FOPE Eka White Gold bracelet

The jewellery designed for movement, ease and everyday elegance

Effortlessness, not spectacle, sits at the centre of FOPE’s jewellery. In a category still too often seduced by ceremony, the maison has conceived a language of gold jewellery that moves with the body and slips comfortably into daily life.

Founded in Vicenza in 1929, the family-owned maison has spent four generations refining the relationship between craftsmanship and movement. At the centre of that evolution sits Flex’it, FOPE’s patented system of concealed 18-carat gold springs set between the links of supple gold mesh, allowing bracelets and rings to stretch naturally without clasps, hinges or awkward interruptions to the line. It is the sort of engineering that seems insignificant until worn. No issues with fiddly fastenings, no silhouette ruined by attachments, just jewellery that behaves with grace.

This philosophy applies across the collections, including Vendôme, where a yellow-gold bracelet set with five pavé rondelles expresses a restraint that never tips into the obvious. The Vendôme Flex’it ring, with three diamond-set rondelles bridging woven gold, gives the hand structure without heaviness.

Gold mesh bracelet with diamond rondelles draped around a mint green sphere on a gold disc.
FOPE Vendôme Yellow Gold Bracelet with Five Pavé Rondelles from Partridge
Silver diamond bracelet resting on a red table tennis paddle with a green ping-pong ball.
FOPE Eka White Gold bracelet from Partridge
Two rectangular gold pavé diamond hoop earrings placed on a dark navy surface with a white line.
FOPE Eka Pavé Hoop earrings from Partridge

The Eka collection sees a polished white-gold bracelet finished with a pavé-set rondelle engraved with the FOPE insignia, which catches light with quiet precision. While the Eka pavé hoop earrings offer a geometric form that feels balanced and architectural rather than overly decorative.

Gold mesh bracelet with pavé diamond clasp draped around a mint green sphere on grey background.
FOPE Prima Yellow Gold necklace with Pavé Rondelle available from Partridge

Italian jewellery, at its best, has always carried an instinctive design elegance, as though jewelled refinement were simply part of daily life rather than requiring an occasion to wear it. FOPE understands this completely. And those who wear it do too.

FOPE is available from Partridge.


partridgejewellers.com

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Is the 20,000-step day actually worth it in 2026?

The number keeps climbing, from 10,000 to 12,000 to the new ceiling currently doing the rounds on TikTok. But the question isn’t how many steps. It’s what your body is doing while you take them, and where in Auckland you’d want to be doing it as the leaves turn.

Somewhere between the original 10,000-step myth (a 1960s Japanese marketing campaign for a pedometer called the Manpo-kei, never a clinical recommendation) and the current ceiling of 20,000 steps a day being championed by every second wellness account, the goalposts moved. They are still moving. Open Instagram on any given Tuesday and you will find someone in a matching set, AirPods in, captioning their pre-work loop with a number that would have, until recently, qualified as a half-marathon.

The hot girl walk, a phrase that began as a TikTok in-joke and somehow calcified into a wellness category, is now its own genre. Two hours, podcast on, iced matcha in hand, ideally with a view. The aesthetic has matured; the mileage has not. What started as a gentle middle-finger to gym culture is now being rebranded as a performance discipline, complete with Garmin screenshots and recovery scores. Which raises a question worth asking before you lace up: when does a daily walk stop being good for you and start being something else entirely?

What the science actually says

The 10,000-step figure was never grounded in research. The studies catching up to it now are far more interesting, and far less prescriptive. Large-scale meta-analyses have consistently found that the steepest health gains occur somewhere between 7,000 and 8,000 steps a day, with mortality risk continuing to drop until around 10,000 to 12,000, then plateauing. After that, the curve flattens. Walking more is not actively harmful, but the additional cardiovascular benefit is marginal.

Which is to say: the leap from 10,000 to 20,000 is largely a leap in time spent, not in measurable health return. For an average stride, 20,000 steps is roughly 14 to 16 kilometres, between two and three hours of walking. That is a meaningful chunk of any day. Whether it is the best use of those hours depends entirely on what else your body needs.


“The 10,000-step figure was never grounded in research. It came from a 1960s pedometer campaign.”


The question worth asking is the one most step-count enthusiasts skip entirely: what problem are you actually trying to solve? If your goal is cardiovascular health, glucose stability, and stress regulation, the data is clear that you do not need to walk for three hours a day to get there. If your goal is body composition, walking alone will not build the muscle mass that becomes increasingly precious from your mid-thirties onward. If your goal is mental clarity and a meditative pause in your day, then the question becomes less about the step count and more about what the walk is replacing. A good thing, until it starts replacing a strength session, a proper meal, or a full night’s sleep.

What the trackers are telling you (and what they’re not)

Fitness tracking has matured considerably. The current generation of wearables, the Oura Ring 4, the Whoop 5.0, the latest Garmin and Apple Watch iterations, measure far more than steps. Heart rate variability, resting heart rate, sleep architecture, stress load, training readiness: the data set is comprehensive enough that a step count, in isolation, looks almost quaint. The smarter question your tracker is now equipped to answer is not how far you walked, but at what cost.

If your readiness score is dropping, your resting heart rate is climbing, and your HRV is suppressed, the additional 8,000 steps you are grinding out every evening may be the reason. Walking is restorative, until volume tips it into another stressor stacked on top of work, parenting, and a 6am reformer class. The metric that matters more than steps, for most people, is whether the walking is leaving you energised or quietly draining the battery.

So, should you do it?

The honest answer, in the Denizen tradition of being unimpressed by absolutes: it depends entirely on you. For an under-active office worker whose default is 4,000 steps a day, building toward 10,000 is genuinely transformative. For someone already strength training four times a week and sleeping seven and a half hours a night, adding two-hour daily walks may yield diminishing returns, or worse, undermine recovery. The 20,000-step ceiling is not a target. It is a number that looks impressive on a screenshot.

If you want a working principle: aim for 8,000 to 12,000 steps as a baseline, prioritise sleep and resistance training above mileage, and use longer walks (the genuine hot girl walk territory) as a deliberate ritual rather than a daily obligation. Two long, considered walks a week in beautiful surroundings will do more for your nervous system than seven joyless laps of the block trying to hit a number.

Where to walk in Auckland this Autumn

The weekend is where the walk earns its keep. Midweek mileage is maintenance; Saturday and Sunday are where a route becomes a ritual, a long lunch becomes the destination, and the hour you spend outdoors does the quiet work of reorienting you for the week ahead. Autumn is the season that rewards this best. The light shifts amber, the humidity finally breaks, and the trees that don’t exist in our largely evergreen landscape (the imported oaks, planes, liquidambars and elms) spend a few short weeks doing their best impression of a New England postcard. Four routes worth rerouting your weekend for.

The waterfront, Wynyard Quarter to Mission Bay. The flat, uninterrupted stretch from Wynyard around past the Viaduct, along Quay Street, through the Tamaki Drive curve to Mission Bay is Auckland’s most reliable walking corridor, and the one the whole city seems to have on its Saturday shortlist. Roughly 12 kilometres return if you go the full distance, with the harbour on one side and a steady sequence of coffee stops on the other. Best done early, when the light catches the water and the joggers haven’t yet outnumbered the walkers. Stop at Hello Beasty for a long lunch if you’ve earned it, and let the walk home sort out the wine.

Curran Street to Silo Park. Auckland’s Saturday-morning power route, and deservedly so. Start at Curran Street, pick up the Westhaven Marina promenade, and follow it past row after row of masts (there is something genuinely settling about the sound of rigging against aluminium in autumn light) all the way around to Silo Park. Roughly seven to eight kilometres return, flat enough to keep the pace honest and scenic enough to forgive the crowd. Break midway at Bravo at Cracker Bay for a coffee with a view of the boats, or save your appetite for the way home and finish at First Mates, Last Laugh, which at golden hour is arguably the best reward in the city.

The Domain, in full autumn dress. Auckland’s oldest park is at its most cinematic on a Sunday morning in April and May, when the deciduous canopy around the Wintergardens turns through every shade of copper and half the city seems to be out with a dog or a paper. The loop from the museum down through the formal gardens, past the duck pond and back via the sports fields is around four kilometres of gentle undulation. Enough to feel like a proper walk without swallowing the morning. The Wintergardens themselves are worth the detour: the cool house in particular feels like another country in autumn. Follow it with brunch at one of Parnell’s better tables and the weekend has effectively structured itself.

Cornwall Park, when the leaves are turning. There is no better weekend walk in Auckland in autumn than the avenue of plane trees along Pohutukawa Drive at Cornwall Park. The trees, planted in deliberate ranks, drop their leaves in a window of maybe three weeks in late April and early May. A gold-and-rust corridor that feels engineered for the camera roll but earns its reputation honestly. Loop up to the One Tree Hill summit for the view, down through the working farm (sheep, unfazed, make a strong case for the simple life), and finish at the Cornwall Park Cafe for the kind of Sunday lunch that closes the week properly. Around five to seven kilometres depending on your route, and the closest Auckland gets to a genuine seasonal moment.

The point

The 20,000-step trend, like most wellness trends, is a useful provocation wrapped around a misleading conclusion. Walking is one of the most powerful things you can do for your body, your brain, and your relationship with the city you live in. Doing twice as much of it does not make it twice as good. What makes it good is the same thing that makes any health practice good: the right dose, in the right context, doing a job your body actually needs done.

Find the route that makes you want to leave the house. Wear the tracker if it helps you stay honest, ignore it if it doesn’t. The number on the screen is not the point. The hour you spent under the plane trees is.

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Left: Crispy Skin Fish with rice gnocchi, Cloudy Bay clams, lobster bisque and saffron rouille. Right: St Marée Seafood Linguine Pasta

A seafood-led bistro just steps from Takapuna Beach

Positioned between Takapuna Beach and Hurstmere Road, St Marée has become a go-to for locals seeking everything from a morning coffee to a leisurely dinner. Reflecting the easy rhythm of its coastal surroundings, the restaurant’s all-day offering moves seamlessly from breakfast through to evening dining.

Outdoor terrace of St Marée Bistro and Coffee Bar with timber tables, lush trees, and warm sunlight.
St Marée
Golden beer-battered fish and chips with mushy peas, tartare sauce, and lemon wedges on a white plate.
Express Lunch Menu: Classic Fish & Chips

Formerly Catch 21, the venue was reimagined by owner Robin Lee, who transformed the space with a renewed focus on sophisticated all-day dining while retaining the strong coffee culture and welcoming atmosphere that first earned it a loyal local following. The result is a restaurant that feels equally suited to a post-swim breakfast, a long lunch with friends or an unhurried dinner after a day by the water.

A seafood feast worth savouring, every dish a celebration of the ocean.
Cloudy Bay Clams served Kilpatrick style

Taking its name from the French word for “tide”, St Marée draws inspiration from the ever-changing rhythms of the ocean, a connection reflected throughout both the interiors and menu. Natural timber finishes, polished concrete floors and soft blue accents create a calm, contemporary setting, while the restaurant’s seafood-led offering places seasonal ingredients at the forefront. While seafood remains a defining feature, the menu extends well beyond it. Signature dishes include the much-loved Surf and turf, Seafood Linguine with an Antarctic King Crab Leg, house-made smoked cheese ravioli and a generous seafood pasta filled with the catch of the day.

Grilled tiger prawns and glazed beef short rib with sesame noodles on a ceramic plate.
Surf & Turf, Glazed Wagyu Beef Short Ribs, grilled king prawns, celeriac remoulade and truffle aioli
Overhead view of a flatbread with charred meat, hummus, herb sauce, pomegranate seeds, and diced fruit on a ceramic plate.
Chargrilled Beef Tongue with eggplant purée, salsa verde, pickled apricot, and pomegranate seeds
Free-Range Three Eggs Omelettes with truffle oil and parmesan

Earlier in the day, regulars arrive for excellent coffee, shakshuka, wagyu mince on toast and the aptly named Huge Breakfast, which has become something of a local favourite. Meanwhile, the Express Lunch, which includes a snack, main and drink for $23.80 per person, offers a compelling reason to step away from the office and make the most of Takapuna’s beachside setting. With its relaxed atmosphere, thoughtful menu and enviable location just moments from the beach, St Marée captures the best of Takapuna dining. Whether stopping in for a quick coffee, a lingering lunch or dinner with friends, it is the kind of place that lends itself to repeat visits.

Opening hours: Tuesday – Sunday 7.30 am – 10 pm

stmaree.co.nz

8/33 Hurstmere Road
Takapuna
Auckland

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Chef Dino

Auckland’s acclaimed eatery Amano names Dino Executive Chef

Amano is set for a fresh charge with a new Executive Chef, Dino, who, after a long tenure, is stepping up to take creative authority at one of the city’s most loved eateries. Having joined Amano in 2018 and held the Head Chef position since 2020, Chef Dino understands the nuances of a restaurant whose reputation for excellent Italian fare relies on both consistency of food and service.

His promotion follows the departure of Andrew Hanson, whose eight years as Executive Chef helped establish Amano as one of New Zealand’s most admired restaurants, although the strength of this transition also lies in the calibre of the chef now taking command.

Chef Dino has already shaped much of what regulars recognise as Amano’s signature rhythm, having developed dishes alongside Hanson and the wider kitchen team, within a produce-led Italian framework that rewards restraint and seasonality. His Whipped Parmesan, named one of Auckland’s Iconic Eats for 2026, is a reflection of his talent. Explaining the dish, Dio says, “My appreciation for Parmigiano cheese began with its complex profile; few ingredients can deliver such a nutty, savoury, and rich flavour on their own. I wanted to find a way to use it as a foundation for a dish rather than just a garnish. This led me to create the Parmesan spread, which showcases the cheese in a new form while preserving its distinctive taste. The result is a dish where the Parmesan is the highlight, served with warm bread and seasonal accompaniments.”

That same creativity will drive his future ambitions for Amano, as Chef Dino brings his own take to a restaurant that does not need reinvention but requires a chef capable of carrying the momentum without compromising the qualities that have made Amano the destination it is today. “Andrew has been a huge part of the Amano story,” says Lucien Law, founder of Savor Group. “He helped make it one of the best restaurants in the country, and a real measure of a leader is the strength of the team they leave behind. Andrew did that. Chef Dino is ready to take the next step because of it.”

Law is equally clear about what comes next: “Amano is in exactly the right hands. Chef Dino knows this kitchen, he’s earned the trust of the team and our regulars, and he’s the right person to carry it forward.”

Under Chef Dino, Amano enters an exciting, energised era, guided by a chef who is ready for the next chapter.

savor.co.nz/amano

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From architecture to adventure: The coffee table books worth collecting now


More than decorative objects, the finest coffee table books have a way of transporting us elsewhere. Whether documenting remarkable architecture, extraordinary journeys, iconic photography or culinary craftsmanship, they invite moments of discovery while bringing character to the spaces they inhabit. These are the titles currently commanding our attention.

Travel

Londolozi: The Safari That Changed Everything

by Assouline

The Varty family’s legendary Londolozi reserve in South Africa’s Sabi Sand has shaped the global understanding of responsible, luxury wildlife conservation. This visually spectacular Assouline volume chronicles the reserve’s extraordinary story, from early cattle farm to the most celebrated safari destination on the continent, through decades of extraordinary wildlife photography, personal memoir and a philosophy of treading lightly that changed what a safari could mean.

Explore: The Leading
Hotels of the World

by Spencer Bailey

A meticulously curated love letter to the world’s most extraordinary hotels, compiled by cultural writer and editor Spencer Bailey with the authority of someone who understands what makes a great hotel. From storied European grand dames to discreet island retreats, each property is rendered in sumptuous photography alongside essays that illuminate the particular genius of place. An endlessly satisfying volume for those who consider a hotel room a destination in itself.

Slim Aarons: The Essential

by Getty Images/ Abrams

Few photographers have so completely captured a particular stratum of pleasure-seeking humanity as Slim Aarons, whose poolside images of the idle privileged remain the defining visual record of mid-century leisure. This essential collection gathers his most iconic images, Acapulco cliffs, Palm Springs pools, Italian terraces, in one gloriously oversized volume. Beautiful, knowing and faintly melancholy in the way only images of pure happiness can be.

Interiors & Architecture

Cape to Bluff, Vol. 2

by Simon Devitt, Andrea Stevens, Luke Scott and Sarah Gladwell

The second volume in Simon Devitt’s celebrated residential architecture series returns in 2026, gathering thirty exceptional New Zealand homes that respond to the land they sit on, from alpine to coast, rural to city. Devitt’s photography, paired with Andrea Stevens’ considered writing and the design hands of Luke Scott and Sarah Gladwell, makes for a slow walk through Aotearoa rather than a glossy parade. Each house is allowed to belong to its place, its weather, its people. A handsome 368-page hardcover that treats architecture as something rooted rather than staged. Essential for anyone interested in how New Zealanders shape, and are shaped by, the landscapes they live in.

BIG Atlas

by Phaidon

Bjarke Ingels Group’s extraordinary monograph arrives in atlas form, an appropriately grand format for a studio whose ambitions have reshaped skylines from Copenhagen to New York and beyond. BIG Atlas maps more than two decades of built and unbuilt projects, tracing the studio’s restless intelligence and its conviction that architecture can be both rigorously functional and genuinely joyful. Indispensable for those who follow contemporary architecture with serious attention.

Norman Foster: Works

by Taschen

Few architects of the last half-century have shaped the built world as profoundly as Norman Foster, and this monumental Taschen volume does his practice proper justice. Spanning six decades of work across the Willis Faber building, the Millau Viaduct, the Reichstag and Hearst Tower, Works assembles the definitive visual and intellectual record of a career defined by the belief that great design can transform how people live, work and move through the world.


Gastronomy

The Butter Book

by Anna Stockwell

A deceptively modest title concealing something genuinely encyclopaedic: a deep, richly researched investigation into one of the world’s most elemental and pleasurable ingredients. From cultured European butters to clarified ghee and the geography of great dairy, The Butter Book is the kind of book that changes how you shop and cook. Beautiful food photography, serious recipe-writing and a level of obsessive attention that makes it a natural companion for anyone who cooks with genuine curiosity.


Art & Design

Feadship

by Assouline

For more than seventy years, the Dutch yards of Feadship have produced the world’s most exquisitely engineered superyachts: vessels where naval architecture, craftsmanship and technology converge at a level available to almost no one and fascinating to everyone. This handsome Assouline volume chronicles the company’s remarkable history through archival and contemporary photography, tracing a lineage of custom-built masterpieces that represent the absolute pinnacle of life on the water.

Rainbow Dreams: Colour and Light in Contemporary Art 

by Monacelli

A beautifully produced survey of contemporary artists working at the intersection of colour theory, light and optical experience, Rainbow Dreams traces the influence of the Light and Space movement through to the luminous installations and paintings that characterise so much vital art being made today. Artists including James Turrell, Olafur Elíasson and a new generation of colour-obsessed practitioners are gathered in a volume as visually arresting as the work it documents.

Basquiat: The World of Jean-Michel

by Assouline

Assouline’s latest Ultimate edition, Basquiat: The World of Jean-Michel, is less a book than an object of desire. Housed in a canvas clamshell that nods to the artist’s own raw materiality, it gathers 200-plus works alongside reflections from Lenny Kravitz, George Condo, Peter Brant and the late bell hooks. Six thematic chapters trace Basquiat’s crowns, heads and downtown mythology, a fitting tribute to an icon whose legacy refuses to fade.

Pop Culture

Sophia by Eisenstaedt

by Taschen

Alfred Eisenstaedt’s intimate photographic study of Sophia Loren stands as one of the great unsung achievements in celebrity portraiture, a body of images that captures the actress not as icon but as a person of remarkable intelligence, warmth and physical presence. Drawn from sessions spanning decades, the photographs reveal a rapport between subject and photographer that produces images of startling ease and authenticity. A book for anyone who finds the relationship between camera and subject genuinely fascinating.

Nike Football Boots

by Phaidon

A forensic and visually spectacular survey of five decades of Nike football footwear, tracing the design evolution, material innovation and cultural influence of boots worn from World Cup finals to training pitches worldwide. Phaidon brings its characteristic rigour to an object most people have worn without really seeing, revealing a design history as compelling as any in fashion or industrial design. Essential reading for those who understand that sports equipment at its best is design at its most demanding.


Fashion & Lifestyle

Chic Cats

by Assouline

Assouline turns its attention to the cat, specifically the cat as cultural object, muse and impeccable aesthetic foil. Chic Cats gathers images of felines in the company of artists, designers, editors and style figures across the twentieth century, revealing just how persistently the cat has occupied the elegant interior and the creative life. Knowing, beautiful and considerably more intelligent than it first appears. Much like its subject matter.

Jenny Sais Quoi: Adventures in Vintage & Personal Style

by Jenny Walton

Street style photographer turned subject, Jenny Walton brings her richly layered visual sensibility to a book about the pleasures of dressing with intention and historical awareness. Adventures in Vintage & Personal Style is part wardrobe memoir, part love letter to the charity shop and auction house, part argument for wearing what you love rather than what you’re told. Warm, funny and genuinely useful. The rare style book that reads as an invitation rather than a prescription.

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left: beef picanha gaonera tacos made with hand pressed tortilla and guacamole. Right: Paloma with a side of ceviche tostada

Is this Auckland’s favourite Mexican restaurant?

Hidden within the colourful surrounds of St Kevins Arcade is a restaurant that has quietly developed a devoted following among Auckland diners.

Sagrado Cantina has been serving its take on traditional Mexican cuisine from Karangahape Road since opening its permanent home in 2025, although founders Andrea and Jorge first introduced many Aucklanders to their food through the city’s night markets a year earlier. Born and raised in Mexico, the pair have called New Zealand home for almost a decade, and what began as a way to share the dishes they grew up eating has since evolved into one of K’ Road’s most compelling dining destinations.

At the heart of Sagrado’s offering are its signature tacos, built on fresh nixtamal masa with each tortilla pressed and cooked to order. The Lamb Birria Taco remains one of the restaurant’s most popular dishes, pairing slow-cooked New Zealand lamb with traditional Mexican chillies and spices, while the Carnitas Taco has been a favourite since the market days. Elsewhere, the kitchen’s Mole Negro, which takes five days to prepare from scratch, speaks to the time, care and heritage behind many of the dishes served here, while the recently introduced Migas Tepito, a classic Mexico City dish, has quickly found a following of its own.

A tostada with braised meat and pickled red onions on a black plate, salsas and red wine behind.
cochinita taco with beans in a hand pressed tortilla
Overhead view of a Mexican restaurant table spread with tostadas, salsas in terracotta bowls, wine and beer.

The setting feels perfectly at home within St Kevins Arcade. Colourful tables, Mexican artwork, music and an open kitchen create a lively, welcoming atmosphere, while the adjoining mezcal bar, Deza, offers a moodier setting for those looking to linger a little longer.

assorted tacos chicken, brisket suadero and pork belly carnitas

Named after the Spanish word for sacred, Sagrado reflects the role food plays within Mexican culture as a centrepiece of family life, celebration and connection. It is a philosophy that extends beyond the menu, shaping an experience that feels every bit as welcoming as the food is memorable.

instagram.com/sagradocantina

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How new furniture brought fresh life to this Auckland character villa

Tasked with completing the final layer of a character villa extension, Ritual Interiors — the Auckland studio led by spatial designer Claire Hammond — set out to thread personality through the home’s architectural bones, conjuring a space that feels as though it has always been there. The living room was reimagined as a calm, tactile retreat; one that holds heritage and the homeowner’s own narrative in the same breath. At its heart sits a bespoke shelving unit, conceived to house and quietly celebrate a treasured pottery collection, its structured joinery tempered by considered, layered furnishings.

Bespoke shelving unit displaying a pottery collection in a Stanley Point villa

To bring the room to its resolution, Ritual Interiors turned to Dawson & Co. Anchoring the space, the Baker Modular Sofa lends an effortless softness and an easy, lounging architecture — its generous feather filling built for the long hours. Nearby, the Wren Lounge Chair by Tolv, designed by Cameron Foggo, offers a moment of refined repose; its hand-sanded oak frame and visible tenon joins a quiet nod to the golden era of Danish woodworking. Between them, the sculptural Society Side Table by Natadora sits like an objet — cylindrical forms in oak, steel and marble stacked with such restraint that the materials are left to speak for themselves, grounding the room with a sense of intention.

Stanley Point villa interior showing the seamless new extension by Ritual Interiors

dawsonandco.nz

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Trivet Chef Uelese Mua, Ragtag

Where Industry Insiders Eat: Uelese (Wallace) Mua

Uelese Mua, known to most simply as Wallace, leads the kitchen at JW Marriott Auckland as Executive Chef, overseeing a large-scale operation where precision, consistency and leadership are non-negotiable. It is a role that sits at the intersection of luxury hospitality and high-performance kitchens, requiring not only technical skill but the ability to orchestrate teams, suppliers and service at a level where little can be left to chance. From hotel dining to events and in-room service, the scope is expansive, demanding a chef who understands both the detail on the plate and the broader mechanics behind it.

Wallace’s path into hospitality was far from preordained. As a teenager, he was introduced to a hotel job organised by his sister, initially working in housekeeping before moving into the kitchen as a dishwasher. At the time, it was simply a way to fund rugby tours. But the kitchen had its own gravitational pull. Under the guidance of working chefs, he began learning knife skills and basic preparation, quickly realising that the environment suited him. What began as a practical job soon revealed itself as something more compelling.

His early career saw him progress through kitchens, including Occidental Belgian Beer Café, where he first found his footing in a professional restaurant environment. A formative period working alongside chef Gavin Doyle at SOUL Bar & Bistro helped refine both his technical ability and work ethic, instilling the discipline required to operate at a high level. Time spent living and working in Marseille further expanded his perspective, immersing him in French culinary culture and sharpening his understanding of flavour, balance and restraint.

Back in New Zealand, roles at FISH Restaurant, Euro and Kingi shaped Wallace’s leadership style, particularly his focus on building strong, supportive kitchen teams. For him, hospitality is as much about people as it is about food. Creating an environment where chefs can learn, grow and perform under pressure remains central to his approach.

What drives Wallace is not only the craft of cooking, but the connection it creates. A well-executed dish is only part of the equation. Behind every service sits a complex network of chefs, suppliers and producers, each playing a role in delivering the final experience. It is a system that demands coordination, resilience and respect for every moving part. Under Wallace’s leadership, that system runs with quiet precision.

After Hours — Uelese (Wallace) Mua



Executive Chef, JW Marriott Auckland

When I do get the chance to step away from the kitchen, I tend to keep things simple. I’m drawn to places where the food is honest, and the atmosphere is relaxed, somewhere you can sit for a few hours, enjoy a good meal and not feel rushed. Spicy House has always been a favourite, and more recently, I’ve been spending time at Gogo Music Café, partly because my son loves watching the chefs cook on the hibachi grills.

After a long day in the kitchen, nothing really beats an ice-cold lager. It’s simple, but it hits the mark every time. And I’ll often make a trip to Murray’s Pies for what I consider some of the best pies in the city.

For atmosphere, I still find myself returning to Occidental Belgian Beer Café. Sitting out on Vulcan Lane has a way of transporting you; it feels a world away from the city. And for something more familiar, Char Grill is often where you’ll find my team and I after a long shift, whether we’re celebrating, commiserating or simply unwinding.

I also love the spirit of Ragtag; it’s the kind of place I could see myself opening. Big enough to have a bit of energy, but intimate enough to stay connected to the food and the people every day.

Uelese’s Recommendations


Previous

Gastronomy

Pisco and ceviche take centre stage at First Mates, Last Laugh this July
Where Industry Insiders Eat: Akihiro Nakamura
The 2026 Guide to New Zealand’s best out-of-town restaurants for a Long Weekend away
Maap wall lamp by Flos from ECC

Milan 2026: The standout lighting designs that do more than illuminate

Lighting has moved well beyond its supporting role and now operates as  one of the most decisive elements in  how a space is read, shaping atmosphere with the same authority as architecture, while quietly dictating how everything else is experienced.

Glossy burgundy mushroom lamp on dark side table beside a blue sculpted headboard and white bedding.
Bell Portable light by Tom Dixon from ECC

This was evident in the approach taken by Tom Dixon, who chose to inhabit Mua Mua, a 12-room micro hotel within the historic Mulino Estate originally designed in 1929 by Chiodi and Gio Ponti, using it not simply as a backdrop but as a fully realised environment in which his collections could exist as part of daily life rather than isolated in a display. Each room revealed a different layer of the collection, where Flare pendants in borosilicate glass introduced a soft, diffused glow against reflective metallic finishes, while Whirl Copper brought a sense of movement through its spiralling geometry, and the Bell Portable, finished in high-gloss burgundy, demonstrated a more refined control of light through improved dimming and adjustable temperature, all of which contributed to a setting that felt lived in rather than staged.

Stylos table lamp by VeniceM, available locally from Dawson & Co.

Within the Durini Design District, VeniceM approached lighting from a more material perspective, presenting “Unseen Stylos” as a study in form and composition, where cylindrical diffusers in satin antique blown glass, rendered in white, caramel, and soft pink, are combined with turned metal inserts to create a sequence that unfolds gradually across ceiling, wall, and floor applications. The effect is less about singular objects and more about continuity, with light diffused in a way that feels considered and quietly atmospheric, grounded in the traditions of Murano craftsmanship while pushing toward something more contemporary.

Two large glowing crumpled translucent wall sculptures illuminate a white gallery room.
Maap wall lamp by Flos from ECC

A more tactile and experimental direction emerged through Flos, which presented its collaboration with Erwan Bouroullec in the form of the Maap wall lamp, a sculptural, mouldable piece that invites direct interaction, allowing the form to be shaped by hand rather than fixed in place. The surface responds to touch, bending and shifting to create a light that feels less like a static object and more like a material intervention, reinforcing the idea that lighting can be as responsive and expressive as the environments it inhabits.

Design

Inside a harbourfront penthouse where sculptural design takes the lead
Inside the Marais apartment-gallery where hospitality becomes architecture
Italians in Residence: Molteni&C opens its first New Zealand flagship
left to right: Katherine Throne Crowning Glory 2026 Oil on canvas 900 x 900 mm, Katherine Throne Labour Pay 2026 Oil on canvas 900 x 900 mm

Labour of love: Katherine Throne’s botanical paintings arrive at Sanderson

As winter settles across much of the country, Sanderson’s latest exhibition offers a timely reminder of the restorative power of nature. Opening this week, Labour of Love presents a new body of work by Wanaka-based painter Katherine Throne, whose richly textured canvases draw directly from the flourishing garden that surrounds her Otago studio.

Bursting with colour, movement and painterly energy, the exhibition explores the relationship between cultivation and creation, with Throne finding equal inspiration in the hours spent tending her garden as she does in the time spent at her easel. The resulting works feel deeply personal, reflecting a practice shaped by patience, persistence and an enduring fascination with the natural world.

Central to the exhibition is the concept of biophilia, a theory that suggests humans possess an innate desire to connect with nature. For Throne, that connection is evident in every brushstroke. Whether capturing abundant still-life arrangements or intimate glimpses of blooms gathered from her picking garden, the artist translates the rhythms of the seasons into compositions that feel both immediate and immersive.

What distinguishes these works is their remarkable physicality. Thick passages of oil paint sit alongside flatter, more delicate marks, creating surfaces that are almost sculptural in quality. Colour is applied generously, texture becomes part of the subject itself, and each canvas retains a vivid sense of the artist’s hand, lending the collection a vitality that mirrors the unruly beauty of the garden from which it emerged.

Running from 24th June until 19th July, Labour of Love is a celebration of observation, effort and the quiet rewards that come from nurturing something over time. At a moment when much of the garden lies dormant, Throne’s paintings offer a vibrant reminder that growth continues, even beneath the surface.

Exhibition dates: 24th July – 19th July

sanderson.co.nz

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