Why La Mer’s cult favourite The Concentrate serum still reigns supreme

When it comes to the world of skincare fresh moisturisers, serums, creams and elixirs come and go like the passing of the wind and, while each have their moment in the limelight, there are few that really make a lasting impression. There is, however, one exception to this rule, and it comes in a glistening green bottle. The definition of a cult beauty product, La Mer’s The Concentrate is the luxurious serum that has remained a beauty bag essential for the masses ever since it first landed on the scene — and it’s not hard to see why.

Designed to complement the skin’s natural healing process and soothe visible irritation, The Concentrate is infused with natural ingredients alongside a hefty, highly concentrated dose of La Mer’s famous Miracle Broth. Touted far and wide as the holy grail of skincare ingredients, the kelp-infused Miracle Broth boasts profound skin transforming potential, using the power of sea greens to nourish and regenerate the skin like nothing else.

Far more than your average bathroom cabinet resident, the multifaceted serum serves as an eye cream, a body moisturiser and everything in between. It cheats a fresh face when you didn’t get enough shut-eye the night before, and it works wonderfully as a pore-smoothing primer. Those in the know swear by it as a skin tightening eye-cream, while others — as is the case with La Mer’s founder, Dr. Max Huber — use it as an ultra effective treatment for scars.

With its deluge of beauty benefits, it’s no surprise that The Concentrate serum has had the entire industry (journalists, beauty editors, models, makeup artists, celebrities, and buyers) under its spell since it very first landed on our beauty counters. Shay Mitchell, actress and entrepreneur (with over 21 million Instagram followers) has long been a fan of the product, turning to it time and time again for its calming, restorative properties. While Yvonne Ching -— Chinese social media influencer with over 4 million followers on Weibo — is often heard enthusing about its pampering qualities to her fashion- and beauty-focused fans, divulging that this serum is her secret to achieving glowing, youthful skin.

A beauty product with an avid following that speaks for itself, it’s clear that this miracle elixir truly stands the test of time, still remaining first choice for many a beauty aficionado. And so, as autumn’s latest skincare proposals begin to hit the stores, you’ll find us turning to our tried and trusted The Concentrate serum, because — even after all these years — there still remains to be nothing else quite like it.

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Take a step offline and pick up something more tangible, like our new autumn issue — out now

There’s no doubt that we’re more connected now than ever before. But this connection has brought with it enslavement to the digital onslaught, resulting in us being at the beck and call of our mobile devices. When was the last time you had dinner with a friend, phones switched off and tucked into bags? When was the last time you immersed yourself in a new, hands-on hobby or curled up on the sofa with a dog-eared novel in hand?

In our brand-spanking new autumn issue we’ve taken a much-needed step offline, and we encourage you to follow suit. Within its glossy pages, you can expect to be taken on a journey through the renaissance of handmade ceramics and the death of the landline telephone. We’ll delve into the story behind some of the biggest players making waves in the CBD realm right now and highlight some of the lesser-known artists, health professionals, therapists, fashion designers and style icons we think are worthy of recognition as having ‘real influence.’ A lavish, Gucci-laden photoshoot is enough to give anybody dinner table envy in our coveted section, while our final pages round the magazine out with an exposé of sorts, lifting the lid on the lesser-known, quieter, more reflective side of one of the biggest cities in the world: Tokyo.

So put down your phone and immerse yourself in something a little more tangible, we say. Denizen’s autumn issue, of course, should be first on your list.

Pick up a copy from a decent newsagent near you, or click here to subscribe. 

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Celebrate Easter the right way at Huckleberry’s flavour-filled Market Days

Raisin-stuffed buns emblazoned with saccharine crosses are spilling out of the city’s bakeries. Bunny shaped chocolates are lining the shelves of supermarkets. And eggs, eggs in all sizes, designs, colours and flavours are everywhere. Easter, it seems, is officially upon us. While it appears as though the whole city (correction: country) is getting whipped up into an Easter frenzy, no one is doing the holiday justice quite like the folks at Huckleberry. Delivering a fully-fledged, Easter extravaganza, the organic grocer has arranged an array of Easter Market Days to be hosted at a number of its stores, each comprising events, competitions, food tastings and more.

Not only will you able to taste test Huckleberry’s divine Hot Cross Buns, (born of a delicious collaboration with Bread & Butter Bakery) but each individual Market Day — whether in the Brown’s Bay or Grey Lynn stores —  will also be dishing out goodies from a medley of local, organic-focused eateries and brands. Think tasty treats from the likes of little bird organics & The Unbakery, Wellington Chocolate Factory, Kokako Organic Coffee, and Hunter Gatherer Gourmet, to name but a few.

With special offers on a variety of organic produce, free face painting for kids, and an in-store raffle that sees a hamper brimming with delicious goodies up for grabs, (of which all proceeds will go to Island Child Charitable Trust), Huckleberry is ensuring that these fun-filled Easter Market Days are fantastic for the whole family.

The first of Huckleberry’s Easter Market Days kicks off on 23rd of March at the Browns Bay store. Click here to see when your local Huckleberry store will be hosting its own.

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This Ponsonby eatery is bringing fresh fusion flavours to Jervois Road

Meet Izzy, the Vietnamese and Japanese fusion restaurant situated on the Ponsonby end of Jervois Road. This casual eatery is owned and operated by the young and ambitious, 23-year-old Nam Tran who came to New Zealand from Vietnam only four years ago. Tran has always had a love for the cuisine of his home country, but his passion for cooking intensified after spending some time in his sister’s Queenstown restaurant, Saigon Kingdom. Tran thought the bold, Vietnamese flavours with the fresh, New Zealand produce were a match made in heaven, which motivated him to work around restaurants in Auckland such as Tok Tok and Monsoon Poon to gain more experience before launching his own venture — Izzy Restaurant.

Roti doughnut with eggplant, sambal, soy sauce fried garlic, coriander and chilli

Through his work in a raft of Auckland kitchens, Tran met Mayra Vergne, who is currently the Head Chef of Izzy. Considering that Vergne had always been interested in Japanese flavours (her partner, Cezar Takahashi, is the Head Chef of Ponsonby’s infamous Azabu restaurant) Tran decided to bring the distinctive and fragrant properties of Vietnamese cuisine together with the freshness of Japanese cuisine in a harmonious fusion designed to bring the best out of each. A slight Malaysian influence also comes through in some of the dishes, reflecting Vergne’s prior experience at Malaysian restaurant, Madam Woo.

Gluten free confit duck crepe with red bean curd and nước chấm

On the menu, traditional dishes are given unique twists including a banh mi that is made with Wagyu meatballs and German pretzel bread from Bread & Butter bakery (instead of the usual baguette). The lack of pork is compensated for with the juicy Wagyu meatballs, glazed in a sticky teriyaki sauce and served with pickled carrots and daikon radishes that bring crunch and zest to Izzy’s unique interpretation of the classic Vietnamese street food.

Spiced lamb rump with coconut yoghurt, lemongrass jus and garden salad

The roti doughnut with eggplant boasts a deep-fried roti roll which is crispy and flaky like a buttery croissant. A generous scoop of sambal sauce is slathered on the roti before tender eggplant that has been marinated in soy sauce is layered on top. The final touches of fresh coriander and chilli lend the rich doughnut some freshness, making this indulgent dish surprisingly light.

Another favourite of ours was the spiced lamb rump. This dish features tender slices of lamb that have been rubbed and seasoned with a lemongrass jus and served with a side of coconut yoghurt that has been infused with coriander, chilli and lime to give the creamy condiment a flavoursome kick.

Izzy Restaurant is still yet to be discovered by many Aucklanders and after being on our radar for quite some time, we wish we had decided to eat here sooner. The unique combination of flavours along with the modern yet cosy ambience definitely makes Izzy a spot that a worth a visit.

Opening hours:
Tuesday – Sunday
12pm – 3pm & 5pm – late

IZZY

38 Jervois Road,
Ponsonby

09 213 0776

https://www.izzynz.com/

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Meet Studio Box: Auckland’s newest fitness concept

The trend of using contact sports as the basis for working out exploded onto our fitness radars a few years ago and it hasn’t died down since, with everyone from Victoria’s Secret supermodels to professional athletes waxing poetic about the silhouette-sculpting workout it delivers. As with any fitness trend, however, its rise in popularity has led to a plethora of basic boxing gyms popping up everywhere, often leaving us unsure of where to go for a high-quality, professional experience. So you can imagine our interest when we heard about Studio Box — Newmarket’s new fitness studio that’s set to redefine boxing with its unique concept and exciting, unprecedented approach.

The brainchild of former Black Sticks star and celebrity trainer, Dwayne Rowsell, Studio Box is like Barry’s Bootcamp but for boxing: set to deliver high-energy, immersive and low-impact workouts that are just as effective as the high-impact variation. Far more than your average hour in the ring, Rowsell ensures you’ll be kept on your toes via a medley of calorie-blitzing, muscle-toning classes. All classes will be the same structure, comprising bag work (using water-filled punchbags, the first in the country to do so), bodyweight conditioning, shadow boxing and technique perfecting all designed to match the studio’s motivating soundtracks and lively, choreographed lights.

Set to open this Saturday, Studio Box will hold individual classes, for $32, alongside packs of classes, and monthly memberships for those who are feeling more open to commitment. Intrigued? To celebrate the launch of Studio Box we’re hosting an exclusive introductory class, open specifically to our Denizen readers. Taking place next Monday 18th March at 7am, the free session will give Denizen readers the first glimpse into Auckland’s new fitness vanguard. So round up the troops, register your interest, and get ready to join the Denizen crew in an exhilarating sweat sesh. This is set to be a fun-filled, fitness opportunity you won’t want to pass up.

This competition has now closed.

Studio Box

17 Crowhurst Street
Newmarket
Auckland
1023

www.studio-box.co

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The new age guide to operating in an online office environment

Whether you love it or hate it, you can’t deny the fact that technology has changed the way we do things. Speedy communication such as texting has made cancelling plans easier than ever and saved us from countless awkward conversations which would have been absolutely punishing over the phone, let alone, in person. These instant forms of communication have moulded not only our personal lives but also our work environments. We seem to have forgotten the basic art of real-life human interaction and how to distinguish the difference between online and offline etiquette. Here, we outline some of the new age rules to give some guidance on how to operate in an online office environment.

Answering the landline
Mobile phones have completely spoiled us. We’ve become so entitled, that in order to decide whether we want to pick up a call, we expect to know who’s on the other end of the line. You may have unplugged your landline at home a couple of years back but your office is likely to have one wired up and ringing on a regular basis. The rules of the landline are to let it ring at least three times (to let them know that you’re busy), raise the pitch of your voice half an octave and always say the name of the business you’re working for instead of your own in case it’s somebody you need to avoid.

Always be yourself! Just not in emails
It doesn’t matter how friendly and bubbly you are in person, starting off an email with “hiya!” is straight up unacceptable. You have to assume that the recipient is a serious professional and as such, you have to take yourself seriously too. A simple “Hello” followed by the recipient’s name as the opening line is enough to show that you respect them enough to personalise the message while remaining somewhat formal.

Email lingo
Email seems to exist in a realm of its own, and it requires the mastery of a very particular style of language. “As per my previous email,” is a classic and is essentially another way of saying, “can you read?” Sign-offs are also a crucial part of any email. “Kind regards” — I don’t care about you enough to give you anything more than the default, “Sincerely” — please don’t fire me and “Thanks” — but no thanks and never speak to me again.

Take a hike
If you have something to organise with your colleague, simply walking over to their desk and having a quick chat probably requires less labour than creating an online calendar alert. This so-called ‘efficient’ way of communication is also the easiest alert to neglect. The person on the receiving end can always turn the tables on you and blame the plans falling through on the fact that there was a technical glitch (untrue) and that you were too lazy to get off your chair and tell them personally (true).

It’s an office, not a recording studio
Different people require different tools to stay focused on their work, and we respect that. Some people prefer background noise whereas some seek peaceful silence. If you’re the odd virtuoso out, feel free to plug in your earphones and zone out to some music but remember that you’re in a working office and you’re not a Grammy-winning artist about to record your next album. Keep the volume low so you can still keep an ear out for when your co-workers bad mouth you. If your office is kind enough to give you the pressure of choosing the day’s playlist, avoid switching on shuffle-mode as the dulcet tones of Tyga’s ‘Stimulated’ probably won’t work too well in the office.

Copy and paste with some taste
We get it. None of us has the time nor the patience to craft a unique email for each and every person regarding the same topic which is why we have the privilege of copying and pasting. Don’t get carried away with the convenience as things can go very wrong if done carelessly. Double check to see if the name in the opening sentence matches the name of the recipient. While you’re at it, triple check the ‘Cc:’ tab to make sure the coast is clear.

If you call in sick at the office, log out
If you’re well enough to go out and gram, you’re well enough to go to work. If you’ve pulled a sickie, refrain from posting anything for that one day — we promise people won’t forget you exist. It doesn’t matter if you’ve blocked your boss and colleagues from viewing your Instagram stories, at least one of those people is bound to have a stalker account you are unaware of.

Uber Eats quietly
Having lunch delivered to our doorstep is a luxury we’ve been capitalising on of late. But you’d be surprised at how many people want to avoid the $5.99 delivery fee so it’s likely that your colleagues will jump in on your order with the classic, “I’ll bank transfer you,” without asking for your account details. Make sure you choose “Pick Up Outside” and discretely put the food on the plate to make it look like you brought it from home.

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Tom Dixon Beat pendants from ECC

We’re taking design cues from this incredible building in the middle of the desert

In Chino Canyon in California’s Coachella Valley sits a structure that both blends seamlessly with its surrounding environment, and stands as a beacon of intriguing design against the arid backdrop of sand and shrubbery.

Not a private home, the Desert Palisades Guardhouse was designed for the security guards who watch over the surrounding residences, although the creative minds at Los Angeles based design firm Studio AR&D Architects weren’t about to let the building’s functional nature stand in the way of it being an utterly beguiling feat of modern design.

Jutting out from the rolling landscape with its rectangular construction and stoic, straight lines, the Guardhouse was constructed from steel that was left to naturally rust, lending the outside of the building a tone that makes its geometric nature seem, against reason, to fit in perfectly with its wild environs.

Vitra Noguchi coffee table from Matisse

This synergistic connection with nature continues inside, where a generous use of glass renders the interiors light and airy — despite their darker colour scheme. Using timber to carry the rustic orange of the exterior, inside, the clever fit-out has resulted in a space that is cool and calm — a sure relief for those battling the daily desert heat.

Tom Dixon Beat pendants from ECC | Vitra Noguchi coffee table from Matisse | Classicon Bell side table from Matisse

Tying in touches of mid-century modern design (the kind we’ve grown to expect from this part of the world) with contemporary, sculptural finishes and a minimalistic colour scheme, the Desert Palisades Guardhouse despite its nature as inherently low-key, is a structure deserving of attention — and we’re happy to oblige.

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Marmite and cheese butter from The Sugar Club (Photography: Clara-Jane Follas)

These restaurants are proving that bread and butter is the quintessential starter

There’s nothing quite like starting a long feast with slices of artisanal bread smothered in soft, homemade butter. The kind of butter you could never find on the shelves of a grocery store. The concept of pre-meal bread and butter is more than just an appetite stimulant. It keeps our hands occupied to avoid the awkward fidgeting and fiddling of a first date. It prevents us from getting hangry and it makes the wait for our first course slightly more bearable. Unfortunately, the presence of bread and butter is slowly dwindling in Auckland’s restaurant scene. People have started to stigmatise the welcoming gesture of hospitality as an unnecessary filler — something that results in less room for mains and banishes the possibility of dessert. But we think that when it’s done right, it has the potential to be one of the highlights of the dining experience. So, we’ve decided to pay tribute to this humble yet quintessential starter by divulging the restaurants that offer the best butter in town.

Seaweed butter from Ostro
Renowned for its refined selection of seafood, Ostro pays equal attention to its butter by infusing it with a touch of the menu’s prevailing marine flavours. The butter is infused with seaweed and whipped in order to allow it to be spread effortlessly on the bread. The oceanic aroma combined with the light yet decadent qualities of the butter creates an umami flavour that is hard to find anywhere else, making the seaweed butter a mandatory start to your Ostro experience.

Marrow butter from Saint Alice
Bone marrow is a delicacy that has gone completely mainstream thanks to restaurants like Depot, Culprit and Saint Alice. But Head Chef of Saint Alice, Maia Atvars has taken bone marrow to new heights by combining it with a house butter to create a spread that boasts a nuttier flavour and more velvety texture. Served with the meat platter that comes with Grey Lynn pork salami, pork coppa and blistered baguette, this butter is seriously special.

Smoked kahawai butter from Giraffe
Using equal parts butter and smoked kahawai fish, Simon Gault’s signature butter has become iconic to his restaurant in Viaduct Harbour — Giraffe. The smokiness from the fish lingers on the palate as the richness of the butter coats the lips. Gault noticed that bread and butter were often being overeaten by guests which made entrées, mains and desserts less enjoyable. Instead of taking the starter off the menu entirely, he elevated the experience by adding activated charcoal sourdough and focusing on maximising the flavour in the butter, transforming the typical starter into a stand-out dish.

Smoked kahawai and turmeric butter from Giraffe

Marmite and cheese butter from The Sugar Club
As an ode to the Kiwi classic, Executive Chef — Josh Barlow has created pure dairy magic by lacing marmite through his whipped butter and topping it with a sprinkle of cheese. The butter reaches a point of softness where it basically spreads itself on the thick slices of dark rye bread, which is also made in-house by Barlow, served warm for the butter and cheese to melt together and create a unique yet nostalgic flavour of Kiwiana.

Burnt butter with rock salt ash from Orphans Kitchen
An experience at Orphans Kitchen is not the same without the wooden board of sliced sourdough and a generous dollop of burnt butter. The butter is caramelised and whipped to a light, creamy consistency before a sprinkle of rock salt ash is added to season the rich flavours and enhance the butter’s smokiness. A butter this amazing needs bread that measures up to the high quality and you can rest assured that Orphans has its sourdough game down pat.

Aged butter from Pasture
Pasture gives its diners a course of bread and butter during their three-hour dining experience and it’s said to be many people’s highlight. The aged butter is exactly what it sounds like, and has been sitting for a long period of time, leading to a more pungent flavour and distinctive taste. So loved is this iteration of bread and butter that at the end of the dinner, a whole loaf of sourdough and block of cultured butter is given to guests to take home which means you can extend your Pasture dining experience to the next morning.

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We ask a Naturopath: What really is a circadian rhythm?

We speak with Huckleberry’s head naturopath Kim Wessels to understand more about melatonin, cortisol and the importance of a quality circadian rhythm.

What is a circadian rhythm?
The biological functions that occur naturally over a recurring 24-hour cycle, often referred to as our ‘body clock’.

What is it most affected by?
The big ones today seem to be stress, anxiety, diet, jet lag and shift work, in addition to our attachment to technology.

What are the consequences of a poor circadian rhythm?
The most common is sleep deprivation. This can lead to a whole raft of health issues like energy imbalances, intensified stress levels, emotional and mental health issues, weight gain, digestive problems, blood pressure and other cardiovascular related complaints.

We’ve read that they have a lot to do with cortisol and melatonin, can you expand on this?
Cortisol is a hormone produced in times of stress to keep us active and alert, of which increased amounts can disrupt our sleep. Melatonin is a hormone produced to regulate sleep-wake patterns, which also naturally inhibits cortisol production. So, the more you produce in the evening the more it inhibits cortisol and encourages sleep.

What are polyphasic sleep schedules?
Most of us are monophasic: we sleep once through a 24 hour cycle. A polyphasic sleep cycle generally involves multiple sleep periods during the day with one longer than the rest. The circadian rhythm can adapt if the practice is continued.

Are they beneficial?
The jury’s out on this. Actively employing a polyphasic pattern to increase productivity or performance has been proven to reap results in the short term. However, to practice this long term increases the risk of serious sleep deprivation. I’ve yet to see research that promotes the concept.

Is taking melatonin for sleep beneficial?
It can be if your production of melatonin is deficient. However, there are many reasons why sleep patterns can be disrupted so it’s important to consider the whole picture and not take melatonin just because you can.

How can we reset our circadian rhythms?
Regulate sleep-wake cycles by going to bed and rising at the same time each day, avoid naps and develop an evening routine that is relaxing and calming. Don’t eat too close to bedtime — try to allow 2 hours between — and minimise bright light exposure in the evenings to encourage natural production of melatonin.

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Author to know: Explore the vast and varied literary landscape of Yiyun Li

With so much literary talent making waves of late, it can be hard to know where to begin when looking for a new author to invest in. Consequently, we’ve decided to kickstart a new series: a monthly feature shining a light on the gifted wordsmiths that we think you should really be looking into. The first of the bunch? Chinese, American author Yiyun Li.

A writer who has already proved herself tenfold, but one who we also expect big things from in the future, Yiyun Li is the skilled penman we couldn’t pass by without a mention. Currently an editor of Brooklyn-based literary magazine A Public Space and a regular contributor to The New Yorker, with an array of expertly crafted short stories under her belt, three novels and a memoir, Li’s talent has been simmering away for quite some time now, but it seems she’s still yet to achieve household-name status.

Born in Beijing just four years before the end of the Cultural Revolution, it’s clear that much of Li’s material is inspired by this fatally chaotic time. After moving to America in her early twenties to pursue a career in science, she decided to give it all up to take a step into the world of fiction writing.

Li made her literary debut in 2005, with her critically acclaimed short story collection “A Thousand Years of Good Prayers,” for which she won numerous awards, including The Frank O’Connor International Short Story Award and the Guardian First Book Award. The collection comprises ten short stories, all fiction. From this ten, Extra was published in the New Yorker, and After A Life was published in Prospect. Both Immortality and Persimmons were published in The Paris Review, while two other shorts were adapted into films: the title story, A Thousand Years of Good Prayers and The Princess of Nebraska.

Her first novel, The Vagrants, was met with critical acclaim. Winner of the California Book Award, the writings follow the ripple effect of the death of 28-year-old Gu Shan, who — after ten years in prison — was executed for her loss of faith in Communism. Based on a true story, the hard-hitting prose was lauded for its ability to shine a light on aspects of the Cultural Revolution.

Just one year later, in 2010, Li was named in The New Yorker’s prestigious 20 under 40 for Fiction, championed for — amongst others — her short story for the magazine, The Science Of Flight. Seemingly boasting boundless talent in the art of flitting between literary disciplines, she made the move from short stories to longer iterations once again in 2014, with her second novel, Kinder Than Solitude — a macabre tale described by The Washington Post as “sleek” and “powerful.”

In 2017, Li took a startling turn, replacing her gripping fiction with a hard-hitting dose of the truth. Her memoir, Dear Friend, From My Life I Write To You In Your Life, is a deep, profound piece which touches upon her depression, breakdown, mental hospitalisation and two attempted suicides. Written in essay form, the revelatory script delves into the particulars of Li’s life, uprooting dusty memories, thoughts and feelings that join forces to create an utterly moving finished product. In a cripplingly twisted turn of events, just seven months after Li’s tell-all memoir was published, her 16-year-old son, Vincent, killed himself.

February this year marked the date that her highly anticipated novel, Where Reasons End, was published. Dedicated to her son’s memory, the autobiographical novel follows a back and forth dialogue between a ‘fictional’ grieving writer and her son after his suicide, in a world that’s different to the one that we’re familiar with. The haunting novel has already been applauded by her contemporaries, reviewed by the likes of The Spectator and The Guardian.

With an array of captivating material crafted in her second language, English, following her move to the States from her home-place of Beijing, Yiyun Li exemplifies the American dream. For those yearning for a fresh voice to listen to, this inspiring author’s melange of deft prose is something which should be explored with vigorous curiosity. Yiyun Li, it would seem, is truly an author to watch.

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