Goodness Gracious to open in Parnell
Photography Goodness Gracious.

Our favourite Eden Terrace bagelry will extend their tasty offerings to Parnell.
Picture this – it's mid-morning on a Saturday and the thought of braving the Auckland brunch crowd (let alone the traffic) for a bite to eat feels like a little too much to bear. Enter, Goodness Gracious.
We've long been fans of this innovative central Auckland bagelry, a hole-in-the-wall coffee and bagel spot serving hearty and affordable fare that rivals the very best of Melbourne's laneways, Montreal or even the holy grail – Brooklyn, New York.
Think 'bagel burgers' – sumptuous servings of meat, dripping with sauces all housed between a classic bagel bun. If you're not a meat-eater, the vegetarian offerings here are equally as plentiful, with delicious slices of halloumi, peppered with rocket and chunky slices of fresh tomato.
'The C.A.B' or Chicken, Avocado and Bacon bagel is quite simply a creamy revelation, while 'The Kransky' is jam-packed with Westmere Kransky, flavoursome relish and melting slices of tasty cheese.
Befitting of its name, Goodness Gracious really is a city-fringe saving grace. The menu here is refreshingly simply – masterfully-brewed coffee, fresh, affordable smoothies and New York style bagels.
With a second space due to open its doors on Parnell's St George's Bay Road in late June, it's safe to say that winter just got a whole lot brighter.
Goodness Gracious,
2a New North Road,
Eden Terrace,
Auckland.
Opening Hours: Weekdays – 7.30am – 4pm.
Sat: 8am – 4pm
Sun: 8am – 3.30pm.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





