Men’s loafers have moved well beyond preppy predictability, emerging instead as a considered finishing touch. Their appeal now lies in their range, shifting easily from polished to more relaxed expressions through changes in material and detail. This season, texture takes focus, with woven finishes and softer constructions bringing a fresh dimension while maintaining a sense of quiet refinement. The right pair doesn’t just complete an outfit, it defines it.
Since opening at the JW Marriott Auckland, Kureta has quietly established itself as the city’s most elevated teppan house. Far from the theatrics many associate with the format, this is omakase-driven cooking of real precision, led by Chef de Cuisine Akihiro Nakamura, whose two decades of training in Japanese culinary discipline shape every course that leaves the grill.
On Tuesday, 31st March, Kureta takes things further with a Night with Dom Pérignon, IWA Sake and Caviar Mafia, an exclusive collaboration bringing three globally recognised luxury brands together for a single, unrepeatable evening. The 10-course omakase journey features Imperial Oscietra Caviar atop Te Matuku oysters, A5 Japanese Wagyu Yakishabu finished with smoked Siberian ossetra caviar and kina sauce, dive-caught wild crayfish with nori butter, and a showstopping A5 Wagyu Katsu paired with Hibachi-grilled rice. Each course is matched with rare Dom Pérignon vintages and premium IWA Sake.
Adding to the evening’s significance, Charles-Antoine Picart, Co-Founder of IWA Sake, will be in attendance to share insights into the brand’s pioneering approach to sake blending, alongside Dean O’Reilly, Dom Pérignon’s Ambassador. With only two intimate seatings available and spaces nearly sold out, this is one of the most exclusive dining propositions Auckland has seen this year. At $495 per guest, it is an invitation into something genuinely rare.
Limited seats remain; book now.
Bvlgari has never been one for restraint. With its latest high jewellery collection, Eclettica, the Roman house leans fully into its most instinctive trait: an unapologetic appetite for contrast, excess and imagination. The result is a collection that reads less like jewellery and more like a manifesto, positioning adornment as a form of living, breathing art.
At its core, Eclettica is about transformation. Not just in the technical sense, though there is plenty of that, but in the way Bvlgari continues to stretch the definition of what high jewellery can be. Sculpture, painting and architecture are not mere references here. They are the framework. Gemstones behave like brushstrokes, structures echo Roman geometry, and pieces move with a fluidity that feels almost improbable.
Some of the most compelling creations are found in the collection’s Capolavori, or masterpieces. Chief among them is the Seres Scarf necklace, a piece that borders on the surreal. Crafted from over a thousand individual elements and requiring more than 1,600 hours of workmanship, it drapes and folds like fabric, yet is entirely composed of diamonds, emeralds and sapphires. It is, quite literally, a jewellery scarf. Not an illusion, not a suggestion. The real thing.
Then there is the Secret Garden necklace, anchored by a Padparadscha sapphire of rare pedigree. Known as the “King of Sapphires”, this elusive stone sits in that fleeting space between pink and orange, a colour so precise it feels almost fictional. At 26.65 carats, the example sourced here is exceptional, the kind of gemstone collectors spend lifetimes chasing. Its presence dictates everything around it, from the calibrated diamond cuts to the interplay of emeralds and onyx that frame its glow.
Elsewhere, the collection continues its exploration of movement and illusion. Serpenti forms dissolve into negative space, necklaces mimic architectural precision while remaining improbably supple, and transformable elements allow pieces to shift identity entirely. This is jewellery that refuses to sit still, either physically or conceptually.
This bold new chapter for Bvlgari high jewellery sees art, architecture and audacity collide. What Eclettica ultimately delivers is a reminder that high jewellery, at its best, should surprise. Not politely, but completely.
Following the launch of our definitive resource to the finest eateries across New Zealand, we now introduce the people behind the places. Championing the owners, operators, and teams responsible for our exceptional hospitality industry, we’ve hand-picked seven industry insiders to divulge their dining favourites, from celebrated classics to under-the-radar gems.
Restaurant Manager at Bivacco
Originally from Italy, Anna Di Candia has spent the past eight years honing her craft in Auckland’s hospitality scene. As Restaurant Manager at Bivacco, she brings an innate understanding of what makes a dining experience memorable — equal parts atmosphere, attentiveness, and genuine warmth. Her approach to hospitality is effortless yet precise, shaped by the Italian belief that great service is as integral to a meal as the food itself. We caught up with her to discover the places that inspire her most.
Ask her where she eats when she’s off-duty, and Di Candia’s go-to is, unsurprisingly, one of the city’s most lauded Italian eateries, “Pici is my favourite spot,” she says. “Great venue, great food, such a nice ambience. It’s classic Italian; simple, but done very well.”
When it comes to the best dish in the city, she looks to a local institution, “The trevally crudo at Al Brown’s Depot is incredible — the condiments are so light, they let the fish shine.” And for something a little more casual and comforting, she heads out of town. “I love the food at Morepork BBQ in Kumeū. It’s not too fussy, just really good. The slow-cooked brisket is amazing, so tender, and the cornbread is the best.”
Special occasions call for something refined, and Onslow is always a winner. “The crayfish éclair is beautiful, and the lamb is a favourite of mine — you can’t go wrong with it. Josh Emett is an incredible operator.”
When friends visit from out of town, Di Candia finds it hard to deviate from Ebisu. “It’s one of my favourite restaurants in the city,” she says. “The ebi mayo roll has been on the menu forever and it’s still so good, and the duck breast is delicious. The whole place just feels special.” Meanwhile, for a good time, she’ll often make for Queens Rooftop. “I love going there for a quick drink or a bite with friends. The music, the view, the energy; it makes you feel like you’re somewhere else.”
Di Candia also highlights two more Italian gems that have become go-tos, “Michael at Baduzzi is amazing, as is Federico the head chef, and the food is just so authentic — fresh, simple, and delicious.” “The owner at Napoli Contemporanea in Parnell is also incredible; so passionate about produce and detail. I never order, he always looks after us, and it’s always perfect.”
Her ideal ‘dine-around’ day in Auckland reflects both her experience and her love of variety. “Breakfast at Saint Heliers Bistro — they do one of the best eggs benedict I’ve ever had. Lunch at Hello Beasty, always, snacks at Jacuzzi in Ponsonby, and then a beautiful dinner at Gilt.” Gilt, in fact, is another spot Di Candia turns to time and time again, and she names it as the city’s most consistent eatery. “The service is always good, the food is always right, and Josh puts so much passion into what he does. You can really feel it.”
Outside of Auckland, she names Alpino in Cambridge as a favourite. “It’s Italian-owned, the food is beautiful, the atmosphere is great, I’d always recommend it to anyone visiting.”
For Di Candia, what makes a restaurant truly great isn’t just what’s on the plate, but the feeling it leaves behind. The details, the energy, the human touch, all of which, she says, are what make a dining experience unforgettable.
Unveiled during Paris Haute Couture week, Graff’s latest high jewellery suite reaffirmed the house’s position at the summit of gem artistry. Anchored by a remarkable 31 carat unheated emerald cut sapphire and framed by more than 200 carats of meticulously selected diamonds, the collection reads less as ornament and more as composition.
Inspired by the moment a single droplet meets a still pool of water, the design language is fluid yet controlled. Emerald cut stones are arranged to form a luminous plane, allowing light to travel uninterrupted across the surface. At the centre, the sapphire anchors the piece with quiet authority, while pear-shaped diamonds and sapphires radiate outward in rhythmic motion, echoing ripples across water.
What distinguishes the suite is its sense of weightlessness. Each stone is set within a finely engineered framework, its placement and angle considered to enhance brilliance without visual heaviness. This precision creates an impression of suspended movement, where form and light exist in continuous dialogue.
For the House of Graff, high jewellery has always been about more than scale or spectacle. It is about emotional power, rarity and restraint. Created over hundreds of hours, this suite reflects a lineage built on transforming exceptional stones into enduring, quietly commanding works of art.
If you haven’t made it to Sumi yet, consider this your cue. Tucked into City Works Depot, it’s the kind of place that’s worth heading to the city for, whether that’s for a long lunch or a Friday night that stretches later than planned.
At its core is robatayaki, the Japanese tradition of cooking over an open flame, and here it’s done over binchōtan charcoal, prized for its clean burn and the depth of flavour it brings. Here, nothing is overworked or unnecessary; the focus instead is on doing simple things exceptionally well.
That approach carries through the menu, which is designed to be shared. Start with sashimi for something clean and precise, then move into the richer, smokier dishes: king prawns with just the right char, lamb chops layered with miso, and unagi glazed, glossy, and tender. The chicken karaage is crisp, golden and immediately addictive, and best eaten between sips of a cold Sapporo.
Sumi is the kind of place to pause, settle in, and let time stretch a little; it’s the kind of spot where a quick visit rarely stays that way.
Shed 20
City Works Depot,
90 Wellesley Street West
Auckland
Vincent Van Duysen’s Physis Kitchen for Molteni&C reframes the kitchen as architecture rather than joinery. Conceived as the central, grounding space within the home, its formal harmony is expressed through rounded edges, softened sides and a distinctive half bullnose profile that lends quiet elegance to every surface. Curved sinks and snack counters continue the line, while discreet metal inserts trace the worktop’s contours with precision.
Transparent glass doors and open compartments introduce lightness, reinforcing a sense of spatial fluidity. Hinoki veneer, prized in Japan for its purity and natural resistance to humidity, brings warmth and quiet performance, its inherent antibacterial qualities particularly suited to the demands of daily life. Integrated LED lighting reveals the depth of wood, marble and aluminium, underscoring Molteni&C’s artisanal mastery.
Available in infinite configurations, Physis is less a kitchen than a composed architectural statement at the heart of the home.
Timeless and poetic, master craftsman and internationally awarded jeweller Brent Sutcliffe’s bespoke creations are crafted to mark life’s special moments with rare beauty and personal meaning.
For over two decades, Sutcliffe Jewellery has been creating showstopping bespoke pieces with such meticulous attention to detail that every glance reveals something new. Under the eye of master craftsman Brent Sutcliffe, a goldsmith whose career spans New Zealand’s finest workshops to London’s elite Hatton Garden, each commission is a marriage of artistry and engineering.
More than 70 percent of Sutcliffe’s work is private commissions, often beginning with a carefully sourced gemstone and a hand-sketched design. From there, hundreds of hours of exacting craftsmanship transform it into a jewel that feels as personal as the story it represents.
“Bespoke commissions can be delicate and understated, such as a pendant to honour a new chapter. ”
Every piece is a true collaboration between jeweller and client. An exchange of stories, inspiration, and ideas shapes every curve and setting, ensuring that the end result is entirely one-of-a-kind and filled with personal and lasting meaning.
Bespoke commissions can be delicate and understated, such as sweet diamond earrings to mark an 18th birthday, or a pendant subtly set with birthstones to honour a new chapter. Others can be rich with symbolism, like a ruby or sapphire chosen for its personal significance and turned into a statement ring marking a once-in-a-lifetime achievement. Whatever the piece, the journey to create it is as unique as the jewel itself, ensuring it becomes more than an adornment — it’s an heirloom in the making, destined to be loved now and treasured for generations.
If you’re looking for a light and healthy brunch, then The Breakfast Club probably isn’t for you, and that’s entirely the point. Instead, this is a cafe that dives headfirst into the utterly indulgent, playful side of brunch, where flavour, generous portions and a sense of fun and spectacle take precedence.
Here, the pancakes are the main event, with a full stage of theatrical characters. We’re talking triple-stacked buttermilk pancakes, presented in the most wildly indulgent way, loaded with Dubai chocolate, or layered with fruit loops and vanilla ice cream, Biscoff crumbs and mascarpone, each iteration unapologetically aiming to be the star of the show. And for those more inclined to the savoury side, the melt-down cheeseburger, stacked with crispy onion rings, spicy bacon jam and crinkle-cut fries, delivers in all the right ways, while the habanero fried chicken on a croffle, finished with house-made habanero maple syrup, walks the line between chaotic and completely convincing.
Open seven days across both locations, it’s the kind of place to keep in mind when brunch calls for something a little more wild, a little more indulgent, and far more fun than usual.
Point Chevalier
1179 Great North Road
Botany Town Centre
703/588 Chapel Road
East Tamaki
Some of the best things in life happen when creative minds collide, and this upcoming dinner at Trivet is proof. On Thursday, 26th March, Executive Chef Wallace Mua will welcome Executive Chef Lucas Parkinson of Piha’s acclaimed Aryeh Restaurant into his kitchen for a one-night-only collaborative dining experience that brings together two of Auckland’s most admired culinary talents.
Trivet, the elevated all-day bistro on Albert Street that has quickly become one of Auckland CBD’s most talked-about dining destinations, is the ideal setting for such an occasion. A place where every plate tells a story of innovation and local passion, the restaurant celebrates New Zealand’s rich flavours and global inspirations, which is a philosophy that sits at the heart of this collaborative dinner.
Both chefs share a deep reverence for local produce and a commitment to letting quality ingredients lead the way, yet each brings a distinct perspective to the plate. Mua, whose career has taken him from Soul Bar & Bistro to the kitchens of France, from helming Euro and Kingi to cooking for the All Blacks during the 2023 Rugby World Cup, describes his style as ‘elaborately simple,’ drawing on his Samoan heritage to weave Pasifika flavours through every dish. Parkinson, meanwhile, is guided by nature itself. The chef behind Wānaka’s award-winning Ode and now at the helm of the brilliant Aryeh in Piha, he builds his menus entirely around seasonal, sustainably sourced ingredients; wild proteins, kaimoana and organic produce procured with care and consideration.
Together, the two will present a multi-course menu celebrating seasonality, creativity and the spirit of collaboration. At $125 per person, with an optional $60 wine pairing, it’s an evening that promises to be as memorable as it is delicious. Book here.
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