Bvlgari Kaleidos: Colours, Cultures and Crafts Exhibition

Inside Bvlgari’s landmark new exhibition in Tokyo

In a move that underlines its reputation as much more than a luxury jeweller, Bvlgari has opened Kaleidos: Colors, Cultures and Crafts. The Maison’s largest exhibition ever in Japan — at The National Art Centre, Tokyo (NACT). From September 17th to December 15th, the exhibition offers an immersive exploration of colour, craftsmanship and creative exchange, and represents Bvlgari’s first major exhibition in the country in ten years.

“Kaleidos” from the Greek kalos (beautiful) and eidos (form), is not just a retrospective of jewellery, it is a three‑chapter voyage through Bvlgari’s legacy of colour, from its formative years to its most daring contemporary creations.

The staging is generous, with nearly 350 chromatic masterpieces drawn from Bvlgari’s Heritage Collection and prestigious private lenders. The venue spans 2,000 square meters, with architecture and scenography that harmonise Roman boldness with Japanese refinement.

Collaborators include SANAA (Japan) and Formafantasma (Italy), whose design work threads curves, translucency, light, mosaics and structural references to both Roman and Japanese culture, guiding visitors through a series of chambers shaped in the motif of the ginkgo leaf.

Bvlgari bangle in gold and platinum with rubies, sapphire and diamonds, Bvlgari Heritage Collection
Bvlgari “Bib” necklace in gold and platinum with emeralds, amethysts, turquoises and diamonds, Bvlgari Heritage Collection

At the heart of Kaleidos is a curatorial reverence for colour, not just as decoration, but as design language. The exhibition opens with archival works like a 1940s citrine and diamond bracelet that radiates with amber warmth, never previously shown outside Italy. From there, visitors move through a historical arc of daring experimentation: a mid-century bangle where sapphires and rubies sit boldly in yellow gold, or Serpenti necklaces that pulse with chromatic tension, from white enamel and rubies to black enamel and diamonds. These pieces are not just technically exquisite; they are emotionally articulate, each chosen for the story it tells through tone.

Bvlgari “seven wonders” necklace in platinum with emeralds and diamonds, 1961, Bvlgari Heritage Collection

Among the most iconic pieces on display is the “Seven Wonders” emerald necklace from 1961, a masterpiece once worn by Monica Vitti and Gina Lollobrigida. Its lush green stones and regal weight carry the gravitas of cinema’s golden era and the finesse of Roman craftsmanship. In another room, a convertible sautoir‑bracelet from 1969 stuns with its versatility and saturated gem tones — amethysts, citrines, turquoises, rubies, and emeralds moving like light across metal. These works are theatrical in scale but never excessive; their drama lies in precision and proportion.

Bvlgari convertible sautoir‑bracelet in gold with amethysts, citrines, turquoises, rubies, emeralds and diamonds, Bvlgari Heritag Collection

Beyond the jewellery, three contemporary artists, Lara Favaretto, Mariko Mori, and Akiko Nakayama, contribute installations that punctuate each chapter. Favaretto’s kinetic work, Mori’s mythic, light‑prismatic installations, and Nakayama’s immersive “alive paintings” in the final chapter give pause between displays of gems.

LARA FAVARETTO

The opening night set the tone: a sit‑down dinner celebrating not just jewellery, but the shared artistic culture between Italy and Japan. Tokyo, especially in Roppongi at NACT, serves as a suitably atmospheric stage. The modern architectural shell of the National Art Center, paired with the exhibition’s flowing spatial design, allows lights and colours to bounce, shadows to shift, and viewers to engage both intimately and expansively. It feels very intentional: heritage pieces under soft light, modern interpretations under immersive projections.

What this exhibition does well is affirm Bvlgari’s role not merely as a jeweller but as a storyteller through gems. It’s rare to see such bold curation rooted in archival rigour but presented with the theatricality that colour demands. It’s also a celebration of craft in its many forms: gem cutting (cabochon notably), enamelling, inventive combinations of stones, even sculptural interplay with light.

For those with a taste for luxury, design, or simply beautiful things, Kaleidos is a reminder that jewellery can do more than adorn; it can communicate culture, memory, and identity, and act as a bridge between the past and the present.

bulgari.com/kaleidos

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Get festive — Bivacco’s Sunday Christmas Feast returns with all of the trimmings

With just five weeks remaining until Christmas, that festive feeling is back. As spring menus fade into memory and we start plotting ahead for the big day, we watch our favourite eateries transform into glittering havens of holiday cheer. Bivacco, a perennial go-to, is among the first to embrace the season.

This November, Bivacco’s Sunday Feast becomes the Sunday Christmas Feast, timed to usher in the festive months. Expect a parade of nostalgic, seasonal delights, including the holiday hero — the glistening free-range Christmas ham. Glazed with maple and orange and surrounded by sides and nostalgic appetisers like pigs in blankets, honey-glazed carrots, and colourful antipasti; expect an afternoon of pure indulgence.

Dive into all the tried-and-true Feast classics: roasted meats, a bounty of fresh seafood and juicy prawns, seared tuna, green-lipped mussels, and smoked salmon, plus every imaginable trimming. The dessert station overflows with festive treats — we suggest you grab a spoon — from summer berry trifles to mini pavlovas crowned with berry compote. If a Sunday well spent sets the tone for the week, this festive feast promises to make your days shine a whole lot brighter.

Bivacco’s Sunday Christmas Feast will be available until Sunday, December 21st. Secure your booking here.

savor.co.nz/bivacco

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Serpentine Top Handle in ivory from Bvlgari

A new chapter for Bvlgari, the evolution of an icon

Under the creative direction of Mary Katrantzou, Bvlgari’s Serpenti in Conversation ushers in a new chapter of collaboration and artistry. The debut edition invites Géraldine Guyot, founder and Creative Director of DESTREE, to reinterpret the iconic Serpentine Top-Handle bag.

Left: Mary Katrantzou. Right: Géraldine Guyot

Renowned for her sculptural, art-driven aesthetic, Guyot brings a refined playfulness to the piece, weaving intricate metal passementerie through its serpentine curves. The result is a masterful dialogue between Bvlgari’s storied jewellery heritage and Parisian modernism. A celebration of sensual form, bold craftsmanship and timeless creative evolution.

Shop The Collection
Serpentine Top Handle in ivory calf leather from Bvlgari
Serpentine Top Handle in brown Nabuk from Bvlgari
Serpentine Mini top handle bag in black satin from Bvlgari
Serpentine Mini top handle bag in Red Satin from Bvlgari

bulgari.com

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The Wine Room's Private Dining

The Wine Room’s definitive guide to hosting clients

Wine is a rare passion that weaves itself through every corner of our lives. Whether at work or at play, a love for wine is not just a pursuit but a way of living. David Nash and the experts at The Wine Room embrace this philosophy with genuine enthusiasm. As the year ends, it’s time to celebrate the business relationships built over shared experiences. The Wine Room excels in creating refined, personal occasions — offering exclusive food and cellar experiences designed for meaningful client hosting.

Members at The Wine Room curate a tailored cellar to share rare bottles in an intimate setting. This level of personal detail transforms professional events, making each occasion distinctive in Auckland’s hospitality landscape. Guests are welcomed with unique selections that blend private cellar exclusivity, chef-driven dining, and memorable service, creating lasting impressions that linger long after the final toast.

Here, wine connoisseur and founder David Nash shares his advice for entertaining clients at The Wine Room.

Allow for an icebreaker

“When creating an experience for a lunch or fully hosted private event, we always orchestrate the service to be the piece that first breaks the ice, then ensures the conversation flows in the right direction,” Nash explains. “Our hosting is not the main event; it’s there to foster an entertaining, emotive atmosphere that encourages great discussion. We always plan for the space in between our hosting as much as we do for our hosting itself. Nothing is left to chance.”

Take your time

“What should you invest in? Time,” he says.  “Time with our venue, time with our layout, and taking the time to meet our team. Discuss the outcome you want to achieve, and you’ll have the entire service team behind you, supporting you to seal the deal.”

Go bespoke

“In the corporate world, once you’re at a celebratory level, everyone’s been taken to lunch 100 times — it does get tiresome,” admits Nash. “It’s a large investment for someone to take an afternoon off, so you need to respect that time. Every experience at The Wine Room is bespoke; for that reason, we don’t offer any set piece experiences,” he says. “We tailor every lunch, dinner, and full venue event to be 100 per cent about the guests — and making the experience relevant to them. We research the guests, their firm, or their family background, to ensure that we have the stories to tell that will resonate and create a sense of nostalgia, which I believe is the heart of great hospitality.”

Escape the everyday

“The most consistent feedback we get is that The Wine Room is an ‘international experience’, you’re five minutes from Auckland’s city centre, and yet you feel like you’re in another country,” explains Nash. “It’s the feeling of escaping the day-to-day, when you walk through our doors, you’re not next to the office at the same old bistro — you’re in our world now, you’ve got a private chef who changes the menu on a daily basis (much to the delight of our front of house team), and quite possibly the most extensive wine list your clients and guests have ever seen. Not to mention the best hosts, sommeliers, and service team in the country.”

thewineroom.nz

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Hōchō

Westmere welcomes Hōchō Eathouse, offering an authentic, affordable taste of Japan

Westmere’s West End Road continues its quiet transformation into a local dining destination, now welcoming Hōchō Eathouse, an intimate new Japanese eatery that’s already drawing in curious locals. Helmed by chef and knife specialist Kenta Kawano, Hōchō brings its own authenticity to Westmere’s neighbourhood dining scene. Here, culinary craft and community meet over a bowl of ramen or a unique scoop of matcha ice cream.

Iberico Pork Gyoza

Having spent years leading kitchens around New Zealand, most recently as head chef at Soho Thai Kitchen, Kawano is also one of the country’s few professional knife sharpeners. “I use traditional Japanese natural whetstones,” he says. “I restore broken knives and even turn gyuto chef’s knives into sashimi knives.” The restaurant’s name, Hōchō, takes its cue from the Japanese word for “knife,” a nod to the precision and respect for craft that defines Kawano’s philosophy.

Hōchō’s food philosophy stems from a collective of chefs with fine-dining pedigrees who sought to strip things back. “Rather than doing another high-end concept with fancy garnishes and $40 plates with tiny portions, we wanted to create something homely, approachable, and affordable,” says Kawano. “A place where anyone can walk in and enjoy genuinely good Japanese food.”

Hōchō Paitan Ramen

The menu reflects that ethos with refined yet comforting dishes. The clear chicken-broth ramen, topped with oyster mushrooms, is a nourishing example of simplicity done well, rich in depth yet light enough to enjoy any day of the week. While matcha daifuku ice cream, infused with salted sakura blossoms, is delicate and quietly surprising, offering a subtle floral sweetness that lingers. “We use our fine-dining experience to make simple ingredients shine,” explains Kawano. “Real Japanese food should be delicious, beautiful, and nourishing. We don’t rely too much on salt; it’s all about balance and the natural flavour of the ingredients.”

Beef tataki with Yuzu Ponzu

A simple drinks menu will soon give way to an impressive sake selection once the liquor licence comes through, including a collaboration with a new local sake brewery serving sake on tap. He hints at a collaboration with a new local sake brewery serving on tap from kegs, in another first for Auckland. “Once that happens,” Kawano laughs, “it’s going to be sake, sake, and more sake.”

Matcha Daifuku Icecream

The space itself mirrors the food: minimal, clean, and relaxed, with an atmosphere that invites regular visits. Soon, Hōchō will introduce Japanese rice imported by Wakka Japan, the same supplier used by top restaurants globally. “We’ll mill it fresh the day before cooking and prepare it in a traditional hagama pot,” says Kawano. “The pot lets the rice absorb heat evenly, giving it a delicate aroma and chewy texture. Even in Japan, most people don’t get to eat rice like this.”

For Kawano, it all comes back to simplicity and sincerity. “We don’t expect anything fancy,” he says. “We just want people to come, eat, and leave saying, ‘That was really good.”

Opening Hours:
Monday — Sunday, 11 am — 9 pm

hocho.co.nz

127 West End Road
Westmere
Auckland

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photo: Jake Terrey

Autonomy: The Future of Personalised Health

We’ve become a generation fluent in fatigue. Ask anyone how they are these days, and the answers rarely stray from “busy” or “tired.” It’s the quiet chorus of post-pandemic life, the lingering burnout, the sleepless nights, the brain fog we’ve learned to dismiss as normal. We push through, caffeine in hand, convinced that if the doctor says we’re fine, we must be. But what if fine is the problem?

That’s the question at the heart of Autonomy, a new kind of health practice built for those who’ve outgrown surface-level wellness. For many, the standard approach to healthcare has become reactive and impersonal — a cycle of annual blood tests, generic advice, and supplement routines that fail to deliver true vitality. Autonomy fills that gap in a way that feels both deeply scientific and profoundly human.

photo: Jake Terrey

Here, medicine meets meaning. It begins with a Discovery Consultation, a one-hour session that feels more like an investigation than an appointment. Led by qualified doctors, the Autonomy team, which also includes health coaches and nurses, takes the time to truly listen before performing five key biomarker tests. These initial insights form the foundation for understanding each client’s unique biology and identifying areas where further investigation may be necessary.

“ What makes Autonomy compelling isn’t just the data; it’s what they do with it. Each client leaves with a bespoke, medically-led plan that translates complex science into something actionable.”

Those who wish to go further move into the Early Wins program, a medically led protocol that explores more than 100 advanced biomarkers. From insulin sensitivity and inflammation to thyroid balance, cortisol rhythms and nutrient status, the testing creates a detailed picture of how the body is performing beneath the surface and what it needs to function optimally.

It’s astonishing what emerges when you look closer. Someone who “eats well and exercises” might discover they are insulin resistant, a silent precursor to diabetes that routine tests often miss. Another may learn their cortisol curve is inverted, too high at night and too low in the morning, explaining wired evenings and foggy starts. Elevated homocysteine might reveal early vascular strain, while nutrient deficiencies can expose the biochemical roots of fatigue, anxiety or cognitive decline. These small, invisible imbalances quietly undermine longevity until now.

What makes Autonomy compelling is not just the science but the strategy. Each client receives a bespoke, ongoing plan led by a personal doctor, supported by a dedicated health coach and nurse. This is not about quick fixes but measurable transformation. Recommendations are precision-tailored: nutrition designed to stabilise blood sugar and reduce inflammation, movement programmed to strengthen mitochondria and preserve muscle mass, and stress recovery guided by measurable data such as sleep quality, heart rate variability and cortisol patterns. Every plan evolves as the body does, ensuring long-term sustainability over short-term gains.

For those who want to go even deeper, Autonomy now offers DNA testing, GLP-1 support, and Whole Body MRI Wellness Scans, the next frontier in proactive health. Already adopted by leading longevity clinics worldwide, these tools help clients understand their genetic predispositions, metabolic pathways, and early risk indicators. The MRI scan, for instance, provides a radiation-free view of most organs and systems, revealing inflammation or early changes before symptoms appear. Autonomy’s medical team interprets each result to ensure context, clarity, and care —never fear or confusion.

“It’s not a detox or a diet, it’s a recalibration. One that empowers you to make decisions about your body from a place of knowledge rather than noise.”

Importantly, Autonomy does not only cater to those chasing peak performance. Many clients arrive seeking relief from chronic pain, fatigue or recurring symptoms that conventional medicine has failed to resolve. By identifying root causes, whether metabolic, hormonal or neurological, the team helps patients reduce pain, restore energy and change their trajectory away from chronic disease.

Autonomy’s 30-day Early Wins program remains the foundation where transformation begins. Within weeks, energy steadies, focus sharpens, and sleep becomes truly restorative. It is not a detox or a diet; it is a recalibration, one that empowers people to make decisions about their bodies from a place of knowledge rather than noise.

What stands out most is how grounded the process feels. There is no evangelising and no unattainable perfectionism. Just an intelligent, medically guided structure for living better in real time, proof that science and self-care can coexist meaningfully.

Because ultimately, longevity is not about chasing youth; it is about sustaining vitality. In an age where our devices track everything except how we actually feel, Autonomy offers something radical: a return to understanding ourselves. For those juggling business, family and the relentless pace of modern life, this is not just about adding years; it is about making those years count.

autonomy.health

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Bread & Butter Bakery donated over 100,000 loaves of sourdough to New Zealanders in need

Few efforts deserve a bigger celebration than an initiative that nourishes an entire community. We have long believed that everyone, no matter their circumstances, deserves a seat at the table with fresh, wholesome bread. The Bread Project Charitable Trust and Bread & Butter Bakery share this philosophy. Together, they have filled homes across New Zealand with the comforting aroma of more than 100,000 sourdough loaves and fruit buns, delivered in partnership with the New Zealand Food Network, Auckland City Mission, and local food banks.

This heartening effort is philanthropy with purpose at its core, woven into the very fabric of their business. Each day, Bread & Butter sets aside a generous share of its oven-fresh, naturally fermented sourdough for NZFN and Auckland City Mission, who ensure these loaves reach families who need them most. This is not day-old bread languishing on the shelves; it is the same golden, crusty bread you would find at any Bread & Butter cafe, fresh from the oven.

“The Bread Project was established to expand on a commitment to making real bread accessible to more people — regardless of circumstance,” says Bread & Butter’s co-owner, Simon Henis.
Launched in early November, the initiative has already soared past its goal of 1,000 loaves a day, delivering an astonishing 80,000 kilograms of fresh bread to those who need it most. These beautifully crafted loaves have found their way to 33 food hubs, brightening tables in 23 cities and across eight regions.

“It looks (and tastes) like something you’d get from a top-notch bakery, definitely something people would choose themselves if they had the option,” said a staff representative at Auckland’s Kindness Collective. “It definitely adds a sense of value to the food parcels we provide, and recipients have been genuinely surprised and delighted to receive such high-quality bread.”

Chief Executive of NZFN, Gavin Findlay

“It’s incredibly meaningful to receive intentional donations like this, where the food is made exclusively for the purpose of helping people,” explains the chief executive of NZFN, Gavin Findlay.

“We, alongside so many organisations, are working hard to rescue excess kai from food businesses to help address our country’s concerning food waste levels. The Bread Project is a heartening example of how businesses can play a critical role in supporting Kiwis doing it tough, ensuring food support isn’t just an afterthought, but is intentionally baked into their operations.”

“Demand for food support continues to rise, and this kind of intentional donation is an inspiration to the whole corporate sector,” Findlay adds. “We know times are tough for everyone, but if business leaders could take a moment to think about how we could work together to give back to the community, the collective impact would be huge.”

nzfoodnetwork.org.nz

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Is your partner holding you back?

They might be your beloved other half, but they might also be the flesh and bones equivalent of the ol’ ball and chain; a deep-sea anchor putting a stop to your journey into the giddy realms of success.

Unsure as to whether your significant other is holding you back? We’ve come up with a few key indicators that will sort the worthy suitors from the downright embarrassing, helping you wade through the murky waters of indecision towards a clearer mindset.

Ambition

Or more specifically, the lack of it. You’re a high achiever operating at optimal efficiency, intent on making it in the big leagues. Still, you’re tangled up with a lass or lad whose idea of achievement is becoming a micro-influencer — they’ve been “finding themselves” in Byron for almost four years. Sound familiar? Playing house with this personality type isn’t going to help you rise to the top; you’re much more likely to find yourself meandering down the path to mediocrity — and picking up the bill — instead. 

Upkeep

Whatever David Harbour lacked in polish, he made up for with Lily Allen’s enduring style and cool-girl energy. After all, there’s nothing like having an enigmatic partner on your arm to boost flailing popularity. Superficial but undeniably true. While we can’t all have a Lily in our lives (huge fumble), we can ditch the duds: shoddy grooming habits, a penchant for UGG boots (in public places), and an unhealthy affection for an old-school spray tan. After all, it’s a slippery slope, and flouncing about with what looks like a $2 hooker on your arm isn’t going to cut it, no matter how great their ‘personality’ is. 

Humour

Sure, they can hold a conversation with your parents, but can they work a room? Being a drip with zero chat isn’t going to do you any favours out in the real world; if your partner is repelling your work colleagues with limp jokes and tense small talk, this reflects badly on you. At the other extreme, if they allow words to tumble out of them as if stricken with a bad case of verbal diarrhoea, you’ll be left trying to put a plug in it before they blurt out something embarrassing in front of clients or that senior partner that makes or breaks your fate at work. Save the Labrador energy for the bedroom.

Manners

“Manners maketh the man.” What we’re politely trying to convey is that a gracious and charming partner in crime will make the path to success a smooth one, while a sarcastic, rude accomplice will make it nigh impossible. If you’ve been gifted the latter, either lock ‘em up or give them the flick. We all know bad manners when we see them, whether it’s the wench shouting into her phone mid-dinner party or the drunkard singlehandedly cleaning up the bar tab, and shacking up with a repeat offender will do nothing but tarnish your glittering reputation.

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Ploum settee and Canaletto ‘K8’ 2 Door display cabinet from Ligne Roset. Mineral rug from Designer Rugs. Draped Shed by Neil Driver from Parnell Gallery. Onyx side table by Kelly Hoppen from Frobisher. Italian marble grapes and Citrouille vase from Tessuti. Flowers from Hands in The Dirt

Evoke modern romance with Resene’s vintage-inspired palette

Art direction — Amber Armitage/ Marigold
Photography — Melanie Jenkins/ Flash Studios

When it comes to refreshing our homes, colour is one of the simplest yet most impactful ways to shift a space’s atmosphere — and this alluring palette proves it. Romantic without being saccharine, modern yet anchored in heritage, this rich base of muted plum and soft caramel weaves together tones that feel both nostalgic and fresh. These shades, when combined, create a grounding foundation of warmth and understated elegance.

Walls painted in Resene SpaceCote Flat in Resene Vintage and floor finished in Resene Colorwood Dark Oak. Luca chair by Kelly Hoppen from Frobisher. Embrace the Moment II by Vicky Savage from Parnell Gallery. Flowers from Hands in The Dirt

Here, Resene Vintage takes centre stage, offering that dusty mauve-meets-plum note. Offset against Resene Coral in an adjoining room, the caramel undertone amplifies the purple’s subtle richness, bringing out the palette’s quietly dramatic character. Together, they strike a balance that’s indulgent without being overwhelming, ideal for living spaces that invite comfort while still feeling elevated.

To keep the look contemporary, lean into unexpected accents and artistic touches. For moments of bold punctuation, deep black provides the perfect grounding contrast, sharpening the softer tones with a sense of graphic definition. Texture, too, has its part to play. From polished metals and natural woods to plush soft furnishings, layered materials elevate the scheme with tactile interest.

Walls painted in Resene SpaceCote Flat in Resene Coral. Ploum settee from Ligne Roset. Mineral rug from Designer Rugs. Draped Shed by Neil Driver from Parnell Gallery. On the Horizon by Vicky Savage from Parnell Gallery. Onyx side table by Kelly Hoppen from Frobisher

The key, however, lies in layering. Let bolder hues breathe across walls or upholstery, anchor the room with caramel or ochre elements, and introduce accent shades sparingly for emphasis. The result is a space that feels curated, characterful, and deeply personal.

More than a passing trend, this palette speaks to a wider shift in interiors where personality is favoured over austerity, made effortlessly achievable with Resene’s considered palette.

Colours to try
Modern Romance
Strikemaster from Resene
Vintage from Resene
Brown Sugar from Resene
Coral from Resene


resene.co.nz

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With a fresh new menu bursting with inventive Filipino flavours, Bar Magda is the place to be

If there’s one place that captures the thrill of discovery in Auckland’s dining scene, it’s Bar Magda. Hidden down a staircase on Cross Street, just off K Road, this intimate, dimly lit spot has built a reputation for delivering some of the city’s most inventive, flavour-driven food. The arrival of its new seasonal menu proves why it remains a firm favourite of those in the know.

Charcoal-grilled bavette tacos with orange gremolata and salsa Doña
Tartare of wild venison, peach mango gel, soy yoghurt, potato skin cracker

Chef Carlo Buenaventura brings his signature blend of bold Filipino flavours and refined technique to a line-up that’s confident, creative, and deeply satisfying. The lechon pork terrine with raw tuna carpaccio is a standout, rich, fresh, and perfectly balanced dish, while the wild venison tartare, elevated with soy yoghurt and peach mango, brings new energy to a classic. The chicken albondigas stuffed boneless duck wings are tender and deeply comforting, and the barbecue beef bavette delivers that unmistakable Magda hit of smoke and spice. The vegetarian dishes shine too: the potato and parsnip gnocchi with peas and pickled lemon is hearty, while smoky asparagus with lemongrass vinaigrette and coconut ricotta tastes like summer is here.

Left: Potato and parsnip gnocchi with peas, pickled lemon, manchego and sauce À la king. Right: Charred pineapple, white rum, PX sherry, liquorice root, juniper

Dessert is non-negotiable. The tres leches and orange butter cake, drizzled with dulce de leche and finished with camembert ice cream, is a rich, salty-sweet heaven; the kind of finale that lingers in your memory days later. Co-owner and mixologist Matt Venables keeps the drinks list equally inspired, with cocktails that play on tropical notes and local botanicals, all poured with effortless charm. Service strikes that rare balance between warmth and confidence, creating a dining experience that feels personal and elevated without ever being fussy.

Tres leches, orange butter cake, dulce de leche, pickled lemon and Camembert ice cream

Bar Magda remains a firm favourite, feeling personal and alive, where the food is exceptional, the drinks are clever, and the atmosphere always delivers a good time.

barmagda.co.nz

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