Celebrate truffle season with the tastiest and most decadent truffle dishes in town

For anyone who covets the intoxicating, opulent taste of truffles, you will be pleased to know that the time has come, once again, to celebrate gastronomy’s black gold in all its glory. Whether showcased in a dedicated dining experience or shaved over a bowl of handmade pasta, the truffle takes centre stage across a number of exceptional dining venues in Auckland, offering a raft of irresistible creations that celebrate the best of the season.

Ahi’s Add-Ons

At Ben Bayley’s beloved Commercial Bay restaurant (where seasonal, locally-sourced fare is given an innovative, culinary twist), fresh truffles can be added to any dish on the menu for an additional $10. Promising to enhance this restaurant’s already-impressively interesting and balanced flavours, Ahi’s optional truffle topping is the perfect way to elevate your next meal here.

Esther

Esther’s Truffle Extravaganza

One place that is leaning into truffle season in a big way is Esther, the delicious restaurant set at the base of the QT Hotel in Viaduct Harbour. Esther’s infamous truffle lunch is returning from the 5th of June. A treat for all the senses, guests are invited to dig into a six-course menu laced with extra truffle oomph. Chef Sean Connolly has created a menu that sets the divine delicacies centre stage for midday dining throughout June and July, for just $69 per person. There is also a truffle Negroni on offer and an additional wine match offering for an elevated experience. Available Wednesday to Friday, between 12–3pm, while in season.

Rooftop at QT are also taking truffles to the top, slinging truffle pizzas, sliders and truffle cocktails not to be missed.

Truffle Risotto from Onslow

Onslow’s Unmissable Truffle Risotto

Celebrating the return of truffle season in suitably sophisticated style, Onslow has added a mouthwatering new dish to its menu for a limited time. Here, a delectable, creamy Truffle Risotto has been added to the lunch menu from Wednesday through Saturday, harnessing the season’s freshest truffles. Only available for a short time, find this delicious dish on Onslow’s lunch menu. This is one you certainly don’t want to miss out on.

Rhu’s Decadent Grilled Cheese

Parnell’s Rhu is offering a bespoke truffle dish this season that is exactly what we’re craving at this time of year. A decadent grilled cheese with mushroom pâté has been added to the menu as the perfect winter warmer to pair with freshly shaved truffle, which is available to add to all dishes on the menu. With some menu items better suited to this opulent accompaniment than others, a toastie oozing with cheese and creamy mushroom pâté is a great place to start, trust us.

The Lodge Bar & Dining at Commercial Bay’s Truffle Pasta

The Lodge Bar & Dining’s Truffle Delights

Meticulously designed to highlight the exquisite aromas and flavours of the truffle in different ways, The Lodge Bar & Dining are offering two bespoke, truffle-themed dishes sure to satisfy. The first, a simple pasta, has been crafted to put the truffle front and centre, pairing 52-yolk spaghetti with Black Quail Estate Perigord truffle, roasted garlic, thyme, and cream, while, those seeking something a little more adventurous will find it in the warm truffle custard, paired with truffle jus, sweetbreads and herbs, offering a true expression of winter. Available for a very limited time, we suggest you plan your visit soon so not to miss out.

Darling on Drake’s Decadent Dish

Taking their infamous melt to new heights, Darling on Drake have reimagined their OG favourite sandwich with the season’s decadent delicacy in mind. The truffle and brie patty melt (served with a side of truffle fries) isn’t for the faint-hearted, piled high with a handmade smash patty, mortadella, brie, pickles, sauce, and a healthy shaving of fresh truffle, between layers of thick-cut white bread. The definition of a winter warmer.

TRUFFLE BRAISED BEEF CHEEK PARADELLE from Sìso’s delectable truffle lunch menu

Sìso’s Indulgent Truffle-Themed Lunch & Fresh Shavings

Celebrate truffle season at Sìso throughout June with the eatery’s delectable ‘Shuffle in for a Truffle lunch’ offering. From now until the end of the month, those partial to the winter delicacy will be treated to a bespoke, two-course menu centred on truffles hand-dug by head chef Michael at Ohiwa Truffle Farm, paired with a glass of Church Road Series wine. And for those looking to put their own spin on things, freshly shaved truffle can be added to any dish you wish from Sìso’s a la carte menu, at any time of the day, offering endless opportunities for indulgence.

Spiga’s Truffle Toppings

At Remuera’s Spiga, the truffle season offering keeps beautiful Italian food at the forefront, where diners can indulge in a special Tagliolini with truffle butter, Jerusalem artichoke purée, and freshly sliced truffle on top. Set to take the always-excellent experience of dining here up a notch, this indulgent dish will allow you to partake in this tasty season in style.

Truffle Pizza from Elmo’s

Elmo’s Truffle Celebration is Back

One of the best places to go for a taste of delicate truffles is always Elmo’s. This Ponsonby Road hotspot pulls out all the stops in honour of truffle season, and this year is shaping up as the best yet. From what we’ve heard, delectable handmade pasta and pizza will take centre stage, along with a creamy, decadent burrata, with delicious seasonal dishes yet to be unveiled. We recommend booking a table at this Ponsonby Road hotspot immediately.

Bivacco’s limited-time Truffle Dishes

Bivacco’s Limited-Time Truffle Dishes

Where better to celebrate the indulgence of truffle season than at one of our favourite Auckland dining destinations? Viaduct Harbour’s Bivacco is embracing winter truffle season wholeheartedly, offering a number of tasty ways to celebrate the arrival of these delectable morsels in fitting fashion. A number of exceptional dishes highlighting freshly shaved Périgord Truffles are joining the menu — from decadent mushroom and truffle arancini with parmesan and chives to a delicate beef carpaccio with truffle, salsa verde, pickled baby onion, chive and ricotta salata on the Antipasti section, to mushroom pizza with truffle, gorgonzola, walnut and rocket, and the unmissable new hand-cut pasta with egg yolk, prosciutto, truffle and chives, there’s something sure to appeal to even the most discerning truffle connoisseurs amongst us. Or, if you prefer to stick to your go-to when visiting, but still want to indulge, simply add freshly shaved truffle to any dish you please. Here for a good time, not a long one, these dishes are giving us every excuse to book a spot at this waterfront eatery over the coming weeks. You should too.

truffle risotto from Andiamo’s set menu

Andiamo’s Fresh Truffle Shavings & Bespoke Set Menu

There’s no reason to stray from your dining routine over truffle season if you’re set on your go-tos. In fact, if Andiamo is your go-to neighbourhood haunt, you can still pull up a chair and order your favourite dishes, only now, those dishes can be enhanced with fresh shavings of locally-sourced truffle for just $10. Or, if you’re looking to go all in, turn your attention to the eatery’s ‘Andiamo Recommends’ menu centred on Te Kairanga’s exceptional wines and, you guessed it, truffle. Here, the likes of truffle risotto with fried enoki mushroom and crème fraîche (best when paired with the 2021 Te Kairanga John Martin Chardonnay), pizza with charred leeks, walnut, goats cheese and truffle honey, and truffle parmesan fries, of course. The best bit? You’ll be treated to two courses (with the option to add sides for the table), and an exceptional glass of wine, all for a modest $40. So, what are you waiting for? Book a table today.

The Sugar Club

Truffles at The Sugar Club

Take in the stunning sights of the city while indulging in any of The Sugar Club‘s delectable dishes, with the addition of black truffle — available across all menus at any time of the day. With fresh truffle shaved at the table, adding a delightful spectacle to your dining experience, truffle season at The Sugar Club is not to be missed. Only available for a limited time, we suggest getting in quick.

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Kome is the new sake bar and eatery in the city you need to know

Joining the exceptional eateries within the Commercial Bay One Queen dining precinct is Kome, a vibrant new sake bar and eatery that marries Japanese culinary tradition with the vibrancy of New Zealand’s produce to offer a novel dining experience.

Kome’s founders bring together a diverse culinary skillset and years of collective expertise, united by a shared desire to craft memorable dining experiences, and a joint passion for the art of sake. “Drawing from the essence of rice, our aim is to offer an innovative dining experience centred around sake and inventive dishes that showcase a harmony of flavours,” Kome’s co-founders tell me.

On the food front, the offering is Japanese-inspired, made with the freshest New Zealand ingredients. Come lunchtime, Kome offers delightful lunch boxes filled with a variety of flavourful dishes, perfect for a quick and satisfying meal. Each lunch box is carefully crafted to showcase a unique melange of flavours and textures, providing a delicious taste of Japan with a Kiwi slant.

For dinner, Kome’s Izakaya menu takes centre stage, featuring an array of small plates and shareable dishes that highlight the best of both Japanese and New Zealand culinary traditions. From succulent seafood sourced from local waters, to seasonal vegetables bursting with flavour, each dish is thoughtfully prepared and sure to satisfy. Whether you’re craving sushi rolls with fresh seafood, or savoury skewers grilled to perfection, the delectable Izakaya menu offers something to delight every palate.

Chef’s selection of market fish Sashimi

On the drinks menu, Hiro Kawahara — seasoned sommelier and director of Somm Cellars, has led the charge, lending his expertise in liquor — from premium Japanese drinks to unique New Zealand wines, sake, and whisky, to create an unmatched offering. Here, quality and creativity reign supreme, and as such, you’ll find an extensive sake list alongside inventive cocktails and a curated wine list, all of which will pair perfectly with the exceptional fare on offer.

The space itself has been meticulously crafted in collaboration with the hospitality specialists at Izzard Design, known for their unmatched attention to detail and innovative approach to fit-outs. Working closely with Borntobeafro Limited, Kome’s brand designer, Izzard Design curated a space blending modern elegance with the vibrancy and off-beat style of Japanese Izakaya street culture. Drawing inspiration from the energy of the waterfront spot and Japan’s cultural heritage, the design team worked tirelessly to craft an inviting space that enhances the culinary journey. From sleek furniture to thoughtful lighting, every aspect reflects Kome’s commitment to excellence in creating unforgettable dining experiences.

From the moment you step foot in Kome, you’re immersed in the vibrant culinary culture of Japan — it’s casual yet considered ambience, attentive service, exceptional food and drinks, and warm, inviting atmosphere transporting you to another place and time.

Opening hours:
Monday to Sunday, 11:30am until 10pm

kome.co.nz

Kome

Commercial Bay
Level 2
7 Queen Street
Auckland

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B&B Italia Camaleonda Sofa from Matisse

Matisse is officially relocating — these are our Editors’ picks from their biggest designer sale in over a decade

If you haven’t visited Matisse’s incredible new flagship showroom, you’re missing out. Nestled in the heart of Auckland’s design district, at 130 St Georges Bay Road, Parnell, Matisse’s new location not only marks a moment of evolution for the brand, but stands as the embodiment of the elevated and globally-renowned design on which Matisse has built its reputation. From its incredible layout to its fine finishes, this new showroom is a celebration of 12 of the most renowned international furniture, kitchen, bathroom and lighting marques under one roof, and has come together in such a way as to rival any design showroom of a similar ilk around the world.

Across a sprawling ground floor and two upper levels, you’ll find a thoughtful curation of kitchens, finishes, and furnishings, with many incredible brands exclusively available at Matisse in New Zealand. To mark Matisse’s official move to 130 St Georges Bay Road, leaving behind their old address entirely as an exciting new era for the brand dawns, there are a number of incredible, iconic designs on a rare discount — giving you the opportunity to shop an extensive range of designer pieces at up to 80% off.

With sale pieces available from 99 The Strand, or a smaller selection also available to view and shop online, this is a rare chance to secure a piece of premium design at unparalleled prices.

Here, we round up our Editors’ picks from the sale. From a grey-white Camaleonda sofa to a striking pendant by Carlo Colombo for Penta to the Soda coffee table by Miniforms in a jewel-like amethyst, there are countless pieces sure to elevate any aesthetic vision.

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Our Editors’ Picks
Miniforms Big Ozz Floor Light in black from Matisse
Miniforms Soda Coffee Table in amethyst from Matisse
Vitra Mariposa Sofa in teak brown from Matisse
Maxalto Talamo Bed in gamma beola from Matisse
B&B Italia Camaleonda Sofa in sambuco white from Matisse
Penta Glo Maxi Pendant in 4 ever from Matisse
Kymo Marble Carpet from Matisse
CondeHouse Ippongi Pillar Table in walnut from Matisse
MDF Italia Mia Sofa and Armchair Set in grey from Matisse
Diesel with Moroso Nebula Nine three Seater Sofa in gallant grey from Matisse

matisse.co.nz

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For sun-seekers looking for the royal treatment, paradise is found at Fiji’s Vatuvara Private Islands

For our sins, we can’t resist the undeniable allure of travel destinations favoured by the world’s most-known figures. Somehow, the seal of approval from celebrity royalty (and, in this case, real-life royalty) carries far more weight than a star rating or review ever could. We were pleasantly surprised to recently discover that Fiji — just a short three hour flight away, is home to many private island resorts that often play host to some of the world’s most notable names, with one destination in particular in hot demand amongst this cohort. 

Offering utterly luxurious accommodation at one of Fiji’s most picturesque locations, Vatuvara Private Islands offers guests not only unparalleled amenities, but an unprecedented immersion into Fiji’s magnificent culture. Just three secluded villas, across 800 acres, meld into the island’s lush landscape at Vatuvara, offering an unmatched level of privacy. The villas, as you’d expect given the resort’s calibre, set a new benchmark for luxury travel — each perched cliffside above the Pacific’s shimmering azure waters, complete with a heated infinity pool, personal massage room (and private masseuse), expansive decks, and your very own white sand beach. When it comes to dining (as with everything else at Vatuvara) the focus here is a light touch. The entire island runs on solar-power, with an organic farm and greenhouse providing food for the island’s two on-site restaurants.

At both full-service, five-star eateries, every aspect of the food on offer is approached with respect and reverence for the land and ocean surrounds — from the fresh fish caught sustainably from the surrounding ocean waters, to the virgin coconut oil produced from the island’s many coco palms, and lagoon sea salt — sourced directly from the surrounding Pacific waters. The resort is also home to an impressive fitness and wellness centre, with all of the amenities to continue (or level up) your routine — from yoga to boxing, Pelotons, reformers, and more, plus a 20-metre lap pool. And if it’s culture, or adventure, that you seek, you’ll find both here aplenty.

From exploring one of the most exotic natural reserves in the world to enjoying a multitude of exceptional activities — from hiking, paddleboarding, kayaking, snorkelling, diving, and exploring uninhabited islands nearby, to immersive cultural events that offer unmatched insight into the charming Fijian way of life. At Vatuvara, guests are invited not only to observe the exquisite environment that surrounds them, but to engage in an experience that is so special, it is impossible to replicate. 

vatuvara.com

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Property Developer, Chris Meehan

We sit down with property developer Chris Meehan to talk patience, passion projects, and designing for the future

As the founder and CEO of Winton, one of New Zealand’s most prolific property development companies, Chris Meehan is someone who has taken the responsibility of shaping the future of our urban landscapes in a very meaningful way. From his early childhood on a rural South Island farm to his formative years building a property empire in Sydney, to now, undertaking some of the most significant residential, commercial and hospitality developments in the country, Meehan is a man with vision, ambition and the ability to execute a number of eye-watering projects with a level of finesse and careful attention to detail that is rarely seen. And while his success is undeniable, for Meehan, the driving forces behind it are simple: a passion for design and a desire to build for the future.

It was a deep love for design that first drew Chris Meehan into the competitive world of property. Having once harboured dreams of becoming an architect (although eventually deciding to pursue his passion from a different angle) Meehan knew from a young age that creating spaces in which people could not only live, but could truly thrive, was the pursuit that would drive his career. And that is exactly what he, as the CEO of New Zealand’s most prolific property development company has gone on to do. (Although whether he could have predicted the immense scale at which his spaces would materialise, is another question entirely.) 

Meehan was born in the small South Island town of Winton (the name he would eventually give his development group) near where he spent the first 11 years of his life on a farm before his parents parted ways and he moved to Sydney with his mother. Living in a much bigger city but with far fewer resources at his disposal, Meehan explains that while the challenges were certainly greater, the opportunities for those willing to pull themselves up by their bootstraps were abundant, and he wasn’t going to miss his chance at building something better. “We had nothing,” Meehan tells me in his straightforward manner, “so I figured that the only way to get what I wanted was to work my ass off, and that’s pretty much what I’ve done ever since, it really isn’t any more complicated than that.”

Granted, from an outsider’s perspective it does feel a little more complicated, given Meehan’s incredible rise from young Kiwi expatriate to trans-tasman property mogul. Although the core tenets of a dedicated work ethic, an expansive vision and plenty of ambition have clearly remained the potent mix underpinning his success. 

Back in 2000, Meehan founded Belle Property in Sydney, a company he built by selling high-end, design-led homes and bolstered through a clever association with (at the time) Kerry Packer’s glossy interiors publication of the same name and branding (a title he eventually acquired). As a young up-and-comer in the industry, it was a bold move, and one that not only gave Meehan’s business a competitive edge, but that offered early proof of the entrepreneur’s ability to think outside the box, and of his desire to build businesses with quality and pedigree as their bedrock. But while Belle was undeniably successful, it was never Meehan’s end goal, with the developer explaining how, after selling the company in 2009, he turned his focus to Winton, planting the seeds for something that would see him undertaking projects of a far greater scale.

“For Meehan, the process of building Winton has been purposeful and painstaking, a path paved by the developer’s characteristically patient approach.”

“Belle Property, was a great place to start because it was very much a design-led business where we specialised in the sale of designer property and we also had the magazine, so that was a niche that we really owned in Australia,” Meehan explains, “but it was a means to an end for me,” he pauses, “a good means and a good end, but the big-scale projects that I’m doing with Winton now… nothing compares.” 

For Meehan, the process of building Winton has been purposeful and painstaking, a path paved by the developer’s characteristically patient approach. This has not only allowed Meehan to grow his business sustainably, but has reduced (or virtually eliminated) his reliance on banks or borrowed capital, keeping Winton in an undeniably strong position, unhampered by debt. “When I sold Belle, we didn’t have a huge amount of capital but we had enough to start some smaller projects,” he tells me. “As we went on, we just kept reinvesting our profits and eventually the projects grew in scale, and now, 15 years on we’re building towns.” 

This is not hyperbole. Winton’s developments are known for being eye-watering in scale, often encompassing hundreds of residential buildings, a commercial or hospitality hub and a variety of public spaces. They are also unparalleled in their attention to detail, each project boasting the kind of high-quality, timeless design that one might expect to find in a premium single dwelling, but certainly not reproduced en masse and without compromise. “We put about 10 times as much thought into the design of our projects than any other developers would,” Meehan tells me, explaining how he spends most of his working hours with Winton’s design team, going through every inch of his projects meticulously. It is, he tells me, the part of his job he loves the most. “I’ve always thought, in my business,” Meehan suggests, “that if I can just get the product right, like really right, then the money will flow from there.”

It is certainly a unique approach for someone operating at the top of an industry in which profit is often the chief driver — an attitude that wouldn’t usually leave room for the kind of detail on which Winton has built its reputation. But if Meehan’s formula has proven anything, it is that good design is timeless and quality will, as he predicted, always sell. “We’ve got enough sitting in our landbank now for about 7,000 lots,” Meehan reveals, “and we’re always buying more. We like to keep about 10 years of runway ahead of us.” 

Ayrburn, Winton’s sprawling new hospitality precinct outside of Arrowtown

One particularly spectacular example of Winton’s unique handiwork is Ayrburn, a sprawling new hospitality precinct that opened late last year on a piece of historic land just outside of Arrowtown. Comprising a series of dining and entertaining venues (with still more to open), sweeping gardens, public spaces and a series of residential developments to come, Ayrburn has not only been one of Meehan’s most ambitious projects, but is also the one, he reveals, he has enjoyed working on the most. “We bought the property in 2015, so it’s been a nearly-10-year process bringing it to life,” he says. “But it’s probably been the most fun I’ve ever had on a project,” he pauses. “I know that I won’t find another piece of land like that in my lifetime, one with a rich history, 160-year-old trees, a beautiful creek running through it, historic buildings framed by mountains and a close proximity to such an iconic town… it has definitely been a passion project for me, and I’m so proud of how it has come together.” 

Indeed, Ayrburn is a striking showcase of Winton’s extraordinary vision and unparalleled execution. Its generous grounds have been manicured to perfection, with Meehan explaining that in time, they will grow to become one of the most jaw-dropping botanic gardens in New Zealand. Its historic buildings (despite being already existing on the property) have each been painstakingly rebuilt by specialised tradespeople who spent years ensuring that they would be fit for purpose (and adhere to modern building codes) while remaining true to their century-old provenance. Really, you only have to drive through Ayrburn’s understated entranceway to immediately understand how it truly stands apart as a development that has been designed for the future. For me, it brings to mind the old adage of a society growing great because of those who plant trees in whose shade they will never sit. Only time will show the true potential of what has been created there.

But Ayrburn is just the first in a series of exciting new projects by Winton where hospitality is at the heart; precincts in which premium residential developments and food and beverage offerings have been designed to go hand-in-hand. For Meehan, this is simply an extension of Winton’s more holistic development model; a reflection of its long-standing commitment to combining residential offerings with commercial hubs in order to offer lifestyle with longevity — something that goes well beyond nice new buildings alone. 

On entering the hospitality space in such a significant way, Meehan explains that his philosophy is simple: “You’ve got to have an incredible location, you’ve got to be in the sun, and you’ve got to be near some kind of water,” he says. “If you get those three things right then you have the foundations for an incredibly successful hospitality offering.” And while Ayrburn, of course, ticks all of those boxes, there’s another major project currently taking shape a little closer to home that is promising to not only reimagine Auckland’s Wynyard Quarter precinct, but also, to completely change the ways in which we will be able to enjoy our waterfront. 

Winton’s Cracker Bay precinct, overlooking Auckland’s sparkling Waitemata Harbour

Cracker Bay, set on a sprawling section of prime, waterfront real estate, is the expansive new hospitality precinct that Winton is currently underway with. When finished, it will comprise a series of hospitality venues, from grab-and-go eateries to formal restaurants and a spectacular event space overlooking Auckland’s sparkling Waitemata Harbour, as well as a private members’ club and a public walkway that will allow more people to take in the stunning vistas of Auckland’s waterfront. In what I am coming to understand as Winton’s modus operandi, it seems that no detail here has been left to chance, with Meehan explaining that, in honour of the site’s history, many of the existing heritage buildings will be carefully reconstructed, and that because of its positioning, Cracker Bay will offer something utterly unique in Auckland. “It’s west-facing so not only will it be bathed in sun but it will be sheltered from the wind, and we’ve called on some really clever people from all over the world to run it for us so it’s going to be a fun place,” he tells me, with a twinkle in his eye. 

Really, Meehan is in the business of changing the ways in which people live. Not just where they live, but how. Cracker Bay, while incredible as a standalone project, is actually part of a much larger vision that will marry its vast and varied hospitality with a luxury apartment development across the road called The Villard and alongside that, another new offering that is reimagining the idea of life after retirement — Northbrook.

Winton’s luxury apartment development, The Villard

“When we looked at the demographic of New Zealanders who were a little older and who had lived with luxury goods and services their whole lives, they weren’t generally the bingo-and-bowls types,” Meehan tells me, with a chuckle. “We saw a big hole in the market for a residential concept that would flip the idea of retirement on its head, and so, Northbrook was born.” 

Offering what Winton has called ‘luxury later living’, Northbrook is a series of residential developments that not only provide older New Zealanders with a beautiful place to live in their twilight years, but promise an idyllic lifestyle for those seeking something more sophisticated for their retirement. From impeccably designed apartments that have been fitted with subtle additions to make living easier, to elevated social spaces, including restaurants and bars, in which residents can mingle, to ensuring that the developments’ locations are only a stone’s throw away from Winton’s other new hospitality precincts (including Cracker Bay and Ayrburn), Northbrook seems the only retirement concept in New Zealand that is actually responding to the needs and desires of its target demographic, and it’s a space in which Meehan is predicting incredible growth over the next few years.

“Meehan is a developer whose passion for his work permeates everything he does, creating better, more desirable and certainly more liveable spaces as a result.” 

“Already the uptake for Northbrook has been really strong,” the developer says, “and most of the people who are buying into these apartments are the kinds who swore that they would never consider a retirement home.” He continues, “but really, that’s just a reflection of how we’re doing things so differently… it will be like moving into a luxury hotel with your mates,” he smiles, “who wouldn’t want that?”

Indeed, the potential that Meehan sees in his Northbrook concept is clear in his commitment to its growth, with sites already underway in Auckland’s Wynyard Quarter and Launch Bay, as well as in Wanaka and Arrowtown, and in Christchurch’s Avon Loop, too. “The retirement business will be a significant part of our overall portfolio in five years time,” he tells me, “and while we’ve got five in the works now, we see demand for between 12 and 15 Northbrook retirement developments up and down the country in the coming years.” 

Winton’s idyllic Northbrook in Launch Bay

This focus on larger, more ambitious projects that will allow Winton to hone its expertise on one area is something that Meehan says is his goal. “We’ve got about 26 projects on the go at the moment but I’d like to get that down to about a dozen,” he says. “We do those big ones so well that I think they should be our primary focus.” 

One such project that Meehan outlines as a major focus of his going forward is Sunfield, a groundbreaking development in Papakura that will literally conjure a township out of thin air. Sunfield will boast around 400,000 square-metres of commercial space and some 5,000 new (and affordable) homes. It will offer a radical new approach to living that hinges on the idea of people not wanting to spend hours commuting everyday and as such, the Sunfield neighbourhood will be designed for those who work and live within its boundaries, with Winton creating all the amenities that a typical township might need, from supermarkets to schools to public parks, playgrounds and more. It’s a fascinating concept, and one that will require the next 15-or-so years to bring to fruition. If, that is, it can survive the daunting process of procuring consents to go ahead.

Unfortunately, the fact remains that in New Zealand, much of Meehan’s job as a developer involves a seemingly endless barrage of bureaucratic challenges and nonsensical red tape that can stymie creativity and growth from the outset. It’s something about which the developer is very vocal. “In New Zealand, we’ve gone from this number-eight-wire mentality to what feels like ‘10 reasons why you can’t do something,’” he says. “The bureaucracy is out of control here and there’s no reason for it.” He continues, “at the moment, collectively, we only build on one percent of our landmass, and yet we’re facing a housing crisis,” he pauses, “It doesn’t make sense.”

In almost all of his projects Meehan has had to overcome opposition from local councils and face court cases in which he has had to prove himself to the powers that be, showcasing again and again the ways in which Winton is developing for the future, how it is creating better spaces for us to live and work and play in, and how, at its core, its ethos is about honouring the beauty of New Zealand with developments that will stand the test of time. “I have an incredible team of the very best people around me,” Meehan says, “and I guarantee that if you asked around my office, the only thing they would say they found frustrating about their work would be the bureaucracy, I can only hope it changes soon.” 

The truth is that what Meehan has achieved with Winton is already changing our landscapes and lifestyles in significant ways. From the incredible sites he secures, many of them central to our enjoyment of a particular city or town, to the integrity with which he designs, refusing to cut corners or leave any detail to chance, Meehan is a developer whose passion for his work permeates everything he does, creating better, more desirable and certainly more liveable spaces as a result. 

In an industry that can get a bad rap for developing sites with a ‘profits over people’ approach, Meehan and his team are proving (in a big way) that by putting people first, by taking the time to understand how they want to live, and by offering something that is high quality, luxurious and lasting, profits and growth tend to follow. And while his success in this space is undeniable, it’s never been Meehan’s chief driving force. “I feel like I get to come to work everyday and do my hobby,” he tells me, smiling. “Being able to design something beautiful, something that inspires me, and then to bring it to life and watch others enjoy it, that’s all I’ve ever wanted to do, and it’s pretty satisfying.”

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Proving that winter isn’t all bad, Jervois Steak House’s delectable Sunday Roast is back

Roast season is well and truly here. Instead of creating a stack of dishes at home, we suggest you call upon the expertise of Herne Bay stalwart, Jervois Steak House, to do the heavy lifting for you — so all that’s left to do is enjoy the Sunday ritual.

Every Sunday, Jervois Steak House’s Auckland location will be serving up what has now become known as (arguably) the best roast in town, available weekly across June and July to see us through the winter months in satisfying style. The next two weeks are already sold out, so we suggest you make your booking ASAP to avoid missing out.

Unsurprisingly, the delectable offering is centred on beef, cooked to perfection. For $49 per person, guests will be treated to expertly-roasted Ōhau Farm Wagyu beef, complimented by a creamy potato gratin, seasonal vegetables, house-made Yorkshire puddings, and JSH’s signature gravy. And if you fancy a tipple, there’s the option to add a house wine for $10.

Jervois Steak House’s infamous roast dinner is available every Sunday across June and July, from 5.30pm onwards. Reservations are essential* (for a minimum of two people), and pre-payment is required — so round up the family and secure your spot now to round out the week well.

*To be eligible for the Sunday Roast promotion, it must be selected during the booking process.

jervoissteakhouse.co.nz

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Burrata with truffle artichoke puree

Make for Sìso, where an indulgent, truffle-themed lunch awaits

Celebrate truffle season at Sìso throughout June with the eatery’s delectable ‘Shuffle in for a Truffle lunch’ offering. From now until the end of the month, those partial to the winter delicacy will be treated to a bespoke, two-course menu centred on truffles hand-dug by head chef Michael at Ohiwa Truffle Farm.

Beef tartare with freshly grated truffle, potato and smoked yolk
Left: Truffle, wild mushroom and sage risotto. Right: Fresh truffle

To start, a glass of Church Road Series wine will be paired with your choice of either creamy burrata with truffle artichoke purée, or a delicate and flavourful beef tartare with freshly grated truffle. While, when it comes to the main event, you’ll have two exquisite dishes to choose from — a truffle, wild mushroom, and sage risotto, or a decadent, truffle braised beef cheek paradelle, topped with a generous helping of finely shaved truffle.

And for those looking to put their own spin on things, freshly shaved truffle can be added to any dish you wish from Sìso’s a la carte menu, at any time of the day, offering endless opportunities for indulgence.

Truffle braised beef cheek paradelle

Available from 12pm – 3pm, Wednesday through Sunday, Sìso’s bespoke, truffle-themed lunch is $55 per person, which includes a glass of wine and a two-course menu, inspiring us to celebrate the very best culinary season in style.

sisobarandeatery.co.nz

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NOUR HAMMOUR DAKOTA LEATHER TRENCH COAT

As Muse Boutique welcomes coveted Parisian label Nour Hammour to the fold, we explore the brand’s surprisingly rebellious origins

When Erin Conry Webb and Nour Hammour founded their Parisian label Nour Hammour in 2013, they had a singular goal: to create the perfect leather jacket. It was a rather lofty ambition, but as you peruse the brand’s recent collection of thoughtfully tailored designs in neutral tones and supple leather, they appear right on track. Simultaneously androgynous and alluring, the contemporary cuts would slip effortlessly into any woman’s forever wardrobe. So, it is interesting to think that it all began with a biker jacket. 

Sofia Ruutu
Danielle Laz
Rosie Huntington-Whiteley

It was the early 2010s. Stacked rings, smokey eyes and over-the-top embellishment reigned, and the women — who met while studying for their masters — quietly launched a business making bespoke, studded leather jackets. Channelling the moto chic culture of the time, the personalised pieces were soon draped over the shoulders of Beyoncé, Rihanna, Gigi Hadid, and a slew of off-duty models. The über-adorned designs earned a legion of fans right from the outset, but for Nour Hammour, it was just the beginning. 

As time and taste moved on, the brand left the rebellious biker look behind and evolved, carrying its audience along with it. Forgoing trends in favour of enduring design, the handcrafted outerwear now strives to ‘empower and elevate.’ These tenets carry across every facet of the female-founded brand, which has worked tirelessly to forge a fresh path in the male-dominated leather industry. 

NOUR HAMMOUR Dakota Leather Trench Coat
NOUR HAMMOUR Dakota Leather Trench Coat from Muse Boutique

NOUR HAMMOUR Dakota Leather Trench Coat from Muse Boutique
NOUR HAMMOUR Birthday Shearling Coat from Muse Boutique
NOUR HAMMOUR Gotham Sleek Leather Coat from Muse Boutique

In a trade that favours large-scale production, Nour Hammour is unafraid to break the mould. Establishing manufacturing methods that honour craft and heritage, it remains steadfast to its ambition to be ‘more unique, ecological and inclusive,’ even launching a female-led workshop in Istanbul. Production is now split between Turkey and a petite Parisian workshop—the same one that made the brand’s very first jacket over a decade ago. 

The label’s other key motivator is sustainability. Nour Hammour has an admirable ‘zero-waste’ approach, and while leather is an inherently sustainable material, the brand makes significant considerations to reduce its environmental impact further. Case in point, it doesn’t hold any inventory; every jacket is cut and constructed when ordered. This means excess fabric remains at a minimum, and anything that is left over or offcut is collected by other artisans and repurposed. 

Available exclusively through Muse Boutique, owner Olivia Vincent Healy first discovered the brand via forever icon Rosie Huntington-Whiteley, drawn to the elegant outerwear for its “luxurious and timeless” appeal. Destined to be the ideal companion for this winter and many more, Nour Hammour is outerwear to be prized and passed down. As co-founder Conry Webb says, “Leather is the only material that gets better with time.”

Nour Hammour is available exclusively at Muse Boutique

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Wellness space Hana has opened a stunning new location in Parnell, and we have all of the details

Hana, the incredible wellness destination conceived by former pharmacist Sara Higgins, was one of the country’s very first venues to offer infrared saunas, red light therapy, and contrast therapy — with Higgins calling on her extensive expertise and personal learnings to bring a unique offering to Aucklanders. Now, it seems everyone has cottoned on to the incredible benefits of these treatments, with infrared saunas and ice baths popping up everywhere you look — but no one does it quite like Hana, and their new Parnell locale promises to take self-care to new heights.

Hana’s new Parnell Wellness Space

Hana’s serene new spot, over two years in the making, offers a welcome respite for those seeking rejuvenation, balance, and a ritualistic escape from the daily grind. Taking the decision to open the doors to a second venue is hardly surprising, given the incredible success of their first location and the overwhelmingly positive response to the unique blend of healing services on offer. And as more people learn of the undeniable benefits of holistic wellness practices, Hana’s fanbase — and clientele, only grows.

Left: Hana’s private Parnell infrared sauna rooms. Right: Hana’s private Parnell contrast therapy rooms

Alongside infrared saunas, red light therapy, ice baths, and massage therapy, Hana’s new outpost will be offering a personalised service to support client’s specific health goals, with tailored programmes designed by highly experienced naturopaths and nutritionists to address client’s specific health goals. With a career background as a pharmacist, with nutritional and environmental medicine training, Higgins is perfectly placed to bring a more health-focused slant to Hana’s beauty and wellness offering. “I love that we are expanding treatments to create bespoke wellness pathways to support our clientele,” Higgins tells me, “From fertility to pregnancy, sports injuries, skin concerns, nutrition and immunity, everyone’s health needs are unique.”

Hana’s new Parnell private contrast therapy rooms

The space itself, as has become a given when the door reads Hana, is stunning, serene, and thoughtfully-designed. Collaborating with Pennant & Triumph, Higgins conceived the new Parnell location to cultivate calm, reflecting the elevated ambience of Hana’s Grey Lynn flagship. Here, a signature palette of travertine and rendered plaster is complimented in treatment rooms by sage green Japanese textured tiles, and brass fixtures, with soft lighting casting the space an enchanting glow.

In terms of the benefits of the treatments on offer, we asked Sara to break down everything you need to know.

01. Hana Treatment
Red Light Therapy

Red Light therapy, celebrated for its rejuvenating properties, has become a favourite among clients seeking to enhance their skin’s appearance and overall health. Full-body Photobiomodulation therapy pods utilise red and near-infrared light to optimise mitochondrial function, the powerhouse of cells. Enhanced mitochondrial performance translates to increased energy and a reduced risk of disease. Scientifically backed, this treatment also repairs sun damage, reduces wrinkles, speeds muscle recovery, heals scars and stretch marks, reduces inflammation, boosts testosterone levels, and enhances collagen production.

02. Hana Treatment
Contrast Therapy

Contrast therapy, which combines a hot sauna with a two-minute ice bath immersion, offers numerous benefits such as reducing inflammation and boosting metabolism. In the Parnell location, one of the contrast rooms features a traditional sauna with elevated heat settings, allowing clients to experience a more pronounced contrast between hot and cold.

03. Hana Treatment
Massage

Hana also provides healing therapeutic and pregnancy massages to reduce tension and promote recovery and overall wellbeing. These treatments utilise techniques tailored to individual needs to alleviate muscle soreness, improve circulation, and enhance relaxation. By targeting specific areas of tension and stress, Hana’s skilled therapists help clients achieve a state of deep physical and mental rejuvenation, contributing to a holistic approach to health and wellness.

04. Hana Treatment
Infared Saunas

While traditional saunas elevate the air temperature to high levels, infrared saunas heat the body directly, with only about 20 percent of the heat warming the air. Instead, infrared waves penetrate deeply into the body, promoting deep heating that activates sweat glands and facilitates toxin elimination. 

Post-sweat, clients can enjoy showers with filtered water—a crucial step post-sauna—and conclude their spa ritual with premium beauty collections and luxury towels.

Hana Parnell also offers a dry bar — a new addition to the studio, giving clients the tools to freshen up post-treatment. And as found at Hana Grey Lynn, the new space will continue to showcase a highly curated selection of health, beauty, and ritual products to shop pre, or post treatment.

Hana’s new Parnell Wellness Space

What Sara Higgins has created in Hana Parnell is a sanctuary for calm amidst the busyness of modern life. Inspiring a moment of self-care and respite, this new wellness destination is the perfect antidote to daily stressors, harnessing the potent power of light, temperature, and touch to rejuvenate and restore.

hana.nz

Photography by Hamish Melville 

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Making a valid and visually enticing case for lab-grown diamonds, Swarovski brings its striking new collection to our shores

Swarovski, the heritage Austrian brand best known for their crystal products, are bringing their first lab grown diamond collection to New Zealand, with a campaign that is everything you’d expect from Creative Director Giovanna Engelbert; enticingly bold and confident, and fabulously over the top. But don’t let that scare you. Yes, the Galaxy necklace shown in the campaign is a made to order explosion of 156.62 carats of lab grown stones priced at US$250,000, but much of the collection is below NZ$1000, like a simple eternity band in sterling silver for $550, or a solitaire ring for $730. 

Lab grown diamonds first became ubiquitous in the world of jewellery only in the last ten years, but they’ve been around a lot longer than that. Diamonds were first grown in a laboratory in the early 1950s and were grown to gem quality standard (white enough and clear enough to be considered worth cutting and faceting like natural diamonds) in the early 1970s, but it wasn’t until recently that the technology evolved enough to make growing them for the jewellery market financially viable.

Anok Yai at the Met Gala wearing Swarovski Galaxy necklace, earrings and ring

Today, there are thousands of brands who use lab grown diamonds in their jewellery, and hundreds of ‘labs’ scattered around the world, from the USA to Russia, China to India. There are factories that run on heavily polluting coal power, and others than claim to run on 100% renewable energy. (Swarovski is in the latter category.) 

Galaxy bypass ring laboratory grown diamonds 1.25 CT TW, 14K white gold from Swarovski
Eternity halo solitaire ring laboratory grown diamonds 1.5 CT TW, 14K white gold from Swarovski

Unlike many companies using lab grown diamonds, Swarovski isn’t making any claims about them being ethically superior to their natural counterparts, which is a relief in a climate where many of their contemporaries are doing exactly that. What Swarovski does point out is the only difference between natural and mined diamonds is their origin, and their price. Lab grown diamonds are priced lower than their natural counterparts, and — as Swarovski points out — every single one of theirs is independently certified by the International Gemological Institute, along the same lines that natural diamonds are graded; according to the 4Cs: cut, colour, carat weight, and clarity. 

So while you might not yet be pumping for a chest-sweeping necklace for a cool half million, you can still get a fantastic Swarovski lab-grown creation for around $500, and no-one will be any the wiser that your ring’s diamond was made in a lab, not by mother earth.

swarovski.com

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