The food truck formula is tried and true, and when we saw the founders of one of our favourite burger food trucks had branched out into tacos, we were immediately excited.
Chefs Brody Jenkins and Josh Barlow both boast impressive CVs — having met at fine-dining restaurant The Grove, Jenkins then went on to Ben Bayly’s other eatery, The Grounds, while Barlow took up tenure at The Sugar Club. The duo cooked up the idea for Jo Bro’s Burgers in 2019, and since launching it has only gone from strength to strength.
It was during New Zealand’s first lockdown in 2020 that they started thinking about adding a sister truck to their offering, and now Loco Bro’s has arrived, specialising in delicious tacos and Mexican-inspired snacks made with high-quality ingredients.
Josh Barlow (left) and Brody Jenkins.
The taqueria works with the same philosophy as Jo Bro’s — which they describe as “taking something that’s already done well and that people love, just doing it better. Better techniques, better produce, all while doing our best to keep it at an affordable price-point.”
Keeping the flavour profiles as traditional as possible, the duo use their chef-trained cooking techniques to elevate the offering, using Mexican spices from supplier Tio Pablo, fresh New Zealand chillies and handmade corn tortillas from Napier business Hands Down which uses Gisborne-grown corn.
Loco Bro’s Doble Birria taco.
The selection of snacks includes house-made blue corn tortilla chips, available with queso dip (made with three cheeses including Oaxaca mozzarella), and other classics like guacamole and roasted tomato salsa — plus hot chips and wedges.
There are three enticing flavours of tacos so far but this is set to grow — currently, the Doble Birria comprises slow-braised beef and lamb, fresh onion and chipotle; Escalfada Chicken has poached organic chicken, roasted tomato mole and pickled onion; and for those after a plant-based option, the Chilli Con Carne is made with vegan chilli, vegan queso and fresh onion.
While the taco truck is the mobile arm of the business, and at the moment can be found most often at The Beer Spot’s various locations, Jenkins and Barlow will also be opening a brick-and-mortar Loco Bro’s in an exciting new hospitality development coming to Titirangi in mid-July. Keep an eye on our channels for more on that particular new opening, and for now, we encourage you to seek out the Loco Bro’s taco truck for a hit of some of the tastiest tacos in town.
It’s official, one of New Zealand’s most beloved menswear and suiting brands has introduced its first foray into womenswear — coming 34 years after it first launched, it’s more than worth the wait. W by Working Style debuted with a bang last Thursday night, with a spectacular showcase held at the Mercedes-Benz Auckland showroom in front of a crowd of 600 guests.
Showing a curated selection of 27 looks, the show demonstrated the variety within W by Working Style’s bespoke range, from more casual, effortless cotton and linen suit separates, to sumptuous wool suits, silk satin and velvet jackets — all impeccably tailored. The Director and Designer of the new W Collection is Sharon Orquieo, who has been with the Working Style brand for over 15 years, and her strong vision was integral when it came to creating a collection that stays true to its beginnings while adhering to the core design principles that make great womenswear.
“The Working Style brand and the W by Working Style collection is all about inclusiveness and the proud New Zealand tailoring heritage that these brands stand for,” she says.
Having been treated to this initial preview of the offering, we can’t wait to see what more is to come from this exciting new venture.
Any prospective home buyer who has had to make the choice between a contemporary, design-led apartment and a nature-immersed lifestyle will know, it’s not an easy toss-up to make. The acquisition of greenery, airiness and proximity to water might come with a home that doesn’t necessarily include all the desired mod cons, and vice versa.
This is not the case with Elementum, a premium residential project that offers resort-style living in the heart of Long Bay Village — mere minutes walk from the beach and Long Bay Regional Park. Presenting as a hidden oasis of landscaped spaces, it will boast both apartments and terrace houses that will ensure you can escape the suburban norm for beachside living, while enjoying all the benefits of a premium design aesthetic.
Elementum is being developed by Templeton Group, which has overseen other popular projects such as the NXN apartments in Kingsland, and has a stellar reputation for attentively crafted, quality places for people and families. Award-winning cross-disciplinary practice, Studio Pacific Architecture is behind the design, having completed numerous high profile residential, civic and commercial projects including Wynyard Quarter development 30 Madden Street.
The Elementum complex will be formed of nine, three-storey buildings, comprising 107 apartments and 15 terraced homes. The walk-up apartments are available in a multitude of designs, and will feature open-plan living that harmoniously encompasses secluded balconies, overlooking green spaces. With a price range of $560,000 to $1,100,000, there is a range of layouts to choose from to suit a variety of lifestyles.
Each apartment will be imbued with a welcoming, homely feel thanks to exceptional details like high ceilings, fully tiled bathrooms and high-spec kitchens featuring European appliances and stone benchtops.
The 15 terraced homes will be north-facing and overlook the landscaped internal space, each facade denoted by a sloping, mansard roof and white brick exterior. Starting from $1,475,000 for a four-bedroom terraced home with a two-car garage, those who live in these beautiful abodes will also be privy to a hidden green oasis of native plants and trees.
The layout design includes high-quality kitchens on level one with European appliances and stone benchtops, and an open-plan living and dining room, while the master bedroom and ensuite sit alongside a second bedroom and bathroom upstairs, with two more spacious bedrooms and a full-sized bathroom completing the top level. A two-car garage sits on the lower level, with a laundry and ample storage.
“I love the challenge of understanding the environment we’re working with, how we work with the land,” says Templeton Group founder Nigel McKenna. “With Elementum, the coastal context lends itself to natural and raw materials and plenty of lush planting. The apartments and terraced homes are set in an oasis of landscaped spaces, creating a relaxed, tropical sanctuary. Within collections of foliage sit interwoven timber platforms and boardwalks with bench seating creating places to gather and connect.”
In terms of Elementum’s location, beachside community Long Bay is located approximately 22-kilometres north of Auckland city, with a direct bus route to the extensive Albany retail precinct (which offers a park and ride system) and the Northern Express bus to Auckland CBD. The on-ramp to central Auckland is a 10-minute drive away.
Long Bay Village Centre won the 2021 Auckland Architecture Award for planning and urban design, thanks to its impeccably considered positioning and design. With Elementum’s proximity to the village, a vital sense of connection and community can be cultivated with ease.
“You have all the amenities you need as well as plenty of shared open spaces and hubs where people can gather and meet which fosters connectivity and a sense of belonging,” adds McKenna. “Our aim at Long Bay is to create a unique living environment that connects the people who live there with the stunning surrounding environment.”
Visit the Elementum sales suite to discuss your options.
Open Tuesday - Sunday, 11am - 3pm
88 Te Oneroa Way, Long Bay Village, Auckland 0792 (Opposite New World)
For a private appointment please contact Colliers.
Having launched his label Porter James Sports only six months ago, Joshua Heares is seemingly well on the road to success. Recently chosen as an amici of Italian beer brand, Peroni, we learn a little more about the man behind the brand.
Why did you decide to create Porter James Sports? Having worked for a decade in the advertising and branding industries, I was craving change. Clothing and fashion is something I’ve always loved and when a few opportunities presented themselves, I went after this dream. Porter James Sports is a blend between streetwear and menswear. Something really refined but also a style that isn’t unattainable. The label is only six months old, but the response has been overwhelmingly positive and for that, I’m super grateful and motivated to take this as far as I can.
Porter James Sports is all about “a life well designed” — how does this concept look in practice for your own life? One day, while employed with a “good” job I spoke to my friend and mentor (Shout out Ravi Patel) about my next steps. I was perplexed as to where I should take my career, i.e. what is my next job title? What is my dream job? He told me to forget my dream job and to design my dream day.
Ultimately this led me to the place I’m at now. A life designed exactly as I want it, working with purpose, creativity, incredible people and for the most part, on my own terms. Porter James Sports takes this a step further, with the idea of “well-designed” expressed in an aesthetic I regard as timeless.
What has been one of the biggest things you’ve learned? One of my most significant learnings is understanding the weaknesses in my own decision-making process. As a solo founder, I’ve sometimes been too quick to make decisions without consulting my peers or support network. I also think creative decisions should be slept on, at least for one night. Sometimes I find I see things completely different the next day.
What’s something you’re passionate about? A life well-designed is one that lets you play or practice golf a lot! I was a keen junior golfer and then took a bit of time off in my 20’s but I have the golf bug badly again. When I’m not working it’s pretty much all I think about.
What’s coming up next for you? At this point I’m just trying to launch my next range at the highest quality. I’m not in a rush, or chasing seasonal trends. I just want to get it right while I’m still new. Also I have a couple of global brand collaborations in the works, which should release later in the year. In a nutshell, continually asking myself how I can grow the brand correctly, irrespective of sales.
Blink and you’ll miss the latest new opening we’re excited about, tucked down a city-fringe back street and marked by a black door and a subtly lit, dark red sign. But head through the door and downstairs to the subterranean space, and once you’ve had a taste of what Bar Magda has to offer, you’ll be glad you found it.
Located at 25B Cross St, Bar Magda is owned by a trio with extensive and varied experience in the hospitality industry — Carlo Buenaventura, Craig Thompson and Matt Venables. Buenaventura is a familiar face from all over the food scene, having moved from his native Philippines to Aotearoa in 2010 and worked his way up the ranks in Queenstown, Wellington and Auckland for eateries including Matterhorn, Orphans Kitchen, Burger Burger, Culprit and Gemmayze Street.
Carlo Buenaventura.
He has worked as both a chef and front of house, in management roles and assisting roles, always with the aim to absorb more information, practices, techniques and strategies for when he would eventually open his own venue.
Buenaventura’s most recent venture was his popular The Cult Project restaurant pop-ups, which took place in eateries country-wide including Waipara Valley’s Black Estate, Madame George, and Hillside in Wellington. He and co-owners Thompson and Venables knew each other from around the hospo circuit, and all bring different strengths to the venue. Thompson was the bar manager at Orphans Kitchen and runs Bar Magda’s drinks programme, and Venables also comes from a bar background on more of the operations side.
The space itself has a darkly cool vibe, like entering a subterranean club but more polished. Which makes sense, because it’s in what previously used to be X nightclub. Glowing, red-tinged lights line the underside of the bar and floor, with jewel-like round pendant lights dotting the space. Exposed brick walls, wooden banquette seating, concrete floors and glass tiles all come together to create a textural yet unfussy ambience.
Bar Magda seats 52, and is cleverly divided into three zones — there is a more intimate, quiet dining area near the open kitchen, and then a bar and dining space through a glass door that has both standing room, tables and bar leaners, with a dividing curtain separating the solely dedicated bar area.
Lamb ribs.
In terms of the food offering, Buenaventura describes it as ‘seasonal produce through a Filipino lens’. It’s not ‘modern Filipino food’, he says but the main direction of the kitchen, flowing through to the bar, is focused on the flavours he grew up with. “Some of the dishes are not in any way, shape or form a traditional Filipino dish”, he says, “but, there are flavours in there that people who grew up in the Philippines would find familiar.”
Bar Magda, like the name suggests, certainly has a strong drinks focus, but equally, it is a dinner destination, serving a fairly comprehensive menu of sharing plates that span snacks, and both hot and cold larger plates. Expect flavours that centre on sour-salty, sour-sweet, sour-spicy, and desserts that are more sweet-salty. When we visited we were struck by how different the food is from anything else we’ve seen locally.
The house-made bread of the day can be ordered with a very intriguing-sounding parmesan custard spread, garnished with preserved scallion and sweet gherkin — addictively creamy and cheesy with a bite of freshness from the scallions, it turns out that it’s inspired by Cheez Whiz, which Buenaventura grew up eating. Served in this iteration, we can certainly get on board. From the ‘something cold’ section, triangles of preserved kohlrabi are incredibly tangy and spicy, made with a riff on a traditional fermentation method that is normally done with shrimp paste but Buenaventura has replicated with other spices for the same effect, and coloured with beetroot. They are topped with creamy dollops of a boiled potato, saffron and egg mixture, which adds moreish contrast.
Yams with oyster mushrooms.
A dish of roasted, slightly smashed yams topped with oyster mushrooms and pickled mushrooms is beautifully comforting and earthy, and has added richness from a duck fat buttercream (which can be left off to make it vegan). We also highly recommend the lamb ribs ‘pyanggang’ with herbs and green sambal — the ribs are cooked until tender, meltingly soft and slightly charred, topped with a herbaceousness that cuts through the fat.
“We want the dishes to be generous but not too much”, says Buenaventura; for two or three people, you could order four or five dishes to share, plus dessert. With Bar Magda’s kitchen being open later than most — 11pm during the week and 12:30am on the weekends — the team are happy to cater to diners spaced out through the evening, coming in later rather than the typical 7pm slot.
Bar Magda is in its ‘soft opening’ phase until the 17th of July, meaning they’re still seeing what works and what doesn’t, ironing out kinks and refining the offering for what it will be more permanently moving forward. Regardless, we think it’s more than worth a visit, and can almost guarantee you’ll try something you have never tasted before.
Opening hours: Tuesday to Thursday: 5pm — 12am (kitchen closes at 11pm) Friday & Saturday: 5pm — 2am (kitchen closes at 12:30am) Sunday & Monday: Closed
Is there a new opening you believe should be on our radar? Let us know at [email protected]
What’s not to love about a hot pie? The pastry-laden dish is a national favourite for a reason — filling, a bit indulgent and ultimately very satisfying, pies are the quintessential comfort food and we’re craving them regularly now that a chill has set in. While we aren’t scared to admit we love a service station pie as much as the next person, we thought we’d go for a slightly more elevated experience. Without further ado, here are our favourite restaurant-quality pies in town.
Otago lamb shank pie from Akarana Akarana’s signature pie is recognisable indeed, thanks to the (slightly confronting) bone sticking out of the middle. Despite the presentation, it’s always a winner, with rich lamb filling, expertly crafted pastry and a side of mashed peas with mint, and gravy.
Prego’s The Pie.
The Pie from Prego The arrival of Prego’s world-famous-in-Auckland pie usually heralds the start of winter, making the onset of short days and long nights all the more bearable with its presence. Set upon a luscious bed of mashed potato, the Prego pie’s flavour changes regularly but is always delicious. Currently, it’s smoked kahawai with sweet leek and dill, and a lime and dill hollandaise. Other iterations that might be on offer are spiced lamb ragu, beef short rib or occasionally, depending on supply, venison. While Prego’s classic Italian fare is divine, we usually find ourselves forgoing pizza and pasta if this pie is on the menu.
Meat Pie Croquette from The Lodge Bar & Dining The delectable Meat Pie Croquette is part of Commercial Bay eatery The Lodge Bar & Dining’s snack menu and it packs a big hit of flavour in a small mouthful. Perfect for when you want the taste of a pie without the inevitable full belly, this clever morsel comes out shaped like an innocuous croquette but bite into it and a delicious meaty filling with smoked cheddar will have you questioning why you ever ate anything else.
From left: Ostro fish pie; Ostro pastry-top pie.
Fish pie from Ostro Widely acclaimed for their sensational fish pie, filled with snapper and prawns and finished with a creamy potato top, Ostro has led the charge on restaurant-quality pies since it first opened. While the pie may not be on the restaurant’s dine-in menu, you can order it from the Savor Goods website to heat and eat at home. And if seafood is not your thing, the braised beef pie with red wine, bacon and mushroom or chicken and vegetable with a pastry top is equally as compelling — each serving four people.
Pies of the day from Daily Bread Admittedly these pies can be taken away and eaten fresh out of the brown paper bag but they can also be enjoyed onsite at one of Daily Bread’s bustling bakeries — we had to include them as they are, like everything from the baked-good maestros, always of exceptional quality and are very delicious. The flavours change with seasonal availability, but the current flavours are bolognese and mozzarella, mint and mutton, and pumpkin amaretto (a great one for vegetarians out there).
Lamb and cheese savoury from Ahi Another snack-size pie, the lamb and cheese savouries from Ahi are a must-order (along with the tahr tartare and the scampi corndog). With moreish, flaky pastry forming the base, a topping of lamb and melted Clevedon buffalo mozzarella makes these bites all the more luxurious and decadent.
Fed Deli’s sweet pies.
Sweet pies from Federal Delicatessen It would be remiss of us to skip a sweet pie when celebrating national pie day — after all, the best is often saved for last. The Fed’s sweets menu is renowned for how impossible it is to resist, and while we love the NY-style cheesecake, it’s the pies we’ll be making a beeline for this time. The lemon meringue pie is oh-so silky, while the banana and toffee pie with caramelised popcorn is heaven for fans of banoffee and the pecan pie is everything we want the classic pie flavour to be.
Apple pie from The Pie Piper Is there anything better than a hot apple pie served with cold whipped cream or ice cream? We challenge you to think of anything after tasting the classic apple pie from The Pie Piper. Sliced apples are tossed together with a mixture of sugar and warming spices, then encased in a lattice-top flaky pastry. Available for takeaway and serving six to seven people, this pie is perfect for an easy, ready-made dessert.
The skies might be dark and stormy but our wardrobes shouldn’t be. These delightful bags have us dabbling in soft, pastel tones like never before, with luxury fashion houses including Louis Vuitton, Dior and Gucci taking inspiration from the candy shop. While these coloured bags may be sweet, they avoid being saccharine thanks to either a structured silhouette — as seen on Prada’s brushed-leather tote — or interesting texture, a la Bottega Veneta’s pouch.
If you find yourself gravitating towards a lot of black and dark colours in the winter, these bags are an easy way to punctuate a look, an uplifting statement that takes no effort at all.
Until recently, the multi-step skincare routine was truly a beauty force to be reckoned with. The likes of K-Beauty inspired ten-step regimes that are touted as the answer to youthful, glowing, blemish-free skin. But maintaining a routine this long and laborious is no easy feat. So, with this in mind, we set out searching for a system that would give us similar, sought-after benefits but at a fraction of the time (and effort).
Ever the minimalists, it was the French, it seems, that we should have been turning our attention to — more specifically, luxury skincare brand Sothys. Via simple three-step morning and evening plans, using just three Sothys products each, skincare can be made easy for those in a rush. Sure, they can be expanded on wherever seen fit (an eye cream, for example, never goes amiss) but these are the trios that create the supreme, foundational regimen.
Morning: Step One — Cleansing Be wary of cleansing too much in the morning as you may be stripping the face of the natural, beneficial oils that are produced overnight. Instead, find a cleanser that’s more on the gentle side, light but still effective, like the Cleansing Lotion — Comfort. Fusing creamy lotion with Spa™ Thermal Water, the cleanser both clears and freshens the skin while creating the perfectly prepped blank canvas for further products.
Step Two — Serum Once cleansed, be sure to add a serum that leaves a weightless, traceless finish — anything on the heavy-duty side should be reserved for nighttime only. Boasting an adaptogen-rich formula with a lightweight texture, the Energising Booster Serum is a simple way to inject a boost of radiance to the skin’s complexion, removing any signs of morning grogginess.
Step Three — Moisturiser When it comes to a day cream, you should be swiping a protective barrier onto the skin that will be both illuminating and hydrating under makeup. The Soothing Melting Fluidnot only protects the skin from external aggressors, but the use of Vitamin F ensures that it is softened and hydrated, too — resulting in a silky, nourishing base that’s perfect for make-up application.
Night: Step One — Cleansing The removal of makeup should always be first on the list when it comes to evening skincare, so begin by using a soft, gentle cleanser that will wash away the obvious stuff easily. Boasting a rich and silky formula, the Cleansing Milk — Comfortensures that any removal process is soft and easy, an ideal product for those on the more sensitive side.
Step Two — Exfoliating The double cleanse trend has blown up in the beauty realm, and for good reason, too — there’s no better way to truly remove the day’s impurities. After removing makeup via the gentle cleansing milk, a second cleanse, via the Biological Peeling Scrub, allows you to work harder on the remenants that get left behind. Its gentle, exfoliant properties will remove that further layer of pollution, alongside any dry skin and stubborn, leftover makeup and dirt.
Step Four — Night Cream Now is the time where you can customise the routine to ensure it is tailored to your skin concerns, and if you were to add an eye cream or a specific treatment, it would be here. For those evenings where spare minutes are few and far between, however, you can skip this lengthy process — as long as you are sure to finish your routine with a heavy-duty moisturiser. Essentially, the skin only gets to work when you are asleep, so before bedtime, it’s important to lather your face in anything that will aid and accelerate the repairing process. Rich in stabilised Vitamin C, the Noctuelle Detox Overnight Creamdetoxifies the skin when it needs it the most, and ensures that it’s left soft, luminous and hydrated come morning time.
As a furniture designer, part of the challenge of designing any piece is envisioning it in the wider context of an array of homes, aesthetic preferences and individual needs. The temptation to expand into increasing mediums that communicate your vision must be irresistible, and with this in mind we are certainly delighted that Simon James has entered the rug market.
The Elias 010 rug.
Both the Cass and Elias rugs are available in a selection of timeless tones.
Crafted with the brand’s characteristic emphasis on impeccable quality and enduring functionality, the new rug styles are currently available in two material formulations. The sumptuous Cass rug, a dense, loop-pile, is a hand-tufted blend of Tibetan cashmere and New Zealand merino wool. With its plush construction and visually-textural appearance, the Cass rug bestows warmth and comfort to any space in a timeless choice of natural tones.
The Elias rug is rendered in high-performance silky nylon, its high, dense pile resulting in subtle tonal variations through ongoing use. Both suitable for residential spaces, the Elias translates seamlessly to a commercial setting while the Cass can be made to order with commercially-suitable hard-felted yarn. Both rugs are available in standard sizes, or can be designed in custom dimensions, making these rugs a perfectly adaptable yet elevated addition to any space.
Newly opened in Eden Terrace, Kind Stranger is a cosy neighbourhood cafe where the service is just as warm as the piping hot coffee. It is owned and operated by Mate Vella who, having returned to New Zealand from a stint in London just before Covid, was honing his caffeine-centric craft full time at Grey Lynn cafe Crumb when the opportunity came up to realise a long-held goal of opening his own spot.
Located in the site previously occupied by cult sandwich slingers Hero Sandwich House, Kind Stranger has been given an interior refresh that has taken it from a predominantly takeaway direction to a space that invites customers to sit in with a brew and a bite from the cabinet.
Vella enlisted the help of his friend, designer Elliot Francis, who works for hospitality design firm Millé but took on the venue as a personal project. Early on in their friendship, the duo had bonded over a shared love for the style of cafes visited on their travels to Japan and Korea, and this formed the inspiration for Kind Stranger’s sensibility.
Walking in, there are three tall, stool-lined tables lining one side, and the rest of the space is intended to feel as open as possible with a striking white tiled banquette around the left side and by the front window, and small yet solid wooden plinths sourced from boutique and gallery Public Record in the place of traditional tables.
The terracotta red wall, painted in Resene Tandoori, further encourages the overall warmth of the space, and the mixture of textures between natural wooden floors and plinths, creamy tiles and rust-toned wall combine in a way that adds interest to the otherwise pared-back effect.
Kind Stranger’s Reuben sandwich.
In terms of the food offering, Kind Stranger keeps the cabinet stocked with savoury sandwiches and baked sweet treats, plus vegan options within both categories made by local baker Neat Cakes. We tried Vella’s delicious take on a Reuben, served in a brioche bun with pastrami, Swiss cheese, gherkins and house-made sauce; and the beef cheek, rocket, cheese and onion jam toasted bun, which was also very tasty.
Open seven days a week, it is in a prime spot to service both residential visitors and those coming from the various offices and company headquarters in the area.
“Kind Stranger is really in the name,” says Vella of the intention behind his new venture. “A community based on having as much or as little interaction with me as they so choose. Regardless, they’ll be met with a warm reaction by me.”
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