken gravy, and the green beans with macadamia nut dressing?

Hotel Ponsonby.

Hotel Ponsonby
Roll up to the always-buzzing Hotel Ponsonby on a Sunday and you’ll be treated to three scrumptious varieties of Sunday Roast. Order from roast free-range pork, roast beef or — ideal for vegetarian eaters — roast celeriac. All served with Yorkshire pudding, Dutch carrots, leek, roast potatoes and gravy, everyone at the table will be satisfied with their warming winter meal.
Hotel Ponsonby Sunday Roast, $35, available from 12pm until sold out.

Grangers.

Grangers
One for East Auckland locals, Grangers is putting on a roast dinner from 5pm every Sunday throughout the cold season. While the exact components of the roast will change week-to-week, expect a delicious selection of tender, beautifully seasoned meat, satiating potatoes, Yorkshire pudding and perfectly cooked veggies drenched in tasty gravy. We’ll be pairing ours with a beverage from Grangers’ substantial drinks list, and that peaceful view out to the Half Moon Bay marina.
Grangers Sunday Roast, $22pp. Bookings essential on 09 533 0950.

Galbraith’s Alehouse
Lovers of homely and humble pub fare, look no further than Grafton institution Galbraith’s Alehouse. Pull up in the cosy yet spacious venue on a Sunday and you’ll be able to order roast beef rump with a side of triple-cooked potatoes, buttery seasonal greens, gravy, horseradish cream and, of course, the requisite Yorkshire pudding. Washed down with one of the many craft and traditional beers on offer, it’s a meal that is sure to satisfy, every time.

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This seminal exhibition offers fresh insight into one of New Zealand’s most acclaimed conceptual artists

Opening this weekend at Auckland Art Gallery Toi o Tāmaki, an exhibition by significant New Zealand conceptual artist Bill Culbert promises to give a well-rounded insight into the breadth of works he created. 

Most notably known for his use of light, the late artist explored various mediums from painting to photography, installation and sculpture. Born in 1935, he was a contemporary of Ralph Hotere (the two collaborated often) and spent his life traveling between London — where he studied at the Royal College of Art — the South of France, and Aotearoa. 

While he passed away in 2019, Culbert continues to be a seminal figure in the landscape of conceptual art. The purpose of Auckland Art Gallery’s exhibit, titled Slow Wonder, is to introduce new, potentially younger audiences to the ceaseless aptitude for experimentation from a man whose mantra was “I like to make brains move.” 

“Culbert’s audiences have been so enamoured with his light works that, ironically, these may have blinded us from a fuller appreciation of his practice,” says Auckland Art Gallery Curator, New Zealand Art, Julia Waite. 

She continues: “Slow Wonder acknowledges the appeal of glowing bulbs, but the exhibition draws attention to the significant role of photography and the camera obscura, as well as to Culbert’s deft use of paradox and the underlying presence of scientific method.”

Culbert also favoured the use of found and recycled materials, a practice that is of prime relevance particularly today. Using objects like plastic bottles and light bulbs, he repurposed objects that are ordinarily discarded after use, elevating them from detritus to works of art.

Bill Culbert | Slow Wonder
Saturday 3rd July to Sunday 21st November 2021
10am–5pm daily
10am–9pm Fridays

Auckland Art Gallery Toi o Tāmaki
Cnr Kitchener and Wellesley Streets

www.aucklandartgallery.com

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Too cold to run? Here’s how to stay motivated and keep running this winter

Get your gait on no matter how much of a battle the weather outside presents.

When the weather is nothing short of questionable, the world’s simplest sport is difficult. Running might supercharge the endorphins, massage out any stubborn creative blocks and act as a therapy session, but when you are cocooned in a feather duvet and the sun isn’t due to rise for at least another hour, it’s easy to see why bed conquers this much loved outdoor pursuit.

Mindset is what separates those who remain in the cocoon and those who charge out the door, facing rain, hail, sleet and wind. The benefits are largely psychological; battling the elements helps to keep the dreaded Seasonal Affective Disorder at bay, while the rush of endorphins encourages you to mull over life-altering decisions while you pound the pavement and frosty grass.

To get started, strategically organise running dates several days a week, as there’s no wimping out when a shivering friend is waiting. If that’s not doable, tell yourself that you can retreat indoors after five minutes if it’s really that bad. Chances are you’ll keep at it.

There’s more to see and do out running in the fresh, frigid air than there is burning rubber on the treadmill, but to keep from swaddling yourself in cashmere and watching box set after box set, you’ll need to be prepared. If it can be zipped up and zipped down, is waterproof and windproof — it’s suitable for a chaotic Auckland winter season.

Choose socks made from fabrics that wick away sweat, and if it’s really biting out there, running gloves too.

Once dressed, don’t go outside straight away, warm up inside to get the blood flowing. Run up and down stairs, pick up a jump rope, or prepare with a few leg swings. When you do start running, shorten your stride initially for more control while your body adjusts to the change in temperature. Do any sprint work or slippery hill climbs towards the end of your run when you’re really warm.

Our pledge to run through winter starts now and if you need to upgrade your running routes, check out our city guide here. We’ll be the ones out there sporting frozen, euphoric grins on our faces.

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Louis Vuitton Fall 2021.
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Jimmy Choo.
Burberry Spring 2021.
Saint Laurent Spring Summer 2021.

Get excited, these global luxury brands are opening their first-ever stores in New Zealand

Promising to further elevate New Zealand’s fashion landscape to a global standard, this morning it was announced that Westfield Newmarket will welcome nine new luxury boutiques — the majority of which will be opening before the end of the year. 

Moncler, Saint Laurent, Balenciaga, Alexander McQueen, Burberry, Jimmy Choo and Michael Kors will be opening the doors to their very first, standalone boutiques. Louis Vuitton and prestigious family-owned, New Zealand jewellery company Partridge Jewellers will also be opening stores in addition to their existing flagships, rounding out what is a very enticing new retail proposition indeed.

Moncler 2021.

The sought-after additions will inhabit prime positions on Westfield’s ground floor level, opening in stages from August onwards — just in time for the seasonal ramp-up that occurs in the lead up to Christmas.

With their arrival responding to the growing demand from discerning local customers for premium, globally-acclaimed brands and collections, we couldn’t be happier to welcome this stable of high-fashion heavyweights, primed and ready to boost local style credentials from head to toe.

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Taking your next stargazing trip to a luxurious new level, these incredible domes are a New Zealand first

For those on the hunt for a unique accommodation experience, Lake Hawea’s newly opened Crosshill Lodge and Domes is sure to tick some memorable boxes. Stay in your own, private geodesic dome, the first of its kind in New Zealand. These cocoon-like pods are situated in a natural park-like setting on the shores of Lake Hawea, and include climate-controlled heating and cooling, contemporary bathrooms and premium amenities.

Each 40-square-metre dome has its own platform and level providing privacy, while encouraging a sense of community, gathering and storytelling after a day exploring the area. Cross Hill Lodge is located above the domes and is for dome guests’ use only, providing a gathering point at the beginning or end of the day where guests can enjoy breakfast and dinners, a well-deserved massage or quiet time in The Whiskey Room.

Staying in a Crosshill Dome, you’ll find even more appreciation for our stunning backyard as you take in the magnificent, light pollution-free night sky and ambient sunrise. 

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The parents’ retreat features the Flos Bibliotheque Nationale floor lamp by Philippe Starck from ECC and the Massproductions Dandy sofa by Chris Martin from Simon James.

This stunning family home is a spirited study in harmonious contrasts

Located in the prosperous coastal suburb of Brighton, Melbourne, this spectacular abode casts an impressive silhouette on a sunny corner site. Architects Tim de Natris and Chloe Skurrie of De Natris Architecture were tasked with creating a home for a family of six that was both expansive and open, while maintaining a sense of privacy and supreme liveability.

When interpreting the location’s seaside proximity and the surrounding ambience in relation to the exterior silhouette, the team harnessed a modernist sensibility that was both sleek and crisp, where the white façade casts its assured form against the sky. Making a statement from the street, the second floor is shrouded with linear, battened screens that allow this house’s residents to adjust the building’s form in response to weather shifts and privacy requirements. 

The living room features the Arflex Ben Ben sofa by Cini Boeri from Studio Italia, Moooi Delft blue No.6 modern vase by Marcel Wanders and the Flos IC F2 floor lamp by Michael Anastassiades, both from ECC.

While a functional aspect, the screens have a filtering effect on the light throughout the day, adding an enchanting, dappled texture to many of the rooms. 

Inside the walled perimeter, the lower level is devised as a Miesian glass pavilion on a sturdy stone plinth, where the interior is anchored by a centrally located kitchen. The original configuration of spaces around the kitchen was loose and open and in need of definition and purpose. The transformation was exquisitely realised by interior designer Brahman Perera. 

With an architectural base that is monochromatic, demonstrating an emphasis on steadfast, natural materials like stone and walnut joinery, this provided Perera ample opportunity to overlay the interior with what he describes as “curious moments of personality and intrigue.” 

The dining room features the Cassina Ordinal table by Michael Anastassiades from Matisse.
The Ligne Roset Pumpkin chair by Pierre Paulin casts a comfortingly rounded form, softening a glass and stone corner.

Looking to define atmospheres while supporting the lifestyle and interests of the family, the considered curation of furniture, lighting, art and décor responds spiritedly to its surroundings, both juxtaposing and echoing it.

The living area is delineated with the curved form of the iconic Ben Ben sofa by Arflex, its purposeful position intended to guide occupants towards the fireplace and the stunning garden views, taking in lush landscaping by Myles Baldwin. 

In the dining room, the scale of a solid timber table designed by Michael Anastassiades mimics that of the monolithic island bench, while providing a hard-wearing yet playfully rendered centrepiece for daily family gatherings. Adding a combination of both timber and linen-draped chairs gives a freedom to the setting, while a Haller unit by USM rests beside for ample storage that is still in-keeping with the owners’ penchant for classic design. 

The Gervasoni Nuvola 09 armchair by Paola Navone from ECC adds texture and interest.
The master bedroom features the USM Haller bedside unit by Paul Schaerer & Fritz Haller from ECC.

In the upstairs level, the ingenuity of the overall design continues, space optimised at every turn. The master suite contains stained walnut wardrobes that double as a headboard, while the palette is subdued and finishings tactile, complemented by ink and chrome USM bedsides. 

Of central importance to the brief was a home that nurtures the needs of all its residents — and this included a dedicated parents’ retreat. Tucked beyond a sensual stone wall, the space is designed as a rich and tactile haven within which they can spend time together as a couple. The Nuvola 09 Armchair by Gervasoni presents a striking form, solidly occupying the space while providing an enticingly comfortable place to curl up with a book.

This is a home that tempers a juxtaposition of ideals and needs — open and private; pared-back and statement-making; both family-friendly and an adult’s sophisticated refuge from the world. With its varied yet cohesive pairing of architecture and interiors, this enduring and distinctive family home will continue to meet the needs of its occupants as they evolve, doing so with both practicality and charm.

Architect — De Natris Architecture
Interior Design — Brahman Perera
Build — Ironside
Landscaping — Myles Baldwin
Photography — Timothy Kaye

Design

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Viaduct Harbour’s inaugural Matariki celebration is almost here and we have all the exciting details

Matariki, the māori name for the star cluster also known as the Pleiades, signals the start of the Māori new year. The date changes every year, following the lunar calendar rather than the European calendar. Traditionally, Māori engaged in a week-long Matariki celebration which commenced once the Matariki star cluster had risen during specific lunar phases— an astrological event that will begin this week on Friday 2nd July. However, to accommodate an expanding programme, Auckland’s Matariki Festival now runs for a full month across Tāmaki Makaurau (Auckland) from 19 June to 11 July.

The significance of Matariki stems back to ancestral Māori, for whom astronomy was interwoven into all facets of life. It is seen as a time to celebrate new life, providing communities the opportunity to come together and acknowledge the year gone by, and make plans for the one to come. For both indigenous and non-indigenous people, it is a chance to celebrate our unique country and pay homage to tangata whenua, past and present.

Ngā Mata o te Ariki.

An experiential Matariki celebration will be taking over Viaduct Harbour for nine days from the 2nd of July. Appointing creative director Tuhirangi Blair of Ngāti Whātua Ōrakei and clothing label Lucky Dip to oversee the events, the iconic waterfront destination will, this Friday, unveil a breathtaking installation, named ‘Ngā Mata o te Ariki’ (‘The Eyes of God’).

Created by renowned New Zealand light artist Angus Muir, Ngā Mata o te Ariki will illuminate Market Square in the heart of Viaduct Harbour in its full-scale glory, bringing the stars from the Matariki cluster to life through colour and moving depictions on the ceiling of the installation. Configured so that viewers are required to look up to observe it, Muir’s piece invites us to find a moment of stillness and contemplation of the infinitely awe-inspiring cosmos.

Not only is the ongoing celebration enriching our surroundings but it is also set to treat our tastebuds, with several Viaduct Harbour restaurants putting on special Matariki menus until the 10th of July.

Saint Alice’s hangi pork sando.

Saint Alice’s executive chef Maia Atvars (Ngāi Te Rangi) has created three special menu items that include a hangi pork sando with kūmara mayo and pickled radish; trevally sashimi with cultured cream and kawakawa and a mocktail made with Wai Mānuka honey sparkling water and kiwifruit.

Cocktail bar Parasol & Swing is serving up kumara skins with New Zealand goat cheese, honeycomb and foraged herbs, along with bacon bone croquettes with smoked and breaded pork bones served in a kumara foam with truffle oil.

Honouring Waitā (bounty of the sea), Oyster & Chop has created a menu featuring oyster beignets, grilled scampi, smoked hapuka, pipis, mussel fritters, saffron pickled fennel and an aromatic fish broth.

Parasol & Swing’s bacon bone croquettes and kumara skins.

This immersive commemoration is being launched with a free public karakia Matariki ceremony led by Ngāti Whātua Ōrākei, at 7am in Market Square on Friday, the 2nd of July, followed by a ticketed breakfast at Saint Alice. The breakfast will feature a delicious sharing menu by Maia Atvars that includes kumara sourdough bread with hangi kumara butter, scrambled eggs with native bush seasonings, kawakawa and horopito — and more tasty dishes. Bookings for this breakfast are essential via the Saint Alice website.

Particularly leading up to Matariki becoming a public holiday in 2022, Viaduct Harbour’s inaugural event is all about inspiring and educating people to discover and participate in Matariki celebrations — so we suggest you get involved.

Viaduct Harbour Karakia Matariki ceremony on Friday, 2nd of July:
6:30am: free coffee available in Market Square
7am: Karakia Matariki ceremony begins
7:45am: Breakfast served at Saint Alice

Matariki at Viaduct Harbour
Friday, 2nd July to Saturday, 10th July

www.viaduct.co.nz

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Build a Bloody Mary like no other at Soul Bar’s month-long cocktail extravaganza

While many of us might seek a Bloody Mary as a remedy after a night out, the classic cocktail itself is more than worthy of being highlighted as the main event. Savoury, spicy and satisfying, a well made, well-timed Bloody Mary hits the spot as little else can — a fact that Viaduct Harbour favourite Soul Bar & Bistro has recognised with its July special ‘Mary, Mary, Bloody Mary’.

The extravaganza is occurring every Sunday during July, starting on the 4th, and will be taking the moreish mixture to new heights with a range of optional additions that far outstrip just the usual celery stick. Start with the classic — vodka or tequila (known as a Bloody Maria) is mixed with tomato juice, Tabasco sauce, Culley’s habanero sauce, Worcestershire sauce, salt, pepper, horseradish, lemon, olives, and celery.

You can then bolster your Bloody Mary with a dill pickle or freshly-shucked Te Matuku oyster; a skewer of prawns or a bite of beef jerky. Should you wish to go the whole hog (or bird?) you can always choose to order your drink garnished with a fried chicken slider — or, test the balancing skills of the kitchen and your own mettle with The Mother of All Marys, a dazzling drink that encompasses all the aforementioned garnishes.

Taking place 11am to 4pm every Sunday until the end of July, walk-ins are welcome but bookings are recommended — simply call the friendly Soul team on 09 356 7249. We’ll see you there.

Mary, Mary, Bloody Mary at Soul Bar & Bistro
Sunday 4th, 11th, 18th and 25th July
11am – 4pm

www.soulbar.co.nz

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These innovative treatments are here to deliver the full brows you’ve always longed for

While beauty trends seem to come and go at lightning speed, thankfully when it comes to our eyebrows we can leave the tweezers firmly locked in the bathroom drawer as the collective preference for fluffy, full-looking brows still reigns supreme. 

When we need a little help in this department, we find ourselves turning to the team at Cityworks Depot beauty studio Lash Noir who are (as the name would suggest) experts in the lash department, but certainly know their way around a pair of brows, too.

“Our philosophy is a balanced approach”, says Lash Noir founder Rebecca Hutchinson. “We take into consideration the intensity of your other features such as lashes and natural brow hair, to design something that looks good with a full face of makeup, and also without a full face of makeup.” 

The Lash Noir team specialises in the sweet spot of enhancement that doesn’t look applied, but instead fits in with its surrounding features. “Brows are best tackled conservatively and less truly is more. We follow the contours of the face and don’t overcorrect.” 

Whether you have patchy brows, down-growing hairs or are blessed with full brows and want to simply keep them groomed, here are the best treatments to consider.

For a natural-looking result with your own brows, plus minimal investment and minimal maintenance: Lash Noir’s signature brow shape (and optional tint) is called Brow Magic. What sets this 30-minute treatment apart is the detailed face-mapping technique used to plan a well-suited shape to the client’s facial features. “We love goal-setting, and working towards your best brow,” says Hutchinson. Available both with wax and without for sensitive skin, Brow Magic can be done with fully customisable colour, and make sure you ask for Christina or Zoe.

For those who are keen to create bold and defined brows, or have patchy or uneven brows: Utilising a unique henna/tint combination, the Hybrid Colour service is specially designed to not only define the brows but to also stain the skin underneath. Staying in place for between eight and 14 days, this technique eliminates the need for brow pencils, powders and pomades, and is customisable to create warmer or cooler shades depending on your skin tone. It also doesn’t discolour or fade in a patchy way like some other skin stain options can, and we would highly recommend Zoe, Hana or Kirstin for this 40-to-50-minute service.

From left: Brow Magic; Brow mapping; Ombre Mist Combo.

For those who draw their brows on daily, or want an overhaul of their shape plus previous tattoo cover-ups: The Ombre Mist Brow Tattoo treatment involves a super-soft powder effect that sits on the skin like a mist behind the brow hair. More low maintenance than hair-stroke tattoos, it can be used on a wide range of skin types — including oilier skins that might not be well-suited to a hair stroke-style tattoo — and offers a wide colour range. Even if you have little to no brow hair, it still looks natural. There is also the Ombre Mist Combination service, which offers the defined tail with powdered mist as mentioned but softens it through the fronts using hair strokes. This is perfect for people with sparse areas at the front of the brow. Specialists Britney and Ellen are Lash Noir’s star therapists for this one, and it requires two visits of around one-and-a-half hours each

For those who want a textured fluffy look, have downturned brow hair growth or are after a ‘feature brow’: Using a keratin-based lamination product, Yumi Brow Lamination sculpts the hair into the desired direction and sets it close to the skin, resulting in a more manageable textured brow. Lasting four-to-six weeks, this treatment takes one hour and both Kristen and Steph are the experts to take your brows to wow.

From left: Hybrid Colour; Feather Touch Tattoos; Yumi Brow Lamination.

For those who want a seamlessly realistic effect, volume with texture and who don’t like a soft, powder look: Great for people who are happy with their natural brow placement but wish to perfect and add to it, the Feather Touch Tattoo offers the most realistic and natural result. Best suited to normal skin types, as oily skin types can blur the strokes, this tattoo treatment seamlessly blends in with the natural hair, with a customised shape design and stroke pattern. It will take two-to-three two-hour sessions, and while all the specialists will do right by your brows, we’ve been recommended Tahlia and Brogan.

For those who are after a take-home product to help with a lack of natural hair and patchy hair growth: If you’re not naturally endowed with full brows or have had too much taken off in the past, Revitabrow Growth Serum is a miracle worker and key component in brow rehabilitation. Working brilliantly with any one of Lash Noir’s other services, it takes roughly eight weeks of daily use at home but the great results speak for themselves.

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From the duo behind Jo Bro’s Burgers, this new taco truck is one to make a beeline for

The food truck formula is tried and true, and when we saw the founders of one of our favourite burger food trucks had branched out into tacos, we were immediately excited. 

Chefs Brody Jenkins and Josh Barlow both boast impressive CVs — having met at fine-dining restaurant The Grove, Jenkins then went on to Ben Bayly’s other eatery, The Grounds, while Barlow took up tenure at The Sugar Club. The duo cooked up the idea for Jo Bro’s Burgers in 2019, and since launching it has only gone from strength to strength. 

It was during New Zealand’s first lockdown in 2020 that they started thinking about adding a sister truck to their offering, and now Loco Bro’s has arrived, specialising in delicious tacos and Mexican-inspired snacks made with high-quality ingredients.

Josh Barlow (left) and Brody Jenkins.

The taqueria works with the same philosophy as Jo Bro’s — which they describe as “taking something that’s already done well and that people love, just doing it better. Better techniques, better produce, all while doing our best to keep it at an affordable price-point.” 

Keeping the flavour profiles as traditional as possible, the duo use their chef-trained cooking techniques to elevate the offering, using Mexican spices from supplier Tio Pablo, fresh New Zealand chillies and handmade corn tortillas from Napier business Hands Down which uses Gisborne-grown corn. 

Loco Bro’s Doble Birria taco.

The selection of snacks includes house-made blue corn tortilla chips, available with queso dip (made with three cheeses including Oaxaca mozzarella), and other classics like guacamole and roasted tomato salsa — plus hot chips and wedges. 

There are three enticing flavours of tacos so far but this is set to grow — currently, the Doble Birria comprises slow-braised beef and lamb, fresh onion and chipotle; Escalfada Chicken has poached organic chicken, roasted tomato mole and pickled onion; and for those after a plant-based option, the Chilli Con Carne is made with vegan chilli, vegan queso and fresh onion. 

While the taco truck is the mobile arm of the business, and at the moment can be found most often at The Beer Spot’s various locations, Jenkins and Barlow will also be opening a brick-and-mortar Loco Bro’s in an exciting new hospitality development coming to Titirangi in mid-July. Keep an eye on our channels for more on that particular new opening, and for now, we encourage you to seek out the Loco Bro’s taco truck for a hit of some of the tastiest tacos in town.

Gastronomy

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Your first look at Working Style’s newly-debuted tailored womenswear offering

It’s official, one of New Zealand’s most beloved menswear and suiting brands has introduced its first foray into womenswear — coming 34 years after it first launched, it’s more than worth the wait. W by Working Style debuted with a bang last Thursday night, with a spectacular showcase held at the Mercedes-Benz Auckland showroom in front of a crowd of 600 guests. 

Showing a curated selection of 27 looks, the show demonstrated the variety within W by Working Style’s bespoke range, from more casual, effortless cotton and linen suit separates, to sumptuous wool suits, silk satin and velvet jackets — all impeccably tailored. The Director and Designer of the new W Collection is Sharon Orquieo, who has been with the Working Style brand for over 15 years, and her strong vision was integral when it came to creating a collection that stays true to its beginnings while adhering to the core design principles that make great womenswear.

“The Working Style brand and the W by Working Style collection is all about inclusiveness and the proud New Zealand tailoring heritage that these brands stand for,” she says.

Having been treated to this initial preview of the offering, we can’t wait to see what more is to come from this exciting new venture.

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Meet the North Shore residential development that’s offering resort-style living in a metropolitan setting

Any prospective home buyer who has had to make the choice between a contemporary, design-led apartment and a nature-immersed lifestyle will know, it’s not an easy toss-up to make. The acquisition of greenery, airiness and proximity to water might come with a home that doesn’t necessarily include all the desired mod cons, and vice versa.

This is not the case with Elementum, a premium residential project that offers resort-style living in the heart of Long Bay Village — mere minutes walk from the beach and Long Bay Regional Park. Presenting as a hidden oasis of landscaped spaces, it will boast both apartments and terrace houses that will ensure you can escape the suburban norm for beachside living, while enjoying all the benefits of a premium design aesthetic.

Elementum is being developed by Templeton Group, which has overseen other popular projects such as the NXN apartments in Kingsland, and has a stellar reputation for attentively crafted, quality places for people and families. Award-winning cross-disciplinary practice, Studio Pacific Architecture is behind the design, having completed numerous high profile residential, civic and commercial projects including Wynyard Quarter development 30 Madden Street.

The Elementum complex will be formed of nine, three-storey buildings, comprising 107 apartments and 15 terraced homes. The walk-up apartments are available in a multitude of designs, and will feature open-plan living that harmoniously encompasses secluded balconies, overlooking green spaces. With a price range of $560,000 to $1,100,000, there is a range of layouts to choose from to suit a variety of lifestyles.

Each apartment will be imbued with a welcoming, homely feel thanks to exceptional details like high ceilings, fully tiled bathrooms and high-spec kitchens featuring European appliances and stone benchtops.

The 15 terraced homes will be north-facing and overlook the landscaped internal space, each facade denoted by a sloping, mansard roof and white brick exterior. Starting from $1,475,000 for a four-bedroom terraced home with a two-car garage, those who live in these beautiful abodes will also be privy to a hidden green oasis of native plants and trees.

The layout design includes high-quality kitchens on level one with European appliances and stone benchtops, and an open-plan living and dining room, while the master bedroom and ensuite sit alongside a second bedroom and bathroom upstairs, with two more spacious bedrooms and a full-sized bathroom completing the top level. A two-car garage sits on the lower level, with a laundry and ample storage.

“I love the challenge of understanding the environment we’re working with, how we work with the land,” says Templeton Group founder Nigel McKenna. “With Elementum, the coastal context lends itself to natural and raw materials and plenty of lush planting. The apartments and terraced homes are set in an oasis of landscaped spaces, creating a relaxed, tropical sanctuary. Within collections of foliage sit interwoven timber platforms and boardwalks with bench seating creating places to gather and connect.”

In terms of Elementum’s location, beachside community Long Bay is located approximately 22-kilometres north of Auckland city, with a direct bus route to the extensive Albany retail precinct (which offers a park and ride system) and the Northern Express bus to Auckland CBD. The on-ramp to central Auckland is a 10-minute drive away.

Long Bay Village Centre won the 2021 Auckland Architecture Award for planning and urban design, thanks to its impeccably considered positioning and design. With Elementum’s proximity to the village, a vital sense of connection and community can be cultivated with ease.

“You have all the amenities you need as well as plenty of shared open spaces and hubs where people can gather and meet which fosters connectivity and a sense of belonging,” adds McKenna. “Our aim at Long Bay is to create a unique living environment that connects the people who live there with the stunning surrounding environment.”

Visit the Elementum sales suite to discuss your options.
Open Tuesday - Sunday, 11am - 3pm
88 Te Oneroa Way, Long Bay Village, Auckland 0792 (Opposite New World)
For a private appointment please contact Colliers.

www.elementumlongbay.co.nz

Design

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Joshua Heares.

Porter James Sports Founder Joshua Heares on smart decision-making, golf and a life well designed

Having launched his label Porter James Sports only six months ago, Joshua Heares is seemingly well on the road to success. Recently chosen as an amici of Italian beer brand, Peroni, we learn a little more about the man behind the brand. 

Why did you decide to create Porter James Sports? Having worked for a decade in the advertising and branding industries, I was craving change. Clothing and fashion is something I’ve always loved and when a few opportunities presented themselves, I went after this dream. Porter James Sports is a blend between streetwear and menswear. Something really refined but also a style that isn’t unattainable. The label is only six months old, but the response has been overwhelmingly positive and for that, I’m super grateful and motivated to take this as far as I can.

Porter James Sports is all about “a life well designed” — how does this concept look in practice for your own life? One day, while employed with a “good” job I spoke to my friend and mentor (Shout out Ravi Patel) about my next steps. I was perplexed as to where I should take my career, i.e. what is my next job title? What is my dream job? He told me to forget my dream job and to design my dream day.

Ultimately this led me to the place I’m at now. A life designed exactly as I want it, working with purpose, creativity, incredible people and for the most part, on my own terms. Porter James Sports takes this a step further, with the idea of “well-designed” expressed in an aesthetic I regard as timeless.

What has been one of the biggest things you’ve learned? One of my most significant learnings is understanding the weaknesses in my own decision-making process. As a solo founder, I’ve sometimes been too quick to make decisions without consulting my peers or support network. I also think creative decisions should be slept on, at least for one night. Sometimes I find I see things completely different the next day.

What’s something you’re passionate about? A life well-designed is one that lets you play or practice golf a lot! I was a keen junior golfer and then took a bit of time off in my 20’s but I have the golf bug badly again. When I’m not working it’s pretty much all I think about.

What’s coming up next for you? At this point I’m just trying to launch my next range at the highest quality. I’m not in a rush, or chasing seasonal trends. I just want to get it right while I’m still new. Also I have a couple of global brand collaborations in the works, which should release later in the year. In a nutshell, continually asking myself how I can grow the brand correctly, irrespective of sales.

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Meet the exciting subterranean bar and eatery serving delicious Filipino-inspired fare

Blink and you’ll miss the latest new opening we’re excited about, tucked down a city-fringe back street and marked by a black door and a subtly lit, dark red sign. But head through the door and downstairs to the subterranean space, and once you’ve had a taste of what Bar Magda has to offer, you’ll be glad you found it. 

Located at 25B Cross St, Bar Magda is owned by a trio with extensive and varied experience in the hospitality industry — Carlo Buenaventura, Craig Thompson and Matt Venables. Buenaventura is a familiar face from all over the food scene, having moved from his native Philippines to Aotearoa in 2010 and worked his way up the ranks in Queenstown, Wellington and Auckland for eateries including Matterhorn, Orphans Kitchen, Burger Burger, Culprit and Gemmayze Street.

Carlo Buenaventura.

He has worked as both a chef and front of house, in management roles and assisting roles, always with the aim to absorb more information, practices, techniques and strategies for when he would eventually open his own venue. 

Buenaventura’s most recent venture was his popular The Cult Project restaurant pop-ups, which took place in eateries country-wide including Waipara Valley’s Black Estate, Madame George, and Hillside in Wellington. He and co-owners Thompson and Venables knew each other from around the hospo circuit, and all bring different strengths to the venue. Thompson was the bar manager at Orphans Kitchen and runs Bar Magda’s drinks programme, and Venables also comes from a bar background on more of the operations side.

The space itself has a darkly cool vibe, like entering a subterranean club but more polished. Which makes sense, because it’s in what previously used to be X nightclub. Glowing, red-tinged lights line the underside of the bar and floor, with jewel-like round pendant lights dotting the space. Exposed brick walls, wooden banquette seating, concrete floors and glass tiles all come together to create a textural yet unfussy ambience.

Bar Magda seats 52, and is cleverly divided into three zones — there is a more intimate, quiet dining area near the open kitchen, and then a bar and dining space through a glass door that has both standing room, tables and bar leaners, with a dividing curtain separating the solely dedicated bar area.

Lamb ribs.

In terms of the food offering, Buenaventura describes it as ‘seasonal produce through a Filipino lens’. It’s not ‘modern Filipino food’, he says but the main direction of the kitchen, flowing through to the bar, is focused on the flavours he grew up with. “Some of the dishes are not in any way, shape or form a traditional Filipino dish”, he says, “but, there are flavours in there that people who grew up in the Philippines would find familiar.”

Bar Magda, like the name suggests, certainly has a strong drinks focus, but equally, it is a dinner destination, serving a fairly comprehensive menu of sharing plates that span snacks, and both hot and cold larger plates. Expect flavours that centre on sour-salty, sour-sweet, sour-spicy, and desserts that are more sweet-salty. When we visited we were struck by how different the food is from anything else we’ve seen locally.

The house-made bread of the day can be ordered with a very intriguing-sounding parmesan custard spread, garnished with preserved scallion and sweet gherkin — addictively creamy and cheesy with a bite of freshness from the scallions, it turns out that it’s inspired by Cheez Whiz, which Buenaventura grew up eating. Served in this iteration, we can certainly get on board. From the ‘something cold’ section, triangles of preserved kohlrabi are incredibly tangy and spicy, made with a riff on a traditional fermentation method that is normally done with shrimp paste but Buenaventura has replicated with other spices for the same effect, and coloured with beetroot. They are topped with creamy dollops of a boiled potato, saffron and egg mixture, which adds moreish contrast.

Yams with oyster mushrooms.

A dish of roasted, slightly smashed yams topped with oyster mushrooms and pickled mushrooms is beautifully comforting and earthy, and has added richness from a duck fat buttercream (which can be left off to make it vegan). We also highly recommend the lamb ribs ‘pyanggang’ with herbs and green sambal — the ribs are cooked until tender, meltingly soft and slightly charred, topped with a herbaceousness that cuts through the fat.

“We want the dishes to be generous but not too much”, says Buenaventura; for two or three people, you could order four or five dishes to share, plus dessert. With Bar Magda’s kitchen being open later than most — 11pm during the week and 12:30am on the weekends — the team are happy to cater to diners spaced out through the evening, coming in later rather than the typical 7pm slot.

Bar Magda is in its ‘soft opening’ phase until the 17th of July, meaning they’re still seeing what works and what doesn’t, ironing out kinks and refining the offering for what it will be more permanently moving forward. Regardless, we think it’s more than worth a visit, and can almost guarantee you’ll try something you have never tasted before.

Opening hours:
Tuesday to Thursday: 5pm — 12am (kitchen closes at 11pm)
Friday & Saturday: 5pm — 2am (kitchen closes at 12:30am)
Sunday & Monday: Closed

Is there a new opening you believe should be on our radar? Let us know at [email protected]

Bar Magda
25B Cross Street
Auckand CBD

www.barmagda.co.nz

Gastronomy

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