French modern furniture manufacturer Ligne Roset is known for enlisting the expertise of some of the world’s most revered contemporary designers to create instantly iconic pieces — including Michel Ducaroy’s Togo chair, Yabu Pushelberg’s Pukka series, Pierre Paulin’s Pumpkin chair, and many more.
We’re already appraising our interiors after the announcement that the company opens its exclusive New Zealand showroom in Auckland tomorrow, located at 299 Great North Road, Grey Lynn.
Ploum by R. & E. Bouroullec at Ligne Roset’s Auckland showroom.
With more than 200 exclusive stores across the world and over 600 retailer distributors, there’s no doubt that Ligne Roset’s stylish reach extends far and wide — originally founded in the 1860s, it remains a family-owned business today with the original founders’ great-great-grandsons leading the charge.
On display in the new showroom will be a comprehensive range of living and dining furniture from the 2021/22 collection, as well as lighting and accessories.
Pumpkin Armchair by Pierre Paulin for Ligne Roset pictured in Adam Kane Architects Melbourne studio. Photo: Felix Forest.
With much of the world’s gaze focused decidedly on the home front, the company has only gone from strength to strength over the last year, and its arrival as a standalone brand on our shores is garnering a very warm welcome (and very large wishlist) already.
We all know that feeling — you’re out for a meal and have been given a good amount of time by the waitstaff to make your choice. But indecision lingers, exacerbated by the pressure of having to decide when you’re just not sure what the best dish might be.
To help combat what we’ll call ‘ordering stagefright’, here are some of the standout dishes we’ve eaten recently for you to put at the top of your list next time you’re dining out.
Kumara skins from Brolly The perfect combination of contrasting flavours with earthy, roasted kumara, creamy, truffle-laced goat feta, and a hint of sweetness from honeycomb, these bites are the perfect pair for any one of Brolly’s delicious cocktails.
Grangers.
Charred octopusfrom Grangers Fans of smoky flavours will love this dish, a flavourful medley of chargrilled octopus with fragrant chorizo and cannellini beans. We like to supplement this with a plate of grilled flatbreads and a glass of something good.
V.T. Station.
Paratha Kebabfrom V.T. Station Known throughout India as a ‘boti kebab’, this dish comprises succulent pieces of lamb that are served with flaky Paratha breads. Tear off a piece of the bread and use it as a mode of transportation for the lamb — you’d be hard-pressed to find a more addictive mouthful.
Lamb chopsfrom Alma With their menu of flame-kissed, Andalusian sharing plates drawing in the hoards seven days a week, Alma is an ideal stop for everything from a drink to a luxurious meal. If eating, make sure you don’t overlook the lamb chops, served on a creamy ajo blanco base and topped with a rhubarb chutney that perfectly offsets the richness of the meat.
Non Solo Pizza.
Wild Mushroom Tagliatellefrom Non Solo Pizza While we all have our favourites from this Parnell institution, it’s the menu’s new additions that we’re drooling over currently. The wild mushroom tagliatelle is a particular highlight; served with a fresh egg yolk and lashings of parmesan, with a plate of this in front of us, suddenly the winter doldrums don’t seem so bad.
Pici.
Cheesecakefrom Pici While this popular pasta spot opened late last year, we’re still not over its signature dessert — a weighty slice of cheesecake, served drizzled with a generous glug of olive oil, sea salt and lemon rind. If you haven’t tried it, we dare say it’s essential you make a visit a priority.
Cheddar pao, honey, goat curdfrom Mr Morris From the excellent service to the stellar menu, we can’t fault anything at Britomart restaurant Mr Morris. Starting a meal with the innovative snacks is a must, and we currently can’t get enough of the cheddar pao wtih honey and goat curd. Similar to Brazillian cheese bread (or ‘pao de queijo’) these beauties are very comforting with a satisfying chewiness, and are topped with the eternally delicious combination of goat curd and honey.
Euro.
Tarte Tatinfrom Euro With a delicious French-inspired winter menu, Euro is transporting us to Paris with the Tarte Tatin from the ‘Le Jardin’ section of the offering. Golden beetroot replaces the usual apple in this flaky pastry tart, and on the side is a garnish of thinly-sliced beetroot on a pillowy cloud of whipped chevre studded with walnuts.
San Daniele e Gnocco Fritto from Spiga There may only be a handful of seats at pint-sized Italian restaurant Spiga, but that doesn’t stop us from making a beeline to the Remuera eatery whenever we get the chance. We can’t resist the San Daniele e Goncco Fritto, a moreish starter of freshly-sliced prosciutto with delicate and light mini pizza dough balls.
Gemmayze Street.
Roasted pumpkin from Gemmayze Street A symphony of butternut pumpkin, this dish from K’ Road’s Gemmayze Street explores the versatile root vegetable in all its glory. Marinated in roasted garlic, za’atar and Lebanese chilli flakes, the roast pumpkin is then served with a red onion reduction, pumpkin puree and a pumpkin seed cracker — the fact that it’s gluten-free, dairy-free and vegan does absolutely nothing to detract from this dish’s heavenly taste.
Katsu sandofrom Masu Our appetite for the Japanese street food-favourite katsu sando shows no signs of waning, and our latest crush can be found at Masu. This perfect mouthful is formed of a sesame brioche slider within which crumbed pork, tart and mustardy karashi miso sauce and garlic mayonnaise are a match made in heaven.
Ki Māha.
Coastal Spring Lamb Rumpfrom Ki Māha A trip to Waiheke Island is improved to no end with a visit to Onetangi restaurant Ki Māha. Our particular favourite dish right now is the coastal spring lamb rump, perfectly cooked and served wtih roasted shallots, fried artichoke, peas, buffalo curd and a flavoursome anchovy salsa verde.
Since Cavit & Co was established 30 years ago, its founder Debbie Cavit has curated an inspiring collection of international interior brands with her discerning eye. The result is a longstanding showroom of superb style, with designs that can make your day-to-day that much more enjoyable if you take a piece home with you.
To celebrate its 30th anniversary this August, Cavit & Co is offering 30 percent off its premium furniture and accessories, which we know will be loved for many more years to come.
From left: McGuire Hayes Dining Chair, Kelly Wearstler Alma Floor Lamp.
For furniture finds, we have our eye on Baxter’s marble-topped tables which are made in Como to bring a traditional quality to contemporary forms. Meanwhile US legacy brand Baker brings sophistication and functionality together with its considered category.
In time for spring, and summers to come, McGuire’s Californian-casual style creations will add a sense of ease and elegance to your place — especially its refined rattan lounge chairs.
Kelly Wearstler Elevado Desk.
Design wunderkind Kelly Wearstler’s eponymous brand is also part of the company-wide sale. Her Elevado Desk is a standout. The architectural silhouette in cathedral grain wenge wood includes delicate, linen lined drawers with wooden glides, so you can be your most productive and polished yet.
For décor additions, we have our eye on Guaxs’ hand-carved glass sculptural objects, which are often double glazed for the most intriguing effect.
The Cavit & Co aesthetic has always transcended the boundary between classical and contemporary styles. Overlooking trends for a true sense of style, these sale finds will continue to dazzle and delight.
Sale opening hours: Monday to Friday: 9.30am—5pm Saturday: 10am—4pm Sale lasts until Saturday the 28th of August.
Not every friendship translates to a fruitful business relationship but in the case of Doe Donut founders (and high school best friends) Grace Tauber and Shenine Dube, their shared history has been a recipe for success.
From living in Australia where they came up with an idea for a new spin on Cook Island doughnuts, to regular market pop-ups and now to their own standalone store in Grey Lynn, the duo has passionately guided Doe Donuts to where it is now, with a steady stream of doughnut devotees ensuring their fresh-baked-daily selection always sells out.
“Doe is an edible collaboration of our identity, with many of our recipes stemming from nostalgic Kiwiana and heartwarming Pasifika memories,” they say.
Tauber and Dube took a moment out of their busy baking schedule to share more of an insight into their day-to-day, and some local foodie recommendations beyond their heavenly doughy creations.
Something we wish we’d known starting out is: There is no how-to manual on how to start a business. You throw yourself in the deep end and fake it ’til you make it! Totally rewarding, of course. Oh, and that when you work full-time in hospo, particularly as a baker, you can forget about ever having nice nails again.
A common misconception about what we do is: We are a huge business with automated machinery and a whole team of workers behind us. People don’t realise that it’s always just been the two of us utilising a small space, rolling and hand-cutting doughnuts at the crack of dawn (and we have only just recently hired two new employees).
If we could only eat one Doe Donut flavour for the rest of our life, it would be: Apple pie or banoffee pie. The combination of flavours in the apple pie are a match made in heaven. The banana custard used in our banoffee doughnuts (which we make using real bananas) is legit our kryptonite.
Our most popular flavour is: Caramilk or Boston cream.
A flavour we would like to release next is: Rocky road.
An ingredient we would never use is: Persimmon. The worst fruit of all time. Although we like to think we’re an incredibly open-minded duo and would give most things a chance.
The most farfetched doughnut request we’ve had is: A taro milk tea flavoured doughnut.
Doe Donuts Caramilk flavour.
In our fridge, you’ll always find: Without a doubt, Best Foods mayo, McClure’s pickles and cheese.
The best coffee in Auckland can be found: At Doe Donuts, of course! Allpress and Allgood oat milk flatties are our speciality.
Number one for a special meal is: Depot and Andiamo.
And for a cheap and cheerful: Bunga Raya and Lucky Gs. Favourite spot for a drink is: Hotel Ponsonby or the Morningside Tavern.
Preferred way to wind down: Totally varies for us between wine and good company amongst friends to lying in bed watching Tik Tok till we fall asleep. It really depends on our mood.
Being in business with your best friend is: A surreal, crazy, exciting and amazing experience. Can you just imagine the everyday banter we have? It’s business on another level. Outside of Doe Donuts, we are passionate about: Sleep. We are incredibly passionate about sleep. Also, music. All genres, and live music.
The days of wearing one bracelet or a single, simple necklace are being overtaken by a rising propensity to combine accessories in an eye-catching stack. Far from being a flashy endeavour, this style of adornment is designed to lend an added dimension to some of your favourite pieces, as well as ensuring that you get far more wear out of them than you usually would.
Pair fine bracelets with chunky styles and complete the stack with your favourite watch. To inspire your own combinations, we have lined up some of our favourites.
Techniques for bending and curving wood require a hefty dose of skill, and when executed to the finest degree they further elevate the organic look and feel of a piece of wooden furniture. The superb Ottawa Sideboard (pictured above) designed by Karim Rashid from BoConcept utilises both linear and undulating lines, for a fluid yet functional storage solution that emphasises characterful craftsmanship. For more inspiration, peruse our carefully curated wishlist of pieces below.
From left: Tesaurus storage by Antonio Citterio for Maxalto from Matisse; Venus chair by Konstantin Grcic for Classicon from Matisse; Round coffee table by Carlo Colombo for Giorgetti from ECC; Q/Wood armchair by Philippe Starck for Kartell from Backhouse. Pictured centre: Roma by OOAA Arquitectura.
Imagine having a peaceful oasis available, ready and waiting to help you escape the frantic pace of day-to-day life. That is exactly what you’ll be privy to at The Spa at Park Hyatt Auckland, where exclusive spa and fitness membership programmes offer access to all of its state-of-the-art amenities.
Your exercise regime would no doubt be much more enjoyable to stick to with Park Hyatt’s fitness membership. This package’s benefits and inclusions include access to the fitness centre, 25-metre infinity pool and hydrotherapy area between 6:30 am and 9:30 pm. You’ll also enjoy a host of gifts and discounts including a $150 gift certificate, 25 percent discount on Spa treatments, 20 percent discount on Spa retail items, a 10 percent discount at the hotel’s eateries Onemata, The Living Room, Captain’s Bar and The Pantry — plus, a welcome gift pack on arrival.
Parking (or lack thereof) won’t get in the way of a good workout, with complimentary valet parking (subject to availability) for up to 3 hours when using the fitness centre.
If regular pampering is more up your alley, a membership to The Spa will keep your skin sparkling and your muscles relaxed in a more permanent way than just an occasional appointment. Access the hydrotherapy facilities, infinity pool and the fitness centre when you’ve booked in for 60-minutes and above, plus you’ll receive a $150 gift certificate, and the same discounts as the fitness membership on treatments, retail items and the restaurants. Tranquillity on tap? Sounds heavenly to us.
Pricing: Spa Membership Minimum 12-month contract $150 sign-up fee $600 yearly fee per person
Fitness Centre Membership Minimum 3-month contract $150 sign-up fee $410 per month individually $700 per month for a couples’ membership
Perusing gallery walls is one of our favourite pastimes. Challenge your perspective and elevate your surroundings with this selection of refined masterpieces.
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Into The Drop Zone by Lara Merrett
Into The Drop Zone by Lara Merrett
2018
Acrylic and ink on linen and canvas
183 x 174cm
Available from Sumer Contemporary
Mary-Jo Rapini (NDE) 2003 by Peter Stichbury
Mary-Jo Rapini (NDE) 2003 by Peter Stichbury
2021
Oil on linen
1600 x 600mm
Available from Michael Lett
Flare by Judy Millar
Flare by Judy Millar
2021
Acrylic and oil on canvas
2100 x 1600
Available from Gow Langsford
Poet Streets by Matt Arbuckle
Poet Streets by Matt Arbuckle
2020
Acrylic and oil stick on knitted polyester voile
820 x 620 mm
Available from Two Rooms Gallery
Seascape #22 (Orange Dawn) by Harry Culy
Seascape #22 (Orange Dawn) by Harry Culy
2014
Archival pigment print framed with art glass
812.8 x 1016mm
Available from Parlour Projects
With a name meaning ‘let’s go’ in Korean, Gaja has us ready to say the same to all our nearest and dearest after eating there only once. The charming 50-seater eatery is a brand new addition to Ponsonby Central’s hospitality stable, and specialises in flavourful modern Korean fare that appeals for both daytime and after dark consumption.
Gaja’s artworks were commissioned by local artist Marcus Watson.
Run by Managing Directors TJ Pak and Josh Humberstone, Pak says he and his team are keen to get Aucklanders familiar with the concept of ‘suljibs’ — a Korean word that directly translates to ‘alcohol house’ or ‘bar’ — and the culture within them that is based on the sharing of food dishes and soju.
While, in the West, some of us might be most acquainted with the sweet, flavoured soju that accompanies a night on the karaoke mic, traditionally the type of soju enjoyed with meals is much cleaner in taste — more like sake. There are several etiquettes around enjoying food and soju as a group, and at Gaja they’ll be explaining this culture to diners in order for people to understand it and therefore get even more enjoyment out of it.
Since our visit, we’ve learned that soju should always be shared — not sipped from the bottle or poured for yourself. Lift up your cup with both hands when someone is pouring soju for you, and you should down your first shot in one. This last point left a pleasant warm feeling spreading through the chest, which helped the food go down that much better.
Top left: Gang Jeong Eggplant.
Speaking of food, Gaja’s is delicious, with chefs Riley Min and Tako Yang harnessing the fundamental Korean bases of spicy, fermented gochujang, soybeans and soy sauce to create a menu that mixes dishes of traditional Korean origin with Western twists, and Western dishes with Korean tweaks.
While the lunch menu comprises a selection of bowl-based ‘dupbab’ dishes for a quick bite (these are made with various tasty proteins served over rice), the rest of the offering is designed to share. ‘Gang Jeong’ eggplant is a highlight; pieces of eggplant that have been cooked until impossibly soft in the middle, deep-fried so they’re crispy on the outside with a sticky gochujang glaze and yoghurt sauce.
Gaja’s fried chicken employs the same, deliciously sticky flavours, only meat-ified, and the ‘Sunset’ salmon is a fresh plate of cured king salmon with various pairings that is both a joy to look at and to eat.
Gaja’s Sunset Salmon, cured overnight in Hwayo soju, orange and beetroot, severed with smoked cho-gochujang, avocado creme and chives.
The Kimchi fried rice, a traditional Korean favourite, is comforting, salty, savoury and hard to stop eating once you start. Topped with a fried egg, it’s a great side to any of the other dishes. We also loved the Ddukbokki — described as ‘the closest you’ll get to Korean pasta’, addictively chewy rice tubes that resemble elongated gnocchi are served in a thick gochujang sauce, infused with bone marrow and finished with a topping of tempura crumbs and green onions.
We gobbled up Gaja’s Korean take on prawn toast, with a juicy prawn and corn filling sandwiched in miniature fried toasties, served alongside a sweet and slightly spicy dipping sauce.
Right: Premium Hwayo soju is the perfect accompaniment to a meal at Gaja.
From small snacks to medium and larger dishes, there is plenty on offer for carnivores and vegetarians alike. Drinks-wise, as well as wine and beer, and a selection of sojus (including non-flavoured, flavoured and premium varieties) there is a selection of cocktails, most of which harness the same fusion vibe of the food. The signature ‘Hwaju’ cocktail is a fruity yet sour concoction of cherry soju, dark rum, pineapple, lemon, cranberry, cherry bitters and egg white, while an ‘Espressoju Martini’ sees premium Hwayo 41 soju added to the traditional coffee-based recipe. The ‘Seoul Spritz’ also sounds intriguing, a refreshing mix of gin, prosecco, blueberry soju and soda.
With the Ponsonby Central complex and surrounding area currently undergoing substantial reinvigoration, it’s set to become even more of a dining destination than it already is. With its lighthearted yet thoughtful offering, Gaja is set to be leading the pack.
Top left: the Menbosha prawn toast.
Is there a new opening you believe should be on our radar? Let us know at [email protected]
With the swarm of skincare options on the market, our daily routines can become a little cosmetically confused. Taking time to create a tailored routine takes the guesswork out of your skincare, so all you need to do is apply, and appraise the results.
Codage Paris Skincare has developed the holy trinity of skincare steps — Prepare, Act, Protect — for a stunning complexion. It’s about finding the right ritual for your skin and adding one last step — Repeat.
Codage Paris’ daily skincare guide (below) will help you regain and maintain that dewy, healthy glow long term.
Prepare Always double cleanse daily and exfoliate once a week.
We suggest the light texture of the Codage Paris Cleansing Cream, rich in organic shea butter and coconut oil, Moringa extract and apricot seed oil for the mornings. The uniquely silky Cleansing Balm melts into an oil and then works into a milk emulsion to nourish, soothe and detoxify in the evening.
The Peeling Lotion is a weekly toner, packed with highly concentrated AHA hydroxy acids and new generation PHA acids to resurface, hydrate and regenerate all in one. Perfect for all skin types, all you need is a quick swipe over the skin, once a week to keep the skin looking slick.
Act Serums are the skin transformers, so you cannot miss this step. Always apply before moisturiser.
Serum No. 3 – Radiance & Energy is an elixir of powerful hydrators, antioxidants and Botox-like proteins, perfect for restoring brightness to the dullest, complexions.
The hero product of Codage Paris, Skin Recovery, targets stem cells to strengthen and regenerate skin, soothe redness, soften, and reduce blemishes. It’s anti-aging and first-aid for skin all-in-one.
Protect When it comes to protecting creams, focus on the eye area and the face separately.
The Day Cream provides highly concentrated, Codage Nutri-Elements to balance oil and moisture levels in the skin — offering the most radiant day-to-day protection. Packed with a vegan viper venom-mimicking peptide, the Botox-like effects are paired with exotic plum extracts to offer plump, hydrated, youthful skin.
Because the skin around the eyes is different to the face, The Eye Contour Cream is a velvety-smooth emulsion, especially formulated to intensely moisturise the eye contour without weighing it down. Dark circles are deflated, puffiness is kept at bay, and contours are lifted and fine lines smoothed for noticeably brighter eyes.
To reinvigorate your skincare regime, we’re giving one lucky Denizen the chance to win the ultimate Codage Paris skincare experience. The winner will receive a one-on-one consultation to tailor the perfect routine for their skin, including $500 worth of Codage Paris products thanks to Spring Store.
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