Photographer Holly Burgess on wish lists, pantsuits and unforgettable advice

Holly Burgess (Ngāpuhi, Te Ātihaunui-a-Pāpārangi) is one of New Zealand’s most exciting young fashion and portrait photographers. Increasingly in demand, the Loupe Agency-repped creative has a packed roster of clients clamouring to collaborate with her skilful eye, including Harris Tapper, Deadly Ponies, An Organised Life — plus, the pages of Denizen. A dynamic force whose reputation is a testament to her uplifting energy and beautiful imagery, here Burgess shares what’s inspiring her and what she’s enjoying currently.

What I do for a job described in one sentence: I am a photographer, I capture moments in time and space.

My personal style can be defined by: I don’t think it can be defined. My style is always in a state of flux, but vintage and retro op shop finds remain constant.

The last thing I bought and loved was: My Lady Shaka hoodie! Designed by Ngaumutane Jones. If I’m not wearing vintage I’m wearing my friends. 

An unforgettable place I visited was: The Hokianga every time. It’s home.

The next place I’d like to go to: Back to the Hokianga! I am planning a shoot with cuzzie/model Roimata up there in a few weeks. 

An object I would never part with is: My pounamu.

On my wish list is: I would love a pair of Prada loafers. My feet need a treat after wearing chunky sneakers on set from Monday to Friday. 

When I was younger, I wanted to be: I always wanted to have a corporate job because I loved pantsuits (wore one to my year six formal even). I realised later it was fashion that I loved. Phew.

My favourite app is: I hate to admit it but … TikTok. 

My guilty pleasure is: TikTok! Lol.

From left: JessB; RuPaul’s Drag Race, Burgess’ pounamu; Lady Shaka hoodie; Whose Futures? book; Emma Lewisham skincare; Prada loafers.

My secret talent is: Touch rugby.

My style icon is: My mum and aunties inspire me. I love that timeless aunty style. 

The best book I’ve read in the last year is: Whose Futures? My sister Hana and her friend Te Kahuratai Painting wrote a book chapter about Māori futurisms. I am on journey learning about my whakapapa.

Three people I’d have dinner with, living or dead, are: My mum, her mum Maata, and her grandmother Te Hana. Our matriarchal line connecting me to the Hokianga. 

I can’t miss an episode of: RuPaul’s Drag Race

In my fridge you’ll always find: Chocolate, cheese and wine.

My favourite room in my house is: My bedroom. I currently have artwork from loved ones on all four walls.

I recently discovered: The West Coast of the South Island! Stunning. 

My favourite website is: Pinterest.

A gadget I can’t do without is: My camera! 

If price were not an issue, the one artist whose work I would collect is: Nikau Hindin.

The podcasts I listen to are: Nuku, After Work Drinks and Guys We F****D.

The best gift I ever received was: My taonga from my whānau.

The beauty product I can’t live without is: All Emma Lewisham products. 

The last music I downloaded was: JessB

I have a collection of: 10-plus years of film negatives. I will get to archiving them one day. 

One of the best pieces of advice I’ve ever received is: When I was nervous my Dad would always tell me “it’s good to have butterflies, just let them fly in the same direction”. That will forever stick with me.

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Step confidently into winter with our round-up of the best boots to buy now

Forget the rubber soles of old. This winter, we’re casting aside our classic wellies for a pair of polished (but practical) boots that will see us confidently stomp through puddles without a care in the world. From Dior’s sleek iterations to Bottega Veneta’s supremely practical pairs, whether you opt for rubber or leather, the boots of the season are as much about making fashion statements as they are about keeping our feet warm and dry.

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Gucci Matelassé Chelsea boot

Gucci Matelassé Chelsea boot

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Available from Gucci

Isabel Marant Remko boots

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Available from Workshop

D-Major boot

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Available from Dior

Louis Vuitton Laureate desert boot

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Isabel Marant Demar boot

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Prada Monolith boots

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Diorcamp ankle boot

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Bottega Veneta waved-sole leather boots

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Available from Matches Fashion

Louis Vuitton Rhapsody high boot

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Alexander McQueen Chelsea boots

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Available from Net-a-Porter

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Our highly-anticipated new Winter Issue is here, announcing the winners of the Denizen Hospo Heroes Awards

Denizen was built around the inherent philosophy of celebrating the best of the best, shining a light on those dedicated to a particular cause and drawing attention to notable up-and-comers across a range of industries.

Aiming to lift people up and keep our readers abreast of the seemingly endless pool of talent we have on our doorstep, we have never been (nor do we ever intend on being) a platform that criticises or passes judgement.

Denizen’s Winter issue unveils the Denizen Hospo Heroes presented by American Express winners, runners up and top ten of each of the award categories — as voted by you — our food-savvy, enthusiastic readers. Once again we celebrate and honour the dedicated people who keep us satiated and drive our hospitality industry forward.

Elsewhere, we delve into awe-inspiring design, the best forward-looking fashion, the newest trends and treatments to know about in wellbeing and a comprehensive cultural guide on what to read, watch and listen to while tucked up on the couch.

We also garner exclusive access to inspiring people including renowned interior designer Virginia Fisher (who delivers a fascinating masterclass), former ‘it’ girl and prolific writer Garance Doré, lauded radio DJ and Apple Music’s Global Creative Director, Zane Lowe, and rugby great-turned-entrepreneur Dan Carter.

And with the forthcoming season likely to see you heading south to our own version of wonderland, we have curated a concise edit on the very best places to wine and dine in the Queenstown region this season.

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An InterContinental hotel is coming to Auckland as the prestigious One Queen Street redevelopment kicks off

Ever since Precinct Properties opened Commercial Bay last year, the development has had a significant impact on the vibe and character of downtown Auckland. Packed with premium retail and hospitality, Commercial Bay has become the elevated, one-stop-shop for discerning Aucklanders seeking dining and shopping experiences that feel more aligned with the kinds they might have had overseas.

InterContinental-Auckland

Now, Precinct (the country’s largest owner and developer of premium, city-centre real estate) has announced that the second stage of the development that began with Commercial Bay, is set to commence construction shortly. The One Queen Street redevelopment will take up residence on the floors above Commercial Bay, and will comprise Auckland’s first InterContinental hotel alongside 14,000 square metres of premium office space and a variety of exceptional food and beverage outlets, including a spectacular rooftop bar on Level 21.

Welcoming such a globally-renowned accommodation offering as the InterContinental is certainly an exciting prospect for Auckland. The hotel itself is designed to be fully integrated with Commercial Bay and will comprise 139 rooms across floors 6-11. Its enviable position will not only allow guests unprecedented views across the Waitematā harbour, but will place them squarely at the heart of Auckland’s bustling waterfront and give them direct and easy access to some of the best restaurants, bars and retail this city has to offer.

“We are absolutely thrilled to announce the construction commencement of this flagship project,” says Precinct’s Chief Executive, Scott Pritchard, “as we continue to play our part in the creation of a world-class waterfront destination.” Indeed, the construction of One Queen Street will mark the completion of Precinct Properties’ $1 billion Commercial Bay development and solidify the mixed-use, urban precinct as a destination of international quality, matching the increasingly cosmopolitan demands of this City’s residents.

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Parnell welcomes Va Bene, a promising new eatery channeling the convivial spirit of European wine bars

Having just opened its doors this week in Parnell, Va Bene is bringing its own, elevated take on the friendly charm of Parisian and Italian wine bars to the neighbourhood. 

Helmed by friends Paul Patterson, Esmeralda Kasmara and Brent Newdick, who all bring their global experience to the venture, Va Bene has set up shop in the corner site previously occupied by Kopio. An interior refresh is breathing new life into the space with a long, shared table that takes centre stage.  

The trio brings a wealth of combined hospitality nous to the table; Kasmara was the renowned maître d’ at Non Solo Pizza for years before opening modern Indonesian restaurant Bandung last year — nearby at 119 Parnell Road — while Newdick (the Olympic decathlete) owns Aperitivo cafe next door.

Chef and co-owner Patterson is in charge of the culinary side, having travelled back and forth overseas for years and worked with restaurants both here and in Australia, Paris and wider France. Head Chef Leo Hendra is also bringing his talents to the kitchen — he has recently arrived in the country with a CV that boasts experience at Michelin Star restaurants like Pollen Street Social in Mayfair, London.

Va Bene’s beef bourguignon.

Va Bene’s offering is inspired by both Patterson and Newdick’s travels — as well as Patterson’s overseas experience, Newdick spent a hefty amount of time training in Italy.

The darkly-marbled, shared table aims to encourage the camaraderie of bustling wine bars and aperitivo spots in both the European destinations, which the team is hoping will invite people to get to know their dining companions even if they didn’t arrive together. There are also smaller, high tables around the edge of the room (the restaurant seats around 45) for those who prefer their own, controlled environment when dining out.

Food-wise, the menu centres on sharing dishes that can be ordered as either small or more substantial plates. “Big flavours, but really simple,” is how it was described to me. Nothing is overly fussy, but it’s high-quality, seasonal fare that delivers a substantial and satiating payoff.

One of the first pieces of kit to be installed in the kitchen was a smoker, to be utilised for all manner of ongoing gastronomical experiments. It adds an unreal depth of flavour to an already delicious beef bourguignon, served with silky kumara purée. Wagyu beef bavette is expertly seared and served with a moreish burnt eggplant purée, while grilled halloumi joins a medley of smoked garlic and thyme; and parma ham sings with a fennel bulb, cherry tomato and citrus salad.

In terms of the drinks offering, Va Bene has enlisted the help of friends at acclaimed Parisian cocktail bar Le Syndicat, who have created a unique and boundary-pushing cocktail list for the Parnell venue. A comprehensive Champagne selection is also a focus, along with a varied offering of both local and international wines and beers.

Whether you’re in for a glass of something good and a tasting platter, or a full meal of mouth-watering sharing plates, we’re sure Va Bene’s polished yet welcoming sensibility will see you in very good stead indeed.

Opening Hours:
Tuesday to Saturday: 12PM — 11:30PM
Sunday: 12PM — 4:30PM
Monday: Closed

Va Bene
131 Parnell Road,
Parnell

www.instagram.com/vabenenz/

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Artist Grace Bader’s new solo exhibition opens today and it’s set to be a sell-out

In early 2020, up-and-coming New Zealand painter Grace Bader held a solo exhibition that showcased her unique métier of layered, textural paint, confident colours and experimentation with form, and set a precedent of success for the young talent. (It was a sell-out.)

Now, the artist is back with another solo exhibition in which she continues to play with perception, creating works that balance abstract ideas and shapes with simple figures, objects and tones. The female form, specifically, is explored, alongside a range of everyday objects, as Bader delves into the dichotomy between intimacy and separation, and how our internalised view of ‘self’ impacts our external presence and surrounding environment. As in her first exhibition, Bader has again employed colour in a bold, unapologetic way, giving substance, tension and depth to her tableaux via a clever use of contrasting and complementary tones.

Speaking to the simple beauty that can be found in everyday life, this body of work sees Bader seeking out moments of peace, which translates into a sense of overarching calm and stillness that reaches out from the canvas between the undulating, dynamic forms.

Opening tonight at Melanie Roger Gallery on Karagahape Road and running until the 12th of June, Bader’s new exhibition is (if her last one is anything to go by) set to be hugely popular, and we would advise anyone interested in picking up a piece for themselves to hasten along (lest you miss your chance).

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This exquisitely curated experience is giving us every reason to be a homebody this winter

When the longer nights and shorter days of winter finally descend, the thought of venturing out into the cold becomes just that much less appealing. Over the past year, we’ve all become acquainted with creating special moments at home, and the winter months are the perfect time to put this into practice once more — with a little help, of course.

‘At Home with Cloudy Bay’ is a curated and limited edition at-home experience, comprising kits designed to pique all five of the senses and enhance any planned time at home. Joining forces with four other, talented New Zealand makers, all the items in the ‘At Home with Cloudy Bay’ kits complement one another for a well-rounded offering. First and most importantly, each kit contains a bottle of Cloudy Bay’s iconic Sauvignon Blanc, and a bottle of balanced and lively Cloudy Bay Pinot Noir.

Two bespoke, mini dishes will visually enrich a platter. Created by Felicity Donaldson Smith of Greytown-based ceramic brand, Wundaire, these sweet vessels are a celebration of craftsmanship and are inspired by the Richmond Ranges in Marlborough.

‘At Home with Cloudy Bay’ kit.

And what are dishes for but to be filled with tasty morsels? Like the At Home kit’s Last Jar locally-made tomatoes and garlic in olive oil — irresistible when paired with crostini and a glass of Cloudy Bay.

Delight your ears with the sound of two Cloudy Bay wine glasses clinking “cheers” — a pair is included in every kit — and let the aromas of a custom-made dried floral arrangement by Mark Antonia Ltd. bring the winery’s Marlborough brand home, to your home. Top notes of apple blossom and saffron combine deliciously with vanilla orchid, blackcurrant and blackberry, with base notes of amber, patchouli and star anise.

Taking the overall sense of luxury yet another step further, two pairs of heavenly soft Ahi Pao cashmere socks are included, made on Waiheke Island from the finest cashmere yarn. 

Whether bought as a gift to yourself, or for another lucky recipient, the ‘At Home with Cloudy Bay’ kits are filled with beautiful pieces that showcase the best of New Zealand. These kits have now sold out.

Gastronomy

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Pancakes with seasonal fruit, crushed walnuts and vanilla ice cream.

We discover an enticing eatery in East Auckland serving homely fare with a Turkish twist

There’s been a flurry of culinary activity out east recently, we’ve noticed, and another recently-opened restaurant is adding to the increasingly superior offering for locals. Named Picco Eatery, this all-day venue is family owned and operated in Glendowie, with Mustafa Kokcu at the helm lending his years of hospitality experience to the venture.

Kokcu was the original founder of La Vista Cafe & Restaurant in St Heliers, he tells me, as well as various other eateries like the popular former eatery Greenhithe Cafe & Restaurant. For the past seven months, Picco has been his latest gastronomic adventure, offering homestyle cooking in a neighbourhood setting. His wife, Felicia, runs front of house along with his two children, making sure every diner in the 50 seat space is welcomed and looked after with aplomb.

Picco Eatery’s pan-fried Turkish sausage with egg.

Open six days a week, Picco’s breakfast, lunch and dinner dishes focus on family-oriented cooking with Turkish elements peppered throughout. To start the day, you’ll find classics like eggs on toast, granola and French toast, all served alongside Atomic Coffee. However, it’s the Sucuk (Turkish sausages) served with poached eggs and bread that we’re drawn to, or the vegetarian Kahvalti plate, comprising Turkish bread, mixed olives, feta cheese, jam and an egg cooked to your preferences.

For lunch, the grilled chicken or beef Picco Burger is sure to hit the spot, or perhaps Cajun chicken served on hummus with feta cheese, spinach, sun-dried tomato and a mint-flecked yoghurt sauce. Dinner is also a varied yet enticing affair, whether a hearty eye fillet dish is your go-to, or perhaps a vegetarian cannellini with spinach, ricotta and roasted tomato.

Picco’s beef burger.

For locals who are in the mood to eat at home but let someone else do the cooking, there is also a comprehensive takeaway pizza menu. Picco Eatery’s aim is to be a friendly local for those who crave simple yet delicious food inspired by comforting, homely flavours. Having received plenty of good feedback from satisfied diners so far, we’d say it’s well on its way.

Opening hours:
Tuesday to Sunday: 8am — 9pm
Monday: Closed

Picco Eatery
17 Roberta Ave,
Glendowie

www.piccoeatery.co.nz

Gastronomy

Why SkyCity’s DELISH is Auckland’s most comforting culinary event this winter
K’ Road’s newest café doubles as a quietly cool concept store
A new Grey Lynn café has quietly opened on Richmond Road
Mulberry Iris bag in Cambridge Green and Icy Pink.

Marking 50 years in fashion, Mulberry’s bold new collection is a celebration of long-lasting luxury

From the very beginning, Mulberry has been a brand that stands for sustainable principles, supporting local industry and above all, longevity. Its first ever collections were made using the leather offcuts from a local factory, handcrafted around a kitchen table into a range of belts and chokers.

Indeed, in everything Mulberry does, an awareness of overarching impact seems to go hand-in-hand with a keen eye for beautiful design — the two ideas coexisting harmoniously in all of Mulberry’s coveted collections. 

This year, the brand is celebrating a milestone. Fifty years of following a ‘made to last’ mantra has seen Mulberry solidify its position as one of Britain’s most covetable brands, and its handbags as some of the fashion world’s most admired. Now, the brand is turning its attention to the next 50, in order to ensure its sustainable legacy for generations to come.

Mulberry Top Handle Lily bag in Pink Tweed and Silky Calf.

Marking its half-century, Mulberry is releasing a series of limited-edition, Mulberry Editions collections throughout the year. The first of the series, ‘Icons Editions,’ was released at the beginning of this year and paid tribute to the legacy of some of Mulberry’s most influential creative decades, including Nicholas Knightly, Emma Hill and Johnny Coca. We will be watching with interest as more of these special releases drop over the course of 2021.

Not a brand to ever rest on its laurels, Mulberry will, of course, continue to focus on its mainline accessory collections, determined as ever to build on its reputation of sustainability and innovation.

For its Autumn Winter 2021 handbags, Mulberry combined long-awaited relaunches with elegant new silhouettes in a collection that felt appropriately joyful and celebratory.

Alongside the new Iris Hobo — a relaxed new addition to the brand’s Keystone Lock family — Mulberry made bold use of colour, resurrecting its vibrant, signature Mulberry Pink from the archives and placing it alongside a raft of new shades (Cambridge Green, Icy Pink, Apricot and Cloud).

From left: Mulberry Alexa bag in Cambridge Green; Mulberry Iris Hobo bag in Cloud.

Importantly, over 70 percent of Mulberry’s Autumn Winter 2021 collection was made using leather sourced from environmentally-rated tanneries (58 percent of which boasted gold standard ratings).

In addition, its Somerset factories — which are entirely carbon neutral and send zero waste to landfill — still see over 50 percent of Mulberry’s collections produced by a community of local craftspeople, a number of whom have been trained through the brand’s in-house apprenticeship programme. 

While 2021 is an undeniably exciting year for Mulberry, the brand has made it clear that no matter how significant its achievements, it will continue to create collections according to its core principle, one that has underpinned all of its creations for fifty years — luxury that lasts.

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Comvita's Wellness Lab.

Comvita’s state-of-the-art new Wellness Lab retail concept arrives in Auckland

Learning more about exactly where something comes from makes us appreciate it that much more, and the sentiment couldn’t be truer for honey. When you think about the fact that worker bees only produce about 1/12th of a teaspoon of honey in their lifetime, or that, on one flight from the hive to collect honey, a honey bee will have to visit between 50 to 100 flowers, it’s pretty mind-blowing that this delicious, sweet nectar is so readily available to us. 

Fostering this sense of connection and appreciation is a key part of Comvita’s newly opened Wellness Lab, a state-of-the-art, experiential retail space in Auckland’s CBD. As the global market leader in UMF Mānuka honey, Comvita is aiming to take guests on a unique, multi-sensory journey to give new depth to their understanding of honey, Mānuka and bees. 

Visit the store, and not only will you be able to purchase Comvita’s exquisite honey, but you’ll be able to book a 30-minute tasting tour within the lab’s 180-degree theatre.

Hosted by beekeeper and bee-breeder Noelani Waters, the tour combines custom-designed audio-visual elements that have been designed according to neuroscience research to enhance the flavour experience and the perception of taste for the audience.

You’ll also be able to learn about Comvita’s new, limited-edition Special Reserve UMF™ 25+ (MGO 1200+) Mānuka Honey — an incredibly precious product that has been created from some of the world’s rarest honey.

Leading gastrophysicist and sensory science expert, Professor Charles Spence, was closely collaborated with for the project — previously, he has worked with Heston Blumenthal of The Fat Duck fame, and many other leading chefs, mixologists and perfumers. 

In order to make sure every detail of the Wellness Lab experience is as enjoyable and customised as possible, collaborations with local New Zealand artisans and craftspeople were an integral part of the process; from the theatre chairs, to the tasting spoons.

With a goal for the Lab to become a destination and educational hub for customers, schools and more, Comvita is helping to broaden our understanding and reverence for Mānuka honey — a golden and precious substance that is so much more than a delicious spread.

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Bali Nights' tropicana-inspired interior makes for a fun, casual meal.
Clockwise from bottom left: Indonesian style chicken and vegetable Risoles; Nasi Campur Bali; Iga Bakar grilled beef ribs; Bebek Tengil fried duck; Sate Ayam; Ikan Bakar Jimbaran whole snapper.
Bebek Tengil — Half fried duck, Sayur Plecing, Sayur Urap, fried tofu with Sambal Matah and rice.

Bringing Bali to Ponsonby, this vibrant eatery is serving up seriously flavoursome street food fare

“It’s cool being able to serve people the food we grew up with, that our parents cooked for us,” says Adriana Ferdian, one of the founders of new eatery Bali Nights. Having opened the doors to its vibrant space on Williamson Ave only three weeks ago, Bali Nights specialises in the punchy yet fresh flavours of Balinese street food — a delicious branch of Asian cuisine that is far from mainstream in New Zealand.

The team behind Bali Nights also operate popular Indonesian eatery It’s Java, located nearby in Vinegar Lane. A group of six (three couples), they all bring their different strengths to the business. Adriana takes care of the marketing, while her husband Bobby is a design whiz. Executive Chefs Wawan and Dana Darmawan both have 20 years of hospitality experience, and Zemmy and Yanti Wahyudi look after operations.  

Iga Bakar — grilled beef ribs with Sambal Mangga.

Bali Nights’ tropicana-inspired interior is eye-catching, cheerful and casual, with hot pink, low stools and busily patterned table coverings designed by Bobby to evoke traditional Balinese Batik fabric. Bali itself has been struggling severely over the past year due to Covid, and so Adriana says they sourced much of the furniture and interior accoutrements directly from the island in order to help support the economy. 

The menu is extensive and contains some dishes and spices that you will be familiar with from exposure to other Asian cuisines like Malaysian and Thai, plus a host of others that might be wholly new. The team likes it that way, explains Adriana. “We haven’t adapted any of our food to this market, we want this market to know how it is back home — or as close as we can make it.”

While they don’t serve alcohol at Bali Nights, the restaurant is BYO (sure to be a popular factor) and offers the option to take away as well as dine in — the space seats up to 45 people.

Spiciness is the main theme of Indonesian food, although many of the dishes aren’t necessarily that spicy in isolation. It’s the addictive sambal chilli sauce, an essential addition to any Indonesian meal, that imparts a hefty lick of heat. Rice is also incredibly important, as evidenced by one of the company’s key mantras: “for some, ‘Nasi’ means rice, but for us ‘Nasi’ means life.” 

Many of the dishes have several delicious elements on the plate that, when eaten together, make for varied and flavourful mouthfuls. Bebek Tengil, or half fried duck, is a must-order, as are the Iga Bakar grilled beef ribs. Sate Ayam, or grilled chicken skewers, are a familiar favourite served with addictive peanut sauce (there’s also a vegan version made with tofu and tempeh). The overall menu is around 40 percent vegan just as is, says Adriana, and rather than using faux meat substitutes, they focus on natural alternatives like jackfruit, tofu, tempeh and nuts.

Sate Ayam — grilled chicken skewers, peanut sauce, pickles.
Executive Chef Wawan Darmawan.

Nasi Campur Vegan is a tasty plate for plant-based eaters, comprising jackfruit rendang, sayur urap (a refreshing salad with coconut), orek tempe (savoury fried tempeh), bakwan (a fried vegetable fritter), peanut cracker, and spicy fresh sambal bawang sauce on rice. A whole grilled snapper is an impressive centrepiece to any meal, fragrant with both a sweeter, soy sauce-based sambal to pour over and hot mango sambal for even more layered heat.

The team at Bali Nights is on a mission to make Indonesian food more mainstream, including that with a Balinese street food twist. Having tried a sizeable portion of the menu ourselves, we have to agree that it deserves to be much more of a go-to for New Zealanders. So, next time you feel like something with bold, fresh flavours and plenty of spice, we suggest you make a beeline for Bali Nights.

Nasi Campur Vegan — Jackfruit rendang, sayur urap, orek tempe, bakwan, peanut cracker, Sambal Bawang on rice.

Opening Hours:
Tuesday to Thursday: 12pm — 9pm
Friday to Sunday: 12pm — 10pm
Closed on Mondays

Bali Nights
4 Williamson Avenue,
Ponsonby

www.balinights.co

Gastronomy

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London Grammar’s Hannah Reid on staying power and rediscovering her voice

With the recent release of their highly-anticipated third album, Californian Soil, British band London Grammar are well and truly back on the scene with their hypnotic electronic-pop sound — and it’s already blasted to number one in the Official Albums Chart. Comprising lead vocalist and songwriter Hannah Reid, multi-instrumentalist and producer Dot Major and guitarist Dan Rothman, London Grammar’s unique sound is largely thanks to Reid’s distinctive contralto voice, and it shines on Californian Soil.

In this album, Reid has stepped more fully into her power, channeling her experiences as a woman in the music industry — many of them challenging — into honest lyrics and soaring vocals. Catching up with Reid on the eve of the album’s release, she shares her musings on the journey her songwriting has taken over the last decade.

“When you make your debut album, you never think anyone’s going to listen to it, so it was really easy to absolutely put my heart and soul on a plate,” she says. After the success of If You Wait, an overwhelming tour schedule and continuous press, Reid has been open about a loss of confidence she experienced, which was reflected in more guarded lyrics on their second album Truth Is a Beautiful Thing. “There are parts of it that I absolutely love, but it’s a little more like I’m hiding things behind a lyrical wall.”

On Californian Soil, she has been much more direct. “It did take a bit of a turning point for me, when I was like ‘I don’t have anything to lose’”, she says. “You’re never going to make anything that’s worth anything if you’re not putting yourself at risk a little bit and exposing parts of yourself. I found a way to find that vulnerability again.”

Starting out in the music industry, Reid says she was shocked to be constantly surrounded by only men. It was an uncomfortable dynamic, and one that has led to negative experiences in her career. “I felt like it was much more of a battle for me than it was for my bandmates,” she says. “Those little experiences every day added up to quite a profound experience, I think, and I did lose a lot of confidence.”

This challenging period also had a direct impact one of her most precious assets — her voice. “I’ve learned that there is such a mysterious connection with the voice and what you’re going through subconsciously or emotionally,” says Reid. Making London Grammar’s second album, she experienced pain and problems with her vocals, but Californian Soil was different. “Throughout this album, throughout writing those songs and then talking about the experience, I feel like… it sounds so cheesy, but I literally got my voice back and it sounds different now. I feel like now it’s got the strength that it had when I was 21, again.”

The trio have honed the way they make songs together throughout the years, and in creating this third album, Reid says they’ve finessed how they work best together. “We tend to work best in pairs when it comes to the writing,” she muses, “[and] we work best as a three when it comes to the production. Also, we don’t do well, necessarily, being in all the big fancy studios.” A lot of Californian Soil was made in a home studio, which led to some beautifully intimate moments.

Clockwise from left: Hannah Reid, Dan Rothman, Dot Major

All My Love, for instance, is one of the album’s most stripped-back songs, and one Reid says she thinks has the best vocals — but this isn’t down to expensive, state-of-the-art equipment. “We wrote and produced that whole song in Dan’s really tiny loft studio, that you had to get to via some secret stairs in his wardrobe, it was just the most bizarre thing,” she says. “You can hear birds in the background of that song because the window was open. We were just making music, but it sticks out to me because that song proves that it’s not about being in the expensive studios. It’s about the emotion, and if you capture that, then it doesn’t really matter, I think.”

Having recently announced a tour in New Zealand and Australia for February and March 2022, Reid says she’s extremely excited to be over on our shores with London Grammar — for more reasons than just the rush of performing. “The food and the coffee is so amazing in Australia and New Zealand,” she enthuses. “I just always feel really energised when I’m there.”

In the more immediate future, Reid is excited to finish London Grammar’s fourth album which, according to her, sounds completely different again from Californian Soil — “we’ve got loads of new material, so hopefully there won’t be as long a wait between records anymore.”

Ultimately, says Reid, she and her bandmates are interested in staying power, a fundamental marker of success in a notoriously fickle business. “It’s very easy to have a successful first album and fade away, it’s a really tough industry for that,” she says. “I think me, Dan and Dot want longevity more than anything else.”

Californian Soil is out now, and find tickets to London Grammar’s 2022 tour here.

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From Pinot Noir to Syrah and beyond, these are the red wines you should be sipping on this winter

Winter’s not all bad — cosy clothes, warm houses and comforting food are all good for the soul. It’s around this time that our tipple of choice starts to change, too, moving on from the white wines, chilled reds and rosés of summer to full-bodied red wines that bestow a little more richness to our palate. If you are looking to replenish your home cellar, these delicious and varied red wines could be just the bottles to kick off your winter collection.

Butterworth 2018 Pinot Noir
A blend of only the vineyard’s best Pinot Noir vines, this unfined wine has a spicy palate with great length and Te Muna road’s signature minerality through the middle. Notes of aromatic rose petal, wild raspberry and blackberry, cinnamon and nutmeg spice precede lavender and earthiness in this distinctive, satisfying drop.

Chateau de la Cour Saint Emilion 2016 Grand Cru
This sophisticated, polished wine is from the medieval town of St Emilion, South-Western France. A blend of Merlot and Cabernet Franc results in an intense and structured character, while also bestowing a wonderful mouthfeel and delicious flavours of ripe red fruit, blackberry and oak. Serve with a roast leg of lamb, with plenty of thyme and garlic, and you’ve got yourself the ultimate winter pairing.

Mills Reef Elspeth 2018 Syrah
Brimming with intense flavour and complexity, this Syrah from the Hawke’s Bay winery’s Gimblett Gravels vineyard is a superb example of the style. Luscious boysenberry, white pepper spice and liquorice are displayed, along with a beautifully refined palate. The stony soils of the warm, inland district make for both fine Bordeaux-varietal reds and Syrah, and while this wine will certainly sing if enjoyed now, it’ll also respond wonderfully to longer-term cellaring.

Vino di Anna 2019 ‘Palmento’ Rosso
From the volcanic, mineral-rich soils of Sicily’s Mount Etna, this juicy drop makes for exceptionally easy drinking. Vino di Anna is a family-run vineyard, specialising in natural wines that are farmed organically and tended by hand, and this wine is predominantly Nerello Mascalese grapes with small quantities of some other endemic varieties in the mix. While this is a dry, fresh wine, notes of red cherry and strawberry keep it juicy and an underlying minerality makes for an exquisitely interesting drop.

Domaine Jean-Louis Chave Selection Crozes-Hermitage ‘Silene’
Juicy, ripe fruit is balanced by a hefty dose of structure in this Syrah made by the biggest name in Northern Rhone — Jean-Louis Chave. Showing plum, black pepper, pencil lead and warming spices, this distinguished yet attainable wine is perfect for a cold winter’s evening, matched with a hearty and comforting meal.

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Wrap yourself up in a warm winter coat with our helpful guide on the best styles to buy now

It’s that time of the year again: we’re thinking about our cold-weather wardrobes, and how we can update them. The natural inclination is to first focus on outerwear — after all, a great coat will pull together any ensemble no matter how low the mercury drops. From simple and sophisticated, to oversized and cocoon-like, these coats will keep you cosy in style.

Classic

From left: Lemaire double-breasted twill coat from Matches Fashion; Gucci herringbone wool coat; Cos coat from Commercial Bay.

Oversized

Trench

From left: Lee Mathews drill trench from Undone Store; Gucci cotton trench; Nili Lotan Tanner trench from Adorno.

Statement

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Bucks Bistro.

Discover the beachfront eatery that’s luring us to the Eastern suburbs

“We want the community to use this as their local, and come in a couple of times a week,” says restaurateur Amanda Frecker. The owner of recently-opened Bucklands Beach eatery Bucks Bistro is well-versed in the nuances of what it takes to establish and run a successful venue — her inner-city restaurant Rice was a must-visit in the early 2000s, and since then she’s been entrenched in various facets of the food industry before the pull of owning and operating her own place once again become too strong to ignore. 

From left: The signature seafood platter; Bucks Bistro is located on The Parade.

A five year search for a beachfront spot ended, successfully, with Frecker striking gold at the charming corner site where Bucks Bistro can be found. Gracing The Parade at Bucklands Beach, the ocean is always in view no matter where you’re seated and on a good day the sun streams in.

Working with architect Tim Dorrington and designer Sam Elliot, Frecker has created a light and bright yet cosy and welcoming space, with a palette of white, ash woods, pastel leathers and granite that perfectly complements the coastal surroundings. A chic fireplace bestows its warmth in winter, while the restaurant’s front doors and windows can be thrown open to embrace the summer months. 

The menu centres around fresh, seasonal bistro food with seafood at its heart. Bucks Bistro Head Chef Tom Loose creates visually stunning food that’s even more of a joy to eat — having come from a senior position at O’Connell Street Bistro, his pedigree is impressive indeed, and his focus on creating interesting, delicious dishes is geared towards that same attitude of welcoming the same people multiple times a week (as well as one-off diners, of course). 

Find delights such as oysters, whole yellow belly flounder, tuna tataki and salt baked beetroot risotto on the menu.

If you’re a seafood fan, it would be a travesty to overlook Bucks’ signature seafood platter — the abundant arrangement can be ordered with or without grilled crayfish tail, and comprises baked tiger prawns, tuatua, pipi, cockles, tempura soft shell crab and green-lipped mussels with various delicious sauces.

Tuna tataki is perfectly seared on the outside with sesame seeds, coconut and wasabi peas, puffed rice and borage cress, while a whole yellow belly flounder is delicious in brown butter, with capers and chervil.

Salt baked beetroot risotto is a lovely vege option, with pickled turnips adding contrast to the flavours, and a parmesan custard that can be left off to make it a vegan dish. On the other end of the scale, pan-seared eye fillet is exquisitely cooked with zero chewiness, paired with Jerusalem artichoke, kumara crisps and courgette. The desserts are just as delicious, with a dark chocolate pannacotta arriving with chocolate soil, buffalo yoghurt and pickled blueberries.

The interior is by architect Tom Dorrington and designer Sam Elliot.

Being an asset to the neighbourhood is of utmost importance to the team and Frecker says they are constantly taking their diners’ feedback on board. “We’re invested in this community, and are aware that if we’re going to stick around, we need to do what the community wants.”

Not to be everything to everyone, she says, but taking into consideration people’s wants while providing top quality, well-priced food is the goal. Both Frecker and Loose say they have been slightly surprised by the prevalence of plant-based eaters that come to dine with them, so have expanded the vegetarian and vegan offering even further for their winter menu. 

Most of Bucks’ staff are locals (chef Loose is based in Cockle Bay and Frecker in Sunnyhills), and there’s a strong emphasis on supporting quality suppliers like Clevedon Buffalo Company, and Fin and Leaf Aquaponics. Frecker has dynamic plans for the bistro, with the space available to hire for events, and a take-home meals arm to come for families in the area, plus fresh fruit ice cream in summer.

From left: Dark chocolate pannacotta dessert; Pan-seared eye fillet.

There are plenty of carparks and, for those who sail in or come over from nearby islands (quite a common occurrence, apparently), two moorings and a water taxi are available for booking. Bucks is a 10-minute boardwalk from the Half Moon Bay passenger ferry, or a short ride with local, on-demand shuttle service MyMobigo.

Whether you’re a local of the area or are looking for somewhere great to eat next time you’re out that way, we highly recommend letting the team at Bucks Bistro take care of you with warmth, finesse and — most importantly — delicious food.

Opening hours:
Monday: 4PM —  late
Tuesday to Friday: 11AM —  late
Saturday to Sunday: 8AM —  late

Bucks Bistro
23A The Parade
Bucklands Beach

(09) 2158435

Gastronomy

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Victoria and Albert Trivento bath

Taking a bath has never looked better thanks to these luxurious tubs

There’s nothing quite like a long, hot bath to shake off a stressful day, or to counter the chills that come with the onset of winter. Essential in any master bathroom, a large, luxurious tub — whether tucked away in a nook or positioned front-and-centre — will (we promise) revolutionise your after-work routine.

When considering a new bathtub, it is to the experts at Victoria and Albert that you should turn. For decades, this beloved British brand has dedicated itself to creating some of the most exquisite, freestanding baths we have ever come across, cultivating a global reputation for its pieces that balance beautiful design with practicality and a focus on high quality. With most of the brand’s tubs made from its specially-created QUARRYCAST™ material, a unique blend of Volcanic Limestone and high-performance resins (and each one coming with a 25-year guarantee), it’s hardly surprising that Victora and Albert has become the go-to for anyone seeking to step-up their bathroom game. Lucky for us, the brand is available locally from Robertson.

So, without further ado, we present some of the spectacular bathtubs that have caught our attention of late. Oh, what we would give to be able to post up in one of these with a good book and a glass of wine.

Victoria and Albert Barcelona bath.
Left: Victoria and Albert Marlborough bath. Right: Victoria and Albert Amiata bath.
Victoria and Albert Eldon bath.
Left: Victoria and Albert Terrassa bath. Right: Victoria and Albert Vetralla bath.
Victoria and Albert Elwick bath.

Design

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In celebration of memorable moments for men, Tiffany & Co.’s new rings add a new facet to an old tradition

Tradition is a beautiful thing. So too, are new practices that don’t so much ‘break’ tradition as expand it. With the launch of its first men’s diamond engagement ring this month, Tiffany & Co. has brought a new offering to the magic of the marriage proposal. The luxury jeweller has been capturing couples’ hearts since 1886, when Charles Lewis Tiffany introduced a women’s solitaire diamond engagement ring — the Tiffany Setting.

Following in that ring’s iconic footsteps, the men’s engagement ring is named The Charles Tiffany Setting, with the first release available in both round-brilliant and emerald-cut diamonds up to 5 carats. Designed to recall a signet silhouette, the platinum and titanium bands are a bold departure from the traditional wedding band, putting a new spin on classic men’s style.

These rings are not delicate; rather, they make a confident yet elegant statement on the hand, with the round-brilliant cut diamond showcasing a streamlined, knife-edge band (inspired by the original Tiffany setting) and the emerald-cut diamond comprising architectural, angled edges.

With same-sex marriage on the rise and some couples, in general, approaching the marriage process in unconventional ways, Tiffany’s men’s engagement rings are sure to be chosen for and by stylish men with an eye for luxury, who are wanting to celebrate what is such a special moment in their lives.

Tiffany is also a globally unique company in its transparency efforts, with the full craftsmanship journey available for each and every diamond — including the Charles Tiffany Setting. From the diamond’s region, or country of origin, along with where it was cut, polished, graded and quality assured, the provenance of each diamond is traceable, an important aspect that increasingly astute purchasers are focusing on.

No matter how it takes place, everyone should be able to celebrate their engagement in a way that feels right for them. The release of the Charles Tiffany Setting ring captures Tiffany’s long-standing legacy of love and inclusivity, offering a new way to honour the important commitment.

The Charles Tiffany Setting is currently available upon request in Auckland.

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Fluff's toast creations, including the Chick Flick, The Smashing and The Gogi.

Serving toast but not as you know it, this cute cafe has some of the best slices in town

In this decidedly cute new cafe, located on Khyber Pass Road (with another entrance from the base of the SKHY Apartment complex) incredibly fluffy bread and expertly-roasted coffee take centre stage. Started by partners Kayla Nong and Michael Nguyen, Fluff is the result of a passion project that grew out of the former’s penchant for baking uniquely soft, fluffy bread over lockdown and the latter’s years of experience in hospitality as a barista. Opening a cafe had long been on the cards for the duo, and now felt like the perfect time.

As you have probably already guessed, Fluff’s name was conceived to reflect its food offering. “I wanted to focus the menu around our special, fluffy bread,” Kayla tells me, which she explains, is the opposite of the classic sourdough we’re used to. “It’s soft like a pillow,” she says, “like a mixture between Japanese bread and brioche, so you have a bit of that sweetness, similar to a brioche, but it never feels too much and it works as perfectly with savoury dishes as it does with sweet.”

From left: Inside Fluff; The Gogi.

Fluff’s menu is a tasty, daytime affair (thanks to experienced Chef Jason Meng) where classic, Kiwi brunch dishes meet Asian-fusion flavours in a delicious mix of sweet and savoury. The Smashing, for instance, is an interesting twist on traditional smashed avocado, with edamame, free-range egg, tomato, coriander and lime juice on (you guessed it) fluffy bread. In fact, most of Fluff’s dishes are served as tasty mixtures of meats and/or vegetables on thick slices of the good stuff.

The Gogi is a highlight, where Korean bulgogi beef is served with kimchi, mixed slaw and candied sesame; as is the Chick Flick, with fried chicken, sriracha mayo, radish and fried basil. And for anyone with a penchant for sweet, we’re predicting that the Frenchie, with fluffy French toast, lemon curd, seasonal fruit, hokey pokey and maple syrup (and bacon if you’re feeling particularly naughty) will be an instant hit. Those with dietary restrictions should also note that despite Fluff’s bread-centric menu and meat-based dishes, there are still plenty of gluten-free and vegetarian options available.

From left: The Frenchie; The Smashing.

Alongside the food, Fluff is offering a range of specialty coffee from the beans of Kayla and Michael’s own roastery — Sorted. “Michael is very precise about our coffees and how they’re made,” Kayla tells me, “our long blacks, for example, are all brewed from single-origin beans, which taste totally different from a normal blend… they produce this very fruity, juicy flavour.” Cold-brew and batch-brew options made using Sorted beans are also available, as are a variety of non-coffee options, including pressed juices, smoothies, housemade sodas and teas, ensuring that there really is something to quench every kind of thirst.

Stepping into Fluff, it becomes clear that the name relates to more than just the bread alone. With pops of yellow, pink and blue and an eye-catching neon sign to offset the exposed concrete, the interiors of this cafe (which were finished with the help of Spaceworks and The Fitout Company) embody the light-hearted ethos of its food.

Fluff’s entrance from SKHY apartments.

“One day we would love to have a production kitchen so that we can sell our bread wholesale,” Kayla tells me, “and we also want to grow our roastery and maybe open a few mini espresso bars around town where the focus would be on our coffee.” For now, however, Fluff is open from today and will stay open every week, from Monday until Friday, 7am until 2:30pm (with the possibility of weekend hours in the near future). Whether you’re looking for a tasty bite or a delicious coffee to kick off your day, Fluff is a great place to start.

Opening hours:
Monday to Friday: 7AM — 2:30PM

Fluff Cafe
Unit 7G
38 Khyber Pass Road
Grafton

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Inspiring, imaginative and funny, these are the children’s books your kids will love

Sparking wonder and bringing boundless joy, a bookshelf with plenty of good books is fundamental for building small imaginations. From humorous to insightful, these new kids’ books are to be cherished.

G My Name Is Girl by Dawn Masi
Celebrating girls around the world, this joyful, A-Z picture book depicts 26 girls from different countries and shines a light on their empowering traits. It is a reminder that we are all connected, and even includes a map at the back in which little readers can point out all the countries mentioned. 

My Monster And Me by Nadiya Hussain & Ella Bailey 
Written by a former winner of The Great British Bake Off and a woman who herself has struggled with anxiety, this heartfelt tale offers subtle tools for children and their parents to deal with feelings of worry and anxiety, ensuring no one must suffer in silence. 

No Pants! by Jacob Grant
In this riotous book that will have you and your wee one laughing out loud, Pablo and his dad are getting ready for their day when Pablo proclaims that he won’t wear pants. A warm-hearted depiction of a father-son relationship, Pablo’s dad must learn that sometimes, pants aren’t for everyone. 

Milo Imagines The World by Matt de la Pena
Set to become an instant classic, this poignant book follows young Milo as he rides the subway with his sister, studying the appearances of those around him and picturing what their lives are like. It isn’t until an unexpected traveller gets off at the same stop as Milo, that he realises you can’t judge a book by its cover. 

My Elephant is Blue by Melinda Szymanik and Vasanti Unka
A warm, hopeful and humour-filled story about a child who is stuck carrying around an elephant, this insightful and empathetic book is about having the blues, and was written to help little ones who might be dealing with sadness, to identify and manage those feelings in a constructive way.

Where’s Brian’s Bottom? by Rob Jones
In this ‘veeerrry long fold-out book’ Brian the sausage dog has lost his bottom and needs the help of little readers to find it again. Is it with Alan the hamster? Or Derrick the duck? Entertaining and interactive in equal measure, this hilarious book is suited to curious young minds and is designed to teach them about the different rooms of the house, various animals and the different sounds they make.

The Rock from The Sky by Jon Klassen
This new work from celebrated picture-book creator Jon Klassen is a meditation on friendship (between a turtle and an armadillo), fate, shared futuristic visions and that feeling you get when something just isn’t right, and is full of wry wit, deadpan humour and visual suspense. This is one that you’ll enjoy and cherish just as much as your child.

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Culprit's crème caramel.

Denizen’s definitive guide to the best desserts in town is sure to satisfy all your sweet cravings

Not all of us are dessert people, but those who are, know the joy of finishing a meal on the perfect sweet note. Whether you’re a fan of a creamy, chocolate-rich pudding; a delightfully doughy creation or something refreshing and tart, these desserts will leave you just the right amount of satiated.

Toasted brioche-infused crème caramel with roast quince and fresh cream from Culprit
When we want to be sure our dessert will be just the right amount of comforting and clever, we make a beeline for Wyndham Street eatery Culprit. This crème caramel harnesses the flavours of toasted brioche for a doubly caramelised, toasty hit. Paired with the sweet, slightly tart roasted quince and a quenelle of cream, it is the epitome of an unforgettable pud that will leave your soul and belly warm.

Hello Beasty’s strawberry marshmallow dessert.

Strawberry marshmallow with jersey milk and miso ice cream, white chocolate crumble and lemon balm from Hello Beasty
This dessert from the maestros at Hello Beasty centres on the caramelised, pillowy-sweet flavours of a large, house-made marshmallow, brought down to earth with a slightly salty jersey milk and miso ice cream. White chocolate crumble adds another layer of sweetness, with juicy fresh berries and lemon balm to garnish round off for a beautifully fragrant taste.

Soul’s warm chocolate pudding.

Warm chocolate pudding with Frangelico and hazelnut ice cream from Soul Bar & Bistro
Served in your very own mini skillet, this chocolate pudding is for those who like to dive into a comforting, decadent dessert with no holds barred. While it may be rich, the texture is still very light and airy. Inside is a hazelnut and white chocolate praline, with an addictive crunch added from more hazelnuts dotted throughout. A generous dollop of hazelnut ice cream provides that delicious hot-to-cold contrast, in this dessert that you’ll be savouring until the very last bite.

From left: Fed Deli’s three pie combo, picture by @NZFoodLover; Ada’s cannoli.

The three pie combo from Federal Delicatessen
Sometimes, only a good ol’ slice (or three) of pie will do, and Fed Deli’s are some of the best in town. Our preferred combination is the NY Cheesecake (an unbeatable iteration of the classic), the silky lemon meringue pie, and the pecan pie with vanilla mascarpone cream. Banish dessert envy and get your sugar hit in one fell swoop — we won’t even judge you if you’re not sharing with anyone.

Cannoli, sweet ricotta, vanilla and pistachio from Ada
This Italian dessert is an absolute classic, and Grey Lynn restaurant Ada has got it down to a fine art. Crispy pastry shells are dusted with icing sugar and filled with pipings of creamy and sweet, vanilla-tinged ricotta. Sprinkles of pistachios add the perfect nuttiness to this unmissable treat of a dish.

Onemata’s deconstructed carrot cake dish.

Burnt vanilla crèmeaux, roasted carrot purée and tonka bean ice cream from Onemata
This dessert centres on the flavours of a vegetable, so we’re pretty sure we can say it’s a health food? The geniuses in the kitchen at Onemata have created a deconstructed dish that incorporates all the flavours of carrot cake that we know and love, but elevated even further. The earthy carrot purée is spiced with cardamom, star anise and cinnamon, and delightfully offset by creamy and complex burnt vanilla mousse. Tonka bean ice cream adds freshness, and there’s plenty of texture in every mouthful from added garnishes like house-made carrot crisps and Valrhona Dulcey ganache.

Gemmayze Street’s zalabia funnel cake.

Zalabia funnel cake with cardamom, feijoa, cream diplomat and coconut from Gemmayze Street
This dessert sees funnel cake (a simple batter that’s swirled into hot oil and deep-fried to create a golden, basket-like treat) soaked in a fragrant, sweet cardamom syrup and paired with seasonal flavours. The latest iteration sees it married perfectly with feijoa, cream diplomat and coconut to create a suitably autumnal treat. 

Azabu Ponsonby’s tempura custard.

Tempura custard with ginger jam and matcha from Azabu Ponsonby
Combining a delectably crunchy outside with a soft, creamy inner, these deep-fried tempura custard balls are tasty morsels that hit the spot every time. A slightly spicy ginger jam and a dusting of earthy matcha powder makes sure this dish has depth and complexity, and is the ideal last course following a meal of Azabu’s flavourful, Nikkei fare.

Granger’s tres leche cake.

Tres leche cake, coffee anglaise, raspberry ice cream from Grangers
This pretty pudding is a bit like a trifle, served all to yourself rather than in a giant bowl. A base of sweet berry coulis is topped with a creamy coffee anglaise that incorporates the deconstructed flavours of tres leche cake. A scoop of raspberry ice cream on top rounds out the heavenly and flavourful treat.

Hotel Ponsonby’s sticky date pudding.

Sticky date pudding from Hotel Ponsonby
Every time we see so much as an image of this dessert, we’re instantly daydreaming about the next time we can indulge. Served with custard to be poured over the top, this sweet treat comes with a hefty hit of nostalgia that will have you feeling all kinds of warm fuzzies.

Gastronomy

Why SkyCity’s DELISH is Auckland’s most comforting culinary event this winter
K’ Road’s newest café doubles as a quietly cool concept store
A new Grey Lynn café has quietly opened on Richmond Road