Photo Courtesy: Pillsbury

Try your hand at our recipe for the ultimate pumpkin pie — perfect for the holidays

Although our country doesn’t celebrate Thanksgiving as an official public holiday, we can still get festive and take this as an opportunity to gather around a table and give thanks with our loved ones while feasting on some delicious food. One dish that you can’t do Thanksgiving without is the classic pumpkin pie and we have the ultimate recipe that will leave your guests lost for words. It’s creamy and sweet with a touch of spice and will prove impossible to fault. 

Ingredients
For the crust

190 grams of standard flour
115 grams of Lewis Road Creamery’s unsalted butter, cut into 1.5cm pieces
1 tbsp of white sugar
1/4 tsp of salt
1/2 tbsp apple cider vinegar
4 tbsp. ice water (or more, if needed)
For the filling
1 can (425 grams) pumpkin purêe
1 ¼ cups of Lewis Road Creamery’s double cream
150 grams of brown sugar
3 free-range eggs (beaten)
1 tbsp of standard flour
1 tsp of cinnamon
1 tsp of allspice
1 tsp of ginger
1 tsp of nutmeg
1/2 tsp of chilli powder
¼ tsp of salt
1 tsp of pure vanilla extract
Whipped cream, for serving

Method
1.
Freeze the flour and the butter for half an hour before you start making the crust.
2. In a blender or food processor, pulse the flour, sugar and salt until combined.
3. Add in the cold cubes of butter and blend until they start to break down.
4. Add in the vinegar and slowly add the ice water one tablespoon at a time. When the dough begins to come together and is moist but not wet or sticky — stop. It’s alright if the mixture is slightly crumbly.
5. Take some flour and spread it on a clean bench surface. Place your dough on the floured, flat surface and manipulate it to form a little ball. Then flatten the ball into a small disk shape, ensuring as few cracks as possible.
6. Cover the dough with cling wrap and refrigerate it for at least three hours or until it’s cold to the touch — preferably, leave the dough in the refrigerator overnight. 
7. When the dough has been adequately chilled, remove from the fridge and, on a lightly floured surface, roll it into a 12-inch circle. Carefully drape it over a pie dish and delicately press it in to fit the dish. Don’t stretch. Take a fork and use to prick the base a few times.
8. Trim the pie, one inch away from the edge of the dish and pinch the edges.
9. Preheat the oven to 220ºC and grease a 9” x 1.5” pie dish with butter.
10. Refrigerate the crust for another half an hour before covering it with baking paper and dried beans or uncooked rice. These will weigh the pie crust down so that it remains flat while baking.
11. Put the crust into the oven for 10 minutes before removing it and reducing the heat to 175ºC. Take the baking paper with the rice/beans off the crust, and allow it to cool on the bench. Ensure the oven remains on.
12. Now, for the filling, in a large bowl, whisk together the pumpkin purée, cream, brown sugar, beaten eggs, flour, cinnamon, allspice, ginger, nutmeg, chilli powder, salt, and vanilla until smooth.
13. Pour pumpkin mixture into the partly-baked crust and then put it back in the oven. Allow it to bake for approximately 1 hour or until the filling is slightly jiggly in the middle and crust is golden.
14. Turn off your oven but don’t take the pie out just yet. Let it cool in the turned-off oven for an hour. Taking the pie out straight away can result in it not setting properly, or setting with cracks. After about an hour, take the pie out of the oven and allow it to cool completely on a rack.
15. While the pie cools, whip some fresh cream to serve on the side.

Slice and enjoy!

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This renowned fried chicken food truck opens a bricks-and-mortar restaurant in Panmure

In 2017, Alex and Olivia George took the streets of Auckland with a food truck to serve some seriously good fried chicken, using the recipes of Alex’s Tennessee family. A humble concept, Peach’s Hot Chicken fast became one of Auckland’s best-kept secrets — a delicious destination reserved for those in the know. After a year of growing its culinary profile, the Peach’s Hot Chicken truck underwent a makeover and its eye-catching new pink colour ensured that it wouldn’t remain a secret much longer.

Peach’s Hot Chicken food truck

As more people discovered Peach’s, its cult following grew and by the end of 2018, it was clear that demand was outstripping the truck’s supply. In search of a permanent space, the couple returned to their roots and found themselves back in Panmure — the suburb they first flatted in when they moved to New Zealand. Feeling drawn to the suburb they once called home and intrigued by the untouched aspect of the Eastern suburbs, Alex and Olivia set up Peach’s Hot Chicken’s permanent Panmure outpost.

The 39-seater restaurant was designed by Millé’s Gerrick Numan (the same person behind the fit-out of Williams Eatery and UMU in Kingsland) whose simplistic style was combined with the quirky and distinct branding of Peach’s to create a space reflective of the business. Boasting the signature baby pink palette along with a ‘Holy Cluck’ mural by Marcus Watson, the space is fresh and modern and doesn’t take itself too seriously.

The Baller sandwich

Although the shift from a food truck to a restaurant has brought a number of changes for Peach’s, the food itself has remained more or less the same. The infamous fried chicken burger is still on the menu and in our opinion is one of the tastiest chicken sangas in town. Crispy Nashville-style fried chicken is packed between two buttery brioche buns with pickles and creamy aioli — it’s virtually impossible to fault.

Fried chicken burger

Another one of our favourites is the fried chicken on waffles which sees thick waffles slathered with garlic and herb butter and piled high with crispy chicken. The drizzle of maple syrup enriches the entire dish while adding a sweet and savoury combination that tantalises the tastebuds. The basket of wings, side of mac and cheese and tater tots also remain on the menu, as well as new additions to celebrate new beginnings, from more sandwiches to extra sides, as well as a dessert menu of delightful house-made pies.

Fried chicken and waffles

Be sure to check out the new Baller sandwich which takes the original chicken burger and incorporates melted cheese, coleslaw and a special Nashville Comeback sauce. This condiment is an explosion of flavours, combining mayonnaise, chilli, ketchup, paprika, Worcestershire sauce, hot sauce and mustard, to name a few.

Peach’s Hot Chicken is open from Tuesdays to Saturdays for lunch until dinner and assures us that their truck will be back up and running early next year, once the queues for its Panmure restaurant start to settle down.

Opening hours:
Tuesday — Friday: 11:30am until 9pm
Saturday & Sunday:  12pm until 9pm

Peach’s Hot Chicken

1/100 Queens Rd,
Panmure

www.peachshotchicken.com

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Why Mahsa’s new pieces are exactly what you’ll want to wear over summer

Four years ago, Mahsa launched to provide timeless, versatile pieces (then mostly shirting) to women who valued longevity. And it quickly established itself as a brand that advocated for a slower approach to fashion. Really, it was right at the forefront of what has now become a collective move away from fast, throwaway fashion and towards careful sartorial curation — one of the first local labels that built its identity on simple, well-made pieces that would transcend the fickle seasonal model.

As such, it was rare for Mahsa to herald the arrival of new styles to its collection with fanfare. Instead, pieces would usually land quietly and in their own time, in line with the brand’s process of continuously refining, redefining and reimagining its vision.

Last night, however, Mahsa revealed a line-up of new pieces that are not only extending its core collection but that speak to its natural maturation as a brand. Falling under Mahsa Mood 3: A Single Woman Part II, the new pieces (available from today) present as both a considered expression of the label’s renowned aesthetic and a progression of its overarching narrative.

Infused with a light, coastal feeling, Mahsa’s new mood sees colours like heady sangria red and luscious plum combine with its signature loose-fitting tops, flowing O’Keeffe dresses and gentleman shirting. New styles also come to the fore with mini baby doll dresses, linen safari suiting, impossibly soft silk-cotton shirting and a staple singlet in grey, cream and black cashmere.

Boasting luxurious, tactile fabrics and designed in a way that makes them destined to hang languidly off the female form, Mahsa’s new pieces are an ode to summer without feeling exclusive to the season, making them perfect for the modern woman due to their ability to fit in with her new set of requirements.

Versatile, universally flattering and ultimately sustainable, Mahsa’s new pieces are putting us in the mood for the season ahead and ensuring we have something beautiful to wear when we get there.

Mahsa is available locally from Simon James.

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Everybody Eats opens NZ’s first, permanent pay-as-you-feel restaurant in Onehunga

In 2017, Nick Loosley launched his pay-as-you-feel restaurant concept, Everybody Eats, at Gemmayze St on Karangahape Road. Taking rescued food and turning it into restaurant-quality meals, Loosley’s goal was to ‘feed bellies not bins,’ and bring the local community together. His pay-as-you-feel structure meant that whoever partook in the Monday night dinners could pay whatever they were able to at the end, even if that was nothing. Those who could afford to pay sat alongside those suffering from food insecurity — both parties enjoying the same meals — which cultivated a spirit of respect and camaraderie that kept people coming back again and again… and again.

Two years on and Everybody Eats has become an established charity with a growing presence in Auckland — its burgeoning popularity a testament to its effectiveness. Now, after raising over $120,000 via crowdfunding and undertaking a significant refurbishment on a shoestring budget (only possible because of ongoing support from the community), the pay-as-you-feel restaurant has finally opened a permanent space in Onehunga, set to operate alongside its continuing Monday nights on K’Road.

Taking up residence in 306 Onehunga Mall, which is home to ONE — Onehunga Neighbourhood Eatery by day, Everybody Eats kicks off at 6pm on Sunday to Thursday nights. And its signature, first-come, first-served dinner service is bringing more of its delicious food to people seeking hearty, nutritious meals.

In the kitchen, former co-owner and operator of Judge Bao, Jamie Johnston (aka Sauce Boss), is taking the lead. A man widely recognised for creating unique flavours via unlikely spice and seasoning combinations, Johnston is putting a particularly flavoursome spin on Everybody Eats’ ever-changing menu.

As such, the dinner service comprises a full three courses made entirely from rescued ingredients, and the food is good — really good. The Everybody Eats kitchen has been known to serve up dishes like butter chicken, spaghetti and meatballs, banoffee pie and bread and butter pudding, to name a few. Vegetarian options will also be available as well as vegan dishes wherever possible.

Everybody Eats was built on inclusiveness as much as it was set up to mitigate wasteful practices and issues around food poverty. It welcomes people from all walks of life to connect with each other over simple, fulfilling meals, encouraging the stripping away of barriers that often exist between different facets of society. And while this new permanent space is a progressive step forward for Everybody Eats, it’s important to remember that it is still a charity, and in order for it to continue its important work, it needs your support.

So whether you head along to the new Everybody Eats space in Onehunga for dinner, make a donation via its website (every $10 will allow Loosley and his team to provide three extra meals to the homeless or food insecure) or volunteer to work in the kitchen or as waitstaff, there are a number of ways you can be involved in ensuring that Everybody Eats continues to grow and continues to help the community.

To learn more about how you can help Everybody Eats, click here.

Opening hours:
Sunday — Thursday: 6pm until 8pm

Everybody Eats

306 Onehunga Mall,
Onehunga, Auckland

www.everybodyeats.nz

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Nespresso’s new Nordic range encapsulates the true meaning of the holidays

Seeking to infuse our southern hemisphere Christmas with a touch of European magic, Nespresso has released a new range of capsules, accessories and an impressive new machine, just in time for the festive season.

In line with two concepts significant in Nordic culture, Nespresso is drawing on Fika and Hygge — the former refers to a ritualistic coffee and cake break, the latter speaks to a state of mind and ideas around cosiness and self-care — to inform its recent collection.

With three new, limited-edition capsules — Variations Nordic Almond Cake Flavoured, Variations Nordic Cloudberry Flavoured and Nordic Black — Nespresso is reminding us to make time this season (despite how busy it can get) to connect with family and friends over a warm cup of coffee

The two flavoured capsules are both built on the rounded Livanto base, each boasting notes that tie them to quintessential Norwegian flavours (like the biscuity-vanilla of a traditional Kvæfjordkake cake and the tart taste of Cloudberries) while the Nordic Black is an aromatic African and South American Arabica blend that makes for the perfect medium-intensity, long black coffee.

Nespresso Creatista Pro coffee machine

Alongside its new capsules, Nespresso has also released an innovative new machine, the Creatista Pro. Designed to deliver barista-quality coffee at home, this machine is able to froth milk and extract coffee at the same time with the push of a button on its touch screen. It also boasts a sleek, elegant shape that will see it fit perfectly into any benchtop.

So this festive season, when it all feels a bit much and you’re starting to forget why you even bother to make an effort, take a moment to stop, pop a capsule in your new Nespresso machine and call a friend over for a chat. Follow the example of the Norwegians, for whom the act of connection and self-care is entrenched in their culture and social mores. It will remind you about the true meaning of the holidays and hopefully, encourage you to indulge in a restorative new ritual.

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From left to right: Richard Wallis, Tim Bowater and Sarah Smuts-Kennedy

Viaduct Harbour is leading the sustainable charge as Auckland’s first urban composting site

“Complex but not complicated,” is how Richard Wallis, the man behind innovative composting system, New Zealand Box (NZ Box), explains the composting process. With the aim of making commercial compost bins the norm throughout the country, Wallis has teamed up with Viaduct Harbour to set up Auckland’s first urban commercial compost site, which officially opened yesterday, marking yet another way that the prolific waterfront destination is embracing a more sustainable ethos.

Tim Bowater

From introducing Seabins to New Zealand — floating rubbish bins that collect waste from the ocean — to hosting art installations that shine a light on our polluted waterways, Viaduct Harbour has charged ahead of the game by actively engaging with issues around the environment and sustainability. The precinct has progressed from simply illustrating the pollution problem to combating it, by engaging For The Love of Bees, an organisation focusing on ‘climate change ready infrastructure’ helmed by Sarah Smuts-Kennedy, in collaboration with compost experts NZ Box, to roll out the CBD’s first commercial composting site, co-funded by Auckland Council. Recently. Recently, Headquarters offered up the underutilised back section of their site as a location for Viaduct Harbour to install six large composting bins. With facilitation by Smuts-Kennedy and day-to-day management by NZ Box, the team will work collaboratively with Viaduct Harbour eateries so they can make the most of their new infrastructure. 

Viaduct Harbour’s hot compost bins

According to Wallis, there really is “no such thing as food waste,” unless we continue to manage excess food the way we do now. Taking it back to basics, he breaks down natural produce into four categories — water, nitrogen, minerals and, most importantly, carbon. Part of the current problem is that our use of synthetic fertilisers, pesticides and herbicides alongside our wasteful habits of sending surplus food to landfill (instead of returning it to the earth), is resulting in carbon-depleted soil, which affects its ability to hold water. This cycle can be detrimental to both our ability to grow food, through to the nutritional value of the food that is grown, and is why making a move to composting, whether corporate, commercial or by implementing a system at home is becoming increasingly crucial for the inherent health of our planet.

From left to right: Richard Wallis, Samantha Saxton-Beer, Tim Bowater and Sarah Smuts-Kennedy

Viaduct Harbour’s new commercial composting bins will break food waste down via hot composting, which in Wallis’ opinion, is the most effective method. Hot composting is favoured for the speed at which it can break down organic material and is a process that can reach temperatures of up to 80 degrees Celcius. With the right management, Wallis tells me that Viaduct Harbour’s new boxes might even be able to break down certified compostable packaging — a definite win for such a hospitality-dense area.  And while six bins may not sound like a lot, each has the capacity to hold the equivalent of at least 120 families’ weekly food waste, which means that altogether, they have the potential to make a real difference.

From left to right: Madeline Saxton-Beer, Samantha Saxton-Beer, Clara Jane and Fliss Grennell

Hospitality partners including Soul Bar & Bistro, Hello Beasty, and Headquarters have committed to making the most of the new infrastructure by agreeing to compost their residual food waste. And with Smuts-Kennedy on hand to offer ongoing training for businesses who want a better understanding of the process, Viaduct Harbour is continuing to set the sustainability bar high, encouraging the rest of Auckland to follow suit.

Viaduct Harbour’s hot composting bins are located behind Headquarters and were officially put into action on 19th November.

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The Aubergine Smash
ONE — Photo Credit: Alex McVinnie
The Green Bowl
Artwork by Ela Purnell

Onehunga welcomes a new eatery that’s offering more than just delicious food

Onehunga’s offering seems to be getting stronger by the day, anchored by a number of new spots that have recently arrived on the scene. The latest to land is ONE — Onehunga Neighbourhood Eatery, an all-inclusive 90-seat community eatery and co-working space (the latter will be ready for public use from mid-December), serving up delicious fare.

Owned and operated by Tom Howard, a hospitality veteran with a decade of experience that spans Auckland to Edinburgh, ONE is in good hands. Together with Tarang Chanham (former chef at The Butcher’s Son on Jervois Road), the pair have created a menu that is flavoursome and nutritional.

The Aubergine Smash

Although classic dishes like eggs benedict and sweet waffles feature on the menu, Howard and Chanham also conceived a number of modern dishes that encourage diners to try something new. “Our goal is for everyone to find something that they can enjoy here. So we included a bit of old and a bit of new,” Howard tells me. The Aubergine Smash is a unique creation that comprises a crisp slice of toasted sourdough, topped with smoky, charred eggplant mash and sprinkled with dukkah. Labneh and chilli butter are also featured on the plate to offer a creamy richness and extra bit of spicy kick to complete the dish.

The Green Bowl is another menu highlight and is guaranteed to impress. The bowl is filled with green tea soba noodles, roasted vegetables such as green and red peppers, asparagus and crunchy broccolini. Followed by pickled ginger, dukkah and an incredibly fresh and umami miso ginger dressing, this healthy bowl is not only nutritious but is also simply delicious.

The Green Bowl

Elsewhere, the Smoked Fish Hash was a dish strongly recommended to us by Howard, and after taking our first bites, we understood why. Inspired by Wellington restaurant, Floriditas’ infamous smoked mackerel hash, which Howard tells me is his favourite breakfast dish of all time, ONE’s rendition comprises a deep-fried potato rosti, gently crisped on the outside and incredibly fluffy on the inside. The hash is topped with fresh fennel, radish, celeriac, slivers of smoked kahawai and fried capers which burst with potent and zingy flavours.

Smoked Fish Hash

For anyone seeking a somewhat more approachable dish, the open sandwiches are not to be missed, particularly the smoked chicken. Toasted and buttered sesame buns encase a generous helping of greens and smoked chicken which have been doused in sriracha aioli and speckles of sweet pomegranate seeds. The whole thing is served with a side of potato rosti which is great separately or elevates the sammy when slid into the filling itself (which is what we did).

Open Chicken Sandwich

While ONE will be open every day, churning out delicious food and fresh Kokako coffee from as early as 6am, from Sunday to Thursday Howard will hand over the reins in the afternoon to Nick Loosley and his team at Everybody Eats for the pay-as-you-feel dining concept to take over the space for dinner service.

So, whether you’re looking for some solo downtime or a place to catch up with friends and family, ONE’s welcoming, open space alongside its tasty offerings make it a diverse spot that’s fit for any occasion.

Opening hours:
Monday – Sunday, 6am until 3pm

ONE — Onehunga Neighbourhood Eatery

306 Onehunga Mall,
Onehunga
Auckland

www.oneakl.nz

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In its new campaign, Zegna asks an age-old question: What makes a man?

Having spent 110 years creating clothes tailored to the modern man, Ermenegildo Zegna is taking a step back in its latest campaign to question the nature of its work. Or rather, the nature of its subjects.

The idea of masculinity in society, although ostensibly fluid, has remained largely stuck in its ways. And despite recent events causing many men to have a good old existential look at themselves, there still exists a number of stereotypes around the various criteria a man “should” meet to be considered worthy of his gender.

Looking to disband these stereotypes and build a new meaning of masculinity through education, Zegna is joining forces with Cesvi, one of Italy’s most prominent humanitarian organisations.

In partnership with Cesvi’s Houses of Smiles initiative, Zegna has launched A to Zegna — a series of global programmes designed to promote positive behavioural changes in young people. Workshops on peer-to-peer communication, group discussions and collaborations with universities will all be implemented in local communities in a number of countries around the world. It’s a global approach operating on a local level and rather than telling people what to think or feel about masculinity, its primary objective is to facilitate meaningful discussion and become a conduit through which a new wave of masculinity can emerge.

Aligning with this initiative, Zegna has released a new collection of #WHATMAKESAMAN t-shirts, the proceeds from which will go towards supporting Cesvi. The brand has also launched a campaign starring Mahershala Ali and Nicholas Tse that asks ‘what does it mean to be a man today?’

It’s obvious that an issue as complex and culturally charged as masculinity is not going to be solved with a few t-shirts and a hashtag, but for Zegna, education is the cornerstone of change. By supporting education all around the world, Zegna is looking beyond its sartorial influence and asking its community of customers to be open-minded, to listen to one another and to embrace a new vision of masculinity that can, hopefully, take us into the future.

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Why this pillow could be the key to a restorative night’s sleep

In the vast landscape of ‘wellbeing’ and the various trends and fads that rise and fall within it, one thing remains constant: Sleep is the cornerstone of health.

And while you might think that your sleep is fine, chronic insomnia is not the only marker of poor-quality shut-eye. In fact, most people don’t realise how bad their nightly snooze is until they make some changes and start sleeping well — and we mean really well.

It’s something that Stephanie Wyborn, fuelled by a desire to explore the connection between sleep and achieving optimum health, spent the last six years researching. Delving into the science behind sleep as well as the mechanics of how to improve it, Wyborn decided there was something missing from people’s nightly routines — something that would not only change the way we thought about sleep but its physical effects, too.

Hyoumankind’s Go Pillow comes in a water-resistant cover with handle

Hyoumankind — a range of specially-designed, ergonomic pillows, was born from her findings and intention to help people rediscover the benefits of a restorative night’s sleep for both mind and body. The New Zealand-made memory foam pillows are crafted from premium materials and are available in a range of shapes and finishes to suit different needs.

Take the Go Pillow, for example. Compact enough to carry (it even has its own handle) or pack into a small bag, this pillow has been carefully designed to support the natural contours of the head, neck and shoulders and is versatile enough to use in any situation. Beyond comfort, the whole point of the Go Pillow is to facilitate muscle recovery while you rest, by ensuring your body remains in an optimum position. Other pillows in Hyoumankind’s range include the Back Sleep, the Boost and the Therapeutic Knee Pillow, all designed to target recovery in different areas of the body.

Go Pillow with the Towelling Resort Bag. 

The Hyoumankind Go Pillow has been so successful that some of our top national sports teams are using it. George Duncan, a muscle therapist for one of these teams, says, “by improving our recovery off-field, it improves our preparation for game day, which helps in performance. We also travel domestically and internationally, so any help with travel is appreciated and shows in our training week.”

Combining science and design, Hyoumankind’s pillows are set to revolutionise sleep as we know it by promising relaxation and recovery in equal measure. Even if you don’t think you need to improve your sleep, you’d be surprised at what a restorative few hours of shut-eye can help you achieve. And the Go Pillow is making it easier than ever before.

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Land Rover Santorini Black Defender 110

The new Land Rover Defender is set to live up to its legacy in the next James Bond film

There are few fictional characters as iconic as James Bond. With a license to kill and an ability to induct the cocktails he drinks, the women he woos and the cars he drives into a realm of transcendent cultural significance, 007’s world is a perfectly-balanced minefield of beauty and danger.

With the next instalment of the James Bond franchise landing in cinemas next year, a new automotive marque is set to be cemented in infamy as part of the 007 universe, as Land Rover’s new Defender 110 prepares to make its cinematic debut in Bond’s 25th outing, No Time To Die.

Used in the film alongside a fleet of Land Rover’s most robust vehicles (including, the Range Rover Sport SVR, Land Rover Series III and Range Rover Classic) new Defender takes centre stage, a choice the film’s Stunt Co-Ordinator Lee Morrison said was necessary to handle the harsh conditions, steep descents and river crossings that were required in the film’s action sequences. “We needed an unstoppable vehicle to help us battle against the elements,” Morrison said, “so we chose the new Defender.”

Land Rover Santorini Black Defender 110

Unstoppable seems an apt description of this unprecedented car. With a ground clearance of 291mm, a maximum wading depth of 900mm and a number of intrepid capabilities as part of its Terrain Response 2 system, the new Defender is proving itself as the ultimate off-roading vehicle — Land Rover’s toughest and most innovative yet.

Land Rover Santorini Black Defender 110

That said, it takes more than simple practicality for a car to be considered Bond-worthy. For that, it needs a little something extra. A touch of ‘X-factor’ if you will. It’s something the new Defender has in spades. The special effects and action vehicles supervisor on No Time To Die actually worked alongside Land Rover in developing the specifications for the Santorini Black Defender 110 used in the film and it’s as sleek and powerful-looking as you’d expect.

As Lee Morrison (No Time To Die’s stunt co-ordinator) says, “I’m beyond impressed that the Defender is not only back but is much much better.” And we really couldn’t put it better ourselves.

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