Some things in life bring you instant joy, and good food is one of them. Restaurateur Sarah MacDonald knows her way around a kitchen as a chef by trade; she’s also a fantastic front-of-house at Osteria Uno and Duo Eatery in Birkenhead, on Auckland’s North Shore. Here, she opens her home and shares those pearls of wisdom that form the bedrock of a successful, thriving restaurant. From hospitality to her fashion weakness and those must-have best beauty buys, by editor Trudi Brewer.

Sarah MacDonald’s smile can light up a room, which is an asset to being a successful restaurateur. Along with her husband, who is also a chef, Jordon MacDonald, they are slick operators. To celebrate their hard work, they are opening another business just a few doors down from the busy Auckland cafe, bistro Duo Eatery, and sister restaurant, Osteria Uno, on Hinemoa Street in Birkenhead. These go-to eateries have garnered foodie fans beyond the North Shore who flock to enjoy their outstanding breakfast and late-night dining menus, and very soon, a French-style wine bar, Bon Pinard, joins the couple’s culinary empire. It’s here you can savour some of the best wines from France at your leisure. Here, MacDonald opens her family home and shares tips on the role of mum to three daughters, her beloved Pickle’s the pug dog and the daily demands of hospitality.

Duo and Osteria Uno in Auckland’s Birkenhead

why did you choose Chefing as a career?

I was studying food science at Otago University but wasn’t really enjoying it, so I applied to be on NZ Masterchef. I ended up being a contestant and coming ninth, it was then I decided Uni wasn’t for me. Long story short, I got a job with one of the judges, Al Brown, working at Federal Delicatessen in Auckland City, and that’s where my chef career really began.

Who has influenced you in your career?

My first influence would have to be my mum. She’s a fantastic cook and has owned cafes, which I used to work in. Then, after working as a chef, I really looked up to all my old head chefs and executive chefs, including my now-husband, who now (present-day) influences me the most career-wise. He always pushes us to do more and has taught me so much about owning a business.

Two chefs in one kitchen can be tricky. How does living and working together work?

Haha, it definitely has its challenges. But we really do respect each other's opinions and decisions when it comes to work, as we both have the same end goal—to be the best parents we can be and operate successful restaurants that we are proud of. But don’t get me wrong—we are full-time bickerers.

How did you choose the suburb for Duo?

We searched for a place with an inherited character. We didn’t want a jib box, and affordable rent was a bonus. When we came across the site that is now Duo Eatery in Birkenhead, we saw the character ceiling and just knew we had to have it. It has great bones.

Where did you get inspiration for the restaurant?

We always look at cookbooks for ideas regarding food inspiration, and we feel like if you have a vision for what food you want to serve, the interior follows that. It was amid COVID when we were trying to open, so unfortunately, no global travel inspired us, but lots of Pinterest searches did.

MacDonald with the couple’s cookbook collection

What's the meaning behind the names?

With Duo Eatery: we were trying to think of a name for the two of us, so we came up with Duo as we are the Duo behind the brand; it’s as simple as that. Osteria Uno was a fun play, counting backwards from two (Duo). Then we discovered, after naming Duo and Uno, that the shop next door was called Trio back in 1996 - what are the chances of that? The difference between them is that Duo Eatery is an all-day, all-consuming eatery. We serve breakfast, lunch and dinner. We are a cafe by day and a bistro by night. At the same time, Osteria Uno is only open in the evenings and serves predominantly pasta and small plates. We make pasta fresh every day with our pasta extruder. We wanted Osteria Uno to have a more accessible price point than the evening service at Duo Eatery. Family-friendly, Osteria Uno is a place to eat simple, delicious food.

How do you come up with the menu offerings at both restaurants?

Jordan (my husband) is amazing at creating things and bringing ideas I’ve shared to life. I like to think of myself as a professional taster. Usually, I’ll spitball a random idea to him, and he’ll go away and test it and usually make it 100 times better than I would’ve imagined. He is amazingly creative.

Best-selling dish at Duo?

During the day, it’s the raw fish on toast, and by a long way, we sell hundreds of this dish a week. It was a dish created in the final hours before we opened the doors of Duo Eatery, inspired by an Apero snack we had one evening. Then, at nighttime, I would say our Paua doughnut. A small savoury doughnut filled with creamed paua and served with horseradish mayo. Or Duck Frites, a whole duck with the legs removed, turned into a sausage mix, then stuffed between the two breasts, rolled, roasted and sliced - served with duck fat fries.

Tell us about your new project, Bon Pinard.

We are opening a French-style wine bar called Bon Pinard, ( which in French means good wine) a couple of doors down from Duo Eatery and Osteria Uno in the next month or so. It will be a place for people to drink delicious wine from all over the world and have a bite to eat while they do so.

What's a typical working day for you?

It begins with getting the girls ready for daycare and school (hopefully, they wake after 6 am), and then I head to my Pilates class. After that, I'll use Uno as my office space (as we are closed in the daytime) to sort out any emails, specials, invoices or extra paperwork I need to do; at the moment, it’s focused on the new wine bar. Then, at the end of the day, either my husband or I take the kids to our house, where their wonderful nanny looks after them after daycare and school; then, my night shift on the floor front-of-house, at Duo Eatery begins at around 3 pm, where I manage the evening service. Home time is usually 11 pm, and I am asleep by midnight. Then I do it again the next day.

The kitchen in the MacDonalds home

What have you been most surprised by working in the NZ hospo industry?

In New Zealand, hospitality isn’t often considered a ‘career option’, especially front-of-house. Finding good people who want to work front-of-house as their career goal is hard. I get it’s hard work and doesn’t have the same pay trajectory as other careers, but I guess I just thought there would be more people around who wanted to have a career in the industry.

What would you say is the #1 key to the success of a cafe or restaurant?

Passion for it. Jordan and I care about what we do, we care about our customers, and we love what we do. Obviously, all our customers make us successful, but I think they see how hard we and our wonderful staff work to ensure they have a good experience when they spend their time and money at our restaurants.

What's your favourite restaurant?

Apero. No question, Les and Mo have a wonderful French restaurant on K Road that’s been here for almost ten years. Her food is unreal, and his service is the best.

Favourite cookbook?

I love baking. Rght now, it’s Tartine, by Elisabeth Prueitt. I have been baking cakes since I was about 10. So, I’ll bake anything new or interesting in my spare time.

What is your favourite food trend right now?

I like how food is becoming more simple. I love the look of understated, crisp, clean, and neatly plated food, which actually quite often tastes better. You can hide so much flavour in things that look simple to the eye.

If you could choose one lesson you have learned in business to pass on, what would that be?

Be open to pivoting. Change and adapt with the times; don’t let your pride take over because you’ll quickly be left behind.

The living space and family dining table

Home

How would you describe your home?

Our home is very simple, with neutral colours, except for our art, which has subtle pops of colour. Then, behind every door, cupboard, and drawer, there are kid’s toys, the prized possessions of our little girl's lives, and we wouldn’t have it any other way.

What do you think makes a great interior?

Having things you love makes a great interior. All our little knick-knacks, bowls, decanters, and platters were all gifted to us by loved ones. Art that makes you feel happy really changes a space for me. It doesn't have to make anyone else happy, but as long as it does in your own home, it’s all that matters.

Some of MacDonald’s favourite possessions

What's your most treasured possession?

My four keepsake boxes are full of typical things: baby books, drawings, and photos. One box is for my husband and me, and one each for our three kids. I know they would be the only things I would grab if the house burned down.

What's your favourite room in your home, and why?

Our dining room. It's more of a shared space, with the living, kitchen and dining room together; it’s open plan. But I love our dining table; it was the first big purchase we bought together after we bought our home. It’s where we sit together when we’re not working and have dinner with the kids - discuss our favourite and least favourite parts of the day. A bonus is that I also enjoy looking at our candymen art by Simon Lewis Wards, a wedding gift from my family. Also our first art purchase, we made together a CJ Hendry scarf that we framed.

MacDonald at home, the Candymen art by Simon Lewis Wards

What do you collect?

Platters. We have two drawers full of different-style platters and bowls, perfect for the wide range of dishes we make. We also collect wine and have a big wine fridge hiding in the garage. Some are for work, some to hold onto for a long time, and enough to drink with friends now.

What makes a house a home?

Having things and the people you love in it and different spaces for everyone. For us that's (each other) and the couch, where you can all snuggle up and watch TV. Our dining table is where we come together for meals, and then there is a space for everyone to have what they love: toys, photos, books, whatever that may be.

MacDonald with Pickles the pug

Beauty

What's the first thing you do in the morning and the last before you sleep?

I shower after a long day, cleanse my skin with Osmosis Cleanser, and finish with my Lancôme Genifique serum. Then, when I wake up, I wash my face and put on Ultraceuticals Ultra UV Protective Daily Moisturiser SPF 50 moisturiser.

What are your favourite skincare brands?

Emma Lewisham, Osmosis and Lancôme.

What are your go-to makeup buys?

Kosas Concealer covers so much. Charlotte Tilbury Beauty Light: I recently discovered this and love it, as well as the Hourglass Mascara.

When you're tired or rundown: what is your beauty hack?

I keep facial rolling balls in the freezer. They’re always good for waking you up and refreshing your skin. On my days off, I also enjoy not wearing makeup and letting my skin breathe—only on my days off, though.

What is your favourite beauty buy you use and love, other than your brands?

My curling wand: I love curling my hair even though it’s naturally curly - it doesn’t look as good as when I use the wand.

Osmosis Cleanse Gentle Cleanser, $57. Charlotte Tilbury Beauty Light Wand, $71. GIORGIO ARMANI Sì Eau de Parfum, $225. Kosas Revealer Concealer, $56.

What is the one non-negotiable in your beauty routine?

Apply SPF. I must admit I didn’t do this for years, but I’ve grown up a bit now, and I do this every day before I do anything else.

What would we find in your makeup bag?

I have lots of makeup and brushes. I have about three of everything on the go at once. I like to mix it up every day. I used to display it all nicely at home, but I’ve found I often have to do my face on the go, so it moves from the bathroom to the car to work most of the time.

Favourite fragrance?

Si by Armani, I go through too much of it.

What's your guilty pleasure?

I want to say Botox, but that's a bit taboo, isn’t it?

Some of MacDonald’s beauty buys are Emma Lewisham Skin Reset Face Serum, Lancòme Genifique Serum, Jo Malone London and Orange Blossom Cologne, MECCA COSMETICA Hydra Cheek Tint and Illuminating Balm Duo And Gucci Platform Slides with her Chanel handbag.

Fashion

How would you describe your style?

Dark colours, comfortable, classic. My wardrobe consists of a mix of colours, but I often wear dark (mainly black) clothing no matter what season we are in. The only pops of colour are usually my slides, handbags or nail polish. I love to wear suit-style pants, basic shirts, and the occasional dress.

What are your go-to fashion brands?

At the moment, I have found myself buying lots of Ruby and Karen Walker. Their clothes always suit me and are so easy to wear. Comfort is key in my life.

What's your go-to look for work?

My uniform is a black Karen Walker top with a black silk slip skirt - an easy go-to outfit. Also, some of my regulars have realised I wear specific things on specific days: ‘Oh, you’re in your Sunday outfit.’ I don’t ever mean to wear the same thing; it must just happen that way - haha.

What was your latest fashion buy?

I just bought myself some knee-high boots and a blazer coat, all in black - of course.

Favourite designers?

Karen Walker, Marle, Viktoria & Woods, and Ruby are the designers I enjoy and wear in my daily life. I don’t have any specific favourites, but they’re my go-to’s.

What is the piece of fashion advice you would share with your daughters?

Less is more. Create a basic wardrobe, then add some fun items so you can mix and match, but those everyday basics will take you a long way. Also, it’s okay to splurge on items that will last a lifetime, like quality handbags and shoes - not that my husband would agree with me.