Gochu’s Oliver Simon on David Chang, secret talents and the surprising ingredient you’ll always find in his fridge

Restaurateur Oliver Simon is a friendly fixture of Auckland’s hospitality scene. Having establishing Simon & Lee in 2017 with business partner David Lee (which they sold in 2019), he now spends his day-to-day co-running the duo’s renowned modern Korean eatery Gochu, and popular hot dog spot Good Dog Bad Dog. Both businesses are known for their dynamic and delicious offerings that have legions of diners returning to Commercial Bay time after time. With Good Dog Bad Dog having recently set up shop in Ormiston Town Centre, it’s clear Simon is far from resting on his laurels.

Here, he shares some of his key inspirations, favourite items and cultural recommendations.

What I do for a job described in one sentence: Restaurateur. I co-own Gochu and Good Dog Bad Dog (and Green Door Pizza, opening soon) so my time is split between the various sites doing what needs doing.

My personal style can be defined by: Black or white tee, denim, sneakers.

The last thing I bought and loved was: An original 1960s Parker teak dining table to go with a set of chairs I’ve had in storage for the last 5 years.

An unforgettable place I visited was: Patagonia in Argentina. We hiked to the mountain lake where the Patagonia clothing label takes its logo and then ate empanadas and drank fernet and coke at the base.

The next place I’d like to go to: I would love to go back to Argentina. But realistically, the next place will be Melbourne.

My guilty pleasure is: Processed cheese (preferably Chesdale Smoked Cheese).

My secret talent is: Pizza.

My favourite cultural icon is: I’m a big fan of David Chang. He’s created an empire out of nothing and influenced food, drink and hospitality across the world.

The best book I’ve read in the last year is: Funnily enough, David Chang’s Eat a Peach. Also Atomic Habits by James Clear. I prepare my coffee set up the night before now.

I can’t miss an episode of: Peaky Blinders. I’ll binge watch the whole next season when it finally drops.

Clockwise from left: Eat a Peach by David Chang; nostalgia, ULTRA by Frank Ocean; The Ordinary Natural Moisturizing Factors + HA; Cheeseburger hoagie from Good Dog Bad Dog; Chesdale smoked cheddar cheese.

My morning routine is: Wake up, put music on, brew a jug of coffee, either go for a run or go to the gym, then walk into town to start my work day.

In my fridge you’ll always find: Pickles of some description. Wine. Processed cheese (it’s delicious).

I recently discovered: Banana panikeke and taro sticky rice rolls at Avondale markets. The best Sunday morning snacks anyone could do.

The last meal out I had that truly impressed me was: Black Estate in North Canterbury. Working through their cellar wines, eating delicious food and overlooking the vines. Magic!

The best gift I ever received was: A gold watch my partner got me. It’s my only piece of bling.

The beauty/ grooming product I can’t live without is: The Ordinary moisturiser.

The last music I downloaded was: Minnie Riperton’s whole back catalogue. And Frank Ocean’s nostalgia, ULTRA.

If I wasn’t doing what I am, I would be: Sipping Bordeaux out in Bordeaux.

I have a collection of: Magnum wine bottles and Jeroboam wine bottles — shout out to Dan from Alta/Everyday Wine.

My favourite way to unwind is: Make cheeseburgers and drink wine at home with Amy.

One of the best pieces of advice I’ve ever received is: A couple of my favourites are: “Everyone makes mistakes, it’s what you do afterwards that counts,” and “You can do anything you want. You’ve just got to work out how to make it happen.”

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs

This healthy(ish) kombucha margarita recipe delivers the kind of self-care we’re seeking right now

Using kombucha to compose your favourite cocktail will result in a drink that is bubbly, refreshing and better for you than its conventional high-sugar counterparts (or so we like to think). This citrus kombucha margarita combines lime, chilli and tequila with kombucha to become something perfectly suited to sipping at home — and the fact that you can buy kombucha from the supermarket makes it even more accessible during lockdown times.

Citrus Kombucha Margarita Recipe
Serves 2

Ingredients:
2 tsp chilli powder
2 tsp salt
cup of 100 percent agave tequila
¼ cup of Cointreau
1 orange, juiced
2 limes, juiced (retain skin to run along the rim)
¾ cup of original flavour kombucha
Mint leaves to garnish

Method:
1. Mix chilli powder and salt on a small plate and rub a lime wedge along the rims of two glasses before dipping them in the salt-chilli mix.
2. Except for the kombucha and mint, put all the ingredients in a cocktail shaker and shake with ice.
3. Place large cubes of ice in each glass before pouring the mixture over, filling about 3/4 of the glasses.
4. Top up with kombucha, garnish with mint and serve.

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs

Prego mainstay Brandon Lela’ulu on impressive meals, seventies jazz and one indulgence he could never forgo

Having worked his way up from the restaurant floor to maitre d’ and now general manager, Brandon Lela’ulu is affectionately referred to as part of the furniture at Ponsonby mainstay Prego. With 20 years’ experience dealing with the pressing demands of the restaurant’s loyal customers with the utmost patience and a professional attitude, Lela’ulu embodies hospitality. We asked him to reveal some of the secrets behind that smile.

My personal style can be defined by: Colourful shirts and smiles.

The last thing I bought and loved was: My new car.

Next place I’d like to travel to is: Japan.

Japan.

An unforgettable place I visited was: Swimming under a waterfall with baby elephants in a remote village in Chiang Mai, Thailand.

An object I would never part with is: The music I made with my father.

On my wish list is: Seventies jazz vinyl from Japan.

The last thing I added to my wardrobe was: New shirts. They seem to be shrinking at a rapid rate.

The design (building, person, item) that inspires me is: Jeff Koons’ Flower Puppy.

Puppy, Jeff Koons.

My favourite app is: Spotify for music, Reversee for images.

I had to limit my shopping to one neighbourhood in one city it would be: Ponsonby, of course.

An indulgence I would never forgo is: Makana Macadamia Butter Toffee Crunch.

Makana Macadamia Butter Toffee Crunch.

In my fridge you’ll always find: Lewis Road Creamery fresh chocolate milk, made with Whittaker’s chocolate, and Antipodes Sparkling Water.

My favourite room in my house is: The lounge — in my Lazy Boy Chair.

I recently discovered: Brussels sprouts. I’ll try anything twice.

The people I rely on for my wellbeing are: Mum, my partner David and a few close friends.

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

RuPaul’s Drag Race.

My favourite website is: Best Ever Albums.

The one artist whose work I would collect is: Gustave Doré or William B.

The podcasts I listen to are: All music related.

The beauty/grooming product I can’t live without is: Anything from Clarins Skincare.

The last meal out I had that truly impressed me was: Twice baked goats cheese souffle and beef bourguignon from The Engine Room.

Twice Baked Goats Cheese Souffle, The Engine Room.

Music I’m currently listening to is: Psychedelic music from around the globe, Faith by The Cure, anything by Brian Eno.

If I wasn’t doing what I am, I would be: On stage.

I have a collection of: Records, CDs, shirts, a lot of random kitsch.

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs

The ultimate stay-at-home indulgence, Savor Goods is delivering lobster roll party packs plus delicious baked goods from Amano and fresh produce boxes

Elevating our in-home dining experience with a taste of the food we all know and love, Savor Goods are kicking off their popular contactless delivery service this Friday, 10th of September.

On offer are Amano Bakery‘s wildly popular pastries and breads — including freshly baked croissants, pain au chocolat, sweet treats such as glazed doughnuts, and a variety of Amano’s famous sourdough loaves.

Adding to the round-up are DIY lobster roll kits. Enjoy sensational classic rolls or hot buttered rolls, delivered with Canadian wild-caught lobster meat. To really take it to the next level, the lobster roll party pack comes with a bottle of Veuve Clicquot.

Completing the Level 4 service, Savor is capitalising on its contacts with the country’s top growers and suppliers to assemble fresh gourmet produce boxes, filled with restaurant-quality ingredients for you to cook at home.

Ordering directly from restaurants that are offering safe contactless service, is just another way you can show your support of the hospitality industry, helping to ensure their long-term survival.

To celebrate the launch of Savor Goods contactless delivery service, Denizen has the opportunity for one lucky reader to enjoy a weekend of stay-at-home indulgence. Go in the draw to win a lobster party pack, along with a selection of delectable Amano baked goods, which includes a mixed box of pastries (croissants and pain au chocolat), half a dozen doughnuts and a sourdough loaf. It’s destined to keep any bubble very happy this weekend.

Entries must be received no later than 3pm on Friday 10th September. The winner will be drawn at 4pm, with contactless delivery made on the evening of Friday 10th September.

Entrants must be over the age of 21 to enter, and must live within Auckland suburban areas for swift delivery.

Update: This competition has now closed and the winner has been notified.

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs

Australian creative Yan Yan Chan writes love letters for Gucci Beloved

You don’t have to consider yourself a fashion lover to ascribe meaning to clothing and accessories worn during special times in your life. What we wear for memorable occasions — whether pre-planned or not — becomes imbued with sentiment, and evolves into so much more than just an interchangeable outfit. A touchstone, a symbol of a particular time can then become a lucky talisman, worn to evoke that same feeling of happiness, confidence or even love.

It is buoyed by this philosophy that Gucci’s Beloved Lines celebrate the House’s most iconic bags — Gucci Horsebit 1955, Dionysus, GG Marmont and The Jackie 1961. Gucci Beloved speaks to a favourite accessory that is an unwavering source of pride and admiration for its owner, perhaps having accompanied them on a first date with someone who became a life partner, been carried to the party of the year or worn to an important interview.

Each bag is a star in its own right, however, this doesn’t stop them from being the perfect, versatile partner for every day — elevating even the most simple ensemble to greater heights.

In celebration of the Beloved lines, Australian creative Yan Yan Chan has directed a video which places each bag as the protagonist of each frame. To enrich her interpretation, Yan extracts outtakes of the video to write hand written love letters.

Gucci Horsebit 1955 shoulder bag in beige canvas.

“My first crush… their name started with the letter ‘H'”, she writes, “H… for Horsebit”.

The Gucci Horsebit 1955, distinguished by a double ring and bar, encapsulates the House’s rich equestrian heritage, with Creative Director Alessandro Michele harnessing his quintessential ability to connect archival elements with contemporary details to create a timeless accessory.

Gucci Dionysus small shoulder bag in red and pink leather.

“When I’m feeling blue, Dionysus & I dance to Bowie’s Modern Love. We know every single lyric.”

The Dionysus lies at the heart of the Gucci Beloved Lines; featuring two tiger heads shaped in the form of a spur, it debuted at the women’s Autumn/Winter 2015 fashion show (Michele’s first presentation for the House) and embodies the Creative Director’s vision of products that are uniquely expressive of their time.

Gucci GG Marmont small matelassé shoulder bag in black leather.

Chan writes: “The sweetest thing happened today, GG Marmont and I took the coastal walk home. We watched the sun go down and saw a pod of dolphins.”

Defined by its double G (inspired by the 70s-era initials of the House), the GG Marmont had its hardware updated to a three-dimensional iteration by Michele. With its softly structured shape, it is instantly recognisable yet versatile.

Gucci Jackie 1961 mini hobo bag in light blue leather.

“Jackie 1961 and I skip the train every morning to walk across the Manhattan bridge.”

The iconic Jackie 1961, known for its curved half-moon shape and signature piston closure, has remained in the spotlight for multiple eras and with good reason. Timeless and elegant, contemporary yet with a vintage spirit, it is an eternal classic.

Discover the Gucci Beloved Collection here.

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The history behind the Cesca, one of the most important chairs of the 20th century

With its sensual and simple curved steel frame and woven cane seat and back, the Cesca chair is immediately recognisable and a staple of modern design. Thanks to its Bauhaus roots, the chair is admired by interior decorators and designers of many generations but its popularity and countless reproductions can often overshadow its significance.

Marcel Breuer

1928: The chair was first manufactured by Michael Thonet using a design by Marcel Breuer. The legendary designer had been inspired by the steel frame of his Adler bicycle, which heavily influenced the chair’s tubular frame. Breuer had explored the strength and lightness of tubular metal with the Wassily chair in 1926. 

One of the early chairs now sits in the collection of New York’s Museum of Modern Art.

“It’s among the 10 most important chairs of the 20th century,” said Cara McCarty, former associate curator, department of architecture and design at the Museum of Modern Art.

Armadale residence by Simone Haag

1950s: Italian furniture manufacturer Dino Gavina took over production of the chair with Breuer’s permission, naming the Cesca after the designer’s daughter, Francesca.

1968: The Knoll Group acquired the Gavina Factory and took over production of the classic chair. The Knoll Group continues to manufacture the authentic chairs, which are sold through Studio Italia in New Zealand.

Today: As well as appearing in many designer homes, the Cesca chairs continue to nab starring roles in films. The chairs were prominent in Spanish director Pedro Almodovar’s Julietta and 2019’s award-winning television series Fosse/Verdon.

Why its appeal endures: “There had never been a chair like it. It was structurally daring and embodied many key aspirations of modernist design that were equally applicable to architecture and furniture,” said Christopher Wilk, curator at London’s Victoria & Albert Museum. “It was made of an industrial material symbolic of the machine age and was visually transparent because materials were reduced to a minimum, giving it an abstract quality.”

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Green Shoots is the garden kit making it easy to kick-start your vege patch

We suspect that there are many of us out there who love the idea of growing herbs and vegetables at home but who can barely keep a potted plant alive (we can certainly relate). After all, not everyone naturally has a green thumb, and it can be hard to know what you need and where to start.

Green Shoots was started by Katie Jacobs, who after a long career in the global luxury sector has pivoted to something a little more grounded. Fortunately, she is here to do the leg work for us, making it easier than ever to cultivate a simple herb and vegetable garden at home.

In a bid to simplify the process for busy (or clueless) people, Green Shoots allows its customers to skip straight to the fun part, offering a range of at-home seedling kits, each touted as “almost a complete garden in a box“.

From the Fragrant Herbs and Salad kit to the Leafy Green Lovers kit to the Vegetable Medley kit, Green Shoots offers a clear, concise guide on how to plant, care for and harvest your herbs and veggies, with a selection of spray-free, non-GM seedlings in easy-to-plant, bio-friendly pots, three months worth of slow-release fertilizer and a number of bamboo plant markers.

There is also a dedicated online store stocked with all the gardening tools you’ll need, including gloves, shovels, secateurs and a range of skin products to keep callused hands at bay.

Now we’re at the beginning of spring, it’s the perfect time to be planting for summer growing — especially as, in Auckland, we’re mostly confined to the boundaries of our own homes with more time than usual to do so. The Herbs & Salad Greens seedling kit and Herb Planters are now available for contactless delivery during level 4, and new Summer Vegetable seedling kits are available now for pre-order for mid-October delivery. Jacobs is also adding a ‘Pick & Mix’ seedling kit so it’s possible to pick and choose your ideal selection of herbs and vegetables.

It’s more important than ever to get outside for fresh air (who wouldn’t want to with the sun we’ve been having?) and what could be better than having your own supply of fresh herbs and greens on hand during these uncertain times? 

We’re delighted to have a Green Shoots prize pack to give away to one lucky Auckland-based Denizen, containing one Herbs & Salad Greens seedling kit and one pair of Sophie Conran for Burgon & Ball gardening gloves. 

This competition has now closed.

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs

Restaurateur Lucien Law on good luck charms, Basquiat and custard squares

After a successful international career in advertising, Lucien Law now sits firmly at the head table of the New Zealand hospitality scene as the co-founder of Savor Group, which includes Azabu, Ostro, Non Solo Pizza and Amano among its bulging stable of excellent eateries. We asked Law to reveal the ingredients of his happiness and success.

My personal style can be defined as: Minimal.

An object I would never part with is: A jade good luck charm that was given to me at birth by my grandmother. 

The last thing I bought and loved was: A work by Dan Arps – ‘Unbroken Chain’. 

Unbroken Chain 4 and Unbroken Chain 6 by Dan Arps (2014)

The design building that inspires me is: Setsumasa and Mami Kobayashi’s weekend retreat

Next place I’d like to go to: Hokkaido.

An unforgettable place I visited was: Seascape at Annandale on the Banks Peninsula. 

An indulgence I would never forgo is: Denheath Custard Squares, if you know you know. 

If I had to limit my shopping to one neighbourhood in one city it would be: Shibuya, Toyko. 

The best book I’ve read in the last year is: Sapiens: A Brief History of Humankind by Yuval Noah Harari.

In my fridge you’ll always find: Al Brown’s Old Yella Habanero Mustard.

My favourite website is: www.savor.co.nz

My favourite room in my house is: The kitchen, I find cooking relaxing. 

The people I rely on for my wellbeing are: My wife.

The best gift I ever received was: My wife found a book called Home Away From Home, which includes the story of my family’s journey to New Zealand.

The podcasts I listen to are: The Joe Rogan Experience, Desert Island Discs (a lot), The Dave Chang Show.

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

Basquiat, Untitled (Two on Gold), 1982, Acrylic and oilstick on canvas, 203 x 317.5cm

A gadget I can’t do without is: My iPad Pro. 

The grooming product I can’t live without is: Comme Des Garcon, Wonderwood.

The last music I downloaded was: Bill Withers – Just As I Am.

If I wasn’t doing what I am, I would be: A bass player in a covers band mainly doing school balls in the Eastern Bay of Plenty, Waikato region.

I have a collection of: Cookbooks. And black t-shirts. 

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs

Comedian Chris Parker on petting zoos, style icons and felt figures

Lockdowns come and go, but the one thing that remains a constant is Chris Parker’s ability to lighten the mood via his Instagram videos — even when the alert levels won’t budge. We asked the award-winning comedian, writer and actor to get (slightly) serious about his inspirations, favourite destinations and style icons.

My personal style can be defined by: Well it’s very clear when I compare it to my boyfriend’s wardrobe that my style is very colourful. I also love clean lines, crisp silhouettes and bold colour blocking.

An unforgettable place I visited was: My boyfriend and I travelled to Lecce in the south of Italy after the Edinburgh Fringe once. A gay haven, filled with old stone buildings, kind people and great food. So much cheaper than the rest of Italy. I definitely recommend… when we can travel safely again.

An object I would never part with is: My phone. Literally addicted to it.

My favourite app is: Instagram (cliche).

The design that inspires me is: Hate to be revolting here, but honestly my partner Micheal McCabe is a designer and I love everything he makes…. Which is great because it ends up in our house. 

An indulgence I would never forgo is: Coffee, as my Aunty Sarah would put it: “It’s part of the good life.” 

If I had to limit my shopping to one neighbourhood in one city it would be: Shibuya, Tokyo.

My style icon is: Sammy Salsa @sammysalsastye. 

In my fridge you’ll always find: Forgotten containers of hummus and half a lemon.

My favourite room in my house is: My bedroom. Initially, I was nervous about the room because it didn’t get a lot of sunlight, but I’ve grown to love my cold, dark room. It’s the perfect hideaway.

I have a passion for: Felting. Deeply weird but you can buy these wool felt kits from Daiso Japan, and probably other great craft shops. Essentially you stab the wool with a needle and create these little craft creatures. It’s been a great way to pass the time in lockdown.

If price were not an issue, the one artist whose work I would collect is: Two-way tie — Henrietta Harris and Raukura Turei.

Left to Right: Henrietta Harris and Raukura Turei

The people I rely on for my wellbeing are: My partner, family and friends. My bubble is doing some great heavy lifting at the moment.

A gadget I can’t do without is: We bought an Alexa, which is crazy because Facebook is already listening to everything I do, and I don’t really need Jeff Bezos listening in too, but it’s great in the kitchen, for music, timers, conversions, the news! It does it all.

The last meal out I had that truly impressed me was: Always and forever Peach Pit on K’ Rd.

The podcasts I listen to are: Seek Treatment, Boners of the Heart and my own The Male Gayz (I don’t listen to it, but I’m desperate for a plug).

The Male Gayz Podcast

The best gift I ever received was: A glass heirloom parfum bottle from Curio Noir — it’s the gift that keeps on giving. It’s my most prized position. I weep when I look at it and I fear to touch it in case it breaks. 

The last music I downloaded was: My Spotify most played artists at the moment are: Chelsea Jade, Marlon Williams, Aldous Harding and Lontalius.

I have a collection of: Small felt objects I created in the first lockdown… I’m trying to get them into a museum, I think they really speak to the time. 

The grooming product I can’t live without is: Sean from Colleen Salon put me on to the Davines Sea Salt Spray for my hair. Honestly I adore it. It smells like cheap perfume in the best possible way and makes my hair look like I’ve just come from the beach.

If I wasn’t doing what I am, I would be: Running a strange petting zoo off a highway or something like that.

Image credit: Header Image: Caitlan Mitchell

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Times like these call for tiramisu. Try our foolproof recipe — it’s the only one you’ll ever need

Let’s face it, people who don’t like tiramisu are in the vast minority in this world, and what a gloomy bunch they must be. The failsafe Italian dessert is known to enchant even those who detest coffee and has an uncanny ability to mollify dessert eaters with its featherlight layers and creamy yet invigorating flavours. To recreate our take on the beloved tiramisu, follow the instructions below and we promise this will quickly become the only dessert recipe you’ll need to keep you smiling.

Tiramisu Recipe
Serves 8-10
Preparation time: 30 minutes
Total time: 7 hours

Ingredients
2 cups boiling-hot water
3 shots of Nespresso
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons of Kahlua
4 egg yolks
1/3 cup dry Marsala
2 1/2 cups mascarpone
1 cup of chilled double cream
36 Savoiardi ladyfingers
Unsweetened cocoa powder for dusting

Method
1. Stir together water, Nespresso, 1 tablespoon sugar, and Kahlua in a shallow bowl until sugar has dissolved, then cool.
2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a bowl set over a saucepan of barely simmering water using a handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
3. Beat the cream in a large bowl until it holds stiff peaks.
4. Fold mascarpone mixture into whipped cream gently but thoroughly.
5. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of the mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in the pan.
6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Tiramisu can be chilled for up to 2 days. 
This recipe has been adapted from Epicurious

Gastronomy

Denizen’s definitive guide to the best sandwiches in town
There’s a new foodie celebration in town, informing your next great meal
Azabu Ponsonby & Mission Bay unveil delicious new menus, and we’ve got two dining experiences up for grabs