The industrial-style chairs that have been so popular are starting to take a backseat to their more luxurious counterparts. As the desire for comfort expands beyond the living room, it’s the typically stoic dining chair that is being treated to a cushy reimagining. Combining contemporary shapes with tactile upholstery, these new chairs will have you never wanting to leave the dinner table.
With some murmurs of dissatisfaction over this year’s Waitangi Day landing in the middle of the week, we agree that a single day out of the office doesn’t quite compare with an extended weekend. Having said that, it’s still a day to replenish and refresh before returning to the grind, so here are our suggestions for maximising each moment of your day off.
Explore your local dining scene
Fortunately, most Auckland restaurants keep their doors open during Waitangi Day. To give yourself a holiday from the hassle of having to cook, dining out is a no-brainer, and with February jam-packed with pop-ups, exciting events and new dishes to sample, here is a round-up of the month’s most hotly-anticipated foodie news.
Try your hand at baking
If your idea of relaxation is to spend therapeutic time in the kitchen, let yourself be tastefully tempted by trying your hand at one of our batch of baking recipes. From our iconic brownie to the fine French macarons, or our latest chocolate chip cookie dough trifle, if you bake it and take it to work the next day, you’re highly likely to be the star of the office.
Treat yourself to a massage
Untie those knots in your back muscles with a well-deserved massage, using the day off for anything from Balinese therapy to deep tissue treatments. We’ve compiled a list of the best massage therapists around Aucklandthat will have you feeling fighting fit for your Friday.
Go for a scenic walk
Exercising might release mood-enhancing endorphins but it can also tire the body. If feeling drained is the last thing you want from a day off, try a low impact form of exercise that comes so naturally, you can easily overlook its body-toning effects. It’s called walking, and when paired with one of these scenic routes, you’ll enjoy the energising endorphin effect.
Scout a secret swimming spot
Pack some snacks, jump in the car and create your own mini-retreat at a secluded beach. You’ll feel liberated after a solid session of satisfyingly strict eating, nice napping, and stimulating swimming. Rinse and repeat. Have a look at our list of location inspiration for your not-so-getaway getaway.
Stream a marathon of documentaries
Summer is a season where it seems sorrowful to shelter under a ceiling, but we don’t agree. Spending a day inside is the best protection from the burning sun. And it’s also a chance to swap out the usual binge of movies or TV series with an arresting array of insightful documentaries — these are some of our go-to favourites.
A day at the Auckland Zoo
When in doubt, just head to the Zoo. Always guaranteed to deliver a fun-filled day, Auckland Zoo is also home to a delicious bistro-style eatery, the Old Elephant House. And the Zoo recently announced that its hours were extended for summertime, giving us all one more exemplary excuse to pay a visit.
With phone screens larger, jewellery pieces bolder and sneakers chunkier, handbags are in rebel mode: they’re getting smaller and simpler. The days of bulky bags, buckle-laden and supersized with straps and studs, have gone. Now it’s the pared-back sophistication of the minimalistic 2020 handbag that’s taking centre stage. Yet even the ‘minimalism’ has evolved beyond the usual monochromatic palette, to allow space for personality and quirkiness.
Meet Little Liffner. The accessories brand from the Stockholm-based designer Paulina Liffner von Sydow, embodies the modern aesthetic by combining contemporary simplicity with old-school shapes and unique patterns. Carefully handcrafted by experienced Italian artisans from Florence, Little Liffner offers luxury and superb design, matched by premium quality.
Little Liffner’s designs are versatile enough to mould elegantly into any attire. From the Baby Boss with its boxy structure contrasting with bold patterning to the crisply smooth curvatures of the Mini Portfolio, to the relaxed silhouette of the Everyday C-Body, this is a brand with enough style and panache for each personality, and for any occasion.
Having recently landed at Scarpa, this range has inspired us with three favourites to pique your interest.
For the statement dresser: The eye-catching patterns and textures of the Baby Boss bag harmonise with the straight-lined, traditional design, to complement your bold outfit without any sense of dominating it.
For the tonal dresser: If tans, browns and beiges leap from your wardrobe, look no further than the Everyday C-Body bag. The sophisticated crossover is available in two variations — black croc-embossed calf which adds chic to your overall aesthetic, while khaki calf calmly enfolds your clothing repertoire with elegance and class.
For the classical dresser: With clean, straight lines juxtaposing a smooth upper curvature with buffed leather handles, the Mini Portfolio bag is a truly versatile accessory. Whether to sharpen up a simple outfit or accentuate the sharp accents of your fit, this is the bag for you.
Scarpa
For fortunate Wellington locals and visitors, Les Ateliers Lillet is staging a temporary takeover of St Johns Bar & Restaurant, to celebrate the French aperitif. Each week of February, the Cable St restaurant will embrace the Lillet mantra of ‘Lillet your way’ with a series of unmissable bespoke workshops. Here’s a sneak peek at what to expect.
Lillet Aperitif & Floral Arrangement Workshop
8th February, 3pm
Wellington’s renowned botanical stylist, Mindy Dalzell of Twig & Arrow, is hosting a floral arrangement workshop with guests welcomed by a Lillet cocktail, before learning stunning ways to create unique take-home bouquets. Dalzell will begin with greenery and other important fundamentals, while also sharing her top tips on how to view floral arrangement as an art form. Meanwhile, the chefs at St John’s Bar & Eatery will cater a delicious two-course feast to accompany the Lillet aperitif cocktails they have designed and professionally paired with this mouth-watering dining and floral experience.
Watercolour & Lillet Workshop
18th February, 6pm
Channel your inner artist at this painting workshop curated by Les Ateliers Lillet and Paintvine. Blending creativity, cocktails and conversation, the Watercolour & Lillet Workshop is an event created for fun and fulfilment. Professional painters guide the guests to manifest their own masterpiece, with tutoring on the ins and outs of brushwork, colour mixing, rendering and much more. Let your busy mind rest as you focus on form and fine brushwork while releasing your imagination to run free. All while sipping on Lillet cocktails, a grazing table of delicious fare and tasters of timely snacks served throughout the evening.
Lillet & Meadowlark Workshop
26th February, 6pm
In partnership with Meadowlark, one of New Zealand’s most prestigious and internationally recognised jewellery brands, Les Ateliers Lillet presents an intimate workshop of jewellery assemblage. Helped by the founders of Meadowlark, Claire Hammon and Greg Fromont, the event offers attendees the chance to assemble their own bespoke sterling silver earrings or necklace, using a curated selection of Meadowlark charms. On arrival, guests will also be welcomed with a Lillet cocktail and an enticing introduction to the art of the aperitif.
Office style for men has certainly shifted from the outdated combination of a simple button-up, pants, blazer, tie and black leather shoes. Dressing for work has become an opportunity for a man to flex his own personal style, which is both, good and bad. Good, because it encourages individuality within the office and bad because the lack of a structured dress code comes with a higher risk for one to mess up.
Although the strict rules of office-wear have loosened over time, one should always consider the following — what kind of environment is your office? How do your co-workers dress? And lastly, can I be taken seriously in this outfit, or not? Mastering the perfect outfit could come quite tricky for some, but it becomes a whole lot easier once you know where to look.
For the creative…
This person would usually have more options to choose from as their working environment is likely to be more casual and laidback. Formality isn’t the main priority, but that doesn’t mean that you can rock a hoodie and sweatpants to the office. The key is a balance such as offsetting a pair of tailored pants with a relaxed linen button-up that sports a funky pattern, as well as curated accessories.
For the corporate…
There’s no denying that a corporate office environment will have a more strict, sartorial framework in place, but there’s still a way to incorporate your own individual style into the more formal approach. Focus on the fine details such as the fit and accents of each piece of clothing. A monochromatic colour palette is encouraged, however, but feel free to play around with brighter shades and subtle patterns.
The choice of fried poultry in Auckland is overwhelming, but it’s not every day that an eatery totally dedicated to a certain Korean style of fried chicken opens its doors in the city. My Fried Chicken offers the definitive destination for those needing to satisfy a chicken craving.
Located in the populous and bustling Ponsonby Central, My Fried Chicken is impossible to miss. The logo design was inspired by the funky aesthetic of Garage Project, has a head-turning vibrancy to it that makes it memorable. The visual and eye-catching aesthetics are matched by a sizzling soundscape of deep-fryer-in-action and, equally, by garlic-rich marinading scents languidly wafting past the noses of rapidly-tempted potential patrons.
Perhaps the key to success is the difference between a regular Southern-style fried chicken and this Korean fried chicken. The Korean rendition opts for a lighter batter, yet the double-frying process creates a coating that is deliciously crispy, and somehow also light and fluffy. Those unique qualities may emanate from the sticky marinade glazed over the batter. Three of the most popular flavours — Cluck Cluck Soy, Hot ‘n’ Sweet As and Thunderbird, sit alongside the OG on My Fried Chicken’s menu. The OG caters to fried chicken purists who eschew all sauce options altogether.
The Cluck Cluck Soy marinade has echoes of a sweet teriyaki sauce that has been infused in generous amounts of garlic and aromatic spices including fragrant cinnamon. The sweetness might initially slightly overwhelm the tastebuds but after a few more bites, you’ll find yourself eager for another piece. For those who seek extra kick, the Hot ‘n’ Sweet As will cater nicely, remembering that in South Korea’s fried chicken joints, this is the most commonly-found flavour. With traditional Korean red pepper gochujang sauce meeting sugary ketchup, there’s a juxtaposing taste template that’s a real palate-pleaser of a combination.
If you’re up for a more extreme challenge to test your spice tolerance, the Thunderbird promises a “dangerously spicy” experience. This one is a good workout for the tongue and its tastebuds, which will thank you for ordering a side each of fries and salad to soften the experience. And it’s from those side dishes that we highlight another My Fried Chicken treat. Surprisingly it’s not chicken. It’s actually the garlic bread, a toasted white loaf which has been sliced, then slathered with lashings of house-made butter, infused with garlic. That combination slowly seeps its sensual way through the soft and fluffy bread. Delicious.
In South Korea, ‘chi-mek’ (‘chi’ from ‘chicken’, and ‘mek’ being the first half of ‘mekchu,’ the Korean word for ‘beer) is the renowned pairing of fried chicken and beer that out-ranks milk and cookies in popularity. My Fried Chicken celebrates the chi-mek combo by stocking up to 15 different craft beers from Garage Project and offering its diners a perfect pairing choice from the plethora of fried dining options.
Opening hours:
7 days: 11am until 9pm
Meet Ponsonby’s newest addition, Khu Khu — an inviting and intimate 20-seater Thai restaurant. It happens to be entirely vegan, but somehow that pales into insignificance given that Khu Khu is home to some of the most delicious Thai fare that we’ve had in a while. At this eatery it’s the food, more than the food category, that deserves the fanfare.
Michael Khuwattanasenee was inspired to open an all-vegan restaurant following the obstacles he faced during his 30-Day Vegan Challenge. He found himself struggling to find plant-based options when dining out, particularly in Asian eateries given their proclivity for not just meat, but also subtle animal-based ingredients like fish and oyster sauces. Khuwattanasenee, who is Thai himself, decided to take matters into his own hands. He assembled a team of Thai chefs who share his dietary values and together, they have come up with food that mimics unique Asian flavours, yet is made with straightforward, fresh, vegan ingredients.
Khu Khu’s menu is short and succinct. Khuwattanasenee believes in the aphorism ‘quality over quantity’, exemplified in the near-perfect execution of each dish. Every plate that emerged from the kitchen had us beyond impressed. The deep-fried kumara spring rolls were filled with glass noodles and purple kumara which, despite our initial reservations about a tuber-filled spring morsel, added a hearty kicker to them. An absolute delight. However, the entree highlight for us was the crispy sliced daikon — incredibly crispy vegetable fritters, similar to a hash brown, and served with a side of tangy tamarind sauce.
According to Khuwattanasenee, the main dishes such as the curries and noodles, presented the greatest challenge when curating the menu. Replacing meat with only tofu lacked some element of excitement for him, so the chefs spent months of trial and error to come up with a variety of tasty alternatives. Their hard work has paid off if the Pad Thai and our favourite, the Panang curry, are anything to go by. Tempeh in the pad Thai imbued this bowl of noodles with a nutritious, strong, nutty richness. It was also loaded with umami. Meanwhile, the potato base of the Panang curry had some crispy fried tofu and deep-fried lotus root added in, all of which satisfied and satiated the taste sensors.
Another firm favourite was the Thai green papaya salad — bright with living green freshness and a lively crunch that was elevated by a generous sprinkle of cashew nuts. The bursting cherry tomatoes added a brightness to the dish. In fact, colour seemed to be a recurring motif in each of the dishes we tried. Khu Khu’s menu is built around this strong and vibrant energy of fresh, colourful ingredients, designed to be as exciting to the eye as they are to the tastebuds.
Throughout January, Khu Khu is adding in lunch hours, opening its doors from 12pm until 2pm, while continuing its regular dinner services. With just under two months since first opening, Khu Khu is already sought after by Aucklanders with a vegan palate. And beyond its sensational veganism, we predict that it’s well on its way to being the talk of the town for the high standard and presentation of its fine culinary offerings.
Opening hours:
Tuesday — Sunday: 5pm until 9pm
The In-N-Out Burger is well-known around the globe, yet the chain staunchly insists on serving its famous hamburgers only on the west coast of the United States. So it’s causing something of a sensation that today, for one day only, Auckland has In-N-Out popping up from 11am until 2pm at Kingsland’s Portland Public House. We investigate the brand’s history and whether the taste justifies all the hype.
History and Background
In-N-Out dates back to 1948 when Harry and Esther Snyder set up California’s first drive-thru hamburger stand in Francisquito and Garvey in Baldwin Park. Prioritising freshness and premium quality, Harry would be up before dawn to source the finest ingredients which he would then prepare by hand. Esther ran the accounts and finances from their home, just around the corner from their tiny ten-foot-square burger shop. Over 70 years later, and In-N-Out is now a 500-million-dollar business, with over 345 shops fanning out along the West Coast of the United States.
The Burger
Renowned for its impossibly fluffy bun, fresh iceberg lettuce, crisp onions, vibrant tomato and succulent beef patty, over which oozes a slice of melted cheese, the In-N-Out Burger is rapidly becoming one of the world’s iconic foods. It looks picture-perfect and, according to many who have tried it, it tastes even better.
The chain has installed a policy that all shops must be located within a day’s drive from one of their patty-making and distribution centres, where they themselves grind the meat. Free of all preservatives, additives and fillers, the patties are guaranteed by In-N-Out to be top quality and bursting with freshness and flavour.
Freshness is also the key for the vegetables that nestle in between the buttered and toasted buns. Every morning, In-N-Out employees slice the onions and tomatoes by hand, while even the iceberg lettuces are hand-leafed. And this isn’t a burger with a run-of-the-mill couple of onion rings. Instead, a whole sliced onion (served raw, unless otherwise requested) adds a healthy, crunchy hit to each mouth-watering bite.
By comparison with most other hamburger chains, In-N-Out seems to have hit on a guaranteed formula for the filling-to-bun ratio. Perhaps that’s linked to the buns they use. They buy from Puritan Bakery, a Southern Californian family-owned business producing old-fashioned light-as-air buns, that can take up to 7 hours to make. This fluffiness creates a bun with just the right thickness to enhance the flavours, and let the fillings take centre stage as they marinate in the Thousand Island dressing and mesmerising melted cheese.
Fun Facts
– In-N-Out has only 15 items on their menu, and CEO (and daughter of Harry and Esther Snyder) Lynsi Snyder has no intention of expanding its offerings.
– In-N-Out is renowned not only for its delicious burgers, but also for its stellar service. That includes a willingness by employees to customise burgers if requested. Customer suggestions have been so successful that In-N-Out compiled the ‘Not-So-Secret menu’, a list of the most popular requests for burger variations.
– You might presume that In-N-Out’s popularity depends partly on it keeping its doors open every day of the year. However, as a passionate Christian, CEO Lynsi Snyder insists on closing at Easter for all In-N-Out stores.
Plabita Florence first made her impact felt in Auckland’s dining scene back in June 2018, with her then pop-up Forest series. She quickly became the hot topic among local gourmands as she carefully honed her culinary skills over the following 18 months. The creativity of her plant-based cuisine had diners intrigued. It surprised no one when Florence’s success finally enabled her to move on from temporary pop-ups and into the permanent space Forest now occupies on Symonds St.
The restaurant is cosy and inviting, with seating for up to 17 patrons only. That alone makes for an intimate dining experience. A three-course meal, with sides, comes to $55 per person, making it excellent value for money, especially given that Florence sources only the best local ingredients. Her preferred supplier is Kelmarna Gardens, which grows the freshest organic produce just a short ten-minute journey from the restaurant itself.
With the menu at Forest so dependent on seasonal availability of ingredients, it’s crucial to constantly innovate and be adventurous. The priority, in all seasons, is the flavour of the food. As Florence, herself puts it, “Just because it’s weird and unusual, doesn’t mean it’s good enough. It also needs to be delicious.”
In addition, Florence likes to keep her dishes simple: the key is to enhance the natural flavours, rather than overwhelm a dish with too many different elements. The side dish of beautifully green and ripe avocado, for example, was fanned out perfectly, with a drizzle of lavender vinaigrette offset by a sprinkle of chives and fermented celery. This gave the healthy fat of the fruit an acidic balance, along with zesty freshness and a subtle floral aroma.
Another key value of Forest is to showcase what Florence describes as “less trendy” vegetables. The marrow, which she describes as a large zucchini, is often dismissed because of its high water content. Yet it’s this very element that she uses to advantage, by elevating the moisture itself in a pairing with a pool of tomato leaf juice, topped with a creamy goat’s curd and homegrown coriander seed mixture. A side of homemade oat cracker perfects the dish.
Forest’s offerings also include equally delicious but heartier dishes. These are certainly not the traditional vegetarian fare of leafy salads. If you envisage oregano noodles with pickled green tomato sauce, grilled lettuce, chilli oil and breadcrumbs, or a cucumber soup with smoked yoghurt and served with garlic flatbread, your tastebuds will begin to discern what quality is on offer here. In fact vegetarian or not, gastronomes will enjoy Forest as a one-of-a-kind restaurant that may, at times, challenge with its flavoursome novelty, but will always satisfy the palate with its irrepressibly delicious, fresh food. And that’s what makes Forest a valuable, and much-appreciated, addition to Auckland’s versatile dining scene.
Opening hours:
Tuesday — Saturday: From 6pm
With the new decade, Auckland Pride Festival is bringing in a new line-up of events that are longer, and arguably better, than ever before. The programme booklet runs to more than 70 pages outlining 154 events. Most are free to attend. Everyone is invited from the 1st to the 16th of February to support and celebrate. Meantime, here is our outline of some of the highlights.
The Parties
OurPride Opening Party
Friday, 31st January, 11pm
Staircase Bar
Entry fee: Free
Kicking off festivities with pizzazz is the OurPride Opening Party at Staircase, on Cross St. On the stroke of midnight, this gay club will be pumping up the volume under the guiding hand of dazzling host Anita Wigl’it. The organisers are touting this as a showcase for the best that Auckland’s drag scene has to offer.
OurGala
Saturday, 1st February, 8pm
Q Rangatira
Entry fee: $20 – $50
A one-night-only Vaudevillian extravaganza of music combined with everything from drag to cabaret, burlesque, comedy and cirque. South Auckland’s Vogue culture specialists, COVEN, will be making a special appearance with one of their epic performances. The afterparty is at Q’s Barfoot & Thompson Lounge, with sets from DJ h2ho and DJ Alexa Casino. Be sure to abide by this year’s dress code — Queer Excellence. And indeed, an excellent night will be had by all.
OurParty
Saturday, 8th February, 6pm
Aotea Square
Entry fee: Free
Saturday afternoon’s OurMarch will lead on to OurParty, in which people of all ages are welcomed at Aotea Square. It’s a celebration of the rainbow shades of Auckland’s vibrant communities. From food trucks to queer musicians, artists, and performers, OurParty offers a colourful evening in a comfortable atmosphere, with everyone free to express themselves with respect for all.
The Events & Live Shows
Te Takaranga Āniwaniwa
Saturday, 1st February, 6am
Aotea Square
Previously known as the Dawn Ceremony, Te Takaranga Āniwaniwa is taking place on the morning of Saturday, 1st February to celebrate the beginning of this year’s Pride Festival. Although Pride Festival is renowned for its epic parties, it’s important that we take a moment to commemorate ‘the fallen rainbows’ of our communities — the pioneers and leaders who took charge to shape our diverse modern society. Have an early rise and join this kaupapa, guided by a representation of Mana Whenua, alongside karanga, karakia and kaikōrero, followed by some kai and kōrero.
OurMarch
Saturday, 8th February, 4pm
Albert Park
Entry fee: Free
This hikoi pays tribute to one of the earliest public demonstrations for Aotearoa’s Gay Liberation Movement, which was led in 1972 by Ngahuia Te Awekotuku around the statue of Queen Victoria in Albert Park. OurMarch will return to the same site of that earlier march, beginning in Albert Park, then down Bowen and Victoria Streets, before parading along Queen St towards Aotea Square to join in OurParty..
End HIV Big Gay Out: 21st Birthday
Sunday, 9th February, 12pm
Coyle Park
Entry fee: Free
This year marks 21 years since the first Big Gay Out. Over 10,000 people are expected to exuberantly celebrate this birthday. Friends and family are all welcome. The festivities kick-off at midday, with live music and performances to keep you entertained, and some of Auckland’s finest food trucks dotted around Coyle Park to keep you fed.
Perfect Shade
Tuesday, 11th February – Saturday, 15th February, 8pm
Basement Theatre
Entry fee: $20 – $27
A potent cocktail of drag, music, and movement makes Perfect Shade one of the most sought-after performances in this year’s Pride Festival. The creator and performer, Sarita Das, seeks to tackle the in-between spaces around self-expression from bi-racial to gender fluid and queer.
The Male Gayz Live
Wednesday, 12th February, 8pm
Pheonix Entertainment
Entry fee: $15
If you don’t yet know the work of comedians Chris Parker and Eli Matthewson, you’re strongly advised to attend one of their shows. Sassy, spunky, witty and fun, it’s no surprise that their show sold out at the last Pride Festival. This year, these two best friends are coming back with a live recording of their top-rated podcast The Male Gayz, their weekly attempt to be better friends, and good examples, after the shock realization that it took them 8 years before they felt able to own up, and come out to each other.
NoHomo: Queer Comedy
Friday, 14th February, 7:30pm
Q Theatre
Entry Fee: $29 – $35
Showcasing the funniest of local queer talent, NoHome: Queer Comedy, at Q Theatre, offers an impressive line-up of big names including Chris Parker, Eli Matthewson and Billy T Nominees James Malcolm and Ray Shipley. There’s also a special guest appearance by the superstar Australian comedian, Rhys Nicholson.
Films, Exhibitions and Talks
Queer Scenes
Saturday, 1st, Sunday, 2nd, Wednesday, 5th, Saturday, 15th and Sunday 16th of February
Te Atatu Peninsula, Nathan Homestead, Ellen Melville Centre, New Lynn CC and Studio One Toi Tū
Entry fee: Free
If you’re tired from all the late-night partying, take a break and watch an LGBTQIA+ friendly film at one of the many outdoor locations hosting screenings throughout Pride Festival. The line-up of movies includes Love, Simon, Tangerine and The Favourite.
Fall in Love with Your Selfie
Thursday, 6th February, 4pm
Te Manawa
Entry fee: Free
Presented by Papaya Stories, Fall in Love with Your Selfie is a workshop to encourage self-love, by teaching self-portraiture as a way to accept ourselves. Discover your own beauty in places you might not have noticed without the support of others. You’re likely to leave the workshop loving yourself, and the world, a little more.
Queer Standards of Beauty
Sunday, 2nd February, 7pm
Nathan Homestead
Entry Fee: Free
Do queer people have the same beauty standards as ‘the norm’? Or do they embrace different paradigms around beauty? Find out more at the Queer Standards of Beauty talk in the beautiful setting of the Nathan Homestead.
Samesame But Different
Wednesday, 12th February – Saturday, 15th February
Various locations
Entry fee: $12 – $95
With a diverse range of fearless LGBTQIA+ writers seeking to push the boundaries and explore new territories, Samesame But Different is not to be missed during this year’s Pride Festival. Genres span fantasy, fiction, science, sex, romance and even robots, with literature to expand our reading horizons, and ideas to excite all bookworms.
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