Queenstown’s award-winning sensory experience, Luma is back after a year’s hiatus. Bringing together illuminated art, light sculpture, performance and community events over four days during Queen’s Birthday weekend, the event promises to enliven the Queenstown Gardens on the shores of Lake Wakatipu.
Working with over 500 contributors, from the established and renowned New Zealand light artist Angus Muir, to up-and-coming artists such as Christchurch creative Drew Hill, Luma is now in its seventh year, and it just keeps getting better.
As Muir notes, the Queenstown Gardens is a spectacular location thanks to its natural lack of ambient light, serving to highlight the installations that much more. While in 2019, Luma attracted nearly 60,000 domestic and international visitors, there’s hope that the 2021 iteration may be witnessed by even more.
So, if you’re thinking of spending your Queen’s Birthday weekend in Queenstown, we suggest you commit soon, as this cornerstone arts and culture event will be one you won’t want to miss.
Luma Festival
5pm-10pm,
Friday 4th — Monday 7th of June
Queenstown Gardens
These days, a fried chicken craving needn’t be fulfilled at a greasy fast food joint or on a bad hangover. From karaage to buttermilk, Korean fried to Southern-style, the number of eateries putting their own spin on this crunchy, tender, deep-fried delight is impressive to say the least — for which we count ourselves lucky. For your perusal, we’ve compiled the best places in Auckland to get a fix of the good stuff.
Azabu What do you get when you combine Peruvian and Japanese cuisine? Criminally tasty buttermilk karaage chicken with pickled daikon and mayo laced with aji amarillo — a yellow, fruity South American pepper. Both Ponsonby and Mission Bay locations have their own take on this classic dish, so you can get your fix wherever suits.
Gochu.
Gochu There are many reasons to visit Commercial Bay’s modern Korean restaurant Gochu, and the fried chicken is a strong contender for the top of the list. Head chef Jason Kim has made sure his signature fried chicken is irresistibly sticky, crunchy and juicy. Heat seekers would do well to order ‘Jason’s fried chicken, but spicier’.
Hello Beasty.
Hello Beasty An essential addition to any order at this Viaduct favourite, Hello Beasty’s kaarage chicken is served with a sweet-leaning Japanese-style BBQ sauce. A lemon wedge on the side means you can cut through the richness with a refreshing zing of citrus — making this one seriously moreish dish.
The Chamberlain.
The Chamberlain A fresh new fried chicken menu has landed at Britomart bar and eatery The Chamberlain, and it’s described as being ‘tasty as cluck’. Tailored to your liking, you can pick from white meat (breast and wing), brown meat (thigh and drum), tender fillets or classic wings, and choose your spice level from four tongue-tingling options. Served with sliced bread and pickles, the only thing that could make it more perfect is pairing it with one of The Chamberlain’s 15 top-notch tap beers.
Nook.
Nook This St Kevins Arcade yakitori spot from the duo behind Lowbrow (read more about its irresistible wings below) and Culprit does great bite-sized pieces of karaage chicken. Free-range pieces of chicken thigh are lightly coated in delicious batter and served with delectable wasabi mayonnaise and a dusting of sesame salt. What more could you want?
Kai Eatery.
Kai Eatery If you like your fried chicken as big as your face, you’re in luck. Serving modern Taiwanese street food, Kai’s infamous ‘XL’ chicken is the Mount Everest of fried chicken — a mighty bite begging to be conquered. Take your pick from three flavours (original, five-spice or flame-kissed charcoal sauce). If you’re not up to the challenge, the fried chicken bites are a good option.
Ebisu As the home of some of the city’s best sushi and sashimi, Ebisu is our go-to when we’re seeking excellent Japanese fare. It’s no surprise then, that the Britomart stalwart has karaage chicken down to a delicious science. Served with crunchy, fresh mixed carrot salad and soy onion dressing, we even feel a little virtuous after polishing off this perfectly balanced dish.
Peach’s Hot Chicken.
Peach’s Hot Chicken Specialising in authentic Nashville hot chicken, Peach’s Hot Chicken is so popular the former food truck transitioned to a restaurant in East Auckland’s Panmure. Choose your spice level (ranging from mild to Holy Cluck — described as a religious experience) and enjoy it served on either a piece of soft white bread, inside a tender brioche bun, or piled atop waffles.
Simon & Lee’s KFC (Korean Fried Chicken).
Simon & Lee Get your hit of KFC (Korean Fried Chicken) at Simon & Lee, the Parnell eatery that indulges our desire to order chicken for breakfast, lunch or dinner. There’s the KFC chicken lunchbox, which pairs chicken with slaw, pickles, shoestring fries and aioli; chicken nibbles ranging in spice level up to ‘danger spicy’ (you’ve been warned); a fried chicken burger and finally the fried chicken bao. Consider this fried chicken heaven — complete with disposable gloves to keep your paws pristine.
Beau.
Beau Fans of Freaky (the now defunct CBD cafe) are eternally grateful that its famous fried chicken lives on at Beau. A triumph with sesame mayo, this Ponsonby wine bar makes fried chicken and a crisp glass of something good taste like the height of sophistication.
Winner Winner.
Winner Winner Born in Hamilton, this joint is so popular it’s since established branches in Wellington, Pukekohe and Takapuna. Specialising in all things chicken, these guys know a thing or two about creating a winning chicken dinner. Brined for 12 hours and fried in buttermilk, boneless bites can be ordered with ranch and pickles, in a sandwich or stuffed in a burger with white BBQ sauce and crispy onions. With three spice levels to keep any palate happy, this is the perfect quick pitstop for a no-frills feed.
Ockhee.
Ockhee Ponsonby Korean restaurant Ockhee serves up two different (yet equally delicious) takes on Korean fried chicken. The sweet chilli and a roasted peanut glaze is delightfully sticky and syrupy while spicy soy and sesame glazed has a deep umami flavour. We recommend pairing with the Chun Sa Chae noodle salad for a deliciously fresh contrast.
Lowbrow.
Lowbrow As our go-to purveyors of fancy fast food, Lowbrow throws down a bloody good fried bird, taking its interpretation of this naughty nibble very seriously. The chicken sando is a thing of beauty, incorporating American cheese, iceberg, McClure’s pickles, and mac sauce with free-range chicken thigh, and the organic chicken wings… let’s just say a bucket disappears remarkably quickly.
Chop Chop’s Cobra Kai ramen with fried chicken.
Chop Chop Noodle House If ramen is the first thing you think of when Chop Chop comes to mind, fried chicken should be a close second. The Ponsonby noodle house can’t get enough of the stuff, whether its dripping with chilli sauce, crushed peanuts and yum yum mayo, crispy with hot Ssäm sauce or placed atop of a piping hot bowl of ramen as a delicious pièce de résistance.
As an SUV with a stellar reputation for both practicality and luxury, the Land Rover Discovery needs no introduction. What might need more of an introduction, however, are the facelifted features of the new Land Rover Discovery — freshly debuted in the New Zealand market this year, with an extremely impressive array of updates since Discovery’s last version.
Encompassing both the exterior and interior in a sleek design refresh, the new Disco also boasts superior technological updates such as a new, highly-intelligent infotainment system, plus even more capacity for both passengers and luggage. There are three tiers of model available on our shores; the R-Dynamic S, the R-Dynamic SE, and the R-Dynamic HSE.
Without further ado, here are the key updates to know about the Land Rover Discovery.
New style upgrades add even more refinement Forging ahead in its streamlining of exterior aesthetic elements, the front grille is now rendered in a more visually regular honeycomb-style, rather than the previous split frontage. Headlights and rear lights have also been updated; continuously-flowing LED lights now grace the front, replacing the former, dissected lights and new wheel designs are available in 20-to-22-inch, five split-spoke style.
Inside, the stylish updates continue, with a new steering wheel brought over from the latest Defender, and a new toggle-style gear selector. Seats have also been given a facelift with the second row now offering longer bases for improved under-thigh support, and the choice of materials spanning classic leather or a new, sustainable non-leather trim.
The most intuitive infotainment system yet allows for ultimate connection It’s always a joy when automobile technology is effortless (especially when you’re trying to concentrate on the road) and the Discovery’s new ‘Pivi Pro’ touchscreen interface not only incorporates a high-definition, 11.4inch touchscreen — that’s 48 percent larger than previous models — but it also facilitates advanced features such as an onboard Wi-Fi hotspot powered by a 4G LTE data connection, able to give real-time traffic-and-weather updates without any slow-down.
There are nine USB ports dotting the cabin, and it’s easier than ever to keep little ones entertained on longer journeys with novel tablet-holding accessories that can be set up in the rear seating. The Pivi Pro system also enables wireless Apple CarPlay and Android Auto smartphone mirroring, while two Bluetooth devices can be connected at once — no more disagreements on that front.
More space than ever before makes every journey tremendously comfortable Even long-distance roadies can be undergone in a breeze thanks to seven genuine seats. The R-Dynamic S also incorporates heated 14-way electric front seats with a comfortable captain’s armrest, while the R-Dynamic SE is even more luxurious with heated 18-way electric memory front seats. The R-Dynamic HSE takes the overall comfort one step further with heated second-row seats as well. With all the seats folded down, there’s a vast 2485 litre boot volume, and 41.8 litres of cubby spaces means those belongings will be saved from rattling around in what is clearly a very roomy vehicle.
For those of us who lead a busy lifestyle (let’s face it, a frenetic mode of existence seems to be desirable social currency in the modern, Western world), finding ways to seamlessly integrate wellness practices into our everyday routine is essential. Note the key concept here: seamlessly. Too often, we find ourselves eschewing supplements that require excessive effort, even if they promise a host of positive benefits.
That is why, when we came across the dietary supplements by local company Botanistry, we were delighted to learn of their versatility. Taking the form of 100 percent plant-based powder formulations, Botanistry’s targeted supplements have been developed under the expert guidance of Ayurvedic practitioners, medical doctors and food technologists, each blend a balanced combination of five nutrient-dense plant ingredients.
Suitable for most lifestyle choices including vegan, keto and paleo diets, these organic health powders can be added to drinks and dishes any time of day — from soup to smoothies, salads, coffee, even salad dressings or sprinkled on toast.
The Boosting Ambers supplement is particularly appropriate for the winter months, promising to help promote better immunity. Containing turmeric, for anti-microbial and anti-inflammatory properties, vitamin C-rich lime zest, ginger, lemongrass and black pepper, this tangy, citrus-flavoured powder aims to help that immune system stay strong. We can vouch for it being delicious incorporated into a bowl of granola with fruit.
Beauty starts on the inside, and the Glowing Greens supplement is a testament to this (we love ours on a piece of avocado on toast). With mineral, vitamin and amino acid-rich Moringa powder, plus soothing peppermint, antioxidant-laden green tea and more, its main goal is to help revitalise and support skin health and metabolic function.
Botanistry currently offers a further two blends — Active Corals to help relieve muscle tension and stimulate circulation, and Digestive Jades to assist the digestive system and alleviate discomfort.
Taken daily, any of the brand’s clever supplements will harness both function and flavour to effortlessly deliver a dose of goodness — and when it comes to improving our day-to-day wellbeing, we can certainly get on board with that.
Holly Burgess (Ngāpuhi, Te Ātihaunui-a-Pāpārangi) is one of New Zealand’s most exciting young fashion and portrait photographers. Increasingly in demand, the Loupe Agency-repped creative has a packed roster of clients clamouring to collaborate with her skilful eye, including Harris Tapper, Deadly Ponies, An Organised Life — plus, the pages of Denizen. A dynamic force whose reputation is a testament to her uplifting energy and beautiful imagery, here Burgess shares what’s inspiring her and what she’s enjoying currently.
What I do for a job described in one sentence: I am a photographer, I capture moments in time and space.
My personal style can be defined by: I don’t think it can be defined. My style is always in a state of flux, but vintage and retro op shop finds remain constant.
The last thing I bought and loved was: My Lady Shaka hoodie! Designed by Ngaumutane Jones. If I’m not wearing vintage I’m wearing my friends.
An unforgettable place I visited was: The Hokianga every time. It’s home.
The next place I’d like to go to: Back to the Hokianga! I am planning a shoot with cuzzie/model Roimata up there in a few weeks.
An object I would never part with is: My pounamu.
On my wish list is: I would love a pair of Prada loafers. My feet need a treat after wearing chunky sneakers on set from Monday to Friday.
When I was younger, I wanted to be: I always wanted to have a corporate job because I loved pantsuits (wore one to my year six formal even). I realised later it was fashion that I loved. Phew.
My favourite app is: I hate to admit it but … TikTok.
My guilty pleasure is: TikTok! Lol.
From left: JessB; RuPaul’s Drag Race, Burgess’ pounamu; Lady Shaka hoodie; Whose Futures? book; Emma Lewisham skincare; Prada loafers.
My secret talent is: Touch rugby.
My style icon is: My mum and aunties inspire me. I love that timeless aunty style.
The best book I’ve read in the last year is:Whose Futures? My sister Hana and her friend Te Kahuratai Painting wrote a book chapter about Māori futurisms. I am on journey learning about my whakapapa.
Three people I’d have dinner with, living or dead, are: My mum, her mum Maata, and her grandmother Te Hana. Our matriarchal line connecting me to the Hokianga.
I can’t miss an episode of: RuPaul’s Drag Race.
In my fridge you’ll always find: Chocolate, cheese and wine.
My favourite room in my house is: My bedroom. I currently have artwork from loved ones on all four walls.
I recently discovered: The West Coast of the South Island! Stunning.
My favourite website is: Pinterest.
A gadget I can’t do without is: My camera!
If price were not an issue, the one artist whose work I would collect is: Nikau Hindin.
The podcasts I listen to are:Nuku, After Work Drinks and Guys We F****D.
The best gift I ever received was: My taonga from my whānau.
The beauty product I can’t live without is: All Emma Lewisham products.
I have a collection of: 10-plus years of film negatives. I will get to archiving them one day.
One of the best pieces of advice I’ve ever received is: When I was nervous my Dad would always tell me “it’s good to have butterflies, just let them fly in the same direction”. That will forever stick with me.
Having just opened its doors this week in Parnell, Va Bene is bringing its own, elevated take on the friendly charm of Parisian and Italian wine bars to the neighbourhood.
Helmed by friends Paul Patterson, Esmeralda Kasmara and Brent Newdick, who all bring their global experience to the venture, Va Bene has set up shop in the corner site previously occupied by Kopio. An interior refresh is breathing new life into the space with a long, shared table that takes centre stage.
The trio brings a wealth of combined hospitality nous to the table; Kasmara was the renowned maître d’ at Non Solo Pizza for years before opening modern Indonesian restaurant Bandung last year — nearby at 119 Parnell Road — while Newdick (the Olympic decathlete) owns Aperitivo cafe next door.
Chef and co-owner Patterson is in charge of the culinary side, having travelled back and forth overseas for years and worked with restaurants both here and in Australia, Paris and wider France. Head Chef Leo Hendra is also bringing his talents to the kitchen — he has recently arrived in the country with a CV that boasts experience at Michelin Star restaurants like Pollen Street Social in Mayfair, London.
Va Bene’s beef bourguignon.
Va Bene’s offering is inspired by both Patterson and Newdick’s travels — as well as Patterson’s overseas experience, Newdick spent a hefty amount of time training in Italy.
The darkly-marbled, shared table aims to encourage the camaraderie of bustling wine bars and aperitivo spots in both the European destinations, which the team is hoping will invite people to get to know their dining companions even if they didn’t arrive together. There are also smaller, high tables around the edge of the room (the restaurant seats around 45) for those who prefer their own, controlled environment when dining out.
Food-wise, the menu centres on sharing dishes that can be ordered as either small or more substantial plates. “Big flavours, but really simple,” is how it was described to me. Nothing is overly fussy, but it’s high-quality, seasonal fare that delivers a substantial and satiating payoff.
One of the first pieces of kit to be installed in the kitchen was a smoker, to be utilised for all manner of ongoing gastronomical experiments. It adds an unreal depth of flavour to an already delicious beef bourguignon, served with silky kumara purée. Wagyu beef bavette is expertly seared and served with a moreish burnt eggplant purée, while grilled halloumi joins a medley of smoked garlic and thyme; and parma ham sings with a fennel bulb, cherry tomato and citrus salad.
In terms of the drinks offering, Va Bene has enlisted the help of friends at acclaimed Parisian cocktail bar Le Syndicat, who have created a unique and boundary-pushing cocktail list for the Parnell venue. A comprehensive Champagne selection is also a focus, along with a varied offering of both local and international wines and beers.
Whether you’re in for a glass of something good and a tasting platter, or a full meal of mouth-watering sharing plates, we’re sure Va Bene’s polished yet welcoming sensibility will see you in very good stead indeed.
When the longer nights and shorter days of winter finally descend, the thought of venturing out into the cold becomes just that much less appealing. Over the past year, we’ve all become acquainted with creating special moments at home, and the winter months are the perfect time to put this into practice once more — with a little help, of course.
‘At Home with Cloudy Bay’ is a curated and limited edition at-home experience, comprising kits designed to pique all five of the senses and enhance any planned time at home. Joining forces with four other, talented New Zealand makers, all the items in the ‘At Home with Cloudy Bay’ kits complement one another for a well-rounded offering. First and most importantly, each kit contains a bottle of Cloudy Bay’s iconic Sauvignon Blanc, and a bottle of balanced and lively Cloudy Bay Pinot Noir.
Two bespoke, mini dishes will visually enrich a platter. Created by Felicity Donaldson Smith of Greytown-based ceramic brand, Wundaire, these sweet vessels are a celebration of craftsmanship and are inspired by the Richmond Ranges in Marlborough.
‘At Home with Cloudy Bay’ kit.
And what are dishes for but to be filled with tasty morsels? Like the At Home kit’s Last Jar locally-made tomatoes and garlic in olive oil — irresistible when paired with crostini and a glass of Cloudy Bay.
Delight your ears with the sound of two Cloudy Bay wine glasses clinking “cheers” — a pair is included in every kit — and let the aromas of a custom-made dried floral arrangement by Mark Antonia Ltd. bring the winery’s Marlborough brand home, to your home. Top notes of apple blossom and saffron combine deliciously with vanilla orchid, blackcurrant and blackberry, with base notes of amber, patchouli and star anise.
Taking the overall sense of luxury yet another step further, two pairs of heavenly soft Ahi Pao cashmere socks are included, made on Waiheke Island from the finest cashmere yarn.
Whether bought as a gift to yourself, or for another lucky recipient, the ‘At Home with Cloudy Bay’ kits are filled with beautiful pieces that showcase the best of New Zealand. These kits have now sold out.
There’s been a flurry of culinary activity out east recently, we’ve noticed, and another recently-opened restaurant is adding to the increasingly superior offering for locals. Named Picco Eatery, this all-day venue is family owned and operated in Glendowie, with Mustafa Kokcu at the helm lending his years of hospitality experience to the venture.
Kokcu was the original founder of La Vista Cafe & Restaurant in St Heliers, he tells me, as well as various other eateries like the popular former eatery Greenhithe Cafe & Restaurant. For the past seven months, Picco has been his latest gastronomic adventure, offering homestyle cooking in a neighbourhood setting. His wife, Felicia, runs front of house along with his two children, making sure every diner in the 50 seat space is welcomed and looked after with aplomb.
Picco Eatery’s pan-fried Turkish sausage with egg.
Open six days a week, Picco’s breakfast, lunch and dinner dishes focus on family-oriented cooking with Turkish elements peppered throughout. To start the day, you’ll find classics like eggs on toast, granola and French toast, all served alongside Atomic Coffee. However, it’s the Sucuk (Turkish sausages) served with poached eggs and bread that we’re drawn to, or the vegetarian Kahvalti plate, comprising Turkish bread, mixed olives, feta cheese, jam and an egg cooked to your preferences.
For lunch, the grilled chicken or beef Picco Burger is sure to hit the spot, or perhaps Cajun chicken served on hummus with feta cheese, spinach, sun-dried tomato and a mint-flecked yoghurt sauce. Dinner is also a varied yet enticing affair, whether a hearty eye fillet dish is your go-to, or perhaps a vegetarian cannellini with spinach, ricotta and roasted tomato.
Picco’s beef burger.
For locals who are in the mood to eat at home but let someone else do the cooking, there is also a comprehensive takeaway pizza menu. Picco Eatery’s aim is to be a friendly local for those who crave simple yet delicious food inspired by comforting, homely flavours. Having received plenty of good feedback from satisfied diners so far, we’d say it’s well on its way.
Opening hours: Tuesday to Sunday: 8am — 9pm Monday: Closed
Learning more about exactly where something comes from makes us appreciate it that much more, and the sentiment couldn’t be truer for honey. When you think about the fact that worker bees only produce about 1/12th of a teaspoon of honey in their lifetime, or that, on one flight from the hive to collect honey, a honey bee will have to visit between 50 to 100 flowers, it’s pretty mind-blowing that this delicious, sweet nectar is so readily available to us.
Fostering this sense of connection and appreciation is a key part of Comvita’s newly opened Wellness Lab, a state-of-the-art, experiential retail space in Auckland’s CBD. As the global market leader in UMF Mānuka honey, Comvita is aiming to take guests on a unique, multi-sensory journey to give new depth to their understanding of honey, Mānuka and bees.
Visit the store, and not only will you be able to purchase Comvita’s exquisite honey, but you’ll be able to book a 30-minute tasting tour within the lab’s 180-degree theatre.
Hosted by beekeeper and bee-breeder Noelani Waters, the tour combines custom-designed audio-visual elements that have been designed according to neuroscience research to enhance the flavour experience and the perception of taste for the audience.
You’ll also be able to learn about Comvita’s new, limited-edition Special Reserve UMF™ 25+ (MGO 1200+) Mānuka Honey — an incredibly precious product that has been created from some of the world’s rarest honey.
Leading gastrophysicist and sensory science expert, Professor Charles Spence, was closely collaborated with for the project — previously, he has worked with Heston Blumenthal of The Fat Duck fame, and many other leading chefs, mixologists and perfumers.
In order to make sure every detail of the Wellness Lab experience is as enjoyable and customised as possible, collaborations with local New Zealand artisans and craftspeople were an integral part of the process; from the theatre chairs, to the tasting spoons.
With a goal for the Lab to become a destination and educational hub for customers, schools and more, Comvita is helping to broaden our understanding and reverence for Mānuka honey — a golden and precious substance that is so much more than a delicious spread.
Bali Nights' tropicana-inspired interior makes for a fun, casual meal.
Clockwise from bottom left: Indonesian style chicken and vegetable Risoles; Nasi Campur Bali; Iga Bakar grilled beef ribs; Bebek Tengil fried duck; Sate Ayam; Ikan Bakar Jimbaran whole snapper.
Bebek Tengil — Half fried duck, Sayur Plecing, Sayur Urap, fried tofu with Sambal Matah and rice.
“It’s cool being able to serve people the food we grew up with, that our parents cooked for us,” says Adriana Ferdian, one of the founders of new eatery Bali Nights. Having opened the doors to its vibrant space on Williamson Ave only three weeks ago, Bali Nights specialises in the punchy yet fresh flavours of Balinese street food — a delicious branch of Asian cuisine that is far from mainstream in New Zealand.
The team behind Bali Nights also operate popular Indonesian eatery It’s Java, located nearby in Vinegar Lane. A group of six (three couples), they all bring their different strengths to the business. Adriana takes care of the marketing, while her husband Bobby is a design whiz. Executive Chefs Wawan and Dana Darmawan both have 20 years of hospitality experience, and Zemmy and Yanti Wahyudi look after operations.
Iga Bakar — grilled beef ribs with Sambal Mangga.
Bali Nights’ tropicana-inspired interior is eye-catching, cheerful and casual, with hot pink, low stools and busily patterned table coverings designed by Bobby to evoke traditional Balinese Batik fabric. Bali itself has been struggling severely over the past year due to Covid, and so Adriana says they sourced much of the furniture and interior accoutrements directly from the island in order to help support the economy.
The menu is extensive and contains some dishes and spices that you will be familiar with from exposure to other Asian cuisines like Malaysian and Thai, plus a host of others that might be wholly new. The team likes it that way, explains Adriana. “We haven’t adapted any of our food to this market, we want this market to know how it is back home — or as close as we can make it.”
While they don’t serve alcohol at Bali Nights, the restaurant is BYO (sure to be a popular factor) and offers the option to take away as well as dine in — the space seats up to 45 people.
Spiciness is the main theme of Indonesian food, although many of the dishes aren’t necessarily that spicy in isolation. It’s the addictive sambal chilli sauce, an essential addition to any Indonesian meal, that imparts a hefty lick of heat. Rice is also incredibly important, as evidenced by one of the company’s key mantras: “for some, ‘Nasi’ means rice, but for us ‘Nasi’ means life.”
Many of the dishes have several delicious elements on the plate that, when eaten together, make for varied and flavourful mouthfuls. Bebek Tengil, or half fried duck, is a must-order, as are the Iga Bakar grilled beef ribs. Sate Ayam, or grilled chicken skewers, are a familiar favourite served with addictive peanut sauce (there’s also a vegan version made with tofu and tempeh). The overall menu is around 40 percent vegan just as is, says Adriana, and rather than using faux meat substitutes, they focus on natural alternatives like jackfruit, tofu, tempeh and nuts.
Nasi Campur Vegan is a tasty plate for plant-based eaters, comprising jackfruit rendang, sayur urap (a refreshing salad with coconut), orek tempe (savoury fried tempeh), bakwan (a fried vegetable fritter), peanut cracker, and spicy fresh sambal bawang sauce on rice. A whole grilled snapper is an impressive centrepiece to any meal, fragrant with both a sweeter, soy sauce-based sambal to pour over and hot mango sambal for even more layered heat.
The team at Bali Nights is on a mission to make Indonesian food more mainstream, including that with a Balinese street food twist. Having tried a sizeable portion of the menu ourselves, we have to agree that it deserves to be much more of a go-to for New Zealanders. So, next time you feel like something with bold, fresh flavours and plenty of spice, we suggest you make a beeline for Bali Nights.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
