Two of The World's Greatest Places. One Koko

March 12, 2026 Aunty Tommy's

Every year, TIME publishes its World's Greatest Places — a global list of 100 extraordinary destinations to visit and stay, nominated by the magazine's international network of contributors. For 2026, New Zealand earned two places on that list. Aunty Tommy's koko is served at both.

The first is Tala, Chef Henry Onesemo's contemporary Samoan restaurant in Parnell, Auckland — the only restaurant from the Oceania region named on the entire list. TIME praised Tala for helping pave the way for more culturally specific dining in New Zealand, earning recognition across Oceania for its singular focus. Born and raised in Samoa, Onesemo draws directly from Fa'a Samoa, the Samoan way. His tasting menu closes with a blend of coffee and Aunty Tommy's koko.

The second is Flockhill, a historic 36,000-acre high-country station in the Craigieburn Valley of the Southern Alps, now reborn as a luxury alpine retreat. A world away from a Samoan dining room in Auckland — and yet our koko is poured there too.

Sit with that for a moment. Of all the places in New Zealand, TIME chose two. And both of them reached for the same Koko Samoa, made by feel in our small West Auckland roastery. We didn't change our koko to get there. We didn't dress it up as something it isn't. A Samoan product, made by Samoans, stood on the same global stage as anywhere else in the world — exactly as it is. That's the part that matters to us: not just the recognition, but our communities seeing themselves in it.

This isn't chocolate. It's koko. And it's found its way to two of the world's greatest places.