The relationship between a dog and its owner is one of those life-affirming things that can cause even the most staunch among us to tap into an infinite capacity to love. It’s a bond that propels us to go above and beyond for our four-legged friends and imbues life with a sense of purpose — even if that means cleaning up after Fido when he’s done a number on the neighbour’s lawn.
Playing into our affinity for our pups (and giving it a charitable spin) is BarkHaus — an invite-only competition that asks renowned architects and designers to dream up their interpretation of the modern dog house, resulting in a number of original, compelling and unprecedented kennel designs.
From 21st September until 6th October, Ponsonby Central will display the mood boards and architectural models that comprise this year’s entries, and the public will be invited to vote for their favourites. The top three designs will then be scaled up, marketed by Ray White as if they were full-size human houses and auctioned off in early November at a gala to raise money for Pet Refuge New Zealand — a charity that provides temporary accommodation for pets affected by domestic violence.
Even if you classify yourself as “more of a cat person,” BarkHaus is something everyone can enjoy — whether for the innovative design it promotes or the worthy cause it supports.
In an effort to reduce waste, new local app Foodprint, is giving restaurants and cafes in Auckland a platform to offer their food to the public at heavily discounted rates instead of disposing of it at closing time.
The app features anything from sushi to leftover cakes and baked goods or prepared food that remains in cabinets at the end of a trading day. With most food selling for half its original price, the app makes cafe fare more accessible to everyone and provides a timely solution to some of the issues around food waste.
Some of our favourite eateries have jumped on board with the app and speaking from experience, we can guarantee that the quality of the product doesn’t fall short whatsoever. Including the likes of &Sushi, Williams Eatery, Ripe Deli, The Caker, Ozone and Hero Sandwich House, to name a few, downloading Foodprint has been nothing but beneficial to not only our tastebuds but also our wallets and most importantly, the environment.
Taking over the space of what used to be Bedford Soda & Liquor is a newly opened eatery, Mortar & Pestle. From Sundays to Tuesdays, the cafe opens until the afternoon and from Wednesdays to Saturdays, the doors stay open until the late hours of the night, making Mortar & Pestle more than just a brunch spot. Whether you’re after a daytime meal or a late-night cocktail, this eatery has it all, and it’s set to be the new go-to spot for the locals of Takapuna.
The space boasts an industrial design and seats approximately 140 patrons, but the wide and open layout keeps the eatery from feeling cluttered and cramped. Owners, Gagandeep Singh and Vineet Arora, wanted a menu that featured a variety of classic brunch fare that catered to a range of palates but also showcases a bit of their own Indian culture through the items, such as the butter chicken with cumin rice.
Mortar & Pestle
Denizen’s Digital Editor, Clara and I ordered two different savoury dishes to share and a sweet treat to finish — the same ordering tactic as always to allow more variety in one meal. Clara and I have quite contrasting preferences in food, she prefers more natural wholefoods while I like the greasy, processed and beige dishes, but we both have an equal love for sugar. We work well together as we balance each other out and get to taste a range of the eatery’s offerings. The mac and cheese stuffed croissant was calling my name, while Clara opted for something greener — crushed avocado and peas on toast.
The mac and cheese stuffed croissant was not what was expected as the Chef Arora stuffed the pastry with deep-fried mac and cheese balls instead of just the pasta, lending a subtle crisp and extra indulgence. The croissant was warm and soft and the inside was slathered in a Neapolitan sauce, which had a pungent and tangy tomato flavour. Inside also saw a poached egg that ran through the tomato sauce to lend some creaminess and made the decadent meal seem more breakfast-appropriate. The croissant was topped with a sprinkle of parmesan cheese that melted onto the buttery pastry and was served with a side of rocket salad and prosciutto to add some freshness to the plate.
Mac and cheese stuffed croissant
You can’t go wrong with smashed avocado, especially when it’s paired with other elements such as peas and our favourite, creamy whipped feta that was spread onto rye sourdough. The avocado and peas were fresh and the texture of the avocado was perfectly ripe — not too soft and not too chunky. It was sprinkled with chilli flakes and garnished with dill and fresh mint leaves to add some herbiness and depth to the avocado and they definitely enhanced the clean flavours. We were given the option to add either bacon or salmon and we opted for salmon which not only gave the plate a pop of colour but added a succulent saltiness to the dish without overwhelming its natural flavours.
Crushed avocado and peas with smoked salmon
Last but not least was dessert and it was the definite highlight of the morning. Deciding on which dish to order was not an easy process as all the sweet dishes sounded absolutely divine but as we’re still in the colder seasons, we went for something warmer and comforting — the Calvados apple and rhubarb crumble. The slices of glazed apples boasted the ideal level of softness that achieved a slight bite back while still being soft. It was complemented by a sweet dulce de leche mousse, sour roasted rhubarb and oat crumble for crunch. The warm crumble was topped with a scoop of vanilla ice cream and sweet apple curd that was dotted all around the dessert.
Calvados apple and rhubarb crumble (on the left) and iced mocha (on the right)
The nighttime menu looked as equally enticing, with small plates such as whole baked camembert, patatas bravas and larger main meals which include steak and fries, chicken burger and wild mushroom pappardelle, to name a few. It’s not a common occurrence for Takapuna to have a new opening nowadays and it’s pleasing to see one with so much potential — safe to say we’re excited for what’s ahead for Mortar & Pestle.
Opening hours: Sunday — Tuesday: 8am until 4pm Wednesday — Saturday: 8am until late
“I think in everything we do, we should first consider how it may affect the planet,” Bruno Harding tells me. It’s a sentiment that makes sense coming from someone who has spent the last few years building a brand with sustainability as one of its core tenets.
Harding started his clothing line in 2017, making one-off pieces from recycled materials under the moniker Mofu Clothing, which he switched to Bruno’s Originals last year. And while the designer might have changed the name on the label, his driving aim has remained constant. “I didn’t want to create new waste,” Harding says, “so that has translated into simply working with already existing vintage and found materials… taking something like a pre-loved tent, for example, and reforming it into a jacket.” The pieces Harding creates for Bruno’s Originals are unique in the way they bring something entirely different and at times, eclectic to the table, while managing to still feel timeless and tailored. It’s an aesthetic that is totally compelling and one clearly born from Harding’s experience working for Martin Greenfield Clothiers in New York, where he spent three-and-a-half years apprenticing for renowned master tailor Joseph Genuardi. It was there that he honed the skills he gained studying fashion at AUT, and it was upon returning to New Zealand that he decided to set up his own studio.
Harding’s process and aesthetic seems to be driven as much by the fabrics he sources as it is by his design imperatives. “My work is a direct response to the materials made available to me… and I am always looking out for fabrics with interesting characteristics,” he tells me, “I like the challenge of reinterpreting one thing into another.” Some of the unexpected textiles from which Bruno’s Originals pieces have been fashioned include the canvas tent that had been in Harding’s family since the 80s, a sail given to him by a kite-surfer and embroidered tablecloths from his Nana, the vast and varied scope pointing to the largely untapped potential of fabrics that (once their usefulness has run its course), are often seen as waste, and nothing else.
But Harding isn’t alone in recognising the sartorial possibilities of discarded textiles. Recently, Macpac invited the designer down to its head office in Christchurch to transform its ‘un-usable’ goods into a collaborative capsule collection of functional garments. “In all clothing companies there are waste materials that cannot be used for large-scale production,” Harding says, “but for someone like me, making one-off designs, they work perfectly.”
Right: Designer, Bruno Harding
Unsurprisingly, the response from customers has been mostly intrigue. “The designs appeal to people in different ways,” Harding says, “the fabric and the fit matter, of course, but people are also interested in the unique details, the history of the fabrics and the idea of having something no one else does.”
Currently there is a selection of Bruno’s Originals pieces stocked in Auckland store Waves Vintage, but Harding tells me that with an imminent move to Amsterdam on the cards, he is looking forward to discovering new materials and finding new stockists. That said, he isn’t in a rush. “I’m enjoying the process of slow growth,” Harding reveals, “I would love to be able to make and sell as an artist would, with small collections of one-of-a-kind pieces.”
At its core, Bruno’s Originals is about, as its designer articulates, “shifting the consumer narrative away from fast fashion,” a goal that will only be achieved when people are given the option of shopping in a more sustainable way. And although this locally-made Kiwi label is just one cog in the wheel, its in the actions of independent labels, caring about where their clothes come from and how they are impacting the world, that the mandate for change finds a platform.
It might not be glamorous, but neither is bad breath. Here’s why tongue scraping is the oral hygiene practice you really need to master.
1. Optimum Taste Removing the build-up of toxic mucus from the surface of your tongue will unblock your pores and better expose your taste buds, amplifying the sensation of taste. Hello, flavour.
2. Dental Care Keeping the tongue clean promotes general mouth health: including that of the teeth and gums, thus helping you to avoid tooth decay, plaque build-up, gum infections, gum recession and tooth loss.
3. Better Breath Most bad breath stems from the bacteria that resides at the back of the tongue, the majority of which can only be reached, and removed, by a specially-shaped tongue cleaner.
4. Boosted Immunity The removal of toxins and bacteria prevents them from getting reabsorbed by the body, something which is especially beneficial when sick as it removes both illness and medicine build up.
5. Improved Digestion Digestion begins with taste, and so a toxin build-up can sometimes obstruct its natural function. Plus, scraping activates saliva production, which helps to promote healthy, continuous digestion all day.
Words Albert Cho | PHOTOS Clara Jane | 11 Sep 2019
From the woman who brought us Charlie & George in Stonefields and Flour Mill in Epsom, Rebecca McRobie is now taking on Mt Wellington with what she refers to as Flour Mill’s bigger sister, Lola. After McRobie handed over the reins to Charlie & George, she was introduced to this wide space with plentiful parking on Ellerslie-Panmure on the Mt Wellington Highway. Renowned for installing hidden gems into untouched and quiet suburbs, McRobie fell for the location’s low-key charm. The night McRobie decided to open a new cafe, she dreamt of a woman who embodied true beauty, kindness and warmth — qualities that McRobie strives to achieve through all her eateries. Her name was Lola.
The moment you walk into the 100-seater cafe, you feel as though you’ve been taken into a different era. Lola is designed by the same people behind Flour Mill, Control Space and Design Dairy, so it boasts a similar retro aesthetic as its little sister. Neon lights and signs illuminate the walls, come together with the youthful colour palette of pastel pink, yellow and green to create a Wes Anderson-esque ambience. The comforting and warm vibe paired with a menu of nostalgic and universally-loved dishes ensures Lola hits a soft spot in diners before the food even arrives at the table.
Lola
From the classics — eggs on toast, creamy mushrooms — to the creative takes on breakfast staples — like the banoffee pancakes — Lola doesn’t overcomplicate its menu. McRobie tells me that she wanted humble, simple yet undeniably delicious dishes to feature alongside a cabinet filled with the treats of our childhood, ones that have been forgotten in today’s cafe scene. These include marshmallow slices, melting moments and our favourite, the most buttery Rice Krispie treats topped with rainbow sprinkles.
When checking out the new spot, myself and Denizen’s photographer decided to order two savoury dishes to share before halving a sweet dish for dessert — an ordering strategy that allows us to taste more of a variety of flavours and live our best gluttonous lives. The corn fritter balls came first and it set the bar extremely high, to say the least. The morsels tasted like falafel with a generous amount of corn inside which burst with a subtle sweetness. The sriracha labneh was what made this one so memorable, as the creaminess and spiciness mixed together to create a unique and tart flavour which contrasted against the creamy texture.
Corn fritter balls
The chilli cheese dog was everything we expected it to be and more. The warm, toasted, fluffy bun was stuffed to the brim with a juicy and cheesy frankfurter sausage. To make it even better, the frank was wrapped with a succulent slice of bacon which gave the sausage more saltiness, seasoning the tangy chilli beans that sat on top. The chilli beans lent a heartiness to the dish and also had a subtle sweetness from the caramelised onions that were hidden in between the sausage and the bun. Topped with grated cheese, punchy pickle slices and served alongside criss-cross fries and house-made green aioli, this one is most certainly a must-order dish.
Chilli cheese dog
To end the experience on a sweet note, we ordered the afghan skillet cookie and it might have been one of the best decisions we have made in a while. The warm, cocoa-rich cookie had a heavenly chew, subtle saltiness to enhance the sweetness and, although it was a vegan dish, we could’ve sworn that we tasted a copious amount of butter. Cornflakes — which added a crunch and an extra element of cereal notes — were topped with a scoop of Duck Island coconut ice cream, that melted over the entire chewy chocolate cookie, chocolate mousse-like ganache and freeze-dried raspberries. The skilled is served with a house-made coconut whip and definitely comes in handy to cut the richness as the intense cocoa has the ability to overwhelm the palate.
Afghan skillet cookie
Lola opened its doors to the public only yesterday and it has already become the talk of the town. Freshly brewed Kokako coffee, a cabinet that’s fully stocked with fresh salads, sandwiches and sweet treats, a menu that is filled with classics and bangers and a well-designed fit- out — all alongside welcoming staff that provide attentive service, Lola ticks all the boxes of a great cafe and we’re excited for what’s ahead for McRobie’s latest venture.
Forever the brand that incites pause and appreciation for the finer things in life, it should come as no surprise that Dadelszen’s latest collection heralds one of the most luxurious materials there is: silk. Boasting a much-awaited supply of elegant pieces that adhere to a more classic approach, this is one collection that we’ll be sporting for seasons to come.
Pared-back and rendered in monochrome hues, (although the pieces can be made to order in a wide selection of colours, including Dadelszen’s seasonal hues of claret red and sapphire blue) the collection comprises a considered curation of staples, each designed to take pride of place in wardrobes infinitely. The most notable staple of all, the classic silk blouse, has even been interpreted in two ways. The Diana Silk Blouse, with its sheer and solid silk panels and sleek necktie adornment, makes for an alluring evening choice, while the Anja Silk Blouse, showcasing buttons blanketed in silk on both the cuffs and collar, is a sleek addition to the workwear wardrobe. The Joni Tunic, too, boasts this sophisticated traditionalism, with its silk covered buttons and elegant wrap styling it makes for the perfect sartorial foray into the warmer months.
One piece we’re especially coveting is the silk and wool Valletta tuxedo, an alluring combination that comes with its own elegant waistcoat. Featuring grosgrain shawl lapels and rendered in minimal white, the full suit is a faultless option for formal occasions, while the jacketless iteration makes a prime outfit choice for sun-drenched barbeques and long al fresco lunches come springtime — exactly where we’ll be wearing our silk pieces to, each warmer season, for years to come.
As the need for sustainability gains momentum, so too, does our desire to do something to make a positive impact on the problem at large. On our hunt for new and innovative ways to make a difference, we’ve stumbled across a number of unlikely, small issues at hand that we would have never given too much attention to prior. Take toilet paper, for example. The traditional loo roll is incredibly wasteful. Not only does it contribute to the overflowing sewer and landfill problems — 270,000 tree matter is flushed or dumped in landfills every day, roughly 10 per cent of which is toilet paper — but the manufacturing of toilet roll plays a negative role too, a process which uses an unnecessary amount of water and electricity. Luckily, there are plenty of institutes that are doing everything in their power to change the situation on toilet roll waste — the latest, and perhaps most aesthetically pleasing for the bathroom, is Ecoroll.
Ecoroll is ensuring we leave a lighter footprint thanks to the use of 100% Forest Stewardship Council® certified bamboo, an incredible renewable resource that’s seriously changing the game as far as sustainability is concerned. Depending on the species, bamboo can be harvested in one to five years, unlike the 30-40 years it takes for hardwood trees, and every single part of the plant can be utilised to make a wide variety of products, — which means minimal waste is created.
Unexpectedly soft and individually wrapped in aesthetically pleasing paper designs, (thus avoiding plastic altogether) Ecoroll is making a fine addition as far as aesthetics, ethics and functionality are concerned — and if that’s not enough to encourage you to make the switch, then we don’t know what is.
It’s no secret that we are regular customers of the restaurants at SkyCity as they consistently provide some of the best food and dining experiences that Auckland has to offer. It seems us Denizens visit at least one restaurant under the SkyCity empire on a weekly basis and just like any ritual, it’s easy to fall into a habit of ordering the same, signature dishes to ensure an experience that levels up to the one before. However, we have discovered a number of dishes that have us reconsidering what we order. Next time you find yourself dining at one of these restaurants, step outside your comfort zone and order the following.
Smoked fish toasts from Depot Al Brown’s restaurant Depot serves no-frills Kiwiana cuisine and it could be considered almost abnormal if you haven’t dined here. The iconic Auckland eateries signature dishes include the bone marrow, sugar pie, pork hock, and the ever-so-popular, fish sliders. Having hired a new head chef, Edward Baillieu, Depot’s menu has been undergoing some changes with new and creative dishes. The smoked fish toasts with crème fraîche tartare, pickled shallots and dill are a game-changer and we hope these stay on the menu, for good.
Deep-fried home-made tofu Huami When you think of Huami, it would be fair for the fruit-wood roasted duck to first come to mind as it is, without a doubt, their most popular item on the menu. However, the deep-fried home-made tofu can not go amiss. The tofu has been topped with spinach and deep-fried for a slightly crispy exterior while the inside is unbelievably soft and almost like custard. It’s mind-blowingly good and paired with juicy mushrooms that burst in your mouth each bite, you really can’t go wrong.
Deep-fried home-made spinach egg tofu, oyster mushrooms from Huami (on the left) and Cambridge duck breast from The Sugar Club (on the right)
Cambridge duck breast from The Sugar Club The crayfish linguine has been on the menu at The Sugar Club for as long as we can remember and has become the signature dish of the fine-dining restaurant. It’s buttery, aromatic and most certainly one of the best pasta dishes in town, but the Cambridge duck breast is just as tasty and deserves as much recognition. The complementing elements change depending on the season and available ingredients, but the duck always boasts a deliciously succulent flavour. It’s served with a duck bolognese that is loaded with tangy and punchy flavour to cut through the richness of the fatty duck breast and melt-in-the-mouth skin.
King Crab hotpot from MASU by Nic Watt This Japanese restaurant earned its reputation for being one of the best Asian restaurants in Auckland, especially renowned for its Alaskan King Crab leg with smoked wasabi lime butter. After ordering this numerous times, we can confirm that it’s absolutely divine, but so is the King Crab hotpot. It’s served with wasabi tobiko, fennel, lemon, ginger and is somewhat more comforting and hearty while being just as flavourful as the leg.
Cloudy Bay Clams spaghetti from Gusto at the Grand Another top-class restaurant by Sean Connolly — Gusto at The Grand made waves in Auckland’s dining scene for serving gorgeous and authentic Italian cuisine. The Orgy of Mushrooms with ricotta gnocchi is what we usually go for, but recently, we tried the Cloudy Bay Clams spaghetti and we’re not turning back any time soon. The spaghetti has been doused in garlic and chilli while the clams have a clean, ocean aroma and the sprinkle of ‘poor man’s parmesan’ adds a creaminess to the zesty sauce.
Cloudy Bay Clams spaghetti from Gusto at the Grand (on the left) and chorizo from Bellota (on the right)
Chorizo from Bellota by Peter Gordon Regarded as the pioneer of fusion food, Peter Gordon is a culinary master of many cuisines and his Spanish tapas bar, Bellota, only validates his talents as a chef. Everyone raves about the fried goat’s cheese balls and we agree that they are morsels of deliciousness. However, a night at Bellota would feel incomplete without their home-made chorizo. The juicy, flavourful sausages are paired with deep-fried potatoes, charred onions, saffron alioli and tangy piquillo peppers for an extra kick that is impossible to fault.
Duck, Duck, Duck from The Grill by Sean Connolly It would only seem appropriate to order a steak at one of Auckland’s most reputable steak restaurants. But, if you’ve already dined at The Grill and had the full steak experience, we suggest you go for something a bit different. Let us recommend the Duck, Duck, Duck. Staying true to its name, this dish features duck in its tastiest form with the skin that melts in your mouth and a crispy spring roll that lies over the plate. It’s also paired with roasted baby beets to offer the dish some earthiness, acting as the cherry on top.
It’s no secret that the beauty industry is a fickle environment. Each month, spades of new brands and products are released, most of which — if we’re honest — end up fizzling out after a short period in the spotlight, its products delegated to the dusty annals of beauty cupboards, destined to never be mentioned again. So, when a brand makes a furore for months on end, we know we’re being introduced to something out of the ordinary. Such is the case with Augustinus Bader, the brand not merely causing a furore, but downright pandemonium. We’ve been admiring the product from afar for months now — the trademark cobalt bottles have become a firm fixture at fashion weeks, and a regular on the sites of weighty publications — and now, finally, it’s making its way to our shores — the latest brand to be stocked by the skincare professionals at Spring Store.
What makes Augustinus Bader so alluring, and so trustworthy, is the fact that the founder is no beauty guru. Actually, Augustinus Bader is a leading stem cell and biomedical scientist with over 30 years of experience working with burns victims. In 2007, he developed an ingenious gel that was able to heal third-degree burns, with no need for surgery or skin grafts. It’s this science that lies at the heart of his skincare products. Like his burns gel, Bader’s products are able to accelerate the healing process in the same way, visibly reducing signs of damage (from environmental stressors) and ageing, thus leaving skin looking restored and regenerated.
The Bader skincare collection comprises just two, effective products, The Cream and The Rich Cream, both of which contain Bader’s healing Trigger Factor Complex 8, an effective potion which combines natural amino acids, high-grade vitamins, and synthesized molecules. While there are no rules — Bader himself has been known to apply them together both morning and night — the essential idea is that The Cream, a combination of aloe vera, anti-oxidants, amino acids and vitamins A, B and C, makes for a lightweight and refreshing morning essential, while The Rich Cream, an intense super-hydrator rich in argan, avocado and evening primrose oil, is more suitable for applying before bed.
While there is no such thing as a product that can provide miracles for the skin, there are products that actually live up to their hype‚ and that’s miracle-worthy enough for us. Suffice to say we’ll be saving up, stocking up and slathering on Augustinus Bader cream for the foreseeable future.
The Cream and The Rich Cream are available in 15ml, 30ml and 50ml, while The Body Cream available in 170ml.
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