Architecture — Carter Williamson Interior Design — Claire Delmar Photography — Pablo Veiga
Wurrungwuri, a reinvigorated heritage-fronted home in Sydney, deftly blends the past and present with an eye to the future, reimagining a historic cottage with a contemporary new extension. This stunning residence was crafted by Carter Williamson, who transformed it to meet the clients’ vision of a house built for entertaining, filled with light, and exuding luxurious yet approachable elegance.
Flos Bellhop floor lamp from ecc, Knoll Wassily chair from studio italia & Moooi Meshmatics chandelier from ecc
The project brief was clear: celebrate the original 1881 Victorian cottage while creating a contemporary, connected space. At the street front, the unassuming, original facade is carefully preserved, while at the property’s rear, a fluid form sits overlooking the river — its sinuous expression exploring the limits of spatial ambiguity.
One of the first houses constructed on its street, the four-room cottage was originally built with sandstone quarried from the site, with extensions added over time with no cohesion from one to the next. In its latest renovation, alterations were removed, and a new, harbour-facing extension integrated, cascading over four distinct levels, cut deep into the sandstone bedrock. Linking old with new is a light-filled, cylindrical staircase — the first of the home’s defining ‘voids’, encased in artfully tessellated white bricks which nod to the home’s artistic past. Once belonging to artist Montague Scott, the residence now sits as an architectural artform in its own right, its gallery-like interiors showcasing an incredible collection of contemporary works.
“One of Wurrungwuri’s defining features, and perhaps the reason behind the exceptional feeling of lightness and calm, despite a busy mix of materials, references, and eclectic artworks, is its use of voids, which create a sense of connection throughout the home.”
But, perhaps the most artistic element of all, is the home’s striking extension, which sits like an open book, cleaving into two wings reaching towards the harbour. Rooms are interwoven across the levels, infused with a sense of both the playful and the refined, with social spaces and private dwellings carefully dispersed across the plan. One of Wurrungwuri’s defining features, and perhaps the reason behind the exceptional feeling of lightness and calm, despite a busy mix of materials, references, and eclectic artworks, is its use of voids, which create a sense of connection throughout the home, bridging the cottage and extension.
Edra Standard sofa from matisse & Artek Rope chair from kada
The ground level serves as the hub of relaxation, featuring a spacious main lounge and a cosy TV room, seamlessly connected by adjoining terraces and a central staircase that leads to the backyard and jetty.
The home’s design maximises the breathtaking view without overshadowing its own architectural elegance, incorporating thoughtfully crafted viewpoints that highlight both the striking interiors and the scenery beyond its walls. The material palette furthers this, maintaining a focus on naturality to invite the outdoors in. Here, sandstone, brick and stone take centre stage, offset by concrete and timber throughout.
Wurrungwuri is a home of grand proportions and harmonious balance; a blend of old and new, public and private, offering a retreat for a busy family that is both a functional space and a work of art in its own right.
Jervois Steak House is bringing back one of winter’s most anticipated rituals, this time in a new Sunday lunch format designed for lingering afternoons and generous gatherings.
Available every Sunday throughout June and July, the Sunday Roast Lunch centres around 12-hour slow-cooked Southern Stations wagyu sirloin, served with all the classic accompaniments that have made the experience something of a seasonal institution. Expect pillowy Yorkshire puddings, creamy potato gratin, wagyu fat roasted potatoes, seasonal vegetables, and a rich house-made jus, all arriving on the table ready to be shared.
At $84 per person, with a minimum of two guests, it’s the kind of meal that rewards unhurried conversation, second helpings, and a few hours spent away from the winter chill. Served exclusively between 12pm and 6pm every Sunday, the experience offers a compelling reason to gather friends and family around the table.
Pre-payment is required to secure a reservation, and with limited sittings available throughout the season, early bookings are recommended. Book now.
Whether you’re squeezing in a lunchtime run or training for your next race, these are the Auckland CBD routes worth knowing. From the leafy paths of the Auckland Domain to the city’s scenic waterfront, we’ve mapped out the best runs to suit every pace. Lace up, head out and thank us later.
The lunchtime loop
Duration: approximately 30 minutes | Distance: 4.5km Ideal for inner-city professionals who need to let off a little steam, this run takes you through two of Auckland’s most popular parks — Auckland Domain and Albert Park. Starting at the War Memorial Museum in the Auckland Domain, you’ll head along Grafton Bridge past the Symonds Street Cemetery and along a short section of Karangahape Road to St Kevin’s Arcade. From here, it’s a quick sprint down Myers Park towards the Town Hall and Aotea Square and onward to Albert Park along Mayoral Drive. From Albert Park, turn onto Alfred Street (off Princes street), cross Symonds Street onto Grafton Road, which then crosses the motorway via pedestrian lights, and you’ll see the entrance back into the Domain once more ahead of you.
The three-park run
Duration: approximately 50 minutes | Distance: 10km Not a bad way to start or end the workday, this run offers a scenic three-in-one. Starting from the corner of Lover’s Walk and Domain Drive (by the pond in Auckland Domain), you’ll head west via Park Road and Grafton Bridge to Karangahape Road. Run along to Ponsonby Road, and jog down through Western Park, before making your way towards Victoria Park via Howe Street, Hepburn Street and Franklin Road. Then, run along the promenade at the Viaduct. The seafront leg along Tamaki Drive takes you to a footbridge that passes over to the Parnell Baths (Auckland’s only outdoor saltwater pool). The path then winds up the side of a cliff to Resolution Park — the top of which offers an ideal place for a breather overlooking the beautiful Waitematā Harbour. After running through Resolution Park, along tree-lined St Stephens Ave, left on Parnell Road and right on Domain Drive, your run concludes back at the Auckland Domain.
The scenic waterfront route
Duration: approximately 50 minutes | Distance: 9.5km Passing by unique historical, coastal and geological features, this run kicks off near the George Street exit of the Auckland Domain before heading left on Parnell Road and right down Ayr Street, passing Kinder House and Ewelme Cottage. Continue along Shore Road, Orakei Road and over the Purewa Bridge, which crosses between the Orakei Basin (an ancient volcanic crater) on the right-hand side and Hobson Bay on the left. Follow Ngapipi Road along the shores of Hobson Bay and Whakatakataka Bay and then back along Tamaki Drive. When you arrive at the Dove-Myer Robinson Park, make your way through the Parnell Rose Gardens, then up Gladstone Road and St Stephens Ave towards the Holy Trinity Cathedral. This is the perfect place for a rest, before walking back to the Auckland Domain (via Parnell Road) to cool down.
Darker mornings, dry heated bedrooms, and the seasonal urge to hibernate can wreak havoc on your sleep, even when you’re spending more time in bed. In a bid to discover the true, wellness-enhancing benefits of deep, restorative sleep, we consulted Olivia Arezzolo, a renowned Australian sleep expert, who divulged the 10 crucial steps that will transform your evening routine.
It’s been a long-held belief that the cure-all for many of our well-being woes is simply getting more sleep. But we all know that this is much easier said than done. Queenstown-based, Australian sleep expert and best-selling author Olivia Arezzolo, however, is one person who seems to have cracked the code.
Sleep Expert — Olivia Arezzolo
While her ritual may seem rigorous, Arezzolo strongly believes that to truly improve your sleep you must be vigilant. It not only shifts lingering fatigue, but helps to curb illness, alleviate cognitive issues and support mental health. So if you too want to improve your sleep, these are Arezzolo’s 10 essential steps to a restful and fulfilling night.
01. Block Blue Light
According to research, blue light is one of the biggest triggers for a bad night’s sleep. You can (and should) remedy this by investing in a pair of blue light-blocking glasses, which filter the overstimulating blue light from any screens, and offer a nice, soothing lens similar in colour to candlelight. Put these on for at least two hours before bed.
02. Use Lavender Oils
An age old cure-all that even your grandmother swore by, lavender is scientifically proven to induce sleep. Two hours before bedtime, either rub a couple of drops on your temples or ideally, diffuse some in your bedroom.
03. Disconnect From Tech
Whether you use a blue light blocking filter on your device or not, the evidence still insists that you turn your screens off at least an hour before bed. With the world at your fingertips, laptops, tablets, phones and even televisions are a hive for hyperactivity. If you can, remove them from the bedroom altogether.
04. Wash Off The Day
A nighttime shower is always a relaxing ritual to wash off the stresses (and dirt) of the day. Warm water moves your body into a gentle, relaxed state, and a little self-care routine like this is always soothing.
05. Take Magnesium-Based Supplements
Magnesium is the best micronutrient for inducing deep sleep, and when deficient, it’s noticeable; creating symptoms like hyperactivity and restless, twitching legs. When you hop out of the shower, take a magnesium-based supplement. Even better when paired with a calming, chamomile tea.
06. Read A Book
Research has shown that even as little as six minutes of reading reduces stress levels by up to 68 percent. It’s the perfect way to unwind before bed, and it doesn’t need to be a challenging read. (But it does need to be a proper, analogue book — no Kindles after nine o’clock.) See our recommendations on what to read right now here.
07. Use An Eyemask
A simple silk eyemask is one of the best investments you can make for your slumber. It supports sleep habits by blocking out any small, bright distractions, and the textural feel is surprisingly soothing. This is the last thing to do before drifting off.
08. Keep A Checklist
Somewhere handy, keep a checklist nearby. This isn’t forever, but it is to ensure you do every step, every night. Over time it will become more ritualistic and natural. For now, this checklist is essential.
09. Be Consistent
Arezzolo recommends undertaking this routine for at least a week — including all elements — before you knock its efficacy. Good things take time, but with this approach, it’s a matter of days, not months.
10. Stay Accountable
Embarking on a quest for a good night’s sleep is best when done together. The easiest person to undertake this with is your partner, as they’re often either the victim or the culprit of any bad sleep habits.
Winter and whisky go hand in hand. The civilised evening ritual of pouring a ‘wee dram’, however, requires a sense of occasion, particularly when it comes to how it is served. Whisky is not a drink that should be slung into any old glass; it deserves weight, clarity, and ceremony. As the supporting act in many great films, whisky is often seen alongside a moment of private grievance or of immense discussion, and the vessel in which it appears on screen genuinely changes the atmosphere. It’s not the liquid itself; it’s the drama and theatre that surround its cinematic presence.
And nothing brings drama quite like fine crystal that is satisfyingly heavy yet still elegantly bold. Cut crystal tumblers deliver the visual and tactile impact that whisky deserves. The brilliance of the crystal catches the light, refracting through amber, gold, and deep copper tones, while the clarity allows the eye to read the whisky’s colour, viscosity, and depth before it ever reaches the nose.
Nachtmann’s Noblesse whisky tumblers make the case with admirable conviction. A proper tumbler sits in the hand with authority, grounding the ritual with purpose. Noblesse cut crystal glasses allow aroma to gather, the liquid to move, and the drinker to savour the experience with a respect for the ritual.
In cinema, the whisky tumbler has always been a prop of consequence, held by people making decisions, regretting them, or preparing to make worse ones. At home, where nothing dramatic is at stake, the whisky glass still needs to be right. And Nachtmann’s Noblesse crystal tumblers sit comfortably with connoisseurs and bon vivants alike.
By late June, Auckland has well and truly settled into winter, and with it comes the arrival of Black Périgord truffle season. That subterranean obsession has once again begun appearing across the city’s most considered kitchens, transforming familiar dishes into something far more compelling. This year’s harvest, sourced largely from the Tasman District and the South Island’s increasingly celebrated truffle regions, is being shaved, folded and infused into menus with the kind of urgency that only a fleeting season can inspire. Whether you’re seeking an elaborate multi-course experience or simply a dish that lets the ingredient speak for itself, now is the moment to indulge.
Ki Māha is marking the truffle season with a limited-time menu dedicated to Black Périgord truffles from Georges Truffles. Harvested at peak ripeness and delivered fresh to the kitchen, the prized local truffles are woven throughout a series of seasonal dishes, from creamy handmade pasta and beef tartare to richly layered mains and even dessert. Set on Waiheke Island’s waterfront, the menu pairs the earthy intensity of New Zealand truffles with the refined coastal cooking that has made Ki Māha a destination worth the ferry ride. Book here.
Gilt is marking the season with its Piedmont Edition Menu du Jour, a Saturday long lunch that positions truffle within the broader logic of one of Italy’s great food-and-wine regions rather than treating it as a standalone spectacle. The five-course format ($120 per person) opens with Prosecco on arrival, moves through a mushroom risotto finished with fresh black truffle and a vitello tonnato, and arrives at a slow-braised beef cheek alongside a wine line-up that runs from Gavi through to a side-by-side Barolo tasting — a pairing that gives the truffle proper context rather than isolating it. From the following Saturday onwards, the Piedmont Edition continues as a three-course menu at $65 per person, which makes the long-lunch version of the launch feel like the one to secure first. Book here.
Truffle agnolotti with leek and onion at $42, available from Tuesday the 16th. Leek and onion as the base note is a quietly intelligent choice, sweet and slow-cooked allium providing the kind of gentle, yielding backdrop that lets the fungus project without interference. Worth marking the calendar for. Book here.
George — the truffle dealer, not a metaphor — flew up from the South Island with the first harvest of the season and delivered directly to Bossi, where chef Shaun moved quickly. The result is two seasonal dishes worth knowing about: an eye fillet served with truffle mash, portobello mushroom stuffed with blue cheese, and jus ($54), and a fettuccine tossed in a Parmigiano Reggiano wheel with truffle oil ($44) — a preparation that lets the wheel do the theatre and the oil do the flavour work. Fresh truffle can also be added to any dish on the menu, which, given the breadth of Bossi’s Italian programme, leaves considerable room for good decisions. Book here.
The tableside shaving at Andiamo, $15 per gram, applied to whichever dish you choose, is the kind of offer that rewards decisiveness, and the kitchen has done the useful work of narrowing the field. The stracciatella with charred leek, pickled mustard, and hazelnut is where to start, the acidity of the mustard and the bitterness of the leek char creating exactly the right tension for truffle to resolve. The chicken ravioli with walnut beurre noisette, sage, and barrel-aged balsamic makes an equally considered case, the nuttiness of the brown butter pulling the fungus into focus rather than competing with it. For the mushroom risotto, the logic is self-evident. The macaroni — fontina, cheddar, parmesan, bacon, chilli, is the most unapologetic option on the list, and probably the most argued-over table decision of the season. The slow-roasted porchetta with pickled cauliflower and apple and fennel fondo bruno rounds things out for anyone who wants their truffle anchored to something with genuine structural weight. Book here
The Funghi e Tartufo at Non Solo Pizza — truffle cream, mozzarella, oyster mushroom, button mushrooms, oregano, and freshly shaved New Zealand black truffle at $39 — makes the case that pizza is, in the right hands, one of the more honest formats for this ingredient, the heat of the oven coaxing the cream into something that carries the truffle’s aroma through every bite rather than concentrating it in a single layer. Available from Monday the 15th, which gives you the weekend to decide whether you’re the kind of person who books ahead or the kind who arrives and hopes for the best. Book here.
Every Friday, a 200g Greenstone Creek beef rump cap with unlimited truffle fries at $49.50, and for an additional $20, fresh seasonal truffle shaved directly over the steak, which transforms what is already a considered weeknight proposition into something that justifies rearranging Thursday’s plans to ensure Friday is free. The rump cap is a cut that rewards the kitchen’s confidence in the beef itself, and Greenstone Creek’s is the kind of provenance that earns that confidence. The truffle fries on their own would be enough. They are not, it turns out, on their own. Book here.
George’s Black Périgord truffles arrive at Ahi each winter with the kind of provenance that most kitchens can only gesture toward, grown among inoculated oak and hazelnut trees at his Riwaka truffière in the Tasman District, located by truffle dogs, then hand harvested, cleaned, and graded before making the journey north. The offer itself is simple: fresh truffle shaved over any dish on the menu for $10, which is either the most democratic thing happening in Auckland dining right now, or the most dangerous, depending on how well you know yourself around a menu you already rate. Book here.
Both venues at voco Auckland City Centre are drawing their seasonal Black Périgord from George’s Truffles in the Tasman District — a South Island producer whose harvest runs June through August — and the offer spans what is, frankly, an unusually complete range of formats. At Mozzarella & Co., the all-day trattoria that anchors the ground floor, a truffle pizza built on béchamel, mozzarella, field mushroom, and spinach ($42) makes the vegetarian case for the season with more conviction than most meat-forward alternatives manage. Bar Albert, meanwhile, has brought back its truffle cocktail — truffle-infused 12 Tides Vodka from Waiheke Distilling Co., Cointreau, and Amaro Montenegro ($29) — a combination that sounds improbable until you taste it, at which point it sounds inevitable. The genuine novelty of the season, though, is the Baked Truffle Camembert ($34): a 115g single-serve portion produced specifically for voco Auckland by Over the Moon Dairy, a Putaruru, Waikato cheesemaker with seventeen years of award-winning production behind them, baked and served with pretzel sticks and available exclusively at Bar Albert for the duration of the season. “It’s the kind of dish that stops people mid-conversation,” says Executive Chef Daniel Muller — which is, when you consider the competition in that room, a credible claim. Across both venues, freshly shaved truffle can be added to any dish for $12. Book here.
Sitting on the waterfront with the kind of view that makes a two-hour lunch feel non-negotiable, Bivacco’s truffle risotto earns its place on this list through specificity rather than occasion — Wainui king black mushrooms, parmigiano reggiano, egg yolk, and fresh truffle at $40, a combination where every element is doing load-bearing work rather than providing atmosphere. The king black mushrooms bring a depth that most risotto bases spend considerably more effort chasing, the egg yolk folds a richness into the grain that butter alone never quite achieves, and the truffle arrives with enough supporting structure beneath it to actually justify being there. Worth noting that the harbour is right there when you look up. Book here.
The annual Cocoro Truffle Degustation is, for a specific kind of diner, the clearest argument for why a seasonal calendar matters. The five-course menu — running for a limited time only, with fresh black truffle shaved tableside over selected courses — is structured so that the fungus appears in every course including dessert, allowing its earthiness to shift and modulate rather than simply announce itself once and leave. The kitchen’s particular intelligence is in the framing: Aotearoa delicacies and premium A5 Kagoshima Wagyu from the Kagoshima prefecture sit alongside a modern Japanese sensibility that feels neither reverential nor fashionably irreverent, simply precise. Tableside shaving at the right moment — when the dish is still warm enough to coax out the aroma — is a detail that matters more than it sounds. Book here.
The Truffle Yukke Beef Tartar at Kome arrives in the way that Korean dining does things properly, hand-cut raw beef is paired with truffle, apple, rice crackers, and salted egg yolk sitting at the centre with the quiet confidence of something that knows exactly what it is, the truffle’s aroma threading through the whole arrangement rather than sitting on top of it. It is a more complete dish than the word “tartar” suggests, and considerably more interesting than most seasonal truffle additions currently doing the rounds. Available for a limited time, which is the only detail that should be driving your booking timeline. Book here.
Remuera’s Spiga keeps its seasonal truffle offering exactly where it should be: close to the pasta, close to the Italian pantry, and refreshingly free of elaboration. The kitchen’s stuffed pappardelle topped with freshly sliced truffle is the headline, but the more quietly useful offer is the option to have fresh truffle shaved to order over whichever dish takes your interest — a flexibility that rewards regulars who already know what they want to amplify. This is truffle as an ingredient rather than truffle as an event, and for a certain mood, that is precisely the right approach. Book here.
Worth knowing about if your truffle fix needs to happen before 2pm: Duo’s daytime specials board is currently running fresh New Zealand truffle with culatello, potato rosti, hollandaise, and poached eggs — a combination that makes a strong case for the kind of weekday breakfast that justifies clearing the morning. Available daily until 2pm, or until it sells out, which it does. Book here.
The first truffle pizza of the season at OOH-FA arrives in limited quantities and without apology: mascarpone, provolone, parmesan, and truffle on a base that the kitchen has clearly been thinking about all year. First in, first served — which, for anyone who remembers last season, is the only instruction you actually need. Book here.
Braised beef collar, parsnip purée, chilli crunch mushroom XO, and fresh black truffle shaved over the top — all of it arriving in yorkshire puddings, with the Waitematā harbour spread out below you. The XO brings enough heat and saline depth to keep the truffle honest, while the parsnip purée does the work of softening the whole thing into something that feels genuinely suited to a cold Auckland evening at altitude. It is a dish that understands its setting, which is not always a given when the view is this good. Book here.
The truffle cheese toastie at Apéro is a returning seasonal staple on Karangahape Road, and its longevity on the menu is, at this point, its own form of endorsement. The format is simple: the wine bar setting on K Road, a toastie that takes the season’s principal ingredient seriously, and a wine list that has always understood what it is doing with this sort of thing. It is not a complex proposition, which is entirely the point. Book here.
After a decade spent establishing Culprit as one of Auckland’s most enduring dining destinations, chef and owner Kyle Street has turned his attention to a far more eccentric pursuit. Hidden beneath the familiar rhythms of city life, Curio emerges as a richly layered cocktail bar that feels less like a hospitality venue and more like stepping inside the private collection of an obsessive collector whose interests stretch from cult cinema and antique oddities to Kiwiana and forgotten treasures.
Liam Mclennan and Kyle Street
Occupying the former bar space adjoining Culprit, Curio represents a complete transformation, one driven not by trends or market demands but by Street’s own passions. Drawing heavily from the nostalgic visual language of 1980s and 1990s pop culture, the venue takes particular inspiration from the antique shop belonging to Mr Wing in the 1984 cult classic Gremlins, a film whose peculiar charm has informed everything from the atmosphere to the objects hidden throughout the room.
The result is a space that rewards attention. Every surface, shelf and corner reveals another discovery, whether it be a vintage curiosity sourced from an auction house, a treasured item from Street’s personal collection or a piece acquired during countless hours spent combing second-hand stores in pursuit of the perfect addition. Dried floral installations by Greenpoint Florist introduce texture and softness amongst the more theatrical elements, while custom framing by The Art Dept preserves some of the venue’s most unusual possessions, including a zebra hide and head, a jester’s suit and a collection of Gremlins trading cards.
Describing the aesthetic as “swamp chic”, Street has created a room that feels dimly lit, slightly mysterious and entirely detached from the outside world, where the details reveal themselves gradually and the atmosphere shifts as the evening unfolds. There is a sense of discovery embedded into the experience, encouraging guests to linger a little longer than intended as they take in the countless references and curiosities surrounding them.
Behind the bar, beverage manager Liam McLennan has developed a cocktail programme that mirrors the venue’s character. Quirky, playful and occasionally uncanny, the drinks draw inspiration from Kiwiana while maintaining the technical precision expected from one of the city’s most respected hospitality teams. Among the more intriguing elements of the offering is a partnership with Project Hydrosol, which allows Curio’s entire signature cocktail list to be enjoyed in low-to-no alcohol form through a process that captures much of the aroma, texture and flavour profile of traditional spirits while remaining below one per cent alcohol.
At a time when many bars lean heavily on minimalism, Curio embraces maximalism with confidence, creating an environment where storytelling matters as much as the drinks themselves. Every object has a reason for being there, every reference points back to a personal memory, and every detail contributes to a venue that feels remarkably individual.
Street describes Curio as a place where guests can melt into their surroundings, surrendering to an atmosphere where time moves a little differently, and conversation flows as freely as the cocktails. Judging by what he has created, that seems precisely what awaits.
Rosie Huntington-Whiteley moves through contemporary fashion with a composure that has become instantly recognisable, shaped by precise tailoring choices, disciplined tonal palettes, and an instinct for silhouette that consistently holds attention without forcing it.
That composure reads as controlled presence rather than performance, because she understands how restraint in cut, colour, and proportion can hold a room with greater authority than overt styling ever achieves.
She stands as our style muse in the most literal sense, because her approach consistently informs how modern elegance is interpreted, referenced, and quietly redefined across wardrobes that value precision over excess. Her approach to dressing, which often privileges structured coats, fluid suiting, and minimal interruption in colour, reflects a sustained clarity of vision that has matured across years of front-row appearances, campaign work, and carefully selected public moments that reinforce rather than dilute her aesthetic language.
That clarity extends into an almost editorial consistency, where each appearance feels considered in relation to the last, as though every garment has been chosen to extend an ongoing visual argument rather than mark a departure from it.
Across recent appearances, including sharply constructed outerwear layered over clean separates and evening looks that rely on cut rather than embellishment, she continues to favour garments that sit close to the body’s natural line, allowing proportion and fabric weight to carry the visual argument with quiet precision.
That preference reveals an understanding of construction over decoration, where the strength of a look emerges from how it is built, how it falls, and how it interacts with movement rather than from surface detail alone.
For those who enjoy the spoils of Queenstown in winter, there is an unspoken annoyance that comes attached to the entire skiing fantasy. Undoubtedly one of the great family rituals, it is rarely the skiing itself that tests anyone’s patience, but rather the before and aftermath of a day on the slopes, where parents find themselves wrestling damp thermals off overtired children while searching for a missing glove, surviving on hot chips, hot chocolates, and perhaps one slightly questionable mulled wine consumed purely for medicinal purposes. Somewhere between the car park, the ski boots and the small person insisting they are no longer cold while visibly turning blue, even the most committed winter enthusiasts begin fantasising about somewhere warm to collapse for the next eight hours.
Having firmly established itself as one of the Southern Hemisphere’s most compelling hospitality destinations, Ayrburn understands this dynamic exceptionally well, which is precisely why the precinct feels so perfectly suited to winter, not simply because it offers excellent food and beautiful surroundings, but because it removes the pressure from alpine entertaining altogether. Families can arrive early, settle in, and stay for an entire afternoon and evening without anybody needing to be hurried elsewhere.
The Bakehouse
The Barrel Room
Set beneath the dramatic folds of the surrounding mountain ranges, the beautifully restored heritage precinct has evolved into something far greater than a post-ski dining destination. In remarkably little time, Ayrburn has become one of New Zealand’s most internationally admired hospitality projects, attracting visitors with the sort of quietly confident execution more commonly associated with established European alpine destinations. During winter, particularly, the entire property takes on an almost transportive quality. Firelight flickers across historic stone buildings, glasses of Central Otago pinot noir appear with pleasing regularity, jazz spills softly from The Barrel Room, and every pathway seems to lead toward another warm venue, another excellent meal or another reason to stay longer than originally intended.
Warm mulled wine and bread rolls
The Woolshed
Throughout July, Winter Wonderland transforms the grounds into a cinematic alpine village of softly glowing lights, outdoor fires, mulled wine, ice skating, subterranean tastings, whisky flights and restaurants humming with the sort of convivial energy that makes people accidentally lose all sense of time. Children disappear happily toward Ice Skating on The Dell while adults settle beside fireplaces with cocktails and wine, liberated from the usual urgency that tends to shadow family holidays. Nobody is watching the clock here. A quick stop at The Bakehouse quietly evolves into whisky at Vintners Bar, jazz and candlelight in The Barrel Room, then dinner at Billy’s before somebody inevitably decides another cocktail is a perfectly sensible conclusion to the evening.
Ice Skating on The Dell
Billy’s
Billy’s
Billy’s
The atmosphere extends beyond the day-to-day rhythm of the precinct itself. With next month’s Ayrburn Gala on the horizon, anticipation is already mounting for what promises to be one of winter’s most talked-about occasions. If last year’s Gala event was any indication, invited guests can expect exceptional hospitality, remarkable food and wine, and the kind of thoughtful details that have become synonymous with Ayrburn. Never one to do things by halves, Ayrburn has earned a reputation for creating memorable experiences, and this year’s Gala is shaping up to be the social event of the season.
What Ayrburn understands, perhaps better than anywhere else in the Southern Hemisphere right now, is that true luxury in winter is not excess, but ease. The ability to arrive, exhale, and allow the day to unfold without pressure feels increasingly rare, which is precisely why Ayrburn has become such an important addition to New Zealand’s hospitality landscape.
Ayrburn’s Winter Wonderland Lights and Ice Skating on The Dell open Friday, 26th June.
We’re all familiar with the saying, ‘it’s a small world’, but when you’re living in a country like ours, things tend to get even smaller. One degree of separation is real. Yet there are times when the simple pleasure of enjoying a good meal is something you want to do without running into the neighbour, Karen from accounts, or that client who still hasn’t paid you, but seems to have a consistent flow of French wine being delivered to their table. Sometimes the best nights out are those where nobody knows your name.
In the great dining cities of the world, London, Paris, or New York, hotel restaurants are legitimate rooms of appetite and society, where travellers and locals cross paths, giving the room its charge. Their appeal lies not simply in the exceptional food, but in the theatre of the setting itself: the international murmur, the polished service, and the feeling that one has stepped into a dining room with broader horizons. Removed just enough from the usual neighbourhood circuits, hotel restaurants can offer the feeling of going somewhere without having to leave town.
This is why Ember, set inside the Grand Millennium Auckland, is establishing itself as a polished, enveloping dining room, allowing locals to feel briefly transported without the inconvenience of leaving the city.
Its appeal begins with the interior, by Izzard Design, the 144-seat restaurant has the generosity of a proper international hotel bistro, with enough scale to feel animated and inviting. The room carries a glow that suits almost any occasion, from long lunches, pre-theatre dinners and family gatherings to post-work drinks and evenings when being slightly removed from the usual Auckland circuit feels like its own kind of luxury.
Executive Chef James Kenny and Head Chef Aaron Hyett
More than just a great escape, Ember is garnering acclaim for its food. Led by Executive Chef James Kenny and Head Chef Aaron Hyett, the kitchen draws on New Zealand’s seasonal bounty while applying the confidence of a team shaped by serious international experience. Kenny’s career has spanned Paris, Greece, Gordon Ramsay’s Boxwood Café in London, and Copenhagen, where he worked within the rarefied discipline of Noma. That breadth of culinary experience lands with assurance on Ember’s menu. Local produce remains the foundation, but it is the techniques refined in Europe that give the food its polish.
Despite this expertise in the kitchen, Ember doesn’t intimidate; instead, it feels approachable and friendly, with food that has the ease of a contemporary bistro. The result is dining that suits Auckland as it actually lives: colleagues at lunch, friends before a show, families gathering, travellers folding themselves into the city, and locals who have realised that some of the best restaurants in the world sit inside hotels for good reason. Ember gives Auckland its own persuasive version of that idea, with the added pleasure of letting one slip, for an hour or two, into a city that feels larger and more distinctly international than the one we are used to.
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