Always on-trend, a trench is essential for transeasonal dressing. But not all styles are the same. From oversized to classically cinched, these are the coats to consider this autumn.
Set in a Lower East side tenement in the midst of Covid lockdowns, stranded strangers become friends, and neighbours become community in this heartwarming serial novel. Crafted by literary giants like Margaret Atwood and Celeste Ng, Fourteen Days reveals how, beneath the loss, the pandemic ultimately led to a stronger sense of community and connection.
A tale of family, justice, and the lies that tear us apart, this pulse-pounding new thriller is a sinister look at the lengths we’ll go to for those we love. When TJ, the family disappointment, finds himself with a chance to prove his worth after his ostensibly perfect brother commits a murder, he ends up entangled in a lethal web of deception that forces him to face his demons.
Set to become an instant classic, this inventive new novel by literary icon Julia Alvarez tells the tale of a writer laying to rest her litany of untold tales. Alma Cruz buries the characters whose lives she tried and failed to bring to life; but they have other ideas, and her literary cemetery quickly becomes a mysterious sanctuary for the characters’ true narratives.
This joyful novel tells the tale of a pair of opposites with the wrong thing in common: their failed marriages. When Daphne is jilted by her husband after discovering he’s in love with his best friend, she winds up roommates with the only person who could possibly relate: the best friend’s ex. The resulting saga is both hilarious and heartwarming.
In this lively tale of one woman’s quest for a new kind of freedom, an artist struggling with her identity at middle-age embarks on a journey of reinvention. Interrogating the sexual, romantic, and domestic life of a 45-year-old at a crossroads, All Fours is a brave and bold account of life lived as a woman, told in July’s signature bawdy and irreverent prose.
This inquisitive epic charts the astonishing story of a microbiologist who makes an extraordinary discovery that forces into focus everything she thinks she knows about life on our planet. With compassion and curiosity, In Ascension encourages introspection and illuminates matters of the heart, promising an unforgettable journey.
In this blistering, often unsettling and undeniably sharp novel inspired by the convicted con woman and serial killer, ‘The Konkatsu Killer’, Asako Yuzuki explores obsession, misogyny, romance and the transgressive pleasures of food in Japan. Through an unexpected bond between a journalist and her subject, Yuzuki tells a riveting tale that is both provocative and thought-provoking.
Orange presents a captivating follow-up to There There, delving into both the past and future, skilfully exploring the repercussions of historical events like the Sand Creek Massacre and the Carlisle Indian Industrial School across a multi-generational tale. Alternating between moments of devastation and wonder, Wandering Stars is a captivating journey for the ages.
Ru Paul’s remarkable life unfolds from his formative years as a queer Black youth in San Diego to his exploration of identity within the vibrant punk and drag communities of Atlanta and New York. Along the way, he discovers enduring love with his husband and embraces sobriety, ultimately leading to his own self-acceptance.
Acclaimed biographer Brad Gooch charts the life of iconic American Artist, Keith Haring — from his initial chalk line scrawls on the subways of New York in the early 80s to the emblematic artist’s untimely demise, Radiant offers a tender glimpse into the magic of a visionary and timeless icon.
In her debut memoir, Jamison explores the intricate realms of motherhood, marriage, and familial bonds with poignant precision. Through vivid storytelling, she navigates the complexities of love, loss, and the healing potency of art in an introspective odyssey — offering a profound reflection on the journey to wholeness.
Crafted in propulsive prose that reads more like a thriller, Cuckooland tells an astonishing story of secrets and lies that reveals how fragile that truth can be. From the best-selling author of Kleptopia, this impressively well-reported work of non-fiction explores how globalisation and technological revolution have combined to imperil the foundation of free societies.
In her signature sharp, and addictive prose, best-selling novelist and essayist Lauren Oyler unpacks the role of cultural criticism in our ever-changing world, encapsulating a host of issues with tenderness and precision, delivering a masterful work of cultural criticism as only she can.
In a collection spanning six short stories and one novella, Amor Towles interrogates topics from the male ego to fate, and the pivotal role compromise plays in modern marriages. The novella, set in the midst of Hollywood’s golden age, tells the story of the indomitable Evelyn Ross who makes a snap decision that alters her life forever.
One of the greatest writers of our time delivers yet another glimmering anthology of stories and parables that unlock the mysteries of the human condition. Addressing the quandaries of the universe — Maktub inspires a journey of faith, self-reflection, and transformation as Coelho taps into universal truths about humanity.
Like Love offers a vibrant collection of essays spanning two decades of insightful work. From profiles to critical essays, Nelson explores themes of love, friendship, and queer issues, alongside tributes to cultural icons, offering a window into her personal evolution while exploring the impact of art and artists on her life.
The denim double-up is proving its high fashion potential this season with a raft of chic, timeless, and versatile pieces to carry you from this season to the next. From playful 90s-inspired bags and accessories to must-have jeans in a myriad of washes and silhouettes, and the oversized jackets and shirts sure to add a contemporary edge to any outfit, here, we round up the pieces our editors are coveting this season, each deserving of a place in your seasonal wardrobe.
When an actor can play supporting roles with the kind of impactful presence one might expect from a lead, it points to a rare talent. An art within the form, this ability to deliver a few simple lines in such a way as to both enhance a scene and bring depth and dynamism to a character that might otherwise fade into the background is reserved only for masters of the craft, and Rachel House is undoubtedly one. Here, we sit down with the renowned actress and director as releases her first feature film, to talk about her craft, her career and why calling on diverse voices is so important for the future of her industry.
You might recognise House from her many film appearances as characters like Shilo in the Academy-Award-winning Whale Rider, Paula Hall in Hunt for the Wilderpeople (opposite Sam Hunt and Julian Dennison), or Topaz in Thor: Ragnarok. Or, you might be more familiar with her voicework in globally-renowned animated films like Disney’s Moana and Soul, or even her notable appearances in popular television shows including Heartbreak High and Our Flag Means Death. House has, after all, been working at the top of her game for decades, and her resume is as much a testament to her acrobatic range as it is to the gravitas she brings to any project, whatever the scope or screen time of her character.
Left to right: Terrance Daniel, Director Rachel House, Elizabeth Atkinson, Reuben Francis in front of Maunga Taranaki on set of The Mountain
But it would be a mistake to limit our understanding of House, or her career, to only the notable supporting characters she has played (although she does play them so well), and a shallow reading of her contribution to the landscape of film and television in Aotearoa. Because while House has been a fixture on our screens for many years, she has also operated behind the scenes for a number of projects which is now culminating in the release of her first feature film, The Mountain, a directorial debut that is heartfelt, moving and an ode to House’s unique creative vision and passion for telling stories that matter.
This impetus to engage with her work in a meaningful way has long been a theme of House’s trajectory. Raised by parents who loved and consumed the arts, despite neither one working in them specifically, House tells me that she never saw herself in a career outside of the industry. “At one point I talked about being a lawyer or a journalist,” she tells me, “but then I realised that I probably just wanted to play a lawyer or a journalist… I can’t imagine doing anything else,” she pauses, “It’s deeply ingrained.”
In her early years in Whangārei, House was part of a homegrown theatre company, Toy Box Theatre before heading to Wellington’s Toi Whakaari to hone her dramatic skills. It was a time in her life that, she says, cemented “her calling”, and saw her make connections with peers that would not only remain throughout her career but that, in some cases, would propel her forward significantly. One such person was Taika Waititi. Anyone familiar with House’s body of work will know how many projects she has undertaken with Waititi since his 2007 feature, Eagle vs Shark. In fact, it could be argued that this particular duo has cultivated one of those famous showbiz partnerships — a relationship built on shared creative fulfilment and a deep respect for one another’s skills and methods.
Left: Rachel House as Topaz in Thor: Ragnarok. Right: Rachel House as Paula Hall in Hunt for the Wilderpeople
“It’s been a real privilege to witness Taika’s remarkable rise and to also work on a number of projects with him,” House tells me. “You know, it makes such a difference having people who are like family around you, people who you can rely on and that you know you work with really well.” Across her career, House has featured in a variety of Waititi’s films, from Eagle vs Shark, to Boy, to Hunt for the Wilderpeople and notably, Thor: Ragnarok in which, as Topaz, the staunch henchwoman to Jeff Goldblum’s Grandmaster, she made her mark on what is now a major Marvel Studios franchise. “There were moments on that set when I was going, ‘okay woah this is happening’,” she tells me, with a laugh. “But you get used to that pretty quickly. You realise that all these celebrities that are touted as ‘elite’ are actually just nice people.”
“The move to tell more diverse stories is amazing, and people clearly want to see them, but we still have a long way to go, and we need the right voices behind the scenes too… that’s how we really start to learn about each other.”
In her role as Topaz, House truly shone opposite Goldblum, her quick humour and ability to improvise working as the perfect counterbalance to her co-star’s famously fluid and campy manner. “Working with Jeff was like working with jazz,” House explains (much to my delight). “He embodies that unpredictable, musical rhythm, he’s up here, then he dips down and you have to be in it with him… it’s wonderful and surprising and keeps you on your toes.”
In the hands of a lesser actor, I am sure that her character could have been relegated to the ranks of strong but forgettable supporting roles that prop up much of the Marvel Cinematic Universe. But with House in the driving seat, Topaz took on a presence that extended well beyond her role on paper, turning a line as simple as “burnt toast” into a moment that could still elicit a giggle long after the film’s credits had rolled. “It helped that it was T [Taika] directing,” she says, “because I felt comfortable taking risks.” (Although I would argue that it’s also House’s ability to work collaboratively, and her willingness to play with timing that contributed most to her success in this role, and indeed in much of her work before and after it.)
It also has a lot to do with instinct. As House tells me, one of the most important things she has learned from her years in the industry is the importance of a director giving their actors space to work. “To direct a performance, you’ve really got to trust your actors and leave them alone,” she tells me, “I usually do my best work when I’m just left to do it, because there’s a confidence that comes with that.” I suggest to House that perhaps the reason she has been drawn to more supporting roles over her career is because they afford her more space than a leading role might. She pauses, “Wow, you’ve kind of blown my mind a bit there… yeah, you might be right.”
That said, House explains that she is also drawn to roles that offer meaningful character arcs. To her, it doesn’t necessarily matter how many scenes she is in or how many lines she has, only that the person she is playing starts in one place and finishes in another, and that there is a real story there. It’s also about content and context. “We’re living in a pretty different place to when I first started out in this industry,” House tells me. “Being a Māori woman, there really wasn’t a lot out there for me when I was younger, and now I think there’s more emphasis on other kinds of stories being told, whether it’s in the realm of sci-fi, for instance, which can be culturally ambiguous and open up opportunities for everyone, or in more culturally specific stories, which are also important, and really satisfying to see.”
House has played a significant role in this change, too. Her projects (particularly the ones she has undertaken with Waititi) have, over the years, given more visibility than ever to aspects of her culture that were very rarely represented on screen. They have also given her the platform to advocate for putting the right people behind the scenes too, making room for other voices to be heard within the industry at large. “I was recently reflecting on a project that I did a long time ago where the director should have been Māori,” she says, “and I don’t think that happens as much anymore.” She pauses, “the move to tell more diverse stories is amazing, and people clearly want to see them, but we still have a long way to go, and we need the right voices behind the scenes too… that’s how we really start to learn about each other.”
One project House tells me she was particularly proud of was Moana, the animated mega-hit from Disney in which she voiced Gramma Tala, the wise and eccentric grandmother of the title protagonist. “Seeing pictures of this young Polynesian girl with amazing muscular calves and strong broad shoulders on the backs of buses and on billboards was so exciting to me,” she says. “Disney is such an institution, we have all grown up with it, so it was very satisfying to have a story like ours become a part of that canon… the next step,” she says with a glint in her eye, “is to ensure that future projects like Moana are Polynesian-run.”
Rachel House attending the red carpet premiere of Moana
For House, this desire to create a more diverse landscape in the dramatic arts has long been a driving force. In 2012, she directed the first te reo Māori version of Shakespeare’s Troilus and Cressida for London’s Globe Theatre — a challenging but, House tells me, incredibly rewarding undertaking that she executed with her characteristically thorough approach. Other theatrical projects she has directed (with much acclaim) include the award-winning Have Car Will Travel and 2013’s Hui for the Auckland Arts Festival — among many others. Now, House has transitioned her years of stage directing into her first feature film, a debut that is not only the culmination of her experience but a project that also reflects her cultural sensibilities in a humorous, heartfelt and deeply sensitive way.
“House’s latest project is just the start of an exciting new chapter for this artistic multi-hyphenate, whose move into feature film directing could open a number of doors for new ventures in the coming years.”
The Mountain follows the story of Sam, a young Māori girl suffering from cancer who, with two intrepid friends, embarks on a journey to connect with her culture and what she sees as her mountain — Mount Taranaki — discovering the healing power of friendship and adventure on the way. “I’m often sent scripts but I don’t usually connect with them like I did with this one,” House tells me. “I could see how well it would work if I was to infuse it with our culture, so I reworked it to include Maunga Taranaki and then the characters and intentions all changed around that,” she pauses. “It took a couple of years to get it all right but I am really proud of what it has turned into and the people involved have been amazing… they really cared about the story and they cared about the kids.” Through the journeys of the three protagonists, House was able to speak to her culture and to her own upbringing, where Sam, over the course of the film, discovers more about her identity through her connection to the natural world. “Don’t take this beautiful world for granted,” House tells me when I ask about the central message of the film. “Having this story told from the perspective of kids really allowed us to tap into that sense of wonderment about nature and origin stories and the kinds of tales on which our culture has been built,” she explains, “there truly is magic everywhere, if you know where to look.”
The Mountain, directed by Rachel House
It feels like House’s latest project is just the start of an exciting new chapter for this artistic multi-hyphenate, whose move into feature film directing could open a number of doors for new ventures in the coming years. “I would really like to do a thriller,” she says, when I ask her what’s next, “like a funny thriller.” Immediately, I imagine House’s take on the classic sleuth archetype, complete with a Sherlock-esque trench, a piercing stare, sharp wits, and that dry, devastating humour we’ve come to know so well. Sounds like a movie I’d like to see.
Whatever is next for House (and she indicates that there are a number of projects on the horizon that she “really can’t talk about yet”) it’s clear that this is an actor and director who knows what she wants to say, and how she wants to say it. “At this point in my life, I just want to do things that matter to me somehow,” she says, just before we part ways. “And whether that’s a really great, rollicking, entertaining role, or another writing and directing project, I am definitely more selective, which I think is important going forward.”
For everything she has done and for everything she has yet to do, I am looking forward to watching how House continues to evolve within the industry to which she has already contributed so much. It would seem she has a lot more to say and I, for one, am all ears.
You needn’t think your seating can only be rendered in the usual neutral tones. Add a hint of vibrancy to your space by, instead, selecting a sofa, stool or chair in the deep, serene hues of blue. Befitted to most spaces and sure to add a touch of modern luxury to your home, blue — in all of its myriad shades — is sure to endure.
Where I started:Waiting tables at St. Petersburg Restaurant in Parnell (aged 16). Where I am now:Founder of Bayside Rum Co. & Bar Manager at Ahi.
It was sitting in an accounting class, reading a cocktail manual behind his course notes that Egor Petrov first realised, definitely, that hospitality had his heart. When I ask him where it all began, he tells me that his earliest memory of appreciating flavours was as a child, exploring his grandparents’ expansive garden. “We’d get out of the car at my grandparent’s house and run straight into the garden, picking raspberries, smelling herbs and exploring all of the fruit and vegetables they grew. I found it fascinating,” he recounts. It’s little wonder, then, that Petrov’s first job was in a restaurant, waiting tables at St. Petersburg Restaurant in Parnell. “My first customers were on a hens do, and they all totally loved me,” laughs Petrov, “I had no idea what I was doing, but I figured it out pretty quickly.”
After school, Petrov liked the idea of working for a luxury hotel, so set his sights on Melbourne where he secured a job as a concierge at The Hilton. The atmosphere of a hotel, he tells me, was great, but the corporate structure didn’t suit him. He returned home and landed a role at Showcase Hospitality, before moving over to The Britomart Hospitality Group, and it’s within these businesses that he found his groove in the industry and built a solid foundation for all that followed. After running a few bars in the city, Petrov was offered an incredible opportunity as the Beverage Director of a social & dining destination in Dubai — which then led to a job with Sean Connolly as part of the pre-opening team at his Dubai Opera eatery, before moving on to become the head of beverage for Dubai’s largest hospitlaity group, which counted Burj Khalifa as one of its many establsihments. Petrov remained there for several years before heading back home during Covid to start his rum company, Bayside Rum Co.
“With Bayside Rum Co. I’m able to use all of the skills I’ve accumulated across my career, and knowledge of the industry [to make something] that I’m proud of.”
The accumulation of a vast career spanning multiple countries, establishments, and roles set the foundation for Petrov’s own spirits company, but, despite his extensive experience, network of contacts, and incredible insight into the inner workings of a hospitality business, it’s still been a steep learning curve. “Starting a business isn’t easy, but the growth has been incredible,” says Petrov. “I’m doing it all on the side while maintaining my role as the bar manager at Ahi, so it’s busy to say the least,” he continues, “But really fulfilling, too.”
Running Bayside Rum Co. and having full control over production has allowed Petrov to really harness his creativity and tap into his passion for incredible produce (something that began all those years ago in his grandparent’s garden), and experiment with fermentation — another interest of his, to create something truly unique. “Drinks have always been how I’ve channelled my creativity. With Bayside Rum Co. I’m able to use all of the skills I’ve accumulated across my career, and knowledge of the industry — paired with my personal interests, to make drinks that I’m proud of,” he tells me.
The advice he’d give to someone starting out is to stay curious and not be afraid to ask questions. “Working in a bar, you meet so many people — take the time to get to know them, as you never know what might come from a conversation,” he says “That, and prioritise your health from the beginning. There’s a real temptation working in a bar or restaurant to burn the candle at both ends, but that will only lead to poor health and resentment,” says Petrov. “If you want to succeed, and last the distance, taking care of yourself is key.”
Despite only being 34, Petrov has so much behind him, but when you ask — he’ll tell you this is just the beginning. With big plans to expand on Bayside Rum Co.’s offering this year, with two new rums in the works that he hopes will set the brand apart on the world stage, and the introduction of his incredible house-fermented sodas and cocktails at Ahi, Petrov is a prime example of how much hospitality has to offer those willing to earn their stripes.
Where I started:Polishing glasses at a bar in San Sebastian (aged 17). Where I am now:Customer Experience Manager at Allpress.
Walk into Auckland’s Drake Street Allpress on any given day and you’ll be met with Xabi Gutierrez’s megawatt smile and quintessentially Spanish, spirited persona. By your second visit to the bustling café, he’ll not only know your name, but what mood you’re in — and exactly what it is that you need.
This innate penchant for connection was a gift passed down from Gutierrez’s mother, who placed a huge emphasis on cooking and hosting throughout his childhood. It’s this that inspired the San Sebastian native’s reverence for the preparation and serving of food — although the eating part didn’t come quite so naturally. “I wasn’t a good eater growing up,” he laughs, before confessing “My mum eventually got so fed up with me not eating the wonderful food she prepared, that one night, she plonked a whole steak on my head.” It was then that Gutierrez first developed an appreciation for what was put on his plate, and the process of getting it there, and it was this — paired with a childhood spent watching his mother serve food with an easy warmth and generosity, that ultimately led him to pursue a career in hospitality.
After getting a taste for the vibrant food and drink scene in his hometown of San Sebastian, where there are more Michelin starred restaurants per capita than anywhere in the world, Gutierrez caught the bug, and the rest, as they say, is history. His first gig polishing glasses in a local bar quickly turned into more, and before long (after attending culinary school with the goal of becoming a chef), he found himself behind the pass of a busy restaurant in central London. While he loved the creativity of cooking and the frenetic atmosphere of a kitchen, it was the opportunity to meet people and build relationships that excited him most. “Working in the kitchen was great, but to me the food was a tool for service — what it was really about was what I could give to someone; how I could look after them,” he says, before continuing, “I quickly realised that out on the floor I could connect with people directly.” And so began his career as a waiter. He’s never looked back.
“For me, it’s the desire to give, and the ability to really connect with someone… pick up on whether they’re sad or happy… or need cheering up — that’s what [my job] is really about, and the reason I love it.”
Gutierrez worked in lively restaurants and gastro pubs in London for years, including stints at both Gordon Ramsay’s and Jamie Oliver’s famous eateries, before making his way to New Zealand where he worked for Mark Wallbank at Rocco and Natalia Schamroth and Carl Koppenhagen at The Engine Room, before landing at Allpress, where he’s spent the last decade happily solidifying himself as one of the most recognisable (and likeable) figures in Auckland’s daytime hospitality scene.
And it’s still the promise of connection — really getting to know someone on a deeper-than-surface level, that keeps him motivated. “Anyone can carry coffee to a table,” he says without a hint of arrogance, “But what does it mean?” “For me, it’s the desire to give, and the ability to really connect with someone and know what’s going on in their lives; pick up on whether they’re sad or happy; when they want to chat or need cheering up — that’s what [my job] is really about, and the reason I love it,” Gutierrez tells me.
When I ask what advice he’d offer someone looking to get started in hospitality, he says that you can’t be afraid of working hard, before adding “You get out of it what you put in. If you’re willing to give to people and make their days a little better with a positive experience, what you get back in return will surprise you.” And, that’s the thing about the industry — if you have the desire to give it everything, the opportunities it will offer in return are endless. And Xabi, the man with the infectious energy and magnetic personality, who found his calling in making his customers’ morning coffee run the highlight of their day, is proof of just that.
Where I started:Making burgers at McDonalds as part of their ‘Kiddie Crew’ (aged 9). Where I am now:Co-Owner of Bar Magda.
“My dream has always been to have my own restaurant,” Carlo Buenaventura tells me, speaking from the dining room of Bar Magda, the Cross Street venue he co-owns, known for its unique style of contemporary Filipino fare. Growing up in the Philippines, Buenaventura was drawn to food and service from observing the careful ways in which his mother and grandmother would prepare meals for the family. “Food is a big part of our culture in the Philippines,” he tells me. “It’s a means for us to gather and celebrate, whether it’s harvest season or Christmas, there’s always an excuse to have a fiesta of some sort, so that is where my love for hosting people and cooking for others started.”
That said, the road to opening Bar Magda was a labour of love, driven by Buenaventura’s determined vision and successful stints at a number of venues around New Zealand. And while the clever operator had initially put nursing in his sights (“I thought I could save some money first then go into hospitality,” he says), it was swapping medical school for a culinary course that set him on the road to restaurant ownership, a path he pursued passionately.
“The small victories… [were] so valuable and important, and really, they made me understand and love the industry even more.”
After moving to New Zealand, Buenaventura worked in the kitchens of Queenstown’s Crowne Plaza, learning European-style fare from the French chefs there, before moving to Wellington and immersing himself in a more seasonally-driven practice at Matterhorn. He then moved to Auckland to take up a formative post at Orphans Kitchen, where owner Tom Hishon was a huge supporter and introduced him to a number of key people in the industry. It was a role that gave Buenaventura the confidence to embark on his own pop-up ventures, before moving into front-of-house and restaurant management at both Culprit at Gemmayze Street, where he honed the crucial operation skills he would eventually need to make Bar Magda the success it is today.
For Buenaventura, this varied experience was crucial. “In this industry, every stage, every role will prepare you for your next step,” he says. “I think success in hospitality comes down to finding what you love, setting goals and doing research.” Buenaventura boasts a uniquely dogged way of working, from his attention to detail to his ever-evolving creativity, everything he does is meticulously planned. Hospitality, he tells me, is about the little things.
“It starts with little things and the small victories, because you’re not going to be able to appreciate the big accomplishments if you can’t be grateful for the everyday wins,” he says. “It took me a while to get there, and for a long time I didn’t feel satisfied unless I was getting closer to owning my restaurant, but actually, all the little things along the way were so valuable and important, and really, they made me understand and love the industry even more.”
Where I started:Waitress at a yacht club (aged 18). Where I am now:General Manager of Soul Bar & Bistro.
It’s the energy of her workplace that gets Liv Carter out of bed in the morning. Well, that and the promise of another day filled with connection — something that the enigmatic General Manager of Soul Bar & Bistro considers fundamental to her success in the hospitality industry. “The feeling that I get when someone walks away from an incredible dining experience is just amazing,” beams Carter. “It’s such a privilege to be a part of so much positivity and joy,” she continues.
Cutting her teeth as a waitress at a friend’s parent’s restaurant, Carter instantly fell for the vibrant and diverse nature of hospo work, and went on to study hospitality and tourism before setting her sights on Europe. It was there, travelling and working in bustling pubs and bistros, that she discovered her passion for hospitality events — drawn to their closed-loop nature and the host of incredible relationships built along the way. And she hasn’t looked back since.
Carter worked a few jobs in Sydney learning the ropes in the events space before moving to New Zealand to ‘settle down’. By happenstance, she wound up securing a role in the office at Soul, and 15 years later, she’s never left. Climbing up the ranks from answering phones and assisting with corporate events to her current position as the company’s GM, Carter is now responsible for not only the events that she is still so passionate about, but the marketing, team management, and everything in between, often travelling abroad to seek fresh inspiration for food, drinks and entertainment — a facet of her job that feels full circle.
“The feeling that I get when someone walks away from an incredible dining experience is just amazing,” It’s such a privilege to be a part of so much positivity and joy.”
And while, when you ask Carter what her dream role is, she says she’s in it, she is far from ready to rest on her laurels. The opposite, in fact “We have nearly 120 employees at Soul, and we’re always looking for ways to innovate. From our cocktails to our wine list to what’s coming out of the kitchen; with our events and marketing and everything in between, we’re always striving to be delivering what you would expect to find overseas in some of the world’s best bars and eateries — and that’s constant,” she tells me. “My role is ever-evolving, and no two days are the same. And I wouldn’t have it any other way.”
When asked what advice she would offer someone looking to pursue hospitality as a career, Carter laughs, “You can’t be afraid of hard work!” She says. “I do believe that hard work earns you opportunities. If you’re committed, you’ll find doors opening up to you, where a world of opportunity awaits.” As well as that, Carter pins much of her later success on her bosses and colleagues at Soul, and the incredible relationships she’s fostered. “You have to find your people,” she says, “Find your place, and find your people, because when you do and you’re all on the same page, wanting the same things for the business, there’s where real success happens.”
Carter is a shining example of just how far a weekend gig waiting tables can get you with the right amount of ambition, drive, and a solid work ethic. She spends her days in the liveliest of locations, finding purpose in work that offers her so much in return. And as for the future, while there are plans to continue expanding on the events offering at Soul and many other exciting irons in the fire, when it comes to the ‘settling down’ part, we’ll see.
Where I started:Waiter & cook (aged 15). Where I am now:Restaurant Manager at Andiamo.
Anyone who has frequented Andiamo will be familiar with the friendly face of Ben Mardle. As the restaurant manager of Herne Bay’s favourite haunt, Mardle is the man who greets you, seats you and sees to it that you have everything you could possibly need for an enjoyable (and seamless) lunch or dinner out. He’s also the person responsible for keeping the wheels turning behind the scenes too, from restaurant maintenance to staff tastings, menu updates, food deliveries and everything in between, Mardle handles the various day-to-day demands of running a restaurant with an effortless, elegant manner that really does belie the incredible amount of work his role requires. That said, working in this space is something that Mardle seems born to do. He truly loves it, and has since he was 15 years old.
“My very first hospo job was when I was 15, and I worked in a little place on Waiheke where it was just me and the chef, sometimes serving up to 90 people,” Mardle tells me. “So I was scrubbing dishes, doing entrees, doing desserts until three o’clock in the morning, and then cycling back home.” For Mardle this early experience piqued his interest, and he continued to work in kitchens and with food until his early twenties, when he decided that perhaps a more front-facing role would be more his speed.
“When I was about 21 years old, I left the kitchen and ventured into the front-of-house,” he explains. “But it wasn’t until I begged for a job at Otto’s in the Metropolis building that I really got going because I was in the very best place I could be, working with the likes of Mark Wallbank, Phillip Sturm, Blair Russell and Michael Meredith, and that’s where I learnt so much.”
“When I was 21 years old… I begged for a job at Otto’s… I was in the very best place I could be, working with the likes of Mark Wallbank, and Michael Meredith, that’s where I learnt so much.”
At Otto’s, Mardle had his eyes opened to the importance of the customer experience, and discovered a new passion in the art of face-to-face service. It was the perfect training ground, he tells me, for what would develop into his life-long career, learning hospitality skills at a high level from the very best in the game.
After stints in Auckland and Christchurch, Mardle moved to Spain to spend a number of years managing a grand, private household (giving him priceless insight into another side of hospitality management), before returning to New Zealand to take up a post at Euro “Those waiters at Euro were career waiters,” he tells me. “They knew how to run their sections and how to get the best out of their customers and I think that experience really showed me how hospitality could be this amazing career, and something that I could be really ambitious about.”
For Mardle, hospitality has been his world since teenagehood, and it seems that his passion for it has never dwindled. “You can have a very good life in hospo,” he tells me. “ And I’ve loved different things about it over the years.” He pauses, “But I think at this point in my career, it’s all about the people and the connections that I have, and that’s why I love Andiamo because there are so many return customers so we can develop relationships and foster community… I’m really, really happy here.”
If Mardle’s trajectory in hospitality is any indication, it’s clear that this is an industry with unlimited potential for those who are passionate about service, food, wine and people. When I ask Mardle what advice he would give young people with big ambitions in hospo, his response is simple. “Get started and embrace being at the start, because as you go through in your career, that basic knowledge, how to polish cutlery, how to wash a dish, how to run a pass, will enhance what you do later on. Just get in the door and start learning and figuring out what your passion is, there are so many opportunities if you have the right foundations.”
Where I started:Chef at Vinnies in Herne Bay (aged 19). Where I am now:Executive Head Chef and Owner of Metita at SkyCity and Mr Morris.
If you know anything about Auckland’s dining scene, you’ll be familiar with the name Michael Meredith. This renowned chef has been operating at a high level in the best kitchens of this city for decades and he has owned (or still owns) some of the most popular restaurants around town. Over the course of his career, the impact his work has had on our wider dining landscape is undeniable, but as he articulates, his success can only be credited to years of hard work and an almost unmatched dedication to his craft.
Speaking in the private dining room of the restaurant he opened last year in SkyCity, Metita (a homage not only to the Pacific cuisine he grew up with in Samoa but to his mum’s cooking), Meredith shares how food and the concept of hospitality has always been a part of his life. “My mother was in the food business so as a child, my earliest memories of food were helping her in the kitchen or at local markets,” he says. “It was always there in the background, I grew up with it and really, it’s only been recently that I’ve looked back on that time and realised how influential it was on everything I ended up doing.”
Indeed, Meredith’s latest restaurant feels like a full-circle moment for the chef, who opened Metita with a vision for bringing contemporary Pacific cuisine — inspired by his childhood — to discerning Auckland diners, and was a venture that came off the back of his success at Mr Morris, the acclaimed Britomart spot he opened a few years ago. “My passion for this industry and my dream of opening my own restaurant and owning my own business was really ignited in my first job, working as a chef at a place called Vinnies in Herne Bay,” he tells me. “Once I had that passion, I was converted, I had this drive and I just knew that this was what I wanted to do with my life.”
This deep love for his craft and for the moments of creativity he could find within cooking was what kept Meredith going, even through the hustle and bustle of hospitality service, the long hours, the changeable pay and the challenges that inevitably came with kitchen work. “If you want to succeed as a chef at a high level, you have to be very passionate, and you have to have a dream,” he says. “And while things are different now than from when I was coming up, that underlying idea of hard work and of putting in the hours and paying your dues is, in my opinion, the only way to grow.” He pauses, “I wouldn’t be where I am if I was doing 40 hours or less a week. It’s just impossible. Success in this world has to be earned, because that’s how you actually learn from it.”
“If you want to succeed as a chef at a high level, you have to be very passionate, and have a dream… and that underlying idea of hard work and of putting in the hours and paying your dues is, in my opinion, the only way to grow.”
Throughout Meredith’s impressive career, from working at such cornerstone restaurants as Antoine’s and Vinnies, to being the founding chef of The Grove (for which he won The Lewisham Award), to his first foray into restaurant ownership at the multi-award-winning Meredith’s in Mount Eden, to now, owning two lauded Auckland institutions, the chef has remained true to the tenants that ignited his passion for cooking in the first place. “Creativity has always been the best thing about what I do, because when you’re in the moment, things will just flow and bringing an idea together to get an amazing product is so fulfilling.”
For Meredith, the appeal and scope of cheffing goes beyond the kitchen, too. “Being in this industry gives you so many amazing opportunities to travel,” he tells me, “and the learning never stops, no matter how far you get, you never stop growing, which is something I also love about it.” This idea plays into a project outside his usual scope of operation that he tells me has been on his mind for a while. “I would love to give something back and do more community work in a not-for-profit capacity,” he tells me. “I want to not only help people have access to good food but to teach them how to feed themselves well… it’s something that’s really close to my heart but it will take a little while to get it up and running.”
At the end of our conversation, I wonder what kind of advice someone with Meredith’s experience would give a young person at the start of their career in the kitchen. “Commit to your passion,” he says. “Commit to your career, commit to your dream and put in the hours… you never know where it might lead you in the future.”
Where I started:Work experience at Parliament’s in-house restaurant, Bellamy’s (aged 16). Where I am now:Owner & Operator of The Blue Breeze Inn and Chop Chop.
Mark Wallbank’s career has been impressive to say the least. From cutting his teeth at Bellamy’s to cheffing at London’s The Ivy, to opening many of Auckland’s most known and successful restaurants — from Rocco to Magnum and Moochowchow — and finally, spotting an opportunity in 2013 to take over an incredible corner site in Ponsonby, opening the now institution that is The Blue Breeze Inn — his history in hospitality is vast and varied.
“Growing up, I wanted to be a chef,” says Wallbank, “My mum was an amazing cook, and she also hosted these fabulous dinner parties. I’d sit on the steps at home, peering around the corner watching her cooking, eating, drinking cocktails, and having an incredible time entertaining, and think — that’s what I want from my life.” Inevitable, then, that Wallbank would pursue a career in hospitality and take any opportunity that came his way. At 16, his uncle, who was an MP at the time, secured him a job at parliament as a waiter at Bellamy’s. “It was an incredible place in the 80s — full silver service, which is unheard of now, but it was the perfect place to learn the fundamentals of what truly exceptional service looks like. I moved into the kitchen after a while and did my full apprenticeship, which was about as extensive and diverse as it gets. We were even taught how to carve ice sculptures!” he recalls.
“[Bellamy’s] was an incredible place in the 80s — full silver service, which is unheard of now, but it was the perfect place to learn the fundamentals of what truly exceptional service looks like…”
From there, the sky really was the limit. Wallbank made for London, where he worked at bistros and boutique hotels, before landing a job as a chef at The Ivy, honing his skills and learning the tricks of the trade before heading home to New Zealand. Back in Auckland, Wallbank became somewhat of an iconic fixture in the early noughts dining scene, with front-of-house positions in some of the city’s most revered spots such as Cibo, Otto’s, and VBG. Wallbank and his enigmatic personality propelled him to the top of the game quickly. The natural progression then, was to open a place of his own.
Now, Wallbank has been running his fourth restaurant, The Blue Breeze Inn, for 11 years, and it’s the satisfaction of maintaining an institution that keeps him inspired. “Restaurants are a trend. A lot of them come and go,” he tells me. “I get fulfilment from running a restaurant that’s been around a while, and the layers of history that you can build with your guests is incredible,” he continues. “If you can keep making the same dish they love 20 years later, that’s the essence, that’s what keeps them coming back.”
When thinking about the misconceptions people have when it comes to the hospitality industry, he tells me that when he was starting out, people would ask what he was studying at university, assuming he was working hospo as a side gig. And this attitude somewhat remains today. But for Wallbank, what the industry has offered him far outweighs any negativity. “That feeling of standing in an amazing restaurant where everything is working at full steam and running beautifully, with a buzzing energy in the room — that’s addictive to me. I was hook, line and sinker from the beginning,” he beams. And it’s glaringly obvious that Wallbank is exactly where he’s meant to be.
From big and bold to subtle and sophisticated, when it comes to this season’s must-have earrings, there’s no shortage of dazzling designs to choose from. Up the ante on any outfit — day or night, with a pair of luxe, high-end gold hoops. These are the must-have styles to shop now.
The prominent New York-based Kiwi artist that graces the cover of our Autumn Issue, Natasha Wright, is known for her work that explores the dichotomies of womanhood to stunning effect — with a message and métier that has evolved in a captivating way.
Living and working in New York for nearly a decade, the New Zealander has developed a distinct creative language that marries various iterations of the female form with the rich qualities of oil paint, her pieces, despite engaging with their subject in different ways, always drawing the onlooker in for their urgent brushstrokes, evocative colours, layered techniques and compelling forms.
Natasha Wright
Comprising a number of expressive works, this exhibition — dubbed Les Biches, redresses the depiction of woman-as-subject throughout history, exploring concepts of gender and sexuality. Across a series of large-scale works, her figures emerge as powerful beings that subvert performed and projected ideas of womanhood, fusing figuration and abstraction in intricately layered compositions.
Utilising neo-expressionism, vivid colour and a bold use of line, Wright’s depiction of the female form is that of strength and virtue. Each artwork has been built-up in layers with broad swathes of thick oil paint delivering a captivating tactility, while bright pops sit in stunning contrast against the paintings’ dark backgrounds — the female figures inhabiting a medial space that links the past and present. There is a classical influence here, but ultimately, these works are tethered to the now, inspiring us to reflect on the power and vulnerability of women.
On at Sanderson Contemporary now until the 12th of May, Wright’s exhibition is certainly one you do not want to miss.
It’s no secret that the statistics around New Zealand’s poor mental health are staggering. Our nation’s rates of mental health challenges are shockingly disproportionate to the rest of the world, and often, it’s our most vulnerable communities that are the most impacted. But increasingly, we’re seeing heed paid to an issue that has long been shied away from — with a growing number of entities doing incredible work inspiring Kiwis to speak up and seek support. These are two charities making a difference.
VOICES OF HOPE
How to help:Donate, fundraise, tell your story, shop VOH merchandise, or simply share an encouraging message on the Voices of Hope website
Voices Of Hope is doing important work in changing the narrative around mental health, spreading hope through the voices of those with lived experience. Conceived by Jazz Thornton and Genevieve Mora, the local charity seeks to provide a safe place for people facing mental health challenges, so they can feel inspired, supported and empowered to share their struggles. VOH harnesses the power of connection via their storytelling platform to bring about a better understanding of mental health, promoting help-seeking behaviours, offering useful resources, and ultimately, spreading hope.
Learn more about Jazz Thornton’s inspiring story and her work in mental health here.
How to help: Donate, fundraise, become an ambassador, or shop IAH merchandise
With a strapline that reads ‘Normalising mental health. It’s just a conversation.’ I Am Hope, founded by comedian Mike King, has one goal: to incite positive societal attitudinal change. It’s well known that the youth population of New Zealand struggles with distressing self-talk and overthinking, and without the knowledge that these feelings are universal, they’re left feeling isolated and alone. I Am Hope does incredible work in showing kids that these thoughts aren’t unique to them, increasing the likelihood of them opening up and seeking help, and providing support when they do.
Learn more about Mike King’s inspiring story and his work in mental healthhere.
The contemporary console has become a hallmark of luxury within dining and living spaces. Previously a practical piece doubling as storage or simply a space on which to display special decor, consoles are now sitting as objects of art in their own right.
Here, we round up the consoles and sideboards sure to bring a touch of personality to your home’s in-between spaces.
It is the dawn of an exciting new era for local, luxury ready-to-wear label, Dadelszen. Having recently moved from its renowned showroom on Kenwyn Street, the much sought-after brand has taken up residence in an exclusive new space inside Faradays department store, a move that makes sense given that both Dadelszen and Faradays are owned and operated by the same dynamic duo — Edward and Constance von Dadelszen.
Lined in heavy, dark-blue velvet drapery and boasting stone and brass accents, Dadelszen’s exquisite, private Faradays space is the perfect setting in which to experience its offering. Here, discerning shoppers are invited to explore the lauded brand’s coveted collections in a space that speaks to Dadelszen’s refined, considered and utterly luxurious aesthetic.
There is also, we’ve been told, the promise of a purpose-built martini bar to sit alongside the collections, which would certainly provide the perfect finishing touch.
Come Tuesday, May 1st, the well-traversed streets of Ponsonby will once again be transformed into a food lover’s paradise as the much-anticipated Eat Drink Love Ponsonby restaurant festival returns for its fifth year.
Running from the 1st until the 28th of May, the month-long event promises to showcase the best of Ponsonby Road’s culinary melting pot of cuisines, spanning from Bangkok to Bali, Mexico to Malaysia, India to Italy — and beyond. This year, a record-breaking number of establishments are set to take part, with bars, cafes, restaurants and casual eateries all coming together to offer patrons an array of seriously tantalising culinary experiences — with options for every budget and palate.
INCA Ponsonby
From casual burger joints and pizzerias to fine dining establishments, Eat Drink Love Ponsonby offers food and beverage options that cater to everyone, with three price categories to choose from. Delve into the ‘$30 and Under’ category, featuring gourmet burgers, tasty tapas, epic brunches, express lunches, pasta, gelato, Banh Mi, cocktails and more. The ‘$30 to $50’ category spans a vast array of cuisines, too, from Italian to Nikkei, Thai, Japanese and European, with a slightly more elevated offering. But for those looking for something extra special, the ‘$50 and Over’ category is sure to impress, with lunch and dinner menus that showcase hero or signature dishes from some of the best establishments Ponsonby has to offer.
Parade
With 65 participating bars and eateries, festival-goers will be spoilt for choice. From Azabu, The Blue Breeze Inn, Daphne’s Taverna and Farina, Inca Ponsonby, Kol, Orphan’s Kitchen and newcomer Tobi, the line-up features a wide array of cuisine that promises to satisfy every craving. Inca’s Night of Comedy, for example, promises an unforgettable evening of delicious cuisine and uproarious comedy, as INCA chef Nic Watt and Japanese-Australian comedy sensation Takashi Wakasugi come together for an exclusive event, with a four course set menu and welcome cocktail, perfectly complemented by 45 minutes of side-splitting comedy from the talented Takashi Wakasugi. The comedy doesn’t stop here, either, with more than 10 NZ International Comedy Festival shows taking place at Ponsonby’s home of improv, the Covert Theatre, complete with pre-theatre dining offers from popular nearby venues.
Azabu Ponsonby
Elsewhere, Azbu Ponsonby is offering a set menu showcasing some of the Japanese mainstay’s favourites and a new style temaki sushi. Choose from a selection of tostadas, ceviche, temaki sushi, dumplings and larger plates, available at either lunch or dinner. And down the other end of the street, Prego, forever the family favourite, is offering free face painting for mini diners during weekend lunches.
The Blue Breeze Inn
The newest addition, and one we’re perhaps most excited to experience, is the brunch section which rounds out the 2024 festival offering, reinforcing Ponsonby as so much more than a lunch, dinner or drinks destination, shining a spotlight on its array of impressive breakfast and brunch venues, too.
Dizengoff
The festival culminates on Tuesday, May 28, with PonsonBurger — a one day only offering that will see the precinct pay homage to International Burger Day. More than 25 venues will proudly unveil their finest iterations of the classic, promising a tantalising array of flavours and culinary delights — keep an eye out for the full list of venues and menus, revealed on May 8th.
When speaking about the festival, Ponsonby Business Association General Manager Viv Rosenberg states her delight with the record number of participating venues for the 2024 festival, up more than 30% on 2023.
SPQR
“There’s a reason Ponsonby was named one of the coolest neighbourhoods globally in Time Out in 2023 – there really is something for everyone, from our impressive Ponsonby Central precinct to our popular International Food Court and everything in between for dinner, drinks, live music, comedy, cinema, from intimate dining to larger gatherings.”
She adds, “We are delighted with not only the record number of registrations this year but with the quality of the offers across every category, and the introduction of PonsonBurger, our grand finale.”
Tokyo Club
So mark your calendars — Eat Drink Love Ponsonby 2024 is an event that should not be missed. For more information on the festival and its participating establishments (along with their delicious menus), click here.
If there’s one thing we know about Aucklander’s appetites, it’s that when we find something indulgent, we can’t get enough. Enter Cheese on Toast, which opened its latest destination in Newmarket this week. This cult sandwich shop has been serving delicious toasties since taking the City by storm at market stalls years ago, making a case for sumptuous sandwiches that do wonders to quell any seasonal blues.
After the insane success of its Three Kings outpost, Cheese on Toast went on to open a Birkenhead flagship in 2022, before setting up shop on the Shore later that same year. Now, the decadent sandwich purveyors have laid down roots in the bustling suburb of Newmarket, now calling 89 Nuffield Street home. Here, they’ll be slinging the same epic toasties and coffees we all know and love, with a few new delights sure to satisfy.
This quaint, laid-back new spot is sure to be a welcome addition to the central suburb, offering shoppers, those who work in the area, and residents alike a comforting and fail-safe new lunchtime go-to, perfectly timed for the cooler months ahead. While, at this new address, the toast maestros will be serving their signature toasties (including owner Steve Kennedy’s favourite — the creamed corn with added bacon) alongside eightthirty coffee, you’ll also find a slightly more elevated offering in the specials menu, where you’ll find inventive takes like toasted sourdough topped with burnt onion cream, prosciutto and roasted tomato, on offer.
Open now, this new eatery boasts both indoor and outdoor settings, with a bench to dine solo, big tables to sit in with friends and colleagues, and street-side spots to add a side of people watching to your lunchtime order. When it comes to winter warmers, honestly, it just doesn’t get better than this.
Opening hours: Monday — Friday, 7am until 2.30pm. Weekends — 8am until 2.30pm.
When it comes to putting together an elegant ensemble, few shoe styles are as classic and chic as the slingback. Staking its claim as the ultimate shoe for autumn, the slingback is a refined wardrobe addition that can easily transition from day to night, with a full spectrum of styles — from everyday staples to statement-makers.
Here, we set out the slingbacks our editors are coveting this season. From elegant black in an array of fabrics, to bold colourways and stand-put prints, this careful curation will have you participating in the trend like a pro — and investing in a trend with true staying power.
Shop The Edit
Slingbacks
SAINT LAURENT Dune patent-leather slingback pumps from Net-A-Porter
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