The first day of September means the start of everything good in life; the days are getting longer, and summer is well on its way. One other clear indicator of that is the arrival of Margarita Month at Viaduct Harbour’s iconic Soul Bar & Bistro, and if past experiences are anything to go by, this year’s iteration is going to be one hell of a fiesta.
Having all likely experienced a long lunch at Soul, we know that an afternoon of convivial activities is guaranteed with the right libations. And really, what drink is better to lift the mood than a margarita?
Aside from offering the classic iteration of this cocktail (shaken, not frozen with a salted rim of course), Soul’s beloved bartenders have taken inspiration from Olmeca Altos’ superior tequila to create an inspired menu that pushes the bounds of what we would typically call a margarita. Take The Devil Wears Plata, for instance, which sees Altos Plata married with crème de mûre, raspberry, lime, mint and ginger — an uncharacteristically fruity margarita. Or for those seeking something more tropical, Tequila Mockingbird sees tequila mixed with the welcome addition of coconut, ruby red grapefruit, pandan and lime. An inspired drink, we think.
As self-appointed margarita connoisseurs, we’re glad that this springtime takeover lasts all month. So as the sunshine and warm days emerge from their seasonal hibernation, you’ll know exactly where to find us.
Soul Bar & Bistro
Viaduct Harbour,
Corner of Lower Hobson Street and Customs Street West,
Auckland City
Whether cosied by the fire or sprawled in the sun, there is always occasion for a good book, no matter where the season may take you. Here, we deliver a line-up of recently-released, unmissable reads that run the gamut from moving memoirs to gripping novels to funny, romantic romps. And while it was certainly a difficult task to whittle down our favourites, these are the page-turners you’ll want to keep on your bedside table.
A Visible Manby Edward Enninful In his own words, one of the most important cultural change makers of our time delivers an astonishing, moving and powerful memoir. A lifelong champion of inclusion, Edward Enninful’s ascent to becoming the first black Editor-in-chief of British Vogue has seen his tenure break barriers in a way that no others have done before. Here, the icon delves into his astonishing journey as a black, gay, working-class refugee with big dreams, to reaching the pinnacle of the world’s most exclusive industry.
Bliss Montageby Ling Ma A collection of eight short stories that touch on the madness and reality of our collective delusions, this rich narrative series marries elements of the fantastic with those grounded in the everyday. From a woman who lives in a house with all her ex-boyfriends to a toxic friendship that grows around an invisibility drug, Bliss Montage is outlandish and ordinary and undeniably compelling.
Faith, Hope and Carnageby Nick Cave and Sean O’Hagan The result of over 40 hours of conversations between Nick Cave and Sean O’Hagen, this book offers thoughtful, intriguing insight into the musician’s inner life. Examining questions of art, faith, music, freedom, grief and love, this moving book offers a picture of Cave’s life, as the creative visionary offers inspiration and hope.
The Novelistby Jordan Castro In his witty and wise debut, Jordan Castro explores ideas of language and the Internet via a writer trying (and failing) to pen an autobiographical novel. Drawn into procrastination, the unnamed protagonist offers funny inner commentary prompted by a variety of quotidian tasks, in a narrative that marks Castro as a talent to watch.
Yogaby Emmanuel Carrère Emmanuel Carrère is of the greatest storytellers of our time and in his latest work, he offers a raw self-portrait of a man searching for peace. The novel-memoir starts at 10-day Vipassana retreat in France, before turning into a powerful story that reckons with the Yin and Yang of life in Carrère’s revered style — humorous and compelling.
The Last White Manby Mohsin Hamid From this New York Times bestselling author comes the story of a man who wakes to find his skin has turned darker. Soon, reports of similar occurrences see more and more people transform into new incarnations of themselves, changing the social order for good. A tale of love, loss and rediscovery, this book asks us to rethink who we are and who we might become.
On The Rooftopby Margaret Wilkerson Sexton Set against the backdrop of a gentrifying 1950s San Francisco, this stunning novel follows three sisters pushed into stardom by their mother. But, on the verge of a big break, it becomes apparent that the girls (now women) have dreams that might no longer align and are called to face challenges of their own.
The Dead Romanticsby Ashley Poston Centred around a cynical, millennial, ghostwriter of romance novels who doesn’t believe in love, The Dead Romantics is a rollicking read, in which the protagonist is forced to confront everything she thought she knew about love stories.
Madly, Deeply the Diaries of Alan Rickman Introduction by Kate Winslet A look inside the mind of Alan Rickman — beloved actor, political activist, avid traveller and thoughtful intellectual — this new book delivers Rickman’s anecdotal, indiscreet, witty, gossipy and utterly candid thoughts, drawn from the pages of his own diaries and told as though he were sitting in the room with us.
Adorning the heads of models, celebrities and star athletes alike, the mullet is one trend that we never expected to have a resurgence. But return it has, and this time, the outlook is positively cool.
There is little denying that trends are a vicious cycle, where we typically see our past looks resurface to haunt us at least once in our lifetimes. But with the current microcosm of the Internet and its inherent desire for all things new, trends are recycling faster than we imagined. And one that’s come around all too soon, is the famed mullet.
On the right: Pradafall 22.
As prevalent on luxurious couture runways, as it is on the heads of our nation’s greatest rugby players, mullets are reclaiming their universally ‘cool’ status and staging an undeniable comeback (whether we like it, or not). Far from the disastrous mullets of the 70s and 80s, the new mullet has a decidedly elevated but shaggy look — one that points proudly to an attitude of effortless nonchalance.
On the left: Gucci Fall 22.
The pull of the mullet actually has a much longer history than anyone probably realises. Beyond the 80s ravers and further back even than Tom Jones’ 1965 flirtation with the style, ancient artefacts and literature have alluded to similar hairstyles in Britain as early as the 1st Century, where researchers described it as helpful in keeping the hair out of the eyes and maintaining warmth and protection around the neck (very practical, we think).
From the left: Christophe Robin Regenerating Shampoo from Ines. malin + goetzsage styling cream from Mecca. Sachajuan Volume Powder Volumiser Spray from Sephora. Virtue Labs 6-In-1 Styling Paste from Sephora. ORIBE Rough Luxury Molding Wax from Spring Store.
Throughout the last century, the mullet has been given the pop culture treatment and has even had a moment in queer circles (as an unofficial signifier used by gay women in the mid-1980s). And while our current rendition is decidedly more about appearance than function, its presence still recalls all the various iterations we have seen throughout history, rendering it one of the most statement-making haircuts one can sport.
There is a certain irony to the modern mullet. Some have considered the resurgence a late symptom of the lockdown-prompted closure of hair salons around the world, while others still find it wildly outrageous. Still, it would appear that the mullet is here to stay — may as well embrace it, we say.
With Father’s Day fast approaching, it’s time we all started thinking about how best to celebrate the dads and father figures who have had such a crucial hand in raising us. And this year, in a bid to encourage a move away from the traditional but tired ‘socks-and-undies’ gift, we have teamed up with Schweppes 1783 to create the perfect cocktail for thanking dad with a well-deserved toast.
Meet the Green Jacket — a refreshing, not-too-sweet combination of Malfy Gin, Lillet Blanc, Green Chartreuse, lime and (of course) Schweppes 1783 Quenching Cucumber Tonic Water. Putting a more citrusy twist on the classic G&T, this cocktail is delicious and super easy to make but just complex enough to leave anyone who takes a sip thoroughly impressed (even if you really have no mixology skills to speak of). Here’s how to create the Green Jacket for Dad this Father’s Day.
Ingredients(makes one cocktail): 20ml Malfy Original Gin 15ml Green Chartreuse 20ml lime juice 20ml Lillet Blanc Schweppes 1783 Quenching Cucumber Tonic Water Dehydrated lime wheel to garnish
Method: 1. Start by pouring the Malfy Gin into a cocktail shaker. 2. Add the Green Chartreuse, followed by the Lillet Blanc. 3. Finish with lime juice before filling the cocktail shaker with ice. 4. Give the whole thing a good shake. 5. Prepare a glass with ice before pouring the mixture over. 6. Top off with Schweppes 1783 Quenching Cucumber Tonic Water. 7. Garnish with a wheel of dehydrated lime before serving.
Since the news broke that iconic Melbourne institution, MoVida would be opening an outpost in Auckland, we have waited in anticipation for our chance to sample the delicious food that has made this restaurant so globally acclaimed. So it is with great pleasure that we mark MoVida’s official opening — its arrival in the space that once was Ostro (on Level 2 of the Seafarers Building) not only a boon for the industry, but symbolic of the ways in which Auckland’s hospitality is maturing into something more indicative of our international appetites. Having been treated to an early preview of its Spanish-influenced cuisine, we can tell you with confidence that this is a new opening that everyone should be excited about, and with bookings open now, is one that we expect will be popular from the get-go.
Left: Anchoa – Hand-filleted ortiz cantabrian artisan anchovy on crouton with smoked tomato sorbet. Right: Restaurant Founder and Executive Chef Frank Camorra.
MoVida’s Head Chef and Founder, Frank Camorra first brought his popular, Bourke Street restaurant to our shores nearly a decade ago with a pop-up at the restaurant whose place it has now taken. From there, a collaborative relationship blossomed between Camorra and hospitality pioneer (and one of the minds behind Savor Group) Lucien Law. So naturally, when looking for an international destination to set up MoVida’s next global outpost, the site where the restaurant had its first taste of New Zealand was an obvious choice. Reimagined by lauded local design studio Izzard Design, the Britomart space is unrecognisable, finished with gorgeous booth seating and a warm and welcoming vibe that feels distinct while still being inherently connected to the MoVida aesthetic we all know and love.
Left: MoVida interiors by Izzard Design. Right: Salmon – lightly cured Big Glory Bay salmon, beetroot & tamarillo gazpacho
Food-wise, the MoVida menu is filled with joy, passion and creativity, where the cuisine is treated like a conversation, and diners are served flavoursome fare that plays into MoVida’s signature made-to-share, tapas style. Alongside a line-up of iconic MoVida dishes like Anchovy with Smoked Tomato Sorbet and Carrillera De Buey (very soft beef cheek braised in spiced red wine and sweet Pedro Ximenez sherry and served with cauliflower puree), sits a selection of wood-fired seafood dishes like paella, designed to capitalise on New Zealand’s abundant kai moana. The wood-fired oven is a MoVida first, but is something that Camorra tells me he is excited to utilise as a new vehicle for his culinary vision (as well as a way to show off the talent he has in his Auckland kitchen). As such, it has informed most of the dishes on the menu.
Paella de Marisco – Wood fired, seafood paella, scampi, banana prawns, ling, calamari cooked in bomba rice.
While nowadays, most dining establishments ground their menus in plates designed to share (it is almost impossible to find a place that doesn’t), when MoVida opened two decades ago, this idea was a novel concept. True to Camorra’s vision for the space, the original restaurant quickly became a pioneer in tapas-style dining, where guests were more than happy to sit at its bar and share food — while still enjoying a refined and polished experience.
Left: Tartar – Wagyu rump, beef tartare & pickled kohlrabi, cured egg, on an almond & horseradish cracker. Right: MoVida bar by Izzard Design.
“I think that was the most surreal moment in my career: realising that it worked and that by sticking at it, the MoVida bar became the place people wanted to sit,” Camorra reflects. “I think Auckland’s restaurant is very much of its own style and is different to the other restaurants, but still offering something that hasn’t been done very often outside of Spain.”
Left: MoVida interior by Izzard Design. Right: Alcachofa – Jerusalem artichoke with lardo & Ōra king caviar.
At its core, MoVida is a restaurant that offers vibrancy in every sense of the word. Drawing on nearly 20 years of success in Melbourne, the new Auckland destination offers a take that pays homage to its origins while feeling grounded in its own, individual context. When considering the MoVida legacy, two decades down the track, it feels like this is the beginning of something great.
According to Korean culture, the most auspicious sign of the zodiac is the rabbit, which is a symbol that, for local Korean chef (and rising hospitality star) Jason Kim, has become something of a recurring motif. Now, Kim is harnessing the lucky symbol for his new culinary venture, Tokki (Korean for ‘rabbit’), a delicious restaurant and wine bar serving the kind of Korean food you’re unlikely to have ever tried before.
Born in Korea but raised in New Zealand, Kim’s cuisine is beloved for the way that it straddles the two cultures in which he was raised — where authentic bites are delivered in a contemporary way, and fresh New Zealand produce is harnessed to create truly unique dishes.
You may be familiar with Kim’s Commercial Bay outpost, Gochu, famous for its milk buns that regularly sell out. Otherwise, you might know him from his tenure in the kitchens of some of Auckland’s best restaurants, including Sidart, Cassia, The Grove and Clooney. Tokki offers something different. Its menu heroes pared-back but delightfully inspired cuisine that puts an unexpected twist on authentic flavours, while its inviting space is set in the heart of Milford’s bustling main street (a northern suburb not previously known for its culinary offering). In a way, Tokki marks a return to Kim’s roots, and the result is pretty special.
Left: Jason Kim serving Flat Noodles with Chilli Pork. Right: Tokki Toasties with Mortadella & Oiji.
Kim describes the Tokki menu as authentic fare, with none of the fried chicken, bubbling clay pots or lashings of chilli and cheese one might expect from a typical Korean restaurant. While still a casual affair, the food here offers a more playful take on Korean cuisine without losing its refined edge. Ultimately, Tokki grounds itself in a menu of considered and elevated traditional dishes that reimagine classic street-food tropes and snacks that speak to the chef’s heritage.
“Korean cuisine is not just strong flavours and cheap and cheerful,” he shares. “Traditional Korean is more subtle and elegant. It’s about highlighting beautiful produce and the flavour and freshness of the ingredients and not messing around with it too much.”
Left: Crispy Chicken Wing stuffed with Prawn & Mushroom. Right: Beef Short Ribs with Black Garlic Jus & White Kimchi.
You can find this homage to traditional foods in dishes like the crispy chicken wing, carefully stuffed with prawn and mushroom, or the Tokki toasties, filled with layers of mortadella and oiji (pickled cucumbers). And, of course, the mouth-watering beef short ribs with black garlic jus and white kimchi. For dessert? Melona smores, of course — a traditional Korean ice cream, presented as little works of art.
This ode to traditional cuisine is concerned with more than just flavour alone, seen in one dish made of noodles up to a metre long, something that Kim tells me is believed to be beneficial for your health in Korean culture. This attention to detail is seen at every level of Tokki’s menu, with many of the ingredients made and fermented in-house, including the kimchi, soy sauce and soybean paste, and a strong focus placed on traditional foods, with specialist produce sourced from Korean growers in Silverdale.
Left: Melona Smores. Right: Tokki interior.
As far as drinks are concerned, Tokki’s menu comprises an impressive offering of wines curated by Hiro Kawahara, a sommelier and friend of Kim’s. Showcasing a range of exceptional New Zealand and French wines, alongside a selection of fine natural wines, exquisite Japanese whisky and authentic soju digestifs, the libations on offer run the gamut from classic drops to specialised spirits and promise to complement the food perfectly.
Despite its North Shore neighbourhood, we’re expecting news of Tokki’s delicious food to draw people from all over Auckland to sample its unique offering. Our advice? Book a table now to experience it for yourself, you won’t be disappointed.
When you consider menswear over the decades, quality essentials have remained at the forefront of shifting trends. As such, it is pieces rendered in durable, well-made fabrics (like denim) and styles that are universally flattering and inherently timeless that signal success for any closet, which is why the latest menswear collection from Workshop Denim is a welcome addition to our wardrobes.
At the heart of this sleek collection sit pieces that epitomise high-casual, tailored, men’s streetwear, fashioned from a raft of new fabrics. Carefully chosen for their quality and weight, textiles like a military cotton flannel, a wool blend and a Japanese Calvary twill result in pieces designed to be layered, that will last for many seasons to come.
As far as hero pieces go, one highlight is definitely the new Leather Collar Chore Jacket, cut from a wool blend melton with a genuine leather collar — the perfect, versatile outerwear. Also offered in a Japanese cavalry twill and military cotton flannel, it draws on traditional suiting elements with a modern aesthetic, integrating classic utilitarian styling with a clean, tailored fit. We think it is best paired with the matching cavalry twill Minimal 5 Pocket Straight Leg or the Slim Fit Selvedge jeans, a simple, elegant combination that will work for any kind of personal style.
Elsewhere, the Classic Engineer Shirt in a Japanese heavy cotton herringbone and military cotton flannel is a piece that speaks to the essence of the collection, embodying the ideas of elevated everyday wear, meticulous craft and thoughtful design that make this collection feel so timeless. After all, as people increasingly demand durability, sustainability and substance in their personal fashion, what could be more appealing than timeless design?
Encapsulating Workshop Denim’s focus on creating authentic clothes for real life, this new collection offers the perfect trans-seasonal line-up to see you through to next year, and beyond.
On the top floor of Wyndham Street’s Voco Hotel, the most understated, sweeping view of the city has been hiding — until now. Building on Auckland’s burgeoning roster of rooftop bars that all seem to be one-upping each other with grandeur, views, and how many flights of stairs it will take to arrive, Bar Albert is the newest and most elevated addition, that proudly carries the title of the highest in the country.
Left: Bar Albert interior. Right: Signature cocktails.
But it is not just height that matters; if anything, Bar Albert is proof that the best bar of this kind considers all elements of its offering, its focus firmly on what Auckland’s thirsty punters are really there for — a tempting list of cocktails and delectable snacks. The expansive outlook across the city is just a bonus.
Thirty-eight floors above Auckland, Bar Albert’s cocktail menu finds inspiration in the recognisable streets below. Expect to see cocktails like the Napier Street, the Chancery Street and the Market Place, or the signature Eden Crescent cocktail, featuring The Roots dry yin, yellow chartreuse, house-made pistachio & rosewater orgeat and a spray of rhubarb bitters, served in a coupe glass and garnished with dried rose petal. It truly is a delicious tipple.
As far as the food is concerned, the offering is uncomplicated but inherently divine. House-made arancini are served alongside crispy duck fat potatoes, with oysters and platters of charcuterie and cheese curated as the perfect snack to accompany a list of local hero wines.
And where interiors are considered, two words that come to mind are sophisticated and sleek. This new bar is the kind of space that feels more typical of somewhere like New York than the City of Sails. Although the crowd that awaits its opening speaks to our collective desire for venues of substance — something that bars like this are keenly aware of, seen in the quality of experience they offer.
Bar Albert courtyard.
In short, Bar Albert is upping the ante in more ways than one, and as such, is poised to become our next go-to spot, putting an elevated twist on after-work drinks or catch-ups with friends.
Opening hours: Tuesday — Thursday, 4pm until midnight. Friday — Saturday, 4pm until 1am. Closed Sunday & Mondays.
Bar Albert
38th Floor, Voco Auckland City Centre
13 Wyndham Street
Auckland Central
Pasture is famed for its multi-course degustations that showcase hyper-seasonal flavours and harness techniques like wood-firing, fermentation, and dry-ageing to create meticulously-considered dishes. Renowned for the way its chefs use every part of the animals and seafood they cook, Pasture provides some of the most sustainable, sophisticated dining in the City, while its intimate space can only seat six guests at a time. But because this restaurant’s offering is so specific and so seasonally planned, it is also not typically able to cater to dietary requirements, making it difficult for vegetarians to partake in the full Pasture experience — until now.
Left: Pasture interiors. Right: Choy sum with radish flowers.
For three nights only, Pasture will put on a special menu that heroes one thing and one thing only: vegetables. Designed to showcase the culinary power of vegetables, these immersive, multi-course dinners will uncover their full, flavoursome potential. “Working with vegetables is one of the most rewarding challenges,” says Pasture’s Owner and Chef, Ed Verner, “they provide so much diversity of flavour depending on how they are treated.” For Verner and his team, it is Pasture’s tried and true vegetarian dishes that are often cited as favourites, with the chef divulging that most of their staff meals are vegetarian too. “We feel that our vegetarian dishes are some of our most creative,” Verner continues, “with many diners telling us that the vegetable dishes are the most surprising on the menu, or even their favourites — meat-eaters included.”
As such, Pasture’s upcoming vegetarian dinner series will highlight exceptional, local produce via an innovative tasting menu that harnesses a variety of techniques (including fire and fermentation) to underline the luxurious nature of vegetables. Expect dishes like Pasture’s already-beloved tomato and raspberry, or its choy sum with radish flowers, alongside a delicious array of entirely new creations.
Of course, there will also be a curated drinks menu to pair perfectly with each course, including Champagne, cocktails, cider, beer, sake and other house made beverages. There will even be an alcohol-free pairing option, consisting of various fresh juices, fermentations and mocktails.
Left: Green broth. Right: Kitchen prep.
With the Pasture team driven by the culinary creativity that can be harvested from treating vegetables, not as an afterthought or a side, but as carefully and as respectfully as they might an animal, this limited dinner series will offer vegetarian food unlike any you’ve probably tried before. And with the evenings now locked in for the 14th of September, the 21st of September and the 5th of October only, we suggest you book your place STAT. Vegetarian or not, is one you don’t want to miss. Bookings are available here.
When executed right, nothing hits the spot quite like a good sandwich. Which is something that local hospitality veterans Nick Landsman and Emma Ogilvie (the couple behind Bar Céleste) are banking on in their cool new K’ Road spot, Gloria’s — a classic deli serving simple, hearty food with excellent flavours.
Set in the space that was formerly Star Superette (the duo’s popular wine shop), Gloria’s fit-out is small but welcoming, with a laid-back vibe and fuss-free details. From its chalkboard menu to its checkerboard floors and its line-up of simple barstools — the bakery provides the perfect place for hungry punters to perch at lunchtime, something that Landsman and Ogilvie tell me they thought was missing from the area.
Left: Gloria’s interior. Right: Homemade pies.
With Gloria’s, the duo decided to go back to basics, first asking themselves what they loved making, and then figuring out what they thought was needed. The idea of a deli and sandwich shop kept emerging, and the concept just made sense. It was, as Ogilvie describes, “perfectly suited to a post-covid vibe”.
Drawing inspiration from the classic Jewish delis of New York and a style of sandwich shop that has been growing in popularity in Australia, Landsman and Ogilvie created Gloria’s as a new take on a traditional format, where good food and quality ingredients collide in a setting that almost gives off a retro vibe.
The crown jewel of Gloria’s offering is sandwiches. Whether fresh or toasted, the sandwiches hero sensational homemade bread (so good we would honestly devour by itself), with housemade sauces, salted beef, and other ever-changing fillings that provide something for every possible taste. This was swiftly joined by a line-up of piping-hot pies and elevated sausage rolls, to make the offering even more enticing on a chilly day.
Left: Mushroom Croque. Right: Fresh sandwiches with homemade roast beef.
Take the corned beef sausage roll, for instance. Wrapped in buttery pastry that melts in the mouth, dusted with fennel seeds and boasting a flavoursome, wholesome filling, it is both a unique take on a classic dish and also carries the comforting quality of something your grandma might have made (if she was into that kind of thing). In fact, it is in this juxtaposition of new flavours with old-school ideas that Gloria’s really thrives. For Landsman and Ogilvie, Gloria (they imagine) is the proprietor of a space that is a little bit nostalgic and reminiscent of our great local delis of days gone by — just with a few, up-to-date tweaks.
On the drinks side of things, Gloria’s selection is (unsurprisingly) simple and satiating, basically comprising an Almighty fridge filled with refreshing pick-me-ups. For those seeking something a little stronger, Supreme coffee is also on hand, expertly made by Andrew Lavich (a familiar face to many from his tenure at Honey Bones).
Having only just opened its doors, Gloria’s has (as Ogilvie explains) many more things in the works — from family pies to catering options to takeaway salads and even refreshing juices. And considering the enthusiastic crowds it has already drawn in its first week alone, we will be watching this space with interest.
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