Mt Albert’s newest urban village is offering a peaceful lifestyle on the city fringe

Living in the city can feel like a balancing act. Often, we need to counteract the bustle of daily life with moments close to nature in order to recalibrate and recharge (or else run the risk of burnout). Luckily, a new development in the historic Auckland suburb of Mount Albert is recognising this and is applying it in practical ways.

The Alberton is Auckland’s newest urban village, offering 121 exclusive freehold strata title residences that sit at the intersection of city life, sustainability and the feel of a vibrant village. Behind the striking, architectural facades, each residence is warm, inviting and modern, with spacious private courtyards and verdant surrounds designed to bring residents closer to nature. It’s an idea that is one of The Alberton’s core tenants — that the contemporary urbanite is seeking a sustainable lifestyle, more connected to the natural environment and to the people around them.

From young professionals to those looking to downsize, The Alberton affords its residents’ an escape from the pace of the city, where they can feel as secluded in their own space as they can an integral part of a larger community. Those who call The Alberton home will not only have exclusive access to its communal gardens but will be able to make use of the village’s electric carsharing service. And for anyone with a four-legged friend, a designated dog washing station will be provided on-site, to ensure scruffy pooches don’t muddy up their owners’ pristine interiors.

Speaking of which, the developers at Conrad Properties and the architects at The Leuschke Group have ensured that The Alberton’s residences have been thoughtfully and purposefully appointed — designed to provide all the trappings of modern luxury without any unnecessary fuss or fanfare. Natural finishes meet neutral palettes in such a way that future residents will find it easy to make their own mark on their new homes, while clever indoor-outdoor spaces offer the openness that inner-city living often misses.

But while the Alberton will feel like a departure from the city, its location means that it will be only four minutes drive to the Southwestern motorway, 10 minutes drive to Auckland’s CBD, and a few minutes walk to St Luke’s shopping centre. The deft way in which this development feels simultaneously separate from and integrated into Auckland’s urban landscape contributes to the low-maintenance lifestyle it is set to offer — and is one of the reasons why The Alberton has already attracted early interest. Starting at $1,035,000, 23 of the residences have already presold with the rest expected to sell out by the end of February this year. (See here for more information.)

So if you are seeking a change of pace, without wanting to compromise on the kind of urban lifestyle to which you’ve become accustomed, The Alberton is a concept that embraces the best of both worlds and encourages an outlook on life that is grounded in nature, community and balance.

The Alberton’s onsite display suite is open daily from 11am until 2pm. For expressions of interest and more information, contact Alastair Brown on 021 333 290 or email him here.

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Spaghettini peperoncino
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Cheesecake with EVOO and salt

Find seriously good pasta at Pici, the cosy spot proving popular on K’ Road

We’re of the opinion there are few things in life better than a simple yet exquisite plate of handmade pasta, and judging by the popularity of this recently-opened K’ Road pasta restaurant, we’re not alone. 

Named Pici, like the satisfyingly sturdy shape of fat spaghetti, this cosy St Kevins Arcade spot is the brainchild of a trio of New Zealanders who returned from overseas in early 2020 with a vision to jointly helm their own venture. Chef Jonny Thevenard, his partner Gemma Hareb and fellow chef Kaz Suzuki were living in London and travelled through Italy together where they fell in love with the beautiful simplicity of traditional Italian cuisine — in particular, pasta. 

The humble yet incredibly delicious meals that can be found at the most unassuming neighbourhood trattorias were central to Pici’s inspiration, explains Thevenard. The idea is to try and strip things back, rather than over-complicating things. “I’m not inspired by famous Italian chefs — more like the nonnas that are making this pasta and have done for so long.” 

Left: Spaghettini vongole. Right: Foccacia, bresola with thyme and horseradish, tomatoes with stracciatella and white balsamic

Thevenard and Suzuki’s culinary pedigree is sound, with both chefs having cooked under Ben Bayly at The Grove before individually moving overseas, while Hareb heads up the marketing and design side, each bringing their own skills to the operation.

As is the way of it these days, Pici’s menu is designed to share. A selection of antipasti kicks off the tasty offering, and everything is thoughtfully considered. Focaccia is the ideal companion to anything on the menu; we suggest using it to ferry into your mouth vibrant heirloom tomatoes paired with creamy stracciatella and lifted with white balsamic reduction, or the bresola with thyme and horseradish. 

Onto the all-important pasta: Pici’s current menu offers six varieties with tweaks dependent on season and supply. The namesake pici is a must for fans of cacio e pepe, while the spaghettini vongole is also popular; full of flavour yet light and fresh with juicy local clams, chilli and herbs. Fettuccine is currently available two ways — deep and umami with prawns and nduja, or summer-fied with zucchini, pomodoro bianco and pecorino. The spaghettini peperoncino, one of the simplest dishes with chilli, garlic, parsley and olive oil, doesn’t disappoint, and rigatoni with pork and fennel sausage ragu will satisfy any carnivore without being too heavy.

Right: Bresola with thyme and horseradish

A side order of the bitter leaves salad is never regretted, and it’d be rude to leave without rounding off with either one of the desserts — there’s a cheesecake and an almond, dark chocolate semifreddo. In our opinion, the cheesecake is one of the best we’ve tried, doused in grassy green extra virgin olive oil, lemon zest and a hearty pinch of sea salt. 

Pici’s restaurant manager and ‘wine guy’ James Pain has put together a succinct list that’s equally as considered as the food offering, with a focus on New Zealand and Italian wines and a preference for small producers, natural, low intervention techniques and organic fruit.

“They’re unique because of where they come from,” he says of some lesser-known Italian varietals they stock. “As a simple rule, when you eat food and drink wine from the same place, it’s a great way to make a match.” He also mentions they have an off-license, so if diners love a bottle at dinner, they can take one home with them.

Pici is the latest welcome addition to a dining area of Auckland that’s solidified its reputation for exceptional food in approachable settings, and with an offering this good, we’re already looking forward to our next visit.

Left from top: Pici cacio e pepe, Fettucine with prawns and nduja. Right: Pici’s window illustration by Carly Black

Opening hours:
Tuesday to Thursday 5:30pm — 11:00pm
Friday and Saturday: 5:30pm — 12:00am
Sunday 5:30pm — 10:00pm

Closed Monday
From early February, Pici will also be open for lunch service

Pici
Shop 22, St Kevin's Arcade,
183 Karangahape Road

www.picipasta.co.nz

Gastronomy

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Bar Martin boasts a selection of both conventional and low-intervention wines
From left: Sardines with Kōpiko sourdough; Pork rillettes, meatballs and coppa stagionata with roast hazelnuts
Bar Martin's courtyard

Meet Bar Martin, Mt Albert’s charming neighbourhood bar that’s set to be a local favourite

“It’s been a long process to get here,” says Ruben Maurice, breathing a sigh of relief. The owner/operator of Mount Albert’s newest watering hole, Bar Martin, has had to weather a number of uncertainties thrown up by Covid and the Council at different times over the last year, just to get the front doors of his new establishment open. But it has finally happened, and thank God for that.

Bar Martin is the latest in what seems to be a trend towards neighbourhood spots that really emphasise and encourage community. A result, perhaps, of the way this pandemic has ushered in a new perspective around supporting local. The bar itself is intimate without feeling claustrophobic, its front window (through which the afternoon sun streams) offering an inviting tableau of small tables, set against a simple palette of dark timber, crisp white and tones of blue. The vibe is welcoming and inclusive, as ideal for friends catching up as it is for young families wanting a relaxed place to enjoy some food and a drink in the afternoon. (Maurice tells me that it is both “kid and dog friendly”).

From left: The interior features dark wood and crisp colour accents; The meatballs are not to be missed

Out the back, a courtyard with communal tables offers the perfect spot to make the most of long, summer evenings. “We are also opening a small shop in the bar soon where people can get takeaway beers and wines as well as re-fills from the bar’s taps,” says Maurice, explaining how he plans to make use of Bar Martin’s off-license.

On the menu, a number of simple, tasty bites, serve to perfectly complement Bar Martin’s interesting selection of wines (a mix of both conventional and low-intervention). The coppa stagionata (cured pork shoulder) with roast hazelnuts is a definite highlight, as is the sardines with Kōpiko sourdough, seaweed butter and lemon, and the meatballs are not to be passed up.

Above and beyond its food and wine offering and tastefully-appointed fit-out, Bar Martin really has captured the kind of charm you might expect from a beloved neighbourhood spot — one that has been there for years. As Maurice tells me, a focus has been placed on working with and supporting local producers and suppliers, stemming from a desire to support fellow owner/operators, and the whole vibe of the place is sure to draw in local punters who feel the same way.

Opening hours:
Tuesday to Thursday: 3pm — 10pm
Friday & Saturday: 3pm — 11pm
Sunday: 3pm — 9pm
Closed Mondays

Bar Martin
43 Martin Avenue,
Mount Albert

www.instagram.com/barmartin.nz/

Gastronomy

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Trivet’s weekend feast serves seafood, lamb and Pacific favourites in generous style
The team behind Miso Ra and Pici’s co-founder have opened a new ramen bar in the CBD
Pot of mussels, ika mata, duck fat skins and snapper pâté
The newly-opened space features a long marble bar and a woven kete motif adorns the walls
Fish and chips with mushy peas, tartare and malt spray

Auckland Museum welcomes a brand new café, serving nostalgic Kiwi classics with a playful twist

Having spent a grand total of seven years revitalising its offering, Tāmaki Paenga Hira Auckland War Memorial Museum reopened late last year to reveal significant changes throughout its spaces. Included in the update is a new store and events space, a renovation of the south entrance, plus a brand new eatery named Tuitui Museum Bistro & Café. 

Featuring a menu of familiar classics done well, like fish and chips, mussels and roast lamb, Tuitui Museum Bistro & Café promises to provide a crowd-pleasing selection of bites and beverages for replenishing ones energy after soaking up some culture.

A selection of pizzas include the likes of smoked chicken, bacon, brie and cranberry

A ‘Kiwi High Tea’ includes a nostalgic, playful mix of morsels like snapper pâté and cheese rolls; lamingtons and lolly cake. The duck fat skins are sure to be a must-order, doused in truffle oil and shavings of parmesan with another classic served on the side — Kiwi onion dip. Native New Zealand ingredients are woven throughout the menu; think fried bread with watercress and goats cheese, and buttermilk chicken or buffalo cauliflower with karengo & piripiri. 

Little ones are well catered for with the dedicated children’s menu, and a selection of pizzas is sure to go down a treat with the whole family.

The drinks list features cocktails, wine and even an exclusive beer

Tuitui Museum Bistro and Café is fully licensed, with premiere independent craft brewery supplying the brews — they’ve even created an exclusive ‘Tuitui IPA’. New Zealand wines make up the majority of the wine list, with a range of cocktails also available. Keep an eye out for special events when the eatery will be open after hours, and next time you’re feeling peckish while enjoying the verdant surrounds of Auckland Domain, you know where to go.

Opening hours:
Monday to Sunday: 9am — 5pm
Also open until 8:30pm on Tuesdays for Twilight Tuesdays

Tuitui Museum Bistro & Café
Tāmaki Paenga Hira Auckland War Memorial Museum
Auckland Domain
Parnell

Gastronomy

A taste of Rome has arrived in Ponsonby Central
Trivet’s weekend feast serves seafood, lamb and Pacific favourites in generous style
The team behind Miso Ra and Pici’s co-founder have opened a new ramen bar in the CBD

Azabu Mission Bay’s unmissable new Saturday series is serving up cocktails, eats and beats

Ensuring we don’t pull the curtain on summer too early (despite most of us being back at work), Azabu Mission Bay is keeping the good times rolling with its lively new series, Cocktails, Eats & Beats.

Set to start this Saturday and run from 3pm until 6pm every Saturday for the next six weeks, the series, presented by Roku Gin, will deliver seriously good music (thanks to DJs like Bobby Brazuka, Frank Booker, Manual Bundy, Hudge, Chip Matthews and more), refreshing drinks and tasty food. A potent combination, particularly when enjoyed in Azabu Mission Bay’s sprawling, sun-drenched courtyard.

Bobby Brazuka

So, make the most of the season by grabbing some friends and indulging in a cocktail or two to ease into the weekend. We’ll be there… will you?

Cocktails, Eats & Beats will take place from 3pm until 6pm every Saturday from the 23rd of January until the 27th of March.

Gastronomy

A taste of Rome has arrived in Ponsonby Central
Trivet’s weekend feast serves seafood, lamb and Pacific favourites in generous style
The team behind Miso Ra and Pici’s co-founder have opened a new ramen bar in the CBD
Matt Benns in New York. Photo: Emma Anderson

Top hairstylist Matt Benns is back in town (and on the salon floor) for a limited time only

One of our top talents in the hair industry has been making significant waves overseas, and is now back on home turf (and, more importantly, in a local salon) for a limited time only. Matt Benns got his start as a trainee at renowned Auckland salon Stephen Marr in 2007, working his way up to Creative Director for the company by 2014 and moving to London in 2016, then New York in 2017. Having built a formidable portfolio of both in-salon and editorial work already in New Zealand, Benns’ roster of dream jobs, and dream clients, is now fit to burst. 

He’s a master O&M colour trainer based at the company’s New York headquarters, and has also been assisting top hairstylist Jawara Wauchope on editorial and commercial shoots since early last year. Through this, Benns has tended to the tresses of Beyoncé for British Vogue and several of the world’s biggest movie stars for Vanity Fair’s 2020 Hollywood issue — plus he was in charge of grooming for Anwar Hadid’s recent Numéro Magazine cover, and so much more.

We caught up with Benns to hear a bit about how he’s doing, and some of his key inspirations. Read the Q&A below — and, if you’d like to have the very same hands that have coloured Beyoncé’s hair colour yours, we suggest you contact Stephen Marr where he’s taking clients today, the 22nd and 26th of January.

Hi Matt! Welcome back to Aotearoa. How are you feeling upon your return?
Thank you, it’s honestly a crazy feeling. I’m feeling really blessed to be able to return.

What is one of the biggest things you’ve learned?
To be okay with not having long term plans. Before the pandemic, I was constantly thinking about what was next — I still do of course, but at a much healthier pace. The pandemic has changed the way we’re able to work especially in the beauty industry, our jobs require touch and human interaction so it has affected the pace that we can work. Also, the importance and value of community. We all have been through it, some more than others, and as New Yorkers we pulled through and supported each other in many ways. I felt very privileged to be a part of that.

Talk us through a typical day for you if you have a big shoot in the works. 
Depending on the shoot, the brief is emailed through a day before and we research, sourcing from historical moments, films, art, and books. We have a library of pre-researched works that we draw from that’s updated constantly. If needed, we pre-colour wigs, pre-style wigs and sometimes we travel too — all our kits need to be ready. Once on set, we unpack and begin working, however we usually have about 85 percent of work pre-done to make time on set as smooth as possible. This leaves room to make quick changes if something isn’t working. There are loads of things that are getting ready at this time, like set-build, styling, lights, photo, etc. so efficiency is crucial. 

Any strong hair trends emerging that you can pinpoint?
At this moment in time because of the pandemic and major shifts in beauty norms, there is nothing I can define as a trend. I really don’t think this type of forecast is overly relevant in beauty, which is actually really exciting. We’re expressing ourselves with more fluidity and confidence, looking internally and pulling from our own backgrounds. 

Could you share some key advice for taking care of your tresses in summer?
I think the biggest advice I could give anyone over summer is to avoid heat as much as possible, the less you work your hair the better. I do a lot of “fake haircuts” which is a very quick dusting of the ends.

Who or what inspires you?
People and books are heavy sources of inspiration. I’m lucky enough to be in New York where there are libraries of books I can access. I can spend hours in a bookstore or a library. 

And what else are you planning on getting up to while you’re here?
Spending as much time at the beach as possible, this trip was very last minute and unexpected — I’ve worked on a few shoots already while I’ve been back, hoping to collaborate with this new influx of talent we have here.

In recent times, what is the best…

Podcast you’ve listened to?
I listen to The New York Times The Daily ritually.

Book you’ve read?
Assata: An Autobiography 

Show you’ve watched?
I’ve started HBO’s Veneno and recently finished the Netflix Fran Lebowitz documentary by Martin Scorsese Pretend It’s a City — brilliant!

Meal you’ve eaten?
Brunch yesterday at Honey Bones, the Istanbul eggs.

Item you’ve purchased?
A USM Modular cabinet from my favourite NYC furniture store Lichen.

Social media account you follow?
@samyoukillis is my favourite.

Song you’ve heard?
‘Love Me Tonight’ by Fern Kinney (my summer jam).

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Crayfish tail with tarragon and samphire
The kitchen is helmed by Executive Chef Jo Pearson (far right)
Rabbit empanada with cucumber and toum

From the team behind Amano, Alma is the new restaurant bringing a taste of southern Spain to Britomart

When we heard the formidable team behind Amano, Ortolana and The Store were opening an Andalusian restaurant in Auckland, needless to say our bellies were already rumbling in anticipation. Named Alma, the new venture from Hip Group opened its doors just before Christmas at 130 Quay Street, Britomart, and centres on the delicious flavours and warm, relaxed energy of the southern Spanish region. 

Borne from a trip to Andalusia undertaken two years ago by the company’s founder and CEO Jackie Grant, COO and Executive Chef Jo Pearson and General Manager Natasha Parkinson, the founding of Alma has been a welcome opportunity for their offering to expand and for the team to explore a new cuisine, Parkinson tells me.

Cucumber, aioli, pepitas

The site appealed because, similar to Amano, it is a historic building with a great sense of space, she explains. “The feel of the room was incredible from the get-go.” Jack McKinney Architects once again worked on the fit-out, which was kept timeless and classic rather than too themed. “We wanted it to feel really homely, with the amazing brickwork and tiling, and the beautiful open fire and hearth,” says Parkinson. 

It is on this fire that the majority of Alma’s dishes are cooked, allowing a thread of smokiness to underpin the menu — the conception and execution of which is in the capable hands of Jo Pearson. Having fallen in love with the south of Spain the first time she visited in 2006, Pearson says she was especially intrigued by the ingredients of the region. Andalusian food is a harmonious blend of cultures, she explains, and the Moorish (Arabic and North African) influences are what have made it so rich.

Left: Mussel escabeche with kohlrabi

This amalgamation is what she likes about it; plus the fact that it’s an enjoyment-focused cuisine rather than being too serious. “That’s what inspired Alma; I love the food and where it’s come from, but I’m also passionate about New Zealand products and the provenance of them.” 

As to be expected, the menu centres on small plates or tapas, with Pearson’s spin imparting a fresh take. Open for breakfast, lunch and dinner, it is possible to pop in for a quick snack, a satisfying bite to eat or a long and languid meal enjoyed for hours — and while the menu is, of course, great to share, it is possible to eat in a more traditional entree-mains-dessert type of way if that’s your style. If sharing, you might start with Olasagasti anchovies and tomatoes on toast, some Iberian ham and a mussel escabeche with kohlrabi; followed by crayfish tail cooked with tarragon and samphire, a rabbit empanada with cucumber and toum (a type of garlic sauce), and maybe even finish with lamb chops or a rib eye steak.

The drinks offering is as considered as the food, with Parkinson having crafted a list that stays true to the region. You’ll find plenty of imported Spanish wines, and New Zealand-grown Spanish varietals like Tempranillo and Albariño. Sherries and vermouths are also championed, with the former a delicious (and underrated) drop to sip throughout a meal, and the latter ideal for before and after. Gin and tonics, popular in Spain, have also been given special attention, with an extensive list and customisable garnishes and tonics.

The name Alma means “feeds the soul, lifts the spirit”, and with this new venture we have no doubt the team responsible will succeed in doing both.

Opening hours:
Monday to Sunday: 7am — late

Alma
130 Quay Street,
Britomart

09 801 6021

alma.nz

Gastronomy

A taste of Rome has arrived in Ponsonby Central
Trivet’s weekend feast serves seafood, lamb and Pacific favourites in generous style
The team behind Miso Ra and Pici’s co-founder have opened a new ramen bar in the CBD
From left: Steamed dumplings; Shochu sesame sour cocktail
Southern Thai yellow curry
Gado gado and som tam salad

Meet the innovative new inner-city eatery delivering a delicious take on vegetarian dining

East, an intriguing new eatery on Nelson Street, is the realisation of a passion project for its vegetarian owners, the Jhunjhnuwala family. Armed with a love for the vibrant and complex flavours of Asian cooking and a desire to create an eatery that heroed taste as much as it upheld an ethos of sustainability, the Jhunjhnuwala family assembled a team of experts to help bring their vision of an entirely vegetarian venture to life.

Advising on the menu and helping to develop the eatery’s creative presence was renowned hospitality consultant Andrew Glenn (co-founder of Waiheke’s The Oyster Inn), while on the drinks side, Simon Kelly lent his years of experience in the wine and spirit industry to developing East’s beverage offering (which has seen it become one of the few restaurants in New Zealand to boast a 100 percent organic and vegan wine list).

From left: Design firm Luchetti Krelle are behind the sleek interior; Seventy-five percent of the menu is vegan

In addition, Ben Legget took up the post of consultant mixologist, offering his impressive expertise to East’s comprehensive cocktail list. (Highlights include the Umeshu Dandy — a mix of Mars Cosmo Maltage whisky, sweet vermouth, houraisen kanjuku umeshu, coffee, pimento bitters and lapsang souchong atomiser — and the Shochu Sesame Sour — combining hombo shuzo shocho, lemon juice, honey, sesame grapefruit and hops bitters.)

Not forgetting the fit-out, East’s sleek interior was created by award-winning architecture and design firm Luchetti Krelle (responsible for restaurants like Longrain in Tokyo and Acme in Sydney). Inside, a modern monochromatic palette offers an oasis of calm, lent depth and originality by geometric flooring and tonal moments like lush, forest green seating and jewel-toned walls.

From left: Dan Dan noodles; The interior features forest green seating and jewel-toned walls

On the menu, flavours are vast and varied but presented in a way that feels carefully curated and concise (the sign of an experienced hand at the helm). Head Chef Harmeet Singh (formerly the head chef at one of Mumbai’s leading Asian restaurants, Bamboo), leads an experienced team in the kitchen, representing the culinary traditions of Japan, Hong Kong, China, Sri Lanka, Thailand and India. This diverse spread has materialised in dishes like Dan Dan noodles, Peking jackfruit pancakes with tapioca chips and plum sauce, Southern Thai yellow curry, steamed mushroom Cheung fun and ginger caramelised bang bang shitake mushrooms. Seventy-five percent of the menu is vegan, 70 percent of it is gluten-free, and all of it is designed to share.

What seems to set East’s food offering apart, is the process of meticulous experimentation and the development of special techniques undertaken by those in the kitchen, which has resulted in dishes that deliver the necessary flavours and textures without having to rely on meat. The chefs even created all of their own sauces, including a nham jim, a prik man pla and a special vegan ‘XO.’ As such, the menu is a treat for the tastebuds, running the full gamut of pan-Asian flavours, from the sweet to the sour, to the piquant, to the all-important umami — and everything in between. Importantly, you don’t have to be a vegetarian or a vegan to enjoy a meal at East. Its food is delicious, inclusive and certain to find fans among the ranks of meat-eaters as much as it is to delight the herbivores who now have another tasty option in Auckland.

East

63-67 Nelson Street
Auckland Central
Auckland

(09) 399 2361

www.easteats.co.nz

Gastronomy

A taste of Rome has arrived in Ponsonby Central
Trivet’s weekend feast serves seafood, lamb and Pacific favourites in generous style
The team behind Miso Ra and Pici’s co-founder have opened a new ramen bar in the CBD

This idyllic North Shore development offers the best of both worlds

We feel we can safely say, there’s no better place to be in the world right now than Aotearoa. The many merits of our biggest city certainly have a lot to do with this notion, and now an exciting new property proposition promises to make the best of all Auckland has to offer. 

The Reserve is a stunning north-facing site overlooking the Long Bay-Okura marine reserve and the islands of the Hauraki Gulf in the east. Comprising 29 lots of unspoilt land spread over 130 hectares, this patch of North Shore heaven has been elegantly refurbished by Todd Property Group to make sure it sensitively complements its waterfront setting.

New entrances and roads make for ultimate ease of access, while the technology and amenities are world-class — think lightning-fast fibre, smart street lighting, comprehensive CCTV coverage and gate automation. 

Plus, extensive planting supports the local ecology and overall land management, with riparian planting of native species along the area’s natural streams helping to maintain their purity.

Residents of this idyllic site are to be in possession of the best of both worlds: a harmonious lifestyle that is enhanced considerably by the close proximity to nature, and an easy 10-minute drive to Long Bay village and its convenient facilities, or a 10-minute drive to State Highway 01. Downtown Auckland is also accessible in under half an hour from The Reserve, where all its humming culture, retail and hospitality offerings await. 

With each of the lots within The Reserve sitting at around four hectares, there is ample space to inspire residents’ imaginations to run free and create a home to be treasured for decades to come. Picture a plethora of outdoor wonders close to hand to make the most of your downtime; from bush walks to beach runs, kayaking or paddle-boarding on the estuary to cycling on the bike trail.

If all the aforementioned doesn’t wholly sum up the meaning of ‘quality of life’, we don’t know what does. 

All lots within The Reserve are available now — register your interest on the website at thereserve.estate.

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Searching for your next inspiring read? Make it a memoir with these recently-released masterpieces

Through reading in detail about the lives of inspiring people, we can often learn about ourselves and absorb important life lessons by proxy. These recently-released memoirs are inspiring indeed, from a war zone reporter to a famous comedian; a superstar diva to a former POTUS — step into the shoes of these fascinating industry leaders this summer.

On All Fronts: The Education of a Journalist by Clarissa Ward
Globally-renowned for her war zone reporting, award-winning journalist Clarissa Ward pens a riveting account of her life and a career that has taken her from one conflict hotzone to the next, from Beijing to Baghdad, Moscow to Syria. Using her ability to speak seven languages to find the real stories in these foreign lands, she tells heartbreaking tales with the empathy that made her such a beloved voice in journalism, and underpins why work like hers is absolutely vital in our understanding of the complexities of the world.

Is This Anything? by Jerry Seinfeld 
Over the course of his five-decade-long career, comedian Jerry Seinfeld has saved all of his material. Now, he has selected some of his favourite bits, organised by decade, to turn into a hilarious book that (beyond its comedy chops) offers insight into the evolution of a comedic genius. 

The Meaning of Mariah Carey by Mariah Carey with Michaela Angela Davis
Told in Mariah Carey’s own words, this unfiltered memoir offers a glimpse inside the storied life and career of one of the most iconic divas of our time. From the abuse she suffered as a child to becoming a household name, even sharing some of her most infamous diva moments, this revelatory read is Mariah as we’ve never heard her before.

A Promised Land by Barack Obama 
The man himself needs no introduction, but many of us might not be familiar with former POTUS Barack Obama’s backstory and the process of his ascension to becoming the 44th president of the United States, the first African American to hold the nation’s highest office. In this deeply personal first volume of his presidential memoirs, Obama both reflects on the beginnings of his political aspirations and brings readers inside the Oval Office, sharing his thoughts from key moments throughout his eight year tenure.

Friends & Enemies: A Life in Vogue, Prison and Park Avenue by Barbara Amiel
Barbara Amiel is a journalist of particular renown. Her life has been dramatic and glamorous, peppered with extravagant parties, prolific legal battles and famous friends (alongside more than a few enemies), but until now, no one has been privy to the true story of this journalistic legend — a woman who was well ahead of her time. 

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