A much-loved presence on our social media and television screens, award-winning actor and comedian Tom Sainsbury is a man of many talents. His hilarious parodies are admired for their accurate portrayal of anyone from politicians to fictitious characters. With an uncanny ability to mimic their nuances, Sainsbury’s skits are entertainment gold. Here, he takes on the role of artist to share some personal intel in ink.
What do you look like?
What did you want to be when you grew up?
What is your secret talent?
What’s your vice?
Who is your favourite cultural icon?
Who is your favourite character to parody?
Who have you enjoyed imitating recently?
What is something you’ve never done, but would like to?
When we consider the names that will go down in the culinary hall of fame, there are only a handful of destinations that we can be positively sure will make the cut. One of those legacy greats is MoVida, a Melbourne Hosier Lane stalwart that, inspired by Frank Camorra’s Spanish heritage, offered a refined, convivial and wholly original take on Spanish tapas, and since opening its doors in 2003, set the tone for the Australian dining landscape that would develop in the decades to follow.
Few restaurants manage to achieve what MoVida has, especially in how it revolutionised a joyous, tapas-style approach to dining. And having heard whispers that MoVida would be opening its first international destination right here in Auckland in the coming months, we simply had to know more.
From Left: Movida Head Chef and Founder Frank Camorra; Mooloolaba swordfish skewers topped with salsa verde.
Head Chef and Founder Frank Camorrafirst brought MoVida to our shores nearly a decade ago, with a pop-up at the iconic (and dearly missed) Ostro, in the Seafarers building. 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 first global flagship, the site where the restaurant had its first taste of New Zealand was an obvious choice.
Cantabrian Anchovies with creamy burrata and Mount Zero olive oil; CHICHARRON DE CADIZ with Macedon rockmelon, espelette and guindilla peppers.
Now, MoVida Auckland is set to takeover the space where Ostro once stood, and will open its doors late next month, offering the Melbourne restaurant’s revered dining experience with a distinctly New Zealand twist. Diners can expect iconic MoVida tapas dishes like Anchovy with Smoked Tomato Sorbet, alongside wood-fired seafood dishes like paella (a first for the group) designed to capitalise on New Zealand’s abundance of exquisite seafood.
The MoVida experience is filled with joy, passion and creativity — and it is these elements that Camorra is most excited to bring to his new Auckland location. Here, the cuisine will be treated like a conversation, where kitchen staff at every level transform the freshest local produce into food that both respects and revolutionises classic Spanish cuisine. According to Camorra, the team at MoVida are supported creatively and encouraged embark on long and fruitful careers in hospitality — something the owner values deeply.
Right: Hiramasa Kingfish, pastrami-style, with burnt orange and creme fraiche on a semolina cracker.
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 will still offer a take that is decidedly and uniquely its own. When considering the MoVida legacy, two decades down the track, it still feels like this is just beginning. We, for one, can’t wait to see what the Auckland outpost has to offer.
With the arrival of MoVida in Auckland comes the opportunity for those seeking a career in one of the most revered culinary establishments. MoVida Auckland is looking for staff across all areas and offering the chance to make your mark on the industry and help define the future of MoVida in New Zealand.Discover all MoVida Auckland career opportunities here or send your resume to [email protected].
When seeking out jewellery that offers something different and feels truly unique to its heritage, there are many design houses that one must explore before finding the perfect piece. And with some of the world’s most revered luxury jewellers now available on our doorstep, it takes something quite special to capture our attention these days. Which is why, when we heard that David Yurman’s iconic jewellery was launching in New Zealand for the first time, we sat up and took note.
Right: Chevron Pinky Ring in 18K Yellow Gold with Pavé Diamonds, Belmont® Curb Link Band Ring in 18K Yellow Gold with Pavé Diamonds, Petite Châtelaine® Pavé Bezel Ring in 18K Yellow Gold with Champagne Citrine and Diamonds.
The latest addition to Partridge Jewellers’ impressive stable, David Yurman is a brand that needs no introduction, but is deserving of one all the same. Epitomising its New York heritage but celebrated globally, the lauded jewellery house was founded in New York by David Yurman, a sculptor, and his wife, Sybil, a painter and ceramicist, as a collaboration between the duo to simply make beautiful, wearable objects. And while its pieces feel inherently modern, it is a brand that has never forgotten its roots. With the founders’ son, Evan, recently taking the helm, David Yurman still produces timeless and contemporary collections, defined by the brand’s artistic signature of inspiration and innovation.
The latest campaign, Come Closer, explores the idea of the joy of closeness and connection. It draws on New York City as a perennial and palpable muse, capturing the city’s tenacity and incredible, intangible, creative spirit — something that shines through in every piece.
“After years of separation for many — much longer than any of us could have anticipated — we are all craving connection,” shares Evan Yurman. “Come Closer is a call to all of us to delight in the everyday, where simple moments with family and friends are unexpected and beautiful.”
From left: David Yurman 18k yellow gold diamond pavé tag necklace; Henry Golding.
Worn by the likes of the effervescent Sydney Sweeney, the endlessly chic Scarlett Johansson and the brand’s first-ever male ambassador Henry Goulding, the calibre of David Yurman’s clientele is a testament to the brand’s divine nature. And naturally, Partridge Jewellers is the perfect fit for its first foray into New Zealand. Here, David Yurman will sit alongside other renowned international designers, radiating that innate beauty that has made it stand apart since the beginning.
Baby G has garnered something of a cult following thanks to its tasty, American-style burgers and fuss free vibe. And, after hosting a number of popular pop-ups around the city, the team is finally embarking on something that allows hungry punters more than few days only to sample the delicious offering.
From tomorrow, Baby G will take up a three-month residency at Orphans Kitchen, where it will sling burgers and tasty sides (think truffle parmesan fries with housemate roasted garlic aioli) on Thursday, Friday and Saturday nights from 5pm until 9pm. Starting with one burger and a couple of sides but with a vision to offer more snacks and various specials as the pop-up progresses, Baby G will also use the residency as an opportunity to run some test kitchens and get creative.
Capitalising on the convivial, social vibe of the Ponsonby Road stalwart, Baby G’s pop-up will be the perfect place to pop into for a delicious bite, some laid back tunes and a drink or two.
We’ve been fans of Blunt umbrellas for as long as we can remember. They seem to be the only brand that stands the test of time (or those brutal waterfront winds), and with total honesty, they’ve become somewhat of a status symbol among those traipsing their way around town.
Blunt’s latest collaboration with artist Otis Frizzell brings us joy. With a super-cute pattern designed especially for the occasion and bright enough to keep the rain clouds away, it is a limited-edition umbrella that we think simply everyone needs to have.
While the pattern is bespoke and incredibly cool, the meaning behind the collaboration has us sold. Frizzell created the special pattern especially for Cure Kids, where proceeds from each purchase go directly towards the charity. It was in this collaboration too that 14-year-old Eva Mitchell served as the muse, someone who has spent her life around Cure Kids.
Born with only half a diaphragm, Mitchell lives with gastrointestinal failure and Methicillin-resistant Staphylococcus aureus (MRSA). Only given a 10% chance of surviving birth and spending time in and out of intensive care for most of her life, Mitchell’s strength and resilience have made her a recognisable and admirable face amongst New Zealanders.
It’s collaborations like this one with Blunt and Otis Frizzell that make the work of Cure Kids possible, which has genuinely given Mitchell a new lease on life — one that has enabled her to enjoy her childhood while managing her illness.
“It gives hope to kids like me – not just that we might find a cure for our conditions, but that our treatments will improve and that people will have more understanding of how they can help,” she shares.
The limited-edition BLUNT x Otis umbrella is available online at ShopGood, an online shopping platform that’s all about doing good, for $129, with $20 from each purchase going towards Cure Kids. Shipping is free, thanks to support from Aramex.
Philly cheesesteaks are an all-American classic, with their history dating back to the 1930s and a hot dog stand in South Philadelphia’s Italian Market. But now, the iconic dish is being treated to a Kiwi reimagining thanks to Phat Philly’s — a brand new drop-in and takeaway spot in Morningside with a deliciously indulgent menu full of cheesesteaks, sandos, fried chicken and more.
At its heart, the offering of Phat Philly’s is simple — it’s about connecting people with good food that is fuss-free and utterly delicious. Their crown jewel is the Full Phat, a classic sando with hot cheese, onion and big old slab of steak. And while this meal may be polarising for some, it is undeniably tasty, with the quality ingredients (read: no terrible American cheese) sure to have you coming back for more (even though you know that perhaps you shouldn’t). A mushroom-based alternative is on offer for those seeking something plant-based, which offers a totally new take on fungi, alongside gluten-free options ensuring cheesesteaks for all. And if cheesesteaks aren’t your thing, Phat Philly’s also offers chorizo and beef sliders, tater tots and fried chicken — basically all the comfort food we seek on cold, wintry nights.
But what is even more astounding than the food, is the fact that it took the owners no more than a week to open from inception. Bringing together some of the team from nearby Crave, Kind and Morningcider, (all of which share the same laneway collective space), it took a mere seven days to dream up, fit out and start serving — a seriously impressive feat in hospitality.
Suppose the hallmark of a good suburb is the calibre of its dining destinations. In this case, Morningside is punching well above its weight, particularly as this new addition looks set to become a popular spot for hungry Auckland punters. So as the weather closes in, why not treat yourself to one of Phat Philly’s juicy, delicious cheesesteaks? You won’t be disappointed.
Opening hours: Tuesday, Wednesday, Thursday, Sunday — 4pm until 9pm Friday & Saturday, 4pm until 10pm
Seeking to update your your living space? From myriad designers, decades and milieux, these iconic occasional chairs promise the perfect finishing touch to any well-curated space and are exactly what we feel like curling up in this season.
D.154.2 Armchair by Gio Ponti for Molteni&C, available from Dawson & Co. Pictured in the Vaucluse Residence by Nina Maya Interiors. Photo: Felix Forrest.
Future Proof Gio Ponti’s D.154.2 armchair reflected the futuristic ideas that the iconic architect and furniture designer gathered during his trips to Latin America in the early 1950s. Cosy like a shell but with modern touches, the chair looks good anywhere — and has complementary polyurethane frames and a plush cushion that can be upholstered in the Molteni&C textile range.
From left: Ligne Roset‘s Pumpkin armchair pictured in Elsternwick House by Chelsea Hing. Rolf Benz’s 594 Arm Chair available from Frobisher.
What Goes Around When Pierre Paulin’s 1971 seating design for French president Georges Pompidou’s private Elysée Palace apartments was put into large-scale production, it quickly became an icon. Ligne Roset’s Pumpkin armchair — characteristic of Paulin’s revolutionary style, and evocative of a giant gourd — will draw you in with its generous curvature and keep you there with its soft upholstery.
Easy Going From its soft, elegant curvature to its plush, velvet upholstery for extra comfort, Rolf Benz’s 594 Arm Chair exemplifies easy elegance. Eye-catching thanks to its high, broad back but not so attention-grabbing as to take over a space, this chair will be at home in any discerning living room.
Chloè armchair by Giulio Marelli, available from Sarsfield Brooke.
Two’s Company Simple, sophisticated and versatile, the Chloè armchair by Giulio Marelli features a unique bentwood structure in oak veneer that curves elegantly around its cushioned backrest. With the frame and upholstery both available in a range of sleek finishes, these chairs can be made to suit any space, and often work better in pairs.
Soriana armchair by Afra and Tobia Scarpa for Cassina, available from Matisse. Pictured in the Forest Knoll Residence by MASS Beverly.
Creature of Comfort The Soriana armchair by Afra and Tobia Scarpa for Cassina changed the face of upholstered furniture. The year was 1969, and the use of polyurethane foam opened a door to new structural possibilities. This chair became the embodiment of casual comfort and was widely sought-after for its quirky shape. Now, the re-released design needs no internal support, and is made with specially-developed BioFoam so you can sink even further into the seat with renewed relaxation.
From left: Redondo armchair by Patricia Urquiola for Moroso, available from Matisse, pictured in Arent&Pyke’s Villa Amor. Lido by GamFratesi for Minotti, available from ECC.
Driver’s Seat From its distinctive two-part shape to its padded shell and generous seat cushions, the Redondo armchair by Patricia Urquiola for Moroso mirrors the sumptuous interiors, soft body curves and on-road comfort of 1950s and 1960s American cars. Constructed to have no sharp corners and finished in a supple, quilted fabric this chair is made for those who love cruising through life.
Feet Up Designed by Italian-Danish duo GamFratesi for Minotti, the Lido is a 1950s-inspired basket-shaped seat with sweeping, continuous curves that immediately draw the eye. Available with a sculptural x-shaped base, or a more subtle one with legs in solid timber, this chair marries Brutalist lines with plush comfort and feels complete when paired with its matching footstool.
Nuvola 09 lounge chair by Paola Navone for Gervasoni, available from ECC. Pictured in the AAP Residence by Mim Design.
Make a Statement In the otherwise male-dominated Italian design world of the 1980s, Paola Navone was the exception, active in the avant-garde design movements. Her multi-layer Nuvola 09 lounge chair for Gervasoni features a hidden solid wood frame which is covered by a fibre quilting made from goose down and polyester to lend it unique shape. A choice as bold as its designer, this chair will add confident flair to any living space.
From left: Poliform’s Mad Queen Chair, available from Studio Italia, pictured in the Toorak Garden Residence by Conrad Architects. Saarinen Womb Chair by Eero Saarinen for Knoll, available from Studio Italia.
Diamond in the Dark It’s all in the name for the Mad Queen armchair by Marcel Wanders for Poliform. As part of the open-minded Mad collection, it’s a regal style with comfortable curved lines and a voluminous shape. The top-quality upholstery, including diamond quilting, is suitable for the matriarch of any distinguished home.
Fine Form Eero Saarinen set a new design precedent in 1948 when he designed the Womb Chair at Florence Knoll’s request for “a chair that was like a basket full of pillows”. The sweeping form of this mid-century classic supports countless positions, so you can embrace relaxation in any way you prefer.
The latest early-noughties style staging a bold comeback is the classic platform heel. Unapologetically brazen and flattering on every figure, this style of shoe will see you putting your best foot forward every time. And with a raft of street style icons and renowned brands offering their own takes on the trend, we have been left with a range of options to suit any taste.
Clockwise from top left: Jodie Platform Sandals from Saint Laurent, Triplatform Sandals from Versace, Women’s platform sandal from Gucci, Max 150 Platforms from Jimmy Choo, Valentino Tan-Go 155mm platform pumps from Farfetch, Medusa Aevitas Platform Pumps from Versace.
Clockwise from top left: D’Accori Belle textured-leather platform sandals from Net-a-porter, Bottega Veneta Tower 140mm platform pumps from FWRD, Amina Muaddi Dalida PVC Platform Sandals from Moda Operandi, Christian Louboutin Jenlove Alta from Faradays, See by Chloe Viviane Platform Sandal from Workshop, Podium Platform from Louis Vuitton.
As the seasons shift, so too does the produce made available to the kitchens around Auckland. Thanks to the changing climate, delicious new dishes are popping up on the menus of our favourite restaurants, and one that has particularly caught our eye is Park Hyatt’s Onemata. Guided by the evolution of seasonal ingredients and the new inspiration to be found in those, the latest homegrown menu offers a taste of New Zealand on a plate.
Traversing the length of the country and the vast cuisine on offer, Onemata’s Head Chef Rob Hope-Ede has curated a truly considered offering. From northern flavours like Te Matuku oysters to southern delicacies like Orā King Salmon, and dishes like lamb agnolotti and Cloudy Bay clam spaghetti with chilli soffritto, it is a menu that showcases the delicious uniqueness of New Zealand’s culinary landscape.
Chicken Liver Pate with Kumara Syrup and Toast; Soft chocolate, hazelnut, Jerusalem artichoke caramel and truffle ice cream.
Yet perhaps the most exciting new offering (especially for those who struggle to decide on dishes), is Onemata’s Hearth Oven, an addition to the menu that allows diners creative license to build their own dish. Here, you can pair succulent meats or vegetables with inspired sauces and sides to match. Think Pamu Farms venison or Te Mana lamb shoulder to share, paired with red wine jus or truffle béarnaise and add-ons like baby cos with pancetta and anchovies or tasty potato salad.
Of course, no dining experience at Park Hyatt is complete without the innovative touch of pastry chef Callum Liddicoat — his soft chocolate, hazelnut, Jerusalem artichoke caramel and truffle ice cream is the perfect winter dessert and an unmissable menu highlight. The menu is best served with finely paired wines from one of the most extensive and exclusive wine lists in the country, courtesy of sommelier Suraj GC.
Roasted Eggplant with Babaganoush and truffle and Date Syrup; Onemata’s Head Chef Rob Hope-Ede.
At its best, this is a menu that celebrates New Zealand’s seasonal bounty and the culinary talents to be found right on our doorstep, and is a credit to the clever team that have made Onemata such a popular dining destination. So if you’ve been looking for an excuse to book a mid-winter dinner date, here it is.
To celebrate Onemata’s new menu, we are giving away a divine dining experience for two. The Five-Course Kitchen Counter Experience allows you to sit at the kitchen counter and relax as Head Chef Rob Hope-Ede takes you on a culinary journey, sharing his inspirations and the techniques behind the new menu. The five-course menu and matching wines have a total value of $400.
This competition is now closed.
Onemata
Park Hyatt Auckland
99 Halsey Street,
Auckland CBD
Got a chilli craving? When an appetite for spice strikes, there’s only one thing to do — plan your next meal immediately. Whether you want to simply flirt with fire or go full throttle, these dishes are sure to satisfy your need for heat, from noodles and fried chicken to tacos and curry.
Spicy pork gyoza with Sichuan pepper & aji amarillofrom Azabu Ponsonby In Azabu’s unmistakable Japanese-Peruvian style, spicy pork gyoza is paired with Sichuan pepper & a spicy aji amarillo sauce. Savoury and oh so moreish, this dumpling dish is so nice you’ll want to order it twice.
Bang bang chicken from The Blue Breeze Inn Forget the pork bao, the bang bang chicken is one signature dish you don’t want to miss. Cold shredded chicken is paired with tangy black vinegar, crunchy peanuts and plenty of glossy, chilli-ladened sauce. Enjoy as is or even up the spice level with Sichuan chilli sauce or minced pickled chilli available to order on the side.
Milenta, Peaches Hot Chicken.
Kingfish with aji amarillo sauce and finger limefrom Milenta This Victoria Park newcomer has become a fast favourite for its strong menu of smoky flavours and expertly executed dishes. The kingfish is a standout, pairing delicate slices of fresh fish with a spicy Peruvian aji amarillo sauce that packs a serious flavour punch.
OG sandwichfromPeaches Hot Chicken Specialising in authentic Nashville hot chicken, Peach’s Hot Chicken is so popular that the former food truck transitioned to a restaurant in East Auckland’s Panmure. Choose your spice level (ranging from mild to Holy Cluck — described as a religious experience) and enjoy it served between two buttery brioche buns with homemade pickles and creamy aioli.
Sad cold noodles mixed with cucumber shreds in spicy sauce from Eden Noodles The menu flags this dish, pre-warning you of its super spicy status. We can confirm it’s no over-exaggeration. The refreshingly cold noodles and cucumber prove the perfect foil for the ear-ringing sauce that while punishing, is impossible to stop devouring.
Ockhee, Roti Bros.
Spicy soy and sesame glazed Korean fried chickenfrom Ockhee Packing a gochujang-spiked punch of flavour, Ockhee’s Korean fried chicken is not to be missed and pice fans will love the spicy soy and sesame glazed chicken; trust us, it brings the heat. We recommend pairing with the Chun Sa Chae noodle salad for a deliciously fresh contrast.
Thai beef rotipiefrom Roti Bros Fresh from their hole-in-the-wall spot at Commercial Bay, Roti Bros signature pastries combine soft, buttery roti paratha and South Asian flavours with the classic Kiwi pie. For those wanting a kick we recommend the Thai beef roti pie which is is a delicious and bold combination of spicy, salty, sweet and sour.
Boneless chilli chickenfrom Spicy House Let’s be honest, anything from Balmoral’s Spicy House is sure to satisfy any and all spice cravings. However, the chilli fried chicken served here has made quite a name for itself and after you taste it, you’ll understand the hype. The chicken is seasoned with a copious amount of chilli and is perfectly cooked so that once you sample it for the first time, you’ll be addicted for life — seriously.
Bar Magda, Lowbrow.
Purple kumara, clover honey soy, goats cheese and Sichuan pickled beetrootfrom Bar Magda New kid on the block Bar Magda certainly knows how to make an impression when it comes to a fusion of flavours. While most of the dishes carry a certain level of kick, paying homage to their Filipino heritage, the Sichaun pickled beetroot is an entirely comfortable way to uplift an otherwise creamy and utterly comforting dish. It’s one that, try as we might, we can simply never look past ordering.
Fush sando from Lowbrow While there are two versions of this irresistible sandwich (original and hot spice), we are not ashamed to say the spicy kind gets our order, every time. Tempura market fish is dusted in mouth-tinglingly hot spice, paired with cooling lemon pepper mayo, and served on a pillowy soft potato bun. Finish with pickles and crisp lettuce and every bite will be heaven, down to the very last.
Smoked mushrooms, fenugreek, trufflefrom Cassia This comforting curry from Cassia has it all — creamy mushrooms, a deep umami flavour and a decent heat kick that isn’t overwhelming, but rather makes the other layers of spice sing. Paired with fluffy naan and rice, this may just be the perfect vegetarian meal.
Simon & Lee, Ghost Street.
Danger spicy chicken nibblesfrom Simon & Lee You can’t go to Simon & Lee without trying its famous Korean fried chicken, and for good reason. Those looking to flex their tolerance (and perhaps question their own sanity later) can try the ‘danger spicy’ chicken, which comes complete with disposable gloves to help you tackle the fiery pieces with aplomb. Try the ‘safe spicy’ if you don’t have anything to prove.
Wok seared eye fillet with doubanjiangand dried chillies from Ghost Street With a menu centred around Beijing’s famous food street, it’s easy to find something with a bit of spice at this subterranean eatery. One of our favourites is the perfectly tender wok seared eye fillet paired with a hot Chinese bean sauce, ginger, celery and finished with dried chillies for an extra layer of heat.
Bakso abang abangfrom It’s Java The beauty of the noodle soup from this Indonesian eatery is that you can tailor it to suit your tastes. With beef meatballs, two types of noodles, stuffed tofu and bok choy, its warming broth is made even more delicious with the addition of vinegar and kecap manis. In our case, it sings when loaded with It’s Java’s free-flowing housemade sambal sauce — of which you can help yourself to as much (or as little) as you please.
Hello Beasty, Ebisu.
Spicy BBQ pork scotchfrom Hello Beasty Bringing the heat to Viaduct Harbour, Hello Beasty’s Spicy BBQ pork scotch is packed with spicy Sichuan flavour before being grilled to perfection on the hibachi. The dish is perfectly paired with lettuce ssam, kimchi and a yuzu cucumber pickle to balance out the heat.
Steamed prawn dumplings with ginger soy and housemade chilli oil from Ebisu Unsurprisingly, the traditional Japanese influence on Britomart’s Ebisu brings flavours to the table that satisfy our spice cravings in infinite ways. Yet it is the steamed prawn dumplings that stand out when we’re seeking an extra punch. Served with ginger soy, housemade chilli oil, shaved almonds and crispy shallot, it perfectly hits every flavour note with an element of inspiration and surprise, down to the last morsel.
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