It’s time to turn heads and break hearts as the colour of love stages a statement-making comeback. Yes, bold, bright red is staking its claim as the colour of the season, and really, in the depths of winter, it’s just the pick-me-up we need. From eye-catching blazers to crimson bags, these are the red pieces we want to add to our wardrobes right now.
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.
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
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!
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
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!
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?
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.
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.
A new all-day eatery has opened in Devonport, and it’s already making waves across the harbour. Officially having opened yesterday, Dulcie, from owner Scott Kennedy, hopes to bring a touch of Melbourne sophistication to Auckland’s brunch scene.
Kennedy, who moved back to Auckland from Melbourne a few years ago with his partner Tamsyn Capper and child in tow, noticed a gap in the market for daytime eateries that offer what he describes as ‘more than just your average eggs on toast’. He’d spent 15 years in the City working across various bars, restaurants and cafes alongside one of Melbourne’s most-loved coffee roasters. He explains that this was the kind of culture the Australian city was built upon, and it’s necessary to have a touch of that here in Auckland, outside the bounds of the CBD, too.
“I wanted to bring what Melbourne is known for in terms of its daytime brunch scene,” he says. “I wanted to offer more restaurant-style products in a daytime eatery and elevate everything you see day-to-day in New Zealand.”
And while the food is something to note, Dulcie’s setting is undeniably one of its selling points. The restaurant is located in a beautiful 1920s building overlooking the water, one well-known among locals, just 15 meters from the sand. It’s tough to go wrong with an outlook like this.
This translates inside, too, where the restaurant’s interior is equally impressive. The space has been renovated to reflect Kennedy’s ethos of sophistication and refinement, and his attention to detail even trickles down to the tabletops made of recycled rimu, which have been hand-sanded and re-cut by the owner himself.
As Kennedy envisaged, the menu at Dulcie is designed to be enjoyed all day long. Classic dishes are done well, like Eggs Benedict (served on a cacio e pepe hash brown with a burnt butter hollandaise) and Pancakes (which come topped with blueberry compote, elderflower and lemon syrup, coconut whip and pistachio). But there’s room for seasonal innovation too, like the Truffle Scrambled Eggs (with lashings of crème fraiche), and there’s even talk of a Lobster Benedict to come in the future too.
To wash it all down, the coffee at Dulcie is roasted by Atomic Coffee Roasters (where Kennedy worked as the Operations Manager when he first returned home from Melbourne), while the beer list features local crafty favourites from Urbanaut and Garage Project. The wine list comprises entirely New Zealand varietals — except Champagne, which hails from France, as it should. And it’s these little, considered touches that elevate Dulcie from an everyday eatery to something more special.
“I wanted to create a beautiful celebration venue,” says Kennedy. “Once you see the venue and the view, it all makes sense.”
We agree wholeheartedly. Dulcie is something new for the Auckland dining scene, somewhere where brunch becomes more celebratory rather than just a habitual affair. And it’s the kind of destination that Devonport’s waterfront truly deserves (even if we have to drive over the bridge to get there).
Opening Hours:
Monday — Friday, 7am until 3pm
Saturday & Sunday, 8am until 3pm
In sixteen years, Denizen has become the leading authority on the art of living well. With a committed following of loyal, style-savvy readers, Denizen has established cult status among New Zealand’s stylish and influential elite.
Denizen offers a smart, creative work environment that encompasses a magazine, a dynamic website, engaging social channels and a busy events division. We’re all about celebrating Auckland and New Zealand, its people, places, food, culture, style and ideas. Our mission is to champion our city by celebrating and accentuating the positive — avoiding at all costs the negative — embracing our continued evolution into a truly world-class city.
With an admirable list of clients including Gucci, Tiffany & Co, Dior, Prada, Louis Vuitton, Bulgari, Van Cleef & Arpels, Cartier, Rolex, Aston Martin, Rolls Royce, Tom Ford, ECC, Studio Italia, Savour Group, Nourish and Park Hyatt, to name just a few, Denizen is the premier media partner of choice for the leading luxury brands that operate in the New Zealand market.
We are currently recruiting outstanding, talented people, who are willing to push the envelope in terms of creating engaging content that is of an international quality — the sort of groundbreaking and eye-catching stories that stop people in their tracks. What you may lack in years of experience you will bring in a dedicated desire to produce excellent work alongside the country’s greatest media talent.
We are looking for full-time staff writers to work with our team, who can create robust, unique and engaging content for our online platform and magazine. This includes feature stories, interviews, short-form content, list generation and general culture coverage. The ideal candidates will have relevant work experience creating high-quality editorial content. Your job will include:
• Developing and writing fresh, engaging content across the full spectrum of subjects we cover, including food, fashion, travel, design, culture, wellbeing etc
• Self-editing and proofreading all articles accurately, using your strong eye for consistency, structure and grammar.
• Building a strong understanding of the Denizen audience and being nimble in delivering captivating, relevant and timely content that speaks to them and keeps them engaged.
• Being confident and creative in proposing editorial ideas and proactive in seeking out stories that will continue to grow our significant platform.
• Being passionate about food, fashion, culture, wellbeing and all of the luxury lifestyle subjects that we cover so extensively at Denizen.
• Attending exclusive events for our luxury clients on behalf of the magazine.
• Meeting our print and online deadlines in an organised and timely manner with high-quality articles.
We are looking for a skilled and imaginative Graphic Designer to join our dynamic team. Your job will include:
• Collaborating with the editorial team to conceptualise and create visually stunning magazine layouts for articles, features, and advertisements.
• Contributing to brainstorming sessions and offering creative ideas to enhance Denizen’s visual impact in print and online.
• Continuously researching and staying updated on design trends, emerging technologies, and industry-best practices to ensure our magazine remains fresh and relevant.
• Maintaining strong attention to detail and possessing the ability to produce work of a high standard under tight deadlines.
• Working on industry-standard design software such as Adobe Creative Suite (Photoshop, InDesign, Illustrator), in which you will need proficiency and experience.
We’re looking for a full-time Digital Content / Social Media Specialist that has an eye for detail, experience in creating content, is a whizz on social channels and has a great attitude and willingness to continue to learn and grow in the roll. Your job will include:
• Creating and managing social media content in an organised manner.
• Creating and uploading captivating and engaging content to our website and social channels.
• Creating compelling and relevant content for our bi-weekly newsletters.
• Staying up-to-date with current trends and maintaining a passion for the subjects that we cover at Denizen.
• Attending and taking exceptional social coverage of exclusive events.
• Working daily with design software such as Adobe Creative Suite (Photoshop, InDesign, Illustrator), in which you will need a degree of proficiency and experience.
While you may lack experience in this role, bringing a can-do attitude and a sharp eye for detail and trends will be considered. (Experience in video editing would be advantageous.)
For each position send your current resume along with a portfolio or brief outline of your work experience to [email protected] no later than 5pm Friday the 14th of July. Please state which position you are applying for in the subject line of your application email.
There’s something exciting about the experience of going somewhere hidden and under the radar. A place about which no one else knows. Whether it’s out for an indulgent, multi-course dinner, a quick bite to eat, or a few drinks in a hidden, speakeasy-style bar, here’s where to find the best secret bars and restaurants in Auckland.
Bar Magda
Arguably one of the most well-hidden gems in Auckland, Bar Magda is found literally underground, off Cross Street. The ‘bar’ cognomen is deceiving — here, food is the mainstay, with a focus on modern Filipino cuisine that is refined but still approachable, where the flavours are a symphony unlike we’ve tried before. A Denizen favourite since opening some 18 months ago, it’s our go-to hidden destination for any affair that calls for something delicious and intimate.
25b Cross Street, Auckland CBD
Tanuki’s Cave
Down a slim and suspicious set of stairs on Queen Street, Tanuki’s Cave is one of the most iconic secret restaurants in Auckland. This underground yakitori restaurant serves Japanese grilled and skewered meats and vegetables alongside all the necessary accompaniments, and the bar stocks all of your favourite Japanese beers, whiskies and sake.
319b Queen Street, Auckland CBD
Ghost Street
In the former 1885 basement, Ghost Street offers refined Chinese dining, described by the owners as “a reimagining of the heady hole-in-the-wall eateries along Beijing’s famous food street.” A favourite dish here is the Wok-Seared Eye Fillet with doubanjiang and dried chillies, known to deliver on heat and exceptional flavour.
Basement Level, Tuawhiti Lane, 27 Galway Street, Britomart
Milenta
Since opening last year, Milenta has swiftly become a favourite for those in the know. But this courtyard-style restaurant is unassumingly tucked away in the Victoria Park Markets, sharing very few secrets with its wood-panelled exterior. The South American-inspired barbeque served here is often a dead giveaway to its exact coordinates, where the smokey, rich smells rising from the kitchen where expert chefs whip up dishes from an everchanging menu are certifiably enticing.
210-218 Victoria Street West, Auckland Central
Azabu Ponsonby
While this stalwart doesn’t exactly fly under the radar, there’s something about its dark and moody location that makes it feel hidden away from the hustle and bustle of Ponsonby Road, especially when you compare it to the Mission Bay location, which offers a totally different vibe. With the intimate dining experience in mind, we recommend ordering a constant flow of dishes to share, which has to include the famous Volcano Sushi Roll, of course.
26 Ponsonby Road, Grey Lynn
Seoul Night
Found behind an unassuming vending machine on Fort Street, Seoul Night offers fun and festive Korean food designed to share, alongside an entire menu based around plum wine, soju and hwayo (a premium distilled soju). Part-bar, part-restaurant, it’s secret, exciting and cool.
Shop 1/16-20 Fort Street, Auckland CBD
Little Culprit
Introduced as “culprit’s mischievous younger brother,” Little Culprit is an intimate space that offers oysters and platters to share. Despite its size (it’s easy to walk past this one), the bar here is well-stocked, and the hospitality is second to none.
Corner of Wyndham & 151 Queen Street, Auckland CBD
Caretaker
This New York-style cocktail bar is known for serving some of the most intricate and elaborate concoctions, where bartenders and mixologists are masters of their craft. Hidden away from prying eyes, down a discreet Britomart alleyway, the underground lounge offers custom cocktails and an everchanging set menu.
Downstairs, 40 Customs Street, Britomart
ACS Bar
Perched high above Ponsonby Road, this secret bar caused quite a stir when it opened last year. A vision from the team behind The Broken Lantern (which it neighbours) and Viaduct Harbour’s Parasol & Swing, the bar is home to specialty cocktails, plenty of pool tables and even a secret password entry.
Upstairs, 198 Ponsonby Road, Ponsonby
The Shy Guy
The destination is less hidden than its counterparts, but it’s still one such space that offers a sense of exclusivity and privacy for all sorts of convivial affairs. Since opening, this private members club has hosted some of Auckland’s best parties and can always be relied upon for a rousing good time — if you’re lucky enough to be let in.
210-218 Victoria Street West, Auckland Central
Barcita
While Candela has undeniably asserted itself as one of the most delicious restaurants in the City, few are familiar with Barcita, the cosy wee bar space that exists out the back of this K’Road address. Here, the vision is a drinking room and cocktail bar, with a small but mighty selection of food from the kitchen to keep you from losing your head. Expect vibey music and the occasional live DJ — it’s an effortlessly epic spot.
155 Karangahape Road, Auckland Central
Sly Bar
When we think of Auckland’s secret, speakeasy-inspired bars, this is the blueprint. Even if you’re trying to find Sly, there’s a good chance you’ll still miss it. Located down the Cotto end of K’Road, this bar exists behind an inconspicuous blue door in the bones of a former adult video store. You’ll have to bypass a mannequin and an intentionally confusing wall of art to get in. But when you make it, the offering is brilliant.
354a Karangahape Road, Auckland Central
La Fuente
This mezcal bar was never intended to be hidden, but it is so intimate in its nature (and floorplan) that you could easily stroll by and miss it. It’s garnered somewhat of a cult following, thanks partly to the proud selection of mezcal and its delicious menu. If you’re yet to try it, keep an eye on this space (some really cool things are coming).
Snickel Lane, 23 Commerce Street, Auckland CBD
Thursday Bar
Originally envisioned as a space for creatives to connect and unwind over a few drinks, Thursday Bar is a tiny little private members’ bar hidden in the basement of the building that now houses sports bar Schapiros. You can only obtain entry through the weekly door code, shared with members, or as a coveted plus-one spot.
224 Symonds Street, Newton
When you really think about it, winter isn’t all bad. There’s nothing like a bout of inclement weather to cosy up indoors, watch a new series, tick a few new books off your list and indulge in some of the season’s finest delicacies. In fact, it is in the spirit of the last point that we have decided to round up three essential winter recipes, in the form of soul-warming drinks. From the fragrant mulled wine to the iconic hot toddy (a powerful addition to any flu-fighting arsenal) to the classic hot chocolate, a creamy, cocoa-y mug of frothy goodness that can only be truly appreciated when the weather is at its worst, these are the drinks that get us through winter unscathed, and we think that everyone should know how to make them at home. Consult these easy recipes when you feel like whipping up a satiating drink for yourself. They truly are (in our opinion, anyway) the silver lining of the season.
Ingredients
1 bottle of red wine
¼ cup of honey (or sugar)
1 orange, sliced
1 cinnamon stick
5 whole cloves
1 star anise
¼ cup of brandy (optional)
Method
1. Pour 1 bottle of red wine into a large pot
2. Add ¼ cup of honey (or sugar) and stir until dissolved
3. Add orange slices, 1 cinnamon stick, 5 whole cloves and 1 star anise
4. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes
6. Remove from heat and stir in ¼ cup of brandy (optional)
7. Strain the mixture through a fine-mesh sieve and serve
Ingredients
1 tea bag (of your choice)
1 tablespoon of honey
1 shot of whiskey
1 lemon wedge
1 cinnamon stick
Method
1. Place a tea bag of your choice in a mug and pour boiling water over
2. Add 1 tablespoon of honey and stir until dissolved
3. Add 1 shot of whiskey and stir again
4. Squeeze the juice from a lemon wedge into the mug, then drop the wedge in
5. Stir with a cinnamon stick and enjoy
Ingredients
2 cups of milk
½ a cup of heavy cream
220 grams of chocolate chips (or chopped chocolate)
50 grams of sugar
½ a teaspoon of vanilla extract
a pinch of salt
Toppings (optional)
whipped cream
marshmallows
chocolate shavings
Method
1. In a saucepan, heat 2 cups of milk and ½ a cup of heavy cream over medium heat until it starts to steam, but not boil
2. Add 220 grams of chocolate chips or chopped chocolate and stir until they are melted and the mixture is smooth
3. Add 50 grams of sugar, ½ a teaspoon of vanilla extract and a pinch of salt, and stir until everything is combined
4. Continue on low heat, stirring occasionally, for an additional 5-10 minutes until it thickens slightly and becomes creamy
5. Remove from heat and pour into mugs before topping with whipped cream, marshmallows or chocolate shavings
When looking at the month ahead, it seems our local hospitality industry knows no limits. As such, our July Dining Guide is stacked with enticing offerings, including a new wine bar, a special Matariki menu, and a seriously sweet degustation cake. Enjoy!
This intimate little K’Road destination leans into its next culinary iteration this month with Roses Regular — a series hosted by beloved chef Katie Riley that will see the dining room open with a regular menu and burgeoning wine list in a more traditional wine bar format for the foreseeable future. With the owners away in Europe, Roses has been left in Riley’s very capable hands. Open Thursdays and Fridays (for now), get in soon, we say. A full menu and details can be found here.
To celebrate this celestial holiday, SkyCity’s most esteemed venues are hosting a collaborative kind of affair at both Masu by Nic Watt and Cassia. With bespoke menus featuring ingredients inspired by the Matariki stars, guests will indulge in a six-course meal with perfectly matched beverages included. And to add an exciting new element, Sid Sahrawat will welcome Al Brown from Depot into the Cassia kitchen while Nic Watt hosts special guest Michael Meredith from Mr Morris at the robata — it really is the best of the best at this one-night-only experience. Bookings are essential and can be made here.
One of those truly special restaurants that never fails to impress, Sid At The French Cafe is releasing its new winter menu this month. Small snacks include Hot Smoked Aoraki Salmon Croustade with XO, rouille and sesame, and Parmesan Churro with whipped feta, smoked maple and puffed pork crackling, with the menu’s tour de force being a super-gamey Venison with romesco, black pudding, medjool date and smoked cashews. Alongside the new menu comes the announcement that the restaurant will now facilitate a more casual, drinks and snacks experience in the famous courtyard. Perfect for a last-minute dinner. More details can be found here.
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 that 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.
One of the most impressive events on the annual culinary calendar, the Auckland Food Show, this month returns for a four-day extravaganza. Held at Auckland’s showgrounds, it hosts a weighty programme of masterclasses, live cooking shows and talks, alongside the famous Street Food Alley — the perfect spot to refuel. You can discover the full programme and buy tickets, here.
If you’re looking for a taste of Spain this weekend, paradise is found at MoVida. The Paella & Pincho Saturdays series officially kicked off last weekend, highlighting much of the culinary culture from which MoVida was born. From midday until 4pm, this stunning restaurant is the perfect place in which friends and family can gather to graze on pinchos and hearty paella. Spanish wine will be flowing as the perfect accompaniment to the deliciously flavoursome fare. Find out more about the menu and what’s on offer here.
In a collaboration that began back in 2021, Four Pillars and QT Hotels and Resorts have once again come together to create a limited-edition gin that will entice you out of your house. The 2023 release is Gilded Chaos Gin, an innovative mix of flavours, including wild fennel, sage and vetiver. Now exclusively available at QT Hotels’ bars, this is an exquisite drop that any gin lover should try. If you’re looking to enhance your gin collection, a bottle of Gilded Chaos Gin can be yours for $110, but act fast as stocks are limited.
If you’re someone who finds it harder to make those bigger decisions in life, this is the cake for you. Comprising 10 slices of The Caker’s most delicious and emblematic flavours, the Degustation Cake returns this month for one day only. Orders for this delicious cake are essential, and pick up is Saturday the 8th of July only. More information on flavours and ordering is available here.
Unpacking the essence of Matariki is acclaimed chef Peter Gordon, with one of his famously brilliant Homeland cooking classes. Intended to celebrate our nation’s rich culinary heritage (which spans 800 years), the class guides guests through the creation of a lunch dish that beautifully represents the evolution of our cuisine — a one-pot creation featuring green-shell mussels, hāngi pork, kūmara, kārengo seaweed, Pacific coconut cream, and a touch of Sauvignon Blanc. Of course, mastering the art of fry bread (a true local delicacy) is also a given, so we’d suggest booking your space with haste (all the details are here).
As Ecostore cements its status as one of the world’s leading, sustainable wellbeing companies, marking its impressive 30-year milestone this year, we rely on the guidance of its experts when seeking a natural approach to both our personal and home hygiene. But the recent release of the brand’s much-anticipated Whitening Toothpaste Tablets is shining a particular light on Ecostore’s prowess in the realm of oral care, and the ways in which its simple, sustainable products are changing our habits. From its toothbrushes to its toothpaste and mouthwashes, everything Ecostore creates has an environmentally-conscious, carbon-reducing, plant-based edge, harnessing powerful, natural ingredients to prove that you don’t need toxic chemicals to get good results. Here, we round up three reasons why Ecostore is our go-to for keeping our teeth clean and healthy (and why it’s about more than a sparkling smile).
1. Oral Care On the Go
Ecostore’s much-anticipated Whitening Toothpaste Tablets have just landed and are set to revolutionise our oral care habits. Plastic-free, formulated using only natural ingredients and designed to be used in conjunction with your Ecostore toothbrush, these handy little tablets minimise water waste and are perfect for keeping teeth clean and healthy while travelling or just going about your day.
2. Making Sustainability Simple
The hero of any oral care routine, the humble toothbrush often finds itself at the centre of the debate around which is better, electric or manual. Whichever side of the argument you fall on, know this: Manual toothbrushes are just as effective as their electric counterparts if used correctly. And nowhere have we found a better brush than Ecostore. Here, the toothbrushes feature ergonomically-designed handles made from 100 percent recycled plastic, with bristles perfect for reaching every nook and cranny, made from plant-based, carbon-reducing plastic. So not only are you keeping your routine simple, but you are ensuring that it is entirely sustainable too, and that you’re not brushing your teeth with any nasty or toxic materials.
3. Going Beyond the Brush
Not only clean teeth make for a more dazzling smile, but good oral health, in general, has been known to lower the risk of developing certain diseases, such as cardiovascular disease and diabetes. This means that alongside regularly brushing your teeth with non-toxic toothpastes like Ecostore’s Complete Care or Whitening iterations (each boasting mineral-based formulations with anti-bacterial, natural ingredients), you should think about using a natural mouthwash, too. Ecostore’s Complete Care Mouthwash offers protection against germs via an entirely natural, alcohol-free formula. It will rid you of bad breath and ensure that your oral environment is contributing to your overall health (and not detracting from it).
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