Videris is the purposeful new local underwear brand founded by leading lingerie designer Chloé Julian, whose impressive credentials include roles as the head designer for Agent Provocateur, Stella McCartney, and Vice President of Design for Savage x Fenty. With a name meaning “you are seen” in Latin, Videris centres on consciously, ethically and sustainably-designed intimates that utilise colour psychology to encourage its wearers to evoke a moment of intent in their day.
What were the main things you wanted to perfect with Videris? Despite having worked for years as a lingerie designer, I looked in my drawers one day and realised I didn’t have anything I actually wanted to wear. There’s this historical mentality that we need a wire to give us support, but I don’t find it comfortable. So, it was important to create a product that people felt did give them similar support to a wire but was actually comfortable, allowing the breasts to fluctuate throughout their cycle and the day.
Tell us about the colour psychology aspect? It started with a friend telling me to wear purple to tap into my instincts when I was working with a lot of big personalities, and from there I started researching colour as a powerful mental tool. It’s used a lot in marketing, advertising and food, so why not utilise it for good in fashion? Colours are made up of energy and light, and contain differences in wavelengths, and so they can affect your energy and mood. Each Videris colour is intended to help the wearer evoke a different intent or emotion, so they can have a moment checking in with themselves that’s just for them — even if they’re wearing all black on the outside.
What materials are used in the Videris range? Environmental considerations are very important to me, so for this reason I eschewed the use of lace as most lace fabrics are derived from plastic. Each Videris item is exclusively made from Tencel, a breathable, natural fibre made using sustainably-sourced wood pulp. It’s ultra-soft to the touch, making it super comfortable to wear, is long-wearing and more sustainable than cotton. Every part of our process is also OEKO-TEX® certified, which means every piece of material or trim we use is free from potentially harmful substances like toxic dyes, which I think is vital given these pieces sit so close to our skin.
Ethical considerations are also very important to you — how have you incorporated these into the manufacturing process? I’m very proud to be working with our manufacturing partner in Sri Lanka, a company that shares our commitment to ethical and sustainable production processes. Regular check-ins ensure they’re still upholding our standards, which include no night shifts so staff can maintain a good work/life balance, and wider community contributions.
Wherever you choose to spend your holidays this year, ensure you’re dressed for the weather with a selection of resort-inspired summer wardrobe essentials.
Giving the classic watch a contemporary twist, hints of deep navy, black and sapphire tones are splashed across dials and woven seamlessly through straps.
While we have certainly been blessed with more than our fair share of great new restaurant and cafe openings this year, it would be remiss of us to overlook the amount of excellent bars and pubs that have cropped up to broaden our watering hole horizons. From cosy wine bars to rip roarin’ gastropubs, these are the best new places to grab a drink — and more often than not some delicious food too.
Beau
Beau Three Lamps welcomed cosy wine bar Beau in February, and it’s been a welcome fixture of the area ever since. With a regularly changing drinks list and food menu that centres on appealing sharing plates, Beau’s welcoming ambience and sunny rear courtyard make it a pleasure to visit each and every time.
Ghost Donkey
Ghost Donkey The opening of Commercial Bay saw an injection of dynamic hospitality offerings to downtown Auckland, and Ghost Donkey joined the fray with its own distinct personality. Championing mezcal and tequila, plus tasty and inventive Mexican-style bar food, Ghost Donkey’s recognisable sparkling red space is the scene of many a memorable night.
Liquorette
Liquorette Inspired by New York and LA’s ubiquitous bodegas, superettes and liquor stores, late night-licensed Liquorette promises to show New Zealanders how to embrace the irreverent side of seriously good cocktails, and is ready and waiting to slake the thirst of visitors to Commercial Bay’s Harbour Eats food hall.
Boxer
Boxer Anyone that’s dined at Pasture knows how singularly special and memorable it is, and in July the multi-award-winning restaurant welcomed Boxer, an 11-seat chef-run bar concept. Within its serene, Japanese-inspired, blonde-wooded space, Boxer is anything but a run-of-the-mill bar, specialising in boundary-pushing drinks and food that makes for an ultra-special experience.
Captain’s Bar
Captain’s Bar Amidst the recently-opened Park Hyatt Auckland’s extensive hospitality offering is Captain’s Bar, a polished, decadent space that we’d gladly while away a few hours winding down from a long day’s work. With its dark leather couches, wooden walls and impressive granite fireplace, Captain’s Bar concocts classic cocktails with a local twist that draw on an extensive list of fortified spirits — the main focus being rum, of which there are 60 varieties on offer.
Hotel Ponsonby
Hotel Ponsonby The neighbourhood’s newcomer, from the hospitality maestro behind Lilian and Honey Bones, Hotel Ponsonby has set up shop in the iconic Post Office building. Harnessing the spirit of gastropubs in Sydney and London, Hotel Ponsonby has fast become the sort of go-to meeting place where friends, families, groups and couples come together amidst a convivial, relaxed atmosphere.
Sumthin Dumplin
Midnight Gardener If you find yourself in Ponsonby with a craving for a cold drink and some hot dumplings, we’ve got just the place for you. Earlier this year, Midnight Gardener brought popular inner-city dumpling spot Sumthin Dumplin to the suburb for visitors to enjoy in a relaxed and down-to-earth beer garden setting. Named for the corner site it occupies which used to hold the Ponsonby Rd Garden Centre, Midnight Gardener boasts a casual and comfortable backyard vibe, the ideal setting for those looking to while away an evening with friends over a few beers.
Churly’s Brew Pub & Eatery
Churly’s Brew Pub & Eatery Fans of Behemoth Brewing Company’s prolific New Zealand-made craft beers will be pleased to know the brewing company has a new home in Mount Eden, and it also serves excellent food. Named Churly’s Brew Pub & Eatery, this pub sets itself apart from others in the city through its philosophy of making nearly everything onsite, from the A Lady Butcher meats cured in-house (founder Hannah Miller Childs is a co-owner) to a brewery currently in construction for Behemoth’s famous beers.
Neil Finn OBE is a golden thread in the fabric of New Zealand’s musical legacy. Not only a national treasure, he’s an international music icon with a career that spans over four decades, the evolution of which shows no signs of waning. From Split Enz to Crowded House, his solo projects, collaborating with his talented family and, of course, playing with Fleetwood Mac, the 62-year-old’s luminous career has seen myriad variations.
The latest iteration sees a new chapter for beloved band Crowded House, with the announcement of a ten-date, nation-wide New Zealand tour in March 2021, and the release of the group’s first new music in over a decade. Having returned to the homeland from Los Angeles with his family, Finn will be joined by fellow Crowded House founding member Nick Seymour for the tour, as well as producer and keyboardist Mitchell Froom, and Finn’s sons – guitarist and singer Liam Finn and drummer Elroy Finn.
A true visionary, and a creative dedicated to his craft in every new iteration, Neil Finn shares learnings from his years spent delving deep into the “mystery of music”, and gives some insight into the man behind the melodies.
There’s something about being away from your normal environment that’s quite healthy for making music I think. You have less distractions from the layers of interactions you have with the world.
The deep mystery of music is endlessly fascinating, and I’m super grateful for being able to do it. Success is having been able to do it for all these years, and have songs go out and travel, and get deep into people’s psyches. It’s just the best feeling ever, and the most motivating feeling ever, because there’s no manual for it. I know how to keep doing it, I know how to put the mechanics of it together and to create good environments for myself, there are certain little tricks you learn, but you really have no clue where the ideas come from, and how they form, and which ones will go on to have a big life. You try and attach yourself equally to all the things that make you feel something, and that’s what makes it a great mystery.
One of the best pieces of advice I’ve ever received is “just make another one, if you don’t like the one you’ve just done.” That was given to me when I was trying to paint. I’ve dabbled in a bit of painting, I don’t really have the dedication to it to say I’m a painter, but a friend of mine is really good and we went away to the beach together to paint. Three days in he’d done about ten, and I was still working on the corner of mine, and he said “Neil, just let it go — do another one.”
I think that applies equally to music as well. Don’t labour over it — do your best with it but I have a tendency to, perhaps, overthink and examine things, and try and find every piece of advantage I can. And I would defend that to some degree, but also there’s a danger that you end up overpolishing and going too far. So, just make another one.
Performing live in front of a huge audience is thrilling, and strangely a huge audience is in some ways not as scary as a small audience. And I know other musicians have said a similar thing, because you’re more personally reacting to people in a small room, you can see them and sense them and a big audience does become like an ocean to play to. But it’s thrilling, to walk out at a festival and have a big rousing roar going up, it makes you really want to reach the back of the space.
It’s bizarre to think that we’re going to tour and we’re going to play Spark Arena, because people can’t even play 100-seater rooms in LA at the moment. All going well, if we end up doing it, it’ll be a joyous, celebratory feeling.
My family would describe me as a guy with a lot of energy, and a lot of feeling for his family. I think we are a really strong family and we relate to each other really well, and that’s the wider family as well — we were just at my sister’s 70th birthday party, and it was about as lively-a party as you can imagine.
My bandmates would describe me as pretty driven and kind of blunt, probably. And even now — I’m not the most artful person in communication, but once you know that and you don’t get offended, then it’s fine. I don’t think I’m mean, it’s just I’m very focused on getting things figured out, and if there’s something that’s not working, pushing and pushing to get it right. So I think they are used to me being very driven and I’ll work long hours, beyond sometimes the point where something is hopeless, to try and drag it back into the realm.
Some days it’s all inspiration, it just flows. But some days, you just have to turn up.
My sons have inherited slightly obsessive tendencies from me. We’re all obsessing about different things — Liam’s got a real ability to get inside the way things are fitting together sonically. I appreciate that but to me it’s more about the arrangement of the song. I’ll trim a bar out here, change a line there, adjust the melody.
The art of it is getting to a point where it seems effortless.
Joining a band, not as the front and centre-piece but as an intrinsic part of it, as I did recently with Fleetwood Mac, was really different for me. My brother and I shared that role in Split Enz obviously, but it was really good for me to have that feeling of what it’s like to come in and be the supporting person, so I do feel that gave me a really good perspective.
It also reinvigorated my feeling for my own band, for Crowded House. Fleetwood Mac are remarkable, and have had so many incarnations yet managed to make definitive statements at various points. Crowded House also has a really long and strong history, and playing with Fleetwood made me feel really good about that, because it didn’t feel like a nostalgia-fest, they felt new and vital and fresh. I’ve recognised that in some of the shows we’ve done in the last few years with Crowded House. There’s a whole new audience that has grown up with the songs, and it feels like a really alive, vital thing, especially now that we’ve got new music as well.
A goal I have that I’m yet to realise is finding a way to be useful to the planet, and the broader community outside of music. I do think music is useful, and I think songs and music are very important, so I don’t mind obsessing about it. But I do feel sometimes that there are a lot of things going on out there that it would be nice to feel that I’m more involved with and more able to use some experience to leave things a little better, even at a community level. I’m a bit transient, doing what I do, and I sometimes feel like I’m leaving communities, while people I admire are doing amazing things within their communities, and I’m drifting a little bit. It would be nice to find something to connect with a little more permanently.
The weird mystery of songs is they just travel through the ages in ways you’d have never expected. And the strangest songs, like ‘Sweet Caroline’ is a rugby anthem. How did that happen? It doesn’t have anything to do with rugby, it’s so weird. But it’s kind of great as well.
Home is where my family is. We’re able to be in LA and feel at home, and be here and feel at home, but that’s just the way it works for us. But, New Zealand is home, ultimately. Nothing will ever replace that. I went for a swim at Piha the day after we got back, and it was freezing, but it was the most anchoring thing. Standing in that environment and having the hills and the black sand and the water… There’s something that’s ancient and essential and elemental that is just home about this place.
A new, prime apartment complex has now been completed in Kingsland, and it’s presenting home buyers with a lot to love. NXN (pronounced ‘Nixon’) is positioned on the north-facing slopes of Nixon Park, and features 73 design-led contemporary residences — the majority of which have uninterrupted views over the park to the verdant slopes of Arch Hill Reserve. Unable to be built on, Nixon Park will remain a stunning outlook for many years to come.
With Templeton Group in charge of development, concept design by A Studio Architects and project architects Beca responsible for design development and delivery, NXN’s overall design has been set out to make each of the living spaces feel more personal, with several lifts creating ‘boutique buildings’ within the larger building. With an elegant urban plaza providing a multi-use space for residents to enjoy, this development offers sophisticated, international-style living on the doorstep of one of Auckland’s most lively neighbourhoods.
Thoughtful design makes these one, two and three bedroom apartments intuitive and user-friendly, with open plan living and dining areas, and no detail spared throughout the high quality fittings. Expansive balconies with a mixed-use of flooring materials such as wood, tiles and astro turf, and the building’s north-facing aspect means most of the apartments boast warm, light-filled rooms.
Two levels of below-street-level car parking only add to the appeal, with additional generous storage lockers also available on unit titles for residents of NXN. Along with ample room for side-by-side parking, secure bike racks mean cyclists need not fret.
Kingsland is well known for its lively and eclectic mix of eateries and bars, shops and independent businesses, as well the train station and one of New Zealand’s most well known sporting venues: Eden Park. All this is within mere minutes’ walk from NXN. This location, coupled with its thoughtful, timeless and sophisticated design has solidified this development as one that any resident is sure to be delighted to wake up in, spend time in and return home to at the end of every day.
‘Tis the prime time to toast the sunny season with a glass of gloriously pink rosé, and we can’t think of one we’d rather drink more right now than the sensationally sippable Butterworth Regatta Rosé.
Inspired by decorated sailor Brad Butterworth’s fond memories of sailing in Southern France, this Martinborough-grown Pinot Noir rosé is fresh and dry with hints of strawberries, cream and watermelon.
While the Butterworth family is, of course, renowned for its sailing prowess, their turn as the new custodians of Julicher Vineyard is not out of the blue.
With viticultural heritage dating back to the founding days of the New Zealand wine industry, the late wine visionary Romeo Bragato described the family’s wine production as ‘equal, and very likely superior, to any wine imported into the country’ during the late 1880s and early 1900s, and the original 1890’s vineyard property is still in the family today.
Planted in the soils of Te Muna, all Butterworth Estate wines are produced onsite, and made with a light touch by winemaker and biotechnologist Martin Bell. The Regatta Rosé is made from two sites, the Butterworth Julicher homeblock on Te Muna Road and Jock’s Block on the Martinborough Terraces, from hand tended, handpicked grapes that were selected for the wine based on their superior flavour.
Alongside the excellent restaurant and cafe openings that injected new energy into Auckland’s hospitality scene in 2020, this year also saw several beloved eateries master the art of reinvention and re-enter the dining landscape better than ever with new locations, menus and interiors. Refreshed and revitalised, these are the best restaurant reinventions of the year.
Cafe Hanoi This beloved Britomart Vietnamese restaurant marked a decade in business this year with a move to new digs around the corner. With a larger dining space and private dining room, plus an overhauled menu, Cafe Hanoi has even more to offer to its devoted patrons.
The Crab Shack
The Crab Shack Just in time for summer, The Crab Shack has scuttled into a new location on Princes Wharf, enticing us all with its daily deals and new crustacean-focused menu.
While there’s something to be said for sticking to the classics, part of what makes dining out in this town such a delight is the amount of clever chefs pushing the boundaries with their menus. We’re always up for trying something new, or an inventive take on an old favourite, and if you’re the same then take our advice and sample these innovative dishes from some of the best eateries in Auckland.
Te Matuku Oystersfrom The LodgeBar & Dining Te Matuku oysters are accompanied by textures of tamarillo for an utterly delectable morsel that is anything but predictable.
Tahr Tartarefrom Ahi A runaway favourite among Ahi’s enthusiastic patrons, this inventive snack sees premium tahr joined by wild garlic and fermented hot sauce on finger sized choux pastries.
Stinging Nettle Butter Stuffed Milk Bunfrom Culprit This innovative take on garlic bread is made with a pillowy Japanese milk bun, stuffed with stinging nettle and garlic butter. Steamed to order, these beauties are crunchy on the outside, soft and fluffy on the inside.
Wagyu Beef Laal Maas Croquettefrom Cassia The perfect way to start any feast at Cassia, this clever interpretation takes the flavours of Rajasthan’s rich laal maas curry and transform it into a moreish croquette.
Wagyu Sandofrom Lobster & Wagyu All hail the arrival of so many fantastic sandos on our shores. Lobster & Wagyu‘s fresh version of the moreish Japanese street food features black origin Wagyu sirloin served with mustard and spicy pickles.
Carrot Nachosfrom Ghost Donkey Transforming the popular Mexican dish into something almost healthy, Ghost Donkey‘s nachos are topped with carrot chilli, mezcal pickled carrots, carrot habanero hot sauce and, of course, melted cheese.
We can’t think of a better place to soak up the sun and while away a few hours with friends over a delicious beverage than Soul Bar & Bistro. To make the most of our favourite time of year, the Viaduct Harbour eatery has crafted a brand new cocktail list full of zesty tipples to quench our thirst.
We can already tell Pretty in Pink will be popular, with vodka and Aperol joining elderflower, vanilla, strawberry, lemon and champagne reduction for a beautifully refreshing sip.
Tequila fans, look no further than The Triple Threat, which sees tequila mixed with pineapple, banana, coconut, mint and lime, while Gone In 60 Seconds is sure to live up to its name thanks to a delicious concoction of white and amber rum, apricot, apple and lime.
A Midsummer Night’s Dream is a divine concoction of housemade limoncello, gin, basil, lemon and lime with orange bitters, and the Piha-garita is a delicious twist on the classic with peach joining tequila, chilli and lime. With so many appealing cocktails on offer, and one of the best locations in town, the hardest part will be choosing which drink to try first.
Party season is upon us, and we’ll gladly embrace any opportunity to get a little (or very) spruced up. One of the simplest recipes for a soirée-ready outfit is a beautiful dress, finished off with eye-catching jewellery, a great bag and some appropriately glamorous shoes. Et voila, whether it’s for a New Year’s Eve event, or simply a summer cocktail party, these are the pieces to help you step into the fray feeling like your very best self.
We’re not ashamed to admit it: we’re big fans of a meat pie. Buttery pastry, rich filling — what’s not to love? When they’re locally made with premium ingredients, ready to be snaffled up from our hot little hands, even better.
Taking the concept of farm-to-plate one step further is Lake Farm Pies. Farming and processing its own meat on the shores of Lake Karapiro, Lake Farm Pies are expertly crafted from prime Angus beef and artisanal ingredients, and — cutting out any middle man — the pies can be ordered in packs directly from the Lake Farm website.
With flavours ranging from classic prime mince to the more creative Indian keema mince curry, to a delicious collaboration with award-winning cheeses (think classic steak and Kapiti Kahurangi blue cheese) there’s never been a better excuse to stock up the freezer for summer. We guarantee you’ll never stop for a service station pie again.
Made to be enjoyed on its own or as a tantalising accompaniment, caviar is the perfect treat for the upcoming season of celebration. Looking for the perfect gift for the luxury lover or the gastronomic connoisseur in your life? A tin of French Sturia Vintage caviar ticks all the boxes.
Respecting the history of caviar, Sturia is produced simply and is at its best when served with crème fraîche on a blini and a flute of crisp champagne. Or simply place the tin on a bed of ice, and serve the caviar on a spoon.
The receptacle itself is also gift-worthy, featuring beautifully eye-catching layers of colour and the iconic Sturia font.
It’s amazing (and almost unbelievable) that after a year of lockdowns, pandemic precautions and financial uncertainty, the hospitality industry has responded with such an incredible range of new establishments. In 2020 we have truly been spoiled with the calibre of refined, casual, and cheap and cheerful eateries that have opened their doors, and our extensive list reflects this. Without further ado, these are Auckland’s best new restaurant openings of 2020 (in no particular order).
The Lodge Bar & Dining
REFINED The Lodge Bar & Dining While Queenstown locals and regulars are well familiar with The Lodge Bar, it was just this June that Rodd & Gunn expanded its culinary empire to grace Aucklanders with its delicious dining concept. Encompassing an all-day eatery integrated with a flagship Rodd & Gunn retail space, The Lodge Bar & Dining is helmed by globally revered chef Matt Lambert and showcases top New Zealand produce via its exceptional menu of Kiwi-centric bar snacks, fresh seafood and expertly grilled meats.
Ahi scamp corndogs
Ahi Ben Bayly’s eagerly awaited new eatery took up residence in Commercial Bay on the last day of August, opening with a bold dining concept and familiar yet exciting dishes that have already become icons in their own right (scampi corndogs, we’re looking at you). Named Ahi, meaning ‘fire’ in Te Reo Māori, the restaurant champions the unparalleled produce of Aotearoa in a way that aims to pay homage to both our special local ingredients, and the people who harvest, prepare and serve them.
Onemata honey and thyme cake
Onemata The highly-anticipated Park Hyatt opened its doors this year, and with it came Onemata, its flagship eatery that promised a world-class dining experience right here in Auckland. The inviting environment sees locals as welcomed for a meal as the hotel’s guests. From breakfast until late, diners can expect both classics and the unexpected from this excellent restaurant, with dishes such as paua risotto and Filipino style Te Mana lamb proving particular favourites.
Onslow salmon gravadlax
Onslow Situated on the entrance level of luxury residential development The International, Onslow is the new venture from Josh Emett and wife Helen. Bringing a sophisticated yet welcoming fusion of tradition and modernity to its prime Princes Street location, Onslow’s offering is described as “refined but not fine-dining”. Highlights include the salmon trolley service, whereby your waiter carves 48 hour-cured Big Glory Bay salmon gravadlax at your table and the nostalgic chocolate soufflé served with hazelnut ice cream.
Mr Morris pani popo. Photo: Anna Kidman
Mr Morris After a three year hiatus, Michael Meredith (perhaps best known for his award-winning fine-dining restaurant Merediths), made a triumphant return to the industry with new venture Mr Morris. Located in Britomart in what was previously Cafe Hanoi, Meredith and head chef Fabio Bernardini have created a menu devoted to using local, ethical, sustainable and seasonal produce to create “a modern Pacific and New Zealand experience”, perfectly exemplified with the likes of passionfruit pani popo, salt and vinegar oyster mushrooms and smoked eel devilled egg.
Stanley Ave North Shore residents were blessed this year by the opening of Stanley Ave, an impressive new wine bar and bistro helmed by a team with varied and notable provenance in the hospitality industry. With a menu that spans lighter snacks to more substantial mains, sides and desserts alongside a hefty wine offering that includes both familiar and more unusual varieties, Stanley Ave encourages plenty of reasons to cross the bridge (and allows lucky locals to stay right where they are).
Gochu
CASUAL Gochu It was welcome news indeed when David Lee and Oliver Simon, one of the industry’s most formidable duos, announced their intentions to open a Korean eatery in Commercial Bay. Joined by Jason Kim and Nathan Lord, Gochu was introduced to eager diners in June and we already can’t imagine the dining landscape without it. More contemporary than traditional, with cuisine described as ‘New Korean’, Gochu offers the perfect dining experience for both seasoned fans of Korean flavour and novices looking to whet their appetite.
Candela. Photo: Luke Foley-Martin
Candela Joining the in-demand culinary scene of Karangahape Road is Candela, a brand new eatery and wine bar bringing the irresistible flavours of Spain and Latin America to one of Auckland’s most colourful strips. Helmed by chef and owner Matt Ross, with Leola King managing front of house, Candela’s offering centres on small plates to go well with a cocktail or glass of wine — figuratively whisking us away to far flung destinations at a time when we’re dreaming about foreign shores the most.
Nook
Nook With Culprit and Lowbrow under their belts, hospitality duo Kyle Street and Jordan Macdonald know more than a thing or two when it comes to creating a great restaurant concept. Enter Nook, the newest offering from the pair that’s handily located right opposite their St Kevins Arcade Lowbrow outpost. Taking inspiration from the fun, fresh and informal fare of Japanese izakaya and yakitori eateries, Nook’s menu simply comprises of ‘sticks’ and ‘not sticks’ – offering the likes of karaage chicken, various skewers and handmade dumplings for revellers looking to snack from lunch until late.
Ockhee
Ockhee Casual and cool is how we’d describe Ockhee, the tasty Korean eatery that landed on Ponsonby Road post-lockdown. Owners Paulee and Lisa Lee have done a stellar job at showcasing authentic Korean food to Kiwis in a relaxed and contemporary setting, with fresh, flavourful dishes, house-blended soju and an unbeatable atmosphere.
Omni katsu sando
Omni Word was buzzing as soon as Omni opened its doors, bringing a unique 25-seater izakaya-inspired ‘bar-estaurant’ to Dominion Road this June. Owners John Yip and Jamie Yeon are the brains behind this clever and approachable concept, offering a succinct, tasty and original menu alongside an excellent wine list of predominantly natural wines. The katsu sando has reached cult status, offering a truly unbeatable introduction to this popular Japanese snack.
East Street Hall
East Street Hall Unless you’ve been hiding under a rock, chances are you have heard about East Street Hall, the new collaborative venture from the hospitality maestroes behind Bar Céleste and Annabel’s wine bar — Nick Landsman, Emma Ogilvie and Henry Mitchell Temple. Offering a place to dine and dance (with a strong music and events focus that sees good times rolling well into the night), East Street Hall’s Israeli-inspired food is easy to share, moreish but also healthy, and goes well with one of its fresh, herbaceous cocktails.
Lobster & Wagyu
Lobster and Wagyu Fans of Auckland Fish Market destination Lobster and Tap were given another reason to thank the food gods this year with the opening of Lobster and Wagyu, the new eatery bringing a whole new level of deliciousness to the Seafarers rooftop. As well as showcasing Lobster and Tap’s famed lobster rolls and sides, Lobster and Wagyu has added another prime ingredient to the menu: Black Origin Wagyu. With Happy Hour, sparkling views and some of the best surf and turf in the city, Lobster and Wagyu is a welcome addition to Auckland’s dining scene.
Ada
Ada With a prime location inside a historic building-turned-hotel and one of Auckland’s most respected chefs at the helm, Grey Lynn’s Ada had all the ingredients for success from the start. From chef Hayden Phiskie, formerly of Karangahape Road restaurant Cotto, Ada’s menu comprises sharing plates that embrace the foolproof philosophy of simplicity done well. From pizza frittas and pasta to inventive veges and decadent desserts, Ada is not one to be missed.
The Poni Room
The Poni Room As the winner of ‘Best New Opening’ at this year’s inaugural Denizen Hospo Heroes awards, it’s no surprise The Poni Room ranks highly on our list of new openings. As Commercial Bay’s resident cheeky, rosé-centric eatery, The Poni Room is the perfect location for long lunches that turn into convivial nights. The all-day eatery boasts a sun-drenched, panoramic outlook, a lighthearted spirit and a Japanese and South-East Asian-inspired menu that includes the likes of freshly shucked oysters, steamed duck buns and crispy pork belly.
Saxon + Parole
Saxon + Parole Bringing accolades and attitude from New York City, Saxon + Parole joined the ranks of several fun and frisky venues that opened their doors in Commercial Bay this year under American hospitality group AvroKO (including the aforementioned The Poni Room). With a triple-height space that offers sweeping views of the Waitematā Harbour, alongside impressive seafood platters and expertly-cooked meat, Saxon + Parole has solidified its reputation as the place to be.
Mr Hao numbing chicken
Mr Hao As one of our most viewed new openings of the year, Mr Hao emerged from lockdown and offered diners a taste of authentic flavour when they craved it most. Inspired by Shanghai’s late-night bar scene, Dominion Road’s Mr Hao is just the place for a relaxed get-together. Alongside the infamous Numbing Chicken, a dish which sees gently fried chicken drowning in a delicious sea of chillies and numbing Sichuan peppers, you’ll find a range of tasty skewers, noodles and irresistible grilled seafood, plus a refreshing tea cocktail on tap.
Esther
Esther Joining the ranks of exceptional chefs who have made their mark on Auckland this year is internationally renowned Sean Connolly, who is back from a stint in Sydney with Esther, QT Auckland’s signature restaurant. Focusing on the beguiling flavours of the Mediterranean, the sophisticated European-style bistro serves breakfast, lunch and dinner and brings an exciting and undeniably delicious new dining experience to Viaduct Harbour.
Pici
Pici Inspired by the beautiful simplicity of traditional Italian cuisine, this cosy St Kevins Arcade spot has quickly become a favourite for those seeking delicious yet unfussy fare and good wine. With a refined menu including the likes of fettuccine with prawns and nduja, spaghettini vongole, and its namesake pici cacio e pepe, Pici is the place to be for pasta lovers.
Homeland
Homeland A new project from globally acclaimed New Zealand chef Peter Gordon has arrived at the tailend of 2020, taking over the prime waterfront spot which was previously Mantells On The Water.Named Homeland, the new offering is far more than just a restaurant — although it is that as well. With Gordon and his partner Alistair Carruthers at the helm, Homeland describes itself as a ‘food embassy’, encompassing an all-day eatery, a cooking school, a film studio, a ‘food innovation hub’, and a community space.
Good Dog Bad Dog
CHEAP & CHEERFUL Harbour Eats Inspired by international food precincts in London, New York and Barcelona, Harbour Eats brought a new calibre of communal dining to Auckland city this year, something our tastebuds are eternally grateful for. With the likes of Good Dog Bad Dog, Hawker & Roll, Wise Boys Burgers and Fatima’s (to name just a few), Harbour Eats has proved to be the ideal place for not only the downtown work crowd and weekend shoppers but also those purely looking to dine in style.
Mr. Taco
Mr. Taco We’re not going to lie, the moment we bit into one of the tacos from tiny inner-city Mexican spot Mr. Taco – La Taqueria, we considered not sharing any information on its whereabouts so we could keep coming back with less fear of them selling out. With a succinct menu of traditional Mexican favourites, Mr. Taco has us returning time and time again for what we consider as some of the best tacos in town.
Bang Bang Kitchen lobster fried rice
Bang Bang Kitchen Giving us yet another reason to make our way to Auckland Fish Market, Bang Bang Kitchen’s delicious offering focuses on Asian-fusion flavours, garnering inspiration from Hawker markets in Singapore and Malaysia and distilling the moreish flavours into explosively fresh dishes. From the signature lobster fried rice to dumplings, sashimi and Peking duck, Bang Bang Kitchen’s punchy dishes spark a craving that simply must be satisfied.
La Mexicana
La Mexicana If we thought we knew what ‘authentic’ Mexican food tasted like, La Mexicana is showing us a whole different side to our favourite bite-sized morsels. Founded by Marco Muñiz, this cute Grey Lynn eatery has been greeted with rapturous enthusiasm for its speciality: fresh corn tortillas made from scratch on site. Perfect for a quick pit-stop or takeaways to-go, La Mexicana is shaping up to be one of our favourite discoveries for 2020.
From game-changing new formulations to ultimate multi-taskers; opulent luxuries and ingenious tech, we’re coveting, repurchasing and scraping every last inch of these products from the jar. Whether you’re a makeup maven or a skincare guru, these are the beauty buys you should be adding to your bathroom cabinet.
CULT BEAUTY AWARD: Augustinus Bader The Face Oil You might have heard of Augustinus Bader’s acclaimed moisturiser The Cream, but joining the brand’s stable of game-changing skincare this August was The Face Oil. The firm favourite utilises the patented Trigger Factor Complex (TFC8) and the fast-absorbing formula promises to instantly nourish, hydrate, refine and protect.
BEST TECH: Joanna Vargas Magic Glow Wand If you want to create spa-worthy results at home, this is your gadget. Launched by the renowned facialist and founder of Joanna Vargas Salons and Skin-Care, the Magic Glow Wand utilises hot and cold temperature and massage settings to promote lymphatic drainage and a luminous glow to the face.
THE MULTI-TASKER: Kosas Revealer Super Creamy + Brightening Concealer Cosmetics brand Kosas makes high-performing products without any dubious ingredients or animal testing, and this recently released concealer combines skincare with makeup in an aim to improve the skin while it’s worn. Containing arnica and panthenol to calm blemishes; caffeine to brighten and peptides to plump, this creamy formula is especially good under the eyes.
THE GAMECHANGER: iS Clinical Active Serum From results-oriented skincare range iS Clinical, this Active Serum is a godsend for those with acne-prone skin who are also wanting to address the signs of ageing — often a tricky combination to remedy. Promising to provide both rapid and long term results, this serum uses a combination of glycolic, lactic and salicylic acids to exfoliate, and arbutin and mushroom to promote radiance.
SENSUAL SCENT: Carven Sao Paulo From Parisian fashion house Carven, this hypnotising fragrance encapsulates a heady sensuality. With top notes of rum, cinnamon and bergamot; middle notes of orange blossom and cardamom, and base notes of sweet, spicy tonka bean with patchouli and vanilla, the composition of this scent pairs perfectly with sunkissed, summer skin.
BEST BASE:By Terry Hyaluronic Foundation Another formula espousing both skincare benefits and makeup coverage, this long-wearing foundation is especially recommended for mature skin thanks to its radiant finish and dose of wonder-ingredient hyaluronic acid that holds 1000 times its own weight in water.
THE MASK: Angela Caglia CellReturn Platinum LED Wireless Mask Is this the future of anti-ageing skincare? Utilising near-infrared rays, this high-tech mask claims to penetrate deep beneath the skin’s surface to stimulate collagen production, minimise signs of ageing, reduce inflammation and eliminate blemish-causing bacteria — all without a lotion or potion in sight.
THE MAKEUP TRANSFORMER: Dior Backstage Eye Palette Whether you want low-key enhancement for every day, or a sultry going out look, this palette will do it all for you and more. Pictured in the Rosewood Neutrals iteration, these high-performing eye shadows are loved by professionals, influencers and novices alike thanks to the universally flattering shades, designed to be buildable yet richly pigmented.
LUSH LASHES: Hourglass Unlocked Mascara Ditch the dreaded panda eyes for good with a tubing mascara, like this one from Hourglass. A level up from waterproof, this vegan formula doesn’t budge all day but come time to remove it, slides off easily without the wearer having to scrub that sensitive eye area. Able to be applied as multiple coats depending on the level of lash drama required, this mascara is truly the key to glamorous lashes with no smudges.
DAILY POLISH: Emma Lewisham Illuminating Exfoliant New Zealand’s most coveted skincare brand recently released two must-have cleansing products, including the Illuminating Exfoliant. Exfoliating is a crucial aid for anti-ageing alongside daily cleansing, it stimulates cell turnover and helps with product absorption. This product contains natural lactic acid to slough excess sebum buildup and round jojoba beads to physically exfoliate, while Pentavitin replenishes hydration.
PUFFINESS BE GONE: Sothys Eye Patches A moisturised eye area works wonders for makeup application, and helps the eyes look more awake and youthful. Small but mighty, these Sothys under eye masks are infused with a potent skincare formula that provides instant freshness to the area.
NEW KID ON THE BLOCK: U Beauty Super Smart Hydrator Following the runaway success of the Resurfacing Compound, U Beauty’s first product which sold 20,000 units in the first 24 hours of its launch, the Super Smart Hydrator has joined its ranks to impart some serious moisture into the skin. Promising anti-ageing properties as well as ongoing hydration, the result is radiance that lasts.
TOP TANNING: Isle of Paradise Tanning Drops Taking the hassle out of the tanning process, these ingenious drops can be added to any moisturiser for a year-round glow. With 12 shades available depending on how deep you wish to go, the drops have been designed with sensitive skin in mind, also encompassing ingredients that hydrate and reduce inflammation.
NATURAL RADIANCE: Sans Ceuticals Superdose Luminosity Masque New Zealand-based beauty brand Sans Ceuticals specialises in active products without any nasties, and the very first mask released by the company this year does not disappoint. A soothing slick of a formula with Vitamin C, 5 percent lactic acid, hyaluronic acid and MGO 100+ mānuka honey working to increase radiance, this mask is uber-comfortable to wear when applied, adding to the overall pampering experience.
EXTRA SPECIAL: Angela Caglia Crystal Goddess Face Mask Do your chakras need realigning? Crystal energy aside, this mask is wonderfully soothing on the skin, made up of over 500 hand-cut and polished rose quartz beads. The naturally-cooling stone encourages lymphatic drainage, helps calm inflammation and increases blood flow. Hot tip — storing in the fridge beforehand lends even more of a helping hand to a puffy face.
THE BODY SAVIOUR: Codage The Oil It’s all well and good for a product to be specifically targeted for one purpose, but when it can be wielded in a variety of ways? Even better. The Oil by Codage mixes eight oils, each with its own desirable property, to nourish, sooth, restructure, protect and more. The resulting combination can be used on body, face and hair — including men’s beards — for an all-over glow.
AT HOME SPA: Brow Code Lustre Advanced Lamination Brow lamination is arguably the most popular new beauty treatment to arise this year, and now an at-home lamination kit allows you to take matters into your own hands. Equipped with all the tools you need, the Brow Code Lustre Lamination Kit offers around 15-18 services, so it’s also economical.
While a massage can address our bodily aches and pains, and foster a sense of calm for the duration of a session, another form of lighter touch is said to promote a deeper sense of relaxation and understanding within mind, body and soul. Reiki, a combination of two Japanese words that, translated, mean ‘spiritually guided life force energy’, is administered by a practitioner who lightly lays the palms of their hands across the body from head to toe.
Auckland-based energy healer and life coach Olivia Scott is in demand for her relaxing and insightful Reiki sessions, having practiced professionally for two years. Combining her own energy healing and channelling abilities with Reiki and crystal therapy, Scott says she uses Reiki as a tool to gently prompt clients to find their own clarity.
“We do often know, deep down, what is right for us,” she says. “When we can drop out of our heads, and into our bodies, we are able to remember what we truly want. Energy healing facilitates this process because we tap out of our thinking mind and into our feeling body. Supported alongside with Reiki, we can release blockages, patterns or realign us to our true centre.”
Olivia Scott
I’ve always been intrigued by Reiki, having experienced it from my mother at various points throughout my childhood. Obviously several years have passed since then, so I was looking forward to a refresher session with Scott. The day I went to see her, I was feeling tired and burnt out, with deadlines looming and the general detritus of 2020 seeming to rest more heavily on my shoulders than usual. “It sounds like it’s an ideal time for a healing,” she said, when we sat down.
During the short consultation, Scott asked me what I wanted to get out of the day’s session, whether there was anything I needed to work through or focus on. We didn’t go super in-depth, which is why I was even more impressed with what she managed to pick up — more on that soon.
She then led me over to the therapy bed, where I lay down on my back, and she draped a weighty blanket on me which kept me feeling warm and at peace. 45 minutes then seemed to pass in about 10 as she gently placed her palms on me, starting with my head and ears, moving to my shoulders, my arms, stomach, and legs. At one point Scott placed a crystal on my sternum, and at various intervals throughout, she would pause to pen a few words in a notebook beside her, before continuing.
During this process, I let my mind wander and tried not to focus on anything in particular. Getting a little personal here, I usually consider myself to have quite a poor memory — whenever I’ve been asked to pinpoint specific memories from my childhood, for example, I can usually remember very little. However, as I was lying on the therapy bed, random yet specific past experiences kept drifting into my head. Nothing groundbreaking, but things I hadn’t thought about for a long time, like sitting on the roof of the garden shed at my childhood home, eating guavas from our tree. Scott wasn’t surprised. “We store memories in our legs, was it around the time I was working on them?” It was. Spooky.
After the lying down portion of the appointment, Scott went and got me a cup of tea, and we sat once again in the consultation area of the room where she told me what she had “channelled” from whatever higher power communicates with her, and written down while she was laying her hands on me. I was honestly a little gobsmacked at the specificity and accuracy of some of the things she was saying, things she never could have known and that I never mentioned to her. Most things were phrased as a gentle statement or a question, but as she calmly conveyed her astute observations, I was prompted to hone in on some truths that I had perhaps already known or had been sloshing around in my brain, but through this process they were clarified and brought to the surface.
Leaving the session, I felt calmer and more uplifted than when I went in. I also felt reflective, with a clarity of thought gently sparking me with purpose. Whether you believe in the supposed healing powers of Reiki or not, a session with Olivia Scott is both a relaxing and enlightening experience, thanks to her tranquil nature and surprisingly astute observations.
Unexpected cut-outs in everyday pieces are heralding the trend towards showing just a touch of skin. From sophisticated dresses to sweet tops, these wardrobe pieces make it easy to embrace the cut-out clothing trend.
Joining the in-demand culinary scene of Karangahape Road is Candela, a brand new eatery and wine bar bringing the irresistible flavours of Spain and Latin America to one of Auckland’s most colourful strips.
Helmed by chef and owner Matt Ross, with Leola King managing front of house, Candela’s cosy yet spacious interior calls to mind the late night tapas bars (known as Tasca) frequented by Ross during a two-year stint living and working in Spain. Having previously cooked in kitchens throughout Auckland and Melbourne, as well as private cheffing in Spain and Israel, Ross felt the time was right this year to come home and realise his long-held goal of opening his own restaurant.
Chargrilled cabbage with ajo blanco
Powering through the pandemic to build and open Candela, with its beautiful tiled floors and imported Mibrasa charcoal oven, Ross has created an offering that centres on small plates to go well with a cocktail or glass of wine — more elevated versions of tapas (without the connotations of average-ness we’re accustomed to in Auckland). It could also be described as “Latin-fusion”, aiming to borrow from the various cuisines of Spain, Peru, Argentina, and maybe even Mexico, localised with Aotearoa’s ingredients and produce.
Tapping into Auckland’s prolific leaning towards shared plates, Candela’s menu is filled with appealing dishes; patatas bravas skew more traditionally Spanish, while smoked kahawai croquettas see two cuisines and cultures collide. The Mibrasa works to impart a moreish smokiness across the menu, like on the chargrilled cabbage with a base of ajo blanco-inspired purée; and octopus with saffron-whipped potato and a paprika crumb.
Small servings of paella are juicy with scampi and cockles, empanadas are stuffed with lamb shoulder and served with chimichurri, while dessert comprises enticing morsels like churros with chocolate sauce and a baked cheesecake with tamarillo.
Octopus with saffron-whipped potato and a paprika crumb
Fittingly for Candela’s K Road location, Ross is keen to incorporate music and entertainment into the regular offering, perhaps with a Latin band adding to the vibe for late night drinkers and diners, or DJ and musician friends of his keeping the good times flowing with regular sets.
So, while we might not to be able to travel to any far flung destinations anytime soon, at least Candela is here to whisk us away for the delicious duration of a meal.
Candela opens tonight and is taking bookings from Friday 11th December Opening hours: Tuesday to Saturday: 5pm — Late Sunday & Monday: Closed
One of New Zealand’s most widely-recognised fashion exports, and ambassador for skincare brand Emma Lewisham, Georgia Fowler has reached milestones other models only dream of, charming a notoriously difficult industry with her down-to-earth approach and easy going attitude — both hallmarks of her Kiwi upbringing.
Fowler’s enviable portfolio is a veritable who’s who of fashion’s biggest names, having walked for the likes of Chanel, Miu Miu, Balmain, Armani, Alberta Ferretti, Jeremy Scott and more. She has graced the covers of magazines like Elle, Numéro, L’Officiel and Harper’s Bazaar and appeared in the lofty pages of Vogue Italia, Vogue Paris, CR Fashion Book and W Magazine.
But for this globally renowned model, 2020 has offered up a chance to look beyond modelling alone, with Fowler recently launching her eponymous website on which she shares everything inspiring her in fashion, design, beauty and wellness. Here, she divulges what she has learned from fashion so far, and where she wants to go next.
My dad, an athlete, taught me the importance of coaching myself. Be better. Do better. Try harder. That’s how I approach most things. So I would say I’m determined, family-oriented and a bit of fun. Definitely a doer.
I am a bit unaware of how other people see me but I think it’s for the better. I would hate to be super aware of what other’s opinions were because we are so often our own harshest critic, and sometimes that’s enough. I just try to stay focused on what I’m doing and never compare. As long as I’m making myself proud, I’m okay with not being everyone’s cup of tea.
I built my own website over lockdown because I had so much time, and so I’ve recently started producing my own shoots. After the industry here was forced to take a step back, I think everyone realised that they wanted to create things they actually cared about. So there have been lots of people eager to collaborate which is exciting. As a model you’re constantly dressed up as someone else’s concept, and you have very little say on the outcome. That’s what I find so rewarding about what I’m doing now. I’m asking who is Georgia Fowler beyond just being the model in the shoot? I’ve never focused on behind the camera stuff before but I love it.
Social media has allowed models to show more of who we are, rather than being defined by our portfolios. Everything is more personal and once you start to become known as a ‘name’ rather than just model 24 in the line up, you realise that you have a voice and you start to understand how to use it authentically.
That said, I don’t think it’s reasonable to expect models to suddenly have to start sharing their personal or political views on every world event. Just because you’re in the public space you shouldn’t have to feel that sharing or not sharing your opinion on something will determine whether you’re chosen for a job. Don’t get me wrong, I think it’s great if someone wants to delve into that and speak about what they believe in or their backgrounds, but I don’t think it should be an expectation.
I was 15 when I started in this industry, which was too young. Now, I’m noticing that models starting out seem to be getting older, which is something I feel strongly about. It’s irresponsible for 16-year-olds to front major ad campaigns that are directed at adult women. What is that showing society? It’s a pretty big concern. Women are scared of ageing and scared of their natural bodies but really, it’s because children are being held up as the standard. For me, seeing supermodels in their 40s and 50s doing campaigns is incredible. The mindset is changing but it still has a way to go.
I’d advise younger models looking to get into the industry to hold on to who they are. When I was starting out, I wanted to please everyone and so I would be on set trying to be one character one day and another the next. If you absorb it all too much, you forget who you are, or what you stand for. I’ve always had agents saying that I needed to be this, or that, or more grungy or more sexy, but it’s impossible to please everyone in this industry.
I used to dream about doing the Victoria’s Secret show and the Balmain show and shooting for French Vogue and VogueItalia, so when I was booked for those, they were pinch-me moments. I have to say though, it was hard to be celebratory at the time because everyone around me was doing similar things. I had to remind myself to take a step back and remember what it meant to me.
Inez and Vinoodh shot me for French Vogue and they were the biggest photographers I had worked with at the time. That was a surreal experience. They both shot simultaneously so there were two cameras and they took the images as if they were art.
In my first Victoria’s Secret show, I was expecting a bit of a competitive atmosphere but it wasn’t like that at all. I was standing off to the side, not knowing where to go or what to do with myself and Adriana Lima invited me over to sit with her and really showed me the ropes. I remember thinking, ‘woah you were on my diary when I was a kid’.
When I did the Chanel Cruise show, we were standing backstage waiting to walk the runway and I remember Karl Lagerfeld standing there, drawing us in the clothes he designed. I’ll never forget it.
Casting directors were my ‘in’ into the industry. I did quite a bit of work with Anita Britton and Katie Grand. They got me my first Miu Miu show and from there LOVE Magazine and a number of other opportunities. Before I met them I had definitely been a bit pigeon-holed into the role of sexy commercial model. But they saw something different and gave me my first high fashion runway. Everything else major came from that. I didn’t even get Victoria’s Secret until after that show. All I needed was someone to take a risk on me once and that’s the main reason why I’ve been able to pursue so many different realms in my career.
Walking the runway makesme feel powerful. It’s a total rush. And seeing the likes of Naomi Campbell and other big name supermodels going back and doing runway now is incredible. But doing a runway show is like going to a big party where you’re not really socialising with anyone, so it’s exciting and it’s a vibe but you’re not establishing any relationships long term. For that reason I do prefer photoshoots and editorial work.
I don’t miss the craziness of doing four fashion weeks in a row. The old fashion week set-up was never really sustainable long term. I’d sometimes have 20 castings a day for maybe one “yes” (if that). I hope the fashion calendar remains changed after this year. A lot of designers are pushing back on it at the moment so it’s an exciting time for them. I often wonder how they get the creativity to even come up with so many collections in one year. I think people are becoming more aware and asking questions like, does everything need to be so seasonal? How is this affecting the environment? What am I going to love today, tomorrow and next year?
I would love to work with Steven Meisel and Steven Klein! And I would love to do something with Edward Enninful or Riccardo Tisci. There are definitely so many more things I want to do with modelling, but at the moment I’m content that I’ve ticked off a few of my goals.
Forget about looking ‘hot’ on a shoot. If you’re on set, take in the clothes and the makeup and don’t be afraid of adapting and taking some risks. The thing that can transform you from being just a pretty girl into being a really good model is letting go of some of the fear you have about being weird and experimental and doing something different.
The person I look up to the most is my sister. She’s just the coolest. She’s wise beyond her years and very centred and caring, so if I’m being irrational, I’ll call Kate first and she’ll always come to my rescue with some sage advice.
Dr Seuss once said, ‘those who mind don’t matter and those who matter don’t mind,’ and it’s a saying that always stayed with me, kept me sane and grounded, and aware of who and what is important.
Despite the seemingly vast breadth of cafes and eateries in central Auckland, the battle to find something good to eat during work lunch hours is ever present. Solving this problem is Wynyard Quarter eatery The Humble Canteen, which can be found serving up delicious, wholesome fare on Jellicoe Street all the working week.
From left: Bircher breakfast pot; bacon and egg breakfast flatbread
Having opened earlier this year, The Humble Canteen is on a mission to offer tasty food that nurtures the body and the planet, using Ecoware packaging and encouraging customers to bring their own containers for Earth-friendly takeaways. Start the day with any one of their breakfast options, like a bacon and egg, or vegetarian flatbread; granola, bircher or chia breakfast pots, or a build-your-own cooked breakfast.
On the lunch menu, you’ll find a variety of healthful dishes that can be eaten on-site or to-go, like build-a-bowl salads with your choice of base: quinoa and baby spinach ‘balance bowl’, or beetroot and carrot ‘raw rainbow’ salad, for example. Add protein (halloumi, chicken, salmon and falafel, among seasonal options) and toppings they enthusiastically name ‘flavour bombs’ — pickled green tomatoes, roasted almond dukkah and crispy shallots, to name a few.
The Humble Canteen is located on Jellicoe Street
Flatbreads are a suitable option for those wanting something even more substantial — we can confirm the garlic aioli chicken with avocado and fresh herbs goes down a treat, comprising spice-rubbed chicken and a tasty salad in a soft wrap. Otherwise the grilled halloumi with beetroot and carrot salad, or the falafel, pumpkin and broccoli combinations both appeal. Hot soups and curries round out the lunch offering, with a selection of freshly-baked sweet treats in the cabinet.
Staying true to its name, The Humble Canteen’s fit-out is sweetly simple, with an indoor/outdoor feel thanks to a retractable roof covering that can be opened to let in the sun. With warm service from the friendly team, and its tasty food offering, this eatery is a great go-to for daytime fare that won’t leave you disappointed.
Opening hours: Monday to Friday: 6:30am to 2:30pm Saturday & Sunday: Closed
The Humble Canteen
17 Jellicoe Street,
Auckland CBD
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
