Tomorrow's Brunch – Winona Forever
Photography by Ashley Ropati.

Parnell's new kid on the block would make even Johnny Depp green with envy.
If Parnell no longer strikes you as a thriving hot-spot with bountiful brunch options, you're not alone. Once the proud host to a glittering line-up of popular city-fringe eateries, somewhere along the line, Parnell's main drag got left behind. Enter, Winona Forever.

Every bit as vibrant and nostalgic as the name might suggest, Winona is singlehandedly reeling back in Auckland's brunch crowd for seconds. The brain child of hospitality heroine Fran Mazza –the acclaimed pastry chef at the helm of Hello Friends and Allies and the newly minted Little Sister – the menu here is plentiful, to say the least.

Sweetly dusted pastries and flaky filo treats adorn the front cabinet, competing for your attention, while the copper-toned fixtures and open-plan interior beckons those wandering up Parnell Rise. There's the Beetroot-cured Salmon, White Fish Crème Fraîche and Salmon Caviar to appease to those with a taste for savoury, while the Eton Mess Brioche French Toast, topped with Piped Meringues and Raspberry Gin Compote is very nearly too pretty to eat, glittering with cinnamon dust, puffed up with fresh cream and dripping with fresh, juicy raspberries.

It's Winona's big debut and barely approaching noon, as potential diners begin to form a line roadside, eager to secure a table and see what all the fuss is about. Winona's fabulously bright fit-out, from the hanging plants to the studded pop-colour chairs, welcome you in and invite you to stay awhile.

We may have only just become acquainted with Parnell's newest dining destination, but we're quite convinced we'll be singing her praises forevermore.
Winona Forever
Address
100 Parnell Road,
Parnell,
Auckland
Opening Hours
Monday to Friday: 7am
Saturday and Sunday: 8am
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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!