While it’s true that we could all probably do with a holiday right now, the kids are getting in there first. And if you have decided to spend their time off school by staying put, we have rounded up a list of activities that are sure to keep not only the children entertained these school holidays, but hopefully, you too.
Go ice skating in the city Aotea’s ever-popular ice-skating rink is back for another winter and we couldn’t be more excited. Designed for skaters of any ability, this activity truly is a delight for the whole family, with the rink’s 35-metre ice slide also returning to provide some extra fun. (We recommend securing your tickets now.)
Shrek The Musical, Shrooms at Elemental Hub.
Book tickets to Shrek The Musical Broadway’s smash hit Shrek The Musical has come to delight Auckland audiences, promising to be a show the whole family will love. Based on the Academy-Award-winning animated film of the same name, the musical version will be bringing the beloved ogre, Shrek, to life on Aotea Centre’s Kiri Te Kanawa stage, telling the story we all know and love in enthralling, live-action style.
Be entertained at the Elemental Hub Aotea Square has been transformed into a wonderful world of entertainment and delight thanks to the Elemental Hub, on until the 31st of July. From giant, inflatable, light-up mushrooms to roaming LED cats to pendulum-like light shows and even live music, there is so much to experience and look at that a night wandering around will be a night well spent.
Auckland Art Gallery Toi o Tamaki, MOTAT.
Go to the Auckland Art Gallery Toi o Tamaki The Auckland Art Gallery offers a range of activities via its Creative Learning Centre, designed to keep the whole family engaged. Or, if you’re after something more immersive, the Gallery’s dedicated School Holiday Programme promises to get the kids up close with a variety of art practices and themes. With classes running daily from 9am until 3pm, children are taught new skills and encouraged to experiment and to create their own unique works of art.
Play with science MOTAT is always a great place to take the kids over the school holidays thanks to the fact that it always has some kind of interesting, immersive programme running. This year, MOTAT’s July school holiday experience is called Urupare React that celebrates actions, reactions and how energy is transferred. Allowing the kids to get involved in a range of fun, hands-on activities that are as educational as they are engaging, this is the perfect place to while away an afternoon.
Embark on a teddy bear’s picnic Get the kids to grab their favourite teddy and head along to the New Zealand Maritime Museum’s Teddy Bear’s Picnic, onboard the vintage vessel, ‘Ted Ashby.’ Taking place this Saturday (the 9th of July) the experience will include an afternoon of sailing on the beautiful Waitematā as well as a fun teddy-bear-themed goodie bag and a photo to remember the day. So pack your favourite lunch and set sail.
The Snugs; Sculptureum.
Book a Snug Part of the Elemental Hub is its unique, pop-up dining experience, The Snugs. Comprising a series of enclosed, igloo-like structures made cosy with heaters and blankets, The Snugs can be booked for parties up to six people to enjoy a variety of delicious food and drinks in an entirely unique way. So if you’re looking for something different for dinner, take the kids along for an unforgettable evening.
Daytrip to the Sculptureum If an escape from the city is needed, head north to Matakana’s Sculptureum for a delightful artistic and culinary experience. Offering six spacious indoor art galleries and three outdoor sculpture gardens, as well as exceptional food options (including widely-lauded restaurant Rothko) and a number of opportunities for littlies to get up-close with the animals that reside on the property (think birds, turtles, rabbits, pigs and more) there really is something for everyone here. Our advice? Plan your daytrip and book tickets in advance.
Head along to It’s Alive! Promising to be ‘a silly show for the whole whanau,’ It’s Alive is a brand new, immersive and educational theatre show for the whole family (although more specifically designed for five-to-ten year olds) that features science experiments live on stage, and calls on the kiddies in the audience to get involved. Taking place at The Factory Theatre in Onehunga, It’s Alive! combines theatre, puppetry, comedy, science and improvisation in one seriously fun show that parents are guaranteed to get as much out of as their kids.
It’s the understatement of the century to say that luxury tourism has had a tough time of it lately. But for William Hudson, managing director of The Lindis Group, there have been a number of positives to emerge from the last couple of years — and for now, the future looks bright.
The Lindis Group is redefining luxury accommodation in New Zealand. From its exceptional service to its world class properties, which include The Lindis in South Canterbury’s Ahuriri Valley and Mt Isthmus in Lake Hāwea, The Lindis Group has made a swift and considerable impact in New Zealand’s tourism space, much of which can be attributed to its South Island presence.
Operating from a place of honouring the land, capitalising on natural wonders and keeping its footprint to a minimum, the group’s properties are designed to blend seamlessly into their surroundings. Similarly, its hospitality promises to connect guests to the sense of calm quietude that can be garnered from a return to nature — think locally-sourced, seasonal food and wines, breathtaking alfresco activities like hikes, fishing and horseback riding and rooms that open out onto impossibly beautiful landscapes. This extends to the highly-personalised service offered to every guest, which prides itself on curated experiences that can be tailored to suit individual needs.
This means, of course, that luxury remains at the heart of everything The Lindis Group does, which has seen it become hugely popular with local and international tourists alike. And when circumstances stopped the latter from crossing our borders, it was support from the former that the group’s Managing Director, William Hudson, says he was especially struck by.
“I like to dwell on the positives,” Hudson explains, “and it’s been quite incredible. Kiwis were able to reacquaint themselves with some of the world class options in their own backyard and I think there was a realisation of how lucky we are here.” For Hudson, the disruption to his industry offered a time to turn inward and examine how The Lindis Group could improve and evolve. “We had some critical people join the team and looking at where we are now from two years ago, there have been significant improvements to our service and to the scope of experience we can offer, which is fantastic.”
The group’s most recent opening is Mt Isthmus, a sole-use villa nestled on a narrow strip of land between Lake Wanaka and Lake Hāwea. Designed by Tony Butel to mimic the jagged mountains by which it sits, the property promises an unparalleled immersion into a part of the South Island that feels totally untouched. This focus on location is a huge part of why The Lindis Group’s particular brand of hospitality is so magical and is something that Hudson says has been crucial for a few upcoming projects that are still in early stages (watch this space). “We’re always looking for new opportunities,” he divulges, “but everything we do will always be focused on big views, incredible locations, unique design and obviously just really authentic hospitality.”
“One of the most important things we’ve realised over this time,” Hudson continues, “is that the most memorable experiences are sometimes the most simple, like a day spent fly-fishing followed by a simple picnic lunch overlooking the river and mountains… being outside and being able to take in the environment… that’s what most of our guests want.” Escaping the noise of the everyday to sit privately in nature has become the ultimate luxury, and The Lindis Group has positioned itself perfectly to offer just that.
As far as the future is concerned, Hudson is confident about what is to come. “I strongly believe that New Zealand offers the best value tourism in the world,” he says, “and we’ve noticed how clients are returning to us, even when they have the option of heading overseas again.” Now that borders are softening and airlines are reopening flights (including, we hope the much-anticipated New Zealand-to-New York direct route) The Lindis Group is in the strongest position it has ever been to welcome new guests. “We’re so committed to furthering this industry here in New Zealand,” Hudson explains, “and I’m just really looking forward to what’s next and to showing off what we think is the best destination in the world.”
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 much-anticipated reopening of our boarders on the 31st of July, this great region will benefit from an influx of people, 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.
It was time for a journey to Queenstown, and our first stop was lunch at Sherwood. Loved for its passionate commitment to being both organic and 100% sustainable, the Sherwood kitchen is very much focused on a homegrown ethos. With a philosophy of things “not having to travel far” to make it onto your plate, the team at Sherwood have converted a large piece of land on the hillside that was covered in bracken and a few wilding pine trees into a large ever-changing vegetable garden, which is farmed by organic principles. On the day we dined, we could see a few people toiling the soil through the windows, giving us a strong sense of the commitment to the cause of doing the right thing. It’s a principle that most eateries in this area are not only embracing, but are stoically standing by, which is something to be admired given the harsh, ever-changing climate.
With another long day of eating ahead, we opted for a selection of lighter plates from the reduced lunch menu. Pickled Stewart Island Mussels served with carrot and saffron offered a light tang, while the smoked Moki croquettes made us both feel nostalgic for the smoked fish patties of our childhood. The chicken oyster skewers did a marvellous job of harnessing the most moist, tender part of the bird, and were lathered in a delicious barbecue laque — a serious standout. The drinks menu here is also worth noting — a plethora of fantastic natural wines from the barrel, alongside an inventive cocktail list. With a long day ahead, I threw caution to the wind and ordered the chocolate mint espresso martini which was not only delicious but certainly aided in putting some wind back into my sails.
You’d be hard pressed to find anyone that hasn’t had a Fergburger at some point in their lives. These are the stuff of local legend, their popularity proven by the lines of patient punters that continue to form from morning until well into the night. Even the recent addition of Fergbaker — which in my opinion is the only place one should buy any bread, pastries or pies, because they are just so damned good — has a cult-following of its own. But we were there for Ferg’s Bar. Open from morning until late night, there you’ll find both a great selection of cocktails and wine, along with a menu of delicious local fare. Perusing the menu, we were immediately struck by the ‘Ferg’s Bloody Caesar’. After my companion read out the ingredients; vodka, Clamato juice, Worcestershire, Kaitaia Fire, buttermilk fried chicken, maple glazed bacon, tempura prawn, beef slider with cheddar and chipotle mustard, pickled egg, onion rings, bocconcini, pickles, pork and fennel salami, we were, needless to say, a tad confused as to whether this was listed on the wrong part of the menu, and was not a cocktail, but in fact some sort of dish. Giving into our curiosity we ordered it regardless — and boy were we surprised with the outcome. If you’re looking for the ultimate day after cure, then this is undoubtedly it. While much has been documented about the life-reviving abilities of a Bloody Mary, throw in some tasty complements and you’ll have yourself back on the road to recovery in no time. We guarantee it.
It would be remiss of me not to mention this artfully-prepared nostalgic treat. We stumbled across this small cart manned by a delightful Chinese man, who explained that his candy floss creations were traditional in his home country. A definite winner for kids, or those who (like me) can never pass up candy floss, this particular iteration was created in shapes that were out of this world, the owner’s deft technique delivering artful masterpieces.
It’s been a while since I pulled up a fireside seat at the original Eichardt’s Bar. On this sunny but crisp afternoon, the fireplace was a welcome draw card for a couple of tipsy birds looking for a warm place to roost prior to our dinner plans. Alongside an extensive menu of local wines and unique cocktails, the team here have always been known for their ability to craft a decent mulled wine. Not to be mistaken for those bitter renditions we’ve all been guilty of slugging back on the mountain, Eichardt’s version sees the rather cunning addition of either Grand Marnier or Hennessy, to give it that much needed kick. Because after simmering all day, it’s likely that most mulled wines have little to none of the good stuff left. A cheeky glug of spirits, it gives it a wonderful boost. We enjoyed ours with a side of locally caught and cured Stewart Island smoked salmon served with crispy capers and aioli.
With new Executive Chef Michael Bickford on the tools at Rātā, I was keen to experience what he had brought to the much loved fine dining eatery, (that just happens to be celebrating 10 years of operation this year). The wonderful thing about turning up at Rātā is the immediate recognition by the staff, Claire Abbott has been Restaurant Manager here since it first opened, while assistant manager Joe Daniels has been working the floor for eight years. It’s a testament to owner Fleur Caulton’s leadership that she’s maintained such loyalty from her staff, you can tell they love to work here, and that passion ultimately enhances the diner’s experience.
We started with a selection of snacks; dainty duck-parfait-filled profiteroles, Apatu smoked eel and Te Kouma Bay oysters with ginger and bonito vinaigrette and yuzu, which were all exceptionally flavourful bites. The most outstanding, however, was probably the least photogenic (so much so that Miss Duncan described it as resembling something her dog might leave on the lawn) — marmite butter served with Speights Old Dark Sourdough. This creamy, coiled mastery should be jarred and sold as a takeaway option, it’s just that good. So good in fact, that I refused to allow anyone to remove it from the table for the entire evening to allow me to keep going back for more.
We then launched into starters by way of an artichoke dish with pickled cabbage, confit garlic and almond coffee. For a vegetarian option, it was nutty, smooth, and utterly delicious. I was keen to try the scallops, and despite Miss D’s hesitation, Joe convinced us that they were worth it. He was not wrong. The picture-perfect arrangement of ever-so-lightly seared scallops with cucumber, fennel, hemp seed and finger lime showcased just how worthwhile scallops can be. Too-often people are put off by their richness, but Bickford has done a sensational job of showcasing their more delicate, flavoursome side.
Hesitant to order more (thanks to our already-stretched appetites) we were persuaded to extend ourselves just a little further, which turned out to be the right decision. The lemon sole, with Café de Paris, agria and burnt lemon, came as a perfectly-formed fillet balanced on top of a crispy potato rosti, with butter sauce as the ideal accompaniment. The portion size was not too overwhelming and prepared us for the next dish: Black Origin beef, both an oyster blade and short rib cut, cooked two ways and served with spring onion and pickled and seared kohlrabi. Unsurprisingly, the meat was melt-in-your-mouth soft, while the spring onions and kohlrabi did a wonderful job of freshening the palate.
A rousing call for a side order of Brussels sprouts from a couple of gals who love them delivered exactly what we were looking for, charred sprouts, served with chorizo, smoked yoghurt and baharat — perfection.
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.
Jervois Steak House, Hawker & Roll.
Jervois Steak House One of the jewels in Nourish Group’s crown, the South Island chapter of Jervois Steak House (JSH), is arguably one of the best restaurants in Queenstown. Offering premium cuts of meat with all the trimmings accompanied by soulful sides like truffle mac and cheese and baked candied kumara, JSH is the best steak restaurant in the region. Equally perfect for a large group as it is for an intimate cosy and delicious dinner.
Hawker & Roll Here, expect Malaysian-style street food dishes that combine big, bold flavours with locally-sourced ingredients. Do not go past the Hawker Roll, a dish that sees a variety of mouth-watering flavours wrapped in flaky roti canai or a crisp lettuce cup.
Margo’s Mexican, The Lodge Bar.
Margo’s Mexican Fajitas, tacos and tasty Mexican flavours abound at this Central Queenstown eatery. Offering a downright fiesta of bold dishes that present the Mexican food we know with fresh, interesting twists — think Coca Cola barbecue pork ribs, goat barbacoa empanadas and Baja-battered cauliflower tacos — this fun, modern spot is exactly where to go for a salt-rimmed margarita and a seriously delectable spread.
The Lodge Bar From its lakefront position alongside the Rodd & Gunn store, The Lodge Bar exudes the ambience of an elevated mountain cabin. With animal hides strewn over plush, fire-warmed armchairs, this restaurant’s exceptional fare and curated wine and cocktail list makes it the perfect place to relax and take in the view.
The Winery With over 1000 wines in stock (from all over the world) and 80 available for tasting, The Winery is a great place to visit if traipsing around the wider Central Otago wine region feels simply too much. Wines can be ordered by the glass or bottle, and are best when enjoyed alongside The Winery’s varied selection of delicious cheese boards and flavoursome tapas.
Madam Woo, 11th Avenue by Frank’s.
Madam Woo If it’s a touch of spice you’re after, or flavours that pack a punch, look no further than Queenstown’s Madam Woo. Serving a range of Malaysian-inspired dishes from tasty beef rendang with nasi lemak to five-spiced fried chicken, this laid-back eatery is as good for those who want to dine in, as it is for an easy takeaway.
11th Avenue by Frank’s This is a new addition to the region that we unfortunately ran out of time to visit. We have, however, heard good things. Serving breakfast through to dinner, the menu features simple fare such as tacos, souvlaki, Buddha bowls, steak and chips and fish and chips, in a relaxing environment. Which sounds worthy for those looking for something a little more low key.
As the seasons shift, so too does the produce made available to the kitchens around Auckland. Thanks to the changing climate, delicious new dishes are popping up on the menus of our favourite restaurants, and one that has particularly caught our eye is Park Hyatt’s Onemata. Guided by the evolution of seasonal ingredients and the new inspiration to be found in those, the latest homegrown menu offers a taste of New Zealand on a plate.
Traversing the length of the country and the vast cuisine on offer, Onemata’s Head Chef Rob Hope-Ede has curated a truly considered offering. From northern flavours like Te Matuku oysters to southern delicacies like Orā King Salmon, and dishes like lamb agnolotti and Cloudy Bay clam spaghetti with chilli soffritto, it is a menu that showcases the delicious uniqueness of New Zealand’s culinary landscape.
Chicken Liver Pate with Kumara Syrup and Toast; Soft chocolate, hazelnut, Jerusalem artichoke caramel and truffle ice cream.
Yet perhaps the most exciting new offering (especially for those who struggle to decide on dishes), is Onemata’s Hearth Oven, an addition to the menu that allows diners creative license to build their own dish. Here, you can pair succulent meats or vegetables with inspired sauces and sides to match. Think Pamu Farms venison or Te Mana lamb shoulder to share, paired with red wine jus or truffle béarnaise and add-ons like baby cos with pancetta and anchovies or tasty potato salad.
Of course, no dining experience at Park Hyatt is complete without the innovative touch of pastry chef Callum Liddicoat — his soft chocolate, hazelnut, Jerusalem artichoke caramel and truffle ice cream is the perfect winter dessert and an unmissable menu highlight. The menu is best served with finely paired wines from one of the most extensive and exclusive wine lists in the country, courtesy of sommelier Suraj GC.
Roasted Eggplant with Babaganoush and truffle and Date Syrup; Onemata’s Head Chef Rob Hope-Ede.
At its best, this is a menu that celebrates New Zealand’s seasonal bounty and the culinary talents to be found right on our doorstep, and is a credit to the clever team that have made Onemata such a popular dining destination. So if you’ve been looking for an excuse to book a mid-winter dinner date, here it is.
To celebrate Onemata’s new menu, we are giving away a divine dining experience for two. The Five-Course Kitchen Counter Experience allows you to sit at the kitchen counter and relax as Head Chef Rob Hope-Ede takes you on a culinary journey, sharing his inspirations and the techniques behind the new menu. The five-course menu and matching wines have a total value of $400.
This competition is now closed.
Onemata
Park Hyatt Auckland
99 Halsey Street,
Auckland CBD
Words Margie Riddiford | PHOTOS Mark Roper | 6 Jul 2022
Constructed in the 1880s to reflect the distinctly ornate Victorian tastes of the time, St Huberts (located in the Melbourne suburb of St Kilda) is a building brimming with history. Originally designed as a single dwelling before being given a new facade and turned into apartments in the 1910s (complete with external staircases, extra balconies and separate internal spaces) St Huberts was, for a long time, home to an eclectic, artistic crowd, reflective of the changing demographic of its locale.
The custom fireplace features Breccia Nera marble, available from Artedomus.
The living room features the HM Tripod floor lamp by &Tradition from Cult Design.
Now, the once-grand mansion has been restored to a version of its former glory thanks to a local couple with four children who saw the property’s potential as a unique family home. Melbourne-based architecture and interior firm Robson Rak was tasked with transforming St Huberts into something that was ‘great to live in and great to entertain in,’ demanding they honour the historic architectural details while introducing all the necessary accoutrements to suit a family of six.
The kitchen features five Iva barstools from Grazia & Co, a custom dining room table with eight Bo chairs by Miyazaki.
Executing the job with an eye for detail and some clever sleight-of-hand, the team at Robson Rak reimagined the spaces with generous proportions and plenty of nods to St Huberts’ history. Many of the existing features of the house were retained and/or restored, including the marble fireplaces, ornate cornices, arches and decorative ceilings, all of which now sit seamlessly alongside the more contemporary architecture and interior furnishings. Such flawless integration of historic details into a modern setting is really what makes this project so special. Here, Robson Rak had to create an entirely new design language in order to bring the two worlds of this home into harmony — leaving no detail to chance.
The dining room features Bodystuhl chairs by Nigel Coates for Gebruder Thonet, around the Bulè table by Chiara Andreatti for Lema and the Setareh suspension pendant by Fontana Arte Lighting.
From the mosaic-tiled entrance way which sets a tone of understated luxury, to the sprawling communal spaces and elegantly-appointed private rooms, Robson Rak’s strategic layering of materials is a masterclass in restraint.
Soaring-height ceilings, an expansive floor plan and a new internal staircase offer the grandeur one might expect from a house of this calibre, and yet, thanks to a muted palette, rounded motifs and the use of natural timber, custom steel work and undulating marble, every space contains elements of artisanal craftsmanship, which makes them feel inherently warm and welcoming.
This sense is further enhanced by the way the interior connects to its surrounding gardens (conceived by COS Design landscaping). Exemplified in the open-plan kitchen and casual living area, large steel-framed windows offer a leafy tableaux and allow plenty of natural light to bathe the surfaces that comprise the heart of the home. Designed as much for the needs of family life as it is for grown ups who enjoy entertaining, this central area comprises an eye-catching kitchen island in bronze and marble, a formal dining table, a television discreetly hidden behind an artwork and the pièce-de-résistance, a jaw-dropping custom marble fireplace. Natural timber veneer cabinetry conceals the room’s storage and functional necessities, while an elegantly-appointed, fully-stocked bar is tucked away in a corner, ready and waiting for the moment the kids have been put to bed.
Upstairs, the four bedrooms (each with its own ensuite) are tranquil havens, thanks to the use of calm, natural textiles and a simple palette of white, grey and beige. Offering a break from the daily bustle of life with four children, the bedrooms have been designed with respite in mind — places in which to curl up with a book, indulge in a long luxurious bath or simply enjoy a few minutes alone.
The new St Huberts is a triumph of design and a testament to Robson Rak’s expert skill and unique perspective. By leaning into the historic aspect of the building and filtering it through a carefully-considered contemporary lens, the designers have created a home that is functional, elegant, charming and, above all else, timeless. Now, St Huberts is a home that is equipped to evolve with its occupants, and will undoubtedly remain a beacon of design for generations to come.
Got a chilli craving? When an appetite for spice strikes, there’s only one thing to do — plan your next meal immediately. Whether you want to simply flirt with fire or go full throttle, these dishes are sure to satisfy your need for heat, from noodles and fried chicken to tacos and curry.
Spicy pork gyoza with Sichuan pepper & aji amarillofrom Azabu Ponsonby In Azabu’s unmistakable Japanese-Peruvian style, spicy pork gyoza is paired with Sichuan pepper & a spicy aji amarillo sauce. Savoury and oh so moreish, this dumpling dish is so nice you’ll want to order it twice.
Bang bang chicken from The Blue Breeze Inn Forget the pork bao, the bang bang chicken is one signature dish you don’t want to miss. Cold shredded chicken is paired with tangy black vinegar, crunchy peanuts and plenty of glossy, chilli-ladened sauce. Enjoy as is or even up the spice level with Sichuan chilli sauce or minced pickled chilli available to order on the side.
Milenta, Peaches Hot Chicken.
Kingfish with aji amarillo sauce and finger limefrom Milenta This Victoria Park newcomer has become a fast favourite for its strong menu of smoky flavours and expertly executed dishes. The kingfish is a standout, pairing delicate slices of fresh fish with a spicy Peruvian aji amarillo sauce that packs a serious flavour punch.
OG sandwichfromPeaches Hot Chicken Specialising in authentic Nashville hot chicken, Peach’s Hot Chicken is so popular that the former food truck transitioned to a restaurant in East Auckland’s Panmure. Choose your spice level (ranging from mild to Holy Cluck — described as a religious experience) and enjoy it served between two buttery brioche buns with homemade pickles and creamy aioli.
Sad cold noodles mixed with cucumber shreds in spicy sauce from Eden Noodles The menu flags this dish, pre-warning you of its super spicy status. We can confirm it’s no over-exaggeration. The refreshingly cold noodles and cucumber prove the perfect foil for the ear-ringing sauce that while punishing, is impossible to stop devouring.
Ockhee, Roti Bros.
Spicy soy and sesame glazed Korean fried chickenfrom Ockhee Packing a gochujang-spiked punch of flavour, Ockhee’s Korean fried chicken is not to be missed and pice fans will love the spicy soy and sesame glazed chicken; trust us, it brings the heat. We recommend pairing with the Chun Sa Chae noodle salad for a deliciously fresh contrast.
Thai beef rotipiefrom Roti Bros Fresh from their hole-in-the-wall spot at Commercial Bay, Roti Bros signature pastries combine soft, buttery roti paratha and South Asian flavours with the classic Kiwi pie. For those wanting a kick we recommend the Thai beef roti pie which is is a delicious and bold combination of spicy, salty, sweet and sour.
Boneless chilli chickenfrom Spicy House Let’s be honest, anything from Balmoral’s Spicy House is sure to satisfy any and all spice cravings. However, the chilli fried chicken served here has made quite a name for itself and after you taste it, you’ll understand the hype. The chicken is seasoned with a copious amount of chilli and is perfectly cooked so that once you sample it for the first time, you’ll be addicted for life — seriously.
Bar Magda, Lowbrow.
Purple kumara, clover honey soy, goats cheese and Sichuan pickled beetrootfrom Bar Magda New kid on the block Bar Magda certainly knows how to make an impression when it comes to a fusion of flavours. While most of the dishes carry a certain level of kick, paying homage to their Filipino heritage, the Sichaun pickled beetroot is an entirely comfortable way to uplift an otherwise creamy and utterly comforting dish. It’s one that, try as we might, we can simply never look past ordering.
Fush sando from Lowbrow While there are two versions of this irresistible sandwich (original and hot spice), we are not ashamed to say the spicy kind gets our order, every time. Tempura market fish is dusted in mouth-tinglingly hot spice, paired with cooling lemon pepper mayo, and served on a pillowy soft potato bun. Finish with pickles and crisp lettuce and every bite will be heaven, down to the very last.
Smoked mushrooms, fenugreek, trufflefrom Cassia This comforting curry from Cassia has it all — creamy mushrooms, a deep umami flavour and a decent heat kick that isn’t overwhelming, but rather makes the other layers of spice sing. Paired with fluffy naan and rice, this may just be the perfect vegetarian meal.
Simon & Lee, Ghost Street.
Danger spicy chicken nibblesfrom Simon & Lee You can’t go to Simon & Lee without trying its famous Korean fried chicken, and for good reason. Those looking to flex their tolerance (and perhaps question their own sanity later) can try the ‘danger spicy’ chicken, which comes complete with disposable gloves to help you tackle the fiery pieces with aplomb. Try the ‘safe spicy’ if you don’t have anything to prove.
Wok seared eye fillet with doubanjiangand dried chillies from Ghost Street With a menu centred around Beijing’s famous food street, it’s easy to find something with a bit of spice at this subterranean eatery. One of our favourites is the perfectly tender wok seared eye fillet paired with a hot Chinese bean sauce, ginger, celery and finished with dried chillies for an extra layer of heat.
Bakso abang abangfrom It’s Java The beauty of the noodle soup from this Indonesian eatery is that you can tailor it to suit your tastes. With beef meatballs, two types of noodles, stuffed tofu and bok choy, its warming broth is made even more delicious with the addition of vinegar and kecap manis. In our case, it sings when loaded with It’s Java’s free-flowing housemade sambal sauce — of which you can help yourself to as much (or as little) as you please.
Hello Beasty, Ebisu.
Spicy BBQ pork scotchfrom Hello Beasty Bringing the heat to Viaduct Harbour, Hello Beasty’s Spicy BBQ pork scotch is packed with spicy Sichuan flavour before being grilled to perfection on the hibachi. The dish is perfectly paired with lettuce ssam, kimchi and a yuzu cucumber pickle to balance out the heat.
Steamed prawn dumplings with ginger soy and housemade chilli oil from Ebisu Unsurprisingly, the traditional Japanese influence on Britomart’s Ebisu brings flavours to the table that satisfy our spice cravings in infinite ways. Yet it is the steamed prawn dumplings that stand out when we’re seeking an extra punch. Served with ginger soy, housemade chilli oil, shaved almonds and crispy shallot, it perfectly hits every flavour note with an element of inspiration and surprise, down to the last morsel.
As soon as Matariki festivities cease, we look to another festival of the stars to bring us gastronomic inspiration throughout the winter months — this time, calling on Japanese mythology and culture for a truly beautiful celebration.
Tanabata is a vibrant feast for the senses. Also known as the star festival, it celebrates the ancient legend of star-crossed lovers Orihime and Hikoboshi, who are only allowed to come together once a year. Throughout Japan, the tradition has prevailed for more than 1000 years, with villages offering parades, banquets, games and drinking.
So with these traditions in mind, Haku Vodka and MASU have collaborated on the most auspicious of events. For six weeks, the beloved restaurant will transform into a space worthy of the deities. The beautiful venue will be complete with live bamboo trees, layers of traditional streamers — some inscribed with the guests’ wishes — and thousands of lights to emulate the night sky. The most welcomed addition, however, is Haku Vodka’s specialty cocktail menu, which has been created in honour of Tanabata.
Akira Ohki, MASU’s award-winning mixologist, has imagined the bespoke menu that will only be available for the celebrations. While the list is robust and must be sampled in person, our favourites include the Orihime (with cherry blossom mirin, strawberry and vanilla) and the NZ Tanabata Harvest (paying homage to our produce with truffle-infused Haku, apple and pear).
From left: Haku Vodka; MASU.
Haku makes its mark as a vodka representing the craft that goes into Japanese distilling. It is born from 100% Hakumai rice and filtered through bamboo charcoal, which delivers a purity that is hard to find and a unique flavour profile that lends itself beautifully to MASU’s revered cuisine.
“I spent a number of years living and training in Tokyo, studying Japanese cuisine and taking part in the spectacular local events,” shares Nic Watt, MASU founder and chef. “The Japanese are very observant of the seasons, deeply respecting fresh, seasonal eating and drinking, and festival cuisine reflects this.”
With starry night festivities in mind, Tanabata is one we can’t wait to celebrate in style. Running from July the 1st until August the 13th, bookings through MASU are essential. And for one last added celebratory surprise, those who attend the celebrations at MASU have the chance to win a trip for two to Tokyo, Japan, including six nights of accommodation and a tour of a Suntory Distillery (worth $9,500).
To celebrate Tanabata, Haku is also running a series of Kintsugi workshops with local expert Ema Frost, which considers the art of weaving beauty into imperfections by mending pottery with fine gold. Tickets can be purchased here.
As the flu season hits us like few others that have come before, we find ourselves reaching for innovative ways to uplift our spirits and get our health back on track. It is to be expected, of course, that our immune systems aren’t as robust as they once were, and this year we need a little extra TLC to keep our health flourishing. These are the winter wellbeing remedies we’ve been leaning on at Denizen to help get us through — we hope you find a little goodness for you too.
IV Vitamin Therapy When it feels like moments away from everything crashing down around you, with little to stop you from sinking into bed and letting sickness take over, let a banana bag be your friend. There is much to be said for the incredible benefits of modern medicine, and having IV vitamin therapy on speed dial can really leave you feeling like a million bucks in mere minutes (or hours). Depending on your symptoms, you will find a cocktail of nutrients best tailored to you — but you can never go wrong with some high-dose vitamin C at this time either. Our favourite local purveyor of this helpful service is Drips NZ, who offer a comprehensive menu of vitamins to suit any kind of need and an easy mobile IV service that comes direct to your house. Administered by a registered nurse and only requiring about an hour of your time, Drips is as straightforward as it is life-changing.
Daily Zinc Dosage Equally as important as vitamin C for immunity is the essential mineral zinc. This natural compound is often looked to for skin health, for its role in protecting you from acne and blemishes. Zinc acts as a barrier in the body, preventing pathogens and viruses from entering the cells surrounding your organs. It’s a lot of science-speak, but the key takeaway here is that there’s no such thing as too many zinc-rich foods like oysters.
Gargle Saline Solution On advice from my naturopath (and years of watching my mother, who is rarely sick), saline solution is the trick to fighting sickness. It doesn’t need to be a complex or costly process either; simply dissolve salt in a glass of warm water, gargle a mouthful, and repeat until it is all done. This creates friction in the throat, making it challenging for viruses to cling on and remain stable. Instead, they are sent to the stomach, where they can be dealt with by all the good bacteria — preventing illness before it arrives.
Steam Inhalations Steam inhalations will be your new best friend when the scratchy throat starts to become somewhat stuffy. Best performed first thing in the morning, and as you go to bed at night, the inhalation routine involves tea tree oil (I love to use Olbas Oil), boiling water, and a towel over your head. I recommend using the 10 minutes (which can drag on) to sink into a podcast or a quick meditation. Alongside shifting any congestion through your sinuses, it also removes any impurities in the skin while giving them a hydration hit — it’s a win, win, win.
Nourishing Foods It has often been reflected that you are what you eat, a notion that certainly rings true in winter. Now more than ever, you want to be eating some of the most wholesome, nourishing foods that are seasonally available, like soups and soul-warming spicy dishes. This time of year also calls for the welcome addition of immune-supporting foods — those that promise to act as both medicinal and culinary delight.
Saunas & Ice Baths If you’re feeling up to it, a little hot and cold therapy goes a long way in safeguarding your immune system for the future. A gentle sauna could be just the ticket to help your body sweat out all the nasties (while leaving you feeling revived), but if you’re more advantageous, following it with a plunge in an ice bath to test the strengths of your immunity. See for yourself what happened when our editor-in-chief took the plunge with some contrast therapy at local spot, Hana.
Gentle Hot Yoga If you’re someone who prefers to stay a little more active, even when you’re craving rest, a restful hot yoga class can go quite a long way. These sessions don’t always have to be power or Bikram, but studios like Basecamp and Studio Red are known to offer more gentle, nourishing fusion and yin classes in their heated spaces.
Rest & Sleep It is no secret that ample sleep is the most potent remedy, and when it comes to keeping any winter bugs at bay, an entire eight hours is essential. Yet when the stress of the day becomes apparent, or you are tempted to stay up late catching up on new episodes of whatever show you’re addicted to, a little natural support may be needed too. We are very excited about Two Island’s new sleep-inducing herbal elixir, Night Cap, as well as Jeuneora’s latest release, Beauty Sleep, a plant-based adaptogenic hot chocolate superpowder that makes a strong case for hot cocoa before bed.
With these natural remedies at your beck and call, winter illnesses and lingering flu cases stand little chance of bringing your health down to its last leg. Instead, winter can be a season where you can actually thrive, should your body be given the best chance to protect itself.
There is something to be said for listening to and enjoying an album from start to finish — the way the artist likely intended. And there is certainly no shortage of musical talent releasing new bodies of work at the moment. From local up-and-comers to fan-favourites, here are the albums we’re listening to on repeat right now — and you should too.
Soft Spot by Chelsea Jade Soft Spot is Chelsea Jade’s second album, written to draw on the spaces between feeling and expression, certainty and doubt. Her talents and focus as an artist have evolved, and in this album she speaks to romance specifically, in a more solemn way. This release is a must for anyone straddling feelings of melancholy and joy and will make fast fans of indie lovers everywhere. Song to start with: Best Behaviour
Remember Your North Star by Yaya Bey Described by the artist as a ‘thesis’ of sorts, Yaya Bey’s dazzling new album traverses through scenes of heartache and joy as the Brooklyn-based singer-songwriter expresses her own experiences with mysogeny, depression and familial turmoil. In a sound that marries R&B with soul and jazz, and lyrics that offer insight into her psyche, Yaya Bay has created an incredibly engaging, throughtful, moving record that we will be listening to on repeat in the coming months. Song to start with: Keisha
Mr. Morale & The Big Steppers by Kendrick Lamar In the fifth studio album by the only rapper in history to have won a Pulitzer Prize, this new release by Kendrick Lamar promises to take you on a musical journey into his mind and family life. Full of the musician’s signature wordplay, lycical genius, surprising musical scores and jostling rhythms, the album wrestles with the trauma of the black experience and is another exhilierating, enthralling release from the iconic artist. Song to start with: Rich Spirit
C’mon You Know by Liam Gallagher The ever-divisive former Oasis frontman has announced his May release of C’mon You Know, and listeners around the world can expect more rock-classics that promise to be just as iconic, but perhaps less repetitive than ‘Wonderwall.’ Song to start with: C’mon You Know
Life Is Yours by Foals Following up the trio’s 2019 two-part release, Life Is Yours is one of the most anticipated indie-rock albums this year and builds on Foals’ February single, ‘2am.’ Song to start with: 2am
Dropout Boogie by The Black Keys After taking a five-year hiatus ending in 2019, blues rockers The Black Keys have come back in full force. Dropout Boogie is their third studio album in four years, and it’s one we’ve been playing since the release — paying homage to their signature sound that put them on the map. Song to start with: Wild Child
Nothing says sophisticated quite like a thoughtfully curated art collection. Whether you’re starting from scratch or adding to your cache, these inspiring pieces are sure to be a welcome addition to your walls.
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