Hasami Porcelain natural bowl and Margi Nuttall vase (simonjames.co.nz), Shun Premier Santoku knife, Denby Studio Blue ridged bowl and Reed & Barton Soho bar set (thestudio.co.nz), Superette Home Agate coaster (superette.co.nz), Florals by La Femme Fleur (lafemmefleur.co.nz).
Words Margie Riddiford | PHOTOS Fraser Chatham | 22 Jan 2020
This season, neutral colours like Resene Antidote, Resene Just Right and Resene Okey Dokey are offering simple ways to cultivate a warm ambiance in your home. And while the highly saturated hues that have been popular previously are sure to make a statement, these tones are designed to dissolve seamlessly into the background, their effects felt in a far more subtle, gradual way.
From neutral beige notes to swathes of dusty blush, Resene’s vast and varied range of colours in this category will help to create spaces that feel modern and chic, and act as the perfect backdrop for any upcoming get-togethers or social events you might be planning for the end of the year.
Plabita Florence first made her impact felt in Auckland’s dining scene back in June 2018, with her then pop-up Forest series. She quickly became the hot topic among local gourmands as she carefully honed her culinary skills over the following 18 months. The creativity of her plant-based cuisine had diners intrigued. It surprised no one when Florence’s success finally enabled her to move on from temporary pop-ups and into the permanent space Forest now occupies on Symonds St.
The restaurant is cosy and inviting, with seating for up to 17 patrons only. That alone makes for an intimate dining experience. A three-course meal, with sides, comes to $55 per person, making it excellent value for money, especially given that Florence sources only the best local ingredients. Her preferred supplier is Kelmarna Gardens, which grows the freshest organic produce just a short ten-minute journey from the restaurant itself.
Marrow (on the left) and avocado (on the right)
With the menu at Forest so dependent on seasonal availability of ingredients, it’s crucial to constantly innovate and be adventurous. The priority, in all seasons, is the flavour of the food. As Florence, herself puts it, “Just because it’s weird and unusual, doesn’t mean it’s good enough. It also needs to be delicious.”
In addition, Florence likes to keep her dishes simple: the key is to enhance the natural flavours, rather than overwhelm a dish with too many different elements. The side dish of beautifully green and ripe avocado, for example, was fanned out perfectly, with a drizzle of lavender vinaigrette offset by a sprinkle of chives and fermented celery. This gave the healthy fat of the fruit an acidic balance, along with zesty freshness and a subtle floral aroma.
Avocado with fermented celery, chives and lavender vinegarette
Another key value of Forest is to showcase what Florence describes as “less trendy” vegetables. The marrow, which she describes as a large zucchini, is often dismissed because of its high water content. Yet it’s this very element that she uses to advantage, by elevating the moisture itself in a pairing with a pool of tomato leaf juice, topped with a creamy goat’s curd and homegrown coriander seed mixture. A side of homemade oat cracker perfects the dish.
Marrow with goat curd, tomato leaf juice, oat crackers, and coriander seed from the backyard
Forest’s offerings also include equally delicious but heartier dishes. These are certainly not the traditional vegetarian fare of leafy salads. If you envisage oregano noodles with pickled green tomato sauce, grilled lettuce, chilli oil and breadcrumbs, or a cucumber soup with smoked yoghurt and served with garlic flatbread, your tastebuds will begin to discern what quality is on offer here. In fact vegetarian or not, gastronomes will enjoy Forest as a one-of-a-kind restaurant that may, at times, challenge with its flavoursome novelty, but will always satisfy the palate with its irrepressibly delicious, fresh food. And that’s what makes Forest a valuable, and much-appreciated, addition to Auckland’s versatile dining scene.
With the new decade, Auckland Pride Festival is bringing in a new line-up of events that are longer, and arguably better, than ever before. The programme booklet runs to more than 70 pages outlining 154 events. Most are free to attend. Everyone is invited from the 1st to the 16th of February to support and celebrate. Meantime, here is our outline of some of the highlights.
The Parties OurPride Opening Party Friday, 31st January, 11pm Staircase Bar Entry fee: Free Kicking off festivities with pizzazz is the OurPride Opening Party at Staircase, on Cross St. On the stroke of midnight, this gay club will be pumping up the volume under the guiding hand of dazzling host Anita Wigl’it. The organisers are touting this as a showcase for the best that Auckland’s drag scene has to offer.
OurGala Saturday, 1st February, 8pm Q Rangatira Entry fee: $20 – $50 A one-night-only Vaudevillian extravaganza of music combined with everything from drag to cabaret, burlesque, comedy and cirque. South Auckland’s Vogue culture specialists, COVEN, will be making a special appearance with one of their epic performances. The afterparty is at Q’s Barfoot & Thompson Lounge, with sets from DJ h2ho and DJ Alexa Casino. Be sure to abide by this year’s dress code — Queer Excellence. And indeed, an excellent night will be had by all.
OurGala
OurParty Saturday, 8th February, 6pm Aotea Square Entry fee: Free Saturday afternoon’s OurMarch will lead on to OurParty, in which people of all ages are welcomed at Aotea Square. It’s a celebration of the rainbow shades of Auckland’s vibrant communities. From food trucks to queer musicians, artists, and performers, OurParty offers a colourful evening in a comfortable atmosphere, with everyone free to express themselves with respect for all.
The Events & Live Shows Te Takaranga Āniwaniwa Saturday, 1st February, 6am Aotea Square Previously known as the Dawn Ceremony, Te Takaranga Āniwaniwa is taking place on the morning of Saturday, 1st February to celebrate the beginning of this year’s Pride Festival. Although Pride Festival is renowned for its epic parties, it’s important that we take a moment to commemorate ‘the fallen rainbows’ of our communities — the pioneers and leaders who took charge to shape our diverse modern society. Have an early rise and join this kaupapa, guided by a representation of Mana Whenua, alongside karanga, karakia and kaikōrero, followed by some kai and kōrero.
OurMarch Saturday, 8th February, 4pm Albert Park Entry fee: Free This hikoi pays tribute to one of the earliest public demonstrations for Aotearoa’s Gay Liberation Movement, which was led in 1972 by Ngahuia Te Awekotuku around the statue of Queen Victoria in Albert Park. OurMarch will return to the same site of that earlier march, beginning in Albert Park, then down Bowen and Victoria Streets, before parading along Queen St towards Aotea Square to join in OurParty..
End HIV Big Gay Out: 21st Birthday Sunday, 9th February, 12pm Coyle Park Entry fee: Free This year marks 21 years since the first Big Gay Out. Over 10,000 people are expected to exuberantly celebrate this birthday. Friends and family are all welcome. The festivities kick-off at midday, with live music and performances to keep you entertained, and some of Auckland’s finest food trucks dotted around Coyle Park to keep you fed.
Ending HIV Big Gay Out 2019
Perfect Shade Tuesday, 11th February – Saturday, 15th February, 8pm Basement Theatre Entry fee: $20 – $27 A potent cocktail of drag, music, and movement makes Perfect Shade one of the most sought-after performances in this year’s Pride Festival. The creator and performer, Sarita Das, seeks to tackle the in-between spaces around self-expression from bi-racial to gender fluid and queer.
The Male Gayz Live Wednesday, 12th February, 8pm Pheonix Entertainment Entry fee: $15 If you don’t yet know the work of comedians Chris Parker and Eli Matthewson, you’re strongly advised to attend one of their shows. Sassy, spunky, witty and fun, it’s no surprise that their show sold out at the last Pride Festival. This year, these two best friends are coming back with a live recording of their top-rated podcast The Male Gayz, their weekly attempt to be better friends, and good examples, after the shock realization that it took them 8 years before they felt able to own up, and come out to each other.
Chris Parker and Eli Matthewson from The Male Gayz
NoHomo: Queer Comedy Friday, 14th February, 7:30pm Q Theatre Entry Fee: $29 – $35 Showcasing the funniest of local queer talent, NoHome: Queer Comedy, at Q Theatre, offers an impressive line-up of big names including Chris Parker, Eli Matthewson and Billy T Nominees James Malcolm and Ray Shipley. There’s also a special guest appearance by the superstar Australian comedian, Rhys Nicholson.
Films, Exhibitions and Talks Queer Scenes Saturday, 1st, Sunday, 2nd, Wednesday, 5th, Saturday, 15th and Sunday 16th of February Te Atatu Peninsula, Nathan Homestead, Ellen Melville Centre, New Lynn CC and Studio One Toi Tū Entry fee: Free If you’re tired from all the late-night partying, take a break and watch an LGBTQIA+ friendly film at one of the many outdoor locations hosting screenings throughout Pride Festival. The line-up of movies includes Love, Simon, Tangerine and The Favourite.
Fall in Love with Your Selfie Thursday, 6th February, 4pm Te Manawa Entry fee: Free Presented by Papaya Stories, Fall in Love with Your Selfie is a workshop to encourage self-love, by teaching self-portraiture as a way to accept ourselves. Discover your own beauty in places you might not have noticed without the support of others. You’re likely to leave the workshop loving yourself, and the world, a little more.
OurMarch
Queer Standards of Beauty Sunday, 2nd February, 7pm Nathan Homestead Entry Fee: Free Do queer people have the same beauty standards as ‘the norm’? Or do they embrace different paradigms around beauty? Find out more at the Queer Standards of Beauty talk in the beautiful setting of the Nathan Homestead.
Samesame But Different Wednesday, 12th February – Saturday, 15th February Various locations Entry fee: $12 – $95 With a diverse range of fearless LGBTQIA+ writers seeking to push the boundaries and explore new territories, Samesame But Different is not to be missed during this year’s Pride Festival. Genres span fantasy, fiction, science, sex, romance and even robots, with literature to expand our reading horizons, and ideas to excite all bookworms.
Aside from the occasional new cafe or restaurant opening, it’s rare for city dwellers like us to find a reason to flock to what sometimes feels like the far-flung corner of the globe that is Albany. At least that was our stance until we checked in on the latest with Forme Spa, and discovered that the spa’s northern suburb outpost is now home to an infrared sauna. In light of this revelation, we thought it crucial to investigate — all in the name of wellbeing journalism, of course.
Infrared saunas blew up last year after a plethora of celebrities and renowned aesthetes began waxing lyrical about them. Often described as the next big thing in wellness, the infrared sauna offers a stream of benefits from better sleep to improved circulation, weight loss, relief from sore muscles and joint pain and — perhaps the most anticipated of all — clearer, fresher, tighter-looking skin.
There are, the Forme Spa specialist tells me as I gear up for my session, numerous programs that the sauna offers. While some cater specifically to ageing, others are designed to detox the body. Taking into account my relatively young age and recent festive over-consumption, we decide together that the general detox will be enough to detox and expel around 600 calories from my body. I strip down to my underwear — those who are feeling brave are more than welcome to sweat it out starkers (just be sure to sit on a towel) — grab a magazine (it’s recommended that you leave your phone outside), and settle in.
The infrared sauna, a compact, cabin-sized hut, is aesthetically much like its regular counterpart. But there the similarities end. Infrared heats up the body from the inside out, penetrating the skin tissue with red and near-red infrared light. So while I found myself sweating closer to the end, it was more of a gentle perspiring as opposed to the head-pulsating sweat sesh induced by a regular sauna.
As I exited the infrared sauna I felt far more zen than I had forty minutes earlier: my muscles relaxed, my mind calm, and my skin fresher and certainly rejuvenated. As for the more in-depth benefits, however, I presumed I would have to indulge in a few more sessions — professionals recommend carrying out a sauna session twice a week — to truly reap the benefits.
Overall it was an enlightening and deeply relaxing experience. When topped off with an incredible body massage — this highly-recommended infrared sauna can be chosen as an add-on to all of Forme Spa’s treatments — I realised that the trip to Albany was, after all, well worth the effort.
To leave behind the pitfalls of holiday over-indulgence, perhaps a New Year re-set is in order, to focus on nourishing not only the palate but also the body.
What we won’t advise is ‘getting back on track,’ with all its joyless implications. Enjoying life is never something to regret, and your holiday celebrations were never off track to begin with. But life is happier with balance and January is always a good month to take a breather from any gastronomic excess. Finding healthier alternatives is far easier now, with Auckland’s burgeoning number of restaurants serving deliciously nutritious dishes. Here are some of our favourites.
Breakfast The Ful Medames from Honey Bones At Honey Bones, the majority of the dishes will boost your health kick. We would usually recommend the Halloumi Bowl but recently the Grey Lynn café has spiced up its menu with a new dish — the Ful Medames. Inspired by a traditional Egyptian breakfast renowned for its high protein and fibre, this hotline to health mixes cherry tomatoes with shallots, herbs and poached eggs and a side of toasted Turkish pide to soak up the sauce.
The Ful Medames from Honey Bones (on the left) & fried duck egg with asparagus from Orphans Kitchen (on the right)
The Fried Duck Egg with Asparagus from Orphans Kitchen There’s a good reason Orphans Kitchen is a Ponsonby icon. It constantly pushes the boundaries with a creative menu that finds inspired variations on regular breakfast fare like eggs on toast. Our current obsession is the fried duck egg with asparagus, creamy labneh and pepitas. This relatively simple dish showcases the natural flavours of its premium-quality ingredients. Delicious, healthy and satiating.
The Green Brekkie from Ozone Coffee Roasters This all-day eatery is a favourite for many of us at Denizen, especially with the wide range covered by its inviting menu. From decadent pancake to light and nourishing lunch, Ozone has you covered. The Green Brekkie offers a mini-detox, with its verdant tones including Organic Market Garden (OMG) leaves and asparagus, along with kimchi, tempeh, and dukkah.
Lunch The Pesto Chicken Salad from Goodlife Superfood Co. Goodlife Superfood on Fort Street and in the Wynyard Quarter offer quick and healthy eating. Both branches are crowded with customers during peak lunch hour, and we suspect many of them are there for the Pesto Chicken Salad. Tender chicken, grilled to perfection, rests on a vibrant green bed of baby spinach, laced with parmesan and orzo and doused in a flavourful pesto dressing.
The pesto chicken salad from Goodlife Superfood Co.
The Brassicas Salad from Hēmi Eatery When opening Hēmi, the executive chef James Miller embraced the dawning truth that today’s diners, often with personal palate preferences and dietary restrictions, embrace the idea of taking a certain gastronomic control when eating out. So Miller created a versatile menu that is able to be easily customised. We especially recommend the Brassicas Salad with its medley of broccoli, silverbeet, kale and cress in a ginger-miso dressing. Loaded with flavour, it’s then taken to another level by the addition of a satisfyingly salty halloumi.
The Soba Joba from The Candy Shop Usually a combination of the Korean Fried Chicken, polenta chips and Bulgogi Waffle Cheese Fries lure us to The Candy Shop. Yet it’s no sacrifice to replace these mouthfuls of joy with the equally delicious healthy options, with which this Newmarket eatery has balanced out its menu. The Soba Joba Salad offers a mixture of buckwheat and matcha noodles, doused in fresh tomato salsa making melody with green beans, shiitake mushrooms, onion slaw and a zinging sesame dressing.
The Hoki Summer Rolls from Luna’s Express Turning down the Bánh Mì sandwiches from Luna’s Express is not easy, given that they may well be the best Bánh Mì in Auckland. But the Hoki Summer Rolls make for a lighter and very fresh alternative, especially if you’re after a fast lunch option. The rice paper rolls are bursting with fresh herbs balanced by a subtle touch of vermicelli noodles. The Hoki fish has been lightly grilled, and the special finishing touch comes from a turmeric marinade popping with flavour.
Lemongrass chicken summer rolls and Hoki summer rolls from Luna’s Express
Dinner The Green Goddess from Soul Bar & Bistro When someone mentions Soul Bar & Bistro, it’s the Calamari with Almond Skordalia and the Mac ‘n’ Cheese that often come to mind. And that can mean that customers miss out on the Green Goddess Salad which is not only a Soul staple, but also a healthy highlight. It’s built on a base of edamame and peas, rather than the usual spinach, and topped off with avocado, broccolini, cashew and crispy quinoa furikake. We recommend adding a Chilli Jam Chicken Skewer to build in some extra tang along with the heart-health protein.
The Tuna Tostada from Azabu Finding healthier options at Japanese restaurants is not an onerous task, as long as you steer clear of dollops of mayo or tempura fried temptations. The Tuna Tostada offers a base of thin and crispy cracker, which may not be nutritionally dense but will enhance your light-eating goals. It’s topped with diced tuna sashimi, pickled daikon, chopped jalapeño, corn, red onion and a light drizzle of wasabi tartare. A mandatory starter for the Azabu dining experience.
The tuna tostada from Azabu (on the left) & the carpaccio from Andiamo (on the right)
The Carpaccio from Andiamo Italian cuisine has a questionable reputation when it comes to finding healthier alternatives. Renowned for its richness and the density of carbohydrates, many people see a visit to their local ristorante as a setback to stricter health guidelines. This is a misconception. When cooked the true Italian way, it’s a cuisine of freshness and simplicity which leaves the waistline intact. Perhaps the best example of this is Andiamo’s Carpaccio. The thin slices of raw beef come to life with a light sprinkle of flavour-full parmigiano-reggiano over garden-picked rocket leaves. Deliciously light and nutritionally healthy.
The Cured Big Glory Bay Salmon from Ostro Give yourself a pat on the back for turning down the iconic Lobster Snapper Pie but don’t fear missing out, as Ostro offers much else that marries high flavour with bursting health. The Cured Big Glory Bay Salmon is a dish that sings of summer, with a plate lined with labneh on top of which lie melt-in-your-mouth chunks of the freshest salmon. Paired with bursting salmon caviar, crunchy pickled daikon, carrot and granite, it’s a multi-faceted and complex plate of creaminess, freshness and punchy flavours.
The cured Big Glory Bay salmon from Ostro
The Carrotes Rapées from Céleste As regular patrons of Céleste who have tried every dish on the menu, the Carrotes Rapées is a firm favourite that is ordered every time we visit. This dish has redefined carrots for us, proving that it’s a seductively moreish vegetable. Described as thinly shredded carrots simply doused in dill and crunchy pistachios, the carrots seem to harbour what we suspect is a hidden key ingredient that the menu will never reveal. In fact that magic touch marks out this neo-bistro. The fare is always light while still showcasing the rich natural flavours and avoiding any hint of over-powering sauces. Mouth-wateringly good.
Have you ever wondered what really goes on up in the air, once those plastic encased dehydrated meals have been dished out and the coffees poured? We definitely have, and so we contacted a flight attendant and probed him on everything from the Mile High Club to the art of copping a free upgrade. Below, our unnamed eye in the sky (identity must be protected when secrets are spilled, of course) reveals all the ins and outs of life in-flight. The biggest thing we learnt? It’s not as glamorous as you might think.
What’s the easiest way to get a free upgrade? Bring treats for the crew and be polite at the door when boarding. We love treats and we like nice people. But don’t put on an act, we can see right through it.
Is it possible to join the ‘mile high club’? Sure, knock yourself out. But would you have sex in a public toilet or in a cinema with the lights on? Think about it.
Have you ever caught anyone trying to do the deed during a flight? Of course, you see it all. People who don’t even know each other. A few drinks mixed in with a lack of oxygen and everyone has unwarranted self-confidence in the air.
What’s the most common and annoying thing passengers do? When one half of a couple asks for a drink after I’ve already walked through the cabin and back to deliver one to their partner. Ask me at the same time, or I won’t come back.
Do you seek revenge on annoying passengers? I run a ‘two strikes and you’re out’ policy, after that I won’t return to you. Patience is thin, just like the air up there.
Do you get stuck into those mini bottles of spirits in flight? Mini? We have the full sized ones. However, I am a safety professional, so of course not.
What’s the best part of the job? The travel perks are amazing.
What’s the worst part of the job? The passengers… I mean the sleep deprivation.
What’s been your worst ever flight experience? Where to start? I’ll need a double page spread for that.
How often do you get hit on by passengers? Me? A lot. We also get hit by passengers, please mind those elbows in my aisle.
Have you ever hooked up with a passenger? Did I mention I don’t like the passengers?
Are there any obscure games you play to pass the time? We often play ‘Would You Rather’. Most of the time we would rather the plane flew faster.
Are there any stupid rules in place that we don’t really have to do? Even I don’t understand some of the rules. Flight mode, for example. I haven’t heard of a plane falling out of the sky because someone didn’t use flight mode, but I am no aircraft manufacturer. Be safe kids.
What would be your ideal seat on the plane, and why? On short flights you want to be somewhere near the front, to get off quicker. Whereas long flights you want to be in front of an exit or a door, that extra legroom is a winner.
Can we swipe somebody else’s seats? What’s the real deal with getting a seat switch… You can change seats after take-off, but ask. Be polite and we might even be polite back.
What’s a common myth that most people believe about flying? That it’s glamorous.
Of the myriad international cuisines on offer across Auckland, Italian cuisine is probably the most competitive. Local gastronomes are spoilt for choice when it comes to finding a piquant pizza or pasta, and now Puglia is the newest addition to this Latin-esque line-up. In spite of opening its doors only a month ago, the word has already begun to spread among the locals of Kingsland.
In naming Puglia after his hometown, owner Cosimo Mazza and his wife Maria want to bring their culinary roots to Auckland. Mazza has spent 26 years in hospitality, largely as bar manager. Now he is realising his long-held dream of opening a restaurant that could bring to customers the best of authentic Italian dishes and flavours.
Mazza describes Italian food as “simply beautiful”, and he himself eats pasta meals at least five times a week. He underlines that pasta, when cooked the true Italian way where ‘less is more’, can become the healthy and primary focus of the meal. And he’s joined in this passion for Italian cuisine by his friend and business partner Hamish Barbour, who honed his talent as chef in kitchens around Europe.
Together they have divided the Puglia menu into five sections — Antipasto della Tradizione, Primi Piatti, Secondi Piatti, Contorni and Dolci della Casa.
Affogato Italiano con Mokina (on the left) & Calamari fritti (on the right)
The pasta from Puglia is made daily, and always in-house. This freshness and dedication shine through in the flavour and texture of each pasta dish. The Tagliatelle al Ragú is a succulently saucy marriage with meat, while the pasta adds a surprising, melting chewiness to the dish. If you prefer your Italian richer and creamier, the Gnocchi ai Quattro Formaggi is that once-in-a-while special indulgence of sensual decadence. It delivers a plump, soft gnocchi which, with the heightened cheese combination, just melts in the mouth.
Tagliatelle al ragú
For Mazza himself, the menu masterpiece is the Orecchiette Puglia. Perhaps it’s because it reminds him of his Italian home, and from a culinary perspective he feels it gives the most accurate portrayal of Italian cooking. Combined with broccolini, pecorino cheese, anchovies and cherry tomatoes, this pasta is fresh and summery while remaining flavourful and exciting to the tastebuds. By contrast, the menu’s underdog was the bowl of crispy golden potatoes, tossed in herb oil, and dubbed Patate Puglia.
The final dining highlights of Puglia are the desserts. Simply not to be missed. The Panna Cotta is some of the most mouth-watering we’ve tasted, denser and more decadent than the usual. The house Tiramisu is also a treat. And if dessert is too much of a commitment, we suggest the affogato, a finely-honed version of this classic.
Caprese con mozzarella, pomodoro e basilico (on the left) & Panna cotta (on the right)
It’s little surprise that Puglia is already making its mark around Kingsland. So good was our experience there, that we predict Puglia will soon be the place to go for Auckland’s gourmands, and for the culinary curious who like to enjoy their Italian cuisine perfectly executed.
Opening hours: Tuesday — Saturday: 5pm until late Sunday: 12pm until 3pm, 5pm until late Monday: Closed
Now back in the office, the Denizen team have been making mouth-watering discoveries over our much needed holiday. The past three weeks of expanded gastronomic horizons is a reminder that Auckland isn’t the only town pushing culinary boundaries. Here are our favourite, nationwide, foodie finds.
The Pork Chop from The Lodge Bar — Queenstown Queenstown is renowned for its beautiful scenery. Now, alongside that fine reputation, sits its rapidly evolving, sophisticated food fare. Chef Matt Lambert is leading the charge, with his new summer menu at The Lodge Bar. His aromatic pork chop, brined for six hours and infused with herbal and citrus notes, is then roasted and topped with a sage butter popping with flavours of peppers and parsley.
The Pork Chop from The Lodge Bar
The Three Cheese Melt from Wharf Road— Coromandel A sandwich is close to our hearts here at Denizen. Not only a quick lunch fix, but also — when it’s put together with flair and taste and superb ingredients — it can verge on a delicacy. Coromandel’s popular daytime eatery, Wharf Road, delivers delicacies. Its three-cheese melt creates a cheddar, parmesan and mascarpone combination, topped off with quince aioli. Add ‘the works,’ — a combination of sauerkraut, chilli pickle and fried egg — and the sandwich goes from delicious, to absolutely sensational.
The Fajitas from El Mexicano Zapata— Rotorua While the Auckland dining scene is recognised as one of the most diverse in the country, Mexican cuisine is one area for improvement. Here, Rotorua’s El Mexicano Zapata offers culinary inspiration. Deeply authentic Mexican flavours and straightforward dishes are built around the freshest of ingredients. Their fajitas marry high flavour with premium presentation, on a large platter. Have fun wrapping various mixtures of the meat, black beans, mozzarella cheese, salad, sour cream and Mexican rice and sauces, into the fine flour tortillas which are served on the side.
The Carpaccio with Angus Tenderloin from Social Kitchen — New Plymouth On a high-heat day, the craving for a cool refreshing dish often gives star billing to seafood such as crudo and ceviche. But the same cool can be found in the rich red carpaccio of Angus tenderloin from New Plymouth‘s Social Kitchen. Thin slices of flavour-rich, tender beef are complemented by horseradish cream, with extra tang from sweet and sour red onions, punchy fried capers, a kicker of mustard greens and a drizzle of extra virgin olive oil. Unmissable.
The Caparccio with Angus Tenderloin from Social Kitchen
The Goat Cheese Croqueta from Casita Miro Restaurant — Waiheke Island The overwhelming question for any short but very sweet stay at Waiheke Island is where to dine among the island’s resplendent wineries or vineyards. Visitors often beat a path to Casita Miro’s door, lured by the pre-eminent reputation of its goat cheese croqueta. Each morsel brims with delicate goat’s cheese, drips with sweet honey and crunches with milky almonds. You’ll understand the fame and hype once you try this dish for yourself.
The Double Cheeseburger from Palace— Mount Maunganui A trip to the Mount, and a double cheeseburger from Palace, are twin Tauranga pleasures. To claim this burger is the best in town is an understatement. In fact, it so rivals the best of Auckland’s burgers that one member of the Denizen team willingly drove two and a half hours to enjoy its pillowy-perfect buns, with succulent sauce and juicy fillings. It just cannot be faulted.
The Double Cheeseburger from Palace
The Coconut Thai Mussels from JK’s Kitchen & Bar — Pauanui While Pauanui’s dining options are limited, there are few complaints from locals as long as JK’s Kitchen & Bar is open. As one of the few local eateries, it’s constantly filled with those hungrily ordering the fish and chips, or our favourite, the coconut Thai mussels. Slow cooking in a large pot gives the mussels a soft texture set off by a fragrant, creamy coconut sauce, to be mopped up with the toast served on the side.
The Perkynana Gelato from Ten O’Clock Cookie Bakery Cafe — Masterton Masterton is a family-friendly town in which the Ten O’Clock Cookie Bakery Cafe has operated for over three decades as a go-to for locals and tourists seeking out the award-winning pies and iconic death-by-chocolate cake. There’s nothing this bakery can’t do, including churning a delicious gelato. Our flavour of preference? Perkynana.
For a long time, the New Zealand dream centred around owning a piece of land and carrying on the tradition of a classic, nuclear family home. But times and circumstances are changing, and for some Kiwis, a new dream is calling for a shift in perspective.
Luxury apartment developments have been steadily gaining a foothold in Auckland, heralding the rise of a lifestyle one might expect to find overseas. Leading this charge is Seascape. The downtown Auckland residential development promising to not only offer an unprecedented standard of living, but also, to instigate growth and encourage development in Auckland’s cityscape.
Located on Customs Street East, Seascape will (when completed) stand at 187-metres, making it Auckland’s tallest residential building. Its impressive Peddle Thorp-designed structure is set to be unlike anything this city has ever seen. While its grand lattice megaframe and asymmetric apex will redefine the Auckland skyline just as much as the spaces behind it will reimagine what the future of living in Auckland will look like.
Wanting to delve a little deeper into what this growth in apartment living actually means, I sat down with Tashunka Bolton of Shundi (the developers behind Seascape). “The future is up,” he tells me, “and because one-third of New Zealand’s land is protected, securing land is becoming a constraint, especially when Auckland’s population is expected to grow to around 2 million people by 2033.” This idea of population growth is the cornerstone of why a development like Seascape is so important right now. According to Statistics New Zealand, it is estimated that by 2043 more than 40 percent of New Zealand’s population will be living in Auckland. And as such, we seem to be reaching the cultural impasse through which every nascent world city must go. Grappling with our new identity as a burgeoning modern metropolis there are a number of entities, including Seascape, trying to find and deliver solutions that are both practical and appealing.
But beyond population, Seascape is, as Bolton explains, redefining traditional expectations of living in an apartment. “When people think of apartments, most people think shoebox,” Bolton tells me, taking me over to the 3D model of Seascape, “but we thought about what Kiwis actually wanted in their homes.” Pointing out the wide balconies on the model, and speaking to the impressive indoor-outdoor flow created by the sliding glass doors that separated them from the living spaces, Bolton tells me, “Kiwis like open space, integration of floorplan, natural light and high ceilings, so we made sure that all our standard apartments had a stud height of 2.7 metres, and that all of our apartments were north-facing.”
These two key features, combined with the versatile configurations offered by Seascape — including studios, one bedrooms, duplexes and three bedrooms — promise a lifestyle that guarantees its residents the best of both worlds. On the one hand, Seascape’s location opposite Britomart means being only a few strides away from some of Auckland’s most luxurious retail stores, a raft of delicious restaurants and bars and of course, many of the city’s largest office buildings. But on the other, Seascape’s sophisticated design and careful attention to detail means that it can still afford its residents a level of flexibility and space not associated with the apartment of old.
And while the idea of convenience has historically driven older generations to downsize — something Bolton tells me he still sees a lot of with Seascape — there is now an emerging group of Millennials who value convenience and prestige, and for whom a house with a white picket fence is no longer a priority. “They’re more travel-oriented and work-focused,” Bolton says, explaining the younger people who have shown interest in Seascape. “They’re also more socially driven,” he continues, “and when social lives play a more important role, the convenience of an apartment in the CBD means that not only are they closer to their work places and not having to waste time on commuting, but that they can leave their front door and walk to meet friends for a drink at some of the best bars and restaurants in Auckland.”
This new breed of apartment-dweller exemplifies how Auckland is changing. “People are more focused on enjoying life,” Bolton articulates, “and when they don’t have to worry about maintaining their property or keeping grounds in check, it makes sense that a development like Seascape has been so well-received.”
More than its luxurious interiors and world-class amenities (promising a number of on-site restaurants, bars, fitness facilities and retail stores), Seascape is set to elevate the benchmark for what residential developments in Auckland look like. As Bolton explains, “if you think about the skylines of cities around the world and compare them to ours, at the moment, we don’t really stack up.” For Bolton and Shundi Developers then, Seascape is as much about giving Auckland City a facelift as it is about offering a new kind of lifestyle to its residents. “We want to lead Auckland into a new era,” Bolton says, “where other developers that come into this city will want their buildings to stand up next to Seascape as the gold standard.”
Seascape display suite
81 Customs Street East
Auckland CBD
Whether you classify yourself as a sweet tooth or not, the pound cake is a versatile dessert that can cater to anyone depending on how it’s served. Our pound cake is different from the traditional dense and heavy slice that it’s renowned for. This cake boasts a fluffier, lighter texture with potent flavours of butter and a subtle hint of citrusy lemon to cut through the notes of sugar. If you’re after something light, serve it with a side of freshly whipped cream and berries. But if you’re wanting decadent, scoop out some vanilla ice cream or pour over some warm custard for the ultimate level of indulgence.
Ingredients (For approximately 16 people) – 230 grams of Lewis Road Creamery unsalted butter (room temperature) – 550 grams of white sugar – 100 grams of shortening – 5 eggs (room temperature) – 1 cup of Lewis Road Creamery whole milk – 1 tsp of lemon extract – 1 tsp of vanilla extract – 375 grams of standard flour – 1 tsp of baking powder – ¾ tsp of salt – Freshly whipped cream, for serving – Fresh berries, for serving
Method 1) In a large bowl, cream the butter, sugar, and shortening together with a hand mixer until it’s light and smooth. 2) Mix the eggs, one at a time, into the batter. 3) In a separate bowl, mix together the milk, lemon extract, and vanilla extract. 4) In another separate medium bowl, whisk the flour, baking powder, and salt together. 5) Alternately add the mixture of flour, baking powder and salt, as well as the mixture of vanilla, lemon extract and milk into the batter. 6) Pour the batter into a large cake pan or a 23x33cm pan or bundt pan. 7) Bake in a non-preheated oven set to 180°C for 1 hour, or until golden brown and the toothpick inserted comes out clean. 8) Cool for 30 minutes and wait for it to set before slicing. 9) Serve how you please, we recommend it with whipped cream and berries. Enjoy!
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