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.
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.
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.
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.
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.
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.
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.
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.
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.
Labour Day is right around the corner and what better way to spend the long weekend than by escaping the city for a few days? You’d be surprised at how much of a difference a weekend away can make, sometimes, a change of scenery is all you need. While you take yourself to new surroundings, use this as your chance to experience the culinary scene, outside of town at these eateries.
The Bearded Weasel Hamilton Fried chicken and beer is a pairing that is loved by the masses and The Bearded Weasel is rumoured to serve some of the best in Hamilton. Make sure you order the fried chicken sando as apparently it rivals some of the top names in Auckland.
Bistronomy Napier Fresh, foraged flavours are what you will find at Napier’s contemporary restaurant, Bistronomy. The menu changes depending on the season and the dishes only feature the best of the best ingredients, ensuring that everything that comes out of its kitchens is top quality.
Tantalus Estate Waiheke Island When in doubt, take a ferry to beautiful Waiheke Island. A trip to this island would be incomplete without a visit to at least one winery, and one of our favourites is Tantalus Estate. From the elegant ambience to the delicious food and drinks, a day at Tantalus is always a good idea.
Palace Mt Maunganui It would be rude not to visit Palace if you were taking a trip to the Mount. This burger restaurant is a Mt. Maunganui icon and some Aucklanders claim that they have driven down JUST to get a taste of its double cheeseburger. (It’s that good.)
Aosta Arrowtown Inspired by the intricate cooking techniques of Northern Italy and paired with the premium-quality produce of Arrowtown and Central Otago, Aosta is the new restaurant by renowned chef Ben Bayly, and reflects an elevated, European sensibility in a Kiwi-centric fashion.
Kika Wanaka Situated in the lively and idyllic town of Wanaka is this innovative restaurant that is owned and operated by award-winning chef, James Stapley. Kika delivers flavours from all around the world, as well as boasting a carefully-curated wine list and is touted as a must-visit for all New Zealanders.
Loretta Wellington Not only is Wellington the capital of New Zealand, but it’s also the foodie capital of our country. Visiting this city just to do a food tour is completely appropriate and more common than you might think. One of our favourite spots is Loretta. The all-day eatery serves up simple but expertly done dishes including a chicken schnitzel that is out of this world.
The sister duo behind the popular Hoppers Garden Bar, Jessica and Bronwyn Payne are extending their reach into Auckland’s dining scene. Off the back of their bold reimagining Ponsonby’s treasured Golden Dawn, the sisters have now taken over another well-known space on the corner opposite Chapel Bar with Elmos, a unique pizzeria. Transforming what used to be Mr Toms, the energetic and vibrant space feels like a homage to where the Paynes started — with The Pizza Library in Mt. Maunganui back in 2013.
Although described as a “pizza bar,” Elmos is so much more than that, with pizzas that go well beyond the norm. The elaborate menu showcases a range of intriguing flavours that truly offer something for everyone. The Executive Chef, Fabrizio Napolitano is originally from Naples (one of the pizza capitals of the world) which is probably why his pizza bases were some of the best we had ever tried — crisp on the outside and soft, fluffy and airy on the inside.
Napolitano doesn’t restrict himself to only the authentic flavours of Italy either. He and the Payne sisters want to encourage their diners to have fun with their food. As such, the pizza menu is divided into two sections — Elmos Pizzas — featuring the more traditional options like Margherita and marinara — and Worldy Pizzas — featuring a variety of not-so-authentic, but undeniably delicious toppings. The Discovery of Honey is Elmos’ rendition of the quattro formagi and was definitely one of our favourites. The addition of spiced honey and crispy sage leaves offered more depth in flavour and the subtle sweetness from the honey enhanced the richness of the gorgonzola cheese.
Another pizza that is not to be missed is the Tikka Chance On Me. The tomato-based pizza is topped with woodfired chicken tikka, smoky charred onions, watercress and is served with a side of creamy sauce, also known as raita. Aside from the 12 pizzas on offer, other items include flatbreads, cured meats, share plates, dessert, and the true stand-out — a dedicated burrata menu. Heavenly balls of creamy cheese are served in five different ways (and sizes) and are not only perfect when paired with the flatbreads and meats, but also make for a delicious complement to any remaining pizza crusts.
On the drinks menu, Elmos’ cocktails and spritzers take the experience to a whole new level. Instead of the classic Negroni, the Negronly You sees a mixture chardonnay aged gin from Four Pillars, italicus liqueur and Lillet Blanc vermouth. Or a more refreshing option is the Italicus Spritz, a concoction that showcases zesty notes of lemon.
Elmos opened its doors to the public on Tuesday and Ponsonby locals are already responding well to this 100-seater space. Open from midday until late, whether it’s for lunch, an afternoon drink, dinner or an after-dark party, Elmos seems to be the new place to go.
Opening hours: Tuesday — Sunday: 12pm until late Closed on Mondays
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.
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.
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.
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.
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
Words Margie Riddiford | PHOTOS Fernando Guerra | 23 Oct 2019
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.
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.
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.
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.
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.