Just as New Zealand’s lime season enters full swing, a mezcal and tequila bar has arrived in Auckland by way of New York City. Situated in the new downtown shopping precinct Commercial Bay, Ghost Donkey is a lively and vibrant venue that aspires to impart Mexican hospitality to every one of its visitors.
Helmed by the team behind The Poni Room, Liquorette and the soon-to-come Saxon + Parole, Ghost Donkey’s flagship New York location is an award-winning cocktail bar and now New Zealanders can enjoy a unique and high-energy experience courtesy of one sparkling, rouge-tinted bar.
With over 35 mezcals and tequilas on the menu, Ghost Donkey boasts the largest offering of the top selection of each style in Auckland. Led by renowned master of Mexican mixology Nacho Jimenez it’s a serious curation primed for serious fun.
If you’re not 100% sure what the difference is between mezcal and tequila, allow us to explain a few key points:
While both are distilled from the agave plant, tequila must be made in Mexico’s Tequila region from the blue Weber agave, while mezcal can be produced anywhere in Mexico (although it’s usually made in Oaxaca) and can be made from more than 30 types of agave.
Technically, all tequila is a type of mezcal, but not all mezcal is tequila —think of it like bourbon and whiskey. All bourbon is a type of whiskey, but it’s not the same the other way round given whiskey can be Scotch, Irish, rye, Japanese, or something else entirely.
Mezcal can often be denoted by a smokey flavour which arises when the agave is cooked in underground fire pits filled with wood and charcoal, while tequila is made in above-ground ovens then distilled in copper pots.
We suggest taking this knowledge with you next time you visit Ghost Donkey — although we’re sure the staff will be more than happy to explain in more detail.
It’s not all liquor; New York-based executive chef Brad Farmerie has created a menu of snacks centring on nachos. Offering a selection of ‘Nachos Especiales’, the aim is to showcase high-quality ingredients and unusual flavour combinations to elevate the humble dish.
The rest of the menu is split into ‘tacos’ and ‘not tacos’ with the latter encompassing fresh takes on traditional Mexican bar snacks, and Ghost Donkey’s selection of house-made hot sauces are always on hand to spice things up.
An irreverent and dynamic part of Commercial Bay’s innovative hospitality offering, Ghost Donkey is sure to be the scene of many a memorable night.
Chalk up another inspiring New Zealand success story to entrepreneur Libby Matthews who has seen her collagen supplement business Dose & Co. explode in only 18 months, thanks to the simplest of skin-saving ideas. Inspired by living in the US, Matthews developed a range of creamers for hot drinks containing premium quality collagen to help people look and feel better, and now Does & Co. is expanding from its online business into retail stores in New Zealand, Australia and the UK.
“We had no idea the brand would grow as fast as it did,” Matthews says. ”We launched with just two products and just over a year later we have ten products which include a retail range. Our intent with the brand is pure and simple, to help people look and feel better.”
The brilliant idea for Dose & Co. started three years ago, after Matthews gave birth to her daughter and experimented with a cocktail of supplements to treat terrible postpartum hair loss. When someone suggested collagen, Matthews knew that she could improve on expensive offerings packed with sugar, while still delivering the benefits of improved hair, skin and joint health.
“Our collagen products are empowering, change people’s lives, and help them get results from their postpartum hair loss, improving hair, skin, nails, gut health and joint and ligament health. Some people have had eczema or psoriasis and tried every product including antibiotics and steroid creams to help with these conditions. After using our collagen they notice results within a week.”
Up until now the most popular product from the Dose & Co. range has been their coffee creamers, originally only offered with a coconut milk base, but now also offered in a version made with New Zealand dairy powder. The range has grown to include a Collagen Protein Powder (a whey protein with added collagen) in Chocolate Fudge and Creamy Vanilla and a super versatile unflavoured Pure Collagen.
With business booming as Dose & Co. starts lining the shelves of selected New Zealand supermarkets, along with their successful website trade, Matthews is also committed to saving the planet while saving your skin. The company has a plastic-free policy, packaging their collagen collection in deluxe cardboard canisters.
“It didn’t feel right to put these premium formulations in a plastic tub,” says Matthews. “Eliminating plastics was paramount.”
With the US market in Dose & Co.’s sights and the new range in stores, Matthews is sporting a healthy glow of anticipation.
“It’s an exciting time,” she says. “We’ve been working on these products for so long now and I can’t wait for them to be released.”
Alongside partner Dariush Lolaiy, the eternally gracious Rebecca Smidt runs Balmoral mainstay Cazador, the ultimate destination for inventive dishes that bring out the best of wild game, along with exquisite hospitality. As the second generation custodians of the popular restaurant Smidt and Lolaiy have created an award-winning cookbook and recently opened a spectacular deli to add even more flavour to the Auckland hospitality scene. We asked Smidt to slip off her Birkenstocks, rest her feet and reveal her inspirations.
My personal style can be defined as Black everything. It hides all sins – it’s a casualty of my industry.
The last thing I bought and loved was: Dinner at Culprit. Imaginative, fun, friendly and delicious.
Culprit
An unforgettable place I visited was: Rajasthan. It’s overwhelming in every sense. It’s beautiful, exhilarating, exhausting, captivating and I want to go back.
An object I would never part with is: Things come and go…
Next place I’d like to travel to: The Chateau at Mt Ruapehu. I’d love to visit some of our old-time hotels and drink brandy by the fire. The Chateau is first on my list, then maybe the Waitomo Hotel. Imagine the carpets!
The Chateau
On my wish list is: A second bedroom.
The last thing I added to my wardrobe was: An oversized silk shirt from Widdess, to match all the other oversized things in my wardrobe from Widdess.
An indulgence I would never forgo is: Sherry. A fino sherry before dinner is where it’s at.
The design (building, person, item) that inspires me is:Jamie McLellan. He’s a genius, a master of simplicity and he has a really cool dog.
Jamie McLellan
If I had to limit my shopping to one neighbourhood in one city it would be: Since we’re not doing markets and souks and bazaars for a while yet, just drop me off on Ponsonby Road. My two main stores are Widdess and Kate Sylvester. I can have an Eighthirty Coffee before I get started, then lunch at Orphans Kitchen and then maybe I’ll get another pair of sensible Birkenstocks from Shoe Science.
In my fridge you’ll always find: Champagne and cheese.
My favourite room in my house is: Our apartment offers a choice of two rooms, so I’ll say the living room, as it’s where I do my eating and my reading – my two favourite things.
To demonstrate the potential of a new development in the bohemian Melbourne suburb of Fitzroy, leading Australian design practice Hecker Guthrie was called on by JCB Architects to apply their considerable expertise to the showpiece apartment.
Set on sturdy bluestone foundations the original building, with striking arched windows and stone trims, served as an inspiration for the design team, keen to incorporate historical elements with modern functionality. The red brick facade of the former boot maker’s shop, dating back to the 1880s, became the leaping-off point.
Bertoia fully upholstered dining chair from Studio Italia, Knoll Platner dining table from Studio Italia
“We took references from the origins of the site’s environment and expressed this through the materiality,” said Hecker Guthrie founding director Hamish Guthrie.
Inside the apartment, there’s a sophisticated play between light and dark, with the bathrooms becoming a sanctuary of polished stone.
“Glass panels throughout are tinted darker to represent the grit and tenacity of the surrounding landscape, and the overall colour scheme is darker to give it a very sophisticated, premium feel,” Guthrie said.
Adding to the sophistication is the 3.3 metre ceilings, which bring an element of the contemporary loft to the historically-minded location, anchored by rich oak timber detailing and fluted partitions which define spaces while maximising the generous flow of light.
To maintain the high standard of sophistication, furnishings were kept to a minimum, with select pieces offering aesthetic satisfaction with defined silhouettes and textural details with warm leathers, plush velvets and rumpled linen.
Rivea 1920 J+I crocetta stool from Matisse, Flos Snoopy table lamp from ECC, Minotti Lou Table from ECC, Uno Goose Neck Mixer from Robertson, Knoll Platner lounge chair from Studio Italia
The humble cauliflower in cheese sauce receives a makeover.
A whole roasted cauliflower is an unexpected dinner party show-stopper, an edible centrepiece that your friends and family can hack away at, using the florets to scoop up extra cheese. We solicited the expertise of Orphans Kitchen head chef Tom Hishon to give the classic cauliflower dish an update, upping the ante by introducing an indulgent white truffle oil as well as a variety of herbs. This dish is deceptively easy to prepare, and will impress come serving time.
Whole Baked Cauliflower
Ingredients
1 whole cauliflower (stems on, rinsed well)
30ml virgin olive oil
Sea salt
Flour for dusting
Cayenne pepper
White truffle oil to finish
For the cheese sauce 60g butter
50g standard flour
Half a shallot
2 cloves
1 bay leaf
600ml blue top milk
3g sea salt
30ml white truffle oil
50g aged edam or other hard cheese (grated)
50g Grana Padano or Parmesan cheese (grated)
White pepper
METHOD 1. Preheat oven to 180 degrees Celsius on fan bake.
2. In a large oven tray, place the whole rinsed cauliflower, drizzle the olive oil over the cauliflower and grind sea salt over it, evenly covering the florets.
3. Cover the oven tray with foil and place in the preheated oven for 70 minutes or longer, depending on the size of the cauliflower.
4. Remove the cauliflower from the oven and take off the foil, letting it rest for 5-10 minutes before covering in cheese sauce.
Cheese sauce 1. While the cauliflower bakes, put the bay leaf, shallot and cloves into a saucepan. Pour the milk over the top, being sure to set aside an extra 100ml of milk for later.
2. Add salt, bring to a simmer and then take the saucepan away from heat. Melt butter in a separate saucepan on medium heat, and add the flour, stirring with a wooden spoon until it is smooth.
3. Add 1/4 of the warm milk to the pot and stir continuously until the mixture has returned to a smooth consistency, then slowly add one ladle of milk at a time until finished. Add in the grated cheese little by little to the sauce, still stirring continuously to ensure a thick, velvety texture.
4. Once all the cheese is mixed in, add the truffle oil and stir. The sauce should now look glossy. Finish with a few grinds of white pepper.
Set 1/4 of the sauce aside for later, dust the top of the baked cauliflower with flour, and while the sauce is still hot, pour it over, covering the whole head. Place in the oven for 7-10 minutes, or until golden. While it cooks, add the 100ml of milk back into the sauce you’ve set aside to serve on the side for dipping purposes. Place the whole cauliflower on a serving dish and sprinkle with a few pinches of cayenne pepper, before drizzling with more truffle oil.
The challenges of working as a fashion designer come easily to young designer Caitlin Crisp, which can be put down to a healthy dose of genetics, with her great grandfather working as a tailor and grandmother as a seamstress. Add to this her Diploma in Fashion Technology from the Ara Institute of Technology, a memorable stint on Project Runway New Zealand and battling through the Covid-19 lockdown by releasing her second collection and you have a fashion force to be reckoned with. Here we have taken a moment to stop admiring her stripped back feminine aesthetic to share her mental mood board.
My personal style can be defined by: Forever changing, always modest, respectful and reflective of what is going on in my life on any given day.
The last thing I bought and loved was: A pair of gorgeous Celine heels from The Real Real.
An unforgettable place I visited was: A cabin on a farm just out of Mangawhai. My boyfriend surprised me with a weekend there and it was a whole other world. I think it’s more the company than the place itself but that weekend was just perfect.
Next place I’d like to travel to: If Covid had never happened I would be on my first trip to Europe, and in Paris with one of my best friends right now! Fingers crossed that I’ll be able to have that Europe trip next year when things settle down a bit.
An object I would never part with is: My Grandma’s jewellery. She passed away when I was two and my mother has slowly started giving my pieces of her collection. I think Mum gets as much joy from me wearing it as I do. It’s pretty special.
The last thing I added to my wardrobe was: Every piece from my latest collection. But I’ve been getting the most wear out of my Horizon tops, the sleeves are to die for.
The design (building, person, item) that inspires me is: My quirky wee studio, it’s filled with light and has an amazing energy about it. Although, it’s not so much the room itself that inspires me but I feel inspired when I’m in it.
Caitlin Crisp knit
On my wish list is: Our latest Caitlin Crisp knit in Ivory, an absolute staple wardrobe piece. But they’ve been selling so well I may not get to keep one for myself (a good problem to have).
My favourite app is: Solitaire. I’m obsessed, it’s a great way to stop me thinking about the busyness of the day and slow down before bed.
An indulgence I would never forgo is: My mind jumps to food here and I go through phases. At the moment I’m obsessed with hot chocolates.
If I had to limit my shopping to one neighbourhood in one city it would be: Auckland, and.. Ponsonby. Muse Boutique with a side of Allpress coffee from Pat is all this girl needs.
I can’t miss an episode of: The O.C. I’m re-watching it at the moment and it gets me every time (don’t know if I should be admitting that).
In my fridge you’ll always find: My boyfriend Josh and our flatmate Tim’s beers… I’m never home so the fridge is their territory.
My favourite room in my house is: The lounge, I live with people with very serious jobs that come with fantastic work stories (think, intensive care paramedic) so it’s very grounding to come home after a day of ‘fashion’ and listen to some real-world problems.
I recently discovered: That taking a bit of time out does wonders for the soul.. you were right, Mum!
The people I rely on for my wellbeing are: Tied in first place would be my family, my boyfriend and my best friend Holly. I wouldn’t be who or where I am without them.
The podcasts I listen to are: I’m not loyal to one channel or even genre, lately it’s been jumping between Fashion In Focus and anything Brene Brown.
The beauty/ grooming product I can’t live without is: My hairbrush. These locks don’t tame themselves. One of the darling boys I nanny for also has an obsession with plaiting my hair so it’s often left a mop of knots.
Music I’m listening to currently: It’s a constant cycle of finding some good new ones and then reverting back to the playlist I’ve had going since 2010-ish, much to my friend’s dismay.
If I wasn’t doing what I am, I would be: Wishing I was doing what I’m doing! I never knew working retail and nannying would fit into my dream of being a designer and having my own label. But somehow they all came together to make for a very happy life. I couldn’t ask for more than that.
Lilian
The last meal out I had that truly impressed me was: Lilian! Everytime. I couldn’t pick a favourite on the menu. It’s all so good.
I have a collection of: Buttons which I inherited from my Grandmother and my Nana Margaret and which my mother adds to as she finds interesting buttons.
A great piece of advice I have received: Life is 10 per cent what happens to you and 90 per cent what you do with it. Another golden nugget my old boss Anna gave me was “we’re selling clothes, not saving lives”. It keeps everything in perspective when facing the inevitable challenges that come with being in the fashion industry.
The last book I loved was: A toss up between Daring Greatly by Brene Brown and Acid For The Children by/about Flea. I learnt a lot about myself from one and laughed hysterically at the other, a good balance.
They’re the dishes that keep us coming back and with good reason; whether they’ve been on a menu for decades or are fresh additions, these restaurants serve up what we want to be eating now – and what you should eat this weekend.
Grass-fed Beef Steak Tartare from Jervois Steak House A classic combination of raw yolk, minced onion, hot sauce and mustard makes this beef tartare utterly delicious, especially when transported hand-to-mouth on crunchy house-made crisps.
Kombu-Cured Salmon Salad from Golden Nest at Woodpecker Hill For something fresh, look no further than Golden Nest at Woodpecker Hill’s kombu-cured salmon salad. A crowd favourite brought over from The Blue Breeze Inn and tweaked for this new venture, this version incorporates pumpkin seeds rather than peanuts, and house-made pickles for extra zing.
Chilli Cheese Dog from Good Dog Bad Dog When only a hot dog will do, this chilli cheese dog is the pick of the pack with a traditional frankfurter sausage topped with house-made chilli mix and cheese with chives.
Lamb Chuleta from Azabu Thanks to a dusting of cumin, ginger, garlic and shichimi (a common Japanese seasoning known as seven spice), these tender lamb cutlets are beautifully aromatic and served on a bed of smoky aubergine and coriander purée.
Ebi Mayo Roll from Ebisu Texture and flavour meet in absolute harmony with this dish of compressed rockmelon and black tiger prawn with avocado, red tobiko (fish roe), mayonnaise and chives, topped with a crunchy sprinkle of tempura.
Beef Wellington from Ostro Ostro’s Beef Wellington is a thing of beauty, served to share with a field mushroom duxelle, fine herb crepe, confit garlic and Kōkihi — also known as NZ spinach.
Pig Face from Culprit Culprit’s famous pig face is a mainstay on the restaurant’s menu, with regular updates. The latest iteration sees the Freedom Farms, Southern Alps braised pork jowl paired with black garlic, topped with puffed crackling accompanied by a persimmon, radicchio salad.
Fried Calamari from Andiamo No meal at Andiamo is complete without the establishment’s famous fried calamari. A drizzle of chorizo oil, the ‘bagna cauda’ dipping sauce and a squeeze of lemon takes this dish to the next level.
Lobster Roll from Lobster & Tap Perfection in a buttery brioche bun, Lobster & Tap’s lobster roll takes wild-caught lobster and mixes it with creamy mayo, herbs and spices for a simply gobble-worthy bite.
Caramel Semifreddo from Euro Leave room for dessert with this sweet course from the geniuses at Euro – a divine creation of caramel semifreddo, peanut butter mousse, peanut brittle and popcorn.
Inner-city multi-functional workshop, gallery and work space The Tuesday Club has welcomed a second outpost of cult favourite Eden Terrace sandwich shop Hero Sandwich House.
Situated in the downstairs of the versatile building, Hero at the Tuesday Club awaits to serve those who appreciate a truly delicious sando with a tempting array from the cabinet, filling the gap of quick yet fresh and chef-made lunch options in the CBD.
“I want it to be like a fast-paced deli”, says Hero founder Huri Neill, who plans on opening a third shop in Auckland by the end of the year. “Really good sandwiches you can find around the city.”
Hero Sandwich House’s first location opened in 2017 to rave reviews, and while locals will be relieved to know it’s still in action, the new venue is the much-anticipated final addition to owner Nick Worthington’s unique Airedale Street complex.
“It’s been about four years since we first moved in here”, says Worthington of The Tuesday Club. “The cafe was the last thing to go in, but it’s the best thing. We got introduced to Huri at just the right time; everything he was doing felt effortless and we’re like-minded.”
Clockwise from left: Philly Cheese, Mushroom and CBJ sandwiches
Hero at the Tuesday Club’s succinct-yet-mighty menu includes all the generous and flavourful fillings the sandwich house is known for.
One of the most popular choices is the Philly Cheese: a brioche bun stuffed with skirt steak, jalapenos, buttered onions, pickles and cheddar and toasted to perfection.
Beef brisket sausage roll
The CBJ or chicken, bacon jam and cheddar is another crowd favourite with its incredibly generous slathering of filling on toasted Wild Wheat sourdough, and the balsamic glazed mushroom, mozarella and griddle onion more than holds its own amongst meatier options.
There’s also a delicious brisket sausage roll on offer, plus a cheeseburger pie – both of which come served with pickles.
Additionally, Hero at the Sandwich Club is bringing a taste of another Eden Terrace favourite closer to the central city as it offers Coffee Pen‘s delicious cheesecakes and spiced apple caramel pie, all to be washed down with hot coffee from Allpress.
The industrial yet polished fit-out centres around a large metal table with velvet-topped stools, and was the combined effort of some of The Tuesday Club’s regular collaborators, including Worthington who has a motorbike and welding workshop on the same floor, and Leon McKay of Saint Leo metal workshop.
In such a varied and bustling location, the addition of Hero at the Tuesday Club is a welcome one and is sure to be as popular as its first iteration – we are certainly excited to return as soon as possible.
Opening hours: Monday to Friday from 7:30 until sold out Closed Saturday and Sunday
If you find yourself in Ponsonby with a craving for a cold drink and some hot dumplings, we’ve got just the place for you. Midnight Gardener, which opens today, is bringing popular inner-city dumpling spot Sumthin Dumplin to the suburb in a relaxed and down-to-earth beer garden setting.
Named for the corner site it occupies which used to hold the Ponsonby Rd Garden Centre, Midnight Gardener boasts a casual and comfortable backyard vibe, the ideal setting for those looking to while away an evening with friends over a few beers.
“We’ve always wanted to put our mark down in Ponsonby, ” says Sumthin Dumplin owner Shane Liu. He’s opened the venue in collaboration with Luke Dallow of Chapel Bar and Bistro and Phill Clark, both of whom bring their many years of hospitality experience to the new venture.
With an open-air vibe that, now it’s winter, will be cosy and convivial with multiple heaters and a fireplace, Midnight Gardener is anchored by sturdy shipping containers, one of which houses an indoor eating space, bordered by a stool-lined balcony. Astro turf tops the additional outside area, and a light-decorated maple tree stretches its branches in the centre — behind which, the container roof is primed for any future live DJ sets.
On offer food-wise, customers will be treated to Sumthin Dumplins mouth-watering Shanghainese dumplings. Traditionally made but contemporary flavoured, the menu is a happy fusion of traditional tastes with a modern twist.
Vegan monk dumplings with chilli
‘The OG’ sees the classic combination of pork and cabbage served in an original wrap (which is a soft, fluffy casing similar to the consistency of bread); whereas the Beef & Cheese offers a dumpling incarnation of our beloved meat and cheese pie, as premium beef, onion, mozzarella and parmesan are combined in a surprising blend. Vegetarian and vegan options are, of course, also available, with ‘The Monk’ dumplings — comprising tofu, shitake mushroom and bok choy ensconced in a spinach wrap.
Craft beer fans will be pleased to find a curated selection on tap, as well as ice cold Asahi, a wine list with local and international additions and of course non-alcoholic options.
The ‘OG’ dumplings with sriracha mayo
The venture is all about the prime corner site, and bringing a fresh bout of positivity to the neighbourhood with the casual ease and affordability of street food — we can already tell it will be the place to be.
Opening hours: Tuesday and Wednesday, 3pm – late Thursday to Sunday, 12pm – late Closed Monday
Since 1995 Icebreaker has been a pioneering force both within the lifestyle and performance-wear space and in the wider industry as a business at the forefront of sustainability and innovation.
Now, as one of the 120 retailers to join the Commercial Bay precinct, its new Touch Lab store is perfectly timed with winter’s arrival.
We think it’s fair to say everyone gained a new level of appreciation for well-made, comfortable activewear during lockdown (whether or not you were particularly active) and Icebreaker’s offering epitomises a harmonious balance of form and function centring on principles of simplicity, versatility and longevity.
Icebreaker at Commercial Bay
Our picks from the latest collection are crucial layers you’ll be happy to have on show. Crafted from that all-important premium New Zealand-sourced merino, we can already see the women’s Waypoint roll neck sweater being in high-rotation, along with the Waypoint half-zip sweater for the stylish man.
The brand’s sixth Auckland Touch Lab store revolves around environmentally-conscious construction featuring suitably earth-friendly materials throughout.
Icebreaker’s Waypoint merino half-zip sweater
Prototype paper mâché mannequins are being tested as an eco-friendly update for the formerly ubiquitous plastic version, and shoppers can interact with educational touchpoints in the space, like Icebreaker’s ‘grower map’, showing each of the South Island stations from where the brand’s merino is sourced.
Within the mix of high fashion, high street and boutique labels on offer at Commercial Bay, Icebreaker holds its own as a formidable advocate for natural yet high-tech design and its presence is a welcome addition to this exciting shopping precinct.
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