This is how you should be preparing for a facial, according to an expert

Whether it’s to relax and feel pampered or to help a specific skincare problem, there’s nothing quite like a good facial. But the treatment shouldn’t just begin when you step foot inside the spa, in fact, to truly get the best out of your experience, there are a few things that you should be doing beforehand. We speak to Suyin Ginn, facialist at East Day Spa, to understand what we can do pre-facial to get the best out of the main event.

Time is of the essence
“Try to be ahead of time,” Suyin explains. Don’t rush and try to arrive at the facial relaxed, composed, and ready for a blissful experience.

Show them what you’re working with
You may want to take your current skincare products to show the therapist, especially if you are experiencing skin concerns you want remedying.

This one’s for the guys
Men should shave 24 hours ahead of time.

Be savvy with your scheduling
Accept that — if you want the fullest experience — oil and product will get into your hair. “Don’t book lunch with friends afterwards, as your hair will be messed. Plan for this!”

Be savvy with your seasonal scheduling
“If you’re wanting resurfacing or smoothing treatments, keep in mind that these often involve taking layers of the skin off through peels or mechanical abrasion. Plan these for autumn and winter months when you aren’t exposed to the sun as much. Too much sun when the skin is weakened can lead to more pigmentation.”

Be prepared to put the time in
Be prepared to invest in good skincare — this carries on the good work after the facial. “It’s like going to the gym once,” explains Suyin, “you won’t get results that way. It’s the consistency of doing something — like using good skincare afterwards — that continues the results.”

Listen Up
Keep an ear out and be prepared to follow instructions, as the therapist will advise you how to use the skincare after a facial in order to prolong your results. “If you don’t follow instructions – for example, using more product that you should or not enough — it may mean your facial results will not last, and your skin could be worse off.”

Timing is key
Timing and planning are important. If you have a special event coming up, a party or a wedding, the earlier you can have facials the better the result.  “Our facial skin generally has a lifespan of 30 days, even longer as we age. So for big events, planning and having facials a few months ahead will give the best results.” Suyin’s recommendation? Between five and six months ahead.

Be patient
Accept that breakouts may occur! “Skin can hold memories of past breakouts, and if there is a residual matter still under the skin, it may get worse before it gets better.” Plan to have facials earlier in the week if you need time for the skin to settle before a weekend event. Or, if you want to hide away, plan for a mid-week facial and use the weekend to heal and settle.

What not to do
“You do not need to change or try to improve your routine before a facial.  Lifestyles are hard to change, and facial treatments are designed to treat your skin for how it is normally.  Let the therapist treat, and see it, in its current state.”

East Day Spa

123 Albert Street
Skycity Grand Hotel

09 363 7050

www.eastdayspa.com

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Swede carbonara with cured yolk, pork jowl and parmesan custard

Meet The General: A new restaurant bringing a taste of molecular gastronomy to Auckland

If you were to ask us to define The General Restaurant, innovative and other-worldly are the first words that come to mind. Formerly known as Wine Chambers, owner, Anjali Balwal, manager, Ledio Voda and executive chef, Jacopo Crosti have taken the reigns and are providing something entirely new for the Auckland dining scene.

From the moment you enter The General, you’re immersed into a space of grandeur from the high ceilings, Greek-like columns and crisp white cloths draped over each table. However, regalness is not translated to exclusivity as The General is a restaurant that is open for all occasions and people, welcoming the everyday man on their lunch break as well as giving access to one of two private dining rooms for those that seek more privacy. During lunch hours, The General serves a two-course menu, a more casual approach but also a teaser for its three-to-five course dinner tasting menu — where the magic truly happens.

Wagyu hanger steak with carrots, coffee and Native spinach

With previous experience in fine-dining kitchens such as The Grove and Beirut, Crosti has accumulated great knowledge and skill for creating an experience through food. Inspired by the quality of locally sourced New Zealand produce, Crosti has married this with his Italian roots and complexifies traditional dishes. He takes control of every stage of his dishes from designing the ceramics, presentation and flavours.

The degustation begins with snacks brought out of a box, handmade from New Zealand native Rimu wood including moss foraged by Crosti himself. The snacks include creations we have never come across, such as a pea sponge and sago wafer. The buckwheat and cheese doughnut is drawn from the traditional Italian fried bread — a common street food but with a New Zealand spin — with NZ lamb prosciutto garnished on top. Crosti goes the extra mile in terms of presentation in order to give his diners a memorable experience, pouring an aromatic herbal rosemary, thyme and star anise tea over the dried ice covered by moss — resulting in a smoke effect.

Pea sponge with miso caramel and freeze-dried mint (on the left) Sago wafer, scallop mousse and sesame seeds emulsion (on the right)

From first glance, what looks like a traditional carbonara proves to be anything but. From the moment you take your first bite, the crunch from the cold swede takes the place of the traditional pasta, swede which is placed on top of a pool of pecorino custard and sprinkled with cured egg yolk, bonito flakes and herbs. The usual pancetta is replaced with flavourful pork cheek, renowned for its uniquely lean yet tender texture. The wagyu hangar steak is another dish that showcases the beauty and versatility of New Zealand’s produce, switched out in this case, for carrot. The plate is lined with burnt carrot, deeply caramelised puree with chopped carrots which have been cooked in coffee beans for a slightly bitter flavour. Delicate final touches to the juicy steak are sheets of carrot to add freshness, crunch and make the dish come full circle.

Voda is currently building a wine list to pair with Crosti’s creative dishes and — given that the restaurant been in the hospitality industry for 13 years and ran the floors of numerous restaurants such as Baduzzi and Ostro — you can rest assured that the wine list is in good hands. The General Restaurant will challenge your tastebuds and create a dining experience that leaves a long-standing impression, it’s truly a one of a kind.

Opening Hours:
Monday — Friday, 11:30am until 2:30pm  & 5:30pm until 9:30pm
Saturday, 5:30pm until 9:30pm
Closed Sunday

The General Restaurant

33 Shortland St, Auckland

+64 9-309 8191

www.thegeneral.nz

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Does decanting actually make a difference to wine? We deliver our definitive guide

The act of enjoying a heart-warming glass of red wine is something that is universal but the world of wine can feel like a web of senseless phrases and confusing processes that aren’t always easy for us to get our heads around. After a recent query from a friend who really had no clue what a wine decanter was, nor any idea how she should be using one, I decided to dive into why decanting was seen as integral to the serving of certain wines, as well as how to do it properly and which vessels to use.

Why should we decant?
There are two main reasons why decanting wine has become common practice. The first is because it helps to filter out sediment from the wine, resulting in a clearer, sharper taste and more pure colour. For older bottles of red wine or port, this can prove imperative where the colour pigments have bonded with tannins and fallen out of the solution. Sediment can result in a wine sporting a cloudy colour, or gritty, bitter taste. Ironically, sediment in a bottle of wine can be an indicator of high-quality, which is another reason why more expensive drops are more frequently decanted before serving.

The other reason for decanting has to do with its aeration properties. Though a topic of debate (apparently) in the wider wine community, the central idea is that giving some wines exposure to oxygen will open up their flavour profiles, making them more vibrant, especially with wines that are highly tannic or full-bodied.

How to decant?
1. Choose the wine you will be serving in advance, and stand it upright for at least 24 hours — this will send the sediment to collect at the bottom of the bottle
2. Take out  your decanter of choice (see below for some of our favourites)
3. Remove the cap and cork from the bottle of wipe and wipe its neck clean
4. Hold a light under the neck
5. Begin to pour the wine into the decanter slowly, without stopping at all until you reach the end. The emptier the bottle gets, the slower you should pour.
6. Stop when you see the sediment reach the neck of the bottle
7. You may serve straight away if you wish, otherwise, the rule of thumb is that older, more delicate wines should be served after sitting for around 30 minutes or so, while more full-bodied varieties can sit for closer to an hour.

Feel free to experiment with decanting (if you have a couple of bottles you don’t mind experimenting with) to familiarise yourself with the process and its results. Extreme decanting using specific aeration tools and often lasting much longer than an hour should only really be undertaken by the connoisseurs, but if you want to try your hand at it too, by all means.

Which decanters are best?
When it comes to the question of which decanter to buy, it certainly isn’t one size that fits all, but there is one brand we would always turn to without a second thought. Riedel, one of the world’s foremost makers of stemware and glassware has a wide range, even creating particular types of decanters to suit different drops (although if you’re just starting out, there’s no need to get too specific). Available locally from The Studio of Tableware, the latest Riedel decanters are set to be the perfect sculptural centrepieces for your next dinner party — and these are our favourites.

Left to right: Ayam Black decanter; Fatto A Mano Mamba decanter; Fatto A Mano Curly decanter; Horn Decanter; Fatto A Mano Cornetto single decanter all from The Studio of Tableware

The Studio of Tableware

5 Harold Street,
Mt Eden

www.thestudio.co.nz

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Deadly Ponies opens the doors to its sleek, new flagship store

Deadly Ponies has, for a long time, been one of our infallible go-tos for all things pretty and practical. Renowned for its refined, unique handbags and versatile carryalls, the brand may have been around since 2005, but it continues to grow and develop with each season, keeping us on our toes with its innovative fabrics and artistic prints.

Taking yet another step forward, Deadly Ponies’ flagship, which has been noticeably absent from the Ponsonby retail scene of late, has just reopened its doors after undergoing a full-scale facelift — and the sleek, new spot feels entirely befitting of a brand that’s really hitting its stride.

Working with acclaimed interior designer Katie Lockhart, Deadly Ponies has transformed its Mackelvie Street villa into an elegant, understated space. Citing his intention to “create a home for the brand,” Creative Director Liam Bowden saw right now as the perfect time to give Deadly Ponies the kind of environment that expressed its more grown-up aesthetic. With quintessential touches that make the store feel inherently linked to the brand we’re all familiar with, the store is lent an air of sophistication via a strategic use of furnishings and art.

“We furnished the place as we would a home,” Lockhart divulges, telling us how accoutrements were sourced from Japan, bespoke ceramics handcrafted by local ceramicists Hayley Bridgeford and Bronwynne Cornish, and pieces of art sourced from local artists.

From its light-filled interior, the back of the store opens up onto a courtyard styled after a wild English garden and executed by landscape architect Jared Lockhart. It bestows a sense of calm refinement on the space, where the raw, minimalist materials like oak and stone inside meet the lush greenery of outside, coming together in what feels like an honest expression of where Deadly Ponies is now, and where it is heading.

Deadly Ponies

70 Mackelvie Street
Ponsonby

(09) 376 3469

www.deadlyponies.com

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Peroni tent
Peroni tent
Peroni polo team
Peroni tent
Peroni tent
Land Rover tent
Land Rover tent
Land Rover tent
Land Rover tent
Land Rover tent
Land Rover vs. pony race
Land Rover tent
Veuve Clicquot tent
Veuve Clicquot tent
Veuve Clicquot tent
Veuve Clicquot tent
Veuve Clicquot tent
Veuve Clicquot tent

Party pics: Inside all the action from last weekend’s Land Rover NZ Polo Open

After weeks of waiting with bated breath, last Saturday the hotly-anticipated Land Rover NZ Polo Open finally descended upon Auckland. Whether you were sipping beers in the Peroni tent, swilling champagne at the Veuve Clicquot tent, watching intently from the Land Rover Club House or flitting around to soak up every bit of the action, it was an afternoon that proved to be as action-packed and revelrous as ever. For those that want to reminisce on the day that was, here we bring you a peek of all the goings-on at one of the year’s most prestigious sporting events.

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14 unmissable cultural events to put in your diary this March

March kicks off on Friday (if you can believe it) and as such, it’s high time we rounded up all the cultural goings on in Auckland for the first month of autumn. From concerts to dinners to talks with the people behind some of our favourite Netflix shows, the end of summer will pass unnoticed with this stellar line-up on the cards.

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Sculpture On The Gulf

Sculpture On The Gulf

Sculpture On The Gulf

Sculpture On The Gulf

New Zealand’s preeminent outdoor sculpture exhibition returns in 2019 with a stellar line-up of established and emerging local artists. Spend a day on Waiheke, exploring the 28 works selected for the sculpture trail against the beautiful, wild backdrop of the Island.
From Friday the 1st until Sunday the 24th of March. For more information, click here.

The Heineken Urban Polo

The Heineken Urban Polo

The Heineken Urban Polo

The Heineken Urban Polo

As the name promises, this urban answer to classic, country polo has reliably drawn crowds over the last few years, and this year, it’s looking set to be better than every before. Tickets are on sale now so don your glad rags and head to Ellerslie Racecourse for an afternoon watching the ponies.
Saturday, 16th March. For tickets, click here.

Arctic Monkeys

Arctic Monkeys

Arctic Monkeys

Arctic Monkeys

The acclaimed indie-pop group from the UK is landing at Auckland’s Spark Arena for one show only, set to serenade audiences with songs from their fascinating new album Tranquillity Base Hotel & Casino (alongside a few of the favourites we’re sure).
Wednesday, 6th March. For more information and tickets, click here.

Auckland Arts Festival

Auckland Arts Festival

Auckland Arts Festival

Auckland Arts Festival

From the 7th until the 24th of March, Auckland will be overrun by various cultural events as part of its highly-anticipated Arts Festival. Highlights for this year includes the classic operatic masterpiece, The Magic Flute, performed by internationally-acclaimed Komische Oper Berlin; Blanc de Blanc — an incredible, burlesque cabaret from the acclaimed creators behind Madonna’s Rebel Heart tour that is set to be an evening of glamour and wonder; and the hair-raising circus that is Backbone, where performers will test the laws of gravity and undertake breathtaking acrobatic feats.
For more information and to book tickets, click here.

Hendrick's National Kubb Open 2019

Hendrick's National Kubb Open 2019

Hendrick's National Kubb Open 2019

Hendrick's National Kubb Open 2019

In association with Kubb Brothers, Hendricks Gin is presenting us with this year’s National Kubb Open at Newmarket’s Highwic House. Set to be an afternoon of light-hearted fun, refreshing G&Ts and friendly competition, registration for teams opens on the 1st of March and only 36 will be accepted, so gather two friends (teams can only comprise three people) and try your luck — you might walk away with a specially-engraved Kubb set and the much-coveted trophy.
Saturday, 16th March.. For more information click here.

John Mayer

John Mayer

John Mayer

John Mayer

Following news that the American crooner will be kicking off his 2019 world tour in none other than Auckland City, local fans will be fizzing at the thought of hearing classics such as ‘Your Body is a Wonderland’ through to the more recent likes of ‘New Light’ performed live. Saddle up, get your tickets and prepare for some ‘Heartbreak Warfare.’

Saturday, 23rd March. For more information and  to buy tickets, click here.

New Zealand Coffee Festival

New Zealand Coffee Festival

New Zealand Coffee Festival

New Zealand Coffee Festival

Filling Shed 10 with the delicious aroma of coffee and the vibrant sounds of caffeine-induced frivolity, this festival is the perfect opportunity for you to brush up on coffee culture and enjoy live music, delicious food and some of the best beans this country has to offer.
Friday 15th and Saturday 16th March. For more information and tickets, click here.

The Cross Street Music Festival

The Cross Street Music Festival

The Cross Street Music Festival

The Cross Street Music Festival

Prepare yourself for a rousing street party as a line up of bands, hip-hop artists and DJs get set to take over Cross Street (off K’Road). Spend the afternoon dancing or sit back (in a chair you brought from home) relax and absorb the atmosphere with bite from the selection of food trucks on hand. There is a limited number of tickets you you had best be in quick.
Saturday, 2nd March. For more information and tickets, click here.

Le Dîner En Blanc

Le Dîner En Blanc

Le Dîner En Blanc

Le Dîner En Blanc

Returning for another evening of food and frivolity, the 6th year of Auckland’s Le Dîner En Blanc is set to bathe the City of Sails in a sea of white. With the location still a strict secret, all we need know for now is that it will require our crispest outfits, a table and chairs and a picnic basket filled with our favourite treats.
Saturday, 23rd March. For more information, click here.

Catacombs

Catacombs

Catacombs

Catacombs

Over two nights in March, Friendly Potential, in association with Resident Advisor will take us on a journey to the incredible Wintergarden, located below Auckland’s historic The Civic. Seeing eight renowned musical acts come together to create an unprecedented sonic dreamscape in the space that once was an iconic 1920s dance hall (that also happens to boast some of the best acoustics in the country), Catacombs will be an experience like nothing before.
Friday 8th and Saturday 9th of March. For more information and tickets, click here.

Kelmarna Gardens Harvest Festival

Kelmarna Gardens Harvest Festival

Kelmarna Gardens Harvest Festival

Kelmarna Gardens Harvest Festival

Celebrate the summer harvest at Kelmarna Gardens’ 5th annual Harvest Festival. Bringing together local, renowned chefs from Orphans Kitchen, Cazador, ParisButter and Culprit to cook a wood-fired barbecue feast, this lively event will see delicious, innovative food combine with educational workshops, live music and fun activities for the whole family. It’s the perfect way for the community to come together and share in the spoils of summer. Funds raised from the day will be going to support Kelmarna Gardens’ important educational and therapeutic work.
Sunday, 10th March. For more information or to book a barbecue meal or workshop, click here (entry is free).

Red Hot Chili Peppers

Red Hot Chili Peppers

Red Hot Chili Peppers

Red Hot Chili Peppers

Touching down in the City of Sails for two shows, this iconic band is proving one of the hottest tickets of the year so far. Despite both shows selling out in record time, we haven’t lost hope in the resales — so we’re keeping our eyes peeled and our fingers crossed. This is certainly one not to miss.
Friday the 8th March and Saturday the 9th of March. For more information click here.

Inside Making a Murderer and The Staircase

Inside Making a Murderer and The Staircase

Inside Making a Murderer and The Staircase

Inside Making a Murderer and The Staircase

If you, like us, simply cannot get enough of Netflix’s seemingly endless barrage of true-crime documentary series’ then this should be at the top of your list. American attorneys Laura Nirider and Steven Drizin (Brendan Dassey’s lawyers) and David Rudolf (lawyer for Michael Peterson) bring their popular speaking tour to the Bruce Mason Centre, and will be talking about the fascinating true-crime cases that inspired two of the most watched series’ of the last few years, before taking questions from the audience.
Thursday, 28th March. For more information and to buy tickets, click here.

Rufus Wainwright

Rufus Wainwright

Rufus Wainwright

Rufus Wainwright

Comprising part of the Grammy-nominated singer’s 20-year anniversary tour, All These Poses, Auckland Town Hall will play host to Rufus Wainwright for two shows in March. Wainwright and his band will play favourites from his critically-acclaimed albums and that are sure to delight the Auckland crowds.
Saturday, 2nd March. For more information and to buy tickets, click here.

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Chateau on the Park
Chris Dobbs and Working Style Christchurch
Chateau on the Park
Inati
Kong bar at The Terrace

Working Style’s Chris Dobbs divulges his favourite places to eat, stay and visit in Christchurch

The Garden City has played host to Working Style’s Managing Director, Chris Dobbs on many occasions. Whether visiting Christchurch for work or play, Dobbs has narrowed his favourite places to eat, drink, stay and visit down to a finite list of what he deems to be the best — and considering his penchant for the finer things, we’re quite happy to take his recommendations on board.

Stay
I head down to the Garden City fairly regularly to visit our Working Style store in Merivale, and I always stay at the Hilton’s Chateau On The Park DoubleTree hotel. The staff are extremely welcoming, and the secluded setting really helps me to wind down after a long day of travel and work. The valet service is also fantastic (which is a huge plus for me) and I can always rely on my garments being perfectly pressed after suffering the inevitable wear and tear of travel.

The clams at Inati

Eat
Over the many years I have been visiting Christchurch, I have definitely whittled my favourite places down to a definitive list. The Terrace offers a range of eateries in one location, meaning that it’s always easy to find something to suit my mood – whether that’s a cold beer or a bite to eat. Inati is another favourite and I always go for the ‘Trust Us’ sharing option (the chef here definitely knows best).

Terrace Tavern at The Terrace

For breakfast, I’ll usually head into town to Hello Sunday for a shakshuka or eggs benny. It’s the perfect place for a mid-morning pick-me-up and I love its low-key fitout (inside an old Sunday school).

Hello Sunday

Drink
If I’m looking for somewhere nice and casual to wind down at the end of the day I’ll head to Number Four. The wine list is brilliant, and it’s just down the road from our store.

Culture
I always try to find time to pay a visit to the Christchurch Art Gallery, which is currently showing Gordon Walters: New Vision — just down from a run at Auckland’s Art Gallery. I checked it out when it was in Auckland, but I think I’ll go for a refresher when I visit Christchurch later this month. If I’m after a more boutique experience I’ll drop by the Nadene Milne or Jonathan Smart galleries.

Michael Parekowhai’s Chapman’s Homer at Christchurch Art Gallery

Chateau On The Park — Christchurch, a DoubleTree by Hilton

189 Deans Avenue,
Riccarton,
Christchurch, 8011

(03) 348 8999

www.doubletree3.hilton.com

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Embrace the drink of summer with this month-long dedication to rosé

March, admittedly, isn’t the most exciting month. Technically marking the end of summer, the third month of the year makes us feel as though we’re waving goodbye to fun and frivolity until spring rolls back around. Well, it seems that won’t be happening this year, at least not on Soul Bar & Bistro‘s watch. For the entire month of March, you can find a hearty dedication to rosé — the unofficial drink of summer — comprising titillating new libations, events and a few quirky surprises along the way, too.

Not only will the Viaduct Harbour stalwart be serving up specially-curated rosé cocktails, but the interior — and the staff uniforms — will be drenched in blush hues in celebration of the pink drink. What’s more, each of the five Sundays of the month will play host to the lively, mischievous Sangria Sunday, with rosé sangria flowing freely alongside some quality, DJ driven beats from 1pm-6pm. Sure to round off the week in style, you can rest assured that these rosé-infused Sunday sessions will have you looking forward to the seventh day like never before.

But that’s not all. To really go all out for the occasion, Soul will be gifting anyone with ‘rose’ in their name a free, special Rosé Month surprise cocktail. And luckily, for those who weren’t named after the delightful drink, (or the flower…) there’s still a chance for one lucky Denizen to get in on the action — as we’ve teamed up with Soul to give away a rosé experience to the value of $450. (For more information and entry, click here.) It’s safe to say we’ll be seeing the final weeks of summer through rose-tinted glasses, the perfect way to go out with a bang, we think.

This competition has now closed.

Soul Bar & Bistro

16-18 Lower Hobson Street and Customs St West
Auckland Viaduct

(09) 356 7249

www.soulbar.co.nz

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5 things you need to know about Karl Lagerfeld’s replacement

The fashion world was shaken up by last week’s news of the death of an industry icon: Karl Lagerfeld. Despite a career that included his own eponymous label as well as a 54-year creative directorship at Fendi, it was his tenure at Chanel that really catapulted Lagerfeld to a household name.

Having been at the helm of Chanel since 1983, the matter of who would take his place at the French Maison was, perhaps, the biggest question hanging over the industry. But late last week, Virginie Viard was named as Chanel’s next creative head causing us to ask…. who?

In a bid to familiarise ourselves with the person who, supposedly, would be carrying Lagerfeld’s weighty legacy, we dove into Viard’s history — only to find someone who it seems, is perfectly suited to the job at hand. Here are 5 things you need to know about the French designer.

1. She comes from a fashion family (her grandparents were silk manufacturers) and she was trained in costume design.

2. She joined Chanel as an intern for haute-couture embroidery in 1987 upon the recommendation of the chamberlain of Prince Rainier of Monaco (a family friend).

3. Before Lagerfeld passed away, her title was the director of Chanel’s Fashion Creation Studio, but there were many instances where she would pick up where Lagerfeld left off if his health held him back. For the January couture runway, for example, she stepped in to take the final bow for Lagerfeld when he couldn’t make it to the show.

4. She has been described as Karl Lagerfeld’s longest collaborator and has worked beside him for over 30 years at both Chanel and Chloé. The iconic designer would refer to her as both his right and his left hand.

5. They were so close that apparently, Lagerfeld would sometimes text Viard in the voice of his cat, Choupette — a fact he revealed in an interview with W Magazine.

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Join Karen Walker at an exclusive cocktail party in the name of a noble cause

One in nine New Zealand women is affected by breast cancer. It’s a statistic that places this country as the seventh highest in the world for the disease, and one that is driving Breast Cancer Cure in its dedicated pursuit of a solution.

As New Zealand’s only not-for-profit focusing solely on funding scientific research for a breast cancer cure, BCC is driving the search for answers like no one else, but it can’t do so alone.

Karen Walker, a longtime ambassador for the organisation, recognises this and as such, has joined forces with BCC to host an exclusive cocktail party next Thursday for the cause. Set to take place in a private home on Paritai Drive, attendees will have the chance to hear one of New Zealand’s most renowned figures in fashion talk about life, business and taking her brand to the world stage in a uniquely intimate setting.

Champagne and delicious cocktails from Cardrona Distillery will be on hand and there will also be a selection of lucky dips to purchase. With all the makings of an enjoyable night and with 100 percent of the proceeds going towards BCC’s research, this is one party you won’t want to pass up.

The fact that one woman is diagnosed with breast cancer every three hours is a staggering statistic — one that will only change via a concerted collective effort. If you’ve been wondering how you can help fight the good fight, this is your chance, and we can’t think of a better way to support the cause.

Cocktails with Karen Walker and Breast Cancer Cure will take place on Thursday 28th February from 5:30pm and tickets are $179 per person — available here

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