Enjoy running hot and cold? Chill out and sweat it all out with Takapuna’s newest immersive wellbeing experience

There’s something to be said for those moments of self-care where you can simply sit in silence and re-divert your energy and focus on the now. Collectively, we live in a busy and exhausting world, and the opportunity to go slowly doesn’t appear often. This is why the team behind Takapuna’s Slöwe Studio decided to carve out a space for anyone to experience those benefits, at any time of day. 

In the first of its kind for the North Shore, and making one of only two spaces in Auckland, this immersive experience combines hot and cold therapy through the use of infrared saunas and ice baths. In the signature Sweat + Chill session, you work up a sweat (while doing something relaxing like reading a book, listening to music or watching a movie on one of the in-sauna iPads) in your own private space, before taking a plunge into an ice bath for as long as you can last. Over the course of 75 minutes, you rotate between the two states of extremity, sipping on chilled water, electrolytes and Slöwe’s signature tonics on the way. The end result, despite the arduous process of getting there, is a state of complete and utter relaxation that is near impossible to find anywhere else.

Slöwe Studio was founded by friends Rachael Jones and Braxton Hall, who both went through their own health experiences and, seeing the benefits of this kind of therapy first-hand, wanted to share it with the community. “Our ethos is to provide our community with time and space to slow down and that’s exactly why we’re doing what we’re doing,” Jones said. “If we can provide people with a safe space to heal, then we’ve achieved our goal.”

The benefits of infrared saunas are seemingly endless, and alongside being a hive for relaxation, they promote detoxification, muscle and joint recovery, circulatory issues, energy level concerns and overall immune support.

“Infrared therapy is so effective as it gives off what’s called radiated heat, penetrating deep within your tissues, muscles and cells, giving your body all the benefits the sun would without the harmful UV damage,” Jones said. “The slow and direct heating of an infrared sauna makes for a much more comfortable experience than a traditional one. This comfort allows for a longer sweat and therefore a deeper detox, removing 20 percent of toxins compared to the 3 percent removed from traditional steam sauna therapy.”

Slöwe’s saunas also use chromotherapy, which is akin to a total-body experience of LED light therapy, with their in-sauna guide highlighting what light setting best serves you. The ice bath therapy then works by dilating the blood vessels in the heat and then constricting them in the cold. This results in alternating the blood from flowing to the internal organs and extremities, which helps reduce swelling and inflammation, enhance your sleep, improve circulation, aid in weight loss and maintenance, relieve depression and provide an overall sense of wellbeing.

For those who are looking for more of a relaxation experience, or are still warming up to the idea of cold immersion, simple Sweat sessions are available, where you can simply melt away in the sauna for 60 blissful minutes.

To celebrate their opening, Slöwe Studio is kindly offering one lucky Denizen the chance to win one complimentary twenty pack for the signature Sweat + Chill treatment, valued at $1400.

Giveaway has now closed.

Slöwe Studio

8 Northcroft Street,
Takapuna, Auckland

www.slowestudio.co.nz

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Duo's Tomato on toast.

A contemporary and chic café in Birkenhead brings the community together

The bright young things of Birkenhead may have already spotted this stylish new café that has taken up residence in the historic Hinemoa Street. And, there is good reason for the excitement.

Duo is the first solo venture from husband and wife team Jordan and Sarah Macdonald. Jordan, you may recognise, is a former Denizen Hospo Hero who has previously opened and owned Lowbrow, Culprit, Little Culprit, Nook and Double Double — and together they have ensured Duo is very much ready to grace its new neighbourhood.

“Our vision was to have something small(ish), suburban, calming, vibey and having predominantly daytime hours so we can still spend time with our three daughters,” they say. “After a while of searching we found a spot with inherent character that would fit our vision.”

In the kitchen, Jordan whips up classic café dishes like the Bene, which can include house citrus cured Mt Cook salmon with its poached eggs and sourdough, and the Tomatoes on Toast, which includes confit Curious Croppers — and some not-so-classics, including the Raw Fish on Toast and Bruleed Custard Loaf. What brings them together on the large communal table at the front of the café is the use of high quality produce and artisanal products. 

From left: Duo’s Lamb Sausage Roll; Jordan and Sarah Macdonald.

On the floor, Sarah serves Coffee Supreme while getting to know the locals as its café scene percolates. Once the liquor licence comes through, Duo will be able to open for dinners, where one can expect an intimate, bistro-style menu, whether it’s to share or to keep to yourself. 

For the welcoming interior, the Macdonalds partnered with Kirsty Mitchell from Mitchell Addison Architects, who has previously worked on Culprit and Lowbrow. The brief was for a space that is light and calming, and which could easily transition from day to night. This has been achieved by highlighting the interior’s historic features, while working in modern touches, like the sage Arnold Circus Stools, and creating a layer of warmth through walnut wood accents. The charming branding that adds to this is a collaboration of sorts between Sarah’s sister Lauren Glading at Create Design Studio and long time friend and illustrator Carly Black.

While there is a very talented team of two behind Duo, we are sure its community of creatives and coffee sippers alike will ensure its continued success.

Opening hours:
Wednesday to Sunday: 7am — 3pm

Duo
138 Hinemoa Street
Birkenhead, Auckland

www.duoeatery.co.nz

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Chloe Zara hair & body perfume oil.

We learn the art of creating the perfect hair with the cult-followed stylist Chloe Zara

Industry expert and hairdresser Chloe Zara couldn’t find a salon brand that was natural, effective and focussed on overall hair health — so she built her own. Formulated and made in New Zealand, the modern and multifaceted Chloe Zara Hair products grace cabinets with their minimalist design, from a silk hair wash and a crème to a perfume oil. Throughout the range, some things are sure to remain the same — the product’s commitment to hair and scalp health, and the founder’s unwavering commitment to creating simple yet luxurious routines. Here she shares the secrets of her career success, and her brand’s cult following.

From Left: Chloe Zara; Chloe Zara Hair product range.

This year marks almost two decades in the hair industry for me, which is something I’m really proud of. It’s been a rich and rewarding journey too — working in some of New Zealand’s leading salons, learning incredible skills and doing so alongside some of the most amazing stylists. I largely built my own hairdressing business on word of mouth, taking appointments via social media, which gave me the confidence to open my own studio. Obviously, beautiful, healthy hair has always been my passion and I took the learnings from these many years — what makes for healthy hair and why this is important — and in 2019 founded Chloe Zara Hair with my husband Scott. The success so far has been so humbling. 

I’m passionate about hair health and what goes into maintaining beautiful, healthy hair. The right ingredients — plant actives, essential fatty acids, antioxidants to name a few — all work their magic in keeping your hair in top condition. Everyday, effortless hair needs the right nutrients and love so knowing about them is vital. Also, in order to have beautiful healthy hair, we must not forget the importance of where it all starts, our scalp. 

I’ve been dreaming of my own haircare range for a long time. We’ve built a strong relationship with our chemist who I work closely with. We start with the desired and work backwards. One thing that is important to me is that these aren’t a quick fix so we’ve worked hard to find ingredients that honour long term hair health. As a result, all products are natural and clean, and I love that it’s nature that gives us exactly what we need.

Naturally, we consider what is better for us, better for our planet and how this comes together. We’re lucky in that natural ingredients really are best when it comes to hair health and results. There’s no need for anything unnecessary — everything we use is there for a reason and is proven to improve hair and scalp health with the very best results. My belief is that looking after your hair is just as important as looking after your skin and you’ll find many extracts, vitamins and plant actives commonly found in skincare in Chloe Zara Hair. From anti-aging to smoothing to strengthening and volumising, we’ve looked to mother nature to help. 

Our Hair and Body Perfume Oil has gained a cult following and works in a multitude of ways. It works as a leave-in treatment that protects hair from hot tools and UV rays, as well as sealing split ends, and adding shine. I also love to use it as a body oil, it is so lightweight and absorbs so well into the skin. Because the hair and body perfume oil is a leave-in treatment it combines perfectly with our silk hair balm. Mixing the two together creates an intensive hair treatment masque, repairing dry, stressed strands and leaving your hair smooth and shiny. The scent was custom formulated for us in Grasse, France, with tones of sandalwood, fig and pineapple. 

Take risks, set goals, work hard, be persistent and don’t give up. From leaving a salon and starting out on my own, to launching Chloe Zara Hair, it has sometimes felt like the scariest career move, but I have never looked back. I think the key is to be driven and know what you want, have a clear vision, and to not give up. It’s not easy, but when you have a passion and a dream and see the incredible results along the way, that is what keeps you moving forward. 

My goal is to share Chloe Zara Hair with the world — a lot of our research and development was done in Europe, so I can’t wait to see the brand expand globally and take things full circle. 

We are working on some very exciting new products, which will launch later this year. As ever, we’ve worked hard to create the perfect formulas and find the perfect ingredients for them. They’re currently being trialled and I can’t wait to share them. 

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Lancemore Mansion Hotel

Finally taking a trip to Melbourne? Here’s the new hotels and eateries you need to try

You’ll find a delightful debut hotel or must-visit eatery around every laneway corner in Australia’s cultural capital.

WHERE TO STAY

Lancemore Mansion Hotel
If you’re after a grand stay, the Lancemore Mansion Hotel Werribee Park is a 19th-Century estate with rambling English gardens, only a half- hour drive from central Melbourne. The Italianate mansion boasts luxurious guest rooms and excellent service with all the tranquil trimmings, including a day spa.

Next Hotel
The shiny new 80 Collins precinct is now open, and with it the Next Hotel. In the vicinity of high fashion and sophisticated hospitality, it’s a chance to explore the city on your doorstep. When it’s time to retreat, we recommend unwinding in the La Madonna Restaurant & Bar, or simply relaxing in the refined rooms.

Quincy Hotel
Located on the iconic Flinders Lane — with the CBD’s highest concentration of award-winning fine diners and popular eateries — Quincy Melbourne reflects the vibrancy of its city. Beaming 29 stories high into the skyline, it brings the essence of South East Asia to Melbourne with impeccably finished rooms and amenities.

W Hotel
Another Flinders Lane local, W Melbourne holds the keys to what’s new and noteworthy. With two bars and three restaurants, it’s best to get your bearings in the hotel before stepping out. Lollo is under the creative direction of one of the most talked-about chefs in town, Adam D’Sylva, while the WET® features a poolside bar and panoramic skyline.

Shangri-La
Surely one of the most anticipated openings of 2022, Sapphire by the Gardens will be Melbourne’s most exclusive address and a destination of international renown. As well as the luxury residential tower, known as the Sapphire, there will be the five-star Shangri-La hotel — with a sky bridge connecting the two over Exhibition Street.

Ritz-Carlton
Slated to open later in 2022, the Ritz-Carlton Melbourne will become the southern hemisphere’s tallest (and might we add, most glamorous) hotel. In what will be the centrepiece of the West Side Place development, it will showcase signature dining experiences, holistic wellness spaces and, of course, an infinity pool.

WHERE TO EAT

Left: Society. Right: Entrecôte.

Society
Another new entry at 80 Collins Street is the multi-faceted Society. The art of à la carte is the centrepiece of the Dining Room, which also boasts over 10,000 bottles in its formidable cellar. The Lillian Terrace is named after the Collins Street denizen Lillian Wightman, and overlooks her former couture salon, Le Louvre.

Entrecôte
Taking a nod from the famous one-dish Steakhouse Le Relais De L’Entrecôte, which opened in Paris in the late 50s, Entrecôte welcomes a new era of refined decadence in Prahran. Marrying French cuisine with Melbourne produce, within a party scene, it’s simply fantastique.

Left: Tiger Prawn Tostada from Repeat Offender. Right: Gimlet.

Repeat Offender
A short stroll from Elwood Beach, Repeat Offender is attracting the usual dining-out suspects with a tapas fusion bar. Creating worldly interpretations of classic Latin-American cuisine with plenty of flare and flavour — and a long drinks list — you’ll want to let loose here.

Gimlet
Located on a corner of Flinders Lane, Gimlet at Cavendish House is the latest addition to Melbourne’s dining scene by critically acclaimed chef Andrew McConnell. In the landmark 1920s building, expect a cocktail bar, dining room and caviar service with a classic European charisma, lavishly reimagined.

Left: Anchovy. Right: Nomad.

Anchovy
Lauded chef Thi Le has consistently championed the progression of South East Asian cuisine in Australia. At Anchovy — in the multicultural locality of Richmond — she advances the ethos of Vietnamese cuisine, now offering a Back to Our Roots set menu and Banh Mi sessions to keep things fresh.

Nomad
Sydney’s much-loved restaurant has stayed true to its name and opened a new outpost on Flinders Lane. Believing that some of the world’s finest produce is grown in greater Victoria, the local resources lend themselves to Nomad’s menu, which is inspired by the team’s travels through Spain, Morocco and the Middle East — and finished with fire and smoke.

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Catherine Deneuve and Françoise Dorleac in 1966 by David Bailey

These are the best new coffee table books to enrich both your space and your imagination

Be transported with the turn of every oversized page of these picturesque and inspiring coffee table books. From glimpses behind the toile at major luxury fashion houses to discovering far-flung lands, each of these tomes would make a beautiful addition to your collection — or a very special gift.

David Bailey Sumo Edition
Celebrating one of the world’s most influential photographers, this Sumo-sized retrospective from Taschen showcases significant portraits from anyone who was anyone through the 1950s to the 2010s. The Collector’s Edition is numbered and signed by David Bailey, and comes with four book jackets featuring John Lennon and Paul McCartney, Jean Shrimpton, Mick Jagger, and Andy Warhol. Striking a pose, the bookstand is designed by Marc Newson.

Louis Vuitton Manufactures
The ateliers at Louis Vuitton don’t just create luxury accessories, but a sense of savoir-faire fulfilment and individuality. In pursuit of regional expertise and artisanal excellence, Louis Vuitton’s workshops are found in sites of interest all over France, as well as Switzerland and Italy. Featuring exclusive photographs, this Assouline volume is dedicated to those who express their talent through Louis Vuitton.

The Fendi Set
Kim Jones’ fascination for the Bloomsbury Set has been evident since his first couture show as Artistic Director of Fendi in 2021 — inspired by Virginia Woolf’s Orlando. Enriched with excerpts from Bloomsbury members and ethereal new photographs taken by Nikolai von Bismarck with the likes of Naomi Campbell and Cara Delevingne, Jones has created a new ‘Set’, for a new era of Fendi.

Kaws What Party
For fans of pop art and colourful graphics, the pages of this monograph are a feast for the eyes. Brian Donnelly is the American artist and designer professionally known as Kaws, one of the most successful contemporary artists today. Pore over the pages of his best-known multi-media works, from sculpture to installation, painting, fashion, toys and more.

Kuma. Complete Works 1988 — Today
One of the industry’s pioneers for sustainable, contemporary architecture, revered Japanese architect Kengo Kuma has designed many awe-inspiring buildings and structures — including Japan’s National Stadium for the Tokyo Summer Olympics. His ability to blend tradition and innovation, fluidity and sturdiness, will inspire with every turn of the page.

Amazônia Sumo Edition by Sebastião Salgado
A remarkable look at a part of the world that currently feels more distant than ever, Amazônia is simply breathtaking in Taschen’s limited-edition Sumo size. Brazilian photographer Sebastião Salgado travelled around the Amazon for six years, photographing not only the extraordinary region but the people who live there, and this large-scale collector’s item brings it to life — complete with a Renzo Piano-designed bookstand.

Dior: John Galliano 1997-2011
Among the rotating door of high fashion appointments, tenures as Creative Directors come and go — but some leave more of a mark. As with Tom Ford for Gucci and Phoebe Philo for Céline, John Galliano’s Dior era was iconic. This beauty from Assouline celebrates the best of his exquisite haute couture for the house, in all its eye-catching glory.

Toi Tū Toi Ora: Contemporary Māori Art by Nigel Borell
This book follows the ground-breaking exhibition of the same name, shown at Auckland Art Gallery Toi o Tāmaki — the largest in its 132-year history. Now, this published collection offers a chance to come back to the works time and time again, as it tells the story of contemporary Māori art from the 1950s to today.

Roaming: Roark’s Adventure Atlas Edited by Beau Flemister
For those who have some lost travelling time to make up for, Roaming is an action-packed bucket list, as recommended by iconic adventurers. The unconventional photographic guidebook regales us with intel, itineraries and tales — from surf expeditions in Iceland and motorcycle journeys through Nepal to cliff jumping in Northern Vietnam.

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One of the city’s most popular doughnut dealers has opened the doors to a new outpost

If you already follow the Denizen then you will know, some of the best doughnuts in our fair city can be found at Grownup Donuts. As the name tempts, these doughnuts take the concept of a delicious, round dough cake to its full potential — piped full of original flavours, without being overly sweet. Made fresh daily, with zero additives or preservatives, including for colour and flavour, they are not only decadent but decidedly refined too. 

Naturally, what started as a stall around Auckland markets by Daniel and Annie Black, Grownup Donuts quickly lassoed the interest of lovers of doughnuts and opened three stores in quick succession — out west in Henderson, north in Wairau Valley and central in the city on Anzac Avenue.

With their doughnuts selling out daily, getting to one of these locations has become a kind of sport for doughnut spotters. Their fourth store on Great South Road in Manurewa, fortunately, has added a new pitstop to keep up with the fervid demand. 

One look at the cabinet will make any doughnut run worthwhile. While flavours change each fortnight, you can expect to see the gleaming likes of a Homemade Strawberry Jam with Vanilla Coconut doughnut, or Belgian Choc with Glazed Boston Cream, Creme Brulee and a classic, Vanilla Bean Cream Custard. Not to mention a variety of vegan options too. 

Available to take away as a single precious ring, or in multiples from four to up to 100 (yes, you read that right) it’s worth securing a box to be shared with all your significant others. While we are sure they won’t last long once you show off your score, the freshness of these doughnuts means they are best devoured on the day of.

Opening hours:
Wednesday to Sunday: 10am — 8pm
(Unless sold out prior)

Grownup Donuts Manurewa
185 Great South Road
Manurewa, Auckland

www.grownupdonuts.nz

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Onda bed by Paolo Piva for Poliform from Studio Italia

Embrace the joy of sleeping, and wake up in the right style of bed with our picks of the best

Ensure your bed is as restful on the eye as it is for your slumber by choosing known, unifying shapes. Poliform’s Onda bed is based on a simple curved line, a whole that acts as a base and headboard. The Desdemone bed by Nada Nasrallah and Christian Horner is inspired by a shell found on the beach, while the covers for the Tufty-Bed are divided into a series of squares, like a languid Chesterfield sofa. Whatever your style, beds with in-built, upholstered headboards create a sense of continuity and comfort.

Tufty-Bed by Patricia Urquiola for B&B Italia from Matisse
Tatlin-Soft bed by Rodolfo Dordoni for Minotti from ECC
Dorothy Bed by Opera Contemporary from Sarsfield Brooke
Desdemone bed by Nada Nasrallah and Christian Horner from Ligne Roset
Fenton bed from Tim Webber Design
Jack bed by Jean Marie Massaud for Poltrona Frau from Studio Italia

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The Living Room at Park Hyatt Auckland launches a veritable vegan afternoon tea experience

It’s widely believed that afternoon tea began as a parlour fancy around 1840, when Anna Russell, the Duchess of Bedford, wanted something to fill that ‘sinking feeling’ she had during the yawning afternoon. She requested light food and a pot of tea (usually Darjeeling) to be brought to her private quarters so often, she began inviting a few friends to join her. The Queen took note, and it was soon a must-attend social event on the Victorian calendar — gradually evolving to include more elaborate fare such as finger sandwiches and scones with clotted cream.

Purveyor of all things delightful and sweet, The Living Room at Park Hyatt Auckland is progressing the historic court tradition even further with a five-course, vegan afternoon tea brought to life by Executive Pastry Chef Callum Liddicoat, together with Chef de Cuisine Andreas Pfyl.

Taking the change of season as inspiration, late strawberries keep a roasted carrot and almond petit gateaux company, as well as a mini crisp apple verrine. The scones are served with a smooth coconut yoghurt and, for a well-rounded offering, the savoury dishes include beetroot tartare and polenta with kumara. 

The small bites are full of flavour and texture — something we’re sure would wow even the most discerning duchess as she overlooks the water at the Park Hyatt’s Living Room, where the vegan afternoon tea is served.

Afternoon tea reservations are available Wednesday to Sunday, from 12pm to 4pm. Bookings can be made here.

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The 47th-floor penthouse at Seascape, custom-designed by Y6 Interiors.
The 47th-floor penthouse at Seascape, custom-designed by Y6 Interiors.
The 47th-floor penthouse at Seascape, custom-designed by Y6 Interiors.

How Seascape’s impending penthouse apartments will offer a new level of personalised luxury

Here in New Zealand, a connection to the elements is an essential part of the everyday for many, intrinsically tied to our national psyche. Even in our biggest city, we’re used to space, expansiveness and the peace that arrives with taking a moment to breathe in our clean, clear air. We are envied globally for our best-of-both-worlds lifestyle — and this is about to be taken to a whole new level with the imminent arrival of luxury high-rise apartment development Seascape. 

Set to be the tallest residential building in the country when it is completed, the soaring presence of this Peddlethorp-designed, Shundi Group-developed project stakes its place on Customs Street East, mere strides from the bright lights of Britomart and all the inner-city has to offer. Owing to its unparalleled height, not only will Seascape’s residents be in the midst of the action, they’ll also be able to enjoy that much-desired sense of space thanks to breathtaking views across the Waitematā Harbour and to the Hauraki Gulf beyond.

This sense of luxurious amplitude is to be at its peak within Seascape’s penthouses, the composition of which will not only be finished to an exquisite standard, but will be entirely unique inside — each one able to be customised to the specifications of the purchaser’s tastes and requirements.

There are five penthouses in total, which will take up a whole floor each — plus the master penthouse, which will sprawl sumptuously across the top two floors. UV-treated, ultra-clear, floor-to-ceiling glass is to offer a breathtaking outlook from over 130-metres in the air, supported by the innovative lattice mega-brace.

Inspired by New Zealand’s dialogue between land and sea, one that Seascape takes its name from and will bear witness to from on high, this particular penthouse pictured (on level 47) has had each element customised by Y6 Interiors to form a meticulously considered narrative. It is a completely one-off design, emotively textured and harmoniously realised.

On stepping into this penthouse’s entryway, richly dark-hued timber panelling will create a cocooning space to give an immediate feeling of comfort — and beckon the eyes towards the light shining from the dining area’s sweeping windows.

Open plan dining, kitchen and living areas will embrace almost 270-degree views of Auckland Harbour and Rangitoto and, in contrast to the intimate entrance, a lightness will be infused throughout, which mirrors the coastal environs. Features like a showstopping marble kitchen island will create textured liveability, while layers of materiality are designed in collaboration with local makers like Monmouth Glass Studio and Wilson & Dorset. Y6 Interiors has sourced elegant yet inviting furnishings exclusively for this project, from the likes of Simon James, Minotti and Amura.

While all four bedrooms will have ensuites, the master bathroom is to be a veritable haven of underfloor-heated, spa-like serenity — glimmering green marble, volcanic stone and organic lines will juxtapose Seascape’s linear structure. The rainwater shower is to be especially unforgettable, purposefully placed on the building’s perimeter so residents will almost feel as though they are showering outdoors (minus any prying eyes, thanks to the building’s height). 

Wrapping around the penthouses will be extensive, 270-degree enclosable balconies, the real pièce de résistance of this lofty structure. Imagine hosting dinner parties, overlooking the glimmering lights of Auckland city at dusk, or simply taking in the horizon whenever you wish. 

It’s not just within the penthouses that a feeling of personalised luxury will permeate — from the moment residents step through Seascape’s ground-floor doors, the highly polished standard will be evident. A stunning, grand lobby will feature an abundance of smooth marble tiling and glistening accents. Residents-only amenities are to include a pool and fitness facilities, and an expansive podium terrace complete with in-built seating and verdant planting, which is sure to be a hub for rubbing shoulders (should you wish) with your equally tastemaking neighbours.

They’re not making any more land, or so the age-old sentiment goes, but Seascape doesn’t have any issues with space as it stakes its place in the sky.

www.seascapeauckland.co.nz 
www.y6.co.nz

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This destination bakery is well worth seeking out for its delicious pies, breakfast sandwiches and more

Bakeries are a dime a dozen, but finding a truly mouthwatering bread in your local neighbourhood is more of a challenge. With the addition of Rollers Bakery, the people of Northcote (and across the city, really), can enjoy sumptuous baked goods throughout the week thanks to a few local friends who wanted to set up shop in their old stomping ground.

Tamara Tait, Judah McDonald and Laurence Woodhouse have spent nearly two decades in the hospitality industry, but Rollers is their first foray into baking a space of their own. The idea began over a few drinks at The Beer Spot — now the bakery’s next-door neighbour — and throughout last year’s lockdown it finally became reality. Rollers is the perfect blend of Tait’s barista experience, McDonald’s time spent as a chef and Woodhouse’s 19 years baking both on the Shore and over in London.

You might have caught a taste of the bakery’s pies making the rounds on social media. With a perfectly flaky and buttery crust, and every filling imaginable, these are the pies that dreams are made of. Everything is baked in-house thanks to the trio; having built the bakery from scratch, there’s nothing they can’t do. And that’s what sets them apart — Rollers offers the whole experience. Working with Ozone coffee for the perfect morning pick-me-up, this Northcote bakery redefines the ‘tradie breakfast’.

Their pies don’t discriminate either; there are plenty of options for plant-based lovers. With a vegetarian coconut curry and a veggie bake being some of the most delicious flavours, you can still treat yourself on meat-free Mondays. But the crowd favourite? That’s the steak and cheese pie, made with only the best quality ingredients.

For those craving something sweeter, the doughnuts have been flying out the door. “When people say they remind them of their childhood it’s a pretty cool buzz,” says McDonald.

Rollers opened its doors early last month, but with isolation periods and the current chaos, the team had to take an early break. On Wednesday this week, they re-opened their doors, ready to serve the crowds of the Shore once more. And while opening in a pandemic does come with its own stresses, it’s given the team time to ‘iron out the creases’ and keep it small and simple in this constantly-changing realm, giving them room to grow.

Since opening, they’ve had endless support from the community, with a crowd lining up out the door on the first day. Although the trio have spent years in the industry, they say it makes the 3am starts all the more worth it.

Opening hours:
Monday to Saturday: 6am — 3pm

Rollers Bakery
54 Northcote Road,
Northcote, Auckland

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In a league of its own, this collaboration between Aesop and Rick Owens should be on your wishlist

In a union that has been aptly described as ‘health goth’, two of the coolest creators in their respective industries have come together for a collaboration promising to leave you feeling serene and sultry, all in a moment of self-care.

Aesop has enlisted the help of design deity Rick Owens for this latest capsule that includes a very limited run of an Aromatique Candle and a Travel Kit featuring a selection of body and hair care products, a jersey wrap, and the specially created Stoic Eau de Toilette with accompanying ceramic beads.

Travel Kit.

These have been designed to reflect Owens’ appreciation and admiration for the brand, bringing together his favoured products — Coriander Seed Body Cleanser, Resolute Hydrating Body Balm, Classic Shampoo and Classic Conditioner.

Stoic Eau de Toilette, a new fragrance, arrives in the space between the two brands. Spicy aromas of Black Pepper and Coriander Seed reflect the radicality of Rick Owens, while Frankincense and woody notes speak to the Aesop story.

Aromatique Candle.

But where the two brands truly converge is in the Aromatique Candle, which pays homage to Owens’ gothic-inspired aesthetic, in a stone that is reminiscent of architecture on its own. Following the same design principles as Owens’s furniture collection — blending of the futuristic and the ancient — the ceramic vessels make the most perfect addition to any mantlepiece.

Both built on a desire for serenity, a dedication to simplicity and an appreciation of considerate, nonconformist design, the synergy between Aesop and Rick Owens is the perfect harmony we’ve only been wishing for.

This collaboration is exclusively stocked on aesop.com and at Aesop Auckland City from Friday 25th March.

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After more than two years of renovations, Dior finally re-opens the doors its iconic 30 Montaigne address

It’s been a lifetime since we’ve visited Paris. It’s a city that epitomises romantic indulgence; sipping wine by the Seine, eating pastries for breakfast and watching the Eiffel Tower twinkle in the night sky. And then there’s the luxury fashion houses, the homes of couture, where we could happily spend our days.

Perfectly aligned with the re-opening of our borders, the iconic realm of Christian Dior, 30 Montaigne, has re-opened its doors after more than two years of renovations, and no detail has been overlooked.

But 30 Montaigne is more than just an address; it has been said that the space was one of the designer’s greatest loves. It is a place that has seen the maison’s collections come to life for more than 75 years, becoming an emblem of Parisian elegance and haute couture in its own right. “It had to be 30 Avenue Montaigne — I would set myself up and nowhere else!” Christian Dior himself famously said.

And while many original elements of this iconic location remain, the space has undergone a metamorphosis, offering a realm of possibilities to the clientele who shop there. Dior himself described the building as a “refuge of the marvellous”, and it now exists as a space that honours the heritage of the brand, while pushing it into the future.

The architectural tour-de-force was orchestrated by Peter Marino and is home to a dazzling boutique housing the latest ready-to-wear and accessories, an alcove entirely dedicated to beauty, fragrances and wellbeing and three gardens created by landscape designer Peter Wirtz.

30 Montaigne goes on to introduce the exhibition space La Galerie Dior, a tribute to Christian Dior’s first vocation as a gallery owner, and the Monsieur Dior restaurant and Dior pâtisserie, guided by French chef Jean Imbert. Not least of all, La Suite Dior is a quintessential Parisian ‘private apartment’ inside the store that offers guests personal shoppers and other perks — including the keys of 30 Montaigne for the most memorable of nights, where dreams really do come true.

Coveted

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From cat-eye to aviators, find the most flattering sunglasses for your face

Undoubtedly our most trusted of accessories, sunglasses will help you stay cool as the season changes. We recommend skipping fickle trends and finding frames that are the most flattering for you. From chicly proportioned cat-eyes to curvaceous aviators and shield-like shades, it’s time to meet your match.

Clockwise: Celine Cat-eye acetate sunglasses from Parker & Co., Side Cat-Eye Acetate sunglasses from Balenciaga, Christian Dior Signature cat-eye sunglasses from Parker & Co., Garrett Leight Juvee sunglasses from Parker & Co.

This vintage, angular shape has had many modern makeovers. An artful combination of curves and lines will find a balance on your features. 

Clockwise: Stella McCartney Aviator-style gold-tone sunglasses from Net-A-Porter, Cutler And Gross 1394 Black sunglasses from Parker & Co., Victoria Beckham Brow Aviator sunglasses from Parker & Co., Christian Dior DiorSignature aviator sunglasses from Parker & Co.

A classic style that can suit every face shape, the Aviator is a first-class design. Land the right look with contrasting frames and lenses.

Clockwise: Brooke sunglasses from Burberry, Christian Dior DiorSignature oversized sunglasses from Parker & Co., Low nose bridge fit rectangular sunglasses from Gucci, Victoria Beckham VB629s sunglasses from Parker & Co.

Epic optical proportions are stronger than ever this season. Mix things up with either colourful transparent lenses or dramatic shaded ones. And remember, big is always better.

Coveted

Van Cleef & Arpels adds to the Perlée collection with elegant three-row rings
Bvlgari revisits one of its boldest signatures with Gold & Steel
All tied up: The bow-detail handbag trend taking over this season

Meet Boring oat milk founder Morgan Maw and be in to win an entire year’s worth of Coffee Supreme and Boring milk at home

A common addition to your morning coffee, the base for smoothies, vegan ice cream and even beauty products, oat milk is staking its claim everywhere. And while in New Zealand, there’s no denying that our love for dairy runs deep, an increasing number of people are opting for oat milk as a plant-based alternative.

Auckland-based entrepreneur Morgan Maw founded Boring, the country’s first 100 percent New Zealand-made oat milk to be sold on supermarket shelves. According to her, the uptake so far (which has been “overwhelmingly good”) is just a drop in the creamy ocean of potential for the beverage category. “I want New Zealand to become as synonymous with oat milk as we are with dairy,” she says. “We have good land and incredible scientists, and I think we have an opportunity to be a leader in this plant-based space.”

Boring was launched on the 19th of August, 2021, two days after Auckland was plunged into its longest lockdown to date. The timing, however, hasn’t hindered the brand’s success; now stocked in supermarkets and cafés nationwide, the response has been so ardent that the company experienced supply shortages after selling more than double their expectations.

While there are several oat milk brands to be found on shelves, none are both grown and manufactured here. Boring’s grain comes from Otago-based oat processor Harraways, and is then processed by Hawke’s Bay juice company The Apple Press. It is packaged in recyclable PET plastic bottles rather than Tetra Pak and, crucially, can be stored at room temperature before opening, which reduces waste and expands its shelf life. 

Also crucial, is that it’s deliciously creamy and thick enough to ensure it’s a versatile accompaniment that doesn’t split when frothed for coffee or poured into tea. As for the Boring branding, Maw worked with Kelvin Soh of DDMMYY agency to create an identity that would stand apart from the rest. Eschewing cutesy cartoons and cliché images, the name is a nod to the fact that milk shouldn’t be the extrovert of the meal or beverage — it should be the trusty backup singer, not the lead.

Maw has long cultivated a love for oats and, more broadly, sustainable growing and farming practices. Having grown up in New Plymouth, she would help out on her Aunt’s dairy farm, doing riparian planting along the waterways to prevent run-off. “That sparked my interest in, and appreciation for, farmers and growers, and having a good understanding for what they do and how much they love the land,” she says. 

Moving to Wellington to do a business course at Victoria University, Maw got a job in Coffee Supreme’s roastery. “That was when I really started to learn about a small business that could have a great impact —  a business that creates a really good community. I knew that one day, that’s what I wanted to create.”

It was during a stint living in Scotland that Maw started noticing the widespread use of oats in the U.K., and recognized that Aotearoa could embrace this clever crop. “We grow oats super well in New Zealand. They’re such a sustainable grain, they’re good for you — why can’t we be using them for things other than just porridge and cereal?” 

Back here, she founded and ran oatcake cracker brand Bonnie Goods, but wanted to expand into doing something more environmentally impactful. Seeing how well Scandinavian company Oatly was doing in America and the U.K., Maw travelled to Sweden to learn as much as she could about the process. On returning home, she received a Callaghan Innovation R&D grant and, along with excellent beverage technologist Jacqui Rota, began the journey of creating her own oat milk.

The process of developing and perfecting Boring took three years, a timeframe that even the most dedicated and tenacious would surely find trying. “There were many times where I was like ‘am I crazy? No one’s done this…’” Maw reminisces. “I knew it could be done, but it was just about really how long I was going to stick at it for.”

Working with the factories to implement all-new methods of creating excellent milk from oats was a challenging process. “There were a lot of failures. Every step was a failure, and we’d learn from that and do something different — then that wouldn’t work, and we’d learn something new again”.

At the time, when she wasn’t on the factory floor Maw was working out of Coffee Supreme’s shared office space. Each time she had new formulations, she’d bring them into the office to go through stress-testing on the machines, seeing how well (or not) the milk paired with the coffee.

“They were really great with what they thought, and brutally honest as well,” says Maw of the Supreme team. “Some times were just absolute failures and we’d be like ‘okay, back to the drawing board’.”

Eventually, the wins outweighed the fails and they had something they were very happy to release. 

The beloved coffee company is a big fan of Boring as a premium oat milk option and even stocks it on its website. According to Coffee Supreme Auckland Manager Nat Guest, the recipe for a great cuppa lies in a pairing of the absolute best ingredients.

“Naturally, anything else that goes into a cup with our coffee has to be of the same great quality. Boring has got it all going for it — it’s delicious, pairs perfectly with Supreme Coffee and we love that it’s made right here in NZ.”

According to upcoming plant-based beverage manufacturer New Zealand Functional Foods, our country’s oat milk sales grew 230 percent in the Fast Moving Consumer Goods category, quarter on quarter as of August 2021.

Having successfully tapped into this growing market, Maw is only just getting started. “Complacency is the enemy of good brands in business, so I’m always looking to what’s next,” she says.

This year, rather than jump straight into trendy flavoured milk or overseas exporting (a challenge right now with Covid), she’s focusing on building awareness around sustainability in farming. She’s keen to be a driver in creating more biodiversity on the land, in ways that will also be commercially viable for local farmers.

It’s big-picture stuff but, as she’s demonstrated so far, Maw is more than adept at milking every opportunity for good — and we’ll be eagerly watching her progress as she continues to do so.

Craving a cuppa after reading this? We are delighted to be giving away an entire year’s worth of Coffee Supreme coffee and Boring oat milk, to be delivered to the home of one very lucky winner.

 Head to our Instagram and follow the directions to enter the draw. Remember, we only have one legitimate Instagram account, and we will never ask you for your credit card details in conjunction with a giveaway.

Gastronomy

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Kimpton Margot

Escaping to Sydney? Here are the noteworthy places to stay and to eat

From big-hitters on the hotel scene to exciting new hospitality hot spots, these are the places to add to your next Sydney itinerary.

WHERE TO STAY

Kimpton Margot
From San Fran to Sydney, the five-star luxury hotel has just opened its doors in one of the city’s most exquisite Art Deco buildings. The corner site at number 339 Pitt Street has undergone a richly realised refurbishment to meld modern Australian style with characterful heritage, and the resulting accommodation is plush and harmonious for those looking for a sumptuous stay.

Ace Hotel
For its first address south of the equator, the renowned Ace Hotel has set up in quintessentially impeccable style — comfortable with just the right amount of cool. Located in Surry Hills, Ace Hotel Sydney is accepting bookings for its 264 rooms from the start of May and, in keeping with its global counterparts, will have a stellar hospitality offering including both ground-floor and rooftop restaurants and bars.

Aiden
For a central, compact yet utterly chic place to lay your head, look no further than Aiden — the newest accommodation addition to Darling Harbour. This boutique hotel features artful touches like original murals throughout, and thoughtfully crafted food and beverage offerings that reflect the freshness of Australia’s much-lauded cuisine.

WHERE TO EAT

Left: King prawns with roast pepper salsa and mozzarella with grilled nectarines from Margaret. Right: Lola’s Level 1.

Margaret
Double Bay has welcomed an elegant new restaurant helmed by Neil Perry, the founder of Sydney institution Rockpool and one of Australia’s most prominent chefs. Margaret’s menu comprises plenty of seafood (there’s even a specialist oyster fridge), and contemporary Australian flavours with both Mediterranean and Asian influences. Seek out this polished gem in the Eastern suburbs for a delicious lunch or evening meal. 

Lola’s Level 1
From the veteran hospo team behind 10 William and Fratelli Paradiso comes a relaxed yet expertly realised bar and eatery with plenty to love. Located right next to Bondi Beach, Lola’s menu riffs off the flavours of Italy, Spain, Greece and the Mediterranean Coast; combined with its excellent cocktails and substantial wine list, we’re predicting a sunshine state of mind.

Left: Ursula’s. Right: KFC hot cakes from Soul Deli Cafe.

Ursula’s
Another acclaimed chef, Phil Wood has opened his first solo venture in Paddington. The menu invokes both nostalgia and innovation, and in the dining space, saturated tones of ochre (and blue upstairs) make the white linen tablecloths pop in what has become a neighbourhood favourite.

Soul Deli Cafe
Head to Surry Hills for Soul Deli Cafe’s well-rounded offering of daytime-skewed Korean fare. The owners are husband-and-wife team Daero Lee and Illa Kim, whose modern Korean restaurant Soul Dining is nearby. Their deli’s aim is to be both a dine-in spot and a destination for takeaway jars of kimchi, sauces, ceramics and more.

Steamed savoury pancakes with kingfish from Lucky Kwong.

Lucky Kwong
Kylie Kwong’s new South Eveleigh eatery caters to the lunchtime crowd. A Cantonese-style cafeteria that only takes walk-ins, expect a warm, energetic vibe paired with moreish dishes like steamed prawn dumplings with Sichuan chilli sauce, pork Sung Choi Bao (lettuce cups) and fragrant steamed Hokkien noodles.

Left: Smoked Aquna Sustainable Murray Cod from The Blue Door. Right: Bistrot 916.

The Blue Door
At this 22-seat Surry Hills restaurant, you can be sure your meal has been prepared with utmost care and attention — from farm to plate. Chef-owner Dylan Cashman originally opened The Blue Door in the Gold Coast, where it garnered much praise, and has made sure it’s even better in its new iteration. It is hyper-focused on local producers, sustainability and ethical farming practices, as well as utterly delicious dishes.

Bistrot 916
Irreverent yet intelligent, this neo-French bistro is the place to go in Potts Point for rubbing shoulders with the cool crowd while dipping into some steak (or duck) frites. The dishes at Bistrot 916 are delicious and complex, while the intimate atmosphere will have you channelling your inner Parisian.

Left: Kisuke. Right: Sweet pork betel leaves from MuMu.

Kisuke
With just six seats, you’d do well to make a reservation at this Potts Point Japanese restaurant as soon as you book your flights, such is the demand. Helmed by chef Yusuke Morita, Kisuke just serves omakase-style — a sublime set menu through which he demonstrates his decades of experience, love and passion for Japanese cuisine.

MuMu 
Australian hospitality behemoth Merivale needs no introduction, and its latest outing is a cheeky eatery that joins its multi-faceted Ivy Precinct on George Street. Slinging South-East-Asian-inspired street food and seriously sippable cocktails, MuMu is designed to play host to late night parties — make sure you’re wearing your dancing shoes.

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The Esplanade by Golden.

Why you need this cult-favourite sofa in your home, regardless of your interior style

If there’s one design trend that transcends all shifts in time, it’s the value of a truly comfortable sofa. When you can find one that’s both beautiful and user-friendly, you’ve struck interior gold. That’s the reason why Living Divani’s Extrasoft Sofa has remained a much-loved home addition for 14 years; it’s as versatile as it is pleasing on the eye, and you can sink into it while the hours turn into days.

The Oak House by Alexander & Co.

Truth be told, it’s unusual to find a sofa that thrives in so many interiors. From a bach by the beach to an industrial loft in the heart of the city, there’s nowhere that this modular sofa isn’t at home. Since its release in 2008, the sofa has found its place in a magnitude of spaces, reflecting its adaptability, while remaining the centrepiece of a room.

From Left: Light Play House by Mariele Cluyse; Amélie, l’Atelier by Batiik Studio.

This lends itself to the modular composition of the sofa, where design elements of the 70s have been introduced to the low-slung furniture found in the Middle East, creating the ultimate ‘upholstered landscape’. Given its nature, the sofa can easily be arranged to suit any space, or any need; from a cosy reading nook to a place for unexpected guests to rest. In retail showrooms, it can be used to divide and section the space, while remaining a focal point for clientele to gather.

Villa Mandra by K-STUDIO.

Yet the shapes are not the only versatile element of the sofa. As endless as the options are for shape and purpose, there is a list just as long for upholstery. Linen typically lends itself to the laidback nature of a bach or open home, where leather offers a sharp contrast to polished concrete floors and pared-back joinery.

In a world where sofas have become staple pieces of interior design, many of the market’s offerings value design over usability. Ultimately, that’s what sets the Extrasoft Sofa apart from the rest. And its versatility is what will ensure the design remains timeless for decades to come.

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This establishment offers a refreshing taste on a traditional Sunday roast, with an Ottolenghi twist

As we see a return of the classic Sunday roast regaining popularity in the city’s bars and eateries, newcomer Goldie is a concept that simply makes sense.

Good comfort food is hard to come by. Yet when I think of the foods that nourish my soul, mum’s lazy night pasta and my grandma’s Sunday roast immediately come to mind. After all, what feels more like home comfort than a hot roast dinner and a bottle of wine, shared between loved ones.

Goldie’s Pork Belly Roast.

Capturing that fuzzy feeling was what Angus McLean had in mind when Goldie began as a pipe dream some 18 months ago. He had built a 26-year career as a chef, starting his career working in London under the guidance of Yotam Ottolenghi and Peter Gordon. And while you’ll taste the flavours of these celebrity influences at Goldie, the idea began out of something more simple — elevating the classic Sunday Roast. In the chef’s own words, he just wanted to make “good, healthy, comfy food”. 

The Dominion Road outpost was born to be fuss-free. The offering is simple in nature but rich in flavour; a daily roast, where you can choose to take the lot, or mix and match the menu with your favourite sides. But don’t expect to be served out of a bain-marie, Goldie has elevated and modernised the traditional roast. McLean has looked to harness local produce and free-range meats and draws inspiration from the culturally diverse surroundings (making use of the ingredients on offer at nearby Dahua Supermarket).

The roast chicken comes in quarter, half or whole offerings — the tandoori is an inspired take, the lamb shoulder is slow-cooked and the pork belly melts in your mouth, with crackling of course. Non-meat eaters are covered with crispy fried squid, grilled halloumi, deep fried spicy cauliflower and your favourite roast veggies. Think duck fat potatoes, honey roasted parsnips and classic cauliflower cheese.

A selection of Goldie’s salads.

A cabinet offers an abundance of salads, where Ottolenghi’s influence truly shines, fresh charcuterie from nearby Cazador and lunchtime offerings like fresh pork belly rolls. And naturally, like all good Sunday roasts, there’s dessert to follow. Think sticky toffee pudding, a homemade apple crumble and Duck Island ice cream to drown it in — because what else.

Goldie’s roasts are designed to be taken home and shared around the family table, but there are also long communal tables where you can sit down and enjoy the food in-store. Our destination of choice is anywhere with comfort and company.

Opening hours:
Tuesday to Sunday: 11am — 8.30pm

Goldie
103 Dominion Road,
Mt Eden, Auckland

https://www.goldie.kiwi/

Gastronomy

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Ozone.

When the home office gets too much, try working from one of these Auckland cafés

Hand on heart, we all thought 2022 would be the year many of us would get to return to some sense of normality. Alas, with omicron still thriving in the community, it looks like another year where much of our days will be spent working from home offices and kitchen tables. But when the four walls of your own home start to get too much, where do you go? 

Our laptops aren’t the only things that have taken a hit in the last couple of years; the local hospitality industry has too. That’s why we’re always an advocate for taking your work to these nearby cafés, where you can revel in the small luxuries of barista-made coffee and the dining experience you’ve missed so much, all while clocked in for the day. As long as you can hotspot, in 2022, you really can work from anywhere. 

Ozone, Grey Lynn
A one-stop-shop for great coffee and delicious breakfast, this industrial venue makes for the perfect workspace if you need hustle and bustle to find your motivation. The ‘lockdown feta’ makes for a perfect mid-morning snack, and with cold brew on tap, you’ll never go short on stamina. (1/18 Westmoreland Street West, Grey Lynn)

Daily Bread, Ponsonby
Of all the outposts across the city, Daily Bread’s Ponsonby café makes the perfect spot to set up for remote work. With a long communal table where anyone’s welcome, and a cabinet of fresh croissants, there’s no need to go anywhere else. (108 Ponsonby Road, Ponsonby)

Amano, Esther.

Amano, Britomart
Britomart’s Amano is one of those transcending spaces that can be whatever you need, when you need it most — including your new office. From a quick bite and a couple of emails to meeting a client for a long lunch, there’s really nothing the team at Amano can’t do well. We would probably move in there if we could. (66-68, Tyler Street, Britomart)

Esther, QT Auckland, Viaduct
Esther may seem an intimidatingly beautiful space to work for the day, but the nature of this hotel restaurant makes it the perfect space to get some peace and quiet, while still feeling among the thick of it. Nestled into the incredible QT Auckland, Esther plays host to a blend of locals and travellers just passing through, and the juxtaposition of open space and cosy nooks caters to every need. (4 Viaduct Harbour Avenue, Auckland CBD)

Bestie Cafe, K’Road
If you find yourself in need of an office around the K’Road area of town, your first and last stop should be Bestie Cafe. The tables at the end of St Kevin’s Arcade offer an almost iconic view of the city you can draw on for inspiration, and the Towpath cheese toastie rounds off the best work lunch. (179/183 Karangahape Road, Auckland)

Allpress Caffetteria, Freeman’s Bay
For open spaces, an inner-city location and an everlasting scent of roasting coffee, the Allpress Roastery & Studio in Freeman’s Bay couldn’t be a better place to work for the day. With lots of space to accommodate your set-up, and a seemingly endless supply of coffee (and great sandwiches too), the Caffetteria is the perfect blend of inspiration and action. (8 Drake Street, Freeman’s Bay)

Williams Eatery, Kind Stranger.

Williams Eatery, Wynyard Quarter
Wynyard Quarter is an often-forgotten area of the inner city, especially as the offices that surround it are offering their employees the opportunity to work from home. But it does make this hugely popular Eatery all the easier to find a spot at. And when knock-off time comes around, you can order a glass of rosé, because why not celebrate a successful day. (G03/85 Daldy St, Wynyard Quarter)

Knead on Benson, Remuera
Remuera’s newest dining experience brings so much more than just great pastries to the table. The outdoor dining area is the perfect place to set up your laptop and watch the world go by — if you need a momentary distraction. (76 Benson Road, Remuera)

Kind Stranger, Eden Terrace
You’ll be forgiven for driving straight past Kind Stranger, given its spot on New North Road, but next time you need a new backdrop call into this city-fringe café. Here, the coffee is always delightful and the strangers are always kind. Dogs are an added bonus. (66 New North Road, Eden Terrace)

Honey Bones, Grey Lynn
Brainchild of a rising hospo hero, Hugo Baird, the Grey Lynn café is the ideal home-away-from-home-office. With the signature dishes that the city knows and loves, it’s nearly impossible to fault a WFH day at Honey Bones. (480 Richmond Road, Grey Lynn) 

Gastronomy

Win the ultimate experience as Church Road brings its Cellar Door to Somm Wine Bar & Bistro
This local favourite just got a beautifully considered refresh
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Gareth Stewart and Chris Scott converse about their accomplished creative journeys over a virtual lunch at Andiamo, savoured with the latest vintage of the acclaimed TOM range

After all the care, attention and detail that goes into a harvest, the moment when you can sit down and share a bottle of the best is incomparable for a winemaker. As a nod to pioneer Tom McDonald, Church Road’s TOM range captures the Hawke’s Bay region as it has been respected and refined for 125 years. For 2022, Church Road has realised three age-worthy bottles of exceptional character and quality — the Chardonnay Vintage 2020, Merlot Cabernet Vintage 2018 and Syrah Vintage 2019. It’s the first time in years they have felt satisfied enough with the quality to put out the full range.

When Church Road’s Chris Scott and Andiamo’s Gareth Stewart got together recently, it was a chance to converse about their comparable passion for craft, as well as revel in the latest vintage of Church Road’s TOM range.

From left: Gareth Stewart, Chris Scott.

Gareth: I’m not just saying this because you’re in front of me, Chris, but Church Road is definitely our favourite wine in our house. When it comes to wine, I definitely know what I like and what pairs with food, but I’m still so green, it’s unbelievable. With food, when I taste something, I can tell exactly how the chef was standing while he was making it.

Chris: I think that’s part of the experience of honing your craft, isn’t it? You see nuances that only come from the experience of having done it over and over again.

Gareth: It’s the repetitiveness that makes you better. You need to cut yourself at least 10 times to know where not to put your finger. You need to peel an onion a thousand times. It’s about getting that right way of doing something, and that only comes through repetitiveness. And you’re right, you build a relationship with your craft and it’s almost an obsession. Are you in your vines daily?

Chris: I am, particularly at this time of year. Once we start harvest, I drive around the region and walk rows in the vineyards — tasting fruit and looking at their condition. There’s a whole lot of work that leads up to getting the fruit into a condition that’s going to make the best wine possible. And a lot of it is still done on foot and by hand for those top blocks.

Gareth: It’s similar for me, it’s about touching the products. I try to get out to all the suppliers to make sure I’m happy with what they’re sending me — because once it gets to me, it’s almost too late. I think that’s what is similar to winemaking, you don’t accept anything but the best.

Chris: It’s so important. One of the things that I always contrast being a chef versus being a winemaker with is that you get pretty much unlimited goes with it. The average winemaker gets 40 goes in a lifetime. That’s it. And everything happens in that harvest, so if you don’t get it right, then you basically wait ‘til next year and you try again.

Gareth: No pressure.

Chris: Understanding your vineyards is so key because every year the weather behaves differently and every vineyard behaves differently in those weather conditions. There’s no replacement for experience in your region.

Gareth: We tasted the wines yesterday and took some notes. I think that you could almost link the TOM range with any restaurant. But with Andiamo being an Italian restaurant, it’s all produce-driven, and it’s about simplicity and bold flavours, and it’s seasonal too. So we got quite excited, certainly about the TOM Chardonnay. It’s got quite a lot of creaminess in there with toasted cashew and it was just dripping with peaches — and all these flavours work perfectly for Andiamo.

Chris: Hawke’s Bay Chardonnays are stone fruit and citrus-driven. Ultimately, the TOM range is the culmination of everything that we know about our craft, everything we know about the region, everything we know about our vineyards, and it’s no expense spared. We’re pretty fussy when it comes to TOM and we’ll only put out a variety if we think that it worked particularly well in that vintage, and that we’ve got something pretty special.

Gareth: Wine adds so much to food. It changes the palate level — rather than just being horizontal, it’s vertical as well. It keeps that mouth feel going. But it’s about getting that smart match. And having the staff knowing exactly what to choose and help customers not feel intimidated by wine, but to learn how to enjoy the experience, because it’s always a journey.

Chris: Every now and then, if we do a really, really good match, the wine pops things in the food that you don’t normally see and vice versa. It makes the wine sing in the glass. It’s fascinating.

Gareth: Because you don’t want either one to overpower the other. But they come in harmony, like you say, when you get those good matches. When you get it right and you’re singing, it’s something to be celebrated.

To celebrate Church Road TOM’s latest release, we are giving away the ultimate TOM dining experience for four valued at over $1,300. The winner and three guests will enjoy dinner at Andiamo, including both food and drink.

This competition is now closed.

The latest vintage of Church Road TOM wines are available to taste and explore at Andiamo Eatery in Auckland, and can be purchased at retail stores nationwide and online.

Gastronomy

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The latest in diamond jewellery sees the return of an ever-cool classic

If diamonds are a girl’s best friend, there’s something to be said for the pieces that hold them together. The latest in diamond jewellery has a platinum lining, with thoughtful designs that reflect the beloved stones.

For those who consider themselves classic, Partridge’s White Diamond Ring is home to a cluster of sparkle, and Sutcliffe’s Gorgeous In Graphic Bracelet lends its design to the tennis bracelets of ages past. Partridge’s Sunflower Drop Earrings offer an ethereal take on traditional diamonds, and, of course, the Open Hoop Earrings from Tiffany & Co. are effortlessly cool.

However you take your diamonds, make sure they’re worn with platinum this season.

Clockwise from top left: Schlumberger Sixteen Stone Circle Pendant from Tiffany & Co., GORGEOUS IN GRAPHIC BRACELET from Sutcliffe, lucky in love earrings from Sutcliffe, Open Hoop Earrings in White Gold with Diamonds from Tiffany & Co., SERPENTI VIPER NECKLACE from Bulgari, Piaget POSSESSION OPEN RING from Partridge jewellers, vienna star ring from Sutcliffe.

Clockwise from top left: white diamond ring from Partridge Jewellers, Roberto Coin LOVE IN VERONA earrings from Partridge Jewellers, VOLT UPSIDE DOWN CHAIN BRACELET from Louis Vuitton, sunflower drop earrings from Partridge Jewellers, Rose Couture bracelet from Christian Dior, Messika MOVE ROMANE BANGLE from Partridge jewellers, Fope EKA FLEX’IT BRACELET from Partridge Jewellers.

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