We like: Milse's sweet treats at Auckland's Britomart

We like the sublime, sweet offerings of dessert restaurant and patisserie Milse (pronounced 'Mil-say', and is Gaelic for 'sweet') as much as we like its dramatic interior. 

The cocoon-like space in Auckland's Britomart opened recently and supplies desserts to neighbouring Ortolana restaurant as well as hosting diners at tables of its own, and offering takeout. 

The space was designed by Cheshire Architects. HOME editor Jeremy Hansen spoke to Nat Cheshire about the design, and to Milse's executive pastry chef Brian Campbell about the amazing food. These photographs are by David Straight.

HOME What was your brief for the space, and how did you go about filling it?

NAT CHESHIRE, CHESHIRE ARCHITECTS Within this left-over back-alley space we needed to offer an immersive and transformative experience, shaping spaces around some of the most ambitious dessert cooking in the country. We were inspired by the Arabian history of dessert-making to create an interior that folds together the crystalline structure of sugars and the delicate tracery of carved wooden moucharaby panels.

HOME How does it feel to be in the space?

NAT CHESHIRE The goal is a world of quiet delight within a chaotic left-over geometry surrounded by service lanes and delivery trucks outside. Milse has a cave-like intensity within the quiet complexity of its filigree surface. We hope this means it feels like another world entirely.

HOME I remember people eating their feelings at Death by Chocolate in the 80s. How is Milse different from the dessert restaurants of that era?

BRIAN CAMPBELL, EXECUTIVE PASTRY CHEF I think people are now eating a lot more casually – it’s the norm to restaurant-hop. Our approach is to focus on the best of seasonal products as well as showcasing premium ingredients such as chocolate and spices to give people an amazing dessert experience, whether they’re eating in or taking away.

HOME What’s your favourite thing on the menu at the moment?

BRIAN CAMPBELL I like the passionfruit and apple salted caramels.

NAT CHESHIRE I am trying to eat my way through everything, one hemispherical salted caramel gelato cake at a time.

Milse is at 27 Tyler Street, Britomart, Auckland, ph 09 368 9487 (no reservations accepted).

 

The Roots in Otara

The Roots, a new event in Auckland's Otara, was set up by architectural graduates Waikare Komene (below left) and Martin Leung-Wai (below right) to foster architectural engagment from Maori and Pacific Island high-school students. The students created architectural installations at Otara's Town Centre using traditional lashing techniques and thousands of recycled plastic bottles.

We speak to the duo in our current issue, but we couldn't fit in as many of photographer David Straight's great images as we wanted to, we decided to feature some extra shots here, along with the interview with Waikare and Martin. Congratulations to both of them for setting up such a successful event - we look forward to next year's version!

HOME Why did you set up The Roots?

WAIKARE KOMENE The Roots was established through our passion to encourage young Maori and Pacific Island students to gain insight into architecture and think about pursuing it as a career. We held our first event recently, and want to develop it into an annual regional event.

MARTIN LEUNG-WAI We had 8000 plastic bottles and 32 students in the Otara Town Centre, and got the students to build structures out of bottles using the traditional techniques of weaving and lashing. The Roots is all about how knowing your roots or identity can help inform your architecture or any creative arts. We wanted the event to create community interaction and for the students to experience the design process.

 Above: One of the Otara installations, built by teams of students using traditional lashing techniques and recycled plastic bottles.

What got you guys interested in architecture in the first place?

MARTIN LEUNG-WAI Seeing prominent architecture projects in magazines and books in the Manukau Library attracted me. I was inspired by the works of Renzo Piano, Antoni Gaudi and Frank Gehry when I was in high school. From there I aimed to study architecture and travel to visit the buildings I saw in books and magazines.

WAIKARE KOMENE I became interested in architecture at Otahuhu College; as a youngster I really enjoyed the practicality and hands-on experience taught in workshop technology and graphics. I've always enjoyed sketching, drawing, designing and building - these skills have been a talent of mine.

Architecture is more likely to be associated with central city areas and wealthy suburbs instead of Otara, where you work. How are you hoping to change that?

WAIKARE KOMENE Otara is not only the place where we work, but also where we grew up and continue to live today. Otara produces amazing talent: athletes, rugby and league stars, rappers, artists, bands, the mayor of Auckland and now, through us, architects and designers. Architecture allows people to relate to the environment we live in and also take a sense of ownership and pride.

You can read more about Martin and Waikare's work on Martin's blog here and their firm Creative Native's website here.