The most romantic day of the year is almost here. Chances are you’ve sourced the perfect gift, booked the best table in town or maybe just taken the liberty of planning a lovey-dovey activity or two. Whether you’ve done all of the above (or none at all), this sweet dining experience is sure to be the cherry on top.
Miann Chocolate Factory is serving up dessert with a difference this Valentine’s Day, with special sittings available at its Wintergarden Glass Houses on Saturday 13th and Sunday 14th February.
The glasshouses, which opened last year at Miann’s Morningside location, offer an intimate, Insta-worthy dining setting like no other in Auckland.
For the pretty price of $50 per person, couples can expect an a la carte dessert, drink, a cake each to take home and a bar of Miann’s craft chocolate — all to be enjoyed inside the chic surrounds of the glasshouses.
With bookings available for parties of two, it’s the ideal opportunity to celebrate love in all its wonderful forms with your better half, best friend or beloved family member. Sharing a sweet with your sweet has never been so, dare we say, sweet.
Sittings are limited, so best be in quick to secure your spot. Book online here
As we re-emerge from another stint of working from home, there’s no better time to treat yourself and support inner-city businesses the tastiest way we know how: by showing some love at lunchtime. From sandwiches and salads to dumplings and noodles, these are the best places to grab a work lunch in Auckland’s CBD (and surrounding city suburbs). Tools down, forks up.
Obar Snack Bar Inspired by the lunch bars of Seoul, Chancery Street’s Obar Snack Bar is the perfect midday pit-stop, whether you’re dining solo or as part of a co-worker crew. Specialising in gimbap (Korean-style sushi), Obar Snack Bar’s offering sees it paired in a combo meal with tteokbokki (spicy rice cakes), ramen or fried chicken and dumplings. The checklist menu makes ordering a breeze, and with prices starting at under $10 for a combo, this is one delicious lunch deal that will keep your wallet and your tummy happy.
The Humble Canteen
The Humble Canteen If no-fuss nourishment is what you seek, make a beeline for Wynyard Quarter’s wholesome new offering. The Humble Canteen is on a mission to offer tasty food that nurtures the body and the planet, with a variety of healthful dishes that can be eaten on-site or to-go. Choose from the likes of flatbread wraps, soups, curries and build-a-bowl salads, complete with help yourself ‘flavour bombs’ such as pickled green tomatoes, almond dukkah and crispy shallots.
&Sushi Located cityside at City Works Depot and Britomart, &Sushi has carved out a reputation for serving some of the most delicious, intricate pieces of sushi around. Build your dream lunch box from the enticing cabinet of sushi, nigiri and inari, or order a bowl of teriyaki chicken donburi or tofu yakisoba. Eat in or take away, &Sushi will have your lunchtime looking good and tasting even better.
Mr. Taco
Mr. Taco Blink and you’ll miss it, this tiny hole-in-the-wall spot on Federal Street has captured our attention for serving some of the tastiest, most authentic tacos in town. With a succinct menu of traditional Mexican favourites, Mr. Taco is a compact operation, perfect for a trio of tacos or a burrito on the go. We highly recommend both the cactus and jackfruit tacos — a flavourful, delightfully spicy choice that will please herbivores and carnivores alike.
Goodlife Superfood Co. For healthy eating that is enjoyable and delicious in equal measure, try Goodlife Superfood Co. Those looking to refuel for a productive afternoon ahead will be more than pleased with its fresh, imaginative mason jar salads such as jerk mango chicken and red grape, walnut and chicken. With dietary requirements well and truly catered to thanks to vegan, dairy-free, nut-free and gluten-free options, it’s no surprise this Fort Street lunch bar is constantly bustling with customers.
Daily Bread
Daily Bread City dwellers rejoice, our favourite sourdough slingers have set up shop in the CBD. Tucked away right next to Saint Patrick’s Square, Daily Bread’s new outpost comes in the form of an architecturally designed kiosk. Serving its signature sandwiches, pastries and pies, you’ll also be able to grab a loaf of bread to take away, ensuring your next homemade office lunch is a lot more impressive than the last.
Hero Sandwich House Speaking of sensational sandwiches, it would be remiss of us to speak of such things and not mention Hero Sandwich House, which just last year brought its legendary deli-style sandwiches to the CBD. Located inside multi-functional workshop, gallery and workspace The Tuesday Club, a visit would not be complete without the famous Philly Cheese (a brioche bun stuffed with skirt steak, jalapeños, buttered onions, pickles and cheddar), plus you can add on Proper Crisps, extra pickles and a cold drink for only $5.
Bang Bang Kitchen If dim sum, fried rice and Peking duck are more your speed, be sure to head to Auckland Fish Market’s Bang Bang Kitchen come lunchtime. Inspired by the Hawker markets in Singapore and Malaysia, Bang Bang Kitchen is expert at Asian-fusion flavours. Choose from dishes such as warming laksa, lobster fried rice and prawn har gow, or take advantage of lunch specials like crispy pork or Peking duck on rice.
Sunny Town
Sunny Town Don’t be put off by the queues at this Lorne Street hot spot, Sunny Town is just the ticket when you’re in need of some noodles, stat. Once you’ve secured your seat and ordered, food arrives almost instantaneously in the form of soft, pillowy pork and vegetable buns, juicy prawn shao-mai and numbingly good dandan noodles. Eat eagerly and exit with intent, ensuring the next lucky luncher can have their fill.
Caffetteria Allpress There’s something to be said about the classics, like having a good old fashioned sandwich for lunch. Drake Street’s Caffetteria Allpress has the sando down pat, with fillings changing daily plus a few favourites like the Reuben and the tuna, egg and mayo gaining mainstay status. We can recommend the chicken sandwich if it’s available — a feat of sandwich engineering combining moist, mayo-y chicken with crunchy salad and sourdough for a fresh, never soggy sandwich.
Spectra
Spectra Situated in the expansive Sky Lobby of Commercial Bay’s impressive PwC Tower, Spectra is a recently-opened daytime eatery providing the perfect space to sit down for a business lunch or grab something on the go. Peruse the array of tasty cabinet treats, or choose something from the thoughtfully refined all-day breakfast or lunch menu. Our pick is the ‘The Plate’, a simple, healthy option where you choose your protein (sirloin, chicken or market fish) and pair it with the salad of the day. Easy as that.
Paper Crane If you’re near Wynyard Quarter, you’ll find delicious Asian-fusion offerings at Paper Crane. The menu showcases many Asian favourites, from steamed baos, to sashimi, donburis, and of course noodles. Our recommendation is the misoyaki salmon on rice. Both takeaway and dine-in-friendly, Paper Crane offers local workers a reliably excellent eatery, and also a great location for meetings.
Hello Mister Vietnamese cuisine is associated with quick, fresh, light, yet very tasty food, which explains Hello Mister’s popularity, with locations on Hardinge Street and Customs Street West in the city. During the hot summertime, we opt for the rice paper rolls, particularly with tofu or Peking duck fillings. If you request them to go, you can take a short stroll and enjoy their succulent flavour in nearby Victoria Park. By contrast, when winter rolls around, it’s the phở that calls us to pull up a chair and dine-in.
Toss
Toss Specialising in healthy salads, Toss’ wholesome bowls make it easy to eat your greens. The ‘Post-Workout’ salad is a virtuous choice with or without the aforementioned exercise, combining several varieties of salad greens, free-range chicken, avocado, feta, quarters of perfectly boiled egg and green goddess dressing. With a range of warm bowls, wraps, smoothies, toast and a soup of the day, there’s a lot to love at this Wellesley Street West spot.
Luna Cafe & Eatery If a lunchtime craving for bánh mì strikes, look no further Luna Cafe in Chancery Square. From the bread to the pâté, everything in this Vietnamese sandwich is made from scratch, making it one of the best bánh mì in Auckland.
Yume
Yume Hidden away on Vernon Street, Yume (formerly known as Haru no Yume) provides all manner of fresh and tasty Japanese favourites for inner-city workers. Inviting to dine in and easy to take away, Yume has an irresistible cabinet of sushi and tempura available per piece, plus bento boxes, ramen and udon. We can’t go past the tuna poke bowl with rice, pickles, salad and spicy gochujang sauce.
Food Truck Garage On days when you’re feeling totally uninspired come lunchtime, trot along to always trusty (and tasty) Food Truck Garage in City Works Depot. Along with the signature burgers and tacos, we rate the Redergize bowl, a virtuous combination of baby spinach, quinoa, beetroot, carrot, flax seeds, cranberry and miso dressing. Add free-range chicken and this health-conscious lunch will see you satiated and ready to spring over that afternoon slump.
Best Ugly Bagels Typically this New York staple leans on the heavier side of the lunch scales but it’s a different story when it comes to Best Ugly Bagels. Instead of the usual dense Big Apple-style, the bagels here follow the Montreal method with a lighter texture of bread that is topped, rather than filled. The classics are as good as the first day we tried them, with the likes of King Salmon (salmon, cream cheese, red onion, capers) and Yodi (pastrami, habanero mustard, grilled Swiss and an obligatory pickle) remaining forever favourites.
Scarecrow With a florist located right next door, the combination of the warmly-lit cafe and grocery store makes you feel as though you’ve entered a small village when you visit Scarecrow — a charm that is hard to come by in the heart of the city. As a favourite breakfast destination, lunch at Victoria Street East’s Scarecrow shouldn’t be overlooked. Simply yet deliciously executed, the menu spans the likes of fancy toasties (think artisanal cheese and heirloom tomato), pasta, risotto, potato latkes and tomato tarte tatin.
A sweet, petite caravan out West is serving up tasty bites and excellent coffee to Avondale locals, and it’s proving humble set-ups can be deceiving (and delicious). Named Ol’ Mate, this unconventional cafe-on-wheels offers both sweet and savoury baked goods, sandwiches and salads that have already drummed up a host of loyal regulars since it opened in November last year.
Co-owned by pastry chef Claudia Long and barista Bree Bauer, with Long’s partner Ryan Pearce (also a chef) helping out as needed, Ol’ Mate can be permanently found at 1855 Great North Road, Tuesday through Saturday. Long and Pearce previously owned another Avondale cafe, Te Whau, where Bauer worked for them as their barista, and the three enjoyed working together so much that collaborating for this project seemed like a no-brainer.
From left: Famous cheese scones; Date Welsh cakes with cream cheese and roasted apricot
They all have a lot on their plates — Long also has Sweet Cheeks NZ, another small baking business she runs on Instagram, and Pearce is the full-time chef at The Mercury Plaza Refreshment Room, where Ol’ Mate’s food is also prepped by Long. “It’s all a very unique situation outside our comfort zone,” says Long. “But, if anything was learnt from 2020 in our industry it’s getting creative with whatever opportunities come your way!”
The idea behind Ol’ Mate’s offering is “simple done well, with a few boundaries pushed here and there as we go along.” Long’s cheese scones often sell out by 10am (she’ll usually come across town with another batch), and she says both her ginger crunch and burnt white chocolate and tahini blondie have ardent fans. A new take on a Welsh cake has also proved popular, sandwiched with cream cheese and roasted apricots.
From left: Ryan Pearce, Claudia Long, Bree Bauer; Cheese and pickle toasted sandwich
From a perfectly juicy chicken and mayo sandwich to a cheese and pickle toastie, wholesome yet filling salads and bacon and egg pies, customers have all manner of delicious morsels enticing them from inside the cabinet. Washed down with Bauer’s excellent coffee, we can’t think of much else we’d rather eat for breakfast or lunch.
The Ol’ Mate team aims to link with local community food initiatives like Kai Avondale whenever possible, donating leftover food and baking for events when time allows, and this is something Long says they’d like to grow. Avondale is home for the trio, who have enjoyed being able to reconnect with diners who were fans of Te Whau. “It’s been really nice to welcome back all our old customers who used to come to the last spot,” says Long. “It’s like we never left!”
From great hardship often comes great resilience and wisdom, and the sentiment could not be more true for Jazz Thornton. The 25-year-old has fought and overcome mental illness, childhood abuse and multiple suicide attempts to become a force for positive change in the mental health sector, both locally and abroad. Now working tirelessly as a mental health advocate and activist, Thornton has co-founded the Voices of Hope charity with Genevieve Mora, bringing awareness and destigmatising mental illnesses that are, unfortunately, far more common than we might realise. An award-winning filmmaker (Jessica’s Tree), Thornton this year was the subject of another social impact film titled The Girl on the Bridge, released worldwide.
She also published her first book, Stop Surviving Start Fighting, in March, and has co-written another with Mora, due out in January; has presented in front of the World Leaders of the UN General Assembly; was invited to have coffee with Prince Harry and Meghan Markle; and, if that’s not enough, Voices of Hope received the Commonwealth Points of Light award this year, which was created by the Queen, as the Head of the Commonwealth, to thank inspirational volunteers for making a difference in their communities.
Far from resting on her laurels, Thornton is just getting started — here, the inspiring activist shares pearls of wisdom from her journey in life thus far and in advocacy, from advice and goals to key comforts and tools.
Happiness is waking up excited for life.
It’s okay to be down. Everyone feels down at times. But it’s always important that you speak up if you are.
It’s not about battling your past, but fighting for your future. We can spend so long battling the things that have happened to us, and that can prevent us from looking forward and moving forward, so once you start to learn to fight for your future it becomes a lot easier to fight through.
The biggest thing I learned through the process of filming The Girl on the Bridge was that it’s not our job to save people. I think, especially being in advocacy like I am, and even just with our friends — when someone tells you that something is wrong, often our first instinct is to fix it, and to save people. But, I figured out through the filming process that we can’t save people, what we can do is walk alongside them and help them save themselves.
My friends would describe me as outgoing, bubbly, but also very aware of what’s going on. When I see people in pain, I recognise it a lot more, because of my work and because of my life.
The three most important tools I rely on for good mental health are a good support network, exercise has been really big for me recently, and routine. Routine is everything. I know that when my room starts to get messy my mind is a mess, and especially through Covid, being able to stick to a routine is so important for my mental wellbeing.
One of the most important things I’ve learned this year is that people want vulnerability. For a long time when I was advocating I would do my best to portray the strong, brave person that had gotten through everything and was fighting for everyone else, but there were times when I would be struggling and I would never share that because I had this perception that the public and the people following me needed me to be that person all the time. But, for people to know that actually, everyone, (even those who are out advocating for others), still struggle as well, is important.
I’m most proud of being able to fight through to have the life that I have now. The accomplishments, the awards, the movie and all that stuff is great, but for me, waking up and knowing that I can be excited for life is something that I had to fight really hard for, and I think if everything else went away and I didn’t have the external awards et cetera, I would still be so content.
When I want to have a laugh, my favourite thing to do is binge-watch Brooklyn Nine-Nine.
The biggest goal for me at the moment is being able to get global funding secured for mental health. The budget that we spend on mental health globally is less than the budget of one Avengers movie. For me, it’s going from just talking about it to going back in front of the UN and demanding tangible change.
Something I wish was more commonly accepted about mental health is that mental health is more than just anxiety and depression. They are the most commonly talked about, but when we talk about mental health we can also be talking about bipolar and borderline eating disorders. At the moment we still see them as just “crazy”, but those are also mental health conditions and they need to be talked about as such.
I think we need to be putting more funding into early intervention. We’ve seen a lot of budgets allocated, but not a lot of it spent, which is like saying “oh I’m going to buy a new car”, but until you actually buy a new car, the money’s just sitting there and you don’t have a new car, right? It’s the same thing, the government is saying “hey, we’ve got all this money for mental health” but without actually spending it and putting it into systems, nothing’s changing. So, more action on their promises that they’ve put through.
My ultimate comfort meal is anything to do with potatoes. I love fries, baked potato, mashed potato, all forms of potato. I was on Instagram Live recently, and said that I liked potatoes, and about ten minutes later there were about 50 fan accounts that were like @potatojazzthornton.
When I want to relax, I have a phone lockbox which I love using. Because all my work is on my phone and we are attached to these things, I put my phone away in a lockbox for an hour. I love going for forest walks, going to the beach, hanging out with friends and doing things that aren’t intensely work related.
I’d like my legacy to be one in which people can see that I didn’t just talk about change, but created it. I don’t want to be the person who blasts on social media or will stand up on a stage but then won’t go out and be part of activating the change.
It’s trending to be an advocate now, which is a great thing, but I think that if you’re advocating on social media but you won’t pick up the phone and call a friend, then what are you really doing?
I consider myself to be real. I aspire to be, and I hope I fulfill that. I’m someone who isn’t living a curated life.
When I look back over the last couple of years, I’ve done a TV show, a movie, two books, and it just keeps going but I love it because I’m just seeing hundreds of thousands of people around the world finding hope, and as long as people are finding hope I’ll never stop.
My advice to anyone struggling is: the current world crisis doesn’t dismiss anything you’re going through. In a time like being in a global pandemic, we can feel like we aren’t justified in feeling the way we’re feeling, or it’s not as bad, but you don’t have to do this by yourself, you’re deserving of help, and it’s okay to reach out.
A day trip over to Waiheke Island never goes amiss, and a new off-the-beaten-track destination will have gin lovers flocking to the island’s east side. Named Waiheke Distilling Co., this artisan gin producer is the brainchild of Liz Scott and Glen Cadwallader who had a vision to champion the local botanicals that grow in abundance in the area while also allowing visitors to enjoy the beauty of the surroundings.
Located relatively close to Man O’ War on the ridge above Cowes Bay, with a spectacular view out onto Pakatoa Island and over to the Coromandel, Waiheke Distilling Co. is not only the birthplace of three brand new gins, but home to a stunning garden bar as well.
With both the gins and the bar having launched on 23rd January, the distillery’s garden bar summer series is open Thursday to Monday throughout the warmer months — and given the extremely enthusiastic response, online booking is crucial to avoid disappointment.
The journey to the distillery is an adventure in itself, consisting of a 40 minute drive from the ferry terminal on the western side of the island. Once you’re out there, you can expect a casual setting with picnic tables and deck chairs in prime position to take in the breathtaking surroundings, and of course some delicious gin cocktails.
Waiheke Distilling Co.’s signature gin is the Spirit of Waiheke, and is unique in that it is infused with giant kelp which gives the otherwise citrus-forward spirit a slightly salty twist. The London Dry sees the company’s take on a classic spiced up with cardamom and red pepper, and the Red Ruby is an attractively deep rouge shade, thanks to an infusion of fresh cherries.
For the summer series, the distillery has collaborated with Auckland bar Clipper to create a range of moreish frozen gin cocktails, each blended with a rosé from a different Waiheke vineyard. There are also gin and Fever Tree tonic cocktails available, as well as non-alcoholic options, and should you be peckish a selection of antipasti, cheese and fruit platters are on offer, showcasing delicious local products like Waiheke scotch eggs, fresh bread from Man O’ War and Te Matuku oysters, as well as Island Gelato ice cream.
While we all love a long lunch at one of Waiheke’s unquestionably excellent wineries, if you’re looking for an extra stop to add to your day — or if you’re after something a little different — we think Waiheke Distilling Co. might be the destination for you.
Pizza night is now even better thanks to a recently-opened pizzeria that’s slinging some seriously delicious slices. The Master & Margherita has taken up residence in Grey Lynn, within what used to be the iconic yellow dairy on Surrey Crescent. Chef Ivan Janic took over the site last year, renovating to include a commercial kitchen and importing a custom-made pizza oven from Naples, Italy, from which his delicious fire-kissed pizzas emerge perfectly cooked.
Right: Bianca pizza with mozzarella, brie, gorgonzola, grana padano, rosemary and olive oil
Janic has been in the industry for over 20 years — originally from Serbia, he came to New Zealand in 2009 and has worked under Simon Gault and Josh Emmett, plus former Grey Lynn restaurant Siostra and various other eateries in Auckland. Throughout it all, Janic’s passion for pizza has remained unbridled, and after eating “a lot of bad pizzas”, he knew it was time to take matters into his own hands.
The Master & Margherita (named after Janic’s favourite book of a similar name by Mickhail Bulgakov) specialises in Roman-style pizzas. Thinner and wider in diameter than their Neapolitan counterparts, these 15-inch sourdough beauties have a pillowy crust yet aren’t super doughy overall, which lends a welcome lightness.
Left: Prawn pizza with chilli and garlic marinated prawns, spinach, zucchini, mozzarella and red peppers
The namesake Margherita comprises Janic’s housemade tomato base that he took two years to perfect, topped with New Zealand mozzarella — both grilled then finished with fresh dollops — fresh basil and olive oil. It’s simple and delicious, as a Margherita should be. The menu includes both classic and more inventive flavours, with familiars like a prosciutto pizza, and a four-cheese pizza on offer alongside a chilli prawn rendition with capsicum and zucchini, and a green-based Fiore di Broccoli plus two or three vegan options.
Having opened in November, word has steadily been spreading about The Master & Margherita’s tasty pizzas, with demand for takeaways heating up and loyal regulars returning to try all Janic’s creations. We suggest you do the same.
Summer dining is one of the best parts of the warmer season. Judging by the variety of enticing dishes, exciting events and tempting offers from many of our favourite eateries, they aren’t willing to say goodbye to that holiday feeling just yet — and neither should we. Here are the gastronomic highlights to look out for in February.
Andiamo’s Locals Lunch
Lush lunch specials Andiamo Not that we needed another excuse to visit Andiamo, but the Jervois Road stalwart has re-launched its Locals Lunch. Featuring two delicious courses plus a glass of wine for the very reasonable price of $35, diners can expect the likes of arancini or bruschetta to start; followed by a choice of agnolotti, grilled market fish or a pork chop with nduja. Available Wednesday to Sunday from 12 – 4pm, this lush lunch offering is welcoming indeed.
Culprit Don’t sleep on this innovative Wyndham Street restaurant’s Trolley Derby lunch special. For $45, diners can expect a set menu starting with four tasty bites like First Light wagyu tataki and the popular Masa’s sweet corn toastie, followed by a main of John Dory, kimchi braised brisket or cornflake fried eggplant. Upgrades and sides are available, and we wouldn’t be able to resist a matcha soft serve to finish.
Crab Shack’s lunch specials
Crab Shack Another lunch special that’s sure to sweeten the days of many-an inner city worker can be found harbourside at Crab Shack. Choose from seafood chowder, lettuce cup pork tacos or bang bang chicken salad for only $15, 12 – 3pm, Monday to Friday.
A delightful dessert Round off a meal at Soul in the most delicious way possible with the waterfront eatery’s new frozen strawberry torte. This delightfully rose-hued, multi-layered dessert celebrates the scrumptious summer strawberry in all its glory. Using Clevedon strawberries, unparalleled in their flavour and quality, the torte features a bottom layer of almond dacquoise (similar in texture to an almond macaron), followed by house-made strawberry ice cream, strawberry sorbet and finished with Italian meringue. Served in a generously-sized wedge, this is one sweet treat to fully indulge in.
Events to book Le Longue Table du Chef Can’t travel? No worries. Le Longue Table du Chef is returning to Auckland this February, promising to bring tastes of both France and Italy to our shores with multiple nights of al fresco dining. Held at Upper Vulcan Lane, diners can expect a French-inspired five course menu by the team at Le Chef bistro, and Aperol Spritzes to sip on — Italian aperitivo-style. Live music and DJs will keep the mood pumping, so get your crew together and make a balmy late summer’s evening of it. Le Longue Table du Chef, Upper Vulcan Lane. $115 per person. 17th, 18th, 19th, 20th & 21st of February 2021, from 7.30pm Tickets available here.
Everybody Eats at Auckland Live Fringe Town Social enterprise Everybody Eats is aiming to host its largest event yet with a dinner for 1,000 people at Auckland Town Hall on Sunday 21st February. Lauded chefs Tom Hishon and Michael Meredith will be in charge of the pay-as-you-can menu, with 60-minute timeslots available to book. Find more information and book here.
Azabu Mission Bay
Cocktails, Eats & Beats at Azabu Mission Bay Keep the good times rollin’ with this summer series courtesy of Azabu Mission Bay, taking place every Saturday for the next six weeks. Presented by Roku Gin, the event series will provide revellers with great music courtesy of a roster of DJs, delicious food and moreish cocktails, all enjoyed in the eatery’s sundrenched courtyard.
Yotam Ottolenghi — Flavour of Life Although it’s not until June, tickets are on sale now for Yotam Ottolenghi’s Flavour of Life tour at The Civic. The famed chef, restaurateur, author and TV personality will be sharing his beloved approach to food and cooking off the back of his popular new recipe book Ottolenghi Flavour, highlighting his innovative way with vegetables, sharing tips for great home cooking and expanding to leadership in hospitality. Find tickets here.
Pici’s cacio e pepe pasta
New openings to check out Head to Britomart for a taste of Southern Spain courtesy of Alma, the highly-anticipated new restaurant from the team at Amano. If you’re craving fresh pasta, pocket-sized new K’ Road eatery Pici is churning out some of the best in town, while neighbourhood cutie Bar Martin is a great new watering hole for Mount Albert locals. A day of culture is sure to be rounded off nicely with a meal at Tuitui Museum Café & Bistro, Auckland War Memorial Museum’s brand new eatery.
Stock up on natural wine at this new wine shop Having originated in Wellington and built a loyal following, independent organic wine store Everyday Wine has finally opened an Auckland outpost at 442 Karangahape Road. Looking for a pet nat, an orange wine or a chilled red to take to your next dinner party, or to stock up the cellar? These guys will have all you could want and more. Find their website here.
We’re of the opinion there are few things in life better than a simple yet exquisite plate of handmade pasta, and judging by the popularity of this recently-opened K’ Road pasta restaurant, we’re not alone.
Named Pici, like the satisfyingly sturdy shape of fat spaghetti, this cosy St Kevins Arcade spot is the brainchild of a trio of New Zealanders who returned from overseas in early 2020 with a vision to jointly helm their own venture. Chef Jonny Thevenard, his partner Gemma Hareb and fellow chef Kaz Suzuki were living in London and travelled through Italy together where they fell in love with the beautiful simplicity of traditional Italian cuisine — in particular, pasta.
The humble yet incredibly delicious meals that can be found at the most unassuming neighbourhood trattorias were central to Pici’s inspiration, explains Thevenard. The idea is to try and strip things back, rather than over-complicating things. “I’m not inspired by famous Italian chefs — more like the nonnas that are making this pasta and have done for so long.”
Left: Spaghettini vongole. Right: Foccacia, bresola with thyme and horseradish, tomatoes with stracciatella and white balsamic
Thevenard and Suzuki’s culinary pedigree is sound, with both chefs having cooked under Ben Bayly at The Grove before individually moving overseas, while Hareb heads up the marketing and design side, each bringing their own skills to the operation.
As is the way of it these days, Pici’s menu is designed to share. A selection of antipasti kicks off the tasty offering, and everything is thoughtfully considered. Focaccia is the ideal companion to anything on the menu; we suggest using it to ferry into your mouth vibrant heirloom tomatoes paired with creamy stracciatella and lifted with white balsamic reduction, or the bresola with thyme and horseradish.
Onto the all-important pasta: Pici’s current menu offers six varieties with tweaks dependent on season and supply. The namesake pici is a must for fans of cacio e pepe, while the spaghettini vongole is also popular; full of flavour yet light and fresh with juicy local clams, chilli and herbs. Fettuccine is currently available two ways — deep and umami with prawns and nduja, or summer-fied with zucchini, pomodoro bianco and pecorino. The spaghettini peperoncino, one of the simplest dishes with chilli, garlic, parsley and olive oil, doesn’t disappoint, and rigatoni with pork and fennel sausage ragu will satisfy any carnivore without being too heavy.
Right: Bresola with thyme and horseradish
A side order of the bitter leaves salad is never regretted, and it’d be rude to leave without rounding off with either one of the desserts — there’s a cheesecake and an almond, dark chocolate semifreddo. In our opinion, the cheesecake is one of the best we’ve tried, doused in grassy green extra virgin olive oil, lemon zest and a hearty pinch of sea salt.
Pici’s restaurant manager and ‘wine guy’ James Pain has put together a succinct list that’s equally as considered as the food offering, with a focus on New Zealand and Italian wines and a preference for small producers, natural, low intervention techniques and organic fruit.
“They’re unique because of where they come from,” he says of some lesser-known Italian varietals they stock. “As a simple rule, when you eat food and drink wine from the same place, it’s a great way to make a match.” He also mentions they have an off-license, so if diners love a bottle at dinner, they can take one home with them.
Pici is the latest welcome addition to a dining area of Auckland that’s solidified its reputation for exceptional food in approachable settings, and with an offering this good, we’re already looking forward to our next visit.
Left from top: Pici cacio e pepe, Fettucine with prawns and nduja. Right: Pici’s window illustration by Carly Black
Opening hours: Tuesday to Thursday 5:30pm — 11:00pm Friday and Saturday: 5:30pm — 12:00am Sunday 5:30pm — 10:00pm Closed Monday From early February, Pici will also be open for lunch service
Pici
Shop 22, St Kevin's Arcade,
183 Karangahape Road
Having spent a grand total of seven years revitalising its offering, Tāmaki Paenga Hira Auckland War Memorial Museum reopened late last year to reveal significant changes throughout its spaces. Included in the update is a new store and events space, a renovation of the south entrance, plus a brand new eatery named Tuitui Museum Bistro & Café.
Featuring a menu of familiar classics done well, like fish and chips, mussels and roast lamb, Tuitui Museum Bistro & Café promises to provide a crowd-pleasing selection of bites and beverages for replenishing ones energy after soaking up some culture.
A selection of pizzas include the likes of smoked chicken, bacon, brie and cranberry
A ‘Kiwi High Tea’ includes a nostalgic, playful mix of morsels like snapper pâté and cheese rolls; lamingtons and lolly cake. The duck fat skins are sure to be a must-order, doused in truffle oil and shavings of parmesan with another classic served on the side — Kiwi onion dip. Native New Zealand ingredients are woven throughout the menu; think fried bread with watercress and goats cheese, and buttermilk chicken or buffalo cauliflower with karengo & piripiri.
Little ones are well catered for with the dedicated children’s menu, and a selection of pizzas is sure to go down a treat with the whole family.
The drinks list features cocktails, wine and even an exclusive beer
Tuitui Museum Bistro and Café is fully licensed, with premiere independent craft brewery supplying the brews — they’ve even created an exclusive ‘Tuitui IPA’. New Zealand wines make up the majority of the wine list, with a range of cocktails also available. Keep an eye out for special events when the eatery will be open after hours, and next time you’re feeling peckish while enjoying the verdant surrounds of Auckland Domain, you know where to go.
Opening hours: Monday to Sunday: 9am — 5pm Also open until 8:30pm on Tuesdays for Twilight Tuesdays
Tuitui Museum Bistro & Café
Tāmaki Paenga Hira Auckland War Memorial Museum
Auckland Domain
Parnell
One of our top talents in the hair industry has been making significant waves overseas, and is now back on home turf (and, more importantly, in a local salon) for a limited time only. Matt Benns got his start as a trainee at renowned Auckland salon Stephen Marr in 2007, working his way up to Creative Director for the company by 2014 and moving to London in 2016, then New York in 2017. Having built a formidable portfolio of both in-salon and editorial work already in New Zealand, Benns’ roster of dream jobs, and dream clients, is now fit to burst.
He’s a master O&M colour trainer based at the company’s New York headquarters, and has also been assisting top hairstylist Jawara Wauchope on editorial and commercial shoots since early last year. Through this, Benns has tended to the tresses of Beyoncé for British Vogue and several of the world’s biggest movie stars for Vanity Fair’s 2020 Hollywood issue — plus he was in charge of grooming for Anwar Hadid’s recent Numéro Magazine cover, and so much more.
We caught up with Benns to hear a bit about how he’s doing, and some of his key inspirations. Read the Q&A below — and, if you’d like to have the very same hands that have coloured Beyoncé’s hair colour yours, we suggest you contact Stephen Marr where he’s taking clients today, the 22nd and 26th of January.
Hi Matt! Welcome back to Aotearoa. How are you feeling upon your return? Thank you, it’s honestly a crazy feeling. I’m feeling really blessed to be able to return.
What is one of the biggest things you’ve learned? To be okay with not having long term plans. Before the pandemic, I was constantly thinking about what was next — I still do of course, but at a much healthier pace. The pandemic has changed the way we’re able to work especially in the beauty industry, our jobs require touch and human interaction so it has affected the pace that we can work. Also, the importance and value of community. We all have been through it, some more than others, and as New Yorkers we pulled through and supported each other in many ways. I felt very privileged to be a part of that.
Talk us through a typical day for you if you have a big shoot in the works. Depending on the shoot, the brief is emailed through a day before and we research, sourcing from historical moments, films, art, and books. We have a library of pre-researched works that we draw from that’s updated constantly. If needed, we pre-colour wigs, pre-style wigs and sometimes we travel too — all our kits need to be ready. Once on set, we unpack and begin working, however we usually have about 85 percent of work pre-done to make time on set as smooth as possible. This leaves room to make quick changes if something isn’t working. There are loads of things that are getting ready at this time, like set-build, styling, lights, photo, etc. so efficiency is crucial.
Any strong hair trends emerging that you can pinpoint? At this moment in time because of the pandemic and major shifts in beauty norms, there is nothing I can define as a trend. I really don’t think this type of forecast is overly relevant in beauty, which is actually really exciting. We’re expressing ourselves with more fluidity and confidence, looking internally and pulling from our own backgrounds.
Could you share some key advice for taking care of your tresses in summer? I think the biggest advice I could give anyone over summer is to avoid heat as much as possible, the less you work your hair the better. I do a lot of “fake haircuts” which is a very quick dusting of the ends.
Who or what inspires you? People and books are heavy sources of inspiration. I’m lucky enough to be in New York where there are libraries of books I can access. I can spend hours in a bookstore or a library.
And what else are you planning on getting up to while you’re here? Spending as much time at the beach as possible, this trip was very last minute and unexpected — I’ve worked on a few shoots already while I’ve been back, hoping to collaborate with this new influx of talent we have here.
In recent times, what is the best…
Podcast you’ve listened to? I listen to The New York Times The Daily ritually.
Book you’ve read? Assata: An Autobiography
Show you’ve watched? I’ve started HBO’s Veneno and recently finished the Netflix Fran Lebowitz documentary by Martin Scorsese Pretend It’s a City — brilliant!
Meal you’ve eaten? Brunch yesterday at Honey Bones, the Istanbul eggs.
Item you’ve purchased? A USM Modular cabinet from my favourite NYC furniture store Lichen.
Social media account you follow? @samyoukillis is my favourite.
Song you’ve heard? ‘Love Me Tonight’ by Fern Kinney (my summer jam).
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.
