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.
Details make the difference when it comes to looking head-to-toe polished. Here, find a selection of essentials for your kit.
Forest Fresh For its first foray into fragrance, it seems only right that Moncler should draw from the great outdoors. The Pour Homme eau de parfum channels an aromatic woodiness, led by clary sage, moving into cedarwood, sandalwood and musk — and topped with vetiver and hints of citrus. The bottle is suitably innovative, calling to mind the brand’s emblematic puffer jackets, and overlaid with an LED screen.
A Cut Above Better than a tired pair of nail clippers, this leather-bound, German-made manicure set by Czech & Speake makes an elegant ritual of nail care with a tidy selection of clippers, cuticle tools and a file.
From the latest podcast from the Obamas (featuring Kendrick Lamar) to psychologist Esther Perel’s newdating show, these provocative audio series cover cultural phenomena, while investigating why we are so drawn to them.
Wild Things: Siegfried & Roy Big hair, big cats, and even bigger egos. Over the course of nearly half a century, the illusionists and pop culture icons, Siegfried & Roy, performed shows for over 50 million people — until disaster pounced. For his very first podcast, Emmy- winning filmmaker and journalist Steven Leckart takes us behind the velvet curtain to reveal the hidden truths and shocking moments from Las Vegas’ flashiest magic show.
Sweet Bobby There are a lot of provoking podcasts about love cons out there, but the one that should be in your AirPods is Sweet Bobby. Delving into the craziest case he’s ever come across, investigative reporter Alexi Mostrous uncovers one of the world’s most sophisticated catfishers in one truly twisted true story.
The Big Hit Show From the production studio founded by the Obamas (Higher Ground), The Big Hit Show investigates pop-culture obsessions. While the first season covered the love-hate phenomena of Twilight, the next covers the success of Kendrick Lamar’s album To Pimp a Butterfly, with the rapper himself taking the mic.
This Is Dating From the makers of the captivating and consoling Where Should We Begin? With Esther Perel comes This Is Dating. Exploring modern romance over a series of virtual first dates, think of this podcast as a classic reality TV show, but with a relationship psychologist, and a lot more earnestness, in the sound mix.
Hooked From three years of conversations between Tony Hathaway and journalist Josh Dean, Hooked tells the first-hand story of one of the most prolific recent robbery streaks. As a top design engineer at Boeing before hoodwinking the FBI, Hathaway takes us on a journey through his high life (before it crashed).
It’s high time we ventured out and enjoyed ourselves. As we gradually return to our cosmopolitan way of life, in style, Auckland has two highly-anticipated openings to add further to our already exciting dining scene — the exceptional new eatery Milenta and its exclusive club The Shy Guy.
Nestled under the historical Pōhutukawa trees in Victoria Park Market, Milenta draws on the elements of land and sea within what feels like an outdoor space, that seamlessly transitions to indoor should the situation require it. Under the deft design guidance of Izzard Design, Milenta emits an authentically cool South American air with hardwood floors and organic woven chairs softened by floor rugs and hanging plants — there’s definitely a sense of being in foreign lands when you’re here.
After gaining experience at a number of leading Auckland restaurants, Executive Chef Elie Assaf is at the helm of the modern kitchen, where many of the dishes are cooked traditionally over the wood coal fires, emitting a comforting and delicious waft into the dining area. Influenced by the flavours and traditional South American cuisine, and incorporating only the best local, seasonal produce, Milenta’s ever-changing menu is intuitive, and the restaurants service as attentive.
Bringing energy and excitement back into Auckland city, Milenta’s neighbouring cocktail bar and club The Shy Guy is set to open next month with an international membership. Designed for indulgence to the highest degree, the stunning interior — also the work of Izzard Design — includes velvet booths, graphic tiling and a custom light display over the dance floor.
The Shy Guy.
Denizen Reader’s Exclusive First Look This week, Milenta will open exclusively for Denizen readers only to discover the magic of Milenta with a chef tasting menu or à la carte from Thursday to Saturday — before opening its doors to the general public next week.
Denizen readers who book this week will also have the one-off exclusive opportunity to experience the private club, The Shy Guy, which will be open for cocktails pre-and-post the dinner bookings — before it officially becomes the members-only bar it is destined to be.
Milenta is opening exclusively for Denizen on Thursday the 17th of March from 6pm to 8pm, and on Friday the 18th and Saturday the 19th for lunch (at 12 or 1.30pm) and dinner (6 to 8pm). For Bookings, please email hereand note Denizen in your booking request.
Milenta
Victoria Park Market,
210-218 Victoria Street West,
Auckland
Widely thought of as the first person to meld the practicality of opticals with the glamorous worlds of fashion and culture, Cutler and Gross co-founder Tony Gross was a tastemaker with a finely-focused aesthetic eye.
“I’m fashion and flair,” said Gross, who passed away at the age of 78 in 2018. And, of his business partner Graham Cutler, “he’s the expert”. Both opticians and good friends, they established their eyewear company in 1969, starting out as a small but innovative bespoke service that operated from Knightsbridge, London.
Cutler and Gross co-founder, Tony Gross, with Grace Jones wearing his favourite 0101.
It was founded on the principle that when it comes to eyewear, it’s not just about how we see the world, it’s about how others see us. This led it to attract the likes of Grace Jones, David Hockney, Princess Diana and perhaps the most iconic glasses-wearer in entertainment, Elton John, as well as countless other high-and-low-profile customers who have loved Cutler and Gross glasses for over 50 years now.
This year, the brand celebrates the 40th anniversary of one of Tony’s favourite pieces — the 0101 — with the launch of the limited edition 9101 glasses. The 9101 also commemorates Cutler and Gross’ first factory-produced product, which was in 1982 when its founders signed on to work with an atelier in the Italian Dolomites. Each individual frame is still handmade there, by experienced craftspeople.
Exceedingly exclusive, the 9101 is limited to just 101 units globally — each uniquely numbered. Here in New Zealand, Parker & Co is the only stockist to have gotten its hands on a concise number of these very special glasses.
Crafted with gold-plated hardware and encased in translucent crystal acetate, the 9101 has integrated photo-chromatic Zeiss lenses, which darken when exposed to light.
According to the brand, “Mr. Gross wore the now archived 0101 frame throughout the 80s during his frequent trips to New York and London’s elite clubs. Hopping from one exclusive haunt to the next, he’d often call at several spots in one night, handing out sunglasses amongst his lofty friends and acquaintances.”
Melding tradition and innovation, taste and technicality, this special release will have you seeing in style — and looking utterly chic as you do so.
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