If you listen to the radio with any regularity, you’ve probably heard the song ‘Not My Neighbour’ by Niko Walters. An upbeat yet relatively spare melody with strumming guitar and a lazy percussiveness, Walters’ voice slips from honeyed falsetto to textured mid-range with the effortlessness of somebody born with natural talent.
Having released his debut album Escape in November 2020, the singer-songwriter is quickly gaining momentum and recognition from the masses — ‘Not My Neighbour’ has gone Gold in New Zealand, sitting comfortably within the top five on the local Spotify chart and peaking at 32,000 streams a day.
Needless to say, Walters is pleased with how his music has been received. “The response has been more than I anticipated,” he says. “I’m pretty ecstatic to hear everybody playing it and receiving amazing messages from people saying how much they like the songs.”
Music has always been an important part of Walters’ life. He grew up loving it, playing instruments and singing for the sheer enjoyment of it, and his older brother Matiu Walters is the lead singer of ultra-successful New Zealand band Six60. While the younger of the two siblings had never considered a career in music as an option, now he’s off to a successful start he’s excited to continue on this trajectory.
Photo: Dexter Cheng
“I genuinely love the whole process of creating music, and I always have,” he says. “Even if people didn’t like it, and it wasn’t financially feasible, I’d be making music for fun.”
Walters describes his sound as “contemporary soul”, combining elements of RnB, Hip Hop and Pop to create music that is smooth and catchy, yet still alive with unexpected moments of interest. His mother exposed him to a lot of poetry growing up, he remembers, and he used to write his own. When it comes to crafting songs, a fragment of poetic prose or even just a word will often be the starting point, and from there he’ll work with a studio team to expand on a sound or a mood. “That’s the fun part, not knowing [where it’s going to go].”
While ‘Not My Neighbour’ is playful and narratory, the rest of the songs on Escape vary in tone, often drawing on both personal and challenging aspects of Walters’ life. It’s an intimate approach to songwriting that moves listeners to reflect and feel seen.
Currently, Walters is back in the studio recording new tracks — and on the cards later this year is a tour around the country, with dates still to be announced. His journey so far has already imparted some important lessons that he’ll be taking with him as he continues on his way. “One is dropping your inhibition a little bit, and being brave. It takes courage to release music, and also to create music — you’ve gotta back yourself.”
The other, he says, is not taking strategic and business decisions too personally. “Just leaving ego at the door, considering everyone’s perspectives and doing what’s best for the ultimate goal — which is just to create beautiful music, and get it heard.”
As the saying goes, there is no such thing as a free lunch, but for American Express Platinum Card® Members, by simply spending $150 or more on their American Express Platinum Card at one of its extensive list of Dining Collection restaurants, they’ll receive a dining credit of $150, twice a year, up to $300 per year.
With a broad and enticing list of participating eateries, there’s something for everyone. From the eternally popular Italian all-day restaurant Amano to Jervois Steakhouse, Michael Meredith’s acclaimed new eatery Mr Morris, the seafood-centric Harbourside or Nic Watt’s Japanese eatery Masu at SkyCity — to name just a few.
The Platinum Card dining credit is just one of the many benefits of being an American Express Platinum Card Member. And what’s more, with the recent launch of its shiny new metal card adding some style and cachet to the Card Member experience, if you’re not currently an American Express Platinum Card Member sign up today to reap the benefits.
Exclusions and T&Cs apply.
Apply today for the new metal Platinum Card® by clicking here.
This weekend, the Auckland Rainbow Pride Parade and the Ponsonby Street Festival are finally going ahead after a series of postponements due to Covid-19 restrictions. On Saturday, 27th of March, the much-anticipated, all-day event will see folk from all around the city coming together to celebrate the history, courage and diversity of our rainbow communities.
Fun for the whole family, the carnival-style parade will move on its colourful way on foot and un-motorised floats — starting from Tole Street, down Ponsonby Road to Williamson Ave, encompassing dancing, performance and music, and key messaging from the community.
The day’s proceedings will begin from 11am with the Ponsonby Street Festival kicking off with market stalls and pop-ups. Ponsonby Road will be closed to traffic from 4:30pm, and the Parade then begins from 6pm, with live music, dancing, performances and on-street dining from 7pm.
Why not make a day of it, and get out there to support local retailers and hospitality businesses at the same time as our rainbow community? We suggest parking up at one of Ponsonby Road’s many excellent bars and eateries — peruse our list below and we suggest you make a booking quicksharp, or get there early to secure your spot.
SPQR This iconic Ponsonby Road restaurant is bound to be heaving from the get-go, but if you can suss a table it’ll be one of the best places to be. Keep the espresso martinis coming.
Blue Breeze Inn Blue Breeze’s outdoor tables are the perfect vantage point to see all the action, with a side of the fusion eatery’s delicious dumplings and bao buns.
Prego Got hangry children in tow? Pasta or pizza at stalwart Prego is just the ticket, and the vibe is sure to be humming.
Ponsonby Road Bistro Another icon of the strip with excellent outdoor seating, Ponsonby Road Bistro will have you sorted with its comforting menu of bistro fare. We’re particular fans of the chicken liver pâté and the confit duck.
Elmo’s Heading out for the day with a group? Elmo’s will cater to you with its varied menu of sharing dishes and pizzas. We can’t go past the burrata bar, either.
Chapel It’s an institution for a reason — park up at this iconic corner site for drinks in the ample sun. A great option for when you’re in it for the long haul.
Ockhee This Korean cutie will have you sorted with its tasty yet wholesome fare and drinks menu of natural wine, beer and clever twists on classic cocktails. Snag an outside seat and catch the parade near its starting point.
Conch Easy and inviting, Conch is just the place to relax with a beer in hand, and some tacos or other South American-style bites and watch the colourful action go by.
Rainbow Pride Parade & Ponsonby Street Festival Saturday, 27th of March Ponsonby Road
When it comes to massage, there is certainly a time and place for a gentle method that lulls the recipient into a state of soporific bliss. However, sometimes a firmer hand is required, and when this is the case we will be turning to East Day Spa’s brand new Thai massage.
The most recent addition to the world-class spa’s roster of beauty and wellness treatments, this oil free massage is not for the faint-hearted. A firm, strong massage that combines pressure point and acupressure therapy with assisted stretching, the East Thai massage is performed by master therapist Wii, whose experience hails from spa royalty palaces like the Mandarin Oriental and The Four Seasons Hotels.
Designed to relieve tension and improve flexibility, this massage is performed on a fully-clothed recipient (loose, comfortable clothing is encouraged, with East Day Spa providing soft pajama trousers to wear), and is recommended for those who love a strong, deep tissue experience.
To begin with, the body is warmed up through a combination of acupressure and deep compressions, before the therapist begins working through yoga-like stretching exercises that are tailored to each individual need. Whether the problem area is a tense neck and shoulders, sore legs or back, this highly-bespoke massage will be customised to address it, with no two sessions the same.
The effects are almost instantaneous — expect an increased range of motion, better posture and reduced joint pain. Rather than feeling like you need a nap afterwards, the East Thai massage will leave you feeling elongated, invigorated and energised, for far longer than just the duration of the appointment.
In an effort to tackle our “make-take-waste” culture, a group of consciously-minded local brands have banded together to draw attention to the vital need for action with Auckland’s inaugural refill event.
Taking place this Friday, 26th of March, and organised by Ecostore, along with Lewis Road Creamery, Chia Sisters, Again Again, Kōkako, The Food Truck Collective and Batchwell, the event will see each business set up in Britomart’s Takutai Square from 11AM until 2:30PM.
Visitors are encouraged to bring their own containers for special offers from each business — from a free Kōkako coffee if you bring your own reusable cup, to free Ecostore refills with purchase of a $3 limited edition aluminium refill bottle. The Food Truck Collective will also be providing tasty eats by Double Dutch Fries, Grownup Donuts, and more.
“Waste is a very large problem that can’t be fixed with just one solution, so businesses need to have many different options,” wrote representatives from the brands in an article for Stuff. With this refill event, they are aiming to reduce plastic waste by educating others about the incredibly important circular economy, through reuse and refilling. “We want to showcase how a business can take transformative action and inspire system-wide change.”
The circular economy is the future of effective waste management, better even than chucking our used packaging and items in the recycling bin, and ensuring they stay out of landfill by reusing and repurposing. Each year, says the group, 295 million single-use cups are sent to landfill in Aotearoa, all producing methane as they degrade.
While reuse systems are new and still take some working out, they are our best hope for combatting our emissions and staying true to our clean, green reputation. So, why not start by grabbing some of your containers from home, and heading down to Britomart on your lunch break, where these inspiring businesses will give you all the incentive you need to kick off some great new habits.
Refill Event by Ecostore Friday, 26th March 11AM — 2:30PM Takutai Square, Britomart
Despite myriad challenges over the past year, the local culinary industry has continued to evolve and expand with all the flair and ingenuity we have come to expect from our world-class chefs and eateries. Over 40 new restaurants, bars and cafes opened in 2020 in Auckland alone, jostling to find their place among an already well established scene.
While overarching shifts within the plethora of varied offerings can be tricky to pinpoint, we’ve spotted some interesting trends that have cropped up across the board. From normcore eating to Spanish flavours, here are the food trends taking 2021 by the taste buds.
Take Comfort We’re collectively craving sustenance that acts like a soothing balm to the soul and the belly, and it’s no wonder given the last year. Remember normcore? The term was widely popularised in 2013 by trend-forecasting agency K-Hole as fashion shorthand for ‘finding liberation in being nothing special’. The concept crept gently into gastronomy as well, and we’re seeing it as an apt term to describe the renewed appetite for humble dishes done well, a la Hotel Ponsonby’s scotch egg, or the creamed corn toastie from Culprit.
Left to right: Meatball with tare and yolk from Omni, Black tiger prawns from Nook and the Scampi corndogs from Ahi.
Stick It There’s a specific joy that comes from gnawing a skewer fresh off the grill. It’s hot and immediate, and anything we can eat with our hands is good by us. Yakitori is not a new concept to this city, but it has been brought once more to the fore by eateries like Omni and Nook. At the former, co-owned by chef John Yip who honed his grill skills at Yardbird in Hong Kong, don’t miss the meatball with tare and yolk for dipping, and at St Kevins Arcade spot Nook (opened by the Lowbrow duo) why not branch out with the chicken hearts or black tiger prawns? Speaking of things on sticks, it’d be remiss of us not to mention one of our other favourite dishes in this category: Ahi’s scampi corndogs and that addictive dipping sauce.
Left: Pāua from Amisfield Restaurant. Right: Kingfish and apples from The Lodge Bar & Dining.
Homeward Bound Just what is defined as New Zealand cuisine? This is the question several local chefs have been attempting to answer with increasing fervour. Last year, some of our most revered and established culinary heavyweights opened new restaurants in Auckland, but instead of taking inspiration from Europe or Asia, many are aiming to hone in on Aotearoa’s food legacy.
From Matt Lambert’s Lodge Bar & Dining, Peter Gordon’s Homeland eatery and cooking school, to Mr Morris helmed by Michael Meredith, and Ben Bayly’s Ahi restaurant, these chefs are highlighting native ingredients, indigenous cooking techniques and practises like foraging, accelerating the exploration of our gastronomical story. The likes of Monique Fiso of Wellington restaurant Hiakai, and Vaughan Mabee of Queenstown’s Amisfield have been tuned into this sensibility for some time now, but it’s exciting to see more chefs crafting the narrative even further in 2021.
Sustainable Seafood Gone are the days when a fillet of snapper was the only fish you’d find on a menu. Any restaurant worth its salt is now prioritising suppliers that use more sustainable fishing practises in an effort to prevent the already severely depleted ocean from being overfished. This includes crafting dishes that use other parts of the fish, not just the fillet, and making more use of different types of seafood altogether.
Owned by Nate Smith, Gravity Fishing is an industry leader when it comes to fishing sustainably. The Invercargill-based company started as a commercial fishery 10 years ago, and now supplies restaurants country-wide, including The Lodge Bar & Dining, Tantalus Estate and Paris Butter in Auckland. It has reverted its methods to only using hook and line — and only fishing what quantities chefs have pre-ordered. This prevents excess fish from being taken from the ocean, and as Smith supplies whole fish rather than pre-filleted, he encourages restaurants to utilise the entire animal. Native delicacies like kina that previously would have been largely exported have also found renewed favour on local menus, joining the likes of blue cod, kingfish and albacore tuna.
Left: Charcoal grilled Wairarapa oyster mushrooms with stinging nettle sour cream from Euro. Right: Steamed dumplings from East
Garden Variety In the not-too-distant past, any non-carnivore would be faced with a severely limited selection of plant-based dishes when dining out. This couldn’t be further from the truth now, as the tired mushroom risotto is shelved in favour of a far more varied offering of vegan and vegetarian food than ever before — and it’s only increasing. Whether adopted for health, ethical or environmental reasons, the ever-growing population of plant-based eaters is spurring eateries to catch up, with ample space on their menus dedicated to dishes that don’t include meat.
One of our recent favourites is Euro’s charcoal grilled Wairarapa oyster mushroom dish with stinging nettle and sour cream (banishing memories of the aforementioned risotto for good), and we’re impressed by innovative new modern Asian eatery East, that’s not only vegetarian but boasts a menu that is 75 percent vegan.
Left: Octopus with saffron whipped potato and paprika crumb from Candela. Right: Rabbit empanada from Alma.
A Taste of Spain For some time now the preponderance of Italian-inspired eateries in this town has been steadily climbing towards what is surely a saturation point, so it seems only natural that the focus should shift to another European city with an equally rich cuisine and history. Spanish flavours have arguably not yet been given their full day in the sun, but a series of new openings are promising to change this.
Karangahape Road newcomer Candela harnesses the irreverent spirit of late night Spanish tapas bars, offering small plates that celebrate both Spanish flavours and New Zealand produce, while Alma is the latest addition to the Hip Group family, heading further south to hone in on Andalusian cuisine. Park Hyatt Auckland’s Captain’s Bar also offers Spanish-inspired bites that pair nicely with its impressive selection of rum, like empanadas and spicy chorizo patatas bravas.
Left: Pāua Risotto, miso butter, shiitake mushroom, onsen egg from Onemata Restaurant. Right: Creamed Chatham Islands pāua on toast from Homeland.
Pāua Power While pāua fritters have long been a beloved fish ‘n’ chip shop favourite, a spate of recently-opened restaurants are elevating the iconic mollusc in new ways that celebrate its unique flavour and texture. Find an entrée of pāua with okra, corn and rice gnocchi at Michael Meredith’s eatery Mr Morris, while at Park Hyatt Auckland’s Onemata restaurant it is speckled through an umami risotto, swirling with shiitake mushrooms, miso butter and finished with an onsen egg. Peter Gordon’s Homeland dining room showcases pāua both shaved with fennel and lime, and creamed on toast, and at Ahi find it on the snack menu, fittingly cooked using the hangi method and paired with smoked kahawai and sour cream.
Heisenberg's Equation, 2020, cast acrylic edition of 1 + AP, 500mm x 1200mm
Twofold, 2020, cast acrylic, edition of 3, 300mm x 600mm
From left: Square Circle Square (green), 2020, cast acrylic, edition of 3, 600mm x 600mm x 45mm;Circle in Red, 2020, cast acrylic, edition of 3, 400mm x 400mm
A current exhibition from light and installation-based artist Kāryn Taylor displays pleasingly tonal contours of layered and spliced geometric shapes, to highly impactful effect. Showing at Sanderson Contemporary, the exhibition is named An Implicate Order, and hinges on a concept by the late theoretical physicist David Bohm. He stated that there is a deeper and more fundamental order of reality (the implicate order), which transcends humans’ perceived order of reality, or the “explicate order”.
Taylor’s practice is often informed by concepts like this. Through manipulating light, form and shadow, and challenging the viewer’s perception, she investigates metaphysics, regarding the existence and nature of things, and quantum physics, the behaviour of matter and energy.
Likening geometry to a language, Taylor aims to communicate these complicated, sometimes illogical-seeming ideas through what, on the surface, might be viewed as relatively simplistic forms. They are, however, always extremely precise — never rough or wobbly. Many of the lines themselves appear to glow, resulting in an almost three-dimensional effect. Complex concepts aside, Taylor’s use of colour is sublime, and the mesmerising quality of her works will have you visually tracing their forms in a new way with every change of angle.
While many of us use the way we dress to express the various moods and movements of our day-to-day lives, this reflection of our multifaceted natures needn’t stop at clothing. Just as we select a particular outfit to suit a certain occasion, so too does fragrance have the ability to evoke different feelings, adding that elusive multi-dimensional element to any outing.
Endorsing firmly this concept of a ‘fragrance wardrobe’ is Tom Ford. The luxury fashion and beauty house’s scents are famed the world over for their heady, complex and concentrated quality. Some of the brands most iconic and outrageous scents include the addictive Oud Wood, intoxicating Bitter Peach, juicy Lost Cherry and unforgettable F*cking Fabulous.
Whether worn to imbue confidence and vitality on a first date, or to capture a golden sunset at an unforgettable party, here we explore four occasions and an enchanting Tom Ford fragrance for each.
A candlelit dinner: Oud Wood Mesmerising and exotic, Tom Ford’s pioneering Oud Wood scent makes for a sultry complement to an intimate meal, enhancing a moody and atmospheric setting. From the earthy and woody fragrance family, key notes of rare oud wood, rosewood and sandalwood combine with Eastern spices and amber for a rich, dark blend of sensuality.
A lavish lunch: Lost Cherry Another from the warm, spicy olfactory category, this undeniably feminine, juicy fragrance is an expression of contrast. Embracing a dichotomy of sweet and tart; bright and dark, Lost Cherry has key notes of black cherry and bitter almond oil, layered with a further concentration of liquor-laced cherry from griotte syrup. Turkish rose and jasmine sambac round off for an earthy depth, and notes of roasted tonka bean, Peru balsam, sandalwood, vetiver and cedar ensure this scent is anything but one-dimensional.
A first date: F*cking Fabulous Put your best foot forward with a scent that makes an instant statement. Spicy and warm, the name says it all, with its vibrant opening of clary sage and fresh lavender giving way to notes of bitter almond and vanilla-tinged tonka bean. Anchored with a texturally rich leather heart, this incredible fragrance will certainly have you leaving an impression.
A sunset soirée: Bitter Peach A fragrance for when the night ahead sparkles with possibility, Bitter Peach harnesses the intoxicating spirit of a full-flavoured fruit at its most ripe. Lusciously sweet, notes of heady Pêche de Vigne liqueur and Sicilian blood orange oil are lifted with spiciness from cardamom oil. Adding depth and complexity is the bitterness of heliotrope and floral, woody Davana oil, infused with rum absolute and cognac oil.
With the welcome news that the card with eye-catching allure and serious cachet is now available in New Zealand, we explore five reasons to consider the metal American Express Platinum Card.
1. Style Kudos Let’s face it, the allure of a shiny new metal Platinum American Express Card that has never been available in New Zealand before is bound to deliver serious style kudos to all those who carry it. This is one seriously impressive card, that’s sure to turn a few heads.
2. Receive 100,000 Bonus Points If you apply for the new metal Platinum Card® by 31 May 2021, are approved and spend $1,500 in the first 3 months, you automatically receive 100,000 Bonus Points. These Points can be redeemed for $500 worth of retail gift cards or $750 worth of Travel with American Express Travel Online, so you can experience more of New Zealand’s wonderful tourism offerings. New Card Members only. T&Cs apply.
3. Exclusive Dining Credits All Platinum Card Members receive irresistible opportunities to treat themselves. By spending $150 or more, in one transaction on the American Express Platinum Card at participating Dining Collection restaurants, Card Members receive a $150 credit. This includes 26 restaurants and features such revered eateries as Soul, Amano, Euro, Masu and Jervois Steak House. Valid up to two times a year. Exclusions and T&Cs apply.
4. $200 Travel Credit each year Whether it’s a weekend away, or a few weeks off, Platinum Card Members receive a $200 travel credit to spend on pre-paid airfares, car hire or hotels, when they book through American Express Travel Online or through Platinum Travel Service. T&Cs apply.
5. Earn 2 points per $1 spent As an extra enticing incentive Platinum Card Members can earn unlimited points that don’t expire. With an enviable 2 points per $1 spent on the Card.
Apply today for the new metal Platinum Card® by clicking here.
“I’ve always tried to do things that are different and beneficial for the industry,” says Richard Sigley. “I like to look for gaps in the market.” The seasoned restaurateur is talking about the exciting new venture he’s opened alongside his wife Paula. Named Sìso, the bar and restaurant is serving up contemporary Mediterranean fare in the heart of Remuera.
Located in the space previously occupied by Banque, the arrival of Sìso has seen the sunny corner spot undergo a comprehensive makeover. The long space has been transformed into a dynamic and varied offering, and with capacity to hold over 200 people, it’s sure to appeal for all manner of occasions. “I’ve always liked this location. It’s a really good site, but it was tired,” says Sigley. Remuera isn’t exactly known for its enticing gastronomical offering, he says, so there’s plenty of room to start afresh.
Right: Roasted carrot hummus with coriander oil
While this project doesn’t fall under the Nourish Group umbrella (of which Sigley is the founder and owner), Gareth Stewart lent his expertise as consultant for the menu, which runs the gamut of Mediterranean flavours from Europe to the Middle East. Freshly-baked sourdough flatbreads kick off the offering, irresistible when dipped, piping hot, into roast garlic labneh with basil oil and pomegranate, or roasted carrot hummus with coriander oil, or perhaps taramasalata with smoked fish roe and lemon oil.
Small plates include the likes of market fish crudo with pickled chilli, cucumber and crème fraîche; spinach pie with goat feta and filo pastry; local octopus in a puttanesca-style sauce; and Hawke’s Bay lamb meatballs served with charred aubergine and toasted grains.
Left: Lamb shoulder with preserved lemon and garlic potatoes
While the menu does include Italian influences with pasta (fresh linguine with mushrooms) and burrata, overall the selection of dishes skews lighter and brighter. Various salads are wholesome yet still hearty additions, and within the larger plates, expect the likes of vine-wrapped market fish with lemon, chermoula and herb salad and organic chicken breast with orzo, lemon, basil, smoked paprika and chorizo. The lamb shoulder is sure to be a highlight for sharing, cut on the bone with preserved lemon and baby garlic potatoes.
The vibe of Sìso is smart casual, with its inviting, homely space and warm atmosphere. The brief was for it to feel like a ‘refuge from the slickness of life’, and it does indeed prompt a feeling of respite from the outside world. The Sigleys worked collaboratively with interior design studio CTRL Space to create plenty of intimate nooks and divide up the long space with archways, adding tall bar stools and tables for drinking occasions. The dining space at the rear has a lovely, cosy feel to it, with a fireplace that is sure to have people lingering comfortably during the winter months.
Experienced front of house manager Oskar Zlatarevic is running the floor (many will probably remember him from Euro), and it’s a charming full circle moment for him, as Banque was where he started his hospitality career 15 years ago.
Right: Organic chicken breast with orzo, lemon, basil, smoked paprika and chorizo
While it’s undoubtedly tough out there due to the pandemic, Sigley says he’s hopeful and optimistic that Sìso is adding some long-awaited culinary prowess for Remuera locals. He raises the valid point that, with many people still working from home, neighbourhood dining establishments are sure to become more and more important — and popular.
“I think hospitality can help some areas grow if you get it right,” he says. “Similar to Andiamo, which changed the landscape a little for Herne Bay — if I can replicate that with this offering, I’ll be a happy camper.” With such an excellent menu, considered interior and prime location, anyone can see Sìso has all the right elements to be a roaring success.
Opening hours: Monday and Tuesday: 4pm — late Wednesday to Sunday: 12pm — late
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