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.
Our collective embracing of drinks that offer lower alcohol or no alcohol is a movement that has been gaining momentum for a few years, propelled by a growing awareness of alcohol’s impacts on longterm health and on a surprising desire in younger generations to abstain from drinking altogether. Now, we have a whole month dedicated to the idea of sobriety, (or sober-curiosity, for those less inclined to give up completely) and a raft of zero-percent beverages to boot.
The latest drink of this ilk comes in the form of Peroni’s reimagined zero-percent offering. Having initially launched its first non-alcoholic beer (Libera) in 2019, the iconic brand has since been able to dedicate more time and technology to perfecting the brew, resulting in a new beer that that truly takes nothing away from the beloved flavour profile of the Peroni Nastro Azzurro we all know and love.
Peroni Nastro Azzurro 0.0% (set to replace Libera) is almost unidentifiable from its namesake, thanks to the clever Italian brewers at Birra Peroni who have used the same signature base recipe and ingredients. The technological inroads that have been made over the last few years has allowed them to gently remove the beer’s alcoholic content* without making any compromises on taste. The result is exactly like the deliciously refreshing Peroni Nastro Azzurro (from its crisp, dry taste to its flowery, hoppy notes), just a touch more suitable for Dry July, or for any time that you feel like a drink but don’t feel like its effects.
So whether you are having some time off drinking or are interested in the option of a zero-percent alternative to your favourite beer, Peroni Nastro Azzurro 0.0% couldn’t have come along at a better time.
*Peroni Nastro Azzurro 0.0% contains no more than 0.04% all.vol. from the brewing process.
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.
Since launching their namesake label in 2003, sibling duo Camilla Freeman-Topper and Marc Freeman have become a formidable force in fashion both in their native Australia and around the world. Their brand, Camilla and Marc, was built on the idea of transcendent, timeless pieces and is renowned for its superb tailoring, high-quality basics and chic everyday-wear. In fact, it was an early proponent of clothes that were made to last more than one season, and over its almost-20 successful years has remained steadfastly true to its original vision. Now, the brand and its founders are using their huge influence to draw attention to a cause close to their hearts, not only working to change the conversation around ovarian cancer, but raising essential funds to change diagnosis and treatment on a global scale. Here, the revered fashion duo tap into their impressive careers to offer a masterclass in fashion longevity, success in business and curating the perfect wardrobe.
Embrace a challenge
Camilla: Gruelling as they are, the challenging times are usually the most inspiring. Looking back, for us it has always been more about the journey and being open-minded and curious enough to learn along the way, than it ever was worrying about what we might be getting wrong. And honestly, making those tough decisions is the best thing you can do. There’s always a way forward — it’s just about finding the right path.
Marc: We had to learn that we couldn’t do it all, so now we try to turn every failure and tough moment into an opportunity. And so far, the journey has been wonderful and exciting and heady and challenging and terrifying, all at the same time.
C: First of all, even in the early days of Camilla and Marc we never took ‘no’ for an answer. To be successful in this game you need to stay true to your vision and your own creative style and you need to have an innate understanding of who you want your client to be and what speaks to them. We set out to create timeless, elegant forever pieces for the Camilla and Marc woman and over the years, she has shaped us as much as we have created clothes for her.
M: Be honest, be patient and take your time to build the dream. Success comes from focus, grit, hard work and a bit of luck. And it is different today from when we were starting out. Now, we live in a data driven world but I think you’ve got to dig deeper to what lies within the truth of the numbers to understand how people connect with you and how you can connect with people, that’s where you’ll find customers who really understand what you’re trying to create and will get on board with your vision.
Find inspiration everywhere
C: I’m inspired by travel at the moment. I was recently in Milan and Stockholm and I had never been to Stockholm before. I was so energised by the culture and the food and the architecture. I went to the old city and it was gorgeous. It really has stayed with me for the last few months.
M: We are inspired by the world and how we interact with it and how the people around us interact with it. The creative process is fluid and ongoing and as we’ve grown, we’ve built a team of collaborators who, at the end of the day, just make it so fun.
Creative collaboration is key
C: Marc runs Camilla and Marc’s business side, and although he is incredibly creative, I am the Creative Director. But we have been doing this together since the beginning, when we both did everything (before we had any employees). Marc really is my first port of call whenever I have any big life questions, and we had talked about starting something together long before officially launching our brand.
M: Our partnership works because of a few key factors: Transparency enables us to see all the angles of opportunity, optimism allows us to be curious of the opportunities, and candour allows us to always speak our minds and helps us make fast decisions. Collaboration has been so important in making our brand come to life but I think it’s important for success in any kind of business.
C: Finding purpose can be hard for some people but it’s something I have always tried to consciously do in my life. That sense of purpose keeps me looking forward to the next thing and the next, but it also serves as a reminder to soak it all in and be present in every moment (or try as much as I can to be). That is often when those nuggets of gold are found.
Listen to your team. Everyone has an opinion, and everyone’s opinion is valid
C: Creating an amazing team and trusting them is really important. Even though we did every job at the start, I like to think that our team now can actually do their jobs better than we ever could. We are very lucky.
M: I also like to say that the best argument wins. So, helping people in our team to have open conversations and then letting the best argument win fosters this incredible spirit of collaboration. I think it’s important that people know they can always question things within reason, so suggestions can come from the most junior members of the team or from senior management.
Harness social media
C: The rise of social media and its impact on our industry has been huge and it’s changed our lives on so many levels. From a brand point-of-view, it’s been incredibly positive. It has allowed us to connect to our community directly and fluidly. Compared to the way we communicated with our customers when we launched, it’s been a wonderfully positive shift. We can own our story and tell it in a more personal and meaningful way. And we are really able to help our customers in ways we never could before. I just got a direct message the other day from a customer who bought a blazer in one of our stores and she reached out to me on Instagram saying ‘I love this. I have seven blazers of yours that I bought over the last 15 years and still wear them and rewear them.’ And I just think that is such a beautiful sentiment. I never would have had that kind of connection with our clients if it wasn’t for social media. It’s pretty humbling.
Use your reach wisely
M: Fashion is a historically political industry and it has the power to inspire action and change. That’s what a direct connection to the customer through social media allows us to do today. Nowhere has that been more important than in our ovarian cancer campaigns. Launching that three years ago, we’ve been able to shape the way we wanted this story to be told and have been able to amplify other people’s stories which has been so crucial.
C: Honestly, ‘Ovaries. Talk About Them’ is probably one of the most rewarding things I have ever done. And every year it’s getting bigger and bigger. Having such a big platform to share important messages around ovarian cancer, and being able to take customers on a journey around these initiatives, is what really excites us about the future of fashion — using our platform to create awareness and make some change.
A timeless wardrobe is transformative
C: Clothing can change the way you feel and it can empower you, but you also need to make sure that you are still letting yourself shine through. Go for clothes that enhance your natural style, not ones that overshadow you. That’s where the idea of a timeless wardrobe comes in. There are a few pieces that are imperative for any classic wardrobe. Tailoring will always be key — you can’t go wrong with a sharp blazer and a great trench coat. Get yourself a beautiful pair of trousers and a great jean that fits you perfectly. And never forget a simple tee. If you’ve got those things, you can really build a wardrobe that reflects who you are by layering the extras — shirting, accessories, shoes, etc.
Camilla and Marc Design Studio
Break it down and simplify
C: It’s so easy to get overwhelmed with all the options and trends out there. Particularly if you don’t really understand ‘fashion.’ But if you want to look stylish and feel good, my advice would be to break it all down to a very simple, core concept and don’t overthink. Less really is more.
There’s no space for imitation
C: Don’t come into fashion thinking that you can do something that someone else is doing because there’s no space for that anymore. Especially with social media. You’ve got to come and do you.
M: I think that a lot of industries don’t change that much but what is interesting about fashion is that it’s constantly changing. And it draws people who want to perpetually create something that feels new and fresh and who are not scared of embracing that change.
It’s all about the small moments
C: The big wins are great but for me and Marc it’s always been about the small moments that have accumulated over the years. The big things are amazing and I’m so grateful for them, but it’s those times when I’m walking down the street and see someone wearing one of our blazers or trenches or dresses that never get old. Actually, on my flight to Los Angeles recently I saw two people wearing our trench coat, and I’ve always said that I love travelling with a trench coat because you can wear a really cosy, comfortable tracksuit but then throw on a trench and feel polished. I don’t know if they had read me saying that or not but it was one of those pinch-me moments that I will remember forever.
In this regular new column, our Editor-in-chief embraces her long-held passion for food, sharing the unexpected, fascinating and delicious experiences from restaurants, bars, pops-up and cheap and cheerful spots all across the country.
A lot has been written about the challenges that Queenstown and its surrounding lake areas have faced over the past two years. Not only do these communities rely heavily on international tourism, but the continual influx of semi-skilled workers from abroad (who are keen to work while enjoying the magic of the area) have long gone. You don’t have to travel far to see just how hard it remains for many well-established operators in the region to obtain decent staff. I frequently heard stories of both restaurants and hotels having to limit their capacity — despite the increase in demand thanks to the arrival of the Aussies — because they just don’t have the employees. Businesses have worked so hard to survive the plight of two years of internment closures and it’s incredibly frustrating and sad to see the number of operators unable to run at full capacity despite the demand being there. We can only hope that with the recent reopening of our boarders to visa-waiver countries, this great region will benefit from an influx of people ahead of the winter ski season, and the powers at be will make it easier for hospitality workers to return to our country and take up their critical posts once more.
My companion for this 48-hour eating marathon was the equally food-savvy, Rachelle Duncan (of Driving Miss Duncan fame). Having recently purchased a home in the region, she wanted to educate me on everything new and the noteworthy in her new locale. Thanks to her deft abilities behind the wheel, she was also (handily) my driver. Thelma and Louise were off.
A visit to the Arrowtown/Lake Hayes region cannot go without a feast at the globally-renowned Amisfield. After almost 10 years at the helm, Executive Chef Vaughan Mabee (pictured left) heads up a team of 18 in his kitchen that is part food prep, part experimental R&D space. I had sent a message to Mabee when I landed to say that I was on my way for lunch. He joined us when we arrived, sharing that he had just been nominated as one of the World’s Top 100 chefs — the first NZ chef to have received such an honour, and something that is long overdue. It’s clear that there is some serious genius at play in Mabee’s kitchen. The thought and consideration that goes into conceptualising every dish borders on the scientific.
Over lunch we talked about his insistence on presenting a truly seasonal menu at all times, which in an area with such a dramatically changing climate, comes with a number of inevitable challenges. But you get the feeling that Mabee prefers it that way. “There needs to be more understanding about the importance of eating from the land,” says Mabee in reference to his passion for both foraging, hunting or fishing for many of the items that appear on the menu at Amisfield. “When you’re eating something that’s lived a natural life in the wild in its ideal environment, it should be an honour to eat and enjoy it.” And he’s not wrong, the flavour profiles on his menu are so authentically regional, you can see how Mabee and his team are doing all that they can to honour both the specialness of the environment and the species that live there.
Recognising the changing needs of its diners, Amisfied now offers both an a la carte menu for lunch, and a shorter version of its famed degustation, while evenings are dedicated solely to the full degustation experience. If you haven’t indulged in one of Mabee’s gastronomic journeys of discovery around Central Otago, I insist that you do. Examples of his immensely creative mind are at play everywhere. Even a simple bread service includes small black loaves crafted from black truffle with Japanese milk to create an impossibly soft brioche bun, served with truffle butter and three-year-old cultured butter, shaped to look like river stones. It’s a game in itself to find which of the stones on the plate are actually butter and which are literal stones. The bread is served with a selection of NewFish (a venture in which Mabee is involved and that was featured in our Winter 2021 issue) delicacies, including pāua saucisson — basically a salami crafted from pāua and pig fat — alongside his latest plant-based creation, an incredible ‘mortadella’ made from ocean wakame and sea lettuce, with white chunks (as per a traditional slice of pork mortadella) made from coconut and nut oils, smoked to replicate the flavour. If you close your eyes, you would swear it was a traditional mortadella, yet it’s 100% plant-based and includes none of the nasty fillers or preservatives that many meat-alternatives do.
With the season’s abrupt changes on the horizon, Mabee and his team have turned to the ocean for their winter menu, along with introducing things that have been artfully preserved or aged from the abundant harvests of previous seasons via some impressive scientific mastery. Thanks to the harsh climate of this region and Mabee’s commitment to remaining local, a lot of preservation work (using various vinegars and fats) is required in the months leading to winter, which is now paying off with a unique menu that will delight diners in the months to come.
After Ben Bayly shared his concept for Little Aosta with me earlier in the year, I have been recommending it to friends visiting Arrowtown ever since. So it was finally time to try it for myself. An extension of Bayly’s rapidly-growing empire, Little Aosta is tucked behind its larger, more refined sibling, and as the name suggests, offers a more casual homestyle family take on the Northern Italian cooking Aosta is loved for (also making it a great place to take little people).
Helmed by Executive Chef Steven Sepsy, who oversees both Aosta operations, the kitchen houses a woodfired oven, which informs much of the delicious smoky food on the menu. A selection of woodfired pizzettes — with options as varied as barbecued pineapple and Havoc ham, through to a more adventurous and exotic pāua, purple potato and lardo — are all cooked in the woodfire oven, as are the meatballs, sausages and steak. Even an antipasti serving of Sicilian green olives are given the woodfired treatment to remarkable success.
We kicked things off with the highly recommended Julie’s Frito Misto — a hand foraged selection of vegetables, herbs and flowers that the kitchen staff pick each morning from Julie’s Garden in the Gibbston Valley. Fried to crispy perfection and served with a refreshing “salsa tartara” this is a fantastically naughty way to get your five plus requirement in before you’ve even started on the serious stuff.
The pasta bowls are impressive to say the least, and are most definitely designed to share. The ‘Pac n Cheese’ is a mac n cheese, cacio e pepe hybrid with pancetta and pecorino and is not to be missed, and we were told that the slow cooked beef brisket bolognese is another crowd favourite. All pastas are served in large bowls, enhancing the ‘famiglia Italiana’ experience to its fullest.
We ordered the Wakanui beef tagliata, which again, was roasted to perfection in the woodfired oven and served with Rocket Man’s rocket, which had that wild peppery taste that will never be found in a bag from the supermarket.
All-in-all, the experience at Little Aosta was perfect. I can see we’ll be spending plenty of time here in the forthcoming ski season. And, if getting a table is a challenge, they’ve very wisely added a takeaway option, which is sure to come in handy for those who can’t face the public after a long day tackling the slopes (adults included).
With Rachelle’s new home conveniently located within walking distance of Akarua Wines & Kitchen by Artisan, this is our first stop. Renowned for its magical outdoor courtyard and its cottage garden festooned with flowers, Akarua is the ideal spot to dine with a group. The menu largely consists of shared plates such as Central Otago Te Mana slow cooked lamb shoulder and Mount Cook Alpine salmon (neither of which should be bypassed), served with an array of seasonal sides. This is the sort of family style dining that is ideal after a morning on the slopes.
With a long day of eating ahead of us, we instead opted for a light starter of seared prawns served with squid ink mayo and toasted buckwheat that added a delightful texture, along with some (omnipresent in these parts) Bluff oysters, because you can’t get much closer to the source than here.
But the real standout was a new addition to the menu in the form of a seafood chowder. Not shy on seafood, this one seems to include the entire ocean’s bounty to fantastically decadent effect. Served with toasted ciabatta, this hot velvety soup is a great nourishing option for those who don’t want to share. And we both agreed it was a taste sensation.
Over my many years of being a regular visitor to Arrowtown, the fine folks at La Rumbla have become friends. (I am making some assumptions here — they have witnessed some rather raucous behaviour, without judgement, which leads me to think of them as more than just acquaintances.) The camaraderie that exists among the floor staff is immediately felt when you walk in the door. Sam Maxwell, the ever delightful waiter is always happy to warble a little ditty to entertain the table, while Ben Crowson is one of the funniest and nicest guys around, who always has some cheeky intel on what’s been happening in ‘the village’ (as Arrowtown is commonly referred to by locals). Arrowtown and its denizens have a reputation for enjoying a good time regardless of what day of the week it is, so if you’re feeling upbeat, I highly recommend setting your sights on La Rumbla for an evening that’s fuelled by excellent Latin American cuisine, sensational cocktails prepared by the talented Jordan Lazzopina and the kind of la vida loca vibe that being on holiday should bring.
We kicked things off with a round of spicy margaritas — arguably the best in town, washed down with an order of locally caught Blue Cod ceviche, habanero and orange tiger mil, avocado, kumera and sesame-masa tostadas. These were a taste sensation. Next up was the Calamari Frito, which is a long-standing favourite with anyone who visits, followed swiftly by the Grilled Fiordland Octopus, served with roasted new potatoes, sweet peppers, salami and ancho-garlic oil.
Well-and-truly satiated, but keen for more fun, we followed the ‘Pied Piper’ — Sam, to his gig at the nearby Blue Door. Sam is an excellent musician (which, as I mentioned, you may hear touches of during service at La Rumbla) and he and his band put on a great after-dinner show.
Tucked off the main Arrowtown drag and nestled down beside the old Chinese Village, The Dishery is a great off-the-beaten-track spot for morning coffee, brunch and lunch. With both indoor and outdoor seating, the view here across the river and through to the mountains beyond is breathtaking. At the time of my visit (at the end of April) the vibrant autumn leaves were dramatic and utterly spectacular.
While The Chop Shop will always be a great spot for a hearty brunch, The Dishery’s menu is equally as solid and crowd-pleasing. We opted for the chorizo hash, with crispy potatoes, sautéed broccoli, poached free range egg and hollandaise, and sesame banana bread with hokey pokey, miso caramel, mascarpone and banana. Need I say more?
Come lunchtime, there is a great selection of hearty salads, pastas and more. The Dishery is definitely worth seeking out.
With a mere 48 hours to get around a rather extensive list of eateries, it would be remiss of me to not include the following places that, while I didn’t dine at this time, I always enjoy and most definitely recommend.
Slow Cuts, The Chop Shop.
Slow Cuts Dubbed the place where locals love to eat, this Arrowtown favourite is where tender and flavoursome slow-cooked meats, rotisserie chickens, burgers, ribs and other hearty food is served by operators renowned for their friendly service.
The Chop Shop Quirky and different, with food that packs a punch, The Chop Shop is tucked away above Arrowtown’s main street. We would call it a hidden treasure, but almost everyone knows how good it is, which makes waiting for a table expected (but worth it).
Blue Door, Smithy’s Smoke House.
Blue Door A hidden gem in the heart of Arrowtown, Blue Door offers a cosy, intimate setting in which to enjoy an after-dinner tipple or a drink with friends. With comfortable chairs, a roaring log fire and often, live music providing the perfect après-ski soundtrack, trust us when we say that after a long day on the slopes it will be almost impossible to leave.
Smithy’s Smoke House What could be better on a crisp winter’s afternoon than sitting near an open fire and indulging in a wood-fired pizza? Smithy’s Smoke House (at Millbrook Resort) offers just that. Here, you can enjoy a decent array of whisky, beer and wine, all while being warmed by the open fire while admiring the sunset.
The Fork and Tap, Kobe at Millbrook.
The Fork and Tap This classic Arrowtown watering hole is as beloved for its charming, historic location as it is for its consistently lively atmosphere, delicious craft beers, wine and menu of tasty, easy-to-share food. Laid-back, approachable and (on a good day) drenched in sun, this is the perfect spot to mingle with the locals and share stories of the day’s adventures.
Kobe at Millbrook For those staying in Millbrook, Kobe is always a great family dining option and the only Japanese restaurant in the area. We received word that they have recently updated their menu, so it’s sure to be worth a try this winter season. Secure your table well in advance, as they do book out.
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.
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