Magnificent Home Improvements: Auckland dining

<span style="font-family: Georgia, "Times New Roman", serif;">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. </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWJXFeqiGkg-hlzvRn17WjHBtLhZZWqPvOUMTobHAe6NlhXqpw5FWy-ritF_ooOYCy4ZJjVD72Ihhm14ya87FYrI1RElAL94IIUOSELyIbmDksbEo835_ujtsViFb8DUv3EHkLaZblYA/s1600/DST-MILSE-5144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWJXFeqiGkg-hlzvRn17WjHBtLhZZWqPvOUMTobHAe6NlhXqpw5FWy-ritF_ooOYCy4ZJjVD72Ihhm14ya87FYrI1RElAL94IIUOSELyIbmDksbEo835_ujtsViFb8DUv3EHkLaZblYA/s640/DST-MILSE-5144.jpg" width="480" /></a></div><br /><span style="font-family: Georgia, "Times New Roman", serif;">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. </span><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">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. </span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt_JsHQERRLglymq0L8iTEcsGN-05lOCx7PhX5fBqXjTWmQYOclEsAoArPcLN5SPhMiz3qkmfQLrBfSWZmyY_hiFKauKFyR5jcbFkHPzfVWvHqVNS3c3tOwR-SuSor6HHIKXcU4ol1ao/s1600/DST-MILSE-5169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt_JsHQERRLglymq0L8iTEcsGN-05lOCx7PhX5fBqXjTWmQYOclEsAoArPcLN5SPhMiz3qkmfQLrBfSWZmyY_hiFKauKFyR5jcbFkHPzfVWvHqVNS3c3tOwR-SuSor6HHIKXcU4ol1ao/s640/DST-MILSE-5169.jpg" width="480" /></a></div><br /><br /><br /><br /> <br /><br /><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>HOME </b>What was your brief for the space, and how did you go about filling it? </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>NAT CHESHIRE, CHESHIRE ARCHITECTS </b>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.</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3gGr-91e1-xEFUQhVemIu3t2NPIWQSf35GJOlFNjPnTl4QK1lJhkY0ohXR26DDLNrfvJqk75Hc6fuFV12JQjlHgreHwVNlwDl_2mwuLwI7ENtWfx1N4ICMjUhdpukij6hQenXzURLGE/s1600/DST-MILSE-5203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3gGr-91e1-xEFUQhVemIu3t2NPIWQSf35GJOlFNjPnTl4QK1lJhkY0ohXR26DDLNrfvJqk75Hc6fuFV12JQjlHgreHwVNlwDl_2mwuLwI7ENtWfx1N4ICMjUhdpukij6hQenXzURLGE/s640/DST-MILSE-5203.jpg" width="480" /></a></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>HOME </b>How does it feel to be in the space?</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>NAT CHESHIRE </b>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.</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT4HmXgSdDmyXyE4dYpmPI2vSJEG-jFfH6aOw-bOgZUSfiRIwsf0WtmwgBVsRAoZ8bdjLgcLFXuDa6V_50m7iTDLECi7WbHbcIcY44RH5LCO5u_Z8e9hEHOfL6VyLvYjCXCrGPRgeKbM/s1600/DST-MILSE-5154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT4HmXgSdDmyXyE4dYpmPI2vSJEG-jFfH6aOw-bOgZUSfiRIwsf0WtmwgBVsRAoZ8bdjLgcLFXuDa6V_50m7iTDLECi7WbHbcIcY44RH5LCO5u_Z8e9hEHOfL6VyLvYjCXCrGPRgeKbM/s640/DST-MILSE-5154.jpg" width="480" /></a></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>HOME </b>I remember people eating their feelings at Death by Chocolate in the 80s. How is Milse different from the dessert restaurants of that era?</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>BRIAN CAMPBELL, EXECUTIVE PASTRY CHEF </b>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. </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>HOME </b>What’s your favourite thing on the menu at the moment? </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>BRIAN CAMPBELL </b><span style="font-family: Georgia,"Times New Roman",serif;">I like the passionfruit and apple salted caramels.</span></div><b style="font-family: Georgia,"Times New Roman",serif;">NAT CHESHIRE </b><span style="font-family: Georgia,"Times New Roman",serif;">I am trying to eat my way through everything, one hemispherical salted caramel gelato cake at a time.</span><br /><br /><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><i><span style="mso-spacerun: yes;">Milse is at 27 Tyler Street, Britomart, Auckland, ph </span>09 368 9487 (no reservations accepted).</i></div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwudmwb-KdLqkpfBfHYQ_pzsw7uCpaajiNjKTX9zwR6Xte7MJ2hTEYnXgHXfkHpwS-3ymD8c3lNib4o74tDV0jeq_IBuF2m8vRAFvB0FisxzQMfhzmyNiXmL49sN7X3wnd0R6tydRK4e0/s1600/DST-MILSE-5298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwudmwb-KdLqkpfBfHYQ_pzsw7uCpaajiNjKTX9zwR6Xte7MJ2hTEYnXgHXfkHpwS-3ymD8c3lNib4o74tDV0jeq_IBuF2m8vRAFvB0FisxzQMfhzmyNiXmL49sN7X3wnd0R6tydRK4e0/s640/DST-MILSE-5298.jpg" width="640" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"> </span>

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...

Magnificent Home Improvements

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

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