If you’re a collector of fine clothes, or own shoes at a volume to rival Imelda Marcos, you have every reason to invest in a closet that does justice to your precious investments.
We’ve all done it. Bought something and cherished it for a hot second before shoving it at the back of an already-cramped wardrobe. While it might be something we do out of convenience or necessity, what it’s actually doing is reducing the lifespan of everything we wear.
That said, the appeal of investing in a closet with space, a closet in which we can display our favourite pieces while keeping the rest safely under wraps, is steadily growing. Installing a wardrobe like Poliform’s Senzafine iteration will make all the difference to the morning routine. Allowing for increased organisation and orderly storage, this wardrobe (and others like it), should be considered as essential as a well-appointed ensuite.
Despite the year’s upheavals, the international fashion collections have powered ahead in New York, London, Paris and Milan — although many of the methods for showing the spring 2021 releases have changed.
Watching the images roll in from the other side of the world doesn’t feel so different, however, and while the clothes themselves are subject to a delayed release time, it’s possible to garner inspiration from both the styling techniques used, and the beauty looks.
Perhaps in a nod to the recent home-bound situation of much of the globe, many designers have opted for no-makeup-makeup and fuss-free hair when it came to the beauty component of their presentations. Thankfully, not everyone eschewed cosmetic expression, with the likes of Dior, Balmain, Versace and Ferragamo keying looks that made a wearable statement.
Interestingly despite the prevalence of mask-wearing prompting a surge in eye makeup trends, statement eye looks were not widespread this season. Lipstick made more appearances than expected, although mostly matte and therefore with more staying power.
From easy hair updates to simple yet impactful makeup, try adding these catwalk-inspired looks to your repertoire.
Ribbon headband — Erdem The models at Erdem’s audience-less, forest-situated runway show wore pretty, textured up-dos with thrice-wrapped ribbon around their heads. Easy enough to recreate at home, fasten your ribbon at the nape of the neck and some sea salt spray or texture powder will help it stay put on your strands.
Ports 1961 spring 2021
Deep side part — Ports 1961 If you usually wear a middle part in your hair, or even a slightly closer-to-centre side part, you’ll be surprised at how much changing your parting can change your appearance. At Ports 1961, sleek side parts were worn deep and low. Achieve this by parting your hair with a comb while wet and blowdrying while brushing the front section forward and to the side. Smooth with irons if you have some and set in place with a light misting of hairspray.
Dior spring 2021
Black eyeliner — Dior Channel a punky insouciance with a graphic black eyeliner look like that at Dior’s spring 2021 show. If the full black-enclosed eye is too intense for you, or you feel it makes your eyes look too close together, try a nod to the look with a thinner smudging of black across the top lash-line and outer corners of the eye.
Salvatore Ferragamo spring 2021
Orange eyes — Salvatore Ferragamo At Salvatore Ferragamo, skin was kept visually pared-back with some models presenting a white flick on their lids, others with orange. The orange in particular is a fun one to try — keep it focused on the outer half of the eyelid, and use a brush or finger to blend into the inner part of the eye, creating a seamless gradient.
Dries Van Noten spring 2021
Abundant bobby pins — Dries Van Noten Statement hair clips and slides have certainly had their time in the sun of late, however let’s not forget about the humble bobby pin, which can be impactful in numbers as shown in Dries Van Noten’s spring 2021 collection shoot. Create contemporary finger waves, or position throughout the hair for an interesting take on adornment — great for a windy day, too.
From left: Max Mara spring 2021; Molly Goddard spring 2021
Statement lipstick — Molly Goddard, Versace, Max Mara, Balmain Perhaps the easiest trend to get amongst, this season sees designers cracking out the lipstick in shades of saturated red. Aside from at Molly Goddard, whose models wore a slick of glossy red with a swept-over side part, the most popular finish is matte, stamped on for maximum longevity.
Elie Saab spring 2021
Twisted bun — Elie Saab Another easy summer up-do, Elie Saab paired his romantic dresses with lovely low buns. Try on yourself by parting your hair in the middle, and twisting the front section of either side away from your face before securing in a bun. If you have shorter pieces around the front, tease a couple out with your fingertips for a more relaxed finish.
With nearly 20 years of hospitality design experience, Chris Stevens has undoubtedly made his mark on the urban design landscape. The founder and director of creative-led interior design studio CTRL Space, Stevens has led his award-winning team to create some of Auckland’s most recognisable and assured spaces, including Lilian, Ampersand Eatery, and New York Grill.
With an approach that centres around a strong design narrative, well executed simplicity and modernist flair, Stevens’ superior skill contributes exponentially to the ambience and success of any project he puts his hand to. Here, he opens the door on his icons and influences.
Lilian in Grey Lynn, Auckland by CTRL Space
My personal style signifier is less is more — quiet restraint.
My design style can be defined as simple, classic, modernist. I am a huge fan of the mid-century modernist aesthetic and while I do not always get to see this style realised in our commercial projects, I do insist on the doctrine of “form follows function” in all we do.
I believe every project should be subject to the same level of interrogation as the next, so my work is always influenced by the brief. I also draw influence from all aspects of creative fields including old movies and music. Moreover, I will always try and draw inspiration from places I have actually been to or things I have seen or experienced.
The strongest of designs come from a conviction to the end results. I see so many projects diluting the initial concept in favour of trying to be all things to all people — it’s important for clients to back themselves.
I love the design work of Fearon Hay, their aesthetic is noble and classic and they are one of the few local firms with a truly international style.
The product or item I specify the most varies in the varied nature of our projects. Where appropriate, we will always go back to the classics such as Bentwood chairs from the likes of Statement iD.
New York Grill in Westfield Newmarket, Auckland by CTRL Space
The three essential elements I consider when designing are: Experience, how will people respond to the space and how the design influences that experience. Tactility, any element or material in a space that someone comes into physical contact with needs to be honest and true to the concept. Longevity, spaces are becoming increasingly expensive to fit-out so they need to stand the test of time. I also believe there should be an obligation to environmental considerations of spaces; construction waste constitutes nearly a quarter of all landfill volume, so we need to be designing for second and third life uses.
My two favourite furniture pieces are the Eames Recliner: obvious but it’s a classic. I was lucky enough to be given one for my 40th, my children are not allowed within three feet of it. The Le Corbusier No.B9 Bentwood cafe chair is also a true hospitality classic and so elegant.
My favourite space to design is the bar/restaurant area in a hospitality project. These spaces are so filled with tension and opportunity as to how the customer will respond to the space. I love nothing more than seeing if one’s design intentions are well received by the public, particularly when alcohol gets involved!
The Calile Hotel in Brisbane
An unforgettable place I visited was The Calile Hotel in Brisbane — a truly amazing hotel with every single touchpoint carefully considered from a single-minded design aesthetic. The materiality is something else.
An object I would never part with is my Bang & Olufsen BeoCentre 9500. A true design icon of the 1990s, it’s still an amazing sound system — the only piece of technology I want to have on display.
Farnsworth House by Mies van der Rohe
One piece of design that inspires me is the Farnsworth House by Mies van der Rohe, which was the starting point to my own personal design journey. It embodies every aspect of that architectural movement and resonates with me (and my current personal project).
My design icon is Terence Conran, another 1990’s icon and his ability to shift from interiors to architecture to product was amazing and still is. He is a true design powerhouse. Ed’s note: Terence Conran passed away after this interview took place.
One book all people passionate about design should read isBuildings and Interiors by Roman and Williams. A beautiful book with amazing interior perspective sketching, and such a level of design detail.
My favourite room in any home is predictably the kitchen. It truly is the heart of the home and always where the best people at the party are to be found!
The Riley Hotel Paper Crane, Cairns, Australia by CTRL Space’s Brisbane office.
I recently discovered Pinterest. Honestly, I rejected it for so long as being a default ‘design by Pinterest’-type approach (which I am not a fan of) but since starting to conceptualise my own home, it’s a great tool. You can really find yourself down some rabbit holes!
If price was not an issue, the one artist whose work I would collect is Banksy.
If I wasn’t doing what I am, I would be doing something ocean related. I surf whenever I can and am allowed (which is fortunately quite often), so basing myself around the sea would be a second choice.
I have a collection of shoes — more than my wife which she reminds me of every day, and surfboards — which my wife thinks are all exactly the same (I can assure you they are not!).
The country’s largest annual photography exhibition celebrates its 12th year this year with a look at how New Zealanders have spent a tumultuous and challenging 2020.
Titled A Year in Aotearoa, the New Zealand Geographic Photographer of the Year Exhibition is on display at New Zealand Maritime Museum until March 2021, with the 40 top entries on display sure to prompt contemplation, admiration and delight.
From breathtaking landscapes and arial photography to evocative snapshots of the Black Lives Matter marches; intimate family moments and impressive wildlife shots, the variance of images speaks to wide-ranging human experience, each image expressing the environment and society in which we live.
Viewers can vote in-person or online for their favourite images for the People’s Choice Award, and the winners will be announced in October, including the overall award for Photographer of the Year.
A Year in Aotearoa New Zealand Geographic Photographer of the Year Exhibition September 2020 – March 2021 New Zealand Maritime Museum, Viaduct Harbour Free with Museum entry | Free Museum entry for Auckland region residents
Whether you’re after inspiring conversations, cooking tips, belly laughs or want to explore big tech, these are the podcasts to add to your playlist, pronto.
The Michelle Obama Podcast Michelle Obama is beloved for the way she engages with people in a refreshingly real, and disarmingly honest way. So it was hardly a surprise when the former FLOTUS announced her eponymous podcast series — the perfect medium for a woman whose super power seems to be human connection. Revolving around conversations Obama has with her inner circle, the podcast is engaging and deeply thoughtful, as its host addresses the relationships and people that have shaped her life starting with her husband, former US President Barack Obama.
Home Cooking with Samin Nosrat & Hrishikesh Hirway The author of Salt, Fat, Acid, Heat brings her culinary know-how to a new podcast with Hrishikesh Hirway, where the two provide plenty of inspiration to get creative in the kitchen.
Dead Eyes Actor/comedian Connor Ratliff sets out to address, in hilarious form, an event that has haunted him for years. Why had Tom Hanks fired him from a minor role he had in 2001’s Band of Brothers? Was it something to do with Hanks’ comment that Ratliff had ‘dead eyes’?
13 Minutes toThe Moon This podcast delves into the fascinating stories behind NASA’s moon mission (and shows how close it came to failing). It definitely captures the imagination.
SmartLess Led by Will Arnett, Jason Bateman and Sean Hayes, this new podcast comes with some serious comedic pedigree. Every week, one host will introduce a mystery guest to the other two, resulting in a series of improvised and hilarious conversations with a raft of well-known guests.
This is Not ADrake Podcast Despite addressing seminal moments in rapper Drake’s career, this podcast isn’t really about him as much as it’s about breaking down the history and evolution of hip hop in Toronto, and delving into the lesser-known circumstances that allowed an artist like Drake to come to the fore.
Oh, Hello: The P’dcast Helmed by funnymen Nick Kroll and John Mulaney as their characters from Oh Hello on Broadway, this podcast centres around the life and death of Princess Diana and the lives and loves of Gil Faizon and George St. Geegland, two fictional elderly gentlemen from the Upper West Side of Manhattan.
There Are No Girls On The Internet Taking on ‘tech bros,’ Bridget Todd explores how women and minorities were actually the ones behind the rise of an industry that is still largely run by white men, and how there should be a pushback against major tech companies claiming to be ‘neutral’ online.
About Race withReni Eddo-Lodge From the bestselling author of Why I’m No Longer Talking To White People About Race, this podcast takes the conversation further, discussing with some key voices how history has informed the politics of today.
Fans of the laid-back charm and excellent fare of Point Chevalier restaurant Ambler will be pleased to learn its owners have brought their assured sensibility downtown with a new addition to their hospitality offering.
Named Wander, the cafe, bistro and wine bar occupies a light-filled, high-ceilinged space in Wynyard Quarter, an ever-evolving and expanding area that owners Matt Gosset and Julien Albe are pleased to now be a part of. The 90-seat all-day eatery is the slightly more polished, cosmopolitan sister to Ambler, with its interiors echoing that of the Pt Chev neighbourhood restaurant — albeit with larger windows and extensive outdoor seating to harness the sun-drenched location.
Right: Trevally omelette
The menu, too, is familiar at first glance; however on closer inspection it has been designed by chef and co-owner Albe to encompass additions appropriate for the venue’s proximity to Auckland Fish Market and the ocean.
Hinging on the restaurateurs’ sought-after style of fresh, seasonal fare with a French twist, diners will find a comprehensive brunch menu available until 3pm, and a bistro menu served from 11am until late. We’d happily start any day with the smoked Trevally omelette, each bite a tasty combination of creamy eggs and bocconcini, subtly salty smoked fish, juicy tomatoes and piquant picked onions, finished with a dollop of herby freshness from the chimichurri.
The bistro menu comprises a substantial offering of main dishes, spanning the likes of oysters, ‘soupe du jour’ and cauliflower tabbouleh to a Wagyu beef burger, chicken cordon bleu and Hawke’s Bay lamb loin. We found the lamb to be exquisitely tender, served with a creamy celeriac mash, goats cheese and sweet roasted beetroot, toasted walnuts adding a moreish crunch and a sprinkling of dukkah a hint of warm spice.
Find baked goods and filled baguettes to take away
It’s not all sit-down fare, with a selection of baked goods like scones (ever-popular at Ambler) brioche, croissants and muffins, as well as filled baguettes and sandwiches all on offer for those needing lunch on the go.
Dishes that go well with a wine or beer from the considered drinks list are not an afterthought, either — the seafood platter is especially impressive, arriving with a selection of South Island clams cooked in a delicious sauce, natural Te Matuku oysters, house-smoked trevally rillets, cured salmon gravlax, battered pieces of gurnard and tartare sauce.
Open seven days, and sure to be humming come the long, languid days of summer, we recommend striding purposefully into Wander next time you’re in Wynyard Quarter.
Ben Bayly keeps himself somewhat under the radar. Known for creating versatile menus that balance international influences with local flavours, Bayly’s particular style of wholesome cuisine has been honed over years of experience working in Michelin-star kitchens in London and Paris, and immersing himself in the culture of places like Northern Italy.
Not one to forget his roots, Bayly has built a respected name for himself in New Zealand for both the award-winning restaurants he has helmed, and now, the ones he has established himself: The Grounds in Henderson, Aosta in Arrowtown and most recently, Ahi in Commercial Bay. But, despite Bayly’s accolades, his approach is grounded in hard work and celebrating the simple things — friends, family, and creating experiences that are truly fulfilling — which is why his food continues to resonate long after the tables have been cleared.
Aosta
Restaurants tend to be a risky investment, so running them successfully is all about understanding how the financials actually work. A lot of people can make nice food, but turning that into a commercial reality is another thing. When I was in my 20s, I focused on working in the best restaurants I possibly could. In my 30s I was trying to make a name for myself. And now, in my 40s, it really has become about understanding the ins and outs of how a restaurant operates.
That’s the greatest challenge. You need to know how much you’re spending daily and how much you’re taking daily, because if you’re not able to be nimble around spending, and you leave it too late, the horse will have already bolted. So it’s about constantly making sure you’re not going backwards… and if you are going backwards, doing something about it, fast. It creates an interesting juxtaposition between seeing dollar signs above everything you do and still putting love into your dishes, keeping one eye on the money and one eye on the creative and experiential side. The risk versus reward is not great, which is why you just have to love it.
I’ve had to learn to be good with money. You might be the best chef in the world but when you’re opening your own business you have to be able to find a way of raising the capital to get it off the ground. So you should start as early as you can. So, when you’re working at a restaurant, start figuring out how it makes money. Ask yourself how it can afford to pay your wages? As an employee, be super proactive in helping the restaurant you work for be successful. Learn the prices of everything, from pork belly to chives, to bottles of wine and work out how much that bottle of wine has to be sold for to pay the rent and to pay the staff. And when you start to understand that and you start to run your costs right, and you make your mistakes using other people’s money, you’ll be in a much better position to go out on your own.
If you’re working in a restaurant, and have aspirations of owning your own one day, I’d advise you to walk into your work and pretend you own it. Just walk in the door and say, ‘this is my restaurant’ and approach your work through the lens of an owner. And if you do that for a few years before you open your own place, you’ll be fine. That, combined with working at the best restaurants possible, with the best people possible, who will teach you. If you’re keen to know.
Photo: Jeremy Hooper
I want to scale up. I’ve never been interested in having a small, 20-seat-type place in a back alley somewhere. That’s not to criticise that, or say there’s a right or wrong way to run a restaurant, but that’s just not what works for me. What I often suggest is for people to think about how to build something where they can create small incomes from multiple places and diversify their income. I’ve got my Italian restaurant down South, I’ve got my family one out West and now I’ve really got my dream restaurant, Ahi, where I feel I can really express myself, so that’s probably enough, for now.
I love the freedom of working for myself. That was the main appeal of owning my own restaurants. I love not having to answer to anyone (to a degree) and having freedom around time and finances. But that does come with its own risks.
I always say to my guys, open your own restaurant, I’ll help you, I’ll teach them what I know because I know that when I’m showing them these things, my restaurant will be in better hands. (Even if it might only be for a short time.)
Looking back, I’m happy with the way my life has played out — no regrets. I can’t think of anywhere else I’d rather be right now than New Zealand. I always thought that I wanted to travel more, but the regrets that I thought I would have as I grew older have dulled, and I’m much more aware that there is actually a silver lining to everything. You can’t sit around wishing you did something. There’s a path for everybody and you just have to follow it. I’m quite a driven person and I really don’t know why. But I am, so I’m always trying to do something.
Success in this industry is 80 percent attitude, 20 percent talent. If you’re a young person and you’re wondering whether this is something you’d be interested in, it’s an amazing career. But you need to have the right attitude. If you do, you’ll go far. It’s like that old saying about eating an elephant. How do you eat it? One bit at a time. You slowly earn things and become better at things, but it’s certainly an industry that requires determination and a bit of courage. I don’t consider myself very successful yet but I am tenacious, hardworking and not afraid of failing, which has helped.
Between age 16 and 30 I was lucky enough to work with some great head chefs who pushed, encouraged, bollocked and inspired me. These days I don’t have to look much further than my wife and kids for inspiration and motivation. I’ve also been working alongside our Executive Chef Mike “The Russian’’ Shatura for 12 years now and we’re still going strong.
I spent 10 years living and breathing the food culture of different countries and cooking their cuisines. It made me ask myself: what is New Zealand food? Kiwis are such well-travelled people (we’re like the Irish) and I think we don’t know the answer to that yet. It’s going to take time. There are a number of chefs and restaurateurs out there doing awesome ‘New Zealand’ food, so I think we’ll be closer to understanding what New Zealand cuisine is in a few years. As more people come back, the landscape of food here will change, especially as the next generation comes through. New Zealand is such a young country and we’ve been heavily influenced by migration (in the last hundred years we’ve grown dramatically in population and diversity) and while we might have hangi and pavlova and lamingtons and custard squares, we don’t really have our own ‘super-dishes’, or distinctly regional dishes. And it’s probably not something we’ll be able to determine for a while now.
Businesses that are brave, kind and have a social conscience are the ones that most impress me. Kōkako coffee is one that comes to mind, led by Mike Murphy who is someone that I’ve only just started to get to know. Now he’s providing the coffee at Ahi. I’ve also recently become involved with a company called Citizen, with similar values again around sustainability and waste and rescuing products and food that would usually end up in landfill.
Ahi
Both my grandfathers had boats and they would take all us grandkids fishing any chance they could get. From my perspective, if I had the money and the time to have a boat and do the same with my kids and grandkids, then I would consider myself successful.
I love watching shows like Chef’s Table on Netflix, not for the food necessarily but to listen to how the brains of these modern chefs work, how they create, what inspires them and what their eureka moment was.
Being motivated is just in me. I’m not really sure where it comes from but I always need to be busy doing something. Maybe it has something to do with my upbringing? My parents always worked really hard when I was growing up and nothing was taken for granted.
My brain is always “on.” But I love escaping into a podcast. I often find myself listening (selectively) to Joe Rogan, he has some really fascinating people on his show. I also listen to The New York Times podcast and I really love a show called Meateater. He’s a hunter and activist who’s actually all about protecting animals.
Late night snacking is my guilty pleasure. I know it’s bad for me but I love it. If I’m really hungry at night, I’ll always have two eggs, fried in butter and eaten with hot sauce and toasted tortillas. Then I’ll brush my teeth and go back to bed. I probably should just have a protein shake or something, I know that would be better for me… but the eggs taste so much better.
I love serving customers and being involved in the experiences they have at my restaurants. You have to love that process if you want to be successful in this industry. You want to always be striving to exceed customers’ expectations.
New York restaurateur Danny Meyer is someone I really admire. He says that you don’t have to be the best restaurant, you just have to be everyone’s favourite… I like that.
Spectacularly framed by frosted mountains, iridescent lakes and rolling landscapes, Queenstown typifies the raw, wild beauty of the South Island. Arresting and memorable, it’s hardly surprising that this small town nestled in the heart of Central Otago has become one of the most highly-regarded tourist destinations in the world.
Brimming with boutique, luxurious and immersive experiences, Queenstown’s superior culinary landscape is matched only by its unparalleled beauty.
Below we present our definitive guide of where to wine and dine in Queenstown, Arrowtown and its surrounding areas.
EASY EATS…
Provisions Serving up some of the best homemade treats in the region, Provisions is an iconic morning spot in Arrowtown. Our recommendation: do not go past its freshly-baked sticky buns — the best thing since (excuse the pun) sliced bread.
Vudu Larder
Vudu Larder Located in the heart of Queenstown with seating overlooking the picturesque Lake Wakatipu, Vudu Larder is a wildly popular spot, with a menu of fresh takeaway or dine-in options. If you’re looking for serenity with your morning cuppa, we recommend getting in early.
Good Day Delivering expertly-brewed Wolf Coffee to-go and a selection of brunchy bites, Good Day is the Arrowtown gem that will get any day off to a flying start. Whetherit’s avocado on toast with homemade dukkah, or smoked andouille sausage with peperonata and a soft egg, this tasty spot has something for everyone.
The Chop Shop Quirky and different, with food that packs a punch, The Chop Shop is tucked away above Arrowtown’s main street. We would call it a hidden treasure, but almost everyone knows how good it is, which makes waiting for a table expected (but worth it).
Yonder
Yonder The health-focused eatery Queenstown can’t get enough of, Yonder offers wholesome fare to suit every persuasion. Its menu encompasses dishes free from gluten, dairy, nuts, sugar, and animal products and its stone cottage setting offers a cute, cosy atmosphere.
Joe’s Garage While you might have seen various Joe’s Garages dotted around New Zealand, the Queenstown outpost was where it all started. Having quickly built a name for its delicious coffee and hearty, filling food, breakfast at Joe’s never disappoints. And for those hitting the slopes, the bacon and egg buns are also the perfect early morning takeaway option before heading up the mountain.
FOR LARGER APPETITES…
Amisfield Book in for a delicious long lunch or dinner at the acclaimed Amisfield Bistro & Cellar Door — the outpost of one of the largest, single-estate vineyards in Central Otago. Nestled on the shores of Lake Hayes, Amisfield is as renowned for its idyllic backdrop as it is for its pure-tasting pinot noir and hyper-seasonal dishes. It also features an outdoor glasshouse by its exterior fireplace, designed to fit up to six diners for a memorable, al fresco experience under the stars.
Aosta
Aosta Led by renowned chef Ben Bayly, Aosta combines the culinary philosophies of Italy with the fresh, local fare of Central Otago and Southland. From its intimate setting to the way it executes complex flavours in a simple, unpretentious way, Aosta is a must-visit.
The Sherwood Lauded for its menu that highlights fresh, local ingredients, many foraged from the wider Central Otago region, The Sherwood’s restaurant serves up delicious, hyper-seasonal fare in dishes inspired by the offerings of the land.
Rata
Rātā With an interior that emits a neighbourhood bistro vibe, similar to what you might expect to find in Sydney, Rātā by Josh Emett has become one of Queenstown’s premier foodie destinations. Renowned for its slow-cooked food and robust flavours, this is the perfect place for a long lunch or an indulgent dinner.
Fan Tan East meets west at one of Arrowtown’s tastiest eateries. Fan Tan boasts a menu of Asian and New Zealand-Pasifika flavours in a series of fusion-style dishes designed for sharing.
Smithy’s Smoke House
Smithy’s Smoke House What could be better on a crisp winter’s day than sitting near an open fire and indulging in a plate of perfectly cooked, succulent smoked meats? Smithy’s Smoke House (at Millbrook Resort) offers just that. Here, you can enjoy unparalleled al fresco dining under the stars, where tapas and various meat dishes, craft beers, fine wines and whisky are served around roaring fire pits.
La Rumbla Having brought the flavours of sunny Spain to Arrowtown, La Rumbla is a firm favourite among locals. With a menu of tapas-style dishes and European flavours, this is the perfect spot for a relaxed, tasty bite.
Akarua Wines & Kitchen
Akarua Wines & Kitchen by Artisan Set in the historic ‘Walnut Cottage’ just a few minutes’ drive from Arrowtown, this relaxed eatery is as good for breakfast as it is for lunch or wine tastings. With a menu that showcases only the finest ingredients, sourced from Aotearoa’s top growers, makers and artisan suppliers, expect a line-up of honest, comforting shared plates.
Slow Cuts Delighting dine-in or takeaway punters, this Arrowtown hot-spot is a delicious, recently-expanded eatery where slow-cooked meats, rotisserie chicken, burgers, ribs and other seasonal dishes are delivered by operators renowned for their friendly service and great food.
Jervois Steak House
Jervois Steak House One of the jewels in Nourish Group’s crown, the South Island chapter of Jervois Steak House (JSH), is arguably one of the best restaurants in Queenstown. Offering premium cuts of meat accompanied by soulful sides like truffle mac and cheese and baked candied kumara, JSH is where we keep coming back to for a cosy and delicious dinner.
Taco Medic A divine collision of Kiwi and Mexican cuisine, expect traditional, hand-pressed masa tortillas packed full of salsa. Taco Medic also shines a light on fresh local ingredients and packs a flavoursome punch.
The Lodge Bar
The Lodge Bar From its lakefront position alongside the Rodd & Gunn store, The Lodge Bar exudes the ambience of an elevated mountain cabin. With animal hides strewn over plush, fire-warmed armchairs, this restaurant’s exceptional fare and curated wine and cocktail list makes it the perfect place to relax and take in the view.
WHERE TO DRINK…
Eichardt’s Bar Located in the iconic Eichardt’s Private Hotel is the deliciously cosy Eichardt’s Bar. A Queenstown institution since 1867, Eichardt’s has been serving après ski drinks for well over a hundred years. With its crackling fireplace and large sumptuous sofa, this place is one of the undeniable gems of Queenstown.
Blue Door A hidden gem in the heart of Arrowtown, The Blue Door Bar offers a cosy, intimate setting in which to enjoy an after-dinner tipple or a drink with friends. With comfortable chairs and its roaring log fire, after a long day on the slopes it will be almost impossible to leave.
Fork & Tap From its charming, historic location, Arrowtown’s Fork & Tap serves up an array of craft beers, delicious wine and a menu of tasty bites to match. The perfect spot to mingle with the locals and share stories of the day’s on-piste adventures.
Nest at Kamana Lakehouse Take in the spectacular lake views from the floor-to-ceiling windows that frame Nest’s dining room. Rendered in an art-deco style and offering modern Mediterranean bites alongside an extensive list of Japanese whiskys and local wines, this high-altitude kitchen and bar is the perfect place to enjoy an early-evening drink.
WORTH THE TRIP…
The Cloudy Bay Shed
The Cloudy Bay Shed Take a scenic 45-minute drive from the heart of Queenstown into Cromwell and get lost in The Shed by Cloudy Bay, a whimsical cellar door experience. With tasting sessions of Cloudy Bay’s full range of wines alongside private tours of the vineyard, The Shed is the perfect antidote to the busyness of Queenstown and offers an indulgent, relaxing, sensory escape.
Olivers Nestled in Clyde, a historic Central Otago township just over an hour’s drive from Queenstown, Olivers is an elevated eatery in the restored Victoria Store (an iconic landmark of the region), and is renowned for its fresh, produce-driven fare.
Cardrona Distillery Quiet and unassuming, the Cardrona Distillery has a particular type of charm that isn’t easy to put your finger on. Completely family owned, Desiree and husband Ash Whittaker have worked together on the distillery since its inception and, together with their team of experts, have conceived a number of acclaimed drops, including the triumphant creation of a recently-anointed single-malt whisky. Head along to the beautiful distillery and be guided on a tour of the facilities, where you’ll learn about the processes behind each of the hand-distilled, artisan spirits — including milling, mashing, fermentation, distillation and maturation — an experience that will conclude with a tasting.
The Mountain Kitchen
The Mountain Kitchen – Minaret Station Located on The Alpine Group’s 50,000 acre high-country station (on which is also a boutique accommodation for overnight stays), The Mountain Kitchen can be booked by those simply wanting to experience this incredible property for an afternoon. Offering a scenic dining experience where locally-sourced ingredients are prepared by resident chefs and accompanied by award-winning wines, lunch at The Mountain Kitchen can be booked for guests of four or more and includes a spectacular scenic helicopter flight from Wanaka or Queenstown.
We’re not going to lie, the moment we bit into one of the tacos from inner-city Mexican spot Mr. Taco – La Taqueria, we considered not sharing any information on its whereabouts so we could keep coming back again and again with less fear of them selling out.
But, the selfish impulse quickly passed as we remembered our civic duty to tell you about some of the best, most authentic Mexican food we’ve had in recent memory.
Located on Federal Street, Mr. Taco was opened in June by Manuel Moreno, who relocated to New Zealand eight years ago from Mexico. Having worked as head chef at Mexican restaurants both in Christchurch and here in Auckland, Moreno decided to go out on his own — and has already built a solid reputation for his incredibly tasty fare and friendly, welcoming service.
Pastor, birria and carnitas tacos
With a succinct menu of traditional Mexican favourites, Mr. Taco is a compact operation, perfect for a trio of tacos or a burrito on the go. The tacos are his most popular offering, says Moreno, and after trying them we can see why.
The pastor taco, the most popular at night in Mexico we’re told, comprises ultra-moist pulled pork cooked with achiote paste and a special blend of spices. It’s then topped with a small helping of fresh pineapple, and each taco is served with onion, coriander and salsa of various spice levels. It is incredibly delicious. The beef in the birria taco is, again, extremely tender and almost has a caramelised flavour thanks to the blend of spices it’s cooked with. Carnitas, or a more simple shredded, braised pork, is another crowd favourite.
Mr. Taco caters wonderfully to vegetarians and vegans as well, with jackfruit and cactus tacos — all just as good, we can confirm.
We’re already planning our return trip to try one of Moreno’s burritos or a helping of nachos, and the quesadilla would go down a treat, too. In the next month or so, Moreno is also opening another, slightly bigger, space around the corner on Queen Street which will specialise in traditional breakfast dishes and torta, a type of popular Mexican sandwich.
We’ll look forward to that, but in the meantime all we can say is we’re glad we now know where to find some of the best tacos in Auckland — maybe even New Zealand.
Opening hours: Open 7 days a week from 10am until 8pm on weeknights and 9 or 10pm on Friday and Saturday — or until sold out.
Having to forgo certain luxuries that might prove impractical when confronted with children can be a bitter pill to swallow. Of course, there are situations in which the ideas of family life and luxury simply cannot co-exist. You wouldn’t, for example, wear a rotation of fine silk shirts when nursing a newborn; or put a cream daybed in a toddler’s room. But in this Sydney home, the architects at Fox Johnson and designers at Alwill Interiors set out to strike the right balance for clients who had kids and pets but who also wanted their living spaces to feel sumptuous and sophisticated.
The living room is furnished comfortably yet tastefully, featuring a pair of Moooi’s Bart armchairs available from ECC.
Taking a grounded approach to glamour, the team at Alwill started with a pared-back base palette, over which they laid a cocktail of textures — sandstone, timber, bronze and marble — before adding pops of colour through artworks and carefully considered furnishings. They worked with quality materials that felt high-end but that also proved sturdy and durable when facing the demands of a young family.
One of the most appealing aspects of this home is the space it affords its occupants. The layout comprises a clear division of zones, meaning that when one member of the family needs some time to themselves, they can find it in a quiet, upstairs bedroom, or on either side of the sandstone wall that divides the living room from the dining room and kitchen. And with plenty of windows that look over Mosman Bay, there is an inherent connection between the house and its sprawling, natural surrounds.
From the entranceway — designed as a kind of gallery — to the kitchen, with its spectacularly-curved Calacatta marble and oak island, to the living room, where an airy feeling is achieved by sliding cavity doors that open to a terrace, and the furniture is modern but not overly ‘trendy,’ the finished effect of this home proves how a considered application of materials and a meticulous attention to detail can cultivate a family-friendly atmosphere while still affording the adults some creature comforts. This is particularly true in the home’s hidden wine cellar, where the collection is stored in a perfectly-appointed, terracotta-tiled room.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
