Win best dressed at Halloween this year with these pop-culture-inspired costumes

Halloween is creeping up fast, so it’s time we all started thinking about who or what we’re going to transform ourselves into for the spoooooookiest night of the year. From major celebrity moments to memes, we have compiled a list of ideas inspired by some of the biggest moments of 2019 so far…

J.Lo’s Versace finale dress
When Jennifer Lopez stormed the Versace runway at Milan Fashion Week in a recreation of the iconic, deep-V green dress that broke the internet in 2000, she broke it all over again. There are some places you can find replications of this dress online, otherwise, it’s a pretty easy one to make a bootleg of at home — just take some scissors and Hollywood tape to a floor-length green dress and work it.

The World Record Egg
Who remembers the egg that dominated Instagram? To emulate the iconic ‘Instagram Egg’, either wear the neutral outer-shell colour head-to-toe and draw or paint a little yolk on your chest… or go all out and construct a 3D egg shape from cardboard. Up to you…

An Area 51 Alien
Throw on a green suit and some googly glasses and run around as if you’ve just been freed from a US Government facility.

Joker
Considering how this film has been received, you can bet there’ll be a few of these costumes around this year. Simply put on a coloured suit and waistcoat, go crazy with the face paint and colour your hair green with hairspray.

Phoebe Waller-Bridge at the Emmys after-party
When the photo that wrapped up a hugely successful night for Fleabag creator and actor Phoebe Waller-Bridge went viral, it was a glimpse into why we all loved her so much. To recreate this look, don a ball gown (we know you’ll have one at the back of your wardrobe somewhere) and pick up (or make) make three gold statues… spend your evening surrounded by them drink in hand, basking in your own glory.

Elton John
In honour of the iconic performer coming to our shores soon, and of course the film Rocketman that was released this year, dressing up as Elton John feels altogether appropriate. There are no real rules for this one, but we suggest big glasses, lots of sparkles and high shoes.

The Fiji Water girl
Emulate the girl who stole the show at this year’s Golden Globes and cemented herself as an iconic 2019 meme. Just throw on a full-length blue dress and carry a tray of Fiji Water with you at all times. Photobombing recommended.

Margot, Brad or Leo in Once Upon a Time in Hollywood
The perfect excuse to don some effortlessly cool, 70s-inspired outfits, this film served up a raft of costume inspo when it hit cinemas a few months ago. Whether you’re a Hawaiian-shirted Brad Pitt or a mini-skirted Margot Robbie, this is for anyone who wants to look good this Halloween.

FaceApp
Sweeping the world up in a daze of face-morphing fun, FaceApp might have had dubious underlying features (hectic data-mining), but boy was it fun. To create this costume, simply apply makeup that makes you look about 25 years older and don a grey wig.

Billy Ray Cyrus and Lil’ Nas in Old Town Road
Considering it was the longest-running number-one single in Billboard’s history, Old Town Road certainly deserves a place on this list. To speak to the song’s unique mish-mash of genres, go for a look that is part country, part hip-hop, part disco — and throw in some pageant-girl bling for good measure. Cowboy hat mandatory.

Andy King in Fyre: The Greatest Party that Never Happened,
Fast becoming the poster-boy for ‘commitment-to-the-cause’, Andy King caused a stir on social media when he spoke of the extreme measures he almost went to to get a shipment of Evian water released to the doomed Fyre Festival. Speaking to camera, Andy’s shocking story made him the breakout star of the doco. To emulate his look, simply wear a blue checkered shirt under a black pullover, throw on a grey wig and carry a bottle of Evian with you wherever you go.

Queen Elizabeth
Queenie has been having a bit of a moment. She’s the subject of a hit Netflix show (the second season is set to land in November), and her various outings have birthed a number of memes. Recreate all the pomp and ceremony of our beloved monarch with either a modest dress, sash and some crown jewels. Or, wear a brightly-coloured suit with matching hat and a small, black purse. Bonus points if you can corral some corgis to follow you around.

Freddie Mercury
The biopic about this singer’s life with iconic band Queen was received to much critical acclaim and his various outfits lend themselves perfectly to Halloween. We suggest recreating his Live Aid look complete with a white singlet, blue jeans, armband and a handlebar moustache.

KIDS IDEAS:
While some of the above ideas can be downsized to create funny kids costumes, we thought we’d add in some extra inspo for the little ones.

Kardashian-West Kids
Dress your kids like the infamous clan of Kim Kardashian and Kanye West by putting them in dusty tones of head-to-toe monochrome and sneakers.

Fast food
This one is a classic for wee ones and always delivers hilarious looks. Whether it’s a hot dog (a la Chrissy Teigan and John Legend’s kid) or a hamburger, or fries — the costumes are relatively easy to find or make and will make for excellent 21st throwbacks.

A Politician
Because let’s be real, there have probably been a number of times you’ve wondered whether a bunch of children are running the show, both here and overseas. And babies in suits are very cute.

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The boy blazer is the piece of the season — here’s how to nail the trend

As androgynous styles come to the fore, the oversized blazer is the new hero piece — its masculine shape offering a surprisingly flattering fit on the female form.

With structural shoulders and a loose fit through the body, the boy blazer is best worn with more fitted pants (and heels if you’re feeling spicy), but really, looks good with anything. So next time you buy a blazer, maybe peruse the men’s section too, or simply opt for one size up. Or, if you’d rather try before you buy, delve into your partner’s or dad’s wardrobes, you never know what gems you might find.

That said, in a bid to help you get on board with this trend, we have rounded up a number of our favourite boy blazers available right now.

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Helen Cherry Patch Pocket blazer

Helen Cherry Patch Pocket blazer

Helen Cherry Patch Pocket blazer

Helen Cherry Patch Pocket blazer

From Workshop

Georgia Alice Bobby blazer

Georgia Alice Bobby blazer

Georgia Alice Bobby blazer

Georgia Alice Bobby blazer

From Simon James

Isabel Marant Etoile Verix wool suit jacket

Isabel Marant Etoile Verix wool suit jacket

Isabel Marant Etoile Verix wool suit jacket

Isabel Marant Etoile Verix wool suit jacket

From Workshop

Valletta tuxedo jacket in Merlot

Valletta tuxedo jacket in Merlot

Valletta tuxedo jacket in Merlot

Valletta tuxedo jacket in Merlot

From Dadelszen

Anna Quan Sienna twill blazer

Anna Quan Sienna twill blazer

Anna Quan Sienna twill blazer

Anna Quan Sienna twill blazer

From Net-A-Porter

Rebecca Taylor boucle plaid blazer

Rebecca Taylor boucle plaid blazer

Rebecca Taylor boucle plaid blazer

Rebecca Taylor boucle plaid blazer

From Muse Boutique

Raine Garber blazer

Raine Garber blazer

Raine Garber blazer

Raine Garber blazer

From Superette International

ROKH oversized houndstooth blazer

ROKH oversized houndstooth blazer

ROKH oversized houndstooth blazer

ROKH oversized houndstooth blazer

From Net-A-Porter

Anine Bing Becky blazer

Anine Bing Becky blazer

Anine Bing Becky blazer

Anine Bing Becky blazer

From Superette

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Freshen up your digits safely with these 5 non-toxic nail polishes

Nail polish is the latest product to be given the clean beauty treatment following the revelation that the traditional chemical-laden formulas are, in fact, bad for us. The majority of nail brands are now free of the common “toxic trio” — formaldehyde, toluene and dibutyl phthalate — while some are going the extra mile to ensure that we don’t have to sacrifice our health for perfectly polished digits, being either five, seven, nine and even ten free. All the unpronounceable words and greenwashing in the beauty industry can make understanding the situation a difficult task — so we’ve put together a quick guide on all things nail polish, alongside a few brands that are really worth introducing to your fingertips.

FIVE FREE
Free from: formaldehyde, toluene, DBP, formaldehyde resin, and camphor.

SEVEN FREE
Free From: formaldehyde, toluene, DBP, formaldehyde resin, camphor, ethyl tosylamide, and xylene.

NINE FREE
Free from: formaldehyde, toluene, DBP, formaldehyde resin, camphor, ethyl tosylamide, xylene, parabens, and acetone.

TEN FREE
Free from: formaldehyde, toluene, DBP, formaldehyde resin, camphor, ethyl tosylamide, xylene, parabens, triphenyl phosphate (TPHP), and tert-butyl hydroperoxide. Ten-free’s are also understood to contain no animal-derived ingredients.

Deborah Lipmann
Boasting a seven-free formula in a vast and varied array of hues, Deborah Lipmann’s gel-based polishes can be catered to all — whether its those searching for a more muted colour palette or those who like their fingertips bright and bold.

JINsoon
For those looking to be extra careful, each ornate bottle of JINsoon polish, whether it’s a fruity pop of colour or the fun and frivolous confetti variation, contains a high-tech, 10-free formula. If you’re wanting toxic-free nails but don’t have the time to do them at home, Spring Spa uses the safe and long-lasting JINsoon polish for manicure treatments.

Smith & Cult
Smith & Cult’s eight-free formula delivers a high gloss, ultra-smooth aesthetic to the nails. Plus, the vibrant-hued, lively variations — from gold sequins to glitter — make a perfect choice for lovers of nail art. The gilded lids and the adorable bottling is just the cherry on top of an already impressive cake.

Sundays
In addition to being vegan and cruelty-free, the formulas from New-York-based nail polish brand Sundays are 10-free and come with a sleek brush designed for fuss-free application.

Habit
Habit’s nail polishes are not only five-free, but they are also certified organic, vegan, cruelty-free and naturally strengthening — thanks to the inclusion of Myrrh, an extract that coats nails in the natural, strengthening ingredient oleo-resin. What’s more, the green-beauty brand also tops each bottle with a lid crafted from bamboo, and packages it in an FSC-certified paperboard box. 

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These elegant, limited-edition Hand Wash bottles are crafted entirely from Ocean Waste Plastic

Plastic pollution can now be found on every slice of beach in every single corner of the world, from famous, tourist-crammed spots to uninhabited paradisiacal islands. An unsettling statement, but hardly surprising when you consider the eight million tonnes of plastic that enters our oceans every single year. If we carry on at the rate we’re going, according to the World Economic Forum report, it will outnumber fish by weight in the oceans as soon as 2050. Determined to raise awareness for this issue, sustainability-focused brand Ecostore is tackling the issue head-on by launching a range of limited-edition Hand Wash bottles, all crafted entirely from Ocean Waste Plastic.

The Ocean Waste Plastic Limited Edition launch will comprise 20,000 bottles, which equates to over half a tonne of plastic waste being removed from the oceans. Each of the bottles are designed to be refilled, meaning that not only can you keep the limited edition designs by your sink evermore, but there’s also no need to purchase any new plastic bottles — just simply pop by one of Ecostore’s many refill stations (at Ecostore’s flagship store, green stores like Huckleberry and some local supermarkets) and replenish your hand wash supply.

Ensuring that the bottles make just as much of a design statement as they do an environmental one, Ecostore has enlisted the help of New Zealand artist Tomas Cottle — an illustrator renowned for his conscious approach to art. Each of the three, bespoke designs are simple and elegant, comprising pale blue depictions of the ocean. Where one sees gannets diving into the water, another showcases a vast body of water reflecting the star-studded sky.

The first in New Zealand to launch a bottle made entirely from Ocean Waste Plastic, Ecostore is, once again, paving the way for a more sustainable future via an innovative concept. We can only hope that it’s not too long before other big businesses begin to take note.

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We’re eyeing up the new Victoria Beckham collection that has just landed at Parker & Co.

With seasonal change comes the inevitable need for a wardrobe upgrade. And while I’ll delve more deeply into the best investment pieces for the warm season next week (keep an eye out), there is one thing you should start considering now — sunglasses.

Recently, a selection of Victoria Beckham eyewear — from the brand’s Fall ’19 collection — has landed at Parker & Co., and we’re eyeing up a few of the new styles as top contenders for our summer shades.

Handmade in Italy, the sunglasses in this new collection are unmistakably Victoria Beckham, exemplifying the brand’s signature aesthetic of minimalistic luxury. That said, there’s something distinctly cool about these styles too — perhaps more so than any previous collections we’ve seen.

The navigator shape, for instance, offers a classic, almost 70s-inspired look, with a double nose bridge and exposed lenses. Playing on our current penchant for nostalgia in fashion but elevated via Victoria Beckham’s refined touch, these sunglasses are as versatile as they are ‘on-trend.’

While the other two new styles — one, a unique take on the cat-eye, the other an architectural, flat-fronted shape — offer more sleek looks, and are available in tones like tortoiseshell, burgundy and teal.

With Victoria Beckham optical styles arriving as well, these latest additions to the Parker & Co. line up are exactly what we’ll be wearing in the coming months… and we very much encourage you to follow suit.

Parker & Co.

26 Nuffield St
Newmarket
Auckland

(09) 524 8828

www.parkerandco.nz

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Lava Toast
Hello Stranger
Eggs Benny with gin cured salmon (on the left) and pan-fried lemon snapper (on the right)

Meet the East Tamaki cafe that’s serving the ultimate brunch fare

It was only just last year when Chris von Batenburg opened a reputable burger joint in Stonefields, The Chosen Bun, with his friend Mustafa Ali. Following its success, von Batenburg has now taken his brother, Andrew, under his wing and the family duo is taking on East Tamaki with their newly opened cafe, Hello Stranger.

East Tamaki is a neighbourhood that we’ve been watching closely. What used to be a highly industrial area is rapidly becoming more residential and hospitality operators are starting to take note. Hello Stranger holds a capacity of around 70 people inside and about 15 in its outdoor seated area. With high ceilings and plenty of room between tables, Hello Stranger feels wide and open, allowing patrons to navigate their way freely around the space. The interior is simple yet elegant, with floral bouquets draped from the walls and seems to lend itself as perfectly to catch-ups with friends as it does to anyone seeking a quiet space for a coffee and some work.

Eggs Benny with gin cured salmon

The menu showcases classic brunch fare like eggs benedict, but with new and enticing twists, like replacing regular hollandaise with a brown butter version. And considering how von Batenburg is renowned for his burger prowess, an outstanding burger also features on the menu. Incredibly fluffy brioche buns surround a succulent beef brisket patty, creamy slaw and tasty relish, and soak up all the flavours beautifully. The burger is finished with a slice of melted Emmental cheese and punchy pickles and comes with a side of skin-on fries.

Burger

Aside from the classics, Hello Stranger also has some more creative and sophisticated dishes on offer, such as a delicious Pan-fried Lemon Snapper with caramelised onion purée. But our favourite had to be the Stranger Salad. Proving that salads can be interesting, this one sees a medley of chickpeas — some fresh, some fried — seasoned in chilli powder, pickled fennel, endive leaves, harissa and sweet miso-glazed pumpkin. Diners are given the option to either enjoy the salad as is, or add gin-cured salmon and capers, or buttermilk fried chicken with sweet and sour pickles. We, of course, opted for the buttermilk fried chicken and it was perfectly crispy on the outside and juicy on the inside.

Stranger Salad

That said, anyone with a sweet tooth, take note. Hello Stranger’s nod to French toast is one of the best we’ve ever tried. Called the Lava Toast, this dish comprises thick slices of buttery brioche sandwiching melted chocolate and an ooey-gooey molten chocolate centre, which keeps the toast moist and decadent. The toast sits on top of a bed of sweet dulce de leche and is sprinkled with tiramisu crumble and hazelnut praline which lends the plate a heavenly crunch and also makes for the perfect pairing with a cup of coffee (brewed with Jack’s Coffee beans).

Despite the fact that Hello Stranger has only been open for a few days, the cult following von Batenburg gained from The Chosen Bun has already seen word spreading fast about his new venture. So we suggest you get here before the crowd catches on, especially for that Lava Toast.

Opening hours:
Monday — Friday: 6:30am until 3pm
Saturday & Sunday: 8am until 3pm

Hello Stranger

27 Smales Road
East Tamaki

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Our Editor-in-Chief shares her experience with cult skincare brand La Mer

Before I begin this feature, let me make a disclaimer. My position as a magazine editor has been known to reward me with certain work perks, including the opportunity to try skincare products that are, on occasion, priced at the extreme luxury end of the market. Such was the case when I first trialled Crème de la Mer, some 10-odd years ago.

Suffice to say, that unexpected introduction to La Mer’s esteemed moisturiser changed the way I viewed skincare indefinitely. If there was ever a beauty product that could be considered truly legendary, it would be La Mer. Not only is it one of the most expensive moisturisers in the world, but it’s also the most coveted, with an equally as compelling story behind its creation.

La Mer’s history dates back to the 1950s, when German-born aerospace physicist Max Hubert, after suffering from extreme burns from a lab explosion, began formulating lotions to heal his wounds. He experimented with Macrocystis pyrifera, a form of sea kelp, which when fermented created an elixir that healed his wounds and restored his complexion beyond his wildest expectations. Astounded by its efficacy, Hubert then decided to bottle and sell his little creation so that others could reap the same, regenerative benefits. Thus, Crème de la Mer (Cream of the Sea) was born. After his death in 1991, his daughter sold the brand to cosmetics giant Estée Lauder, who then turned it into the luxury skincare brand we know today.

With most skincare products I come across, I tend to denounce their bold claims of life-changing efficacy before I’ve even tried them. But when it came to La Mer, the combination of cult status and hefty price tag — $520 for a 60ml jar — had me very intrigued. Admittedly, my first impressions weren’t the greatest. Upon first glance, I noticed that La Mer is a very thick cream, similar in consistency to a cold cream. As someone who has struggled with adult acne, I was a little concerned about slathering such a thick substance on my skin. It came with great relief, then, when I learned that a lighter application is not only accessible but advised by La Mer — you simply have to warm the cream on the fingertips first.

The changes I noted in my skin were impossible to deny. After three or four weeks of twice-daily use, my complexion was markedly smoother, and my skin was both plumper and brighter — it was evident that a serious boost of hydration had been delivered. In fact, I actually received a few comments from people about the quality of my skin, which was not taken lightly by me!

I’ve since used La Mer on a regular basis and I can truly say that I am a card-carrying member of the brand’s global cult following. Not only am I enamoured with Crème de la Mer — it’s since become a long-haul flight essential of mine — but I’m also indebted to many of the other La Mer products in the stable. I always use the sheet masks before a night out for the supremely hydrating benefits. And I recently converted to the foundation, which glides perfectly on top of the moisturiser.

Each La Mer formula boasts such calibre that it is impossible to imagine them being crafted in any other way. Not the same can be said for the packaging, however — as La Mer has recently joined forces with emerging photographer Gray Sorrenti — the daughter of legendary fashion photographer Mario Sorrenti, no less — to create a bespoke, limited-edition jar of Crème de la Mer. Together, both Mario and Gray have brought forth two designs that showcase the father-daughter duo’s archetypal black and white, deco style, each inspired by their joint love for the ocean. It is a collaboration that speaks volumes about La Mer’s continuous allure, one which will endure for not just another ten years, but for decades to come.

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With its cool, 70s-inspired interiors, this quirky home is a masterclass in modern style

You’d be forgiven for thinking, upon first glance at this Armadale home, that its Simone Haag-designed interiors reflected a kind of minimalist sensibility. After all, the pared-back, light timber floors, neutral walls and steel-framed entranceways seem to indicate a pervasive aesthetic of simplicity. But peek into the dining or living areas and you’ll see why this isn’t the case.

The former, despite its undeniably simple bones, has been imbued with character via geometric, quirky pendant lights, mid-century-style rattan chairs and an imposing artwork by Jake Wood-Evans. The latter offers a masterclass in subtle showmanship, where the clashing patterns of the large, yellow rug and the speckled stools create an air of eclecticism without ever feeling over the top.

Left: Knoll’s Cesca chairs by Marcel Breuer from Studio Italia

This is largely due to the way in which Simone Haag employed easy, luxurious furnishings — a combination of classic, custom and vintage pieces — in a light grey palette, to avoid any kind of battle for attention in the space. Pink-toned wooden cabinets flank the linear fireplace and lend the living room an inherent warmth, their rosiness reflected in an arching lampshade and sculptural, rattan armchair. While on one wall, a touch of personality is seen in the various, sculptural vases and objects that line the deep green shelving unit.

Cassina’s Maralunga sofa from Matisse

With her shrewd use of materials and the courage to pursue creative flair, Simone Haag has created spaces in this Armadale home that, in some ways, hark back to the sensibilities of the 70s — without the unnecessary frills.

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From left to right: Cheese n' Onion toastie, Ashleigh Duncan and Tony Downing

This charming coffee shop on Dominion Road is set to be a local favourite

Meet ACE, the humble four-seater shop recently opened by the highly skilled barista, Ashleigh Duncan and The Cross Street Market’s toastie master, Tony Downing. Taking over what once (a long time ago) was the candy counter of the Capitol cinema, Ashleigh and Tony have created ACE — an intimate, welcoming spot where people can go for a premium-quality cup of Joe and artisan toasted sandwich.

From the moment you step inside ACE, you’re greeted with the rich aromas of Miller’s coffee beans brewed by Ashleigh. We highly recommend her oat milk creations (ours was one of the best oat flat whites we had ever tasted). The flavour of the coffee beans was potent yet smooth and the milk carried the same creaminess as regular whole-fat milk. It was so good we didn’t want the cup to end.

Chewy caramel ginger Swedish shortbread

Aside from her epic skills as a barista, Ashleigh is also a talented baker. ACE’s counter showcases an array of cookies, all of which are handmade by Ashleigh and push the boundaries of the regular chocolate chip. The triple chocolate, for example, is rich in cocoa with large chunks of white chocolate speckled throughout. Whereas the white chocolate and macadamia cookie incorporates rice bubbles for a crispier more airy texture. But it was the chewy caramel ginger Swedish shortbread that really stole the show for us. Replicating the flavours of a classic gingernut cookie, but boasting a more soft and chewy texture, it makes for the perfect dunking companion with a strong cup of coffee.

If you’re after something more hearty, the toasted sandwiches are not to be passed up. During his days at The Cross St Markets, Tony built a reputation for his epic cheese toasties and he has brought them to ACE in all their glory. The sammie menu comprises three different variations (all of which change depending on the availability of ingredients) but the two that we tasted were everything we sought in a toastie, and more.

The Second Breakfast Toastie

The Second Breakfast comprised a fried egg, a hash brown and Swiss cheese, served with a side of tangy Rocket Fuel sauce and offered a mouthwatering range of textures — from the buttery toasted bread to the crispy yet fluffy hash brown. The Cheese n’ Onion (which was our favourite by the way) included pickled onion for an extra kick as well as melted cheddar and parmesan cheese and came with a side of sweet tamarillo and plum chutney which enhanced the sourness of the onions beautifully.

ACE

It’s no news that Dominion Road is home to some of the tastiest food in Auckland, which means that ACE is set to fit right in. From its cute fit out to its tasty food, it’s the perfect place to make your everyday coffee stop and even if you’re not based in the area, is well worth a visit.

Opening hours:
Monday: Closed
Tuesday — Friday: 7am until 3pm
Saturday & Sunday: 8:30am until 3pm

ACE

606A Dominion Road,
Auckland

www.instagram.com/ace.coffee.shop

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Meet Lee Gibson: The Kiwi multi-hyphenate who is one of the lead footwear designers for Nike

As far as sneakers go, there aren’t many as highly regarded or universally loved as Nike’s Air Max 1. It is arguably the most famous sneaker in the world. So when Nike decided, in 2017, to mark the iconic style’s 30th anniversary by reimagining the silhouette so that it recaptured the same magic as its Tinker Hatfield-designed original, it was a significant moment for both the brand and its community of followers. It was also something that Lee Gibson, one of the lead footwear designers at Nike Sportswear and the person tasked with leading the redesign (also, incidentally, a Kiwi) counts among his proudest moments. “I worked for about a year with engineers, pattern makers, other footwear designers and all these material experts to try and get us back to what the original shoe was like,” he tells me, “and seeing the shoe finally come out, and seeing people’s reactions to it felt like such an achievement.”

That Gibson had the wherewithal to tackle something as zeitgeist-y, as recognisable and as treasured as the Air Max 1, speaks to his character. Despite holding what is acknowledged as one of the most coveted job titles in the landscape of footwear design, Gibson doesn’t seem the type to get caught up in semantics. His success seems to have grown from an insatiable appetite for learning, and a refusal to be confined to any kind of creative box, which has seen him embody the idea of a ‘multi-hyphenate designer’ in the truest sense of that often-overused moniker. “In the early 2000s there was this push towards extreme specialisation,” he tells me, speaking about the creative industries in which he trained and now works, “but I was always on the other side of that because I wanted to mix it up, to be able to change things around and not always feel like I had to design the same thing.” He laughs, “what’s that saying… Jack of all trades, master of none?” 

Gibson isn’t being glib. Nor is he simply perpetuating that Kiwi stereotype of downplaying success. His ability to work across various design disciplines has seen him undertake creative projects in a number of fields and seems to be one of the driving reasons behind his success. 

Growing up in Bennydale, a small town in King Country, Gibson explains how it wasn’t until he started at Wellington’s Victoria University (studying architecture) that he really figured out what he wanted to do, and even then, it’s an idea that has remained fluid and dynamic to this day. “I was always interested in drawing and making,” he explains, “and I had some advice from a neighbour that if I wanted to get into a creative field, architecture was a good place to start.”

Left: Lee Gibson

At university, Gibson was exposed to other creative disciplines like industrial design, which saw his architectural work veer off the traditional path. “The architecture I was immersed in at uni was focused mostly around the conceptual, the theoretical,” he says, “but I saw industrial designers who were actually making products that people could use, so I started using the same kinds of design processes to build my architectural models and I became really interested in the tension and crossover between the two areas.”

This idea of deviating from the designated path seems typical of Gibson’s education and career. His wide-reaching interests and abilities outside the traditional bounds of architecture led to him seeking work in adjacent fields, and after a stint as a lecturer at his alma mater, a desire to further his own education took him to New York’s prestigious Parsons School of Design to undertake a Masters in Fine Arts and Interior Design. It was the experiences he gained in New York — a mixture of unpaid internships and unconventional jobs for cutting-edge designers — that Gibson credits as having piqued the interest of the decision-makers at Nike five years ago, who he tells me were, at the time, looking for people that could deliver a different point of view. “They [Nike] were really interested in my eclectic background and experience,” Gibson tells me, “and at that point, I really felt like I could have been put into any scenario and apply what I’d learnt to any kind of design.” 

Confirming something I had already suspected, Gibson explained how the impressive rise of creatives like Virgil Abloh had really paved the way for a new breed of designer — one who didn’t necessarily have to excel in one area or monopolise a niche to be successful. Speaking to Nike’s collaboration with Abloh a few years ago, Gibson explains that he saw a big shift in the industry, especially for people like himself, saying, “people seemed to understand that yeah, I might not be a trained footwear designer, but that maybe I could come in and that my point of view would be valid… and I backed myself.”

The footwear industry is an undeniably saturated space. So it’s no wonder that when it came to someone like Gibson, who represented a departure from the norm, a company like Nike saw value in his potential. And while the designer acknowledges that it took a bit of risk on Nike’s part to hire him, his eagerness to learn as much as he could (call it a classic case of that Kiwi, roll-up-your-sleeves mentality) quickly mitigated any liability. “I have a drive and a passion for learning and for trying things I haven’t done before, so when anyone wanted help, I would put my hand up,” Gibson tells me, “I worked with engineers, I worked with developers, I worked with our research lab… and I was going home at night and doing tutorials to try and up-skill myself because I was working in such a different way from the other designers.”

Design process for the new Air Max 1

The design work that Gibson now does for Nike is the result of the creative and practical agility he gained by seeking to understand every aspect of the process. Having primarily been involved in designing shoes under the Nike Sportswear umbrella, which covers day-to-day, leisure styles for the brand, Gibson reveals that he is now starting to design high-performance shoes for professional athletes. “I’m really excited about working with athletes,” he tells me, “because it’s just such a different world and I feel like I can bring something a little bit fresh.” 

Citing Michael Jordan and the All Blacks as sporting entities he looked up to growing up, Gibson explains that to be able to now sit down with the likes of Lebron James and Russell Westbrook (both prominent players in the NBA) and gain insight into their personal stories and what has driven them to achieve such lofty career highs is inspiring. Recently, Gibson assisted on a
project to create a pair of pregame cleats for Odell Beckham Jr (a renowned NFL player) that flipped the script on the signature Nike Swoosh, seeing the red satin of the shoes covered in miniature versions of the iconic symbol. 

But Gibson isn’t one to forget his roots, telling me in between stories about iconic shoes and renowned athletes that he still finds inspiration back home. “The work that New Zealand designers produce is truly world class,” he explains, citing students he once taught as examples, which happens to include acclaimed interior designer Rufus Knight, (someone Gibson explains as a good friend and constant source of creative influence). 

Certainly not one to sing his own praises, Gibson, despite his objective success, still speaks in that slightly self-deprecating, unquestionably humble way us New Zealanders have built our reputation on. “I feel like I haven’t achieved anything yet, really,” Gibson says, continuing, “I still think my proudest moments have been working on shoes where most people don’t realise the hours of design work that have gone on behind the scenes — like with the Air Max 1,” for which the process was apparently painstaking.

For Gibson then, it seems the joy is in the act of creating. Of conceptualising, innovating and bringing to life the kinds of shoes that he was inspired by and collected when he was younger.

Nike Mayfly

“Around 15 years ago, Nike designed a shoe called the Mayfly,” Gibson tells me, after I ask whether he has a favourite sneaker in his own collection, “and the cool thing about that shoe is that it was designed to only last for 100 kilometres before falling apart, then you’d send it back to Nike and they’d recycle it for you.” It was designs like the Mayfly — ones that were cutting edge, ahead of their time and seeking to shift people’s perceptions around how something was made and question the idea of purpose — that Gibson seems to have used as cornerstones for his own unique ethos and methodology.

 This year, the designer worked on a project that created a number of new, concept-driven Nike Labels, seeing him and his team pull inspiration from Nike’s archives to reimagine the past with a contemporary filter. Resulting in sub-labels like the N.354, D/MS/X and THE10TH, the endeavour, in the way that it took something tried and true, something already in existence and imbued it with new meaning, felt emblematic of what Gibson himself represents — a changing of the old guard. 

the N.354, D/MS/X and THE10TH

And with issues like sustainability, as it relates to both antiquated manufacturing processes and the environment, a ubiquitous presence in mainstream footwear (now, 75 percent of all Nike apparel and footwear contains some recycled material, and the company is working towards a goal of using 100 percent renewable energy, globally, by 2025) it’s the designers that are unafraid to embrace change, designers like Gibson, who will likely be the ones to lead the industry into the future.

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Life-Changing Journeys: An Icelandic escape for a healthier and happier mind, body and soul

Located on Iceland’s Narnia-like mountainous Troll Peninsula, at Deplar Farm you are more likely to be cross-country skiing, experiencing sensory deprivation in a futuristic flotation tank or salmon fishing in the pure waters, than you are hefting around manure or mucking out horse stables. One of Eleven Experience’s many luxurious resorts, Deplar Farm offers Eleven Life: a personalised program designed to help guests achieve their health and fitness goals.

But bear in mind, just as this is no average farm it isn’t your average wellness retreat either. Among the expected activities — customisable yoga lessons, wilderness walks, sea kayaking, spa treatments or heli-skiing — there are a few unique things to be discovered too. The designated periods of silence, for example, that intersperse the treks and encourage guests to connect further with nature, or the sensory deprivation night walks in winter, where the skies are as black as tar and the torches remain at home.

Even the all-inclusive menu — delivered under the direction of Executive Chef Garðar Kári Garðarsson, 2018’s Iceland Chef of the Year, has health and wellness at its core. Drawing from local recipes and utilising only the freshest, seasonal ingredients grown on site, days begin with cod liver oil and ginger shots and end with a soothing nightcap. Not whisky, of course, but a healthy, somniferous mountain moss tea. 

When to visit: Visiting in the midst of winter (Nov-Feb) offers superb skiing, while the summer months (Jun-Sep) are the best time to try your hand at salmon fishing.

How to get there:From Keflavik International Airport, Deplar Farm offers a further flight to Siglufjörður Airport (1hr 20mins) and then a ground transfer to its quarters. 

Tip: A lack of artificial light pollution crafts the perfect conditions for seeing the Northern Lights — bear in mind that peak viewing season is from September through to March.

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These are all the dishes we can’t wait to eat at this weekend’s Diwali Festival

The 18th iteration of Auckland’s Diwali Festival is kicking off this weekend, and we’re already counting down the days to the epic event. Although Diwali is originally a celebration of lights, it’s the Indian delicacies on offer that we’re looking forward to the most. Upon arrival, some might be taken aback at the absence of the classic curry and naan combo, but it pays to remember that the Diwali Festival showcases an endless variation of Indian food that will expand your gastronomic horizons. For those looking for a little inspiration on where to start, here we have rounded up some of our all-time favourite dishes which cannot go amiss.

Panipuri
The best way to prepare your palate for this culinary experience is a round of panipuris. These bite-sized morsels may be small, but they go large in flavour and are the quintessential starter to an Indian feast. The thin and delicately crispy shells are filled with spiced sauce, tamarind chutney, spiced potatoes and chickpeas, which all combine to awaken your tastebuds for the many other dishes you’re about to try.

Panipuri

Kulfi
As the days get warmer, the craving for ice cream just becomes stronger and at Diwali, there’s no better way to satisfy that craving than with some kulfi. This is a traditional Indian frozen dessert made up of cream and typically mango or cardamom. However, unlike regular ice cream, kulfi skips the process of being whipped, which results in a much more dense texture. Nevertheless, it is still refreshing and divine.

Idli
From first appearances, the idli is not the most impressive looking out of all the delicious food on offer. It looks quite plain and, in all honesty, it tastes plain too — but that’s the beauty of it. Idli is a steamed rice cake, usually topped with some spices or served as a side to dip into your curry, but it’s delicious no matter how you choose to eat it. The taste slightly resonates with the flavour of sourdough and has a soft and pillowy texture.

Idli

Bhelpuri
If you’re a fan of the crunchy and crispy texture, the bhelpuri will be right up your alley. This common Indian street snack sees a mixture of crispy rice puffs and sev (fried vermicelli), topped with an array of chutneys that offer all the elements, from sweet, tangy, to spicy. Finely chopped tomatoes and onions are laced throughout the rice puffs, lending a freshness while elevating the heavenly crunch of the bhelpuri.

Bhelpuri (on the left) and pakora (on the right)

Pakora
Whether it’s onion, mixed vegetable or paneer, anything with the word ‘pakora,’ gets a yes from us. Simply put, these are the tastiest, deep-fried bites that are jam-packed with flavour and tongue-tingling spices. Although these are fried in a generous amount of oil, pakora still manages to achieve a lightness, which makes popping over 10 in one sitting, an easy no-brainer.

Dabeli
Burger fanatics, look no further than the dabeli — a potato-filled burger bun where the lack of meat is compensated in flavour. These see the most buttery buns, otherwise referred to as pav, stuffed with a patty made from masala-spiced mashed potatoes and finely-chopped onions that have been caramelised in chutney. The patty is then topped with coconut, coriander and fresh pomegranate seeds for a unique sweetness, before being sprinkled with sev for extra crisp.

Masala dosa
Dubbed as the Indian rendition of the classic crêpe, dosas are one of our all-time favourite dishes of South Indian cuisine. The thin dosa is so unbelievably light, giving room for the flavours of the filling to shine through. The most common one you’ll find at Diwali is the classic masala dosa, which comprises the fluffiest mashed potatoes that have been infused in an array of spices and herbs, often cumin, turmeric, ginger and cloves.

Masala dosa

Indian sweets
A call out to all the sweet tooths, it’s not every day when you come across Indian sweets and Diwali has you covered with an assortment of treats. If you see a batch of dry gulab jamun, don’t think twice and quickly get amongst, as these might be the rarest ones out of them all. While usually soaked in syrup, this variation has been dried out on the outside, and the moisture is retained on the inside — the end result is something that tastes like a cinnamon doughnut. Other sweets that are not to be missed are jalebi, barfi and laddu, which are all available in a mixed pack.

Suji halva
Made from semolina, ghee and fragrant cardamom and cloves, suji halva is a unique dessert that is subtly sweet and rich in aroma. The consistency of this dessert is almost like a steamed pudding — deliciously moist and comforting to the soul.

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Have You Ever Wondered: Is change really as good as a holiday?

Denizen has an office full of curious cats. While we like to think of our interests and opinions of being particularly highbrow, we do sometimes find ourselves distracted by the more trivial (but very interesting) questions of the world. This had led to open discussion on everything from why we get déjà vu to why we’re more likely to cry on an aeroplane.

Auckland’s recent bout of glorious weather has had us pondering about summers upcoming sojourns, and while we were in the midst of daydreaming about white sand beaches, another question arose. Is indulging in an end-of-year vacation as good for the body as a change in lifestyle is? Where does the phrase ‘change is as good as a holiday’ come from? What does it mean?

At first, we were quick to debate whether the person who invented this phrase (unknown, for the record) had actually ever been on holiday. Surely, they had never stretched out on a yacht in Saint-Tropez and sunned themselves beneath the warming French sun. Clearly, they had never curled up inside a luxurious chalet, after spending the day shredding the slopes in the Swiss Alps. And yet, despite the absence of happy hour cocktails and private pools, it seems as though the changes we make — whether little or large — can have a profound effect on our overall wellbeing, more than we might expect. 

It’s funny, really, that we are touting similar benefits to two things that we approach so differently. We would jump at the chance to book an escape to some faraway land, yet we’d likely go to great lengths to avoid change — mainly because change is something that we fear. And it’s not surprising. Our brains are hard-wired to thrive on routine. It makes us feel stable and secure, and we usually believe it to be the only thing that will keep a roof over our heads and food on our plates. But while we regard our efficient and refined systems as beneficial for our long-term objectives, they can actually be more of a hindrance than a help. Far too often we do something because it’s an ingrained habit, even if it doesn’t serve us in the long term. 

In psychology, this is referred to as the ‘status quo bias’. The theory explains that our consistent preference for the current state of affairs is because we focus on the potential for loss far more than we do the potential for gains. Take, for example, the simple act of eating at a restaurant. There’s a good chance that we will order the exact same thing from the menu each time we visit our favourite Italian spot. Despite the fact that the linguine special of the day sounds awfully tempting, we’re stubborn to a fault because we know that we will be satisfied with the risotto. Because we were last time… and the time before that.

While this is an example on a much smaller scale, it does highlight the fact that our fear of change often makes us miss out on the benefits of trying something new, and perhaps more delicious. It’s important to remember that purposely deviating from our regular, well-traversed paths can offer the chance for new opportunities and experiences to arise. And it’s these experiences and opportunities that often shape who we are as people. Most importantly, it helps us to become more flexible, adaptable, and resilient and arms us with confidence when we walk into the next new situation. There’s no telling what making simple swaps — like moving from linguine to risotto — might do for our lives. In fact, there’s a good chance that those who make simple changes will soon find that they begin to thrive in new situations and not only handle them effortlessly, but flourish in them.

Straying from the routines we’ve cemented for ourselves can be easier said than done. But change doesn’t have to be as radical as forging a new career, or leaving your house behind in favour of living on a remote island. Small transformations can be just as beneficial, often bringing welcome relief from the mundanity of daily life. They can incite a surge of creativity, focus, productivity and motivation. Often, they deliver a wave of enthusiasm that hasn’t been felt in a long time. How much, for example, does buying a new pair of running shoes encourage you to hit the pavement, despite weeks of avoiding exercise like the plague?

It’s no secret that most people come back feeling refreshed after a trip overseas, but more often than not, the feeling fizzles as they settle back into the same habits they had before. Really, we shouldn’t just be embracing change, we should be actively seeking it out. Because, whether it’s switching careers or merely making a change to our regular lunch order, there’s a good chance that doing something differently will leave us more rejuvenated and motivated longer than a two-week holiday ever would. That’s not to say we’re going to stop sunning ourselves in the French Riviera though, a change might be as good as a holiday, but it sure as hell isn’t worth passing on one completely. 

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Céleste

Meet Céleste — the sleek neo-bistro on K’Road from the duo behind La Pêche

After five years of working in hospitality and hosting pop-up dining concepts in Paris, Nick Landsman and Emma Ogilvie made the move to New Zealand in 2017 and, feeling that something was missing from the dining scene here, launched a series of pop-up restaurants called La Pêche.

Together, the duo took over local restaurants and bars including Lovebucket, Dear Jervois, Simon & Lee and Annabel’s Wine Bar, to serve delicious bites and carefully-selected natural wines. And perhaps it was because of the French-inspired cuisine that was being served or the consistently lively atmosphere that was created, but word of La Pêche spread fast, and over a year, its popularity grew. As such, Landsman and Ogilvie eventually decided it was time to launch something a little more permanent, and Céleste was born.

Emma Ogilvie (on the left) and Nick Landsman (on the right)

Taking over what used to be Revel Cafe on Karangahape Road, the duo has transformed the once-quirky space into a charming 60-seater neo-bistro and wine bar where rugged brick walls meet sleek, brassy surfaces, to create an interior that feels both modern and timeless. The term ‘neo-bistro’ simply indicates a style of hospitality and menu that is similar to the classic bistro but more approachable and all-encompassing. As such, Céleste is aiming to be a social anchor of K’Road, a place where everyone is welcome. And with its menu of French-inspired cuisine alongside its wine list of drops from New Zealand and around the world — we’re sure that’s exactly what it will become.

Céleste’s menu, although French at its core, was inspired by the multi-cultural nature of its creators. Landsman drew not only from the culinary techniques he learned working as a chef in Paris, but also from Ogilvie’s Tongan heritage and his Sous Chef, Albraine Alfante’s Filipino origins. And every menu item works to showcase the best of New Zealand seasonal ingredients. Featuring dishes like a veal sweetbread pané, French classics, like pommes paillasson, modernised with a dollop of crème fraîche, and fresh produce, including seasonal asparagus and tomatoes, Céleste’s culinary offering is vast and varied, and feels entirely unique.

Pommes paillasson (on the left) and Fort Greene sourdough and seaweed butter (on the right)

Mahurangi oysters are shucked to order, served with a side of lemon and mignonette, and are unbelievably plump and fresh. And are made even more enjoyable when enjoyed with a glass of one of the 60-or-so natural and organic wines on offer. Despite Céleste’s signature dish being the filet o’ market fish (an elevated fish burger that has been carried over from the La Pêche menu) Landsman and Ogilvie are determined to show the true scope of their culinary prowess by offering a wide variety of dishes — and there are some serious standouts.

The whole flounder is one (swapped for brill on the day we photographed it), that comprises butter-drenched fish sprinkled with vibrant green capers, which burst with every bite, and finished with a generous squeeze of zesty lemon. The fish melts off its bones effortlessly and is paired with sourdough from Fort Greene and house-made seaweed butter. 

Whole brill

Another favourite is the blanched asparagus where, instead of grilling the greens, the chefs boil them in such a way that they hold a delightful crunch and retain their refreshing flavour. Beurre blanc is drizzled on top to offer a rich creaminess that contrasts beautifully against the freshness of the asparagus, creating dish that is perfectly balanced.

Blanched asparagus

The floor at Céleste is managed by the very capable Gatlin Avery, who previously worked at a number of notable establishments including The Fed, Culprit and Depot, to name a few. Open from 11am until late, Céleste is offering three distinct menus — a light lunch that is also available to takeaway, a neo-bistro-style dinner and a late-night bite menu. For all of the people who have been following La Pêche since the beginning — the classic dishes you loved from the pop-up including the filet o’ market fish and the garlic butter frites are still available. And for anyone yet to experience Landsman and Ogilvie’s signature culinary style, what we can tell you is it’s likely to be unlike anything you’ve tried before.  

Opening hours:
Tuesday — Saturday: 11am until 2:30pm & 5pm until late

Céleste

146 Karangahape Road,
Auckland

www.barceleste.com

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Get the look: How to bring the beauty of the outdoors into your interior

Whether a sprawling living room or a simple, corner nook, any interior space that boasts garden or harbour views — especially via floor to ceiling windows — should take inspiration from its surrounds and endeavour to emulate the same natural ethos indoors.

To try this look at home, opt for comfortable furnishings in a colour palette evocative of your surrounds — greens in forest and ocean hues, earthy browns, reddish tones and golden accents. The finished product? Soft, welcoming spaces that encourage whoever enters them to reconnect with nature and, above all, relax.

Mountain Oak Timber Flooring from Artisan, Little Barrier Ottoman from Coast, Eichholtz Monkey Stool from Trenzseater, Spear Chandelier from Designers’ Collection, Archibald Dining Chair from Studio Italia
Hülsta 480 Armchair from Frobisher, Midnight Pendant from Simon James Design, Abrash Lines Rug from Artisan, Tufty Time Sofa from Matisse
Harvest Moon Artwork from Wall Street Studios, CTR Armchair from Dawson & Co., Platner Side Table from Studio Italia, Charcoal Range PFL 675 Concrete from Peter Fell, Outdoor Cushions from Coast

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Food truck fairytale: We ask whether starting a food is a route to restaurant success

There was nothing particularly special about the hot dog cart that Mohammed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed operated in New York City. It was only after Abouelenein noticed that the growing Muslim population were on the hunt for quick yet substantial meals that they extended their offering to become a halal food stand. And, after word got out about the stand’s platter of chicken, gyro meat and falafel on rice, served with their signature hot sauce, The Halal Guys went from corner convenience to global franchise business, with more than 200 restaurants around the world, in a matter of years.

Stories like that of The Halal Guys have presented the idea that the humble street cart can be a sure-fire path to a global restaurant empire. While this might be the case in cities such as New York, the question is, can the same trajectory occur locally, when food truck becomes bricks and mortar eatery? To garner some insight, I met with some of Auckland’s most loved food truck operators, to evaluate the situation. 

Ask any foodie in Auckland and it’s likely they are familiar with The Lucky Taco. Whether it’s their hot sauce and taco kits on the shelves in the supermarket or its recognisable truck seen on the streets, The Lucky Taco has proven to be a viable business for its owners, Otis and Sarah Frizzell for seven years and counting. After a holiday in Los Angeles, where they were spoilt with numerous taco trucks to choose from, the couple returned to Auckland with nowhere to satiate their newfound cravings. “There was obviously a gap in the Auckland market for Mexican food,” says Otis,“there wasn’t even a chain of shit ones at the time”, finishes Sarah.

The Lucky Taco

Obviously, opening a restaurant requires a larger investment than setting up a food truck, but this was beside the point for the duo. Otis tells me, “there was just something really beautiful and romantic about food trucks and aside from The White Lady (which is an institution), there wasn’t really an established food truck in Auckland.” Just like The Halal Guys, the Frizzells were filling a gap in the market and it didn’t take long for queues to regularly form outside their vehicle. “I would have to give a disclaimer to every customer before they ordered that it would be over a half-an-hour wait for a taco and they would always stay which blew my mind,” Sarah tells me, still in disbelief.

The next few years was a whirlwind for the pair. Otis recalls experiencing “some of the biggest meltdowns” in his entire life as “things were progressing overwhelmingly fast.” In 2015, they made their first foray into retail with a selection of hot sauces and investors began to approach the business, offering to accelerate the couple’s journey to success. “We were happy with growing gradually, at a slow pace,” Otis tells me, “but outside investors wanted to go from zero to hero in an instant.” Taking advantage of the success of their at-home taco kits, the investors incorporated other street food businesses into the equation to expand its offerings from just tacos to food kits for burgers, noodles, curries and dumplings. The Lucky Taco became Lucky Street and Sarah tells me, “it broke my heart to change the name and that was the first sign, it just didn’t feel right.” After ignoring a number of red flags, the couple were left $40,000 in debt, something from which they have only recovered from recently. Sarah says that despite it being one of the biggest struggles of her life, the process taught her “valuable business lessons and to sharpen up.” 

Aldrin Tabora (on the left) and Laura Caddick (on the right) of Hapunan

“Stay in your path in the first few years and ignore anyone else who comes your way,” were Sarah’s words of wisdom to Aldrin Tabora and Laura Caddick, who own the Filipino food truck, Hapunan, after they faced similarly rapid success as The Lucky Taco within their first year of operation (in 2018). Selling out at every event they attended and even making it onto international publications such as The Lonely Planet, Tabora and Caddick have been given numerous offers to expand the business. This includes stocking their special ube ice-cream in supermarkets or opening a permanent restaurant space, but Hapunan has stuck to Sarah’s advice, declining each opportunity in order to “not get ahead of ourselves,” according to Caddick. She explains “it’s so easy to get caught up in the thrill of being busy and wanting to branch out but at the same time you have to take a step back.” With no plans yet to expand into other areas, their popularity continues to grow, and Tabora and Caddick are proving that perhaps it is possible to achieve a promising career on the road, with no need to chase the crowd, as for now, the crowd chases them.

Sous Chef, Kevin Lee (on the left) and Executive Chef, Min Baek (on the right) of Han

However, the food truck fairytale can have more than one happy ending. Min Baek, the owner and executive chef of the highly-acclaimed modern Korean restaurant, Han, started his business as a food truck called Uni-Ko, at a time in his life he describes as his loneliest. The market for his refined cuisine was “almost non-existent” in the fast-paced food truck environment and it seemed to Baek, like he was nearing the end of his chefing career, until his food landed in the hands of the tenant of the building that Han is now located in. Blown away by Baek’s cooking, he was invited to open a permanent restaurant on Parnell Road. “I told them that I had no money and they told me to not worry about that for now and that they would help me.” Baek was given the freedom to name his own restaurant, create his own menu and build a team he truly believes in. He has had to face and overcome a number of new hurdles as a restaurant owner, such as having to attract his own foot traffic and the responsibility of having to keep Han’s doors open, even when he predicts that it will be a slow evening. But Baek tells me that the pros outweigh the cons. At Han, he has more room for creativity with his cooking and most importantly, has a team behind him to support him through the challenges. 

I ask Baek if he has any advice for those that would like to transition to a permanent restaurant. “I told my friend, Aldrin from Hapunan not to open a truck based on my negative experience. But look at how successful he is now.” I share Sarah Frizzell’s words with Baek, “stay in your own path,” to which he responds with intense nods of agreement, followed by his own piece of advice, given with a chuckle “and be a good driver.” 

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Engagement season: These personalised rings will make for the perfect proposal

Chaumet, the historic French jewellery house, was built on a love story. The story of Napoléan Bonaparte and his beloved Joséphine, in fact. As such, Chaumet’s approach to arguably the most sentimental of all jewellery — the engagement ring — is all about giving couples the ability to create pieces that speak to their own love story in an authentic, individual way.

Chaumet’s Crown Your Love service offers couples the choice of 11 different engagement ring styles and the option to have a wedding band designed to sit seamlessly alongside. By booking a private appointment with the team at Parnell’s Hartfield Jewellers, a couple can compose their own style of Chaumet ring, deciding on the type of solitaire as well as the cut and carat size of the stone. Whether pear, cushion, princess or brilliant cut is preferred, couples will be able to find a diamond that perfectly suits their criteria of shape and quality, and will receive their specially-made ring within only a few weeks.

As far as the ring styles go, the options are vast and varied. The Éclat d’Éternité, for example, offers a pared-back design, a bright, airy solitaire and a subtle but defiantly sophisticated presence. The Joséphine collection, on the other hand, highlights Chaumet’s iconic tiara shape. While the geometric Bee My Love range feels like a more modern take on the engagement style of old.

Clockwise from top left: Joséphine Aube Printanière solitaire, Bee My Love solitaire, Liens d’Amour solitaire, Joséphine “Aigrette” solitaire, Bee My Love solitaire and Torsade de Chaumet solitaire all by Chaumet from Hartfield Jewellers

Chaumet’s Crown Your Love is offering an unparalleled opportunity for couples to secure a ring that is not only unique and meaningful to them but also feels like part of one of the greatest love stories in history, setting the precedent for a couple’s own love story to unfold.

Hartfield Jewellers

327 Parnell Road
Parnell
Auckland

(09) 373 2472

www.hartfield.co.nz

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Here’s everything you need to know about this year’s Festival Italiano

Delicious cuisine, exciting culture and the ability to make seemingly everything wonderfully romantic, the Italians can do no wrong in our eyes. Case in point of why we fall hard and fast for the Italian Festival Season each year. Having begun on 17th September, this year’s festivities are already in full swing in Auckland, (with a full list of events that can be found here) but don’t fret if you haven’t had the chance to enjoy any of it yet, because the apex is still to come.

Festival Italiano, the annual Italian street festival, is undeniably the pinnacle of the celebrations each and every year. This year’s extravaganza will once again see Newmarket’s Osborne Street, Kent Street, Rialto Centre and Lumsden Green closed off and filled with an enticing array of food trucks, pop-up restaurants and market stalls, set against a backdrop of lively entertainment (including live music, designated spots for the kids and even exhibitions showcasing some suave Italian motors). With so many gastronomical goings on it can be hard to know where to start, and so, to help you on your quest for the best, we bring you five of the best gourmet stands to visit.

Baduzzi 
Famed for its meatballs and home-made pasta, Wynyard Quarter’s Italian resident will likely be serving up its famed piadinas, thin Italian flatbreads filled with delicious goodies (and the perfect thing to bridge breakfast and lunch).

Mediterranean Foods
The Wellington-based grocer is also New Zealand’s largest Mediterranean speciality shop so you can imagine how they have a handle on all things Italian. Be sure to check them out and see what they have on offer.

Farina
Nobody makes pizza quite like Farina does. In fact, chef Sergio Maglione has won awards for his pie-making abilities. The restaurant is also renowned for its aperitivo-like starters and porchetta sandwiches which lucky punters will hopefully get to taste on the day.

Mister Gelato
Attending Festival Italiano and skipping out on the gelato should be considered a cardinal sin. Mobile cart Mister Gelato will be bringing their finesse for all things frozen treat inspired to the already stellar Sunday food lineup, making the perfect opportunity to indulge in some post-lunch dessert.

Peroni
There’s no other beer that embraces the Italian way of life better than Peroni Nastro Azzurro. A centrally located, pop-up bar will present several taps pouring a steady flow of the liquid gold, you would be remiss not to lubricate the day with a cold brew or two.

Festival Italiano takes place on Sunday 20th October between 11am – 5pm. Auckland’s Italian Festival Season runs from 17th September until 27 October.  

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Organic Nation is the natural skincare brand piquing our interest for all the right reasons

The world of natural, organic skincare can be confusing. This is mainly due to the beauty industry’s raft of greenwashing issues, all which make deciphering the honesty of ‘clean beauty’ products a difficult task. That said, while we’ve now learned to peruse the beauty aisle with caution, sometimes a brand barrels onto our radar that actually restores our faith in the legitimacy of the industry. Organic Nation is exactly that.

Recently brought to our attention thanks to the spa specialists at Forme Spa, Organic Nation is a unique brand that uses certified, organic ingredients in all of its products. But what really sets Organic Nation apart from the rest is that each and every one of its products — from the serums to the moisturisers — is formulated with aloe vera, as opposed to water. Not only does this imbue each product with a vast array of nutrients, and renders its texture undeniably smooth, but it also ensures each product has an über soothing and hydrating effect on the skin.

While we wholly recommend stocking your bathroom cabinets with each and every Organic Nation product, we’d suggest that the optimum way to dabble in a new brand is by putting it to the test via a facial. With this in mind, Forme Spa has incorporated the products into two new facials: the Urban Express and the Restore Bio-Active Facial, each of which harnesses simple, organic beauty to deliver soothing, moisture-boosting effects to the skin.

Effective and luxuriously silky formulas in svelte, bathroom-shelf worthy packaging (glass bottling is rendered in sleek, muted hues), Organic Nation is a prime addition to any growing skincare collection — knowing that it’s a brand truly worth its salt is simply an added bonus. Speaking of added bonuses, Forme Spa is giving away a facial treatment and a Travel Pod (Organic Nation’s travel package, comprising a cleanser, the black rice scrub, an eye matrix cream and a nightly moisturizer) to celebrate the introduction of Organic Skincare. Interested? For more information and entry, click here.

*This competition has now closed*

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Trenzseater gives us a lesson in decorative layering with this award-winning home

There is a real art to conceiving interiors that feel at once decorative and contemporary. Aside from a shrewd use of colour, this aesthetic really comes down to an ability to layer textures and choose accessories that add depth and dimension to a space. It might sound straight forward, but it’s a balance that’s rarely done well.

Trenzseater, however, driven by the vision of interior designer Ben Lewis, seems to have this down to a fine art. In this sophisticated home, a clean palette anchored by navy blue, organic tones and swathes of cream, gives rise to tactile, raw finishes and intriguing accessories.

It exemplifies the harmony that can be achieved in a home when the decor has been applied meticulously. The finished effect is modern, certainly, but in a way that still feels warm and inherently liveable.

It’s no wonder then, that Ben Lewis and his team at Trenzseater were the recent recipients of an international design award in London for the work they did on this property.

Taking home first place in the Global Category at the International Design & Architecture Awards, Lewis emerged on top after over 75,000 votes were cast in his category, marking the first time he and Trenzseater walked away victorious but the third time they had been selected as finalists.

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