Polkinghorne's new book: Reality star ‘shaken' by encounter with eye surgeon
A reality star from The Real Housewives of Auckland says an encounter with Remuera eye surgeon Philip Polkinghorne in a creative writing class last week left her shaken - and the tutor phoned to check on her afterwards.
Julia Lorimer, 56, told the Herald that halfway through the one-day-long
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NZ Herald
36 minutes ago
- NZ Herald
Jesse Mulligan Auckland Restaurant Review: Returning To The Grill SkyCity A Year After A ‘Terrible' Meal
Spoiler alert: If you've been waiting for a sign to visit, Jesse Mulligan is waving you in with bright green flags. It's been almost a year since I took a deep breath and wrote about my terrible meal at SkyCity's The Grill. Publishing a critical restaurant review is an exhilarating experience. Four times as many people as usual read that column and strangers were literally asking about it on the street. The food and beverage manager from SkyCity called me at home for a chat. The person at the Herald whose job it is to sell Viva subscriptions let me know that I should feel free to seek out other terrible restaurants to write about, and soon. The SkyCity guy promised on the phone that they had fixed everything and offered to have me back for free. But it had only been a couple of days since the review had come out – how could they possibly have solved the many, many problems I had listed? What did they do, fire everyone and ship all the boring crockery to landfill? I decided to wait a full 12 months before returning, and this week I did it. I always pay for review meals with my own money and never announce that I am coming, so let's call this a 'check-in'. Below, I have listed my major complaints about The Grill in 2024 and whether or not they have been fixed: The taramasalata and tuna tartlette snacks on the menu at The Grill restaurant in the Horizon Hotel. Photo / Babiche Martens Problem: Service was extremely slow Unsurprisingly, this was not a problem on my return visit, though – full respect to the PR team – the waitress looking after us had not been briefed that I was potentially there to save the restaurant's reputation. I know this because at one stage she looked at me quizzically and asked, 'Where have I seen you before?' before she realised that I was the VIP someone had mentioned to her earlier. She had already proved herself by then – she was fast, knowledgeable, quirky and personal. I bet she gets loads of tips because she has done that rare thing – found a public-facing version of herself that preserves all the best, quirky parts of her personality without sacrificing professionalism. Did they fix it? Yes, they did. Problem: The souffle was terrible and had no puff A twice-baked souffle is a classic dish, so I talked to a couple of chef friends and showed them photos before declaring this one dead last year. I didn't order it this time, but a guy at the table next to me did, and it looked fantastic! It had puff, it had height, and the guy (who was a fan of the old Grill and seemed to have very high standards) pronounced it delicious, mentioning in particular the sweet caramelised onions. Advertisement Advertise with NZME. Did they fix it? Yes, they did. The twice-baked cheese souffle now has puff and height. Photo / Babiche Martens Problem: The cocktails were watery, pretentious and pre-mixed The list is still a bit OTT, but I can see the appeal of cocktails with Māori names and local ingredients when you're trying to sell to tourists. The SkyCity guy had promised to sit me down and 'give a bit more context to our pre-mix offering', but I specifically (and slightly rudely) asked that nobody from the company attend our dinner, so I will instead take his word that it doesn't affect the quality of the drinks. But look, I didn't order a cocktail because none of them appealed. Did they fix it? Sorry, not sure. Problem: Nothing appealing on the menu The Grill has expanded its short and brutal list of dishes to a page-turning culinary adventure. Now it has (great) snacks and starters and a double-page spread of interesting beef choices, plus sashimi, oysters and another full page of mains. There's also a brilliant tarte tatin served with a simple scoop of vanilla ice cream for dessert, and a cheese and cognac trolley! They tried it out on New Year's Eve and it went so well they've kept it. I loved everything about that trolley except the prices – $18 per sliver of cheese, but perhaps by that time of night you'll no longer be counting. Did they fix it? Yes, they did. Problem: Everything came on the same boring white plates The plates are still boring, with the odd exception. This might be a future opportunity to lift the experience even further. For now, it's all about the food. Advertisement Advertise with NZME. Did they fix it? No, they didn't. You'll be able to make your carnivorous dreams come true here. Photo / Babiche Martens Problem: Some of the food didn't taste good Most excitingly, the food now tastes very, very good. The starters are exceptional, the oysters and sashimi are wonderful, and the steak? Well, spoiling this glowing review somewhat is that I ordered the three-part 'study of beef' and, while the sirloin and scotch were great, the wagyu rump cap was underdone and unable to be broken down by human teeth alone. What a shame. That cut will need further work, but I feel certain that you'll be able to make your carnivorous dreams come true here: pick anything else, alongside some sauces and sides and gobble it all down with a big glass of Cabernet. Did they fix it? Yes, they mostly did. Problem: The wine service was bad, with typos all through the menu The turnaround here was quite exceptional. The Grill's wine guy these days is fantastic – with a short, interesting, ad-libbed speech for every wine-based question we gave him. There's also now a Coravin menu offering wines by the glass that would be too expensive to open otherwise. We drank some beautiful wines and heard some beautiful stories. Look out for the Plume methode, which I have never found anywhere else, and I reckon is one of the best bubbles options in New Zealand. I can confirm I have audited the wine list and found no spelling mistakes. Did they fix it? Yes, they did. The final verdict Wow, what a turnaround. The staff have a spring in their step and the open kitchen seems to be buzzing. The customers are all happy too – from hotel guests to Auckland foodies, coalescing over precise cooking and great drinks. If you've been waiting for the all clear to visit The Grill, I'm officially waving you in with bright green flags. More restaurant reviews According to dining out editor Jesse Mulligan. Nomiya's Japanese Snack Bites Are Works Of Art. ... And Jesse reckons their oysters are the best you will find in Auckland. Palato In Browns Bay Has The Best Pasta Menu In The City. And their tomato pasta sauce is unrivalled in New Zealand. What Happens If You Ask AI To Create Your Restaurant's New Menu? Luke Dallow did just that for his new Ponsonby Rd bistro, Gigi. But does it work? Birkenhead's Bon Pinard Completes The Set With Duo & Uno. This North Shore wine bar serves up indulgence with a flavour-packed menu. Feeling Blue In Ponsonby. Jesse recommends you head to Blue immediately for the persimmon salad. Food You'll Rarely Come Across, With A Side Of ... Lamps? It was high risk, high reward at this unassuming Georgian-Turkish fusion restaurant.
NZ Herald
18 hours ago
- NZ Herald
Radio host and podcaster Brittany Hockley on fairytale wedding, New Zealand trip and keeping fit
'Let's hope I never have to do that again!' laughs the 37-year-old. But once she finally got to the big day in June, Hockley says she loved every second. 'It was over three days in Bali, and we had all our friends and families together the whole time. It was the most fun we've ever had,' the host tells the Herald. The couple then had a second wedding in Sydney Harbour, which she described as 'Ben's dream'. Brittany Hockley with her husband Ben Siegrist at their second wedding. Photo / Instagram 'Ben's dream was to be able to legally get married on Sydney harbour, the first place he went when landing in Australia for the very first time, two days before he met me for the very first time,' she wrote on Instagram at the time. After the wedding madness subsided, the couple found a welcome break on our shores, jetting to Queenstown last month. 'New Zealand was magical. We absolutely loved Queenstown - how could you not? It was Ben's first time, and I knew he would love it,' she shares. Despite the fact that they couldn't get stuck into adventure, Hockley said they are already looking at a return trip. 'Unfortunately, because of Ben's football contract, we can't do any of the adventure activities (will have to wait until he retires), but we explored the surrounding towns, had the best time at Deer Park, of course, raced on the toboggans and ate our way around the region. Hockley says she feels best when she does a combination of walking, Reformer and weight training. Photo / Lorna Jane 'I cannot wait to come back. I've heard QT is incredible in the summertime, too, so I will need to create an excuse to come back over for a little R&R.' And rest is more than needed after a packed few months, with Hockley also fitting in a collab with activewear brand Lorna Jane. Hockley says it was the perfect fit for someone who spends most of her time in workout clothes. 'I live in activewear and train most days. It's not only functional but has a fashion edge attached, meaning you can go straight from your workout to brunch.' Given her lifestyle and how often she works out, she says the collab was an obvious choice. 'Lorna Jane is a brand I've grown up with, loved and worn for years, so it was a really natural fit.' Hockley says she needs outfits she can wear from the gym, to a café. Photo / Lorna Jane 'I train most days, a mix between some high intensity training, weights, reformer Pilates and probably my fav daily activity, long walks with my pooch Delilah. Four to five times a week, I put my phone down and go and do the sauna and ice bath. I love it and always feel better for it after.' But just like us, the busy star finds some respite in blobbing out on the couch with a great watch. 'As long as I'm eating well and exercising most days, I feel good. I love to sit on the couch for hours at night and binge-watch a good series.'
NZ Herald
4 days ago
- NZ Herald
Jon Toogood on the day Black Sabbath's Ozzy Osbourne poked fun at Shihad's name
'They asked us to play, support them, so they treated us really well,' Toogood told the Herald. Shihad's Jon Toogood performing at Manuka Phuel Full Metal Orchestra on Saturday night. Photo / Southeast Music He described Black Sabbath's vibe over the tour as 'really relaxed' and 'family-oriented', with Osbourne having a 'lovely' backstage presence. 'Ozzy was lovely, always up for saying hello and a quick chat.' He reflected on the final show of the Australian leg, where Osbourne 'sort of gave [Shihad] sh*t about our name' during a jesting conversation with the band. 'How do you get on with a name like Shihad?' Toogood recalled Osbourne asking him, in a recent RNZ interview. 'It was really cute.' Being a guitar player himself, Toogood described meeting Black Sabbath guitarist and riff writer Tony Iommi as 'one of the more exciting' moments in the tour. RIP Ozzy. He provided the soundtrack to our youth and we were blessed to have met him and to have shared a stage with... Posted by Shihad on Tuesday 22 July 2025 'I got to watch one of my favourite metal bands play every night. 'And I got to talk to Geezer Butler, who's the bass player who wrote the lyrics to Black Sabbath's War Pigs ... I signed a few CDs for his nephew, who was a fan of Shihad from Nottingham." Last Saturday, he performed War Pigs – an anti-war protest song from 1970 that's endured as one of heavy metal's greatest hits – alongside the 29-piece Auckland Philharmonia and a band. 'Everyone wants to say their own version of a goodbye to Ozzy, I think, and that song is just a perfect vehicle to do that,' Toogood said. '[It was] a celebration of his life because it's such a great, iconic song, but the lyrics are still so relevant to what's going on in the world.' While he didn't choose War Pigs himself, Toogood was immediately drawn to the track during planning. 'I definitely put my hand up from a list of songs that they were potentially going to do and said, 'F***, I'm keen to do War Pigs if no one else takes it'. 'And they came back and said, 'War Pigs is yours', which made me very happy.' It was the crowd's response to the song that resonated the most with Toogood. 'Having everybody sing ... I mean, we're pretty loud through that PA. And they were louder than the PA, the 6000 people in that room.' Black Sabbath's Tony Iommi and Ozzy Osbourne performing on stage in 1973. Photo / Getty Images Osbourne, who had Parkinson's disease, died aged 76 on July 22 at his home in Buckinghamshire, England. He was buried last week after a parade through the streets of Black Sabbath's hometown of Birmingham, a 'fitting, dignified tribute ahead of a private family funeral', Lord Mayor of Birmingham Zafar Iqbal said. It wasn't immediately known what caused his death, although a statement from his family said he passed 'surrounded by love', and asked for privacy as they grieved. Just weeks before, Osbourne had reunited with his Black Sabbath bandmates in Birmingham for their Back to the Beginning farewell concert. Four-man rock band Shihad, which were formed in Wellington in 1988, announced their retirement last year. Bassist Karl Kippenberger said the decision to end the band had been 'a long time coming', later adding: 'Deep down, I never want this to end.' They announced a nationwide tour to cap off the band's 32-year stint, which began in New Plymouth last December and culminated in a final concert at Spark Arena on March 14. Tom Rose is an Auckland-based journalist who covers breaking news, specialising in lifestyle, entertainment and travel. He joined the Herald in 2023.
