They say good things take time, and this philosophy is exemplified at new Waiheke Island daytime eatery Akitō. A verb that means to do things slowly in te reo Māori, when applied in this context Akitō fits with owners Shantala Tengblad and Simon McNeish’s approach to cooking and their food practices.
“When something is prepared with time, it’s prepared with love and attention,” they say, and this manifests at Akitō partially through utilising techniques like pickling, preserving and fermentation.
Spiced cauliflower with smashed avocado on sourdough
While the menu isn’t strictly vegan, Tengblad and McNeish have categorised their Oneroa-based cafe as ‘plant-focused’, meaning fresh produce and vegetables are championed with an emphasis on free range animal products when they’re used. This is in dishes such as the Akitō omelette with mushrooms, kale, kasundi & mozzarella, or the Harissa beans with haloumi, pickled onions, folded eggs and toasted sourdough.
Elsewhere on the menu, diners will find unique and inventive twists on typical brunch and lunch fare — we’re particularly drawn to the turmeric spiced cauliflower pared with smashed avocado, dukkah, sauerkraut, sumac and lime on sourdough; and a jackfruit dahl with roast vegetables, coconut black rice, coriander & buckwheat dosa.
Jackfruit dahl with roast vegetables on a buckwheat dosa
Waffles also make an appearance, in the form of a gluten-free gingerbread variety with spiced apple, maple ginger syrup and coconut yoghurt, and Flight Coffee is on hand to provide a caffeine hit, while a selection of appealing vegan smoothies are made in-house.
Gluten-free gingerbread waffles
Above and beyond the food itself, Tengblad and McNeish are aiming to take a re-generative direction with Akitō, prioritising circular practices with minimal food-waste and eschewing the use of plastic wherever possible.
With this holistic viewpoint, a distinctive menu and prime location, Akitō is an enticing new addition to Waiheke Island’s varied dining offering.
Opening hours: Monday — Sunday: 8:00am to 3:00pm
Akitō
153 Ocean View Road, Oneroa,
Waiheke Island 1081
Enough to convert even the most ardent supporter of headphones to the AirPod phenomenon, these petite, designer cases from the likes of Dior and Prada are the tiny tech-ccessories you need.
Clockwise from bottom left: Saffiano leather AirPods case from Prada; Black smooth calfskin case from Dior; 3.1 Phillip Lim AirPod Pro holder from Farfetch; Off-White grained calfskin case from Dior; Fendi snake AirPods case from Net-a-Porter; Bottega Veneta Intrecciato leather AirPods case from Net-a-Porter.
From time to time, on our travels around the World Wide Web, we stumble on gems that stop us in our tracks. This is one such track-stopper. Bestowed on us by the foodies in the know at Bon Appétit, you ain’t lived until you’ve had one (or one dozen) Dirt Bombs. The churlish name aside (which we’ve yet to uncover the origin of but will continue investigating), these cinnamon sugar doughnuts disguised as muffins are easy to whip up in the weekend sans vats of oil, and are best devoured in private.
Ingredients(Makes 12 muffins)
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
1 large egg
1 cup whole milk
Topping
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted
Method 1. Preheat oven to 190°C. Coat a standard 12-cup muffin pan with nonstick spray.
2. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
3. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about four minutes.
4. Beat in egg.
5. With mixer on low speed, add dry ingredients in three additions alternating with milk in two additions, beginning and ending with dry ingredients.
6. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into centre comes out clean, 30–35 minutes.
7. Let cool for five minutes in pan, then transfer to a wire rack.
8. Mix sugar and cinnamon in a medium bowl.
9. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
Nowadays, there’s a podcast for just about everything — from serious to light, hilarious to highbrow. If you fancy listening to something that will be engrossing not only at the time, but will impart wisdom or insight that sticks around longer than the length of the episode, give these podcasts a go.
From left: Unlocking Us with Brené Brown; Ten Percent Happier with Dan Harris
Unlocking Us withBrené Brown Bestselling author, Brené Brown, unpacks the universal human experience in this thoughtful podcast, that reminds us to embrace our vulnerability and be kind to ourselves.
Ten Percent Happierwith Dan Harris On his podcast, Ten Percent Happier, acclaimed author Dan Harris discusses happiness from every angle, always returning to the idea that the mind is trainable, for better or worse.
From left: Teenager Therapy; Seek Treatment
Teenager Therapy Five teenagers sit down to talk about the arduous journey of growing up. Whether you’re a parent of teens or a teen yourself, this podcast is packed with heartwarming, informative stories to keep you engaged.
Seek Treatment – Recommended by comedian Chris Parker “A fun, playful and light-hearted podcast where comedians Catherine Cohen and Pat Regan discuss boys, sex, dating and love. Just “two, shy, slutty psychos,” who talk only to “non-boring” guests.”
From let: Bobo and Flex; This Podcast Will Kill You
Bobo and Flex On a “quest to decolonise your minds,” Bobo Matjila and Flex Mami deliver an informative weekly discussion that delves into topics like sex and lifestyle through the lens of race and feminism.
This Podcast WillKill You Pointedly relevant, this podcast is from two disease ecology graduate students who want to share their knowledge of epidemics and medical mysteries with the world.
From let: Every Little Thing; Talking Politics: History of Ideas
Every Little Thing Fans of quirky knowledge, this podcast is for you. Ever wondered how nail polishes are named? Or the truth about airplane mode? All will be revealed.
Talking Politics: History of Ideas Host David Runciman explores some of the most important minds and ideas behind modern politics in a bid to put current events into a helpful historical context.
Everybody has a soft spot for pancakes. It may not be your breakfast of choice but it is a dish that nobody could dislike. A stack of fluffy, spongy and warm flat cakes drizzled with sweet maple syrup and melted butter — what’s not to love? However, the number of cafes serving our beloved pancakes is dwindling. And while waffles and brioche French toast seem to be on the rise, we have rounded up the cafes in Auckland that continue to pay pancakes the respect they deserve.
Griddle cakes from Federal Delicatessen Renowned for its poutine and Reuben sandwich, The Fed’s brunch menu often gets overlooked, which is a damn shame when it features some of the eatery’s best dishes, including griddle cakes. The soft cakes are loaded with blueberries and topped with blueberry compote for extra juiciness. The game changer on these pancakes is the addition of butter infused with cinnamon and the sprinkle of strudel crunch for added texture and a nutty aroma.
Gluten-free pancakes from Ozone
Gluten-free pancakesfrom Ozone The team at Ozone know their way around an anything-but-boring brunch, and while the cabinet usually has any number of delectable baked treats to satisfy a sweet craving, the dine-in menu’s pancakes are worth a try. The default batter is gluten free, and is presented under a cloud of creamy labneh topped with stewed local quince and topped with Fijian dark chocolate crumble for textural contrast.
Buttermilk pancakes and hotteok from The Candy Shop If you’re seeking pure indulgence, The Candy Shop’s buttermilk pancakes are for you. The plate is lined with sweet strawberry mascarpone and dollops of Nutella foam while the cakes themselves are garnished with coffee meringue, freeze-dried berries and candyfloss. And just when you think the decadence stops there, you’re given the option of adding a scoop of Duck Island ice cream and bacon. The Candy Shop also offers a Korean take on the breakfast staple with its hotteok. The batter is mixed with rice flour and slowly pan-fried for a crispy exterior while achieving a chewy texture inside. It’s filled with mixed seeds, nuts, brown sugar and cinnamon and served with a generous scoop of vanilla Duck Island.
20-minute pancakes from Domain & Ayr Cafe The “good things take time,” is personified at this Parnell cafe. Staying true to their name, these pancakes require some patience but the end result makes it all worthwhile. Different from the usual stack we’re familiar with, this version is served as kind of pancake and soufflé hybrid making them light and as fluffy as a cloud.
Ricotta pancake from Honey Bones
Ricotta pancake from Honey Bones Honey Bones may not serve the traditional tower of pancakes but it makes up for the lack of stack with a whole ricotta hotcake as thick as a whole sponge cake. Drenched in lemon curd and complemented with sweet, seasonal poached fruit, a large dollop of Greek yoghurt is also scooped on top to lend the hotcake some slightly-more-healthy creaminess.
Whole wheat pancakes from Kind Situated in the popular Morningside precinct, Kind has built a reputation for itself as an eatery putting healthiness at the heart of its menu. You wouldn’t expect a nutritious cafe that features zero carb noodles and pulled jackfruit tacos to serve some of the tastiest pancakes in town but Kind has its pancake game down-pat. Its fluffy whole wheat cakes take inspiration from a comforting apple pie, accompanied by homely stewed apple, complemented with an apple cider caramel sauce, cinnamon and sprinkles of toasted pecans.
Coconut pancakes from Oak Eatery
Coconut pancakes from Oak Eatery With a batter that’s largely comprised of egg whites, Oak Eatery’s pancakes are like a tower of thick, plush clouds on your plate. Served with a side of cinnamon and vanilla-infused cream and slices of seasonal fruit to give the dish some natural sweetness, it’s a favourite amongst Royal Oak locals. The earl grey granola adds a floral-infused, crispy texture to the concoction, while coconut mascarpone adds even more creaminess.
Blueberry hotcake from Seabreeze The friendly neighbourhood cafe has you sorted if a pancake craving strikes, offering a blueberry hotcake paired with mascarpone, banana, berries, and shaved chocolate. The perfect mix of healthy and decadent.
When we see a successful business or brand, rarely are we afforded a glimpse into the methods and contributors that have worked behind the scenes to make it so.
Goal-setting, strategy and planning don’t come naturally to everyone and chances are, if your strengths are more on the creative side of things, structure and accountability might not be your forte.
That’s where Toss Grumley comes in.
“I help people succeed”, says the business advisor and founder of growth business coaching and advisory firm Wolf & Fox.
Having started the company in 2015 when he was 25, Grumley made his first million at age 27 and now has a roster of 170 regular clients in its stable – the biggest group for a business advisor in New Zealand.
Typically working with small-to-medium-sized companies, Grumley advises owner-operated businesses across a wide variety of industries from legal to fashion, construction, professional services, retail and design.
Tim Webber
Within this raft of clients are some of New Zealand’s most well-loved fashion, beauty and design brands, including Paris Georgia, Jasmin Sparrow, Lash Noir, Wynn Hamlyn and Tim Webber.
All are companies with ambitious brand-focused owners, and Toss Grumley’s modus operandi revolves around individually tailored strategies, which help build and grow businesses that fit these ambitions: “That usually involves making something more profitable,” says the advisor, who completed an MBA specialising in business coaching at Warwick Business School in the UK.
“I’ve always been passionate about business,” he enthuses. “I’ve always had a creative business mind, which has given me an ability to come up with innovative strategies and solutions across a wide variety of businesses and industries.”
When it comes to new clients, Grumley’s initial step is to create a full strategic plan, going over every aspect of the business. This includes looking at the unique selling proposition (or USP), goals, HR strategy, market analysis, strengths and weaknesses, marketing and financial forecasting.
From here, accountability templates are set up to give clients targets or goals to work on between quarterly meetings, where progress is reviewed.
“It’s a results-driven process and is heavy on accountability,” says Grumley. “I find this is the most effective way to build and maintain momentum.”
Lash Noir
Rebecca Hutchinson, co-owner of leading beauty company Lash Noir, has worked with Wolf & Fox for several years and says without a doubt they have been the company’s best years in business.
“Toss balances some of our more risky moves that are creatively driven, and pushes back and encourages us to track return on investment in these areas,” she attests. “We both have incredibly high expectations and no ceiling on what we think is possible. I really thrive in that kind of thinking and it’s not often I meet or interact with someone on that wavelength.”
Recently, the pandemic threw up a huge number of barriers and challenges for local businesses, both large and small, with the economy still likely to be weathering the storm for some time.
Gratifyingly, many of Wolf & Fox’s clients have fared well over this period, especially those that took strong strategic actions early, and invested in e-commerce platforms and marketing.
Jasmin Sparrow
One such business is jewellery label Jasmin Sparrow. Founder Jasmin Scott says Grumley has been instrumental to the growth and success of her business over the past 12 months, offering a fresh perspective, original ideas and fundamental structure. “Toss has given me real reassurance in my small business, a confidence I hadn’t had beforehand.”
Going from a self-described ‘one-man band working from home’ to leading a team and operating a showroom has been an advancement made possible by working with Grumley, says Scott, who has supported her in shifting into a management role and delegating tasks in order to focus on growth and the creative.
Proactivity is one of the most vital attributes for navigating through this time, says Grumley. “A soft market is not the time to fence-sit or expect the world to deliver an outcome to you,” he says. “You have to go out and take it.”
Customer connection is one of the most important aspects of brand success, pandemic or no. “Companies that have great brand equity and a loyal customer base have really flourished post-lockdown,” says Grumley. “Their consumers back them and have supported them heavily. This also means that any marketing undertaken actually converts much more efficiently across both service and retail businesses.”
Paris Georgia
As consumers, it’s second nature nowadays to do our own, thorough research before purchasing from or engaging with a brand. In order for said brand to come out on top, everything needs to hold up under sustained scrutiny. Good reviews, case studies, great imagery and product descriptions are all essential parts of marketing any product to buyers within the first instance.
“If you’re a business owner, put your customer hat on and think about how you make purchasing decisions, and whether you’re ticking all those boxes in your own business.”
Even in challenging times such as these, Toss Grumley remains optimistic about both his clients’ businesses, and other local businesses that are run by savvy operators.
“I think anyone who is being proactive and working hard has every opportunity to do well. Just because the market isn’t as certain, doesn’t mean your business can’t thrive,” he asserts. “What it does mean, is just that you as a business-owner need to be focused on doing more of the right stuff.”
A brand new eatery is giving us yet another very appealing reason to head down to Auckland Fish Market.
Opening tomorrow, Bang Bang Kitchen centres on Asian-fusion flavours, garnering inspiration from Hawker markets in Singapore and Malaysia and distilling the moreish flavours into explosively fresh dishes.
Bang Bang Kitchen’s lobster fried rice
Boasting an appealing culinary selection including six styles of dumplings, Peking duck by the half or whole and a signature lobster fried rice, Bang Bang Kitchen’s menu sings with the best local produce and the freshest seafood from its neighbours in the market.
The Peking Duck is a particular highlight, arriving with cucumber, pancakes, spring onion, hoisin & sambal.
Additionally, diners will find plenty to love with the likes of a hearty seafood laksa, prawn toast, coconut poached chicken salad, and the Bang Bang sashimi plate which incorporates ultra-fresh market fish, served with soy-mirin dressing, spring onion, lemongrass, chili and Thai basil.
The Bang Bang sashimi plate
The perfect place for those who crave vibrant, punchy flavours, textures and aromas, Bang Bang Kitchen is a welcome new addition to the bustling Wynyard Quarter venue.
Opening hours: Monday to Sunday 11am — 8pm
Bang Bang
Auckland Fish Market
22 Jellicoe St, Freemans Bay
Auckland 1010
A new body of work from Jake Feast and Sam Dean, together known as Killaseek, explores the modern world’s short attention span.
Titled ‘Easily Distracted’, the exhibition is showing at Drake Street’s Allpress Studio to coincide with the gallery being able to host art lovers once more.
Jake Feast
Encompassing painting, illustration and design, Easily Distracted taps into Killaseek’s signature modern pop art style, presenting a bright and pleasingly chaotic collection of slogans, and skews on well-known cartoon characters, all seeming to clammer for the viewer’s attention.
Describing it as an ‘incoherent and inspired stream of consciousness’ melded into one cohesive offering, Feast and Dean have created a show that provides viewers with plenty to take in, and a fair amount to ponder about what deserves our attention in a society enamoured with the newest, biggest, brightest, loudest thing.
Attend Allpress Studio’s opening event tonight, Tuesday 7th of July, from 5:30PM until 8:30PM.
Easily Distracted is available to view until July 20 at 8 Drake Street, Freeman’s Bay.
In a group of friends, there’s usually at least one person that is vegetarian. But whether it’s due to health reasons, moral obligations or just a matter of personal preference, somebody’s choice to be vegetarian should not mean that they miss out on what Auckland’s dining scene has to offer. A number of the best restaurants in this city feature meat-free dishes that are so good, even the carnivores rave about them. And if you’re trying to decide where to go out for dinner, someplace where as much care is put into the vegetarian dishes as it is into the meat ones, here is a list of our favourite vegetarian-friendly dishes from some of the tastiest restaurants around to hopefully set you in the right direction.
Euro The iconic waterfront stalwart, Euro Bar and Restaurant is another dining spot that offers a menu dedicated to vegetarian dishes, with the fresh burrata a particular favourite. Although each dish is unbelievably delicious, this season it’s the salt-baked celeriac, nasturtium, pecorino risotto and the cacio e pepe-style roasted cauliflower with Parmigiano-Reggiano that have us flocking back.
Ebisu Japanese cuisine doesn’t only feature fish. Vegetables are also highly prioritised, which explains Ebisu’s swathe of options when it comes to vegetarian cuisine. This is how we would recommend getting the perfect vegetarian meal at Ebisu. Firstly, get a bowl of rice to have as your base and order the miso glazed eggplant, teriyaki tofu and broccolini with yuzu hollandaise. Each dish pairs perfectly with the bowl of warm fluffy rice as the sauces soak right through. Or you could swap out the rice for the vegetarian sushi roll and switch the tofu and broccolini with the tasty vegetable tempura and shredded cabbage salad. Never trade the miso-glazed eggplant for anything.
Brussels sprouts (on the left) and Gorgonzola kumara gnocchi (on the right) from Cotto
Cotto Believe it or not, some of the best, most renowned dishes from this Italian restaurant on K’Road are in fact, vegetarian. Its spinach and goats cheese dumplings with fried sage have garnered Cotto something of a cult following. The gorgonzola kumara gnocchi and Brussels sprouts are dishes that come and go with the seasons but are always highly-anticipated when they haven’t been on the menu for a while. Cotto always makes sure to have at least one vegetarian main dish on the menu, so vegetarians are sure to find something that suits.
Ima Cuisine Meat eater or not, you can never go wrong with a meal at Ima Cuisine. The mezze platter is the best way to begin your Ima experience but beware of over-filling yourself with housemade pita bread. We understand that it’s moreish beyond words but you must save room for what’s ahead. On the lunch menu, try the sabich pita. Described as the ‘Israeli king of sandwiches’, it’s filled to the brim with a smooth hummus, charred eggplants, slices of fried potatoes, boiled eggs, tahini and a fragrant Iraqi condiment called amba. All the side salads that come to the table are vegetarian and the fried halloumi cannot be faulted.
Vegetarian bibimbap from Han
Han Korean BBQ is not all that Parnell’s Han Restaurant brings to the table. Meat is a very prominent component in Korean cuisine but vegetables have equal importance. The modern Korean restaurant is home to the tastiest tofu tacos and the best bibimbap this city has to offer. Different to any bibimbap we’ve ever seen, this bowl features an array of sautéed vegetables and a fried kimchi leaf, followed by seed crackers to add a heavenly crunch to the dish. To make it even better, this can be turned vegan on request which opens it up for even more people to enjoy.
Cassia Chef and restaurateur Sid Sahrawat is renowned for his efforts in crafting both vegetarian and meat dishes at all of his prolific restaurants. However, Cassia is one that shines particularly bright as it is home to delicious dishes like the mild and heavenly combination of roasted carrots, vindaloo cream, macadamia masala and coconut; the smoked potato and paneer kulcha, a type of Indian flatbread, served with coriander chutney; and the delightfully organic-looking smoked mushrooms punctuated with balls of bocconcini, drizzled with a green chilli cream and truffle oil.
Mac and cheese from Soul
Soul Bar & Bistro Infamous for their mac and cheese with ham off the bone, Soul Bar & Bistro offers a vegetarian version of this dish as well. In fact, Soul offers a wholly vegetarian menu, filled with meatless renditions of their regular dishes. The mozzarella toast is a wise way to start any Soul feast and is loved by many. For mains, fries might be a cliche but Soul’s skinny fries are unparalleled. Each and every shoestring is perfectly seasoned and crispy and anyone who tries these agrees that they are some of the best in town.
Peach Pit This K’ Road bar and eatery has long been flying the flag for vegetable-focused fare. While chef and owner Lukrecya Craw certainly knows her way around meat-centric dishes like the current menu’s veal shank with xi’an spices or Brussels sprouts with lap cheong (a type of Chinese sausage), Peach Pit’s vegetarian dishes are just as satisfying, including the legendary whole roasted cauliflower with ‘strange flavours’, nuts and coconut. Our tip is to make sure you leave room for this, as it usually comes out last and is huge. The other must-order is the unabashedly spicy vegetarian mapo tofu — some of the best in Auckland, even sans meat.
It takes a great amount of skill to change the way we interact with our environment in an enjoyable and memorable way. This is the area of expertise for light artist Angus Muir and darkness his palette. An ‘architect of objects, spaces and experiences’, a fitting byline with his background in architecture, Muir founded award-winning studio Angus Muir Design in 2014 and today works with a core team of three, plus contractors and collaborators, to create some of the most incredible light-focused installations in New Zealand and abroad. Highlights (literally) include Auckland’s Bright Nights down in the Viaduct, and a once-in-a-lifetime trip to the Jerusalem Festival of Lights where the team set up artwork in the Old City, tacking on a mission to the Dead Sea afterwards. “When we travel to a new place, we try and take something out into the wild, for a cool installation,” says Muir, who sat down to illuminate some of his inspirations for us.
My personal style is defined by: Yoga shorts / flannel shirts / bright socks. Rural activewear?
An unforgettable place I visited was: Iceland. I was lucky enough to do some work in Europe earlier this year and spent a week there. The four hours of daylight mixed with snow storms and incredible landscape was simply amazing. A perfect backdrop for some lights.
Angus Muir in Iceland
Next place I’d like to travel to: Back to the Island of Ishigaki in Japan. The perfect mix of Japanese culture in a tropical island setting.
An object I would never part with is: Honestly – I am an object person. I’ve got five metres of Lundia shelving loaded with objects from various travels so it would be too hard to narrow it down. I love bright colours and usually geometric shapes. Circles mostly.
The one artist whose work I would collect is:Helle Mardahl. I recently discovered her work — the colours and shapes are fantastic. Most artists I follow work on a scale that isn’t very collectable.
Helle Mardahl
On my wish list is: Big gatherings of people, light festivals and international travel.
My favourite app is: Camera or Instagram.
An indulgence I would never forgo is: Coffee. I love a good hit multiple times a day.
A person who inspires me is:James Turrell. His use of light and space in the most simple ways is so mystifying and ingenious. I have been lucky to experience a number of his large works in person.
Bridget’s Bardo, by James Turrell
If I had to limit my shopping to one neighbourhood in one city it would be: I am yet to find a suburb with a Bunnings, Lululemon, coffee, and a good sneaker shop all within walking distance.
I can’t miss an episode of: I’ve developed a love of Scandi-Noir TV. I think the subtitles allow me to fully engage and focus. No multi-tasking.
In my fridge you’ll always find: Sparkling water and Kewpie Mayo.
My favourite room in my house is: Our deck, a lovely sunny spot in our apartment.
Casefile
The podcasts I listen to are: Casefile. Can’t get enough.
I recently discovered: Wang Mart which is a Korean Supermarket. All the hard to find ingredients under one roof.
The people I rely on for my wellbeing are: My girlfriend Liz and our two Burmese cats.
My favourite website is: Pinterest. Simple answer – but I love going down the rabbit hole on there.
The grooming product I can’t live without is:Ecostore Manuka Honey soap. Love it. I take it everywhere and have three boxes at home in case they stop producing it.
Music I’m currently listening to: Anything with a good beat, not too many words, preferably in another language. Psychemagik, Shinichiro Yokota, HNNY.
Psychemagik
If I wasn’t doing what I am, I would be: Working backstage in a theatre.
I have a collection of: Pencil cases, socks, craft knives and sneakers.
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.