In Japanese culinary culture, the concept of ‘shun’ refers to the exact moment at which a food has achieved its peak flavour. Crucial to the Japanese growing season, this concept helps to ensure that fruits, vegetables and meats are cultivated and enjoyed at their most delicious, and it’s something that Azabu Mission Bay is capitalising on for its upcoming Omakase dinner series, with Roku Gin.
Highlighting the six unique botanicals of Roku Gin, diners will be treated to a sensory experience as they are guided by the principle of ‘shun,’ through a culinary exploration of the seasons. Expertly-paired gin and food combinations will serve to offer delicious insight into the harvesting of each of Roku Gin’s botanicals, not only offering diners a deeper understanding of this gin’s complex flavour, but an immersive dining experience like no other.
Each of the three Omakase dinners, scheduled for the 25th of March, the 1st of April and the 22nd of April, are set to be unmissable, delectable affairs. That in mind, we suggest securing your spot now. Tickets are available here.
Nestled in a quiet patch of shops near Upland Road in Remuera, Goldfin is a sweet neighbourhood restaurant cooking up tasty, approachable Japanese fare six nights a week. Owned by Jane Kim and Suyoung Jin (known to all as Jin), locals might have seen a few incarnations of Goldfin over the years — initially starting life as Soi restaurant, Goldfin was taken over by the couple in 2018. Earlier this year, Goldfin underwent a rebrand in an effort from its owners to breathe new life into the space, now leaning more towards tastefully elegant rather than overly traditional.
Originally from South Korea, both Jane and Jin have a background working in hospitality and management (including Japanese restaurants) in New Zealand, and the couple has an abiding love for the beautiful simplicity of Japanese cuisine.
“We try to demonstrate our respect for Japanese food, and make it as authentic as possible,” says Jane. Jin’s domain is the kitchen where he creates and oversees the execution of the menu, and Jane looks after diners front of house.
On the menu, you’ll find a range of shareable entrées, salads and sushi rolls, plus sashimi platters, noodle soups and a substantial mains offering. There is also usually a selection of off-menu specials created by Jin — when we visited, these included a tasty soy-glazed confit duck leg, and honey-tender braised pork belly in a savoury broth with vegetables.
Even the small sashimi platter is quite generous, and was superbly fresh when we tried it. Comprising several different types of raw fish (dependent on what’s available), we had snapper, trevally, salmon, tuna, scallops and prawns. The fish is served on a bed of fresh shredded daikon and with freshly grated wasabi — a crucial component, as the stuff from a tube simply doesn’t compare when it comes to this dish.
Left: Honey-tender braised pork belly
From the sushi selection, we enjoyed the California Roll; again, it was very fresh, and didn’t taste overly complicated despite its filling of raw salmon, prawn tempura, avocado and tempura green bean, plus a dusting of flying fish roe all around the outside.
Come wintertime, the Goldfin team will also be offering ramen as another off-menu special, and while they’ve thus far avoided doing too much in the way of fusion, they’re open to experimenting with bringing in flavours from their home country here and there, after regulars have encouraged them to do so.
So, should you find yourself in Remuera (or if you’re a local) and are craving some tasty Japanese food made with love, we suggest you get yourself to Goldfin where Jane and Jin will look after you.
Goldfin Japanese Cuisine
596 Remuera Road,
Remuera
‘Tis the season for some of our favourite treats of the entire year. We’re talking, of course, about hot cross buns; those delectably spicy, fruit-filled, bread-centric delights that ferry a generous spreading of butter most deliciously into our mouths.
Not all hot cross buns are created equal, but luckily the competition is stiff in Auckland with many bakeries and restaurants turning out topnotch buns annually.
New to the hot cross bun landscape are these from The Pantry at Park Hyatt Auckland, and we can vouch that they are scrumptious indeed. Created by Callum Liddicoat (Executive Chef, Pastry), there are two options on offer — one to appeal to those who prefer something more mild and savoury, and one that is more sweet and decadent.
Traditional hot cross buns from The Pantry at Park Hyatt Auckland
“Across my 21-year career as a pastry chef, I’ve tried and baked many different hot cross buns around the world at Easter,” says Liddicoat. “Using the very best ideas from these recipes and tastings, I’ve curated my own signature hot cross buns.”
His recipe combines the best aspects of a brioche and a milk bun to result in a bread that is marvellously light and not too dense. The traditional flavour contains raisins and all spice of course, however they have a lower fruit ratio than some others we’ve seen which makes them perfect for those who love the taste of hot cross buns but aren’t huge fans of dried fruit. They do also feature added lemon zest and citrus peel, plus Liddicoat adds freshly ground tonka beans which imparts a marzipan kick. The final delicious touch is The Pantry’s house-made butter, whipped with mānuka honey and sea salt.
After meeting the founder of Mahurangi-based chocolatier Foundry Chocolate, Liddicoat knew he wanted to work with the company and Easter provided the perfect opportunity. The Pantry’s chocolate hot cross buns are just the right amount of rich thanks to The Foundry’s Vanuatu signature chocolate, plus orange zest and tonka beans. They are flecked with crystallised ginger and Liddicoat says this bun is best served toasted with Lewis Road Creamery’s Artisan Sea Salt Butter — we happen to agree.
Chocolate hot cross buns
Baked fresh daily, these buns are available to purchase individually at The Pantry, or can be bought by the half-dozen in person or online at The Pantry’s online cake shop. While Easter might still be a couple of weeks away, we’re of the mind that it just gives us more time to toast and eat as many of these delicious buns as we can get our hands on.
Since it opened last year, Commercial Bay has fast become a firm favourite dining destination thanks to its formidable selection of both casual and refined bars and eateries. From ingenious snacks to plant-based burgers, here are the dishes we just can’t get enough of.
Dry aged Peking duck breast, carrot, cherry and pomegranatefrom The Lodge Bar & Dining This delicious duck is aged for 21 days, and flavoured with sweet fruity accents for a dish that lends a moreish and delectable depth of flavour.
Tahr tartare, summer flower and fermented hot saucefrom Ahi A snack we keep returning to time after time, these morsels are the perfect way to kick off a meal at Ahi, comprising finely diced tahr and fermented hot sauce on small, undulating choux pastries.
Soft shell crab, XO vinaigrette, buttermilk and leek oil from Gochu This dish centres on tasty soft shell crab with a crispy outer and tender, sweet meat inside. Drizzled in a spicy Korean XO pork, balanced with the richness and acidity of buttermilk and pickled onions, it’s a flavour bomb we’d gladly gobble any night of the week.
Handmade sauced pork bunsfrom Sunnytown Sunnytown’s sauced pork buns are something special. Made fresh daily, these buns have a rich, deeply savoury pork filling that oozes from the centre when they’re pulled apart, pillowy and steaming.
Crispy fried chickburgerfrom Wise Boys Containing no actual chicken, you won’t know this is actually a plant-based beauty thanks to Wise Boys’ original recipe crispy fried ‘chicken’. It’s paired with tangy slaw, vegan cheese, pickles, their signature vegan aioli and sriracha mayo, all inside a toasted bun.
When heading out on the water this weekend, be sure to pack the essentials. It might seem simple, but you would be surprised by the number of people who think a boat day is all laid-back leisure and lounging in the sun. Things can turn, fast. And when the action is as high-stakes as the Cup, you can bet on an electrifying day. Wondering what to bring? Start with these…
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Something Warm
Something Warm
Whether a luxurious knit or a failsafe pullover, having something with a bit of warmth is crucial or when winds are high and the weather turns, and it can happen faster than you think.
While you should expect to be asked to remove your shoes on most boats, there are some exceptions if you’re wearing the right footwear (i.e. some variation that won’t do irreparable damage to the deck).
Continuing in its (very successful) mission to offer incredible products for each aspect of our skincare routines, cult New Zealand beauty brand Emma Lewisham has proudly added a daytime moisturiser to its repertoire. The Illuminating Brighten Your Day Crème is both luxurious and lightweight, formulated with brightening properties front and centre in order to impart an unparalleled glow, hydration and plumpness to the skin’s complexion.
It joins the ranks of the high-performance Illuminating range, acting as the perfect following step from the Illuminating Oil Cleanser and the Illuminating Exfoliant. “We believe in creating fewer products that have a plethora of skin health benefits,” explains founder Emma Lewisham. “It’s pivotal to us that each new product has a specific purpose.”
Having been inundated with requests from many ardent fans of the brand for a day cream formulated without SPF, the team commenced rigorous research, development and consumer study regimes, and the result is nothing short of excellent.
In-keeping with Emma Lewisham’s ethos of 100 percent natural yet scientifically-backed skincare, the Day Crème is shown through in vitro testing to rebuild the skin’s natural collagen production synthesis — at a cellular level. This is crucial, given collagen is what gives our skin its bounce, strength and elasticity, the production of which naturally decreases as we age.
The first thing to notice on application is the Day Crème’s rich and almost iridescent particles, which impart a light-catching glow to the skin. This is thanks to the brightening synergy of Acerola (Barbados Cherry) and Kakadu plum; both of which are potent natural vitamin C extracts.
A blend of AHAs, including caviar lime and lime pearl, and BHA willow bark, work to gently exfoliate dead skin cells, revealing a radiant and healthy complexion. Additionally, to bolster all of these high-performance ingredients, Brighten Your Day Crème contains Saccharide Isomerate, which replenishes and maintains the skin barrier’s moisture reserves for up to 72-hours — no dry patches here.
In-keeping with Emma Lewisham’s eco-friendly ethos, the Day Crème is also available in a new circular-designed refillable jar. Customers have the option to buy refillable Day Crème pods, and send back empty pods for sterilisation and repurposing, or recycling, at no expense through the Emma Lewisham Beauty Circle.
After a six-week consumer study led by the brand, comprising 50 participants of all ages, ethnicities and skin types, 90 percent said the Illuminating Brighten Your Day Crème enhanced their skin’s glow, and 86 percent said it improved their skin’s hydration.
When applied daily after cleansing and before SPF, it’s easy to see why Emma Lewisham is one of our most sought-after beauty brands. From the first swipe of radiance-bestowing formula, we’re sure you’ll be just as hooked on this new product as we are.
The sun is shining and you’re set to soak up all the sailing action, be it on the water or on land. You’ve picked a regatta-worthy outfit and even brushed up on boat etiquette to ensure you’re the perfect guest on board — so you’re feeling pretty prepared. That is until your mate’s uncle asks for some help applying some SPF. Sun safety is important, so who are you to refuse? Find below four golden rules to navigate the often awkward task of slathering a stranger in sunscreen.
1. Wait until you’re asked. Don’t stand around with sunscreen on your hands waiting awkwardly to find willing participants.
2. Do not apply the sunscreen directly to their back. Instead, put it on your hands before rubbing it in. Be sure not to miss any spots.
3. Keep talking while you do it. There’s nothing creepier than someone silently rubbing your back. Ask politely if they would like anywhere else covered.
4. Leave the front of their body to them — unless, of course, they request it.
No one likes a bore, especially if they’re stuck on a boat with them for four hours. It’s time to up your game and leave a decent, lasting impression with these simple tips for upping the interest factor.
1. Listen more than you talk.
2. If you notice yourself getting bored with your own conversation, stop talking. Just smile and move on.
3. To make sure small talk isn’t snore-worthy, try to stray from the path of conventional conversation topics (but not too far). Have you discovered anything fascinating recently, or read an interesting news story? Make a mental note and you could spark an intriguing discussion.
4. Practice active listening. Without going too overboard, active listening involves staying engaged with your conversation partner by nodding, making eye contact, using verbal cues like “I see”, and “really?”, and resisting interrupting or stating your opinion until they’ve finished speaking.
5. Don’t make assumptions. When asking questions, try to leave them open-ended rather than following up with a comment too quickly. People’s answers might surprise you.
6. Let people talk over you. Rather than thinking of it as rude, think of it as a valuable assist.
7. Whatever you do, don’t mention you’re an influencer.
8. If all else fails, limit stories to the last five minutes of your life — the weather, the sailing, the quality of the boat, the fact you’re not paying for the day.
For more tips, tricks and must-know information about the Cup, discover our Sailing Regatta section.
If you haven’t got the memo (where have you been?) Bluff oyster season is in full swing, bringing with it the kind of foodie fever we have grown to expect from the arrival of these delicious little morsels.
For the uninitiated, the Bluff oyster is largely considered the world’s tastiest. Plump and juicy with a full flavour and a more meaty texture than others of their kind, this oyster is not only beloved but is widely celebrated when it finally arrives.
Ensuring everyone has a chance to snap up a dozen of these beauties while the season is still high, Ostro has announced a deal you’d be hard-pressed to pass up. From Tuesdays to Fridays, Ostro will be offering a dozen Bluff oysters for $35.95 between midday and 5:30pm (limited to one dozen per person). What better excuse is there for an appetising mid-week treat? We’ll certainly be making the most of one of our favourite seasons, all while sitting back in one of Ostro’s comfortable booths, taking in the restaurant’s expansive view across the Waitematā Harbour. Heavenly.
Ostro’s Bluff oyster deal is on from the 9th of March until the 1st of April. Bookings are essential. The deal is limited to one dozen per person and is dependant on availability. Book your table here.
After a week at home, we’re more than ready to get out and about once more, supporting our favourite local venues and enjoying the privilege of drinking and dining somewhere outside those same four walls.
Perfect timing then, for an event such as this: In the spirit of keeping the summer mood humming for as long as possible, Lobster & Wagyu has joined forces with everyone’s favourite drink mixer, Aperol, for a five week DJ series, featuring Aperol Spritzes galore and delicious Lobster & Wagyu bites, all soundtracked by some of the best beat-maestros in town.
Starting this Thursday 11th March, Aperol Afternoons at Lobster & Wagyu will take place every Thursday and Friday from 4pm until 8pm (with complimentary aperitivo bites from 4pm until 5:50pm). On the food menu, expect the likes of lobster croquettes with citrus mayonnaise; tomato bruschetta bites with salsa verde; cheeseburger sliders and a tiered platter featuring a selection of all the tasty aperitivo snacks.
This event is bound to be popular, so if you’d like to soak in the iconic harbour views from the Seafarers rooftop, and let DJ Frank Booker and friends provide upbeat ambience while you sip on a Spritz and indulge in scrumptious bites Lobster & Wagyu, we suggest you make a booking.
Book a table for Aperol Afternoons at Lobster & Wagyu on the Seafarers website here.
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