Concrete look wall created with a base coat in Resene SpaceCote Flat in Resene Four Winds. Then layered with Resene FX Paint Effects tinted with Resene Kinship and Resene Quarter Black White. Shelf in Resene SpaceCote Flat in Resene Four Winds. Right wall in Resene SpaceCote Flat in Resene Quarter Black White. Floor in Resene Lustacryl Low Sheen in Resene Ted | Styling credits below*
art direction — Amber Armitage/ Marigold Photography — Wendy Fenwick/ Flash Studios
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*Losange rug, Tasso Vase range and the Canaletto display cabinet from Ligne Roset, 6 P.M. artwork by Max Thomson from Tessuti, Stories of Italy Opaline Tiny Star Bucket vase, Loewe Anagram blanket, Ginori 1735 The Lady candle and 1735 Catene soup plate from Faradays, S-G-1-#BEBDB6-SC artwork by Zara Dolan and Infinity artwork by Ray Haydon from Sanderson Contemporary, Frankie 3 Seater sofa and the Glossy marble table lamp from Bradfords Interiors, Vase phases from Michael Joyce and the Fall coffee table in blackened brass from Powersurge
The traditional dietary culture of the Japanese (washoku) is loved the world over — so much so, it holds a place on the United Nation’s Intangible Cultural Heritage list. And there is no denying that here in New Zealand, we are as impassioned by the cuisine’s custom of celebrating seasonal produce on impeccably presented plates. From supremely-fresh sushi rolls and sashimi platters to tantalising izakaya menus and delicious yakitori, here we present our definitive guide to the best Japanese restaurants in Auckland.
At this widely-acclaimed, fine-dining Japanese restaurant (located at SkyCity), expect to be wowed by an array of meticulously crafted dishes that put fresh, seasonal ingredients at the forefront and showcase an impeccable level of culinary skill at work in the kitchen. Putting a more contemporary twist on the traditional robata style of cooking over an open charcoal grill, this restaurant offers delicious food served in a lively, relaxed atmosphere, in the heart of Auckland City.
In Japanese mythology, Ebisu is one of the Shichi-fuku-jin (Seven Gods of Luck). Named after the patron of fishermen and merchants, it makes sense that the seafood dishes are second to none at this world-class waterfront eatery in Britomart (like the famous Ebi Mayo Roll with Black Tiger prawns and the crisp soft-shell crab). That said, even the non-seafood-centric options are showstopping. From the miso-glazed eggplant to the mouth-watering, chargrilled Angus Beef Scotch fillet with wafu sauce and wasabi ponzu, the fare at this exceptional restaurant is utterly moreish, and the elevated vibe has us booking a table here whenever we get a chance.
Combining Peruvian Nikkei flavours with Tokyo-style sharing dishes, the lively menus at Azabu and Azabu Mission Bay — designed by Executive Chef Yukio Ozeki — have long made these restaurants favourites on the Auckland food scene. And while the menus at both are largely the same (with slight variations), everything at both locations is made using fresh, seasonal ingredients and utterly moreish flavours. We will always order the warm tostada, with tuna sashimi, beef tataki or tomato (or lobster, too, if dining at Azabu Mission Bay), and can rarely pass up the Lamb Chuleta — a mainstay at both restaurants.
Combining the deliciousness of traditional Japanese cuisine with healthy, local produce, Janken is a thoughtful eatery that caters to various dietary needs, including vegan and an array of allergies (even soy). Despite having recently transitioned from predominantly a nighttime restaurant to more of a daytime cafe (only open for dinner on Friday nights), Janken is still offering its signature healthy dishes, although with more of a focus on Japanese-style breakfast, fresh coffee and sweets with a deliciously Japanese twist.
Cocoro loosely translates to ‘the heart and soul’ in Japanese, and the Ponsonby eatery pours its heart and soul into every intricate dish. Voted one of Auckland’s best celebration restaurants, its elevated offering will make any milestone feel special. While there are a raft of fine and flavoursome Japanese dishes to choose from here, don’t go past the famous sashimi platter — a symphony of colour, texture and crustacea with over 25 varieties of seafood, including clams, crayfish tail and sea urchins.
Holding its own along Ponsonby’s line-up of polished establishments is cult-favourite Yuzu. With a menu including izakaya, sizzling hot plates and rolled sushi — there is truly something here for everyone to enjoy. The perfect stop-in for a quick lunchtime bite or an easy go-to for a quick dinner, Yuzu has long been a favourite neighbourhood spot for those who live in Ponsonby and the surrounding areas — and for a very good reason.
If you fancy a journey south, Izu is a modern-Japanese eatery in Papakura serving some of the tastiest fare in town. With a focus on offering dishes that combine traditional Japanese elements with a European twist, and only using the freshest, locally-sourced ingredients (including one of the best octopus dishes we have ever tried), this delicious spot is worth the extra effort.
This iconic yakitori and kushiage bar on Queen Street celebrates 25 years this year, which, considering the quality of its offering is hardly surprising. For a long time, Tanuki’s Cave has been the go-to for those seeking delicious Japanese in Auckland’s CBD (and has proven a particularly handy place to pop into for dinner should a show at Q Theatre or the Auckland Town Hall be on the cards). On the menu, tantalising yakitori dishes meet donburi and indulgent, deep-fried kushiage, all of which are perfectly complemented by a selection of palate-cleansing salads and sides. If you are yet to experience Tanuki’s Cave, you are seriously missing out.
Located cityside at City Works Depot, Newmarket, Britomart, Eastridge and Smales Farm &Sushi has carved out a reputation for serving some of the most delicious, intricate pieces of sushi around. Build your dream lunch box from the enticing cabinet of sushi, nigiri and inari, or order a bowl of teriyaki chicken donburi or tofu yakisoba. Open for lunch and for dinner and with both eat-in or takeaway options, &Sushi is a simple, delicious go-to that never lets us down.
Located on the bustling strip of Karangahape Road, this convivial stop-in is bringing something totally unique to Auckland’s Japanese food scene. Acho’s is something between a bar and an izakaya, offering a lively spot at which people can enjoy music, partake in Acho’s delicious food (including its famous, signature Acho’s Bun) and indulge in its extensive range of Japanese whisky, sake and craft beer. With tasty bites and a laid-back, welcoming vibe, Acho’s gets it right every time.
Oji Sushi strives to serve locally-sourced and sustainable bites, with fresh, seasonal ingredients including Big Glory Bay salmon from Stewart Island. Offering everything from rolled sushi to delicious sandos and rice bowls, the focus here is on vibrant food for vibrant tastes, and a more healthy reimagining of the classic takeout, with a menu that is utterly simple but undeniably flavoursome.
This Parnell favourite has long been a go-to of ours for simple, delicious, no-fuss Japanese fare. With a menu that runs the gamut of Japanese classics, including sushi rolls, fresh sashimi, a raft of bento box options (for an easy, well-rounded meal), satiating udon and ramen dishes, tempura and donburi, Moto Sushi is undoubtedly the perfect spot to drop into for a quick lunch or dinner.
Born from the vision of Makoto Tokuyama and Jason Lee, Remuera’s Waku Waku offers an approachable (but inspired) dining experience perfect for the whole family. Treating traditional Japanese fare to some delightfully modern twists, the menu is flavoursome and unique, created by Tokuyama who pulled from his experience at the likes of Cocoro to create a raft of special dishes. In the kitchen, these dishes are perfectly executed by Chef Lucas Lee (ex-Clooney, The French Cafe and Cocoro) and include the likes of Kara-age chicken with tapioca and smoked yuzu mayonnaise, and market-fresh fish with yuzukosho dashi, choy sum and daikon puree.
Find some of the best Japanese fare in town at this undercover, inner city spot, where classic dishes collide with unexpected, contemporary flavours. During the daytime, hungry punters can find a cabinet packed with freshly-made sushi rolls or choose from a menu of rice bowls and satiating salads, while in the evenings an izakaya menu of mouthwatering dishes is available, with options like the Tokyo Chicken Wings and the Beef Yukke Tartare almost impossible to pass up.
Opened by Chul Han Lee last year, Ponsonby newcomer Gurume offers premium sushi, nigiri and katsu donburi in the style and quality you would expect of a sit-down restaurant. Lee only selects the best ingredients, including fresh whole salmon (as opposed to fillets), halal chicken, hand-picked Seeka avocados, award-winning Olliff Farm eggs, and premium vinegar and rice. On the menu, classic flavours meet more unique elements, as seen in the Mango Sushi Roll (with salmon, prawn tempura, crab meat and avocado with a slice of mango circling it) and the Soba Sushi (which uses soba noodles instead of rice).
As the weather brightens and the evenings lighten, it’s time to consider your outdoor entertainment areas. Plan early to avoid disappointment, and consult our edit of the essential pieces that are sure to elevate the summer entertaining season that lies ahead.
Al Fresco Dining
Make the most of your terrace or backyard area by installing a beautifully-designed table and some comfortable chairs in the space. Perfect for taking lunch or dinner outside, or hosting friends for a convivial summer evening, pieces like the Roll dining chairs by Patricia Urquiola for Kettal will elevate the aesthetic of your outdoor space while still offering comfort and practicality.
If you have a pool, ensure the area around it is fit for frequent use with a series of sleek lounge chairs. Designed to withstand the elements, these chairs will have you soaking in the warmth of summer in complete and utter bliss. From Tim Webber’s Kin design to Moletni&C’s Guell sunbed, these chairs are the pinnacle in sumptuous but sensible comfort.
Enjoy the pristine, warm days of summer from an outdoor lounge chair that you’ll never want to leave. Whether you’re reclining on Molteni&C’s Palinfrasca lounge or finishing your favourite page-turner from Dedon’s Mbrace chair, these pieces are designed with relaxation and comfort in mind and finished in materials that ensure they can withstand any kind of weather for many seasons to come.
“We are the largest Polynesian nation,” Chef and Restaurateur Michael Meredith explains when we sit down to talk about Metita, the latest addition to his stable. “And while there are smaller scale [Polynesian restaurants here], there has been nothing to this level, yet.”
Crab on Puffed Taro
He’s right. There’s never been a restaurant in Auckland that truly speaks to our rich collective culture in the way that Meredith strives to with Metita. It is indeed interesting that our culinary culture is made up of so many international cuisines (led by talented local chefs who elevate them to new heights), but so few restaurants that speak to our history. In opening Metita, set to be a new flagship for the SkyCity precinct, it is Meredith’s intention to dive into these uncharted waters. And from what we’ve seen, the result will be magnificent.
“Metita has been designed as a place of discovery and connection; where the ingredients remain true to their Pacific roots (even when used in innovative ways).”
The inspiration behind Metita stems from the chef’s cherished memories of his upbringing in Samoa, and in particular, the nostalgia of his mother’s cooking. Named after her, Metita seeks to be a true representation of the immense potential of Pacifica cuisine. It is by no means traditional, Meredith emphasises, explaining how instead, he intends to elevate traditional dishes with modern culinary techniques and explore time-honoured foods in more innovative ways (an approach that has become something of a signature for the chef, best expressed at his lauded Britomart spot, Mr Morris). That said, one thing will certainly remain the same — flavour.
On the menu, expect to see traditional Pasifika ingredients such as pork hock, paua and fire-roasted Tua Tua, treated to various, modern reimaginings to cater to contemporary tastes. Of course, the food will be accompanied by a refined list of cocktails, highlighting the fragrant rums of the South Pacific, and an extensive list of New Zealand’s top wines.
Corn Beef Bun
Metita is set in the former space of the beloved Gusto at the Grand, its meticulous interiors realised by the clever, creative team at CTRL Space. Here, the brief was to capture the essence of Pacific culture, using elements of design and craftsmanship to tell captivating stories that build on the restaurant’s ambience — think lighting that subtly resembles fishing baskets and tropical flowers. Reflecting the ever-changing colours of the ocean and sky, it is a space that, while feeling utterly modern, also evokes a sense of tranquillity and speaks to the deep connection with nature that is prevalent throughout the menu, too.
In fact, when Meredith first began conversations with SkyCity, in the days before the pandemic, he mentioned his desire to work on a space that felt like home. As such, Metita has been designed as a place of discovery and connection; where the ingredients remain true to their Pacific roots (even when used in innovative ways), and meals that speak to our shared, melting-pot culture are designed to bring people together.
A visualisation of Metita
While much is still under wraps (ensuring that there is still something left to discover come opening day), Metita really is poised to become one of Auckland’s cornerstone restaurants. And, thanks to the SkyCity precinct’s unique vantage point and close proximity to international visitors, Metita will give Polynesian food and all its wonderful flavours the chance to truly shine.
Metita will officially open its doors on Friday the 27th of October but bookings are open now, so secure your spot in advance by booking here.
Even if you’re unfamiliar with his name, you’ll likely be acquainted with the significance and prose of Witi Ihimaera’s iconic book The Whale Rider. One of our country’s most celebrated authors, this year, Ihimaera celebrates half a century in the literary game, and to honour this milestone (even as he edges towards his 80th birthday) the author sat down with Tessa Patrick that this is the year of saying ‘yes’ to everything, including a world tour, three new releases and four audiobooks. Despite half a century of accolades and accomplishments, as well as a raft of learning along the way, Ihimaera’s career is only on the up. His works are internationally acclaimed, often translated into French and German (he takes great care to tell me that most of his stories transcend culture, despite being deeply rooted in a sense of Māoridom), and he finds himself, after all these years, with still more stories to tell.
One of the first things Witi Ihimaera confesses to me is his childhood dream. It was never to be a writer, really. (Although, as I’ll soon find out, the thought was always there.) His intention was to be a composer — one of the greats. But there was no piano at his flat in Wellington, and writing required far less bulky equipment. We’re at his home, listening to a piece of classical music by Sibelius, he tells me, and one of his favourite songs. He turns the radio up so I can hear what he says is the best part, which sounds like swans flying through the Finnish fjords. In fact, the author has just returned home from touring through Finland, Sweden and Germany (and Brisbane, too), talking about his 50-year-long career to those who have long-admired his work, which has been translated into a number of languages and is beloved around the world.
Although the dream of becoming a composer never took flight, Ihimaera still writes with a sense of musicality. There is something about his words that sing with literary lyricism. It’s intentional, he tells me, not a happy accident but rather the result of a young boy with something to prove. His later works have a more deliberate application of musical theory. “Literature should always aspire to the condition of music,” he suggests, referencing a quote he once heard in a lecture by author Anthony Burgess. “If I listen to the music, I always listen to my words the same way.”
Keisha Castle-Hughes in Niki Caro’s 2002 film adaptation, Whale Rider
In fact, there are many metaphors to which Ihimaera likens his words. Spirals, the seasons, the voice of his ancestors. Very few reflect his own tenacity and grit — the glass ceilings and prejudices he’s had to continually smash through in his career. While there are many great, and some critics might say arguably better, Māori authors — in front of me sits the first. The one to proudly defy expectations and the pathway set out for him.
Witi Ihimaera grew up on a farm outside Gisborne, nestled in a vast and staggering landscape. He tells me of his father, a farmer on the land, and the implicit expectation that one day he, too, would do the same. It took bravery to walk away from that. In the early days of his career, the author turned to his father and pleaded for support to return home from university and take six months off, and the space to work on his first novel. Here he faced the first of ‘no’ of many. Although he tells me that his father later came to him, recognising his talent and asking for forgiveness for not having seen it earlier. “I said, you know, Dad, your not supporting me was probably the best thing that could have happened because I was forced to achieve my own potential.”
In the Tairāwhiti region, then and now, there is a rich and bountiful representation of Māoridom, which has offered the author a unique lens through which to see the world. “I often tell people, if you want to see my heart, go to Rongopai,” he tells me of his marae. The same marae where, some 50 years earlier, the bulk of his first novel Tangi finds inspiration. “I’m fortunate that the tapu nature of it never disallowed me from the work. I just love the world that I originate from.”
“As long as all of us, together, create a platform for New Zealand to engage more with the identity for itself that’s always been there, I will be happy to have been part of that.”
Since the earliest days of his career, the author has found it necessary to represent the Māori worldview to many. It comes with an overwhelming sense of pressure, he agrees, but it only stokes the fire. “What we’re all doing is legacy building,” the author suggests. “As long as all of us, together, create a platform for New Zealand to engage more with the identity for itself that’s always been there, I will be happy to have been part of that.” Offering his perspective, he tells me, was what he always set out to do. When we first met, I asked Ihimaera if he could pinpoint the single moment he knew he wanted to be an author. Most never have an answer to the question; it’s always a vague variation on ‘I think I always knew’. But Ihimaera did. He remembers the moment so vividly.
Elevating the Māori voice with more authenticity was always the intention. Ihimaera tells me the tale of how, at age 13, he read a story in school that presented a despicable depiction of his world. He threw it out the window and was caned as a consequence, but at that moment, he knew he wanted to write a book that told the legacy of his people with more respect. He speaks candidly about his experiences and success with a huge sense of appreciation for his career and all that it has afforded him. It wasn’t until some 15 years after the caning incident that Pounamu Pounamu, his first book (a collection of short stories that is still in print), was published, in 1972. From this point on, he tells me, “Māori writers had entered the room. It didn’t matter that I was the first.” Later this year, the book will be re-released in Te Reo Māori — the product of 11 different translators who Ihimaera has closely worked alongside.
Even on the brink of turning 80, Ihimaera possesses a constant desire to continue his learning — that’s one thing I came to realise quite early on. “The perfect full-circle moment, I will finally write a book in Te Reo,” he tells me. Despite it being his mother tongue, it’s not a language the author feels entirely comfortable writing fluently, just yet. Next year he will embark on a year-long Te Reo course to truly master the language in a way that will still do his literary brilliance justice.
Witi Ihimaera
There is something so nurturing about Ihimaera’s spirit. He is a guardian of his culture and of literature, but he refuses to put himself on a pedestal. Instead, he describes himself as “almost famous”, a notion I suggest might be a bit humble, but he doesn’t think he’s humble either, although sometimes he wishes he was. And that is true; Ihimaera is immensely proud of his work, and of how his works continue to evolve with the times. This is not to say that the themes have always been correct or fair representations. Somewhat unusually, he doesn’t see the first publication as the final version to be sent into the world — he knows that there’s always an opportunity to rewrite, to buy back books in some instances, and to continue to evolve the text beyond the page.
After all, that is why I am here now. Fifty years into his career, Ihimaera has recently released his third edition of Tangi — his first novel and his second published work. He tells me that with each edition, in keeping with the times, his work becomes richer and more representative of the world’s convoluted context. Should he live to see another 50 years, he’d likely rewrite all of his books some more (this isn’t really the literary norm, by the way). Take Tangi, for instance, which was primarily concerned with culture and custom when it was first published in the 1970s. He revisited the work in 2002, adding an extra layer of political context, and this year, it sees the reintroduction of Te Reo Māori throughout — an evolution about which he is sincerely proud. It makes you question what books can be; better seen as organic, living works rather than things that are fixed or rigid.
The most recognisable in Ihimaera’s catalogue is perhaps The Whale Rider — noted for the accolades garnered from its film interpretation as much as it is a formative text for emerging readers. (Many studied its significance in school.) For Ihimaera, it was a tale representative of so many events happening in the world at the time, a “spontaneous combustion”, he says. It was written over just three weeks during his diplomatic tenure in New York. “When I started all of this, I had no expectations or premonitions; you just write it,” he reminisces, reflecting on the larger landscape of the world at the time — a movement to ban whaling, to make New Zealand nuclear-free, the Antarctic treaty and the ever-increasing feminist lens through which people were viewing the world. “When I write, I grab everything out of the air,” the author tells me. “I never realised that I must have been grabbing all of these influences, bringing them out of the cloud, and putting them into the book at that time.” It speaks to the larger context of the story — the layers that we were convinced our English teachers were adding for the sake of it, which were really there all along.
Somewhat untriumphantly, Ihimaera tells me that he is finally working on its sequel — one that has been many years in the making. Not for fear of failure or the daunting task of the follow-up but because he can’t quite figure out how to tell the story with justice from a cultural perspective. He runs through the machinations of his draft, letting me in on the most intimate details of his creative mind, and unlike many other authors I’ve encountered, he is forthcoming in detail. Reading through emails between him and his editor, I learn more about the sequel. (The details of which are currently under wraps but promise a tale just as captivating as its predecessor.)
That said, despite some creative delays, Ihimaera is keen to keep moving forward. “If I take too long, I get sick; physically, mentally and emotionally sick,” the author reflects on his writing process, which he approaches at breakneck speed. “Normally, I will only write a first draft within, say, two months, three months. Drinking water all the time, karakia, going swimming and trying to keep myself healthy because, you know, it is a discipline that requires you to have robust health.” The Covid years, for Ihimaera, were less productive (contrary to what many may think). “I have to get out and talk to people and see how they’re feeling and what’s happening. So I didn’t write at all during Covid.” This leads us to the now, where after somewhat of a break, Ihimaera is writing again. “The feeling of catharsis is worth a million dollars,” he tells me of the process.
I get the feeling that wider public perception has never really concerned the author. “Some critics will say that I’m not a very good writer,” he offers. “And some of them will say, ‘well when we think about all the writers that are around, he may have a good reputation. But he’s not among the best of our writers.’ Well, I just don’t give a fuck. They can think what they like, but I’m just happy to articulate the condition that I see.”
As brilliant as his works may be, the author positions himself strides away from perfectionism — allowing himself the space to play and grow as his career evolves. “Sometimes I will get as far as eight drafts and look at that eighth draft and think, wow, this is really perfect, it’s got so much excellence, and it’s thrilling. And then my spontaneous brain will say, but you’re not as perfect as all of that. That’s not the one you should publish — go back one. I consider it more reflective of who I am as a writer.”
It’s fair to say that he understands the severe responsibility of the role, and always has. He shows recognition that, in fact, he should be concerned with the public perception, but the duality of his nature encourages him to pave his own way. Constantly. For as long as he is writing, his work will continue to evolve. He also knows when to accept wrongdoing — or fault — and the correct way to atone for that.
“I had a book called The Trowenna Sea, which went through a huge controversy here in New Zealand,” he confesses. “I don’t think any other author has been through this so much in terms of the accusations based on their plagiarism.” The incident was never intended as a malicious or deceitful attempt to take from other authors. Instead, excerpts were insufficiently attributed to their authors. An innocent oversight — but enough to cause significant ripples in the literary realm. Ihimaera bought back all the copies of his book after it was brought to his attention, an attempt to atone for the blunder. “And I did apologise. But it turned into a bigger thing than it really should have been. Those kinds of things make you angrier and stronger. You go back to your method, you go back to your technique, you go back again, and you revise. You start learning all over again, you look at your methodology, and you critique it. And then at those points where you see what the mistakes were that led to this, you retrain yourself.”
Auckland Theatre Company’s 2023 season of Witi’s Wāhine
The first time I met Ihimaera, we were attempting to get to know one another between filming various media calls for Auckland Theatre Company’s season of Witi’s Wāhine and courses of Peter Gordon’s insanely delicious hangi pork belly and homemade pavlova. It wasn’t until a month later when I reached out again to continue our interview, that we agreed we could have kept talking all day. I had said to him that it felt like we barely scratched the surface, which was true. After all, how do you condense a 50-year career and all its necessary context into a 30-minute interview? The next time we met was at his home in Herne Bay; a glorious villa where the mid-century spaces were filled with exquisite, Māori sculptural art. There was coffee, croissants and cake shared, and despite two hours spent talking, I felt there was still so much curiosity around the author. Perhaps he’s one of those subjects that raises more questions than answers.
And while Ihimaera loves to talk about himself and his work, he became most lively when the subject turned to me; my aspirations and curiosities about the world. In one manner, he returned to teaching mode, reflecting the years he spent lecturing at Auckland University, and offering me advice quite unlike any other. He was genuinely interested, engaged and so innate a storyteller that every answer he gave me was thoughtful and considered; every tangent (of which there were plenty) took me on a thoroughly enjoyable journey into his work, his perspective and his past, so much so that I cast aside most of my prepared questions — what he had to offer was greater than any prompt on paper.
Ihimaera’s approach to his craft teaches one that in the face of it all, few things are as fixed as we think they are. “If I live another 50 years, I’ll probably rewrite it all again,” he reflects. What a joyous way to live. Our time together (for now) ends on that note. I walk away with a promise to keep the author informed of my own writing endeavours and perhaps even a new mentor to offer a fresh perspective when I seek it most.
The interview closes on what I can only describe as a storybook moment, when Ihimaera leans over his balcony as I’m leaving. “Don’t forget to just keep writing,” he calls after me. “You will love it even when it hurts.” He explains that there is nothing more fulfilling than writing your world and someone else out there, maybe a stranger, recognising it. And with half a century on me, who am I to disagree with his sage advice? So I resolve to continue to do so. After all, how much richer have our lives and culture been made by contributions from artists like Ihimaera? His compassionate and contextual work has become more than a literary cornerstone, it has evolved our understanding of the world around us. And I must say, we’re collectively better for it.
The latest season came to a grand conclusion at Paris Fashion Week SS24, as a raft of renowned luxury brands took to the runways to showcase their collections. From Balenciaga’s predictably left-field affair to Victoria Beckham’s much-talked-about event, Loewe’s triumph of design, Louis Vuitton’s showstopping spectacle and more, here we round up some of our favourite looks and new-season inspirations from the stunning runways of Paris Fashion Week SS24.
In the culinary world, there are artists, and then there are maestros. Callum Liddicoat, the Executive Pastry Chef at Park Hyatt Auckland, undeniably belongs to the latter category. In conversation with Tessa Patrick, Liddicoat shares his culinary philosophy, his favourite dining spots and the joy he finds in his job.
Callum Liddicoat’s journey to becoming a pastry master is a tale of passion, dedication and a thirst for continuous learning — which speaks to the tenacious culinary spirit he has brought to Park Hyatt’s exceptional dining offering, (over which Liddicoat presides as Executive Pastry Chef).
With more than 24 years of experience, Liddicoat’s career began in his native Gold Coast before embarking on a calling that took him around the world, from London to Fiji, facing new challenges and embracing new learnings with every destination. (I’m even told that once, he made 30,000 scones over five days during his tenure at Lords Cricket Grounds.)
The Splice
Under Liddicoat’s meticulous eye, Park Hyatt has become renowned for its exquisite slant on the sweeter side of life — from exquisite cream eggs (hugely popular at Easter time) to meticulously-crafted gingerbread houses, which sell out every Christmas. Modern, simple and natural are pillars of his culinary philosophy, brought to life in each delightful creation across the venue’s flagship destinations; Onemata, The Pantry and The Living Room — the last of which has seen the pastry chef’s approach to afternoon tea captivate Auckland’s most discerning diners. “I believe the secret to an irresistible and sublime-tasting dessert is balance,” he divulges. “And teaching your palate to know when to add layers of textures and flavours and when to hold back. Less is more sometimes, but always push the boundaries.”
“The best thing about my career is I’m still learning, still pushing and still believing I have more to give.”
Since taking up somewhat of a mentor position at Park Hyatt, overseeing other up-and-coming chefs, Liddicoat views his role as a privilege. In this position, he can lead and guide others in all stages of their culinary careers and have the creative freedom to make pastry magic. “I’m hugely passionate about giving back to the industry that has given me so much and allowed me to express myself through the art of food while travelling the globe,” he tells me.
Leading the Park Hyatt pastry team through numerous Covid-related challenges has tested Callum’s mettle. Nevertheless, his commitment to excellence and relentless pursuit of pushing boundaries have earned him numerous accolades, and his tenacity, combined with his team’s unwavering support, continues to take Park Hyatt’s pastry offerings to bold new heights.
Outside of the hotel, Liddicoat’s approach to food is far less intricate. Like most chefs, food is more straightforward at home, but he still stresses the importance of nourishing himself with tasty ingredients. And when dining outside the precinct, you’ll find him at Viaduct Harbour’s Hello Beasty, Ponsonby Road stalwart Prego, or Parade, for a seriously indulgent burger.
Carrot Cake
But life isn’t always sweet, and sometimes, as he tells me, you get sick of the cakes after too many versions of trial and error. Liddicoat explains that due to travelling the world, working long hours in kitchens, and having to reinvent the wheel many times, mental health and anxiety are prevalent among many pastry chefs; something with which he too has had to grapple with in his career. But there is also, he counters, such joy to be found working in this space, from being purely creative and hands-on to the friends and connections you make. Anyone who has worked in hospitality will testify to the latter.
“The best thing about my career is I’m still learning, still pushing and still believing I have more to give,” he confesses. “I wouldn’t say I’m an expert in one area of pastry, but I have built my career around learning and developing skills in all areas of the pastry kitchen. Give me a challenge and the tools to run a multi-outlet hotel, and that’s when I’m in my element.” And anyone who’s sampled his goods will attest to his brilliance. In Liddicoat’s case, the proof really is in the pudding.
While a saucy scowl might have a place on the runways of couture week, a dour resting face won’t age well, leaving you with stubborn frown lines and dull texture. But never fear. In the name of embracing natural beauty, we’ve found an effective way to correct and improve facial posture, using three simple steps.
Sculpting Facial Treatments
In-clinic facial treatments with pioneers in the field are going to give you those immediate, lasting results. One of our favourites is Kate Michelmore’s Buccal Massage and Anti-Gravity Facial at Skinography, where the rigorous face massages are designed to correct sagging facial posture and the results are quite literally jaw-dropping.
At Home Gua Sha Rituals
Employing an at-home gua sha regime will extend the life of your in-clinic treatments, where the daily ritual encourages skin dexterity and constant lymphatic drainage to relax your muscles, reset your posture and bring life back to your face.
It’s easier said than done, but inflammatory foods like sugar, dairy and gluten, as well as alcohol, can all lead to a puffier complexion. This can be remedied by treatments, but where longevity is concerned, consider pulling back on your consumption of these trigger foods.
Give Yourself a Cryotherapy Facial
There’s nothing like waking up your face with an icy-cold greeting. Use tools like the ones listed below, straight from the freezer, to reduce swelling and inflammation, particularly around the eyes. This will brighten tired skin, eliminate any dreaded puffiness and leave you feeling fresh and ready for the day.
Denizen Recommends
Angela Caglia Gold Cryo Facial Set from Net-A-Porter
There is a special, intimate quality about local luxury atelier Dadelszen’s collections that takes their appeal beyond cut, fabrication or finish alone. It is a romanticism, rooted in the idea of timelessness that is woven carefully through every collection. A Dadelszen wardrobe is transeasonal, bespoke, buildable and of a superior quality that makes each piece something to be cherished forever. So when it came time to conceptualise Dadelszen’s new campaign for its 2023 mens and womenswear, it was to the chic, creative couple of internationally-renowned fashion photographer Terence Connors and his Kiwi model wife (and longtime Dadelszen collaborator) Zippora Seven that the brand turned. It presented the perfect opportunity to create a campaign that not only spoke to Dadelszen’s sophisticated, international clientele, but to the underlying spirit of the brand and the ethos of its founders (also a husband-wife duo who have long worked together).
Left: Terence wears the Sera Nymphea Lamb Bomber Jacket and the Hopper Shirt. Zippora wears the Sailor Sweater Right: Zippora wears Goddess Cape
Trusting Connors with bringing this collection to life was hardly a difficult decision for Dadelszen, after all, the photographer had shot for publications like British Vogue and Vogue Australia, Porter and Elle magazines, brands like Jimmy Choo, Proenza Schouler, Helmut Lang and Luisa Vi Roma, and worked with the likes of Gigi and Bella Hadid, Julia Garner, Sydney Sweeney and more. His photos are characterised by a beautiful, buttery, dream-like quality and the people he photographs always come across as relaxed, personable and real. In short, his work makes space for his subjects to shine, delivering exquisite frames that capture something uniquely raw and deeply connected.
“Connors has… captured the essence of Dadelszen, offering a personal story of connection, liveable luxury and love that mirrors the origins of the brand itself.”
In this Dadelszen campaign in particular, Connors has, via a series of sundrenched shots, captured the essence of Dadelszen, offering a personal story of connection, liveable luxury and love that mirrors the origins of the brand itself. Each frame draws you into the Dadelszen world where high-end fashion is meticulously designed for elevating the idea of everyday-wear, while a nostalgic, grainy film quality speaks to the brand’s beautiful tactility and penchant for understated sophistication and old-world glamour.
“Zippora worked with us on our very first campaign,” says Constance von Dadelszen, Creative Director of womenswear at Dadelszen. “And while we’ve all grown a lot since then, there’s a really lovely synergy between Zippy’s journey and ours.” She continues, “working with a real couple like Zippy and Terence, there’s an authenticity to the images that would otherwise be hard to achieve.”
Left: Zippora wears the Helena Tuxedo Jacket and the Silk Slip Dress Right: Terence wears the Cameron Jacket and the Cashmere Tee. Zippora wears the Roosevelt Jacket and the Quant Rollneck
Balancing soft, refined tailoring with richly-textured knitwear and leather, Dadelszen’s new collection comes alive in the relaxed romanticism and aspirational styling of its campaign. As the brand’s Founder, Edward von Dadelszen, articulates, “it’s a concise collection featuring perennial classics, with new iterations of silhouettes that Dadelszen has become renowned for — sumptuous shearling, beautiful soft leather, cashmere, outerwear and tailoring that one finds themselves reaching for again and again.”
Reiterating the ways in which this brand is one of the best in its field, both locally and internationally, Dadelszen’s new, seasonal campaign and collection not only exemplify the quality that has kept it at the forefront, but stand as a full-circle moment for the brand — an ode to where it started and an indication of where it is going.
A well-designed bathroom should feel like a sanctuary of calm, the space to which you can retire and find solace after a long day. From selecting a bath that marries form with function to choosing understated finishes like natural stone and timber, to opting for simple but sufficiently impactful tapware, there are many ways to ensure that your bathroom is the kind of haven of relaxation it ought to be.
When looking for hero pieces or fixtures that will give any bathroom an upgrade without requiring a full-scale change, it is to Robertson Bathware that we always turn. Offering some of the best brands and high-quality pieces in the world, right on our doorstep, Robertson is the place we trust with our most intimate spaces, its pieces promising to transform even the simplest bathroom into a bona fide sanctuary.
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