Concrete look wall created with a base coat in Resene SpaceCote Flat in Resene Four Winds. Then layered with Resene FX Paint Effects tinted with Resene Kinship and Resene Quarter Black White. Shelf in Resene SpaceCote Flat in Resene Four Winds. Right wall in Resene SpaceCote Flat in Resene Quarter Black White. Floor in Resene Lustacryl Low Sheen in Resene Ted | Styling credits below*

How to use textured walls to elevate your interiors and create a unique, dynamic effect

art direction — Amber Armitage/ Marigold
Photography — Wendy Fenwick/ Flash Studios

In the realm of design, textured walls have emerged as a captivating trend, taking ordinary spaces to extraordinary heights by offering tonal dimension and appealing tactility. Offering a sophisticated finish, textured walls are actually quite simple to achieve at home with Resene’s innovative Paint FX range, offering virtually endless possibilities for capturing mood and transforming spaces into something truly special. These specialty paints not only create ambience but are designed with superior durability and also offer practical benefits — concealing imperfections by adding depth and movement. In fact, the presence of subtle flaws can enhance the overall effect, making it even more striking.

Concrete look wall created with a base coat in Resene SpaceCote Flat in Resene Four Winds. Then layered with Resene FX Paint Effects tinted with Resene Kinship and Resene Quarter Black White | Styling credits below**

And while this range of paints allows you to unleash your creativity by experimenting with different colours and application techniques, the trend that seems to be prevailing at the moment is towards enhancing more neutral shades in the home, like tones of grey. Because, where a simple grey wall might make a space fall flat, tones like Resene’s Four Winds, Ted or Kinship come alive when a layer of Paint FX is applied over the top. In one simple step, a dull, two-dimensional wall is transformed into something that almost looks more like brushed steel. 

Perfect to use in spaces that require a contemporary edge, greyscale textured walls using Resene paints and Paints FX will inject a touch of industrial chic and dynamic intrigue. Simple to use, durable, versatile and creative, Resene’s most innovative range will help you create an artistic, interior masterpiece.

Get The Look


Tasso Vase Range from Ligne Roset
S-G-1-#BEBDB6-SC by Zara Dolan from Sanderson Contemporary
Fall Coffee Table from Powersurge
The Lady (La Dama) Candle from Faradays
Spacey Table Lamp from Matisse
Fra Sofa End Table from Ligne Roset
Asola Floor Lamp from Ligne Roset
Frankie 3 Seater Sofa from Bradfords
Calabria Pillow from Faradays
Opaline Tiny Star Vase from Faradays
Flos Snoopy Table Lamp from ECC
Catene Soup Plate from Faradays
Infinity by Ray Haydon from Sanderson Contemporary
Losange Rug from Ligne Roset
6 P.M. by Max Thomson from Tessuti
Burberry Check Blanket from Farfetch

Styling Credits

*Losange rug, Tasso Vase range and the Canaletto display cabinet from Ligne Roset, 6 P.M. artwork by Max Thomson from Tessuti, Stories of Italy Opaline Tiny Star Bucket vase, Loewe Anagram blanket, Ginori 1735 The Lady candle and 1735 Catene soup plate from Faradays, S-G-1-#BEBDB6-SC artwork by Zara Dolan and Infinity artwork by Ray Haydon from Sanderson Contemporary, Frankie 3 Seater sofa and the Glossy marble table lamp from Bradfords Interiors, Vase phases from Michael Joyce and the Fall coffee table in blackened brass from Powersurge

**Losange rug and the Asola floor lamp from Ligne Roset, Saved NY Calabria pillow from Faradays and the Frankie 3 Seater sofa from Bradfords Interiors

resene.co.nz

Design

Traditional craftsmanship and contemporary design collide at this rustic retreat on the outskirts of London
Don’t miss out on these discounted designer furniture pieces in ECC’s epic end of summer sale — on for a limited time
Lilian’s new private dining room brings Tim Webber’s bespoke craftsmanship to the fore

Your exclusive first look at Josh and Helen Emett’s exquisite new restaurant — Gilt Brasserie

Nestled in one of the most storied neighbourhoods in Auckland’s CBD, Gilt Brasserie is the newest (and third) venture of celebrated restaurateurs Josh and Helen Emett (of Onslow and The Oyster Inn), who are expanding their already-impressive reach to deliver a dining destination that is truly exceptional.

Drawing on elevated restaurant culture from around the world, the dynamic duo have created a sumptuous space that not only speaks to their love for cosmopolitan life, but that introduces something unique and decidedly international to Auckland’s hospitality scene. An ode to the kinds of restaurants one might find in New York or Paris (restaurants that hum with activity from lunchtime to dinner and beyond) Gilt Brasserie is poised to become the City’s most popular new opening, where old-world glamour collides with refined, contemporary cuisine in a setting that will revive the iconic O’Connell Street and its surrounding neighbourhood.

Ahead of Gilt’s official opening next Wednesday (the 18th of October), we talked to Josh and Helen Emett about what to expect from their much-anticipated, new spot.

Tell us about Gilt Brasserie, what inspired the concept?
Our inspiration was the all-day European-style brasseries we loved so much when we lived in New
York. Where you go for the lively dining room that transports you to Europe with every bite and
sip. We love Europe, in particular Spain and France, and have always admired their approach to food and dining, a culture where you can go and enjoy delicious food any time of the day — lunch, late lunch, long lunch, relaxed drink, dinner and beyond.

What has the process been like of bringing Gilt to life?
Creating a restaurant calls on so many skills and brings together so many elements, from
interior design to marketing, finance and recruitment, as well as the obvious hard yards that are required in the kitchen and bar to create a standout menu. Gus Dobson of Made By led the build and we have loved working with him. He has been as dedicated to our vision as we are, and he made sure to seek out the best tradespeople for the job, each a master of their craft, whose attention to detail has been second to none. Getting this right has been a real triumph. Every restaurant opening has its challenges but overcoming the hurdles is what gives us a real buzz.

Tell us about the menu. What kinds of food can we expect?
We wanted to focus on classic dishes done right with a nod to playful nostalgia. Think pork and duck rillette, oyster mornay, a plate of delicate one-bite beignets, duck frites with sauce a l’orange, endive ‘au gratin’ and carrot râpé. Our vegetable dishes are not confined only to side options either, they are very much front and centre. Overall, the idea of all-day dining has been a real focus for us. We want people to enjoy Gilt at any time of the day, whether it’s for a satiating sandwich at the bar or a cobb salad for a quick lunch.

What are some of the menu highlights?
Right now, our team has given the Confit Potato Squares with Saffron Aioli a big thumbs up, which is no surprise really. We actually have a whole menu section dedicated to the humble potato! Another team favourite is the handmade King Crab Pappardelle Riccia with Brandy Bisque and our lunch-only Minute Steak with Pomme Frites and Entrecote Sauce is going to be really popular, we think, especially for business lunches. Those looking for something more substantial should head to the ‘Large’ section on our menu, which includes a delicious Rib On the Bone. Ultimately, our aim is for the food to be approachable without sacrificing sophistication.

What can we expect from the drinks and wine list?
Again, we’ve added a nod to Europe here with our favourite Portuguese apéritif — the white port and tonic. Vermouth and sherry will be a feature as well as a beautifully curated, European-inspired wine list. People can expect recognisable gems and new discoveries as they work through our extensive wine list, where there really is something for everyone to enjoy. Our cocktails will be classics done well. In fact, we think our Cosmo will become a bit of thing (our version has sexier, darker red tones and packs a serious flavour punch). Our Blood Orange Sgroppino is also SO good (a delicious mix of blood orange sorbet, vodka and Prosecco) and our tap beer is Estrella Damm (a drink we personally love when we are on holiday in Spain). Leah Kirkland, our Head of Group Beverage and Arun Rodgers, our Bar Manager have been working on this menu for over two months and the result is outstanding.

Tell us about the space. Who helped you bring it together?
Gilt is tucked away behind Auckland’s iconic laneway on the corner of O’Connell Street and Chancery Street and the restaurant looks out onto Freyberg Square and High Street. We wanted to create a vibe that people would love coming back to, and as such, we are open from Monday to Saturday, 11.30am until late, and have made sure that we have a large bar area with lots of walk-in space for people to enjoy a drink or two. Rufus Knight and his team at Knight Associates looked after the restaurant design and worked with Dahlia Ghani to create something really special here. We love their style and the meticulous attention to detail in the spaces they create. We also brought in Sonja Hawkins in to deliver her signature design flair with special touches like the fabric selections, antique pieces and lamps.
The striking art hanging on our walls was curated by Sarah Hopkinson and Georgia Currie of Salomé, a boutique art advisory that works to showcase the best of local New Zealand talent and helps up-and-coming collectors curate their art purchases in a really meaningful way. They helped us secure three pieces by Stockholm-based Kiwi artist Milli Jannides, as well as a site-specific wall painting by Glenn Otto, which really make the space sing.
For branding and strategy, we struck gold working with Studio Round, a Melbourne agency helmed by Founders/Directors, Rob and Michala, Kiwi expats who have such a breadth of experience that includes working on some of our favourite restaurants in Australia. As two married couples who work together, our business meetings often would happen over dinner with both of our families in tow.

What kind of experience do you want people to have at Gilt?
We want it to be a busy bustling space for our guests to enjoy — a place that quickly becomes
comfortably familiar, where excellent service, delicious food and great company collide.
Finally opening Gilt is the realisation of a longstanding dream. We’ve always wanted to create a brasserie and this site has been on our minds for over four years. People keep telling us Auckland needs another lively and relaxed dining spot so that’s what we wanted to deliver. There is also something so exciting about the prospect of revitalising this pocket of Auckland City. It really is a
storied neighbourhood and we love bringing such an iconic building back to life.

Bookings for Gilt Brasserie can be made here and are available from its official opening day on Wednesday the 18th of October. Bookings are encouraged but if you head along early enough, Gilt will have a section dedicated to walk-in guests for spontaneous drop-ins and easy catch-ups.

Opening Hours:
Monday to Saturday, 11:30am until late

Gilt Brasserie

2 Chancery Street
Auckland, 1010

giltbrasserie.nz

Gastronomy

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Mejillones (Mussels with Mojo Verde)

To celebrate MoVida’s delicious new menu, we are giving away an epic dinner for 6 worth $1200

Since opening last year, MoVida has fast become a popular spot for Auckland’s most discerning diners, who love it as much for its spectacular views over the sparkling Waitematā Harbour as for its mouthwatering menu of flavoursome, Spanish-inspired dishes. And now, there’s more reason than ever to park up in one of MoVida’s comfortable booths, with the restaurant having recently revealed a delicious new menu, just in time for the season of long lunches and celebratory dinners.

Left: Cigala (Scampi Crumpet). Right: Massimo Burrata

Filled with fresh, seasonal flavours, local produce and strong flavours perfect for uplifting our spirits in the lead-up to summer, MoVida’s new menu is a feast for all the senses. Some highlights include the Cigala, comprising poached scampi, served with salted egg yolk and finger lime on a house-made crumpet — a distinctly Spanish twist on classic Kiwi fare — as well as the Lengua, seeing small tacos filled with perfectly-charred lamb tongue, talos, cucumber, kohlrabi, crème fraiche and basque tximitxurri.

Left: Lengua (Lambs Tongue Taco)

Those seeking something more substantial will find it in dishes like the Pincho De Pollo, offering a series of barbecued Moorish-spiced chicken thighs with padrón salsa picante, sesame and yoghurt, or the Credo, a seriously standout dish featuring Kurobuta pork scotch (the wagyu of pork, sourced from one of the world’s most prestigious pig breeds) marinated in Adobo spices, grilled over wood and served with grilled stone fruit, shishito and guindilla peppers.

Left: Cerdo (Kurobuta Pork Scotch). Right: Pincho De Pollo (Barbequed Moorish-Spiced Chicken)

Elsewhere, other new additions are perfect for a tasty bite or satiating snack. Dishes like the Mejillones, comprising steamed green lip mussels with mojo verde and the Massimo Buratta with asadillo and roasted capsicum Andalusian salad will hit the perfect note every time. While those craving seafood and seeking something fresh should definitely try the Gambas Ahumadas, which sees house-smoked prawns served with Otago clams and butter beans.

Right: Gambas Ahumadas (Smoked Prawns with Otago Clams)

Further cementing itself as one of our favourite, go-to spots for a flavoursome and fulfilling meal, whatever the occasion, MoVida and its new menu should be firmly on your radar. To celebrate the launch of the eatery’s delicious new offerings, we are giving one lucky Denizen the chance to win an epic dinner experience for six, including Champagne on arrival and wine-pairings with the meal, worth $1,200. You can enter to win via the form below.

COMPETITION IS NOW CLOSED

savor.co.nz/movida

Opening hours:
Tuesday to Saturday – 12pm – Late

MoVida

Level 2 Seafarers,
52 Tyler Street,
Auckland CBD

Gastronomy

A fresh new chapter for Meadow — the vibrant local has been reimagined under new ownership
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Level up your lunch with this delectable offer at Kingi

Cartier releases a new, brushed version of its iconic Love bracelet, perfect for adding to your stack

Proving that even the most classic pieces can benefit from a timely reimagining, Cartier has unveiled a new Love bracelet, this time in a beautiful, brushed finish. This latest addition to the brand’s cherished Love collection puts a new twist on an enduring emblem of love, commitment and unity — a piece whose prestige transcends generations, dating back to its inception in 1969.

Standing apart from Cartier’s other Love bracelets, this one boasts a resplendent brushed finish that emphasises its potential as a statement piece; perfect when worn on its own but even more appealing when stacked with others of its kind. Beyond being a striking aesthetic adornment, Cartier’s new Love bracelet also carries profound symbolism. In fact, its brushed finish pays homage to the notion that love’s journey isn’t always smooth, mirrored in the bracelet’s occasional imperfections. Love, like the precious metal that represents it here, can withstand many challenges and still remain eternal.

Of course, Cartier’s newest Love bracelet still features the style’s unique locking mechanism, a symbol of the eternal commitment shared between two souls. Since it was first designed, the Love bracelet has represented a sacred covenant, its clasp calling for mutual trust and love to secure its place on the wrist.

Cartier Love Bracelet, Brushed Finish in 18K Yellow Gold
Cartier Love Bracelet, Brushed Finish in 18K White Gold

In an era of fickle trends, the Cartier Love bracelet is forever, reminding us all that love, like classic jewellery, is timeless. So, as we embrace this latest, exquisite addition to the Love collection, remember that we are not simply adorning a bracelet; we are wearing a piece of history and a symbol of love’s indomitable legacy.

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Ebisu

Denizen’s definitive guide to the best Japanese eateries in Auckland

The traditional dietary culture of the Japanese (washoku) is loved the world over — so much so, it holds a place on the United Nation’s Intangible Cultural Heritage list. And there is no denying that here in New Zealand, we are as impassioned by the cuisine’s custom of celebrating seasonal produce on impeccably presented plates. From supremely-fresh sushi rolls and sashimi platters to tantalising izakaya menus and delicious yakitori, here we present our definitive guide to the best Japanese restaurants in Auckland.

Masu

MASU by Nic Watt

At this widely-acclaimed, fine-dining Japanese restaurant (located at SkyCity), expect to be wowed by an array of meticulously crafted dishes that put fresh, seasonal ingredients at the forefront and showcase an impeccable level of culinary skill at work in the kitchen. Putting a more contemporary twist on the traditional robata style of cooking over an open charcoal grill, this restaurant offers delicious food served in a lively, relaxed atmosphere, in the heart of Auckland City.

Ebisu

In Japanese mythology, Ebisu is one of the Shichi-fuku-jin (Seven Gods of Luck). Named after the patron of fishermen and merchants, it makes sense that the seafood dishes are second to none at this world-class waterfront eatery in Britomart (like the famous Ebi Mayo Roll with Black Tiger prawns and the crisp soft-shell crab). That said, even the non-seafood-centric options are showstopping. From the miso-glazed eggplant to the mouth-watering, chargrilled Angus Beef Scotch fillet with wafu sauce and wasabi ponzu, the fare at this exceptional restaurant is utterly moreish, and the elevated vibe has us booking a table here whenever we get a chance.

Azabu

Azabu Ponsonby & Azabu Mission Bay

Combining Peruvian Nikkei flavours with Tokyo-style sharing dishes, the lively menus at Azabu and Azabu Mission Bay — designed by Executive Chef Yukio Ozeki — have long made these restaurants favourites on the Auckland food scene. And while the menus at both are largely the same (with slight variations), everything at both locations is made using fresh, seasonal ingredients and utterly moreish flavours. We will always order the warm tostada, with tuna sashimi, beef tataki or tomato (or lobster, too, if dining at Azabu Mission Bay), and can rarely pass up the Lamb Chuleta — a mainstay at both restaurants.

Janken

Combining the deliciousness of traditional Japanese cuisine with healthy, local produce, Janken is a thoughtful eatery that caters to various dietary needs, including vegan and an array of allergies (even soy). Despite having recently transitioned from predominantly a nighttime restaurant to more of a daytime cafe (only open for dinner on Friday nights), Janken is still offering its signature healthy dishes, although with more of a focus on Japanese-style breakfast, fresh coffee and sweets with a deliciously Japanese twist.

Cocoro

Cocoro

Cocoro loosely translates to ‘the heart and soul’ in Japanese, and the Ponsonby eatery pours its heart and soul into every intricate dish. Voted one of Auckland’s best celebration restaurants, its elevated offering will make any milestone feel special. While there are a raft of fine and flavoursome Japanese dishes to choose from here, don’t go past the famous sashimi platter — a symphony of colour, texture and crustacea with over 25 varieties of seafood, including clams, crayfish tail and sea urchins.

Yuzu

Holding its own along Ponsonby’s line-up of polished establishments is cult-favourite Yuzu. With a menu including izakaya, sizzling hot plates and rolled sushi — there is truly something here for everyone to enjoy. The perfect stop-in for a quick lunchtime bite or an easy go-to for a quick dinner, Yuzu has long been a favourite neighbourhood spot for those who live in Ponsonby and the surrounding areas — and for a very good reason.

Izu

Izu

If you fancy a journey south, Izu is a modern-Japanese eatery in Papakura serving some of the tastiest fare in town. With a focus on offering dishes that combine traditional Japanese elements with a European twist, and only using the freshest, locally-sourced ingredients (including one of the best octopus dishes we have ever tried), this delicious spot is worth the extra effort.

Tanuki’s Cave

This iconic yakitori and kushiage bar on Queen Street celebrates 25 years this year, which, considering the quality of its offering is hardly surprising. For a long time, Tanuki’s Cave has been the go-to for those seeking delicious Japanese in Auckland’s CBD (and has proven a particularly handy place to pop into for dinner should a show at Q Theatre or the Auckland Town Hall be on the cards). On the menu, tantalising yakitori dishes meet donburi and indulgent, deep-fried kushiage, all of which are perfectly complemented by a selection of palate-cleansing salads and sides. If you are yet to experience Tanuki’s Cave, you are seriously missing out.

&Sushi

&Sushi

Located cityside at City Works Depot, Newmarket, Britomart, Eastridge and Smales Farm &Sushi has carved out a reputation for serving some of the most delicious, intricate pieces of sushi around. Build your dream lunch box from the enticing cabinet of sushi, nigiri and inari, or order a bowl of teriyaki chicken donburi or tofu yakisoba. Open for lunch and for dinner and with both eat-in or takeaway options, &Sushi is a simple, delicious go-to that never lets us down.

Acho’s

Located on the bustling strip of Karangahape Road, this convivial stop-in is bringing something totally unique to Auckland’s Japanese food scene. Acho’s is something between a bar and an izakaya, offering a lively spot at which people can enjoy music, partake in Acho’s delicious food (including its famous, signature Acho’s Bun) and indulge in its extensive range of Japanese whisky, sake and craft beer. With tasty bites and a laid-back, welcoming vibe, Acho’s gets it right every time.

Oji Sushi

Oji Sushi

Oji Sushi strives to serve locally-sourced and sustainable bites, with fresh, seasonal ingredients including Big Glory Bay salmon from Stewart Island. Offering everything from rolled sushi to delicious sandos and rice bowls, the focus here is on vibrant food for vibrant tastes, and a more healthy reimagining of the classic takeout, with a menu that is utterly simple but undeniably flavoursome.

Moto Sushi

This Parnell favourite has long been a go-to of ours for simple, delicious, no-fuss Japanese fare. With a menu that runs the gamut of Japanese classics, including sushi rolls, fresh sashimi, a raft of bento box options (for an easy, well-rounded meal), satiating udon and ramen dishes, tempura and donburi, Moto Sushi is undoubtedly the perfect spot to drop into for a quick lunch or dinner.

Waku Waku

Waku Waku

Born from the vision of Makoto Tokuyama and Jason Lee, Remuera’s Waku Waku offers an approachable (but inspired) dining experience perfect for the whole family. Treating traditional Japanese fare to some delightfully modern twists, the menu is flavoursome and unique, created by Tokuyama who pulled from his experience at the likes of Cocoro to create a raft of special dishes. In the kitchen, these dishes are perfectly executed by Chef Lucas Lee (ex-Clooney, The French Cafe and Cocoro) and include the likes of Kara-age chicken with tapioca and smoked yuzu mayonnaise, and market-fresh fish with yuzukosho dashi, choy sum and daikon puree. 

Yume

Find some of the best Japanese fare in town at this undercover, inner city spot, where classic dishes collide with unexpected, contemporary flavours. During the daytime, hungry punters can find a cabinet packed with freshly-made sushi rolls or choose from a menu of rice bowls and satiating salads, while in the evenings an izakaya menu of mouthwatering dishes is available, with options like the Tokyo Chicken Wings and the Beef Yukke Tartare almost impossible to pass up.

Gurume

Gurume

Opened by Chul Han Lee last year, Ponsonby newcomer Gurume offers premium sushi, nigiri and katsu donburi in the style and quality you would expect of a sit-down restaurant. Lee only selects the best ingredients, including fresh whole salmon (as opposed to fillets), halal chicken, hand-picked Seeka avocados, award-winning Olliff Farm eggs, and premium vinegar and rice. On the menu, classic flavours meet more unique elements, as seen in the Mango Sushi Roll (with salmon, prawn tempura, crab meat and avocado with a slice of mango circling it) and the Soba Sushi (which uses soba noodles instead of rice).

Gastronomy

A fresh new chapter for Meadow — the vibrant local has been reimagined under new ownership
Queens Rooftop has unveiled a delicious new menu, giving us yet another reason to make a booking
Level up your lunch with this delectable offer at Kingi
Kelly Wearstler's backyard

Prepare your outdoor space for summer with our edit of essential pieces to order now

As the weather brightens and the evenings lighten, it’s time to consider your outdoor entertainment areas. Plan early to avoid disappointment, and consult our edit of the essential pieces that are sure to elevate the summer entertaining season that lies ahead.

Al Fresco Dining

Make the most of your terrace or backyard area by installing a beautifully-designed table and some comfortable chairs in the space. Perfect for taking lunch or dinner outside, or hosting friends for a convivial summer evening, pieces like the Roll dining chairs by Patricia Urquiola for Kettal will elevate the aesthetic of your outdoor space while still offering comfort and practicality. 

Kettal Roll dining chairs from Studio Italia
Paola Lenti Portofino Dining Chair from ECC
Verywood Unam Outdoor Chairs from Matisse
Kettal Il Colonnato Dining Table from Studio Italia
MDF Italia Rock Table Maxi from Matisse
Dedon Tibbo armchair from Dawson & Co.
B&B Italia Cordoba Outdoor Armchair from Matisse

Poolside Lounging

If you have a pool, ensure the area around it is fit for frequent use with a series of sleek lounge chairs. Designed to withstand the elements, these chairs will have you soaking in the warmth of summer in complete and utter bliss. From Tim Webber’s Kin design to Moletni&C’s Guell sunbed, these chairs are the pinnacle in sumptuous but sensible comfort.

Molteni&C Guell Sunlounger from Dawson & Co.
Kettal Mesh deckchair from Studio Italia
Kin sun lounger from Tim Webber
Roda Double sunlounger from ECC

Refined Relaxing

Enjoy the pristine, warm days of summer from an outdoor lounge chair that you’ll never want to leave. Whether you’re reclining on Molteni&C’s Palinfrasca lounge or finishing your favourite page-turner from Dedon’s Mbrace chair, these pieces are designed with relaxation and comfort in mind and finished in materials that ensure they can withstand any kind of weather for many seasons to come. 

Molteni&C Palinfrasca lounger from Dawson & Co.
Expormim Obi Armchair from ECC
Tribu Mood lounge chair from Dawson & Co.
Royal Botania Strappy Sun Lounger from ECC
Gandia Blasco Onsen Lounge Chair from Matisse
Tokio Teak relaxing chair from Design Warehouse
Dedon Mbrace lounge chair from Dawson & Co.

Design

Traditional craftsmanship and contemporary design collide at this rustic retreat on the outskirts of London
Don’t miss out on these discounted designer furniture pieces in ECC’s epic end of summer sale — on for a limited time
Lilian’s new private dining room brings Tim Webber’s bespoke craftsmanship to the fore

I used Emma Lewisham’s groundbreaking new Supernatural Blemish Serum every day for 3 weeks — here’s what happened to my skin

Over the years, my pursuit of perfect skin (whatever that means) has led me to sample a raft of products that promise to rid my red spots, level my skin tone, change my texture, strip oil, add oil, repair, reduce, revive… the list of head-turning buzzwords goes on. Unfortunately, in today’s multi-billion dollar beauty industry, there are only a few brands whose transformative claims can actually stand up to scrutiny, and even fewer who create their products from a place of true integrity, who seem to genuinely care about delivering the results that drive their commercial success. Emma Lewisham is one.

Built by a clever New Zealander who saw space for a beauty brand that upheld values of sustainability, offered real results using the power of natural ingredients and was backed by thorough and compelling scientific research, Emma Lewisham has, over the last few years, taken the global beauty industry by storm, and for very good reason. Not only are the products thoughtful, targeted and innovative, but they’re all-natural, deeply effective and boast packaging that is sustainable in a simple, user-friendly way. It’s no wonder that you’ve probably seen the brand’s recognisable purple bottles on the bathroom shelves of some of the world’s most notable names in beauty.

Before and After 3 Weeks of Use

So of course, I was excited when, about a month ago, I was invited to trial a not-yet-released product by Emma Lewisham. Not only was it touted as a breakthrough in acne treatment, but it harnessed a live probiotic strain as its central ingredient to offer a formula the like of which had never been seen in its category before.

Indeed, Emma Lewisham’s Supernatural Blemish Serum is unlike any other skincare product I have ever used. The core ingredient is micrococcus luteus Q24, the world’s first probiotic strain discovered on living human facial skin and developed over 20 years of in-depth, independent clinical research that focused on this ingredient’s unique ability to improve microbiome health. The efficacy of Q24 lies in its symbiotic relationship with the skin, where it has an unparalleled capacity to impede the growth of various pathogens and target blemishes, blocked pores, blackheads and other similar concerns that can be the result of a damaged microbiome.

In true Emma Lewisham style, this serum has been a labour of love. Refusing to work with anything other than the most cutting-edge, efficient and innovative ingredients, the brand has taken its time to create a world-first here. Where conventional probiotic skincare is often sourced from the gut or from dirt, the Q24 probiotic uses the skin’s own innate intelligence to enhance an individual’s microbiome and to work, over time, to bring it into a healthy balance, significantly reducing the potential for damaging bacteria to grow.

To put the truly groundbreaking nature of this product into perspective, the inclusion of a live probiotic in a room-temperature product with a shelf life is extremely rare. In fact, the Supernatural Blemish Serum was tested at room temperature for two years to prove that the Q24 could maintain its efficacy, which it certainly does, delivering an astounding 235 million live probiotic cells to the skin with every dose. It is harnessing something that has never been seen in skincare before, and the results that have been coming out from users across the board are fascinating.

For me, this serum has had a remarkable effect. In the brief time I have used it, my congestion has reduced, my skin is calmer, clearer and less reactive, and I feel like I’ve finally stumbled on the missing link in my skincare routine. Honestly, just knowing that I now have only one step to address a whole host of concerns that have bothered me for so long, is such a relief. As a busy mum, my skincare routine has to be simple, practical and above all, effective. And more than that, I have found that now, more than ever before, I care deeply about where my skincare products are formulated, what their core ingredients are, and beyond that, what the ethics are of the company making them. This serum is truly a must-try for anyone who has struggled with breakout-prone skin, or really for anyone who wants to simplify and supercharge their routine. In the three weeks I have used it, it has become a non-negotiable in my skincare line-up and will continue to be for the foreseeable future.

With this latest release, Emma Lewisham continues to break new ground in the beauty realm, managing to straddle innovation, reliability and efficacy and wrap it all up in a message of sustainability that feels genuine. (No mean feat.) All you have to do is try it for yourself and see what I’m talking about. And while the Supernatural Blemish Serum is a huge step forward for Emma Lewisham, I’m sure they’re already preparing to make even bigger strides in the future. Watch this space.

Shop My Product Picks


Supernatural Blemish Serum from Emma Lewisham
Supernatural Face Oil from Emma Lewisham
Supernatural Face Crème Riche from Emma Lewisham
Illuminating Oil Cleanser from Emma Lewisham
Supernatural Sleeping Mask from Emma Lewisham
Skin Shield SPF 30 from Emma Lewisham

emmalewisham.com

Wellbeing

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The Chef's Library
Kingi Private
The Hotel Britomart

Planning a private event for the upcoming season? Here’s why The Hotel Britomart’s exceptional private spaces have everything you need

In the heart of Auckland’s vibrant downtown Britomart neighbourhood lies The Hotel Britomart, New Zealand’s first 5 Green-Star rated hotel. It’s a place where sustainability, luxury and a deep connection to local culture come together to create unforgettable experiences, particularly when it comes to private dining. And given that the season for end-of-year events, Christmas parties and celebrations with friends and family is very much on the horizon, The Hotel Britomart is the perfect backdrop for hosting something unique and memorable, whatever the occasion.

This remarkable hotel seamlessly blends contemporary design with the heritage of the area in which it stands, surrounded by refurbished historic warehouses. Its striking exterior, adorned with 150,000 hand-made bricks, reflects a commitment to craftsmanship and the hotel’s profound connection to its neighbourhood. (It was, after all, designed by the same team responsible for reviving the Britomart area at large, and as such, feels like a natural part of the landscape.) Inside, this thoughtful design is continued in tactile timber floors, stone-tiled bathrooms, artisan ceramics and organic linens, all of which play into the hotel’s decidedly serene atmosphere. In the private spaces, this design approach cultivates an air of warm, luxurious sophistication, offering rooms that feel connected to the hotel but entirely private and exclusive. Inside The Libraries, for instance, is a suite of versatile spaces suitable for any kind of event, anchored by New Zealand art and design, while in Kingi Private room, a personal and intimate atmosphere prevails, offering the sense of being in someone’s home.

When considering which of The Hotel Britomart’s private spaces to book for your event, first consider the vibe you would like to curate. At Kingi Private (located adjacent to the lauded restaurant, Kingi) you’ll find a sophisticated, brick-lined space that marries the restaurant’s relaxed warmth with The Hotel Britomart’s refined elegance. In the centre of the room sits an expansive, raw-edge, swamp kauri table beneath a captivating ‘fish-scale’ chandelier, shimmering suspended in the space. It is the perfect setting in which to enjoy an intimate meal that reflects Kingi’s sustainable ethos, prepared by the restaurant’s expert chefs. In fact, for those seeking something exceptional, the Kingi Private Degustation Experience is a must-try. Co-founder Tom Hishon and Chef de Cuisine Uelese Mua have orchestrated a five-course tasting menu that not only showcases the potential of ethically sourced, sustainable seafood but also highlights cherished local producers and reimagines fine dining in an interactive and unforgettable setting. Adding to any experience is the room’s glass-boxed ‘larder kitchen’, which provides glimpses of the chefs crafting their culinary masterpieces.

Elsewhere, The Libraries at The Hotel Britomart offer a suite of spaces that can be made to suit an array of events, from corporate meetings to special dinners to intimate celebrations and more. Tucked away on the first floor of The Hotel Britomart’s historic building, The Libraries comprises four, one-of-a-kind spaces that can be booked separately or together and provide a truly exceptional private experience in the heart of Auckland City.

Kingi Private

The Chef’s Library, for instance, offers a warm and welcoming environment that allows guests to get up close and personal with the culinary artisans behind their meals. Here, sublime courses paired with matching wines are hosted course-by-course by The Libraries’ Head Chef, Andrew Lautenbach, who prepares each course in the adjoining kitchen where he can facilitate easy conversation with curious guests. Able to seat eight for a degustation or family-style dining, it’s ideal for small gatherings and allows culinary storytelling to take centre stage.

In the loft-like Wine Library floor-to-ceiling shelves filled with exceptional wine line a room anchored by a commanding, kauri table and eye-catching chandelier. Able to accommodate 12 seated, this is the perfect space for intimate wine tastings or private dinners.

The Wine Library

If it’s a cocktail function you’re looking to organise, look no further than The Libraries’ Lounge space. In The Lounge, lined in historic brickwork and filled with artworks by Ralph Hotare and Shane Cotton, guests can enjoy an elevated and decidedly comfortable affair, able to sink into one of the sumptuous banquettes with a drink in hand, or gather around the stunning stone bar. Suitable for 70 guests for a cocktail event or 18 for a seated dinner, The Lounge can be made to accommodate a range of events, offering a laid-back but impactful setting.

And finally, filled with light and finished in native timber and original brick, The Libraries’ Papuke Room is a generous, versatile space that could just as easily accommodate an extensive, seated dinner, as it could a cocktail function or even a large business meeting (it also has full audio-visual capabilities). Able to fit a number of guests whether seated to standing (up to 50 for a dinner, for instance) this could be the answer to your company’s next get-together, or for an overdue family reunion.

The Chef’s Library

In a world where sustainability, luxury and connection to place are paramount, The Hotel Britomart’s private dining spaces stand as beacons of excellence, where your palate will be tantalised by locally sourced, expertly made food and your senses immersed in the rich culture of contemporary New Zealand. Whether you’re planning a romantic dinner, a business meeting or a celebration with loved ones, these spaces offer unrivalled settings in which to create lasting memories.

Book your private event for the upcoming season at The Hotel Britomart’s Kingi Private or The Libraries and experience the pinnacle of exclusive, elevated hospitality.

Gastronomy

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Chef Michael Meredith

Your first look at Metita — Michael Meredith’s exciting new restaurant, opening in SkyCity at the end of this month

“We are the largest Polynesian nation,” Chef and Restaurateur Michael Meredith explains when we sit down to talk about Metita, the latest addition to his stable. “And while there are smaller scale [Polynesian restaurants here], there has been nothing to this level, yet.”

Crab on Puffed Taro

He’s right. There’s never been a restaurant in Auckland that truly speaks to our rich collective culture in the way that Meredith strives to with Metita. It is indeed interesting that our culinary culture is made up of so many international cuisines (led by talented local chefs who elevate them to new heights), but so few restaurants that speak to our history. In opening Metita, set to be a new flagship for the SkyCity precinct, it is Meredith’s intention to dive into these uncharted waters. And from what we’ve seen, the result will be magnificent.

“Metita has been designed as a place of discovery and connection; where the ingredients remain true to their Pacific roots (even when used in innovative ways).”

The inspiration behind Metita stems from the chef’s cherished memories of his upbringing in Samoa, and in particular, the nostalgia of his mother’s cooking. Named after her, Metita seeks to be a true representation of the immense potential of Pacifica cuisine. It is by no means traditional, Meredith emphasises, explaining how instead, he intends to elevate traditional dishes with modern culinary techniques and explore time-honoured foods in more innovative ways (an approach that has become something of a signature for the chef, best expressed at his lauded Britomart spot, Mr Morris). That said, one thing will certainly remain the same — flavour.

On the menu, expect to see traditional Pasifika ingredients such as pork hock, paua and fire-roasted Tua Tua, treated to various, modern reimaginings to cater to contemporary tastes. Of course, the food will be accompanied by a refined list of cocktails, highlighting the fragrant rums of the South Pacific, and an extensive list of New Zealand’s top wines. 

Corn Beef Bun

Metita is set in the former space of the beloved Gusto at the Grand, its meticulous interiors realised by the clever, creative team at CTRL Space. Here, the brief was to capture the essence of Pacific culture, using elements of design and craftsmanship to tell captivating stories that build on the restaurant’s ambience — think lighting that subtly resembles fishing baskets and tropical flowers. Reflecting the ever-changing colours of the ocean and sky, it is a space that, while feeling utterly modern, also evokes a sense of tranquillity and speaks to the deep connection with nature that is prevalent throughout the menu, too. 

In fact, when Meredith first began conversations with SkyCity, in the days before the pandemic, he mentioned his desire to work on a space that felt like home. As such, Metita has been designed as a place of discovery and connection; where the ingredients remain true to their Pacific roots (even when used in innovative ways), and meals that speak to our shared, melting-pot culture are designed to bring people together.

A visualisation of Metita

While much is still under wraps (ensuring that there is still something left to discover come opening day), Metita really is poised to become one of Auckland’s cornerstone restaurants. And, thanks to the SkyCity precinct’s unique vantage point and close proximity to international visitors, Metita will give Polynesian food and all its wonderful flavours the chance to truly shine.

Metita will officially open its doors on Friday the 27th of October but bookings are open now, so secure your spot in advance by booking here.

skycity.co.nz/metita

Gastronomy

A fresh new chapter for Meadow — the vibrant local has been reimagined under new ownership
Queens Rooftop has unveiled a delicious new menu, giving us yet another reason to make a booking
Level up your lunch with this delectable offer at Kingi
Witi Ihimaera

We sat down with iconic author, Witi Ihimaera, to talk about his impressive, fifty-year career, touring the world and what his next chapter will be

Even if you’re unfamiliar with his name, you’ll likely be acquainted with the significance and prose of Witi Ihimaera’s iconic book The Whale Rider. One of our country’s most celebrated authors, this year, Ihimaera celebrates half a century in the literary game, and to honour this milestone (even as he edges towards his 80th birthday) the author sat down with Tessa Patrick that this is the year of saying ‘yes’ to everything, including a world tour, three new releases and four audiobooks. Despite half a century of accolades and accomplishments, as well as a raft of learning along the way, Ihimaera’s career is only on the up. His works are internationally acclaimed, often translated into French and German (he takes great care to tell me that most of his stories transcend culture, despite being deeply rooted in a sense of Māoridom), and he finds himself, after all these years, with still more stories to tell.

One of the first things Witi Ihimaera confesses to me is his childhood dream. It was never to be a writer, really. (Although, as I’ll soon find out, the thought was always there.) His intention was to be a composer — one of the greats. But there was no piano at his flat in Wellington, and writing required far less bulky equipment. We’re at his home, listening to a piece of classical music by Sibelius, he tells me, and one of his favourite songs. He turns the radio up so I can hear what he says is the best part, which sounds like swans flying through the Finnish fjords. In fact, the author has just returned home from touring through Finland, Sweden and Germany (and Brisbane, too), talking about his 50-year-long career to those who have long-admired his work, which has been translated into a number of languages and is beloved around the world. 

Although the dream of becoming a composer never took flight, Ihimaera still writes with a sense of musicality. There is something about his words that sing with literary lyricism. It’s intentional, he tells me, not a happy accident but rather the result of a young boy with something to prove. His later works have a more deliberate application of musical theory. “Literature should always aspire to the condition of music,” he suggests, referencing a quote he once heard in a lecture by author Anthony Burgess. “If I listen to the music, I always listen to my words the same way.”

Keisha Castle-Hughes in Niki Caro’s 2002 film adaptation, Whale Rider 

In fact, there are many metaphors to which Ihimaera likens his words. Spirals, the seasons, the voice of his ancestors. Very few reflect his own tenacity and grit — the glass ceilings and prejudices he’s had to continually smash through in his career. While there are many great, and some critics might say arguably better, Māori authors — in front of me sits the first. The one to proudly defy expectations and the pathway set out for him.

Witi Ihimaera grew up on a farm outside Gisborne, nestled in a vast and staggering landscape. He tells me of his father, a farmer on the land, and the implicit expectation that one day he, too, would do the same. It took bravery to walk away from that. In the early days of his career, the author turned to his father and pleaded for support to return home from university and take six months off, and the space to work on his first novel. Here he faced the first of ‘no’ of many. Although he tells me that his father later came to him, recognising his talent and asking for forgiveness for not having seen it earlier. “I said, you know, Dad, your not supporting me was probably the best thing that could have happened because I was forced to achieve my own potential.”

In the Tairāwhiti region, then and now, there is a rich and bountiful representation of Māoridom, which has offered the author a unique lens through which to see the world. “I often tell people, if you want to see my heart, go to Rongopai,” he tells me of his marae. The same marae where, some 50 years earlier, the bulk of his first novel Tangi finds inspiration. “I’m fortunate that the tapu nature of it never disallowed me from the work. I just love the world that I originate from.”

“As long as all of us, together, create a platform for New Zealand to engage more with the identity for itself that’s always been there, I will be happy to have been part of that.”

Since the earliest days of his career, the author has found it necessary to represent the Māori worldview to many. It comes with an overwhelming sense of pressure, he agrees, but it only stokes the fire. “What we’re all doing is legacy building,” the author suggests. “As long as all of us, together, create a platform for New Zealand to engage more with the identity for itself that’s always been there, I will be happy to have been part of that.” Offering his perspective, he tells me, was what he always set out to do. When we first met, I asked Ihimaera if he could pinpoint the single moment he knew he wanted to be an author. Most never have an answer to the question; it’s always a vague variation on ‘I think I always knew’. But Ihimaera did. He remembers the moment so vividly. 

Elevating the Māori voice with more authenticity was always the intention. Ihimaera tells me the tale of how, at age 13, he read a story in school that presented a despicable depiction of his world. He threw it out the window and was caned as a consequence, but at that moment, he knew he wanted to write a book that told the legacy of his people with more respect. He speaks candidly about his experiences and success with a huge sense of appreciation for his career and all that it has afforded him. It wasn’t until some 15 years after the caning incident that Pounamu Pounamu, his first book (a collection of short stories that is still in print), was published, in 1972. From this point on, he tells me, “Māori writers had entered the room. It didn’t matter that I was the first.” Later this year, the book will be re-released in Te Reo Māori — the product of 11 different translators who Ihimaera has closely worked alongside.

Even on the brink of turning 80, Ihimaera possesses a constant desire to continue his learning — that’s one thing I came to realise quite early on. “The perfect full-circle moment, I will finally write a book in Te Reo,” he tells me. Despite it being his mother tongue, it’s not a language the author feels entirely comfortable writing fluently, just yet. Next year he will embark on a year-long Te Reo course to truly master the language in a way that will still do his literary brilliance justice.

Witi Ihimaera

There is something so nurturing about Ihimaera’s spirit. He is a guardian of his culture and of literature, but he refuses to put himself on a pedestal. Instead, he describes himself as “almost famous”, a notion I suggest might be a bit humble, but he doesn’t think he’s humble either, although sometimes he wishes he was. And that is true; Ihimaera is immensely proud of his work, and of how his works continue to evolve with the times. This is not to say that the themes have always been correct or fair representations. Somewhat unusually, he doesn’t see the first publication as the final version to be sent into the world — he knows that there’s always an opportunity to rewrite, to buy back books in some instances, and to continue to evolve the text beyond the page.

After all, that is why I am here now. Fifty years into his career, Ihimaera has recently released his third edition of Tangi — his first novel and his second published work. He tells me that with each edition, in keeping with the times, his work becomes richer and more representative of the world’s convoluted context. Should he live to see another 50 years, he’d likely rewrite all of his books some more (this isn’t really the literary norm, by the way). Take Tangi, for instance, which was primarily concerned with culture and custom when it was first published in the 1970s. He revisited the work in 2002, adding an extra layer of political context, and this year, it sees the reintroduction of Te Reo Māori throughout — an evolution about which he is sincerely proud. It makes you question what books can be; better seen as organic, living works rather than things that are fixed or rigid.

The most recognisable in Ihimaera’s catalogue is perhaps The Whale Rider — noted for the accolades garnered from its film interpretation as much as it is a formative text for emerging readers. (Many studied its significance in school.) For Ihimaera, it was a tale representative of so many events happening in the world at the time, a “spontaneous combustion”, he says. It was written over just three weeks during his diplomatic tenure in New York. “When I started all of this, I had no expectations or premonitions; you just write it,” he reminisces, reflecting on the larger landscape of the world at the time — a movement to ban whaling, to make New Zealand nuclear-free, the Antarctic treaty and the ever-increasing feminist lens through which people were viewing the world. “When I write, I grab everything out of the air,” the author tells me. “I never realised that I must have been grabbing all of these influences, bringing them out of the cloud, and putting them into the book at that time.” It speaks to the larger context of the story — the layers that we were convinced our English teachers were adding for the sake of it, which were really there all along.

Somewhat untriumphantly, Ihimaera tells me that he is finally working on its sequel — one that has been many years in the making. Not for fear of failure or the daunting task of the follow-up but because he can’t quite figure out how to tell the story with justice from a cultural perspective. He runs through the machinations of his draft, letting me in on the most intimate details of his creative mind, and unlike many other authors I’ve encountered, he is forthcoming in detail. Reading through emails between him and his editor, I learn more about the sequel. (The details of which are currently under wraps but promise a tale just as captivating as its predecessor.) 

The Whale Rider by Witi Ihimaera from Booktopia
Pounamu Pounamu by Witi Ihimaera from Booktopia
Tangi by Witi Ihimaera from Booktopia

That said, despite some creative delays, Ihimaera is keen to keep moving forward. “If I take too long, I get sick; physically, mentally and emotionally sick,” the author reflects on his writing process, which he approaches at breakneck speed. “Normally, I will only write a first draft within, say, two months, three months. Drinking water all the time, karakia, going swimming and trying to keep myself healthy because, you know, it is a discipline that requires you to have robust health.” The Covid years, for Ihimaera, were less productive (contrary to what many may think). “I have to get out and talk to people and see how they’re feeling and what’s happening. So I didn’t write at all during Covid.” This leads us to the now, where after somewhat of a break, Ihimaera is writing again. “The feeling of catharsis is worth a million dollars,” he tells me of the process.

I get the feeling that wider public perception has never really concerned the author. “Some critics will say that I’m not a very good writer,” he offers. “And some of them will say, ‘well when we think about all the writers that are around, he may have a good reputation. But he’s not among the best of our writers.’ Well, I just don’t give a fuck. They can think what they like, but I’m just happy to articulate the condition that I see.”

As brilliant as his works may be, the author positions himself strides away from perfectionism — allowing himself the space to play and grow as his career evolves. “Sometimes I will get as far as eight drafts and look at that eighth draft and think, wow, this is really perfect, it’s got so much excellence, and it’s thrilling. And then my spontaneous brain will say, but you’re not as perfect as all of that. That’s not the one you should publish — go back one. I consider it more reflective of who I am as a writer.”

It’s fair to say that he understands the severe responsibility of the role, and always has. He shows recognition that, in fact, he should be concerned with the public perception, but the duality of his nature encourages him to pave his own way. Constantly. For as long as he is writing, his work will continue to evolve. He also knows when to accept wrongdoing — or fault — and the correct way to atone for that.

“I had a book called The Trowenna Sea, which went through a huge controversy here in New Zealand,” he confesses. “I don’t think any other author has been through this so much in terms of the accusations based on their plagiarism.” The incident was never intended as a malicious or deceitful attempt to take from other authors. Instead, excerpts were insufficiently attributed to their authors. An innocent oversight — but enough to cause significant ripples in the literary realm. Ihimaera bought back all the copies of his book after it was brought to his attention, an attempt to atone for the blunder. “And I did apologise. But it turned into a bigger thing than it really should have been. Those kinds of things make you angrier and stronger. You go back to your method, you go back to your technique, you go back again, and you revise. You start learning all over again, you look at your methodology, and you critique it. And then at those points where you see what the mistakes were that led to this, you retrain yourself.”

Auckland Theatre Company’s 2023 season of Witi’s Wāhine

The first time I met Ihimaera, we were attempting to get to know one another between filming various media calls for Auckland Theatre Company’s season of Witi’s Wāhine and courses of Peter Gordon’s insanely delicious hangi pork belly and homemade pavlova. It wasn’t until a month later when I reached out again to continue our interview, that we agreed we could have kept talking all day. I had said to him that it felt like we barely scratched the surface, which was true. After all, how do you condense a 50-year career and all its necessary context into a 30-minute interview? The next time we met was at his home in Herne Bay; a glorious villa where the mid-century spaces were filled with exquisite, Māori sculptural art. There was coffee, croissants and cake shared, and despite two hours spent talking, I felt there was still so much curiosity around the author. Perhaps he’s one of those subjects that raises more questions than answers.

And while Ihimaera loves to talk about himself and his work, he became most lively when the subject turned to me; my aspirations and curiosities about the world. In one manner, he returned to teaching mode, reflecting the years he spent lecturing at Auckland University, and offering me advice quite unlike any other. He was genuinely interested, engaged and so innate a storyteller that every answer he gave me was thoughtful and considered; every tangent (of which there were plenty) took me on a thoroughly enjoyable journey into his work, his perspective and his past, so much so that I cast aside most of my prepared questions — what he had to offer was greater than any prompt on paper.

Ihimaera’s approach to his craft teaches one that in the face of it all, few things are as fixed as we think they are. “If I live another 50 years, I’ll probably rewrite it all again,” he reflects. What a joyous way to live. Our time together (for now) ends on that note. I walk away with a promise to keep the author informed of my own writing endeavours and perhaps even a new mentor to offer a fresh perspective when I seek it most.

The interview closes on what I can only describe as a storybook moment, when Ihimaera leans over his balcony as I’m leaving. “Don’t forget to just keep writing,” he calls after me. “You will love it even when it hurts.” He explains that there is nothing more fulfilling than writing your world and someone else out there, maybe a stranger, recognising it. And with half a century on me, who am I to disagree with his sage advice? So I resolve to continue to do so. After all, how much richer have our lives and culture been made by contributions from artists like Ihimaera? His compassionate and contextual work has become more than a literary cornerstone, it has evolved our understanding of the world around us. And I must say, we’re collectively better for it. 

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