The summer shirt is a seasonal staple that ensures you look put-together even when the humidity heightens, and some looks start to go sideways. Crisp cotton styles are a breeze to wear, whether your pair yours tucked into leather skirts, flowing over tailored pants or layered under a statement dress.
While the versatile style is timeless, the trends can be delineated this season by the sleeve length — whether they are long, t-shirt, or simply non-existent. Choose your inner-city confidence boost below.
Ensuring you keep your cool, sleeveless shirts have a literal edge to them. Smart and contemporary, the collared style may be arms-free but they lend a hand in the street-style stakes.
Tropical-style shirts have a whole new vocation compared to the ones we used to buy on vacation. With long t-shirt sleeves and the odd pocket, the casual style has been elevated with careful design details. Throw on for a layer of louche luxury.
Business shirts are anything but boring when you look to luxury brands that always have a new design up their sleeve. From classic white and pinstripe to all-encompassing maps of the world, each and every one of these button-downs is a smart update.
While doughnut purveyors have certainly had their moment in the sun, the creator of another sweet doughy treat has caught our beady, brioche-loving eyes — and we’re betting the uptake will be enthusiastic indeed.
Specialising in moist, generously-frosted cinnamon buns, Bunanza was founded by local chef Krista On Hing, and we can attest to her prowess with each doughy delight. On Hing has worked in hospitality for over 16 years, training as a chef in Auckland before cooking at the likes of Meredith’s and, most recently, Gemmayze Street.
Having finished up at Gemmayze to explore new avenues just before lockdown, On Hing’s idea for Bunanza was born from extra time and a desire to do something with idle hands. In making cinnamon buns for her sweet-toothed partner, she found she thoroughly enjoyed the process and decided to take it one step further. And the response has been great so far.
“People love sweets and pâtisseries and beautiful-looking things to give as gifts — or just for themselves,” says On Hing, when asked why she thinks the buns have been popular from the outset.
Available in boxes of six or 12, Bunanza’s buns are a feast for the eyes and the stomach. Toppings wise, there is currently a zesty, creamy orange blossom cream cheese swirl; a silky swiss meringue buttercream whipped up with vanilla, and a nutty, sweet browned butter with chopped salted almonds.
Having started up so recently, On Hing is keen to get her systems sorted, then will look at expanding to other flavours — including, perhaps, a festive Christmas flavour.
Currently available for delivery on days and to locations stipulated on the website, Bunanza’s buns are easy to order — and are also baked fresh on the day of delivery to ensure the most heavenly soft texture.
Paired with a hot cup of tea or coffee, we can’t think of anything else we’d rather indulge in for a mid-morning treat or afternoon pick-me-up.
As we on this side of the globe head into summer, our festive season is often inextricably intertwined with a renewed appreciation for nature in all its glory. From days at the beach to bush walks and lingering evenings under clear skies, a collective outward breath seems to occur as an increase in fresh air works its magic.
Fittingly, this festive season sees coffee brand Nespresso capture its own smidgeon of nature’s magic and deliver it to coffee lovers everywhere, with the release of its limited-edition, Gifts of the Forest collection. Inspired by the beauty and depth of nature’s forests, the collection features a range of limited-edition coffees for both the Original and Vertuo systems, along with festive-inspired accessories.
Gifting for the gourmand just got even easier with the selection of flavours — comprising two flavoured coffees and one black coffee — that channel various notes from forest fruits to hints of exotic woodiness. They are wrapped in eye-catching motifs designed especially for the packaging by Colombian luxury fashion designer Johanna Ortiz, making reaching for each pod an artful touch.
The Forest Black coffee is a spicy espresso with unique woody notes, while the Forest Fruit Flavour is a south American Arabica with juicy berry aromas and a lingering cereal character that imparts a sweet, pastry note — ideal for the festive season. Forest Almond Flavour has a sweet nuttiness, its almond notes marked by vanilla and light fruitiness.
Within the accessories selection, there is a revamped to-go Touch travel mug in a festive sparkling gold, and a new ‘Deep Cherry’ shade of Nespresso’s Nomad travel mug.
In the spirit of gifting, Nespresso is also giving back to the forest so central to both its growing processes and the theme of its latest release. It has announced its contribution towards protecting 10 million trees in the Amazon Forest in La Pedrera, Colombia, in collaboration with Conservation International and La Pedrera’s Madroño community.
Clearly, Nespresso is spreading joy far beyond just our daily cuppa this festive season.
Enjoy a Forest Fruit martini with this bespoke Nespresso recipe: A bright and refreshing take on the classic Espresso Martini, this is perfect for summer. The Forest Fruit Martini has lively notes of jammy berry and a hint of chocolate.
Equipment needed: Nespresso (Original) machine Cocktail shaker Martini glass (chilled)
Method: 1. Place ice cubes, vodka, Kahlua and blackberry syrup into a shaker. 2. Extract coffee directly into the shaker as the last ingredient. 3. Place lid on shaker and shake hard for 30 seconds to 1 minute, or until ice forms on outside of shaker. 4. Remove lid and strain into a chilled martini glass. 5. Garnish with blackberry floated on top.
A holiday state of mind is bound to arrive promptly as soon as one steps foot inside the perimeter of Casa Areca. Designed by Joana Gomes and Joshua Beck, founders of Mexican firm Co-Lab Design Office, this Tulum holiday home is a triumph of peaceful cohesion encompassing both its interiors and the surrounding landscape.
The 285-square-metre abode was carefully positioned on a narrow lot in order to preserve existing trees and vegetation, like the areca palm plants from which it takes its name, and is flooded with natural light and a refreshing cross-breeze year-round thanks to abundant, large windows and tall pivot doors.
On the first floor are the four bedrooms (each with an ensuite), allowing the ground floor to embrace an open plan layout. The kitchen, dining and living room are all found here, with a breezy setup that suits the nature-nestled locale perfectly.
A wraparound deck allows for ample poolside lounging, framed by lush greenery and absolute privacy thanks to a tall, rustic stone wall, built using the stone that was excavated to make the pool. Ascend to the rooftop and find a delightful upper patio area. Daytime sunbathing, evenings spent taking in the sunset and even activities like yoga are all the more enjoyable when set among the treetops of the surrounding jungle.
As they are wont to do with most of their projects, the Co-Lab team oversaw each step of the process from architecture to construction, plus interiors and landscaping. An emphasis on natural materials and hand-craftsmanship prevails throughout the bespoke furnishings, designed by Co-Lab and made by Yucatan artisans.
All of this is certainly in keeping with Co-Lab’s core philosophy of encouraging a greater connection to the natural world through design. A solar panel system was installed to reduce carbon emissions, and the wood used in its construction was harvested locally from a tree farm, then treated to blend seamlessly with the surrounding colour palette.
Thanks to its muted yet marvellous design and comfortable details, Casa Areca is an utterly beautiful place to spend serenely sun-soaked days.
Clockwise: Doppio Grid Natural Bamboo Pendant by AY Illuminate from ECC, Burling Captains Dining Chair from Devon, Sealine sofa by Jean-Marie Massuad for Dedon from Dawson & Co., RRh Clay Pot by Atelier Vierkant from ECC, Trestle Table from Tim Webber Design.
Despite restrictions, we are showing up to outdoor gatherings with our can-do spirit. As a quite literal interpretation of this ethos, artisan distillery Scapegrace has launched a new range of RTDs — that’s ready-to-drink, for the uninitiated — made with its hand-crafted, batch-distilled vodka from Canterbury.
Challenging the traditional way of thinking about canned beverages with a commitment to quality and taste, Scapegrace has created a polished as well as practical sip, with the same craft credentials of its luxury spirit stable. It’s a welcome respite to a recent influx of RTDs that use mass-produced neutral spirits or whey spirits (a by-product from the dairy industry).
After 12-months of serious taste tests, Scapegrace has perfected a balance of fresh flavours, made with 100 percent natural extracts, with its award-winning international vodka. Founders and brother-in-law duo, Mark Neal and Daniel Mclaughlin, knew they wanted to capture three distinct flavours, something that would suit any occasion and every mood.
For something citrus, the classic Hawke’s Bay Lime captures the sunshine-feeling of one of New Zealand’s lushest produce regions. For something more tart, the Pomegranate & Doris Plum is crisp, refined and refreshing. Meanwhile, the Red Delicious Apple & Pear drop is a seasonal libation to lift spirits.
As well as celebrating top-shelf New Zealand vodka, all three options are low in sugar, low in calories, and perfectly balanced with soda. The Scapegrace super-premium vodka RTDs come in a 330ml can 10-pack, and are stocked nationwide at all good liquor stores.
Fluffy eggs, melty cheese and hot sauce combine to create this brilliant breakfast sandwich recipe. Packed with umami flavour, this vegetarian sammie will be a hit with herbivores and carnivores alike. The secret weapon? Jammy, slow-roasted onions that will have you saying, bacon who?
Breakfast sandwich recipe Serves 2
Ingredients: 1 medium red onion, peeled and chopped into thick rings 1 tsp soy sauce ½ tsp garlic powder 2 tbsp extra-virgin olive oil Flaky sea salt ¼ cup finely chopped soft herbs, such as basil, coriander, and/or dill 2 tbsp green or red hot sauce 1 tbsp unsalted butter 4 large eggs, lightly beaten 2 wholegrain English muffins, split and toasted 60g cheddar cheese, sliced
Method: 1. Preheat oven to 180°C. 2. Toss onion rings, soy sauce, garlic powder, and 1 tbsp oil (reserving other tbsp for later) in bowl to coat. Spread on a large baking tray. Bake, tossing once halfway through, until onion is browned around the edges and very tender (approx. 25–35 minutes). Let cool for 5 minutes. 3. Meanwhile, toss herbs, hot sauce, and remaining 1 tbsp oil in a small bowl. Season with salt, if needed. 4. Melt butter in a small nonstick pan over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds (approx. 1–2 minutes). 5. Spread herb sauce on cut sides of muffins. Transfer bottom halves to a baking tray. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
Do ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.
It’s with a newfound sense of hope that we’ll be enjoying the silly season in restaurants very soon. Whether it’s to celebrate missed milestones, regale our rediscovered freedom with friends and family, or a Christmas celebration, before we know it, we’ll be able to eat, drink and be especially merry.
With all signs leading towards December opening up to some degree, it’s time to book into one of the following exceptional eateries to ensure you can make the most of the new freedoms when they come into effect. With the silly season bound to be sillier than ever this year, you won’t miss out on Savor Group’s best seats in town, for any size gathering.
From Left: Ebisu’s Ebi Mayo Roll; Ostro’s Seafood platter.
Now is the time to secure a coveted booking at one of your favourite Savor eateries. For those who appreciate a sea breeze as they enjoy chilled wine and contemporary fusion fare, we recommend booking into Azabu Mission Bay as soon as possible, and asking for a spot in the Roku Gin Garden where there are always good times to be had.
Those with a calling for seafood on the waterfront, look no further than Ostro and Ebisu, with their outstanding menus and service in what we are sure will become the focal point of sparkling end-of-year celebrations, Seafarers.
From left: Amano’s Beef Carpaccio; Ostro & Bar Non Solo.
For those looking for an intimate gathering, Ortolana is a haven in the heart of Britomart that will leave you and your loved ones with a warm glow long after you leave. Down the way, perennial favourite Amano also shares a passion for local produce with provenance and Italian-inspired plates. While you’re in Britomart, be sure to check out the shiny new Bar Non Solo, which is a chic and carefree space to create revelry.
Non Solo Pizza is the inspiration behind Bar Non Solo, and we are also booking into this Parnell institution for a well-deserved long lunch. The ivy-covered courtyard is always a coveted spot for end-of-year soirées.
With retail stores finally open in Auckland, Denizen’s Editor-in-chief Claire Sullivan-Kraus paid a visit to the highly anticipated new Auckland Moncler boutique at Westfield Newmarket. The pinnacle of technical skill and stylish innovation, Moncler’s new flagship is a step in the right direction for the brand’s contemporary fashion takeover.
With an already dedicated local following, the arrival of Moncler’s flagship will further expand the appeal of this globally revered luxury brand.
We are certainly hoping, along with the rest of the hospitality industry no doubt, to be able to visit our favourite restaurants in person sooner rather than later. But, for now, we’re thoroughly enjoying supporting much-loved establishments by ordering their takeaway offering to enjoy at home — and part of the novelty is eating dishes from places that don’t normally do takeaways, ensconced in our own familiar environs.
While we’d gladly go for any of the more casual to-go options any day of the week, when we’re in the mood for something more elevated, these are the offerings we turn to.
From Left: Onemata, Andiamo.
Onemata Park Hyatt Auckland’s flagship restaurant has a delicious at home offering that will have you feeling suitably indulged. Comprising one main dish, three side dishes and a dessert to share, Onemata at Home is $90 for two people. While the menu will be updated weekly, expect the likes of 55-day aged Scotch fillets with Onemata steak butter, or roasted eggplant, with baba ganoush and truffled date syrup as a vegetarian option. Sides will be something like truffle mac ‘n’ cheese and thyme-roasted beetroot with balsamic dressing. Plus, apple and oat crumble for pud. Available Thursday, Friday and Saturday every week, pick-up at Onemata between 4.30pm — 7pm or free delivery is available for Parnell, Herne Bay, Ponsonby, Eden Terrace and Takapuna. Allow 24 hours before pick-up. Order online here.
Andiamo Andiamo To Go offers a tasty takeaway menu with contactless pick-up. We’ve got our eye on the newly added ham hock and pork cheek agnolotti, paired with spring greens and brodo. Gnocchi cacio e pepe, free-range chicken parmigiana and tiramisu for dessert are all sure to have you feeling suitably spoilt — plus various pizzettes and a dedicated picnic box menu. 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 for $7.50. Phone 09 378 7811 between 4pm and 8pm to place your order and make payment.
From Left: Culprit, Cocoro.
Culprit The Wyndham St eatery’s deluxe meal kits are next level. Expect three-courses (four if you count the tasty pre-mixed cocktail included) comprising gourmet ingredients like Culprit’s famous chicken liver parfait and more for grazing; and a main like mouth-watering slow-cooked lamb shoulder with kumara dinner rolls. Plus, dessert to finish. The kits are priced from $140 and overnight courier with NZ Couriers is included within a 14km radius of Culprit. Available Thursday, Friday and Saturdays. Order online here and make sure you keep an eye on Culprit’s Instagram for updates and when meal kits will be restocked.
Cocoro Cocoro loosely translates to ‘the heart and soul’ in Japanese, and the Ponsonby eatery pours its heart and soul into every intricate dish. It’s one of Auckland’s best refined Japanese restaurants, and, as such, its takeaways can make any meal at home feel special. The curated menu includes its famous sashimi platter — a symphony of colour, texture and crustacea with over 25 varieties of seafood, including clams, crayfish tail and sea urchins — and other striking signature dishes. Pre-order online here.
From left: Mr Morris, Jervois Steak House.
Mr Morris Michael Meredith’s Mr Morris is offering a seasonal takeaway menu that is as sophisticated as what’s plated at its Britomart restaurant when it’s open. Available for Friday and Saturday dinners, a choice of two-course meal for two (one is vegetarian) as well as sides and salads awaits. Expect flavoursome classics including its potato bread with smoked paprika butter, plus mains like slow roasted beef cheek with spiced tomato, chickpea with charred cucumbers, and dessert like gingerbread pudding with candied ginger and crème fraîche. It is essential to order in advance for pick-up. 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.
From Left: The Engine Room, Sid at the French Cafe.
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 decadently comforting dishes like duck l’orange, Bloody Mary beef or twice-cooked 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.
Sid at the French Cafe This Eden Terrace fine dining restaurant is offering heat-and-eat meals like no other during level 3. Pre-order from the website and you’ll have a choice of three options — chef’s signature, vegetarian and à la carte — designed to serve two with nothing more than the minimum amount of effort. Full kits contain entrée, main, sides and dessert — from dishes like Easterbrook quail with black garlic, celeriac and dates, to a Moroccan-style kumara, leek and almond pie, to caramelised pork belly or confit duck leg, this is truly a next-level offering. Pick-up between 3pm and 6pm Thursday to Saturday, and order before midday the day prior to allow the team time to make fresh meals daily. Order online here.
Here in Auckland, we might not be able to pop out for a tipple to see this week on its merry way, but that needn’t stop us from trying our hand at some at-home mixology. While nothing will ever beat being there in person, Soul Bar and Bistro’s My Seanna cocktail has us counting down the days until summer with its swoon-worthy combination of vodka, Aperol, watermelon, cucumber and mint, with a citrusy burst of lemon and lime.
Soul Bar & Bistro’s My Seanna Cocktail Recipe Serves 1
Ingredients: 2 round slices of cucumber 45ml vodka 15ml Aperol 30ml watermelon juice, plus watermelon balls to garnish 15ml lemon juice 15ml lime juice 15ml sugar syrup 5-6 mint leaves, plus extra to garnish Ice
Method: 1. Muddle 2 coins of cucumber in a cocktail mixing tin. 2. Add the 45ml of vodka, 15ml Aperol, 30ml watermelon juice, 15ml lemon juice, 15ml lime juice, 15ml sugar syrup, and the 5-6 mint leaves. 3. Fill the tin with ice and shake hard. 4. Fine strain into an ice-filled Collins glass and garnish with watermelon balls and a mint sprig.
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