Whether purchased for your own collection or as a gift (remember, Christmas is coming up soon), coffee table books make for a beautiful addition to the home. Spanning photography legends to music royalty, plus a historical hotel that has hosted all manner of famous guests, these coffee table books are bona fide collector’s items.
Helmut Newton, Baby Sumo edition Far more than just a book, this impressive tome is a bona fide collector’s item. When the occasion of what would have been visionary photographer Helmut Newton’s 100th birthday and the 40th anniversary of famed, German art book publisher Taschen collided, only a truly special memento would do to mark it. This is not the first volume of Newton’s groundbreaking work that has been published by Taschen. In 1999, the company published a limited edition, 10,000 copy Sumo version weighing an astounding 35 kilos, copy number one breaking the record at the time for the most expensive book ever sold. The Baby Sumo edition is no less spectacular; also limited to 10,000 numbered copies, it comes with a Philippe Starck-designed, stainless steel bookstand, pedestal and a making-of booklet. Newton may once have said “I hate good taste. It’s the worst thing that can happen to a creative person”, but we’re sure he would approve of this piece of published art history.
The 213 Most Important Men in My Lifeby Jean Pigozzi Art collector and photographer Jean “Johnny” Pigozzi is known for knowing everyone worth knowing, and his new photography book celebrates the male friendships and mentors in his life. From Mick Jagger to Ettore Sottsass, Andy Warhol to Michael Douglas, through the warmth of Pigozzi’s lens he allows us to feel as though we, too, could be friends with these icons and industry titans.
Paul by Harry Benson Two legends that have been making magic for nearly half a century are immortalised in this intimate collection of photographs. Photojournalist Harry Benson has captured some of the most iconic images of Sir Paul McCartney throughout the musician’s unsurpassed career, including within his personal life, and this intimate volume features more than 100 colour and black-and-white images, many never seen before.
Hotel du Cap-Eden-Roc: A Timeless Legend on the French Rivieraby Alexandra Campbell With 150 years of storied history to its name, Hotel du Cap-Eden-Roc is ripe for celebration and the inherent beauty of its grounds and surroundings provide plenty of fodder for Campbell’s stunning photo book. See the hotel through the eyes of some of its most legendary guests, including Slim Aarons, John Lennon and Yoko Ono, Karl Lagerfeld and more.
Cooking a vegetarian dish from Jervois Steak House may be a culinary paradox but here the gastronomic gamble pays off. Combining the beauty of perfectly garlicky greens with creamy whipped feta and a broccoli purée, served with the golden pan-fried gnocchi, this is a meat-free triumph.
Potato gnocchi 1 kg potatoes (750g of purée required for gnocchi recipe — at Jervois Steak House Agria potatoes are used for this recipe thanks to their starch) 100g parmesan 1 pinch fresh nutmeg 1 Tbsp EVO oil 2 egg yolks 1 tsp salt 200g pasta flour
Garlic greens 8ea spears of broccolini 8ea leaves of cavolo nero 1 garlic clove, crushed Knob of butter 1 cup peas 1 cup broad beans
Broccoli purée 1 head of broccoli 25g butter + more for cooking Salt + pepper for seasoning
200g goat feta 100g parmigiana reggiano Extra virgin olive oil, to serve
Method Potato gnocchi 1. Bake the potatoes on rock salt until soft and cooked through. Remove the flesh of the potato and push through a sieve. Cool the potato on a tray with cling wrap directly on top so it doesn’t sweat. 2. Put a pot of salted water on the stove to simmer and ready a bowl of iced water. 3. Place the cold potato in a bowl and mix in the parmesan, nutmeg, olive oil, egg yolks and salt. Then, add the flour to form a dough. 4. Roll the dough on a floured surface into logs so you can cut pillows. Make the pillows approx. 1 inch long with the diameter of $2 NZ coin. 5. Cook in simmering water until they float to the top. Scoop off and plunge into the iced water. Once the gnocchi is cool remove from the iced water, otherwise they will keep absorbing water. 6. Transfer to tray with a kitchen towel on it, to dry them off.
Whipped feta Allow a block of feta to come to room temperature and place in a food mixer. Beat the cheese until smooth. Transfer to a piping bag and keep out of the fridge until you are ready to serve.
Broccoli purée + caramelised stalks 1. Bring a pot of salted water to boil. 2. Remove the florets from the head of broccoli but keep the stalks. Over-blanch the florets for approx. 4-5 minutes. 3. Once cooked through, strain and transfer while hot to a blender and puree with 25g of butter. Adjust the seasoning with salt and pepper. 4. Cut the remaining stalks in half and heat a medium-sized pot. Add a spoon of butter and place the stalks cut side down and lightly caramelise for 4-5 minutes on medium heat with the lid on. 5. Add approx. 250ml of water to the pot and replace the lid to steam the broccoli stalks the rest of the way for 3 minutes. Once cooked cut the halves in to two pieces so that you have four pieces. Keep aside before serving.
Garlic greens 1. Put a pot of salted water on to boil. Once boiling, blanch the broccolini and the cavolo nero for 2 minutes, then strain. 2. Place the pot back on the stove with a knob of butter and a crushed garlic clove. 3. Return the greens to the pot and add the peas and broad beans, sauteeing until the whole thing has come together.
To serve 1. Re-heat the broccoli puree in a small pot. 2. Pan-fry the gnocchi in light olive oil to caramelise. 3. Spoon the broccoli stalks on to the plate along with some of the puree. Top that with the greens and pan-fried gnocchi, then pipe some of the whipped feta in the nooks and crannies. 4. To finish, top with Parmigiana Reggiano and, if you like, a drizzle of extra virgin olive oil.
Step into the new season with a pair of versatile, easy-to-wear slides. Whether sculptural or simple, this sandal style will see you well into summer and beyond. From Gucci to Birkenstock, here are the most stylish slides to shop now.
Clockwise from top left: Birkenstock x Toogood The Forager Felt from Workshop, Box Mule from Balenciaga, Chloé Woody Shearling Slide from Workshop, Dway Slide from Dior.
Clockwise from top left: Double G Sandal from Gucci, Isabel Marant Lennyo Eyelet Studded Slide from Workshop, Bianca Flats from Saint Laurent, Gia Borghini Perni 11 Platform Sandal from Muse.
Times like these call for all the comfort we can get — and that includes of the culinary kind. If it’s gloomy outside and morale is generally gloomy, too, then warming the belly and the soul with a comforting meal is more appreciated than ever. Luckily, while restrictions are stopping them from opening for dine-in, our favourite restaurants are offering takeaways for us to tuck into — from perfect pasta to moreish meat dishes and more, here are the most comforting takeaways in town.
Left to right: Cotto’s spinach and goats cheese dumplings; Andiamo’s macaroni and cheese.
Craving pasta?
Pasta e Cuore Mount Eden’s fresh pasta masters are open again for contactless pick-up during the alert level 3. They have irresistible ready-to-eat mains for you to whisk home, such as tagliatelle al ragu, tortelloni with butter and sage, and gnocchi al Pomodoro. You can also pick-up fresh pasta and sauces to make yourself at home, plus pre-cooked meals to warm up, such as meatballs, lasagna and focaccia, and desserts. Pick-up is between 11 am and 7.30 pm and the online ordering system is available 24/7. Order online here.
Pici The pasta heroes at Pici have pasta kits that you simply heat at home, a welcome addition to any household craving the comforting taste of handmade pasta. On the menu, you can expect the likes of rigatoni with pork and fennel rags or bucatini, butternut, sage and salted ricotta. There’s also ready-to-eat focaccia, olives and other sides, plus wine, dessert (that beloved cheesecake!), fresh pasta and a selection of deli items including their Extra Virgin Olive Oil. Available for pick-up and delivery within central Auckland. Order online here.
Ada Ada is open Friday, Saturday and Sundays during level 3, 4pm — 8pm for piping-hot, contactless pick-ups. We’re making sure we have room for both pastas — currently ricotta cavatelli with zucchini, mascarpone, pinenuts and razzoletti with beef cheek, fennel, chives, the flavours of which are likely to change. A side of its signature pizza frittas wouldn’t go amiss either, topped with the likes of Ortiz anchovies with whipped ricotta or Nduja with taleggio and more. Order via text on 021 766 621, payment taken on pick-up and follow @ada_akl for updates.
Amano As well as having its incredible sourdough and ciabatta, pastries, cakes, and tarts on offer, Amano has just launched hot, ready-to-eat takeaways straight from its kitchen including crowd favourite pasta dishes like Scampi Chitarra and Spaghetti Cacio e Pepe. These are available for pick-up on Friday and Saturday between 5 — 8pm. Order hot takeaways online here, and pastries and breads here.
Cotto Praise the pasta gods, Cotto has brought back its takeaway offering, with the K’Road eatery open from Monday to Saturday, 5pm — 10pm. Pick-up a meal of its famous spinach and goats cheese dumplings, plus a pasta or two — we’ve got our eye on the Maltagliati lamb shoulder rags with chilli and fennel, and the tortellini with smoked mozzarella, spinach and pine nuts. Order online here.
Prego In news that could not come pronto enough, Prego is open for takeaways during level 3 from 4:30pm — 8.30pm Thursday to Sunday. The team is working on a refined menu of its classics hits, including several pastas like spaghetti agioli, eggplant rigatoni, fettuccine alfredo and more. All orders can be made by phone (09 3763 095), with pre-orders welcome from midday. For more information, keep an eye on Prego’s Instagram page, where updates will be posted and see the menu here.
Andiamo Andiamo To Go is back, offering a tasty takeaway menu with contactless pick-up plus a dedicated picnic box menu. If it’s pasta you crave, look no further than Andiamo’s spaghetti with beef meatballs, or the macaroni and cheese with truffle and bacon. Orders can be placed between 4pm — 8pm, with contactless pick-up available from 5pm. Contactless delivery is also now available, serving Herne Bay, Saint Mary’s Bay, Ponsonby, Westmere, Grey Lynn and Freemans Bay. Phone 09 378 7811 between 4pm — 8pm to place your order and make payment. Find the full menus here.
Left to right: Gemmayze St chicken shish; Fatimas Chawarma.
Moreish Middle Eastern flavours…
Gemmayze St Those craving Gemmayze Street’s ever-popular hummus will be pleased to know the Lebanese eatery is back for level 3, offering mezze boxes (with a variety of dips, sauces, homemade bread and the aforementioned hummus) and make-your-own wrap kits (including lamb shoulder or falafel) during the week, alongside a new weekend menu of lachmajun (Middle Eastern pizza) and kebab shop-style wraps. An at-home version of its jeeb menu includes three irresistible courses with mezze, mains and dessert. For something sweet, dark chocolate and halva (tahini nougat) brownie and pistachio baklava is not to be missed. Available for pick-up only, Tuesday — Sunday. Order online here.
Williams Eatery This Wynyard Quarter cafe has us sorted for lunch with mouth-watering sweet and savoury goods, plus Flight Coffee for a much-needed caffeine fix. Offering up Lebanese pitas, stuffed with either falafel or chicken shawarma, pickles, hummus and salad, plus mezze bowls, indulgent extras like shawarma fries and more, we recommend paying these guys a visit between 9am and 1:30pm, Monday to Friday. Orders can be made via DM on the Williams Instagram; email — [email protected]; or at the front door.
Fatimas For those in need of their Fatimas feed, online ordering will be available for contactless takeaways from its Ponsonby and Takapuna stores. Fatimas full, fresh menu is ready-to-go, as well as Make Me Chawarma Kits and gift vouchers. Order and shop online here.
Left to right: Jervois Steak House; Ostro’s Beef Wellington.
Mouthwatering meat dishes…
Ostro Ostro’s selection of take-home comfort food is just what we need to get through these times. There’s the famous Beef Wellington, designed to serve two, it comes with all the delicious trimmings — confit garlic and onion, potato gratin, horseradish creme fraiche, mustard and jus. We also wouldn’t turn our noses up at the delectable Ostro Harmony pork belly roast, the free range chicken pie or the lobster, prawn and snapper pie. Order online here.
Jervois Steak House Our favourite steak house is offering contactless pick-up. With a curated takeaway menu of all your favourites, including crispy calamari, duck liver parfait, forest mushroom pappardelle, salads and dessert, the range of signature meat cuts also available means you won’t find a better steak anywhere else. Available from 5pm for dinner, and orders can be placed between 4pm – 8pm. Phone 09 376 2049 to place your order and payment.
Homeland As well as a range of pantry staples like granola, kawakawa pesto and snacks, Homeland has meals to go — some of which are ready to eat and others can be heated at home. Its large cuts of meat to share are catching our eye currently — we’re talking half or whole boneless Hawke’s Bay lamb shoulder, gently spiced and slow roasted for reheating at home. It comes served with a greek-style salad. There’s also a slow-braised, whole Greenlea beef cheek on offer, with celeriac and chimichurri sauce, or Hāngi pork belly, served with tamarillo relish. See Homeland’s full menu and ordering details here.
Cazador Order online for pick-up hampers of Cazador’s famous housemade charcuterie and cheeses, and prepare-at-home, multi-course feasts including dishes like spatchcocked, roasted quail, saffron and chorizo rice, organic greens with sherry and raisins, and dessert. For take-out on the 23rd of October, Cazador has a hot, ready-to-devour meal of roasted, marinated lamb served with dill rice and tzatziki, with the option to add Greek salad, coal-fired pita bread and pistachio baklava for dessert. Find the full selection here.
Brothers Beer & Juke Joint BBQ For ribs, wings, beef brisket and more, look to the citywide southern style BBQ slingers at Juke Joint. They deliver vacuum-packed meals, sides and craft beer every Friday afternoon and are also doing click & collect and UberEats deliveries of hot, ready-to-eat bites from five sites (Birkenhead, City Works Depot, Mt Eden, Ōrākei and Onehunga) throughout the week. This includes almost the full menu, such as moreish meats, sides and sharing plates, plus you can find craft beer on the website to wash it down (and at all good liquor stores and supermarkets). Order online here.
The Engine Room North Shore neighbourhood bistro The Engine Room is serving up click and collect takeaways of delectable heat and eat meals. Order at least 24 hours in advance and you too could enjoy the likes of duck confit, beef cheek bourguignon or five-spiced pork belly. There are also additional items for order like a bake-at-home version of the iconic cheese soufflé, and a daily dessert. Find menu and ordering details here.
For those in need of a well-timed sweet treat, Miann has opened its shiny new doors in Ponsonby Central. The beloved dessert shop by Brian and Roselle Campbell will offer all of Miann’s artful favourites, including specialty cakes, macarons, gelato and sorbet, bean to bar chocolate and single origin hot chocolate.
While you’ll likely already be acquainted with Miann’s morsels from their Morningside chocolate factory and Britomart and Fort Street eateries — allow us to provide an indulgent reminder.
Firstly, the celebration cakes are unsurpassable, the hazelnut and caramelised white chocolate mousse cake, known as the ‘ Dulce de Leche’, is a sophisticated crowd pleaser — while the Miann version of a tiramisu cake is so delectable, you may have to fight for the final piece.
For petit gateaux, the lifelike toffee apple, with caramel apple compote and sticky toffee sponge, is so striking, it gives us sympathy for Snow White. The individual-sized lemon meringue tart, in the other hand, is a sweet sculpture to devour in one sitting.
Fancy something cool? The baked Alaska gelato with raspberry sorbet is layered with toasted meringue for one memorable mouthful. Meanwhile, a dark scoop of charcoal coconut sorbet will create some dessert drama.
As one of Auckland’s best pâtisserie chefs, Brian brings a welcome saccharine statement to Ponsonby’s most vibrant micro-hospitality scene. “We are delighted to be in Ponsonby Central surrounded by fantastic restaurants,” he says. “We bring the sweet. Perfect for after a meal, an afternoon treat or even a morning coffee.”
With Silky Otter Cinemas opening in Ponsonby Central soon, the team are also working on some epic cinema packages, so you can munch in style at the movies.
Ready for level 2, the playful Miann space has colourful neon lights and decals of its chocolate-making process to invite passers-by to try their latest creations. At level 3, we can pick-up click and collect orders from the front of the store, which will satiate our curiosity and cravings before we can see all the treats up close.
Right now, we could all do with a little retail therapy, and shopping Powersurge’s beautiful range of brass decor will not only lift our spirits and our home’s aesthetic — but benefit local eateries within its sphere of influence.
Having worked on bespoke fit-outs for some of Auckland’s leading eateries, Powersurge is in-tune with how to create a warm and inviting atmosphere in a dining room. To show its support for the local hospitality scene we all so dearly miss, Powersurge will be giving away a $50 restaurant voucher for all online store purchases over $500, and a $100 restaurant voucher for all orders over $1000.
Left to right: Fall Coffee Table; Etch Sun Candleholder Set.
Whether you have been mesmerised by the resplendent yet minimalist Fall Coffee Table, or are eyeing up the Etch Sun Candleholder Set, which flickers in the light of the flames, now is the time to add to cart — knowing that you are playing your part.
See more stunning accent pieces to shop from Powersurge’s latest collections here.
Customers can choose to redeem their vouchers at one of the team’s four favourite family-run restaurants — Mount Eden institution Cazador, Karangahape Road’s cosy food and wine bar Apéro, local Lebanese eatery Gemmayze St, and Northcote Point’s beloved The Engine Room.
This tantalising promotion will be running until the end of the November. It applies to all online product sales, including custom (but not bespoke) orders made direct.
Restaurant vouchers will be sent out by early December, and can be used for online takeaway orders or for a patiently awaited in-person meal, once the above restaurants are able to welcome us back safely with open arms.
As we look forward to a long weekend, albeit still in lockdown, we’re mixing things up with a cocktail menu that will oblige all of our drinking-age bubble members. Each recipe serves one, but can be amplified for more fun.
For the Eternal Optimist: Champagne Cocktail With refreshingly zesty citrus top notes and sweet undertones, this effortless cocktail is effervescent from start to finish — much like those who will be sipping it.
Ingredients: 60mL Mumm Grand Cordon, or Champagne of your choice 30mL Lillet Blanc 10mL Sugar syrup Raspberries
Method: Simply add the ingredients into a balloon glass and fill with ice.
Recipe note: Try and stick to fresh berries instead of frozen, so the nectar mashes into the beverage. Also, refrain from overloading the balloon glass with ice.
For the Old Soul: Coley & Punch’s The Wisdom of Sage For those who like to pass on sage advice, pass them this refreshing cocktail — it’s wise beyond its years with a botanical bite.
Ingredients: 20ml fresh grapefruit juice 20ml fresh lime juice 15ml blackberry liqueur 1 heaped bar spoon of blackberry jam 15 fresh sage leaves 1 egg white 5ml Laphroaig 10, or single malt Scotch whiskey of your choice 60ml Lighthouse gin, or another botanical bottle of your choice
Method: 1. Add all ingredients to shaker and dry shake to emulsify the egg. Add ice and shake vigorously. 2. Double strain into a chilled cocktail glass. 3. Finish with grapefruit zest, 2 fresh sage leaves and freeze-dried blackberries.
For the Long Lost Traveller: Soul Bar & Bistro’s Spritz 36 If one, or some, of your drinking bubble buddies has itchy feet, satiate their desire to wander the world with a limoncello spritz that will transport their tastebuds to the Italian coast.
Ingredients: 45ml limoncello 60ml San Pellegrino Limonata 90ml Deutz Prestige, or cuvée of your choice 4 lemon wheels to line the interior of wine glass
Method: 1. Line the interior of wine glass with four thinly sliced lemons. 2. Fill the glass with ice and add 45ml limoncello, 60ml San Pellegrino Limonata, and 90ml Deutz Prestige. 3. Mix through with straw and enjoy.
For the Sharp Conversationalist: Lilian’s Orange & Chilli Margarita Recipe Spicing up a classic margarita with fresh red chilli will keep tongues wagging. Pour freely for an especially entertaining catch-up with another bubble outdoors.
Ingredients: Small amount of fresh red chilli to taste, chopped 5ml agave syrup 45ml tequila (Lilian recommends using El Jimador Reposado) 15ml Cointreau 20ml fresh orange juice 25ml fresh lime juice Orange slice to garnish
Method: 1. In a cocktail shaker, muddle the red chilli in the bottom with the agave syrup. 2. Add the tequila, Cointreau, orange juice and lime juice to the shaker. 3. Shake vigorously and double strain over ice (preferably a large cube or sphere) into a short rocks glass with a salt rim. 4. Garnish with a slice of orange.
Charlotte Brontë once wrote “a ruffled mind makes a restless pillow”, but what of inferior sleepwear making for a restless slumber? On a mission to create luxurious pyjamas, nightgowns and accessories is sleepwear brand Papinelle. Judging by its popularity with not only everyday customers but global tastemakers like Jessica Alba, Kendall Jenner and Whitney Port, it is certainly succeeding.
Founded in Sydney, Papinelle has just announced its third collaboration with another globally successful Antipodean brand: Karen Walker. This limited-edition, luxury sleepwear collection is a breath of blossom-scented fresh air for the romantics among us. It features 70s-inspired botanical motifs that were sourced from Karen Walker’s print archives, adorning silk and cotton separates. From short and full-length pyjamas to nightgowns and robes, the collection is both quintessentially refined and utterly relaxed — as befitting garments worn for slumbering.
The pieces are so stylish, in fact, that you’ll be tempted to wear them outside of the house — and, according to Walker, you shouldn’t hold back. “Our pyjamas are just as good for stepping out as they are for staying in,” she says. “Sure, they look and feel sensational on the couch or under the duvet but they’re just as knock-out styled with Levi’s and Birkenstocks and taken to the street.”
Papinelle is run by CEO Renae James and Creative Director Nicole Kelly, a contemporary and luxurious sleepwear brand for those who like their fashion nous to extend from their daytime attire to what they wear between the sheets. In joining forces with Karen Walker once more, they are making the case for a dedicated pyjama section in our wardrobes — we’ll certainly need one after this.
Striking yet see-through, glass furniture is an exercise in contradiction, as well as creativity and constraint. Cini Boeri’s monolithic Ghost armchairs for Fiam Italia, rendered here for Alexey Gulesha’s Beach Hotel Concept, distil this concept — ergonomically designed to be so supportive they seem soft. Technically challenging and a true minimalist piece, glass décor distils our desires into a pure, transparent form.
From top to bottom: Bent Glass bench by Naoto Fukasawa for Glas Italia from ECC, Plisse low table by Mario Bellini for Glas Italia from ECC, Loren desk by Reflex of Italy from Sarsfield Brooke, 1000 dining table for Reflex of Italy from Sarsfield Brooke, Orbit coffee table by Jean-Marie Massaud for Poliform from Studio Italia.
When it comes to our respective working situations, many of us have had to band together with our colleagues or employees to steer through what has been a very uncertain and stressful situation. Keeping morale up and productivity humming, all while working from home, with many people juggling children and schooling — one thing’s for sure, it hasn’t been easy.
Thoughtful gestures go a long way in these times, and they don’t have to require a lot of effort on the part of the benefactor. That’s where the brilliant corporate gift boxes from Savor Goods come in. Whether you’re a sizeable firm wanting to show gratitude to loyal clients, or run a smaller, independent business and want to treat your staff, there’s a scrumptious box that is no doubt going to brighten the day of its recipient.
The whole delivery process is exceedingly thoughtful — you select a gift box or choices of boxes for the giftees to choose from and provide Savor with a list of the recipients’ emails. The company will then design an EDM to go out to them and the giftees can choose a box from a curated selection, which will be delivered between 12pm and 5pm on the date of choice.
The Best of Amano box, for example, is a truly delicious affair. It includes a range of Amano favourites, all boxed up to be enjoyed at home. From fresh produce from the restaurant’s local farms like strawberries, blueberries, avocados and tomatoes, to a pasta kit for two to cook at home, there’s also a range of fresh bakery goods inside such as pastries and chocolate chip cookies. To round out this box of goodies, there is a 750ml bottle of Kumeu orange juice and a bottle of Italian wine. This box comes in at $150, and there are other $50 and $100 options on offer throughout Savor’s other eateries — such as the NSP Aperitivo box or Lobster & Tap’s lobster box.
You can tailor your purchase to your requirements and means, so should you wish to go above and beyond, Savor offers the option to create bespoke boxes, too. So, if you’re keen to let someone in your professional realm know you care, we suggest you peruse these brilliant boxes.
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