Forget the rubber soles of old. This winter, we’re casting aside our classic wellies for a pair of polished (but practical) boots that will see us confidently stomp through puddles without a care in the world. From Dior’s sleek iterations to Bottega Veneta’s supremely practical pairs, whether you opt for rubber or leather, the boots of the season are as much about making fashion statements as they are about keeping our feet warm and dry.
Denizen was built around the inherent philosophy of celebrating the best of the best, shining a light on those dedicated to a particular cause and drawing attention to notable up-and-comers across a range of industries.
Aiming to lift people up and keep our readers abreast of the seemingly endless pool of talent we have on our doorstep, we have never been (nor do we ever intend on being) a platform that criticises or passes judgement.
Denizen’s Winter issue unveils the Denizen Hospo Heroes presented by American Express winners, runners up and top ten of each of the award categories — as voted by you — our food-savvy, enthusiastic readers. Once again we celebrate and honour the dedicated people who keep us satiated and drive our hospitality industry forward.
Elsewhere, we delve into awe-inspiring design, the best forward-looking fashion, the newest trends and treatments to know about in wellbeing and a comprehensive cultural guide on what to read, watch and listen to while tucked up on the couch.
We also garner exclusive access to inspiring people including renowned interior designer Virginia Fisher (who delivers a fascinating masterclass), former ‘it’ girl and prolific writer Garance Doré, lauded radio DJ and Apple Music’s Global Creative Director, Zane Lowe, and rugby great-turned-entrepreneur Dan Carter.
And with the forthcoming season likely to see you heading south to our own version of wonderland, we have curated a concise edit on the very best places to wine and dine in the Queenstown region this season.
Ever since Precinct Properties opened Commercial Bay last year, the development has had a significant impact on the vibe and character of downtown Auckland. Packed with premium retail and hospitality, Commercial Bay has become the elevated, one-stop-shop for discerning Aucklanders seeking dining and shopping experiences that feel more aligned with the kinds they might have had overseas.
Now, Precinct (the country’s largest owner and developer of premium, city-centre real estate) has announced that the second stage of the development that began with Commercial Bay, is set to commence construction shortly. The One Queen Street redevelopment will take up residence on the floors above Commercial Bay, and will comprise Auckland’s first InterContinental hotel alongside 14,000 square metres of premium office space and a variety of exceptional food and beverage outlets, including a spectacular rooftop bar on Level 21.
Welcoming such a globally-renowned accommodation offering as the InterContinental is certainly an exciting prospect for Auckland. The hotel itself is designed to be fully integrated with Commercial Bay and will comprise 139 rooms across floors 6-11. Its enviable position will not only allow guests unprecedented views across the Waitematā harbour, but will place them squarely at the heart of Auckland’s bustling waterfront and give them direct and easy access to some of the best restaurants, bars and retail this city has to offer.
“We are absolutely thrilled to announce the construction commencement of this flagship project,” says Precinct’s Chief Executive, Scott Pritchard, “as we continue to play our part in the creation of a world-class waterfront destination.” Indeed, the construction of One Queen Street will mark the completion of Precinct Properties’ $1 billion Commercial Bay development and solidify the mixed-use, urban precinct as a destination of international quality, matching the increasingly cosmopolitan demands of this City’s residents.
Having just opened its doors this week in Parnell, Va Bene is bringing its own, elevated take on the friendly charm of Parisian and Italian wine bars to the neighbourhood.
Helmed by friends Paul Patterson, Esmeralda Kasmara and Brent Newdick, who all bring their global experience to the venture, Va Bene has set up shop in the corner site previously occupied by Kopio. An interior refresh is breathing new life into the space with a long, shared table that takes centre stage.
The trio brings a wealth of combined hospitality nous to the table; Kasmara was the renowned maître d’ at Non Solo Pizza for years before opening modern Indonesian restaurant Bandung last year — nearby at 119 Parnell Road — while Newdick (the Olympic decathlete) owns Aperitivo cafe next door.
Chef and co-owner Patterson is in charge of the culinary side, having travelled back and forth overseas for years and worked with restaurants both here and in Australia, Paris and wider France. Head Chef Leo Hendra is also bringing his talents to the kitchen — he has recently arrived in the country with a CV that boasts experience at Michelin Star restaurants like Pollen Street Social in Mayfair, London.
Va Bene’s beef bourguignon.
Va Bene’s offering is inspired by both Patterson and Newdick’s travels — as well as Patterson’s overseas experience, Newdick spent a hefty amount of time training in Italy.
The darkly-marbled, shared table aims to encourage the camaraderie of bustling wine bars and aperitivo spots in both the European destinations, which the team is hoping will invite people to get to know their dining companions even if they didn’t arrive together. There are also smaller, high tables around the edge of the room (the restaurant seats around 45) for those who prefer their own, controlled environment when dining out.
Food-wise, the menu centres on sharing dishes that can be ordered as either small or more substantial plates. “Big flavours, but really simple,” is how it was described to me. Nothing is overly fussy, but it’s high-quality, seasonal fare that delivers a substantial and satiating payoff.
One of the first pieces of kit to be installed in the kitchen was a smoker, to be utilised for all manner of ongoing gastronomical experiments. It adds an unreal depth of flavour to an already delicious beef bourguignon, served with silky kumara purée. Wagyu beef bavette is expertly seared and served with a moreish burnt eggplant purée, while grilled halloumi joins a medley of smoked garlic and thyme; and parma ham sings with a fennel bulb, cherry tomato and citrus salad.
In terms of the drinks offering, Va Bene has enlisted the help of friends at acclaimed Parisian cocktail bar Le Syndicat, who have created a unique and boundary-pushing cocktail list for the Parnell venue. A comprehensive Champagne selection is also a focus, along with a varied offering of both local and international wines and beers.
Whether you’re in for a glass of something good and a tasting platter, or a full meal of mouth-watering sharing plates, we’re sure Va Bene’s polished yet welcoming sensibility will see you in very good stead indeed.
In early 2020, up-and-coming New Zealand painter Grace Bader held a solo exhibition that showcased her unique métier of layered, textural paint, confident colours and experimentation with form, and set a precedent of success for the young talent. (It was a sell-out.)
Now, the artist is back with another solo exhibition in which she continues to play with perception, creating works that balance abstract ideas and shapes with simple figures, objects and tones. The female form, specifically, is explored, alongside a range of everyday objects, as Bader delves into the dichotomy between intimacy and separation, and how our internalised view of ‘self’ impacts our external presence and surrounding environment. As in her first exhibition, Bader has again employed colour in a bold, unapologetic way, giving substance, tension and depth to her tableaux via a clever use of contrasting and complementary tones.
Speaking to the simple beauty that can be found in everyday life, this body of work sees Bader seeking out moments of peace, which translates into a sense of overarching calm and stillness that reaches out from the canvas between the undulating, dynamic forms.
Opening tonight at Melanie Roger Gallery on Karagahape Road and running until the 12th of June, Bader’s new exhibition is (if her last one is anything to go by) set to be hugely popular, and we would advise anyone interested in picking up a piece for themselves to hasten along (lest you miss your chance).
When the longer nights and shorter days of winter finally descend, the thought of venturing out into the cold becomes just that much less appealing. Over the past year, we’ve all become acquainted with creating special moments at home, and the winter months are the perfect time to put this into practice once more — with a little help, of course.
‘At Home with Cloudy Bay’ is a curated and limited edition at-home experience, comprising kits designed to pique all five of the senses and enhance any planned time at home. Joining forces with four other, talented New Zealand makers, all the items in the ‘At Home with Cloudy Bay’ kits complement one another for a well-rounded offering. First and most importantly, each kit contains a bottle of Cloudy Bay’s iconic Sauvignon Blanc, and a bottle of balanced and lively Cloudy Bay Pinot Noir.
Two bespoke, mini dishes will visually enrich a platter. Created by Felicity Donaldson Smith of Greytown-based ceramic brand, Wundaire, these sweet vessels are a celebration of craftsmanship and are inspired by the Richmond Ranges in Marlborough.
‘At Home with Cloudy Bay’ kit.
And what are dishes for but to be filled with tasty morsels? Like the At Home kit’s Last Jar locally-made tomatoes and garlic in olive oil — irresistible when paired with crostini and a glass of Cloudy Bay.
Delight your ears with the sound of two Cloudy Bay wine glasses clinking “cheers” — a pair is included in every kit — and let the aromas of a custom-made dried floral arrangement by Mark Antonia Ltd. bring the winery’s Marlborough brand home, to your home. Top notes of apple blossom and saffron combine deliciously with vanilla orchid, blackcurrant and blackberry, with base notes of amber, patchouli and star anise.
Taking the overall sense of luxury yet another step further, two pairs of heavenly soft Ahi Pao cashmere socks are included, made on Waiheke Island from the finest cashmere yarn.
Whether bought as a gift to yourself, or for another lucky recipient, the ‘At Home with Cloudy Bay’ kits are filled with beautiful pieces that showcase the best of New Zealand. These kits have now sold out.
There’s been a flurry of culinary activity out east recently, we’ve noticed, and another recently-opened restaurant is adding to the increasingly superior offering for locals. Named Picco Eatery, this all-day venue is family owned and operated in Glendowie, with Mustafa Kokcu at the helm lending his years of hospitality experience to the venture.
Kokcu was the original founder of La Vista Cafe & Restaurant in St Heliers, he tells me, as well as various other eateries like the popular former eatery Greenhithe Cafe & Restaurant. For the past seven months, Picco has been his latest gastronomic adventure, offering homestyle cooking in a neighbourhood setting. His wife, Felicia, runs front of house along with his two children, making sure every diner in the 50 seat space is welcomed and looked after with aplomb.
Picco Eatery’s pan-fried Turkish sausage with egg.
Open six days a week, Picco’s breakfast, lunch and dinner dishes focus on family-oriented cooking with Turkish elements peppered throughout. To start the day, you’ll find classics like eggs on toast, granola and French toast, all served alongside Atomic Coffee. However, it’s the Sucuk (Turkish sausages) served with poached eggs and bread that we’re drawn to, or the vegetarian Kahvalti plate, comprising Turkish bread, mixed olives, feta cheese, jam and an egg cooked to your preferences.
For lunch, the grilled chicken or beef Picco Burger is sure to hit the spot, or perhaps Cajun chicken served on hummus with feta cheese, spinach, sun-dried tomato and a mint-flecked yoghurt sauce. Dinner is also a varied yet enticing affair, whether a hearty eye fillet dish is your go-to, or perhaps a vegetarian cannellini with spinach, ricotta and roasted tomato.
Picco’s beef burger.
For locals who are in the mood to eat at home but let someone else do the cooking, there is also a comprehensive takeaway pizza menu. Picco Eatery’s aim is to be a friendly local for those who crave simple yet delicious food inspired by comforting, homely flavours. Having received plenty of good feedback from satisfied diners so far, we’d say it’s well on its way.
Opening hours: Tuesday to Sunday: 8am — 9pm Monday: Closed
From the very beginning, Mulberry has been a brand that stands for sustainable principles, supporting local industry and above all, longevity. Its first ever collections were made using the leather offcuts from a local factory, handcrafted around a kitchen table into a range of belts and chokers.
Indeed, in everything Mulberry does, an awareness of overarching impact seems to go hand-in-hand with a keen eye for beautiful design — the two ideas coexisting harmoniously in all of Mulberry’s coveted collections.
This year, the brand is celebrating a milestone. Fifty years of following a ‘made to last’ mantra has seen Mulberry solidify its position as one of Britain’s most covetable brands, and its handbags as some of the fashion world’s most admired. Now, the brand is turning its attention to the next 50, in order to ensure its sustainable legacy for generations to come.
Mulberry Top Handle Lily bag in Pink Tweed and Silky Calf.
Marking its half-century, Mulberry is releasing a series of limited-edition, Mulberry Editions collections throughout the year. The first of the series, ‘Icons Editions,’ was released at the beginning of this year and paid tribute to the legacy of some of Mulberry’s most influential creative decades, including Nicholas Knightly, Emma Hill and Johnny Coca. We will be watching with interest as more of these special releases drop over the course of 2021.
Not a brand to ever rest on its laurels, Mulberry will, of course, continue to focus on its mainline accessory collections, determined as ever to build on its reputation of sustainability and innovation.
For its Autumn Winter 2021 handbags, Mulberry combined long-awaited relaunches with elegant new silhouettes in a collection that felt appropriately joyful and celebratory.
Alongside the new Iris Hobo — a relaxed new addition to the brand’s Keystone Lock family — Mulberry made bold use of colour, resurrecting its vibrant, signature Mulberry Pink from the archives and placing it alongside a raft of new shades (Cambridge Green, Icy Pink, Apricot and Cloud).
From left: Mulberry Alexa bag in Cambridge Green; Mulberry Iris Hobo bag in Cloud.
Importantly, over 70 percent of Mulberry’s Autumn Winter 2021 collection was made using leather sourced from environmentally-rated tanneries (58 percent of which boasted gold standard ratings).
In addition, its Somerset factories — which are entirely carbon neutral and send zero waste to landfill — still see over 50 percent of Mulberry’s collections produced by a community of local craftspeople, a number of whom have been trained through the brand’s in-house apprenticeship programme.
While 2021 is an undeniably exciting year for Mulberry, the brand has made it clear that no matter how significant its achievements, it will continue to create collections according to its core principle, one that has underpinned all of its creations for fifty years — luxury that lasts.
Learning more about exactly where something comes from makes us appreciate it that much more, and the sentiment couldn’t be truer for honey. When you think about the fact that worker bees only produce about 1/12th of a teaspoon of honey in their lifetime, or that, on one flight from the hive to collect honey, a honey bee will have to visit between 50 to 100 flowers, it’s pretty mind-blowing that this delicious, sweet nectar is so readily available to us.
Fostering this sense of connection and appreciation is a key part of Comvita’s newly opened Wellness Lab, a state-of-the-art, experiential retail space in Auckland’s CBD. As the global market leader in UMF Mānuka honey, Comvita is aiming to take guests on a unique, multi-sensory journey to give new depth to their understanding of honey, Mānuka and bees.
Visit the store, and not only will you be able to purchase Comvita’s exquisite honey, but you’ll be able to book a 30-minute tasting tour within the lab’s 180-degree theatre.
Hosted by beekeeper and bee-breeder Noelani Waters, the tour combines custom-designed audio-visual elements that have been designed according to neuroscience research to enhance the flavour experience and the perception of taste for the audience.
You’ll also be able to learn about Comvita’s new, limited-edition Special Reserve UMF™ 25+ (MGO 1200+) Mānuka Honey — an incredibly precious product that has been created from some of the world’s rarest honey.
Leading gastrophysicist and sensory science expert, Professor Charles Spence, was closely collaborated with for the project — previously, he has worked with Heston Blumenthal of The Fat Duck fame, and many other leading chefs, mixologists and perfumers.
In order to make sure every detail of the Wellness Lab experience is as enjoyable and customised as possible, collaborations with local New Zealand artisans and craftspeople were an integral part of the process; from the theatre chairs, to the tasting spoons.
With a goal for the Lab to become a destination and educational hub for customers, schools and more, Comvita is helping to broaden our understanding and reverence for Mānuka honey — a golden and precious substance that is so much more than a delicious spread.
Bali Nights' tropicana-inspired interior makes for a fun, casual meal.
Clockwise from bottom left: Indonesian style chicken and vegetable Risoles; Nasi Campur Bali; Iga Bakar grilled beef ribs; Bebek Tengil fried duck; Sate Ayam; Ikan Bakar Jimbaran whole snapper.
Bebek Tengil — Half fried duck, Sayur Plecing, Sayur Urap, fried tofu with Sambal Matah and rice.
“It’s cool being able to serve people the food we grew up with, that our parents cooked for us,” says Adriana Ferdian, one of the founders of new eatery Bali Nights. Having opened the doors to its vibrant space on Williamson Ave only three weeks ago, Bali Nights specialises in the punchy yet fresh flavours of Balinese street food — a delicious branch of Asian cuisine that is far from mainstream in New Zealand.
The team behind Bali Nights also operate popular Indonesian eatery It’s Java, located nearby in Vinegar Lane. A group of six (three couples), they all bring their different strengths to the business. Adriana takes care of the marketing, while her husband Bobby is a design whiz. Executive Chefs Wawan and Dana Darmawan both have 20 years of hospitality experience, and Zemmy and Yanti Wahyudi look after operations.
Iga Bakar — grilled beef ribs with Sambal Mangga.
Bali Nights’ tropicana-inspired interior is eye-catching, cheerful and casual, with hot pink, low stools and busily patterned table coverings designed by Bobby to evoke traditional Balinese Batik fabric. Bali itself has been struggling severely over the past year due to Covid, and so Adriana says they sourced much of the furniture and interior accoutrements directly from the island in order to help support the economy.
The menu is extensive and contains some dishes and spices that you will be familiar with from exposure to other Asian cuisines like Malaysian and Thai, plus a host of others that might be wholly new. The team likes it that way, explains Adriana. “We haven’t adapted any of our food to this market, we want this market to know how it is back home — or as close as we can make it.”
While they don’t serve alcohol at Bali Nights, the restaurant is BYO (sure to be a popular factor) and offers the option to take away as well as dine in — the space seats up to 45 people.
Spiciness is the main theme of Indonesian food, although many of the dishes aren’t necessarily that spicy in isolation. It’s the addictive sambal chilli sauce, an essential addition to any Indonesian meal, that imparts a hefty lick of heat. Rice is also incredibly important, as evidenced by one of the company’s key mantras: “for some, ‘Nasi’ means rice, but for us ‘Nasi’ means life.”
Many of the dishes have several delicious elements on the plate that, when eaten together, make for varied and flavourful mouthfuls. Bebek Tengil, or half fried duck, is a must-order, as are the Iga Bakar grilled beef ribs. Sate Ayam, or grilled chicken skewers, are a familiar favourite served with addictive peanut sauce (there’s also a vegan version made with tofu and tempeh). The overall menu is around 40 percent vegan just as is, says Adriana, and rather than using faux meat substitutes, they focus on natural alternatives like jackfruit, tofu, tempeh and nuts.
Nasi Campur Vegan is a tasty plate for plant-based eaters, comprising jackfruit rendang, sayur urap (a refreshing salad with coconut), orek tempe (savoury fried tempeh), bakwan (a fried vegetable fritter), peanut cracker, and spicy fresh sambal bawang sauce on rice. A whole grilled snapper is an impressive centrepiece to any meal, fragrant with both a sweeter, soy sauce-based sambal to pour over and hot mango sambal for even more layered heat.
The team at Bali Nights is on a mission to make Indonesian food more mainstream, including that with a Balinese street food twist. Having tried a sizeable portion of the menu ourselves, we have to agree that it deserves to be much more of a go-to for New Zealanders. So, next time you feel like something with bold, fresh flavours and plenty of spice, we suggest you make a beeline for Bali Nights.
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