Vege Bang Bang

These are all the enticing food trucks you should be chasing this summer

Many of the best eateries in town started life as a food truck, and we’ve got to say they’re often one of the best parts of any weekend market, music festival or cultural event. Here, we’ve collated some of the best food trucks in town to keep an eye on, from ramen to dumplings, ice cream to gluten-free fare.

Vege Bang Bang
An Auckland-based vegan food truck, Vege Bang Bang proves plant-based fare can be anything but boring.

Cinta Caravan

Cinta Caravan
Real fruit ice cream is the essence of summer, and Cinta Caravan’s are some of the best. Choose from a vanilla, yoghurt or vegan coconut base, and add various berries, mango and banana. 

Miso Ra

Miso Ra
Popping up all over Auckland, chef Taku Hida brings his premium quality Tokyo Street Ramen to the people, and it never disappoints.

Left: Noodlechick. Right: Grown up Donuts

Noodlechick
Can’t eat gluten? No problem, when it comes to Noodlechick, Auckland’s first Coeliac Dining Out Programme-certified food truck. Offering gluten-free, plant powered bites, Noodlechick can be found serving up an Asian-fusion menu of handmade, coeliac-friendly noodles and dumplings.

Grown up Donuts
With permanent digs in Henderson and Wairau Valley, these indulgent donuts also appear regularly at markets around Auckland. You’re going to want to follow their social media to find out where, as these are unmissable.

Left: Wood Spirit. Right: Akemi’s Gyoza

Wood Spirit
Serving artisan Turkish flatbread (pide) from scratch, make sure to catch the goods from this “mobile wood-fired concept” next time it pops up at a market.

Akemi’s Gyoza
Akemi Obata is a gyoza aficionado, having grown up eating her grandmother’s handmade dumplings in Japan. We recommend seeking out Akemi’s Gyoza every Sunday at Clevedon Farmers Market.

Che Lucio BBQ

Che Lucio BBQ
For Argentinian BBQ that can come to you, look no further than Che Lucio. Catering all manner of events, this truck is ideal for lovers of expertly cooked meat.

The Rolling Pin

The Rolling Pin
Specialising in scrumptious handmade dumplings, whenever we see this food truck at an event, we can’t resist. 

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

Get your culture fix with the most captivating best-selling books from the year that was

With the calibre of new books being released, there’s no better time to lose yourself in the pages of a great tome. These are our top picks of 2020’s best-sellers.

The Vanishing Half by Brit Bennett 
Debuting at number one on the New York Times Bestseller list, this exquisite novel follows two identical, light-skinned Black sisters, and the disparate roads that lead them to ultimately live very different lives. An engrossing, compassionate and provocative story about family and relationships, the book is set to be made into a limited series for HBO.

Anxious People by Frederik Backman
When a failed bank robber decides to take the attendees of an apartment open-home hostage, eight anxious strangers are forced to discover that they’re a lot more similar than they would have ever thought. A charming, wise and humorous look at friendship, forgiveness and hope. 

The Lying Life of Adults by Elena Ferrante
Recently picked up by Netflix, this page-turner paints a powerful picture of its protagonist, a young woman moving through childhood, adolescence and adulthood, all the time trying to separate herself from her lineage, on a path to discovering who she truly is.

The Book of Two Ways by Jodi Picoult
Jodi Picoult returns to our reading rotation with a shiny new novel. Centred around Dawn Edelstein who survives a plane crash during which her mind is flooded with memories of a man she saw 15 years ago (instead of her husband), this fascinating book explores second chances and will leave you with a fresh perspective.

The Midnight Library by Matt Haig
In Matt Haig’s fictional world, there is a library that exists between life and death. It is the place in which his touching story’s protagonist is able to redo her life; and live it in a way that doesn’t leave her with regrets. But her choices have serious repercussions, and soon, everything is at stake.

Trio by William Boyd
From acclaimed writer, William Boyd, comes a tale of comedy, tragedy and redemption. It is the summer of 1968, and a producer, a novelist and an actress are in the midst of making a ‘Swingin Sixties’ film in Brighton. Between their secret lives, hidden agendas, and the threat of their private lives spilling over into their public ones, the show must go on — but to what end?

My Dark Vanessa by Kate Elizabeth Russell
Bravely and intelligently exploring an abusive relationship between Vanessa (a bright, promising high-school student) and her manipulative teacher, Kate Elizabeth Russell’s new novel is controversial and painful as the protagonist, armed with hindsight, looks back on what she thought had been her first love.

Love by Roddy Doyle
From an award-winning Irish author comes the story of two old friends who reconnect in Dublin for a night of reminiscing and storytelling. Through his thoughtful and gently comedic writing, Roddy Doyle speaks to the many different forms that love can take in all of our lives.  

Culture

Dame Lydia Ko: From child prodigy to the remarkable reinvention of a global golf champion
Denizen’s Winter Issue is out now
Wondering what to watch? These new shows should be on your radar

In search of the trip of a lifetime? This flight will take you to see the Southern Lights up close

Viva Expeditions has teamed up with Air New Zealand and the Otago Museum to offer the opportunity of a lifetime — a chance to experience the Southern Lights up close.

On the 20th of March, join astrophysicist Dr Ian Griffin and a team of expert astronomers on an exclusive Air New Zealand Dreamliner flight that will leave from Christchurch and travel across the Southern Ocean towards Antarctica, where the Aurora Australis shines the brightest.

Over the course of the 10 hour, non-stop round-trip (eventually ending up back in Christchurch) passengers will be treated to an unprecedented view of this incredible, natural phenomenon as well as views of various constellations and planets, with the astronomers giving guidance on what to look out for, and an on-board photographer helping to ensure everyone is able to get some truly stellar shots.

With tickets already in high demand, bookings are essential.

Culture

Dame Lydia Ko: From child prodigy to the remarkable reinvention of a global golf champion
Denizen’s Winter Issue is out now
Wondering what to watch? These new shows should be on your radar

Meet Hercules Noble, the culinary up-and-comer reimagining the landscape of private cheffing

Is being good at cooking an inherent, or a learned skill? I had assumed it was the latter. But when I put the question to Hercules Noble, a culinary wunderkind whose star is on the rise, his answer is characteristically balanced. “You do need courage and you definitely need to be a bit bold, but cooking is mostly instinctive,” he tells me, before offering a caveat, “that doesn’t mean you have to be naturally gifted, it just means that you have to have had enough experience.” 

Experience, it seems, comprises most of Noble’s culinary education. He grew up in an open-minded, creative home with parents encouraging him to pursue something that he loved. His mum even helped him get his first job in the kitchens of Little & Friday. After deciding against a traditional university degree, Noble sought work on a vineyard in Bandol, in the South of France — the same vineyard, in fact, that his father had worked on when he was of a similar age. At the Châteaux de Pibarnon, Noble learned as much about food as he did wine, spending his mornings sorting through grapes and his afternoons at the local markets, sourcing ingredients for dinner, which he would cook for the whole domaine.

“We had access to the incredible produce of the Mediterranean,” he explains, “but we also had food coming in from places like North Africa.” He pauses, “have you ever had a fresh date? Not the dry ones we get here, but a truly fresh one? They’re incredible.” Noble (and his food) made such a good first impression that he was invited back to the Châteaux the next summer, and the summer after that, hosting pop-up restaurants and parties that helped him to refine (without knowing it at the time) the socially-focused, open style of cooking he would eventually offer his clients as a private chef. 

Noble’s ability to grab opportunities and learn as much as he can from the people who subsequently fall into his orbit, has served him well. For example, when a family friend in New York was diagnosed with cancer, the young chef offered to fly over and manage the strict diet his friend’s illness demanded. “Having to research, track and weigh everything I was cooking, I learned a hell of a lot,” he tells me, “like the fact that cruciferous vegetables should always be chopped 45 minutes before cooking, because it allows an enzyme they contain to multiply, upping their nutritional density.” 

Last year, Noble was invited to spend lockdown as the private chef for a large household in Coatesville, where he was given a carte blanche to cook breakfast lunch and dinner for around 15 people everyday. “I have a habit of not thinking about things and just sort of jumping into them,” he tells me, “but it was so much fun, I really thrive off that sort of thing.”

Noble’s ability to think on his feet in a creative way is the backbone of his prowess in the kitchen. And the fact that he is where he is without any formal training is quite astounding. “Lots of YouTube,” he divulges, laughing, when I ask about where he turns for guidance. “And, honestly, Jamie Oliver,” he continues, “he gets a bad rap sometimes because he does accessible, simple food, but I’ll often go back to his recipes when I need some inspiration.” 

In fact, simplicity seems to be one of Noble’s guiding principles. He creates hyper-seasonal food that is pared-back, wholesome and infused with unexpected elements, dreaming up original flavours that aren’t tied to any specific ‘cuisine.’ His oeuvre is defined by the combination of his versatility and a natural tendency for balance. A menu by Noble might include dishes like roast peppers with capers and white anchovies, mozzarella with marinated apple, guava and macadamia and plum and rosemary tart. When he caters a pop-up restaurant or a party (as he sometimes does at establishments like Ponsonby wine bar, Annabel’s), he might cook spiced chicken and mushroom tacos with date and garlic aioli or snapper ceviche with burnt orange and burnt baby capsicum on an open grill. 

Despite having worked around the world, Noble tells me his favourite kitchen is still the one on his family’s land, Brodie’s Creek on the Karikari Peninsula. Up there, the oven is wood-fired, the stove-top is al fresco, the ingredients are grown on the land and the living quarters — like Noble’s self-made shipping container bedroom — are stripped-back and refreshingly unpretentious. “Being at Brodie’s and having my own garden is what inspires me,” he says. “It’s easy to say ‘seasonal ingredients’, but when I actually have those things growing in front of me, and I’m standing in the sun in this beautiful environment with an open fire to cook on, and friends and family to cook for, that’s what I love.” 

Noble’s affinity with the land up north inspired him to start working towards using only ingredients grown and sourced in New Zealand. He recently started making sourdough which has found a keen audience on Instagram for its unique iterations like olive-rosemary and orange-dark chocolate. He has also started using fresh-from-the-farm dairy to create flavoured butters that will accompany the bread. “I think Covid-19 has been a bit of a warning,” Noble says, “it’s given us an opportunity to knuckle down and support local a lot more.”  

Noble’s love for food is amplified by the freedom he has around it. Freedom to be creative, considered and challenged. To offer dining experiences that are tailored specifically to the individual and to change his modus operandi when he feels like it. Success, for this chef, doesn’t mean scaling-up or creating products for the masses. Instead, it’s about keeping things personal. “I like to listen to what someone wants and respond with original ideas. Experimentation is where the creativity comes in,” Noble explains, “which, I think, sets me apart, and allows me to feel connected to the people I cook for.”

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
Once upon a time… in the Valley

Take a moment to tune into these noteworthy podcasts

The long days of summer serve up the perfect opportunity for losing yourself in a good book, listening to an enthralling podcast or finally starting one of the TV series you’ve been putting off. Here is our guide to the new podcasts that are worthy of your time.

Once upon a time… in the Valley
A podcast created by Peabody-nominated C13Originals and Vanity Fair’s Lili Anolik, Once Upon a Time… In the Valley delves into the scandalous story of Traci Lords (or, as the F.B.I later discovered, Nora Kuzma), an icon of the hedonistic 1980s and the original pornstar (she started in the industry at only 15 years old). Psychologically thrilling, this series goes back to the decade of excess to uncover the truth of who the real villains and victims were.

From The Oasthouse: The Alan Partridge Podcast
Alan Partridge (a comedy treasure) might be known for his hilariously deadpan characters, but for the first time, the man himself is pulling back the curtain on his own life, offering a hilarious glimpse into his world from the privacy of his home. 

Dope Labs
In this clever crossover of science and pop-culture, best friends and scientists Titi and Zikaya examine current cultural events and phenomena with the precision and uncompromising meticulousness of their profession, serving up scientific principles in a way that everyone can get on board with. 

The Alarmist
Exploring who was to blame for history’s greatest tragedies, this podcast revisits some of the worst. From the Plague to the Titanic to the breakup of The Beatles, writer and comedian Rebecca Delgado Smith addresses who was at fault, in a hilarious but informative way.  

Get Sleepy
Anyone who suffers from insomnia should download this podcast immediately. Offering a selection of sleep meditations combined with calming stories to help you drift into a deep slumber, you can finally put counting sheep to bed. 

Shade The Podcast
Recognising the need for systemic change in the arts and media landscape at large, host Lou Mensah facilitates a number of necessary conversations on art and representation, each episode offering its own, thought-provoking take.  

Bitch Bitch Bitch
Revelling in the deliciously British pastime of complaining (particularly about one’s job), Matt Lucas (Little Britain) delves into some of the less than ideal aspects of the jobs we all wish we had. 

Thrilling Tales of Modern Capitalism 
Essential listening for anyone with their own business (or anyone thinking of starting one) this podcast looks at a company in the news, and explores its history in depth, answering the question of how it got to where it is now — whether it’s a success, or failure. 

Culture

Dame Lydia Ko: From child prodigy to the remarkable reinvention of a global golf champion
Denizen’s Winter Issue is out now
Wondering what to watch? These new shows should be on your radar

Get to know Chloé Julian, the designer behind the local lingerie brand Videris

Videris is the purposeful new local underwear brand founded by leading lingerie designer Chloé Julian, whose impressive credentials include roles as the head designer for Agent Provocateur, Stella McCartney, and Vice President of Design for Savage x Fenty. With a name meaning “you are seen” in Latin, Videris centres on consciously, ethically and sustainably-designed intimates that utilise colour psychology to encourage its wearers to evoke a moment of intent in their day. 

What were the main things you wanted to perfect with Videris? Despite having worked for years as a lingerie designer, I looked in my drawers one day and realised I didn’t have anything I actually wanted to wear. There’s this historical mentality that we need a wire to give us support, but I don’t find it comfortable. So, it was important to create a product that people felt did give them similar support to a wire but was actually comfortable, allowing the breasts to fluctuate throughout their cycle and the day.

Tell us about the colour psychology aspect? It started with a friend telling me to wear purple to tap into my instincts when I was working with a lot of big personalities, and from there I started researching colour as a powerful mental tool. It’s used a lot in marketing, advertising and food, so why not utilise it for good in fashion? Colours are made up of energy and light, and contain differences in wavelengths, and so they can affect your energy and mood. Each Videris colour is intended to help the wearer evoke a different intent or emotion, so they can have a moment checking in with themselves that’s just for them — even if they’re wearing all black on the outside.

What materials are used in the Videris range? Environmental considerations are very important to me, so for this reason I eschewed the use of lace as most lace fabrics are derived from plastic. Each Videris item is exclusively made from Tencel, a breathable, natural fibre made using sustainably-sourced wood pulp. It’s ultra-soft to the touch, making it super comfortable to wear, is long-wearing and more sustainable than cotton. Every part of our process is also OEKO-TEX® certified, which means every piece of material or trim we use is free from potentially harmful substances like toxic dyes, which I think is vital given these pieces sit so close to our skin.

Ethical considerations are also very important to you — how have you incorporated these into the manufacturing process? I’m very proud to be working with our manufacturing partner in Sri Lanka, a company that shares our commitment to ethical and sustainable production processes. Regular check-ins ensure they’re still upholding our standards, which include no night shifts so staff can maintain a good work/life balance, and wider community contributions.

Coveted

GLANZSTÜCKE: The Van Cleef & Arpels Eexhibition in Vienna that every design lover should see
Fashion designer Rebe Healy opens the doors to REBE, a permanent boutique
Cartier’s landmark NGV Exhibition is a rare opportunity to see some of the world’s most iconic jewellery
Left to right: Christian Dior Spring 21, Jacquemus Spring 21, Etro Spring 21, Zimmermann Spring 21

These resort-inspired pieces will have you looking the part for a long, hot summer

Wherever you choose to spend your holidays this year, ensure you’re dressed for the weather with a selection of resort-inspired summer wardrobe essentials.

Coveted

GLANZSTÜCKE: The Van Cleef & Arpels Eexhibition in Vienna that every design lover should see
Fashion designer Rebe Healy opens the doors to REBE, a permanent boutique
Cartier’s landmark NGV Exhibition is a rare opportunity to see some of the world’s most iconic jewellery

Give your classic timepiece a contemporary twist with these stylish black and blue watches

Giving the classic watch a contemporary twist, hints of deep navy, black and sapphire tones are splashed across dials and woven seamlessly through straps. 

Left to right: Breguet Classique 7137 watch from Partridge Jewellers, Bvlgari Aluminium watch from Partridge Jewellers, Breguet Marine 5517 watch from Partridge Jewellers.

Coveted

GLANZSTÜCKE: The Van Cleef & Arpels Eexhibition in Vienna that every design lover should see
Fashion designer Rebe Healy opens the doors to REBE, a permanent boutique
Cartier’s landmark NGV Exhibition is a rare opportunity to see some of the world’s most iconic jewellery

Denizen’s definitive guide to the best new bar openings of 2020

While we have certainly been blessed with more than our fair share of great new restaurant and cafe openings this year, it would be remiss of us to overlook the amount of excellent bars and pubs that have cropped up to broaden our watering hole horizons. From cosy wine bars to rip roarin’ gastropubs, these are the best new places to grab a drink — and more often than not some delicious food too.

Beau

Beau
Three Lamps welcomed cosy wine bar Beau in February, and it’s been a welcome fixture of the area ever since. With a regularly changing drinks list and food menu that centres on appealing sharing plates, Beau’s welcoming ambience and sunny rear courtyard make it a pleasure to visit each and every time.

Ghost Donkey

Ghost Donkey
The opening of Commercial Bay saw an injection of dynamic hospitality offerings to downtown Auckland, and Ghost Donkey joined the fray with its own distinct personality. Championing mezcal and tequila, plus tasty and inventive Mexican-style bar food, Ghost Donkey’s recognisable sparkling red space is the scene of many a memorable night.

Liquorette

Liquorette
Inspired by New York and LA’s ubiquitous bodegas, superettes and liquor stores, late night-licensed Liquorette promises to show New Zealanders how to embrace the irreverent side of seriously good cocktails, and is ready and waiting to slake the thirst of visitors to Commercial Bay’s Harbour Eats food hall.

Boxer

Boxer
Anyone that’s dined at Pasture knows how singularly special and memorable it is, and in July the multi-award-winning restaurant welcomed Boxer, an 11-seat chef-run bar concept. Within its serene, Japanese-inspired, blonde-wooded space, Boxer is anything but a run-of-the-mill bar, specialising in boundary-pushing drinks and food that makes for an ultra-special experience.

Captain’s Bar

Captain’s Bar
Amidst the recently-opened Park Hyatt Auckland’s extensive hospitality offering is Captain’s Bar, a polished, decadent space that we’d gladly while away a few hours winding down from a long day’s work. With its dark leather couches, wooden walls and impressive granite fireplace, Captain’s Bar concocts classic cocktails with a local twist that draw on an extensive list of fortified spirits — the main focus being rum, of which there are 60 varieties on offer.

Hotel Ponsonby

Hotel Ponsonby
The neighbourhood’s newcomer, from the hospitality maestro behind Lilian and Honey Bones, Hotel Ponsonby has set up shop in the iconic Post Office building. Harnessing the spirit of gastropubs in Sydney and London, Hotel Ponsonby has fast become the sort of go-to meeting place where friends, families, groups and couples come together amidst a convivial, relaxed atmosphere. 

Sumthin Dumplin

Midnight Gardener
If you find yourself in Ponsonby with a craving for a cold drink and some hot dumplings, we’ve got just the place for you. Earlier this year, Midnight Gardener brought popular inner-city dumpling spot Sumthin Dumplin to the suburb for visitors to enjoy in a relaxed and down-to-earth beer garden setting. Named for the corner site it occupies which used to hold the Ponsonby Rd Garden Centre, Midnight Gardener boasts a casual and comfortable backyard vibe, the ideal setting for those looking to while away an evening with friends over a few beers.

Churly’s Brew Pub & Eatery

Churly’s Brew Pub & Eatery
Fans of Behemoth Brewing Company’s prolific New Zealand-made craft beers will be pleased to know the brewing company has a new home in Mount Eden, and it also serves excellent food. Named Churly’s Brew Pub & Eatery, this pub sets itself apart from others in the city through its philosophy of making nearly everything onsite, from the A Lady Butcher meats cured in-house (founder Hannah Miller Childs is a co-owner) to a brewery currently in construction for Behemoth’s famous beers.

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

Musician Neil Finn shares his thoughts on making music, Fleetwood Mac and coming home

Neil Finn OBE is a golden thread in the fabric of New Zealand’s musical legacy. Not only a national treasure, he’s an international music icon with a career that spans over four decades, the evolution of which shows no signs of waning. From Split Enz to Crowded House, his solo projects, collaborating with his talented family and, of course, playing with Fleetwood Mac, the 62-year-old’s luminous career has seen myriad variations.

The latest iteration sees a new chapter for beloved band Crowded House, with the announcement of a ten-date, nation-wide New Zealand tour in March 2021, and the release of the group’s first new music in over a decade. Having returned to the homeland from Los Angeles with his family, Finn will be joined by fellow Crowded House founding member Nick Seymour for the tour, as well as producer and keyboardist Mitchell Froom, and Finn’s sons – guitarist and singer Liam Finn and drummer Elroy Finn.

A true visionary, and a creative dedicated to his craft in every new iteration, Neil Finn shares learnings from his years spent delving deep into the “mystery of music”, and gives some insight into the man behind the melodies.

There’s something about being away from your normal environment that’s quite healthy for making music I think. You have less distractions from the layers of interactions you have with the world.

The deep mystery of music is endlessly fascinating, and I’m super grateful for being able to do it. Success is having been able to do it for all these years, and have songs go out and travel, and get deep into people’s psyches. It’s just the best feeling ever, and the most motivating feeling ever, because there’s no manual for it. I know how to keep doing it, I know how to put the mechanics of it together and to create good environments for myself, there are certain little tricks you learn, but you really have no clue where the ideas come from, and how they form, and which ones will go on to have a big life. You try and attach yourself equally to all the things that make you feel something, and that’s what makes it a great mystery.

One of the best pieces of advice I’ve ever received is “just make another one, if you don’t like the one you’ve just done.” That was given to me when I was trying to paint. I’ve dabbled in a bit of painting, I don’t really have the dedication to it to say I’m a painter, but a friend of mine is really good and we went away to the beach together to paint. Three days in he’d done about ten, and I was still working on the corner of mine, and he said “Neil, just let it go — do another one.” 

I think that applies equally to music as well. Don’t labour over it — do your best with it but I have a tendency to, perhaps, overthink and examine things, and try and find every piece of advantage I can. And I would defend that to some degree, but also there’s a danger that you end up overpolishing and going too far. So, just make another one. 

Performing live in front of a huge audience is thrilling, and strangely a huge audience is in some ways not as scary as a small audience. And I know other musicians have said a similar thing, because you’re more personally reacting to people in a small room, you can see them and sense them and a big audience does become like an ocean to play to. But it’s thrilling, to walk out at a festival and have a big rousing roar going up, it makes you really want to reach the back of the space.

It’s bizarre to think that we’re going to tour and we’re going to play Spark Arena, because people can’t even play 100-seater rooms in LA at the moment. All going well, if we end up doing it, it’ll be a joyous, celebratory feeling.

My family would describe me as a guy with a lot of energy, and a lot of feeling for his family. I think we are a really strong family and we relate to each other really well, and that’s the wider family as well — we were just at my sister’s 70th birthday party, and it was about as lively-a party as you can imagine.

My bandmates would describe me as pretty driven and kind of blunt, probably. And even now — I’m not the most artful person in communication, but once you know that and you don’t get offended, then it’s fine. I don’t think I’m mean, it’s just I’m very focused on getting things figured out, and if there’s something that’s not working, pushing and pushing to get it right. So I think they are used to me being very driven and I’ll work long hours, beyond sometimes the point where something is hopeless, to try and drag it back into the realm.

Some days it’s all inspiration, it just flows. But some days, you just have to turn up.

My sons have inherited slightly obsessive tendencies from me. We’re all obsessing about different things — Liam’s got a real ability to get inside the way things are fitting together sonically. I appreciate that but to me it’s more about the arrangement of the song. I’ll trim a bar out here, change a line there, adjust the melody.

The art of it is getting to a point where it seems effortless.

Joining a band, not as the front and centre-piece but as an intrinsic part of it, as I did recently with Fleetwood Mac, was really different for me. My brother and I shared that role in Split Enz obviously, but it was really good for me to have that feeling of what it’s like to come in and be the supporting person, so I do feel that gave me a really good perspective.

It also reinvigorated my feeling for my own band, for Crowded House. Fleetwood Mac are remarkable, and have had so many incarnations yet managed to make definitive statements at various points. Crowded House also has a really long and strong history, and playing with Fleetwood made me feel really good about that, because it didn’t feel like a nostalgia-fest, they felt new and vital and fresh. I’ve recognised that in some of the shows we’ve done in the last few years with Crowded House. There’s a whole new audience that has grown up with the songs, and it feels like a really alive, vital thing, especially now that we’ve got new music as well.

A goal I have that I’m yet to realise is finding a way to be useful to the planet, and the broader community outside of music. I do think music is useful, and I think songs and music are very important, so I don’t mind obsessing about it. But I do feel sometimes that there are a lot of things going on out there that it would be nice to feel that I’m more involved with and more able to use some experience to leave things a little better, even at a community level. I’m a bit transient, doing what I do, and I sometimes feel like I’m leaving communities, while people I admire are doing amazing things within their communities, and I’m drifting a little bit. It would be nice to find something to connect with a little more permanently. 

The weird mystery of songs is they just travel through the ages in ways you’d have never expected. And the strangest songs, like ‘Sweet Caroline’ is a rugby anthem. How did that happen? It doesn’t have anything to do with rugby, it’s so weird. But it’s kind of great as well.

Home is where my family is. We’re able to be in LA and feel at home, and be here and feel at home, but that’s just the way it works for us. But, New Zealand is home, ultimately. Nothing will ever replace that. I went for a swim at Piha the day after we got back, and it was freezing, but it was the most anchoring thing. Standing in that environment and having the hills and the black sand and the water… There’s something that’s ancient and essential and elemental that is just home about this place. 

Culture

Dame Lydia Ko: From child prodigy to the remarkable reinvention of a global golf champion
Denizen’s Winter Issue is out now
Wondering what to watch? These new shows should be on your radar