How to nail the barely-there sandal trend everyone is wearing this spring

Remember when dad sneakers were the footwear everyone was touting? Big, chunky shoes with various add-ons and logos you could see coming from a mile away?

Now, it seems that fashion has (as fashion tends to do) swung in the opposite direction, with members of the style set wearing shoes that are decidedly less obnoxious (to the relief of those for whom the dad sneaker was a bridge too far). This is heralding the rise of what people seem to be calling the ‘barely-there’ or ‘naked’ sandal — and honestly, it feels like a more elegant approach to the season.

This sandal is characterised by what isn’t there. Made with thin, understated straps that have been used sparingly so that the shoe stays on without any unnecessary fuss, these sandals are designed to flatter the wearer and nothing more.

The antithesis of loud fashion, the barely-there sandal has arrived at a time when the idea of curating and building on a refined wardrobe of timeless, versatile pieces is far more important than owning the latest ‘it’ thing. It speaks to a more quiet, contemplative approach. One that in our growing awareness of the waste around the industry, feels appropriate for now.

That said, finding the kind of shoe we’re talking about can be a task. Lucky then that lauded Parisian label IRO Paris has released a style that suits perfectly, and it’s just landed at Superette International.

Left: IRO Paris Anaco heel | Right: IRO Paris Fixa heel
both from Superette International

Superette International

8 Kent Street
Newmarket

(09) 360 2363

www.superette.co.nz/international

Coveted

Dial up your daily timepiece with one of these exquisite, diamond-lined watches
Our beautiful new autumn issue is here — filled with pages of inspiring people to shift your perspective for the season ahead
Hartfield Jewellers is under fresh ownership, ushering in a new era at the hallowed boutique
Redeem

This healthy soda might be the best thing to happen since the rise of kombucha

Meet Redeem, the soda brand created by the team behind The Collective, the premium dairy company renowned for the unique yoghurts it creates by collaborating with chefs like Al Brown. Redeem is redefining soda with its new range of kefir soda that comes in four different flavours — Natural Ginger, Charcola, Mandarin Yuzu and Raspberry Hibiscus.

For those of you unfamiliar with what kefir soda is, listen up, as it’s about to become the hottest beverage around. Each bottle of Redeem’s Kefir Soda contains less than a teaspoon of sugar and has been created through a process of fermentation that means it is rich in probiotics. Redeem ferments and brews kefir cultures (a particular SCOBY comprising over 30 different probiotic culture strains) with natural, certified organic ingredients such as aromatic ginger, sweet raisins and zesty lemon, to create its delicious flavours. It may sound similar to kombucha, but Redeem’s Kefir Soda is rising above the other fermented drinks on the market for its particularly low sugar content and inclusion of a more diverse range of probiotic strains.

And while this drink is undeniably good for the body, it’s also working to benefit the world. Redeem has gone beyond just employing sustainable packing and has opted to take part in the One Percent for the Planet initiative. This sees one percent of all sales made by the company donated to ‘Trees that Count’ in order to support the planting of native trees in New Zealand. More trees means increased biodiversity, cleaner waterways and improved air quality, and at a time when climate and the environment could not be more important, it’s a worthy cause indeed.

Redeem Kefir Soda is available in selected stores and cafes. For more information, click here.

Gastronomy

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Farewelling his signature eclecticism, Alessandro Michele changes the game at Gucci, again

Fashion is notoriously fickle but there are some things we have come to expect. Seeing a line-up of outrageous, eclectic looks at Gucci’s show in Milan is one. The incredibly unique (incredibly popular) world that the house’s Creative Director Alessandro Michele has created, even has its own terminology — where pieces featuring detailed appliqués, over-the-top bedazzling and detailing that toys with the idea of ugliness in a bold but not unappealing way have all come to be referred to as “Guccified”. It has carved out a particularly profitable niche for the brand, with Michele’s vision drawing in a raft of new fans over the last few years and the house’s show at Milan Fashion Week guaranteed to be one of the more fascinating fixtures of the fashion month calendar.

But last night, Gucci presented a collection for Spring/Summer 2020 that seemed to wave farewell to the outrageous aesthetic that anchored its predecessors. And while we were certainly taken off guard, it felt the right time for Michele to switch things up.

Underscoring the whole presentation, was this idea of a clean slate. From the sterile, moving runway illuminated by bright fluorescents to the opening series of monochromatic looks that felt like they’d come out of some kind of asylum (like white tops clearly inspired by straight jackets), Michele seemed to be making a symbolic break from the old before he sent his new-look collection down the runway. It was a palette cleanser of sorts, a neutral prologue that foreshadowed change.

From tailored suiting to pencil skirts to sheer, peignoir-inspired pieces, Gucci’s Spring 2020 asked how ideas of sensuality and contemporary practicality could coexist in the modern wardrobe. Where most looks felt altogether appropriate for the workplace, there were nods to the show’s title, “Orgasmique” in leather detailing, plunging necklines and cheeky accessories like the chunky chains on the sunglasses and the whips some of the models were carrying. The difference here was that the accessories felt quirky without being polarising, and the definitive DNA of Gucci was present but subdued.

Because despite the fact that the looks themselves indicated a clear change of pace for the house, Alessandro Michele is (and always will be) provocative. The opening sequence was bold and the collection still served up surprises while feeling immediately wearable. In all, it seemed to be a timely maturation for the brand and indicated a promising step forward. These were some of our favourite looks…

Coveted

Dial up your daily timepiece with one of these exquisite, diamond-lined watches
Our beautiful new autumn issue is here — filled with pages of inspiring people to shift your perspective for the season ahead
Hartfield Jewellers is under fresh ownership, ushering in a new era at the hallowed boutique
Photo by Tim D

We chat with legendary wordsmith Dominic Hoey ahead of the release of his new poetry book

We’ve long been fans of Dominic Hoey. Also known under the moniker Tourettes, Hoey is an artist who has tried his hand at nearly all forms of creative expression, and with four critically acclaimed rap albums, a debut novel longlisted for the 2018 Ockham NZ Book Awards, two well-received books of poetry and an applauded one-man play under his belt, it’s clear that anything Hoey touches turns to artistic gold. Now, Hoey is piquing our attention once again with his latest creation — his third poetry book. Here, we sit down with the lyrical mastermind to learn more about what we can expect from I Thought We’d Be Famous.

First things first, tell us about I Thought We’d Be Famous. What can we expect?
I Thought We’d Be Famous is my new poetry book. It’s about Channing Tatum and Edward Furlong and Chilli the Pomeranian and the teacher who beat us half to death and killing your landlord and sleeping with zombies and falling in love so hard you wake up concussed.

Okay… sounds interesting. Is there an overarching theme?
There’s a bunch of themes running through the book, but I guess the main ones are love, living with a disease and politics.

We hear you’ve been working on it for quite some time, how long exactly?
I’ve spent about five years chipping away at it. I was planning on releasing it in 2017 before my novel, Iceland, but the publishers came to me with a date, and then I did a one-person show, and the next thing I know its 2019. I’m glad I waited though. I feel like it’s a much more solid book now.

If we only had the time to read three poems from the book, which would you suggest?
I have a love poem to Channing Tatum called Sex Army that I really like, there’s a poem called Kill Your Landlord which is always a hit live, and a poem about my rescue Pomeranian, Prince Chilli, and how morons yell at me in the street for having a ‘gay dog’.

Okay, moving on from ITWBF. How did you first get into writing?
I was always really into words but I’m dyslexic, so the idea that I would become a writer seemed a bit silly. I started rapping around nine or 10-years-old with my best friend Danny. We had a poetry competition at my school when I was 12 and I won. I think that was the first time anyone showed me attention at school, apart from yelling at me, so it was a moment that really stuck.

You’ve been writing, rapping and poetry-making for the best part of your life, how do you think your writing style has evolved over the years, if at all?
I think my style just keeps getting simpler and more childlike in a way. I try and get rid of everything that doesn’t need to be there. When I was younger, I think I was self-conscious about being dyslexic and not really having an education, so I’d overcompensate in my work. But now I embrace all of that and make it part of my style.

You’ve dabbled in rap, poetry, acting, documentary making and playwriting, which do you prefer?
I probably prefer poetry. Its the art form I get to do the least because it makes the least money. But I love being on stage and connecting with people with only a mic and some words.

What inspired you to make the transition from rap to poetry? Was it an easy transition?
I’ve always done poetry, even when my music was going good I did poetry at my rap shows. But even six or so years ago people’s perception of poetry was very different from what it is now. Although I love that I’m not making music anymore! The music industry is filled with the worst kind of people you can imagine.

What do you think it takes to be a great wordsmith?
I think having your own style is a big one. Trusting yourself. And also learning to kill your darlings.

When do you feel at your most creative?
I usually write late at night and edit in the day. I wish I was one of those people that can get up and create in the day time, but its just not in me.

What do you do in your spare time?
I hang out with Prince Chilli, I mentor rangatahi through the Atawhai program, I run writing workshops, and I walk aimlessly through the first out by my place in Laingholm.

Are there any up and coming rappers, poets, or musicians in general that you’ve got your eye on at the moment? Who are you listening to right now?
There are so many talented rappers and poets in this country. Eno and Dirty have just dropped an album which is really cool, there are a few Auckland poets who are about to do bigs things, too — Ria Masae, Liam Jacobson and Vanessa Croftskey are who your readers should be checking out. Also, one of the rangatahi I mentor, Queen Stel, is blowing up at the moment and is an incredible poet.

What are you working on right now, is there anything exciting in the pipeline?
I’m writing a new one-person show about class, money and art called 45 Cents An Hour. I also have a new novel that my agent is shopping around.

What’s in the future for Dominic Hoey, both personally and professionally?
Prince Chilli just got a hair cut so I’m planning to take him out to show off. I’m also going to do a residency on Malcolm Island off Vancouver next year.

I Thought We’d Be Famous is available for preorder here, via Dead Bird Books.

Culture

While away the weekend with one of these captivating new TV series to watch now
We speak to New York-based New Zealand artist Natasha Wright for the cover story of our beautiful new autumn issue
World-class dining, convivial bars, luxury hotels, and waterfront views collide at Viaduct Harbour — the only place you need to be this weekend

Prada offered a change of pace as it kicked off Milan Fashion Week in style

Miuccia Prada has become known for creating bold collections that build on a foundation of controlled eccentricity. Who could forget the flaming wedge-heels? Or the oversized hats of Resort ’19? Or the brazen Alice bands that became the cult piece for a while? In short, Prada can usually be relied on to deliver pieces that make us say ‘oooh’ and ‘aaah,’ and marvel at the brand’s ability to tread the line between elegance and gaucheness with expert precision.

But for Spring 2020, it would seem Prada is shifting the focus from creating clothes that make their own, autonomous statement to offer pieces that instead, allow the wearer to take centre stage.

Of course, the collection carried the inherent DNA of Prada in its characteristic attention to detail. The set offered a colourful, geometric melange of orange paint, gold foiling and modern mosaic tiling, while the clothes themselves featured pops of pattern, embroidery and moments of luminescence. But beyond that, the collection felt immediately wearable. Fine, knit pieces met elegant, tailored blazers and below-the-knee skirts. It was almost an ode to the office worker, were it not for the line-up of floppy bucket hats that we’re naming a major early contender for street-style infamy in the seasons to come.

See our favourite looks below…

Coveted

Dial up your daily timepiece with one of these exquisite, diamond-lined watches
Our beautiful new autumn issue is here — filled with pages of inspiring people to shift your perspective for the season ahead
Hartfield Jewellers is under fresh ownership, ushering in a new era at the hallowed boutique

Denizen presents Tokyo: An Unorthodox Food Tour by @eatlitfood

It’s no secret that Tokyo has one of the world’s most celebrated culinary scenes. With more than 160,000 restaurants, and boasting more Michelin Stars than anywhere else on the planet, deciding where to begin can be an overwhelming process.

Follow me as I eat my way through Tokyo’s varied food offerings, from a cheap and cheerful hole in the wall, through to an intriguing high dining experience that only serves one dish — and it’s not what you might think.

Harajuku Gyōza-rō
6 Chome-2-4 Jingumae, Shibuya City, Tokyo 150-0001, Japan
Midori Sushi
Sushi Nomidori Shibuyaten
1 Chome-12-3 Dogenzaka, Shibuya City, Tokyo 107-6302, Japan
OUT
2 Chome-7-14 Shibuya, Shibuya City, Tokyo 150-0002, Japan


Gastronomy

Heading south soon? The Barrel Room is Ayrburn’s exquisite new subterranean bar & event space that should be on your radar
Escaping the city for the long weekend? We round up the best eateries up and down the country
The wait is over — we present Denizen’s definitive guide to the best hot cross buns for Easter 2024

With bumper cars and arcade games — Newmarket’s new bar is unlike anything we’ve seen before

Australia’s renowned entertainment group, Funlab has finally brought Archie Brothers Cirque Electriq to our shores and is establishing its new opening as the ultimate social anchor for Newmarket. Step inside the enormous circus-themed space, where the LED lights from the gaming machines illuminate the room and the sound of clunking air hockey pucks fill the air. Whether it’s for date night or a fun night out with friends or family, the new Archie Brothers is an exciting new destination offering an entirely unique experience.

Situated on the third level of the newly-opened Westfield in Newmarket, Archie Brothers Cirque Electriq is home to over 65 gaming machines, bumper cart lanes, a bowling alley, bar and kitchen. From claw machines to photo booths, to Dance Dance Revolution, to car racing, this entertainment emporium is designed for hours of fun-filled activities. Offering fun and games until midnight, every night, during the daytime, kids are welcome to come and enjoy the fun. But as soon as the clock strikes 8pm, it’s time for the adults to let loose, get a drink and channel their inner child.

With every inch of the enormous space taken up by various games, it can be a bit overwhelming to know where to start. But whatever you do, be sure to try the virtual reality game, Thrill Rider (which the Archie Brothers team tells me is their favourite). With moving seats and a 3D screen, this game feels more like a rollercoaster at an amusement park and is not to be missed.

The bar and eatery embraces the idea of classic arcade treats — think burgers, hot dogs and shakes — and elevates them to an epic level. Instead of just a regular cheeseburger, The Beast features a juicy beef patty, pulled pork and bacon. But it’s the selection of shakes and cocktails that we were particularly impressed by, the Balancing Act shake is a justifiable work of art that included an Oreo crumb, 100s and 1000s a white-chocolate frosted rim, Tim Tam tower, nostalgic chocolate coins, whipped cream and the option to spice it up with a shot of vodka. While the espresso martini was served a decadent Magnum ice cream that slowly melted into the cocktail, making it more delicious with every sip.

Pro tip: Have a feast at the bar and eatery after Thrill Rider, not before and thank us later.

Opening hours:
Monday — Friday: 12pm until midnight
Saturday & Sunday: 10am until midnight

Archie Brothers Cirque Electriq

Level 3
Westfield Newmarket
309 Broadway

www.archiebrothers.co.nz

Gastronomy

Heading south soon? The Barrel Room is Ayrburn’s exquisite new subterranean bar & event space that should be on your radar
Escaping the city for the long weekend? We round up the best eateries up and down the country
The wait is over — we present Denizen’s definitive guide to the best hot cross buns for Easter 2024
Quail dish

Sid at The French Café is implementing a new collaborative approach to fine dining

In a fine-dining restaurant, the accepted hierarchy typically dictates that the menu is strictly created by the Executive Chef and Head Chef. Sid Sahrawat is now the Executive Chef (and owner) of three of Auckland’s top restaurants, Cassia, Sidart and Sid at The French Café, which (understandably) can prove, at times, a challenge — even for one of this city’s most capable chefs. Seeking a creative solution to his ever-growing commitments in the kitchen, Sahrawat has recently implemented a new, more collaborative venture at Sid at The French Café. Tasking his team of seven chefs to work together to create a unique, hyper-seasonal and perpetually changing Friday lunch menu (to sit alongside the à la carte one), Sid at The French Café is fostering the culinary talent working hard behind the scenes at this restaurant, giving them the chance to experiment and grow in both their skills and confidence.

To give us an idea of what this new, collaborative lunch menu might entail, Head Chef at Sid at The French Café Lesley Chandra, invited us in to try a selection of dishes that are on the current collaborative line-up.

We began with Whangamata scallops served raw and accompanied by smoked eel (sourced from the Bay of Plenty) coated in a charcoal crumb that lends depth to the seafood-dominated plate. Pickled onions add a zest, while a green apple dashi granita cleansed and tingled our tastebuds and prepared us for what lay next.

Scallop dish

The following dish saw Kingfish simply seasoned with salt, seared with a blow torch and finished with a drizzle of shiitake mushroom and calamari oil. The combination of flavours and textures was sensational.

Kingfish dish

Tantalising each and every one of our tastebuds was a delicate quail dish that boasted elements of sweet, salty, sour and bitter. The quail was accompanied by roasted celeriac, celeriac purée, beetroot, blackcurrant jelly and a show-stopping duck liver parfait.

Duck dish

Chandra’s final creation was a week-long, dry-aged duck. The process of dry-ageing had allowed the breast to, when pan-seared, form an incredibly crispy skin. Served with two varieties of carrot, radicchio leaves and a humble sprinkle of hazelnuts, the result was both a visual symphony and gastronomic delight.

With the dishes on offer set to change on a regular basis depending on the quality and availability of ingredients and what the chefs are feeling inspired by, diners can expect a number of culinary surprises and unexpectedly delicious twists. The Collaboration Lunch is $95 per person, includes five courses and is available only at Sid at The French Café for lunch on Fridays until 15th November. Click here to reserve a table.

Sid at The French Café

www.sidatthefrenchcafe.co.nz

Gastronomy

Heading south soon? The Barrel Room is Ayrburn’s exquisite new subterranean bar & event space that should be on your radar
Escaping the city for the long weekend? We round up the best eateries up and down the country
The wait is over — we present Denizen’s definitive guide to the best hot cross buns for Easter 2024

Minimalist and monolithic — this alluring Belgian design brand has just landed in Auckland

Dark, mysterious and monolithic, each piece crafted at the hands of Belgian design luminary Arno Declercq is instantly recognisable as his own. It is a moody aesthetic that has become his calling card, and each signature creation is something to be proudly treasured and showcased in the home — and it is, frequently, by design aficionados the world over.

Crafted by hand from a combination of Iroko — a tropical hardwood the designer stumbled upon during a trip to West Africa — and Belgian Oak, every Arno Declercq creation boasts the infinitely coveted dual-purpose of both furniture and work of art. It’s this use of unique material that resides at the core of each object’s allure, as it gives it its sleek black hue and eye-catching textured finish.

Low Table

Every sculptural object from the sprawling collection is captivating and beautifully formed, but that’s not to say that we don’t have a few favourites. The Rubber Stool, for example, is particularly desirable. Constructed from foam with a waterproof black rubber finish, it makes for a characterful addition to both interiors and gardens. So, too, is the Low Table — a coffee table that, while simple and minimalistic, still brings a momentous presence to a space, one that’s unique and wholly refreshing.

Left: The Rubber Stool

The rest of the collection comprises large furnishings and simple home accoutrements — with everything from vessels and bowls to side tables — meaning that it’s possible for everyone to inject a dose of Declercq’s moody but majestic aesthetic into their space. And it’s never been easier, either, thanks to Auckland showroom Simon James serving as the local stockists for the unique, sublimely enigmatic design brand.

Design

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Why Working Style’s new collection is what you’ll be wearing to the office this summer

Deciding what to wear to the office in summer offers up a classic sartorial conundrum. The question of how to look professional when all you want to do is dress like an octogenarian on a cruise can be a tricky one to answer, and will often have you looking like a hot mess — literally.

In order to nail summertime office dressing, you first need to acknowledge the fact that the code of menswear (especially in the workplace) is changing. A more casual look is outstripping the traditional suit and tie, and menswear designers (the shrewd ones) are reflecting this shift in their creations.

Take Karl Clausen’s new collection for Working Style. Using the slick tailoring and formal foundations on which the brand was built and reimagining them into a pieces anchored by an air of casual sophistication, Clausen is making it easier than ever for the modern man to curate a workable, everyday wardrobe — especially for when temperatures start to soar.

Here, relaxed silhouettes reign supreme and soft, unstructured shoulders remind us how harsh their antithesis can be.

Sneakers and loafers are rendered office-appropriate by balancing laid-back design with elevated, suede and leather detailing. Belt loops have morphed into subtle, practical side straps, and breezy cotton and linen fabrics have usurped the structured wool blends that rule winter.

With a muted, evocative palette of Mediterranian blues, sage greens and various shades of tan and brown, lifted by lighter accents, this collection is offering a cool, calm and collected approach to the season.

Coveted

Dial up your daily timepiece with one of these exquisite, diamond-lined watches
Our beautiful new autumn issue is here — filled with pages of inspiring people to shift your perspective for the season ahead
Hartfield Jewellers is under fresh ownership, ushering in a new era at the hallowed boutique