Traffic January – February 2019

By Cuisine3 Minutes
December 12, 2018By Cuisine
La Fuente Wine & Mezcal


Kingsland welcomes a new addition on New North Road. KINGSLAND SOCIAL is the new all-day brasserie by Phil Clark of Phil’s Kitchen.

HARBOUR SOCIETY has opened on the 15th floor of new hotel, SO/ Auckland. It’s home to French chef Marc de Passorio, former owner of Michelin-starred restaurant, L’Esprit de la Violette.

The owners of the popular PŪHĀ & PĀKEHĀ food truck have added an eatery to their stable. Hustle along to Surrey Cres in Grey Lynn for this fast, casual place to enjoy Māori fusion fare.

Mezcal bars are so on trend so visit Auckland’s newest, LA FUENTE WINE & MEZCAL on Snickel Lane. Owned and operated by Mexican-born sommelier Edmundo Farrera, alongside artisan mezcal – a distilled alcoholic beverage made from the agave (or maguey) plant – they serve wine and Mexican-inspired dishes.

Hello again – a little later than planned but the new ANDIAMO is back in Herne Bay with exec chef Gareth Stewart and head chef Luke Wigley in the kitchen.

New up in Newmarket is MUTUAL FRIENDS, a lunchtime eatery that also displays a rotating show of work by local artists and hopes to host gallery-inspired events.

Sitting beachside at Waiheke’s Onetangi Beach CHARLIE’S (formerly Charlie Farley’s), has had a spiffy new makeover by new owner Richard Sigley.

Head to NEW LEAF in Grey Lynn to check out NZ’s first pure kombucha taproom.

KIND is a new plant-based cafe in Morningside, the next venture from Cathie and Nigel Cottle who also own Crave, just a hop aand a skip away.

Apologies to Sam Lee of IZU – we mistakenly placed the restaurant in Pakuranga when it is in fact in Papakura.


Cameron Farmilo has sold Chim Choo Ree after almost 10 years, to concentrate on innovative ice cream brand, DUCK ISLAND. A store in Ponsonby is set to open soon.


Nigel Anderson, of Master Chef fame, is managing the newly opened cidery door at the ZEFFER CIDER CO.


Monique Fiso’s highly anticipated restaurant, HIAKAI, has opened in Mt Cook. Offering a fine dining menu built around indigenous ingredients, it’s already got people talking.


REEFTON DISTILLING CO, producers of small-batch premium-quality spirits, have opened a working distillery, tasting bar and retail store in one of Reefton’s original buildings.


As executive chef Ainsley Thompson heads off to grow her family, THE SHERWOOD welcomes new head chef, Adam Harrison formerly of Amisfield.