This winter, we’ve served up a selection of our treasured North Shore hospitality venues and asked about upcoming events and stand-out meals on their respective menus throughout the cooler months.
Sarah MacDonald
Duo, Osteria Uno and Bon Pinard
Sarah MacDonald and her husband, Jordan, own Birkenhead favourites, Duo, Osteria Uno and Bon Pinard. Sarah says they’re both trained chefs and met in the kitchen. Nowadays, she leaves the kitchen to Jordan, and he leaves the front of house to her! The couple live locally on the North Shore with their three little girls, so life is a constant juggle of restaurants, school runs and kids’ sports, but she says they love it. Hospitality has been their world for years now, and they both feel lucky to work together doing what they love.
Channel Magazine: How does it feel to win the best café award at the recent Lewisham awards?
Sarah MacDonald: We’re just so proud. The Lewishams are judged by industry peers, so it’s incredibly humbling to be recognised by people who understand just how much goes into running hospitality venues. It’s a huge credit to our amazing team who show up every day and make it all happen.
You guys run multiple venues. How does that work practically? Can you give us a view of what a typical day looks like for you?
Controlled chaos, basically! Mornings usually start with school drop-offs and coffee, followed by a round of checking in at the restaurants, that's if Jordan's not rostered on as the breakfast chef or I'm not the barista for the day! Duo’s busy with brunch service, while Uno and Bon Pinard kick off later in the day. Jordan’s often bouncing between the kitchens working morning until night, while I work a mix of days and nights and handle bookings, staff, events and general behind-the-scenes logistics. Then, we either do the after-school activities and put the kids to bed, or we stay at work, and their nana or our lovely nanny takes the kids. Every day looks a little different depending on what's going on.
Where did the concept/inspiration for Duo (and eventually Uno/Bon Pinard) come from?
Duo was the first project Jordan and I did fully together, hence the name. We wanted a casual, local spot that served great food without feeling too serious. When we opened Uno, it was about creating a space that let Jordan dive deeper into his love of pasta and Italian food. Bon Pinard (our little wine bar) came later. We always joked we needed somewhere for people to wait for their table at Uno! Each venue has kind of grown naturally from the one before it.
What events in July/August have you got coming up that you want to share with Channel readers?
Over the winter months, we’ll be mixing things up across all three venues, with menu changes happening regularly depending on what’s in season. Expect delicious winter reds popping up on the specials board at Bon Pinard, hearty lasagnes at Uno to warm you up and fresh truffles making their way onto the Duo specials board. We’re always on the lookout for new ideas and opportunities, too, so you never know what might pop up!
Duo, Osteria Uno and Bon Pinard
134-140 Hinemoa Street, Birkenhead
Izzy Frankham
Fantail & Turtle
Izzy Frankham has grown up on the North Shore. She’s the functions and events manager at Fantail & Turtle, located at Smales Farm, and Izzy was recently nominated for an Emerging Hospitality Talent Award at the Lewisham Awards, a well-known form of industry recognition. After finishing high school, Izzy worked at Fantail & Turtle before moving to Wellington for university. She returned to Auckland, picking up shifts alongside university papers. After taking on the functions and events role, Izzy says she hasn’t looked back!
Channel Mag: As functions and events manager, what do you look forward to on the calendar and why?
Izzy Frankham: We’re fortunate enough to be in a position where we get to look after, be a part of and celebrate key life moments often. They range from baby showers to 80th birthdays, plus everything in between. It doesn’t matter if it’s a corporate celebration or a surprise party for mum, every function brings people together, which is incredibly rewarding to be a part of.
What does it mean to you to be recognised with your Emerging Hospitality Talent nomination at the Lewisham Awards?
It was a surprise, but one I’m really grateful for. It's a nod to me that we're heading in the right direction. That said, this nomination wouldn't have come without the work done before me and around me. I feel incredibly lucky to have found myself in an environment where people are empowered, backed and encouraged to grow.
What events in July/August have you got coming up that you want to share with Channel readers?
We're currently collaborating with local creatives to host Glasshouse Workshops covering pottery, jewellery making and botanical crafts. Tuesdays are for Quiz Night, and every Friday and Saturday, we are lucky enough to have Tāmaki Makaurau’s best DJs playing. We've made some changes towards our final winter menu with dishes like wagyu beef short rib making an appearance, and mulled wine back behind the bar too!
Find Fantail & Turtle at Goodside, Smales Farm, Takapuna
Andrew and Jess
Nanam
Husband and wife team, Andrew James Soriano and Jessabel Granada, are the chefs behind Nanam in Takapuna. Jess is Nanam’s executive chef, crafting bold Filipino-Spanish dishes, and Andrew focuses on storytelling, guest experience and community connection. They live on the North Shore and absolutely love the area. It’s where they raise their family, build their dreams, and continue to serve a community that’s embraced them from day one.
Channel Magazine: Nanam is well-loved and respected. How has the community embraced your place?
Andrew James Soriano: The community has become part of our extended family. Locals bring their friends, celebrate milestones here, and even recommend us to first-time Filipino food explorers. The support has been overwhelming, and it's given us the courage to keep pushing the boundaries of Filipino cuisine in New Zealand.
You began at night markets. What are some similarities and differences when it comes to running a restaurant?
From the chaos of night markets to the intimacy of a seated restaurant, one thing hasn’t changed: our connection with customers. We’ve learned that it’s not about the size of the crowd, but the depth of the relationship. Whether it’s a plate passed over a market stall or a five-course feast, we cook with the same heart.
What are some of your Filipino dishes that may not be well known to Kiwis?
Our Lechon just made it to Auckland’s 2025 Iconic Eats list. It’s crispy, juicy and celebratory. Our Wagyu Longganisa tacos are a guest favourite. And don’t miss our Filipino hot chocolate served at our high tea; it's thick, rich, and pairs perfectly with handmade Filipino sweets.
What events in July/August have you got coming up?
We’re hosting a Filipino Buffet on 12 July and a special high tea on 26 July featuring cultural performances. Perfect if you want to taste, see, and feel Filipino culture in one afternoon. These events have been selling out, so we’re excited to keep the energy going through winter!
Nanam, 178 Hurstmere Road, Takapuna
Max Slinger-Thompson
Long Bay Surf Club
Max Slinger-Thompson is a familiar face at Long Bay Surf Club, a popular local venue. Max has been in New Zealand for five years, arriving three days prior to the border closing in 2020! Having been in the hospitality industry back in the UK, he says he naturally found his way into the Kiwi hospitality scene at Morningside Tavern. “I learnt a lot from working at the tavern, where the team helped me progress through the ranks. When NZVC announced that we were adding Long Bay Surf Club to the portfolio, I jumped at the opportunity to progress further and work in the beautiful Long Bay community.”
Channel Magazine: Your venue is a big part of the local Long Bay community. What do you think makes it a success?
Max Slinger-Thompson: The proximity and location to the park/beach speaks for itself. It really is an idyllic meeting spot for lunch and drinks in our community. We have a dedicated base of locals who really bring that community feel and make it feel like an extension of their living room, where everyone is invited. On top of that, we enjoy supporting local sports teams and community groups, as a hub for events in the local Long Bay community.
What's your favourite regular event at Long Bay Surf Club and why?
It's a tough choice between our Burger & Quiz night and Sunday Sessions, but I have to say the live music gives Sunday arvos the edge over Tuesday nights. There's nothing like having a cold Corona on a sunny Sunday afternoon, sport on the screen, and live acoustic music to wind down the weekend.
What would you recommend on the menu?
The nachos are a crowd favourite for us. I personally love Mexican flavours, and I think the chefs really do it justice here. The slow-cooked beef brisket on our house-fried tortilla chips pairs perfectly with my go-to Long Bay Lager.
What events in July/August have you got coming up that you want to share with Channel readers?
We're going all out this school holidays at LBSC! We'll have an arts and crafts corner set up from 2pm to 4pm each weekday, and then host our first Family Day event on Saturday 12 July, complete with face painting, candy floss, and some guest appearances from our favourite characters. On top of this, we'll continue to be the go-to venue for sports in Long Bay, with the All Blacks, Warriors and Lions Tour all sure to be hits! Be sure to keep an eye on our socials for what's on!
Long Bay Surf Club, 4/56 Bounty Road, Long Bay
