Musician Neil Finn shares his thoughts on making music, Fleetwood Mac and coming home

Neil Finn OBE is a golden thread in the fabric of New Zealand’s musical legacy. Not only a national treasure, he’s an international music icon with a career that spans over four decades, the evolution of which shows no signs of waning. From Split Enz to Crowded House, his solo projects, collaborating with his talented family and, of course, playing with Fleetwood Mac, the 62-year-old’s luminous career has seen myriad variations.

The latest iteration sees a new chapter for beloved band Crowded House, with the announcement of a ten-date, nation-wide New Zealand tour in March 2021, and the release of the group’s first new music in over a decade. Having returned to the homeland from Los Angeles with his family, Finn will be joined by fellow Crowded House founding member Nick Seymour for the tour, as well as producer and keyboardist Mitchell Froom, and Finn’s sons – guitarist and singer Liam Finn and drummer Elroy Finn.

A true visionary, and a creative dedicated to his craft in every new iteration, Neil Finn shares learnings from his years spent delving deep into the “mystery of music”, and gives some insight into the man behind the melodies.

There’s something about being away from your normal environment that’s quite healthy for making music I think. You have less distractions from the layers of interactions you have with the world.

The deep mystery of music is endlessly fascinating, and I’m super grateful for being able to do it. Success is having been able to do it for all these years, and have songs go out and travel, and get deep into people’s psyches. It’s just the best feeling ever, and the most motivating feeling ever, because there’s no manual for it. I know how to keep doing it, I know how to put the mechanics of it together and to create good environments for myself, there are certain little tricks you learn, but you really have no clue where the ideas come from, and how they form, and which ones will go on to have a big life. You try and attach yourself equally to all the things that make you feel something, and that’s what makes it a great mystery.

One of the best pieces of advice I’ve ever received is “just make another one, if you don’t like the one you’ve just done.” That was given to me when I was trying to paint. I’ve dabbled in a bit of painting, I don’t really have the dedication to it to say I’m a painter, but a friend of mine is really good and we went away to the beach together to paint. Three days in he’d done about ten, and I was still working on the corner of mine, and he said “Neil, just let it go — do another one.” 

I think that applies equally to music as well. Don’t labour over it — do your best with it but I have a tendency to, perhaps, overthink and examine things, and try and find every piece of advantage I can. And I would defend that to some degree, but also there’s a danger that you end up overpolishing and going too far. So, just make another one. 

Performing live in front of a huge audience is thrilling, and strangely a huge audience is in some ways not as scary as a small audience. And I know other musicians have said a similar thing, because you’re more personally reacting to people in a small room, you can see them and sense them and a big audience does become like an ocean to play to. But it’s thrilling, to walk out at a festival and have a big rousing roar going up, it makes you really want to reach the back of the space.

It’s bizarre to think that we’re going to tour and we’re going to play Spark Arena, because people can’t even play 100-seater rooms in LA at the moment. All going well, if we end up doing it, it’ll be a joyous, celebratory feeling.

My family would describe me as a guy with a lot of energy, and a lot of feeling for his family. I think we are a really strong family and we relate to each other really well, and that’s the wider family as well — we were just at my sister’s 70th birthday party, and it was about as lively-a party as you can imagine.

My bandmates would describe me as pretty driven and kind of blunt, probably. And even now — I’m not the most artful person in communication, but once you know that and you don’t get offended, then it’s fine. I don’t think I’m mean, it’s just I’m very focused on getting things figured out, and if there’s something that’s not working, pushing and pushing to get it right. So I think they are used to me being very driven and I’ll work long hours, beyond sometimes the point where something is hopeless, to try and drag it back into the realm.

Some days it’s all inspiration, it just flows. But some days, you just have to turn up.

My sons have inherited slightly obsessive tendencies from me. We’re all obsessing about different things — Liam’s got a real ability to get inside the way things are fitting together sonically. I appreciate that but to me it’s more about the arrangement of the song. I’ll trim a bar out here, change a line there, adjust the melody.

The art of it is getting to a point where it seems effortless.

Joining a band, not as the front and centre-piece but as an intrinsic part of it, as I did recently with Fleetwood Mac, was really different for me. My brother and I shared that role in Split Enz obviously, but it was really good for me to have that feeling of what it’s like to come in and be the supporting person, so I do feel that gave me a really good perspective.

It also reinvigorated my feeling for my own band, for Crowded House. Fleetwood Mac are remarkable, and have had so many incarnations yet managed to make definitive statements at various points. Crowded House also has a really long and strong history, and playing with Fleetwood made me feel really good about that, because it didn’t feel like a nostalgia-fest, they felt new and vital and fresh. I’ve recognised that in some of the shows we’ve done in the last few years with Crowded House. There’s a whole new audience that has grown up with the songs, and it feels like a really alive, vital thing, especially now that we’ve got new music as well.

A goal I have that I’m yet to realise is finding a way to be useful to the planet, and the broader community outside of music. I do think music is useful, and I think songs and music are very important, so I don’t mind obsessing about it. But I do feel sometimes that there are a lot of things going on out there that it would be nice to feel that I’m more involved with and more able to use some experience to leave things a little better, even at a community level. I’m a bit transient, doing what I do, and I sometimes feel like I’m leaving communities, while people I admire are doing amazing things within their communities, and I’m drifting a little bit. It would be nice to find something to connect with a little more permanently. 

The weird mystery of songs is they just travel through the ages in ways you’d have never expected. And the strangest songs, like ‘Sweet Caroline’ is a rugby anthem. How did that happen? It doesn’t have anything to do with rugby, it’s so weird. But it’s kind of great as well.

Home is where my family is. We’re able to be in LA and feel at home, and be here and feel at home, but that’s just the way it works for us. But, New Zealand is home, ultimately. Nothing will ever replace that. I went for a swim at Piha the day after we got back, and it was freezing, but it was the most anchoring thing. Standing in that environment and having the hills and the black sand and the water… There’s something that’s ancient and essential and elemental that is just home about this place. 

Culture

The nostalgic TV series to watch now
The Art Market — this is the art to buy now
Can ChatGPT really replace your therapist?

An exciting new apartment complex has arrived in Kingsland, offering the ultimate in sophisticated city-fringe living

A new, prime apartment complex has now been completed in Kingsland, and it’s presenting home buyers with a lot to love. NXN (pronounced ‘Nixon’) is positioned on the north-facing slopes of Nixon Park, and features 73 design-led contemporary residences — the majority of which have uninterrupted views over the park to the verdant slopes of Arch Hill Reserve. Unable to be built on, Nixon Park will remain a stunning outlook for many years to come.

With Templeton Group in charge of development, concept design by A Studio Architects and project architects Beca responsible for design development and delivery, NXN’s overall design has been set out to make each of the living spaces feel more personal, with several lifts creating ‘boutique buildings’ within the larger building. With an elegant urban plaza providing a multi-use space for residents to enjoy, this development offers sophisticated, international-style living on the doorstep of one of Auckland’s most lively neighbourhoods.

Thoughtful design makes these one, two and three bedroom apartments intuitive and user-friendly, with open plan living and dining areas, and no detail spared throughout the high quality fittings. Expansive balconies with a mixed-use of flooring materials such as wood, tiles and astro turf, and the building’s north-facing aspect means most of the apartments boast warm, light-filled rooms.

NXN Kingsland

Two levels of below-street-level car parking only add to the appeal, with additional generous storage lockers also available on unit titles for residents of NXN. Along with ample room for side-by-side parking, secure bike racks mean cyclists need not fret.

Kingsland is well known for its lively and eclectic mix of eateries and bars, shops and independent businesses, as well the train station and one of New Zealand’s most well known sporting venues: Eden Park. All this is within mere minutes’ walk from NXN. This location, coupled with its thoughtful, timeless and sophisticated design has solidified this development as one that any resident is sure to be delighted to wake up in, spend time in and return home to at the end of every day.

Design

Don’t miss your chance to own a rare slice of paradise in Beachhouse — a trio of apartments designed by Cheshire Architects
Taking the everyday drive to new heights, Maserati’s new model is the epitome of Italian excellence
The best of Milan Design Week 2025

Celebrate rosé season with this summer’s most sippable drop

‘Tis the prime time to toast the sunny season with a glass of gloriously pink rosé, and we can’t think of one we’d rather drink more right now than the sensationally sippable Butterworth Regatta Rosé.

Inspired by decorated sailor Brad Butterworth’s fond memories of sailing in Southern France, this Martinborough-grown Pinot Noir rosé is fresh and dry with hints of strawberries, cream and watermelon.

While the Butterworth family is, of course, renowned for its sailing prowess, their turn as the new custodians of Julicher Vineyard is not out of the blue.

With viticultural heritage dating back to the founding days of the New Zealand wine industry, the late wine visionary Romeo Bragato described the family’s wine production as ‘equal, and very likely superior, to any wine imported into the country’ during the late 1880s and early 1900s, and the original 1890’s vineyard property is still in the family today.

Planted in the soils of Te Muna, all Butterworth Estate wines are produced onsite, and made with a light touch by winemaker and biotechnologist Martin Bell. The Regatta Rosé is made from two sites, the Butterworth Julicher homeblock on Te Muna Road and Jock’s Block on the Martinborough Terraces, from hand tended, handpicked grapes that were selected for the wine based on their superior flavour.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

Denizen’s definitive guide to the best restaurant reinventions of 2020

Alongside the excellent restaurant and cafe openings that injected new energy into Auckland’s hospitality scene in 2020, this year also saw several beloved eateries master the art of reinvention and re-enter the dining landscape better than ever with new locations, menus and interiors. Refreshed and revitalised, these are the best restaurant reinventions of the year.

Euro

Euro
Coinciding with its 21st anniversary this year, this iconic waterfront eatery is entering an exciting new era to meet the evolving tastes of contemporary Auckland with a fresh and seasonal menu.

Non Solo Pizza

Non Solo Pizza
Unveiling a brand new look in August, this Parnell institution has been entirely transformed by Paul Izzard and his award-winning team, complete with an updated modern Italian menu.

Cafe Hanoi

Cafe Hanoi
This beloved Britomart Vietnamese restaurant marked a decade in business this year with a move to new digs around the corner. With a larger dining space and private dining room, plus an overhauled menu, Cafe Hanoi has even more to offer to its devoted patrons.

The Crab Shack

The Crab Shack
Just in time for summer, The Crab Shack has scuttled into a new location on Princes Wharf, enticing us all with its daily deals and new crustacean-focused menu.

Azabu at Mission Bay

Azabu at Mission Bay
Capitalising on its prime Mission Bay location, Azabu has finally delivered its much-loved Peruvian Japanese Nikkei-fare to the Eastern Suburbs.

Lobster & Wagyu

Lobster & Wagyu
An evolution of Lobster & Tap, this new eatery can be found on the Seafarers rooftop, where premium Wagyu beef dishes have joined the famed lobster rolls.

Woodpecker Hill

The Golden Nest at Woodpecker Hill
Taking things in a new direction with a bold interior change and innovative new menu, The Golden Nest is a must for fun, fresh fare and zesty cocktails.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland
Te Matuku Oysters from The Lodge Bar & Dining

Treat your tastebuds to the most deliciously innovative dishes around town

While there’s something to be said for sticking to the classics, part of what makes dining out in this town such a delight is the amount of clever chefs pushing the boundaries with their menus. We’re always up for trying something new, or an inventive take on an old favourite, and if you’re the same then take our advice and sample these innovative dishes from some of the best eateries in Auckland.

Te Matuku Oysters from The Lodge Bar & Dining
Te Matuku oysters are accompanied by textures of tamarillo for an utterly delectable morsel that is anything but predictable. 

Tahr Tartare from Ahi
A runaway favourite among Ahi’s enthusiastic patrons, this inventive snack sees premium tahr joined by wild garlic and fermented hot sauce on finger sized choux pastries.

Stinging Nettle Butter Stuffed Milk Bun from Culprit
This innovative take on garlic bread is made with a pillowy Japanese milk bun, stuffed with stinging nettle and garlic butter. Steamed to order, these beauties are crunchy on the outside, soft and fluffy on the inside.

Wagyu Beef Laal Maas Croquette from Cassia
The perfect way to start any feast at Cassia, this clever interpretation takes the flavours of Rajasthan’s rich laal maas curry and transform it into a moreish croquette.

Wagyu Sando from Lobster & Wagyu
All hail the arrival of so many fantastic sandos on our shores. Lobster & Wagyu‘s fresh version of the moreish Japanese street food features black origin Wagyu sirloin served with mustard and spicy pickles.

Carrot Nachos from Ghost Donkey
Transforming the popular Mexican dish into something almost healthy, Ghost Donkey‘s nachos are topped with carrot chilli, mezcal pickled carrots, carrot habanero hot sauce and, of course, melted cheese.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland
Soul Bar & Bistro has crafted a new cocktail list for summer

Quench your cocktail craving with these soulful summer sips

We can’t think of a better place to soak up the sun and while away a few hours with friends over a delicious beverage than Soul Bar & Bistro. To make the most of our favourite time of year, the Viaduct Harbour eatery has crafted a brand new cocktail list full of zesty tipples to quench our thirst.

We can already tell Pretty in Pink will be popular, with vodka and Aperol joining elderflower, vanilla, strawberry, lemon and champagne reduction for a beautifully refreshing sip.

Tequila fans, look no further than The Triple Threat, which sees tequila mixed with pineapple, banana, coconut, mint and lime, while Gone In 60 Seconds is sure to live up to its name thanks to a delicious concoction of white and amber rum, apricot, apple and lime. 

A Midsummer Night’s Dream is a divine concoction of housemade limoncello, gin, basil, lemon and lime with orange bitters, and the Piha-garita is a delicious twist on the classic with peach joining tequila, chilli and lime. With so many appealing cocktails on offer, and one of the best locations in town, the hardest part will be choosing which drink to try first.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland
Left to right: Valentino Spring 21, Chanel Spring 21, Bottega Veneta Resort 21, Christopher Esber Spring 21, Paris Georgia 02 Collection

Get your glad rags on with our pick of the best party-ready pieces to add to your wardrobe

Party season is upon us, and we’ll gladly embrace any opportunity to get a little (or very) spruced up. One of the simplest recipes for a soirée-ready outfit is a beautiful dress, finished off with eye-catching jewellery, a great bag and some appropriately glamorous shoes. Et voila, whether it’s for a New Year’s Eve event, or simply a summer cocktail party, these are the pieces to help you step into the fray feeling like your very best self.

Coveted

Gucci reimagines the monogram for a new era, with a captivating campaign starring Emily Ratajkowski
Shop the look: Take cues from our cover star, Samantha Allsop, with this edit of fashion and jewellery to buy now
Denizen’s winter coverstar Samantha Allsop on playing the long game

These artisan farm-to-plate savouries will guarantee you never have to resort to a gas station pie again

We’re not ashamed to admit it: we’re big fans of a meat pie. Buttery pastry, rich filling — what’s not to love? When they’re locally made with premium ingredients, ready to be snaffled up from our hot little hands, even better.

Taking the concept of farm-to-plate one step further is Lake Farm Pies. Farming and processing its own meat on the shores of Lake Karapiro, Lake Farm Pies are expertly crafted from prime Angus beef and artisanal ingredients, and — cutting out any middle man — the pies can be ordered in packs directly from the Lake Farm website.

With flavours ranging from classic prime mince to the more creative Indian keema mince curry, to a delicious collaboration with award-winning cheeses (think classic steak and Kapiti Kahurangi blue cheese) there’s never been a better excuse to stock up the freezer for summer. We guarantee you’ll never stop for a service station pie again.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

Forget the glazed ham and panettone, this is the ultimate Christmas indulgence for the gastronomic connoisseur in your life

Made to be enjoyed on its own or as a tantalising accompaniment, caviar is the perfect treat for the upcoming season of celebration. Looking for the perfect gift for the luxury lover or the gastronomic connoisseur in your life? A tin of French Sturia Vintage caviar ticks all the boxes.

Respecting the history of caviar, Sturia is produced simply and is at its best when served with crème fraîche on a blini and a flute of crisp champagne. Or simply place the tin on a bed of ice, and serve the caviar on a spoon.

The receptacle itself is also gift-worthy, featuring beautifully eye-catching layers of colour and the iconic Sturia font.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland

Denizen’s definitive guide to the best new restaurant openings of 2020

It’s amazing (and almost unbelievable) that after a year of lockdowns, pandemic precautions and financial uncertainty, the hospitality industry has responded with such an incredible range of new establishments. In 2020 we have truly been spoiled with the calibre of refined, casual, and cheap and cheerful eateries that have opened their doors, and our extensive list reflects this. Without further ado, these are Auckland’s best new restaurant openings of 2020 (in no particular order).

The Lodge Bar & Dining

REFINED
The Lodge Bar & Dining
While Queenstown locals and regulars are well familiar with The Lodge Bar, it was just this June that Rodd & Gunn expanded its culinary empire to grace Aucklanders with its delicious dining concept. Encompassing an all-day eatery integrated with a flagship Rodd & Gunn retail space, The Lodge Bar & Dining is helmed by globally revered chef Matt Lambert and showcases top New Zealand produce via its exceptional menu of Kiwi-centric bar snacks, fresh seafood and expertly grilled meats.

Ahi scamp corndogs

Ahi
Ben Bayly’s eagerly awaited new eatery took up residence in Commercial Bay on the last day of August, opening with a bold dining concept and familiar yet exciting dishes that have already become icons in their own right (scampi corndogs, we’re looking at you). Named Ahi, meaning ‘fire’ in Te Reo Māori, the restaurant champions the unparalleled produce of Aotearoa in a way that aims to pay homage to both our special local ingredients, and the people who harvest, prepare and serve them.

Onemata honey and thyme cake

Onemata
The highly-anticipated Park Hyatt opened its doors this year, and with it came Onemata, its flagship eatery that promised a world-class dining experience right here in Auckland. The inviting environment sees locals as welcomed for a meal as the hotel’s guests. From breakfast until late, diners can expect both classics and the unexpected from this excellent restaurant, with dishes such as paua risotto and Filipino style Te Mana lamb proving particular favourites. 

Onslow salmon gravadlax

Onslow
Situated on the entrance level of luxury residential development The International, Onslow is the new venture from Josh Emett and wife Helen. Bringing a sophisticated yet welcoming fusion of tradition and modernity to its prime Princes Street location, Onslow’s offering is described as “refined but not fine-dining”. Highlights include the salmon trolley service, whereby your waiter carves 48 hour-cured Big Glory Bay salmon gravadlax at your table and the nostalgic chocolate soufflé served with hazelnut ice cream.

Mr Morris pani popo. Photo: Anna Kidman

Mr Morris
After a three year hiatus, Michael Meredith (perhaps best known for his award-winning fine-dining restaurant Merediths), made a triumphant return to the industry with new venture Mr Morris. Located in Britomart in what was previously Cafe Hanoi, Meredith and head chef Fabio Bernardini have created a menu devoted to using local, ethical, sustainable and seasonal produce to create “a modern Pacific and New Zealand experience”, perfectly exemplified with the likes of passionfruit pani popo, salt and vinegar oyster mushrooms and smoked eel devilled egg.

Stanley Ave. Photo: The Hospo Guy

Stanley Ave
North Shore residents were blessed this year by the opening of Stanley Ave, an impressive new wine bar and bistro helmed by a team with varied and notable provenance in the hospitality industry. With a menu that spans lighter snacks to more substantial mains, sides and desserts alongside a hefty wine offering that includes both familiar and more unusual varieties, Stanley Ave encourages plenty of reasons to cross the bridge (and allows lucky locals to stay right where they are).

Gochu

CASUAL
Gochu
It was welcome news indeed when David Lee and Oliver Simon, one of the industry’s most formidable duos, announced their intentions to open a Korean eatery in Commercial Bay. Joined by Jason Kim and Nathan Lord, Gochu was introduced to eager diners in June and we already can’t imagine the dining landscape without it. More contemporary than traditional, with cuisine described as ‘New Korean’, Gochu offers the perfect dining experience for both seasoned fans of Korean flavour and novices looking to whet their appetite.

Candela. Photo: Luke Foley-Martin

Candela
Joining the in-demand culinary scene of Karangahape Road is Candela, a brand new eatery and wine bar bringing the irresistible flavours of Spain and Latin America to one of Auckland’s most colourful strips. Helmed by chef and owner Matt Ross, with Leola King managing front of house, Candela’s offering centres on small plates to go well with a cocktail or glass of wine — figuratively whisking us away to far flung destinations at a time when we’re dreaming about foreign shores the most.

Nook

Nook
With Culprit and Lowbrow under their belts, hospitality duo Kyle Street and Jordan Macdonald know more than a thing or two when it comes to creating a great restaurant concept. Enter Nook, the newest offering from the pair that’s handily located right opposite their St Kevins Arcade Lowbrow outpost. Taking inspiration from the fun, fresh and informal fare of Japanese izakaya and yakitori eateries, Nook’s menu simply comprises of ‘sticks’ and ‘not sticks’ – offering the likes of karaage chicken, various skewers and handmade dumplings for revellers looking to snack from lunch until late.

Ockhee

Ockhee
Casual and cool is how we’d describe Ockhee, the tasty Korean eatery that landed on Ponsonby Road post-lockdown. Owners Paulee and Lisa Lee have done a stellar job at showcasing authentic Korean food to Kiwis in a relaxed and contemporary setting, with fresh, flavourful dishes, house-blended soju and an unbeatable atmosphere.

Omni katsu sando

Omni
Word was buzzing as soon as Omni opened its doors, bringing a unique 25-seater izakaya-inspired ‘bar-estaurant’ to Dominion Road this June. Owners John Yip and Jamie Yeon are the brains behind this clever and approachable concept, offering a succinct, tasty and original menu alongside an excellent wine list of predominantly natural wines. The katsu sando has reached cult status, offering a truly unbeatable introduction to this popular Japanese snack.

East Street Hall

East Street Hall
Unless you’ve been hiding under a rock, chances are you have heard about East Street Hall, the new collaborative venture from the hospitality maestroes behind Bar Céleste and Annabel’s wine bar — Nick Landsman, Emma Ogilvie and Henry Mitchell Temple. Offering a place to dine and dance (with a strong music and events focus that sees good times rolling well into the night), East Street Hall’s Israeli-inspired food is easy to share, moreish but also healthy, and goes well with one of its fresh, herbaceous cocktails.

Lobster & Wagyu

Lobster and Wagyu
Fans of Auckland Fish Market destination Lobster and Tap were given another reason to thank the food gods this year with the opening of Lobster and Wagyu, the new eatery bringing a whole new level of deliciousness to the Seafarers rooftop. As well as showcasing Lobster and Tap’s famed lobster rolls and sides, Lobster and Wagyu has added another prime ingredient to the menu: Black Origin Wagyu. With Happy Hour, sparkling views and some of the best surf and turf in the city, Lobster and Wagyu is a welcome addition to Auckland’s dining scene.

Ada

Ada
With a prime location inside a historic building-turned-hotel and one of Auckland’s most respected chefs at the helm, Grey Lynn’s Ada had all the ingredients for success from the start. From chef Hayden Phiskie, formerly of Karangahape Road restaurant Cotto, Ada’s menu comprises sharing plates that embrace the foolproof philosophy of simplicity done well. From pizza frittas and pasta to inventive veges and decadent desserts, Ada is not one to be missed.

The Poni Room

The Poni Room
As the winner of ‘Best New Opening’ at this year’s inaugural Denizen Hospo Heroes awards, it’s no surprise The Poni Room ranks highly on our list of new openings. As Commercial Bay’s resident cheeky, rosé-centric eatery, The Poni Room is the perfect location for long lunches that turn into convivial nights. The all-day eatery boasts a sun-drenched, panoramic outlook, a lighthearted spirit and a Japanese and South-East Asian-inspired menu that includes the likes of freshly shucked oysters, steamed duck buns and crispy pork belly.

Saxon + Parole

Saxon + Parole
Bringing accolades and attitude from New York City, Saxon + Parole joined the ranks of several fun and frisky venues that opened their doors in Commercial Bay this year under American hospitality group AvroKO (including the aforementioned The Poni Room). With a triple-height space that offers sweeping views of the Waitematā Harbour, alongside impressive seafood platters and expertly-cooked meat, Saxon + Parole has solidified its reputation as the place to be.

Mr Hao numbing chicken

Mr Hao
As one of our most viewed new openings of the year, Mr Hao emerged from lockdown and offered diners a taste of authentic flavour when they craved it most. Inspired by Shanghai’s late-night bar scene, Dominion Road’s Mr Hao is just the place for a relaxed get-together. Alongside the infamous Numbing Chicken, a dish which sees gently fried chicken drowning in a delicious sea of chillies and numbing Sichuan peppers, you’ll find a range of tasty skewers, noodles and irresistible grilled seafood, plus a refreshing tea cocktail on tap.

Esther

Esther
Joining the ranks of exceptional chefs who have made their mark on Auckland this year is internationally renowned Sean Connolly, who is back from a stint in Sydney with Esther, QT Auckland’s signature restaurant. Focusing on the beguiling flavours of the Mediterranean, the sophisticated European-style bistro serves breakfast, lunch and dinner and brings an exciting and undeniably delicious new dining experience to Viaduct Harbour.

Pici
Pici

Pici
Inspired by the beautiful simplicity of traditional Italian cuisine, this cosy St Kevins Arcade spot has quickly become a favourite for those seeking delicious yet unfussy fare and good wine. With a refined menu including the likes of fettuccine with prawns and nduja, spaghettini vongole, and its namesake pici cacio e pepe, Pici is the place to be for pasta lovers.

Homeland

Homeland
A new project from globally acclaimed New Zealand chef Peter Gordon has arrived at the tailend of 2020, taking over the prime waterfront spot which was previously Mantells On The Water. Named Homeland, the new offering is far more than just a restaurant — although it is that as well. With Gordon and his partner Alistair Carruthers at the helm, Homeland describes itself as a ‘food embassy’, encompassing an all-day eatery, a cooking school, a film studio, a ‘food innovation hub’, and a community space.

Good Dog Bad Dog

CHEAP & CHEERFUL
Harbour Eats
Inspired by international food precincts in London, New York and Barcelona, Harbour Eats brought a new calibre of communal dining to Auckland city this year, something our tastebuds are eternally grateful for. With the likes of Good Dog Bad Dog, Hawker & Roll, Wise Boys Burgers and Fatima’s (to name just a few), Harbour Eats has proved to be the ideal place for not only the downtown work crowd and weekend shoppers but also those purely looking to dine in style.

Mr. Taco

Mr. Taco
We’re not going to lie, the moment we bit into one of the tacos from tiny inner-city Mexican spot Mr. Taco – La Taqueria, we considered not sharing any information on its whereabouts so we could keep coming back with less fear of them selling out. With a succinct menu of traditional Mexican favourites, Mr. Taco has us returning time and time again for what we consider as some of the best tacos in town.

Bang Bang Kitchen lobster fried rice

Bang Bang Kitchen
Giving us yet another reason to make our way to Auckland Fish Market, Bang Bang Kitchen’s delicious offering focuses on Asian-fusion flavours, garnering inspiration from Hawker markets in Singapore and Malaysia and distilling the moreish flavours into explosively fresh dishes. From the signature lobster fried rice to dumplings, sashimi and Peking duck, Bang Bang Kitchen’s punchy dishes spark a craving that simply must be satisfied.

La Mexicana

La Mexicana
If we thought we knew what ‘authentic’ Mexican food tasted like, La Mexicana is showing us a whole different side to our favourite bite-sized morsels. Founded by Marco Muñiz, this cute Grey Lynn eatery has been greeted with rapturous enthusiasm for its speciality: fresh corn tortillas made from scratch on site. Perfect for a quick pit-stop or takeaways to-go, La Mexicana is shaping up to be one of our favourite discoveries for 2020.

Gastronomy

Pie & Pinot is the charming new Remuera eatery that should be on your radar this winter
Retro Redux: These are the restaurants putting a delicious spin on the classics
Sit fireside at one of the cosiest eateries in Auckland