"With this unbearably hot summer heat, the papaya boat from Mondays Wholefoods gives a fresh start to the day. With the papaya acting as the "bowl", you can literally finish everything on your plate! Filled with granola, chia berry coulis and coconut yoghurt, I always leave feeling revitalized and satisfied, and scheming how to make my own papaya bowls. Although theirs would be hard to beat." — Lucy Casey, digital and design assistant
"The fitness bowl from Catroux has become a new favourite — with haloumi, avocado and a poached egg, it's heartier than your average, and the toasted turmeric nuts give the dish an unusual twist." — Zoe Walker, associate editor
"Welcome Eatery is only open during weekdays, but the Superbowl 2.0 is worth getting up early for as a tasty pre-work breakfast. With coconut yoghurt panacotta, berries, chia and nut clusters, it's surprisingly filling, and the icy granita is refreshing on hot a summer morning." — Jessica Beresford, digital producer
"In the early nineties no trip to Auckland (from my hometown of Hamilton) was complete without a trip to Victoria Park Market. In those days the sweet and sour pork with noodles was the ultimate in sophistication (as was the Virus clothing I pined over). It's so wonderful to see the transformation of this space into an oasis of artisan products and excellent local food producers. The Bowl and Arrow smoothie bowls from there are fresh, colourful, creamy and delicious. They may not be the most 'active' of the breakfast bowls but they are guaranteed to be a hit with young and old, and the biggest of health food naysayers. And infinitely better for you than any commercial cereals." — Rebecca Wadey, wellbeing editor
"I haven't had the granola with yoghurt mousse from Ortolana in a while, but it's the only time I can remember ever really enjoying eating a bowl of granola." — Dan Ahwa, fashion editor
"I don't normally go for sweet breakfasts, but the Aloha from L'oeuf is something else. The coconut granola is served with lime yoghurt and pineapple poached in star anise." — Rosie Kelway, writer
