Andiamo's Vavasour Experience

Hunter Burger at Bar Martin.

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Denizen Dining Guide: See all the best foodie happenings in Auckland this April

31 Mar 2023

With April’s arrival and the packed calendar of holidays that come with it, there seems to be no end to the delicious, enticing happenings taking place on our local dining scene. And while you may be making the most of Easter and school holidays to head out of town (we’ve got you covered there, too), our April dining guide showcases just how tasty Auckland is looking for anyone sticking around. From restaurant takeovers to vegan extravaganzas and intimate, bespoke dinners, we’ve got the intel on exactly what to book for the month ahead.

In Fashion at Bivacco with Superette

Attention lovers of fashion and fine food, Bivacco is set to host its first ‘In Fashion’ event (tipped to be an ongoing series for the lauded Viaduct Harbour destination) in collaboration with Superette later this month, and we’re excited. Set to take place from 12pm until 4pm on Thursday the 27th of April, with support from Winger Maserati, this ticketed event will see Bivacco put on a delicious three-course shared lunch complemented by flutes of Moët & Chandon Champagne and a Malfy Gin cocktail, all of which guests can enjoy while Superette showcases its new arrivals via a sleek runway show — shoppable on the day. Tickets are $150 per person (available here) with a goodie bag included, and the lunch and show will be followed by a rousing DJ set from the Sweet Mix Kids. An afternoon not to be missed.

Flora & Fizz at Rooftop at QT

The Rooftop at QT has unveiled its latest pop-up, Flora & Fizz, showcasing Perrier-Jouët Champagne throughout the month of April. The design-led hotel has transformed its signature rooftop into an enchanted garden of whimsical elegance, with a delicate touch of flora and fauna adorning the venue, evocative of Perrier-Jouët’s iconic bottle design. A tableside Champagne tasting flight is available, and the event’s canapé menu, creatively fashioned by Sean Connolly (the hotel’s Creative Director of Food & Beverage) will be expertly paired with each Champagne drop. During the six-week event, Rooftop at QT will offer specials on the full range of Perrier-Jouët Champagnes and three effervescent cocktails curated by the Rooftop at QT’s mixologists. The Sunday Club in April features DJ Venetia Clark on the decks, two-dollar natural Oysters, and special pricing on Perrier-Jouët Grand Brut, making it an unmissable occasion that is sure to draw us all down to Viaduct Harbour.

Bar Non Solo’s New Lunch Menu

Despite it’s relatively uncomplicated offering (read: good food and good alcohol), Bar Non Solo has quickly become an inner-city favourite in its arguably short tenure. This season has seen the launch of a new lunch menu at the establishment, which pleads the case for a slightly more indulgent ‘power lunch’. Here, for a mere $25, you can choose from a selection of handmade pasta and seasonal pizzas, alongside one of their delicious beverages that includes the befitting Aperol Spritz. Running from Tuesday through until Friday, midday until 3pm, there’s never been a better case for skipping the takeaways.

Harvest Deli at Wynyard Pavillion

Napier’s beloved Harvest Deli can this week (April 18 — 21) be found at Wynyard Pavillion, operating from 11:30am until 4pm (and potentially later should the anticipated demand arise). The menu consists entirely of Italian-style sandwiches made on focaccia bread, with all sandwiches made to order and cured meats freshly sliced. All fairly priced at $20, they include feature fillings such as Egg & Cheese Omelette, Prosciutto di Parma, Pistachio Mortadella, Naples Salame and Roasted Vegetables. The pop-up will also offer a selection of fried foods, including Italian loaded fries, and a combo mix of fried mozzarella and tuna olives. Additionally, they will serve coffee and salentina, a cold almond coffee from Sicily.

The Cocktail Kitchen at Origine

Conceived by Ahi chef Josh Phillips and mixologist Egor Petrov of Origine’s Le Bar and Bayside Rum Co., this degustation series is limited to ten individuals per dinner and aptly titled The Cocktail Kitchen by Josh & Egor. For the first iteration of the series, diners feasted on a series of food and cocktail pairings that highlight locally sourced ingredients from around Aotearoa (including Ahi’s bountiful garden) and delight in intricate flavours enhanced through methods of fermentation, preservation and carbonation — and we’ve got it on good authority that guests can expect a similar level of excellence for this month’s iteration. You can find more details and book your spot once the dates are confirmed here.

Ruby Loves To Cook at No. 7

Come late April, one of our favourite effortlessly cool cafe-cum-bars will invite Ruby Harris (also known as @rubylovestocook) to take over the kitchen for a special two-night pop-up affair. The three-course dinner at Pitt Street’s No. 7 includes a drink on arrival, with the menu yet to be unveiled but promising the same deliciously homecooked-style fare. We’ve heard talks that this will be Harris’ last dinner of the likes before heading over to London, and for that reason alone, we think it necessary in your month’s dining agenda.

One Last Balmoral Street Food Market

With the organisers heading overseas to greener pastures (there’s really a theme here), we thought it fitting to include the final Balmoral Street Food Market to grace our culinary scene, on Friday the 21st of April. This market is a convergence of food, arts and music, the former of the three being the most important here. Home to all of our up-and-coming favourites on the street food scene, like WoodSpirit, Cheeky Fala and Gran Sasso Pizza, it might be the last time for some time they all unite under one banner.

Andiamo’s Vavasour Experience

The offering of a special autumn lunch experience throughout April by Andiamo and Vavasour wines presents an opportunity for diners to indulge in a curated menu featuring dishes such as burrata with scorched carrot and red wine risotto with salt baked smoked beetroot. The menu is complemented by a selection of Vavasour wines, carefully chosen from Marlborough’s Awatere Valley. The two-course menu comes at a reasonable price of $50 per person with the option to add sides and dessert for an additional cost. Bookings can be made via their website, and the experience is available from Wednesday to Sunday, 12pm to 3pm at the stalwart’s beloved Jervois Road outlook.

Great NZ Toastie Takeover

The annual Great Toastie Takeover will again take hold in mid-April, leading the search for the country’s most superior toasted sandwich. This year marks the sixth anniversary of the beloved competition, which has grown increasingly popular year after year. Cafes and bistros, bars and food trucks nationwide will all participate. Each contender’s toasted creation will feature on their menu from the 14th of April until the end of May — and the finalists will even be available until late June. And most importantly, the People’s Choice Award will return this year, allowing Kiwis to vote for their favourite eatery and toastie. Last year’s event saw guests savour an impressive turnout of 180 entries and more than 140,000 toasties. You can find all the details, as they emerge, here.

Good From Scratch Cookery School Cyclone Relief Dinner

The severity of Cyclone Gabrielle may have died down, but its impact continues to reverberate through the Muriwai community. In a display of neighbourly solidarity, Kiwi chef Michael Van de Elzen has thrown open the doors of his Good From Scratch Cookery School, hosting a fundraising dinner and charity auction to raise funds for those affected by the storm. On Saturday, the 22nd of April, guests will savour an eight-course Degustation Dinner, a culinary ode to the bounty of the region, lovingly crafted by a constellation of top local chefs. But the fare on offer is not the only temptation — attendees will have the chance to participate in a live charity auction, where proceeds will be directed to the Muriwai Community Recovery Charitable Trust, providing much-needed support to those grappling with the aftermath of the storm. Wine, beer, and cider, sourced from local vineyards and breweries, will be available for purchase, as will non-alcoholic beverages. For those eager to contribute to the cause, tickets are available for $240 per head, though bookings here are essential.

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Five trending beauty looks to try over the weekend

30 Mar 2023

With the weekend almost upon us, it’s time to start thinking about how we’re going to show up to our various events and engagements. And what better place to start than with a few beauty trends to inspire our looks?

Whether you have a birthday party, a wedding, a family get-together or just a few laid-back drinks at your local, here is a line-up of beauty inspiration that will enhance your weekend outfits. From colourful eyes to cheek-popping blush to the ‘soft goth’ trend that everyone is talking about, these looks take their cues from the runways of Paris and Milan and are super simple to recreate at home.

So why not step outside your comfort zone and take your beauty game to the next level? These beauty looks are guaranteed to turn heads.

Left: Emily Ratajkowski. Right. Camila Morrone.

Smudged eyes

This beauty look hinges on a somewhat anti-beauty approach to beauty. The idea here is to make it look as though you’ve been living in your smokey eye makeup all week, and the best way to execute it is with a soft black or brown liner, used on the lash and water lines and then blended out so that your eyes are surrounded by a soft, smudgy haze. Part-soft-goth, part-90s-glamour (depending on how heavy-handed you are) this look is super easy and very impactful.

Left: Joan Smalls. Right: Gigi Hadid backstage at the Prada Fall 2023 Show.

Colourful pop

If you’re someone who typically sticks to a nothing-but-mascara routine, I challenge you to try a completely new beauty look. Here, it’s all about adding colour around the eyes — whether that’s via big, bold swatches or subtle pastel hints. Or, if you’re feeling really jazzy, you could take your cues from Prada and opt for colourful mascara across your top and bottom lashes.

Left: Camila Mendes. Right: Camila Cabello.

Frosted

There is something of the 90s in this eye trend, reminiscent of the days we would cover our lids in swathes of glittery white eye shadow before slapping on some spidery mascara and calling it a day. And while the palette here is frosty white and icy blue, married with metallic, shimmery touches, the aim is to use sparingly, as a way to frame and brighten the eyes. Alternatively, you could embrace the frosted trend with a head-turning highlighter, used to accentuate the cheekbones.

Left: Maddie Ziegler. Right: Laura Harrier.

Cloud skin

If you’re familiar with the term ‘cloud skin,’ it’s because this trend has been everywhere. Dubbed one of the biggest beauty looks of the year so far, cloud skin has essentially seen our desire for glowy, dewy ‘glazed’ faces be replaced by a softer, more matte finish. To achieve the look at home, ensure you start with your skincare and include a brightening serum and nourishing moisturiser to prep your base perfectly. Then, using foundation sparingly and a light concealer, buff your makeup into your face using a large brush or damp beauty blender. Layer your liquid bronzer or blush on top in a similar fashion so that it delivers a gentle glow.

Left: Hailey Bieber. Right: Lily-Rose Depp.

Creative liner

Lovers of eyeliner, this one’s for you. If you’ve already nailed the art of a sleek cat eye, take your lining skills to the next level with a bit of artistic flair. Whether you take your traditional line all the way out to the edge of your face or dabble in creative design, this trend encourages its proponents to use their face as a canvas.

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From the owner of Atelier comes Paname Social, a new Parisian-inspired restaurant & wine bar in the CBD

29 Mar 2023

Parisian Matt Gosset is no stranger to Auckland hospitality. In fact, he has spent the better part of two decades serving authentic French food to the most discerning diners. And his latest destination, Paname Social, feels like the culmination of his culinary journey thus far. Officially opening this week, the new inner-city bistro was imagined to replicate the European cafe culture Gosset was so fond of in his native Paris. Having now borne witness to it first-hand, we’d agree that it feels utterly European (and very chic).

Most recently, the team behind Paname Social were responsible for K’Road’s Atelier (and before that, Wynyard Quarter’s Wander and Point Chev’s Ambler), which is where the vision for this latest opening began. But Gosset’s history with Lorne Street dates back some 12 years earlier. He originally opened La Boulange, a four-square-metre operation where The Receptionist now lives. Back then, he explains that his landlord justified the high rent for a small floorplan on the basis that 17,000 people were walking past every single day. That was a massive part of the appeal that drew him back to the CBD too. “Half of Auckland doesn’t come [to the City], but half of Auckland is right here.”

Not that Auckland is poised to become the new Paris, but Gosset knows just how great a city can be when the culinary scene has a life of its own. He shares some of his fondest memories of getting a steak and a bottle of wine with friends at 4am, after a long shift on the floor himself, or even the simple habit of getting an afternoon coffee. “The City needs more,” he explains. “Where do you get a coffee after 3pm? Where do you get a glass of wine on a Monday?” He shares that his goal was to bring a tiny touch of European culture into our local dining scene.

And here, it is easy to see the inspiration. Paname Social’s front-of-house is run by fellow Parisian Matt Ferrgati, whom Gosset brought over from Atelier. (Only recently, the duo discovered their paths crossed as both worked at the same restaurant in Paris, nearby Champs-Élysées, at different times.) The team has also employed French culinary talents in both the kitchen and bar, the latter where possessing a discerning taste in wine is essential.

Left: Millet porridge, coconut milk, macadamia, nectarines, white and milk chocolate shards.

The menu came from the collective of experience (and the inimitable talents of Atelier’s Alexis Petit, who is lending a hand while Paname Social opens). Gosset tells me that the menu is French-inspired, with many dishes grounded in authentic recipes and ingredients sourced from local French suppliers. It ebbs and flows between day and night seamlessly, where breakfast dishes like the traditional Oeufs Cocotte (which Ferrgati explains is akin to a French shakshuka) meet the Millet Porridge — which draws on a North African influence commonly found in Parisian cuisine.

It is a bistro-style menu at night, where delicate market fish topped with clams and drowned in beurre blanc is served alongside Frenchiladas, a favourite of Gosset’s, that he describes as a French-Mexican hybrid of beef bourguignon, comté cheese, pea cream and blue corn tortillas. In these dishes alone, it is evident that ingenuity is an essential part of the excellence of the food here, and is just as important as its provenance, as well as the way in which cultural and culinary history are folded into every dish.

And at Paname (which is actually a fond local nickname for Paris reflecting the popularity of Panama hats in the early 1900s), hospitality extends beyond the food. The wine list here is impressive, with more than 40 varietals available by the glass hailing from both New Zealand and France, as well as Australia, Spain and Argentina. These are complemented by a curated champagne menu designed to be served alongside oysters from Te Matuku, Te Kouma and Bluff.

As far as the space itself is considered, the fit-out, designed by Gosset himself, responds to the building’s enduring history, both as a legacy hospitality destination and the century that predates it. Having recently undergone an extensive renovation led by Australian Architects Warren and Mahoney, the HB Building is home to a host of office spaces as well, whose staff add to the lively and busy nature of the expansive floorplan.

And so, Paname Social feels like the kind of destination where one could easily spend a whole day. It could be as simple as a coffee and croissant before going to a nearby office, or a bottle of wine with friends before heading to the theatre. And yet, for those seeking a long, languid lunch in an undeniably convenient location, this destination also answers that call. Ultimately, we see it quickly becoming one of those multi-faceted outposts that respond to our collective everchanging needs, the kind of restaurant that we won’t be able to get enough of.

Opening hours:
Monday — Tuesday, 7am until 3pm
Wednesday — Friday, 7 am until 12 am
Saturday, 8 am until 12 am
Sunday, 8 am until 3 pm

Paname Social

3 Lorne Street,
Auckland CBD

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How to use raw materials to give your home a chic, timeless edge

29 Mar 2023

If the last few years have taught us anything, it’s the importance of turning our homes into sanctuaries that reflect our personal values and concerns. One design trend that embodies this idea is the use of raw, organic materials such as timber, stone and grainy textures. These materials offer a sense of authenticity and a connection to the natural world and deliver a finish that is as warm and comforting as it is chic and timeless.

One local brand that we often turn to when thinking about this trend is Tim Webber, where the unique, New Zealand-designed furniture showcases the beauty of raw materials. The Pivot Coffee Table, for example, features a solid walnut dowel that meets a walnut T-frame, providing contrast between the cylindrical and flat surfaces. Available in either solid walnut or oak with a top in either polished Pietra or Carrara marble, this striking piece is both functional and beautiful, and exemplifies how natural timber and stone can shine as a centrepiece in the home.

Really, the buzzword here is ‘hyper-texturality’ — a term coined by trend forecasters to describe this focus on natural qualities stripped of all synthetics. The products that play into this idea offer a sense of authenticity, quality and craftsmanship that consumers are seeking as a counterbalance to mass-market production. Take Menu’s Reverse Table Lamp for example, (another product available from Tim Webber) its conical travertine base and smooth bronze shade proof that raw materials can make even the simplest of pieces striking.

As we continue to prioritise wellness and sustainability in our homes, the trend towards raw, organic materials is sure to continue. Whether it’s through furniture, decor or building materials, these materials offer a sense of connection to the natural world that is increasingly important in our modern lives. Here, we round up some of our favourite examples of this trend from Tim Webber’s impressive offering, in a bid to inspire a more natural approach in your interiors.

Index Sideboard, Bensen Tokyo Chair, Trace Table, Polson Light all from Tim Webber.

Index Entertainment Unit from Tim Webber

From left: Bensen Torii Chair, Bensen Collar with Wood Base both from Tim Webber

Pivot round coffee table from Tim Webber

Hem Table Mortars, Hem Key side table and Olsen mirror all from Tim Webber

www.timwebberdesign.com

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Auckland’s newest luxury private dining space has just opened for bookings

29 Mar 2023

The newest addition to Auckland’s host of intimate dining spaces is Kingi Private. This latest opening promises to be a truly unique experience that combines the relaxed warmth of Kingi with the refined elegance of The Libraries at The Hotel Britomart. Tucked away in the hotel’s heart, this private dining and meeting space is designed to bring people together for a feast or to do good business, and is quickly becoming chatter among those in the know.

Here, Kingi Co-Founder Tom Hishon cultivated a relaxed ambience. Upon entering the light-filled dining room, guests are greeted by a breathtaking raw-edge swamp kauri slab table, which serves as the space’s centrepiece. Beneath a shimmering fish-scale chandelier, diners can sit back and relax in comfortable padded chairs. The glass-boxed larder kitchen allows guests to catch a glimpse of the chefs as they prepare seasonal dishes, creating an immersive dining experience.

But Kingi Private is more than just a place for special meals. At the room’s north end, an elegant wooden sideboard conceals a 65″ screen, which can be used to host board-style meetings, intimate product launches or special presentations. The space is equipped with high-speed internet connectivity and state-of-the-art AV facilities, making it an ideal location for productive business meetings.

The culinary team have designed a sumptuous five-course tasting menu that reflects the restaurant’s sustainable and seasonal ethos. They have sourced their ingredients from their most cherished producers, creating new and exciting dishes that are sure to delight the palate. “We’re going to have some fun in this space and create an interactive experience that will be remembered for all the right reasons,” Hishon shares.

Kingi Private is designed for up to 14 guests for a sit-down meal or 12 for a catered meeting or presentation. It is the perfect venue for those seeking a more intimate dining experience as much as it is a productive and inspiring space to do business. The space is now open for bookings here, with seatings available from Saturday, the 1st of April, onwards.

Ultimately Kingi Private is a testament to the beauty of blending warmth and elegance. It is a space that allows guests to escape the stresses of the city and indulge in a unique and unforgettable experience. The space is designed with attention to every detail, from the furniture by designer Simon James to the bespoke tableware created by ceramicist Rachel Carter. And from here, it is evident that Kingi Private is more than just a private dining and meeting space; it is a true work of art.

www.kingibritomart.com/kingi-private

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Everything new and noteworthy that should be on your beauty radar right now

28 Mar 2023

While we know the great importance of inner beauty, focusing on its external counterpart can be just as important for how we feel about ourselves. Here, we delve into all the excellent formulas, innovative beauty tools and new rituals we have been embracing in our pursuit of glowing skin this autumn. This is everything to know about in the beauty realm right now.

Bare Necessities

Inspired by the natural, fresh-faced look of no-makeup makeup, this style emphasises subtlety and understated elegance. With a focus on flawless skin and neutral, earthy hues, it is about embracing your inherent beauty with fresh-faced rosy cheeks for an effortless look that
is both timeless and contemporary.

From left: Augustinus Bader Lip Balm from Spring Store, PAT MCGRATH LABS Skin Fetish Sublime Perfection Foundation from Sephora, Strobe dewy skin tint fluide from MAC, HOURGLASS Ambient Lighting Powder from Net-a-porter, Bobbi Brown Longwear Cream Eyeshadow Stick from Smith & Caugheys, Surratt Beauty Artistique Liquid Blush from Mecca, By Terry Eclat Opulent Serum Foundation from Mecca.

Beauty & Grace

The latest addition to the pantheon of innovative autumn beauty products is none other than Dermalogica’s Phyto Nature Oxygen Cream, a highly-touted skincare solution that promises to reinvigorate ageing skin by harnessing the power of oxygen-optimising botanical actives. By enhancing the skin’s oxygen absorption, this transformative cream imbues a youthful, lifted, and revitalised appearance while effectively mitigating the effects of fine lines and wrinkles. With a formulation consisting of rare and premium actives like Ligustrum Lucidum seed, Nasturtium Flower, Astragalus, Luffa Root, and Rose of Winter, each delivering essential oxygenation, hydration, and antioxidant benefits, this innovative liquid-cream moisturiser defies the conventions of traditional, heavy creams for ageing skin.

Phyto Nature Oxygen Cream from Dermalogica.

The Eye of the Beholder

The eyes are not just the windows to the soul, but also to the body in tandem. Neglecting eye care can lead to a host of issues, and unfortunately, wrinkles here are some of the first to set in. But fear not. There are a host of revolutionary new products designed to keep our eyes looking fresh, without depriving them of their personality-giving power.

Autumn beauty — From left: Allies of Skin Peptides Omega Firming eye cream from Mecca, DR. DENNIS GROSS DRx SpectraLite EyeCare Max Pro from Net-a-porter, Radiance Eye Cream from Sothys.

Eternal Essence

The celebration of Diptyque’s enduring perfume Do Son persists with a series of inventive and creative artistic collaborations. These include a recently published book by photographer Tim Walker and a new animated film, which portrays the recollections and the fragrant essence of the Vietnamese coastal town that inspired the scent.

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Inside an exclusive evening with Jimmy Choo and Denizen at Onslow

28 Mar 2023

Last week, we invited an exclusive group of discerning Denizens to join us in celebrating the new Spring/Summer 2023 collection from iconic shoe and accessory brand, Jimmy Choo. Since its inception, this brand has become a mainstay in any fashion-forward wardrobe, from London (where it started) to New York and now to Auckland, thanks to the exquisite Jimmy Choo store that has opened in Westfield Newmarket.

It was in that very store, in fact, that our night on Wednesday the 22nd of March began, with a spot of after-hours shopping, as we tried on some of the best pieces from the new Jimmy Choo collection. After the shopping was complete, we were transported to Josh and Helen Emett’s exceptional dining destination Onslow for a dinner to remember.

A restaurant renowned for its elegant ambience and expertly-prepared dishes, Onslow was the perfect setting for this convivial occasion. And after a round of perfectly-made cocktails and a few words from our Editor-in-Chief and Lindsay Clifford-Smith from Jimmy Choo, we were all treated to a three-course feast that showcased why Onslow has become such a beloved destination on Auckland’s dining scene.

www.jimmychoo.com

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Offering design-led apartments with exquisite views, Arthaus is the new luxury development in Auckland’s most sought-after suburb

27 Mar 2023

Nestled in one of Auckland’s most historically significant suburbs and surrounded by exceptional culture and hospitality, Arthaus Parnell is a new luxury development taking shape on Parnell Road. Brought to market by world-class developers Winton, and given life by integrated design studio Isthmus, Arthaus will comprise five apartments only, each designed as a contemporary urban sanctuary. Currently on the market with Wall Real Estate, it promises to provide a standard of luxury living that is unparalleled in Auckland. “Finally, genuine international-level luxury and quality in Auckland apartments,” Graham Wall tells us. “A truly luxurious, freehold apartment actually in the Parnell Village will be very valuable for a long time.”

To understand the appeal of Arthaus, one must first look at its enviable location. Set on a prominent corner site, the development will offer its residents unique, 270-degree views that span from the sparkling Waitematā Harbour back to the stunning Auckland War Memorial Museum, with the expansive, green beauty of the Auckland Domain only a few kilometres away. Of course, Parnell has long been one of Auckland’s most sought-after locales for its plethora of galleries, iconic restaurants, exquisite jewellery and fashion boutiques and locally-owned bookstores — most of which are positioned along the famous Parnell Road, making them only a short walk for Arthaus residents. Here, there is a sense of living centrally while still feeling somewhat removed from the hustle and bustle of the inner city.

Inside each Arthaus apartment, quality natural materials like timber veneer cabinetry and stone will provide a beautiful backdrop, ready for residents to make their own distinct design mark. The apartments’ floor plans start at 171 square metres (for the smallest, going up to a whopping 463 square metres for the Penthouse) and plenty of private and communal space, with striking kitchens anchored by large stone islands, ample room for separate dining and even the opportunity for a secondary living space or media room. The floor-to-ceiling windows fill the apartments with natural light and offer exquisite cityscape views from every room, you can just imagine the experience of tucking up in front of one of the apartments’ elegant fireplaces to take it all in.

The Arthaus apartments feature extended balcony spaces that open seamlessly from the living rooms. Each balcony offers its own unique vantage point across Parnell and beyond and will prove the perfect spot for enjoying al fresco lunches or hosting friends for evening drinks. Taking this idea to another level is the Arthaus Penthouse, where a rooftop balcony and sky garden will provide its owner with panoramic views, delivering an unbeatable setting for intimate gatherings, or offering moments of quiet contemplation while soaking in the final rays of the day.

Arthaus’ unique offering is currently on the market with Wall Real Estate, and at this stage, is set to be completed by the end of 2024.

www.arthausparnell.nz

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The Macallan’s latest exquisite drop is a unique mix of our two favourite beverages

24 Mar 2023

Melding two of the world’s most beloved beverages, the latest drop from The Macallan offers a unique, sensory experience. The Macallan, the revered Scottish distillery known for its exceptional whiskies, has recently unveiled the second iteration of The Harmony Collection, an annual release that is known for its imaginative approaches. The series, driven by the brand’s endless curiosity and pioneering mindset, incorporates organic by-products and transforms them into something new.

This year’s offering from The Macallan Harmony Collection draws inspiration from the Ethiopian Arabica coffee bean and celebrates the world of coffee. The collection features two single malt whiskies, The Macallan Harmony Collection Inspired By Intense Arabica and The Macallan Harmony Collection Smooth Arabica, that are perfectly designed to complement coffee.

The creation of these delectable whiskies, with their distinct flavour profiles, was a labour of love for Whisky Maker Steven Bremner. To achieve perfect balance, he sought the assistance of world-renowned coffee experts and hosted a masterclass. Among them were Scottish coffee roaster Lisa Lawson, American barista Andrea Allen, coffee historian Professor Jonathan Morris and Ethiopian coffee grower Kenean Asefa Dukamo.

Inspired By Intense Arabica, with its bold and sweet espresso-like taste, and Smooth Arabica, with its gentle spice and soft Americano flavour, both of The Macallan’s new whiskies are made to be paired with coffee, offering a whole new way to enjoy this historic spirit.

The packaging of the whiskies is a homage to their coffee roots too, made out of repurposed coffee-bean husks, a by-product of the coffee-making process. The innovative packaging was created in collaboration with paper expert Michele Posocco from Italian paper mill Favini and boasts vibrant Pantone red (which speaks to the coffee fruit colour for the Inspired by Intense Arabica drop) and bright Pantone green (which is used on the Smooth Arabica drop to represent an unroasted coffee bean).

The Macallan’s new release is a testament to its inquisitive and inventive spirit, offering a sensory experience that merges the worlds of coffee and whisky. Through collaboration with experts, The Macallan has created a collection that provides a fresh way to enjoy their renowned whisky and garner new appreciation for the journey of coffee, from field to cup.

www.themacallan.com

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The Auckland Writers Festival 2023 line-up has landed — here are the top 5 events you need to book

23 Mar 2023

Being writers ourselves, we could wax lyrical about how much we look forward to the Auckland Writers Festival line-up every year. And truthfully, our local literary festival is one of the best, bringing some of the most epic writers to our shores year after year. The 2023 Auckland Writers Festival programme sees a return to the original, 100 percent in-person format, hosting more than 160 live events spanning six days in late May. But with such a stacked line-up, including a raft of esteemed international figures to compliment our local talents, we have cherry-picked this year’s highlights so you can book your space — STAT.

On Never Giving Up: Bernadine Evaristo
Thanks partly to the unprecedented success of Girl, Woman, Other, Bernardine Evaristo has swiftly become a household name that defies genre or reader. Often joking that she is an ‘overnight success four decades in the making’, the Booker Prize winner lands on our shores to share her memoir Manifesto: On Never Giving Up. In conversation with Paula Morris, Evaristo will discuss the depth and breadth of her career and how she has used her newfound notoriety to champion others’ creative work and rights, especially writers of colour.
Saturday the 20th of May, 5.30pm — 6.30pm

Kim Hill in Conversation with Double Pulitzer Prize-Winning Colson Whitehead
Colson Whitehead, a two-time recipient of the Pulitzer Prize for Fiction, is a rare talent in the literary world. He is the only writer to receive consecutive awards for his thought-provoking works, including his best-selling novels, The Underground Railroad and The Nickel Boys., widely acclaimed for their unflinching portrayal of racial injustice, delivered with a biting wit that can only be described as lived. His latest novel, Harlem Shuffle, is the first in a trilogy set against the backdrop of the civil rights era, exploring the themes of crime and heist. In conversation with the always-probing Kim Hill, Whitehead will delve into what inspires him to create his art, shedding light on his creative process and the motivation behind his exceptional storytelling.
Friday the 19th of May, 8.30pm — 9.30pm

Birnam Wood: Eleanor Catton
Arguably one of our most brilliant literary exports, having gained global recognition for the genre-bending epic The Luminaries, Eleanor Catton’s latest novel has already been released to great acclaim — and now she brings it to the 2023 Auckland Writers Festival to talk with Noelle McCarthy about what compelled her to write this epic romp through our national parks, with rare earth mining, deep surveillance, guerrilla gardening and so much more. Catton will also join Bernardine Evaristo and Shehan Karunatilaka for a separate panel discussion on the complexities of winning The Booker Prize.
Saturday the 20th of May, 7pm — 8pm

Life Beyond The Clock: Jenny Odell
Jenny Odell, acclaimed author of the New York Times bestseller How to Do Nothing: Resisting the Attention Economy, has become an essential voice in our modern society. Her fiercely intelligent and original approach confronts the relentless demands on our time and focus, dismantling the pervasive cult of efficiency. Her latest book, Saving Time: Discovering a Life Beyond the Clock, delves deeply into the fundamental structure of our society, revealing that the clock we live by is designed for profit, not people. This intimate discussion promises to be a thought-provoking exploration of the cultural moment in which we find ourselves, with attendance essential for any with a semblance of social curiosity.
Tuesday the 16th of May, 8.30pm — 9.30pm

Bonus Event: The Art of Noticing: A Masterclass with Jenny Odell. This masterclass offers an opportunity for a select few to learn from the inimitable mind of Odell — who credits much of her literary mastery to the subtle act of observation. Tickets and more information are available here.

Streetside Britomart
Taking over the inner-city precinct, here, performers, poets and writers of all creeds converge for a night-long affair of readings, declarations and live storytelling to reclaim the land they stand on. Festival organisers describe this as one of their favourite events, year after year. The 15-minute showcases facilitate a spirited and constantly moving experience, where local literary minds are finally given a soapbox to stand upon — and we wait in great anticipation for what they have to say.
Friday the 19th of May, 6.15pm — 7.45am

www.writersfestival.co.nz

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From the original owners of Bambina comes a chic new all-day bistro in Remuera

PHOTOS Jono Parker | 22 Mar 2023

When Peter and Sarah Wren finally passed over the Bambina baton last year after spending a quarter-century at its helm, the question on everyone’s mind was, ‘what comes next for the duo?’. Well, the answer is finally coming to fruition this week as the delightful new all-day bistro and eatery Spring, set to open tomorrow in the heart of Remuera’s new dining precinct.

Left: Spring interior by Katie Lockhart. Right: Fish crudo, salsa verde, fennel.

Inviting me for a walk-through a few days before opening, Sarah explains that food was always intended to be the focus of this new space. Open every day, from 7.30am until 10pm, serving ‘simple food, done well’ was a non-negotiable. “Spring is all about offering delicious, unfussy food, with great ingredients and plenty of flavour,” she shares. Having seen the offering first-hand, I can attest that this brief has been executed flawlessly. The menus here are unique, concise and utterly appealing, and importantly, evolve with the needs of the day.

Breakfast salad, bacon, tomato, avocado.

Breakfast is a delicious edit of beloved classics, and lunch caters to lighter meals (including the tuna salad, a nod to an iconic Bambina staple) alongside a trio of housemade flatbreads designed to share and that will remain on the menu throughout the afternoon. Dinner eventually shifts into a traditional multi-course, bistro-style menu. Here, the owner’s indisputable favourite is the fish crudo, topped with a housemade salsa verde and fennel — with the fish supplied by local legends, Kiwifish. In fact, at Spring, the owners have committed to working with the best local suppliers, drawing on longstanding relationships with Wild Wheat and Allpress, to preserve quality as the cornerstone of their offering.

Left: Black garlic, mozzarella and rosemary flatbread. Right: Spring exterior.

Everything here is fresh, including the kitchen team, who, when I visit, is going through the menu and putting last-minute touches on it to ensure that the execution is nothing short of brilliant. It is an entirely new team that the Wrens have called upon, drawing on both local and international talent to form a formidable force. It is an area in which the duo have a lot of experience, Sarah tells me, and the result is a crew they feel confident can transform their vision into a palpable reality.

But admittedly, the first thing I notice is the space itself — and with a fit-out this gorgeous, how can one not? It was designed with the Midas touch of Katie Lockhart, who worked with the Wrens on a subtle Bambina refresh sometime ago, too. At Spring, the renowned interior designer has drawn on local and international inspiration to create the perfect space that emulates the Wren’s intention of a chic yet approachable destination where it feels warm and accommodating for diners while still standing apart from the crowd.

Serloin, chimichurri, parmagiano, rocket.

Spring is able to seat 70 across its impressive floor plan, complete with outdoor patio dining that Sarah and I agree is somewhat reminiscent of Australia’s internationally renowned The Calile and a mezzanine that also sports its own upstairs bar, which eventually will open to foster a secondary, intimate space.

Despite the fact that doors to Remuera’s Spring don’t officially open until tomorrow (Thursday the 23rd of March), it is evident that the destination has indeed hit the mark. Sarah tells me that it genuinely was a fantastic opportunity in the area. As a longtime Ponsonby resident, she’s excited to branch out of her postcode and get to know a new side of Auckland’s dining scene. Although, we have a sneaking suspicion that Spring will play a significant role in shaping it, too.

Opening hours:
Tuesday — Saturday, 7.30am until 10pm

Spring

1050 Precinct,
Shop 1F/415 Remuera Road,
Remuera, Auckland

www.instagram.com/spring.bistro

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Denizen’s definitive guide to Auckland’s best facialists, and their signature treatments

22 Mar 2023

Oh, pampering, how we adore you. There’s nothing quite like walking into a calm beauty therapist or spa, with that delicious anticipatory sense that you’re going to feel (and often look) much better walking out. Having tried our hands at administering our own at-home treatments over the recent years, we have an even greater appreciation of the experts who make it all seem so easy. And here, we present our definitive guide to the most deft at their craft.

Rishika Lata, Park Hyatt
Having brought her passion to every day in the beauty industry for over five years, Rishika Lata enjoys all aspects of her chosen vocation at Park Hyatt’s sumptuous spa, from educating clients on their skin to seeing incredible results after a session. One of her favourite and most requested treatments is Park Hyatt’s Ultimate Haute Couture Facial (read more about this luxurious facial here), and Lata will have you immediately at ease with her personable disposition, leaving you relaxed and most importantly glowing after a bit of self-care.

Catherine Anderson, The Facialist
Wielding her “magic touch” from renowned City Works Depot beauty studio The Facialist, Catherine Anderson is deeply passionate about enabling people to feel beautiful and confident in their skin — as well as assisting with their overall wellbeing. With a quiet intuition and customer-led focus, she customises each facial treatment to suit the individual (as is The Facialist’s philosophy), and her background in massage therapy means a session with Anderson will have you floating. Our current obsession is The Supernatural Emma Lewisham Facial, a premium 60-minute treatment that employs some of the local brand’s most beloved products alongside The Facialist’s signature manual lymphatic drainage massage for dramatically elevated results in skin regeneration.

Lena Yakimchuk, Spring Spa Ponsonby
Hailing originally from Kyrgyzstan, Lena Yakimchuk is a beloved beauty therapist for her ability to tailor her clients’ treatments to their individual needs, and her passion that shines through in each and every appointment. While adept at all facials, her signature treatments are the Spring Spa X Augustinus Bader Methode Facial, and the Signature LED Light Treatment Facial. With Yakimchuk, you can be sure you’ll reach your skin goals while feeling utterly pampered at the same time.

Kate Michelmore, Skinography
Kate’s instinctive way of knowing what each of her clients need draws on her ability to apply not only topical skincare but to also work closely with the internal support system. She combines holistic methods like Chakra techniques, energy work and crystal healing to truly restore and rejuvenate, from the ‘skinside out’. To book, click here.

Amelia Story, Room 9
Dedicated to finding solutions to the many skin conditions that affect us all. Room 9’s Director Amelia Story always facilitates a comfortable environment, and fosters a highly individualised treatment regime that combines the best of organic skincare with essential light and infusion technology.

Romy Burgess, Skin by Romy
The holistic approach offered by Romy Burgess is unlike most we’ve encountered before. In her bespoke consultation, Burgess draws on her wealth of knowledge to examine not only what issues the skin may be struggling with, but the other external factors at play that may be standing in the way of your dream complexion too. Her gold standard treatment, the Deep Dive, gives you a personalised Skin Wellness Plan by email which includes skincare, nutrition, supplements and lifestyle suggestions, curated to meet your specific skin goals and lifestyle needs. You can learn more here.

Michelle Cook, Rosenthal
If it’s a no-product facial you’re after, then Michelle is your woman. Offering a treatment free of slathering and caking, she instead employs the regenerating benefits of massage seeing the face, head and neck kneaded to a state of blissful relaxation. The process is designed to release facial tension (particularly good for jaw clenchers) and promote the natural flow of energy, all while helping to stimulate the skin’s natural cell rejuvenation and repairing process. To book, click here.

Morgan West, Skintopia
Late last year I was delighted to experience a series of new Dermologica treatments at Skintopia, and had the great pleasure of meeting Morgan. Truly knowledgable about the skin, and the seemingly endless multitude of ways that hormones can influence it, it’s safe to say I’ve never walked out of a facial so satisfied that my skin’s needs have actually been met. No facial here is ever the same, with each treatment regime designed in phases around your skins individual needs, which can vary every time you visit. And with a treatment like this, it is so essential you find someone that can actually walk the walk — a rareity indeed. To discover the treatment menu, click here.

Nandika Singh, Malkia Beauty
Nandika Singh, owner of Malkia Beauty, hails from a lineage of beauty therapists. Her grandmother’s famed milk baths and herbal facials drew admiration from Fijians, while her mother advanced the business to cater to loyal clientele. Singh embarked on her own journey at a tender age, self-taught in the art of leg waxing, until formal training at Elite International and CIDESCO. With a growing passion for skincare, Singh seeks to assist clients with their concerns and impart knowledge, through both face-to-face and online consultations.

Rosie Huggard, Tonic Skin & Body
Harnessing the best of Sothys signature skincare range, a facial at this Old Titirangi Village spa is undeniably one of the best investments you can make in your skin. A long-standing facialist with an excellent reputation (touted as one of the best among Aucklanders in the know), we’d recommend the Sothys MD Booster Treatment for lasting results — a unique blend of aesthetic abrasion, needling and vibrational massage. Discover more about the treatment here.

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Cult-favourite burger joint Lucky Gs is opening a second outpost in Onehunga

22 Mar 2023

Even the most discerning of diners will admit that few things hit the spot quite like an indulgent burger, and we count ourselves very lucky indeed that Auckland seems to be serving up an endless offering. Aficionados will be familiar with, Lucky Gs, which really has been a pioneer in the local smashburger movement (if you ask me, it is hard to beat these crispy caramelised patties). But even those unfamiliar with their brilliance should be delighted to know about the burger joint’s latest opening in Onehunga.

Now technically in Auckland Central (as of tomorrow), undeniably closer to the masses than their Kelston flagship, Lucky Gs Onehunga spot is ideal for a grab-and-go meal on those nights when you’re craving something indulgent, but the intimate, diner-style fit-out (crafted with deft hand) is also a cosy and cool spot to pull up a perch, should the cravings be too irresistible.

This second flagship store offers a similar delicious menu to its Kelston counterpart, a destination known to draw diners from as far as Hamilton — the burgers are just that good. But what makes Lucky Gs burgers so sought after? While they’re not the super-stacked, over-the-top style that has been popular in recent years, their beauty is in their relative simplicity.

Lucky Gs Onehunga uses smash patties for its hamburgers and cheeseburgers, a technique whereby the patty is pressed firmly down on the grill to flatten it, the Maillard reaction creating plenty of caramelisation in the craggy edges. They leave them slightly thicker than the usual smashed standard, for a more juicy burger. And as such, their burgers over the years have swiftly earned themselves a reputation as some of the City’s best. Make the trip to Onehunga yourself, and we’re confident you’ll soon see why.

Opening hours:
Wednesday — Friday, 5pm until 9pm

Lucky Gs Onehunga

34c Oranga Ave,
Onehunga, Auckland

www.luckygs.co.nz

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A classic trench coat is the perfect autumn investment piece — here’s where to find the best

22 Mar 2023

While it’s true that the trench coat never falls out of favour, this season has served up some particularly alluring takes on the timeless style (it’s no surprise that it was a street style mainstay at fashion week). And as the autumnal chill sets in, giving us all a glimpse of what to expect in the coming months, the prospect of outerwear that will not only keep us dry on drizzly days but that can be used to elevate almost any look (even leisure wear) is more appealing than ever.

From trench coats in timeless beige to those in sleek leather and even iterations that make a case for colour, there is plenty here to prove that the arrival of wintry weather needn’t be all bad news. Shop our curated edit below.

Trench Coat Reimagined

While we’re all familiar with the appeal of the classic trench coat (see below) there is an argument to be made for a more modern take, too. Here, the iconic style has been rendered in bright colours, contemporary shapes and sleek leather, offering a statement-making twist on the staple.

From left: Double-breasted leather trench coat from Prada, Long Trench from Saint Laurent, Waterloo Trench Coat from Burberry, Crinkle Effect Metallized Trench Coat from Louis Vuitton, Belted leather trench coat from Gucci.

Can’t Beat a Classic

There is something about the beige trench that simply never fails. Whether it is precisely tailored and demure, or garishly voluminous, this style of coat, worn over virtually any look, will take your style credit to the next level. After all, there is a reason that it has remained a staple of the sartorially-savvy throughout a number of decades and trends. You will never fall foul of fashion with a piece like this in your wardrobe.

From left: Trench Coat from Saint Laurent, Oversized trench coat from Balenciaga, EKD Cotton Gabardine Trench Coat from Burberry, Acne Studios trench coat from Workshop, Loewe Cape-effect cotton-gabardine trench coat from Faradays.

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We’re looking for an exceptional Account Director to join our team

21 Mar 2023

We’re on the hunt for an exceptional senior sales and marketing aficionado to join what is arguably the most successful magazine and website in the New Zealand market today. The successful candidate will be utterly self-motivated, possess an inherent desire to achieve, and have an acute understanding of the finer things in life. They will also have an unwavering desire to manage ongoing relationships with a highly coveted portfolio of clients that includes some of the world’s most desirable luxury brands.

The successful applicant will have a proven track record of achieving exceptional sales results, all while maintaining strong relationships with clients. An intimate understanding of all aspects of media from print publishing, to online and social media. The successful candidate will form part of an incredibly passionate and committed team who work hard but also regularly enjoy the fruits of their labour by dabbling in the art of living well. We are looking for someone with an outstanding personality, an eye for detail, excellent communication skills, a good head for numbers, an eye for luxury and fantastic people skills.

This position requires you to:
– Meet and exceed budgets set by the publisher via a combination of planned brand advertising and integrated marketing campaigns
–Develop media plans and strategies that are aligned with a client’s objectives
– Have an acute understanding of website and social media analytics and strategies and how to implement effective campaigns
– Collaborate with the editorial team on ideas and strategy
– Become an expert on successfully executing advertising programmes for a range of clients
– Complete post-campaign wrap-up and analysis
– Attend a variety of events as a representative of Denizen

You are:
1. Proven: You’ll have a minimum of five years of successful sales achievements in advertising, marketing, media, luxury or public relations.
2. Driven: You are utterly driven to achieve and exceed budgets using your proven skills, personality and expertise. Failure is not an option for you.
3. Strategic: A balance of creativity and strategy guide your decision-making. You are an organised multi-tasker with an eye for detail in a fast-paced, changing environment.
4. Communicative: Whether written or orally, your communication skills are outstanding in any context. Your interactions with clients and coworkers move business forward in a dynamic entrepreneurial environment.
5. Solutions-oriented: Your can-do attitude is contagious. You tackle projects from a strategic and creative approach with nothing standing in your way of achieving the end goal.

This role is a senior position within the business and therefore the remuneration is extremely attractive for the right candidate who is capable of continuing to build on the success of what is already New Zealand’s most admired and successful luxury media platform.

Interested applicants should send their CV to [email protected].

Applications must be received no later than 5pm, Wednesday 5th April 2023.

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Money moves: How Fortland Capital is opening up land investment in a whole new way

20 Mar 2023

The idea of investing in property is an inherently Kiwi paradigm. It’s something that most of us have been told from an early age to do as soon (and as often) as we can. But what if there were other avenues and models of investment available to us that delivered similar opportunities for those sought-after capital gains? (Without having to purchase an entire property yourself.) This fascinating space is being harnessed by local investment company Fortland Capital, whose unique offering is breaking wide-open investment opportunities like never before.

This is how it works. Fortland Capital’s experts identify a promising parcel of land in a high-demand, city-fringe area, before acquiring it and syndicating it to investors, offering proportional ownership and allowing the investment to run debt-free. The team then works with best-in-class development consultants to prepare the land to foster future communities. It undertakes strategic master planning and shepherds the land through cumbersome zoning and resource consent processes, which essentially enhances its pre-developed value. The final step is the divestment of the land with returns for investors, measured in multiples. Basically, the land is identified and managed by Fortland Capital, prepared for development and sold for the purposes of urbanisation — all without you, the investor, really having to lift a finger at all.

Not only is this a straightforward way to invest in property, but it is a clever solution to the huge growth that a number of our city centres have been experiencing. After all, New Zealand’s burgeoning population is already creating a significant housing shortage. Now more than ever, there is a huge need for thinking outside the box when it comes to future-proofing our communities, and indeed, creating new ones in the process.

Ultimately the community investment offered by Fortland Capital is an entirely unique model. There really hasn’t been anything like it on offer in New Zealand before. At its heart, the aim here is to unlock the future potential of our growing cities, utilise the resources at our disposal, and take the kind of long-term, big-picture view that we need if our urban infrastructure is to keep up with demand. Here, the idea of positive urban change is married with the appealing potential for capital gains, and beyond that, it gives members of a community the opportunity to not only buy into a piece of land that could affect their future but to have a say in it and benefit from it in a very tangible way, too.

Currently, Fortland Capital has The Kāmahi Land Fund open to investors, which is acquiring 62 hectares in Karaka, Auckland. The minimum investment is $50,000, with a targeted 38.4% annualised return on investment, and it is open to wholesale investors only. (Fortland’s ownership model effectively fractionalises the land asset, making it a viable investment for a number of investors with $50,000 or more.) Importantly, embarking on a community investment with Fortland is a medium to long-term commitment given that Fortland’s pre-development process could take up to seven years to be enhanced with plan changes, master planning and consents. Although given the huge potential created by the process, we’re sure any wait will be worth it.

Disclaimer:
The Kāmahi Land Fund is available only to Wholesale Investors as defined under the Financial Markets Conduct Act 2013. An eligible investor certificate, or safe harbour certificate, in a form satisfactory to the Manager will be required, together with any other evidence that the Manager requires in order to confirm wholesale investor status. This is a strict requirement. The targeted annualised return on investment projection is not guaranteed in any respect, and is based a series of assumptions in respect of sale exit value, time, and other factors. There are inherent risks and uncertainties and actual results may differ materially and may or may not materialise. Please refer to the Important Information and Disclaimer Section at the front of the Information Memorandum (IM) for more detail on this. The actual returns are likely to differ from the projected figures. Investors are encouraged to review all information provided in the IM and to conduct their own due diligence on the information provided.

www.fortland.co.nz

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Denizen agenda: Three things to have on your radar for the coming weekend

16 Mar 2023

With the weekend fast approaching, what better time than now to think about how best to fill our days? Here, we round up three exciting events that cover shopping, food and culture, and will result in a well-rounded weekend, and time well spent.

Shop the Faradays Sale

Luxury fashion haven Faradays is set to kick off its highly-anticipated Biannual Sale this Friday, offering a wide variety of its coveted designer pieces at very appealing discounts. From brands like Loewe, Alaïa, Givenchy, Christian Louboutin, Ginori 1735 and more, you’ll find ready to wear, footwear, bags, accessories, home decor and fragrance at up to 70 percent off — the perfect excuse to invest in something special for you or your home.

Eat burgers at the Baby G pop-up

Renowned for slinging some of the best burgers in town, famous pop-up Baby G is landing at East Street Hall tomorrow night (Friday) presenting what they have dubbed the ‘Authentic American.’ A pop-up that is running this Friday and next Friday only, we recommend getting in quick to secure one of Baby G’s highly sought-after, signature smash burgers. This is only on from 5pm until sold out, and we’re predicting that it will be very popular…

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Catch a performance of Sydney Theatre Company’s The Picture of Dorian Gray

The iconic Sydney Theatre Company is bringing its exhilarating rendition of The Picture of Dorian Gray to Auckland, hot on the heels of a sold-out season in Australia. Hailed as a “dizzyingly beautiful tour de force” (The Guardian), this audacious reimagining of Wilde’s century-old fable of beauty (and a deal with the devil) sees one actor plating 26 characters, and marries traditional theatre with cutting-edge design and astonishing love video in a spectacular and multi-faceted performance. Kicking off at the Aotea Centre from this Saturday (the 18th of March) and running every night until next Saturday (the 25th of March) this is one you really don’t want to miss. Tickets available here.

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Denizen’s definitive guide to the best hot cross buns for Easter 2023

15 Mar 2023

It’s a tough job, but someone has got to do it. In the lead-up to Easter, we’ve eaten our way through a comprehensive selection of some of the best hot cross buns in Auckland in order to determine the specific composition of each one and, in turn, guide you to choose the best bun for your tastes. From fruit ratio to texture; crust thickness to whether we think the bun is better toasted or untoasted, and the all-important question of just how much butter, to use we’ve made sure to meticulously chart the strengths of each.

Now, without further ado, we present our comprehensive hot cross bun findings for Easter 2023:

4&20 Bakery

This Remuera bakery’s buns are ultra-soft, fluffy and sticky. While the dough is quite sweet, they are coated with an espresso glaze leaving an aromatic, bittersweet finish. This year comes in two delicious iterations; the traditional fruity bun (with notes of vanilla) and a classic chocolate twist. One thing we will say is this bakery never scrimps on the taste testers. Two huge boxes arrived in our kitchen, with buns that are somehow both fluffy and dense, and fresh out of the oven, these were still warm with the spices wafting through the office nothing short of mouthwatering — restraint is needed here.

Traditional —
Fruit ratio: 50%
Texture: Almost cakey in density.
Crust: Bouncy, and semi-sticky.
Serving suggestion: Toasted, or fresh out of the oven if you’re able, with a light smear of butter.

Chocolate —
Fruit ratio: N/A
Texture: Similar to their traditional counterparts.
Crust: Just the right amount of firm and sticky.
Serving suggestion: Fresh, but still warm. No butter is needed here.

Vaniyé Patisserie

From Parnell’s Vaniyé Patisserie, these batches of hot cross buns are so hot, they are selling out as quickly as they come out of the oven. Baked by owner Sonia Haumonté and her team, the old-fashioned-style buns are made with rye flour and care, for a dense and full-of-flavour mouthful. A group of six buns are sealed in packaging to be able to be kept at room temperature — and to continue to bring joy — for four days.

Fruit ratio: 40%
Texture: Dense and heavy — an almost rustic take.
Crust: Light with a glaze.
Serving suggestion: Toasted with lashings of butter.

Daily Bread

When Daily Bread’s delivery landed at our office early in the morning, we knew we were in for a good day. Arriving in one of the bakery’s signature totes, these buns came wrapped in Daily Bread’s signature packaging — a nice touch, sure to keep them fresh for days to come. In both traditional and chocolate, the buns were ever so slightly still warm. And while I’ve never really been a fan of chocolate in bread, I had been told that these buns would change my mind. Post-indulgence, I stand by my personal opinion that traditional remains best, but Daily Bread’s chocolate version made a very compelling case for switching it up.

Traditional —
Fruit ratio: 50% spice-soaked berries.
Texture: Chewy, dense and, dare I say it, moist.
Crust: Soft and sticky.
Serving: Best fresh, no butter, exactly as God intended.

Chocolate —
Fruit ratio: N/A — but chocolate heavy
Texture: Dense but somehow light.
Crust: Soft and spongey, with an essential layer of glazing.
Serving: Fresh, and while they’re very good sans butter, sometimes a simple slather of salted butter can cut through the sweetness perfectly.

Best Hot Cross Buns Auckland — Bread & Butter.

Bread & Butter

Bread & Butter’s hot cross buns are organic, and made with a long fermentation time, which results in a deliciously subtle flavour and moist texture. Their portion size is generous, and the addition of house-churned butter is a welcome touch. These buns arrived at the office so fresh they were still oozing and boasted a gently spiced flavour profile. These tasted delightful from the moment I tore into one, but in the commitment to journalistic integrity, I toasted half for comparison — and can attest it is best when slightly golden (toaster setting 1 or 2).

Fruit ratio: 40% (as a raisin-hater, this is the perfect amount).
Texture: Light and fluffy, but still with a bit of weight to them.
Crust: Chewy and sticky, and the cross itself was a nice added crunch.
Serving suggestion: Lightly toasted, with a smear of soft butter. We’d substitute this for heavily salted butter if you have it at home.

Ima

Yael Schochat’s buns are famous in Auckland for their heavy, dense consistency and indulgent custard cross. The Ima team haven’t changed a thing this year, and why fix something if it ain’t broke? Jam-packed with candied fruit-peel, currants and sultanas, these buns should always be enjoyed toasted so the butter seeps into the dense bread and the custard is warmed and caramelised.

Fruit ratio: 45%
Texture: Dense and delicious.
Crust: Custard-laden and soft.
Serving suggestion: Toasted, no butter needed.

Olaf’s

Olaf’s hot cross buns are a must for lovers of a traditional hot cross bun with not too many bells and whistles. Deliciously light when fresh, they have a good amount of sweetness in both the dough and glaze but it’s not overpowering. Olaf keeps his buns simple, and to be honest — we appreciate that. Although, it does make them surprisingly easy to devour, and one does have to limit themselves from indulging in too many.

Fruit ratio: 25%
Texture: Surprisingly light and fluffy.
Crust: The middle ground of soft and firm, not too sticky, with a nice thick cross.
Serving suggestion: Fresh, especially when delivered the day of, with a big smear of soft butter.

The Pantry at Park Hyatt Auckland

We’ve already waxed lyrical on pastry chef Callum Liddicoat’s Easter creations for Park Hyatt Auckland’s The Pantry over the years, and we’d do it all again. The traditional hot cross buns have this year been replaced with a custard-stuffed doughnut, a thoughtful addition that pushes the bounds of just what we can include here. But apart from the obvious, these doughnuts are an ode to tradition. Liddicoat’s signature recipe combines a brioche with a soft milk roll, packed with Earl Grey-soaked currants and sultanas, alongside traditional spices of cinnamon, ginger and allspice, and an added punch of black pepper, coriander and cardamom. Citrus peel, fresh lemon zest and a hint of tonka bean also bring these buns to a whole new level. Then filled with fresh vanilla custard and brushed with a spiced citrus glaze, you’ll never want a regular hot cross bun again.

Fruit ratio: 15%
Texture: Soft, doughy, totally decadent (but not too sweet either).
Crust: Soft, with a classic doughnut bite to it.
Serving suggestion: Fresh, still warm, if you can manage.

The Real Bread Project

Daniel Cruden, AKA Dan The Baker has done it again this year with his infamous, stout-infused bready buns. This Helensville micro-bakery’s hot cross buns are somewhat of a phenomenon across the City. Taking cues from their approach to traditional baking methods, they’re dense but delicious. And in collaboration with local brewers, Liberty Brewing, this year the Darkest Days Oat Stout is infused in the bun, and the added sultanas, raisins and candied fruit peel have been drunkenly soaked in more beer, to make these totally indulgent for the holidays.

Fruit ratio: 65%
Texture: Dense and bread-like, with notes of its sourdough roots.
Crust: Firm, crunchy and not too sticky.
Serving suggestion: Ever so slightly toasted, with lashings of salted butter. Here, the insides seem to melt, and the exterior is nice and crispy.

Wild Wheat

Earmarked as some of last year’s office favourites, Wild Wheat’s 2023 buns had some remarkably big boots to fill. What I love about these buns is that the piped cross almost diffuses into the bun — it’s not the traditional, sometimes jawbreaking cross that we’ve come to know. And I appreciate the textural synergy. It’s not until you sink your teeth into them you realise that these buns have a lasting hint of vanilla, and with a seriously sticky top, in my eyes, they’re pretty hard to beat.

Fruit ratio: 60%
Texture: Soft, but still with some essential hardiness.
Crust: Firm, but not chewy, covered in glaze.
Serving suggestion: Fresh, with a solid smear of butter. Or toasted, without, it you’re really wanting to take in all the flavours.

La Petite Fourchette & Copain

From French patisserie La Petite Fourchette (and their sister venue, Copain) comes some of the most authentic French buns we’ve tried. Delivered first thing on a Monday morning on deadline week, a bag of 24 hot cross buns was exactly what we were craving. These were immediately soft and spongy, evidently fresh from the oven. Generously, we were allowed to sample both the traditional buns and the delicious chocolate brioche buns — the latter of which, on first look, were not the polarising chocolate bread, but a delicious traditional brioche with chocolate chips smattered through. Here , the traditional iteration has all the markings of a delicious hot cross bun — packed with fruit, perfectly spiced (when toasted the aromas are unbeatable). We also agreed that the chocolate brioche is the right amount of sweetness, and the chocolate chips aren’t overwhelming. Bread is light and unfortunately for my gluten intolerance, incredibly moreish.

Traditional —
Fruit ratio: 50% — evened out by all the spices.
Texture: Soft, bouncy. Almost melt in your mouth.
Crust: On the softer side, still sticky.
Serving suggestion: Fresh is best, but lightly toasted will do you well. Butter isn’t needed, but a light dollop always adds to it.

Chocolate Brioche —
Fruit ratio: N/A — but the chocolate chips were perfect.
Texture: Unspeakably soft.
Crust: Squishy, but with the right amount of firmness.
Serving suggestion: Fresh, no butter needed. There’s plenty of that in the batter.

Fort Greene

Even wrapped up in their sleek, signature packaging, you’ll smell these buns before you see them. The box makes for a delightful, holiday-slanted gift, but what’s inside it is obviously the real treat to behold. Fort Greene’s bakers tell me that this is one of the craziest times of their year, and as such, the buns never stick around for long after Easter. And with that in mind, we’d suggest stocking up asap.

Fruit ratio: 50%
Texture: Dense, almost more sourdough-like. When toasted they become thick and spongy.
Crust: Firm, and not too sticky at all. These feel quite traditional in the scheme of it all, and somewhat virtuous enough that they could plausibly pass for breakfast.
Serving suggestion: Toasted, with a healthy dollop of salted butter.

Scratch Bakers

This year the delightful buns from Scratch Bakers (if you’re in the Victoria Park vicinity, you’ll be familiar with this spot), have been met with a showstopping pecan custard — as well as the traditional variety. The bakers here tell me that their traditional hot cross is made with a housemade Brandy and vanilla infused fruit mix. This is nine months in the making, combining dried fruits and citrus peel in brandy and vanilla, turning and mixing it every week. They then mix it in with the signature Scratch hot Ccoss mix and rest the dough overnight for the flavours to infuse. And then of course to top it off, for those that want it, a generous helping of spiced pecan custard is piped into the middle.

Fruit ratio: 25% — but the extra care in the spices doesn’t go unnoticed.
Texture: Soft and sumptuous.
Crust: Just the right amount of firmness and stickiness
Serving suggestion: Fresh from the oven is best, where they’re still slightly warm. Lashings of butter are recommended for the traditional iteration, but with the pecan custard piped through, you’ll find it more than enough on it’s own.

Mor Bakery

Known for making some of the most sought-after patisserie and viennoiseries in town, online bakery Mor has created a delicious hot cross bun offering for Easter. Delivering the box of six buns still warm from the oven, the talented duo behind Mor is once again proving once again why their micro bakery has garnered such a stellar reputation. The buns balance their traditionally dense texture with a fluffy, light quality that gives them a superb mouthfeel — a little bit chewy and perfectly soft. The spice is right too, with each bun boasting that classic flavour we crave at this time of year, and one of the best fruit-to-bun ratios of the 2023 cohort. There is also a tantalising glaze that adds a touch of extra sweetness without overpowering the inherent nature of these morsel which are, at their heart, just really good, classic, moreish hot cross buns — exactly as you want them.

Fruit ratio: 30% – they hit the sweet spot here.
Texture: Soft and fluffy underpinned by the perfect baseline density.
Crust: Lacquered with an iridescent, subtly-sweet glaze.
Serving suggestion: While these could just one devoured fresh and warm with nothing adding a slab of cold butter will up the ante. Recommend toasting after day one.

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Bringing the beach to the burbs, Honey Sundays is Herne Bay’s delightful new spot

15 Mar 2023

There is something about stepping into Honey Sundays that makes you feel as though you’re far away from the bustle of the City (despite being very close to its heart). Having taken over the iconic corner spot on Jervois Road that once housed Jess’ Underground Kitchen, this delightful new drop-in is serving perfectly brewed Allpress coffee and tasty cabinet treats (from local producers), as well as offering a selection of impressive surfboards, surf wax and wetsuit-style swimwear. It is a unique but appealing hybrid — easy brunch spot meets laid-back retail space — with Owner Elyse Toomey explaining that the vision behind Honey Sundays was to not only create a cool, cruisy cafe for locals, but also, to have a place in the City where surfers could find boards and wax without having to venture to a mall (a need she discovered after falling in love for the wave-chasing sport herself).

Left: Honey Sundays. Right: Ham & Cheese Croissant.

“I discovered my love for surfing when I was working for Allpress in London,” Toomey tells me, explaining that it sparked in her a desire to start her own business that combined her two loves: hospitality and surfing. And after spending eight years working for Allpress in the UK (and six years working for iconic Ponsonby stalwart, Prego before that) Toomey finally returned home to turn her vision into a reality.

Left: Allpress Coffee. Right: Daily Bread Baked Goods.

Honey Sundays evokes a wonderfully chill, end-of-week vibe, even if you’re pulling up a chair on a Tuesday. From its fresh, white and yellow colour scheme to its sprawling deck out back (offering the perfect place to enjoy your morning coffee in peace), this cafe is just the kind of welcoming, lo-fi local that the area had been missing. And it looks like it’s only set to get better.

Alongside the drinks menu, Toomey tells me that they have fresh Daily Bread pastries and filled rolls in the cabinet, as well as a selection from Mor bakery (including its famous almond croissants) from Thursdays to Saturdays. And while that comprises the entire food line-up for now, Toomey reveals that a more comprehensive menu is on the cards, explaining how she wants to create a range of dishes from healthy, fresh options (like granola, various salads and smoothies) to a few indulgent sweet treats. (“Life is all about balance, right?” she tells me, with a grin.)

Left: Honey Sundays. Right: Allpress Coffee.

Importantly, Toomey wants to continue to use Honey Sundays to showcase some incredible local brands and makers. Alongside calling on the likes of Allpress coffee, Daily Bread, Mor, Mangawhai Honey and Webster’s Tea (from Tauranga) to shape the food and drinks offering, her retail corner boasts a wall of surfboards from New Zealand-based Le Noel Surf Craft, New Zealand-made natural zinc from Zinc or Swim and swimwear from Fondu Swim (specialising in wearable surf attire for women) and Cold Wave wetsuits (from Te Whanganui-a-Tara) made from premium, Yamamoto neoprene.

Left: Breakfast Buns. Right: Honey Sundays.

Ultimately, Honey Sundays is bringing the beach to the burbs in the best way, with Toomey creating a light, sun-filled space that captures the same laid-back charm as a day spent in the waves. “It’s been amazing to see the response from people so far,” Toomey says, “but there is definitely more to come, so watch this space.”

Opening hours:
Monday to Friday, 6:30am until 3pm
Saturday, 7:30am until 3pm
Sunday, 8:00am until 3pm

Honey Sundays

203 Jervois Road
Herne Bay
Auckland

instagram.com/honeysundays_

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You don’t want to miss Bivacco’s Galliano Garden Party, serving the best Italian aperitivo

15 Mar 2023

It is no secret that Italy is famed for its unwavering commitment to enjoying good food and company. As such, the latest collaboration by Savor Group and Galliano proves that the tradition of savouring the moment with friends and loved ones is alive and well in Auckland’s premier Italian establishments: Bivacco, Non Solo Pizza and Bar Non Solo.

As the workday draws to a close, it is the Italian nature to gather and enjoy a leisurely aperitivo, a tradition that has long been honoured with special menus and drinks options at these Auckland venues. But the latest take is a series of bespoke offerings that are sure to delight even the most discerning of diners.

Left: Amalfi Lemon Tart. Right: Vanilla Mule and the Espresso Martini.

For those looking to truly indulge, Bivacco has something extra special in store. On Friday the 31st of March, the Viaduct Harbour restaurant will be hosting a four-course tasting menu designed by Head Chef Ryan Moore, with each course perfectly paired with a delicious Galliano Cocktail. On the menu, alongside some of our perennial favourites will be a raft of new dishes too, such as Kingfish Crudo, with cucumber, green chilli and roasted garlic dressing, and Seared Big Eye Tuna, with wood-fired eggplant, green gazpacho, chilli oil and basil. The whole experience will round up with an Amalfi Lemon Tart, to truly end the meal on a high note.

Melon and Prosciutto, with white balsamic and fennel seed.

Left: Goats Cheese Ravioli, with Witloof, burnt honey and pistachio. Right: Va Bene.

Throughout the week, Bivacco is the ideal spot to indulge in an aperitivo, with its stunning waterfront vista and delicious cocktails. The Vanilla Mule, Galliano’s take on the original Moscow Mule, is a particular favourite, with its sweet and fresh taste profile. It’s the perfect refreshing cocktail to enjoy during Aperitivo Hour, which runs every weekday from 4pm.

Elsewhere, Non Solo Pizza and Bar Non Solo are also getting in on the aperitivo action, offering tantalising seasonally-inspired Galliano cocktails from the 20th of March until the 20th of April — offering us the perfect opportunity to celebrate the convivial Italian spirit.

Here for a good time, not a long one, the Bivacco Galliano Garden Party should be seen as an opportunity to indulge in some seriously delicious food and drinks and create unforgettable memories with friends and loved ones in the process. Tickets for Savor Group and Galliano’s multi-faceted dining experience are $135 each and are available here.

This competition has now closed.

Bivacco

115 Customs Street West
Auckland

09 801 6505

www.savor.co.nz/bivacco

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