After 48 years shaping the way New Zealanders live through design, Dawson & Co. is entering a bold new chapter and inviting its loyal audience to be part of the transition.
As its long-standing Rosedale chapter comes to a close, Dawson & Co. is marking the moment with a rare opportunity to acquire ex-showroom pieces from one of the most respected design portfolios in the country. This is not surplus stock or seasonal filler. These are considered floor-tested designs that reflect how far the business has come, and are now available at 30 to 50 per cent off.
Included are pieces from Molteni&C, Tribú, Dedon, Timothy Oulton, Tolv, Natadora, Cove Outdoor, Jardinico, Audo and Weave, each designed for longevity, restraint and relevance.
But the sale is just the beginning of a new era of expansion. In Parnell, Dawson & Co. is furthering its footprint, creating a bold destination for design. A dedicated home for Kett. A flagship Molteni&C gallery next door, this new precinct is designed to give each brand the space, clarity and context it deserves, and offer clients a more immersive, design-led experience.
Timothy Oulton Cortado modular sofa and Frozen Pendant Chandelier from Dawson & Co.
Audo Copenhagen Wine breather carafe from Dawson & Co.
Don’t miss this chance to capitalise on the legacy of Dawson & Co design brands at heavily discounted prices, before the future opens its doors at a bigger Parnell precinct later
The Year of the Fire Horse has arrived in a blaze of optimism and forward momentum. Lunar New Year is the moment to gather properly, order generously and lean into dishes that symbolise abundance and prosperity. Across Auckland, dining rooms are marking the occasion with seafood towers, prosperity tosses, wood-fired showpieces and cocktails designed for toasting new beginnings. Here, in alphabetical order, are the restaurants worth booking.
Huami’s Lunar New Year menus are designed for proper reunion dining. The Nectar Menu at $129 per person offers a procession of premium Chinese dishes that honour tradition while presenting them with modern elegance. For larger family gatherings, festive banquet menus for five to twelve guests deliver abundance in format and flavour. It is ceremonial, considered and ideal for a long, lingering evening.
At Commercial Bay, Advieh brings drama to the table with its Limited Edition Seafood Tower, priced from $179 to $289. This is a celebration in vertical form. Crayfish, pāua and shellfish are layered generously alongside Turkish pide and Lou Sang sashimi, nodding to tradition while staying unmistakably true to Advieh’s bold Middle Eastern sensibility. It is lavish, abundant and designed to anchor the table. Pair it with the aptly named Miracle Fortune cocktail, and you have a Fire Horse feast that feels both symbolic and indulgent.
Bivacco approaches Lunar New Year with woodfire confidence. From 16 to 28 February, Crayfish Mafaldine brings sweet lobster together with garlic, chilli and bisque, brightened by cherry tomato and finished with pangrattato for texture. For those wanting a true centrepiece, whole or half crayfish roasted over flame and finished with seaweed butter delivers drama and depth. It is bold, generous and entirely aligned with Fire Horse energy.
Ebisu joins the festivities with its own vibrant Prosperity Salad, bringing sashimi, shredded vegetables and golden crackers together in a dish that feels bright and celebratory from first glance. Finished with honey ume dressing and tossed high at the table, it captures the essence of Lunar New Year in one generous bowl.
Also at Commercial Bay, Ahi is marking Lunar New Year with a cocktail that feels refined rather than theatrical. Vodka is layered with rose fen chui and strawberry hibiscus, sharpened with fresh lemon and softened with faba for a silky finish. The result is light, floral and quietly celebratory, a subtle nod to the restaurant’s Shanghai pop-up and a polished way to toast the year ahead.
At Azabu Mission Bay, the Prosperity Salad returns as both a ritual and crowd-pleaser. Premium tuna and salmon sashimi are woven with shredded carrot, red cabbage, pickled ginger, daikon and wakame, finished with sesame, golden crackers and ume-honey dressing. The theatre comes with the traditional toss. Lift it high and invite abundance into the year ahead, preferably with a table full of friends leaning in enthusiastically.
Cāntīng’s Lucky Set Menu at $88 per person and Prosper Set Menu at $138 per person deliver a classic Lunar New Year experience done properly. Dumplings arrive first, followed by the essential yusheng prosperity toss, a joyful and symbolic ritual that invites good fortune with every enthusiastic lift of chopsticks. Cantonese favourites round out the menu, while BBQ duck and black cod appear for those choosing the more opulent Prosper option. It is festive, flavour-driven and built for communal celebration.
High above the city, The Lookout is pouring a limited-time Lunar New Year cocktail and mocktail menu through February. The Xin Xiang combines Chivas 12-year-old whisky with ginger syrup, citrus and grenadine for warmth and brightness, while the Shi Cheng layers orange apple juice, mango syrup, lemon and cranberry for a vibrant alcohol-free option. With Auckland glittering below, it is a celebratory toast served with perspective.
At MASU, the celebration unfolds with Japanese precision and robata fire. The Tokyo Platter, laden with crayfish, oysters and sashimi, arrives as a sculptural centrepiece that immediately elevates the table. Alongside the broader seafood and robata menu, it offers a refined and quietly indulgent way to mark the New Year.
Sìso’s celebratory Seafood Platter reads like a greatest hits of the ocean. Grilled scampi, fresh oysters, smoked mussels, Southland clams, poached prawns and market fish crudo arrive together in a spread designed for convivial dining. Guests can add half a crayfish for an extra flourish. It is generous, social and perfectly suited to a table that plans to linger.
Origine keeps things elemental and impressive with its Whole Wild Legend Fiordland Lobster, priced at $99. Wood-fired and made for sharing, it is simple in concept yet rich in impact. Crack, pass and savour. It is exactly the kind of centre-of-table dish that signals abundance without excess.
Azabu Ponsonby serves the same vibrant Prosperity Salad, and it lands perfectly in a room that thrives on sociable energy. Rich sashimi meets crisp vegetables and fragrant dressing, balanced by the crunch of golden crackers. It is celebratory without being heavy and interactive without being forced. Order it early in the evening and let the mood build from there.
However you choose to welcome the Year of the Fire Horse, the message is clear. Gather widely, order generously and lean into the symbolism. This is a year to move forward with confidence, and preferably with something delicious in hand.
Designed for the creation of tops, backsplashes, tables, doors, and infinite tailor-made furnishings, Marazzi’s ‘The Top’ offers a sophisticated and endlessly versatile selection of large-size porcelain stoneware slabs with the power to transform a space. Given the material’s innate versatility and incredible durability, it lends itself to endless uses and visions, from striking benchtops to furnishings and surfaces, both inside and outside the home. The marble-look variation is particularly alluring, offering the appearance and tactility of marble without the distinct cut lines and parameters of natural stone.
Each new year, Föenander Galleries takes the opportunity to heighten our artistic focus with an annual Summer Exhibition. On view from 28 January to 28 February 2026, the exhibition titled Fire Horse is a curated constellation of new works by gallery artists and invited guests, in a considered selection of bold new works that feel both responsive to the moment and grounded in strong individual practices.
Among the highlights are two names already drawing strong attention: Chauncey Flay and Nick Herd. Flay’s sculptural pieces, often crafted from stone, coral and concrete, explore memory, entropy and our relationship with material worlds. Through a meticulous process of breaking down and rebuilding found elements, his work retains traces of deep time while revealing austere, geometric forms that feel both ancient and contemporary.
Herd’s canvases, meanwhile, are visceral celebrations of oil paint itself. Known for his richly textured impasto, he transforms floral still lifes and figurative impulses into works that feel kinetic and alive. His process, a spirited play between energy and restraint, results in paintings where texture is subject and form, animation.
These works are displayed alongside pieces by Michael Dell, Gavin Chai, Matthew Carter, Vishmi Helaratne, Harry McAlpine, and Michael McHugh, and collectively create a dialogue across mediums and sensibilities, unified less by a single aesthetic than by a shared attentiveness to the present.The formal opening takes place on Wednesday, 11 February, from 5.30 pm, with all welcome to attend. This show is emblematic of what Föenander does best: engaging, conversational and quietly energised. Fire Horse offers a timely reason to recalibrate, pause and engage, and feel something unexpected.
Auckland is no stranger to refined, contemporary Indian food. Restaurants like Cassia and Sidart have already reshaped expectations, and in many ways, Aarth begins from that same lineage, but redefines and refines it through a deeply personal lens.
At the centre of Aarth is chef and owner Vicky Shah, whose career has quietly shaped some of the city’s most respected kitchens. With more than a decade of experience spanning Cassia, Sidart, The French Café and Ponsonby’s KOL, Shah brings a level of technical confidence that allows him to cook with restraint rather than excess. Senior leadership roles at SkyCity’s The Sugar Club and The Grill followed, before his most recent chapter as head chef at Ki Māha. Aarth is the moment where those experiences converge into something unmistakably his own.
Vicky Shah, Tuna Crudo with buttermilk and sea grape
The idea behind Aarth was to move beyond expectations. Not to discard the familiar, but to explore the breadth of Indian cuisine through lesser-seen regional influences and contemporary formats. It is a restaurant shaped by meaning, memory and intent, conceived as a welcoming third space for locals, travellers and first- and second-generation Indians alike.
left: Khemeri Roti. Right: Palak Patta Chaat
The menu balances comfort with surprise. Playful beginnings include whitebait bhaji and heirloom tomatoes infused with pav bhaji flavours, while lighter dishes such as oyster sol kadhi, sev puri and palak patta chaat showcase precision and brightness. More substantial plates ground the experience, from duck nihari and beef laal maas to lamb finished with layered chutneys and buffalo milk paneer treated with the care of a centrepiece protein. Desserts nod to nostalgia without sentimentality, reworking mango lassi and offering a refined interpretation of Black Forest.
Lamb & too many chutneys, spinach, naga chilli and mustard
Crayfish Tikka-masala
The drinks offering mirrors the same thoughtful approach. Cocktails are designed to support the food rather than compete with it, weaving Indian flavours through familiar spirits. Mezcal meets aam panna, whisky is lifted with carrot and honey, and the house Amaretto ‘Shah’ offers a subtle signature.
left: Prawn Ghee Roast. Right: Amaretto Shah and Carrot & honey whiskey, amaretto
The dining room is warm, intimate and quietly confident. Rather than spectacle, Aarth is designed for connection, encouraging diners to slow down and settle into the experience. Subtle interior updates introduce depth and calm, anchored by a custom botanical artwork by Auckland studio The Plant Parlour NZ. Interpreting the Ganges River, the piece symbolises life, continuity and nourishment, reinforcing the idea that nothing here is decorative without purpose.
“Aarth is my way of welcoming people into my home,” Shah says. “The food draws from my heritage, expressed through where I am now in New Zealand. It’s personal, intentional and unapologetically me.”
Early in its journey, Aarth is already looking forward. Rooted in Indian culinary heritage and shaped by New Zealand sensibility, it offers a more intimate, more considered expression of modern Indian dining in Auckland.
Cartier has never been one for quiet luxury. With its latest evolution of the Clash de Cartier collection, the maison doubles down on attitude, movement, and a kind of deliberate audacity that feels perfectly timed. This is Clash as you know it, but louder, more tactile, and unapologetically expressive.
Olivia Dean wearing Clash de Cartier Collection
Designed as a counterpoint to Cartier’s famously disciplined geometry, Clash is where precision meets provocation. The newest release pushes that tension further, introducing yellow gold iterations of necklaces and bracelets previously realised in rose gold. The shift is subtle on paper, but powerful in execution. Yellow gold sharpens the silhouette, adds weight, and gives the collection a bolder, more declarative edge. These are not pieces designed to disappear into an outfit. They assert themselves.
What appears fluid and effortless is, in fact, a triumph of technical complexity. Each jewel is constructed from hundreds of individual components, some featuring up to 600 articulated elements. Traditional lost-wax casting sits alongside high-precision machining, with every link polished by hand before being assembled into a structure that moves with the body. Linked, but never locked, the pieces flex, ripple, and respond, creating a sensorial experience that goes beyond aesthetics.
Olivia Dean wearing Clash de Cartier Collection
Sound, too, has been considered. The gentle vibration of the studded mesh produces a subtle, refined murmur as it moves, a detail meticulously tuned by Cartier’s design and engineering teams. It is jewellery you feel, hear, and inhabit.
Colour plays a starring role in this latest chapter. Red and green dyed agate, pink chalcedony, and glossy onyx are woven into the Clash vocabulary, each bead carefully selected, pierced, and secured with a Clou de Paris nail. The result is a palette that feels bold yet balanced, graphic yet organic. Dyed agate, a material with centuries of history, becomes a contemporary canvas in Cartier’s hands.
At its heart, Clash de Cartier is a statement of individuality. Designed for stacking, layering, and personal interpretation, the collection invites wearers to play, experiment, and make it their own. It is a philosophy that echoes the original spirit of Jeanne Toussaint, whose fearless elegance helped define Cartier’s modern identity. The Belgian-born French jeweller and fashion designer exerted considerable influence on jewellery design after Louis Cartier appointed her Director of Fine Jewellery in 1933, and her iconic influence is still prevalent in the Cartier jewellery of today.
The new year brings with it bold intentions. Gym memberships spike, routines reset and weight loss goals feel newly achievable. As the numbers on the scale move, there is a sense of momentum and control many people have been chasing for years. What often goes unconsidered is how quickly losing weight can change the face as well as the body.
At Clinic 42, Medical Director Dr Ellen Selkon sees this pattern repeatedly. “Weight loss is usually framed as an all-positive outcome,” she says. “But facial fat plays a crucial structural role. When it reduces rapidly, the face can lose support in ways people are not prepared for.”
This is particularly relevant for patients losing weight quickly, including those using GLP-1 therapies. While these medications are highly effective for metabolic health and appetite regulation, the speed at which fat loss occurs can accelerate facial volume depletion. “GLP-1s are powerful tools,” Dr Selkon notes. “But the face does not always keep pace with the body, especially when weight loss is fast.”
The most common changes appear through the mid-face, temples and under-eye area. Cheeks flatten, shadows deepen and the skin can appear looser or more tired, even when overall health is improving. “Patients often tell us they feel fantastic, but their reflection looks like it skipped a few years ahead,” she explains.
Rather than treating volume loss as an aesthetic issue to fix later, Clinic 42 integrates facial support into the weight loss journey itself. The focus is on maintaining balance and structure so the face evolves alongside the body.
Revolumising is approached with restraint and precision. For deeper structural loss, Sculptra is often used as a foundation treatment. Rather than filling, it stimulates collagen production, gradually restoring firmness and volume over time. “It is ideal for patients who want longevity and subtlety,” says Dr Selkon.
For early depletion or skin laxity, Profhilo and Profhilo Structura improve hydration, elasticity and tissue quality, helping the skin better support underlying volume. Where targeted reinforcement is needed, dermal fillers are used conservatively to support areas such as the cheeks or temples, always prioritising harmony.
Skin quality is addressed in parallel. Treatments including Dermapen, IPL, nano-fractionated laser and Tribella stimulate collagen and elastin, strengthening the skin so restored volume is held more effectively. This is particularly important for patients on GLP-1 therapies, where changes in collagen support can also occur.
The result is a considered, cohesive transformation. “Weight loss should never feel like a trade-off,” Dr Selkon concludes. “When facial structure is supported early, patients can enjoy the health benefits they worked for and recognise themselves in the mirror along the way.”
Domani has elevated the planter into the realm of design. They have created architectural planters that are as much sculptural objects as they are functional vessels. Renowned for its sculptural pots and planters, each Domani piece is meticulously handcrafted in Europe using traditional firing and forming techniques. These reveal the depth, texture, and character of the raw materials — available from Dawson & Co.
Terracotta pots, clay planters, and zinc planters are Domani’s signature materials. They are chosen not only for their durability but for the way they evolve over time. As these outdoor planters are exposed to the elements, their surfaces develop a nuanced patina. This ensures every piece tells its own story — shaped by place, climate, and use.
What truly sets Domani apart is its architectural sensibility. Monumental in scale yet restrained in detail, these designer planters are defined by clean lines and bold silhouettes. These features command attention without overpowering their surroundings. Consequently, they bring gravitas to a courtyard, soften a contemporary terrace, or anchor large interiors as indoor planters with sculptural presence.
Whether styled as standalone statements or arranged in considered groupings, Domani pots embody a refined balance of craftsmanship, materiality, and proportion. This transforms the act of planting into an expression of timeless outdoor and interior design.
Few jewellery pieces have achieved the cultural longevity of the tennis bracelet. First conceived in the early 20th century as the eternity bracelet, its defining feature has always been simplicity. A continuous line of small diamonds, perfectly calibrated, forming a bracelet that moves effortlessly with the wearer. It was not until 1987 that the piece gained its modern name, when US Open champion Chris Evert famously paused a match to retrieve her diamond bracelet after it slipped from her wrist. In that moment, a classic was cemented.
Today, Brent Sutcliffe continues the tradition with a considered range of tennis bracelets that balance heritage craftsmanship with modern wearability. Available to purchase or made to order, Sutcliffe’s designs span classic diamond lines through to contemporary interpretations that subtly shift proportion, stone size and setting style.
Among the collection are traditional diamond tennis bracelets handcrafted in 18-carat white or yellow gold, featuring precise claw-set diamonds that deliver fluidity, sparkle and everyday ease. These timeless styles honour the original spirit of the bracelet while offering durability designed for modern life.
For those drawn to something less conventional, Sutcliffe also offers refined variations such as oval diamond tennis bracelets. Here, master jewellers play with scale and shape, combining round and oval diamonds ranging from 0.2 to 0.3 carats to create a more expressive silhouette. The result is a bracelet that feels contemporary yet enduring, equally striking worn alone or layered with other pieces.
Whether marking a milestone or elevating the everyday, the tennis bracelet remains one of jewellery’s most versatile statements. Elegant without excess, meaningful without ceremony, and designed to last a lifetime.
With summer at its best and a constant calendar of waterfront events, Somm Wine Bar & Bistro has timed its latest menu refresh perfectly. Sitting on Princes Wharf with sails cutting across the horizon and the waterfront humming with activity over the coming month, securing a table at Somm is high on our agenda.
Somm has always understood its position on the water, not just geographically, but culturally. It is a place designed for watching Auckland in motion, glass in hand, plates landing steadily as the afternoon slips into evening. The new dishes lean into that rhythm, light, seasonal and confidently crowd pleasing, without losing the polish that has long defined the bistro.
Sweetcorn & basil arancini with tomato fondue
Kingfish tartare with mango, jalapeño, avocado, lime and corn crackers
Among the standouts are sweetcorn and basil arancini with tomato fondue, crisp on the outside and generously molten within, and a summery buffalo mozzarella paired with heirloom tomato, melon and mint. A kingfish tartare with mango, jalapeño, avocado and lime arrives vibrant and fresh, scooped up with a corn cracker, while grilled market fish is served with sweetcorn, tomato, basil, caperberry and chilli, tasting exactly as a waterfront lunch should.
Crumbed lamb chops with saag sauce, vadouvan butter and curry leaves
Some favourites remain firmly in place. The crumbed lamb chops are still as compelling as ever, rich with saag sauce, vadouvan butter and curry leaves. Heartier appetites are well catered for with grass-fed sirloin, finished with fried olives, green garlic herb butter and jus.
left: Somm’s selection of pizzas. Right: Peach melba
Pizza keeps things relaxed. Smoked brie with zucchini, lemon and parsley is an easy sell, as is the chimichurri chicken bianca with red onion. Dessert feels inevitable rather than optional. Peach melba with Te Kairanga rosé, raspberry, almond and vanilla ice cream is the kind of finish that encourages one last glass and a longer linger.
With the waterfront set to be busier than ever in the coming weeks, Somm’s location on Princes Wharf is already a drawcard. Add this refreshed menu, and it becomes essential.
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