Coffee Pen owners Fumi (left) and Yasuji Hisai.

Coffee Pen cafe’s Yasuji and Fumi Hisai on fishing and records

26 Jun 2020

Beloved Eden Terrace cafe Coffee Pen has a cult following. Tucked away down Basque Road, this hidden gem has been a firm favourite since owners Yasuji and Fumi Hisai opened it in 2016 after moving to Auckland from Sydney. The pair spend their days providing customers with delicious house-baked sweet treats, hot lunch specials and topnotch coffee, and Coffee Pen is occasionally the site of community market events, bringing a throng of visitors from around the city. Stepping out from behind the counter for a moment, Yas gives us some insight into the duo’s interests.

The last thing we bought and loved was:
Yasuji: A car last year – a Toyota Blizzard 1988.

An unforgettable place we visited was: Kaitaia. If we have the day off we speed up there to go fishing.

The design (building, person, item) that inspires us is: Composer Steve Reich, artist and landscape architect Isamu Noguchi, Onta Ware ceramics and musician Shintaro Sakamoto.
Fumi: I also love photographer Yurie Nagashima.

Next place we’d like to go to: Germany to see the arts, music and buildings.

An object we would never part with is:
Yasuji: Technics turntables (SL-1200MK3D) and Vestax mixer (PMD-06 ProA). I got them when I was a teenager in 1996, and that’s when I started collecting records and CDs.

On our wish list is: A Kayak!

An indulgence we would never forgo is: Fishing in Kaitaia.

In our fridge you’ll always find: Beer.

Our favourite room in our house is: Not actually inside, it’s outside on the balcony. It’s not huge but we have a beautiful Auckland view.

The last meal out we had that truly impressed me was: At Apero. We had roasted savoy cabbage, parmesan & walnuts, and roasted cauliflower with goat’s curd, almond and mint.

We recently discovered: Yasuji: I love walking. I hated it before – even walking five minutes, but after lockdown I’m now happy to do 3 hours.

Our favourite website is: nepenthesny.com – a Japanese clothing brand.

The one artist whose work we would collect is (if price is not an issue): Tomoo Gokita, Henrietta Harris, Emma McIntyre.

The best gift we ever received was:
Yasuji: A B&W Zeppelin speaker. My old friends gifted it to Coffee Pen when we opened.

The best book we read in the last year is: Subsequence, a semi-annual publication with features on arts, craftsmanship and culture. Kennedy Magazine, a biannual journal based in Athens, Greece. Factfulness: Ten Reasons We’re Wrong About the World–and Why Things Are Better Than You Think by Hans Rosling.

Favourite music we’ve recently been listening to: Jeff Parker’s album Suite for Max Brown.

If we weren’t doing what we are, we would be:
Yasuji: I think it would be the same as now.

We have a collection of: Records and art books.

Top three favourite records in our collection: Its too hard to choose though…
1. Steve Riche Music for 18 musicians live 1978 ECM records (minimal contemporary music)
2. Head Nordic Tuesday 2002 from Insiduous urban records. (Jazz, Hip hop)
3. Tide & Ticked Trio Observing Systems 2003 from Morr Music (German electronica/dub/jazz)

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Structure and environment harmonise perfectly in this architectural jungle masterpiece

25 Jun 2020

Set among dense vegetation in the Atlantic Forest of the Paulista Coast of São Paulo, the Jungle House is a fine example of architecture that seamlessly blends into the surrounding topography. Designed by lauded Brazilian studio mk27, the project takes advantage of its tropical surrounds and spectacular view of the ocean.

Projecting proudly out from the mountain range, the three-storey structure has a clear, pragmatic division between each floor. The ground level boasts a large wooden deck that acts as a generous shaded area for the children to play in as well as allowing full immersion into the lush surrounds.

Above this, the first floor holds six bedrooms, five of which have their own private veranda equipped with hammocks, while the top floor acts as the social hub of the home, housing the kitchen, living room and pool area.

The calm and welcoming interior contrasts the bright tropical theme encompassed by the exterior. With a brief to create a feeling of cosiness and comfort while also asserting a modern tone, a bold declaration is made in the living room with the inviting Tufty-Time sofa by Patricia Urquiola for B&B Italia. The iconic Saarinen coffee table by Eero Saarinen for Knoll projects a modern accent, while the Nepal chair by Paola Navone for Baxter brings a feeling of warmth and intimacy to the room.

With an ambition to showcase local furniture designers mastery throughout the home, perhaps one of the most standout pieces resides in the bedroom — the Anemone chair by the Campana Brothers for Edra, a contemporary statement that reflects the provenance of the home.

Tolomeo Mega Parete from ECC, Alexander Dining Table from Sarsfield Brooke, Float Mini Lounger by Paola Lenti from ECC, Menu WM String Dining Chair from Tim Webber, Saarinen coffee table from Studio Italia, Tufty-Time sofa from Matisse

Architect: studio mk27 — Marcio Kogan + Samanta Cafardo
Interior design: studio mk27 — Diana Radomysler
Photography: Fernando Guerra

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Satisfy that grilled cheese craving with this K’Rd diner’s tasty sandwiches

24 Jun 2020

Karangahape Rd fried chicken joint Free Bird is proving it can do justice to more than a southern-fried drumstick.

Owners Sade Hopkins and Kim Workman have opened a new go-to breakfast hang out inside their diner called The Grilled Cheese, and as the name suggests, this time tasty toasted sandwiches are in the hot seat.

Purists will love The Classic – straight-up grilled cheddar cheese in bread – while The Breakfast Toasty combines Swiss and cheddar cheese with bacon, scrambled eggs, tomato relish and chives for more of a morning meal.

Into The Blue and PB&J get a little funky; the former comprising blue cheese, cheddar, roasted, mushrooms, thyme and caramelised onion, and the latter offering sweet-tooths a must try option with crunchy peanut butter, berry jam, cream cheese, caramelised banana and a sprinkle of cinnamon sugar.

There’s an ever-changing grilled cheese of the week on offer, and the all-important extras include Buffalo hot sauce and pickles to take your morning hot sammy to the next level.

Washed down with a glass of OJ or a Kokako hot filter coffee and that’s what we call a great start to the day.

Opening hours:
Monday – Friday: 7am until 11:30am
Take away and delivery available

Free Bird

264 Karangahape Road
Auckland

09 300 3060

https://www.instagram.com/the_grilledcheese/?hl=en

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Matariki Festival 2020: Celebrate in Britomart with Hāngi pies and more

24 Jun 2020

Britomart is doubly the place to be next week as a variety of fun and tasty cultural activities take place, part of this year’s Matariki Festival ringing in the Māori New Year as the constellation rises in the winter skies above Aotearoa.

Historically a time for communities to come together, acknowledge the year gone by and make plans for the year ahead, there are several great happenings taking place in wider Auckland from June 20 to July 15 that encourage celebrating with kai, kōrero, rituals and entertainment.

Down in Britomart from Tuesday, June 30 to Saturday, July 4, visitors can be treated to a traditional hāngi by hāngi master Rewi Spraggon, who is setting up his pit in Takutai Square. We’re excited to try one of the hāngi pies on offer and there are also hāngi lunchboxes available to take away, so why not get the office involved for a group lunch?

Auckland Council has also collaborated with Britomart to host daily performances by local kapa haka groups from Monday, June 29 to Saturday, July 4, with two 20-minute performances occurring each day at 12:15pm and 1:15pm.

Lunchtime tunes by DJ Pomale Tamati keep the vibe going and visitors to Takutai Square can also take in an impressive display in the form of a lightbox exhibition.

The imagery displayed features a selection of local kapa haka performers, some of whom will be representing Tāmaki Makaurau at the next national kapa haka competition.

So whether it’s a hot hāngi lunch or a performance that appeals, we recommend joining the celebrations down in Britomart to mark this year’s Matariki.

www.britomart.org

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The North Shores Pym’s of Milford, a cosy bar and eatery

23 Jun 2020

North Shore locals have been flocking to the newly-opened Pym’s of Milford since its surprise opening two weeks ago.

Situated on bustling Kitchener Rd, the 55-seater bar and eatery offers a relaxed and welcoming environment for customers to comfortably while away a few hours with friends (or solo), hosted by its friendly staff.

Helmed by Jacqui Blythe, Sarah Carroll and Craig Pym in their first joint hospitality venture, Pym’s of Milford is the culmination of a long-held dream by the owners, plus a response to what they saw as a gap in the local offering.

With a curated wine-list featuring both recognisable and independent names, plus boutique spirits like gins from Scapegrace and Botanist, the drinks offering aims to have something for every taste and so far, the feedback has been favourable.

Food-wise, customers can expect simple yet tasty, fresh dishes that present the option of a light snack with your libations, or a combination for a more substantial meal.

The tempting Pym’s burger is on the heartier side, comprising grass-fed brisket beef burger with cheese, lettuce, tomato and onion with a side of chips. A classic, done well.

Seasonal vegetable kebabs, two sizes of grazing platters, pork meatballs and chilli prawns are some other small plates on offer, made with good quality ingredients sourced from local suppliers.

It’s a family-affair, with the three owners’ various relations running operations behind the bar and in the kitchen, and this is part of Pym’s of Milford’s charm. Next time you find yourself in the area, or if you’re a local, and you should decide to stop by, you’re sure to receive a warm welcome.

Opening hours:
Monday to Friday: 2pm until late
Saturday and Sunday: Noon until late

Pym's of Milford
154 Kitchener Road, Milford

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Ghost Donkey is the new mezcal and tequila bar you need to visit

23 Jun 2020

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.

www.commercialbay.co.nz/dine/ghost-donkey

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The booming homegrown collagen company that’s going global

23 Jun 2020

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.”

www.doseandco.com

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Cazador restaurateur Rebecca Smidt on Bolognese & Bechamel Pies and Elmo’s Song

22 Jun 2020

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.

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!

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.

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.

I can’t miss an episode of: Sell it Like Serhant.

I recently discovered: My husband’s Bolognese and Bechamel Pies. Let’s see how that works out.

The people I rely on for my wellbeing are: My husband, daughter and dog. A daily walk with them keeps me on the right side of stable.

My favourite website is: The Gentlewoman

The podcasts I listen to are: The New Yorker Radio Hour and On Being.

The one artist whose work I would collect is: Francis Upritchard.

The last meal out I had that truly impressed me was: Cocoro. The welcome, the wine, the food, the calm. It’s very special.

Music I’m listening to currently: Angel Olsen (when I’m alone, otherwise it’s Elmo’s Song).

If I wasn’t doing what I am, I would be: Financially secure.

The beauty product I can’t live without is: My pocket pack of Tobacco Night parfum by Curio Noir.

I have a collection of: 1960s Dutch abstract paintings.

A great piece of advice I’ve received: Tighten it, don’t screw it.

The last book I loved is: The Neapolitan Novels by Elena Ferrante.

www.cazador.co.nz

Image credit: Portrait image photographer: Emily Raftery

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This sophisticated take on loft living revitalises a former boot seller’s store

22 Jun 2020

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

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Make this impressive Whole Baked Cauliflower the main event at your next dinner party

19 Jun 2020

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.

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