Gareth Stewart and Chris Scott converse about their accomplished creative journeys over a virtual lunch at Andiamo, savoured with the latest vintage of the acclaimed TOM range

After all the care, attention and detail that goes into a harvest, the moment when you can sit down and share a bottle of the best is incomparable for a winemaker. As a nod to pioneer Tom McDonald, Church Road’s TOM range captures the Hawke’s Bay region as it has been respected and refined for 125 years. For 2022, Church Road has realised three age-worthy bottles of exceptional character and quality — the Chardonnay Vintage 2020, Merlot Cabernet Vintage 2018 and Syrah Vintage 2019. It’s the first time in years they have felt satisfied enough with the quality to put out the full range.

When Church Road’s Chris Scott and Andiamo’s Gareth Stewart got together recently, it was a chance to converse about their comparable passion for craft, as well as revel in the latest vintage of Church Road’s TOM range.

From left: Gareth Stewart, Chris Scott.

Gareth: I’m not just saying this because you’re in front of me, Chris, but Church Road is definitely our favourite wine in our house. When it comes to wine, I definitely know what I like and what pairs with food, but I’m still so green, it’s unbelievable. With food, when I taste something, I can tell exactly how the chef was standing while he was making it.

Chris: I think that’s part of the experience of honing your craft, isn’t it? You see nuances that only come from the experience of having done it over and over again.

Gareth: It’s the repetitiveness that makes you better. You need to cut yourself at least 10 times to know where not to put your finger. You need to peel an onion a thousand times. It’s about getting that right way of doing something, and that only comes through repetitiveness. And you’re right, you build a relationship with your craft and it’s almost an obsession. Are you in your vines daily?

Chris: I am, particularly at this time of year. Once we start harvest, I drive around the region and walk rows in the vineyards — tasting fruit and looking at their condition. There’s a whole lot of work that leads up to getting the fruit into a condition that’s going to make the best wine possible. And a lot of it is still done on foot and by hand for those top blocks.

Gareth: It’s similar for me, it’s about touching the products. I try to get out to all the suppliers to make sure I’m happy with what they’re sending me — because once it gets to me, it’s almost too late. I think that’s what is similar to winemaking, you don’t accept anything but the best.

Chris: It’s so important. One of the things that I always contrast being a chef versus being a winemaker with is that you get pretty much unlimited goes with it. The average winemaker gets 40 goes in a lifetime. That’s it. And everything happens in that harvest, so if you don’t get it right, then you basically wait ‘til next year and you try again.

Gareth: No pressure.

Chris: Understanding your vineyards is so key because every year the weather behaves differently and every vineyard behaves differently in those weather conditions. There’s no replacement for experience in your region.

Gareth: We tasted the wines yesterday and took some notes. I think that you could almost link the TOM range with any restaurant. But with Andiamo being an Italian restaurant, it’s all produce-driven, and it’s about simplicity and bold flavours, and it’s seasonal too. So we got quite excited, certainly about the TOM Chardonnay. It’s got quite a lot of creaminess in there with toasted cashew and it was just dripping with peaches — and all these flavours work perfectly for Andiamo.

Chris: Hawke’s Bay Chardonnays are stone fruit and citrus-driven. Ultimately, the TOM range is the culmination of everything that we know about our craft, everything we know about the region, everything we know about our vineyards, and it’s no expense spared. We’re pretty fussy when it comes to TOM and we’ll only put out a variety if we think that it worked particularly well in that vintage, and that we’ve got something pretty special.

Gareth: Wine adds so much to food. It changes the palate level — rather than just being horizontal, it’s vertical as well. It keeps that mouth feel going. But it’s about getting that smart match. And having the staff knowing exactly what to choose and help customers not feel intimidated by wine, but to learn how to enjoy the experience, because it’s always a journey.

Chris: Every now and then, if we do a really, really good match, the wine pops things in the food that you don’t normally see and vice versa. It makes the wine sing in the glass. It’s fascinating.

Gareth: Because you don’t want either one to overpower the other. But they come in harmony, like you say, when you get those good matches. When you get it right and you’re singing, it’s something to be celebrated.

To celebrate Church Road TOM’s latest release, we are giving away the ultimate TOM dining experience for four valued at over $1,300. The winner and three guests will enjoy dinner at Andiamo, including both food and drink.

This competition is now closed.

The latest vintage of Church Road TOM wines are available to taste and explore at Andiamo Eatery in Auckland, and can be purchased at retail stores nationwide and online.

Gastronomy

Huami’s Yum Cha is a weekend ritual that’s worth revisiting
Denizen’s definitive guide to the best Vietnamese restaurants
Eden Cloakroom is back in the hands that built it, and Mt Edenis better for it
Kendall Jenner for Messika available locally from Partridge Jewellers.

The latest in diamond jewellery sees the return of an ever-cool classic

If diamonds are a girl’s best friend, there’s something to be said for the pieces that hold them together. The latest in diamond jewellery has a platinum lining, with thoughtful designs that reflect the beloved stones.

For those who consider themselves classic, Partridge’s White Diamond Ring is home to a cluster of sparkle, and Sutcliffe’s Gorgeous In Graphic Bracelet lends its design to the tennis bracelets of ages past. Partridge’s Sunflower Drop Earrings offer an ethereal take on traditional diamonds, and, of course, the Open Hoop Earrings from Tiffany & Co. are effortlessly cool.

However you take your diamonds, make sure they’re worn with platinum this season.

Clockwise from top left: Schlumberger Sixteen Stone Circle Pendant from Tiffany & Co., GORGEOUS IN GRAPHIC BRACELET from Sutcliffe, lucky in love earrings from Sutcliffe, Open Hoop Earrings in White Gold with Diamonds from Tiffany & Co., SERPENTI VIPER NECKLACE from Bulgari, Piaget POSSESSION OPEN RING from Partridge jewellers, vienna star ring from Sutcliffe.

Clockwise from top left: white diamond ring from Partridge Jewellers, Roberto Coin LOVE IN VERONA earrings from Partridge Jewellers, VOLT UPSIDE DOWN CHAIN BRACELET from Louis Vuitton, sunflower drop earrings from Partridge Jewellers, Rose Couture bracelet from Christian Dior, Messika MOVE ROMANE BANGLE from Partridge jewellers, Fope EKA FLEX’IT BRACELET from Partridge Jewellers.

Coveted

Mastering Autumnal dressing: Your guide to effortless seasonal style
Denizen’s Autumn Issue is the Momentum we all need
The case for a colourful Rolex and the models worth your attention right now
Tanis Desk by Pierre Paulin.

Level-up your ‘work from home’ station with these stylish new additions

By now, many of us are dab hands at working from home, but that doesn’t mean a home office has to become drab. Creating a dedicated working space with thoughtful furniture will make clocking in something to look forward to, as you smooth your hands over a welcoming walnut desk.

The Tanis desk is a classic. First released by acclaimed French furniture designer Pierre Paulin as the ‘CM 141’ in the 1950s, the desk was re-issued by Ligne Roset in 2008 under its new name. The Tanis desk stays true to the respected design, but the ‘self-effacing’ finishes of its era have been updated and enriched for a timeless feel. The writing surface is made from soft-touch, scratch-resistant Fenix laminate, in black to match the black lacquered steel base, whilst the two drawers are finished in natural walnut veneer. As such, sitting down at the Tanis is always conducive to good work.

The Ursuline desk by Pierre Paulin from Ligne Roset.

Another Paulin, the Ursuline desk is a feminine and graceful take on the usual wooden workhorse. The cross-shaped base and the soft curves mean this apartment-appropriate desk can carve out its own space when placed in a shared room. The desktop is available in walnut veneer or white lacquer and paired with a satin chocolate or white lacquered steel base respectively, with matching niches for storage.

Ettoriano Chair by Claudio Dondoli and Marco Poccioffers; Temoto Desk Pad from Ligne Roset.

When your desk looks this good, no run-of-the-mill desk chair will do. While it’s technically a dining chair, the Ettoriano by Claudio Dondoli and Marco Poccioffers is a comfortable and contemporary seat. An enveloping piece that is moulded to support and hug the body, this chair is menial yet sumptuous. The cushion seat is optional, made to order, and highly recommended by us.

In terms of accessories, the Temoto desk pad from Ligne Roset will ensure your tasks continue running smoothly with its full-grain leather surface, vegetable-tanned at the Degermann in Alsace. Completed at the French luxury leather craftsmen Le Feuillet in Lyon, with a microfibre suede backing, every exacting detail will ensure you perform at work peak.

Forget WFH, we’re all about the HHO: Haute Home Office.

Design

Six chic chairs to anchor your bedroom in style
This elevated Spanish villa is a masterclass in neutrality
The Easter table worth lingering over, and how to set one your guests won’t forget

Indulge a little this Easter with a treat from one of the city’s favourite pastry chefs

It truly feels like Easter when we begin to indulge ourselves in treats of every egg shape and colour (with a freshly baked hot cross bun thrown in for good measure), and it’s just our luck that this time of year is popping up in the Auckland hospitality scene again.

Our go-to Easter inspiration place of the moment is The Pantry at Park Hyatt, where after last year’s successful season, Executive Pastry Chef Callum Liddicoat has given the traditional hot cross bun a makeover in his signature extravagant style. It’s best served with lashings of Lewis Road Creamery butter, alongside his fresh take on the popular crème egg that just begs to be shared. 

The Pantry’s Traditional Hot Cross Buns.

While many good hot cross buns are beginning to pop up around the city, when looking for a truly great one, Liddicoat’s hits the mark. Made with a buttery brioche base that quite literally melts in your mouth, the bun is packed with Earl Grey-soaked currants and sultanas, and spiced with the traditional cinnamon, ginger, and allspice. But it’s the welcome surprise of lemon zest, citrus peel and a hint of tonka beans that elevates these buns to a heavenly tier.

And if the traditional twist leaves you hungry for more, The Pantry’s new bun, the Pecan Valrhona Dulcey Chocolate and Caramel, promises to soothe even the sweetest tooth.

The Pantry’s crème egg.

Liddicoat and his team have gone on to create an egg to share, a fresh take on the popular crème egg. Reminiscent of fine French pastries, the egg has a centre of salted mango caramel and a lightly whipped caramel chantilly. This is then delicately dunked in a 55 percent Valrhona Itakuja chocolate, and the egg is adorned with colourful chocolate designs in an artistic touch. 

Both Easter treats can be purchased from The Pantry next week.

Onemata’s Seafood Feast.

A Good Friday Feast 
For the ultimate in Easter elegance, reservations are now open for Onemata’s Seafood Feast. The menu pays homage to the tradition of the holiday for both those who observe the traditional seafood meals and those who simply appreciate good food. And this seafood feast is like no other; a six-course set menu of mouth-watering seafood dishes at the Park Hyatt’s signature restaurant. Think green-lipped mussels, whiskey cured salmon, scampi risotto, whole fish with lime beurre blanc and more — with all seafood sourced from local fisheries. 

Lunch and dinner courses will be served on Friday the 15th and Saturday the 16th of April, at $95 per head. For bookings, contact Mai on (09) 366-1234 or email here.

Gastronomy

Huami’s Yum Cha is a weekend ritual that’s worth revisiting
Denizen’s definitive guide to the best Vietnamese restaurants
Eden Cloakroom is back in the hands that built it, and Mt Edenis better for it

Grooming Update: 5 products to look head-to-toe polished

Details make the difference when it comes to looking head-to-toe polished. Here, find a selection of essentials for your kit.

Forest Fresh
For its first foray into fragrance, it seems only right that Moncler should draw from the great outdoors. The Pour Homme eau de parfum channels an aromatic woodiness, led by clary sage, moving into cedarwood, sandalwood and musk — and topped with vetiver and hints of citrus. The bottle is suitably innovative, calling to mind the brand’s emblematic puffer jackets, and overlaid with an LED screen.

Clear Headed
Keep that complexion clear with a daily cleanse like the Triumph & Disaster Ritual Face Cleanser, a gentle yet effective skincare staple. Aesop’s Parsley Seed Facial Cleanser has a clarifying formulation to remove surface impurities, while the Sothys Homme Energising Face Cleanser is a facial scrub that’s ideal for use pre-shave.

A Cut Above
Better than a tired pair of nail clippers, this leather-bound, German-made manicure set by Czech & Speake makes an elegant ritual of nail care with a tidy selection of clippers, cuticle tools and a file. 

Wellbeing

Our guide on how to maintain your running regime over winter
Peptides are flooding your feed, but is your body actually ready for them?
Cora Studio: Setting the standard for modern wellness
Wild Things: Siegfried & Roy.

Thought-provoking podcasts to hit play on now

From the latest podcast from the Obamas (featuring Kendrick Lamar) to psychologist Esther Perel’s new dating show, these provocative audio series cover cultural phenomena, while investigating why we are so drawn to them.

Wild Things: Siegfried & Roy
Big hair, big cats, and even bigger egos. Over the course of nearly half a century, the illusionists and pop culture icons, Siegfried & Roy, performed shows for over 50 million people — until disaster pounced. For his very first podcast, Emmy- winning filmmaker and journalist Steven Leckart takes us behind the velvet curtain to reveal the hidden truths and shocking moments from Las Vegas’ flashiest magic show.

Sweet Bobby
There are a lot of provoking podcasts about love cons out there, but the one that should
be in your AirPods is Sweet Bobby. Delving into the craziest case he’s ever come across, investigative reporter Alexi Mostrous uncovers one of the world’s most sophisticated catfishers in one truly twisted true story.

The Big Hit Show
From the production studio founded by the Obamas (Higher Ground), The Big Hit Show investigates pop-culture obsessions. While the first season covered the love-hate phenomena of Twilight, the next covers the success of Kendrick Lamar’s album To Pimp a Butterfly, with the rapper himself taking the mic.

This Is Dating
From the makers of the captivating and consoling Where Should We Begin? With Esther Perel comes This Is Dating. Exploring modern romance over a series of virtual first dates, think of this podcast as a classic reality TV show, but with a relationship psychologist, and a lot more earnestness, in the sound mix.

Hooked
From three years of conversations between Tony Hathaway and journalist Josh Dean, Hooked tells the first-hand story of one of the most prolific recent robbery streaks. As a top design engineer at Boeing before hoodwinking the FBI, Hathaway takes us on a journey through his high life (before it crashed).

Culture

Win a major Judy Millar painting and help shape the next twenty years of the McCahon Artist Residence
As the season for cosying up with a good book returns, here’s what to read this autumn
Jess Swney’s ‘I Think My Pig Is Whistling’ brings tactile rebellion to Föenander Galleries

Denizen has your exclusive invitation to eatery Milenta, and its private club The Shy Guy

It’s high time we ventured out and enjoyed ourselves. As we gradually return to our cosmopolitan way of life, in style, Auckland has two highly-anticipated openings to add further to our already exciting dining scene — the exceptional new eatery Milenta and its exclusive club The Shy Guy.

Nestled under the historical Pōhutukawa trees in Victoria Park Market, Milenta draws on the elements of land and sea within what feels like an outdoor space, that seamlessly transitions to indoor should the situation require it. Under the deft design guidance of Izzard Design, Milenta emits an authentically cool South American air with hardwood floors and organic woven chairs softened by floor rugs and hanging plants — there’s definitely a sense of being in foreign lands when you’re here.

After gaining experience at a number of leading Auckland restaurants, Executive Chef Elie Assaf is at the helm of the modern kitchen, where many of the dishes are cooked traditionally over the wood coal fires, emitting a comforting and delicious waft into the dining area. Influenced by the flavours and traditional South American cuisine, and incorporating only the best local, seasonal produce, Milenta’s ever-changing menu is intuitive, and the restaurants service as attentive.

Bringing energy and excitement back into Auckland city, Milenta’s neighbouring cocktail bar and club The Shy Guy is set to open next month with an international membership. Designed for indulgence to the highest degree, the stunning interior — also the work of Izzard Design — includes velvet booths, graphic tiling and a custom light display over the dance floor.

The Shy Guy.

Denizen Reader’s Exclusive First Look
This week, Milenta will open exclusively for Denizen readers only to discover the magic of Milenta with a chef tasting menu or à la carte from Thursday to Saturday — before opening its doors to the general public next week.

Denizen readers who book this week will also have the one-off exclusive opportunity to experience the private club, The Shy Guy, which will be open for cocktails pre-and-post the dinner bookings — before it officially becomes the members-only bar it is destined to be.

Milenta is opening exclusively for Denizen on Thursday the 17th of March from 6pm to 8pm, and on Friday the 18th and Saturday the 19th for lunch (at 12 or 1.30pm) and dinner (6 to 8pm). For Bookings, please email here and note Denizen in your booking request.

Milenta
Victoria Park Market,
210-218 Victoria Street West,
Auckland

www.milenta.co.nz

Gastronomy

Huami’s Yum Cha is a weekend ritual that’s worth revisiting
Denizen’s definitive guide to the best Vietnamese restaurants
Eden Cloakroom is back in the hands that built it, and Mt Edenis better for it

With only 101 pairs made, these limited-edition Cutler and Gross glasses celebrate the brand’s innovative beginnings

Widely thought of as the first person to meld the practicality of opticals with the glamorous worlds of fashion and culture, Cutler and Gross co-founder Tony Gross was a tastemaker with a finely-focused aesthetic eye. 

“I’m fashion and flair,” said Gross, who passed away at the age of 78 in 2018. And, of his business partner Graham Cutler, “he’s the expert”. Both opticians and good friends, they established their eyewear company in 1969, starting out as a small but innovative bespoke service that operated from Knightsbridge, London. 

 Cutler and Gross co-founder, Tony Gross, with Grace Jones wearing his favourite 0101.

It was founded on the principle that when it comes to eyewear, it’s not just about how we see the world, it’s about how others see us. This led it to attract the likes of Grace Jones, David Hockney, Princess Diana and perhaps the most iconic glasses-wearer in entertainment, Elton John, as well as countless other high-and-low-profile customers who have loved Cutler and Gross glasses for over 50 years now.

This year, the brand celebrates the 40th anniversary of one of Tony’s favourite pieces — the 0101 — with the launch of the limited edition 9101 glasses. The 9101 also commemorates Cutler and Gross’ first factory-produced product, which was in 1982 when its founders signed on to work with an atelier in the Italian Dolomites. Each individual frame is still handmade there, by experienced craftspeople.

Exceedingly exclusive, the 9101 is limited to just 101 units globally — each uniquely numbered. Here in New Zealand, Parker & Co is the only stockist to have gotten its hands on a concise number of these very special glasses.

Crafted with gold-plated hardware and encased in translucent crystal acetate, the 9101 has integrated photo-chromatic Zeiss lenses, which darken when exposed to light. 

According to the brand, “Mr. Gross wore the now archived 0101 frame throughout the 80s during his frequent trips to New York and London’s elite clubs. Hopping from one exclusive haunt to the next, he’d often call at several spots in one night, handing out sunglasses amongst his lofty friends and acquaintances.”

Melding tradition and innovation, taste and technicality, this special release will have you seeing in style — and looking utterly chic as you do so.

Coveted

Mastering Autumnal dressing: Your guide to effortless seasonal style
Denizen’s Autumn Issue is the Momentum we all need
The case for a colourful Rolex and the models worth your attention right now

The sushi and donburi spot Gurume is a hidden gem in Ponsonby

Those who have rolled past 282 Ponsonby Road lately would have noticed there’s something afoot in the courtyard at the back of the boutiques. Gurume, as it transpires, is the light and bright stop offering a fresh take on takeaway sushi.

Owner and chef Chul Han Lee first moved to Japan to learn the cuisine, which led to a stint working for Japanese restaurants in the UK and Korea. On arriving to New Zealand, he worked for a leading Japanese restaurant here, before opening his own place in the cult-followed Mercury Plaza Food Court.

While his next opening seems at first to be an unassuming takeaway stop, Gurume offers premium sushi, nigiri and katsu donburi in the style and quality you would expect of a sit-down restaurant. Lee only selects the best ingredients, including fresh whole salmon (as opposed to fillets), halal chicken, hand-picked Seeka avocados, award-winning Olliff Farm eggs, and premium vinegar and rice. 

“For us, customer satisfaction is more important than making extra margins on each dish,” he says. “For this reason, we try to put in more ingredients, and try to make bigger dishes for our customers.”

Some of the more unique items on the menu include the Mango Sushi Roll (with salmon, prawn tempura, crab meat and avocado with a slice of mango circling it) and the Soba Sushi (which has soba noodles instead of rice, and is filled with salmon, eggs, prawn tempura, avocado and capsicum). 

There’s plenty to explore in the cabinet, with new rolls and bowls being developed all the time. With some room to sit inside, past the cabinet, or outside, in the paved courtyard, it’s a pleasant, tucked-away spot to enjoy this hidden gem.

Opening hours:
Monday to Friday: 11am — 3pm

Gurume
Shop 12
282 Ponsonby Road
Ponsonby, Auckland

www.instagram.com/gurume.nz

Gastronomy

Huami’s Yum Cha is a weekend ritual that’s worth revisiting
Denizen’s definitive guide to the best Vietnamese restaurants
Eden Cloakroom is back in the hands that built it, and Mt Edenis better for it
Trans Tasman by Mickey Smith, 2022.

An in-depth Q&A with artist Mickey Smith on her thought-provoking exhibition New Outlook

With her striking photographic work, artist Mickey Smith reflects the times we live in. For around two decades, her focus has been on finding and documenting bound periodicals and journals in public libraries, whereby the well-chosen titles speak to the viewer from the frame, provoking contemplation often with a single word. Originally from Minnesota in the States, Smith has been living and working in Auckland for several years, and explorations of the worlds she dually inhabits also thread through her exhibitions.

Her latest, New Outlook, is showing now at Sanderson Contemporary. Exploring the current atmosphere of post-pandemic New Zealand, the books she photographs are not touched, artificially lit or manipulated, and include titles like LIFE, FORTUNE, TODAY, TRANS TASMAN and the book for which the exhibition is named, NEW OUTLOOK.

Here, Smith talks about the evolution of her practice, the role of art in a crisis and what she has coming up next.

How would you say your practice has evolved from the beginning until now?
My practice has been engaged with a longstanding inquiry into libraries, books and archives. When I started photographing book spines nearly two decades ago, the work was intended for a one-off exhibition.

Over the course of time, this body of work has evolved into an ongoing documentary. Initially, I was interested in language and wordplay, which led to an exploration of the social significance of books and libraries. Over time, my practice has expanded to focus on their physical existence or disappearance.

Typically magazines and journals are not collected. We consume them on a weekly or monthly basis and, more often than not, toss issues into the recycling bin without thinking twice. Libraries too are pressed for space, they have to make space-saving decisions and often these collections are the first to go. Many of my subjects have been discarded, with no digital record of their existence left behind, except my own.

MANA, 2022.

What would you say is art’s role in a time of crisis? And specifically your own?
We are looking toward the end of the global pandemic and now watching the beginning of a world war. Art brings comfort, reflection and solace in unexpected ways. After experiencing unthinkable personal tragedy four years ago I made the work LIFE (Redux). It helped me recognise life does not always follow the course we set out upon.

New Outlook is the title for my new exhibition at Sanderson and I feel we could all use a new outlook right now. With thousands of people returning from overseas and immigrating to the country, that new outlook is no doubt New Zealand. Despite the fact I have lived here for a decade, the title represents how I see the future as well.

And how has all this upheaval affected you as an artist?
Working as an artist through a crisis can be difficult, but it is relative. A lockdown is nothing compared to a bombing raid. That said, after two years of a global pandemic you can feel ground down. Some artists have been productive, some paralysed. Recently I’ve been mentoring a group of 10 photographers who are exploring the concept “after the storm”. One of them had Covid at the start of the project, another at the end. Clearly, the storm is not over.

It can be difficult to keep motivated when working alone, uncertain if exhibitions will carry on or be postponed, and not having a fortnightly paycheck to fall back on. We’re lucky to be living here in New Zealand where creatives have been financially supported through the pandemic and long beach walks are readily available.

Form, 2022.

When you are setting out to photograph the volumes that you find, is it a case of letting the titles reflect an idea or feeling already present within you, or is the overall concept sometimes guided by the books that turn up?
When I scout a collection, I can’t help but be drawn to titles within, as well as those which speak to the moment. Some titles just scream from the shelf. FORTUNE looking a bit ragged and dark, stamped in fake gold foil —

TRANS TASMAN, bound in ocean blue, was beautiful when I photographed it, but sat in my archive for a few years. The words themselves weren’t terribly inspiring, I didn’t think of it again until it became the almighty “Trans-Tasman Bubble” landed on our shores in 2021, representing the first chance to break free from the pandemic. Discovering MANA felt the same as finding POWER seventeen years ago. In an instant, I knew the title had to become a larger-than-life installation.

As a result of the pandemic, it seems as though the world has become more digitised than ever as we crave connection but often cannot be together in person. What do you think this means for the subject matter of your photographs?
Access to libraries has been limited and the benefit of the pandemic has been being able to access online content. The world has got smaller. With the titles I photograph, I know they’ll be gone soon enough. Perhaps not thrown out, but shipped out to a storage facility somewhere until someone forgets about them, to eventually be deaccessioned. If one can consider the library as a metaphor for grief, my works may play a role in preserving our collective memory of a time passed and creating a visual monument to acknowledge the titles’ existence.

New Outlook, 2022; Mickey Smith.

Part of New Outlook is a reflection of your ongoing investigation into New Zealand culture as an American living here for over a decade. What are your general reflections on this dichotomy now?
As a child of divorce, I was always moving between houses. Between cities. Now between countries. As a Gemini, this should come to me naturally! With two passports in hand, I used to be comforted by the fact that I could get to my mother’s front door in 24 hours. Post pandemic (are we?) it is difficult to reflect that I have not been able to visit the U.S. for over two years. U.S. culture has changed significantly in that time, and the distance between the two worlds is surely greater.

What’s coming up next for you?
I’m one of five international artists that have been selected for the first Obscura Foundry Commission. I’ve created twenty-five 1/1 NFTs with the library again in mind, formally and conceptually. Instead of having years to work on a project, I’ve had a few months — an exciting and liberating creative process. The collection, Time & Again, sold out sight unseen and will be revealed to collectors and the public later this week. Later this year I’ll get back into the stacks, hoping to access the Hocken Collections in Dunedin and the National Library of New Zealand.

Most importantly, my son and I will be boarding a plane to the U.S. in a few weeks to spend time with friends and family. We have babies to meet, bodies to bury, meals to share, bottles of wine to drink — new chapters to begin.

Culture

Win a major Judy Millar painting and help shape the next twenty years of the McCahon Artist Residence
As the season for cosying up with a good book returns, here’s what to read this autumn
Jess Swney’s ‘I Think My Pig Is Whistling’ brings tactile rebellion to Föenander Galleries