Larger, smarter and more comfortable than ever before, the fourth generation BMW X5 is destined to redefine expectations for a large SUV. Alongside a strong focus on luxury, BMW’s groundbreaking new X5 iteration is offering a choice of three powerful engines and a line-up of driver assist technology including the usual lane-keeping, cruise control and reversing assistant functions alongside being the first BMW to be equipped with the latest iDrive infotainment system.
For those after heightened comfort, this can be emphasised by opting for a 2-axle air suspension system which will render bumps in the road virtually imperceptible. On the other hand, those seeking an off-road experience can choose an off-road package for the first time which, at the touch of a button, reconfigures the ride height, throttle response and stability control for any terrain your X5 may encounter.
The interior is one of the most opulent and streamlined we’ve seen from BMW in a while. A prolific use of leather makes for a decidedly luxurious feel, while the multi-faceted, Swarovski-crystal gear selector and panoramic glass roof with the option of adding 15,000 inbuilt LEDs to create the twinkling effect of a night sky cultivates an interior environment that goes far beyond simple comfort. One of our favourite features has to be the cooled and heated cupholders — finally offering a solution to keeping our flat whites warm when stuck in the traffic of a morning commute.
19 years on from BMW’s game-changing, first generation X5, the latest incarnation is smooth to drive, pleasant to sit in and shows just how far this revered automotive Marque has come. It would appear that not all good things come in small packages.
"We’re a fusion of Japanese, Korean and Chinese, and all those flavours, when done well, are really punchy, really clean, really vibrant."
“I’ve always had a passion and drive for Asian-fusion cuisine,” Stu Rogan explains to me, going on to underline how this, along with his feeling that “it was time for me to do my own thing” led to the reason we were both here. Standing with the head chef and owner in his new eatery, Hello Beasty, still infused with that ‘new build’ smell, I could feel the palpable excitement of possibility and the promise of potential. I’m sure I wasn’t the only person in Auckland expecting big things from the renowned chef’s latest venture — and as it turns out, I was right to.
The space (formerly the infamous Cowboys bar) is bright, thanks largely to an open, west-facing frontage, which allows light to spill into the eatery’s sun-drenched front courtyard and clean interior. Against the natural timber tones of the floors and tables, a panoply of colour stands out via the back feature wall, a floral lighting installation by Angus Muir, the richly-appointed, dark purple, velvet booths that line the restaurant’s right side and a neon rendition of the cat that has become the eatery’s mascot. It’s an interior that came into being with the help of the experts at Material Creative who took Stu and his wife (and collaborator) Emma’s clear vision and turned it into a reflection of the pair’s underlying ethos. “We’re very relaxed” Stu explains to me, “that’s what we’re all about,” and it shows in more than just the eatery’s design. The tables are compact, the set-up is laid-back but the staff are also friendly and approachable, the bar is bustling and the dishes are designed to share.
The menu, as Rogan outlines, is “a mixture of Japanese, Korean and Chinese,” explaining how those culinary canons can be very traditional and classical on their own, and how he “wanted to contribute something fun.” It’s clear this chef is putting his own spin on how the cuisines come together. “These flavours,” he says, “when done well are really punchy, really clean and really vibrant,” which are three adjectives I would happily apply to Hello Beasty’s menu. With dishes like fresh, Line-Caught Trevally served with avocado purée, pickled radish, sesame laver, chives and white soy ginger dressing and Crispy Soft Shell Crab with Yuzu kosho, coriander chimichurri and miso caramel, anyone can see how Rogan is combining classic flavours with seasonal ingredients. “We’re all about having fun with the food” he says, “while at the same time, using local New Zealand produce… and bringing that into our style of cuisine.” That in mind, certain signatures like the KFC (Korean Fried Cauliflower) are likely to remain a permanent fixture on the menu, where other dishes will come and go based on seasonal availability. First-time visitors should sample a selection of the potstickers and buns, including the Fried Sticky Beef Cheek Buns, and definitely try the Chicken Tsukune Sausage with its accompanying cured egg yolk and tare sauce that is designed to mix at the table, causing it to emulsify and achieve a rich, complex flavour profile.
Considering that Hello Beasty was roughly six years in the making, Rogan explains how he really was just waiting for the right space to come along. “[Viaduct Harbour] has all day foot traffic, lots of tourism, and is an area that all nationalities come to, so for us, this location was a dream come true.” And despite lamenting the build experience as “tense, tiring and exhausting,” the reward of watching punters pile into the booths for the lunch hour seemed to make it all worthwhile. “I want people to walk away having experienced amazing food…an atmosphere that is relaxed, casual, a little buzzy and a little noisy,” Rogan discloses, and from what I’ve seen, it’s an apt description of what to expect from a meal at Hello Beasty. Granted it’s still early days, but if this is the starting point, we’re looking forward to watching this eatery continue to grow into its potential.
Earlier this year, Deadly Ponies revealed its Resort ’19 collection at MBFWA in Sydney. Inspired by the ideas of devotion and adoration, and playing on society’s penchant for worshipping inanimate objects, Deadly Ponies’ unveiled new styles and engaged with motifs of Egyptian iconography and religious talismans, creating hand-tooled clasps, handles and brooches. A selection of intriguing textures, unique shapes and shades stormed the runway in a line-up that became our blueprint for this season’s accessory rules. This is how we were inspired by the brand’s latest offering.
1. The art of showing it off
And we don’t mean the body you’ve been sculpting for summer. With Deadly Ponies’ introduction of translucent, PVC pieces, the idea of hiding in plain sight has gone mainstream. Encouraging us to create an environment within our handbags that is as curated as the bags themselves, the proliferation of PVC is creating a kind of futuristic, structured aesthetic, where filling a translucent Deadly Ponies Mr Frizzling and Verne bags with beautiful curios and high-end accessories will cultivate an air of intrigue and lend a lightness to summer attire.
2. Courting colour
If you read our round-up on the prevailing SS19 trends at NYFW, you’d be well aware that orange is making a bid to become the tone of the season, with shades of lavender and violet not far behind. As if they knew how convincingly these tones would ascend to fashion’s favour, Deadly Ponies interspersed its Resort ’19 collection with hues of saffron and ultraviolet, creating block-colour bags and even subjecting the snake-skin textile to the new-season scheme. It’s time to embrace high-saturation.
3. How to go handsfree
I’m sure we’re all well aware that the bum bag has snuck its way back from the 90s. Partly to do with the rise of streetwear, the hands-free bag (fanny pack, cross body, backpack) is having a real moment. Putting aside its practicality, especially in the busy summer months when you always need to be able to carry important things (like ice cream), the case for this style is made stronger with Deadly Ponies’ sleek iterations. With styles like the Mini Monkey, the Sling bum bag and the Mini Ranger rucksack, it’s looking like we’ll have much less on our hands this season.
Deadly Ponies’ Resort ’19 collection is available online and in store from today.
With her sunny disposition and bright, infectious laugh (almost impossible not to join in with), Polly Markus is one of those people you just can’t help but love. A prolific commercial property agent and woman about town, Markus has her finger firmly on the pulse, and when it comes to matters of the wardrobe, she knows what she’s talking about.
In light of as much, we sought Markus’ perspective after teaming up with OPSM to seek out which long- and short-sighted Aucklanders had the best handle on their glasses game. Having worn specs regularly for the last seven years, Markus explained to us how each of the three frames she had on heavy rotation were worn in a different way and for a different purpose. Meetings and day-to-day work requirements usually resulted in her opting for a pair of “geek chic” Dolce & Gabbana frames, which offered a sophisticated, refined edge to her typical work look. Her Miu Miu pair were a little more “jazzy” which lent them more to “out there” outfits. While the simple, black Vogue frames were favoured for their versatility and ability to “go with anything.”
Showing us how glasses should be considered for far more than just their practical merits, Markus is someone who uses a fashionable frame as an outfit’s final touch and had us all swiftly heading to the nearest OPSM store to do the same.
Last Wednesday, a glamorous crowd gathered at E. von Dadelszen‘s Parnell showroom for an opulent night which combined fine jewellery from Hartfield, luxury vehicles, and, of course, the New Zealand-based designer’s couture clothing. The event, held in association with Range Rover, was a veritable feast for the eyes and at its centre was a celebration of the famed Italian Jewellery house, Pasquale Bruni. A number of jaw-dropping pieces, never before seen on our shores, were flown down from Italy — in the close company of several Pasquale Bruni representatives — to grace a pack of models who walked the length of the showroom in Dadelszen’s designs before pausing to be pored over by guests who sipped on Perrier-Jouët Champagne and Peroni beer. The event served to unite some of the best European brands and makers, delivering some dazzlingly exclusive jewellery with the accompaniment of Dadelszen’s Italian-made apparel.
When Seedlip arrived on the scene earlier this year, it single-handedly transformed the no-alcohol game, taking teetotalers out of their sparkling water-exhausted, sweet mocktail-fuelled confines to ply them an enticing alternative. Fair to say, we’ve been watching the ‘spirit’s’ every move since. Following the launch of their original, Garden 108 drop, they released Spice 94. Most recently, however, they have added a third iteration, Grove 42, to their delightfully aromatic line-up.
The warm, sophisticated blend uses a mixture of Blood Orange, lemon peel, ginger and lemongrass distillates paired with the ‘soft prickle’ of Japanese sansho peppercorn. The result is a citrus-driven base that is perfect for mixing into what would otherwise be your habitual vodka soda or gin tonic. For the former, combine a pour of Grove 42 over ice in a highball glass before topping with soda and garnishing with an orange wheel (pictured above right). For the latter, similarly, combine a pour of Grove 42 over ice in a highball glass before topping with passion fruit kombucha and finishing with an orange peel (pictured above left).
Proving that you don’t need to change your habits just because you’re on the wagon, Seedlip’s new Grove 42 is just the substitute we were looking for when recreating your go-to summer cocktails.
Click here to purchase Seedlip’s new Grove 42. More recipes can be found here.
After seeing Isabeli Fontana look so good in a denim corset, I almost forgot the Britney travesty of 2001.
“You can expect to see a lot of STARS tonight,” Jeremy Scott said at a press conference in the lead up to the designer’s Moschino x H&M collection runway in New York. It was being touted as one of the biggest collaborations of the year and I had a lot of anticipation about the show I would be attending later that evening.
Upon arrival at the venue, Basketball City in Manhattan, I was not disappointed. In Scott’s own words “hip hop worthy amounts of bling bling to create a totally Moschino look” had resulted in lights, sequins and sparkles literally everywhere. Being an absolute sucker for a beautiful set I was mesmerised by the catwalk. It was a Moschino-themed Times Square decorated with LED signs, broadway neon and large projector screens. An homage to the streets of New York — one of Scott’s major sources of inspiration for the show — the whole extravaganza was also going to be live streamed onto the exterior of the H&M store in Times Square.
Although initially dubious about my choice of attire — would my sequin dress be too much? — once I saw a woman touting a tutu that spanned a metre and a half I was reminded that this was a Jeremy Scott show — a sequin dress is never too much.
We took our seats and waited. A smattering of celebrities and the designer’s friends surrounded me in the crowd, think Paris Jackson, Frances Bean Cobain, Miles Richie, Coco Rocha and Leigh Lezark. Suddenly, Run DMC’s It’s Like That started and just like that Gigi Hadid came storming down the steps to open the show. The high octane clothes were on par with the extremely high calibre of models — Bella Hadid in a black leatherette was a sight to behold, and the one and only Naomi Campbell garnered rousing applause as she circled the runway in a sequin parker. It was an unbelievably star-studded cast, just like Scott had promised.
Despite having already seen images of the collection, experiencing them in real life and on some of the best models in the world was truly something else. Candice Swanepoel worked that pink faux fur coat like nobody’s business and after seeing Isabeli Fontana look so good in a denim corset, I almost forgot the Britney travesty of 2001.
Following Scott’s final bow (wearing the sequin overalls from the collection, of course), the stage curtains lifted to reveal Diplo, ready to get the after party underway. The curtains also revealed a pop-up shop selling the collection, which, judging by the speed at which guests tumbled over each other to get the first look, is going to be a sellout. If I were you I would head straight for the gold metal logo choker, red puffer jacket and the sequin bralette when it drops in store next week!
The collection is available at H&M Commercial Bay from November 8.
Located in the front space of sleek, modernistic shared workspace Qb Studios in Newmarket, you’ll find an equally smooth cafe. Meet Mutual Friends, the new eatery that’s combining cups of Allpress Joe, delicious food and contemporary art to create the ultimate inspiration station.
If its ethos sounds familiar, then you may be reminded of Bryan Anderson and Sean Bone’s Olly, the art-coffee-doughnut mashup that formerly resided in Mount Eden. Mutual Friends marks the beginning of the next venture for the two, this time joined by childhood friend Nick Fury as the chef. With Fury at the kitchen’s helm, you can expect to find a rotating menu of fresh, delicious eats comprising both hearty sit-down fare and snack-happy cabinet treats. The star of the show? It’s the waffles that are set to be the biggest crowd-pleaser — not only served up in bite-of-the-moment chicken style (doused with peri-peri) but also in a variety of veggie variations too, like mouth-watering tomato, cheese and basil.
Not only serving up enticing lunchtime eats but intriguing works of art too, Mutual Friends will be showcasing a conveyor belt of talent from the best local artists, kicking off with the likes of up-and-comer, Jake Feast. As for the future, your new Newmarket locale hopes to host an array of gallery-inspired events in a bid to really give the masterpieces the attention they deserve — so be sure to keep your eyes peeled for more information on that front. Until then, we recommend popping and checking out the space, quality brew in hand.
The majority of the Colosseum was built from it. Richard Meier used over 250,000 tonnes of it when he built LA’s gargantuan Getty Centre. And Ludwig Mies van der Rohe’s famous Barcelona Pavilion is perhaps the best example of its aesthetic appeal. At once extravagant and minimalist, travertine is one of those materials that has transcended history to remain as utterly relevant and desirable today.
Naturally expressed in a variety of neutral tones, when arranged longitudinally, such as in van der Rohe’s architecturally significant pavilion, its horizontal grain, whether used internally or externally, creates a sense of space and fluidity, earthiness and grandeur.
Halfway between limestone and marble, though not as rare as the latter, the soft and graceful stone is relatively easy to cut and shape which explains why architects are so inclined to use it. As equally suited to the bathroom walls and kitchen splashbacks if not an outdoor pool deck, walls, flooring, or interior plinth, when employed in places that are heavily exposed to the sun, thick travertine walls help to limit the heat intake.
The esteemed material doesn’t take the main stage but rather sets a sophisticated backdrop, paving the way for a well-appointed lifestyle. So when the next project calls for a material that is both noble and laid-back, look no further.
Much like the figures that ‘Prince’ or ‘Madonna’ are to music, Dan, the West Auckland-based baker, needs no further introduction within Auckland’s foodie circles. Such is his reputation for baking incredible bread. So when we heard that the maestro was set to open his own shop in the very near future, we made it our mission to find out more.
Before going at it alone, Dan, whose surname is, in fact, Cruden, was head chef at Amano when it first opened, counting itself as one of the only Auckland bakeries to mill its own flour. Beyond that, his wealth of experience spans 20 years in baking, having first started out to pay his way through art school. “I fell in love with the job and have since worked in a variety of bakeries learning a lot from the masters over the years,” Cruden says. Now, he’s concentrating on making real, fresh bread and pastries from locally sourced ingredients with an emphasis on quality and health.
Then asked about his new outlet, due to open in Helensville before the end of the year, Dan describes it as somewhere that he will sell his bread and pastries — his speciality is viennoiseries (anything, from croissants, to brioches and pain aux raisins, that is typically eaten for breakfast) — as well as lunch options such as sandwiches and pies. “We have plans to set up picnic tables so customers can enjoy the atmosphere of rural living and enjoy a nice lunch and coffee,” the baker explains. “We are hoping to offer our community a place to get real, fresh, preservative-free bread that is good for you.”
The bread and viennoiseries, which are currently available to order on Dan’s The Real Bread Project Facebook page, are also what you’ll find in some of Auckland’s most well-respected bakeries including Miann Fort Street, Miann Morningside, Pastrami and Rye, Point of Yield, Allpress Ponsonby on the weekend, as well as local shops Husk, The Kombuchery and MILC. They also offer a delivery service to our local areas and can be found at the local Kaukapakapa village market once a month.
Dan admits that he loves working with chefs to make items you can’t find anywhere else. Delectable offerings such as the ‘pain au peanut‘ — a hybrid between a cube croissant and one of Cadbury’s Summer Rolls — are proof that he likes to push the boundaries. With the countdown on till the baker opens his new offering (watch this space), we’re quietly counting our lucky stars that Cruden’s art career didn’t work out.
For more info about The Real Bread Project, click here.