Few things hold us captive like good Italian food, especially as it leans into this more comfort-seeking time of year. A slow-cooked ragu atop a bowl of homemade pasta — it’s hard to find an offering better. This is a notion to which Chef Tarik Tnaja, wholeheartedly subscribes, having this month set up his permanent food truck, Lil Ragu, on the main street of Takapuna.
Having always intended to open an intimate operation where he can focus solely on cooking authentic food reminiscent of growing up in Italy, Lil Ragu feels like divine intervention. Tnaja has called Auckland home for eight years, where he has worked in all facets of our local hospitality scene, and this next evolution of his craft might be his most delicious offering yet.
Here, the focus is pasta, “just like Nonna makes it”, he tells me. Fresh pappardelle, tagliatelle, bucatino and rigatoni all grace the menu; some come smothered in a three-hour slow-cooked ragu, others doused in cacio e pepe, with guanciale added atop for good measure. One might describe Lil Ragu as fuss-free food, but Tnaja suggests that the details (like handmaking the pasta-sans-machine and focussing on the best ingredients) are what make it so distinctive.
Next week will also see the welcome addition of antipasti. Oliva Ascolana, a dish of fried olives stuffed with ragu, is one he hopes to introduce from his hometown, something he tells me that is hard to come by in these parts. Elsewhere, the Gnoccho Fritto will form a moreish helping of deep-fried pizza dough, mortadella, stracciatella, pistachio and olive oil — one that I’m most eager to try. Lil Ragu’s arancini is made of a beetroot risotto, stuffed with ossobuco and mozzarella aplenty, and of course, necessary Tiramisu makes an appearance too. The latter of which Tnaja tells me is a firm crowd favourite, alongside the Tagliatelle & Ragu.
With a vision to make Lil Ragu an intimate, mobile restaurant, one that he can drive to summer events at the drop of a hat, finding a home at its Takapuna address has been equally important. And so, Lil Ragu embodies everything we seek in an Italian food purveyor; authenticity, rich indulgence, and a pocket-friendly price point that one could only find in this concept. Hallmarks of a humble yet heavenly dinner, we think.
Opening Hours: Tuesday until Saturday, 12pm — 3pm & 5:30pm — late
She has set and broken world records (including having the most viewed YouTube music video in 24 hours), has garnered a whopping 67.9 million followers on Instagram, and together with her Blackpink bandmates, has taken K-pop to the world like no other artist before. But for New Zealander, Rosanne Chaeyoung Park (or Rosé, as she is known mononymously) global superstardom has merely been a byproduct of her determination to do what she loves: make music that means something. Now, despite being in the midst of her second world tour with Blackpink and with a hugely-successful solo debut under her belt, Rosé is only just starting to find her voice — and there are a lot of people listening.
Just like Pavlova, the lamington and Russell Crowe, Blackpink star Rosé (Rosanne Chaeyoung Park) is a New Zealand icon, despite our friends across the Tasman claiming her as their own. Born in Auckland before moving to Melbourne at the age of seven, Rosé has often highlighted the duality of her Korean upbringing down-under as something that gave her an edge when embarking on a career in Korea’s storied music industry. Over the last seven years, Rosé has risen (alongside the other members of her girl group Blackpink) to become a bona fide global superstar, and consequently, is one of our most successful pop-culture exports.
It all began when Rosé’s father encouraged his 16-year-old daughter to audition for YG Entertainment. The K-pop kingmakers from South Korea had travelled to Melbourne in search of the next big thing, and in Rosé, they found it. Two months later, she left her life and school behind to enter YG Entertainment’s notoriously gruelling trainee programme in Seoul — where those admitted were expected to undergo physically and mentally demanding classes in dance, singing and language, often with only one day off every fortnight. “I had never imagined being away from my family,” Rosé explained in the Netflix documentary Blackpink: Light Up the Sky. “I had never spent more than two weeks away from home.” But it was her father’s encouragement to take a risk while she was young (lest she regret it later) that propelled her to step into the unknown.
“Sometimes I miss my trainee days,” Rosé says in the documentary, sitting in the centre of a low-lit studio, strumming her guitar. “Back then, we were surrounded by music all the time,” she continues, “but these days we have a lot of work so I actually have to make time for this… that’s why I always do it at night, when I should be sleeping.” For anyone unfamiliar, the particular type of music performed by Rosé with her girl group Blackpink (formed during her trainee days at YG) is K-pop (or Korean pop) — a genre distinguished by its formulaic approach and maximalist visual and sonic qualities. It is a subset of pop beloved for its high-energy performers, slick videos, meticulous choreography and songs that marry elements of American pop with R&B, hip-hop and electronic dance music, often in a single track. A typical K-pop song offers a sound so crisp and layered and fantastical that it can border on the absurd — but once you start listening, it is hard to stop.
“That potent superstar-next-door combination has been the propeller behind Rosé’s eye-watering rise as well as her musical evolution. And while her notoriety will continue to grow, it’s clear that Rosé will always keep the important things close”.
For Rosé, the road to superstardom was swift and significant. Blackpink debuted with YG Entertainment in 2016 and quickly saw Rosé, along with her bandmates Jennie, Jisoo and Lisa, become vehicles for taking K-pop to the Western world in a way that had never been done before. To lend some context around just how famous this group and its members are, and how impactful their music has been, Blackpink was the first Korean group to reach one billion views and 20 million subscribers on YouTube. (Although this year it smashed that record to become the first group to reach 75 million subscribers.) It was also the first K-pop girl group to perform at Coachella and has released singles with the likes of Selena Gomez, Dua Lipa and Lady Gaga. In 2020, it claimed three Guinness World Records for the astronomical YouTube views on its ‘How You Like That’ music video, and later that year, was the first female K-pop group to win a MTV Video Music Award. In October 2022, it became the first K-pop girl group to take the number one spot on the Billboard 200 chart with its new album Born Pink, and at a similar time, was named Spotify’s most-streamed girl group of all time. Later this year, Blackpink will become the first Asian act ever to headline Coachella — the festival that, so many years before, had thrust its members into the global spotlight.
While the wider K-pop machine has spent years spitting out a number of influential group and solo acts, it wasn’t really until Blackpink that its appeal spread beyond the borders of Korea. As Jon Caramanica wrote recently for The New York Times, “The smorgasbord of Blackpink… was at least in part a reaction to an earlier wave of girl groups that helped establish K-pop’s ambitions and scale, but whose dalliances with Western influence were more glancing.”
Blackpink’s popularity grew, in part, thanks to the proliferation of social media at the time the group launched, but it was also due to Blackpink’s specific members, both individually and for the synergistic way they worked together. Blackpink presents a more modern take on the classic ‘girl group’ trope, where instead of ‘scary,’ or ‘sporty,’ or ‘posh,’ it is split into ‘vocalists’, ‘rappers’ and ‘dancers’ to harness the strengths of each member. Almost more importantly, each girl has a specific image to portray off stage as well, with prolific K-pop journalist Tamar Herman articulating on The New York Times’ podcast, Popcast, how K-pop groups have almost become fashion influencers first, performers second.
Rosé, for instance, has long been an ambassador for Tiffany & Co., regularly fronting the brand’s campaigns for collections like HardWear and Lock. For this brand in particular, the popstar’s bold personality and modern elegance were the perfect combination to represent its message, while for Rosé, Tiffany & Co. was a brand she had worn (and loved) since high school. “To be part of such an iconic brand that has been a part of my life for a long time makes it that much more special to me,” she says. The partnership is a heady collision of Rosé’s contemporary culture with Tiffany & Co.’s historic gravitas — and has aided in propelling the former towards becoming a household name around the world.
Here, the idea of the girl group has been repackaged to not only meet the demands of modern audiences but to capitalise on the contemporary commercial landscape, too. Blackpink’s specific discography of pristine melodies and addictive hooks, paired with the appeal of each member, has not only garnered them legions of dedicated fans (known as ‘blinks’), but has cultivated careers for each that go much further than music alone.
That said, for Rosé, who presents as the more quiet, creative type among her Blackpink cohort, the music has always been her first love. Talking to Haeryun Kang for Rolling Stone last year, the pop star said, “It starts with my love for music; that’s what makes me happy… I love to just sit and sing…it’s something that calms me down.” In the aforementioned Netflix documentary, there is a sequence in which Rosé is in the studio with Blackpink’s longtime producer, Teddy Park, trying to record some of her own tracks. “When it comes to writing songs,” Park says, “Rosé has certain stories in mind that she’s shy about sharing… its super personal to her, it’s like her diary.” In fact, much has been written about Rosé’s propensity for shyness and embarrassment when it comes to putting herself out there musically. “I’ve always been so afraid of getting in the studio or writing something,” Rosé admits, “[but] I really have a lot of respect for the music so I don’t want to be another girl who just sings and tells people that I write music. That’s the last thing I want to be.”
Making good on her dream to have her musical vision realised, Rosé embarked on a solo endeavour in 2021 (commonplace for those in K-pop groups), a project she says was born out of the time she spent in lockdown. “I used that time to get to know myself better,” she admitted to Rolling Stone, “[I asked] how do I deal with myself in a room that is quiet?” The result was R, Rosé’s debut single album that broke two Guinness World Records immediately after its release. It marked a clear musical departure for the K-pop star and an opportunity for her to shed the fast-paced, glossy sound of Blackpink and embrace a more vulnerable subject matter and subdued timbre. “I’ve gone through many things in my life,” Rosé explained on her YouTube channel at the time of the release, “through that… I realised that the most important thing in music is to portray my life experiences and stories and find my voice… music, to me, is comfort.”
The breakaway song from that album, ‘On the Ground’ saw Rosé contemplate the follies of chasing fame including forgetting about what was really important, and broke the record as the most-viewed K-pop music video over a 24-hour period. “Everyone wants to be more successful… We all have dreams within ourselves, right? Rosé said on her YouTube channel at the time. “[But] maybe what we’ve been chasing isn’t necessarily up here at the top… maybe what we truly need is already in our hands, back here on the ground.”
Because for all the chart-topping tracks, the world records, stadium shows and fanatical fandom, Rosé seems to find her centre by returning to her antipodean roots. As Gladys Lai wrote last year in Vogue Australia, “Rosé… herself speaks with a groundedness that makes you wonder if she’s even aware of her astronomic celebrity.” Indeed, from the perspective of those of us who live in this part of the world, Rosé’s obscurity-to-icon success story has joined that mythical canon of antipodeans punching above their weight; a time-honoured narrative that references our down-under propensity to temper megafame with a humble attitude.
“Rosé is bricolage,” Lai continued in her piece, “[she is] an Auckland-born pianist, a Melbourne local and an international megastar.” That potent superstar-next-door combination has been the propeller behind Rosé’s eye-watering rise as well as her musical evolution. And while her notoriety will continue to grow, it’s clear that Rosé will always keep the important things close. “At the end of the day, you gotta sit down and remember that everything we need is… hanging out with the people we love, doing the things we love,” she said, in the final moments of her Rolling Stone interview. “Music can be big and that’s very exciting; we love that because it creates a movement and we can gather people together… But then [we have to ask] how did we get here?”
The announcement that MASU by Nic Watt, the Japanese robata restaurant and bar in Auckland’s SkyCity, is soon to be open seven days a week for dinner may seem like just another blip on the radar of the City’s dining scene. But for those in the know, the restaurant’s newly-launched seasonal Tokusen menu really is something, making these extended hours all the more enticing.
With 13 dishes to be devoured, the Masu Tokusen is a premium tasting menu that is designed to showcase the finest ingredients from both New Zealand and Japan. This season, the menu includes a range of dishes such as grilled oyster with Japanese mayo, beef tataki with pickled daikon and carrot, and wagyu sumibiyaki, featuring Lake Ohau wagyu sirloin with shallot miso. The menu is meant to be shared, with a minimum of two orders required, and for those looking to elevate their dining experience, a discerning beverage match can be added to keep everyone perfectly satiated.
From our perspective, where Masu truly makes the mark is its commitment to sustainability. SkyCity is Toitū carbon zero certified, which means that they have taken the necessary steps to offset their carbon footprint and achieve net-zero carbon emissions. It’s refreshing to see, and honestly is something that we think makes the food taste just that much better.
In Nic Watt’s inimitable fashion, this next evolution of Masu embodies his passion for flavour and dedication to detail. Here, he brings a simple philosophy to the restaurant’s cuisine: use fresh local ingredients, enhance the natural flavours of each dish, and let the food speak for itself. The result is a bold and unique style of Japanese dining that is both natural and uncomplicated.
As such, for those seeking an unforgettable dining experience this season, it is evident that Masu reigns supreme. With its premium ingredients, carefully crafted dishes, and a commitment to sustainability, Masu’s Tokusen menu really is one of the City’s finest and should be booked without hesitation.
Masu will be adding dinner service for Sundays and Mondays as of the 1st of Maymaking it easier than ever to indulge in some of the best Japanese in Auckland, every day of the week.
From hues of subtle olive to tones of luscious emerald, a palette of green is dominating the interior design world in a big way. Already seen in fashion-forward interiors around the world, this tonal trend is favoured for its ability to both deliver a sense of tranquillity and inject some opulence into any space, which is why we’re turning to the experts at Resene to ensure we’re doing it justice.
Part of this move into green colours stems from the shift we have seen towards green (sustainable) spaces and eco-friendly design. Incorporating verdant tones into the home is an effective way of bringing the outdoors in and imbuing interior spaces with an organic, natural feel that will deliver the kinds of calm, cosy vibes we’re after.
The versatility of green is another reason why it has become such a sought-after tone for interior spaces. Take Resene’s use of SpaceCote Flat Vantage Point on the walls of the images above and to the right. On one hand, the distinctive green shade is used like a neutral, in that it perfectly complements the unique furnishings and the Resene Colourwood timber floors (in shade Breathe Easy). But it also elevates the idea of neutrality, bringing some much-needed colour and character to the room.
Incorporating green into your home not only adds depth, but it also provides a sense of renewal and rejuvenation. Our advice? Take the plunge with an eye-catching feature wall in shades like Resene Seaweed, Resene Transcend or Resene Vantage Point and change your space for the better.
Whatever you have been told in the past about mixing silver with gold or rose gold, forget it. There is an added dimension and depth that is delivered by pairing your coolest, silver pieces with a few eye-catching gold ones. Or even better, opting for pieces like those in our jewellery edit below that incorporate both (and that, perhaps, even dabble in a diamond or two).
Here, we round up a selection of showstopping pieces (after all, attention-grabbing jewellery is in) all of which would work perfectly with this trend. From Ole Lynggaard Copenhagen’s striking Love bracelet to Gucci’s Link to Love geometric studded double ring to Van Cleef and Arpels’ Bouton D’or earrings, the pieces in this jewellery edit are breaking the rules in the best way.
If you’re looking for something new to read, look no further than our curation of page-turning paper-backs below. There really have been some stellar books released this season, from moving novels by first-time authors to anthologies by literary icons to second offerings by award-winning names. And with something to suit almost any taste, we have rounded up our picks that we think should definitely be added to your list. These are the books to read now.
Old Babes in the Wood by Margaret Atwood
With a career that spans seven decades, Margaret Atwood’s new collection of stories adds yet another string to her already impressive literary bow. This anthology comprises 15 extraordinary stories that all seek to explore our current times with Atwood’s inimitable foresight. Centred around themes of relationships, loss and memory, it is an exploration of humanity, as only Atwood could see it.
Door by Ann Lauterbach
Considered one of America’s foremost poets, Ann Lauterbach’s latest collection intertwines imagery and inferences of a door across seven, utterly brilliant works. Door is both personal and profoundly provocative, walking the line between the author’s inner landscape and the vastness of the outer world. An essential library addition for anyone inspired by poetic prose.
Go As A River by Shelley Read
This deeply moving debut tells the story of Victoria, a teenager in 1940s Colorado who is expected to run the household on her family’s peach ranch, as the sole surviving woman in a messy and troubled family dynamic. Likened to Where The Crawdads Sing and pitted to have a similar level of success, it is a read that evokes as much joy and hope as it does heartfelt tears.
The Therapist by Hugh Mackay
Social psychologist and novelist Hugh Mackay’s upcoming novel is a portrait of contemporary life, and all of the complexities that come with it. Following Martha, a maverick psychotherapist with her own sordid secrets, it considers how we bend the rules to get the outcomes we seek — whether that’s in a therapy session or everyday life. Described as a tender, compassionate read from the Australian author, it’s an essential addition for anyone curious about the human psyche.
The Guest by Emma Cline
Touted as a grifter tale for the post Anna Delvey era, Emma Cline’s second novel is a book to read now, told from the perspective of the deceiver. An investigation of the power and peril of being young and somewhat free, this nefarious story is subdued but spellbinding, and cements itself as an absolute page-turner. A sweeping, escapist read for the months ahead.
The Making of Another Major Motion Picture Masterpiece by Tom Hanks
Proving that the breadth and depth of his creativity is not limited to the big screen, two-time Oscar winner Tom Hanks’ first novel is far from a memoir. Spanning 80 years, it reflects on the ‘wildly ambitious’ notion of making a film attempting to defy all records set before it. Provocative and entertaining, if Hanks’ previous collection of short stories is anything to go by, expect to be pleasantly and profoundly surprised.
Hello Beautiful by Ann Napolitano
When the New York Times bestselling author Ann Napolitano embarked on her latest novel, she asked: can love make a broken person whole? This engrossing read tells the story of Julia and William, college sweethearts from totally different walks of life. When scandal arises, disrupting their plans for the future, and the world Julia has always known is thrown into jeopardy, it poses the question — why do we choose to love each other despite everything?
Birnam Wood by Eleanor Catton
Eleanor Catton, the New Zealand author whose 2013 novel, The Luminaries, attained major international acclaim, now unveils her latest work. Like its predecessor, it is a multifaceted and intricately woven tale, a satirical thriller that scrutinises our current global state of affairs with contemporary ideas and is a definite book to read now.
Liv Wynne-Lewis, the baking genius behind Kitchen of Treats (and our favourite ANZAC biscuit recipe), has reimagined the classic treat as a gloriously sticky, sweet and chewy ANZAC caramel slice. Here, silky smooth caramel is paired with an oaty base and just the right amount of texture from a crispy crumble topping. And while we don’t deny that the classic ANZAC biscuit is timeless, this decadent slice is offering a fresh take on tradition and is the perfect thing to whip up in preparation for next Tuesday.
Kitchen of Treats ANZAC CaramelSlice
Ingredients: For the caramel: 225g butter 2x tins (395g) condensed milk 4 Tbsp golden syrup
For the oat mixture: 250g butter, softened 165g brown sugar 1 tsp baking powder 225g flour 135g rolled oats 60g desiccated coconut ½ tsp salt
+ 40g whole oats (optional)
Method: 1. Preheat the oven to 160C. 2. Line a 20 x 25cm slice tin with baking paper. 3. Melt filling ingredients together in a medium sized saucepan until the butter has melted. (NB. Do not boil – the mixture catches easily and will burn.) Remove from the heat and set aside to cool slightly. 4. To make the oat mixture, cream the butter and brown sugar until pale and creamy. Sift in the flour and baking powder then add the oats, coconut and salt. Stir until combined. 5. Add ¾ of the oat mixture to the base of the tin and press into an even layer. Mix together 40g of whole oats with the remaining oat mixture & set aside. 6. Pour the caramel over the base, then bake in the oven for 15 minutes, remove from the oven and crumble the remaining oat mix lightly over the caramel filling. 7. Return to the oven for another 30-35 minutes until the edges of the slice and the crumb are golden. 8. Remove from the oven and allow to cool completely before chopping into squares.
Liv’s Top Tips: – I like adding the whole oats into the topping for extra oaty texture, but not necessary. You could also add walnuts (or some dark chocolate!) – Make sure the baking paper covers the sides of your tin to avoid a sticky mess. – For a gluten free slice, sub flour with Healtheries baking mix & use GF oats.
In the world of beauty, scalp care has become the latest and most sought-after trend. The hair on our heads is often taken for granted, so now it’s time to pay attention to the foundation of our tresses.
Hairdressers have always told me to think of my scalp as an extension of my skin, and just like the delicate skin on our faces (which many of us spend thousands on every year), it deserves the same care and attention. Oftentimes, dry, dull and damaged hair, as well as greasy roots, derive from neglecting a rigorous scalp regime. And at risk of unnecessarily overcomplicating your hair care routine, with the amount of effort most of us put into re-hydrating dry ends, I think returning to the root cause is essential for runway-approved hair.
Tools, tech and serums aside, the first step to scalp care is choosing the right shampoo — one that caters to your specific needs (this might be entirely different to your conditioner). It pays to think about shampoo for your scalp, and conditioner as the nourishment you need for the hair itself. So if you’re someone who struggles with a dry, sometimes itchy scalp, look for targeted shampoos that will provide nourishment and relief. Especially good are ones that contain zinc pyrithione, a powerful ingredient that regulates oil production and reduces any residual flakiness. In contrast, if oily roots weigh you down, shampoos with salicylic acid will be a lifesaver. This skincare hero is a gentle, effective ingredient that regulates sebum production and cuts through product buildup.
Just as exfoliation is an essential step in sloughing away dead skin from your face and body, this rigorous scalp care ritual should be applied to your head too. A weekly deep cleanse with an AHA serum (ideally one formulated for scalp use like Sunday Riley’s coveted Clean Rinse Clarifying Scalp Serum) helps to break down any product buildup and nourish hair follicles, alongside providing immediate relief from itchy, flaky scalps. For an extra dose of luxury, switch your chemical exfoliant for a physical scalp scrub every other week. This physical scrub (the Sachajuan Scalp Scrub — with a deliciously nourishing shea butter scent is a favourite) will gently exfoliate your scalp, taking care of any dead skin cells and leaving your hair feeling truly salon fresh.
And given that we lather every other inch of our body in SPF, our scalp needs protection from harmful UV rays too — so ensuring the application of a broad spectrum is essential to longevity and protection. A challenging task to navigate, Supergoop! is a great option that goes on like dry shampoo for easy application that doesn’t make your roots feel greasy.
Once the basics feel effortless, it’s time to add in the tools. Most hairdressers recommend beginning with a scalp scrubber, which can be used as a massage tool every time you shampoo. Simply scrub in small circles, stimulating the hair follicles to encourage growth, and ensure you remove the scrubber from your scalp before starting on a new area — the only way to avoid a knotty mess. Others prefer a gua sha-inspired comb which employs a lot of the same scalp-stimulating benefits, in a more relaxing, intuitive way (it’s great for tension headaches too).
Other tools, like BeautyBio’s scalp attachment, are essential additions, akin to dermarolling your scalp — and providing many similar benefits. Jolie’s showerhead is another scalp care necessity, replacing your usual head with a filtering alternative, that removes harsh chemicals and contaminants from the water before they irritate your skin. Dare I say it, scalp care evidently is the new skincare, and if you’re not already, this should be your sign to start.
“I’ve lived here my whole life,” Fran Mazza tells me, as we’re standing outside Queenies‘ distinctive ivy-covered facade in Freeman’s Bay. “I love this community, and I love having a place that the neighbourhood can come to that’s relaxed and welcoming,” she continues, “I’ve already met so many new people over the last few months, it’s been such a good spot.”
Anyone who has ever indulged in Auckland’s sprawling hospitality scene will be familiar with the work of Mazza and her husband Aaron Carson, who were responsible for establishing places like Sugar at Chelsea Bay, Rude Boy Deli, Winona Forever, FANG, Just Like Martha and so many more. Over the years, they built a stellar reputation for offering bold, seasonal flavours, unique dishes and food that looked utterly beautiful. Now, having sold their previous locations (and after taking a short break from hospitality), the duo is breathing new life into what is widely considered a Freemans Bay institution, Queenies — now called Queenies Caffé and Vino.
From its verdant exterior to its sun-soaked tables to its intimate vibe, Queenies is about as charming a neighbourhood spot as you could imagine, and what Mazza and Carson have done since taking over has only made it better. Along with trimming the ivy and giving the interior a timely refresh (where crisp white walls meet small Italian-style wooden tables and beautiful Italian stone tiling), the duo has reimagined the daytime menu and (most significantly) introduced an evening service, at which time the bustling cafe-style space of the day transforms into an elegant wine bar and becomes the perfect spot to park up for an after-work wine or a post-dinner drink and dessert.
Here, Mazza was inspired by her own Italian upbringing to give Queenies Caffé and Vino a trattoria-style twist, creating the kind of sophisticated but subdued European wine bar that Freemans Bay had been sorely missing. On the considered but concise menu, the duo’s creative culinary genius shines through, where fresh takes on staple dishes meet wholly original flavours that have been perfectly layered on every plate. Importantly, everything is done with a focus on seasonality and utilising fresh, locally-sourced ingredients, which means that (thanks to ever-changing menus) no two visits here will feel quite the same.
Highlights on the daytime menu include a succulent, fennel-infused pork belly with greens and perfectly-cooked potatoes; or for those with a sweet tooth, the Italian crêpes, which are served with a veritable menagerie of toppings, including mascarpone, bourbon-and-vanilla-poached pear, blueberry, lemon and organic maple. While in the evening, dishes like a beetroot salad with buffalo curd and golden, red and pickled beets, topped with bush honey, brown butter and hazelnut dukkah, and a ‘fig five-ways’ dish where fresh and dehydrated figs sit on a bed of creamy stracciatella drizzled with housemade fig oil and aged fig balsamic, take centre stage. At night, the idea is yummy bites to enjoy alongside a glass of delicious Italian or New Zealand wine, or even just a coffee and a dessert (if you feel like truly embracing Queenies’ new European vibe).
Having officially opened the doors back in February, Mazza and Carson have spent the last few months honing their concept and getting to know their clientele. Ultimately, they have capitalised on Queenies’ inherent charm to transform it into a bona fide hidden gem in the heart of one of Auckland’s most sought-after, city-fringe suburbs. And in our opinion, it couldn’t be in better hands.
Opening Hours: Monday — closed Tuesday — 8am until 4pm Wednesday to Saturday — 8am until 10pm Sunday — 8am until 4pm
When we consider our definition of a reliable city stalwart, Jervois Steak House immediately comes to mind. Intimate and cosy, especially for the inclement days ahead, and always serving up reliably delicious food, JSH can do no wrong. With the appointment of Executive Chef Gavin Doyle (of Soul Bar & Bistro fame) across parent Foley Hospitality group, Jervois Steak House’s new menu marks a new era for the destination — one that remains true to its delicious reputation while ushering in just the right amount of innovation.
The new menu, which is available now, still retains the steakhouse’s extensive cuts menu alongside a few famed dishes. Everything else, such as the Chatham Island grilled scampi with green garlic butter and lemon, the Chicken Liver Parfait with pickled rhubarb, pistachio and sourdough, and the Pan Fried Market Fish with roasted cauliflower, capers, lemon and burnt butter, offer some fresh inspiration. So with that in mind, we’ve earmarked the most delightful-sounding dishes from the new menu, so you can rustle up a crew and get down to try them for yourself.
12-Hour Slow Cooked Lamb Shoulder
A new addition to Auckland’s JSH comes in the form of a seriously tender slow-roasted lamb shoulder. A personal favourite among the kitchen staff (a recommendation which we would trust), the meat falls right off the bone, making it perfect to share.
Burrata
If Aucklanders have remained determined in one thing, a serving of burrata for the table to share is always a must. This fresh cheese sits on a bed of roasted cashew romesco, comes adorned with fennel, and ample sourdough as a raft for the sauciness.
Grilled Crayfish
When cooked to perfection, we think crayfish is best served simply. The Jervois Steak House new menu offers the option of a half or whole crustacean, which comes with fresh lemon butter to smother the delicate meat in. This new menu addition also allows you to top your steak with half a grilled crayfish; perfect for those occasions when you can’t decide.
Free Range Chicken Breast
While many venture to this stalwart for their prime steak cuts, lighter poultry options always stand out. This free range chicken breast is served with Brussels and pancetta and is topped with a sage and mustard crumb.
Handmade Gnocchi
This virtuous dish is for when you feel your tablescape could use a little more greenery, without compromising on necessary comforts. Basil pesto is made with the addition of pistachios for added moreishness, cavolo nero further adds to the greenery, and a final smothering of pecorino means this dish is guaranteed to hit all the right notes.
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