Te Tomokanga ki te Pō

Celebrating Matariki? Here’s where to eat and visit this weekend to honour the Māori New Year

13 Jul 2023

A celestial celebration, Matariki is a time-honoured occasion to celebrate with your nearest and dearest. It can be seen as a time for renewal, connection, and honouring life around us — while acknowledging those who have left us too, as per tradition. With this in mind (and the welcome extra day in our long weekend), we’ve consulted our agendas and discovered all of the cultural and dining events to uncover this weekend for those staying at home, and some for those that may be holidaying too. For an extensive list of everything going on in Auckland, the Matariki Festival directory has something for everyone at this fortuitous time of year. But in the interest of a more curated programme, here’s our edit.

Passa Passa x Toi o Tamaki Matariki Menu

Adding to Auckland Art Gallery’s burgeoning programme of Matariki’s events is a specialty menu, courtesy of Denizen favourite, Passa Passa. Having returned from a short hiatus, this marks Passa Passa’s first pop-up back in Auckland, where the menu has been inspired by the land. Dan will be slinging his signature pizza fritta, topped with local delicacies like creamy paua or kumara and watercress. Divine! More info can be found here.

IWA at Viaduct Harbour

Able to be viewed by the public from Viaduct Harbour’s Te Mata Topaki (the waterfront pier structure at 117 Customs Street West), IWA comprises nine illuminated buoys that float on the water in the formation of the Matariki stars and comes to life in a captivating audio-visual performance at 6pm and 8pm every evening until Sunday the 23rd of July. Discover all of the details behind this spectacular show here.

Ngā Whetū o te Tau Hou

Considering Matariki is a celebration written in the stars, Stardomes’s celebrations should be essential visiting this long weekend. Following three years of sell-out runs, the Epsom observatory’s annual Matariki celebrations return with a new show that explores the stars and stories of significance at this time of year. Bookings are essential and filling up fast — further details here.

A Seat at the Table with Chatham Island Food Co at Kingi

To celebrate this shift into the Māori New Year, The Hotel Britomart’s Kingi is hosting one of the most discerning dining experiences that draws inspiration from Kai Māori and the bounty of produce our waters offer. Hosted with Chatham Island Food Co, the menu is filled with delicacies like crayfish, black foot paua, kina, blue cod and even wild boar from the furthermost limits of our country. Having worked closely with Delwyn and Gigi Tuanui since the early days of Kingi, the restaurant has invited the duo behind the kaimoana over to speak candidly about their life on the island. Reservations are essential for this set menu and can be made here.

Te Tomokanga ki te Pō

At Silo Park, standing at an impressive 26 feet, this luminous waharoa is a captivating masterpiece that seamlessly blends artistry and spirituality, designed by artist Graham Tipene (Ngāti Whātua, Ngāti Kahu, Ngāti Hine, Ngāti Haua, Ngāti Manu) in collaboration with Hawke House, Angus Muir, Fresh Concept and Eke Panuku for Matariki on the Waterfront 2023. Find out more details here.

Marae in the Sky

This transcendent performance at the Auckland Art Gallery Toi o Tāmaki was created exclusively for Matariki and takes place on Friday the 14th and Saturday the 15th of July. Directed and choreographed by the visionary Taane Mete, this immersive dance and music experience pays homage to the celestial mother star, Matariki, while celebrating hauora, hope, reflection, and the interconnectedness of all beings with nature. Discover all of the info here.

Matariki at Auckland Zoo

When the rain eases, Auckland Zoo offers the kind of Matariki celebration that families of all ages will love. With the new addition of self-directed activities, a celebration of our most precious wildlife, and the invitation to share food at Te Puna, it’s the perfect reason to take the kids in tow. Find out more about Matariki at Auckland Zoo here.

Auckland Matariki Festival Day

This inner-city celebration marries so much of what we love about our indigenous culture. Taking over Auckland Town Hall, there’ll be food, art, live performance, discussion panels and shopping from local Māori designers. Discover more about the celebration here.

Feast Matariki at Sage

For those taking the opportunity to head up north, the award-winning Sage is offering an exquisite four-course menu perfect for the occasion. Drawing inspiration from the world around us, the lunchtime feast is $80 per person, with a glass of Paroa Bay Wine and free transport to and from Russell; it makes for essential dining for anyone up north. More details are available here.

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Your first look at Tempero, the chic new K’ Road restaurant serving Pan-Latin food in an elevated way

12 Jul 2023

“The biggest expression of a culture, after the language, is through the food,” Chef Fabio Bernardini explains, speaking to the vision for his new restaurant, Tempero. The Pan-Latin restaurant has this week opened its doors at an iconic address (which, until recently, housed Peach Pit), and the ethos here is to offer pared-back, bistronomy-style dining that hits the spot just as this kind of cuisine was always meant to.

The restaurant is a journey back to Bernardini’s ancestral roots, who, alongside working in some of Auckland’s top kitchens with the likes of Michael Meredith, brings some seriously impressive international credentials to the restaurant. He has served as the Executive Sous-Chef at Mexico City’s Pujol — which was recently awarded the 5th spot on last year’s World’s Best 50 list — as well as Michelin-starred Saison in San Francisco and D.O.M in his native Brazil, not to mention being named a finalist in the prestigious San Pellegrino Young Chef Latin America competition. With this resume at its helm, it’s fair to say Tempero is already punching well above its weight.

Right: Confit of Chicken Leg, Mole Negro and Carrots.

Joined by his partner Tiffany Low to manage operations, whose past also includes a tenure as Maitre d’ at New York’s Mercer Kitchen, the intention was always to create something intimate and approachable that reflected the cuisine’s heritage. As the menu brings together diverse flavours and influences from Latin countries, so too does the fit-out — all of which was a hands-on process for the owners. The simple 40-seater space underwent a significant transformation that included extensive tiling, licks of paint and reupholstering. The bare bones of the room initially spoke to the duo, I’m told, where the high ceilings and colonial structure felt reminiscent of buildings in Brazil. The couple brought a playful approach to the space, with modernist art and minimalism, and like most, sustainability, as an overarching principle.

Left: Tamal of Potatoes, Green Salsa and Bean Salad.

The latter concept is applied to the food too, where Bernardini adopts a nose-to-tail approach to cooking, ensuring a more sustainable practice, introducing new flavours to the palette, and leaning into a traditional Latin approach to cooking. After all, anyone familiar with the cuisine can see its immediate influence on the menu — from emphasising meats and traditional dishes like moqueca to introducing delicious pantry staple ingredients like cassava, beans and farofa — a treasured addition. Low explains that because of the ingredients, much of the menu is (almost unintentionally) gluten-free and there’s much that can accommodate vegan and vegetarian preferences too.

Right: Fish Moqueca, Rice and Farofa with Banana.

Tempero’s dishes you can’t get away without trying include the pão de queijo, a moreish little Brazilian cheese bread that is perfect for sharing, and the tamal of potatoes, which, when drenched in green salsa and topped with bean salad, feels like a modern rendition of the Mexican classic. For something heartier to share, opt for the acarajé, which is a flavour-stuffed morsel designed to share, the confit chicken leg (which is perfectly cooked), and the fish moqueca, a traditional Brazilian stew, served with rice and farofa with banana. And while all of these plates are packed with new and intricate flavours that offer a sense of intrigue, and are served in such a way that could be seen at some of the world’s best restaurants, there is a sense of familiarity at the menu’s core — each dish is flavoursome but inherently simple, like something you might find in the home kitchens of Central and South America.

Beverage offerings here also consider the notions of nostalgia and simplicity while speaking to the rich tapestry of Tempero. Latin-inspired cocktails like margaritas and pina coladas are a mainstay, alongside a carefully curated wine list, house-made horchatas and agua de sabor. While some might see a destination like this as another delicious string in K’Road’s already impressive bow, we’d suggest recognising it for what it is — a world-class establishment that could quickly become one of our City’s best restaurants. After all, it’s about time for some new flavours, we think.

Opening Hours:
Tuesday — Thursday, 4pm until 11pm
Friday, 12pm until late
Saturday, 4pm until late
Closed Sunday & Monday

Tempero

352 Karangahape Road,
Auckland Central

www.temperoakl.com

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Have you tried Cafe Perch? Meet the cool new Freemans Bay coffee shop you need to visit

12 Jul 2023

Those who find themselves in need of a caffeine hit like clockwork would do well to discover Cafe Perch, the new(ish) Freemans Bay cafe we’ve just discovered that caters to all of our workday needs. Conveniently found in an enlarged, foyer-style space on Hargreaves Street, this destination is the perfect new addition for anyone in the area, whether for a coffee on the fly, a fresh sandwich for lunch, or a place to perch for a while in the middle of a busy workday.

A vision of Drew Brown (who worked in the space when it was formerly Red Rabbit, which he describes as more of a specialty coffee bar) and the neighbouring RCP offices, Cafe Perch exists as the kind of space every office block needs. Brown uses eightthirty coffee — roasters known and loved around town — and has teamed up with Five Loaves to offer fresh daily sandwiches and other baked goods. When Denizen visited, the cabinets were stocked with delicious Chicken Caesar Wraps, Korean Chicken Sandos and Veggie Pides, as well as some fresh toasties, frittatas and slices — offering something to suit any taste or need.

Left: Vegetable Pide. Right: Korean Chicken Sando.

The space itself is simple but sleek. Brown worked tirelessly over one weekend with a friend to ensure no disruptions to the local coffee trade in the address’ handover. It features tall, cavernous concrete walls, curtains and plants to add warmth, commissioned artworks and a large communal table paired with IMO stools, where you could quite easily bring your laptop and set up shop for some time.

Open Monday through Friday; we consider Cafe Perch essential for anyone looking to add a little more pep to their step, whether you find yourself near or far.

Opening Hours:
Monday — Friday, 7.30am until 3pm.

Cafe Perch

25 Hargreaves Street,
Freeman's Bay, Auckland

www.instagram.com/cafeperch

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Immerse yourself in Viaduct Harbour’s incredible new audio-visual show during Matariki

12 Jul 2023

In order to capture the magic and gravitas of Matariki this year, Viaduct Harbour called on a team of creative collaborators to reinterpret the iconic star cluster via an immersive, on-water experience of light and sound. The result is IWA, a contemplative work conceived by Creative Director Tuhirangi Blair (Ngāti Whātua, Ngāi Tūhoe, Ngāti Awa) with Pōneke-based Music Producer Riki Pirihi (Ngāti Wai, Patuharakeke, Ngāti Māhanga Hourua) with installation by Artist Angus Muir.

Able to be viewed by the public from Viaduct Harbour’s Te Mata Topaki (the waterfront pier structure at 117 Customs Street West), IWA comprises nine illuminated buoys that float on the water in the formation of the Matariki stars and comes to life in a captivating audio-visual performance at 6pm and 8pm every evening until Sunday the 23rd of July. Here, Pirihi has used synths, glockenspiel and feedback loops to cultivate a unique soundtrack that will play through the Te Mata Topaki speakers in time with a colourful light show across the bobbing buoys.

“Thinking about the kaupapa of Matariki, with it being a time of reflecting forwards and backwards, our connection to the taiao (environment), and honouring our loved ones who have passed,” Pirihi explains, “my thoughts have been towards making music that feels like it has come from beneath the water and is sitting above it gently, as to not disturb the environment too much.” As such, IWA offers a visually impactful but sonically gentle experience that feels deeply aligned with the inherent meaning of Matariki — a time to stop, reflect and reconnect with friends and family.

This idea is echoed by Blair, who underlines that the purpose of IWA was not only to offer a moment of stillness in the chaos of the city but also, to provide “a moment to reflect, remember, and prepare for the upcoming year.” He continues, “Whether you’re looking for a peaceful moment to yourself or a chance to connect with others, this installation is an excellent opportunity to do so.”

On now until Sunday the 23rd of July, IWA is offering an unmissable chance to actually stop and consider the importance of Matariki this year and what it means to you. (Not to mention the chance to experience an exceptional creative concept in action.)

www.viaduct.co.nz

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Need more space? This sleek, customisable storage system will suit any home

12 Jul 2023

In seeking storage solutions for your home that don’t require you to compromise your style, look no further than USM’s iconic Haller system. Practical, chic and entirely customisable, the pieces from this brand will work in any space.

The Haller system is an icon of modern design, comprising customisable shelving made to suit a variety of interiors. Universally favoured for its simple construction and almost infinitely versatile configurations, this system has long been a mainstay of curated, contemporary residences, offering pieces that can be seamlessly slotted into any kind of space, from the kitchen to the bedroom and the TV and living rooms.

The beauty of these pieces lies in their subtle but sophisticated construction. In all iterations of the Haller system — whether it be a shelving unit, a console or a dresser — its linear, ball-and-tube, chrome frame anchors the look, into which is slotted the recognisable panels, available in a range of colours (14, to be exact) perfect for any space or taste.

As beloved for its high-quality materials as for its versatile design, the Haller system can be made to a range of budgets and architectural or aesthetic constraints where, if you need a small sideboard to hide living room detritus, or are looking for a large unit to showcase your finest objets d’art, USM will have the perfect storage solution, every time.

ecc.co.nz

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Celebrate Matariki by making Naomi Toilalo’s recipe for Hazella Fry Bread at home

10 Jul 2023

For anyone who doesn’t know her, Chef Naomi Toilalo is a celebrity chef and the author of Whānaukai, New Zealand’s first entirely bilingual cookbook, in which she pens her delicious recipes in both English and Te Reo Māori. In honour of Matariki, the chef has teamed up with Whittaker’s to create an exclusive recipe that is perfect for celebrating the occasion at home. Toilalo’s Parāoa Parai Pokepoke Kore Me Te Tiakarete Hānati (No Knead Fry Bread With Hazella Chocolate) is a decadent but simple-to-make recipe that will satiate even the most discerning sweet tooth. From its chewy dough to its oozy, chocolaty parcels inside, this fry bread is sure to be a universal hit.

English Recipe | Te Reo Recipe

Ingredients

The No-Knead Dough

¾ cup Warm milk

¾ cup Lukewarm water

3 Tbsp Brown sugar

1 sachet (8g) Instant yeast

2 cup High grade flour

3 Tbsp Neutral oil

1 ⅓ cup High grade flour

1½ tsp Salt

250g Whittaker’s Hazella chocolate (broken into pieces)

1.25L Rice bran oil

Cinnamon sugar

¾ cup Caster sugar

2½ tsp Cinnamon

Method

1. Add the milk, water and brown sugar in to a bowl.

2. Stir to dissolve the sugar.

3. Sprinkle over the instant yeast and stir with a whisk. Allow the yeast to activate for a few minutes (it should rise to the top).

4. Add the 2 cups of flour and the oil in to the activated yeast mixture. Stir with a whisk until smooth.

5. Cover and leave to rise for 20 minutes.

6. Add the remaining 1⅓C flour and the salt in to thebowl. Mix until all the flour isincorporated in to the dough.

7. Once combined, stretch and fold the dough 30 times in the bowl. Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a 1/4 turn and repeat the pattern. Each time you do a 1/4turn, it is 1 count.

8. Cover and leave the dough to rise for 1 hour to 1 hour 15 minutes.

9. Once risen, gently tip the dough on to a table. Cut into 12 equal squares.

10. Take a piece of dough, place three pieces of Hazella chocolate in the middle. Fold in the dough and pinch the seams. Place it on an oiled tray to rise as you repeat the pattern, making 12 in total.

11. Rise the fry bread for 35-45 minutes in a warm place.

12. As they rise, prepare the cinnamon sugar by combining the caster sugar and cinnamon together in a bowl.

13. Heat the oil in a cast iron pan to around 165-175 degrees.

14. Fry three fry bread at a time for 2 minutes on each side and roll in straight in to the cinnamon sugar. Serve immediately!

Nga kai

Te Pokenga Poke Kore

Kia toru hauwhā kapu miraka mahana

Kia toru hauwhā kapu wai aromahana

Kia toru kokonui huka hāura

Kia kotahi pēke īhi tere (kia 8 karamu)

Kiarua kapu puehu parāoa kounga

Kia toru kokonui noni

Kia kotahi me te hautoru kapu puehu parāoa kounga

Kia kotahi me te haurua kokoiti tote

Kia kotahi paraka tiakarete hānati

Kia 1.25 rita noni

Huka Hinamona

Kia toru hauwhā kapu huka one

Kia rua me te haurua kokoiti hinamona

Tikanga

1. Riringihia atu te miraka, wai, me te huka hāura ki te oko nui. Kaurorihia kia rewa ai te huka.

2. Ruia te īhi tere ki runga. Koheritia. Waiho mō te rima miniti.

3. Raua atu kia 2 kapu puehu parāoa me te noni ki rō ranunga īhi. Whakaranuhia kite koheri.

4. Tūpokina ki te tī taora mō te 20 miniti kia rewa ake ai te pokenga.

5. Tukua te toenga o te puehu parāoa me te tote ki te oko. Whakaranuhia.

6. Kia 30 nga wā koe e kume, e pōkai ana. Kūmea te pokenga mai i te taha o te oko, waiho kiwaenganui. Hurihiate oko ki te hurihanga hauwhā. Hāere tonu kia 30 nga hurihanga.

7. Tūpokina ki te tī tāora mō tētahi hāora me te 15 miniti kia rewa ake anō te pokenga.

8. Ka tino rite ana te pokenga, tapahia kia 12 ngā wāhanga pokenga.

9. Tīkina tētahi o ngā pokenga, ā, tāpirihiaatu ngā tiakarete e toru ki runga. Pōkaitia ngā taha kiwaenganui. Kinitia te pokenga. Waiho ki tētahi heri, pania ki te noni. Me pērā te mahi ki ngāpokenga katoa.

10. Waiho te katoa o aua pokenga kia rewa ake mō te 35 ki te 45 miniti.

11.I a rātou e tipu ana,whakaritea te huka hinamona. Whakaranuhia te huka one me tehinamona ki tētahi pereti āhua rahi.

12. Whakamahanatia te noni kia 165 ki te 175 te pāmahana, ki rō hōpane rino kia rewa ai.

13. Paraitia ngā pokenga ki roto i te noni wera, e rua miniti mō ia taha.Kātahi, pōkaitia ki roto ite huka hinamona. E kai!

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Helping us end any week on a high note, Bivacco unveils its delicious new Sunday Feast menu

7 Jul 2023

Set on a picturesque corner of Viaduct Harbour with wrap-around views and a cosy interior perfect for escaping winter’s inclement weather, Bivacco has become our go-to for after-work drinks or delicious weekend meals with friends. Now, this beloved dining destination is taking things to the next level with a delicious new offering, the Sunday Feast, drawing us down to the waterfront for an end-of-the-week dining experience like nothing else.

Bivacco’s Sunday Feast is an elevated buffet spread that is now taking place every Sunday from 11am until 4pm. There, for $85 per adult (and half price for under 12s), diners can enjoy dozens of mouthwatering dishes with all the trimmings from a comprehensive menu guaranteed to suit any taste or proclivity.

For starters, there is a seafood station brimming with freshly shucked oysters, tantalising tuna tartare, and plump, juicy prawns. Diners can delight in some succulent South Island salmon or savour the taste of shellfish, delicately seasoned and prepared to perfection.

And for the carnivores, Bivacco has curated a stunning selection of meats, too. From irresistible whole-roasted porchetta to flame-grilled rib-eye steak, every flavourful bite is a testament to the expert skill at play in the kitchens here.

But it doesn’t stop there. A series of locally sourced, slow-roasted vegetable dishes and mouthwatering roast potatoes will be on hand too, alongside an array of fresh and flavoursome seasonal salads for those seeking something a little lighter. Particular highlights include Brussels sprouts with chilli honey, chargrilled broccolini with baby carrot, parsley and raisin, and a tasty endive salad with gorgonzola, grape, pear and walnuts.

And what feast would be complete without an unforgettable finale? The dessert station at Bivacco’s Sunday Feast is a haven for anyone harbouring a sweet tooth. Immerse yourself in the exquisite creations of Amano Bakery, with a line-up of satiating baked goods and indulgent delights, including a family-style tiramisu, Basque cheesecake, lemon tart, carrot cake, chocolate chip cookies, macaroons and so much more.

If all that weren’t enough, there is also an exclusive Bloody Mary station alongside cocktail specials, spritzes and espresso martinis, so that you can sip on expertly-crafted libations, as you let the afternoon unfold and bid farewell to the week that was.

Ensuring a laid-back but convivial vibe every week, Bivacco has topped off the experience by inviting a number of Auckland’s finest DJs to provide the perfect soundtrack to any feasting journey. On now and set to carry on for the foreseeable future, Bivacco’s Sunday Feast is the perfect way to end any week on a high note, and while walk-ins are welcome, we recommend booking now to secure your spot.

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We’ve found the most delicious weekend roast in town to take the stress out of your next family dinner

7 Jul 2023

When we think about the kinds of meals that bring us together, a homecooked roast with extended family is about as good as it gets. It’s the kind of meal cooked with care and never at a breakneck pace, encouraging us to all slow down our weekend routines and pay attention to the company around us. It’s some of the ethos that has inspired Akarana Eatery’s new weekend roast menu; hearty food and connection. What more could you want on wintry days like these?

Left: Woodfire Roasted Sirloin Steak Right: 5 Spiced Wood Roasted Pork Belly

Served over the weekends at this Tamaki Drive eatery, Nic Watt’s special Weekend Roast Menu officially starts this weekend, and having sampled some ourselves, it wouldn’t be a stretch to call it the best in town. Guests here can choose between three hot roast options; a Woodfire Half Garlic & Lemon Chicken, a 5 Spiced Wood Roasted Pork Belly, or the Woodfire Roasted Sirloin Steak — the latter of which is served in an enormous Yorkshire pudding. All roasts come paired with fresh, seasonal accompaniments to match the meats. (And a further side of Yorkies can be ordered if you’re as obsessed with these tasty morsels as we are.)

With a fixed price of $38 across the Weekend Roast Menu and suggested wine pairings for each iteration, it’s hard to go wrong here. This roast takes the stress and the hours out of cooking, where it’s always promised to come out perfect, and allows you to focus on what truly matters — the people you choose to share it with. It’s the kind of menu we’ll treat ourselves to all winter, whether for a humble date night or a big family get-together (on Akarana’s famed 20-seat table). And perhaps further proof that there’s nothing Nic Watt can’t do well.

www.akarana.co.nz/akarana-eatery

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LG’s new customisable, light-up fridge makes a case for having more fun in your kitchen

7 Jul 2023

When we consider the masters of innovation, those who take the most mundane daily objects and make them into bespoke works of art, LG’s status is cemented with its latest release of products, launched last month at the celebrated light festival, Vivid Sydney 2023 — a connection inspired by the mutual influence found in the beauty of light. The activation saw guests immerse themselves in the colourful world of LG and, in turn, receive a personalised Vivid itinerary that spoke to various moods (energetic, cruisy, whimsical, cheerful, adventurous, creative, soulful and curious). This latest addition to LG’s stable, the InstaView fridge with MoodUP® LED colour panels (alongside a new Wash Tower™ All-In-One Stacked Washer Dryer and CordZero® Auto Emptying Handstick + Power Mop Vac), speaks to our collective desire for home appliances that add a little fun and whimsy to our daily routines and rituals.

The new LG MoodUP® fridge is a genuinely revolutionary appliance that endeavours to reimagine your kitchen with the most attentive level of personalisation. Its signature, colour-changing doors are customisable, boasting colours that can be switched on a whim (to suit any mood or aesthetic desire); this new fridge, equipped with LED panels, provides up to an astonishing 170,000 colour combinations to suit any moment. Managing the vibrant hues is effortless because the LG ThinQ (1) mobile app ensures kitchen ambience can be perfectly tailored to everyone’s needs. (And don’t worry, for those not wanting to get caught on a late-night snack mission, the lights can be switched off too.)

All that said, this decidedly fun feature doesn’t mean that LG has compromised on quality or function. In fact, the MoodUP® fridge is possibly the brand’s most technologically advanced model yet (including groundbreaking features such as a built in Bluetooth (2) speaker, a knock-twice feature to see what’s inside on the InstaView panel, and the Pure N Fresh™ feature which helps reduce fridge odours). Beyond its commanding presence, the appliance boasts advanced refrigeration and smart technologies prioritising food freshness and user convenience. It becomes the epitome of modern innovation, delivering a new era of personalised kitchen design that transcends ordinary expectations.

As a result of the Vivid Sydney 2023 activation, the fridge has already affirmed its status as one of the most sought-after appliances in the country. A true marker of the brand’s enduring commitment to quality and design curiosity, it will surely add a statement to any space when it officially is released to the market this summer.

(1) LG ThinQ® app available on compatible Android or iOS smartphones. Phone and Home Wi-Fi Data connection and product registration with LG ThinQ® required. Visit lg.com/nz/lg-thinq for features, system compatibility and service availability which may vary by country and model.
(2) Connection via Bluetooth and compatible with devices with Bluetooth version 5.0.

www.lg.com/nz/moodupfridge

Passa Passa x Toi o Tamaki Matariki Menu

IWA at Viaduct Harbour

Ngā Whetū o te Tau Hou

A Seat at the Table with Chatham Island Food Co at Kingi

Te Tomokanga ki te Pō

Marae in the Sky

Matariki at Auckland Zoo

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