Enhance your sleeping sanctuary with a design-led lamp. Whether your tastes lean towards curved and sculptural, or more clean and linear, the scope of a shaded table lamp that melds with its surroundings is impressive. Find a curated selection of our favourite pieces below.
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French modern furniture manufacturer Ligne Roset is known for enlisting the expertise of some of the world’s most revered contemporary designers to create instantly iconic pieces — including Michel Ducaroy’s Togo chair, Yabu Pushelberg’s Pukka series, Pierre Paulin’s Pumpkin chair, and many more.
We’re already appraising our interiors after the announcement that the company opens its exclusive New Zealand showroom in Auckland tomorrow, located at 299 Great North Road, Grey Lynn.
With more than 200 exclusive stores across the world and over 600 retailer distributors, there’s no doubt that Ligne Roset’s stylish reach extends far and wide — originally founded in the 1860s, it remains a family-owned business today with the original founders’ great-great-grandsons leading the charge.
On display in the new showroom will be a comprehensive range of living and dining furniture from the 2021/22 collection, as well as lighting and accessories.
With much of the world’s gaze focused decidedly on the home front, the company has only gone from strength to strength over the last year, and its arrival as a standalone brand on our shores is garnering a very warm welcome (and very large wishlist) already.
We all know that feeling — you’re out for a meal and have been given a good amount of time by the waitstaff to make your choice. But indecision lingers, exacerbated by the pressure of having to decide when you’re just not sure what the best dish might be.
To help combat what we’ll call ‘ordering stagefright’, here are some of the standout dishes we’ve eaten recently for you to put at the top of your list next time you’re dining out.
Kumara skins from Brolly
The perfect combination of contrasting flavours with earthy, roasted kumara, creamy, truffle-laced goat feta, and a hint of sweetness from honeycomb, these bites are the perfect pair for any one of Brolly’s delicious cocktails.
Charred octopus from Grangers
Fans of smoky flavours will love this dish, a flavourful medley of chargrilled octopus with fragrant chorizo and cannellini beans. We like to supplement this with a plate of grilled flatbreads and a glass of something good.
Paratha Kebab from V.T. Station
Known throughout India as a ‘boti kebab’, this dish comprises succulent pieces of lamb that are served with flaky Paratha breads. Tear off a piece of the bread and use it as a mode of transportation for the lamb — you’d be hard-pressed to find a more addictive mouthful.
Lamb chops from Alma
With their menu of flame-kissed, Andalusian sharing plates drawing in the hoards seven days a week, Alma is an ideal stop for everything from a drink to a luxurious meal. If eating, make sure you don’t overlook the lamb chops, served on a creamy ajo blanco base and topped with a rhubarb chutney that perfectly offsets the richness of the meat.
Wild Mushroom Tagliatelle from Non Solo Pizza
While we all have our favourites from this Parnell institution, it’s the menu’s new additions that we’re drooling over currently. The wild mushroom tagliatelle is a particular highlight; served with a fresh egg yolk and lashings of parmesan, with a plate of this in front of us, suddenly the winter doldrums don’t seem so bad.
Cheesecake from Pici
While this popular pasta spot opened late last year, we’re still not over its signature dessert — a weighty slice of cheesecake, served drizzled with a generous glug of olive oil, sea salt and lemon rind. If you haven’t tried it, we dare say it’s essential you make a visit a priority.
Cheddar pao, honey, goat curd from Mr Morris
From the excellent service to the stellar menu, we can’t fault anything at Britomart restaurant Mr Morris. Starting a meal with the innovative snacks is a must, and we currently can’t get enough of the cheddar pao wtih honey and goat curd. Similar to Brazillian cheese bread (or ‘pao de queijo’) these beauties are very comforting with a satisfying chewiness, and are topped with the eternally delicious combination of goat curd and honey.
Tarte Tatin from Euro
With a delicious French-inspired winter menu, Euro is transporting us to Paris with the Tarte Tatin from the ‘Le Jardin’ section of the offering. Golden beetroot replaces the usual apple in this flaky pastry tart, and on the side is a garnish of thinly-sliced beetroot on a pillowy cloud of whipped chevre studded with walnuts.
San Daniele e Gnocco Fritto from Spiga
There may only be a handful of seats at pint-sized Italian restaurant Spiga, but that doesn’t stop us from making a beeline to the Remuera eatery whenever we get the chance. We can’t resist the San Daniele e Goncco Fritto, a moreish starter of freshly-sliced prosciutto with delicate and light mini pizza dough balls.
Roasted pumpkin from Gemmayze Street
A symphony of butternut pumpkin, this dish from K’ Road’s Gemmayze Street explores the versatile root vegetable in all its glory. Marinated in roasted garlic, za’atar and Lebanese chilli flakes, the roast pumpkin is then served with a red onion reduction, pumpkin puree and a pumpkin seed cracker — the fact that it’s gluten-free, dairy-free and vegan does absolutely nothing to detract from this dish’s heavenly taste.
Katsu sando from Masu
Our appetite for the Japanese street food-favourite katsu sando shows no signs of waning, and our latest crush can be found at Masu. This perfect mouthful is formed of a sesame brioche slider within which crumbed pork, tart and mustardy karashi miso sauce and garlic mayonnaise are a match made in heaven.
Coastal Spring Lamb Rump from Ki Māha
A trip to Waiheke Island is improved to no end with a visit to Onetangi restaurant Ki Māha. Our particular favourite dish right now is the coastal spring lamb rump, perfectly cooked and served wtih roasted shallots, fried artichoke, peas, buffalo curd and a flavoursome anchovy salsa verde.
Since Cavit & Co was established 30 years ago, its founder Debbie Cavit has curated an inspiring collection of international interior brands with her discerning eye. The result is a longstanding showroom of superb style, with designs that can make your day-to-day that much more enjoyable if you take a piece home with you.
To celebrate its 30th anniversary this August, Cavit & Co is offering 30 percent off its premium furniture and accessories, which we know will be loved for many more years to come.
For furniture finds, we have our eye on Baxter’s marble-topped tables which are made in Como to bring a traditional quality to contemporary forms. Meanwhile US legacy brand Baker brings sophistication and functionality together with its considered category.
In time for spring, and summers to come, McGuire’s Californian-casual style creations will add a sense of ease and elegance to your place — especially its refined rattan lounge chairs.
Design wunderkind Kelly Wearstler’s eponymous brand is also part of the company-wide sale. Her Elevado Desk is a standout. The architectural silhouette in cathedral grain wenge wood includes delicate, linen lined drawers with wooden glides, so you can be your most productive and polished yet.
For décor additions, we have our eye on Guaxs’ hand-carved glass sculptural objects, which are often double glazed for the most intriguing effect.
The Cavit & Co aesthetic has always transcended the boundary between classical and contemporary styles. Overlooking trends for a true sense of style, these sale finds will continue to dazzle and delight.
Sale opening hours:
Monday to Friday: 9.30am—5pm
Saturday: 10am—4pm
Sale lasts until Saturday the 28th of August.
Not every friendship translates to a fruitful business relationship but in the case of Doe Donut founders (and high school best friends) Grace Tauber and Shenine Dube, their shared history has been a recipe for success.
From living in Australia where they came up with an idea for a new spin on Cook Island doughnuts, to regular market pop-ups and now to their own standalone store in Grey Lynn, the duo has passionately guided Doe Donuts to where it is now, with a steady stream of doughnut devotees ensuring their fresh-baked-daily selection always sells out.
“Doe is an edible collaboration of our identity, with many of our recipes stemming from nostalgic Kiwiana and heartwarming Pasifika memories,” they say.
Tauber and Dube took a moment out of their busy baking schedule to share more of an insight into their day-to-day, and some local foodie recommendations beyond their heavenly doughy creations.
Something we wish we’d known starting out is: There is no how-to manual on how to start a business. You throw yourself in the deep end and fake it ’til you make it! Totally rewarding, of course. Oh, and that when you work full-time in hospo, particularly as a baker, you can forget about ever having nice nails again.
A common misconception about what we do is: We are a huge business with automated machinery and a whole team of workers behind us. People don’t realise that it’s always just been the two of us utilising a small space, rolling and hand-cutting doughnuts at the crack of dawn (and we have only just recently hired two new employees).
If we could only eat one Doe Donut flavour for the rest of our life, it would be: Apple pie or banoffee pie. The combination of flavours in the apple pie are a match made in heaven. The banana custard used in our banoffee doughnuts (which we make using real bananas) is legit our kryptonite.
Our most popular flavour is: Caramilk or Boston cream.
A flavour we would like to release next is: Rocky road.
An ingredient we would never use is: Persimmon. The worst fruit of all time. Although we like to think we’re an incredibly open-minded duo and would give most things a chance.
The most farfetched doughnut request we’ve had is: A taro milk tea flavoured doughnut.
In our fridge, you’ll always find: Without a doubt, Best Foods mayo, McClure’s pickles and cheese.
The best coffee in Auckland can be found: At Doe Donuts, of course! Allpress and Allgood oat milk flatties are our speciality.
Number one for a special meal is: Depot and Andiamo.
And for a cheap and cheerful: Bunga Raya and Lucky Gs.
Favourite spot for a drink is: Hotel Ponsonby or the Morningside Tavern.
Preferred way to wind down: Totally varies for us between wine and good company amongst friends to lying in bed watching Tik Tok till we fall asleep. It really depends on our mood.
Being in business with your best friend is: A surreal, crazy, exciting and amazing experience. Can you just imagine the everyday banter we have? It’s business on another level.
Outside of Doe Donuts, we are passionate about: Sleep. We are incredibly passionate about sleep. Also, music. All genres, and live music.
Inspired by Shanghai’s late night bars, Mr Hao opened on Dominion Road in 2020 to exultant success. With plenty of sharing plates (and spice) to go around, the modern Chinese eatery has become a hot spot for after-dark get-togethers. Now co-founders Paul Wong and Julian Diprose are shaking things up on the North Shore, bringing a vibrant night scene to Albany.
“We are brought up on the North Shore and we live on this side — we realised there aren’t a lot of late-night options or places,” says Diprose. “We wanted to bring a concept closer to home.”
While the dynamic black and red fit-out is close to the original on the other side of town, the menu has been switched up. New dishes include candied chilli chips, a spicy ginger and spring onion seafood platter, seafood zhou rice congee, spicy shredded melon salad, scallops with vermicelli and broccoli with golden broth. All pair well with beer and cocktails.
The head chef here — Peirong — is from Guangzhou, and some of his plates will be Cantonese-inspired. The new star dish sees 1kg of sweet and sour pork ribs served in a crispy noodle basket. It will also come in a spicy Szechuan option, to rival Mr Hao’s scorching chicken wing dish on Dominion Road.
The new opening is a full-circle moment for the co-owners who have searched high and low to bring delicious dining options to local outposts. “It feels like coming home,” says Diprose. “Back to the part of Auckland where I was born and bringing new concepts that I have learned from my time overseas to my family, old friends and neighbours.”
Is there a new opening you believe should be on our radar? Let us know at [email protected]
Opening hours:
Weekdays: 5pm — 12pm
Friday & Saturday: 5pm — 2am
Mr Hao Albany
2/252 Oteha Valley Road
Albany
The days of wearing one bracelet or a single, simple necklace are being overtaken by a rising propensity to combine accessories in an eye-catching stack. Far from being a flashy endeavour, this style of adornment is designed to lend an added dimension to some of your favourite pieces, as well as ensuring that you get far more wear out of them than you usually would.
Pair fine bracelets with chunky styles and complete the stack with your favourite watch. To inspire your own combinations, we have lined up some of our favourites.
Gucci handbags have been held close by recent history heroines, including Diana, Princess of Wales — who was often seen clutching her tote’s bamboo handles in the ‘90s.
Speaking to the narrative of reinvention that runs through House’s designs, Creative Director Alessandro Michelle has recreated the Diana bag in three new sizes and seven leather colourways.
Classic and creative at once, the inspired update includes the House’s Double G hardware, and removable neon belts — as a nod to the handle’s original storage bands. Letters and star symbols can also be embossed on the inside of the straps to carry a custom charm.
Carrying all of the charisma of its namesake, the Diana bag is sure to become an enduring style icon. It’s available online and in-store now.
Techniques for bending and curving wood require a hefty dose of skill, and when executed to the finest degree they further elevate the organic look and feel of a piece of wooden furniture. The superb Ottawa Sideboard (pictured above) designed by Karim Rashid from BoConcept utilises both linear and undulating lines, for a fluid yet functional storage solution that emphasises characterful craftsmanship. For more inspiration, peruse our carefully curated wishlist of pieces below.
Imagine having a peaceful oasis available, ready and waiting to help you escape the frantic pace of day-to-day life. That is exactly what you’ll be privy to at The Spa at Park Hyatt Auckland, where exclusive spa and fitness membership programmes offer access to all of its state-of-the-art amenities.
Your exercise regime would no doubt be much more enjoyable to stick to with Park Hyatt’s fitness membership. This package’s benefits and inclusions include access to the fitness centre, 25-metre infinity pool and hydrotherapy area between 6:30 am and 9:30 pm. You’ll also enjoy a host of gifts and discounts including a $150 gift certificate, 25 percent discount on Spa treatments, 20 percent discount on Spa retail items, a 10 percent discount at the hotel’s eateries Onemata, The Living Room, Captain’s Bar and The Pantry — plus, a welcome gift pack on arrival.
Parking (or lack thereof) won’t get in the way of a good workout, with complimentary valet parking (subject to availability) for up to 3 hours when using the fitness centre.
If regular pampering is more up your alley, a membership to The Spa will keep your skin sparkling and your muscles relaxed in a more permanent way than just an occasional appointment. Access the hydrotherapy facilities, infinity pool and the fitness centre when you’ve booked in for 60-minutes and above, plus you’ll receive a $150 gift certificate, and the same discounts as the fitness membership on treatments, retail items and the restaurants. Tranquillity on tap? Sounds heavenly to us.
Pricing:
Spa Membership
Minimum 12-month contract
$150 sign-up fee
$600 yearly fee per person
Fitness Centre Membership
Minimum 3-month contract
$150 sign-up fee
$410 per month individually
$700 per month for a couples’ membership
Terms & Conditions apply
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