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
A one-size-fits-all approach to beauty has long been outdated, which makes perfect sense, given we all have different concerns, goals and preferences. This considered, individualised philosophy is what underpins the Sothys Bespoke Facial, a luxurious one hour and fifteen minute treatment designed to offer each recipient exactly the kind of attention their skin needs.
From the moment of arrival, donning a plush robe and slippers, to the in-depth consultation and facial itself, each touchpoint of this treatment is considered for both utmost relaxation, and effectiveness. Taking into account my concerns of slight oiliness and congestion, my therapist Jenny Natividad administered a combination of products to address them, and restore moisture while preserving my skin’s youthfulness.
Starting with the Sothys Comfort milk cleanser and toner, she followed with a slew of products including the Enzymatic Exfoliating Gel, Restructuring Serum, Peel-off Plumping Mask and Smoothing Serum. Finishing with the Multi-Action Eye Contour and Vitality Youth Cream, my skin felt plump and moisturised, with a smooth and even complexion.
I’m sure I dozed off throughout thanks to Natividad’s divine massage prowess, so it’s undeniable that this facial brings new meaning to the term “beauty sleep.”
We could all do with some uplifting in these uncertain times, and a new gallery dedicated to exhibiting light-based artworks is aiming to do just that. Illuminating a prime corner spot overlooking the Viaduct Harbour, Lightworx Gallery is the brainchild of Pauline Bianchi.
Left: Gliese by Max Patté. Right: A detail of Monsoon by Max Patté.
The new venture comes just months after she launched her first gallery concept of the same name in Queenstown last September, to much acclaim, not far from her other Artbay Gallery.
“The way people responded was phenomenal — I’d never seen anything like it before,” says Bianchi, “Everyone was commenting on how uplifted and inspired the light works made them feel”. It’s scientifically-proven that light can heal, she says, and certain colours are mood-enhancing, so creating a space dedicated to these positive qualities made perfect sense.
Left: Work by Tim Christie. Right: Work by Shannon Novak.
After seeing the idea work so well in Queenstown, the obvious choice for another location was Auckland — just in time for the America’s Cup. Bianchi is thrilled to bring New Zealand-based artists Max Patté, Tim Christie and Trish Campbell to the fore, all of whom specialise in light-based artworks. As many illuminated art pieces are intended to be displayed in a darkened environment, having a space designed especially to do so, allows them to be seen at their best.
From light sticks that create a meditative, diffused glow to hypnotically geometric shapes that draw in the viewer’s eye, there is huge variation within the world of light-based art, and it has found a fitting home within Lightworx.
Lightworx Gallery Auckland
Shop 1/110 Customs Street West
Nicolas Ghesquière’s latest Louis Vuitton capsule collection is touching down at the fashion house’s Queen Street boutique this Friday 19th of March, and it’s conjuring late-summer sunsets and a sunny disposition thanks to joyfully sorbet-tinged prints and fabrics.
Within the ready-to-wear, relaxed silhouettes reign supreme, with this release embracing a polished spin on leisurewear, resulting in pieces that are both versatile and effortless. A monogram ombré silk sleeveless shirt dress lends a chic yet practical air to daytime dressing, while breezy silk straight-cut trousers are an instant wardrobe staple.
An accessories update will surely be in order thanks to Louis Vuitton’s irresistible new styles of the iconic LV Archlight sneaker — available in special edition pink or blue, these instantly-recognisable shoes are now even more covetable. Fresh pastel shades of the Onthego MM bring a lighter touch to the emblematic tote bag, while
From left: Swarovski Neckline A-Line Mini Dress; Shiny Monogram Floor-Length Skirt
Also available from Friday are select pieces from Ghesquière’s unforgettable Spring/Summer 2021 runway show, which took us back to the future with eighties-inspired silhouettes and technicolour prints. Pieces like the Swarovski neckline A-line mini dress and the shiny monogram floor-length skirt demand a suitably glamorous occasion for their first outing, so we suggest you find one to attend, stat.
Nestled in a quiet patch of shops near Upland Road in Remuera, Goldfin is a sweet neighbourhood restaurant cooking up tasty, approachable Japanese fare six nights a week. Owned by Jane Kim and Suyoung Jin (known to all as Jin), locals might have seen a few incarnations of Goldfin over the years — initially starting life as Soi restaurant, Goldfin was taken over by the couple in 2018. Earlier this year, Goldfin underwent a rebrand in an effort from its owners to breathe new life into the space, now leaning more towards tastefully elegant rather than overly traditional.
Originally from South Korea, both Jane and Jin have a background working in hospitality and management (including Japanese restaurants) in New Zealand, and the couple has an abiding love for the beautiful simplicity of Japanese cuisine.
“We try to demonstrate our respect for Japanese food, and make it as authentic as possible,” says Jane. Jin’s domain is the kitchen where he creates and oversees the execution of the menu, and Jane looks after diners front of house.
On the menu, you’ll find a range of shareable entrées, salads and sushi rolls, plus sashimi platters, noodle soups and a substantial mains offering. There is also usually a selection of off-menu specials created by Jin — when we visited, these included a tasty soy-glazed confit duck leg, and honey-tender braised pork belly in a savoury broth with vegetables.
Even the small sashimi platter is quite generous, and was superbly fresh when we tried it. Comprising several different types of raw fish (dependent on what’s available), we had snapper, trevally, salmon, tuna, scallops and prawns. The fish is served on a bed of fresh shredded daikon and with freshly grated wasabi — a crucial component, as the stuff from a tube simply doesn’t compare when it comes to this dish.
Left: Honey-tender braised pork belly
From the sushi selection, we enjoyed the California Roll; again, it was very fresh, and didn’t taste overly complicated despite its filling of raw salmon, prawn tempura, avocado and tempura green bean, plus a dusting of flying fish roe all around the outside.
Come wintertime, the Goldfin team will also be offering ramen as another off-menu special, and while they’ve thus far avoided doing too much in the way of fusion, they’re open to experimenting with bringing in flavours from their home country here and there, after regulars have encouraged them to do so.
So, should you find yourself in Remuera (or if you’re a local) and are craving some tasty Japanese food made with love, we suggest you get yourself to Goldfin where Jane and Jin will look after you.
Goldfin Japanese Cuisine
596 Remuera Road,
Remuera
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