Are we willing to exchange privacy for convenience? We delve into the concerns around technology

All of us, at some point, have mocked the older generation for their inability to get on board with technology. ‘Luddites!’ We have exclaimed, scoffing at their fear of social media as we parade around with our iPads and harp on endlessly about our revolutionary UberEats deliveries and effortless online retail experiences.

Yet now, as concerns regarding technology’s risks to privacy increase exponentially, we’re finding ourselves filled with the same dread and concern, feeling the same fears we had been warned about. And as we are served a slice of warm, humble pie from our all-knowing grandmothers, we too, are left wondering, is all this technological advancement really worth the risk to our privacy?  

It is disconcerting when, after nattering with friends about our unbridled love for the classic cinnamon swirl, we are greeted with advertisements for local bakeries upon opening Facebook a few hours later. It is unsettling when we read the news to discover that, confirming the popular belief, Amazon really is recording our conversations.

Such was the case in May of this year when a Portland couple’s mundane discussion concerning hardwood flooring was recorded and sent to a colleague without their knowledge — something which Amazon still maintains was a one-off malfunction. It is unnerving that governments are becoming more like Orwell’s prediction, where wire-tapped phone calls and 24/7 security cameras have become the norm.

It definitely doesn’t sit right knowing that Uber has admitted to tracking our locations even when we’re not using its app, and the fact that wearable fitness trackers and smartwatches are collecting our data and sending it on to god-knows-where leaves us on edge, to say the least. Don’t even get us started on the illicit harvesting of our personal data by an incredibly prominent, previously mentioned social media network, (yes, we’re talking about the serious allegations against Cambridge Analytica and its potentially illegal activity around both the Brexit and Trump campaigns.) 

Unnerving, disconcerting and unsettling are just a few of the feelings we’ve experienced while struggling to come to terms with this new and relatively uncharted technology territory. Funny, then, that in 2010, Eric Schmidt, (then chief executive of Google), said that the company’s policy was “to get right up to the creepy line and not cross it.” It may seem as though we’re so far beyond the creepy line that the line no longer exists, but what is perhaps more accurate, is to say that over time, our definition of creepy has altered. Twenty years ago, for example, the mere thought of putting a camera in our homes would have invoked a sort of disturbed recoil. Now, a home without a camera-wielding device is as uncommon as a kitchen without a cupboard crammed with a colossal melange of hoarded supermarket bags. 

As our definition of creepy mutates, so too, does our definition of privacy. Generally speaking, the traditional concept of the term is anchored in a right to be left alone. But now, a word once synonymous with a lack of disturbance is having its meaning eroded — and this unnavigable grey area has led to a lot of questions. Should we be worried about safety and our online identities and reputations? What about our IRL identities and reputations? Is there an opt-out button? Where does creepiness end and criminal begin? 

Honestly, solid answers are few and far between. What we do know is that governments and industries specialising in finance, transportation and health care have all had to fork out for larger security budgets in an attempt to prevent cyber attacks. Away from the big companies, homeowners are feeling threatened by the new breed of burglars — cybercriminals able to hack into home device systems. While the growing number of people using banking apps to manage their finances face a growing risk of being subjected to online fraud. 

As far as legality is concerned, governments are trying their damnedest to keep up with the changing tides. The New Zealand Parliament, in March last year, revisited the Privacy Act 1993 with the aim of strengthening privacy protections, stating that the rise of the internet and the digital economy has transformed the use of personal information. This process was a result of the same drivers that lead to Europe’s widely discussed General Data Protection Regulation law, which was brought into effect in the spring of 2018 and was met with a very similar response. The general consensus is that, while changing the law is a step in the right direction, the reforms need to go further if they are going to properly address the public’s concern. Basically, Parliament is giving it the old college try but the sad truth is that legislation will never keep up with the increasing rate of technological advances, and so, as far as the law is concerned, we will never truly be protected.

Fighting for privacy in this day and age is a quixotic endeavour, and regardless of whether it is achieved, mass surveillance, data-harvesting and a multitude of other dystopian distress will soon become our new normal. The question we need to be asking is not whether or not it’s happening, but whether or not we care. Or, rather, do we care enough? More often than not, when privacy policies appear, the legalise gets swatted away without a second thought. We’re quick to lambaste Facebook for eavesdropping on our private conversations and yet knowing somebody who has actually read every set of Terms & Conditions they’re served through the app, deleted the app or even closed their account is as rare as finding someone who isn’t on Instagram. 

Take FaceApp, for example. The AI-powered selfie-editing app first went viral in 2017, shortly after which, issues were raised about its privacy. This year, the app resurfaced under a new guise, now accelerating the ages of its users as opposed to beautifying them, but the same privacy problems remained. Yet despite the raised concerns over data sharing and privacy invasion — it has been claimed that the app can share any information on your phone, from your web history to the images in your camera roll, with third parties — millions continued to transform themselves into silver-haired octogenarians. Because, well, god forbid we miss out on the latest viral trend. 

 It seems that, in reality, we’re quite happy to pay for trivial conveniences with pieces of personal information. Despite the complaints, most of us are beginning to accept that privacy is the currency of our online personas. Technological advancement is a risky business, and its disturbing nature is without question — but if we’re not willing to make any changes to our online habits, how do we expect anyone else to? 

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Part Two — Seoul: An Unorthodox Food Tour by @eatlitfood

As a person who is Korean myself, exploring and sharing the culinary scene of South Korea has always been a life-long dream of mine. Korean pop culture has faced a dramatic rise in popularity over the past couple of years, however, the cuisine still has a long way to go.

Follow me as I share some delicacies that go outside the realms of just Korean BBQ and fried chicken. Instead, I will share a range of dining adventures, from sharing seats and tables at the local markets to exclusive fine-dining at two-Michelin starred restaurants.

Gwangjang Markets
88 Changgyeonggung-ro, Jongno 4(sa)-ga, Jongno-gu, Seoul, South Korea
Buchon Yukhoe
165-11 Jongno 4(sa)-ga, Jongno-gu, Seoul, South Korea
Jungsik
11 Seolleung-ro 158-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea

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Part One — Seoul: An Unorthodox Food Tour by @eatlitfood

As a person who is Korean myself, exploring and sharing the culinary scene of South Korea has always been a life-long dream of mine. Korean pop culture has faced a dramatic rise in popularity over the past couple of years, however, the cuisine still has a long way to go.

Follow me as I share some delicacies that go outside the realms of just Korean BBQ and fried chicken. Instead, I will share a range of dining adventures, from sharing seats and tables at the local markets to exclusive fine-dining at two-Michelin starred restaurants.

Gwangjang Markets
88 Changgyeonggung-ro, Jongno 4(sa)-ga, Jongno-gu, Seoul, South Korea
Buchon Yukhoe
165-11 Jongno 4(sa)-ga, Jongno-gu, Seoul, South Korea
Jungsik
11 Seolleung-ro 158-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea

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Part Three — Seoul: An Unorthodox Food Tour by @eatlitfood

As a person who is Korean myself, exploring and sharing the culinary scene of South Korea has always been a life-long dream of mine. Korean pop culture has faced a dramatic rise in popularity over the past couple of years, however, the cuisine still has a long way to go.

Follow me as I share some delicacies that go outside the realms of just Korean BBQ and fried chicken. Instead, I will share a range of dining adventures, from sharing seats and tables at the local markets to exclusive fine-dining at two-Michelin starred restaurants.

Gwangjang Markets
88 Changgyeonggung-ro, Jongno 4(sa)-ga, Jongno-gu, Seoul, South Korea
Buchon Yukhoe
165-11 Jongno 4(sa)-ga, Jongno-gu, Seoul, South Korea
Jungsik
11 Seolleung-ro 158-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea

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Sri Lankan Fried Noodles

This flavoursome new restaurant is serving up the ultimate Sri Lankan fare

Originally opening as a little takeaway shop on Sandringham Road in 1997, family-owned St Anthony’s Food gained fast popularity among locals for its authentic Sri Lankan fare. A popularity it has maintained now for over two decades. So, after endless requests from loyal customers to open a sit-down restaurant, the son of the St Anthony’s owner, Lakshan Peiris has opened the doors to a brand new St Anthony’s Food space in Kingsland, next door to one of our favourite pizzerias, UMU.

The first floor of the recently refurbished space (previously Grill & Shakes) showcases a cabinet that is fully stocked with St Anthony’s Food’s renowned Sandringham specialties. This includes samosas, roti wraps, sugar buns and house-baked cakes, to name a few. Up a flight of stairs there is a welcoming sit-down area where diners are able to order from the menu of authentic Sri Lankan cuisine. The whole vibe is one of relaxed sophistication, where dark timber accents meet vintage motifs and sleek, clean lines.

Fried cassava chips

On the menu, specials are set to change depending on seasonal ingredients. When we visited the special was the lump rice — a dish Peiris strongly recommends to his diners. Lump rice is a traditional Sri Lankan delicacy that sees a beautiful combination of coconut sambal, tuna, roast chicken, eggplant, onion chilli and a fried egg, wrapped into a banana leaf to keep the vibrant fragrances and aromas in tact. In St Anthony’s Food’s version, each component, despite having its own unique flavour, works in delicious harmony.

Lump rice

One of our favourite dishes, however, was the koththu which comprised a mish-mash of chopped vegetables, egg, chicken and paratha roti that had been sautéed in a delicious gravy sauce. It was unbelievably tasty, hearty and comforting and was definitely a dish that we will be returning for. For noodle fanatics, St Anthony’s Food is home to s noodle dish that is an absolute showstopper. The Sri Lankan stir-fried noodles dish comprised extremely thin noodles which were stir-fried in vegetables and eggs, and served with a side of devised chicken — a total game changer. It was packed with punchy spice and a zestiness that gave the sauce a refreshing edge and was unlike any chicken we had tried anywhere else. 

Koththu

St Anthony’s Food is also one of the rare restaurants that serves Sri Lankan hoppers. Think of these as a Sri Lankan pancake made from a mixture of fermented rice flour and coconut milk, to achieve a flavour reminiscent of sourdough but with the lightness of a French crepe. We opted for the egg hopper which paired perfectly with the devilled chicken noodles, and the treacle hopper that was sweet with strong notes of caramelised coconut sugar — the ideal dessert to conclude our Sri Lankan feast. 

Treacle hopper (on the left) and Lakshan Peiris (on the right)

It’s not every day that a Sri Lankan restaurant bursts onto Auckland’s dining scene and St Anthony’s Food is one that everybody should have on their radars. Whether you’re familiar with Sri Lankan cuisine and seeking an authentic spot to indulge, or are wanting an entirely new experience to expand your gastronomic horizons, St Anthony’s Food is guaranteed to impress. 

Opening hours:
Monday — Sunday: 8am until 9pm

St Anthony's Food

473 New North Road
Kingsland

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Ghost Donkey

Meet the restaurants and bars that are bringing a slice of New York to Auckland’s dining scene

When it comes to international dining scenes, New York’s is a well-oiled machine. With over 26,000 restaurants in the city, chefs and restaurateurs are constantly honing their craft to keep up with the competitive nature of the industry, which explains why the food offering in New York is always one step ahead. One hospitality group, in particular, that has long held court in New York’s dining scene with its line-up of award-winning restaurants and bars is AvroKO. Having announced it would be opening several outposts, including a cocktail delivery service and a modern Mexican restaurant, in Auckland’s Commercial Bay development, we have been intrigued. We recently sat down with the group’s Executive Chef Brad Farmerie to get insight on what’s to come.

Saxon + Parole
Named one of the “Best Bars in America” by Esquire magazine, the Auckland outpost of Saxon + Parole will take inspiration from its Lower Manhattan parent. Food, wine and cocktails will all be New York-centric, prepared with fresh, local ingredients that will add a distinctly New Zealand flair. The 140-seat bistro will exude a luxurious sense of sophistication yet remain inherently relaxed, like a neighbourhood eatery where comfort is the first priority.

Saxon + Parole

Ghost Donkey
Mexican cuisine is definitely underrepresented in Auckland’s dining scene. So, AvroKO’s decision to bring Ghost Donkey — a popular mezcal/ tequila bar and Mexican eatery located on Bleeker Street in NYC’s West Village — to our shores is sure to be welcomed warmly by locals. For the new outpost, Chef Farmerie has invested in a taco pressing machine, which will see all the tortillas and tacos made on-site with an in-house recipe. Complementing the Mexican menu will be an extensive selection of tequila, mezcal, cocktails and high balls. In the daytime, the frontage will transform into a takeaway taco stand before being opened up in the evening, revealing a vivacious, 80-seater space that will deliver a lively, fiesta-like experience.

Ghost Donkey

Liquorette
Last but not least is the hole-in-the-wall takeaway cocktail bar, Liquorette. Born in London, this bar was the City’s first online cocktail ordering service and is soon to bring the same revolutionary service to Auckland. And while all are invited to go to the bar and enjoy a drink in its intimate space, the mixologists at Liquorette are also giving Aucklanders the option to get their cocktails delivered to home. Accompanying the drinks, Chef Farmerie is currently working on designing a pizza menu which, if London’s Liquorette pizzas are anything to go by, are set to be delicious.

Liquorette

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We talk to the creators behind H&M’s Giambattista Valli collab

H&M’s designer capsule collections have proven a successful venture for the brand since they started with Karl Lagerfeld in 2004. Since then, H&M has worked alongside some of the biggest names in fashion to bring its customers collections that capture the high-fashion essence of the label in question while still embodying the high-street ideals that H&M has built its reputation on. This year, Italian powerhouse Giambattista Valli was the designer chosen as H&M’s collaborative partner, resulting in a stunning collection that both evokes Valli’s signature couture style while still feeling true to H&M. We spoke with both Giambattista Valli himself and H&M’s Creative Advisor, Ann-Sofie Johansson, to ask about the inspiration and process behind the impressive collection.

Left: Ann-Sofie Johansson, Kendall Jenner and Giambattista Valli

Giambattista Valli:
What was the design process like for this collection? Did you have to change your usual approach or look elsewhere for inspiration?
The design process was certainly very different – with H&M being so industrial, the fabrics and the techniques have been adapted to a lower price point. But the creative process behind it – from conception to execution – was in no way different from when I sit down at my desk with a blank piece of paper in front of me. After that moment of introspection, I start sketching. What comes after is just about careful selection of the best ingredients to make what I had imagined turn into reality. This time was no different with the exception that I knew I would have the H&M customer joining my other clients. What I was adamant about it that like any of my collections the whole collaboration had to be executed with perfection in mind and the details of each piece is proven in the results. 

Giambattista Valli has become synonymous with uber-feminine shapes and couture finishes — how did you fit these high fashion ideals into a more high street framework?
For both women’s and men’s, I handpicked different signature Giambattista Valli elements, such as key silhouettes, plissée tulle, crystal and flower embroideries to be reinterpreted for the H&M customer. The collection conveys the “esprit” of Giambattista Valli but has been produced with techniques that could accommodate the needs of such a wider audience – for women and for the launch my very first men’s collection ever, which is inspired by the eclecticism and global youth culture but infused with the Valli DNA. 

This collab also marked your first foray into menswear — what were the most challenging aspects of designing for men? 
I do not distinguish pieces between womenswear or menswear, I rather designed this collection for customers regardless of gender. When I create a piece, it is about the character who wears it, their personality and their own distinguished style and culture, and how my design could embrace these. So regardless of womenswear or menswear, it finally comes down to these core elements of an individual. 

What kind of woman/man do you envisage wearing pieces from this collaboration?
The Valli Girls and Valli Boys are very independent. They don’t follow any trends and they’re very nomadic in their sense of style. They are very eclectic. The Valli People adapt to any situation in such a beautiful way because they are comfortable with themselves.

Which pieces are your picks to be the most popular and why?
I love every single piece of the collection. To me, they feel like unique collector pieces rather than throw-away garments produced based on trends. They are timeless and meant to be kept in one’s wardrobe, to mix and match to the customer’s personal style, embracing their personality. I truly treasure the span of offering and the variety of pieces from this collection: from street and daywear to evening and party looks, customers can enjoy the world of Giambattista Valli. I am also very proud of having approached menswear for the first time with this collaboration, although I always design for characters, regardless of their gender. Freedom of expression is the ultimate luxury, not the value of the price tag! 

Ann-Sofie Johannson:
H&M has undertaken a number of designer collaborations over the last few years… Why did you feel Giambattista Valli was the right fit for this year’s collection? 
We chose Giambattista Valli for this year’s H&M designer collaboration because he is the undisputed master of couture with an amazing ability to create strong silhouettes, and both H&M and Giambattista himself wanted to share that with our customers around the world. We were also drawn to how he speaks to the modern woman and man as much as the craftsmanship and beauty of his designs, which you’ll be able to see throughout the collection. 

What were the biggest challenges in producing this collection? Were there any particularly difficult pieces to make?
The main challenge was probably getting the same effect of a couture piece, but we were all really pleased even when the first samples arrived. Authenticity is very important to Giambattista and this H&M collaboration is a very honest representation of the Giambattista Valli couture dream. The most rewarding is the fact that we both wanted to express this idea of timeless beauty that is part of the Giambattista Valli DNA, pieces that customers will have in their wardrobes for a long time, some even becoming collector pieces, and I think we’ve succeeded!

How did the collaborative process work here? I.e. how much input or influence did you have in the final designs? 
We generally give “free reins” to the designers for the collaborations, but the H&M team also work closely with them, bouncing ideas off each other, sharing sketches, looking over the samples and so on. This year, in close collaboration with the H&M team, Giambattista Valli has created a collection that is an eclectic recap of his signature styles with pieces designed to last and be loved over time. They are beautiful and well-crafted – spanning both womenswear and menswear – but also effortless and timeless. There’s a wonderful high-low mix of partywear, for example, and more streetwear-inspired garments, which ultimately act as a full wardrobe for different occasions. 

How do you think the collection will be received by the H&M customer?
I very much hope with utmost enthusiasm and happiness! Giambattista has always said that his goal with the collaboration was to make the most number people around the world happy and we definitely share that sentiment. But we also want customers to wear the collection, mix it with their own wardrobes and cherish them for a long time.

What are your favourite pieces from the collection?
It’s always hard to choose, but my heart does beat a little faster for the maxi-length black floral tulle dress with the jewelled neckline, ruffled details and poet sleeves. I also love the black lace A-line dress with short sleeves, floral embroidery and ruffle hem, and the combination of the red leather trousers and red ruffled silk blouse is just absolutely stunning.

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Copia
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Orakei Bay Village welcomes Copia, a delicious eatery serving sustainable cuisine

Orakei Bay Village is continuing to grow, with recent openings including Moustache Cookies and a luxurious boutique cinema, Silky Otter. Now, a brand new eatery has landed in the village, situated down the long flight of stairs (past Plant Barn) and boasting views out to Hobson Bay. Meet Copia, a warm and welcoming eatery serving delicious bites with a sustainable bent.

Owned and operated by chefs, Ken O’Connell and Sam Sykes, Copia showcases high-quality ingredients in an approachable and delicious way, keeping sustainability at the heart of its offering. O’Connell and Sykes focus on the origins of all their ingredients, ensuring most can be traced back to either the greenhouse or gardens on site. This also means that the menu will change according to the season, which not only puts freshness at the forefront but also shines a light on nature’s bounty.

Black pudding and sweetbreads

On the menu, the produce is the hero, which means that rather than complex dishes, the offering is simple but perfectly executed. The heirloom tomato salad, for example, saw tomatoes paired beautifully with spring onion mousse and a sprinkle of melt-in-your-mouth coppa (a type of cured meat). Elsewhere on the menu, O’Connell had drawn from his Irish roots to create modern versions of traditional Irish delicacies. The black pudding, for instance, served with juicy sweetbreads and spiced yakon tasted like pickled vegetables and was served with a side of creamy rosemary aioli which cut through its prominent salty flavours.

Paua and squid croquettes

Another standout dish was the paua and squid croquettes. Inspired by the classic Kiwi paua fritter, O’Connell and Sykes combined the seafood with squid and potatoes, turning it into a crispy croquette (and a dish not to be missed).

Our favourite dish, however, was the wagyu beef bavette. The succulent meat was cooked perfectly, laid over a bed of cavolo nero and drenched in horseradish butter. But the game-changer was the bone marrow crumb — a highly-addictive, utterly delicious addition that left us wanting more.

Wagyu beef bavette

Last but definitely not least was dessert, which channelled some serious Kiwi nostalgia. Our pick from the dessert menu was called the Chocolate Delice, and comprised rhubarb ice cream, cherry gel and caramelised white chocolate. It reminded us of the iconic Jelly Tip ice cream, which was later confirmed by the chefs as a major inspiration.

Chocolate delice

Open for both lunch and dinner, Copia is an ideal spot for any occasion, from a casual lunch to a romantic date night and we’re predicting this eatery will fast become a neighbourhood favourite.

Opening hours:
Wednesday — Saturday: 11:30am until 3pm and 5:30pm until 9pm
Sunday: 11am until 6pm
Monday & Tuesday: Closed

Copia

236 Orakei Road
Remuera

09 520 2234

www.copia.nz

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Recipe: This hemp banana loaf will prove the perfect afternoon pick-up

Recently in the office, a few of us have been striving to stave off the 3pm sugar cravings by experimenting with healthier (and mostly sugar-free) alternatives. But no matter how hard we strive to embrace a more wholesome approach, the truth is that when the afternoon slump hits, a single apple or some carrot sticks simply do not cut the mustard.

So, we searched for a recipe for something that would do the job and do it well. This hemp banana loaf finds the perfect balance between sweet, healthy, light and substantial so that while it satiates our cravings, it never leaves us feeling too full. Plus, the inclusion of hemp means an influx of protein and good fatty acids to keep our brains firing until the end of the day. To make this loaf at home, pick up some healthy ingredients from your local Huckleberry store and follow the simple recipe below.

Ingredients:
1 cup spelt flour
1 cup almond meal
1/2 cup coconut sugar
1/2 cup hemp hearts and extra for topping
1 tsp cinnamon
1/2 tsp vanilla
1 tsp baking soda
Pinch of salt
2 eggs
3 ripe bananas mashed
1/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup chopped walnuts

Method:
Preheat your oven to 170 degrees Celcius and add all of the dry ingredients (apart from the walnuts) to a bowl before mixing with a wooden spoon.

In a blender, add the eggs, bananas, almond milk, vanilla and melted coconut oil until bananas are mashed down and ingredients are entirely combined.

Add the wet ingredient mixture into the bowl of dry ingredients and stir in.

Fold in the chopped walnuts.

Pour the mixture into a lined loaf tin and bake for 40 to 45 minutes, or until a knife comes out clean.

Allow to cool before transferring to a wire rack. Cut into slices and enjoy on its own, or enjoy with nut butter or a dollop of coconut yoghurt.

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This summer you’ll find us here, raising a glass to 150 years of Moët Impérial

Taking what is already set to be an exciting season of racing to another level, Moët & Chandon is posting up at Ellerslie Racecourse over summer with a series of Moët Moments designed to give guests a special place to relax on race day.

From its Cuvée area to its Champagne Lawn, Moët & Chandon’s setup will offer race-goers a reprieve from the hustle and bustle of the summer racing season and will be serving crisp flutes of its effervescent Moët Ice and Moët Impérial Champagnes.

But it’s the latter that will take centre stage this year, as Moët & Chandon celebrates the iconic drop’s 150th anniversary. The flagship Champagne of the house, Moët Impérial has been served at celebrations all around the world since its inception in 1869 and this year, the historic brand has released a limited-edition bottle to mark the milestone.

With Ellerslie Racecourse’s packed schedule of summer racing on the horizon, the promise of being able to sit back and soak up all the action from Moët & Chandon’s elegant area is putting us in the mood for a celebration.

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Life-Changing journeys: Help endangered wildlife at this incredible conservation in Zimbabwe

When travelling, we often find ourselves thinking about what impact our presence has on local communities — whether that means the owner of the neighbouring market or a family of native animals. For those looking to make a difference somewhere far away from home soil, the Imire Rhino and Elephant Conservation team, located in the majestic, Southern African country of Zimbabwe, has produced a number of hands-on experiences that encourage the interaction between tourist and local to be a positive one.

Dedicated to protecting the incredible endangered wildlife at all costs — especially that of the elephant and rhino variety — the space encourages visitors to get involved with wildlife research, anti-poaching solutions, education at the local schools and breeding programs, all with aid from conservation experts and local communities.

Such a palatial setting crafts the perfect environment to work on oneself as much as helping others, and, despite it being so full of life, there is a particular calmness about the area that encourages self-reflection.

This is a concept especially found in the Imire Lodge, a local haven which serves as an unmatched home base. Bursting at the seams with feel-good, family-style hospitality, it is here that you can expect to be looked after with the same care, respect and devotion that the animals are — whether that’s via a delicious home-cooked meal or a personally crafted sojourn through the game park, where seeing four of the big five is not uncommon.

Imire Lodge

When to visit: The dry season, between May and October, offers mild temperatures, virtually no rain and a lower than average malaria risk (we still recommend you take your tablets, though).

How to get there: After flying to Harare, Zimbabwe’s capital, the Imire volunteer site can be reached in approximately an hour and a half via taxi or hire car.

Tip: Imire’s Castle Kopje, a hill found at the second-millennium Iron Age site, delivers sublime panoramas of the area — the perfect place to catch the sunrise.

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James Bartle of Outland Denim talks to us about his recent collaboration with Karen Walker

Outland Denim really started after its Founder, James Bartle was in Southeast Asia and witnessed a girl no older than 12 for sale on the side of a road — a story that even now (around 10 years later), still causes him to well up. It was a moment that drove Bartle to create a brand that could be used to help people escape human trafficking, and which is now being applied more broadly to help vulnerable people lift themselves out of systemic poverty. Outland’s ethos of sustainability goes far beyond the materials and processes used. For Bartle and his team, it’s all about the people. As such, the Cambodian seamstresses and factory workers that make Outland Denim garments are paid full living wages and are given educations in areas like money management and basic health care.

Having been worn by the likes of Meghan Markle, Outland Denim is growing incredibly fast and has recently released a collaborative capsule collection (the first collaboration they’re ever done) with Karen Walker. We spoke to Bartle to learn more about how the collaboration came about, and what the future looks like for this sustainable brand.

Explain how the design process behind this collaboration worked… what did Outland and Karen Walker each bring to the table?
The Outland Denim and Karen Walker teams worked collaboratively in the design process to create a range that our customers would enjoy for years to come. We started by drawing inspiration from favourite pieces from the Karen Walker archives, and refining them, making a priority the denim composition, feel and quality, and working with a colour palette that fitted with the cleanest washing process we could achieve. As with all Outland Denim pieces, this range was made by our production and finishing teams in Cambodia. The “Drummer Girl” icon created exclusively for this collection, found on the classic-cut T-shirt, perfectly encapsulates the partnership between the two brands, which is fundamentally about empowering women and taking action.

What was the inspiration behind the collection? Where was the starting point for you and Karen?
When exploring the possibility of producing a co-designed capsule, Karen Walker was an obvious choice. We’ve been longtime fans of not only the label’s design lens but also Karen’s ongoing commitment to prioritising transparency and ethical practices over profits. To the Karen Walker team, sustainability is not an after-thought, greenwashing, or a marketing campaign; it’s at the forefront of their design process. We also saw our approach to transparency mirrored in the way the Karen Walker team has not only thoroughly investigated their supply chain but also made this information readily and easily accessible online. Until it goes without saying that your garment was manufactured with respect to the maker and the environment, transparency is key in building this trust with customers who are longing to belong to brand communities that mirror not only their style but their values, too.

Like much of the sustainable fashion community who believe in collaboration over competition, it was our shared values that brought us together, and the conversation started from there.

Who do you feel you designed it for?
The common thread that ties our customers together is an appreciation for quality pieces with longevity. This range is for people who value buying well and buying less, and, of course, who march to the beat of their own drum.

What are the most important things you learned through this process? This, as our first collaboration collection, cemented our brand’s belief in collaboration over competition. The changes we hope to see in the fashion industry, we cannot achieve on our own. But more importantly, this collection presented a lot of up-skilling and learning opportunities for our staff in Cambodia. It is a huge milestone for us, to work alongside someone so highly regarded in our industry. The fact that our team has tailored this collection is a testimony to their dedication to their craft, and we are incredibly proud of this achievement.

James Bartle

Denim often gets a bad rap for the largely unsustainable practices surrounding it. When you started Outland, was it a challenge to reconcile the idea of working with this environmentally-harmful textile in a more sustainable way?
In developing Outland Denim, we quickly learnt that not only is denim one of the most challenging sectors of the fashion industry to break into, it’s also one of the dirtiest environmentally. This was a bit of an uncomfortable revelation for a company that had social justice at its core. The idea that you could help one group of people, while contributing to undermining another through environmental degradation was something we couldn’t ignore, so we set about cleaning up our supply chain pretty quickly, and with that came the notion of ensuring that every aspect and person within our supply chain, from the cotton pickers to the denim mill and courier company, were slavery-free while utilising the most environmentally responsible practises. We now have a team wholly dedicated to this side of our business.  Every button rivet and stitch is selected from suppliers who are leaders in their fields of social and environmental sustainability; they share in our values and goals.

But the greatest environmental milestone for Outland Denim happened earlier this year, when we opened our first stand-alone Wash and Finishing facility, equipped with state-of-the-art water and energy reducing technology, which allows us greater control over our environmental footprint, and the ability to grow our team.

What have been the other challenges you’ve faced establishing a brand that is ethical, sustainable and successful? 
Culture, location and values are factors that contribute to the type of response we receive from suppliers on the topic of transparency. It can be a new, daunting concept to some suppliers when we ask to put information about their company online. To encourage their support in our endeavours, we explain the value Outland Denim places on transparency, and we invite the supplier to set the bar high with us. We believe transparency is crucial to produce genuinely ethical fashion, so we seek to align with suppliers that hold these same values – desiring to transform the industry from the inside out.

What, in your opinion, are the biggest things companies should be looking at when it comes to ethical business practice? Have you noticed change happening in this space?
Consumers and brands take ethical fashion a lot more seriously now than when we first started out eight years ago; it was more a niche conversation happening amongst members of the fashion community, and perhaps a bit elitist, but there is a lot more education and awareness now by comparison. It’s a really exciting time period for the fashion industry in terms of environmental sustainability. There is a culture of innovation and collaboration, particularly in the areas of supply chain transparency, denim finishing, textile recycling, and plastic alternatives. We can see a day when our collective successes in sustainability as an industry are not a point of difference but the norm.  

While there is no denying the necessity for an urgent shift toward environmental best practise in the fashion industry, we do believe that there is still a lot of work to be done to protect the rights of the people making our clothes; in ensuring they experience a respectful, safe, fulfilling workplace in which they are paid fairly, especially garment workers who are migrants or subcontractors of a label’s primary production facility – these workers are even more vulnerable to exploitation. The 2018 Global Slavery Index estimates that $127.7 billion worth of garments at risk of modern slavery are imported into G20 countries yearly, placing fashion within the top 5 exploitative industries. To offer an alternative way of doing business is the reason we exist.

Was Meghan Markle wearing your jeans a turning point for the business? What were the major flow-on effects from it?
 The immediate effect following the news of the Duchess wearing the jean was a 3000 percent website traffic increase to our Australian home site and about 948 percent to our global group of sites, including .com, .ca, and .co.uk. Sales increased 640 percent for the week following the first sighting of Meghan in our jeans. The black Harriet jean worn by Meghan sold out in Australia in the first 24 hours. A sizable waitlist grew, with customers patiently waiting six months for the jean to be restocked six months later. But most importantly, thanks to the “Markle Effect”, it was possible to employ a further 46 seamstresses in our Cambodian production house. So in terms of growing our business exponentially, Meghan has enabled us to do this in a very tangible, immediate way.

Meghan Markle in her Outland Denim Harriet jeans

What are the biggest things you are looking at/working on for Outland Denim at the moment?
At the moment we are working on bringing to life our SS20 range, which will expand our offering to include dresses and chambray shirts, and our largest range of vegan options to date. We are about to announce some really exciting retail partnerships which will make our jeans more accessible to customers around the world, and we also are continuing to pursue a cleaner way to manufacture jeans, through partnerships with universities, governments and institutions around the world. Our current research and development projects begin in the areas of water purification, carbon footprint reduction, and zero-waste production, and extend to the intricate tracking of social and environmental impact with the use of big data.

What advice would you give other businesses looking to implement a more conscious, ethical supply chain? 
Dive into the design stage of your product. Is it designed with longevity in mind? Where are the materials coming from? What are your suppliers doing to mitigate social exploitation and environmental harm? Sustainability starts with good, intentional design.

Karen Walker’s collection with Outland Denim is now available online and in Karen Walker stores. For more information and to see the full collection, click here.

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Paul Warchol, Room 606, SAS Hotel, 2001, Film photograph

A homage to ingenious Denmark Design, this is one exhibition you won’t want to miss

Danish design, renowned for its functionality, simplicity and timelessness, boasts an everlasting appeal that’s often hard to come by in our trend-driven times. Its ingenuity has led to its prevalence — most have seen a Hans J.Wegner Wishbone chair parked up around a dining table, or a Jens Quistgaard pot atop the stove. But while most design-focused spaces boast a single Danish creation, it is rare for somewhere to showcase numerous pieces that can all be viewed and enjoyed simultaneously — until now. Kicking off this weekend, the Auckland Art Gallery is paying ode to such impeccable craftsmanship via an all-encompassing exhibition, and some of the pieces featured are giving us some serious design nostalgia.

Spanning two centuries, Denmark Design charts developments from the 19th century right up until modern-day, putting over 200 of the most iconic, original Danish household items on display. Take the Lego brick, for example, a beloved childhood essential that has weathered the fickle nature of toy trends for decades. Or the sleek Panton chair, a mainstay in the home’s of the design cognoscenti ever since its inception almost 60 years ago. The designers and manufacturers themselves are just as vast and varied, with works and pieced featured from the likes of Royal Copenhagen, Nanna Ditzel, Henning Koppel, Hans Wegner, Finn Juhl, Arne Jacobsen, Verner Panton, and Komplot.

Left: Verner Panton — Flowerpot Right: Kaj Bojesen: The Monkey 1951

Presenting furniture, jewellery, home appliances, fabrics, ceramics and more from some of the country’s most skilful designers and manufacturers, this exhibition serves to remind us why Danish design’s incessant reign is for good reason. Inspirational and undeniably fascinating, this is one event seriously worth pencilling in the summer diary.

Denmark Design will be at the Auckland Art Gallery from 26th October- 2nd February 2020.

Auckland Art Gallery

Wellesley St East
Auckland CBD

www.aucklandartgallery.com

Culture

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Watermelon oysters and House Spritz
Image by Josh Griggs
Blue Monkey

The duo behind Culprit and Lowbrow have opened a lush new inner-city bar

Kyle Street and Jordan MacDonald have been busy carving a unique path for themselves in Auckland’s culinary scene. Opening their first contemporary restaurant — Culprit — in 2016, they quickly built a reputation for bending the rules by crafting intriguing dishes that made the most of underutilised produce in an incredibly creative way. They then launched Lowbrow, an instant success (now with two locations in Auckland) that saw them serving fast-food-inspired dishes with a high-end spin. Now, despite all they’ve achieved so far, the duo seem unfazed by the idea of slowing down, having recently opened the doors to their brand new venture, Little Culprit — a cocktail bar and wine lounge.

Oysters with watermelon & chardonnay vinegar granita, herb oil, black sesame, pickled watermelon rind

An idea that was born after a Culprit customer (who also happened to be the owner of the building across the road from the restaurant) was so captivated by the originality of the concept that when a spot in his building became available, he approached Street and MacDonald to see if they might be interested in turning it into a bar. Almost a year later and Little Culprit has opened to become the new go-to spot in the inner city.

“A little bit fancy,” is how Street and MacDonald describe Little Culprit, which basically refers to the elevated but relaxed experience it offers. From the moment you enter the space, you’re greeted with friendly mixologists and a cosy seating area that’s chic but definitely casual. Venture further inside, however, and down the stairs, you’ll enter a dark lounge complete with plush leather sofas, velvet curtains, sophisticated decor and candle-lit tables.

Miso Old Fashioned

On the menu, you won’t find typical bar fare either. Bringing the best of the infamous trolley service from its sibling restaurant, Little Culprit is serving a selection of one-of-a-kind dishes that showcase the crème de la crème of seasonal ingredients. Our favourites were the duck liver parfait waffles with cherry relish, the epic sharing platter and the Blue Monkey toastie, which is only available on the late-night menu that kicks off at 9:30pm. The buttery toasted sandwich was filled with sweet fig jam, culatello and blue monkey cheese, finished with more grated blue cheese which melted luxuriously over the bread and offered a bite that was at once familiar and unique.

Duck liver parfait waffle

Behind the bar, Little Culprit’s mixologists don’t hold back. Despite there being a drinks menu of delicious cocktails, wine and whisky, the experts encourage patrons to be a bit creative and will help them find the perfect drink to suit their mood. Either trust the bartenders to mix up something special or go ahead and order the T’Art while you can (the drinks are apparently going to change every three months), which comprises tequila, sour cherry and sloe (also known as blackthorn) with a flavour profile similar to sweet plums. The cocktail is thick, creamy and surprisingly refreshing, almost like a fruit smoothie.

From left to right: Yuzu Roylae, House Spritz, Miso Old Fashioned and T’Art

Street and MacDonald have kept the news of Little Culprit relatively quiet, but word has already started to spread. Its doors only opened late last week and CBD locals, especially those with offices in the city, are eager to make Little Culprit their new regular – the perfect place to unwind after a long day or kick off a big night.

Opening hours:
Monday — Friday: 12pm until late
Saturday: 4pm until late
Closed Sundays

Little Culprit

Cnr Wyndham & Queen Street
Auckland CBD

www.littleculprit.co.nz

Gastronomy

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Root side tables by RODA from ECC
Orson 008 sunloungers, Caddy 001 bar trolley and Nap 082 rocking chairs by RODA from ECC

In the middle of a desert, this breathtaking resort is making a case for outdoor luxury

Housed in a series of stone buildings that were originally erected over half a century ago, Al Faya Lodge in the UAE’s Sharjah desert is a boutique hotel and saltwater spa that is giving new meaning to the idea of indoor-outdoor flow.

Conceived by Anarchitect, Al Faya offers a uniquely private, secluded experience (the hotel only has five rooms) and facilitates unprecedented access to its environment. The buildings interact seamlessly with their surrounds via clean lines, a neutral, raw palette and a clever use of outdoor furniture from renowned Italian brand, RODA (available locally from ECC).

Set at the foot of Mount Alvaah, the weathered, rust-coloured steel that makes up a large part of the resort’s structure echoes the fact that the area is rich in iron ore. Al Faya also offers beautifully-conceived outdoor spaces, like the pool, and star-gazing skylights in every room, so that guests feel as connected to the resort’s exterior beauty as they do to its luxurious interiors.

Orson 001 director chairs and Root 067 side tables by RODA from ECC

Part of this was about finishing these outdoor areas with furnishings that not only allowed guests to enjoy the unique landscapes in comfort, but that also stood up to the harsh natural elements of the desert. It makes sense, then, that RODA was chosen as Al Faya’s al fresco furniture.

Orson 008 sunlounger by RODA from ECC

RODA is renowned for its ability to combine durable materials with luxurious design so that its pieces imbue any outdoor space with the same kind of luxury as their indoor counterparts. Here, even facing extreme factors of heat, wind, sand and extreme temperature drops overnight, the brand’s loungers and chairs remain sleek and composed.

Orson 006 deck chair by RODA from ECC

RODA has just landed locally at ECC — meaning that it’s easier than ever for us to fill our own outdoor spaces with the sense of comfortable luxury this lauded brand offers — and just in time for the warm season, too. More information, here.

ECC

39 Nugent Street
Grafton
Auckland

(09) 379 9680

www.ecc.co.nz

Design

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Sashimi box by Anthony Price

With party season on the horizon, this sashimi catering box is exactly what you need

Hosting a successful soirée comes down to four main things — good company, good music, tasty beverages and most importantly, delicious food. The reality is, not all of us are equipped with either the skills or tools to cook up a delectable feast for our friends. Luckily, private chef Anthony Price’s catering and delivery services are ensuring that we don’t need to be, and his premium quality sashimi box is set to be the next big thing.

Price’s entry-level box (pictured above) is designed to feed six to eight adults and features a variety of marine cuisine. For $295, you will receive melt-in-the-mouth salmon, plump scampi, incredibly fresh tuna, lush scallops and more, with the line-up subject to change depending on market availability (this also means that the sashimi will always be as fresh as possible). All the seafood is sourced from the sustainable Sanford & Sons at Auckland Fish Market, Lee Fish and Hawke’s Bay Seafood.

Price tells me that 24-hours notice is all he needs to whip up one of these delicious boxes and organise to have it delivered to your doorstep (as long as the journey is within one and a half hours). The delivery fee is additional but will ensure that the sushimi is still vibrant and fresh for your guests arrival.

Leaving the catering to an expert, you can turn your attention to the people, the music and the drinks, which will undoubtedly result in your being crowned this season’s host with the most.

Gastronomy

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Guerlain’s luxurious skincare harnesses the properties of an incredibly rare ingredient

Honey is an ingredient that has been sending the beauty industry abuzz with excitement for years, and continues to do so with gusto. Its consistent allure is not without good reason: honey is renowned for its healing, hydrating and soothing properties — alongside being an inflammatory, anti-bacterial and antiseptic. Case in point of why Guerlain has dedicated so much time to working with the amber-hued elixir. After much exploration of different honey variations and royal jelly, the French skincare house has created something that’s truly bathroom shelf worthy — and it’s called Abeille Royale.

The entire collection, which consists of three-day creams and one night cream, harnesses Guerlain’s BlackBee Repair Technology. The technology is really a formula, one that has an unlikely form of black bee honey at its core. It is found in a place that boasts a particularly unique bio-diversity — the UNESCO-designated island of Ouessant, found just off the French coast — where a specific species of black bees are thriving. Thanks to the gloriously unspoiled, Gallic location, their honey is one of the purest in the world. Its this honey that’s the crux of all Guerlain’s Abeille Royale products, one which, when paired with Guerlain’s exclusive royal jelly, creates a serum reminiscent, oil-water based product — aka the BlackBee Repair technology.

All four of the creams pair the BlackBee Repair technology with Vitamin C — meaning that each of the velvety formulas boasts the honey’s self-healing properties and Vitamin C’s radiance-boosting, revitalising qualities. The result is exactly what you would expect, and then some: sublimely smooth, plumped, repaired skin that possesses a healthy glow.

Guerlain has ensured that all faces are catered to by creating each day cream with a specific skin type in mind. The Mattifying Day Cream’s shine-controlling properties, for example, make it perfect for oily, combination skin, while the regular Day Cream boasts a light, whispy formula that serves as an essential non-pore-clogging, on-the-go moisturiser. The Rich Day Cream, alternatively, remains a firm choice for those parched few who are yearning for something extra-hydrating. As with all sundown-suited skincare, the Night Cream boasts the same innovative formula — but a thicker, richer variation that is designed to seriously put the groundwork in while you sleep.

It’s clear that Guerlain’s Abeille Royale range has a formula that is quite unlike anything else, but that’s not the only reason we’re clamouring after it. We’re suckers for fine packaging here at Denizen, and Guerlain’s gilded, hexagonal little pots — adorned with a glistening bee motif — are undeniably charming, truly worthy of the luxurious cream that can be found within.

Wellbeing

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Left: Dior Men suit | Right: Prada dress

From serious suiting to feminine dresses, our Spring Issue cover shoot called for a change in perspective

Taking the idea of change — the theme of our recent Spring issue — and reimagining how it might look in the context of fashion, this photoshoot features both men’s and womenswear on model Bentley Mescal. Shot by Steven Chee and styled by Jess Pecoraro, this sleek shoot called for a change in perspective

Left: Dion Lee suit | Right: Georgia Alice dress and Christian Dior shoes
Left: Prada dress and heels | Right: Gucci shirt, jacket and trousers
Gucci blazer and trousers and Miu Miu sneakers
Miu Miu dress, Agent Provocateur bra, Wolford underwear and Chanel shoes
Left: Christian Dior bustier and trousers and Tiffany & Co. earrings | Right: Dior Men shirt and Ermenegildo Zegna suit
Prada shirt and sneakers and Louis Vuitton trousers
Prada shirt and sneakers and Louis Vuitton trousers
Image credit: Styling Jess Pecoraro | MU Max May @ DLM | Hair Koh @ Vivien's

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Recipe: We used the new Abe’s Bagels flavour to create the ultimate office lunch

For over 20 years, Abe’s Bagels has been proving that its tasty, ring-shaped morsels are worthy of more than just a cursory slather of cream cheese. Inspired by the bagelries of Chicago and New York — where bagels come with a range of delicious accoutrements — Abe’s has been imbuing its bagels with creative flavours since day one. From parmesan-crusted to cinnamon and raisin, Abe’s range is vast and varied, so it was hardly surprising to hear that an entirely new flavour was about to burst onto the scene. Meet turmeric and black sesame.

Despite boasting the same fluffy, chewy texture that Abe’s is renowned for, this new flavour really stands out for its unique appearance — an eye-catching shade of yellow that is a result of the inclusion of turmeric in its recipe. Black sesame seeds coat the top half of the bagel, which, when toasted emit a tasty, almost-nutty flavour. And although the flavours are great when served with nothing more than a lick of butter, we’d recommend getting creative with fillings to really make the bagel shine.

Setting out to test the potential of this new flavour, we picked up a bag of Abe’s Turmeric and Black Sesame Bagels for lunch and used them to create the perfect midday meal. Recipe below.

Ingredients:
– 1 ripe avocado
– 2 whole jalapeños, roughly chopped (seeds removed if you prefer it less hot)
– 2 tablespoons micro herbs
– ½ a lemon, juiced
– Salt & pepper to taste
– 250g halloumi sliced into 2cm slices
– Lettuce leaves
– Fresh spinach leaves

Method:
1. Combine the avocado, jalapeños and micro herbs in a small food processor and blend until smooth.
2. Season the blended mixture with salt, pepper and lemon juice to your liking. Set aside.
3. Grill the halloumi in a hot pan until golden brown on both sides and heated through. Add a sprinkle of salt to the halloumi as it grills.
4. Split your bagel in half and pop both halves in the toaster.
5. To serve, spread the avocado on the bottom half of the bagel and sprinkle a handful of herbs before placing the halloumi on top. Finish with lettuce and put the top half of the bagel on to complete the dish. Devour.

This filled bagel is heavenly as the creaminess of the avocado contrasts with the turmeric, while enriching the salty halloumi. The jalapeños and herbs lend a freshness and the sesame seeds offer a crackle with each bite, elevating the crispy outer layer of the bagel. Try your hand at this simple, lunchtime recipe and thank Abe’s Bagels later.

Gastronomy

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Ecoya is making a case for the sophisticated car diffuser with its sleek new release

Car air fresheners have long been associated with the likes of saccharine-smelling, Jelly Belly-inspired pieces of plastic and overwhelmingly fragranced, green-papered fir trees. But we shouldn’t have to waive our dignity, or social-prowess, in favour of a nice smelling car (good luck convincing friends to take part in that long-discussed road trip when your motor has a pair of pink fluffy dice hanging from its roof). Thankfully, esteemed candle brand ECOYA is reminding us that it is possible for car diffusers to be elegant, and sublime-smelling but not overpowering, with the release of its own variation.

ECOYA’s diffuser is subtle and sleek, a round disc designed to sit unobtrusively on the vent of a car. Matte black and small in size, it would be unnoticeable completely if it wasn’t for the soft, sweet aromas that it emanates. Unlike the offensive perfumes of the car fresheners of yore, ECOYA’s one subtly scents the vehicle with gentle wafts of the brand’s most iconic fragrances — either the classic French Pear, the spicy Lotus Flower, the uplifting Sweet Pea & Jasmine, the refreshing Coconut & Elderflower or the sweet Guava & Lychee Sorbet.

French Pear, Sweet Pea & Jasmine

With sleek aesthetics and a divine aroma, ECOYA’s latest addition to its expansive list of coveted products is ensuring that car interiors can be both sophisticated and sublimely fresh — making work commutes, road trips and all other car-bound sojourns better forevermore.

Wellbeing

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