Emma Ogilvie on What Makes One of New Zealand‘s Coolest Bars, Well, Cool & More News Here

After years of living in Paris, Emma Ogilvie and her French partner Nick Landsman planned to do a six-month stint in Auckland to see Ogilvie’s household. They wound up not solely staying, however opening Bar Céleste – an intimate bistro impressed by the couple’s two residence international locations, focusing on natural and pure wines. Having watched the pure wine craze take off in Paris bistros, they needed to copy the mannequin in New Zealand.

“We’ve definitely seen the scene really start taking off,” Ogilvie says of the brand new venues within the space. “On K [Karangahape] Road, it feels like there have been openings one after another. It has turned into a hub for music and creative events, and in the last few years it’s become a real gastronomic hub, too. Sort of the heart of Auckland’s independent dining.”

Starting with a sequence of pop-ups known as La Peche (“The Peach”), the pair opened Bar Celeste in late 2019, having seen “a lot of room for growth within that owner-operated type of venue, working seasonally with produce”. The cosy 50-seater provides an aperitif hour each weekend, in addition to oyster joyful hour. Share plates are stacked with in-season elements – suppose fried Jerusalem artichokes drenched in hollandaise, sliced tomatoes topped with anchovies, capers and a spicy aioli, and snapper cru with figs and mint. Being a small area, it tends to guide out early for the weekend, particularly amongst followers of small Kiwi winemakers.

Ogilvie and Landsman additionally personal Star Wines, a bottle store only a few doorways down. Between the restaurant, the store and the Star Wines on-line retailer, the couple are determinedly bringing pure wines into the limelight.

“We’re pouring a fairly extensive wine list at Bar Celeste,” says Ogilvie. “And then you can walk a few doors down to our wine store and get an even bigger selection of wines from New Zealand, France and all over the world. Everything is organic and most of the wine is natural. So it’s the same ethos as the restaurant.”

As extra persons are turning into conscious of pure, natural wines, Bar Celeste and Star Wines are there to assist with the training course of. “Education has been a real focus for us,” she says. “People are pretty open-minded. It’s really about getting them to be more mindful about what they’re drinking. People are becoming more aware of the difference that organic farming can make.”

The couple introduced that very same mixture of wine and meals information to Broadsheet’s Aotearoa Awaits occasion in Sydney in May, curating snacks and drinks together with the off-menu Croque Forestière (which is actually a deluxe mushroom toastie). They needed it to mirror the extra “interesting dining experience” they’re seeing Kiwis hunt down currently. “Timing-wise, there’s heaps of other people that have returned [to New Zealand] from overseas and brought back whatever inspiration or styles of dining that they experienced,” Ogilvie says.

That extends not simply to Auckland, however to Christchurch and even small locations like Queenstown. “Like most countries, you’re starting to see a new wave of operators coming through,” she says. And now that borders are beginning to open once more – there’ll quickly be recent ranks of worldwide travellers tasting their means by the blossoming
New Zealand culinary scene.

“We’re definitely looking forward to more international visitors coming in,” Ogilvie says. “I think it adds a lot of vibrancy to the city and makes it more fun for us.”

This article is produced by Broadsheet in partnership with Tourism New Zealand.

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